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.
These carrots make a great side dish. The kids love them too. I took this recipe from “Better Homes and Gardens – New Cookbook”
1 pound medium carrots, parsnips, or turnips, peeled
1 tablespoon butter or margarine
1 tablespoon brown sugar
1. Cut the carrots or parsnips in half, both crosswise and lengthwise. (Or, cut the turnips into bite-size pieces.)
2. In a medium saucepan cook carrots or parsnips, covered, in a small amount of boiling salted water for 8 to 10 minutes (10 to 12 minutes for turnips) or until crisp-tender. Drain; remove from pan.
3. In the same saucepan combine butter, brown sugar, and dash salt. Cook and stir over medium heat until combined. Add carrots, parsnips, or turnips. Cook, uncovered, about 2 minutes or until glazed, stirring frequently. Season to taste with black pepper.
MAKES: 4 Servings
This recipe is from “Eat, Shrink and Be Merry” by Greta and Janet Podleski. Viva Las Veggies makes a great side dish to anything. I seed my tomatoes before adding to this dish. I find if you do not, it gets watery. I also scrape and discard the gills from the underside of the portobello mushrooms as well.
4 medium tomatoes, cut into chunks
2 medium zucchini, chopped
2 large portobello mushrooms, chopped
(using a small spoon, scrape the gills from the underside of the mushrooms)
1 medium red onion, coarsely chopped
1 tsp minced garlic
1 tbsp each olive oil and balsamic vinegar
1 tbsp chopped fresh herbs, such as rosemary, basil, oregano, or thyme
(I always use basil)
1/4 tsp each salt and freshly ground pepper
1 cup fresh whole wheat bread crumbs
1/2 cup freshly grated Parmesan cheese
1/2 tsp dried thyme
1. Spray a 9×13-inch baking dish with cooking spray. Add tomatoes, zucchini, mushrooms, onion, and garlic. Mix well (using your hands works best). Add olive olive, vinegar, herbs , salt and pepper. Mix again to coat vegetables with dressing.
2. Roast, uncovered, at 425F for 25 minutes. while vegetables are roasting, prepare topping. combine bread crumbs, Parmesan cheese, and thyme in a small bowl and mix well.
3. Remove vegetables from oven. Sprinkle crumb mixture evenly over vegetables. Return to oven for 5 minutes, until cheese is melted and crumbs turn a light golden brown. Serve hot.
Makes 6 servings