Roasted Garlic Parmesan Potatoes

INGREDIENTS

Serves 4–6

3 russet potatoes, sliced
4 tablespoons olive oil
Salt, to taste
Pepper, to taste
2 teaspoons garlic powder
2 teaspoons Italian seasoning
1 teaspoon paprika
½ cup parmesan cheese, shredded
Parsley, chopped


PREPARATION

1. Preheat the oven to 400˚F/200˚C.
2. Place the potatoes in a large bowl. Drizzle olive oil and toss to coat.
3. In a small bowl, mix salt, garlic powder, Italian seasoning, and paprika. Sprinkle seasoning on potatoes and toss to coat.
4. Spread the potatoes on a baking sheet. Bake for 30 minutes, remove from the oven, sprinkle with parmesan and pepper, then bake for an additional 20 minutes.
5. Sprinkle potatoes with fresh parsley and serve while hot.
6. Enjoy!

Bake & Save Beef and Cheese Rigatoni

INGREDIENTS

Yields 2 9×13 in (23×33 cm) casseroles
2 pounds ground beef
Salt & pepper
3 tablespoons salted butter
⅓ cup flour
3 cups milk
1 cup unsalted butter (2 sticks), melted
2 pounds rigatoni, cooked
4 eggs, beaten
24 ounces marinara sauce
3 cups shredded mozzarella cheese
½ cup shredded parmesan cheese


PREPARATION

1. Preheat oven to 375°F/190˚C.
2. In a skillet, cook and crumble the ground beef with garlic powder, onion, powder, salt, & pepper. Remove from pan and drain.
3. In the same pan, melt the butter, and mix with the flour until it forms a paste.
4. Add the milk gradually, and bring to a boil, until it thickens into a creamy sauce. Set aside.
5. In a bowl, mix the rigatoni with the eggs. Divide between two 9×13 inch (23×33 centimeter) baking dishes.
6. Layer on the marinara, ground beef, mozzarella, white sauce, and parmesan.
7. Bake both for 30-35 minutes, or until cheese is melted and golden brown.
8. Cool and freeze extra casserole up to 2 months. (To cook, transfer to the refrigerator overnight. Bake covered at 375°F/190°C for 40 minutes. Remove cover and bake an additional 10 minutes.)
9.Enjoy!

Mac ‘n’ Cheese Breadsticks

Makes 8

INGREDIENTS

1 frozen macaroni and cheese dinner
1 tube of premade pizza dough
Olive oil
Parmesan cheese
Italian seasoning


PREPARATION

1. Preheat oven to 400°F/200˚C.
2. Grease a foil-lined baking sheet with cooking spray.
3. Remove macaroni and cheese (still frozen) from the packaging. Using a sharp knife, carefully cut into 8 equal-sized sticks.
4. Unroll pizza dough. Using a pizza cutter, cut into 8 strips.
5. Working quickly, wrap each mac and cheese stick with pizza dough, making sure not to leave any parts uncovered, and place onto greased baking sheet.
6. Brush each with olive oil, sprinkle with parmesan cheese and Italian seasoning
7. Bake in preheated oven for 18-20 minutes, or until dough is cooked and golden brown.
8. Remove from oven, allow to cool slightly.
9. Enjoy!

Chicken Bacon Alfredo Roll Ups

INGREDIENTS

Servings: 1
8 lasagne noodles
2 cups cooked, shredded chicken
1 lb bacon, cooked and crumbled
8 oz shredded mozzarella
Garlic Alfredo Sauce
1 Tsp garlic powder
½ tsp garlic, minced
2 cups heavy whipping cream
Pepper
Salt
Pepper
1 cup grated parmesan cheese
½ cup butter


PREPARATION

1. Preheat oven to 350ºF/ 175ºC
2. Cook the lasagna noodles until al dente, drain and rinse the noodles with cold water then lay the on a paper towel to remove excess water.
3. In a medium saucepan add butter, heavy whipping cream, and cream cheese, cook over medium heat and whisk until melted.
4. Add minced garlic, garlic powder, salt and pepper, whisk until smooth
5. Add the parmesan cheese and bring to a simmer, continue to cook for about 3-5 minutes or until it starts to thicken
6. Pour 1 cup of the alfredo sauce in a 9×13 inch pan
7. Add bacon and chicken to the alfredo sauce, mix together
8. Spread about 2 tbsp. of alfredo sauce mixture over each noodle.
9. Roll each noodle and place seam down in 9×13 pan.
10. Once they are all in the pan pour remaining alfredo mixture over the top and sprinkle mozzarella cheese over the top.
11. Cook for about 30 minutes until it is heated through and cheese bubbles and browns
12. Enjoy!

Lemon Paprika Shrimp Pasta

INGREDIENTS

Servings: 4
8 ounces linguine
1 tablespoon olive oil
1 large sweet onion
2 cloves garlic, minced
1 tablespoon rosemary
1 tablespoon thyme
1 teaspoon smoked paprika
Salt, to taste
Pepper, to taste
1 pound large shrimp
1 cup white wine
1 tablespoon lemon juice
Parmesan cheese, for garnish


PREPARATION

1.Bring a large pot of water to a boil. Generously salt the water.

2.Cook pasta for 8-9 minutes, or until al dente, and drain.

3.In a skillet over medium heat, add olive oil. Add the onion and cook until lightly browned and softened, about 3-4 minutes.

4.Add garlic, rosemary, thyme, smoked paprika, salt and pepper. Stir and cook an additional 2 minutes.

5.Add the shrimp and let them cook for 3 minutes. Flip and cook for another 3 minutes.

6.Add the white wine and lemon juice. Cook until the wine has reduced.

7.Add the cooked pasta to the skillet. 

8.Toss, serve & enjoy!

Garlic Parmesan Chicken Pasta Bake

INGREDIENTS

Servings: 12
6 tablespoons butter
1 ½ tablespoons minced garlic
1 sprig of thyme
1 sprig of sage
1 sprig of rosemary
6 tablespoons flour
5 cups milk
12 sheets no-boil pasta
3 cups cooked chicken, chopped
2 cups frozen peas
1 cup parmesan + more for topping
1 cup water
¼ cup breadcrumbs
Chopped parsley, garnish


PREPARATION

1.Melt butter, add garlic, thyme, sage and rosemary. Sauté until fragrant. Remove the thyme, sage and rosemary.

2.Add flour and stir.

3.Add the milk, a little bit at a time, and whisk after each addition. Repeat until all the milk is gone. Keep whisking until it has thickened and coats the back of a spoon.

4.Grease a 9×13 pan. Cover bottom with a layer of pasta, half of the chicken, half of the peas, ⅓ cup of the parmesan, ⅓ cup of water and ⅓ of the sauce. Repeat once. Top with noodles, remaining water and cheese. 

5.Cover with foil and bake for 40 minutes at 400°F/205°C.

6.Remove the foil, sprinkle the top with breadcrumbs. Broil for 5-10 minutes or until golden brown. 

7.Serve with chopped parsley as garnish. 

8.Enjoy!

Cheesy Pesto Stuffed Salmon For Two

INGREDIENTS

Servings: 4-5
2 (1-pound each) center-cut boneless, skinless salmon fillets
6 oz ricotta cheese
2 tbsp. pesto
1/3 cup parmesan cheese
1/3 cup breadcrumbs
½ tsp salt
½ tsp pepper
1 egg


PREPARATION

1. Preheat oven to 400ºF/200ºC.
2. In a medium bowl mix together ricotta, pesto, salt, pepper, parmesan, breadcrumbs, and the egg.
3. Butterfly fillet the 2 center cuts of salmon.
4. Stuff the mixture into the salmon, pushing edges of stuffing in as much as possible.
5. Spray a medium size baking sheet and lay stuffed salmon it.
6. Cook in the oven for 12-15 minutes or until stuffing begins to brown.

One-Pot Pasta Primavera

INGREDIENTS

Servings: 4
4 cups broth of your choice
10 oz uncooked linguine
10 oz broccoli florets
1 pound asparagus, chopped into 1-inch pieces
1 small onion, diced
4 cloves garlic, minced
½ tsp red pepper flakes
Salt & pepper to taste
1 tsp olive oil
4 oz mushrooms, sliced
¼ cup heavy whipping cream
½ cup grated parmesan
3 Tbsp. fresh parsley, finely chopped


PREPARATION

1. In a pot over high heat, combine broth, linguine, broccoli, asparagus, onion, garlic, red pepper flakes, salt, pepper, and olive oil. Stir.
2. Add the mushrooms and bring to a boil.
3. Once at a boil, reduce heat to medium and cook the pasta for 10 minutes, continuously tossing with tongs.
4. Add the heavy cream, parmesan, and parsley, and toss for an additional 3 minutes.
5. If the liquid hasn’t been completely absorbed, let the pasta sit off the heat for an additional few minutes.
6. Enjoy!

Chicken Bake Four Ways

INGREDIENTS

3–4 chicken breasts
Salt and pepper to taste
4–6 Tbsp. basil pesto
1–2 Roma tomatoes, sliced
1–2 cups mozzarella cheese
PREPARATION

1. Preheat oven to 400˚F/200˚C.
2. Place chicken breast in a baking dish. Season chicken with salt and pepper to taste.
3. Spread pesto on each chicken breast.
4. Layer tomatoes on top of the chicken.
5. Top with cheese.
6. Bake for 40 minutes.
BBQ Chicken Bake

INGREDIENTS

3–4 chicken breasts
Salt and pepper to taste
6–8 Tbsp. BBQ sauce
½ onion, sliced

PREPARATION

1. Preheat oven to 400˚F/200˚C.
2. Place chicken breast in a baking dish. Season chicken with salt and pepper to taste.
3. Spread BBQ sauce on each chicken breast.
4. Layer onions on top of the chicken.
5. Bake for 40 minutes.
Bacon Ranch Chicken Bake

INGREDIENTS

3–4 chicken breasts
Salt and pepper to taste
6–8 Tbsp. ranch dressing
6–8 slices bacon
4 oz cheddar cheese



PREPARATION

1. Preheat oven to 400˚F/200˚C.
2. Place chicken breast in a baking dish. Season chicken with salt and pepper to taste.
3. Spread 1–2 Tbsp. ranch on each chicken breast.
4. Layer two slices of bacon on top of each chicken breast.
5. Top with cheese.
6. Bake for 40 minutes.
Alfredo Chicken Bake

INGREDIENTS

24 oz–48 oz Alfredo sauce
3–4 chicken breasts
Salt and pepper to taste
1 lb broccoli heads
1 cup Parmesan cheese

PREPARATION

1. Preheat oven to 400˚F/200˚C.
2. Spread a layer of Alfredo sauce on the baking dish. Place chicken breast over sauce. Season chicken with salt and pepper to taste.
3. Spread broccoli over pan.
4. Pour remaining Alfredo over chicken and broccoli.
5. Top with cheese.
6. Bake for 40 minutes.

Hasselback Steak

INGREDIENTS

Serves 1-2
2 tablespoons oil (for mushrooms)
1 shallot, finely chopped
2 cloves garlic, chopped
2 cups mushrooms, quartered
1 teaspoon salt (for mushrooms)
¼ teaspoon pepper (for mushrooms)
4 ounces cream cheese, softened
2 egg yolks
¼ cup chives, chopped
1 sirloin steak
2 teaspoons salt (for steak)
2 teaspoons pepper (for steak)
2 tablespoons canola oil (for steak)
¼ cup grated Parmesan


PREPARATION

Preheat oven to 400°F.
Heat oil in a pan over medium heat. Add shallots and garlic, cooking until translucent. Add mushrooms, salt, and pepper, cooking until mushrooms are golden brown. Remove from heat.
In a medium bowl, combine mushrooms, cream cheese, egg yolks, and chives, stirring until evenly incorporated. Set aside.
On a cutting board, season both sides of the steak with salt and pepper.
Cut about ¾ of the way through the steak, making the incisions 1-inch part.
Pack a spoonful of the mushrooms mixture into each cut in the steak.
Heat the oil in a pan over high heat. Sear the steak for about 30 seconds, then bake for 10-15 minutes, depending on how you like your steak cooked.
Slice, serve, and enjoy!

Salmon Wellington

INGREDIENTS

Serves 2
2 tablespoons butter
2 cloves garlic, chopped
½ medium onion, chopped
5 ounces spinach
1 teaspoon salt (for spinach)
1 teaspoon pepper (for spinach)
⅓ cup breadcrumbs
4 ounces cream cheese
¼ cup Parmesan, shredded
2 tablespoons dill, chopped
1 sheet puff pastry, softened to room temperature
1 salmon filet
1 teaspoon salt (for salmon)
1 teaspoon pepper (for salmon)
1 egg, beaten


PREPARATION

Preheat oven to 425°F.
In a pan over medium heat, melt butter.
Add the garlic and onions, cooking until translucent.
Add the spinach, salt, and pepper, cooking until spinach is wilted.
Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.
On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper.
Brush the beaten egg on the top and sides of the pastry.
Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
Brush the top again with the egg wash.
Bake for 20-25 minutes, until pastry is golden brown.
Slice, then serve!

Baked Garlic Parmesan Chicken Wings

INGREDIENTS

Serving Size: about 20 wings
2 pounds chicken wings
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon Italian seasoning
1 teaspoon ground cumin
1/3 cup grated parmesan cheese
4 garlic cloves, finely minced
1/4 cup tablespoons olive oil
1/4 cup fresh chopped parsley


PREPARATION

1. Preheat oven to 300ºF
2. In a large bowl, mix together the salt, pepper, Italian seasoning, and cumin. Pour chicken wings into the bowl and coat with the spice mixture.
3. Transfer wings on to a baking sheet, bake for 20 minutes. Then increase the oven temperature to 425ºF, bake for 15 more minutes.
4. While the chicken is baking, mix together the parmesan cheese, garlic, oil, and fresh chopped parsley.
5. When the chicken is cooked through, toss the wings with the garlic/cheese/olive oil mixture.
6. Serve immediately. Enjoy!

Mini Pizza Bites

 INGREDIENTS

Servings: 12
1 ½ cups marinara sauce
1/3 cup parmesan cheese
½ teaspoon pepper
½ teaspoon salt
1 teaspoon red pepper flakes
½ teaspoon oregano
3/4 teaspoon salt
8 ounces shredded mozzarella
Mini pepperonis
4 8-inch flour tortillas


PREPARATION

1. Preheat oven to 425F/218 C.
2. Lightly oil a 12-cup muffin tin or coat with nonstick spray.
3. Lay tortilla on a flat surface. Using an empty can, cut 3-4 medium circles, pressing firmly enough in a rocking motion to cut through the tortilla.
4. Fit tortilla circle into each of 12 muffin tins
5. Scoop 1 tablespoon pizza sauce into each muffin tin.
6. Sprinkle with mozzarella cheese
7. Top with mini pepperonis
8. Place into oven and bake for 10-12 minutes, or until cheese has melted.
9. Serve immediately.

Pesto and Mozzarella–Stuffed Risotto Balls

Servings: 10-12 balls

INGREDIENTS:
2 Chicken stock cubes
Pinch of saffron
50g butter
1/2 onion (diced)
300g arborio/risotto rice
125ml white wine
25g parmesan (grated)
70g mozzarella - 35g diced and 35g of slightly bigger chunks to stuff the arancini balls with
50g pesto
3 eggs (for coating)
175g breadcrumbs (for coating)
Oil (enough to deep fry)



INSTRUCTIONS:
1. Dissolve 2 chicken stock cubes in 1 litre of water and turn the heat down to the lowest setting.
2. Stir a pinch of saffron leaves to the stock.
3. In a separate medium/large pot, melt 50g of butter.
4. Stir the diced onion into the butter, cook until soft.
5. Add the arborio rice to the butter and cook on a low/medium heat until butter has been absorbed.
6. Stir the wine into the risotto and cook again until it has been mostly absorbed.
7. Add 1 ladle of stock to the arborio rice and cook until it absorbs completely, stir occasionally.
8. Continue adding stock, 1 ladle at a time, allowing liquid to absorb before adding another ladle. Continue to cook until the rice is tender and the consistency is smooth and creamy. This should take approximately 20-25 minutes.
9. Stir in 25g of grated parmesan.
(This can be served for dinner as is - or make double and you can have this tonight and arancini tomorrow!).
10. To continue making the arancini, cool the mixture in the fridge or use some cold, leftover risotto.
11. Stir in 35g of diced mozzarella.
12. Using your hands, form the mixture into tight balls, about the size of a golf ball.
13. Press your thumb into the ball and add a chunk of mozzarella and 1/2 tsp pesto, cover it up and shape so the cheese and pesto are fully engulfed within the ball.
14. Dip the ball into beaten egg then the breadcrumbs.
15. Deep fry the balls in small batches until they are golden brown, turning as necessary (about 3 minutes on each side).
16. Enjoy!

Pizza Dip With Dough Balls

Here’s what you’ll need:

For the dough balls:
200g strong bread flour (plus more for dusting)
1/2 tsp salt
1 tsp yeast
120ml warm water
2 tsp extra virgin olive oil




For the dip:
100g cream cheese
35g freshly shredded mozzarella (about 1/2 a ball)
35g grated parmesan
Tomato sauce (this can be a pasta sauce or some passata)
A few slices of salami
Fresh Basil

For the Garlic Butter
50g butter
1-2 cloves of garlic (crushed)
1 tsp dried parsley
Pepper

Method:
1. Add the flour, salt and yeast to a bowl and make a well in the centre.
2. Pour the warm water and a teaspoon of olive oil into the well and stir together with a wooden spoon.
3. Turn the mixture onto a floured surface and knead for about 8-10 minutes.
4. place the dough into greased bowl (using a bit of olive oil) then cover and rise in a warm place for 1 hour.
5. Knead the risen dough for another minute or so and roll into 10 even sized balls.
6. Place the dough balls into a cast iron skillet and cover and rise in a warm place for another hour, leave a gap in between each dough ball to allow for extra rising.
7. Make the pizza dip by combining the mozzarella, cream cheese and 25g of the parmesan into a bowl. stir in the oregano.
8. Spread the cheese mixture into the centre section of the cast iron skillet.
9. Top with a generous helping of tomato sauce.
10. Place the salami on top and cover with a bit more parmesan.
11. Coat the dough balls with garlic butter - this can be made by melting 50g of butter and stirring in a clove of crushed garlic and 1 tsp of dried parsley, add an optional sprinkling of black pepper.
12. Top it all off with some fresh basil, we used a big single leaf, but you can but a few up and sprinkle them over the top.
13. Bake in the centre of a pre-heated over for 15-20 minutes. 200°C/gas mark 6
14. Enjoy!

Potatoes And Coddled Egg Mason Jar Breakfast

RECIPE
Servings: 5

Ingredients:
- 3 cups of chicken stock
- 3 large russet potatoes, peeled and cubed
- 4 oz of salted butter
- 1/2 cup of heavy cream
- 1/2 cup of shredded parmesan cheese
- 1/2 cup of reserved chicken stock from cooking potatoes
- Eggs
- Bacon
- Chives



Boil mashed potatoes in chicken stock until potatoes are tender. Remove potatoes and place in a large bowl. (Make sure to reserve the chicken stock in case the potatoes are too dry.) Add butter and heavy cream to the potatoes and start mashing. While still warm, add the shredded parmesan cheese and continue mashing. If it’s too dry, add the reserved chicken stock.

Spoon the mashed potatoes into your half pint mason jar about half way. Crack an egg on top and close the jar.

In a large enough pot to hold all of your jar, bring water to a boil. You want enough water so that when you place the jar, the water comes up to just under the lid. When the water is boiling, carefully put in your closed jars. Cover with a lid, and let it simmer for 12 - 15 minutes, longer if you prefer your eggs to be less runny.

Remove jars, open, sprinkle a few bacon pieces and chives. Enjoy!

Cheesy Garlic Knot White Pizza Dip

RECIPE

Pizza Dough
8 oz Cream Cheese - Softened
1 Cup Shredded Mozzarella Cheese
1/2 Cup Grated Parmesan Cheese
1/2 Cup Whole Milk Ricotta Cheese
1/4 Cup Fresh Basil - Chopped
6 Cloves Garlic - Chopped and divided
1 tsp Red Pepper Flakes
1/2 Cup Butter - Melted
1/4 Cup Fresh Parsley - Chopped

Divide Pizza Dough into 12-14 equal sized balls. With floured hands, roll the dough balls into logs and tie into individual knots, tucking the excess underneath.


Coat a 10 inch oven-safe skillet with olive oil. Place the knots in a ring around the skillet. Cover with plastic wrap and let rest for 30 minutes - allowing dough to reach room temperature.

In a medium bowl, combine Cream Cheese, Mozzarella, Parmesan, Ricotta, Basil, 3 cloves of Garlic (chopped), and Red Pepper Flakes.

Melt the butter and add the Parsley and remaining Garlic. Stir well.

Uncover the Knots and scoop the dip into the center of the skillet. Brush the knots with the butter/garlic mixture (reserving some for after baking), and top the dip with an additional sprinkle of cheese (optional). Bake in a preheated oven at 400˚F (200˚C) for 20 minutes. Broil on High for two additional minutes or until knots and cheese get lightly browned - watching closely so as not to burn it. Remove from oven and brush lightly with additional Garlic Butter. Let cool slightly before serving. Enjoy!

Cheesy Garlic Knot White Pizza Dip
Cheesy Garlic Knot White Pizza DipFull recipe: http://tastyfood2015.blogspot.com/2016/03/cheesy-garlic-knot-white-pizza-dip.html
Posted by Tasty Food on Monday, March 7, 2016

Cheesy Spinach And Artichoke Bread Ring Dip

 

RECIPE:

- 12 Frozen Dinner Roll Dough Balls
- 8 oz Cream Cheese - Softened
- 1/2 Cup Grated Parmesan Cheese
- 1/2 Cup Grated Romano Cheese
- 1/2 Cup Shredded Mozzarella Cheese
- 1/4 Cup Sour Cream
- 1 14 oz Can (1 1/2 Cups) Artichoke Hearts - Drained and chopped
- 3/4 Cup Frozen Chopped Spinach - Thawed and drained of excess water
- 2 Cloves Garlic - chopped
- 1 tsp Basil
- 1/2 tsp Crushed Red Pepper Flakes
- Olive Oil

Coat a 10 inch oven-safe skillet with olive oil. Place the Dinner Roll Dough Balls in a ring around the skillet. Cover and let rise until thawed and doubled in size.

In a medium bowl, combine Cream Cheese, Parmesan, Romano, Mozzarella, Sour Cream, Artichokes, Spinach, Garlic, Basil, and Red Pepper Flakes.

Once dough has thawed, uncover and scoop the dip into the center of the skillet. Brush the rolls with olive oil, and top with an additional sprinkle of cheese (optional). Bake in a preheated oven at 375˚F (190˚C) for 25 minutes. (If the bread browns too quickly, lower oven temperature to 350˚F or cover the bread with a ring of foil). Remove and let cool slightly before serving. Enjoy!

Chicken Parmesan Baked Penne

RECIPE: 
Serving Size: 6-8

- 1 pound ziti *can substitute with penne*
- 2 chicken breasts
- 25 oz tomato sauce
- 2 cups mozzarella cheese
- 1 cup parmesan cheese
- 1/4 cup basil
- Salt to taste
- Pepper to taste


Preheat oven to 375 degrees F.

Boil pasta for 10 minutes, then drain. Dice chicken breasts and cook thoroughly. Add tomato sauce, then add cooked pasta and mix until the pasta is coated with sauce.

Pour half of the pasta into a greased 11x7-inch or 9x13 inch baking dish. Sprinkle evenly with 1 cup of mozzarella cheese, 1/2 cup of parmesan, 1/8th cup of basil. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with the remaining cheese and basil.

Bake for 20 minutes, remove and sprinkle immediately with additional Parmesan cheese and fresh basil. Serve warm and enjoy!