PARMESAN CRUSTED POTATOES RECIPES

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BEST PARMESAN CRUSTED BRUSSELS SPROUTS RECIPES - HO…



Best Parmesan Crusted Brussels Sprouts Recipes - Ho… image

Even kids will love these Parmesan Crusted Brussels Sprouts from Delish.com

Provided by Lauren Miyashiro

Categories     appetizers

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 10

1 lb. Brussels sprouts, trimmed and halved
1/2 c. flour
2 Eggs, beaten
3/4 c. panko bread crumbs
1 c. freshly grated Parmesan
2 tbsp. olive oil
1 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. cayenne
Caesar dressing, for dipping (optional)

Steps:

  • Preheat oven to 400. Grease a large baking sheet with nonstick cooking spray or olive oil.
  • Add flour to a medium shallow bowl and eggs to a separate medium shallow bowl. In a third shallow bowl, whisk together panko bread crumbs, Parmesan, olive oil, salt, garlic powder and cayenne.
  • Working in batches, toss brussels sprouts in the flour until fully coated then dunk in eggs. Dredge in panko mixture then place on baking sheet. Bake until golden and crispy, about 25 minutes.
  • Serve immediately with caesar dressing, if using.

PARMESAN-CRUSTED COD RECIPE | HELLOFRESH



Parmesan-Crusted Cod Recipe | HelloFresh image

So you think you're fancy, huh? Well, here’s a recipe for you: this elegant cod recipe is worthy of the upper crust, literally. The fish fillets are topped with an herbed panko and Parmesan crust that gets nicely browned in the oven. It looks pretty highfalutin, but really, making it is as easy as can be.

Total Time 35 minutes

Yield 2

Number Of Ingredients 13

12 ounce Cod Fillets
12 ounce Yukon Gold Potatoes
1 unit Carrots
1 unit Lemon
2 clove Garlic
¼ ounce Parsley
1 teaspoon Dried Oregano
¼ cup Panko Breadcrumbs
¼ cup Parmesan Cheese
unit Salt
unit Pepper
1 tablespoon Butter
4 teaspoon Olive Oil

Steps:

  • Wash and dry all produce. Preheat oven to 400 degrees. Cut potatoes into 1-inch cubes. Put in a medium pot with enough water to cover by an inch and a large pinch of salt. Bring to a boil and cook until pierced easily with a knife, about 15 minutes (keep an eye on time— you’ll be adding carrots to the pot after 10 minutes).
  • Meanwhile, mince or grate garlic. Peel carrot and cut into 2-inch-long pieces. Quarter each piece lengthwise to create sticks. Zest lemon, then cut into wedges. Pick parsley leaves from stems and roughly chop.
  • Combine Parmesan, oregano, lemon zest, panko, half the garlic, and a drizzle of olive oil in a small bowl. Season with salt and pepper.
  • Pat cod dry with a paper towel Place on a lightly oiled baking sheet. Brush each fillet with a drizzle of olive oil. Season with salt and pepper. Put a thick layer of panko crust on top of each, gently pressing to adhere. Bake in oven until cod flakes easily when poked with a fork, 10-12 minutes. TIP: For an extra crispy crust, heat broiler and broil baked fillets for an additional minute.
  • After potatoes have boiled about 10 minutes, add carrots to pot. Boil until just tender, 5-6 minutes. Drain. Return carrots and potatoes to pot. Toss in 1 TBSP butter, remaining garlic, and a large pinch of parsley. Season with salt and pepper. Return pot to heat and toss until garlic is fragrant, 1-2 minutes.
  • After potatoes have boiled about 10 minutes, add carrots to pot. Boil until just tender, 5-6 minutes. Drain. Return carrots and potatoes to pot. Toss in 1 TBSP butter, remaining garlic, and a large pinch of parsley. Season with salt and pepper. Return pot to heat and toss until garlic is fragrant, 1-2 minutes.

Nutrition Facts : Calories 508 kcal, FatContent 21 g, SaturatedFatContent 8 g, CarbohydrateContent 48 g, SugarContent 8 g, ProteinContent 37 g, FiberContent 10 g, CholesterolContent 110 mg, SodiumContent 460 mg

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