With St. Patrick’s Day fast approaching, you’ll see the price of potatoes dropping. While colcannon, mashed potatoes with kale or cabbage, is the popular side dish associated with the holiday, I have another suggestion for you.
Parmesan Crusted Potato Wedges.
These baked beauties are perfect for celebrating alongside an Irish dinner with a good beer. And will become a year round favorite, too.
Parmesan Crusted Potato Wedges
- 3 large Russet potatoes, sliced in wedges
- 1/4 C olive oil
- 2 tsp Italian seasoning (or any blend of seasonings you prefer)
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- 1/2 C shredded Parmesan cheese
- Preheat oven to 400 degrees F. Grease a large rimmed baking sheet.
- In a large bowl or plastic bag, combine the olive oil, Italian seasoning, salt, pepper, and garlic powder.
- Rinse potato wedges and pat dry. Toss in the seasoned oil. Arrange in a single layer on the prepared baking sheet. Sprinkle with Parmesan.
- Bake 35 minutes, or until fork tender.
*This recipe is adapted from Amy at http://theblondcook.com/baked-herb-parmesan-potato-wedges/*
It is officially Autumn and to celebrate the Sunday Supper crew has assembled a menu of Fall flavors. If you are looking for all things pumpkin, apple, and sweet potato scroll on past my recipe for a wonderful collection of Autumn inspired dishes. Thank you to the Sunday Supper Movement for hosting today’s event.
Today’s Sunday Supper is a fun one for me because my newest recruit to the Sunday Supper family is posting her first recipe with us today -Tara, of Tara’s Multicultural Table! I have been encouraging Tara to join this group since my first Sunday back in February. Of course, the birth of her second child (my beautiful Goddaughter!) was a valid excuse to stay away from the extra blogging commitment. I’m sure my Sunday Supper participation will be on a slight decline come November when I, too, add “mother of two” to my resume.
Not only am I excited that Tara’s joining Sunday Supper today, but when this event was announced over a month ago I knew exactly what I’d be sharing. One of Tara’s recipes – that I modified to accommodate my allergies.
Tara posted a recipe for Pumpkin Alfredo two years ago and my mouth has always watered looking at it. But, I can’t have pumpkin. I finally decided to make it with sweet potato, instead. We first ate this Sweet Potato Alfredo back in March on a bare fridge/pantry night. I served it with egg noodles and some sliced smoked pork sausage. That’s the version pictured below. I have also served this with ground Italian sausage and fettuccine.
Sweet Potato Alfredo Sauce
- 1 tsp butter or olive oil
- 1 clove garlic, minced
- 1/4 C chicken stock
- 1/2 C sweet potato puree
- 1 1/4 C heavy cream
- 1/4 C shredded Parmesan cheese
- In a saucepan over medium heat, saute garlic in olive oil until fragrant. Add in the chicken stock and scrape the bottom of the pan if needed. Add the sweet potato puree and heavy cream, whisking until smooth. Bring to a gentle boil. Melt in Parmesan. Season to taste with S+P.
- Serve over cooked pasta (tortellini, ravioli, linguine, etc). Add cooked meats if desired (sausage, chicken, etc). Note: reserve some pasta cooking water if sauce gets too thick.
*This recipe is modified from Tara at http://tarasmulticulturaltable.com/tortellini-with-pumpkin-alfredo/*
Check out A Guide to Apples plus Best Fall Recipes Ideas for #SundaySupper and this week’s recipe collection:
Appetizers and Sides
Desserts and Cocktails
Plus, Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
I feel like I am writing a “before and after” puzzle for Wheel of Fortune with these three latest blog posts. Mexican NOODLE soup – CREAMY chicken NOODLE soup – CREAMY tomato soup. But I couldn’t possibly have a week of soups without the classic combination of Tomato Soup & Grilled Cheese!
I do not say this lightly. This is the BEST tomato soup I’ve ever had. What takes this soup above and beyond other tomato soups is the use of basil and Parmesan cheese.
In fact, this soup has already been made twice. The first time I halved the recipe and made it on the stove top (see the original for a slow cooker version).
The second snow of the season, first of the year, occured on January 6th. Schools and the base were closed. That shovel I bought back in the fall was about to get it’s first use because we still had to take my son to his 6 month doctor’s appointment. Just as Stuart bundled up to go shovel the driveway we saw our wonderful neighbor using his snow blower on not just our driveway, but the sidewalks, and a couple other neighbors’ driveways, too! As a thank you I made them this soup. I doubled my first version so we could have some again as well.
Creamy Tomato Soup
- 2 tbsp butter, divided use
- 1/2 yellow onion, chopped
- 1 1/2 tsp minced garlic
- 2/3 C tomato sauce
- 2 C chicken broth
- 1 can (15 oz) diced tomatoes
- 2 tbsp chopped fresh basil
- 1 1/2 tbsp flour
- 1/2 C heavy cream
- 1 C shredded Parmesan cheese
- Melt 1/2 tbsp butter in a pot over medium-high heat. Saute onion until tender, season with S+P. Add in the garlic and cook until fragrant, about 1 minute.
- Add the tomato sauce, chicken broth, diced tomatoes, and basil. Bring to a boil, reduce to a simmer, and cover. Cook for 1 hour. Stirring occasionally.
- Remove from heat and blend using an immersion blender. (If you don’t have an immersion blender carefully pour soup in small batches into a standard blender.) Return to low heat.
- In a small saucepan melt remaining 1 1/2 tbsp butter over medium-high heat. Create a roux by whisking in 1 1/2 tbps flour. Cook about 1 minute, until roux is lightly golden. Whisking constantly, slowly add in the cream. Whisk until there are no lumps.
- Add cream mixture to the blended tomato soup. Melt in the Parmesan cheese. Simmer soup for another 20 minutes, uncovered.
- Serve with your favorite grilled cheese!
*This recipe is modified from Tiffany at http://lecremedelacrumb.com/2014/09/slow-cooker-tomato-basil-parmesan-soup.html*