Thursday, May 12, 2011
Warning: These are highly addictive. I had this recipe in my pile of recipes to try one day and now I wish it hadn't sat in that pile for so long. The combination of paprika, garlic salt, and parmesan cheese make a delicious crust for these crispy potatoes. I craved these for days after and have plans to make them again very soon.
Parmesan Roasted Potatoes
( adapted from Megkat.com)
* This makes about 3 servings
4 medium red potatoes, washed and cut into small chunks
3 tablespoons olive oil
1/4-1/3 cup parmesan cheese (fresh is good, but you can also use the canned kind)
1 1/2 teaspoon garlic salt
1 teaspoon paprika
pinch of salt (to taste, don't need much due to the other ingredients having lots of salt)
Preheat oven to 425 degrees.
In a medium bowl toss the potatoes with the oil until nicely coated. Combine cheese, garlic salt, and paprika together in a small bowl and then pour over the potatoes. Stir to coat the potatoes with the seasoning. Dump onto a cookie sheet and arrange in a single layer.
Bake for 25 minutes and then turn over all the potatoes. Put back in the oven for about 10 minutes, or until crisp and delicious.
Saturday, May 7, 2011
(Adapted from Flyaway pancakes in Bride and Groom First and Forever Cookbook)
1 1/4 cups flour
2 teaspoons sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1 cup buttermilk
1/2 cup plain yogurt, Greek if you have it
1 teaspoon baking soda
1 tablespoon melted butter
In a small bowl, stir together the flour, sugar, baking powder, and salt. In a medium bowl whisk the eggs and then add buttermilk, yogurt, and baking soda. Add the flour mixture and whisk until well incorporated. Stir in the melted butter. Spray a large skillet with cooking spray and heat over medium heat. Spoon 1/4 cup portions of batter on the pan, flip after small bubbles form on top. Cook until golden brown on both sides.