Side Dishes

Oven-Baked Sweet Potato Fries

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I would eat these fries for breakfast, lunch and dinner if it was allowed. This is one of my all-time favorite foods! Don’t get confused and buy yams. Though tasty, yams will get too mushy when cooked.
2 large sweet potatoes makes about 4 servings.
1. Wash the sweet potatoes, and preheat the oven to 450 degrees.

2. Using a very sharp chopping knife, julienne the potatoes into thin fries. Try to make them as uniform in thickness as you can, it will help with baking them evenly.
3. Place the fries in a microwave-safe bowl and submerge them in water. Cook for 5 minutes in the microwave. This will soften the potatoes up just a bit and speed up cooking time.
4. Dry the fries off on a paper towel and then place them on a baking sheet.

5. Drizzle the fries with vegetable or olive oil, and stir to coat evenly.
6. Season with salt and pepper.
OR for a sweeter version sprinkle with a cinnamon and brown sugar mix.
7. Bake at 450 degrees for 20 minutes, stirring once after 10 minutes.
Source: My own trial and error.

Cheesy Potatoes

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This dish was served at a Relief Society activity in my mom’s ward several years ago. Although it was delicious as is, I have made a few changes in both ingredients and preparation. It can be a main dish (with ham) or a side dish (without ham).

1/2 stick (4 Tbsp) butter
1 can cream of chicken soup
1 pt light sour cream
Salt and pepper to taste
1/2 Tbsp onion powder
1 to 1 1/2 cup cubed ham (optional)
1/2 to 1 cup grated cheddar cheese
~2 lb. bag of frozen hash browns

1. Melt and mix the butter, soup and sour cream in a large pot over medium heat. Stir until smooth.

2. Add the ham (optional), cheese, onion powder, salt and pepper. Heat through, stirring often.

3. Stir in the hash browns until covered with the soup mixture.

4. Transfer to a 9×13 baking dish, coated with cooking spray.

5. Bake in the oven for 50 to 60 minutes.

[The original recipe called for southern-style hash browns, although I prefer to use the shredded. Use the longer cooking time for the southern-style potatoes; the shredded hash browns take less time to cook through.]

Source: Adapted from a family friend’s recipe

Balsamic Potatoes and Onions

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Everytime I’ve roasted potatoes (or any other vegetable) I’ve kept it very simple: olive oil, sea salt and fresh ground pepper.  While that combination never fails, this is a fantastic alternative if you’re wanting to try something different.  I made these for the first time this week and they were FABulous!  I did make a few changes, though, and will list them at the bottom.  Also, this dish takes 2 hours to bake.  I know that sounds long, but the end result is totally worth it!

Serves: 4

Ingredients:
12 small red potatoes
8 small whole onions
2 tablespoons butter
4 tablespoons balsamic vinegar
1 teaspoon fresh thyme leaves
sea salt and fresh ground pepper

1.  Preheat oven to 375 degrees.
2.  Wash potaoes thouroughly, but do not remove skin.
3.  Clean and peels onions, but leave whole.
4.  Place potatoes and onions in a roasting or deep dish pan.
5.  Sprinkle vinegar over vegetables.
6.  Dot with butter and sprinkle thyme leaves on top.
7.  Season liberally with sea salt and fresh ground pepper.
8.  Cover baking dish tightly with foil and bake for 2 hours, stirring every half hour.

*I did not have small red potatoes or small onions on hand.  I quartered 5 medium-large Yukon potatoes and 1 1/2 large onions.
*I added a little extra balsamic and butter.  I wanted a nice glaze on my veggies!
*During the last hour of baking I left the foil off.  If your onions or glaze start to burn, turn down the oven temperature.

Source:  Food.com recipe

Broiled Tomatoes with Feta

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I love that window of time in the summer when tomatoes are in season. It’s the best time of year for BLTs, fresh salads and these broiled tomatoes.


Ingredients:
6 Roma tomatoes
0.7 oz. Italian seasoning packet (used to make dressings or marinades)*
2/3 cup crumbled Feta cheese


1. Cut tomatoes in half lengthwise and place, cut sides up, on a baking sheet lined with aluminum foil.
2. Sprinkle each tomato half with Italian seasoning and feta.
3. Broil 3 inches from heat 2 to 3 minutes or just until cheese starts to brown. [If you’re like me and forget to move the oven rack up until you’ve already preheated the oven, you can broil them at for an extra minute or two with the same results.]

*If you choose to use Italian seasoning in a spice bottle, you’ll need to also sprinkle on salt and pepper; if you choose the dressing/ marinade powder it already has salt and pepper in it.

Source: Southern Living (magazine)

Cucumber Dressing (over Fresh Tomatoes)

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One of the things I love best about summer is the fresh produce, especially fresh tomatoes. Roma are my favorite for just about everything except sandwiches. In honor of these delectable divas, I’m sharing two of my favorite ‘tomato’ recipes with you today.

2 cucumbers, washed and cut into thirds or fourths
2 Tbsp dry onion soup mix*
1 cup lite mayonnaise
2 tsp lemon juice
Salt and pepper, to taste
Fresh tomatoes, sliced or cut into large chunks

1. In a blender or food processor, shred the unpeeled cucumbers.

2. Mix with onion soup mix, mayo and lemon juice.

3. Refrigerate for at least two hours (for best taste, allow it to mesh overnight).

4. Serve over fresh tomatoes.


*This is a very mild dressing. If you prefer a stronger flavor (as my husband does), use the whole (~4 Tbsp) packet of dry onion mix and increase the amount of salt and pepper.

Adapted from Southern Living

Cafe Rio Goodness: Black Beans

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Here’s installment #3 for my all time favorite Cafe Rio Salad. All of these recipes are wonderful together or apart. (Here’s the link to the pork and to the rice).

Cafe Rio Black Beans

2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

“Most Delicious” Baked Macaroni and Cheese

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In our home there has been a quest for the “most delicious” Macaroni and Cheese. One of our daughters has looked through and tried many recipes. This recipe has been created using many things gleaned from this search and is one of her favorite things to make and eat. It is yummy anytime of the year.

If you don’t have time to bake it; you can eat it after the cheesy sauce has been stirred in and sprinkle extra shredded cheddar on top.

This also freezes well – up to 6 weeks. Do not “bake” before freezing .

Ingredients:
2 cups dry macaroni noodles cooked and drained (cooking 1 less minute than required if baking it).
1.5 – 2 cups Shredded Sharp Cheddar Cheese
Non-Stick Spray

Cheesy Sauce:
1/4 cup butter
1/3 cup flour
3 cups milk
1/3 cup shredded Mozzarella Cheese
1/2 cup shredded (not powdered) Parmesan Cheese
1/2 tsp ground pepper

The Cheesy Sauce can be made in the Microwave or on the stove top. The method is the same.

1. Melt butter in 8 cup microwavable bowl.
2. Stir in flour with a wire whisk until smooth.
3. Very gradually add milk, stirring smooth with each addition.
4. Microwave for 1 minute.
5. Add Cheeses until blended, Microwave for 1.5 minutes, and Stir
6. Microwave 30 seconds at a time stirring well after each time until sauce is slightly thick and bubbly.
7. Add pepper, stir until incorporated.
8. Assemble

Assemble:
1. Spray casserole dish with non-stick spray, place a layer of cooked macaroni in dish.
2. Pour white sauce over to cover.
3. Sprinkle with grated Sharp Cheddar Cheese.
4. Repeat layers ending with cheese.
5. Bake at 350 degrees for about 30 minutes or until it bubbles at the edges.

Source: Created from many ideas – by Angela

Cafe Rio Goodness: Cilantro Lime Rice

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Here’s another installment to help you complete your Cafe Rio Salad.

Cafe Rio Cilantro Lime Rice (YYYUUUMMMM!!!)
2 T. butter
1 1/4 C. white rice
2 1/4 c. Chicken Broth (i used bullion cubes instead, worked just fine)
3/4 t. salt
1/4 t. cumin
Juice and zest of one lime…. or the juice from two w/o zest
3 T. fresh cilantro, chopped

Melt butter and rice in pan
Add remaining ingredients… except cilantro.
Bring to a boil, reduce heat, simmer for 20 minutes. Add cilantro, and enjoy!

Next Friday, look forward to another recipe to help you with this delicious salad!

Southern Fried Corn

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There are so many different ways to prepare fried corn. But, this is one of our families favorites.

4 slices of bacon
2 T. flour
1 c. water
1/4 c. milk
*1/2 small onion, chopped fine (optional)
salt & pepper to taste
6 ears of corn, cut off cob & scrape ears to get all the juice out

(When I don’t have fresh corn I use frozen corn or canned corn. This recipe will use about 3 -4 cans of corn.)

In a cast-iron skillet, fry the bacon. In a large bowl, combine flour, water, milk, salt, pepper and corn removed from cobs. Mix thoroughly. Remove bacon pieces and pour in the corn mixture. Chop the bacon into pieces and add back into the mixture. Constantly stirring and scraping the bottom of the pan will prevent sticking. It will be thick and creamy.

adapted from Beth Taylor

El Torito Sweet Corn Cake

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This is by far one of my family’s all time favorite recipes. I serve it alongside chili or other tex-mex meals. I used to make the version that used masa harina and cooked it in a water bath. This version is much more convenient and tastes just as good.

Ingredients:

1 (7 1/2 oz.) package sweet cornbread mix

1/4 cup butter, melted

1/4 cup water

1/4 cup sugar

1 (15 oz.) can cream-style corn

Directions:

1. In bowl, combine corn cake mix with melted butter. Add water, sugar and can of cream style

corn. Mix until ingredients are combined.

2. Pour mixture into a 9×5 inch loaf pan.

3. Bake, uncovered at 350 degrees for 40-45 minutes or until liquid has been absorbed.

4. Use an ice cream scoop to serve sweet corn cake as a side dish or for dessert. (Yes, it’s that

sweet!)

Source: copycat recipe