Creamy Garlic Parmesan Hashbrowns

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This was a new recipe I have been wanting to try for a while and finally got around to making… only I changed it up a bit since I only had hashbrowns on hand. It was delicious and a nice change from ketchup!

Creamy Garlic Parmesan Hashbrowns

(Adapted from Rock Recipes)

  • 3 Cups Hashbrowns
  • 1/8 cup olive oil
  • 2 garlic cloves
  • 1/8 cup butter (not margarine)
  • salt and pepper to season
  • 3-4 slices bacon ( I used turkey bacon)
  • 1/2 cup whipping cream
  • 1/4 cup fresh grated Parmesan cheese
  • Garnish with green onions (optional)

Instructions

  1. Cut the bacon into small pieces, cook until crisp.
  2. Drain off all the fat and set aside.
  3. Press down on the garlic cloves with the side of a knife to break them up a little. Melt the olive oil, butter and garlic together over medium heat in a small pan for about 10 minutes so the garlic is infused into the oil butter mix.
  4. Add most of the oil to the skillet and leave the rest in the small pan.Add the hashbrowns to the skillet. Cook until browned and season with salt and pepper to taste. The potatoes should be fully cooked and a little crispy.
  5. While potatoes are cooking add whipping cream to the small pan with the reserved oil. Let simmer until reduced by about half. Add the Parmesan cheese and stir until melted. 
  6. Once hashbrowns are done cooking add the sauce and the bacon. Garnish with green onions if desired. 

One Pan Pasta Alfredo

I have been thinking of switching over to whole wheat pasta so as to add more fiber to our diet. I had some white pasta in the cupboard though and thought I’d try to use the rest of it up before I made the change.

I was just going to cook up some pasta, throw in a little butter and garlic powder and top it with a sprinkle of cheese…. But wait… Didn’t I see a recipe for one pan fettuccine Alfredo?

I opted to try out this recipe to see if it was a keeper and was very happy to find it is. I made no changes to the recipe besides the noodle choice and it was perfect. You can easily cut the recipe in half for smaller portions like I did.

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One Pan Pasta Alfredo from Number 2 Pencil
8 ounces Pasta (I used mini farfalle but the original recipe calls for fettuccine)
2 Cups Water
1 Cup Heavy Cream
4 Tbs. Butter
1/2 Tsp. Salt
Fresh Ground Pepper
1 Whole Garlic Clove Peeled
2 Cups Parmesan Cheese

To pan add pasta, cream, water, butter, salt, pepper and garlic. Bring to boil. Reduce heat to low. Cover and simmer for 15-20 minutes until pasta is cooked through. Remove from heat. Take out garlic and throw away. Add Parmesan cheese. Serve and enjoy!

Cornish Pasties & Garlic Brussels Sprouts

Growing up, my childhood best friends’ mother used to whip up huge batches of pasties for dinner for her six kids plus guests….and I fell in love with them. These are such an easy meal to make and I am excited to share them with you!

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Cornish Pasties
Dough
4 cups flour*
1 Tbs. Sugar
1/2 Tsp. Salt
1-3/4 Cup shortening
1/2 Cup water
1 Large egg
1 Tbs. Vinegar

*To add more fiber to the meal I substituted 1 cup of flour for whole wheat.

Mix together dry ingredients and then cut in shortening. In a separate bowl beat together water, egg and vinegar. Add to flour mixture and stir (you can do this by hand or use a stand mixer). Cover with plastic wrap and refrigerate while preparing filling.

Filling:
1 lb. lean ground hamburger
1 large potato (shredded or diced)
1 large carrot (shredded or diced)
1/2 cup onion
3/4 Tsp. Salt
1/8 Tsp. Ground pepper
1 beef bullion cube
1/2 cup boiling water

Peel potato and carrot. Shred or dice them and add them to a mixing bowl. Chop onion into small pieces and add to bowl. Add salt. Heat water and dissolve bullion cube. Add to mixture. Stir together.

Preheat oven to 425 degrees F.
Take dough from the fridge and on a floured surface roll out thin circular rounds of dough. Add enough filling that you can still fold the dough in half and seal the edges.

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Place pasties on a baking sheet and make slits in the top of the dough.

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Place in the oven and cook for 45 minutes. If you want to make these ahead of time you can also refrigerate them until it’s time.

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In the last few minutes of cooking you can make a beef gravy to spread over the top. Normally with my big family I would use a pack of McCormick’s Brown Gravy and then make additional to gravy to spread it out. I was going to do that this time but realized it’s now just me, my hubby and little boy so that much gravy was not needed. I ended up only using the McCormick mix this time and it still tasted delicious!

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In an attempt to add more fiber to the meal I cooked up some garlic Brussels sprouts. Yum!

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Raspberry Bread Pudding with Creamy Vanilla Sauce

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Last night I tried my hand with some bread pudding and it was soooo good! Every recipe I found was for a big pan so I cut one down to a smaller size.
Raspberry Bread Pudding
Serves 4-6
1/3-1/2 loaf of bread or equivalent (I used leftover Costco rolls)
1 cup cream, half & half or whole milk
3/4 cup white sugar
1 egg white
1/4 tsp. vanilla

Raspberry Filling
1-3/4 cup fresh raspberries
1/4 cup white sugar
1/8 cup apple juice

Vanilla Sauce
1/3 cup unsalted butter
1-1/2 Tbsp flour
3/4 cup cream, half &half or whole milk
1/2 Tsp vanilla
1-1/2 Tbsp white sugar

Let bread get a little stale if it isn’t already.
Preheat oven to 375 F. Combine milk, sugar, egg white and vanilla in bowl. Pour over bread and make sure all pieces are coated. Let sit for about 30 minutes, stirring every few minutes to allow bread to soak up mixture.

Add sugar and juice to raspberries. Stir until sugar is dissolved. Set aside.

Lightly grease a 8×8 square pan, medium size cake pan or pie pan and spread out 3/4 of the bread mixture. Pour raspberries evenly across the top and finish with the rest of the bread mixture. Pop in the oven for 40 minutes.

While baking prepare cream sauce. On medium melt butter in small sauce pan and add flour. Stir constantly for about 7 minutes. Add milk and sugar. Bring to a boil (while still stirring) and wait for it to thicken. Remove from heat and add vanilla. Pour over cooked bread pudding and let cool for 10-15 minutes. Serve warm. Enjoy!

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4/19: Gluten Free Baked Vanilla Chai Tea Donuts with Coffee & Cream

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I made up the most yummy Vanilla Chai Tea Donut recipe. I still eat wheat but I’m trying to be gluten free most of the time. I think donuts are one of the things I miss the most. I decided to try a baked donut recipe so they would be both healthier and easier to make. I came up with these brilliant things and enjoyed one with coffee and cream. 

4/12: GF Cinnamon Roll with Coffee and Cream

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I managed to talk my husband out of his second cinnamon roll because he had cookies (with wheat) that I didn’t want to eat. We each enjoyed a cinnamon roll with coffee and cream while watching Modern Family. It’s nice to have some time together, even when it’s short.