Roasted Parmesan Potatoes

Roasted Parmesan Potatoes
Ingredients:
5-6 medium sized potatoes (I like using red potatoes) skins on, scrubbed and diced
3-4 tablespoons olive oil
1/4 cup grated Parmesan cheese (the kind that you shake over spaghetti!)
1 1/2 teaspoons paprika
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:
Preheat oven to 425 degrees.
Line a large baking sheet with aluminum foil and spray with non-stick cooking spray. Dump diced potatoes on the foil-lined pan. Drizzle the olive oil over the potatoes and using your hands, gently toss the potatoes until oil has covered all the potatoes.
In a small bowl, mix together the Parmesan cheese, paprika, garlic powder, salt and pepper. Sprinkle over the potatoes and once again use your hands to incorporate spices over the potatoes.
Place pan in the oven and cook for 35-45 minutes, stirring every 10-15 minutes so that they are evenly cooked and don't get burned on the bottom. When finished baking, remove from oven and sprinkle with additional salt and pepper if desired.

Makes 4-5 servings.

Won Ton Chicken Salad

Bake 4 chicken breasts in 1 bottle Teriyaki Sauce.  

Drain, cool and shred chicken.

(I cook it in the crockpot and then it shreds easily.)

Combine:  

1 - 2 heads lettuce (variety, like leafy green, iceberg, etc.)

1/4 package Won Ton skins (fry in a little oil to brown)

4 thin sliced green onions (optional)

Toss together with chicken and dressing 15 - 20 minutes before serving.

Dressing:

Mix

4 T. sugar

2 tsp. salt

1/2 tsp. pepper

4 T. vinegar

1/2 cup oil

I have used bottled Teriyaki sauce, but I like this recipe from Heather best:

Teriyaki Sauce

1 cup soy sauce

1 cup sugar

1 tsp. ginger

1 tsp. garlic, minced or chopped

Warm it up to dissolve sugar and then pour over chicken in crockpot.

Stuffing

1 loaf french bread
1/2 cup butter
1 cup chopped celery
1 cup chopped onion
1/2 cup chopped fresh mushrooms
1 can cream of mushroom soup
1/2 can chicken broth
1 tsp sage
salt
pepper
poultry seasoning (or rub mix)

Slice french into cubes. Let it dry out overnight. Melt butter in saucepan, add vegetables and saute onions begin to look transparent. Put dried crumbs in a large bowl, toss in the cooked vegetable mixture. In a separate bowl, mix together the cream of mushroom soup, chicken broth. Add seasonings to taste. You do not need a lot of salt because the soup already has salt in it. I just sprinkle in a few pinches of McCormick French Herb roasting rub. Toss the soup mixture with the bread/vegetable mixture. Do not stir too much. Spread it in a cake sized pan. Cover and cook at 400 deg for 30 minutes. Take of cover and cook for 5 more minutes if you want to add a slight crisp to it.

Cheesy Creamy Veggies

2 Tb Butter
2 Tb Flour
2 Cups Milk
Onion pwdr.
Garlic pwdr.
Oregano
1/2 tsp Salt
1/2 head Cauliflower
1/2 head Broccoli
1 Cup Baby Carrots
1 Cup mixed shredded cheeses

Melt butter in skillet. Remove from heat, stir in flower with a wisk. Stir in Milk. Return to medium heat and stir 5 minutes until slightly thicker. Add spices, as much as desired.

Cook vegetables separately (you can substitute veggies also) until almost done. Combine vegetables and sauce in casserole dish, sprinkle with cheese and bake at 350 for 30 minutes.

Fried Baked Zucchini

The link:
Fried Bake Zucchini

I was inspired to make this because of the part where she says "we did the crouton thing'. I thought that flavor would make these incredible! So, I did "the crouton thing" and they turned out pretty good. The text of the squash was spot on, but the texture of the croutons wasn't quite what I wanted. I did end up eating an entire squash by myself however. I am going to experiment with the batter and see if I can figure out something better.

Roasted Potatoes and Pork Chops

Pan-Seared, Oven Roasted, Thick-Cut Pork Chops

The two things that make these Pork Chops very moist and tender are placing them in a brine and allowing them to rest. Delicious!

3/4 C packed light brown sugar
1/4 C table salt
4 bone-in rib pork chops 1 1/2 inch thick (obviously I did boneless)
1/2 tsp ground black pepper
1 T vegetable oil

1. Dissolve the brown sugar and salt in 6 cups cold wat4er in a gallon-size zipper-lock plastic bag. Add the pork chops and seal the bag, pressing out as much air as possible. Refrigerate until fully seasoned, about 1 hour. Remove the chops from the brine, rinse, and pat thouroughly dry with paper towels. Season the chops with the pepper.
2. Adjust an oven rack to the lower-middle position, place a shallow roasting pan or rimmed baking sheet on the rack, and heat the oven to 450 degrees. When the oven reaches 450 degrees, heat oil in a heavy bottomed 12" skillet over high heat until shimmering (I use my cast iron pan). Lay the chops in the skillet and cook until well browned and a nice crust has formed on the surface, about 3 minutes. Turn the chops over with tongs and cook until well browned and a nice crust has formed on the second side, 2 to 3 minutes longer.
Using the tongs, transfer the chops to the pre-heated pan in the oven. Roast 8 to 10 minutes, turning the chops over once halfway through the cooking time. Transfer the chops to a platter, tent loosely with foil, and let rest for 5 minutes (use this time to make a pan sauce if desired). Serve immediately. (temperature can be checked with a digital instant read thermometer to check for doneness)

Alfredo Sauce

1/2 cup cream
1/2 cube butter
3/4 cup freshly grated parmesan cheese
1/4 tsp salt
1/4 tsp pepper
2 tsp fresh parsley chopped
1/8 tsp nutmeg

Combine butter and cream and cook on low in a small saucepan until butter is melted. Stir in parmesan cheese. Add salt, pepper, parsley and nutmeg. Serve over your favorite pasta. Also good over grilled chicken and pasta.

Scalloped Potatoes

1 can cream of celery or cream of mushroom soup
1/2 cup milk
dash pepper
4 cups thinly sliced potatoes
1 small onion thinly sliced
1 cup shredded cheese
1 Tb. butter
dash paprika

Blend souip, milk and pepper. In buttered 1-1/2 quart casserole dish, alternate layers of potatoes, onion, soup mix and cheese. Dot with butter. Sprinkle with paprika. Cover and bake at 375 deg. for 1 hour. Uncover and bake 15 minutes more. Serves 6

Berry Sauce

1 pint fresh or frozen berries
1/3 c water
1/2 c sugar
1 T corn starch
1 T lemon juice

Combine berries, water, sugar and corn starch and heat to boiling stirring frequently until thickened. Cook 2 minutes more stirring occasionally. Stir in lemon juice.

I like to serve this over waffles or cheese cake.

Connie's Funeral Potatoes

1 bag frozen shredded potatoes
1 can cream of chicken soup
1 cup sour cream
1 cup milk
3 Tbs green onions chopped finely
3/4 cup grated cheddar cheese
3/4 cup corn flake crumbs
2 Tbs melted butter
3 Tbs parmesan cheese

Pour shredded potatoes evenly into a 9 x 13 baking dish. Mix together soup, sour cream, milk, onion and cheese. Pour evenly over potatoes. Do not mix. Combine crumbs, butter and parmesan cheese. Sprinkle crumb mixure over potato mixture. Bake at 350 deg for one hour.