Baked garlic parmesan potato wedges

Posted on February 9, 2016 by admin

3-4 large russet potatoes, sliced into wedges
4 tablespoons olive oil
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons Italian seasoning
½ cup shredded parmesan cheese
optional: fresh parsley (or cilantro), ranch or blue cheese dressing for dipping

Preheat oven to 375. Lightly grease a large baking sheet and set aside.
Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. In a small bowl whisk together salt, garlic powder, and Italian seasoning. Sprinkle potato wedges with the shredded cheese, tossing to coat, then sprinkle with the seasoning mixture.
Place potato wedges on prepared baking sheet in a single layer with skin-sides-down. Bake for 25-35 minutes until potatoes are fork-tender and golden. Sprinkle with freshly chopped parsley and dressing for dipping. 4-6 servings

asparagus-parmesan bake from margaret roach

Posted on May 1, 2015 by admin

Asparagus, enough spears to line an oven-proof baking dish thickly, stem ends snapped off
Olive oil to coat pan, plus a drizzle for the top
Chopped parsley (optional)
2 -3 eggs, beaten as if to scramble (more will be needed in a larger pan, fewer if a single-serving portion)
Grated Parmesan cheese

Preheat oven to 350 degrees F
Lightly coat an ovenproof dish or baking pan with olive oil
Wash and snap the woody ends off the asparagus
Line the pan with the dried-off spears
Layer chopped parsley to taste on top of spears-I did not use and do not think its needed
Pour thoroughly beaten eggs over the spears, just enough to cover about two-thirds of their depth; don’t swamp them
Top with grated Parmesan to taste; drizzle with olive oil and add pepper if desired
Bake until egg is almost firm
Finish briefly under the broiler till golden
To serve, cut between the spears, not across; I like a side of roast potatoes with mine
note: added sliced roasted fingerling potatoes on top of potatoes, very good

Posted on April 13, 2015 by admin

To roast the broccoli

preheat the oven to 375 and line a rimmed baking sheet with foil. Chops the broccoli into bite sized pieces and toss with olive oil and minced garlic. Season with salt and lay flat on the baking sheet. Bake for 25-30 minutes or until slightly brown and crispy.

For the pasta

Bring a large pot of salted water to a boil. Add in the pasta shells (a few more than 24 incase a few break while cooking). Boil for 8-10 minutes or until slightly soft but with a slight bite. (They will cook more when they are baking).
While the pasta is cooking, mix together the three cheeses and the salt and cayenne. Once broccoli is done, roughly chop and add this to the cheese.
Pour 1 cup of the marinara into a rectangular baking dish.
Once pasta is done, drain the water, reserving 1/2 cup of the pasta water. Fill each shell with cheese and place in the baking dish. Mix together 1 more cup of the marinara with the 1/2 cup of pasta water and pour this over the top of the filled shells.
Cover with foil and bake for 20 minutes at 350 covered, then, uncover and bake for 5-10 more minutes or until bubbly.
Serve with remaining 1 cup of marinara sauce.