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Tag Archives: Parmigiano-Reggiano

Pesto Roasted Potatoes

Pesto Roasted PotatoesRoasted Potatoes are often the way I prepare potatoes in our home, due to the fact that Mr.Picky dislikes mashed potatoes.  I usually switch the seasonings up and toss my potatoes in olive oil.  Pesto Potatoes – Favorite Family Recipes was a great change of pace.  Mr.Picky said it lacked flavor but he always adds more salt than the sea and usually likes extra heat on his potatoes.  The kids on the other hand left only a handful on the pan and had the rest for lunch the next day.

I used to think I disliked pesto.  Which really makes no sense because basil is my favorite herb, parmesan Reggiano is one of my favorite cheeses, and I use olive oil for everything.  I think it is the pine nuts which have never done anything for me.  After making my own pesto I realised it is as wonderful as I imagined.

Pesto Roasted Potatoes:

  • 5-6 red potatoes, cubed with the skin on
  • 1/2 cup pesto sauce (store-bought or my pesto recipe works great)
  • 1 Tbs olive oil
  • salt to taste

 

In a bowl place olive oil, cubed potatoes, and 1/2 cup of pesto.  Toss to coat potatoes evenly.  Add more pesto to taste and  salt to taste.

Pesto Roasted Potatoes

Spread on a cookie sheet and bake at 450 degrees for about 25-30 minutes, or until potatoes are golden.  Flip the potatoes about halfway through cooking.

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Basil Pesto Recipe

I used to think I disliked pesto.  Which really makes no sense because basil is my favorite herb, parmigiano-Reggiano is one of my favorite cheeses, and I use olive oil for everything.  I think it is the pine nuts which have never done anything for me.  After making my own pesto it was better than I remembered.

I just lessened the amount of pine nuts which was good because I only had about a cup on hand.  I also made a thicker pesto which olive could be added as needed.

After using half the pesto I put the rest in the freezer for a later date.  There are lots of great recipes calling for pesto out there.  Since the basil is in full swing in the garden I might as well make a few jars to store in the freezer.

 

Basil Pesto:Basil Pesto

  • 2 – 3 cups basil
  • 1 cup pine nuts
  • 1/2 – 1 cup olive oil
  • 4 cloves garlic
  • salt and pepper to taste
  • 1 cup parmigiano-reggiano
  • lemon juice to taste

In a food processor combine all besides cheese and oil, process until combined.

Slowly add in olive oil until desired thickness is reached.

Add parmigiano-reggiano and either stir in by hand or pulse a few times.

Cover with plastic pressed against pesto and then sealed.  The less air reaching the pesto the less browning will occur.

Meatball Subs

At my favorite sub shop meatball subs are my favorite.  Mr.Picky dislikes marinara sauce and was not excited to see that I was making meatball subs with a red sauce.  Next thing I know he is going up for a second sandwich.  The end results for dinner was those were pretty good, I guess you can make them again.  Turns out I know what a good sandwich is, and we have a new dinner to add to the list.

I am going to let you know now that I cheated and used frozen Italian meatballs, but by all means feel free to make your own.  I had a package in the freezer and have been working hard to empty my freezer.

Meatball SubsMeatball Subs:

Meatballs and Sauce:

  • 25-30 meatballs, frozen or cooked
  • 1 (16 oz.) can tomato sauce
  • 1/2 tsp granulated onion
  • 1/2 tsp Italian seasoning
  • 1/2 tsp dried basil
  • 2-3 cloves garlic, crushed
  • 1 Tbs brown sugar

Sandwiches:

  • 5-6 french hoagie rolls or rolls of your choice
  • mozzarella cheese
  • parmesan cheese
  • meatballs and sauce ( I slice my meatballs in half to make a more manageable sandwich)

Place meatballs and sauce ingredients in a small 1 quart slow cooker.  Cook on keep warm for about 4 hours, I believe this is key in order to make the sauce amazing.

To assemble sandwiches open up rolls on a sheet pan.  Place mozzarella cheese on the top half and sliced meatballs on the bottom half.  Spoon a bit of sauce onto meatballs and sprinkle with parmesan cheese.

Broil assembled sandwiches open until bubbly, remove and fold sandwich in half.

Stuffed Zucchini Boats

Stuffed Zucchini Boats

My mom came across this recipe from Menu Musings of a Modern American Mom, she told me I had to try it and she was right.  This was a great way to make zucchini and could be eaten as a meal alone or as a side dish.  For the original recipe please visit the link, I had to adapt the recipe a bit.

Unfortunately I did not read my recipe close enough when grocery shopping and had no tomatoes in the house.  I simply left out the tomatoes.  I also added a bit of my own spice combination.  Can’t go wrong with bacon in anything and I am sure that is the only reason Mr.Picky ate this.  Zucchini is a texture thing for him, which I can understand.  The kids didn’t mind eating them either, probably because I called them boats.

Stuffed Zucchini Boats:

  • 5 small zucchini
  • 5-6 pieces of bacon, chopped
  • 1/2 of a medium sweet onion, chopped
  • 1 clove garlic, crushed
  • 1/4 tsp salt
  • 1/4 tsp curry
  • 1/2 tsp italian seasoning
  • 1 Tbs sour cream
  • Fresh parmesan cheese, grated
  • pepper, to taste

Start by frying chopped bacon in a non-stick pan, once almost all the way crisp add onion and garlic. Add salt, curry, and italian seasoning and continue to cook until onions become tender.  The bacon fat acts as your oil or butter, so there is no need to drain it.

While the mixture is frying, cut zucchini lengthwise and scoop out the inside with a spoon leaving an edge to hold the filling.  Reserve the inside of the filling and chop finely.  Place empty zucchini “boats” on a baking sheet.

Once onions have become tender remove from heat, stir in chopped zucchini and sour cream.  Stuff filling into zucchini “boats” evenly.  Sprinkle each zucchini with parmesan cheese and freshly ground pepper.

Bake at 375 degrees for about 30 minutes, enjoy!Stuffed Zucchini Boats

Roasted Broccoli

Roasted BroccoliRoasting has become all the rage lately.  Roasted cauliflower is my favorite but why not broccoli?  Turned out tender crisp and lots of garlicky flavor.  Mr.Picky even ate some.  I know couldn’t believe it myself.

I will make this dish again.  Not sure it beats my Broccoli with Garlic Butter Sauce but that has an Asian flare that is not easily paired with dishes.  If you like garlic and parmesan then this might strike your fancy.

Roasted Broccoli:

  • 2 lb. of broccoli florets, the small the better
  • 2 Tbs olive oil
  • Salt and Pepper to taste
  • 4 cloves garlic, crushed
  • 2-4 Tbs Parmesan Cheese, grated

Preheat oven to 400 degrees.

In a ziplock bag place everything but cheese and shake until evenly coated.

Place on a foil lined sheet pan.  Spread broccoli out evenly.

Bake for about 30 minutes, stirring once or twice.  Sprinkle with parmesan cheese the last-minute or two of cooking.

Parmesan-Mayo Crusted Salmon (Almost?)

I had a few salmon fillets that we were going to eat for dinner.  Wanting to step out of my usual recipe, this is the recipe I found Oven Roasted Salmon with Parmesan-Mayo Crust | she cooks…he cleans.  Maybe I didn’t follow instructions correctly but this was almost a complete fail.  I didn’t use as much salmon as called for but I reduced the amounts of mayo and parmesan.  Or did this fail because I didn’t make homemade mayonnaise?  Although I did use a high quality olive oil mayo.

Although it turned out not to be a favorite recipe it was good.  The quantities of the topping just didn’t come out right.  There was way too much sauce on top of our fish, we couldn’t even taste our fish and ended up scraping it off.  Adjustments of this recipe are needed for us to ever make again.

Not that my pictures are amazing on a normal day, these photos are just terrible.  The sauce topping the fish was overpowering.  This is what happens when I don’t trust my gut, lesson learned.

Parmesan and Mayo Crusted Salmon

You can try the original recipe as linked but this is my suggestion if I ever make it again.

Parmesan-Mayo Crusted Salmon:

  • 2 large (6 oz.) fillets of salmon
  • 1 Tbs mayonnaise
  • 1 Tbs parmesan cheese, grated
  • Salt and Pepper, to taste

Rinse and pat dry your salmon.  Season both sides with salt and pepper.  Easy on the salt parmesan is very salty already.

Mix together mayo and parmesan, and spread an even thin layer over fish.

Placing salmon in a cast iron skillet or baking sheet lined with foil.  Bake at 425 degrees for 12-15 minutes, or until flaky depending on thickness of salmon.

Garlicky Green Beans

Always looking for new flavorful recipes for vegetables.  I could eat them just about anyway.  Unfortunately I can only get Mr.Picky and my 4 year old who has tastes that have been changing, to eat vegetables by disguising the flavor.  Little missy said she still doesn’t like green beans this way, but Mr.Picky said “not to bad”.

Garlicky Green Beans

Garlicky Green Beans:

  • 1 TBS butter
  • 2 TBS olive oil
  • 1 medium head of garlic, thinly sliced (I used about 8 cloves)
  • 3 cups fresh or frozen green beans, steamed until tender
  • 1/4 cup grated parmesan cheese

Heat butter, oil, and garlic just until garlic is turning golden and becoming fragrant.Sauteed Garlic

Add steamed beans and saute an additional 10 min. or so, the beans will began to blister.

Toss on the parmesan cheese just before serving.

*I got this recipe out of my Allrecipes.com cookbook, and modified it to my liking.  The original recipe used canned beans.

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