Frico with Potatoes and Montasio Cheese

This recipe comes from Lidia on Create TV.  We just watched the program that featured this frico and it looked so delicious that we had to find the recipe.

It is one of those versatile recipes that you can add whatever ingredients your family loves.  I would definitely add mushrooms!

Ingredients

• 1 medium baking potato, 1/2 pound
• 2 Tbsp extra virgin olive oil
• 1 small onion, sliced (1/2 cup)
• 1/2 cup thinly sliced scallions
• 1/4 tsp kosher salt
• Freshly ground black pepper to taste
• 1/2 pound Montasio Cheese, shredded

Directions

Boil the potato in a pan of gently boiling water until it is easily pierced with a sharp knife, all the way through, but still intact and not mushy. Drain and cool the potato, remove skin, and slice into neat ¼-inch thick rounds.

Pour the olive oil into the skillet and cook on medium heat.  Add the sliced onion and scallions. 

Cook for a minute and scatter the potato rounds in the pan. Toss the potatoes with the onion and scallions and season with salt and black pepper. 

Cook for about 5 minutes, tossing frequently, until the potato rounds are lightly crisped and golden.

Pile the shredded Montasio on top of the vegetables. Slide a metal spatula under some of the potatoes and flip them over, incorporating some of the cheese. Turn all the slices over and over this way, until the cheese shreds are well distributed. With the spatula, clean the sides of the skillet and smooth the vegetables and cheese into a neat pancake-like disk, filling the pan bottom.

Lower the heat and let the frico cook about 5 minutes undisturbed as the cheese melts and crisps, until the bottom is very brown and nicely crusted.

Shake the pan to loosen and put a large plate on top and invert, dropping the frico onto the plate, then slide it back in the skillet, top side down. Cook until the second side is crisp and brown, about 5 minutes more.

Slide the frico onto the plate and blot up excess oil from the cheese with a paper towel. Slice into 6 wedges and serve immediately.

Source

Lemon Chicken with Potatoes

Looks easy, delicious and economical . . . great for a beginner in the kitchen.

What I would change . . . substitute thighs with boneless skinless chicken breasts or tenderloins.

This recipe comes from Pillsbury.

Ingredients

3 tablespoons butter

2 tablespoons packed brown sugar

1 1/2 teaspoons Italian seasoning

1 teaspoon salt

1 package (28 oz) boneless skinless chicken thighs

1 lb baby red potatoes, quartered

1/2 medium yellow onion, cut into large pieces

1 lemon, sliced

1/4 teaspoon pepper


Directions

Heat oven to 400°F. 

Spray 13x9-inch (3-quart) baking dish with cooking spray.

Meanwhile, in 10-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. 

In small bowl, stir together brown sugar, Italian seasoning and 1/2 teaspoon of the salt. Sprinkle over chicken.

Cook chicken in skillet 3 to 4 minutes on each side or until golden brown and crispy.

Arrange chicken, potatoes, onions and lemon slices in baking dish. Sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Melt remaining 1 tablespoon butter, and drizzle over mixture.

Bake 30 to 40 minutes or until potatoes are tender and juice of chicken is clear when thickest part is cut (at least 165°F).

Photo and recipe source

Crunchy Potluck Taco Salad

This salad looks delicious and would also work as a tortilla or taco shell filling with a little extra meat and cheese.

Quick and easy meal, great for beginners in the kitchen.

Ingredients

1 lb lean (at least 80%) ground beef

1 package Old El Paso™ taco seasoning mix

1 head iceberg lettuce, broken into small pieces

2 medium tomatoes, chopped

1/2 cup sliced ripe olives

4 medium green onions, sliced (1/4 cup)

2 cups shredded Cheddar cheese (8 oz)

1/2 cup Italian dressing

1 bag nacho-flavored tortilla chips, coarsley crushed



Directions

Cook beef and taco seasoning mix as directed on seasoning mix package in 10-inch skillet.

Mix lettuce, tomatoes, olives, onions and cheese in a large bowl. 

Stir in beef mixture.

Just before serving, add dressing and chips; toss.

Recipe and photo source

Grilled Three Cheese Potatoes

Those potatoes look delicious!

Love this easy prep recipe that is also versatile.  Change the type of cheese or make additions like fresh mushrooms to suit your family's tastes.

Please note that although this is meant to be cooked on the grill, it can also be baked in the oven.  See note on recipe.

Yield: 6-8 servings

Ingredients

• 6 large potatoes, sliced 1/4 inch thick
• 2 medium onions, chopped
• 1/3 cup grated Parmesan cheese
• 1 cup (4 ounces) shredded sharp cheddar cheese, divided
• 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
• 1 pound sliced bacon, cooked and crumbled
• 1/4 cup butter, cubed
• 1 tablespoon minced chives
• 1 to 2 teaspoons seasoned salt
• 1/2 teaspoon pepper

Directions

Divide the potatoes and onions equally between two pieces of heavy-duty foil (about 18 in. square) coated with cooking spray.

Combine Parmesan cheese, 3/4 cup each cheddar and mozzarella.  

Sprinkle cheeses over potatoes and onions. Top with bacon, butter, chives, seasoned salt and pepper. 

Bring opposite ends of foil together over filling and fold down several times. Fold unsealed ends toward filling and crimp tightly.

Grill, covered, over medium heat for 35-40 minutes or until potatoes are tender. Remove from the grill. 

Open foil and sprinkle with remaining cheeses.

Can also be cooked it in the oven at 350° for an hour.



Recipe and photo source