Parmesan Archives - TGIF - This Grandma is Fun

Grilled Potatoes Asparagus Basil Parmesan

Sherri — Mon, 28 Jul 2014 07:00:00 +0000

We just bought a new grill. Our old one was so rusty I didn’t want to grill on it. So when we rented a lake house for a week, and the house had a nice grill, I was pretty excited to cook on it. We pretty much grilled everything we ate for dinner. When we got home, our grill looked even worse. So shopping we went! Our new grill is so pretty and I love it so much that I think I should give it a name. But I don’t know what to call it. Got any great ideas? Because I want to write it love letters and I need to know who to address them to.

I have no problems deciding what to cook on the grill. The list is long. And top of the list is Grilled Potatoes Asparagus Basil Parmesan. This is so good we are totally having it again! Even though I forgot to add the basil. You will want to remember it. Fresh basil on this is amazing! We have made this so many times, and guests love it. My sister in law introduced me to this recipe from Sunset Magazine years ago, and we have been making it ever since. In the winter we make it under the broiler. The vinaigrette has a bold flavor that is unforgettable. Combine that with the salty slices of shaved parmesan, fresh basil, soft potatoes and crunchy asparagus and this is an elegant side that really satisfies.

So even if you haven’t got a name for your grill, you are going to want to make this, because…

This Pin Rocks!

Grilled Potatoes Asparagus Basil Parmesan

Ingredients

Vinaigrette

1/4 cup seasoned rice vinegar
1/4 cup extra-virgin olive oil
2 teaspoons fresh-ground pepper
About 1/2 teaspoon salt

Potatoes and Asparagus

1 pound red thin-skin potatoes scrubbed
Cooking oil spray or salad oil
1 1/2 pounds asparagus - washed dried and trimmed
1/2 cup lightly packed fresh basil leaves rinsed, dried
1/3 cup shaved parmesan cheese - I used a potato peeler

Instructions

Prepare grill for direct heat set on high. Cut potatoes into 1/4 slices and place in microwave safe bowl. Cover with plastic wrap poked with a few holes and microwave potatoes for about 5 minutes to soften. You don't want to cook them completely, just get the process starting, otherwise it takes forever on the grill!
Combine ingredients for vinaigrette. Pour over potatoes, and mix until potatoes are covered. Oil the inside of a grill basket and add potatoes, reserving marinade.
Grill potatoes over medium heat, turning basket often until golden brown (about 5-8 minutes) and soft when pierced with a fork. Remove potatoes to serving platter.
Add asparagus to reserved marinade, toss to coat. Place asparagus in oiled grill basket. Grill asparagus until soft when pierced with a fork, turning often.
Add asparagus to potatoes.
Lay basil leaves on top of one another and roll them up together into a bundle. Slice through in thin slices creating ribbons. (This is called a chiffonade.)
Top Potatoes and Asparagus with parmesan cheese and basil.
May be served warm or room temperature.

Need to clean your grill? Here are a great method to get you ready for grilling!

Magic Way to Clean Your Grill You may also like these great recipes on the grill!

Soy Sauce and Brown Sugar Salmon Marinade

Glazed Ham and Pineapple Kabobs

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Garlic Parmesan Roasted Squash

Sherri — Mon, 01 Apr 2013 11:51:50 +0000

After a holiday of delicious, satisfying food, I crave something healthy to eat to relieve my guilt from having overindulged. But I would prefer to trick my senses into believing that I am still indulging. It would be too much of a shock to my poor taste buds to make an overnight, dramatic change. Unkind, really. Besides, in my opinion, healthy food that doesn’t taste good, isn’t good. Because if I have no desire to eat it again, what good does it do? I found just the thing. It is Garlic Parmesan Roasted Squash. Summer squash is wonderful because it pairs well with other foods that I really enjoy, like garlic and you guessed it, freshly grated Parmesan. After sprinkling the cheese over the green and yellow squash medallions, it even looked pretty, see?Then as it roasted, it filled the house with the aroma of garlic and melting cheese. I think masking the natural flavor of boring vegetables is a good thing. Debbie agrees. See her post about Homemade Ranch Dressing. My apologies to veggie purists out there who feel that vegetables don’t need any dressing up. You are a small group of people. And I like you, I really do, but the rest of us need a little help eating healthy. I love that this dish is as easy to prepare as it is to clean up. If all this sounds good, this is a dish you just have to try.

It was so good, I made another batch the next day just for myself. Thank you to Kate’s Plates for helping to relieve my holiday food guilt. These tasted great and I felt good eating them!

Garlic Parmesan Roasted Squash

Ingredients

Freshly grated Parmesan Cheese
Garlic Salt
Green and Yellow Squash

Instructions

Wash and dry squash.
Cut squash into 1/2 inch medallions.
Sprinkle with garlic salt and parmesan.
Broil in oven until cheese is lightly toasted and golden brown, about 20 minutes.

This healthy food rocks!

Sherri (The baby of the family)

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Potatoes with Parmesan

Tracy — Tue, 05 Mar 2013 12:19:44 +0000

“Mom, what’s for dinner tonight?”. How many times have you heard that and thought… I wish I knew! I’m pretty good about planning out menu’s ahead of time. But there are always times when despite the best planning you don’t have anything ready for dinner and you need a quick and easy idea to help. Potatoes with Parmesan to the rescue! Did you know that the potato is about 80% water and 20 % solids? Or that the average American eats 137.9 pounds of potatoes a year? How about this one…...how many calories does a 8-ounce baked or boiled potato have?…..about 100 calories. Sounds like a trick question to me! Why? Because very few people (none that I know) eat any size potato PLAIN. It is what gets added that make the potato taste great. This recipe from Favorite Family Recipes caught my attention because I have never used Parmesan Cheese with baked potatoes before and I like the idea of adding the seasonings before you bake them.

Melt your 1/4 cup butter (I doubled to 1/2 cup for my crew) in a 9X13 inch pan and spread evenly across the bottom. Generously sprinkle parmesan cheese and lightly sprinkle other seasonings of your choice all over the butter. Place potato halves face down on the butter and seasonings.

Place in preheated oven and bake for 40 to 45 minutes. Cool for 5 minutes before removing from pan. Serve on a plate with a side of sour cream or ranch dressing.

I made these on a soccer game night, the kids walked in picked up a potato half and basically “inhaled” them. I had a bowl of sour cream for “dipping”, that didn’t get used! We did have a few left over halves that tasted just as good the next day.

Yup, you guessed it…..This Pin ROCKS!

Potatoes with Parmesan

Ingredients

6 small potatoes scrubbed and cut in half
1/4 cup butter
grated parmesan cheese
garlic powder
other seasonings to personal preference

Instructions

Preheat oven to 400 degrees. Melt butter and pour into a 9x13 inch pan and spread evenly across the bottom. Generously sprinkle parmesan cheese and lightly sprinkle other seasonings all over the butter. Place potato halves face down on the butter and seasonings. Place in preheated oven and bake for 40 to 45 minutes. Cool for 5 minutes before removing from pan. Serve on a plate with a side of sour cream for dipping.

Look who we are linking with today! Cornerstone Confessions, Home Stories A to Z, Blackberry Vine, Carolynn’s Home Work, Funky Polkadot Giraffe, A Bowl Full of Lemons, The Rustic Pig, Nap Time Creations, Hun What’s for Dinner, Memories by the Mile, Chef in Training, Blessed with Grace, Ladybug Blessings, Inside BruCrew Life, Mandy’s Recipe Box, Sugar Bee

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