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Category Archives: Sides

Crack Potatoes

Crack Potatoes

I made the best potatoes last night and ate way too much!!  I found this recipe at Plain Chicken and had to try it.  They are absolutely delicious and next time I will have to half it or maybe even divide it into thirds and freeze the others for later.  It makes a lot and for just the 4 of us (although Cheyenne didn’t eat any) it was way too much.  I even had a plate of it for lunch today.

 

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

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Posted by on March 30, 2012 in Sides, Uncategorized

 

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Honey Roasted Red Potatoes

Honey Roasted Red Potatoes

I love red potatoes and I love them roasted in the oven and I am constantly looking for new flavors to make them.  I tried these Honey Roasted Red Potatoes tonight and they were amazing!!
Recipe adapted from My Tasty Treasures

 

 

Honey Roasted Red Potatoes

1 pound red potatoes, cut into 1-inch pieces
4 tablespoons finely chopped onion
4 tablespoons butter, melted
2 tablespoons honey
2 teaspoons dry mustard
Salt and pepper to taste

Preheat oven to 375 degrees. Line a baking sheet with foil and spray with nonstick cooking spray.

Place potatoes in a single layer on the baking sheet and top with onion. In a small bowl, combine butter, honey, mustard, salt and pepper; drizzle over potatoes. Mix thoroughly to coat all of the potatoes. Place back in a single layer.

Bake for 40 minutes or until tender, stirring a couple of times during cooking. Stir one more time and turn on broiler and place under broiler for about 2-3 minutes.

 

 

 

 

 

 

 

These were so yummy and went perfectly with the Glazed Pork Chops.

Let me know if you get a chance to make these and how much you love them!!

Happy Cooking,
Lori

 
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Posted by on March 16, 2012 in Sides

 

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Maple Glazed Baby Carrots

Maple Glazed Baby Carrots

I made these the other night with the Crockpot Italian Chicken and they were delicious!

I love carrots and these had such great flavor, there wasn’t any left over.

 

 

Maple Glazed Baby Carrots

Ingredients:
3 Tbsp. Butter
3 Tbsp.Brown Sugar, packed (Light or Dark)
1 Tbsp.Maple Syrup
1 pound Baby Carrots (or whole carrots chopped into chunks)
Directions:
In a medium skillet, heat the butter, sugar, and maple syrup over medium heat, stirring until smooth and the butter is melted.
Add the carrots and toss to coat. Cover and reduce the heat to low.
Simmer for 15 to 20 minutes or until the carrots are tender and glazed.
I had to cook mine a little longer, because I turned my burner too low on the stove.  Once I turned it back up to medium instead of simmer, they finally started to soften and I could have cooked them a little longer to soften a little more, but the rest of the meal was ready and they had softened up quite a bit.

Here’s the delicious dinner we had….

Let me know if you get a chance to make these and how you like them!!

Happy Cooking,
Lori
 
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Posted by on March 12, 2012 in Quick & Easy, Sides, Vegetables

 

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Roasted Parmesan Green Beans

Roasted Parmesan Green Beans

These Roasted Parmesan Green Beans were the perfect side to serve with the Ranch House Crockpot Pork Chops and Parmesan Mashed Potatoes that I made for dinner tonight!  They were so yummy and everyone loved them, except for Cheyenne.  Unfortunately, she didn’t try them.  She has never been a big green bean fan, but I was hoping she would try them, to no avail. 

 
 
Roasted Parmesan Green Beans

 

Ingredients:

  • 12 oz green beans, trimmed (make sure they are dry)
  • 2 tsp olive oil
  • kosher salt + fresh cracked pepper to taste
  • 1/4 tsp garlic powder
  • 1 1/2 tbsp shredded parmesan

Directions:

Preheat the oven to 425°F. Line a baking sheet with aluminum for easy clean-up.
Lay green beans out on the baking sheet and drizzle oil over them. Season with salt, pepper and garlic powder and toss to evenly coat.

Spread them out on the sheet so that they all lay flat and place on the lower third section of your oven. Bake 10 minutes, shake the pan to turn; bake 5 additional minutes. Remove from the oven and sprinkle with Parmesan cheese.  I didn’t measure out the 1 1/2 tablespoons, I just sprinkled a little cheese over the top.  So yummy!!

This is the fantastic meal you end up with that will be devoured in minutes!!

 

 

 

 

 

 

 

Let me know if you try this and how you like it!! 

Happy Cooking,

Lori

 
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Posted by on February 9, 2012 in Sides, Vegetables

 

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Easy Oven Roasted Potatoes

Easy Oven Roasted Potatoes

Tonight for dinner, I made Crockpot BBQ Chicken and had fun looking for sides to go with it.  I decided to make Easy Oven Roasted Potatoes and they were delicious! 

 

 

 

Easy Oven Roasted Potatoes

2 large potatoes, scrubbed
3 Tbsp olive oil
1 Tbsp Italian Seasoning
1 tsp salt
4 Tbsp Parmesan cheese (I didn’t measure it out, just sprinkled it on)

Slice potatoes into very thin slices (1/4 inch).  Mix olive oil, Italian seasoning, and salt in a large ziploc bag and add potatoes. Toss potatoes well to coat.  Place in a single layer on a baking sheet lined with foil.

Bake at 450 for 15 -20 minutes, until lightly brown.  Top with Parmesan cheese and bake an additional 5 minutes.

These were so delicious.  It can be difficult to slice these so thin, so some of mine were a little thicker and stayed soft, but were still delicious!!  Even Cheyenne loved them and ate several. 

Check out the Cheddar Biscuits I made to go along with these.  They taste just like Red Lobster’s Cheddar Bay Biscuits!!

Let me know if you get a chance to make this and how you like it!  I love comments!

Happy Cooking,

Lori

 
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Posted by on February 3, 2012 in Quick & Easy, Sides

 

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