Recipes

[walker]

Golden Parmesan Potatoes

6 large potatoes (about 3 lbs.)

1/4 cup flour

1/4 cup grated Parmesan cheese

3/4 teaspoon salt

1/8 teaspoon pepper

1/3 cup butter

chopped parsley

Peel potatoes; cut into quarters.  Combine flour, cheese, salt and pepper in ziploc bag or covered dish.  Moisten potatoes with water; add to flour mixture and shake a few times.  Coat potatoes well with the mixture.

Melt butter in a 9 x 13" baking pan.  Place potatoes in layer in the pan.  Bake at 375 for 1 hour; turn once during baking.  When golden brown, sprinkle with parsley, if desired.

Serves 6-8

NEXT ..... (not sure where we are at with this game)....

                APPETIZER or SNACK Recipe

[vabreeze]

@house_cat 

RE:  Cheesy Ham and Potato CasserolI

"made this for Christmas Eve to accompany the ham I was serving, so I left the ham out of my recipe and replaced it with an additional pound of potatoes.

So ingenuous!!!!

The flour and milk ingredients are not listed.

Next recipe idea: vegetable dish

[house_cat]

@vabreeze 

That's weird.. thanks for calling it to my attention. I edited it to include 3 T flour and 2 cups milk.  I used GF 1-1 flour and no one was the wiser.

[GenXmuse]

Liz’s Roasted Broccoli Salad

---

5 from 51 reviews

• TOTAL TIME: 40 minutes
• YIELD: 6-ish servings 1x

This Roasted Broccoli Salad is EVERYTHING! Bright lemon, crisped-up bacon, tangy feta, and it’s all built around a big bowl of roasted broccoli. A true hero of a meal! 

---

INGREDIENTS

Roasted Broccoli 

• 2 bags of broccoli florets (24 ounces total)
• olive oil
• salt

The Extras

• 12 slices bacon, cut into small pieces
• 1–2 shallots, thinly sliced
• 4 ounces crumbled feta
• 3–4 thick slices sourdough, cut into cubes
• zest of 2 lemons
• lemon juice to taste
• 1 clove garlic, grated
• salt, pepper, olive oil to finish

INSTRUCTIONS

On Off

1. Roast broccoli, bacon, and shallot: Preheat oven to 425 degrees. Place broccoli on a large sheet pan, on one side. Place bacon and shallots on the other side. (If you’re running out of room you can separate this onto two sheet pans.) Drizzle broccoli with a little olive oil, and sprinkle with salt. Roast everything for 20-30 minutes, until things are nice and browned. Transfer broccoli, bacon, and shallots to a bowl.
   
2. Make sourdough croutons: Turn the oven temp down to 375 degrees. Drain off excess bacon fat if needed, and then add sourdough to the bacon pan and toss to coat in the bacon fat. Add more olive oil or butter as needed to get the croutons evenly coated. Bake for 5-7 minutes until crispy and lightly browned.

Toss and serve: Toss broccoli, bacon, and shallot with feta (add it while everything is hot so it melts a little bit! so yum), lemon zest and lemon juice, and sourdough croutons. Finish with a clove of freshly grated garlic, if you can handle the bite, which I most definitely can! Also: salt, pepper, and olive oil to taste. You can eat this hot or cold or room temp,  Next idea: SALAD

[Zhills]

Welcome back @GenXmuse.  You have been missed and you are a hard act to follow...

Chicken Salad with Walnuts and Tarragon Mayo

4 chicken breast halves (1 1/2 pounds)

1 bay leaf

1/3 cup walnuts pieces (toasted)

1/2 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon finely chopped tarragon or dried tarragon

1 tablespoon snipped chives or green onions

1 tablespoon fresh lemon juice

Salt and pepper to taste

4 celery ribs with leaves from the light green inner heart, finely chopped

1. Preheat the oven to 350°.
2. In a medium saucepan, cover the chicken breasts with water. Add the bay leaf and bring to a simmer. Reduce the heat to low and poach the chicken until white throughout, about 10 minutes. Discard the bay leaf. Transfer the chicken to a work surface and let cool slightly, then cut into 1/2-inch cubes OR use any cooked chicken breasts.

1. Meanwhile, in a pie plate, toast the walnuts for about 7 minutes, or until golden brown. Let the walnuts cool, then coarsely chop them.
   
   
2. In a large bowl, whisk the mayonnaise with the mustard, tarragon, chives and lemon juice. Add the chicken, walnuts and celery, season with salt and pepper and toss to coat thoroughly.

The chicken salad can be assembled and refrigerated overnight. 

Add the toasted walnuts just before serving.

Can be used as a salad meal or makes a dynamite sammie!

Next ingredient...just anything...maybe another veggie!

[walker]

This is a soup recipe with vegetable in it...CORN.  It is easy and very good.  I may have gotten the recipe here.  If so, thanks to the person who posted it.  

Chicken, CORN and Potato Soup

1 - 24 oz. Refrigerated container of mashed potatoes

     (or 3 cups homemade)

2 cups chicken broth

1 can sweet corn, drained

2 cups shredded cooked chicken (used 2 chicken breasts)

1/2 cup chopped onions

2 tablespoons butter

3/4 cup milk

5 pieces, bacon, cooked and crumbled*

1 tablespoon reserved bacon grease

shredded cheese for topping

salt and pepper to taste

Cook bacon and reserve grease; set aside.  In large pot, melt butter.  Add onion and cook 2-3 minutes.  Add chicken broth, corn, reserved bacon grease and chicken.  Bring to a boil and reduce to simmer.  Add milk and potatoes; stir to combine.  Simmer until heated through.  Season with salt and pepper.  Top with cooked bacon and cheese, if desired.

* I had a jar of REAL Bacon Bits to use up so I substituted 

  it.  I put whole jar (equal to 6 pieces) into the soup.  It was 

  very good.  Also, by mistake I bought Creamed Corn.  It 

  worked out fine as well.  But, next time I would use a

  regular can of corn.  

NEXT .... APPETIZER or SNACK for NYEve! 🥳🎉🥂

[GenXmuse]

@Zhills Thank you so much for the warm welcome back and holiday wishes. I've missed everyone and the yummy recipes. 
That salad you posted looks really good. I like chicken salad and this version looks particularly good.  Looking forward to trying it!

Hoping you had a joyous Christmas and that 2024 brings you many blessings!