Parmesan Hasselback Potatoes

I was looking for an easy side for meatloaf and decided to finally trying to make Hasselback potatoes.  It was much easier than I expected and it certainly made the meatloaf look much better.  I think I'll try making these on the grill next time.

 

Parmesan Hasselback Potatoes

4 russet potatoes – washed and dried

¼ cup butter melted

Salt& freshly ground pepper

 

Place 2 wood spoons on the long side of each potato so you cannot slice down to the bottom.  Slice each potato in ¼” slices.  Fan out and add butter, salt and pepper into the crevasses.  Place into a nonstick foil lined pan and bake for 1 hour at 350°.  Brush additional butter onto potatoes 2-3 times while baking.  Five minutes before the potatoes are done, sprinkle ¼ cup Parmesan cheese over and allow to bake to a golden color.  Remove from oven and sprinkle with a little more cheese and a bit of parsley.

Winter Squash Risotto

Rich and creamy, with a sweetness from the squash that makes this risotto a wonderful Fall side dish.  You do need a little patience stirring in the heated broth while the rice absorbs all the flavors.

Winter Squash Risotto

2 tbsp butter

2 cloves garlic, grated

1 cup arborio rice

3 cups chicken or vegetable broth

1/2 cup white wine

1/2 cup winter squash, mashed

1/3 cup Parmesan cheese, freshly grated

Salt and freshly ground pepper to taste

Melt the butter in the bottom of a large saucepan.  Add in rice and garlic, stir and cook for a couple minutes.  Stir in the white wine.  Cook until the wine is absorbed.  Add in the additional 1/2 cup of heated broth.  Next continue adding in addtional broth in 1/2 cup measures, stirring and cooking until it's absorbed.  Add in the squash and spices.  Keep cooking until the rice is tender.  It will take about a half hour.  Stir in the Parmesan cheese before serving.

Mashed Sweet Potatoes with Apple Butter

Mashed sweet potatoes with a hint of apples and cinnamon mixed in and it’s an easy side dish on a weeknight.  You can bake the sweet potatoes but I chose the microwave to have this meal ready within 10 minutes.  You can use apple sauce and just add in ¼ tsp of cinnamon.

 

Mashed Sweet Potatoes with Apple Butter

3 medium sweet potatoes

1/3 cup apple butter (recipe below)

¼ tsp salt

Microwave the sweet potatoes (remember to prick with a fork a few times) per your microwaves instructions or button.  Allow to cool a couple minutes before scooping out into a bowl.  Stir in apple butter and salt.

Apple Butter

3 lbs apples, peeled, cored and diced
1/4 cup water
1 tbsp lemon juice
1 1/2 cup sugar
1 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp ginger

Put chopped apples into a crockpot with water and lemon juice.  Cook until apples are tender. Puree apples in a food mill or food processor.

Add sugar and bring to a low boil.  Add spices. 

Put into clean, dry jars leaving 1/2" head space.  Put into boiling water bath for 10 minutes.

Beef Short Ribs & Gravy With Mascarpone Polenta

There’s nothing better than spending a Sunday doing things you love and having dinner cook itself.  Last Sunday, I made this fall apart it’s so tender short ribs and an easy to throw together Mascarpone polenta.

 

 

Crock Pot Short Ribs & Gravy

1.5# boneless short ribs

12 oz beer, use your favorite

1 cup beef broth

2 shallots, cut in half

Season and brown the short ribs in 2 tbsp of extra virgin olive oil.  Place into the crock pot with the beef broth, beer and shallot.  Cook over medium low heat for 8 hours.  Remove the meat to make a gravy.  In a plastic container with a tight lid, place 2 tbsp flour and ½ cup water.  Put the lid on and shake until the there’s no lumps.  Turn the crock pot on high and stir into the juices.  Return the meat to the crock pot and it should thicken in 10 minutes.  Taste to see if it needs any additional salt and pepper.  Serve over mashed potatoes or polenta.

 

Mascarpone Polenta

3 cups water

½ tsp salt

1 cup polenta

½ cup Mascarpone

½ cup Parmesan, freshly grated

Bring the water and salt to a boil.  Stir in polenta and keep stirring for 3 minutes.  Add in Mascarpone and Parmesan and stir until it’s fully incorporated.

Crock Pot Mashed Apple Sweet Potatoes

This is the easiest side dish and will make the entire family happy.  They'll think they are getting a sweet dish but there is no added sugar in the potatoes.  They are sweetened naturally with the sweet potatoes, apple and apple juice (I used an organic apple juice).  Just a little cinnamon was added in at the end.

Crock Pot Mashed Apple Sweet Potatoes

3 sweet potatoes, peeled and sliced into 1/2" pieces
1 apple, peeled and cut into slices
3/4 cup apple juice

Place the above ingredients into your crock pot and cook over medium for 4 hours, stirring occasionally.  When tender, mashed with a hand potato masher and stir in 1/4 tsp sea salt and 1/2 tsp cinnamon.  

Parmesan Mashed Potatoes

I finally got back to this recipe idea from a few weeks ago when I made the Italian Chicken Pot Pie but opted to top it with biscuits instead of these potatoes.  They are a great side for any protein and so tasty that no additional toppings are needed although I did sprinkle a pinch of Parmesan on each serving for fun.

 

 

Parmesan Mashed Potatoes

 

3# red potatoes, peeled and slice into small pieces

Salt for water

3 tbsp butter, softened

½ cup milk

Salt to taste

1/2 tsp freshly ground black pepper

½ cup Parmesan cheese

1 tsp parsley

Boil potatoes in salted water until fork tender.  Drain and add in butter to melt.  Mash until smooth and add in milk, Parmesan cheese and spices.

Creamy Cheese Polenta

I love an easy side dish, especially when I'm making a few dishes all at once.  Just a stir occasionally and this is pretty much good to go on it's own.  Plus it's a delicious base to a meat dish that you top it with.  I'll be posting what I topped mine with tomorrow.  The combination was pretty tasty.

Creamy Cheese Polenta

1 cup water
1/2 cup milk

1/2 cup polenta

2 tbsp butter

1/2 tbsp sea salt

1/2 tsp freshly ground pepper

1/2 cup cheddar cheese, grated

2 tbsp mascarpone cheese

Bring the water and milk to a boil.  Whisk in the polenta and turn down the heat to medium low.  Add in sea salt and pepper and stir (with a wooden spoon).  Continue to stir frequently as it cooks and thickens.  This will take about a half hour.  When it has thickened, remove from heat and stir in the butter, mascarpone and cheddar cheeses.  

Farro, Corn & Roasted Sweet Potatoes

I realize that this sounds like a unique combination but everything does work well together.  It's a great side dish that goes with everything.  Farro is fast becoming my favorite grain.  It's very hearty.  If you have problems finding it at your grocery store, you can substitute in barley.

Farro, Corn & Roasted Sweet Potatoes

1 sweet potato, peeled and diced into 1/2" pieces.

Place sweet potato pieces on a non-stick pan and sprinkle 1 tbsp. of olive oil over.  Bake for 20-30 minutes at 350°. 

While the sweet potato is roasting, combine the following in a medium saucepan.

1/2 cup farro, rinsed and drained
1 1/2 cups water
1/2 tsp salt

Simmer until tender - approximately 20 minutes.  Drain and hold for remaining ingredients.

2 ears sweet corn, cut kernels from cobs
2 tbsp. butter
1 clove garlic, minced
1 tsp fresh thyme

In a frying pan, melt butter.  Add in corn kernels and cook for 3 minutes.  Add in garlic and thyme. 

Add in cooked corn and roasted sweet potato into the drained farro.  Season with additional salt if needed and freshly ground pepper.

Sweet Potatoes & Apples

It's a beautiful day.  Naturally rain is in the forecast for tomorrow so it's grilling time today.  I started off with a lunchtime side dish.  I had a sweet potato in my pantry and an apple in the refrigerator that both needed to be used so I combined them.  This is a perfect side for 2 people. Double the recipe if needed.  No water needed.  The apples will provide enough moisture in the packet.  

Sweet Potatoes & Apples

1 sweet potato, peeled and cubed
1 apple, peeled and cubed
1 tbsp brown sugar
1/2 tsp cinnamon
1 pinch salt

Take a 14" piece of heavy duty or no-stick aluminum foil.  Place the sweet potato and then the apple on top.  Sprinkle the brown sugar and spices on top.  Fold up into a packet.  Place on the side of the grill for 45 minutes.

Parmesan Polenta

I always enjoy an easy side that only requires an occasional stir as I'm working on the rest of the meal.  I had never made polenta before so I was very happy with the great flavor and ease or preparation.  I wanted to add in one of my favorite cheeses so I grated some Parmesan to stir in and a little extra to sprinkle on top with a bit of freshly ground pepper and parsley.

Parmesan Polenta

2 cups chicken broth

1/2 cup polenta

1 tbsp butter

1/2 tbsp sea salt

1/2 tsp freshly ground pepper

1/2 cup Parmesan cheese, grated

2 tbsp mascarpone cheese

Bring the chicken broth to a boil.  Whisk in the polenta and turn down the heat to medium low.  Add in sea salt and pepper and stir (with a wooden spoon now).  Continue to stir frequently as it cooks and thickens.  This will take about a half hour.  When it has thickened, remove from heat and stir in the butter, mascarpone and Parmesan cheeses.  

Twice Baked Brie & Bacon Potatoes

The weather is suffering from an identity crisis.  If the sun comes out, it only stays for 5 minutes before it begins to rain again.  Good day to watch some football or make a nice dinner.  It's been awhile since I made twice baked potatoes so I was happy to have a package of brie in the refrigerator.  It melts so nicely even before you return it to the oven.

Twice Bake Brie & Bacon Potatoes

2 large Yukon Gold or Russet Potatoes
2 tbsp butter
3 oz brie cheese, rind removed
2 slices bacon, cooked and drained on a paper towel
3/4 tsp sea salt
1/4 tsp freshly ground pepper

Wash potatoes.  Poke holes into skin with a fork and bake under fork tender.  The length of baking time will depend on the size and type of the potatoes.    Remove from oven and let cool for 10 minutes.  Cut the upper third of the potato off and scoop our the middle and put into a bowl.  With a fork, stir in the butter and brie.  Add in seasonings and then the bacon.  Spoon mixture back into the shells and bake for an additional 20 minutes at 350°.

You may also add in green onions, chives or any of your favorite herbs and toppings.

Parmesan Couscous

I'm not sure about you but I'm always looking for a light and easy side dish to make.  I've had a box of couscous for awhile and I decided to use it for the easiest ever side.  If the hardest part of the dish is grating Parmesan cheese...you know it's a winner.

Parmesan Couscous

1 cup water
2 tbsp butter
3/4 cup couscous
1/2 tsp sea salt
1 tbsp parsley
1/3 cup Parmesan cheese, grated

In a small saucepan, bring the water and butter to a boil.  Remove from the heat and stir in the couscous and salt.  Cover and let sit for 5 minutes.  Uncover and stir in the parsley and Parmesan.  Put in a bowl and serve warm.

Mascarpone Mashed Potatoes

Super creamy mashed potatoes with the mild flavor of Mascarpone cheese.  The Mascarpone lightens up the texture also so it's perfect on it's own or topped with gravy.

Mascarpone Mashed Potatoes

3# potatoes, I used Klondike Rose potatoes, cut into 1/2" cubes
1/2 cup Mascapone cheese
2 tbsp butter
1 tbsp chives

Cook the potatoes in salted water until tender.  Drain and mashed until smooth.  Melt in butter and stir in Mascarpone cheese.  Top with dried or fresh chives.

Tuscan Fried Potatoes

Simple and tasty....these potatoes are the perfect side and you can make them on your stove or on your grill.  I boiled the potatoes for 20 minutes to get a head start but it's not necessary.

Tuscan Fried Potatoes

4 potatoes, boiled for 20 minutes with skin intact or peeled and diced
2 tbsp extra virgin olive oil
1 small sweet pepper, sliced
2 cloves garlic, minced
1 tsp rubbed sage
1 tsp parsley
salt and freshly ground pepper to taste

Heat a large skillet with the olive oil.  When hot, add in the potatoes.  When halfway cooked add in the pepper, garlic and spices.  Cook until the potatoes are nice and crispy.

Sweet Potatoes & Apples

The smell of cinnamon, sweet potatoes and apples baking is absolutely wonderful and it fills your entire home while it's in the oven.  The bonus is that it tastes as good as it smells.

Sweet Potatoes & Apples

3 sweet potatoes, peeled and cut into 4 chunks
2 apples, peeled and sliced
1/2 cup dark brown sugar
1 tsp cinnamon
1/4 cup butter, softened

Cook the sweet potatoes in a large saucepan until tender but not too soft.  Drain and cool.  When cool, slice half in a greased casserole dish.  Top with sliced apples.  Cover with the other half of slice sweet potatoes.  In a small bowl, mix together dark brown sugar, cinnamon and butter.  Sprinkle over the sweet potatoes.  Place in the oven for 45 minutes at 350°.

Sweet Potato Casserole

I was looking for a side when I was making my Cheddar Cracker Chicken Breasts yesterday. I had two sweet potatoes sitting in my kitchen so I decided to try something different with them and this is going to be my go to recipe for Thanksgiving from now on.

Sweet Potato Casserole

2 sweet potatoes, baked until soft

1/3 cup dark brown sugar

1/2 tsp salt

3 tbsp butter

3/4 cup pineapple

1 1/2 cups mini marshmallows

Scoop out baked sweet potatoes while still warm into a medium sized bowl. Add in butter, brown sugar, salt and mash. Fold in pineapple and put into a greased baking dish. Top with marshmallows and bake for 20 minutes at 350°.

Cevapecici/Cevaps and Cheese Burek

I decided to have a taste of Toronto for my dinner tonight.  It's not really a Toronto only meal, it's just where I was introduced to it. 

Cevapeici/Cevaps

1 pound ground beef
1 pound ground pork
1  pound ground veal or lamb
2 cloves garlic, chopped
1/2 cup onion finely chopped
1 tsp paprika
1 tsp salt
1 tsp pepper
1 tsp Vegeta
1 tsp baking soda

Mix all the ingredients together.  Roll meat into 3/4 inch rolls and approximately 4" long.

Broil or fry links.

Cheese Burek

1 package phyllo pastry sheets defrosted according to package directions
1/2 cup ricotta cheese
1/2 cup cottage cheese
2 cups Monterey Jack cheese shredded
1 large egg slightly beaten
1 tsp parsley
6 tbsp butter, melted

Mix together ricotta, cottage cheese, Monterey Jack cheese, egg and parsley together in a small bowl.

Melt butter in a small bowl for brushing on phyllo dough.

Take 2 sheets of phyllo, fold in half and brush with butter.  Put a scoop of cheese mixture at one end and fold in triangles up the length of the phyllo sheet.

Place packets on a parchment lined baking sheet and brush outside with butter.

Servings: 9

Bake for 30 minutes at 325°F

I love long weekends ~

Don't misunderstand, I truly love my job but long weekends rock.  I've gotten my project list completed and I've had time to create in the cave and have another day to go.

Tonight I grilled a filet mignon and had this tomato dish as a side ~

It is one tomato, peeled and sliced in 1/4" slices.  A light splash of extra virgin olive oil on top with a dash of salt.  Then I added some slivers of Kammerude cheese which is a delightful garlic & basil gouda.  I zapped it for 20 seconds and added a cooked & crumbled slice of bacon and some fresh chopped oregano.
 
Now it's time to relax with my new favorite adult beverage ~ my version of a mimosa Michele style.  Orange juice is not my friend so I made 2 substitutions...not bad on a 2 ingredient drink.  I used an Italian raspberry sparkletini spumante and mixed it with peach juice.  Very refreshing and relaxing.