Cowboy Beans. No BBQ is complete without some baked beans. These baked beans are one of the best we've ever made. I made these beans to go with our BBQ Ranch Pulled Pork. They were dynamite! They were sweet, smoky and tangy all at once. Cowboy Beans(Printable Recipe) 2 (15.8oz) cans Great Northern White Beans, drained and rinsed 1/2 lb bacon, cooked and chopped 1 Tbsp dried minced onion flakes 1 cup BBQ sauce 1/2 cup ketchup 1/4 cup honey 1/4 cup brown sugar 1 Tbsp garlic powder 1 Tbsp dry mustard 1 Tbsp chili powder 2 Tbsp dijon mustard 2 tsp red wine vinegar Combine all ingredients in a large sauce pan or Dutch oven.
Parmesan Roasted Potatoes - I Wash You Dry. Roasted Corn with Cilantro Butter. Sweet summer corn roasted in the oven and topped of with a light compound butter using fresh cilantro and a pinch of chipotle pepper and cumin. Farm stands carrying fresh sweet corn are everywhere from July to early September here in New York. That is when corn is so sweet and juicy, you can practically eat it raw! Before the corn season ends, I like to buy fresh corn any chance I get. For the compound butter, you can use any combination of fresh herbs you have on hand, thyme butter or chive butter are some of my favorites. You can make larger amounts and keep it in the refrigerator for at least a week.
My original idea for this post was to make grilled corn but I ran out of gas so I needed a plan B. Oven Roasted Corn with Light Cilantro ButterAdapted from Food.com Gina's Weight Watcher Recipes Servings: 6 • Size: 1 ear • Old Points: 2 pts • Points+: 3 ptsCalories: 94.2 • Fat: 3.1 g • Protein: 2.9 g • Carb: 17.5 g • Fiber: 2.4 g • Sugar: 2.9 gSodium: 43.6 mg (without salt) Ingredients: Garlic Roasted Cauliflower with Toasted Asiago Bread Crumbs. Cauliflower, tossed with a little olive oil, garlic, salt and pepper then roasted in the oven transforms this powerful cruciferous vegetable into a nutty, delicious side dish, especially when topped with toasted bread crumbs.
You can even add a little color to your plate by choosing a hue other than white—cauliflower now comes in a variety of colors from orange to green to purple. Not only does it contain disease-fighting antioxidants, but it also offers a healthy helping of vitamin C, folate and fiber. Makeup! A few weeks ago, I traded in my apron for some heels and slimming jeans as part of a photo shoot for Jones New York. I was transformed from by the magic of Gregg who's celebrity list is quite extensive, I knew I was in good hands.
I've been on sets of photo shoots before because pre-skinnytaste I worked as a graphic designer, but Getting to sit in the hair and makeup chair, and having a stylist dress me was a whole lot more fun! Ingredients: Preheat oven to 450°F. Scalloped Hasselback Potatoes. “Scalloped” is an attractive word, isn’t it? When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious. Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty. And of course scalloped potatoes also comes to mind, which carries my imagination to a land of crispy potato skins drenched in a sea of cheese and cream.
I can think of no better place to exist, actually. So when I came across TK member Shelbi Keith’s recipe for Scalloped Hasselback Potatoes, I knew we were going to become fast friends. The first players up are: a few Russet potatoes (I’m sure other varieties will work equally as well), Parmigiano-Reggiano and butter. Start by scrubbing your potatoes good and clean. Then, using a sharp knife, make slices across the potato, being sure to stop before you reach its bottom. Cut up your butter. Then do the same with the Parmigiano-Reggiano. Description. Scalloped Hasselback Potatoes. I have another potato with cheese (and cheese) and butter recipe for you.
I swear I’m not trying to kill you; it’s just I like cheese. I kinda figure it’s like math…you know, two negatives make a positive, OR depending on your life perspective, two positives make a big gigantic cheesy, calorie-filled positive. I consider myself a super optimissitc person, so I’ll go with the latter. If you are too, then hop over to PW’s Tasty Kitchen blog where I did a guest blogging situation. You’ll find: step-by-step pictures, the recipe and me waxing poetic about cheese and butter.
You know, THE USUAL!!! P.S. Tagged as: Butter, Cheese, Comfort Food, Cozy, Fall, Hasselback, Hasselback Potatoes, Potatoes, Potatoes Gratin, Scalloped. Cheesy Au Gratin Potatoes. I know, I know, the potatoes pictured and defined in this post don’t necessarily fit the standard, high-class, French definition of au gratin potatoes, but in my defense, I grew up eating my mom’s cheesy potato dish which she always called au gratin potatoes so that’s what I’m calling these babies. The recipe below is finally the culmination of searching and testing and experimenting with recipes to make a cheesy potato dish just like my mom’s – but sans cream of chicken soup.
I understand I’m a bit late to the potato party, considering the biggest cheesy-potato-eating-day-of-the-year was probably two days ago on Easter. But I made these potatoes on a whim this weekend and couldn’t wait to tell you about them, even if I am a bit tardy, because let’s be serious, cheesy potatoes should not be meant for Easter dinner alone. Cheesy Au Gratin Potatoes Ingredients Potatoes: Topping: 3 cups cornflakes, lightly crushed 2 tablespoons butter, melted Directions. Colorful Fried Rice Recipe. This Pan-Fried Butter Beans Recipe Only Sounds Unhealthy! I can see where a recipe title with the words "fried" and "butter" appearing one after the other may scare a few people off, but there's no reason to be alarmed. This pan-fried butter beans recipe is delicious, super-easy, and yes, good for you. These big, creamy legumes are just perfect for pan-frying. The thick skins get all crackly, and crusty, and will soak up whatever you decide to flavor them with.
Here they get a very traditional treatment of salt, pepper, garlic, and herbs. I'm posting this while waiting for my flight back from the Food & Wine Classic in Aspen, so we'll keep things nice and brief. This version is "dry," which is how I like these butter beans served, but if you want something a little moister, towards the end you can add freshly diced tomato, some broth, or even more oil olive and vinegar.
Muffin-Pan Potato Gratins. This is our new favorite side dish. I found this in Everyday Food (on my trusty iPad) and thought they were right up our alley. I was right. I am not a big potato fan, but these potato gratins are fabulous!! I made sure to slice the potatoes really thin so they would cook quickly (I hate undercooked potatoes). Muffin-pan Potato Gratins adapted from Everyday Food 2 medium russet potatoes (about 3/4 pound each) dried rosemary salt pepper 6 Tbsp heavy cream Preheat oven to 400. Crack Potatoes. One of our favorite dips is Cheddar Bacon Ranch dip, or what I refer to as "Crack". I usually only make it during football season because it is HIGHLY addictive. I only made this once this football season and I forgot to take it to the tailgate.
I left it in my parent's refrigerator! I was devastated! I took the dip back home and started thinking about what to do with it - other than eat it all by myself. Crack Potatoes or Loaded Potato Casserole 2 (16oz) containers sour cream 2 cups cheddar cheese, shredded 2 (3oz) bags real bacon bits 2 packages Ranch Dip mix 1 large (28 - 30oz) bag frozen hash brown potatoes - shredded kind. Individual Potato Gratin. I picked up this recipe at Williams Sonoma last weekend and immediately added it to our menu. It looks fancy, but it was really simple to make. I cheated and used some Simply Potatoes Homestyle Slices, but feel free to slice your own potatoes.
This tasted amazing!! I was really impressed. Individual Potato Gratinadapted from Williams-Sonoma(Printable Recipe) 2 packages Simply Potatoes Homestyle Slices (or 2 lb russet potatoes thinly sliced) 2 cups heavy cream 1/2 tsp. dried thyme 1 bay leaf 1 1/2 tsp. kosher salt 1/2 tsp pepper 6 oz. Preheat an oven to 400°F. Set eight ramekins on the baking sheet. Divide the potato slices among the ramekins, staggering the slices so each layer lies flat.
In a saucepan over medium-high heat, combine the cream, thyme, bay leaf, salt and pepper and bring to a simmer. Easy Macaroni and Cheese Recipe. Since Thomas Jefferson first brought it to the United States, Macaroni and Cheese has grown to become one of America’s national dishes. When Kraft Foods introduced their boxed mac and cheese in the 1930′s it was an instant hit as it was cheap, filling, and quick to make. But if you’ve ever tried to make macaroni and cheese from scratch you know it’s anything but quick. The process usually involves making a roux, which then goes into making a sauce, which is then mixed with the macaroni before it’s baked in the oven. I’m not a huge fan of baking mac and cheese because it makes the pasta mushy on the inside and chewy on top. Also, the dairy solids and fat in the cheese tend to separate in the oven leaving you with a greasy mess. That’s why I set out to make a macaroni and cheese that still has the crispy topping but can be made in around the time it takes to prepare the kind the comes out of a blue cardboard box.
Equipment you'll need: Ingredients Instructions. Greek Potatoes with Lemon Vinaigrette. Roasted Asparagus with Balsamic Browned Butter. This dish is gluten-free adaptable - please see tips below the recipe… Print Recipe Save Recipe Roasted Asparagus w/ Balsamic Browned Butter 8 servings 10 min 16 min Ingredients: 40 whole asparagus spears 1/4 teaspoon kosher salt 1/8 teaspoon black pepper 2 Tablespoons butter 2 teaspoons low-sodium soy sauce 1 teaspoon balsamic vinegar Directions: 1. 2. 3. Tips: *If preparing this recipe as , just be sure to use a brand of soy sauce that is designated as GF. Serving size: 5 asparagus Calories per serving: 38 Fat per serving: 3g Saturated Fat per serving: 2g Sugar per serving: 0g Fiber per serving: 1.25g Protein per serving: 1.5g Cholesterol per serving: 7.5mg Carbohydrates per serving: 2.5g.
Lemon- Chive Roasted Vegetables. Print Recipe Save Recipe 6 servings 15 min 30 min Simple, healthy side dish recipe. Ingredients: cooking spray 3/4 pound small red potatoes, halved 3/4 pound small fingerling potatoes, halved 1/2 pound baby carrots 1 medium Vidalia or other sweet onion, cut into 8 wedges 1/2 Tablespoon olive oil 1 Tablespoon finely chopped fresh chives 3/4 teaspoon grated lemon zest 1 Tablespoon freshly squeezed lemon juice 1/4 teaspoon salt 1/8 teaspoon black pepper Directions: 1. 2. 3.
Serving size: 1 cup Calories per serving: 121 Fat per serving: 1.3g Saturated Fat per serving: .19g Sugar per serving: 3.19g Fiber per serving: 3.2g Protein per serving: 2.75g Carbohydrates per serving: 22.5g. Parmesan Roasted Potatoes. My brother taught me everything I know about motion. How to swim, how to dive, how to ride a bike, how to drive. Actually, I think he taught me how to crawl too, but I did that backwards so we’ll take it off the list for credibility’s sake. Six years older and ever wiser, he always saw me struggling to move forward. Clinging to the sides of the pool until I was well over seven.
Pedaling my Twinkies ’round the tire of a Big Wheel even when the neighborhood kids were two wheeling at my side. Sitting anxiously at home the night before my driving test, waiting for my mom to come home from her sixteen hour shift so I could get one last bit of practice on the road. He didn’t have patience with me being scared. That night before I got my license, he saw me panicking. I protested, “But Anthony, that was the brown sugar cinnamon kind and Tamera…” “Let’s go.” I took my place in the driver’s seat. “What in the hell are you doing?” “Sit back,” he said. He told me to drop my left arm. We drove. Homemade Tater Tots. This week, I’ve made you feel something, sad or happy, not once, not twice, but three times. All I’ll say is that I am- I’m sorry I just need to grab my megaphone.
Can you pass it to me? Thanks K, [tap tap]. Is this thing on? Testing..tes-tes-testing. I am unabashedly, completely, madly, and deeply, in love with you. Yep, you. For all of the fire you’ve set to my heart, you deserve two things. Tater tots being the other. Golden and fried and doughy in their dimples. Heavily salted. Taters, totted. *I’m stopping now. *We both know that never works out like I promise. Tater Tots serves 5, as a side dish 3 medium potatoes, finely grated and dried well 1/4 cup all purpose flour 1 teaspoon salt, plus more for serving 1/2 teaspoon black pepper 1/4 cup canola oil Mix the potatoes with the flour, salt, and pepper. Heat oil in a large pot until it is so hot that dripping a drop of water on the surface immediately sizzles and spatters. Serve hot with extra salt and an endless supply of ketchup.
Recipe: Spicy Oven Fries. Cheesy Orzo Recipe : Rachael Ray. Garlic-Roasted Cauliflower Recipe. Marinated Cucumber Salad. Parmesan Mashed Potatoes | a sweet pea chef. Corn Chowder. Scalloped Potatoes with Three Cheeses.