Healthy Parmesan Hasselback Potatoes

By Jodee Weiland

Some people feel that having a potato with a meal is going to cause weight gain, but the reality is that it isn’t the potato that does this. What does this is what we put on those potatoes and how much we have. One way to avoid adding the wrong things to potatoes is a healthy hasselback potato made using olive oil and seasonings that will add all the flavor you need. A hasselback potato done right needs very little salt or none at all because the flavor will come from the seasonings. And if you want a potato with some cheese flavor, have a hasselback potato sprinkled with grated Parmesan Reggiano cheese. Done this way, my Healthy Parmesan Hasselback Potatoes are both delicious and healthy!

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Eaten as baked and seasoned in the recipe, these hasselback potatoes will be both delicious and healthy. It’s when people add sour cream, butter, bacon bits, some higher calorie cheeses, and more that you have problems. Hasselback potatoes done using this recipe don’t need all those additional toppings, because they will taste wonderful without them. You won’t even miss the idea of butter when you use an extra virgin olive oil, as I do in this recipe. You really don’t even need extra salt, and if you do use the sea salt, be sure to do so lightly because the Parmesan cheese has salt as well. Once you try potatoes this way, you will be a believer for sure!

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Healthy Parmesan Hasselback Potatoes

  • 4 large russet potatoes or potatoes of your choice
  • 4 tablespoons extra virgin olive oil
  • Sea salt and ground black pepper to taste
  • Paprika to taste
  • Onion powder to taste
  • Garlic powder to taste
  • 4 tablespoons Parmesan Reggiano cheese grated to taste
  • 1 tablespoon finely chopped chives

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Preheat the oven to 425 degrees. Wash and scrub the potato skins well with a vegetable brush. Dry the potatoes and slice them across the width 1/8″ to 1/4″, but do not cut through the potato. Stop your slice before cutting all the way through creating a sliced potato with the bottom still in one piece. Place the potatoes in a baking dish that has been sprayed lightly with olive oil. With a food brush, brush about half the olive oil over the top of the four potatoes. Lightly sprinkle the potatoes with sea salt and black pepper to taste. Bake at 425 degrees for 30 minutes.

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After 30 minutes, remove the potatoes from the oven to brush them once again with the remainder of the olive oil. Sprinkle the onion powder, garlic powder, and paprika over the potatoes to taste. Remember to season lightly because a little bit goes a long way with flavor.  Bake for another 20 minutes or longer if needed to bake thoroughly.

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https://learnfromyesterday.comAfter 20 minutes, check to see if the potatoes are almost done. If not, bake for 5 to 10 minutes longer. Then remove from the oven and sprinkle the potatoes with Parmesan Reggiano cheese. Put them back into the oven and finish baking for another 10 minutes longer. When done, sprinkle the tops with fresh chopped chives and serve.

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My Healthy Parmesan Hasselback Potatoes are both delicious and healthy! Serve them with a few fresh chopped chives sprinkled across the top. These potatoes go well with any meat, poultry, or fish entree and another vegetable. We love them because they are very tasty and healthy at the same time. We never need to add on any extras to these potatoes because they are full of great flavor. Give them a try, and enjoy!

Garlic Butter Kale and Sweet Corn

By Jodee Weiland

Recently when I made a delicious Lime Basil Pesto Chicken for dinner, I wanted a side dish that would complement it. I had fresh kale and sweet corn to use, but rather than make one or the other, I decided to combine the kale and sweet corn in a delicious side dish cooked in my garlic butter recipe and extra virgin olive oil. As it turned out, this was the best decision I could have made. My Garlic Butter Kale and Sweet Corn was delicious!

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My garlic butter recipe made with chopped fresh garlic is a perfect way to add rich flavor to vegetables. In the original recipe, I add jalapeno powder, but in this recipe I left the jalapeno powder out and simply used the whipped butter and garlic. I heated the garlic butter and extra virgin olive oil together to saute my vegetables slightly. The effect was absolutely delicious when combining these two healthy vegetables, kale and sweet corn. I usually cook fresh kale from my garden with olive oil and garlic, while corn is usually served with butter for many people, so what could be more natural than Garlic Butter Kale and Sweet Corn lightly cooked in both!

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Garlic Butter Kale and Sweet Corn

2 fresh corn cobs, corn sliced off before cooking
4 cups fresh kale with stem removed (tear leaves away from the center stem)
1 tablespoon olive oil
1/4 cup garlic butter (see below)
Sea salt and fresh ground black pepper

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Garlic Butter Recipe: (use extra butter for garlic bread or cut recipe in half)

6 to 8 whole garlic gloves peeled
1/2 cup unsalted whipped butter

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Heat the garlic butter and olive oil in pan on the stove over a low to medium heat. Do not burn your butter or the garlic. Add the fresh kale to the pan and toss lightly in the heated mixture until slightly wilted. Carefully slice the corn off the 2 cobs and add the corn to the slightly wilted kale and toss together. Saute slightly for a few minutes until the corn is cooked but not overcooked. Serve with any main course as a side dish.

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My Garlic Butter Kale and Sweet Corn is both healthy and delicious! The sweetness of the corn balances wonderfully with the kale, while the garlic butter adds flavor to the dish overall. I served this dish with my Lime Basil Pesto Chicken, and the two together were awesome. The Lime Basil Pesto Chicken will be on my next post, so be sure to watch for it, but in the meantime, enjoy this side dish with whatever main course you are making. You will love it, so enjoy!

Fresh Homemade Pico de Gallo

By Jodee Weiland

Whenever we go out to a Mexican restaurant, I always look forward to freshly made pico de gallo and guacamole. I can’t help it. I love both! So I decided it was time to make some Fresh Homemade Pico de Gallo to have here at home with some chips and a glass of Sangria. Pico de gallo and some of my homemade tasty guacamole with some chips is always a welcomed treat in our family!

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At this time of year, it is a great time for freshly grown tomatoes. Fresh tomatoes, some onion, cilantro, a jalapeno, and some fresh lime juice are the basic ingredients to any good pico de gallo. In my mind, the simplest ingredients create the greatest taste experiences. That’s true when making delicious Fresh Homemade Pico de Gallo!

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Fresh Homemade Pico de Gallo

3 medium fresh tomatoes with seeds removed and diced
1/2 white onion chopped (more if desired)
1 fresh jalapeno with seeds removed and finely diced (use 2 jalapenos if desired)
1/4 cup fresh cilantro finely chopped
1 fresh lime juiced
Sea salt to taste

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Prepare and cut up the tomatoes, onion, jalapeno, and cilantro. Mix together in a bowl. Pour the fresh lime juice over all of this and mix together. Add sea salt to the pico de gallo to taste.

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My Fresh Homemade Pico de Gallo is so delicious and flavorful! With this dish, bring out the tasty guacamole and some chips to serve as the perfect appetizer to any meal, but especially a Mexican meal. Add some Sangria or Margaritas to your menu, and let the festivities begin! You will love this Fresh Homemade Pico de Gallo, so enjoy!