Roasted Baby Potatoes with Soy, Butter and Parsley. I needed a good side dish to accompany a roasted pork tenderloin and I was craving potatoes.
I par boiled them then tossed them in a bit of soy sauce, butter, pepper and parsley then roasted them until they were soft and tender. They were fantastic! I love the flavor of soy sauce and butter on rice, vegetables or potatoes. The potatoes were gone very quickly and everyone raved about them. They pair nicely with pork, chicken, fish or beef. 10-15 Dutch baby potatoes2-3 tbsp soy sauce2 tsp butter2 tsp olive oilFresh cracked black pepper2-3 tbsp fresh parsley, chopped (divided) Preheat oven to 350 degrees.
Boil a large pot of water and boil the potatoes for 4-5 minutes. Click here for a printable version of this recipe. Parmesan Roasted Potatoes. Crispy Oven-Baked Garlic Parmesan Fries. By brooklynsupper | While it’s available year round, when you start to see garlic scapes, green garlic, and young garlic arriving at the farmer’s market, you know spring has arrived.
Powerful and pungent, garlic makes almost any savory dish better. Here are 25 delicious garlic recipes that use this tasty ingredient in a wide variety of ways to suit a wide variety of tastes. nggallery id=’131282′ 25 Incredible Garlic Recipes Click through for 25 ways to cook with spring garlic! Lasagna Roll Ups Lasagna is a family favorite, but let’s face it, it can be a little messy to serve.
Recipe for Cheesy Roasted Garlic Potato Balls at Life. I think I have discovered the ultimate way to use up leftover mashed potatoes and the perfect appetizer for New Year’s Eve cocktail parties.
First you mix left over potatoes with fresh roasted garlic and shredded Gruyere cheese. Next they are coated in a mixture of regular and panko bread crumbs. Finally you take the cheesy roasted garlic potato balls and fry them until they are perfectly golden brown. They are crispy on the outside and oh so soft on the inside. Fusilli with Spinach and Asiago Cheese. Crispy Roasted Potatoes. I’ve wanted to make this Crispy Roasted Potato recipe ever since I first set eyes on it at Teri Lynn Fisher’s Fish Food blog.
I think it was that beautiful photo more than anything, although we do like potatoes around here. BeeBop, being the meat and potatoes guy that he is, declared it a huge success. I mean really. Who wouldn’t love crispy potatoes flavored with butter, shallots and a touch of lemon thyme? The lemon thyme was my only deviation from the recipe. Well, maybe that wasn’t the only change I made. You’ll start off by melting your butter and adding the olive oil. The only negative to this recipe – you’re going to need to peel four pounds of potatoes. If you have a mandoline and are not terrified of using it (that would be me), you can cut your potatoes on it. Once you have all the potatoes snuggled nicely in place, peel and slice the shallots.
The final step is to brush on the rest of that lovely butter and olive oil mixture and season generously with salt and pepper. Enjoy! Chicken Egg Rolls. Cilantro Lime Rice. Cilantro Lime Rice We got invited to our friend’s birthday party and were asked to bring a Mexican side dish.
Josh made Cilantro Lime Rice to take to the party. The rice was a hit and I told everyone the recipe was on our website, well, I lied. Sorry friends! I went to look for the recipe and realized I never posted it. We cook the rice in water and vegetable broth to give the rice added flavor. Cilantro Lime Rice Yield: about 3 cups cooked rice Ingredients:1 cup uncooked long-grain white rice 1 teaspoon butter 2 cloves garlic, minced 2 teaspoons freshly squeezed lime juice 1 (15 ounce) can vegetable broth 1 cup water 1 tablespoon freshly squeezed lime juice 2 teaspoons granulated sugar 4 tablespoons fresh chopped cilantroDirections:In a a saucepan combine rice, butter, garlic, 2 teaspoons of lime juice, broth and water.
Bean Salad. Roasted Tomato Risotto. Pasta Salad with Tomatoes, Zucchini, and Feta. Yesterday, after a weekend of brisket, chocolate cake, and innumerable other naughty delights, suddenly all I wanted was a cold, healthy salad.
I eventually came to my senses and decided to include pasta in the mix, and threw in tomatoes, zucchini, and—the best part—lots of feta cheese. It tasted so darn good. There’s nothing simpler than this salad; the only thing I dressed it with was olive oil and lemon juice (and salt, pepper, and parsley), proving once again that some of the most pared-down foods are some of the most delicious. Make this after your hectic, calorie-filled weekend!
We’ll get back to the naughty stuff later this week. Begin with a couple of zucchini. Not really. Lop off the tops and bottoms of the zucchini, then cut them in half. Cut each piece in half lengthwise… Then rotate it 90 degrees and cut it again. At this point, you’ll have sticks. *Slapping my own hand till I cry* Ree! Then turn the sticks to the side and dice ‘em up. Spinach Casserole Recipe - Spinach Casserole Recipe with Brown Rice and Cheese.