Tag Archives: Olive Oil

Herb Crusted Sweet Potato Bites

Herb Crusted Sweet Potato Bites

(adapted from How Sweet It Is)

serves about 8

4 sweet potatoes, peeled and sliced into uniform rounds

1 1/2 tablespoons olive oil

1/2 cup panko bread crumbs*

2 tablespoons chopped fresh basil*

2 tablespoons chopped fresh parsley*

1 teaspoon fresh thyme*

2 garlic cloves, minced or pressed*

2 teaspoons finely grated parmesan cheese*

1/4 teaspoon pepper

Pinch of salt

Preheat oven to 425 degrees F. Place a nonstick wire rack on a baking sheet.

In a small bowl, combine panko, parsley, basil, thyme, parmesan, salt, pepper and garlic. Mix up with your hands to get everything combined.

If you like, peel the sweet potatoes (or not) and slice into rounds about 1/4 of an inch thick. Place in a larger bowl and drizzle with olive oil, then flip around your hands to make sure each piece is coated. Add in panko and herbs, tossing again with your hands and pressing lightly to adhere. Some will stick – some will not. Place potato rounds on the wire rack, and then sprinkle the remaining panko and herbs over the potatoes.

Bake for 25-28 minutes, or until crust is golden and sweet potatoes are soft. After making and serving the potatoes bites, I found that some thicker slices were a bit harder or still had a crunch to them (meaning they were not cooked all the way through). Though I did no try doing this, I think baking the slices of sweet potato for a few minutes before adding the herb and panko mixture would make them perfect. I recommend baking them before adding the mixture because the breadcrumbs crisp up just right in the normal baking time (and you don’t want them burned!).

*In regards to the amount of herbs and bread crumbs for the mixture: You can really play with the amount you use. I followed the recipe as a guideline, but because I was making for a larger crowed I added more as I went based on how much I wanted the sweet potato slices covered.


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Caprese, Garlic Basil Shrimp, & Orzo

On the menu:

Caprese salad (mozzarella, tomato, basil)

Garlic Basil Shrimp

Orzo

Roasted green and yellow zucchini

The recipes:

Caprese Salad

Ingredients:

  • 2 large beefsteak tomatoes
  • Large block of fresh mozzarella
  • A few leaves of fresh basil

Directions:

Slice mozzarella and large tomatoes into even pieces. Layer tomato and mozzarella on plate alternating. Rip some fresh basil leaves and place on top. When eating drizzle some EVOO and fresh black pepper.

Garlic Basil Shrimp

Ingredients:

·   2 tablespoons olive oil

·   1 1/4 pounds large shrimp

(20 to 25 per pound), peeled and deveined

·   3 garlic cloves, minced

·   1/8 teaspoon dried hot red-pepper flakes, or more to taste

·   3/4 cup dry white wine

·   1/4 cup finely chopped fresh basil leaves

·   1 1/2 cups grape tomatoes, halved

·   Salt and freshly ground black pepper

Directions

Heat the oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning over once, until just cooked through, about 2 minutes. Transfer with a slotted spoon to a large bowl.

Add garlic and red pepper flakes to the oil remaining in skillet and cook until fragrant, 30 seconds. Add wine and cook over high heat, stirring occasionally, for 3 minutes. Stir in basil and tomatoes and season the sauce with salt and freshly ground black pepper, to taste. Return the shrimp to pan and cook just until heated through

From the Food Network website athttp://www.foodnetwork.com/recipes/ellie-krieger/garlic-basil-shrimp-recipe/index.html

Orzo

Buy pre-packaged orzo and follow instructions on box

Roasted green and yellow zucchini

Preheat oven to 400 degrees. Wash zucchini. Cut off both ends and half each zucchini width-wise. Quarter each zucchini length-wise and place on a large baking sheet. Lightly drizzle EVOO over zucchini and season with kosher sea salt and fresh ground pepper. Place in oven and let cook until slightly burned looking (check after 20 minutes until done).

Comments:

This makes a really great dinner. The caprese salad is delicious, easy to make, and really impresses guests. If it is too bland in flavor you can add a dash of balsamic vinegar. The shrimp turned out really great and I love the recipe. I will definitely make this again. However, I didn’t love the orzo. It worked with the shrimp, but pasta would probably be better. Lastly, the zucchini is great because they are very simple to make and super flavorful.

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