Parmesan Smashed Potatoes
Makes 6 servings
Ingredients
2 lb small or medium red or golden potatoes (around 12 total)
2 Tbsp olive oil divided
2 Tbsp unsalted butter melted
2 Tbsp grated Parmesan cheese
1 tsp granulated garlic or garlic powder
1/2 tsp salt
1/2 tsp onion powder
1/2 tsp black pepper
1 Tbsp chopped parsley
Instructions
Steam, microwave or boil potatoes just until fork tender. Drain, set aside to cool.
To prepare: Preheat oven to 425°F. Brush a rimmed sheet pan with 1 Tbsp olive oil.
In a small bowl, mix together Parmesan, garlic, salt, onion powder and pepper.
Arrange potatoes on baking sheet. Use a potato masher or fork to smash to about 1/2 inch thickness. Mix together remaining olive oil and butter. Brush over potatoes.
Sprinkle evenly with Parmesan-seasoning blend.
Bake for 25-30 minutes until edges are golden. Garnish with parsley and serve immediately.
Recipe from Melissa’s Southern Style Kitchen
Brussels Sprout Caesar Salad
Makes 4-6 servings
Ingredients
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2 tbsp. olive oil
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2 lb. brussels sprouts, shaved
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kosher salt
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Freshly ground black pepper
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1 tbsp. red wine vinegar
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1/2 c. creamy caesar dressing
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1/4 c. freshly grated Parmesan, plus more for garnish
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1 Garlic clove, minced
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Juice of 1/2 lemon
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1/2 tsp. dried oregano
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croutons, for serving
Instructions
In a large skillet over medium high heat, heat olive oil. Add brussels sprouts and season with salt and pepper. Cook, stirring occasionally, until the the brussels sprouts are crisp tender and a vibrant green, about 5 minutes. Stir in red wine vinegar and remove from heat. Transfer to a large serving bowl.
In a medium bowl, whisk together caesar dressing, Parmesan, garlic, lemon juice and oregano. Drizzle some of the dressing over brussels sprouts and toss to combine. Add more dressing if desired. Garnish with more grated Parmesan and croutons.
Serve warm or at room temperature.
Recipe from Delish
Jalapeno Poppers
Makes 4 servings
Ingredients
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1 tablespoon olive oil or baking spray
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1 cup shredded Parmesan cheese
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8 ounces cream cheese, room temperature
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4 pieces cooked thick-cut bacon, crumbled
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2 tablespoons chopped fresh chives
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2 cloves garlic, minced
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½ teaspoon kosher salt
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¼ teaspoon freshly cracked black pepper
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10 jalapeños, halved and seeded
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2 tablespoons salted butter, melted
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1 cup panko breadcrumbs
Instructions
Preheat oven to 350° Lightly grease a baking sheet and set aside.
In a small bowl, combine the parmesan cheese, cream cheese, crumbled bacon, chives, garlic, salt, and pepper.
Using kitchen gloves or a plastic grocery sack to protect your hands, halve each jalapeño lengthwise. Remove seeds and membranes using a paring knife. Spoon cheese mixture evenly into each jalapeño half.
Melt butter and pour over panko. Toss to coat. Sprinkle evenly over each popper. Place the peppers, cut side up, on a baking sheet and bake on the bottom rack until the cheese has melted, jalapeños have softened and panko is golden brown. About 30 minutes.
Remove from the oven and serve immediately.
Recipe from The Modern Proper