Parmesan roasted potatoes

Parmesan Roasted Potatoes

Ingredients

• 4 cups cubed Yukon Gold potatoes
• 3 tbsp olive oil
• 1/2 tsp garlic salt
• 1/2 tsp salt
• 2 tsp paprika
• 1 tsp pepper
• 4 tablespoons freshly grated Parmesan cheese

Instructions

1. Preheat your oven to 425 degrees.
2. Place the cubed potatoes into a baking dish. (The cubes of potatoes should be about 3/4 of an inch on all sides) You can spray the baking dish with a baking spray too to eliminate anything possibly sticking
3. Pile on the olive oil, garlic salt, salt, paprika, pepper and Parmesan cheese. Using your fingers, or a spoon if you feel inclined, get in to the potatoes and carefully mix everything around until the seasonings coat each potato.
4. Transfer the baking dish into the oven and bake for 15 minutes. Remove from the oven and toss the potatoes with a pair of tongs. Put the baking dish back into the oven and bake for 10 minutes more. Remove the baking sheet and give them another toss and place them back in the oven and roast until they are golden and crispy.
5. Season with an little dusting of sea salt and extra parmesan cheese and serve.

http://whatsgabycooking.com/parmesan-roasted-potatoes/#.VERoS_nF_TA

Garlic Roasted Potatoes

Ingredients
3 pounds small red or white potatoes
1/4 cup good olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons minced garlic (6 cloves)
2 tablespoons minced fresh parsley
Directions
Preheat the oven to 400 degrees F.

Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.

Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

Copyright 2001, Barefoot Contessa Parties!, All Rights Reserved



Read more at: http://www.foodnetwork.com/recipes/ina-garten/garlic-roasted-potatoes-recipe.html?oc=linkback

Confetti spaghetti

http://www.tasteofhome.com/recipes/confetti-spaghetti?keycode=ZFB1014&utm_content=bufferb50e6&utm_medium=social&utm_source=facebook.com&utm_campaign=buffer

Crock pot chicken taco meat

1 lb chicken breast
1 can chicken broth
Taco Seasoning


Mix broth and seasoning, pour over chicken in crock pot.

3 ingredient Crockpot Chicken Tacos

3-Ingredient Crock-Pot Chicken Tacos

Shared By: Two Healthy Kitchens

Yield: About 5 cups

 

Ingredients

• 1½ pounds chicken breasts
• 1 1.25-ounce packet low-sodium taco seasoning (see note)
• 1 16-ounce jar of your favorite salsa
• For serving: tortillas or taco shells and your choice of optional toppings, such as shredded lettuce, chopped tomatoes, shredded cheese, black beans, corn, chopped avocados or guacamole, reduced-fat sour cream, and hot sauce

Preparation

1. Place chicken in the bottom of the crock-pot.
2. Sprinkle taco seasoning over chicken.
3. Pour salsa on top.
4. Cook on low (for 6-8 hours) or high (for 4 hours).
5. Just before serving, use two forks to shred the chicken.
6. Stir to evenly distribute salsa throughout chicken.
7. Serve immediately with desired toppings.

zesty slow cooker chicken bbq

• http://allrecipes.com/recipe/zesty-slow-cooker-chicken-barbecue/

• PREP
  10 mins
• COOK
  4 hrs
• READY IN
  4 hrs 10 mins

Directions

1. Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
2. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

• 
  
• 6 frozen skinless, boneless chicken breast halves
• 1 (12 ounce) bottle barbeque sauce
• 1/2 cup Italian salad dressing

• 
  
• 
  
• 
  
• 1/4 cup brown sugar
• 
  
• 2 tablespoons Worcestershire sauce

Turkey and pesto panini

Ingredients

1 

loaf soft French bread (12 ounces), split 

1/3 

cup 

store-bought pesto 

8 

ounces 

sliced roasted turkey 

4 

ounces 

sliced Swiss cheese 

1/4 

medium red onion, thinly sliced 

3 

tablespoons 

olive oil 

2 

tablespoons 

red wine vinegar 

kosher salt and black pepper 

1 

small head red leaf lettuce, leaves torn into bite-size pieces (6 cups) 

1 

avocado, cut into bite-size pieces 

Directions

1. Spread the bottom half of the loaf with the pesto. Top with the turkey, cheese, and onion. Sandwich with the top half of the loaf and cut into 4 pieces. Dividing evenly, brush the outside of the sandwiches with 1 tablespoon of the oil.
2. Heat a grill pan over medium heat and cook the sandwiches, pressing down occasionally, until the bread is crisp and the cheese has melted, 5 to 6 minutes per side.
3. Meanwhile, in a large bowl, whisk together the vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Add the lettuce and avocado and toss to combine. Serve with the sandwiches.

Penne with Herbs, Tomatoes, and Peas

• 8 ounces uncooked penne pasta $
• 1 cup frozen green peas, thawed
• 3 tablespoons extra-virgin olive oil $
• 6 garlic cloves, thinly sliced
• 3 cups cherry tomatoes, halved $
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup thinly sliced fresh basil leaves
• 3 tablespoons chopped fresh flat-leaf parsley
• 1 ounce fresh Parmesan cheese, shaved (about 1/4 cup)

Preparation

1. 1. Cook pasta according to package directions, omitting salt and fat. Add peas during last 2 minutes of cooking. Drain.
2. 2. Heat a large nonstick skillet over medium-low heat. Add oil; swirl to coat. Add garlic; cook 4 minutes or until garlic begins to brown, stirring occasionally. Increase heat to medium-high. Add tomatoes to pan; cook 1 minute. Add pasta mixture, salt, and pepper to pan; cook 3 minutes or until thoroughly heated, stirring occasionally. Stir in basil and parsley. Sprinkle with cheese.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Fresh Tomato-Feta Pizza

• 1 pound refrigerated fresh pizza dough
• 4 plum tomatoes, sliced $
• 2 1/2 tablespoons olive oil, divided $
• 2 garlic cloves, minced
• 1 tablespoon cornmeal
• 4 ounces feta cheese
• 1 ounce pitted kalamata olives, halved (1/3 cup)
• 1/4 cup fresh basil leaves

Preparation

1. 1. Let dough stand at room temperature, covered, for 30 minutes.
2. 2. Arrange tomato slices on a jelly-roll pan lined with paper towels; top with more paper towels. Let stand 30 minutes.
3. 3. Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500° (keep pizza stone or baking sheet in oven as it preheats).
4. 4. Combine tomatoes, 2 tablespoons oil, and garlic. Roll dough into a 14-inch circle on a lightly floured surface, and pierce dough liberally with a fork. Carefully remove pizza stone from oven. Sprinkle cornmeal over stone; place dough on stone. Arrange tomato mixture on dough. Crumble cheese; sprinkle over pizza. Bake at 500° for 19 minutes or until crust is golden and cheese is lightly browned. Remove from oven; top with olives and basil. Brush outer crust with remaining 1 1/2 teaspoons oil. Cut pizza into 6 large slices.

Penne with roasted tomatoes and garlic

• 1 tablespoon kosher salt
• 8 ounces uncooked spaghetti $
• 1/4 cup extra-virgin olive oil, divided $
• 2 pints multicolored cherry tomatoes $
• 4 garlic cloves, thinly sliced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 ounces Parmigiano-Reggiano cheese, shaved
• 1/4 cup small basil leaves

Preparation

1. 1. Preheat oven to 450°.
2. 2. Bring a large pot of water to a boil; add 1 tablespoon salt. Add pasta; cook 10 minutes or until al dente. Drain pasta in a colander over a bowl, reserving 6 tablespoons cooking liquid. Return pasta to pan. Combine reserved cooking liquid and 2 tablespoons oil in a small saucepan; bring to a boil. Boil 4 minutes or until mixture measures 1/3 cup. Add oil mixture to pan with pasta; toss to coat.
3. 3. While pasta cooks, combine remaining 2 tablespoons oil, tomatoes, and garlic on a jelly-roll pan, tossing to combine. Bake at 450° for 11 minutes or until tomatoes are lightly browned and begin to burst. Add tomato mixture, 1/2 teaspoon salt, and pepper to pasta; toss to coat. Top with cheese and basil.

Pico de Gallo

• 2 medium tomatoes, seeded and diced $
• 1 medium-size ripe avocado, diced $
• 1/4 cup diced white onion
• 1 serrano or jalapeño pepper, seeded and finely chopped
• 2 tablespoons lime juice
• 1 tablespoon extra virgin olive oil $
• Salt to taste

Preparation

1. 1. Toss together first 6 ingredients in a medium bowl. Cover and chill 1 hour. Season with salt to taste.

Over the Top Tomato Sandwich

• 8 artisan sourdough or multigrain bread slices
• 1/2 cup butter, melted $
• 1 3/4 pounds ripe beefsteak or heirloom tomatoes (about 5 medium)
• 1/2 cup torn fresh basil leaves
• 2 tablespoons fresh oregano leaves
• 3 tablespoons extra virgin olive oil, divided $
• 1/2 cup mayonnaise $
• 4 1/2 teaspoons fresh lemon juice, divided
• 3 cups loosely packed fresh arugula
• 8 thick bacon slices, cooked $

Preparation

1. 1. Brush both sides of bread slices lightly with melted butter. Cook bread slices in a large skillet over medium-high heat 1 to 2 minutes on each side or until toasted.
2. 2. Cut tomatoes into 1/4-inch-thick slices, and place in a single layer on a wire rack in a jelly-roll pan. Sprinkle generously with salt and pepper, and let stand 10 minutes.
3. 3. Process basil, oregano, and 2 Tbsp. oil in a food processor or mini chopper until finely ground. Add mayonnaise and 1 Tbsp. lemon juice to processor; pulse until smooth.
4. 4. Stir together remaining 1 Tbsp. oil and 1 1/2 tsp. lemon juice in a medium bowl; add arugula, and toss to coat. Spread mayonnaise mixture on 1 side of each bread slice. Layer 4 bread slices with tomato slices, arugula mixture, and 2 bacon slices. Top with remaining 4 bread slices, mayonnaise-side down.

RECIPES FOR FRESH TOMATOES

http://www.southernliving.com/food/holidays-occasions/fresh-tomato-recipes/view-all

Tomato Herb Pasta

• 1/2 cup rice vinegar
• 1 tablespoon sugar $
• 1/2 medium-size red onion, thinly sliced
• 1/2 (12-oz.) package whole grain spaghetti $
• 2 medium tomatoes, seeded and chopped $
• 1 large cucumber, peeled and thinly sliced into half moons $
• 4 green onions, thinly sliced
• 1/3 cup firmly packed fresh mint leaves, chopped
• 1/3 cup firmly packed fresh cilantro leaves, chopped
• 1/4 cup fresh lime juice
• 2 tablespoons canola oil
• 1 teaspoon sugar $
• 1 teaspoon salt
• 1/2 teaspoon dried crushed red pepper
• 1/4 cup chopped peanuts $

Preparation

1. 1. Whisk together vinegar and 1 Tbsp. sugar in a bowl. Add onion, and let stand 30 minutes; drain, reserving 2 Tbsp. vinegar mixture.
2. 2. Prepare pasta according to package directions.
3. 3. Place chopped tomatoes and next 9 ingredients in a serving bowl. Add hot cooked pasta, onion, and reserved vinegar mixture, gently tossing to combine. Sprinkle with peanuts. Serve immediately, or cover and chill up to 24 hours.
4. Note: For testing purposes only, we used Mueller's Whole Grain Spaghetti.

Tomato Egg Sandwiches

• 1 (8-oz.) package cream cheese, softened
• 1 (9-oz.) jar horseradish sauce
• 1 small onion, grated (about 1/4 cup) $
• 1 (1-oz.) package Ranch dressing mix
• 12 white sandwich bread slices, toasted $
• 12 whole wheat sandwich bread slices, toasted $
• 24 tomato slices (about 6 medium-size ripe tomatoes) $
• 48 hard-cooked egg slices (about 8 large eggs) $
• Chopped fresh dill
• Freshly ground pepper

Preparation

1. 1. Beat cream cheese and next 3 ingredients at medium speed with an electric mixer until blended; set aside.
2. 2. Cut 24 rounds from toasted bread using a 3-inch cutter. (Select a cutter close to the size of the tomato slices.) Reserve bread trimmings for another use, if desired.
3. 3. Spread 1 side of each round evenly with cream cheese mixture; top with 1 tomato slice and 2 egg slices. Sprinkle evenly with dill and pepper.

Grilled Tomatoes with Basil Vinaigrette

• 3 yellow tomatoes
• 3 red tomatoes $
• 3 tablespoons olive oil, divided $
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 tablespoons white balsamic vinegar
• 2 tablespoons chopped fresh basil
• Garnish: fresh basil sprigs

Preparation

1. Cut tomatoes in half; thread onto skewers, alternating colors. Brush with 1 tablespoon oil; sprinkle with salt and pepper.
2. Grill, covered with grill lid, over medium heat (300° to 350°) 10 minutes, turning skewers often.
3. Combine remaining 2 tablespoons oil, vinegar, and basil; drizzle over kabobs. Garnish, if desired.

Tortellini and Tomato Salad

• 2 (9-oz.) packages refrigerated cheese-filled tortellini
• 1/2 cup olive oil $
• 1/2 cup freshly grated Parmesan cheese
• 3 tablespoons fresh lemon juice
• 2 garlic cloves
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 2 cups baby heirloom tomatoes, halved
• 1 cup fresh corn kernels $
• 1/2 cup thinly sliced green onions
• 1/2 cup coarsely chopped fresh basil
• Salt and pepper

Preparation

1. 1. Prepare tortellini according to package directions.
2. 2. Meanwhile, process olive oil and next 5 ingredients in a blender until smooth. Toss olive oil mixture with hot cooked tortellini, tomatoes, and next 3 ingredients. Season with salt and pepper to taste.

30 Cooycat Recipes for your Favorite Chain Restaurant

http://www.buzzfeed.com/jessicamisener/copycat-recipes-for-your-favorite-chain-restaurant-foods#24um1m7