Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs

mmmmmmake your mashed potato the italian way! :)

 

Cook Time: 35 min

Level: Easy

Yield: 6 to 8 servings

 

 

Ingredients

 

1 tablespoon butter

4 pounds russet potatoes, peeled, cut into 1-inch pieces

1 cup whole milk

1/2 cup (1 stick) butter, melted

1 1/2 cups grated mozzarella

1 cup freshly grated Parmesan

Salt and freshly ground black pepper

2 tablespoons plain dry bread crumbs

 

 

Directions

 

Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.

 

 

Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. Mix in the milk and melted butter. Mix in the mozzarella and 3/4 cup of the Parmesan. Season, to taste, with salt and pepper. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.

 

 

Bake, uncovered, until the topping is golden brown, about 20 minutes.

 

From: foodnetwork.com

Trinidadian Chicken Stew

Tired of your chicken recipes? Try this for a change!

Cook Time: 50 min
Level: Easy
Yield: 4 servings


 Ingredients

   * 1/4 cup vegetable oil
   * 2 tablespoons dark brown sugar
   * 2 skinless and boneless chicken breasts, halved
   * 4 small skinless, bone-in chicken thighs
   * 1 tablespoon finely grated fresh ginger
   * 1 teaspoon kosher salt, plus more for seasoning
   * 1/2 teaspoon freshly ground black pepper, plus more for seasoning
   * 4 whole peeled canned tomatoes
   * 2 tablespoons chopped fresh thyme leaves
   * 1/4 cup chopped fresh flat-leaf parsley
   * 3 carrots, peeled and cut into 2-inch pieces
   * 3 medium Yukon gold potatoes (about 1 pound), peeled and cut into 2-inch pieces
   * 1 1/2 cups water


Directions

In a heavy bottomed 4-quart saucepan, heat the oil over medium-high heat. Add the sugar and cook, stirring occasionally, until very dark, about 2 to 3 minutes. Add the chicken pieces, ginger, 1 teaspoon of salt, and pepper. Cook, stirring frequently until the chicken is brown, about 5 minutes. Add the tomatoes and break up with a wooden spoon. Add the thyme, 2 tablespoons of parsley, carrots, potatoes, and hot water. Cover the pan and simmer until the chicken is cooked through and the vegetables are tender, about 40 to 45 minutes. Season with salt and pepper, to taste. Transfer to serving bowls and garnish with the remaining parsley.

From: foodnetwork.com

Parisian Steak and Cheese Croissant Sandwiches

Cook Time: 11 min

Level: Easy
Yield: 4 servings


Ingredients

4 (4-ounce) beef fillet steaks
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter, at room temperature
4 croissants
6 ounces Brie cheese, cut into 1/2-inch slices, at room temperature
2 cups arugula
1 cup (about 4 ounces) jarred roasted red bell peppers, thinly sliced


Directions

Season the steaks with salt and pepper. In a medium skillet, melt the butter over medium-high heat. Cook the steaks for about 5 minutes each side for medium-rare. Set aside for 5 minutes before slicing. Slice the steak, across the grain, into 1/4 to 1/2-inch thick slices.


Heat a large nonstick skillet or griddle over medium heat. Using a serrated knife, slice the croissants in half lengthwise. In 2 batches, place the croissant halves, cut side down in the skillet and cook for 30 seconds to 1 minute until lightly toasted. Lay the Brie slices over the toasted croissant halves. Place about 1/4 cup of the arugula on the bottom halves of the croissants. Add the sliced steak. Arrange the red bell pepper on top of the steak. Top with the remaining arugula and add the top of the croissant. Serve immediately.

From: foodnetwork.com

Veal Marsala

Cook Time: 20 min

Level: Easy
Yield: 4 servings


Ingredients

8 veal cutlets (about 3 ounces each)
Salt and freshly ground black pepper
2 to 3 tablespoons unsalted butter
2 to 4 tablespoons olive oil
1 large shallot, finely chopped
2 to 4 garlic cloves, smashed
2 ounces assorted mushrooms, sliced
1/2 cup sweet Marsala
3/4 cup low-salt chicken broth
Leaves from 1 fresh rosemary sprig


Directions

Sprinkle the veal with salt and pepper. Melt 1 tablespoon of butter and 1 tablespoon of oil in a heavy large skillet over medium-high heat. Add 4 veal cutlets and cook until golden brown, about 1 1/2 minutes per side. Transfer the veal to a plate. Add another tablespoon of butter and oil, if necessary. Repeat with the remaining 4 cutlets. Set the cutlets aside.


Add 1 tablespoon of oil to the skillet. Add the shallot and garlic. Saute until fragrant, about 30 seconds. Add a tablespoon of the olive oil, if necessary. Add the mushrooms and saute until tender and the juices evaporate, about 3 minutes. Season with salt. Add the Marsala. Simmer until the Marsala reduces by half, about 2 minutes. Add the broth and the rosemary leaves. Simmer until reduced by half, about 4 minutes. Return the veal to the skillet. Pour in all of the pan juices. Cook just until heated through, turning to coat, about 1 minute. Stir the remaining 1 tablespoon of butter into the sauce. Season the sauce with salt and pepper, to taste.


Using tongs, transfer the veal to plates. Spoon the sauce over the veal and serve.

From: foodnetwork.com

Tri-Colore Orzo

Cook Time: 10 min

Level: Easy
Yield: 4 to 6 servings


Ingredients

1 pound orzo pasta
3 tablespoons extra-virgin olive oil, plus 1/4 cup
2 cups fresh arugula (about 3 ounces)
3/4 cup crumbled ricotta salata cheese (or feta cheese)
1/2 cup dried cherries
12 fresh basil leaves, torn
1/4 cup toasted pine nuts
3 tablespoons lemon juice
1 1/2 teaspoon salt
1 teaspoon freshly ground black pepper


Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and put the pasta on a large cookie sheet. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool.


Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve.

From: foodnetwork.com

Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs

Cook Time: 35 min

Level: Easy
Yield: 6 to 8 servings


Ingredients

1 tablespoon butter
4 pounds russet potatoes, peeled, cut into 1-inch pieces
1 cup whole milk
1/2 cup (1 stick) butter, melted
1 1/2 cups grated mozzarella
1 cup freshly grated Parmesan
Salt and freshly ground black pepper
2 tablespoons plain dry bread crumbs


Directions

Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.


Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. Mix in the milk and melted butter. Mix in the mozzarella and 3/4 cup of the Parmesan. Season, to taste, with salt and pepper. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.


Bake, uncovered, until the topping is golden brown, about 20 minutes.

From: foodnetwork.com

Linguine with Butter, Pecorino, Arugula and Black Pepper

A really quick and light satisfying pasta dish! Try this with Giada's shrimp or your own twist! :)

Cook Time: 15 min

Level: Easy
Yield: 4 servings


Ingredients

Salt
1 pound linguine
1/4 cup (1/2 stick) butter, room temperature
1 1/4 cups very finely grated Pecorino Romano
1 1/2 teaspoons freshly ground black pepper
1 cup coarsely chopped arugula


Directions

Bring a large pot of salted water to a boil over high heat. Add the linguine and cook until it is al dente, stirring frequently, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.


Immediately toss the hot pasta in a large bowl with the butter to coat. While tossing the linguine, gradually sprinkle the cheese, pepper, and enough of the reserved cooking liquid evenly over the linguine to moisten. Add the arugula and toss to combine. Season the pasta, to taste, with salt. Divide the pasta among 4 plates and serve.

From: foodnetwork.com