Crispy Parmesan Dutch Yellow Potatoes

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Crispy Parmesan Dutch Yellow Potatoes

by Nanny Bubby

I love Autumn, and one of my favorite parts of this time of year is the hearty warming, comfort foods that you begin to cook that are in season. LIKE POTATOES!!!! This recipe is non-complicated and your loved ones will keep asking over and over again for you to make it. Consider adding extra garlic if that is what your family likes. Mine does!!!! Enjoy!!And remember, my favorite Dutch Yellow Potatoes and Garlic always come from @melissasproduce ! The best!
For links to SHOP all ingredients at Melissas.com CLICK HERE

Total Time:

35 minutes

Serves:

6

Ingredients

  • 4 Dutch Yellow potatoes
  • 4 Tbsp. melted butter
  • 1/3 c. grated Parmesan cheese
  • ½ tsp. smoked paprika
  • ½ tsp. onion powder
  • ½ tsp. ground pepper
  • 1 tsp. kosher salt
  • 1 tsp. fresh minced rosemary
  • 2 cl. minced garlic
  • 2 tsp. chopped chives for garnish

Directions

  • Preheat oven to 425°
  • Clean your potatoes well and then dry. Slice your potatoes in half width wise. Next score the flat side of the potatoes in a waffle like pattern.
  • Combine all ingredients except the chives in a mixing bowl. Stir making it all into a paste. Spoon about a Tablespoon of the paste onto the flat side of the potato and smooth evenly. Place flat side down into a baking dish keeping that tucked together nice and tightly.
  • Bake for 25 minutes or so. And then eat the deliciousness.
  • Remember: “Spread Love Like Butter” Enjoy!

Notes

Enjoy!

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Chocolate Persimmon And Roasted Beet Autumn Salad With Blood Orange Vinaigrette By Melissa’

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Chocolate Persimmon & Roasted Beet Autumn Salad With Blood Orange Vinaigrette By Melissa’s

by Nanny Bubby

This Autumn salad developed by Melissa’s own Corporate Chef is a beautiful winner for the fall holidays. Fresh but warming colors that light up the eyes and the taste buds. This salad for sure has the colors and flavors of Autumn. Enjoy!
For links to SHOP all ingredients at Melissas.com CLICK HERE

Total Time:

15 minutes

Serves:

7

Ingredients

For the Salad

  • 2 ripe Melissa’s Chocolate Persimmons
  • 2 to 4 packages Melissa’s Steamed Baby Beets
  • 1 small Melissa’s Organic Yam cut into ½ inch cubes, roasted
  • Melissa’s Organic Spinach
  • ⅓ c. freshly grated Parmesan cheese
  • ¼ c. pepitas
  • ⅓ c. Melissa’s Pomegranate Arils
  • 1 Melissa's Blood Orange peeled and sliced horizontally

For the dressing

  • 1 Melissa’s Blood Orange zested and juiced
  • 3 Tbsp white balsamic
  • 1 Tbsp Melissa's Shallot minced
  • ¼ c. olive oil
  • A pinch or two dried thyme
  • Salt and pepper to taste

Directions

  • Place spinach in a serving bowl and tuck slices of the persimmon around the spinach, then add the beets and roasted yam.
  • Top with grated cheese, pepitas and pomegranate arils and slices of peeled blood orange.
  • In a medium bowl, add the zest, juice, balsamic and shallot.
  • While whisking, drizzle in the olive oil and mix until emulsified.
  • Season to taste with thyme, salt and pepper and serve on the side.

Notes

Click Here and  Shop these ingredients directly at Melissa's.com
To make serving day a bit easier, cut all ingredients no more than one day ahead of time and store separately. Salad dressing may be made up to two days ahead and well-shaken prior to dressing salad. Enjoy!

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Ojai Pixie Tangerine Salad

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Ojai Pixie Tangerine Salad

by Nanny Bubby

There are two growing seasons I adore. One is Hatch Chile season in the fall, and the other is the Ojai Pixie tangerine season in the spring. Both of these delicacies are specific to the area they are grown in, and the taste, tenderness and delicacy that these two items are savored for, cannot be found in any other area of the world that is any better than Hatch, New Mexico or Ojai, California. This salad helps you to savor the wonderful sweet yet tangy taste of these amazing tangerines. (and they are so easy to peel) Nestled with the peppery arugula and sweet beets, along with the salty feta and fat content of the avocado, this is a salad that you will serve over and over during this amazing Harvest season. Remember…. “Spread Love Like Butter”.
For links to SHOP all ingredients at Melissas.com CLICK HERE

Total Time:

30 minutes

Serves:

6

Ingredients

  • 2 Ojai Pixie Tangerines peeled and each section cut in thirds
  • 1 ripe and fresh avocado diced
  • 1 watermelon radish grated
  • Peeled and roasted baby red beets cut in 1” cubes
  • 2 c. Arugula
  • ½ c. crumbled feta cheese
  • 2 Tbsp. Fresh minced chives

For the Vinaigrette

  • 1 c. tangerine juice
  • 2 Tbsp. honey
  • ¼ c. red wine vinegar
  • 1/3 c. Blood orange olive oil or regular olive oil
  • ¼ tsp. ground cumin
  • Kosher salt to taste
  • Freshly ground black pepper to taste

Directions

  • Spread the beets in a single layer on a cookie sheet and roast in the oven, turning halfway through, until slightly browned; about 5 minutes, total, then let cool.
  • Grate the watermelon radish in a food processor fitted with the grating blade or cut by hand into match sticks
  • Combine all the ingredients for the vinaigrette at the bottom of the salad bowl.
  • Add the arugula first. Then add the beets, avocado, feta cheese and tangerine sections on top of the arugula and then toss coating the full salad with the vinaigrette. Sprinkle and garnish with the chives.
  • Enjoy!

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Year-Round Gazpacho By Nanny Bubby & Tanya Murray

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Year-Round Gazpacho By Nanny Bubby & Tanya Murray

by Nanny Bubby

I love every opportunity to cook and create with my own cooking confidence coach, Tanya Murray. Tanya and I have so much fun creating recipes together, laughing at our mistakes when they happen and giving each other the leigh way to experiment and push the edges of our own knowledge. Together we found a basic gazpacho recipe and gave it our own one, two punch. We love it and hope you will, too! I love generational cooking and I always love cooking with a wonderful friend. You can create so many memories this way. When we are together, we always remember to, “Spread Love Like Butter”.

Total Time:

15 minutes

Serves:

6

Ingredients

  • 12 sweet red baby pear tomatoes sliced in half
  • 1 14 oz. can fire roasted diced tomatoes drained
  • ¼ c. red onion diced
  • 1 English cucumber diced
  • 1 orange bell pepper diced
  • 1 jalapeño diced
  • 1 garlic clove minced
  • ½ c. parsley chopped + more for topping
  • 2 limes zested and juice
  • 1 Tbsp. Worcestershire sauce
  • ¼ c. apple cider vinegar
  • 4 c. V-8 juice
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. smoked Tabasco sauce
  • 1 Tbsp. smoked olive oil
  • 1 avocado for garnish medium diced

Directions

  • In a large bowl, combine the fresh and canned tomatoes, onion, cucumber, bell pepper, jalapeño, garlic, and parsley.
  • Then add the lime zest and juice, Worcestershire, vinegar, vegetable juice, salt, pepper, and Tabasco. Mix well.
  • Separate half of the mixture to another bowl. With an immersion blender, coarsely blend half of the mixture and return to the main bowl.
  • Cover and chill for at least 30 minutes.
  • Once the soup is chilled, top with more parsley if desired and the diced avocado.
  • Enjoy!

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Savory Crescent Appetizer

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Savory Crescent Appetizer

by Nanny Bubby

If you are wanting to learn to cook, but don’t know where to start, start with appetizers. I cook because I LOVE people, not because I love food. Appetizers and drinks are a great way to begin your cooking knowledge and bring people together.
Teach yourself to make a few appetizers and invite those you enjoy for drinks and apps before you go out for dinner, or just order-in from there. If you just teach yourself to start somewhere in the cooking process, the rest will fall into place! Enjoy!
Appetizers make, “Spreading Love Like Butter”, so easy!

Total Time:

30 minutes

Serves:

8

Ingredients

  • Preheat oven to 375°
  • 1 container refrigerated Crescent dough. I prefer Pillsbury Crescent rolls
  • 1 onion diced (sweet yellow or red)
  • 1 ½ tsp. garlic powder
  • ¾ c. grated parmesan cheese
  • 1 stick melted salted butter

Directions

  • After opening the container of crescent rolls, divide the dough into the pre-cut triangles. Combine the melted butter and garlic powder.
  • Dip each triangle into the melted butter and then spoon 1 tsp. of onion into the top 1/3 of the wide side of the triangle. Sprinkle with parmesan cheese, and then roll the triangle from the wide side to the pointed side.
  • Place on a cookie sheet lined with parchment paper and sprinkle again with the parmesan cheese.
  • Place in the oven for approximately 9 to 12 minutes or until golden brown depending on your oven. Slice in thirds. Eat and enjoy!

Video

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