Roasted Parmesan Sweet Potatoes

I know the combination sounds super weird, but these were absolutely heavenly!  Sometimes sweet potatoes are just too sweet to eat with dinner, but these were perfect.  The salty cheese and the sweet potato are a
match made in heaven!

Ingredients:
4 large sweet potatoes, peeled and cubed
3 tablespoons olive oil
4 basil leaves
4 rosemary sprigs
1/2 cup parmesan cheese
salt

Directions:
Pre-heat your oven to 350 degrees.

In a large bowl, put the olive oil and the cubed sweet potatoes.  Stick to about a 1/2 inch cube and try to make them all the same size.  Chop up the basil leaves and rosemary sprigs very finely and put into the bowl.  Stir around until each potato is evenly coated.

Pour the mixture onto a cookie sheet and bake in the oven for 50-55 minutes or until potatoes become tender.

Take out of the oven, and sprinkle with Parmesan cheese (I freshly grated mine), and place back in for another 10 minutes or until cheese begins to melt.  Serve and enjoy!

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Steak with Herb Sauce

Ingredients:
4 large steaks (any kind you would like, I used New York Strip steaks)
salt
pepper

Herb Sauce:
1/2 cup basil
1/2 cup parsley
1/4 cup mint
2 garlic cloves
1 tablespoon balsamic vinegar
1 tsp crushed red pepper flakes
1/2 cup pecorino romano cheese
3/4 cup olive oil
1 lemon

Directions:
Season steaks with lots of salt and pepper.  Rub the seasoning into the meet and allow to sit for 5 minutes.  While the steaks are resting, begin heating a large grill pan or outdoor grill on high.

Rub the meat with olive oil right before it goes in the pan.  Then place the steaks on the grill at a slight angle.  Cook for about 7 minutes, and rotate about 6 degrees to create grill marks.  Grill for another 7 minutes or until the first side is very brown.  Then flip over and repeat on the other side. 

While steaks are cooking you can make the sauce.  Finely chop the fresh basil, parsley, and mint and put in a large bowl.  Crush two garlic cloves and mince very finely and put in the bowl with the herbs.  Sprinkle in a few crushed red pepper flakes.  Zest the lemon into the bowl and then juice the lemon.  Mix the ingredients together.  Now add the olive oil and balsamic vinegar and stir again.  Finally stir in the pecorino romano.  There is no need for salt because the cheese is very salty.  Allow to sit for at least 5-10 minutes, stirring every so often.

Once the steaks are done, take off the grill and put on a plate.  Cover with tin foil and allow to rest for at least 12 minutes.  Once meat has rested, slice on a angle and serve with the herb sauce.  Enjoy!

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Stuffed Portobello Mushrooms

These are a delicious healthy lunch or a great side at dinner.  It tastes delicious and is so easy to make.  Enjoy!

Ingredients:
2 portobello mushrooms
1/4 of an on onion, finely chopped
2 cloves garlic, finely chopped
1/2 box frozen spinach
1/2 cup parmesan cheese
3/4 cup bread crumbs
3 basil leaves
2 slices fresh mozzarella cheese
1 tablespoon balsamic vinegar

Directions:
Preheat oven to 350 degrees. Put the spinach in a microwave safe bowl and cook in the microwave for 6-8 minutes.  When it is done drain well and squeeze out of the liquid in the spinach.



Take the stems out of the portobello mushrooms and place the mushrooms face up in a baking dish.  Chop up the stems and reserve.  In a large skillet saute the onions and garlic for about 6 minutes.  Then add the mushrooms stems and the spinach and cook for another 5 minutes.  Finish with 1 tablespoon of balsamic vinegar.

Once the mixture is caramelized and browned, take out of the pan and allow to cool in a bowl.  Once cool, add the chopped basil, bread crumbs and parmesan cheese.  Stir the mixture. 

Take half the mixture and stuff it inside the mushroom cap, packing it down.  Do the same with the other mushroom. 

Then top the mushrooms with either mozzarella cheese, or additional parmesan cheese.

Bake in the oven for 20-25 minutes or until the cheese is golden and the mushroom is full cooked. Serve and enjoy!

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