Spicy Mustard Hasselback Beef Sausage Bites - Easy Appetizer
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Hasselback Potatoes are a delicious twist on the classic baked potato. With crispy edges and a creamy interior, these potatoes are packed with flavor from garlic, butter, and fresh thyme. They make a perfect side dish for any meal.
Ingredients: 4 large potatoes. 4 tablespoons melted butter. 4 cloves garlic, minced. 4 sprigs fresh thyme. Salt to taste. Pepper to taste. 1 cup grated cheese optional. Chopped parsley for garnish optional.
Instructions: Preheat oven to 425F 220C. Wash and dry the potatoes. Slice each potato thinly but not all the way through, leaving the bottom intact. Mix melted butter, minced garlic, and thyme leaves together. Brush the potatoes generously with the butter mixture, making sure to get in between the slices. Season with salt and pepper. Bake for 40-45 minutes or until the potatoes are tender and crispy on the edges. If using cheese, sprinkle it over the potatoes during the last 10 minutes of baking. Garnish with chopped parsley before serving.
Prep Time: 15 minutes
Cook Time: 45 minutes
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If you like baked sweet potatoes, try hasselback sweet potatoes for a fun change. The garlic butter, parsley, and Parmesan cheese in these potatoes give them a lot of flavor. They are baked until the edges are crispy.
Ingredients: 4 medium-sized sweet potatoes. 4 tablespoons olive oil. Salt and pepper to taste. 2 cloves garlic, minced. 2 tablespoons melted butter. 2 tablespoons chopped fresh parsley. ¼ cup grated Parmesan cheese.
Instructions: Get the oven ready by heating it up to 400F 200C. Clean and dry the sweet potatoes. Cut each potato into thin slices, but don’t cut off the bottom. This way, the slices will still fit together. Put the potatoes on a baking sheet. Put some olive oil on the potatoes and season them with salt and pepper. For 40 to 45 minutes, or until the potatoes are soft, bake them. Cut up some garlic and put it in a small bowl. Add some melted butter, parsley, and Parmesan cheese. When the potatoes are done, take them out of the oven and dot the garlic butter mixture over the top, being careful to get it into the slices. Put the potatoes back in the oven and bake for another 10 minutes, until they are crispy and golden brown. Enjoy while hot!
Prep Time: 15 minutes
Cook Time: 55 minutes
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Hasselback Butternut Squash Delight
Experience a delightful twist on a classic dish with this Hasselback Butternut Squash. The sweet and savory flavors meld beautifully, topped with creamy feta and crunchy nuts for a perfect side or main course.
Ingredients
1 large butternut squash (about 3 pounds)
3 tablespoons extra-virgin olive oil, divided
kosher salt and freshly-ground black pepper
2 tablespoons pure maple syrup
¼ to ½ teaspoon red pepper flakes, depending on spiciness preference
6 to 8 fresh sage leaves
crumbled feta cheese, chopped salted pistachios or salted pepitas, dried cherries, pomegranate seeds, and/or finely chopped parsley, for serving
Instructions
Heat the oven to 425°F. Halve the squash lengthwise, scoop out the seeds, and peel. Place the squash halves in a baking dish just large enough to hold them side by side. (Alternatively, use a braiser or an oven-safe skillet). Rub all over with 1 tablespoon of the oil and season both sides generously with salt and black pepper. Arrange cut side down and roast until beginning to soften, 15 to 20 minutes (a paring knife should slide in only about ¼").
Meanwhile, whisk together the maple syrup, remaining 2 tablespoons oil, and a pinch of red pepper flakes until combined. Transfer the squash to a slicing board and let cool slightly. Place one half between two chopsticks (these will prevent you from slicing all the way through). Score the squash into thin shingles crosswise, stopping when you reach the chopsticks. Return to the baking dish and repeat with the second half.
Tuck the sage leaves between a few of the shingles, drizzle with half of the maple syrup mixture, and season again with salt and pepper. Return to the oven and roast, basting with the remaining maple syrup mixture (and any that has pooled in the baking dish) halfway through, until completely tender, 45 to 60 minutes. I like to baste again when there’s 10 minutes left on the timer. Be sure to really get it into all the nooks and crannies! Remove any burnt bits with a spoon, if necessary.
Top the squash with your desired toppings, such as feta, pistachios, parsley, and dried cranberries. (Just make sure you have something salty to offset the sweet squash.) Serve warm.
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Hasselback Kielbasa Bites
Ingredients:
2 large Kielbasa sausages (about 1.5 pounds)
2 tbsp olive oil
2 tsp smoked paprika (optional for added flavor)
Salt and freshly ground black pepper, to taste
Chopped parsley or chives, for garnish
Directions:
Preheat Oven: Preheat oven to 425°F (220°C).
Prepare Kielbasa: Place each Kielbasa sausage on a cutting board. Make diagonal cuts every half-inch along each sausage, slicing almost but not completely through.
Season Sausages: In a small bowl, combine olive oil and smoked paprika (if using). Brush each sausage with the oil mixture, ensuring even coverage. Season with salt and freshly ground black pepper to taste.
Bake Kielbasa: Arrange the sausages on a baking tray and bake for 2025 minutes, or until the edges are crispy and the sausages are cooked to your liking.
Garnish and Serve: Remove the Kielbasa bites from the oven and let them rest for a few minutes. Garnish with chopped parsley or chives before serving for a touch of freshness.
Prep Time: 5 minutes
Cooking Time: 25 minutes
Total Time: 30 minutes
Kcal: 150 kcal per serving
Servings: 4 servings
These Hasselback Kielbasa Bites are a delicious twist on a classic favorite. With a touch of smoked paprika, they come out of the oven with crispy edges and a smoky, savory flavor thats perfect for any gathering. The Hasselback technique allows the flavors to infuse deeply, creating a mouthwatering bite in every slice.
Serve these warm, garnished with fresh parsley or chives for a pop of color and freshness. Whether for a party, game day, or a cozy night in, these bites are simple to make and bursting with flavor.
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Instax on Hasselblad Part 1.5 - Escura Redemption (sort of)
I was planning to write about my other Instax back, but in the last couple of days, I have managed to design and print some parts to offset the ground glass to match the Escura back. While infinity focus is still unachievable, at least the view on the waist level finder now matches that of the film.
As predicted in the previous post, the relatively small offset ironically made my job in…
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A FEW TIMES I ATE THIS KIND A MEAL, AND I KNOW IT’S GOT A LOTTA TASTE APPEAL, ‘CAUSE I AM A HASSELBACK GIRL; YES I AM A HASSELBACK GIRL
It’s true: from my title you can tell I’m a dork.
But I love that amazing Gwen Stefani song. It’s one of those songs I could sing all day:
Gwen Stefani: Hollaback Girl
In any case… to return to the point, I am making hasselback eggplant. And, as you could see from photo #1, hasselback really just means sliced, but not all the way through.
This is something that I saw on my FB feed once:…
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Hasselback Äpfel mit Zimtkruste und Vanillesoße
Hasselback Äpfel mit Zimtkruste als süße Antwort auf den Trend der Hasselback Kartoffeln. Das Apfel Dessert ist in wenigen Minuten zubereitet, wird mit Vanillesoße serviert und schmeckt unglaublich lecker!
