Posts Tagged ‘sides’
What better to complement the wonderful Italian Ranch Chicken Burger?
…. Ranch Smashed Potatoes of course!
First, boil your potatoes (I like to use baby potatoes) until fork tender.
Drain and place on a foil lined, oiled baking pan
Using a potato masher, fork or heavy can…smash the potatoes.
Brush with butter and sprinkle with garlic, salt, pepper and ranch powder.
Bake , let cool and chow down.
Ranch Smashed Potatoes
Adapted from Pioneer Woman
- 1 lb bag baby potatoes
- ½ Tbsp pepper
- ¼ Tbsp salt
- 1 ½ Tbsp Ranch Powder
- ¼ Tbsp Garlic Powder
- 1 Stick butter, melted
- 2-3 Tbsp. Olive oil for drizzling
- Pre-heat oven to 450.
- Bring a large pot of water to a boil. Toss in Potatoes and cook until fork tender. Remove from heat and drain.
- Line a baking sheet with foil and drizzle with olive oil. Place potatoes in a single layer on baking sheet. Using a fork, potato smasher or heavy can smash the potatoes.
- Brush each potato with melted butter. Sprinkle with pepper, salt, garlic powder and Ranch Powder.
- Pop in oven and bake for 20-25 min.
- Remove and let cool a few min. (about 4-5) and gobble up.
Who doesn’t like fries?
There are endless ways to make them, top them and eat them.
They are the perfect companion to any BBQ.
First, pre-heat and prepare your baking sheet. Wash and begin to cut your potatoes.
Once cut let them soak in a large bowl of ice cold water and 1 tsp vinegar (this help to keep the potatoes white…you do not taste the vinegar at all once they are baked).
After 20 min in the water, remove and pat potatoes dry with paper towels.
In a large bowl combine butter, oil, salt, pepper and garlic. Toss in potatoes and coat well.
Pour on to baking sheet and bake.
Once golden and yummy looking, remove from oven and immediately top with cheese. Enjoy.
- 5 large russet potatoes
- 3 cups ice cold water
- 1 tsp white vinegar
- ½ stick (1/4 cup) butter, melted
- ½ cup olive oil
- 2 tsp pepper
- 1 ½ tsp salt
- 1 tsp garlic powder
- 1 cup shredded cheese (I used sharp cheddar and asiago)
- Pre-heat oven to 450. Line a baking sheet with foil.
- In a large bowl add the ice-cold water and vinegar.
- Wash and cut your potatoes into 1-inch strips, and place in the bowl. Let soak for 20 min. Remove and pat dry.
- In another large bowl combine butter, oil, salt, pepper and garlic. Mix until combine. Add potatoes and toss to coat.
- Spread evenly over baking sheet and pop in the oven for 20 min. Stir/turn potatoes and bake for another 20-25 min or until golden brown.
- Remove and immediately top with cheese. The heat will help melt the cheese.
Seriously nothing smells better than home made bread (as I said in the post about the Ciabatta post). Just the best…they should make a candle that smells like it.
As promised here is the super easy recipe for home made french bread. Try it with the Artichoke Crab dip bread, you wont be sorry.
Homemade French Bread
(makes 2 loafs)
- ½ cup warm water
- 5 tsp (2 pks) dry active yeast
- 2 cup HOT water
- 1/3 cup olive oil
- 2 Tbsp salt
- 2 Tbsp sugar
- 3 cups bread flour
- 3 cups all-purpose flour
- Combine warm water and yeast in a small bowl.
- In a large bowl combine HOT water, oil, sugar, salt and ½ the flour. Stir with a wooden spoon until incorporated.
- Add yeast mix and combine.
- Add remaining flour and combine until fully incorporated.
- Leave spoon in and let rest with a wet towel over bowl for 10 min.
- Stir with spoon and let rest for another 10 min again. Do this for a total of 5 times.
- Divide dough in half.
- Roll 1 half out on a floured surface into a rectangle. Roll up (like when you make cinnamon rolls ). Place on lined baking sheet. Do the same for the other half.
- Let rise for 30 min.
- With a bread knife make 3 slits. Bush with egg wash (1 egg white +1 Tbsp water)
- Bake in a 400-degree oven for 25-30 min.
- Remove and let cool.
When I am not in the mood to cook or get dressed to go get something , I make this.
It is fast to whip up and I pretty much always have what is needed on hand.
I don’t typically feel bad after eating this either.
It is what I eat after I eat this that is bad
Spicy Chicken with Guacamole Dip/Spread
- 4 chicken breast, cubed
- 3 Tbsp olive oil
- 2 tsp salt
- 1 tsp pepper
- 2 tsp chili powder
- 4 tsp cayenne powder
- 1 tsp garlic powder
- 1 tomato, quartered
- 3 avocados (guts only, no skins or seeds )
- 1 Serrano pepper
- 2 colves garlic
- 1 bunch cilantro
- 1 cup Greek Yogurt
- ¼ onion
- ¼ cup cheese, cheddar
- 6 tortillas
- In a gallon size Ziploc bag, place chicken, olive oil, salt, pepper, chili powder, garlic powder and cayenne. Seal and shake. Pop in fridge for at least 20 min.
- In the bowl of a food processor add remaining ingredients (tomato, avocado, Serrano, garlic, yogurt, cilantro and onion) blend until smooth. Add cheese and pulse three to four times.
- Remove chicken from fridge and sauté in a large pan until done.
- Take a tortilla and place 1- 1 ½ Tbsp of guacamole dip/spread. Top with chicken and roll. Eat and enjoy.
Ok, lets be honest and serious for a bit here. (because I am all about seriousness….not)
Is there really anything better than homemade bread? (other than chocolate)
I think not.
Not only does your house smell amazing (no cleaning that day ), but you don’t have to go to the store.
I took a page out of the fabulous Farmers Wife. (Check her out. She had incredible food and great stories. Her blog is a fabulous read.)
These came out perfect. Crusty exterior and a nice airy soft interior.
- 1 ¼ oz yeast (1 ½ package)
- 1 ½ cups water, warm (about 78-80 degrees)
- 1 tsp sugar
- 1 tsp salt
- 3 ½ cups flour (plus more for dusting)
- In the bowl of an electric mixer, with the dough hook, pour in yeast, water and sugar. Let sit 5 min. DO NOT TOUCH.
- After 5 min, add salt and turn mixer on. Add flour 1 cup at a time, scraping sides of bowl occasionally.
- Once it starts to come together, gradually turn speed up to high and mix for 4 min. Watch your mixer very closely as it may “walk”.
- Oil a 13×9-inch baking pan and press dough into it. Brush top with a bit of oil and cover with plastic wrap. Let rise 2 hours. It should at least double in size.
- Lightly oil a baking sheet (or use a splat). Uncover the dough and place baking sheet, right side down, on top of dough. Invert dish onto baking sheet and shake to release dough.
- Cut dough into 6 (or desired size) squares and gently separate each square. Using small juice cups (or cans), place one cup (or can) on each corner of the baking sheet.
- Wrap with plastic wrap. Make sure plastic does not touch dough.
- Let rise 40 min.
- Pre heat oven to 475
- Remove plastic and glasses (or cans) and bake rolls for 20 min, or until golden brown.
- Remove and let cool completely.
Here is the Gorgonzola cream sauce that goes incredible with the Gorgonzola Steak Rolls.
This is so simple yet so flavorful.
It all starts with this….
Then comes the secret……add some crushed red pepper flakes….trust me it is so much better with them.
Simmer until warm and a bubble.
Pour in a small dish and devour.
Gorgonzola Cream Sauce
- 2 Tbsp butter
- 1 ½ Tbsp flour
- 1 ½ cup whole milk
- ¼ cup Gorgonzola crumble
- 2 tsp salt
- 1 tsp pepper
- 3 tsp crushed red pepper flakes
- In a medium pot, melt butter.
- Add flour, milk and cheese. Stir until cheese is melted and mixture is creamy
- Add salt, pepper and crushed red pepper.
- Serve warm.
Who doesn’t love a good baked potato????
I sure do. I really love them……my thighs can confirm that
So to start this recipe you….bake your potatos
Once baked……remove foil and let cool to room temp.
Stick in your fridge, over night
Pre-heat your oven to 350 and butter a 2 quart baking dish.
In a large bowl, using the large holes of a grater, grate your potatoes (don’t forget to remove plastic wrap )
Chop up your shallot and garlic.
With your hands gently combine shredded potatoes, 1 3/4 cup cheese, salt, pepper, shallot and garlic.
If you find this in your store….get some….it is great in sauces…in this…..in anything
Gently fold in the cooking creme and sour cream
Place into your buttered dish. Do not compress. Top with cheese and bake for about 30 min.
It looks the same but warm, gooey, bubbly and delicious.
Shredded Baked Potato
- 4 large potatoes, scrubbed but unpeeled
- 1 shallot, minced
- 3 cloves garlic, minced
- 2 ½ cup white cheddar cheese, shredded
- 2 tsp salt
- 1 tsp pepper
- 1 cup sour cream
- 2 tbsp cream cheese
- Preheat oven to 425
- Wrap each potato in aluminum foil and pierce several times with fork to vent.
- Place potatoes directly on oven rack and bake until tender, about 1 hour.
- Remove from oven and remove aluminum foil, and let cool to room temp.
- Once cooled, wrap in plastic wrap and place in fridge overnight or for at least 4 hours
- Pre heat oven to 350. Butter a 2 qt. casserole dish.
- Using a box grater (large holes), grate the potatoes (including skin) into a large bowl.
- Add shallot, garlic, 1 ¾ cup cheddar cheese, salt and pepper. Mix in with hands.
- Fold in sour cream and cream cheese gently.
- Pour into baking dish. Do not compress.
- Top with remaining cheese
- Bake for 30 min, or until warm, bubbly and top is brown.
I had the privilege of going out to dinner the other weekend with my sister-in-law, her husband and my husband. We went to this cute brazilian place in Scottsdale, AZ. The food was good, the company was better. I really like this other place we go to in Las Vegas. Both serve these highly addictive little cheese bread roll things.I love and hate these things at the same time. Because they are so bite size you just keep eating them. The next thing you know the whole basket is gone. So I scoured the internet and other amazing blogs and found a recipe for these little guys. They are a lot easier to make than I would have thought.
It all starts with this stuff.
All you do is put all your ingredients into a blender. Blend until smooth and pour evenly into a mini muffin tin. Bake and devour. It is really that easy. So much so I didn’t get to take pictures.
Here is was you get…..
These are fabulous. A perfect side for anything. Just be careful they are highly addictive.
Brazilian Cheesy Rolls
(from Our Best Bites)
- 1 egg
- ½ cup milk
- ¼ cup canola oil
- 1 cup tapioca flour
- ½ tsp salt
- ¼ tsp pepper
- ¼ tsp garlic powder
- ¼ cup cheddar cheese, shredded
- ¼ cup parmesan cheese, shredded
- Pre heat oven to 400
- Spray your mini muffin tin lightly with non-stick spray
- Blend your all your ingredients in a blender until smooth.
- Pour evenly into your mini muffin tin
- Bake for 15-20 min. Remove and let cool for a few min. Serve warm.
I have been blessed with some of the most amazing and defiantly most beautiful sister-in-laws out there. I look up to these ladies and aspire to be as wonderful as they are. I am sure it is all how they were raised. There mother (my mother-in-law) is super woman.
Now that I have gushed about my family….here is a recipe I got from one of these gorgeous ladies. I have never been a huge fan of Oriental salads but when she brought this to a family dinner I hounded her for the recipe (I’m sure by the end of the night she wanted to punch me
Here is your line up…….
First break up the Ramen noodles and spread them out on a cookie sheet,
Toss them in the oven with your chicken nuggets (heat your oven according to what is says on the nuggets box, mine was to 425). Watch them so they don’t burn. You just want to toast them. It takes about 10 min.
- 1 bag Romaine lettuce ( 10oz)
- 1 bunch cilantro
- 1 bunch green onions
- 1 pkg Ramen noodles (3oz)
- 1 cup olive oil
- ¼ cup sugar
- ¾ cup apple cider vinegar
- 2 tsp dry mustard powder
- 1 ½ Tbsp Soy sauce
- 2 tsp Celery salt
- 10 chicken nuggets
- Preheat your oven according to the directions on your chicken nuggets box. Mine was to 425.
- Break up your ramen noodles and spread out on a cookie sheet. Pop in the oven along with your chicken nuggets.
- Cook nuggets according to directions on package. Watch noodles they only take about 10 min. You just want them golden brown. Remove and set aside.
- In a large bowl add your romaine lettuce.
- Chop up your green onion and cilantro and add to the bowl.
- In another bowl add the oil, vinegar, mustard powder, soy sauce and celery salt. Whisk until it comes together.
- Once nuggets are done remove and add to the bowl with the lettuce mix. Top with Ramen noodles and drizzle on dressing.
I am staring out my window trying to think of something witty to say to open this post, I notice one of my neighbors house has a moving van. What the heck….I didn’t know they are moving, was the first thing that come to mind. The second was how much I wish that I could move. Start new somewhere…..ahhh. Then my mind wonders (as it often does) to our last vacation in the San Juan Islands in Washington (state). That was fun. The food was out of this world. One (of the many) best things I ate while there was this salad.
The day we got home I tried to recreate it. After many attempts I think I finally got it.
Here is your line up….
Mmmm…..this is soooo good. My mouth is watering just thinking about it. Guess what we are having for dinner.
San Juan Salad
- 1 bag (7.6 oz) Romaine lettuce, chopped
- 1 ½ cups pasta, cooked (i.e. rigatoni, campanelle or pene)
- ½ cup candied pecan pieces
- ¼ cup Cranberries, dried
- ¼ cup Gorgonzola crumbles
- 1 ½ cup BBQ vinaigrette (recipe below)
- 1 cup BBQ sauce
- ½ cup Balsamic Vinegar
- Put lettuce, cooked pasta, pecan pieces, cranberries and Gorgonzola into a large serving bowl.
- Drizzle with BBQ vinaigrette.
- Toss and enjoy.
For the Dressing:
- Put both ingredients into a air tight container and shake until fully combine. Or mix in a bowl.
- Drizzle over salad.