Parmesan Roasted Potatoes-Secret Recipe Club

Since group “B” of Secret Recipe Club had January off, this is my first post for 2014.  I was thrilled when I received my assignment for February as it was CJ Huang's blog, Morsels of Life.  CJ and I are internet friend.  We "met" when we were both linking up our Friday Finds posts over at Finding Joy in My Kitchen.  Although that linkup is no longer active, I continue to follow Morsels of Life and like to check out CJ's current Friday Finds.  CJ also hosts Share Your Stuff Tuesday with several other bloggers. CJ has guest posted on my blog with a great recipe for Chocolate Cake Mix.   I am very happy to highlight the wonderful recipes on CJ's blog.

There were so many recipes I wanted to make for this post, it was hard to narrow them down to just one.  Some that I considered and will make later are Bacon Jam, Asian Cole Slaw, and Stuffing Balls.

On Superbowl Sunday, I wanted to make barbecued pork roast and used her Barbecue Sauce recipe.  The Barbecue Sauce was very good (I did reduce the amount of chili powder to suit my wimpy taste).

Today, however, I am blogging about the Parmesan Roasted Potatoes that I made to go with the roast pork.  Since, like CJ, I love potatoes in any and all forms, I am always on the lookout for new potato recipes.  I had cooked the pork roast in a slow cooker so had the oven free to make the potatoes.

I peeled the potatoes since hubby does not particularly like potato with the skin left on.  I used six medium potatoes as that is the amount that fits well in a single layer in my 10x15-inch baking pan.  I changed the method of preparation slightly.  I put the potatoes in a container that had a lid, poured 1 tablespoon of olive oil over the potato chunks and shook the container well to coat the potatoes.  I then mixed the parmesan cheese, the garlic powder and the paprika together, sprinkled the mixture over the potatoes and shook the potatoes again to coat the chunks.  I preheated the baking pan, dumped the potatoes into the pan and sprayed the top with olive oil spray.  I cooked the potatoes for 15 minutes, turned the chunks over and baked until tender about 10 more minutes.  The potatoes tasted great, and the paprika gave the chunks a lovely golden brown color.

I suppose that this amount of potatoes should feed six, but it certainly didn’t feed that many at our house.  We ate plenty the first night, and I had about a Cool Whip bowl left which hubby ate for two leftover meals.  I will be making these often.  Next time I think that I will up the amount of garlic powder and add an herb such as rosemary or cumin.

Thanks, CJ, for a great recipe.

Note:  I have been having problems getting Pickmonkey to save my pictures, so this one will have to do until they get the problem fixed.

Parmesan Roasted Potatoes
6 medium potatoes, peeled or not, cut into 1 1/2-inch chunks
1 T. olive oil
1/2 c. grated parmesan cheese
1/2 T. garlic powder
1 T; paprika

If peeling potatoes, peel, rinse, dry with a clean dish towel and cut into chunks.  If not peeling potatoes, wash, dry with a clean dish towel and cut into chunks.  Place chunks in a bowl or container with a lid.  Drizzle olive oil over potatoes.  Close container and shake well to coat all chunks with the olive oil.  In a small bowl, combine parmesan cheese, garlic powder, and paprika.  Mix well and sprinkle over potatoes.  Close lid and shake potatoes again to coat with cheese mixture.  Meanwhile heat a 10x15-inch baking pan about 5 minutes in a 425-degree oven.  Dump potatoes into pan and spread out in a single layer.  Spray lightly with olive oil spray.  Bake for 15 minutes, turn chunks and bake 10 to 15 minutes more until tender.  Makes 4 servings.

If you would like to join in the fun and have your blog considered for Secret Recipe Club, you can fill out the form on the Secret Recipe Club Information Page.

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Meat Filled Jumbo Shells-Secret Recipe Club

My assigned blog for September’s Secret Recipe Club was Join us, pull up a chair.  This blog is written by Heather who also has a family blog, Silly Goose Adventures.

As always, I found many recipes that have been added to my “to make” list.  Heather recently posted a recipe for Cheesy Cauliflower Patties that I am going to make soon as I have cooked cauliflower in my fridge.  I would have made that one for this post, but I had already cooked something else.

Other recipes that made my list are Honey Pecan Pork Chops and Honey Chicken, which is made in a slow cooker.  There are plenty of great cookie, granola, and smoothie recipes that I will be back to try, also.

Since I love to make stuffed jumbo pasta shells, I chose to make Meat Filled Jumbo Shells.  I like this recipe because of the combination of ground beef and ground pork and that it has no ricotta or cottage cheese in it.  I do have recipes that contain those ingredients and make them, but I was glad to see something a bit different.

I do not know what brand of jumbo shells Heather buys.  I buy Ronzoni, and one box has too many shells to fit into a 9x13-inch baking dish.  I usually buy two packages and use about 24 or 25 shells per recipes.  I get three recipes from two boxes

I made a few changes to the recipe, adding chopped red pepper to the meat.  I make my own bread crumbs so used plain and added Italian Seasoning.  I increased the amount of the mozzarella to 1 1/2 cups because we like things really cheesy.  We also like things really saucy so next time I will use two jars of spaghetti sauce.

My hubby ate these for his dinner for the entire week, and I did not hear one complaint about them.  Definitely will be making them again.

One side note:  I had some meat mixture left over, so I refrigerated it and saved out a little spaghetti sauce.  The next day I spread the sauce on flat bread, topped it with the meat, some pepperoni slices and some mozzarella and had pizza for lunch.

Meat Filled Jumbo Shells
adapted from Join us, pull up a chair
24 or 25 jumbo pasta shells
1 lb. lean ground beef
1 lb. ground pork
1 t. Italian seasoning
1/4 t. oregano
1 t. salt
1/4 t. coarse ground pepper
3/4 c. finely chopped onion

1/2 c. finely chopped red pepper
1 c. plain dry bread crumbs
4 eggs, slightly beaten
1 1/2 c. mozzarella
1 to 2 jars (28 oz.) spaghetti sauce
1/2 to 1 cup shredded Parmesan cheese

Cook shells according to package directions.  Remove from water and cool in a single layer on waxed paper or foil.  In a large skillet, brown ground beef and pork.  Drain any excess grease.  Add Italian Seasoning, oregano, salt, pepper, onion and red pepper.  Stir well to blend and cook for about 5 minutes.  Remove skillet from heat and allow to cool slightly.  Stir in the bread crumbs until well mixed.  Add the eggs and mozzarella, mixing until well combined.  Spread a thin layer of spaghetti sauce on the bottom of a greased 9x13-inch baking dish.  Fill each pasta shell with about 2 tablespoons of the meat filling and place in the prepared pan.  Pour remaining spaghetti sauce over the shells.  Cover with foil and bake at 350 degrees for 45 minutes or until hot and bubbly.  Uncover and sprinkle with the shredded parmesan.  Return to oven until Parmesan melts.  Remove from oven and serve.  Makes 6 to 8 servings depending on how hungry your diners are.

This was very good and is certainly going in my rotation of stuffed jumbo shell recipes.

Currently there is a waiting list to join Secret Recipe Club, but you may visit the Information Page to get on the list.

Italian Parmesan Zucchini Patties

I adapted this dish, Italian Parmesan Zucchini Patties, from a hand-written recipe in the back of my mother's Zucchini Cookbook that I mentioned in my Spiced Chocolate Zucchini Bars post.  They are quick and easy to make with a heartiness that would make them good for a meatless meal.  I used yellow zucchini and didn't think you could even taste it, so you may be able to get these by the non-zucchini eater.

This recipe makes about eight 3-inch patties so makes about 4 servings.  Increase the ingredients if you need to make more.  Use purchased or homemade biscuit mix, and it is OK to use the shelf-stable type of grated Parmesan in these.  Because of the generous amount of Parmesan, I did not add any salt to the recipe.

These are best when made with fresh shredded zucchini.  If you use thawed, frozen zucchini, be sure to drain it well.

Italian Parmesan Zucchini Patties
1/3 c. biscuit mix (You can make your own)
1/4 c. grated Parmesan cheese
3/4 t. Italian seasoning
2 eggs, slightly beaten
1/8 t. black pepper, coarsely ground if possible
2 c. shredded zucchini
2 T. butter, margarine or vegetable oil

Combine biscuit mix, cheese, Italian seasoning and pepper in a medium mixing bowl until well blended.  Stir in egg until dry ingredients are well moistened.  Fold in grated zucchini.   Heat  chosen fat in a 10-inch skillet.  When fat is hot, drop 3 or 4 heaping tablespoonsful of batter into hot skillet.  Flatten with the back of a spoon to about 3-inch rounds.  Cook 2 to 3 minutes or until bubbles cover the surface of the patties, flip and continue to cook 1 to 2 minutes until done and golden brown.   Makes about 8 patties.

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Turkey Tetrazzini

Although I always make up a turkey soup after roasting a turkey, this recipe is probably my favorite way to use up leftover turkey.  It is easy and cheesy, and of course, can also be made using cooked chicken or even drained, canned salmon or tuna, if desired.

The original recipes called for topping the tetrazzini with sliced almonds, and I sometimes do that.  I also like it topped with French fried onions, and that is what I used when I made the dish in the photo

The tetrazzini can be assembled ahead, covered and refrigerated until baking time.  Just bake 10-15 minutes longer or until hot and bubbly.  If I do this, I do not add the cheese and almonds or French fried onions on the top until just before baking.

This recipe has been in my computer files for many years, and I do not know the source.   I, of course, have adapted it to my family's taste.

 
Turkey Tetrazzini
1 package (7 oz.) spaghetti
1/4 c. butter or margarine
1/2 c. flour
2 c. turkey or chicken broth
2 c. half and half or milk
1/2 t. salt
1/4 t. pepper
1 t. chicken bouillon granules
1/2 c. grated Parmesan Cheese
1 1/2 c. shredded sharp Cheddar cheese, divided
2 c. cooked, cubed turkey
1 c. frozen peas and carrots
1/4 c. sliced almonds or enough French fried onions to cover the top of the casserole.

Cook spaghetti as directed on package.  Rinse with cold water and set aside.  Melt butter in a 3-qt. saucepan.  Stir in flour and cook for a minute or so.  Gradually add broth and half and half or milk.  Stir in salt, pepper, and chicken bouillon granules.  Heat and stir until thickened.  Stir in Parmesan cheese and 1 cup cheddar cheese, stirring until cheese melts.  Add turkey and peas and carrots mix well.  Stir in spaghetti.  Turn into a greased 9x13-inch baking pan or a 2-qt. casserole dish.  Sprinkle top with reserved cheddar cheese and almonds or French fried onions.  Bake uncovered at 350 degrees for 25 to 30 minutes.  May be assembled ahead and baked later.  Do not add the topping ingredients until just before baking.  Add 10-15 minutes to baking time.  Makes 6 to 8 servings.

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Italian Sandwich Casserole

A few weeks ago one of my Friday Finds was a Meatball Sub Casserole from Dining with Leslie.  Since we had our Thanksgiving dinner on Wednesday night, I decided to make this on Thanksgiving.  Sometime I “jump the gun” and don’t plan ahead very well.  That is what happened with this recipe.  I didn’t check the recipe early enough so when I needed to make it, I did not have time to let the cream cheese soften or the meatballs thaw.

Going to Plan B, I checked my pantry, freezer and fridge to see what I could find.  I had purchased the Italian bread so had that and spaghetti sauce in my pantry.  In my freezer I found a pound of browned-up Italian sausage, and in my fridge I found Philadelphia Italian Cheese and Herb Cooking Crème, mozzarella and parmesan cheese.  If I had not found the Italian sausage, I would have used browned-up ground beef and added some Italian seasonings to it.

I thawed the Italian sausage in my microwave and combined it with the other ingredients to make what I call Italian Sandwich Casserole.  My husband and son liked this very much, and it reheated very well in the microwave.

Two changes I will make when I make this again.  I left the bread slices whole, and they were a bit difficult to cut through.  Next time I will cut all the bread slices in half so that I can cut between them.  I will save some mozzarella cheese to sprinkle on the top of the second layer of bread slices along with the parmesan.  My recipe reflects those changes.

Italian Sandwich Casserole
10 slices firm bread such as Italian or Texas Toast, cut in half
1 carton Philadelphia Italian Cheese and Herb Cooking Crème
1 lb. Italian sausage browned or ground beef browned with 1 t. Italian seasonings added
1 (8 oz.) pkg. shredded mozzarella cheese, divided
1 jar (28 oz.) spaghetti sauce
1/2 c. shredded parmesan cheese

Place bread slices on a large baking sheet and put in a 350 degree oven for 3-5 minutes to toast slightly.  Remove and set aside.  Line a 9x13-inch pan with foil.  Place 10 half slices of the bread in the prepared pan.  Cover bread slices with the cooking crème, spreading evenly.  Spread the browned Italian sausage or ground beef over the cooking crème layer.  Sprinkle about 1/3 of the mozzarella cheese over the meat.  Pour spaghetti sauce over the cheese and spread evenly.  Sprinkle with another 1/3 of the mozzarella cheese.  Add the last 10 half slices of bread, placing them over the previous slices.  Bake uncovered at 350 degrees for 15 minutes.  Sprinkle the last of the mozzarella cheese over the top along with the parmesan cheese.  Bake 15 to 20 minutes more.  Remove from oven and let stand 5 minutes.  To serve, cut between the bread half slices and remove to plates.  This is very hearty so could make as much as 10 serving depending upon what is served with it and whether it is served for lunch or dinner.

Thanks Leslie for a great idea.  So tell me, do you ever create a dish with ingredients that you have on hand?

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Ingredient Spotlight-Parmesan Walnut Bread

When I learned that “Stinky Cheese” would be the ingredient spotlighted this week I knew immediately what I would make.  Parmesan cheese may not be the most stinky cheese, but Tiffany included it.  This is a recipe for a very good, very easy quick bread that I clipped from our local newspaper many years ago.

The original recipe called for grated Parmesan and did not indicate whether to use fresh or dry.  I have always made this with shredded Parmesan.  This doesn’t have a very cheesy flavor.  It is more of a “what is that underlying thing I taste" flavor.  Regardless, I think this bread a lot but don't make it often as it can be very addictive.  It probably would have a "more cheesy" flavor if the grated Parmesan was used.

Although the recipe says that it will make one 9x5-inch loaf pan, I have always made this in four 5x3-inch mini loaf pans.  I think this would easily make two 8x4-inch loaves.

I have included mini loaves of this bread with mini loaves of other flavors in Christmas gifts.  They have always been well received.

Other nuts could be substituted for the walnuts.  No matter which nuts I use, I always toast them.

Note:  the dark ring around the top of the pictured loaf  is because I sprayed the little loaf pans very heavily with nonstick spray.   The bread must be stored overnight before slicing.  The slices will crumble if cut too soon.

Parmesan Walnut Bread
3 c. flour
2/3 c. sugar
1/2 c. grated Parmesan cheese (I use 3/4 c. shredded Parmesan)
4 t. baking powder
1/2 t. salt
1 3/4 c. milk
1 egg
1/3 c. vegetable oil
1/2 to 3/4 c. coarsely chopped toasted walnuts
1/4 c. finely chopped toasted walnuts

Place flour, sugar, Parmesan, baking powder and salt in a large mixing bowl.  Combine well.  Measure milk in a 2-cup glass measuring cup.  Add egg and beat well.  Add vegetable oil to egg mixture.  Pour milk/egg mixture into dry ingredients.  Mix just until the dry ingredients are moistened.  Stir in the coarsely chopped walnuts.  Turn into greased loaf pan or pans of choice.  one 9x5-inch, two 8x4-inch, or four 5x3-inch.  Sprinkle the finely chopped nuts over the top.  Bake at 350 degrees 35 minutes to 1 hour.  Cool in pan 10 minutes.  Remove from pan.  Cool completely on wire rack.  Wrap tightly in plastic wrap and store overnight before slicing.

Linking to:  Ingredient Spotlight

Frugal Friday Tips-Twice Baked Croutons

This post could go in my DIY Groceries series, but I am posting it here under Frugal Tips instead.  One the most over-priced items in the grocery store, in my opinion, is packaged croutons.  I can buy bread at three different bread surplus stores in my area for as little as $1.00 a loaf, and it is perfect for making croutons.  Besides saving money, there are other reasons to make your own croutons.  Homemade croutons have no additional preservatives other than what is in the bread. They can be made from any bread, which provides unlimited variety.  My personal favorite for making croutons is 12-Grain bread, although that is not what I used today.  They can be made in small batches so they are fresher.  They can be seasoned with any combination of seasonings.  They are very easy to make.

I use a double bake method when I make croutons.  This is a little more labor intensive than most methods, but not much.  I cube my bread, bake it, add the butter/olive oil/seasonings/etc. mixture, blend well and put back in the oven to finish baking.  Before I started to do this, some of the croutons absorbed too much oil and were greasier than the rest.  This method seems to avoid that.  This is what I made today.  Unfortunately, I tend to eat homemade croutons like popcorn which is not very good for my hips.

Sour Dough Garlic/Parmesan Croutons
8 slices Sour Dough French Bread
2 T. butter
1 T. olive oil
1 t. garlic powder
1/4 c. Parmesan Cheese

Cut the bread into 1-inch cubes.  Spread out in a single layer on two jelly roll pans.  Place in a 300-degree oven and bake for 7-8 minutes.   Turn bread cubes and bake another 7-8 minutes.  Remove from oven and place bread cubes in a large bowl.   Place butter and olive oil in a glass measuring cup.  Microwave at 50% power 1 minute or until butter is melted.  Add garlic powder and Parmesan Cheese.  Mix well.  This will form kind of a paste.  Pour the paste as slowly as you can over the bread cubes, stirring and stirring until it is all very well mixed.  Place the bread cubes in single layers back into the jelly roll pans.  Return to oven and bake 10 minutes, turn bread cubes and bake another 5 to 10 minutes until as crisp as you like.  They will crisp up some more as they cool.  Store tightly covered.  This makes at least as much as a package of croutons.

Linked to I'm Lovin It at Tidy Mom and Frugal Friday at Living on a Dime