Parmesan-Rosemary Potatoes

I know no one really uses this site anymore, but I want to keep a few recipes in a place I can find them.  I made these last week, and they were yummy!

Coating:
1 cup Parmesan cheese
1/2 cup fine, dry bread crumbs
1 Tbsp finely chopped fresh rosemary (dried is fine)
1 tsp salt
1/2 tsp garlic powder
1/4 tsp pepper
combine all ingredients in a medium bowl

Wash potatoes.  Cut in half lengthwise then in to wedge slices.  Combine 3 cups cold water an 1 tsp salt in a large bowl;  add potatoes and let stand 5 minuters.  Drain well; spread potatoes on paper towels to absorb water.  Pat dry.
Dip potato wedges in butter; roll in Parmesan-Rosemary coating.  Place in a single layer on a lightly greased baking sheet.  Bake at 400 for 40 min or until potatoes are tender and golden brown.  (My potato slices were pretty thin, so it did not take 40 min.  Keep an eye on them)

Takoraisu

When I saw this recipe on La Fuji Mama's website I knew I had to try it. When on my mission, takoraisu was something that members made for us a lot, I think because they knew it was something that all the American missionaries loved. I hadn't had it since my mission, and it is just as good as I remember! You should try it, it's an Asian twist on tacos, and is seriously delicious!

1 Tblsp. vegetable oil

4-5 cloves garlic, minced (her recipe calls for 3...I like garlic:))

1 cup onion, chopped

1 pound ground beef

3 Tblsp. soy sauce

1 Tblsp. chili powder

1 tsp. ground cumin

1 tsp. table salt

1 tsp. freshly ground black pepper

4 cups steamed Japanese Rice (I use Calrose rice...any short grain rice would probably be good)

2 cups lettuce, shredded

2 cup tomatoes, chopped

12 ounces, Queso Blanco, crumbled (or 2 cups shredded mozzarella)

1 cup salsa

4 Tblsp. sour cream

Heat the vegetable oil in a saute pan over medium heat. Add the garlic and onion and saute until the onions are barely soft. Add the ground beef and break it into small chunks. Once the meat is cooked, add the soy sauce, chili powder, cumin, salt, and pepper. Let this simmer until the liquid reduces.

Spread 1/2 to 1 cup of the steamed rice on each plate. Top with the seasoned beef.

Then top with shredded lettuce, tomatoes, queso blanco, and salsa, and finish it off with a dollop of sour cream.

Taco-filled pasta shells

This is a pretty simple recipe with pretty common ingredients.  My kids loved it, and even asked for seconds.  If you know my kids, that is a miracle!

You will need:
hamburger
cream cheese
taco seasoning
enchilada sauce
whipping cream
large pasta shells
chips
cheese

Cook pasta shells according to directions.
Brown about 1lb of hamburger with taco seasoning.  When it is completely cooked, reduce heat and stir in about half a block of cream cheese.
Stuff shells with meat mixture.
Mix enchilada sauce with a little whipping cream.  (I have used milk for lower calories, and it was just fine).  Pour a little bit of your sauce in the bottom of baking dish.  Place stuffed shells in dish, then pour more sauce over each shell.  Sprinkle with cheese.  Crush up some tortilla chips and sprinkle over shells. Bake at 350 until hot and cheese is melted.

Sorry I didn't really put amounts of anything.  I don't even know where I got the original recipe, so I don't have it to look at.

Sun-dried tomato pasta

My neighbor made this pasta for me when I had my baby.  It was so yummy, and I have made it several times since.  I love how easy it is!

1 bottle alfredo sauce
1 can stewed tomato chunks (you could use sauce if you don't like chunks)
1 jar sun-dried tomato pesto (Find it by the spaghetti sauce.  It is in a little jar, just like normal pesto.)
Parmesan cheese
chicken
bow tie pasta

Cook your pasta according to directions
Cook chicken however you like to cook it.
Warm alfredo, tomatoes, and peso in a sauce pan.  Throw in a handful or two of Parmesan cheese. 
Dump pasta, sauce and chicken into a baking dish.  Throw a little more cheese on top and bake at 350 until warm and bubbly.

This recipe makes a lot!  I always cut it in half and it still fills a 9x13 in pan.  It is nice because you buy the ingredients once and make it twice!

It would work to use sun-dried tomato alfredo and normal pesto too.

Rice Pudding

I found this recipe on Mel's Kitchen Cafe. It is by far the BEST rice pudding recipe I have ever tasted. In fact, if any of you know what Kozy Shack Rice Pudding is, that is what this tastes like (if you chill it before eating).

3/4 cup Arborio rice, rinsed (kind of pricey, but definitely worth it!!)

6 cups whole milk

2 tsp. pure vanilla extract

1/2 cup sugar

pinch of salt

1/4 cup heavy cream (this recipe may be a reason why I'm getting chubby:))

In a medium saucepan, combine rice, milk, vanilla, sugar, and salt. Bring to a boil over medium-high heat; reduce heat and simmer, stirring frequently, until rice is tender and liquid has absorbed, about 40-45 minutes. (It took mine between 1 hour and 1 hour 15 minutes: I didn't cover it while it simmered because her recipe didn't say to, but next time I may try covering it and see if it's done more quickly)

Stir in heavy cream and serve warm, or chill it and then serve.