We loved this recipe! I can’t wait to try it with yams!
My only tip is that you pick tall skinny potatoes so that they stack well in the muffin tins. I used a 1.5 mm thickness on my mandolin.
1/4 cup unsalted butter, melted
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme leaves
3 cloves garlic, minced
3/4 teaspoon kosher salt
4 small white or Yukon gold potatoes
1/4 cup shredded Parmesan cheese
1. Preheat oven to 375F
2. Melt butter in a glass measuring dish. Stir in the rosemary, thyme, garlic and salt.
3. Slice potatoes to a 2mm thickness using a mandolin.
4. Brush the bottom of a standard-sized muffin tin with the butter mixture.
5. Layer 2-3 potato slices, then brush again with butter.
6. Repeat until the muffin tins are filled to the top. Brush the tops with the butter mixture and sprinkle with cheese.
7. Bake for 45 minutes, or until tops are golden brown.
I made these fabulous mushrooms as a side to our New Year’s Eve dinner. They went beautifully with my husband’s steak and my salmon. We saved a few (it was hard to do, since I could have devoured them all) for my husband’s omelet in the morning. He said they were so good with eggs.
I found this recipe on Pinterest which brought me to a wonderful website jocooks.com. Check it out! So many other great recipes!
I didn’t use the whole 1/4 cup of Parmesan. I sprinkled 2 pinches of freshly grated Parmesan on mine. I also used cremini mushrooms instead of white.
Prep time: 5 mins
Cook time: 8 mins
1 Tbsp olive oil
1 Tbsp butter
4 cloves garlic, minced
10 oz white mushrooms, cleaned and sliced
Salt and pepper to taste
1/4 cup freshly grated Parmesan
Parsley for garnish
1. Heat the olive oil and butter in a skillet over medium to high heat. Add garlic and mushrooms to skillet and sauté for about 5 minutes, stirring occasionally making sure the mushrooms cook on both sides. Season with salt and pepper.
2. When the mushrooms are done to your likeness, I like mine a little more done so I sauté mine for more like 7 to 8 minutes, remove from heat, sprinkle with the Parmasen cheese and parsley.
3. Serve warm.
This recipe is super tasty! I found this great find on Pinterest which lead me to the website thewholesomedish.com.
I used ground turkey instead of chicken. I also used a cup of my homemade marinara sauce. I used Guy Fieri’s recipe Fieri’s Marinara Sauce. You could also use Quick Marinara Sauce or Marinara Sauce , both recipes are from Giada De Laurentis.
4 medium zucchini (about 1 3/4 pounds)
1 lb ground chicken
1/4 tsp salt
1/4 tsp ground black pepper
2 garlic cloves, minced
1 cup pasta sauce
1/4 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
Optional: sliced fresh basil for topping
1. Preheat oven to 400 degrees F. Spray a 9×13 inch baking dish with cooking spray.
2. Place a large non-stick skillet over medium-high heat. Add the chicken and break it apart with a spoon. Add the salt and pepper. Cook for 8 to 10 minutes, until chicken is cooked through. Stir occasionally and break down down the chicken into small chunks.
3. Reduce the heat to low. Add the garlic to the chicken. Cook 1 minute stirring often. Add the pasta sauce. Cook 3 minutes, stirring occasionally.
4. As the chicken cooks, cut the zucchini in half, lengthwise. Use a spoon to scoop the seeds and centre out of each zucchini half, leaving a 1/4-inch thick zucchini boat.
5. Place the zucchini in the baking dish cut-side up.
6. Spoon the chicken mixture into the zucchini boats. Press the mixture down into the zucchini using the back of a spoon.
7. Sprinkle the zucchini evenly with the Parmesan, then the mozzarella cheese.
8. Cover the baking dish with foil. Bake for 35 minutes.
9. Sprinkle with fresh basil and serve.
Serving size: 2 halves
Saturated Fat: 6.1
This is not a boring old meatloaf recipe! The flavour combinations in this loaf are so delicious!
I took this recipe from one of my favourite cookbooks “The Best of Rose Reisman” by Rose Reisman.
I love a recipe that I can throw together in the morning to bake later that evening. It can also be made ahead, up to a day in advance. Reheat in a 300F oven for 15 minutes.
Rose Reisman also states in her cookbook to try mini meatloaves by using either a muffin cup mould or mini loaf pan. Divide mixture into 12 servings.
1 1/2 lb (750 g) ground chicken
1/2 cup (125 ml) seasoned dry breadcrumbs
1 1/2 tsp (7.5 ml) finely chopped garlic
1 large egg
1/4 cup (60 ml) finely chopped yellow onion
1/4 cup (60 ml) ketchup
1/2 tsp (2.5 ml) dried basil
pinch of salt and pepper
1/3 cup (80 ml) finely diced green onions
2 oz (60 g) roasted red pepper, chopped (about 1/2 red bell pepper, roasted)
1/4 cup (60 ml) diced rehydrated sun-dried tomatoes
1/2 cup (125 ml) shredded Monterey Jack cheese or white aged cheddar (2 1/4 oz/65 g)
2 Tbsp (30 ml) grated Parmesan cheese (1/2 oz/15 g)
1. Preheat oven to 375F (190C). Line the bottom and sides of a 9×5-inch (2 L) loaf pan with foil or parchment paper.
2. In a large bowl, combine the ground chicken, breadcrumbs, garlic, egg, onion, ketchup, dried basil and salt and pepper until well mixed. Pat half the chicken mixture into the prepared loaf pan. Sprinkle with the green onions, red pepper, and sun-dried tomatoes. Mix the Monterey Jack and Parmesan cheese and add all but 2 Tbsp (30 ml) of the cheese mixture to the loaf. Pat the remaining chicken mixture over the filling. Bake for 40 minutes or until the interior temperature reaches 165F (74C). Sprinkle with the remaining cheese and bake for 2 minutes or until the cheese melts. Let stand for 10 minutes, then slice and serve.
MAKES 6 SERVINGS
Nutritional Information per serving:
Carbohydrates 13 g
Fibre 1.8 g
Protein 22 g
Total fat 14.3 g
Saturated fat 4.9 g
Cholesterol 130 mg
Sodium 420 mg
I found this recipe on Epicurious.com. It was published in Gourmet magazine October 2008.
I read the user reviews and used the advice printed there. I simmered the butter and whipped cream with 2 cloves of crushed garlic. I scooped out the garlic once it was time to add the cooked fettuccine. I also added more cheese. I used real grated Parmesan cheese. I added 3/4 of a cup to my doubled recipe. I also used the reserved pasta water, some of the reviews said they didn’t and the pasta really stuck together.
1/2 a stick of butter = 1/4 cup = 4 Tbsp
My doubled recipe is 1 cup whipping cream, 1/2 cup butter and 3/4 cup grated Parmigiano-Reggiano. I reserved 1 cup of the cooking water.
8 to 9 ounce egg fettuccine
1/2 cup heavy cream
1/2 stick unsalted butter, cut into pieces
1/3 cup grated Parmigiano-Reggiano
1. Cook fettuccine in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup cooking water, then drain pasta.
2. Meanwhile, bring cream and butter to a simmer in a 12-inch heavy skillet over medium-low heat, adding 1/4 teaspoon salt and 1/2 teaspoon pepper.
3. Add fettuccine, 1/4 cup reserved water, and cheese and toss. Add more cooking water if necessary.
MAKES 4 SERVINGS
This dip was so good! It was awesome hot and it was even better cold the next day.
I took this recipe from “The Epicurious Cookbook” by Tanya Steel.
I made this earlier in the day and baked it later that same night.
10 ounces frozen spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and cut into quarters
2 cups shredded mozzarella cheese
1 cup freshly grated Parmesan cheese
1 cup mayonnaise
1 cup sour cream
3 garlic cloves, minced
1 teaspoon freshly ground black pepper
1/4 teaspoon salt
1. Position a rack in the middle of the oven and preheat the oven to 350F.
2. Using paper towels, squeeze the spinach to remove as much liquid as possible, then finely chop and place in a large bowl. Add the artichokes, mozzarella, 3/4 cup Parmesan, the mayonnaise, sour cream, garlic, pepper, and salt and stir to combine. Transfer to a 1 1/2-quart baking dish. Sprinkle with the remaining 1/4 cup Parmesan, and cover snugly with foil. Bake until the top is golden brown, about 30 minutes.
YIELD : Makes 8 to 10 servings
You have to make this panini!!! I took this recipe from “The Best of Rose Reisman – 20 years of healthy recipes” by Rose Reisman.
I do not have a panini press so I use a large skillet and press down on the wrap with a smaller skillet.
2 oz (60 g) sliced prosciutto
8 oz (250 g) boneless skinless chicken breast
2 Tbsp (30 ml) reduced fat mayonnaise
2 tsp (10 ml) lemon juice
1 tsp (5 ml) Dijon mustard
1/2 tsp (2.5 ml) crushed fresh garlic
Pinch of ground black pepper
4 large whole wheat tortillas
2/3 cup (160 ml) grated Parmesan or Swiss cheese
1/3 cup (80 ml) diced, seeded plum tomatoes
1/3 cup (80 ml) diced sweet onion
1/2 diced ripe avocado
1. Spray a nonstick skillet with cooking oil and place over medium heat. Sauté the prosciutto for 5 minutes or just until dry and beginning to crisp. Remove from the pan, cool slightly and crumble. Wipe the skillet and respray.
2. Working with one at a time, pound the chicken breasts between two sheets of waxed paper to an even 1/4-inch (6 mm) thickness. Sauté the chicken for 5 minutes, or just until cooked and no longer pink in the centre, turning halfway. Cool for 5 minutes, then dice.
3. Combine the mayonnaise, lemon juice, mustard, garlic and pepper in a small bowl and mix thoroughly. Spread evenly over the entire surface of the tortillas. Scatter the chicken, prosciutto, cheese, tomato, onion and avocado overtop. Fold in the sides of each tortilla and roll it up tightly.
4. Preheat a nonstick grill pan to hot and spray with cooking oil. Sear the rolls on both sides until browned, approximately 2 minutes per side. Slice in half before serving.
Make ahead – Make the panini early in the day. Cover and refrigerate and heat just before serving.