Monday, March 26, 2012

Parmesan Roasted Potatoes

This side-dish was super easy & extra delicious! I will definitely be making this again & again & again...

We paired this with chicken sausages, but you could absolutely use this side dish with almost anything! I had it the next day with some broccoli & it was delish.


Parmesan Roasted Potatoes
Hands-on time: 10 mins - Total time: 1 hour
Makes 4 servings

1 1/2 pounds red potatoes, cut into 1" chunks
3 Tblsp olive oil
1 1/2 tsp kosher salt
1/4 tsp black pepper
1 cup (4 oz) grated Parmesan cheese
1/2 tsp dried thyme (or 8 fresh sprigs)

Preheat oven to 400*F.

In a medium bowl, combine all ingredients. Transfer to a lightly greased (or foil-lined & lightly greased) 9x13" baking dish.

Roast, stirring once, until golden brown & crisp - about 50 minutes.

Can be served hot or at room temperature.

Monday, March 12, 2012

King Ranch Chicken Casserole

**This recipe is adapted from a recipe from my friend Nancy. I will leave you her recipe too, and you can decide how you would like to make it. I ended up just using canned diced tomatoes because her recipe called for salsa and chopped tomatoes. I was just too lazy to chop a tomato. :) Then, I wanted to cut back on some of the calories and see what it would taste like without the sour cream. My family thought it was good. I always liked this recipe growing up. My mom would make one that was very similar, but I never had the recipe. Thanks Nancy for having one!**

King Ranch Chicken Casserole

2 cups cubed or shredded chicken
1 can cream of chicken soup
1 10oz can diced tomatoes with green chiles
1/4 cup milk
1 cup grated cheddar cheese
Tortilla Chips or Dorito chips
**Adding some chopped onion and bell pepper to the soup mix could be an option too, I just didn't have any.

In a small bowl, add the soup, tomatoes and milk.

In an 8x8 baking dish, place about 1 1/2 cups of very lightly crushed tortilla chips (They should still be decent sized pieces, just not as large as right out of the bag)

Then layer 1 cup of chicken over the chips. Pour 1/2 of the soup mixture over the chicken. Layer again 1 1/2 cups lightly crushed tortilla chips, chicken and soup mixture.

Bake at 400 for about 30 minutes. Remove from oven and sprinkle the 1 cup of cheese and about 1/2 cup of crushed tortilla chips over top. Place back in oven for about 10 minutes.


Nancy's Recipe
1 can cream of mushroom
3/4 cup pace picante salsa
3/4 cup sour cream
1TB chili powder
2 medium tomatoes chopped
3 cups cooked and cubed chicken
12 corn tortillas cut into 1 inch pieces
1 cup shredded cheddar cheese

Mix soup, salsa, sour cream, chili powder, tomatoes, and chicken.

In a shallow 2 qt casserole dish, layer half the tortilla pieces, then top with 1/2 the chicken mixture. Repeat layers. Sprinkle with cheese.

Bake at 350 degrees for 40 minutes.

Friday, March 2, 2012

Saucy Italian Burgers

I saw this recipe on the Rachel Ray show the other day. I literally said "YUM!" while she was making it!

I printed hers out, made some adjustments for me, and served my family that night with my fingers crossed...

... They literally groaned with yummmm's!

This recipe was super-duper easy, took less than 20 minutes, and thoroughly yummified my whole family. It will be a regular on our meal plan from now on.

I used my favorite recipe for meatballs for the burger portion of this dish. If you have a favorite meatballs recipe, by all means use it.

Italian Burgers

1 pound ground meat - I use ground turkey but you can use ground beef, if you prefer
1/3 cup Italian spiced bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup milk
1 egg
1 garlic clove minced OR 1 tsp prepared minced garlic
1/8-1/4 cup chopped fresh parsley (or 1 tsp dried parsley)
1/2 tsp salt
1/4 tsp pepper
3 cups spaghetti sauce
1 16oz ball of fresh mozzarella
6 ciabatta rolls, halved
Fresh arugula, if desired

Preheat your broiler to LOW or preheat your oven to 450*F. Also preheat a pan to cook your burgers - I used my stove-top grill.

Mix by hand ground meat, bread crumbs, Parmesan, milk, egg, garlic, parsley, salt & pepper in a large bowl.

Use your hand to separate the mixture into 2 equal-ish halves. Then use your hand again to separate each half into 3 piece-of-pie-shaped wedges. You should end up with 6 fairly equal portions.

Shape each portion into a burger patty, slightly indenting the very center. Place on a preheated grill (or in a skillet) and cook. Mine took about 7 minutes on each side.

While the burgers are cooking, heat your favorite spaghetti sauce in a large skillet (not a saucepan!).

On a baking sheet, lay out your ciabatta rolls, halved. Drizzle lightly with olive oil. You can sprinkle them with garlic salt & Parmesan cheese, if desired. Place in the oven & bake until lightly toasted along the edges. Don't overcook!!

Remove ciabatta rolls from oven. Set the tops aside. Leave the bottoms on the baking pan, next to the skillet with the spaghetti sauce in it.

When the burgers are done, move them directly from the grill/pan to the spaghetti sauce in the skillet. Turn them over & over a few times in the spaghetti sauce, until well-coated. Place one sauced burger patty on each ciabatta roll bottom.

Slice the mozzarella ball & place slices on top of the sauced burger patties.

Return them to the oven until the cheese has melted.

Top with arugula, if desired.

Top with the ciabatta roll tops and serve!

These were perfect with a salad. Enjoy!!


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