Air Fryer Green Beans

recipe by   wellplated.com  shared by Amber

Ingredients

  

• 1 pound fresh green beans or haricots verts
• 2 teaspoons extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon garlic powder optional
• 1/4 teaspoon ground black pepper or red pepper flakes
• 3 tablespoons freshly grated Parmesan cheese optional for serving
• Lemon wedges optional for serving

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Instructions

 

• Rinse the green beans and pat VERY dry. Trim off the ends and halve any longer beans so that all of the pieces are roughly the same length.
• Place the green beans in a large mixing bowl. Top with the oil, salt, garlic powder (if using), and black pepper. Toss to thoroughly and evenly coat the beans with the oil and seasonings.
• Preheat the air fryer to 375°F. Add half of the green beans in a single layer (it’s OK if they touch, but you don’t want the layer to be thick; for most air fryers, two batches will do it.)
• Air fry for 8 to 10 minutes, tossing halfway through, until the green beans are crisp-tender and dark in spots (if you like your green beans with more bite, cook on the shorter end of the time; for more char but a slightly softer bean, cook them for the full 10 minutes). If desired, transfer to a sheet pan and place in a 200℉ oven to keep them warm while you cook the second batch. Repeat with the remaining green beans.

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• Transfer to a serving plate. Sprinkle generously with the Parmesan. Serve immediately, with lemon wedges squeezed over the top as desired.

  Notes

  • TO STORE: Refrigerate green beans in an airtight storage container for up to 4 days. 
  • TO REHEAT: Rewarm leftovers in the air fryer at 350°F for about 5 minutes, tossing once halfway through. You can also rewarm beans in the microwave. 
  • TO FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

  Nutrition

  SERVING: 1 (of 4)CALORIES: 70kcalCARBOHYDRATES: 9gPROTEIN: 3gFAT: 3gSATURATED FAT: 1gPOLYUNSATURATED FAT: 0.4gMONOUNSATURATED FAT: 2gCHOLESTEROL: 3mgPOTASSIUM: 251mgFIBER: 3gSUGAR: 4gVITAMIN A: 815IUVITAMIN C: 14mgCALCIUM: 76mg
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Baked Parmesan Mushrooms

 

recipe by Damn Delicious shared by Amber

• 1 ½ pounds cremini mushrooms, thinly sliced
• 3 tablespoons olive oil
• ¼ cup freshly squeezed lemon juice
• Zest of 1 lemon
• 3 cloves garlic, minced
• 2 teaspoons dried thyme
• ¼ cup grated Parmesan
• Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS

• Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
• Place mushrooms in a single layer onto the prepared baking sheet. Add olive oil, lemon juice, lemon zest, garlic, thyme and Parmesan; season with salt and pepper, to taste. Gently toss to combine.
• Place into oven and bake for 12-15 minutes, or until browned and tender, tossing occasionally.
• Serve immediately.

Pepperoni pizza monkey bread

 

18 Rhodes Bake-N-Serv® Dinner Rolls, Thawed

¼ cup olive oil

1 tsp onion powder

1 tsp garlic powder

1 ½ tsps Italian seasoning

1 tsp dried parsley, divided

5 oz package mini pepperoni

1 cup shredded mozzarella cheese

4 tablespoon grated Parmesan cheese,

½ cup pizza sauce, for dipping

 

1.           Pre-heat oven to 350°F. Lightly grease a 10-inch bundt pan with cooking spray and set aside.

2.           Cut each roll into quarters and place in a medium bowl.

3.           Add olive oil and seasoning. Toss the bread pieces in the oil and seasoning to evenly coat.

4.           Place ⅓ of the bread pieces into the bundt pan. If the bread is sticking together tear it back into pieces as you go.

5.           Top the bread with ⅓ the pepperoni, ⅓ the mozzarella, and a tablespoon of Parmesan cheese.

6.           Repeat this process twice more.

7.           Top the bread with 1 additional tablespoon of Parmesan cheese and the remaining dried parsley.

8.           Place pan on a cookie sheet and place uncovered into the oven. Bake for 35 minutes.

9.           Remove bread from oven and, gently, use a butter knife to pull bread from the sides. Remove from the pan and place on a plate.

10.        Warm the pizza sauce in the microwave for a few seconds. Serve the bread with the dipping sauce.

 cheese curd in paradise

Penne with Acorn Squash and Pancetta

Serves 2 to 4

Penne with Acorn Squash and Pancetta
1 acorn squash (approximately 1 to 1 1/2 pounds)
1 small head of garlic*
1/2 pound penne
2 teaspoons olive oil, plus more for coating garlic
1/2 pound pancetta, sliced 1/4-inch thick and diced
1/2 cup chicken or vegetable stock
1 teaspoon chopped, fresh rosemary
1/4 cup grated Parmesan cheese

Preheat the oven to 400°Fahrenheit.

Slice the squash in half and remove the seeds with a spoon. Cut each half crosswise into long wedges, about 1/2-inch thick. Toss the wedges with the olive oil until coated, and spread on a baking sheet. Season with salt and pepper.

Slice the top off the garlic head so the tops of the cloves are exposed. Drizzle on a bit of olive oil, sprinkle with salt and pepper, and wrap in aluminum foil. Place on the edge of the baking sheet with the squash.

Bake the squash and garlic for about 30 minutes, turning the squash once, until both are soft and slightly caramelized. (Depending on how big the head of garlic is, it may take longer. Leave it in the oven while you peel and chop the squash.)

Allow the squash to cool slightly. Then, peel each wedge of squash and cut into large chunks.
Bring a pot of water to boil to cook the pasta. In a large, wide saucepan (you'll add the pasta to this pan at the end) sauté the pancetta until most of the fat is rendered and the meat is crispy, about 15 minutes. About halfway through, cook the pasta, making sure to salt the water.
When the pancetta is finished cooking, remove with a slotted spoon and set aside. Deglaze the pan with the broth, scraping up any brown bits on the bottom. Stir in the rosemary and about four cloves of the roasted garlic, mashing them up in the liquid with the back of a spoon or spatula.
Add the chunks of squash and pancetta to the pan. Drain the pasta, reserving about 1/2 cup of the cooking water, and add the pasta to the squash/pancetta mixture. Toss everything to coat, then stir in the Parmesan. Add a bit of the pasta water if the mixture seems too dry.

Recipe Notes

• Our head of garlic was small (only about four large cloves). If you are roasting a regular-sized bulb, save the other cloves for another use. Or roast peeled cloves on their own,using this technique.

Eva's Notes:

Notes: 1.) I substituted butternut squash for acorn squash. 2.) Pancetta is Italian ham. You could use regular ham or substitute thick-sliced bacon. To achieve a more pancetta taste from the bacon, boil the bacon for two-three minutes, drain, then use as called for in the recipe. 3.) If you do use pancetta, I used a fresh pan for the final steps because I thought there was too much fat to include in the dish. Alternately, I could have just poured off some of the fat and continued to use that pan.

Parmesan Tortellini Bites

• 1/2 cup vegetable oil
• 1 (9 ounce) package refrigerated three cheese tortellini
• Kosher salt and freshly ground black pepper, to taste
• 1 cup Panko*
• 1/4 cup freshly grated Parmesan
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1/2 cup marinara sauce

In a large pot of boiling salted water, cook tortellini according to package instructions; drain well.

Heat vegetable oil in a large skillet over medium high heat.

Season chicken with salt and pepper, to taste.

Working in batches, dredge tortellini in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.

Add tortellini to the skillet, 8 or 10 at a time, and cook until evenly golden and crispy, about 1-2 minutes. Transfer to a paper towel-lined plate.

Serve immediately with marinara sauce, garnished with additional Parmesan, if desired

Onion Dip

2 cups diced sweet onion
2 cups mayonnaise
2 cups grated Parmesan cheese

mix all ingredients together and bake at 350° for 45 minutes or until edges are golden.  Serve with corn chips or hot, buttery crackers.

Broccoli with Creamy Parmesan Sauce

1 pound broccoli
1 tablespoon all-purpose flour (I used whole wheat and it was fine)
1 cup milk
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon salt
pinch of ground white pepper
pinch of ground nutmeg

1.  Trim broccoli stalks, steam until tender, 5-7 minutes
2. Meanwhile, whisk flour and 1/4 cup milk in a small bowl until smooth.  Heat the remaining 3/4 cup milk in a saucepan over medium-low heat until steaming.  Whisk in the flour mixture; cook, whisking, until thickened, 2 to 4 minutes.  Remove from the heat; add cheese, salt, pepper and nutmeg.  Drizzle over the broccoli.  Serve warm.

Veggie Cobbler

FOR THE FILLING:

1 large baking potato, peeled and cut into a 3/4-inch dice

1-1/2 cups of peeled and thinly sliced carrots

1-1/2 cups frozen peas

1-1/2 cups sliced mushrooms

1/2 cup broccoli florets

1/2 cup frozen corn kernels

1/2 cup diced butternut squash

3 tablespoons unsalted butter

1 large onion, quartered and thinly sliced

3 tablespoons flour

2-1/2 vegetable bouillon cubes dissolved in 1-1/4 cups hot water

1 cup milk

1/2 teaspoon salt

1/2 teaspoon celery seed

1/4 teaspoon pepper

1 teaspoon thyme

1/3 cup grated Parmesan

 

FOR THE TOPPING:

3/4 cup yellow cornmeal

1 tablespoon plus 1 teaspoon sugar

1-1/2 teaspoons baking powder

1/2 cup milk

1 large egg, lightly beaten

1 tablespoon oil

1/2 teaspoon salt

 

Instructions

Heat the oven to 400º. Place the potato, carrots, peas, broccoli, corn, and squash in a medium-size pot and fill it with enough water to cover the vegetables plus one inch. Lightly salt the water, bring it to a boil, then allow the vegetables to continue boiling for 4 minutes. Drain and rinse the vegetables with cold water and set them aside.

Melt the butter over medium heat in a large, deep skillet or Dutch oven. Add the onion and mushrooms and sauté them, stirring often, until they're soft, about 4 minutes. Stir in the flour and cook the mixture, stirring nonstop, another 30 seconds. Add the vegetable broth, milk, salt, pepper, thyme, and celery seed and continue to stir until the sauce thickens, about 4 minutes.

 

Add the vegetables to the sauce and stir well. Add more salt and pepper, if desired, then stir in the Parmesan and bring the filling to a simmer. Thin it with water if its consistency is thicker than potato soup. Transfer the filling to a casserole dish.

 

Make the corn bread topping. In a medium-size bowl, whisk together the cornmeal, sugar, baking powder, and salt. Add the milk, egg, and oil and stir until evenly blended. Spread the batter over the filling. Bake the cobbler until the top is golden brown and the sides are bubbly, about 25 minutes. Allow it to cool slightly before serving.

 

Serves 8.

Pasta with Sun-Dried Tomatoes

From: Barefoot Contessa Family Stule

Yield: 6 – 8 servings

 

1/2 pound fusilli (spirals) pasta 

Kosher salt

Olive oil

1 pound ripe tomatoes, medium-diced (Plum Tomatoes)

3/4 cup good black olives, such as kalamata, pitted and diced ***(I used regular olives)

1 pound fresh mozzarella, medium-diced

6 sun-dried tomatoes in oil, drained and chopped

 

For the dressing:

5 sun-dried tomatoes in oil, drained

2 tablespoons red wine vinegar ***(I used a little less)

6 tablespoons good olive oil ***(I used a little less)

1 garlic clove, diced

1 teaspoon capers, drained*** (I used a little more)

2 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

1 cup freshly grated Parmesan

1 cup packed basil leaves, julienned  ***(Didn't have at the time)

 

Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes. For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.

Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.

Focaccia Bread

From: Kristina Barney

Makes 1 loaf

2 ¾ Cups flour **(I use bread flour)

1 teaspoons salt

1 teaspoons white sugar

1 Tablespoons active dry yeast **(I use ¾ Tablespoons instant yeast)

1 teaspoons garlic powder **(I use more)

1 teaspoons dried oregano

1 teaspoons dried thyme

½ teaspoons dried basil

½ teaspoons ground black pepper

1 Tablespoons canola oil

1 Cup water **(with a temperature between 105-115 degrees)

2 Tablespoons olive oil

1 Tablespoons grated Parmesan cheese

1 Cup shredded Mozzarella cheese

 

In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the canola oil and water.

When the dough has pulled together, turn in out onto a lightly floured surface and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place for 20 minutes or until doubled in size.

Preheat oven to 450 degrees. Punch dough down; place on greased baking sheet. Pat into a ½ inch thick rectangle. Brush top with olive oil and sprinkle with Parmesan and Mozzarella cheese.

Bake in a preheated oven for 15 minutes or until golden brown.

**(I bake my bread until the center has an internal temperature of 185 degrees)

Tomato-Basil Parmesan Soup

(From BYU Magazine)

Makes about 2 quarts

 

2 (14 ounce) cans diced tomatoes, with juice

1 cup finely diced celery

1 cup finely diced carrots

4 cups chicken broth

1 cup finely diced onions

½ bay leaf

1 teaspoon dried oregano or 1 Tablespoon fresh oregano

1 Tablespoon dried basil or ¼ cup fresh basil

½ cup butter

½ cup flour

1 cup Parmesan cheese

2 cups half and half, warmed

1 teaspoon salt

¼ teaspoon black pepper

 

In a large slow cooker, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil (if using fresh oregano and basil; if using dried oregano and basil add those two ingredients in the last hour of cook time). Cover and cook on low for 5 to 7 hours, until flavors are blended and vegetables are soft.

 

About an hour before serving, prepare a roux: Melt butter over low heat in a skillet and add flour; stir constantly with a whisk for 5 to 7 minutes. Slowly stir in 1 cut hot soup from the slow cooker. Add another 3 cups soup and stir until smooth.

 

Add all back into the slop cooker. Stir and add Parmesan cheese, warmed half and half, salt, and pepper. Cover and cook on low for another hour until ready to serve.

Pumpkin Pasta Sauce

‎6 ounces whole wheat penne pasta

3/4 cup pumpkin puree

3/4 cup low sodium chicken broth

1/4 cup nonfat milk

1 teaspoon margarine

1/4 teaspoon onion powder

1/4 teaspoon ground black pepper

1/4 teaspoon salt

1 pinch ground cloves

1 pinch ground nutmeg

1 pinch ground cinnamon

1 pinch ground ginger

1/4 cup grated Parmesan cheese, plus more for serving

Directions

1.Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.

2.Heat the pumpkin puree, chicken broth, milk, margarine, onion powder, black pepper, salt, cloves, nutmeg, cinnamon, and ginger in a large skillet over low heat until heated through, about 5 minutes. Stir in the drained pasta, and toss with the Parmesan cheese.

Pizza Rolls

Favorite bread/roll dough or Rhodes Rolls
1 Jar Pizza sauce
2-3 cups Mozzarella cheese
Parmesan Cheese
Egg white
Favorite Pizza toppings: meat, veggies, olives, etc.
Mix sauce, cheese and favorite pizza toppings together.
Stretch dough into pizza like circles. If you’re using homemade dough, Pick up balls about the size of a Rhodes Roll. Put a scoop of toppings mixture into center of stretched dough. Fold dough over to make a p’zone or turnover type pocket. Brush with egg white and sprinkle
on Parmesan cheese. Bake at 350 for 15-20 minutes or until the pockets are turning brown. Make sure that if your dough is thick in spots that those places are done through. Serve warm! You can also dip in more pizza sauce.

Asparagus Saute

3 tablespoons olive oil

1 bunch fresh asparagus

A few shakes garlic powder or 1 tablespoon minced garlic

1 tablespoon minced onion

4 tablespoon Parmesan cheese or as much as desired

Rinse asparagus spears and pat dry. Remove rough ends. Cut into 1-2 inch pieces. This helps it all cook evenly and not be too mushy or too hard.

Heat olive oil in a skillet over medium-high heat. Add garlic, minced onion, and asparagus spears. Add salt and pepper. Stir and cook until tender, but still crunchy. Approx. 10 minutes. Sprinkle Parmesan cheese in for the last couple minutes of cooking.

Summer Corn Fettuccine

Salt

1 pound fettuccine

extra-virgin olive oil, for drizzling

6 slices smoky bacon, chopped

6 ears corn on the cob, shucked

3 shallots, finely chopped

1 small red bell pepper, seeded and chopped

Freshly ground black pepper

1 cup half-and-half or cream

1/2 cup chicken stock

2 tablespoons chopped fresh thyme leaves

hot sauce or 1 or 2 pinches cayenne pepper

1 cup grated Parmigiano-Reggiano or Pecorino Romano

1/2 cup torn sweet basil leaves

Bring a large pot of water to boil over medium heat. Salt the water, add the pasta and cook to al dente. Meanwhile, heat a large skillet with a drizzle of extra-virgin olive over medium heat. Add the bacon and cook a few minutes until rendered and crisp. Put a small bowl inverted into a large bowl, steady the corn cobs on the smaller bowl and scrape the ears. Add 3/4 of the scraped corn and any corn liquid into the pan with the bacon. Add the shallots and red pepper and liberally season with salt and pepper, to taste. Cook until the vegetables are tender, 5 to 6 minutes.

Add the remaining corn and half-and-half to a food processor and puree until smooth.

Pour the stock into the corn and vegetables, and simmer over low heat for a minute. Stir in the thyme and corn-cream mixture and cook for 3 to 4 minutes, stirring frequently, to thicken. Add the hot sauce or cayenne and season with salt and pepper, to taste.

Drain the pasta and add it to a large serving bowl. Pour in the sauce, add a couple handfuls of cheese, about 1/2 cup and toss. Top with torn basil or chopped tarragon and pass the remaining cheese at the table.

Serves 4 to 6

Chicken strips

4 chicken breasts
1/2 cup flour
1/2 Tb salt
1 1/2 tsp garlic powder
1/2 tsp pepper
1 egg
1 Tb water
2 slices of bread, toasted in toaster and food processed to make crumbs
1/2 cup Parmesan cheese

Cut chicken breast into strip-size pieces (about an inch wide). Line a rimmed baking sheet with foil, place a wire rack on top, and spray the rack with vegetable oil spray. Combine flour, salt, garlic powder, pepper in a shallow bowl. Combine egg and water in another shallow bowl. Combine bread and cheese in a third bowl. Dip chicken into flour mixture (shake off excess flour), then in egg mixture, then in bread crumb mixture. Repeat with all chicken.

Cook at 475 degrees for about 20 minutes.