Sprinkle with parmesan cheese. Toss the potato slices with salt and pepper and layer into stacks in the prepared muffin cups, filling each one to the top but not over the top
A thick sauce is great glue for holding the stacks together. Assemble the Stacks. Divide the total number of eggplant slices by 3 and that's how many stacks you'll have. You should have enough for 8-9 stacks. Top each round with two tablespoon of tomato sauce, a teaspoon of parmesan, 2 tablespoons of mozzarella, and a sprinkle of slivered basil (don't add basil to the top of the stacks) Repeat with two more layers, using the larger slices for the middle layer and the smaller ones for the top
Stir in diced sweet potatoes, ½ tsp dried thyme leaves and 2 tsp salt. Now pour in 4 cups chicken broth, partially cover and simmer 20 min or until sweet potatoes are easily pierced with a fork
Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center
Pour this over the mashed potato and mash it more to make it creamy. I added some formula milk in this mash to make it more creamy, but you could simply leave it out and add warm water
Creamy Butternut Squash Lasagna Roll-Ups with Pumpkin Seed ParmesanServings. With the success of my winter squash soup and my love for my new Vitamix, I wanted to bring a creamy winter squash into this recipe
PrintWarm Potato Salad with Creamy Goat Cheese and Crispy Bacon. I think I need to add a new a new category to my recipe index, something like “Not Quite Paleo” or “Some Shade of Paleo”… This Warm Potato Salad would definitely fall under one of those categories
Toss potatoes in half-and-half, garlic powder, nutmeg, pepper, thyme, salt, and Parmesan. Uncover the muffin tin and top each potato stack with Gruyère and bacon
Add the vegetable broth, potatoes, dill, celery salt, salt and pepper. Bring to a boil, reduce heat to low and simmer for 15 minutes until potatoes are tender. , puree about 1/4 - 1/3 of the soup to create a thick creamy base
So for Dinner tonight I’m having CreamyPotato Soup w/ Grilled Cheese Sandwich. Very creamy and delicious with a delicate blend of parsley, herbs and spices to give it a little kick
Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center
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