Ingredients:
4 russet potatoes, washed and sliced into strips
olive oil
kosher salt
black pepper
garlic powder
Preheat oven to 425 degrees. Line two baking sheets with foil. Dry potato strips with paper towels, then place in a single layer on baking sheets. Drizzle with olive oil and sprinkle with kosher salt, pepper, and garlic powder. Bake until tender on the inside and slightly crispy on the outside, about 25-30 minutes. Enjoy!
Showing posts with label Sides. Show all posts
Showing posts with label Sides. Show all posts
Country Style Mac 'n Cheese
Ingredients:
2 pkgs. Cracker Barrel extra sharp cheddar cheese, grated
1 pkg. Cracker Barrel sharp white cheddar cheese, grated
1 small container half 'n half
kosher salt, to taste
black pepper, to taste
1 lb box Barilla elbows noodles
Preheat oven to 350 degrees. Spray large casserole dish with cooking spray.
Cook pasta in salted boiling water until al dente, about 8 minutes. Drain pasta and season with salt and pepper. Taste to make sure it is seasoned well.
Grate all cheese and mix together. Layer the noodles, cheese, noodles, and cheese in prepared casserole dish. Pour half 'n half over top. Cover with foil and bake for 40 minutes. Remove foil and bake for another 10 minutes until slightly brown on top and bubbly in the middle. It is cooked through when the half 'n half has thickened and becomes part of the pasta. If the half 'n half is still liquid, bake longer. Enjoy!
2 pkgs. Cracker Barrel extra sharp cheddar cheese, grated
1 pkg. Cracker Barrel sharp white cheddar cheese, grated
1 small container half 'n half
kosher salt, to taste
black pepper, to taste
1 lb box Barilla elbows noodles
Preheat oven to 350 degrees. Spray large casserole dish with cooking spray.
Cook pasta in salted boiling water until al dente, about 8 minutes. Drain pasta and season with salt and pepper. Taste to make sure it is seasoned well.
Grate all cheese and mix together. Layer the noodles, cheese, noodles, and cheese in prepared casserole dish. Pour half 'n half over top. Cover with foil and bake for 40 minutes. Remove foil and bake for another 10 minutes until slightly brown on top and bubbly in the middle. It is cooked through when the half 'n half has thickened and becomes part of the pasta. If the half 'n half is still liquid, bake longer. Enjoy!
Creamy Chicken Enchiladas with Spicy Black Beans~2 Recipes!
Creamy Chicken Enchilada Ingredients:
2 Rotisserie chicken breasts, chopped
2 tsp olive or canola oil
1/2 white onion, chopped
1 jalapeno pepper, seeded and chopped
2 cloves garlic, minced
kosher salt
black pepper
1/2 cup chicken broth
1 tsp cumin
1 tsp chili powder
1/2 cup salsa
1 cup Mexican blend shredded cheese
Toppings of choice
Preheat oven to 350 degrees. Spray a large casserole dish with non-stick cooking spray. In a large skillet over medium heat, add olive oil, onions, jalapenos, garlic, salt and pepper. Saute until tender. Add the spices and chicken broth. Stir in the cream cheese and cook for a few minutes to heat through. Remove from heat.
Wrap tortillas in damp paper towels and place in microwave on high for 1 minute. Assemble enchiladas by spooning mixture into the middle of corn tortilla, roll up, and place seam side down in prepared casserole dish side by side. Spoon some salsa over each and top with shredded cheese. Bake for 10 minutes, or until cheese is melted. Serve with your favorite toppings and some Spicy Black Beans.
Spicy Black Beans
1 tsp olive or canola oil
1/2 white onion, chopped
1 jalapeno, finely chopped
1 clove garlic, minced
kosher salt
black pepper
1 roma tomato, chopped
1/2 tsp cumin
1/4 tsp paprika
1/2 cup chicken broth
1 can black beans, drained and rinsed
In a medium sauce pan over medium heat, add olive oil, onion, jalapeno, garlic, salt, and pepper. Saute until tender. Add the chopped tomato, cumin, and paprika. Cook for 2 minutes. Stir in the chicken broth and black beans. Turn heat to medium low and simmer for 10 minutes, stirring occasionally. Serve with enchiladas. Enjoy!
2 Rotisserie chicken breasts, chopped
2 tsp olive or canola oil
1/2 white onion, chopped
1 jalapeno pepper, seeded and chopped
2 cloves garlic, minced
kosher salt
black pepper
1/2 cup chicken broth
1 tsp cumin
1 tsp chili powder
1/2 tsp paprika
10 oz. container Santa Fe Philadelphia Cooking Cream
10 corn tortillas1/2 cup salsa
1 cup Mexican blend shredded cheese
Toppings of choice
Preheat oven to 350 degrees. Spray a large casserole dish with non-stick cooking spray. In a large skillet over medium heat, add olive oil, onions, jalapenos, garlic, salt and pepper. Saute until tender. Add the spices and chicken broth. Stir in the cream cheese and cook for a few minutes to heat through. Remove from heat.
Wrap tortillas in damp paper towels and place in microwave on high for 1 minute. Assemble enchiladas by spooning mixture into the middle of corn tortilla, roll up, and place seam side down in prepared casserole dish side by side. Spoon some salsa over each and top with shredded cheese. Bake for 10 minutes, or until cheese is melted. Serve with your favorite toppings and some Spicy Black Beans.
Spicy Black Beans
1 tsp olive or canola oil
1/2 white onion, chopped
1 jalapeno, finely chopped
1 clove garlic, minced
kosher salt
black pepper
1 roma tomato, chopped
1/2 tsp cumin
1/4 tsp paprika
1/2 cup chicken broth
1 can black beans, drained and rinsed
In a medium sauce pan over medium heat, add olive oil, onion, jalapeno, garlic, salt, and pepper. Saute until tender. Add the chopped tomato, cumin, and paprika. Cook for 2 minutes. Stir in the chicken broth and black beans. Turn heat to medium low and simmer for 10 minutes, stirring occasionally. Serve with enchiladas. Enjoy!
Roasted Parmesan Herb Zucchini
Ingredients:
3 medium zucchini
2 T extra virgin olive oil
rosemary, finely chopped
thyme, finely chopped
kosher salt
black pepper
shredded parmesan cheese
Preheat oven to 350 degrees. Line a baking sheet with foil. Wash and slice zucchini into 1/4 inch rounds and place in a large bowl. Add the olive oil and seasonings and toss well to coat. Lay seasoned zucchini in a single layer on baking sheet. Bake for 12-14 minutes until tender. Top each round with parmesan cheese and return to oven for 3 minutes. Remove to a platter and serve warm. Enjoy!
3 medium zucchini
2 T extra virgin olive oil
rosemary, finely chopped
thyme, finely chopped
kosher salt
black pepper
shredded parmesan cheese
Preheat oven to 350 degrees. Line a baking sheet with foil. Wash and slice zucchini into 1/4 inch rounds and place in a large bowl. Add the olive oil and seasonings and toss well to coat. Lay seasoned zucchini in a single layer on baking sheet. Bake for 12-14 minutes until tender. Top each round with parmesan cheese and return to oven for 3 minutes. Remove to a platter and serve warm. Enjoy!
Creamy Herb Scalloped Potatoes
Ingredients:
4 cups thinly sliced peeled potatoes
3 T unsalted butter
2 cloves garlic, minced
3 T all purpose flour
2 cups half 'n half
1 tsp rosemary, minced
1 tsp oregano, chopped
1 tsp thyme, chopped
1 tsp kosher salt
1/2 tsp black pepper
dash cayenne pepper (optional)
2 cups grated cheddar cheese blend (reserve 1/2 cup for top)
Preheat oven to 350 degrees. Spray a casserole dish with non-stick cooking spray.
In a medium sauce pan over medium low heat, melt butter and cook garlic for 1 minute. Add the flour and cook another minute. Add the half 'n half and all spices. Cook until slightly thickened, stirring occasionally. Reduce heat to low and stir in 1 1/2 cups of the cheese. Taste and adjust seasonings.
Layer half of the potatoes in the greased casserole dish. Pour half of the cheese sauce over potatoes. Layer the remaining potatoes, and pour over remaining cheese sauce. Sprinkle remaining 1/2 cup cheese sauce over top. Add additional fresh herbs, if desired.
Bake uncovered for 50-60 minutes, or until potatoes are fork tender and cheese is light golden brown. Let cool slightly before serving. Enjoy!
4 cups thinly sliced peeled potatoes
3 T unsalted butter
2 cloves garlic, minced
3 T all purpose flour
2 cups half 'n half
1 tsp rosemary, minced
1 tsp oregano, chopped
1 tsp thyme, chopped
1 tsp kosher salt
1/2 tsp black pepper
dash cayenne pepper (optional)
2 cups grated cheddar cheese blend (reserve 1/2 cup for top)
Preheat oven to 350 degrees. Spray a casserole dish with non-stick cooking spray.
In a medium sauce pan over medium low heat, melt butter and cook garlic for 1 minute. Add the flour and cook another minute. Add the half 'n half and all spices. Cook until slightly thickened, stirring occasionally. Reduce heat to low and stir in 1 1/2 cups of the cheese. Taste and adjust seasonings.
Layer half of the potatoes in the greased casserole dish. Pour half of the cheese sauce over potatoes. Layer the remaining potatoes, and pour over remaining cheese sauce. Sprinkle remaining 1/2 cup cheese sauce over top. Add additional fresh herbs, if desired.
Bake uncovered for 50-60 minutes, or until potatoes are fork tender and cheese is light golden brown. Let cool slightly before serving. Enjoy!
Party Pasta Salad
Ingredients:
1 box Barilla tri-color rotini
1/2 pint Cherub or grape tomatoes, halved1/2 cup broccoli, cut into small florets
1 cucumber, peeled and diced
1/4 cup kalamata olives, pit removed and halved
2 T Salad Supreme seasoning
salt and pepper to taste
1 - 16 oz. bottle Wishbone Italian salad dressing
1/2 cup shredded parmesan cheese, divided
Cook pasta in salted boiling water for 9 minutes until al dente. Drain and rinse with cold water. Add pasta to large bowl. Add only 3/4 bottle of salad dressing and save the rest for later. Add the tomatoes, broccoli, cucumber, olives, seasonings, and 1/4 cup of the parmesan cheese. Stir to combine. Cover tightly with plastic wrap and refrigerate for at least 2 hours, stirring occasionally. When ready to serve, add remaining salad dressing and 1/4 cup parmesan cheese. Stir and taste for seasoning. Enjoy!
Roasted Garlic Rosemary Potatoes
Ingredients:
2 large baking potatoes, scrubbed and dried well
2 T olive oil
kosher salt
black pepper
garlic powder
1 stem rosemary, finely chopped
Preheat oven to 425 degrees. Line a baking sheet with foil. Cut potatoes into cubes, leaving skin on, and place on prepared baking sheet. Drizzle with olive oil and sprinkle kosher salt, black pepper, garlic powder, and rosemary over top. Toss well and spread out in a single layer. Bake for 20 minutes. Remove from oven and toss potatoes. Return to oven for an additional and 15-25 minutes, or until crispy and golden brown on the outside and fork tender on the inside. The larger the potatoes, the longer the cooking time. Sprinkle with more kosher salt while still warm. Enjoy!
2 large baking potatoes, scrubbed and dried well
2 T olive oil
kosher salt
black pepper
garlic powder
1 stem rosemary, finely chopped
Preheat oven to 425 degrees. Line a baking sheet with foil. Cut potatoes into cubes, leaving skin on, and place on prepared baking sheet. Drizzle with olive oil and sprinkle kosher salt, black pepper, garlic powder, and rosemary over top. Toss well and spread out in a single layer. Bake for 20 minutes. Remove from oven and toss potatoes. Return to oven for an additional and 15-25 minutes, or until crispy and golden brown on the outside and fork tender on the inside. The larger the potatoes, the longer the cooking time. Sprinkle with more kosher salt while still warm. Enjoy!
Chunky Cinnamon Apple Sauce
Ingredients:
4-5 cups Granny Smith apples (3 very large or 6 small), peeled and sliced thin
1/4 cup white sugar
1 T brown sugar
2/3 cup water
1 tsp cinnamon
In a large sauce pan, add all ingredients and stir to coat apples. Cover with a lid and cook over low heat for 20 minutes, stirring occasionally. Remove the lid and stir well to break up the apples. Cook another few minutes until the mixture is thickened. Cool to room temperature and then refrigerate until ready to serve. Enjoy!
4-5 cups Granny Smith apples (3 very large or 6 small), peeled and sliced thin
1/4 cup white sugar
1 T brown sugar
2/3 cup water
1 tsp cinnamon
In a large sauce pan, add all ingredients and stir to coat apples. Cover with a lid and cook over low heat for 20 minutes, stirring occasionally. Remove the lid and stir well to break up the apples. Cook another few minutes until the mixture is thickened. Cool to room temperature and then refrigerate until ready to serve. Enjoy!
Oven Baked Onion Rings 2 Ways
Sweet Corn Flake Onion Rings Ingredients:
1 sweet yellow onion, cut into rings
1/2 cup flour
1 cup low-fat buttermilk (I used 2% milk and made my own)
1 egg white
1/4 tsp kosher salt
3 cups crushed Corn Flakes
cooking spray
Ritz Salty and Spicy Onion Rings Ingredients:
1 sweet yellow onion, cut into large rings
1/2 cup flour
1 cup low-fat buttermilk
1 egg white
1/2 tsp cayenne pepper
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp garlic powder
3 cups Ritz crackers, crushed
cooking spray
Preheat oven to 400 degrees.
In a large bowl, add the flour. In another large bowl, add the buttermilk, egg white, and seasonings and whisk to combine. Add the crushed coating to a gallon size zip lock bag.
Dip each onion ring into the flour, then into the buttermilk, and add to the zip lock bag. Work in small batches (I put about 5 onion rings in the bag at a time), then seal it and shake well to coat. Place the coated onion rings on a non-stick baking sheet in a single layer. Repeat for the rest of the onion rings.
Spray the coated onion rings with cooking spray. Bake for 20 minutes, or until crispy. Enjoy!
1 sweet yellow onion, cut into rings
1/2 cup flour
1 cup low-fat buttermilk (I used 2% milk and made my own)
1 egg white
1/4 tsp kosher salt
3 cups crushed Corn Flakes
cooking spray
Ritz Salty and Spicy Onion Rings Ingredients:
1 sweet yellow onion, cut into large rings
1/2 cup flour
1 cup low-fat buttermilk
1 egg white
1/2 tsp cayenne pepper
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp garlic powder
3 cups Ritz crackers, crushed
cooking spray
Preheat oven to 400 degrees.
In a large bowl, add the flour. In another large bowl, add the buttermilk, egg white, and seasonings and whisk to combine. Add the crushed coating to a gallon size zip lock bag.
Dip each onion ring into the flour, then into the buttermilk, and add to the zip lock bag. Work in small batches (I put about 5 onion rings in the bag at a time), then seal it and shake well to coat. Place the coated onion rings on a non-stick baking sheet in a single layer. Repeat for the rest of the onion rings.
Spray the coated onion rings with cooking spray. Bake for 20 minutes, or until crispy. Enjoy!
Sweet Potato Casserole
Ingredients:
4 large sweet potatoes
2 T butter, softened
1/4 C light brown sugar
1/4 C milk
1 1/2 tsp apple pie spice
1 egg
dash of salt
1 C mini marshmallows
Preheat oven to 375 degrees. Spray a casserole dish with non-stick cooking spray.
Poke holes in the sweet potatoes using a fork. Microwave on high for 7-9 minutes, depending on size of potatoes. They are done when you can easily insert a fork into the middle without any resistance.
Let rest for about 5 minutes, or until cool enough to handle. Cut open the potatoes, scoop out the flesh, and put in a large stand mixer bowl. Add the butter, brown sugar, milk, apple pie spice, egg, and salt. Mix until well blended.
Pour mixture into prepared casserole dish and top with marshmallows. Bake for 15 minutes, or until marshmallows are lightly browned on top. Enjoy!
4 large sweet potatoes
2 T butter, softened
1/4 C light brown sugar
1/4 C milk
1 1/2 tsp apple pie spice
1 egg
dash of salt
1 C mini marshmallows
Preheat oven to 375 degrees. Spray a casserole dish with non-stick cooking spray.
Poke holes in the sweet potatoes using a fork. Microwave on high for 7-9 minutes, depending on size of potatoes. They are done when you can easily insert a fork into the middle without any resistance.
Let rest for about 5 minutes, or until cool enough to handle. Cut open the potatoes, scoop out the flesh, and put in a large stand mixer bowl. Add the butter, brown sugar, milk, apple pie spice, egg, and salt. Mix until well blended.
Pour mixture into prepared casserole dish and top with marshmallows. Bake for 15 minutes, or until marshmallows are lightly browned on top. Enjoy!
Mexican Rice
Ingredients:
11/2 cups long grain white rice
1 T vegetable oil
1/2 yellow onion, chopped
1/2 green pepper, chopped
1 fresh jalapeno pepper, seeded and diced
2 cloves garlic, minced
1 3/4 cups low sodium chicken broth, heated
1 cube chicken bouillon
1 small 8 oz. can Goya spanish tomato sauce
1/2 tsp ground cumin
salt and pepper to taste
2 roma tomatoes, seeded and chopped
In a medium sauce pan, cook rice in vegetable oil over medium heat for about 3 minutes. Stir in the onion, green pepper, and jalapeno. Saute for 5 minutes. Add minced garlic and cook another minute. Pour in heated chicken broth/bouillon cube mixture (I pour mine in glass measuring cup and heat it in the microwave with the chicken bouillon cube), tomato sauce, and cumin. Bring to a boil, reduce heat to low, and cover. Simmer on low for 20 minutes. Do not be tempted to open and stir. After 20 minutes, turn off the heat, remove the lid, and stir. Cover and let sit for 10 minutes until all the liquid is absorbed. Stir in the chopped tomato. Taste and season with salt and pepper as needed. Enjoy!
11/2 cups long grain white rice
1 T vegetable oil
1/2 yellow onion, chopped
1/2 green pepper, chopped
1 fresh jalapeno pepper, seeded and diced
2 cloves garlic, minced
1 3/4 cups low sodium chicken broth, heated
1 cube chicken bouillon
1 small 8 oz. can Goya spanish tomato sauce
1/2 tsp ground cumin
salt and pepper to taste
2 roma tomatoes, seeded and chopped
In a medium sauce pan, cook rice in vegetable oil over medium heat for about 3 minutes. Stir in the onion, green pepper, and jalapeno. Saute for 5 minutes. Add minced garlic and cook another minute. Pour in heated chicken broth/bouillon cube mixture (I pour mine in glass measuring cup and heat it in the microwave with the chicken bouillon cube), tomato sauce, and cumin. Bring to a boil, reduce heat to low, and cover. Simmer on low for 20 minutes. Do not be tempted to open and stir. After 20 minutes, turn off the heat, remove the lid, and stir. Cover and let sit for 10 minutes until all the liquid is absorbed. Stir in the chopped tomato. Taste and season with salt and pepper as needed. Enjoy!
Southern Style Baked Beans
Ingredients:
6 slices thick cut bacon, cut in half
1/2 white onion, diced
1/2 green bell pepper, diced
5 - 15 oz. cans Pork 'N Beans
3/4 cup barbecue sauce
1/4 cup brown sugar
1/4 cup apple cider vinegar
2 tsp dry mustard
In a large stock pot, saute bacon until partially cooked. You do not want to brown the bacon- you just want to release the bacon fat. Remove the bacon and place on a paper towel lined plate. Add the onions and green peppers to the bacon drippings. Saute until tender, about 5 minutes. Add the beans and remaining ingredients. Bring beans to a simmer. Spray a 9 x 13 inch casserole dish with non-stick cooking spray. Pour in the beans and top with the partially cooked bacon slices. Bake until the beans are bubbly and the sauce is thick, about 1 1/2 hours. The bacon should be fully cooked and crispy. Enjoy!
6 slices thick cut bacon, cut in half
1/2 white onion, diced
1/2 green bell pepper, diced
5 - 15 oz. cans Pork 'N Beans
3/4 cup barbecue sauce
1/4 cup brown sugar
1/4 cup apple cider vinegar
2 tsp dry mustard
In a large stock pot, saute bacon until partially cooked. You do not want to brown the bacon- you just want to release the bacon fat. Remove the bacon and place on a paper towel lined plate. Add the onions and green peppers to the bacon drippings. Saute until tender, about 5 minutes. Add the beans and remaining ingredients. Bring beans to a simmer. Spray a 9 x 13 inch casserole dish with non-stick cooking spray. Pour in the beans and top with the partially cooked bacon slices. Bake until the beans are bubbly and the sauce is thick, about 1 1/2 hours. The bacon should be fully cooked and crispy. Enjoy!
Creamy Sweet Cole Slaw
Ingredients:
1 head cabbage, shredded
2 large carrots, peeled and shredded
3/4 cup Helmann's lite mayonnaise
4 T sugar
2 T apple cider vinegar (or white vinegar)
1 T dry mustard
2 tsp celery salt
salt & pepper to taste
In a large bowl, add the mayonnaise, sugar, vinegar, dry mustard, and celery salt. Whisk together and taste. Add salt and pepper to taste. Add the shredded cabbage and carrots. Use tongs to toss it really well and get all the cabbage mix coated. Cover with plastic wrap and refrigerate overnight. Enjoy!
1 head cabbage, shredded
2 large carrots, peeled and shredded
3/4 cup Helmann's lite mayonnaise
4 T sugar
2 T apple cider vinegar (or white vinegar)
1 T dry mustard
2 tsp celery salt
salt & pepper to taste
In a large bowl, add the mayonnaise, sugar, vinegar, dry mustard, and celery salt. Whisk together and taste. Add salt and pepper to taste. Add the shredded cabbage and carrots. Use tongs to toss it really well and get all the cabbage mix coated. Cover with plastic wrap and refrigerate overnight. Enjoy!
Mediterranean Chicken Pasta Salad
Ingredients:
1 lb. Barilla farfalle pasta (1/2 box), cooked per instructions
2 cups rotisserie chicken, diced
1/2 cup shredded parmesan cheese
1 pint grape tomatoes, halved
1 cup brocolli florets
1 lg can artichocke hearts, quartered
1 cup kalamata olives, pitted and halved
1/4 cup red onion, finely diced
12 oz. Italian dressing
salt & pepper to taste
Cook the pasta in salted boiling water until al dente. Drain and rinse with cold water. Add all ingredients to a large bowl and stir to combine. Taste and season with salt and pepper. Enjoy!
1 lb. Barilla farfalle pasta (1/2 box), cooked per instructions
2 cups rotisserie chicken, diced
1/2 cup shredded parmesan cheese
1 pint grape tomatoes, halved
1 cup brocolli florets
1 lg can artichocke hearts, quartered
1 cup kalamata olives, pitted and halved
1/4 cup red onion, finely diced
12 oz. Italian dressing
salt & pepper to taste
Cook the pasta in salted boiling water until al dente. Drain and rinse with cold water. Add all ingredients to a large bowl and stir to combine. Taste and season with salt and pepper. Enjoy!
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