ITALIAN HASSELBACK POTATOES – FOOD NETWORK:

• russet potatoes
• olive oil
• oregano
• salt and pepper to taste
• prosciutto slices cut into pieces (I removed all the fat)
• mozzarella cheese
• homemade pesto

Preheat the oven to 425 degrees. Line a baking sheet with foil and coat it with nonstick spray. Slice the potatoes, brush with oil and sprinkle with oregano, salt and pepper. Roast for 45 minutes or longer for a crispy edge. Cook the prosciutto in a small skillet until crisp. Remove the potatoes and stuff prosciutto between the slices. Roast for another 10-15 minutes more. Top with grated mozzarella cheese and pesto.

Recipe by cookingwithauntjuju.com

HASSELBACK APPLE DESSERT:

• apples, I used box lunch size Honeycrisp
• 2 tbsp. plus 1/4 cup butter
• 2 tsp. plus 1/3 cup brown sugar, packed
• 1/2 tsp. apple pie spice, divided (could use cinnamon and nutmeg)
• 1/4 cup rolled oats
• 2 tsp. flour
• ice cream (I used vanilla bean) and a topping (I used caramel sauce) of your choice, maybe add some nuts too or flavored whipping cream would be delicious

Preheat the oven to 400 degrees and lightly spray a baking dish.

Core, peel and cut the apples in half. Cut each half into 1/4-1/2-inch slices, but not all the way through.

Melt the 2 tbsp. butter, 2 tsp. brown sugar and 1/4 tsp. apple pie spice. Brush the apples with the mixture, cover with foil and roast for 20 minutes. Remove the foil and roast, uncovered, about 10 minutes or until tender. Check with a knife…

Combine 1/3 cup brown sugar, 1/4 cup rolled oats, 2 tsp. flour, and 1/4 tsp. apple pie spice. Cut in 1/4 cup butter. Spread the mixture over the apple halves, cover and roast another 10 minutes.

Enough for 3-4 small apples.

Remove and place two small halves in bowls, top with your favorite ice cream and caramel topping.

Recipe by cookingwithauntjuju.com

GRILLED HASSELBACK ZUCCHINI: 

• zucchini (use small ones if you can find them – for me that usually means going to the Farmer’s Market
• extra virgin olive oil
• Italian seasoning (my organic mixture has marjoram, thyme, rosemary, savory, oregano and basil) to taste
• garlic powder – couple of dashes
• kosher salt and freshly ground black pepper to taste
• shaved and grated Parmesan cheese
• squeeze or two of fresh lemon juice to finish (optional)
• foil pan is better to use than foil as it does splatter and is easier to work with – plus you can wash it to use another time

Using your hasselback gadget cut 1/2-inch slices not quite through to the bottom. If you wish you can cut them into 1/4-inch slices with a sharp knife. Combine the seasoning mixture – please feel free to use any spices you like.

Place the zucchini in a foil pan. Fan the zucchini as much as possible while still keeping it intact. Place a small piece of shaved Parmesan into each cut. Generously brush the zucchini with the oil/herb mixture while using the brush to get into each slice. Sprinkle with grated Parmesan.

This was a big zucchini so it took 30 minutes+ to cook – smaller ones will not take that long. Do not cover the foil pan. Close the lid and cook until tender and a little browned.

Remove and put on a plate, separate the slices and sprinkle more grated cheese and a squirt or two of fresh lemon.

Recipe by cookingwithauntjuju.com 

This recipe is especially delicious with the smokey ham, nutty gruyere and  very flavorful Dijon Parmesan sauce!

HASSELBACK CHICKEN CORDON BLEU:

• boneless and skinless chicken breasts (on the thick side)
• gruyere or swiss cheese, grated or shaved
• sliced ham of your choice (I used a thin smoked ham)
• honey Dijon mustard
• 1/2 cup panko breadcrumbs
• 1-1/2 tbsp. unsalted butter, melted
• salt and pepper to taste
• Parmesan cheese, grated

Preheat the oven to 425 degrees.

On an angle, cut slits into each chicken breast but not cutting all the way through. Brush the top of each breast with the honey dijon mustard.

Combine the breadcrumbs, butter, salt and pepper to taste. Sprinkle this mixture on top of the mustard and work some into the slits (enough for 4-6 chicken breasts).

Put some grated or shaved cheese and ham into each of the slits. Place on a greased baking pan or baking sheet.

Bake for about 20-30 minutes depending on the thickness of your chicken.  Internal temperature should be 165 degrees.

Remove from the oven, sprinkle with grated Parmesan cheese and broil until the top is golden brown.

Dijon Parmesan Sauce:

• 4 tbsp. unsalted butter
• 1-2 garlic cloves, minced
• 1/4 cup flour
• 2 cups milk or cream (I used 1 cup 2% and 1 cup 1/2 and 1/2)
• 2 tbsp. Dijon mustard
• 1/2 cup Parmesan cheese, grated
• salt and pepper to taste

In a small saucepan melt the butter and saute the garlic for a minute.  Add the flour and whisk for a few minutes. Slowly whisk in the milk, then the mustard. Season to taste with salt and pepper if needed.  Simmer until thickened, maybe 5 minutes. Add the cheese and stir until melted. Add a little more cream if it is too thick. Drizzle over the hasselback chicken breasts and serve with Southern Green Beans!

Recipe by cookingwithauntjuju.com