Chef Mia

Garlic Parmesan Potato Wedges: Easy Baked Comfort Food Side Dish

You’ll love these garlic parmesan potato wedges, a super tasty side dish that’s perfect for any meal. Made with simple stuff, they bring awesome flavors everyone enjoys. They are a great choice for a healthy dinner recipe or any veggie dish you need. Give these amazing potato wedges a try today and see how delicious simple food can be! Tap to find out how to make them.

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Baked Garlic Parmesan Potato Wedges

  • Author: Chef Mia
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Description

Baked Garlic Parmesan Potato Wedges are a delightful side dish that brings together crispy textures and savory flavors, making them the perfect accompaniment for any meal. These golden-brown wedges are seasoned to perfection with garlic powder, Italian herbs, and a generous sprinkle of parmesan cheese, creating an irresistible taste that will impress your family and friends. Not only are they easy to preparetaking just 15 minutes of prep time and 30 minutes in the ovenbut they are also a healthier alternative to traditional fried potato options. Enjoy these wedges as a side with grilled chicken or steak, or serve them as a tasty appetizer with your favorite dipping sauces. Whether youre hosting a gathering or enjoying a cozy dinner at home, Baked Garlic Parmesan Potato Wedges will be a hit!

Ingredients

Scale
  • 34 large russet potatoes
  • 4 tablespoons olive oil
  • 2 teaspoons salt
  • 2 teaspoons garlic powder
  • 2 teaspoons Italian seasoning
  • ½ cup shredded parmesan cheese

Instructions

  1. Preheat your oven to 375°F (190°C) and lightly grease a baking sheet.
  2. Slice potatoes into wedges and place in a large bowl. Toss with olive oil to coat.
  3. In a small bowl, combine salt, garlic powder, and Italian seasoning. Sprinkle this mixture over the potato wedges along with the parmesan cheese, tossing well to coat evenly.
  4. Arrange the seasoned wedges in a single layer on the baking sheet with skin-sides down.
  5. Bake for 2535 minutes until golden brown and fork-tender. Optionally, garnish with fresh parsley before serving.

Nutrition

  • Calories: 210
  • Sugar: 1g
  • Protein: 4g

Chicken Sausage Ideas

Discover exciting Chicken Sausage Ideas with this flavorful recipe that blends elements from Orzo With Sausage Recipes, Cheddar Chicken Sausage Recipes, and Chicken Feta Sausage Recipes for a truly satisfying meal.

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Creamy Chicken Sausage Orzo : A One-Pan Meal

  • Author: Chef Mia
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Description

Looking for a quick, creamy, and satisfying dinner? This Creamy Chicken Sausage Orzo Skillet is a one-pan wonder thats packed with protein, comforting flavors, and a rich, velvety sauce ezstandalone.cmd.push(function { ezstandalone.showAds(141); });

Ingredients

Scale
  • 1 tablespoon olive oil
  • 12 oz chicken sausage, sliced (cheddar, feta, or your favorite variety)
  • ½ cup onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup orzo pasta
  • 2 cups low-sodium chicken broth
  • ½ cup heavy cream (or Greek yogurt for a lighter option)
  • 1 teaspoon dried thyme
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup shredded cheddar cheese (or feta, depending on your sausage flavor)
  • 1 cup spinach or kale (for extra greens)
  • ½ cup sun-dried tomatoes (for a Mediterranean twist)
  • ½ teaspoon red pepper flakes (for heat)
  • Fresh parsley, chopped
  • Extra grated cheese
  • Lemon zest (for brightness)

Instructions

    Notes

    Use full-fat cream or cheese for the creamiest texture.
    Dont overcook the orzo It should be tender but not mushy.
    Toast the orzo This enhances its nutty flavor.

    Nutrition

    • Calories: 350
    • Protein: 35g

    Rosemary Cream Sauce Cod & Potatoes – A Comforting Dinner Delight

    Experience tender cod and melt-in-your-mouth potatoes bathed in a creamy rosemary sauce that’s the ultimate dinner comfort.

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    Cod & Potatoes in Rosemary Cream Sauce

    • Author: Chef Mia
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    Ingredients

    Scale
    • 4 cod fillets (150180g each), skinless and boneless
    • 500g baby potatoes or Yukon Gold potatoes, halved or quartered
    • 2 tablespoons olive oil
    • 1 tablespoon butter
    • Salt and pepper to taste
    • 1 tablespoon lemon juice
    • Zest of 1 lemon
    • 1 tablespoon olive oil
    • 3 garlic cloves, finely minced
    • 1 small shallot or onion, finely chopped
    • 1 teaspoon fresh rosemary, finely chopped (or ½ tsp dried rosemary)
    • 1 ½ cups heavy cream
    • ½ cup halal-certified chicken or vegetable broth
    • ½ teaspoon Dijon mustard (optional)
    • Salt and black pepper to taste
    • Fresh parsley or chives for garnish (optional)

    Instructions

    1. Wash the potatoes thoroughly and cut them into halves or quarters.
    2. Place them in a pot of salted boiling water and cook for 810 minutes until fork-tender.
    3. Drain and set aside.
    4. Pat the cod fillets dry with paper towels.
    5. Season each fillet with salt, pepper, lemon juice, and lemon zest.
    6. Let the fillets marinate briefly while preparing the pan.
    7. Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
    8. Place the cod fillets in the pan and sear for 34 minutes per side until lightly golden and cooked through.
    9. Remove the fillets from the pan and set aside on a warm plate.
    10. In the same skillet, reduce heat to medium.
    11. Add olive oil, garlic, and shallots. Cook for 23 minutes until fragrant and translucent.
    12. Stir in chopped rosemary and sauté for another minute.
    13. Pour in the halal-certified broth and bring to a gentle simmer.
    14. Stir in the heavy cream and Dijon mustard if using.
    15. Simmer for 68 minutes, stirring occasionally, until the sauce begins to thicken slightly.
    16. Return the boiled potatoes to the skillet and toss them gently in the cream sauce.
    17. Allow the potatoes to absorb some of the sauce and cook for an additional 34 minutes.
    18. Carefully place the seared cod fillets back into the skillet, spooning some of the sauce over each piece.
    19. Let everything simmer together for 23 minutes on low heat.
    20. Garnish with freshly chopped parsley or chives if desired.
    21. Serve hot, plated individually or family-style, with crusty bread or a side salad.

    Nutrition

    • Calories: 425
    • Sugar: 3g
    • Protein: 32g

    Teriyaki Pineapple Chicken and Rice Stuffed Peppers – A Sweet, Savory, and Colorful Meal!

    These Teriyaki Pineapple Chicken and Rice Stuffed Peppers are a flavorful, healthy meal filled with tender chicken, sweet pineapple, and rice, all wrapped in vibrant bell peppers. A delicious, easy-to-make dish that’s perfect for dinner!

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    Teriyaki Pineapple Chicken and Rice Stuffed Peppers: A Sweet and Savory Meal

    • Author: Chef Mia
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    Description

    Teriyaki Pineapple Chicken and Rice Stuffed Peppers are a sweet and savory dinner featuring tender chicken, juicy pineapple, and hearty rice all packed into colorful bell peppers. Healthy, satisfying, and easy to prepare.

    Ingredients

    Scale
    • 2 large boneless, skinless chicken breasts (shredded)
    • 1 cup cooked rice (white or brown)
    • 1/2 cup diced pineapple (fresh or canned, drained)
    • 1/4 cup teriyaki sauce
    • 1 tablespoon olive oil
    • 2 cloves garlic, minced
    • 1 teaspoon ground ginger
    • 1/2 teaspoon red pepper flakes (optional)
    • Salt and pepper to taste
    • 4 large bell peppers (any color), tops cut off and seeds removed
    • 1 tablespoon olive oil (for drizzling)
    • 1/4 cup shredded mozzarella or cheddar cheese (optional)

    Instructions

    1. Prep Peppers: Preheat oven to 375°F (190°C). Cut tops off peppers and remove seeds. Optionally blanch for 56 minutes. Place in baking dish.
    2. Cook Filling: Heat olive oil in skillet. Sauté garlic 12 minutes, then add shredded chicken, teriyaki sauce, pineapple, ginger, red pepper flakes, salt, and pepper. Cook 56 minutes. Stir in rice and combine well.
    3. Stuff Peppers: Fill each pepper with chicken and rice mixture, pressing down gently. Drizzle tops with olive oil.
    4. Bake: Cover with foil and bake 2530 minutes. For crispier tops, uncover for last 5 minutes.
    5. Add Cheese: If using, sprinkle cheese on top during final 5 minutes of baking and let melt.
    6. Serve: Cool slightly before serving. Garnish with extra pineapple or green onions if desired.

    Notes

    Use leftover chicken to save time.
    Substitute rice with quinoa or cauliflower rice for variation.
    Make ahead and refrigerate stuffed peppers up to 2 days before baking.
    Make vegetarian with black beans or tofu instead of chicken.

    Nutrition

    • Calories: 310
    • Sugar: 8g
    • Protein: 23g

    One Oven Ravioli Soup – A Creamy Comfort Classic

    Make this Dutch oven ravioli soup and enjoy tender pasta, savory sausage, and spinach all swimming in a creamy Tuscan broth. So easy, so cozy! #DutchOvenRavioli #CreamyTuscanRavioliSoup #RavioliWithSausageAndSpinach #CreamyOnePotRavioliSoup #SoupWithCheeseRavioli

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    Creamy Tuscan Ravioli Soup : Comfort in Every Spoonful

    • Author: Chef Mia
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    Description

    Theres nothing like a warm, creamy bowl of soup to bring comfort on a chilly dayand this Creamy Tuscan Ravioli Soup does exactly that and more.

    Ingredients

    Scale
    • 1 tablespoon olive oil
    • 1 lb Italian sausage (mild or spicy), casing removed
    • 1 small onion, diced
    • 34 cloves garlic, minced
    • 1 teaspoon dried Italian seasoning
    • ½ teaspoon paprika (optional)
    • ¼ teaspoon crushed red pepper flakes (optional for heat)
    • 4 cups chicken broth
    • 1 cup heavy cream
    • 1 package (about 20 oz) cheese ravioli (fresh or frozen)
    • ½ cup sun-dried tomatoes, drained and chopped
    • 3 cups baby spinach
    • ½ cup grated Parmesan cheese
    • Salt and pepper to taste
    • Fresh basil or parsley (for garnish)

    Instructions

      Notes

      Dont overcook the ravioli Add it toward the end so it stays tender and doesnt fall apart
      Use fresh spinach It wilts beautifully and adds nutrients without overpowering the flavor
      Grate your own Parmesan For best melting and a nutty flavor boost
      Add broth if needed The soup thickens as it sits, so feel free to thin it out with extra broth before serving

      Nutrition

      • Calories: 320
      • Protein: 3g

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