Parmesan Potato Wedges

Yesterday was a long, rough day.  Nobody had had time to eat anything substantial throughout the day, so for supper I wanted to spice things up while keeping it simple and somewhat quick.  Had already thawed out a small pork loin that was waiting for me in the fridge.  I made a simple meat rub, rubbed it on, let it sit for just a few minutes, and threw it in the oven at 350 degrees F for about an hour and a half.  The internal temperature of pork loin shouldn't exceed 145 degrees F.  Just keep that in mind.

To make the rub, combine in a small bowl extra virgin olive oil, McCormick Grill Mates Montreal Steak seasoning, and a dash of salt.  Couldn't be simpler.  You want the consistency to be easy to spread around, but not too oily.  The seasoning should soak up the majority of the olive oil.  Rub it on your pork loin.  I like to rub it on thick.  It forms a nice, peppery crust once cooked.  It's too much for some people.  Once the pork loin is cooked, slice it up and serve.

The pork was accompanied by some steamed broccoli and Parmesan Potato Wedges.  The potato wedges turned out really well.  They didn't have an overwhelming flavor.  Perfect with the spicy, peppery-ness of the pork loin!

Parmesan Potato Wedges

Prep: 25 minutes  Bake: 30 minutes

Photo from Quick Dish by Tablespoon

Ingredients:

6 medium baking potatoes

1/3 cup butter, melted

1 clove garlic, minced

1/4 cup grated Parmesan cheese

1/2 teaspoon Italian seasoning, crushed

Directions:

1.  Line a 15x10x1-inch  baking pan with parchment paper or foil; set aside.  Cut each potato lengthwise into 8 wedges.  In a large bowl, stir together butter, garlic, Parmesan cheese, Italian seasoning, and a dash of salt & pepper.  Add potato wedges and stir thoroughly to coat.  Be gentle with your stirring as not to break the wedges.  Place wedges on the prepared baking pan.  

2.  Bake, uncovered, in a 425 degree F oven about 30 minutes, or until tender. 

Chocolate Almond Bark

AllRecipes

Ingredients

1/2 cup chopped almonds

2 cups milk chocolate chips

1 tablespoon shortening

 

Directions

Line a 9x13 inch baking pan with parchment paper. Set aside. Put chopped almonds In a skillet. Cook, stirring often over medium high heat, until golden brown. Remove from heat.

In a metal bowl over a pan of simmering water, melt chocolate chips and shortening until smooth. Remove from heat and stir in 1/2 the toasted almonds. Spread onto the prepared baking pan. Sprinkle with remaining almonds, and chill 30 minutes, or until solid. Break into bite-size pieces to serve.

Goodbye Turkey Tetrazzini

Kraft Recipes

Ingredients:

3/4 cup egg noodles, uncooked

1 Tbsp.  butter

2 cups sliced fresh mushrooms

1/2 cup  (1/2 of 8-oz. tub) PHILADELPHIA 1/3 Less Fat than Cream Cheese

1 cup chicken broth

3 cups  chopped cooked turkey

1 cup frozen peas

Directions:

COOK noodles as directed on package.

MEANWHILE, melt butter in large skillet. Add mushrooms; cook and stir until tender. Stir in reduced-fat cream cheese and broth. Bring to boil; simmer on low heat 7 min. or until slightly thickened, stirring occasionally. Stir in turkey and peas; cook until heated through, stirring frequently.

DRAIN noodles. Serve topped with turkey mixture.

Turkey Panini Sandwiches with Cranberry Relish

Recipe courtesy of This Mama Cooks

Ingredients:

2 tablespoons light agave nectar

8 slices sourdough bread (gluten free or organic)

12 slices leftover turkey

1 cup shredded low fat Jarlsberg cheese

2 tablespoons buttery spread

Cranberry sauce

Directions:

To prepare sandwiches, brush a little agave syrup onto one side of one of the bread slices (per sandwich).

Place 3 slices turkey, a little relish and 1/4 cup cheese on each slice then top with another slice of bread.

Spray sandwiches with a little buttery spread and place in a preheated Panini grill . Cook for 3 to 4 minutes or until cheese is melted and bread is grill marked. (Or cook in a skillet for 3 to 4 minutes on each side, pressing down to compress sandwich.)

Cut into 4 triangles and place on a serving tray.

Serve immediately with cranberry sauce – you can dip your sandwiches in the sauce or spread a layer on top.

Bacon Buns

Here it is--the last recipe of Bacon Week here at Yum In My Tum.  Add these bacon & onion filled rolls to your next supper!  My brother, who's a bacon-lover, couldn't get enough of these.  He requests them often when he comes to dinner at my house.  Thank you Taste of Home.

Photo by Taste of Home

Ingredients

• 10 bacon strips, diced
• 1/3 cup chopped onion
• 1 package (16 ounces) hot roll mix
• 1 egg, lightly beaten
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• Directions
• In a skillet, cook bacon and onion over medium heat until bacon is crisp and onion is tender; drain on paper towels.
• Prepare roll mix according to package directions. Turn the dough onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes.
• Divide dough into 18 pieces. On a floured surface, roll out each piece into a 5-in. circle. Top each with 1 tablespoon of bacon filling. Fold dough around filling, shaping each piece into a small loaf; pinch edges to seal. Place seam side down on greased baking sheets. Cover loosely with plastic wrap coated with cooking spray. Let rise in a warm place for 20-30 minutes.
• Brush egg over buns. Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Refrigerate leftovers. Yield: 1-1/2 dozen.

Vidalia’s Favorite Onion Dip

This really couldn't be simpler to make.  I brought this to my best friend's birthday party and it disappeared quickly!  Try it out for yourself.  

Photo from RecipeBridge.com

Ingredients:

3 cups chopped Vidalia onions

3 cups shredded Swiss cheese

2 ½ cups mayonnaise

Garlic to taste

Directions:
Mix all ingredients.  Pour into greased 1 ½ quart baking dish.  Bake in preheated oven at 350°F for 35-40 minutes, until lightly browned.  Serve with corn chips.

Pumpkin Pie Biscotti

Ingredients:

3-1/2 cups all-purpose flour

1-1/2 cups firmly packed brown sugar

2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons pumpkin pie spice 

1/2 cup mashed canned pumpkin 

2 large eggs, lightly beaten 

1 tablespoon vanilla extract 

2 tablespoons butter or margarine

1-1/4 cup macadamia nuts, coarsely chopped

Directions:

Preheat oven to 350 F. Combine flour, brown sugar, baking powder, salt, and pumpkin pie spice in a large bowl; stir well. In another bowl, combine pumpkin, eggs, and vanilla, stirring well with a wire whisk. Slowly add pumpkin mixture to flour mixture, stirring until dry ingredients are moistened. (Mixture will be very crumbly; it will gradually become moist after stirring.) Melt butter n a large skillet over medium heat; add macadamia nuts. Cook, stirring constantly, until nuts are browned. Remove from heat and cool completely. Knead or gently stir cooled nuts into dough. Place dough on a lightly floured surface and divide into 4 portions. Lightly flour hands and shape each portion into a 1 x 15" long log. Place logs 3" apart on lightly greased cookie sheets. Bake for 23 minutes; cool logs 15 minutes. Reduce oven temperature to 300 F. Cut each log diagonally into 1/2" slices using a serrated knife. Place slices on ungreased cookie sheets. Bake for 15 minutes. Cool completely on wire racks. 

Ingredient of the Week: Bacon--Roasted Red Potatoes with Bacon, Garlic, and Parmesan

Today's recipe comes from SavoringTheThyme.com.  I already had all the ingredients in my kitchen, so I started cookin'! These were great with my Roasted Rosemary Chicken and some long grain & wild rice.  Try as a side dish for Thanksgiving!

Ingredients:

3 pounds red skinned gold potatoes (‘baby’ or about 2 inches wide)

4-6 slices Uncured bacon, cooked, halved lengthwise and chopped

2 tablespoons olive oil

3 garlic cloves, roughly chopped

salt and ground black pepper

Fresh grated Parmesan cheese

1/4 cup chopped flat-leaf parsley, minced

Directions:

1. Preheat the oven to 400 degrees. Cut the potatoes into 1 inch chunks and place in a bowl. Toss with the olive oil, salt and pepper and scatter over the baking sheet covered with parchment paper.

2. Place a cooking rack in a baking sheet and evenly space the bacon on the rack.

3. Place the bacon on the lowest rack and the potatoes above it and bake. Being with 3 minutes increments watching the bacon carefully. Remove the bacon when cooked to your liking.

4. After the potatoes have baked for 20 minutes, add the garlic to them, toss and bake another 5 minutes.

5. Remove the potatoes and place them in a large bowl. Grate fresh Parmesan over the potatoes and scatter the parsley and bacon on top.