Mandy's Marvelous Meals

Recipes, tips, tricks, and my journey into cooking fabulous food!

Eat Your Veggies!


As a child I never really ate many vegetables. As a matter of fact I never really ate much of a variety of anything. I was a very picky eater…and very stubborn…and luckily for me Mom & Dad didn’t force such issues as eating vegetables and I got to eat a lot of PB&J for dinner growing up.

It’s strange though that as I’ve become an adult I eat more vegetables and actually really like them! Even more strange I sometimes actually crave them! Something that I started eating as an adult is edamame. It is tasty and filling, which makes it a good side dish. You can make it many different ways, but this recipe I found on Pinterest is by far my favorite. It’s super easy, full of flavor and very satisfying.

To make this recipe even easier I buy the “steam in bag” frozen edamame, but you can use any frozen edamame and just throw it in a bowl or a Ziploc bag and microwave for a few minutes to steam it.

If you don’t have or can’t find flavored olive oil you can use regular EVOO. This tastes amazing with the white truffle olive oil I picked up at my favorite specialty store!

By the way, I’m still unclear if edamame is a vegetable or a legume. A little Google research shows most people are split…some say veggie, some say legume. I say veggie, but what do you think?

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Garlic Asiago Edamame
2 cups frozen edamame, steamed
1-2 tbsp. white truffle olive oil (or flavor of your choice)
1 clove garlic, minced
1/4 cup asiago cheese, grated

1. Heat olive oil in pan.
2. Add garlic and sauté about 30 seconds or just until fragrant
3. Add edamame and sauté until crisp & lightly brown.
4. Remove from heat and place in a bowl. Add cheese. Stir.
5. Serve.

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Grilled Asiago & Parmesan Twice Baked Potatoes


In yesterday’s post I mentioned that I served my grilled lamb chops with a side of grilled twice baked potatoes. So today I am sharing that recipe. It has a unique blend of flavors by using ricotta cheese, asiago & parmesan. Typically you find that most twice baked potatoes are made with sour cream. Grilling them makes the skins super crispy and tasty and the inside ultra creamy! For this recipe I do not typically measure my ingredients so I’ve listed in the recipe below what I feel is a good starting point. It is best to taste as you go and adjust your spices and cheese according to your own taste.

These definitely go well with any meat dish and are a nice change from the usual kinds of potato sides that you come across!

Grilled Asiago & Parmesan Twice Baked Potatoes

2 potatoes

1/4 cup ricotta cheese

1/4 cup freshly grated asiago cheese

1/4 cup freshly grated parmesan cheese

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1/2 tsp. garlic powder

1 tsp. smoked paprika

1 slice thick cut bacon

2 tbsp. chopped fresh parsley

  1. Preheat oven to 400 degrees F.
  2. Prepare potatoes by washing and scrubbing with a vegetable brush.
  3. Bake potatoes in preheated oven for 45 minutes-1 hour (or until fork inserted into potato goes in easily).
  4. Remove potatoes from oven and allow to cool for 10-15 minutes.
  5. Cut a small circle in one side of each potato and scoop out the insides. Place the insides in a mixing bowl.
  6. To the potato insides, add the salt, pepper, garlic powder, smoked paprika and ricotta and mix on medium speed until smooth.
  7. Add the asiago and parmesan cheeses, mixing again until well combined.
  8. Add the potato cheese mixture back into the potato shells.
  9. Wrap each potato in foil and place on the grill over medium heat for 10 minutes.
  10. Place the bacon on the grill as well and cook until crisp. You can add this at the same time as the potatoes over indirect heat and they will both be done at the same time.
  11. When potatoes are done, remove from foil and carefully scoop back any filling that may have melted out and over.
  12. Crumble the bacon and add evenly over the potatoes.
  13. Finally, top each potato with the chopped fresh parsley.

 

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