Garlic Parmesan Roasted Potatoes

Look at those potatoes! They're crunchy, crispy and tender. And really, really good! Just another simple and healthier alternative to the fried potato we Americans love to indulge in! What's not to love?!

My eating addictions come in the form of carbs, starch and cheese. If it's potatoes, pasta, rice or bread.....I'm there. And if it has cheese on it, I'm there even faster and longer! Ahhhh....if only my hips didn't love them so much...I could eat them forever in a day.

But back to reality. While those things are super delish to eat, they're not always the best for us, which is why I like to find alternative methods of making them so when I do indulge, I don't have to feel as bad! These potatoes are definitely a way for me to get my french fry fix. While I love the taste of fries, believe it or not, it's more of a "texture thing" for me when I do have them. I especially love McDonald's fries. They're my favorite...hands-down. My perfect fry is a little crispy on the outside, but super mushy on the inside; almost to a point where you know that they're cooked by the crispiness on the outside, but they're not cooked all the way because they kind of bend or give when you pick them up. And you can bet that I will pick through my entire box of fries to eat those first before finishing the rest. I've even been known to pick them off of others' plates (of people I know, of course)! Ahhh....perfection.

So, these potatoes go a long way in my book because they satisfy my every need of a McDonald's french fry. Amen.

Garlic Parmesan Roasted Potatoes

Ingredients
2 Lg. Idaho Potatoes, peeled and cut into 1" chunks
2 Tbsp. Olive Oil
1 1/2 Tsp. Garlic, minced
1/4 cup Parmesan Cheese, grated
Salt
Pepper

Directions
Preheat oven to 425 degrees.

In a med-large bowl, mix together the potatoes and olive oil to coat completely. Mix in garlic and Parmesan cheese and season with salt and pepper to taste.

Pour potatoes evenly onto a baking sheet lined with foil. Bake for 30 minutes and serve immediately.

Yield: 4 Servings
Source: With a Cherry on Top

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Creamy Cheesy Mashed Cauliflower

Everyone knows that eating cauliflower is nothing but good for you. We eat cauliflower on a weekly basis; typically, it's by roasting it with a little olive oil, garlic, salt, pepper and Parmesan cheese. YUM. But there is only so much of roasted cauliflower that you can possibly eat before growing tiresome and bored with it.

What are our other options you ask?! Well, we could steam it; however I find it to be rather bland. My preferred method would be to drench them with melted cheese but that's just not good for us and we're really trying not to go there! Grilling is a good option for most vegetables, but I'm not sure how I feel about cauliflower on the grill. I don't know. I've never tried it. Maybe something to think about...who knows, it could be the best thing I ever ate!

What about mashing them?! That's right. No potatoes here, just straight up cauliflower! It's quite like mashed potatoes in the texture and I guess a little bit in the flavor, but you still definitely get that distinct cauliflower flavor when mashing them even with all of the "extras" you throw in! It's actually a really nice alternative to mashed potatoes (if you like the flavor of cauliflower) because it's better for you and you're kind of fooling your taste buds with the texture similarities between that and the potatoes. When I make my mashed cauliflower, I like to treat it the way I would with mashed potatoes, so I tend to doctor it up and make it extra creamy, extra cheesy and extra good!

Creamy Cheesy Mashed Cauliflower

Ingredients
1 Lg. Cauliflower Head
3 cloves Garlic
1/4 cup Heavy Cream
2 Tbsp. Cream Cheese
2 Tbsp. Parmesan Cheese
Salt
Pepper

Directions
Remove the stems from the cauliflower head and place into a large pot of water with just enough to cover the top of the cauliflower. Bring to a boil and let cook for 20 minutes over high heat. Drain and remove the cauliflower from the pan, letting it sit on a plate for approximately 5 minutes to drain any excess water left in it.

Place the cauliflower in a med-large bowl with the heavy cream. With a potato masher, begin mashing the cauliflower, mixing it in with the cream until it obtains a smooth consistency. Add in the cheese and mix well until combined. Season with salt and pepper to taste and serve immediately.

Note: Heavy Cream may be substituted with milk and depending on the size of the cauliflower, you may need to alter the amounts of ingredients you put in to get it to your desired consistency.

Yield: 4 Servings
Source: With a Cherry on Top

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Honey Mustard Chops with Fresh Apple Slaw

I don't know why, but I feel like I always have the darndest time coming up with creative ways to prepare pork, specifically, pork chops. Now there is always the traditional so-called "Betty Crocker" method of breading them and serving them with applesauce, because after all, who doesn't like pork chops and applesauce?! But breading them is just messy and fattening and it doesn't really appeal to me anymore.

One thing I love with pork is mustard - not the yellow kind you'd put on your hot dog but a Dijon mustard or spicy mustard or even a grainy mustard of some sort. And what doesn't pair well with mustard other than honey?! You're probably thinking by now, then why don't you use honey mustard?! I'll tell you why. It's not the same. Pure and simple - it's definitely not the same. I like honey mustard, but I like making my own version, again, because I can control the ingredients and alter the flavors to my liking. It's really a brilliant idea to take advantage of when you're cooking! You should try it!

Recently, a fellow foodie/blogger, things alauna makes, came up with a dish that grabbed my attention - so much that I put it on the menu for this week! It was a pork chop dish utilizing my favorite pork ingredients: mustard, honey and apples. I tweaked it a little bit to my liking, but I've gotta tell you that this adaptation has got to be the best version of pork chops I have ever had! The flavors were perfect and for the first time in my life, I can honestly say that I cooked a pork chop to perfection! I'm not trying to brag or anything, but pork is hard for me to cook. It always makes me nervous that it's not done and then I end up over-cooking it, making it tough and chewy. Not this time. This time, it was juicy and tender and it wore the flavors of honey and mustard so well. Sitting on top of a bed of apple slaw, each bite was perfection! You got the juiciness of the steak with the flavors of the honey mustard sauce, the crunch of the slaw and the tanginess of the dressing all rolled into one. Every bite left my mouth yearning for the next...it was unbelievable! Thanks Alauna for this wonderful version of pork!

Honey Mustard Chops with Fresh Apple Slaw

Ingredients
1 Lg. Granny Smith Apple, sliced into matchstick size
1 Sm. Red Cabbage head, shredded
7 Scallions, cut into 1" pieces
2 Tbsp. Lemon Juice
4 Tbsp. Olive Oil
2 Tbsp. Cider Vinegar
4 Boneless Pork Loin Chops
Salt
Pepper
1 cup Chicken Stock
1 1/2 Tbsp. Dijon Mustard
2 Tbsp. Honey

Directions
In a medium bowl, add the cabbage, apple and scallions. Mix in lemon juice and toss to coat. Add in 2 Tbsp. olive oil and vinegar; toss to combine. Refrigerate until ready to serve.

In a large non-stick skillet, heat remaining olive oil over med-high heat. Season both sides of the pork chops with salt and pepper to taste; carefully add to skillet. Cook for approximately 8 minutes on each side and remove pork chops from pan, allowing to rest.

Pour chicken stock into the pan and using a whisk, begin to scrape bits of pork left on the pan, mixing into the stock until well combined. Bring to a boil and then reduce heat to low. Add in mustard and honey; stir to combine. Cook on low until heated through (about 3-5 minutes). Add pork back into the pan and let re-heat in the sauce (about 3 minutes).

Serve immediately over apple slaw.

Yield: 4 Servings
Source: Adapted from things alauna makes

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Asiago Garlic Bread

In every meal, I try to incorporate a vegetable and carbohydrate to go with the protein or main portion of the dish. Typically, carbs for us, tend to be various forms of potatoes, pasta, rice and bread. Although, I do try to shy away from eating bread for dinner often (as we normally have it quite a bit throughout the day in other meals). And usually the type of carbs I choose will reflect the meal, itself, and complement it.

That goes without saying that garlic bread is one of those carbs that goes with nearly everything! When most people think of garlic bread, their mind immediately is drawn towards Italian foods, primarily pasta. But, it's great with steaks, seafood, soups and even the lightest version of a salad! It can also be prepared in a variety of ways; aside from the basic method of baking, you can grill it or broil it. And while it's garlic-y goodness is wonderful on it's own, it's substantially tasty substituted as a hamburger bun, making croutons out of it or even just "sopping" up the juices from a wonderfully prepared seafood dish with it.

I love garlic bread and I went all out with every form of traditionalism in making this recipe. I baked it and I served it with pasta. You don't get much more traditional than that folks! But sometimes tradition is good and I am a bit of a traditional gal! Making homemade garlic bread is so easy and it tastes so much better than the frozen version and it's much better for you without all of those nasty preservatives. I can't truly call it homemade-homemade because I didn't make the bread - I cheated there - but it's close to being homemade and it was GOOD.

Asiago Garlic Bread

Ingredients
2 Asiago Cheese Rolls (from bakery)
4 Tbsp. Butter
1/2 Tbsp. Fresh Basil, minced
3 Tbsp. Garlic, minced
1 Tsp. Fresh Parsley, minced
1/2 Tsp. Oregano
2 Tbsp. Parmesan Cheese, grated

Directions
Preheat oven to 500 degrees. Slice each roll in half and place on a baking sheet lined with aluminum foil, sliced side up.

In a small sauce pan, melt the butter over med-high heat. Add in the remaining ingredients and stir until combined. Brush the butter sauce on each piece of bread.

Bake for 7-8 minutes or until browned.

Yield: 4 Servings
Source: With a Cherry on Top

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Chicken Ravioli with Peas, Shallots & Warm Butter Sauce

Who doesn't love pasta?! I honestly cannot think of one single person I know that doesn't enjoy a good, hearty pasta dish. Can you? I mean, really, I can't. I can tell you people who don't like all sorts of things that are loved by many (and I think they're crazy) but I don't know of anyone who will turn down pasta every now and then!

There is something so warm, inviting and reminiscent about eating it. It's comfort food (especially mac 'n' cheese)! But most pasta is certainly not inviting to our bellies (the shape of it, that is) and in my case, the hips. But I will be the first to tell you that I will never officially "diet" because that would mean cutting out pasta and that just aint gonna happen. Period.

So when I came across a "lighter" version of a pasta dish on Noble Pig's blog, I was immediately drawn to it and knew I needed to make something similar. She made a ravioli dish with peas and shallots in a warm buttery sauce. It sounded good, it looked good and I was 99% sure it would be good. I was right. It was amazingly good. Even though it sat in a butter sauce on my plate, it wasn't drenched and there wasn't a ton of it, so it really was a rather lighter dish (unlike the heavier cream and marinara sauces you normally get).

The flavors exploded with my first bite and the warm butter with the sweetness of peas and shallots married with hints of lemon was like sunshine in my mouth! The only modification I made to this dish was making homemade ravioli using up leftover chicken from this meal. In my opinion, there is nothing better than homemade pasta (especially in chicken noodle soup) and the combination of the ricotta cheese, grilled chicken and basil paired so well with the sauce. It was a perfect ending to my day!

Ravioli with Peas, Shallots & Warm Butter Sauce

Ingredients - Ravioli
2 1/2 cups Flour
1 cup Hot Water
3/4 cup Ricotta Cheese
1 Egg
1/2 cup Chicken, chopped
1/4 cup Parmesan Cheese, grated
2 Tbsp. Fresh Basil, finely chopped
1/2 cup reserved Pasta Water
1/2 Tsp. Salt
1/4 Tsp. Pepper

Ingredients - Sauce
2 Tbsp. Butter
2 Shallots, sliced
1 - 10oz. bag Frozen Peas
1 Tsp. Lemon Zest
1/4 cup Parmesan Cheese, grated
Salt
Pepper

Directions - Ravioli
In a large bowl, combine the flour and water. Using a wooden spoon, stir to combine into a large ball. Cover the bowl with plastic wrap and let sit for 10 minutes.

In a medium bowl, combine the ricotta, egg, chicken, Parmesan, basil, salt and pepper. Mix together well.
- Rotisserie chicken or other forms of meat can be substituted as well as no meat at all.

To form the ravioli, cut the dough into 4 evenly sized pieces. Note: the dough should be slightly sticky. Add extra flour as necessary for rolling, but use only a little as necessary. Roll each piece into approximately a 4"x19" rectangle. Place 9 rounded teaspoons of filling about 1" apart down the center of the dough. Fold the dough over the filling, pressing down around the edges of each section of filling. Cut the ravioli into small squares and seal the edges by pressing around the filling with your fingertips. Place the finished ravioli on a baking sheet and continue forming ravioli with the remaining dough.

Bring a large pot of water to a boil over high heat. Add half of the ravioli and cook until they begin to float (approximately 4 minutes). Drain into a bowl and cook the remaining ravioli.

Directions - Sauce
In a large pan, melt the butter over med-high heat. Add shallots and cook until they become tender and slightly translucent (approximately 3 minutes). Stir in the peas, lemon zest, Parmesan, water, basil salt and pepper to taste. Cook until peas are heated through (approximately 2-3 minutes).

Serve immediately over ravioli. - Store bought ravioli may be substituted for homemade.

Yield: 4 Servings
Source: Recipe adapted from Giada at Home & Noble Pig

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Grilled Chicken Sandwich with Caramelized Onions & Gorgonzola Cream Sauce

Sometimes the best dishes are the most simple.  This sandwich is simple.  I mean, really simple.  It doesn't get much easier than a grilled chicken breast seasoned with a little olive oil, salt and pepper on top of a grilled kaiser roll! 

No need for mustard, mayonnaise, hot sauce, additional cheese or any dressings of any sort for this sandwich!  So please do us all a favor and put away those condiments!  All you need is a little bit of caramelized onions drenched in a Gorgonzola cream sauce...mmmm.  Pure heaven.

Actually, there really is nothing fancy about this dish other than the name and really, that's not fancy!  The words "caramelized onions" and "Gorgonzola cream sauce" may initially scare you away, but don't run too far!  I'm serious when I say that it's simple.  What's more difficult than throwing some onions in a pan with butter and letting them go until they get soft and tender and sweet.  And the cream sauce?  Piece of cake!  Pour in a little heavy cream in the pan of onions, let it thicken and add in your cheese.  Didn't I say it was simple?!

But the flavor...ooh, now let me tell you about the flavor.  There is nothing simple about that!  In fact, the depth of flavor coming from this sandwich is unbelievable.  It is so tender and sweet and creamy and really, it just melts in your mouth.  All I needed was this sandwich and nothing else.  I was speechless and when you take your first bite, you'll be left speechless as well!

Grilled Chicken Sandwich with Caramelized Onions & Gorgonzola Cream Sauce

Ingredients

4 Lg. Chicken breasts

Olive Oil

Salt

Pepper

1 Lg. Yellow Onion, sliced

4 Tbsp. Butter

1 cup Heavy Cream

1/2 cup Gorgonzola Cheese

4 Kaiser Rolls

Directions

Preheat grill to med-high heat.  Season chicken with a little olive oil, salt and pepper to taste. Place on grill and cook for 7-8 minutes per side or until juices run clear.  Transfer to a plate and let rest.

In a large skillet, heat butter over medium heat.  Throw in onions and saute for about 8 minutes or until browned and tender.  Reduce heat to simmer and add in cream, stirring frequently.  Let reduce by half and thicken up, about 5 minutes.  Stir in cheese until well-combined and melted in.

Place chicken on a roll and top with onion cheese sauce.  Serve immediately.

Optional: Lightly butter the rolls and place on grill (buttered side down) for 1-2 minutes or until they become lightly crisped and warm.

Yield: 4 Servings

Source: With a Cherry on Top

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Sweet Caramel Cake

When it comes to dessert, cake is usually not my first preference. I don't know why, but I'm just not a big "cake" person. I like it and I'll eat it, but I'd rather have ice cream or cheesecake! But when I came across this recipe in one of my Taste of the South magazines, I knew that someday I would have a craving for cake, particularly this cake!

For someone who doesn't eat a lot of cake, this is definitely one of those recipes to help them fall in love! OH MY! This was one of the most luscious, sweet-tasting, creamy and moist cakes I have ever sunk my teeth into! Talk about mmm...mmmm....mmmm. It's just an ordinary cake with holes filled with creamy caramel-ly goodness! And on top: a vanilla-flavored cream cheese frosting with what else? Caramel drizzled all over. Need I say more?

Sweet Caramel Cake

Ingredients - Caramel Cake
2 cups Flour
2 Tsp. Baking Powder
1/2 Tsp. Salt
1/2 cup Unsalted Butter, softened
1/2 cup Sugar
1/2 cup Brown Sugar, packed
3 eggs
2 Tsp. Vanilla Extract
3/4 cup Half-and-Half
2- 12.5oz jars Caramel Topping

Ingredients - Cream Cheese Frosting
8oz. pkg. Cream Cheese, softened
1/2 Tsp. Vanilla Extract
1 1/2 cups Powdered Sugar

Directions - Caramel Cake
Preheat oven to 350 degrees. Lightly spray a 13x9" cake pan with baking spray and dust with flour; set aside.

In a medium bowl, whisk together the flour, baking powder and salt; set aside.

In a large bowl, beat together butter and sugar at a high speed until light and fluffy (approximately 5 minutes). Add in the eggs one at a time, beating well after each addition. Add in vanilla, stirring to combine.

With mixer set at low speed, add in flour mixture in 3 batches, alternating with half-and-half, beating until smooth. Spread batter in prepared pan and bake for 25-30 minutes (or until toothpick inserted in center comes out clean).

Remove from oven and with a wooden spoon handle, poke holes throughout the warm cake. Pour 1 jar of the prepared caramel topping over the cake, allowing it to "fall" into the holes. Let the cake sit at room temperature, uncovered, for approximately 2 hours or until cake is cool and caramel is absorbed.

Directions - Cream Cheese Frosting
In a large bowl, combine cream cheese and frosting. Beat at med-high speed until creamy (approximately 2 minutes). Add in powdered sugar, beating until smooth.

Spread over cooled cake and drizzle remaining jar of caramel on top. Drag a butter knife through caramel topping to create desired design. Store tightly covered in the refrigerator for up to 5 days.

Yields: 12 servings
Source: Adapted from Taste of the South

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