Tag: parmesan

Hasselback Potatoes

We really like potatoes in our family, but these Hasselback potatoes are a big hit in our household. They look great and taste great too! This recipe is based off the Hasselback recipe from Pompier850 on Allrecipes. This recipe serves 5 (2 adults and 2 teens, 1 toddler), with some leftovers. We love leftovers around here!

Ingredients:

  • 8 russet potatoes
  • 8 tablespoons unsalted butter, melted
  • Himalayan pink salt
  • Black pepper
  • 2 tablespoons grated parmesan
  • 2 tablespoons seasoned bread crumbs

 

Directions:

  1. Preheat oven to 425 degrees. Line baking sheet with parchment paper to help with clean up later.
  2. Wash potatoes thoroughly. You can peel the potatoes, we like the peel so leave it on.
  3. Using two wooden spoons with the same size handles, place the potato between the spoons and then cut thin slices without cutting through to the bottom.
  4. Drizzle 4 tablespoons of melted butter over each potato, try to get as much in between the slices as possible. It’s a messy process, but totally worth it if you get the butter down in between. Sprinkle with salt and pepper.
  5. Bake for 30 minutes.
  6. In a small bowl, combine parmesan and breadcrumbs. Drizzle the remaining melted butter over partially baked potatoes, then sprinkle the parmesan mixture – try to get butter and mixture between the slices again.
  7. Finish baking for 15 minutes.

Serve on a platter, using small tongs to pick up because the slices will make it hard to move with a spoon. Hasselback potatoes go great as a side dish in a meal where you’d have a baked potato, but they look fancier so get ready to wow your humans!

I’ll see you at the table!

Parmesan Crusted Pork Chops

Parmesan Crusted Pork ChopI love a good pork chop. I love an easy recipe. Giada provided a great recipe – thank you, you hot Italian mama!

Serves: 4

Ingredients
    • 2 large eggs
    • 1 cup dried Italian-style bread crumbs (Jen’s Note: Only need 1/2 cup)
    • 3/4 cups freshly grated Parmesan (Jen’s Note: Only need 1/2 cup)
    • 4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces) (Jen’s Note: I had some really think pork chops from Costco, so I filleted them and am glad I did because the thinner chop allowed for a juicier and more tender dish)
    • Salt and freshly ground black pepper
    • 6 tablespoons olive oil
    • Lemon wedges, for serving
Directions
  • Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere. (Jen’s Note: If you
  • Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.

Jen’s Additional Notes:

1. You HAVE to serve with lemon. The burst of citrus is what really makes this dish. And don’t just supply a tiny little lemon wedge, trust me that you’re going to want to squeeze a healthy size lemon wedge on your pork chop – my husband was dying over how flavorful it was too!

2. Recommend that you serve with mashed potatoes. Rice just doesn’t cut it for this recipe… you really want to serve with mashed potatoes and no gravy needed, just a pad of butter. I’m a salad fanatic too, so I loved this with a big cesar salad with fresh croutons.

I’ll see you at the table!