Baked Parmesan Potatoes

These are one of my favourite dinner side-dishes.  They are easy to make and warm up nicely the next day.  The mild, cheesy flavour makes them a good leftover even for breakfast the next day.  If you like potatoes (And who doesn’t? Really?) then you will love these!


  • 6 medium potatoes, chopped into quarters
  • 1/4 cup flour
  • 1/4 cup parmesan cheese
  • 3/4 teaspoon salt
  • 1.8 teaspoon pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/2 cup butter


  1. Preheat oven to 375F.
  2. In a large bowl, combine flour, cheese, salt, pepper and spices.  Mix well.
  3. Melt butter into an oven safe baking pan.
  4. Dip potatoes into water, then roll them in the flour mixture.  Place them into the baking pan and bake for 1 hour.

This is a quick and easy side-dish that goes well with a meat side.  Try them with roasted pork!  I used new (juvenile/young) potatoes and they had a delicious sweet quality to them.  I highly recommend them for this dish as the time in the oven really helps bring out the sweetness.

Side note: I’ve decided that I suck at cooking pork chops (failed attempt pictured above) and will gladly accept any tips you have to add flavour!

Drab to Fab: Scrambled Eggs

I will be the first person to admit that I rarely eat a full breakfast.  Growing up I hardly ate anything before lunch.  Television shows and reading eventually convinced me that I should eat something in the morning, but unfortunately I’m not a huge fan of breakfast foods.  Cereal? Bland!  Pancakes? Boring.   French toast?  Too much work.  Eggs?  Gross.

Actually, eggs can be quite good and they are quick and easy to make.  The best part?  If you have any leftover veggies in the fridge and a bit of ham you can make an impressive gourmet scrambled egg dish.  Take a look!

This recipe was incredibly easy.  We all know how to make scrambled eggs, right?


  • 2 large eggs
  • 1 medium green onion, chopped finely (save portion of green leaves for garnish)
  • 1-in piece of zucchini, chopped
  • 3 thin slices of ham, chopped
  • salt and pepper (to taste)
  • 1/2 teaspoon of lemon-dill spice mix
  • Milk


  1. In a bowl, whisk together eggs, salt, pepper and lemon-dill seasoning.
  2. Whisk in a splash of milk.
  3. Chop green onion, zucchini, ham and add to egg mixture.
  4. Mix together until veggies and ham are well incorporated.  The mixture will appear quite chunky.
  5. Warm a non-stick frying pan.  Use oil or melt butter to help prevent the eggs from sticking.
  6. Once pan is warm, add the egg mixture.  Stir or whisk while cooking to prevent large chunks from forming.  The eggs will be cooked after only a few minutes.
  7. Garnish the eggs with the chopped up green onion leaves and serve with a side of fruit and tea.

The great thing about this recipe is that you can use virtually any veggies you have in the fridge.  I recommend sticking to the veggies that are softer but still firm, like zucchini.  They will cook as fast as the eggs whereas firmer veggies will take too long and you will end up with either raw veggies or burnt eggs.

Some of you may be wondering about the lemon-dill seasoning.  I used this blend from Epicure which is actually supposed to be used to make a veggie dip.  The seasoning has quite a mild flavour but was a nice way to add a little extra umph to the eggs.

With minimal effort and about 10-minutes, you can have an impressive breakfast!

Bon appetit!