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Tag Archives: Side Dish

Green Roasted Veggie With Garlic

 

Roasted Zucchini and Garlic

1 lb zucchini, each cut in half across the middle, then each half quartered lengthwise
1 teaspoon fresh minced garlic cloves
1 Tbsp olive oil
1/2 tsp salt and pepper
1/2 tsp dried thyme

Directions

Preheat your oven to 450°F. Line a 9X13 baking dish with foil. Set aside.

1. Spread the zucchini out onto the previously prepared baking dish. Next, combine in a small bowl the garlic, olive oil, salt, black pepper and dried thyme. Stir well. Pour the garlic mixture onto the zucchini and stir to coat.

2. Roast zucchini in your preheated oven until it starts to brown, Roast the zucchini for 8-15 minutes, or until it begins to brown. (Start checking at about 7 minutes and keep checking every few minutes.)

Source Simply Recipes

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Baked Sweet Potato Fries

For a real long time, I’ve wanted to prepare this Baked Sweet Potato Fries Recipe, but I couldn’t get myself to accomplish the task because of my confidence in working with knives and cutting up sweet potatoes. It can be more challenging than regular potatoes, as they are shaped differently and harder to peel.

However, after waiting for about a year and a half, I finally considered giving this recipe a try. It was an incredibly slow process, but I peeled and cut my potatoes the day before I roasted my fries. I admit that I was still a bit nervous, and my patience was beginning to grow thin halfway way through cutting, but I was absolutely determined not to give up and not to have a massive breakdown. So, to help ease my nerves and the time pass by faster I listened to Disney songs on Pandora.

The preparation made the outcome of these fries incredibly worth it. They might not be 100% easy, but they are flavorful and healthy.

 

Baked Sweet Potato Fries

INGREDIENTS:

1-4 large sweet potatoes

Olive oil or cooking spray

Salt and black pepper, to taste

Chopped fresh rosemary, optional

 

DIRECTIONS:

Preheat the oven to 400 degrees F. Line a 9×13 baking sheet with foil or parchment paper and grease it with cooking spray.

1. Peel the sweet potato(s) and cut it into strips to look like fries! Attempt to make them all the same size, so they cook equally. Place the potato fries/wedges on the previously prepared baking sheet, spaced out.

2. Spray the fries/wedges lightly with the cooking spray. Sprinkle with spices salt, pepper, and fresh rosemary, if using. Roast in the oven for thirty-forty minutes. Make sure you turn the fries every ten minutes or so. Let them cool quickly and dig in.

Source Two Peas and their pod

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The main dish was Cooking Chops with Cola 

Coming up this week on cooking with Court 

Garlic Herb Roasted Salmon

Million Dollar Spaghetti

Crispy Coconut Chicken

Healthyish Potato Wedges

Mmmm….yummy…I enjoy eating potato wedges. I recognize that they are terribly unhealthy, but boy they are so very flavorful. My favorite restaurant to go eat these things is Buffalo Wild Wings. Their potato wedges are incredibly yummy!

On the eve of my eating healthy challenge, I decided to make these Baked Garlic Parmesan Potato Wedges as baking fries is a lot healthier than frying them. Although I do admit that I on occasion love anything fried. I mean come on, who doesn’t right?

Bursting with delicious flavors this Garlic and Parmesan seasoned potato wedges are oven roasted to golden tender perfection.

What is your go-to place to eat potato wedges? 
BAKED GARLIC PARMESAN POTATO WEDGES

INGREDIENTS

3-4 large russet potatoes, sliced into wedges
4 Tbsp olive oil
2 tsp salt
2 tsp garlic powder
2 tsp Italian seasoning
½ C parmesan cheese
optional: ranch or blue cheese dressing for dipping

INSTRUCTIONS

Preheat oven to 375. Line, a large baking dish with foil and lightly, grease it with non-stick cooking spray. Set aside.

Put potato wedges in a large bowl. Drizzle with olive oil and stir to cover. In a small bowl combine salt, garlic powder, and Italian seasoning and stir well. Sprinkle the potato wedges with the shredded cheese, tossing to cover, then sprinkle with the seasoning blend.

Put potato wedges onto the previously prepared baking sheet in a single layer with skin-sides-down. Bake for twenty-five- thirty-five minutes or until potatoes are tender and golden. Sprinkle with freshly chopped parsley and dressing for dipping.

Source Creme De La Crumb

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Salty & Tangy Potatoes

These Salt & Vinegar Roasted Potatoes are lightly tangy and feature kosher sea salt for more of a pop of flavor and wonderfully crunchy texture.

SALT & VINEGAR POTATOES

INGREDIENTS

For the potatoes

2 lbs. small red potatoes
1 C white vinegar
2-3 C Water
2 tsp Kosher Sea Salt, divided
1 Tbsp olive oil
1/2 tsp pepper
1 Tbsp chopped chives (optional)

SMOKY GARLIC MAYO

⅓ C Duke’s mayonnaise
1 garlic clove minced
¼ tsp smoked paprika
⅛ tsp Kosher Sea Salt

INSTRUCTIONS

Preheat the oven to 400ºF. Line a 9×13 baking dish with foil and grease it with non-cooking spray. Set aside.

1. Rinse the potatoes well, then add them to a large pot along with the vinegar. Combine enough water just to cover the potatoes, then add ½ Tbsp Kosher Salt. Place a lid on the pot and bring it to a boil over high heat. Continue to cook for ten-fifteen minutes, or until the potatoes can be stabbed with a fork, but are not falling apart.

2. Empty the potatoes in a colander and allow them to cool slightly. While the potatoes are cooling, prepare the smoky garlic mayo. Mince the garlic then mix it in a small bowl with the mayonnaise, smoked paprika, and salt. Cover the bowl and refrigerate until ready to use.

3. Once the potatoes are cool enough to handle, slice the potatoes into ¼ to ½-inch thick rounds. Place the sliced potatoes onto the previously prepared baking sheet. Drizzle the olive oil over the vegetables, then toss the potatoes until evenly covered in oil on both sides.

4. Season the potatoes with pepper and a pinch or two of salt. Roast the potatoes in the oven for thirty-forty minutes, stirring halfway through, or until they are golden brown on both sides. Season once more with a pinch of salt and a sprinkle of fresh chopped chives. Serve the potatoes drizzled with the smoky garlic mayonnaise, or with the mayonnaise on the side for dipping.

Source Budget bytes

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The Main Dish was Crunchy Honey Garlic Pork Chops   These guys are seriously delicious!

30 Day Healthy Eating challenge begins next week. So I will do my best to find paleo, low carb and low calorie recipes to cook for the next 30 days. 

Here is next week’s meal plan

One-Skillet Balsamic Chicken and Vegetables

Slow Cooker Spaghetti Squash and Meatballs

Pork Chops With Lemon-Cilantro Vinaigrette
Side Dish Green Beans with Cherry Tomatoes

Have a great weekend ya’ll! 

Sweet & Sticky Green Bean Bundles

Oh my goodness, these green bundles are really addicting and here’s why: they are wrapped in bacon and baked with butter, brown sugar and just a hint of garlic salt. These little guys would make an excellent appetizer for your Christmas or any other sort of party throughout the year and or they too would make a perfect side dish as well. I guarantee you that you and your whole family are going to love these Green Bean Bundles.

Sweet Green Bean Bundles

1-3 (14.5 oz) cans whole green beans, drained
Del Monte® Blue Lake Cut Green Beans or Fresh

1 lb bacon, cut in half

1/2 C butter, melted

1 C brown sugar

1/4 Tsp garlic salt

Directions

Preheat oven to 350 degrees F. Line, a 9×13 inch baking dish with parchment paper or foil and lightly, grease it with non-stick cooking spray. Set aside.

Wrap seven green beans in bacon and place in the previously prepared dish. Repeat, using all the green beans and bacon. Combine butter with brown sugar in a small/medium bowl and stir well. Pour mixture over green bean bundles and sprinkle with garlic salt. Cover with foil and bake for forty-five minutes

Source allrecipes.com

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