Spring is here…finally! That means warmer weather, sunnier days, and more reason to feel motivated. With school ending next month, I will have more free time on my hands and plan to spend some of it continuing to learn to cook. So far, I have successfully made an Italian egg boat and ham and cheese sliders. Here are some delicious looking recipes from tasty.com that I plan to try out in the kitchen!
1. Roasted Garlic Parmesan Potatoes
What’s needed:
· 3 russet potatoes, sliced
· 4 tablespoons olive oil
· Salt, to taste
· Pepper, to taste
· 2 teaspoons garlic powder
· 2 teaspoons Italian seasoning
· 1 teaspoon paprika
· ½ cup parmesan cheese, shredded
· Parsley, chopped
How to make:
1. Preheat the oven to 400˚F/200˚C.
2. Place the potatoes in a large bowl. Drizzle olive oil and toss to coat.
3. In a small bowl, mix salt, garlic powder, Italian seasoning, and paprika. Sprinkle seasoning on potatoes and toss to coat.
4. Spread the potatoes on a baking sheet. Bake for 30 minutes, remove from the oven, sprinkle with parmesan and pepper, then bake for an additional 20 minutes.
5. Sprinkle potatoes with fresh parsley and serve while hot.
2. Zucchini Tots
What’s needed:
· 4 medium-sized zucchini
· Salt (to pull moisture from the zucchini)
· ¾ cup bread crumbs
· ¾ cup cheddar cheese, shredded
· 2 eggs
· 1 tablespoon garlic powder
· 1 teaspoon pepper
How to make:
1. Preheat oven to 400°F/200˚C.
2. Grate the zucchini into a bowl and salt generously.
3. Allow zucchini to sit for 20 minutes as the salt draws out moisture.
4. Pour zucchini onto a clean dish towel and wring it out over the sink or into a separate bowl.
5. Pour the zucchini back into your bowl and add bread crumbs, cheddar cheese, eggs, garlic powder, and pepper. Mix together until well-blended.
6. Take a tablespoon of mixture and roll it into a tot; repeat for rest of mixture.
7. Place on a greased baking sheet and place in the oven for 20 to 25 minutes or until tots are crunchy.
3. Garlic Parmesan Baked Carrot Fries
What’s needed:
· 2 carrots
· 1 tablespoon oil
· ¼ cup parmesan cheese
· 1 tablespoon garlic powder
· 1 teaspoon pepper
· ¼ cup fresh parsley, chopped
· ½ teaspoon salt
Dipping Sauce
· 2 tablespoons greek yogurt
· 1 tablespoon lemon juice
· ½ teaspoon garlic salt
· 1 teaspoon pepper
How to make:
1. Preheat oven to 400°F/200˚C.
2. Slice the top and bottom off of carrots then slice them in half, slice each half into thirds lengthwise.
3. In a large bowl, mix ingredients with carrot sticks.
4. Spread on a baking sheet.
5. Bake for 15-20 minutes (depending on how crispy you want them).
6. Allow to cool for 5 minutes.
4. Slow Cooker Mozzarella Stuffed Meatballs
What’s needed:
· 1-pound ground beef
· 1-pound hot Italian sausage
· 1/2 tsp garlic powder
· 2 tsp salt
· 1 tsp black pepper
· 1 cup bread crumbs
· 1/4 cup parmesan cheese
· 2 eggs
· 1/2 cup whole milk
· 1/2 cup chopped parsley
How to make:
1. Cut low moisture mozzarella cheese into 3/4-inch cubes. Store in refrigerator while preparing the meat.
2. Combine all ingredients in a large mixing bowl.
3. Roll golf ball sized balls with the meat mixture.
4. Squish mozzarella cube into the center and pull the edges of the meat ball around it until it’s a new ball again.
5. Arrange meatballs in slow cooker and cover in tomato sauce.
6. Cook on high for 2 to 2.5 hours