Parmesan Potato Puffs

Parmesan Potato Puffs

Pan-fried potato puffs with my secret fry sauce for dipping. They have lightly crisp outsides that give way to soft middles that melt in your mouth. Along with Parmesan cheese, they’re lightly seasoned with paprika, garlic and onion powder.

Pan-frying is a must. See those pale, insipid looking things in the back? I baked them, because inevitably, I knew you’d ask. They came out flat, dense and unappetizing. It was hard to believe they were even made from the same mixture, so different they were from the fried ones.

Frying magically poufs them up and out giving them light and creamy interiors with beautiful browned outsides, exactly how I imagine something called a “puff” ought to be like. The insides remind me a little of tater tots, but the outsides don’t have quite the same crunch. They’re crunchy enough, just not tater tot crunchy.

Now for my favorite fry dip, my go-to that I’ve been making forever. Barbecue sauce and mayonnaise, equal parts mixed together. Nothing fancy. It’s creamy, tangy, rich and addictive. Good on fries, onion rings, crispy chicken of any kind, and burgers.

You can serve these as a side or appetizer. For appetizers make them a little ahead of time and keep them warm in a low oven.

Potato Puffs with Parmesan

Parmesan Potato Puffs

Rating: 51

Prep Time: 30 minutes

Yield: serves 4 as a side

Parmesan Potato Puffs

Pan-fried potato puffs with my secret fry sauce for dipping. They have lightly crisp outsides that give way to soft middles that melt in your mouth. Along with Parmesan cheese, they're lightly seasoned with paprika, garlic and onion powder.

Ingredients:

2 pounds Russet potatoes, peeled and cubed
1 egg, beaten
1 tablespoon butter
1/3 cup grated Parmesan cheese
1/2 cup all-purpose flour
1/2 teaspoon sweet or smoked paprika
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
coarse salt
vegetable oil, for frying
dipping sauce:
1/4 cup barbecue sauce
1/4 cup mayonnaise

Instructions:

  1. Put the potatoes in a large saucepan and cover with water, set over high heat and bring to a boil. Turn heat down and maintain a simmer until they are fork tender.
  2. Drain them and put them back in the pan, set it over the heat, cook for a minute or two to dry up the excess water on them.
  3. Mash them with a potato masher or pass them through a ricer into a large bowl. Stir in the egg, butter, Parmesan, flour, paprika, onion powder and garlic powder. Season well with salt - about a heaping teaspoon.
  4. Lightly flour your hands and roll into 1 to 1 + 1/2-inch sized balls.
  5. Heat about 1/2 inch of vegetable oil in a large nonstick skillet or Dutch oven set over medium-high heat. Once it starts to shimmer add one of the potato puffs - the oil should bubble and sizzle immediately, if it doesn't let it heat up a little longer. Cook the puffs in batches, don't crowd them because they will pouf up a little as they cook.
  6. Cook about 2 minutes a side or until golden brown, then turn and repeat, then turn and repeat again if needed so you can get all sides of the puffs nice and golden brown. Add more oil to the pan as needed.
  7. Drain on a paper towel lined plate. Sprinkle with coarse salt.
  8. Serve hot or at room temperature with fry dip (just whisk equal parts barbecue sauce and mayonnaise together) or ketchup.

Notes:

Adapted from Food & Wine

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/parmesan-potato-puffs/

Baked Broccoli Cheese Rice Fritters

Baked Broccoli Cheese Fritters

The most irresistible oven-fried cakes you will ever meet! Golden brown on the outside with cheesy middles, they’re filled with broccoli, brown rice and sharp cheddar cheese. No frying required for great results.

The fritters come together easily using cooked brown rice, chopped broccoli florets, sharp cheddar cheese, eggs and a touch each of Parmesan and flour to help bind them together. Surprisingly, they crisp up nicely in the oven when baked on a lightly greased, nonstick baking sheet. Flipping them a little more than halfway through helps them get nicely browned on both sides.

I made these in two different sizes resulting in different outcomes. The smaller ones you see here are more like latkes, flat and thin with lots of crusty, chewy edges and just a tiny amount of creaminess to the centers. These are easy to eat with your hands, qualifying them as great appetizers.

Then I doubled their size making them considerably thicker. This gives them lots of soft middles with the same golden brown, crispy outsides. You can eat these with your hands too but not as easily. Since you have to bake them in two batches you can try them both ways, if you like, and decide for yourself which ones you prefer. It just so happened I liked both equally. I would.

One of my favorite things in the world is broccoli rice au gratin, so wrapping all that up inside a crusty little hand-held patty is certain to make my heart beat a little quicker.

It’s safe to say these will be a staple in my diet. Forever and always.

Broccoli Cheese Rice Fritters

Baked Broccoli Cheese Rice Fritters

Rating: 51

Prep Time: 20 minutes

Yield: about 15 large or 30 small

Baked Broccoli Cheese Rice Fritters

The most irresistible oven-fried cakes you will ever meet! Golden brown on the outside with cheesy middles, they're filled with broccoli, brown rice and sharp cheddar cheese. No frying required for great results.

Ingredients:

1 cup uncooked brown rice (2 + 3/4 cups cooked)
12 ounces broccoli florets (2 heaping cups cooked)
2 eggs
1 + 1/3 cups shredded sharp cheddar cheese
3 tablespoons grated Parmesan cheese
1/2 teaspoon coarse salt, plus more for sprinkling on top
a dash or two of black pepper
2 tablespoons flour, plus more if needed
olive oil, for greasing the pan
sour cream, for serving

Instructions:

  1. Cook the rice according to package directions. Steam the broccoli until tender, then place in a colander to drain off any excess water. Allow both to cool off. Pat the broccoli dry with paper towels.
  2. Preheat oven to 400 degrees F. Grease a large non-stick baking sheet with olive oil.
  3. In a large mixing bowl whisk the eggs with a fork until well beaten. Chop the cooked broccoli into little pieces and add to the bowl with the cheddar, Parmesan, salt and pepper. Mix to combine.
  4. Add the rice and mix well then add the flour and mix well. If the mixture is too wet to hold together add more flour, a tablespoon at a time. The mixture should still feel moist but stick together when you form the patties.
  5. You can make small, thin fritters or a bigger pancake type of patty. {Or some of each.} For the small patties scoop up 2 tablespoons of the mixture and form into a patty, place it on the baking sheet and flatten it out slightly. Repeat, placing them about a 1/2-inch apart. You will have to cook them in 2 batches. Cook 12 minutes or until golden on the bottom then flip and cook 8 more minutes.
  6. For the larger pancakes scoop up 1/4 cups of the mixture and pat into a round patty about 1/2-inch thick. You will need to cook them in two batches. Bake about 20 minutes or until golden brown on the bottom, then flip and cook 10 - 12 more minutes.
  7. Sprinkle coarse salt over them when they come out of the oven. Serve hot, warm or at room temperature with sour cream.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/baked-broccoli-cheese-rice-fritters/

Butternut Squash Lasagna with Parmesan Spinach Sauce

Butternut Squash Lasagna with Parmesan Spinach Sauce

Lasagna takes on a unique twist with butternut squash and a Parmesan spinach sauce. I hope the vegetables won’t turn you off because it’s everything you would expect from a traditional lasagna and more with layers of gooey cheese and carb-laden noodles. Even vegetable haters will like it, if you can convince them to give it a chance.

The butternut squash finds its way into the filling along with a trio of vegetables including onion, roasted red pepper and garlic. There’s also the requisite ricotta cheese, mozzarella, fresh parsley, Italian seasoning and a couple pinches of nutmeg.

The spinach sauce is crazy-easy to make and so moreish you could pour it right into a bowl and eat it straightaway with a spoon. Or a straw.

Running down the short list of ingredients you may not get the impression that the total sum of their parts could be so delicious. All you do is whiz together chicken broth, fresh baby spinach and sour cream in a food processor then stir in Parmesan cheese and a touch of red pepper flakes for an optional albeit subtle kick of heat. That’s it. Use as is. No cooking needed, it will thicken up all on its own as it bakes.

Butternut Squash Lasagna

Let’s talk noodles. There’s three different types: fresh, oven-ready and dried. I prefer to use fresh ones. There’s no worries over whether they’re cooked enough like with oven-ready noodles. The dried noodles add extra time to an already time-consuming recipe plus you have to deal with breakage and noodles sticking together. The fresh ones are the easiest to work with and, I think, the best tasting. Plus, they’re time savers because you can use them straight from the package. Look for them in the refrigerated section where the fresh tortellini and ravioli are found.

The squash gives it a subtle sweetness that is well-balanced by all the savory goodness of the gooey cheese and the creamy, spicy spinach sauce that helps brighten everything up.

Truth be known, if this were to replace the traditional lasagna I’ve eaten my entire life, from here on out, I might not miss it at all.

Don’t tell my Mom.

Butternut Squash & Spinach Lasagna

Butternut Squash Lasagna with Parmesan Spinach Sauce

Rating: 51

Prep Time: 30 minutes

Cook Time: 1 hour

Yield: 8 servings

Butternut Squash Lasagna with Parmesan Spinach Sauce

Butternut squash lasagna with a creamy Parmesan spinach sauce. I hope the vegetables won't turn you off, it's everything you would expect from a traditional lasagna and more with layers of gooey cheese and carb-laden noodles.

Ingredients:

2 tablespoons olive oil
1 small yellow onion, diced
1 roasted red pepper, diced
4 cloves garlic, minced
1/2 teaspoon Italian seasoning
salt and fresh black pepper
butter, for greasing the pan
3 cups firm cooked butternut squash, diced small or lightly mashed
15 ounces ricotta cheese
2 eggs, lightly beaten
1 tablespoon fresh chopped parsley
1/8 teaspoon of fresh grated nutmeg or ground cinnamon
1 pound mozzarella cheese, shredded, divided
12 ounces fresh lasagna noodles (or 9-10 ounce oven ready - no cook noodles)
Sauce:
1 can (14 ounces) reduced sodium chicken broth
3 cups fresh, uncooked baby spinach leaves
1/2 cup sour cream
1/4 teaspoon red pepper flakes, optional
1/2 cup fresh grated Parmesan cheese, plus more for serving

Instructions:

  1. In a medium skillet or saute pan heat the oil over medium low heat and cook the onion, pepper, garlic and Italian seasoning until soft, seasoning well with salt and pepper and stirring often. Allow to cool.
  2. Preheat the oven to 375 degrees F. and butter a 9x13 lasagna or casserole pan with deep sides.
  3. Meanwhile, make the sauce:
  4. Add the broth, spinach, sour cream and red pepper flakes to the bowl of a food processor or blender. Pulse until smooth with some flecks of spinach. Stir in the Parmesan cheese. Season with salt and pepper to taste.
  5. In a medium bowl mix the squash, eggs, ricotta, parsley, nutmeg, the sauteed onion mixture, and a 1/2 cup of the mozzarella together with a couple dashes of salt and pepper.
  6. Cover the bottom of the pan with a thin layer of the sauce then cover with noodles. Spoon half the squash mixture over the noodles and spread out evenly with the back of the spoon. Cover generously with a layer of sauce. Sprinkle with a third of the mozzarella.
  7. Repeat the layering - start with a layer of noodles, the remaining squash mixture, more sauce and another third of the cheese.
  8. To finish top with another layer of noodles, a generous layer of sauce and the remaining mozzarella. You may have a little sauce left, you can simmer that in a small saucepan for five minutes to serve with the lasagna.
  9. Cover with aluminum foil and bake 50 - 60 minutes until piping hot in the center. Remove the foil 20-25 minutes into the cooking time so the top can brown. Allow to set for 10 minutes before cutting. Slice into squares and serve with a ladle of sauce if you have any leftover and fresh grated Parmesan cheese.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/butternut-squash-lasagna-parmesan-spinach-sauce/

Parmesan Crusted Chantilly Potatoes

Parmesan Crusted Chantilly Potatoes

Chantilly potatoes are the softest, creamiest, richest potatoes you will ever meet! With whipped cream in the mix and a salty, crispy Parmesan topping, decadence is their middle name.

Yes, you read that right, whipped heavy cream. Have you ever heard of such a thing? It’s mixed into buttery mashed potatoes, spread in a casserole dish and then sprinkled with lots of Parmesan cheese to form a golden crust so you have to break through it to get at the fluffy potatoes underneath.

You’ll love the way they melt in your mouth.

Chantilly Potatoes

I don’t have many tips to hand out for this recipe. It’s fairly easy and straightforward, if not a little more time-consuming than most. The important thing is to let the mashed potatoes cool off before mixing in the whipped cream or it will totally deflate and melt into a puddle. Once you have the cream whipped, pop it back in the refrigerator for storage if the potatoes aren’t cooled yet.

The second thing is I thought these could use a little more flavor so make sure you salt and pepper them up well. Next time I might fold in some chives and a couple of pieces of cooked, finely chopped bacon.

Keep in mind the potatoes will puff up like a souffle as they cook and then deflate a little when you remove them from the oven so make sure there’s room in the pan for them to grow. You can also bake them in small crocks or ramekins for cute, individual servings to have on a special occasion. These are that.

Special occasion potatoes.

Chantilly Potatoes with Parmesan Crust

Parmesan Crusted Chantilly Potatoes

Rating: 51

Prep Time: 30 minutes

Cook Time: 30 minutes

Yield: 6 servings

Parmesan Crusted Chantilly Potatoes

Chantilly potatoes are the softest, creamiest, richest potatoes you will ever meet! With whipped cream in the mix and a salty, crispy Parmesan topping, decadence is their middle name.

Ingredients:

6 tablespoons butter, plus more for greasing the pan
2 pounds organic Yukon Gold potatoes, peeled and cut into 2-inch chunks
salt and fresh black pepper
1/2 cup cold milk
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 cup (heaping) freshly grated Parmesan cheese, divided
1 cup cold heavy cream

Instructions:

  1. Preheat the oven to 400 F. Place a cookie sheet on the bottom rack to catch any drips. Butter a 9-by-13-inch or similar sized baking or casserole dish. (You can also use small crocks for individual servings).
  2. Place the potatoes in a large, heavy-bottomed saucepan with about 1 teaspoon salt and add enough water to cover the potatoes completely.
  3. Bring to a boil and then allow to simmer until the potatoes are fork tender, about 15 minutes.
  4. Drain the potatoes in a colander and return to the saucepan set over low heat, shake the pan and allow some of the excess moisture to cook off - about 2 minutes.
  5. Pass the potatoes through a ricer or mash them with a potato masher in(to) a large bowl.
  6. On low speed beat in the milk, butter, garlic powder and onion powder. Beat in 1/3 cup of the Parmesan cheese. Season well with salt and pepper to taste. Allow them to cool off to room temperature.
  7. Meanwhile, in a large stainless steel bowl beat the heavy cream to soft peaks. Store in refrigerator.
  8. When the potatoes are cool to the touch beat in a third of the whipped cream on low speed. Add the rest of the whipped cream and gently fold it in.
  9. Add the potatoes to the greased pan, spread them out and sprinkle the remaining Parmesan cheese all over the top. Bake 25 - 30 minutes until lightly golden.
  10. Turn on the broiler and broil 1 - 2 minutes until it gets some brown spots.
  11. Let stand 5 - 10 minutes before serving.

Notes:

Adapted from Food and Wine

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/parmesan-crusted-chantilly-potatoes/

Lemon Parmesan Mashed Cauliflower

Lemon Parmesan Mashed Cauliflower

Roasted cauliflower mashed up with lemon, garlic and Parmesan cheese. They’re sometimes called “mock” or “faux” mashed potatoes and make a tasty low-carb replacement for them, if you’re into that kind of thing. I’m a big fan of both…but I’m late to the mashed cauliflower party. It won’t happen again…. 

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