Posts Tagged ‘side dish’

Tasteful Tuesday: Potato, Zucchini and Pepper Bake

Tuesday, April 24th, 2018

This versatile recipe will get dinner on the table in no time. Serve with your favorite meat or poultry, add cheese, or simply eat this vegetable dish on its own.

What you’ll need:

  • 2 medium zucchini
  • 4 large potatoes, peeled
  • 1 medium red bell pepper
  • 2 cloves garlic
  • 1/2 cup dry bread crumbs
  • 1/2 cup olive oil
  • 1 tablespoon paprika
  • Salt and pepper to taste

Directions:

  1. Preheat oven to 400°F. Quarter and cut up the zucchini, cut the potatoes into large chunks, seed and chop the pepper and slice up the garlic cloves.
  2. In a large baking pan, toss the zucchini, potatoes, pepper, garlic and bread crumbs with the olive oil. Season with paprika, and add salt and pepper if desired.
  3. Bake for at least one hour in the preheated oven. Stir about every 15 minutes to ensure even baking. Potatoes should be tender and lightly brown before removing from oven. Serve hot.

Post to Twitter Post to Yahoo Buzz Post to Delicious Post to Digg Post to Facebook Post to MySpace Post to StumbleUpon

Tuesday Recipe: Delicious Deviled Eggs

Tuesday, November 17th, 2015

While your traditional family dishes will take most of the spotlight on Thanksgiving, you’ll also want to put out some appetizers so your loved ones will stay out of the kitchen while you cook. Deviled Eggs are a classic offering that will leave guests satisfied yet still hungry when the main meal is ready.

Kitchen Egg Timer

What you’ll need:

  • 12 medium to large eggs
  • 1/2 cup mayonnaise
  • 2 tsp white vinegar
  • 2 tsp yellow mustard
  • 1/8 tsp salt
  • Ground black pepper
  • Paprika for garnish

Directions:

  1. Place eggs in a large saucepan (or two) and cover with water until there’s approximately 1 1/2 inches of water above the single layer of eggs. Turn heat on high until water begins to boil,
    cover and turn heat to low, and cook for 1 minute.
  2. Remove from heat and leave covered for approximately 15 minutes (or, use an Egg Timer to keep track of hard boiling). Test one egg by peeling under cold running water to ensure thorough cooking.
  3. Crack egg shells one egg at a time and peel under cold running water. Slice the eggs in half lengthwise and remove yolks to a medium mixing bowl, placing the whites on a serving platter.
  4. Mash yolks into a crumble using a fork. Add mayonnaise, vinegar, mustard, salt and pepper; mix well.
  5. Evenly disperse teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika, serve. Yields approximately 24 deviled eggs; reduce or increase ingredients to match your party needs.

Post to Twitter Post to Yahoo Buzz Post to Delicious Post to Digg Post to Facebook Post to MySpace Post to StumbleUpon

Tuesday Recipe: Ranch Potato Bake with Cheese

Tuesday, November 10th, 2015

This dish is warm, filling and most important of all: cheesy! Perfect for dinner on cold nights and as leftovers for lunch the next day, this bake can even be made as a side dish for Thanksgiving and other holidays.

Potato Salt & Pepper ShakersWhat you’ll need:

  • 9×13 baking dish
  • Aluminum foil
  • 2 pounds russet potatoes, cubed
  • 2 teaspoons chili powder
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 4 tbsp butter, cubed
  • 1 (8 oz) package shredded Colby-Jack cheese
  • 1 (8 oz) bottle ranch dressing

Directions:

  1. Preheat oven to 400°F and lightly grease a 9×13 baking dish.
  2. Place the potatoes in the baking dish, season with chili powder, salt and pepper. Evenly distribute the butter over the potatoes.
  3. Cover baking dish with aluminum foil and bake for 1 hour in the preheated oven, or until potatoes are tender.
  4. Remove from oven and mix in the cheese and Ranch dressing.
  5. Place back in the oven to bake for 10 minutes, or until cheese is melted and bubbly. Remove, serve and enjoy!

Post to Twitter Post to Yahoo Buzz Post to Delicious Post to Digg Post to Facebook Post to MySpace Post to StumbleUpon