Side dishes always seem to be an issue for me. I seem to go back to the same boring dishes every time. Recently while shopping with my sister she said she has the same problem. She asked me to give her some ideas. I couldn't offer up much help for her. So now I am on a mission to find some great side dishes. We usually have the usual rice, potatoes, mac and cheese, blah, blah, blah. With the warmer weather I am finding we are busier and I need quick ideas. I love to cook, I just hate to spend hours doing it.
I purchased a bag of red potatoes because they were on sale so I decided to try something new. I try to always have potatoes around, you can just do so much with a potato.
My new favorite thing to have on hand also is a wedge of Parmesan cheese. I have to admit, I always bought it in that terrible can or in a bag already shredded.
Never again will I go back to that. There is absolutely no comparison. Depending on the recipes I use it for, it lasts for quite a few dishes. So please, if you are still buying pre-shredded, buy it fresh and do it yourself. You will never regret it.
Garlic Parmesan Roasted Red Potatoes
2 pounds red potatoes, quartered
1/4 cup butter, melted
2 teaspoons minced garlic
1 teaspoon salt
1 lemon, juiced
1 tablespoon grated Parmesan cheese
Preheat oven to 350 degrees. Place potatoes in and 8 x 8 inch baking dish. In a small bowl combine butter, garlic, salt, lemon juice and pour over potatoes and stir to coat. Sprinkle Parmesan cheese over the potatoes. Bake, covered for 45 minutes. Uncover and bake an additional 10 minutes, or until golden brown.
*Don't want to heat up the house, place only the potatoes in the microwave for 10-15 minutes before baking to reduce time in the oven. Then continue with the recipe and place in the oven for 20 minutes uncovered or until golden.
Side dishes always seem to be the same ole, same ole here and I always look for different ideas. When I saw this recipe in Garfield, Recipes with Cattitude cookbook, I knew I had to try them. I try to keep potatoes on hand when I can because there are so many things you can do with a potato.
While the hubby was grilling burgers I got to work on these. Quick to throw together and into the oven they went. These were the perfect side and the kids enjoyed them. Short on time, use store bought frozen fries. If you are worried these will be spicy, they are not at all.
Baked Chili Fries
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon seasoned salt
3 Tablespoons olive oil (vegetable oil works too)
3 baking potatoes, cut into wedges
Garnish: catsup, ranch dressing, or your favorite fry sauce
Mix seasonings in a large plastic zippered bag. Add oil and squeeze to mix; add potato wedges. Seal bag tightly; shake vigorously to coat potatoes well. Arrange potatoes on an aluminum foil lined baking sheet. Bake at 400 degrees for 15 minutes, or until tender and golden. Make 4 to 6 servings.
**I didn't have aluminum foil or zippered bags but that did not stop me from making these. I am a firm believer in using what you have. I just added a little bit more oil on the pan before putting the potatoes on, to keep from sticking. I also added all ingredients into a big bowl and stirred them up instead of using a bag.
Shared at
Weekend Potluck @ The Country Cook
Meal Plan Monday
First off I want to say these fajitas were super good. I have had issues in the past with commercial mixes for fajitas to the point where I do not eat them anymore. My stomach would tie in knots and I would be miserable. I am not sure what caused that but it would only happen when we had fajitas. I was a little apprehensive about trying these but I enjoy them so much I just had to give it one more shot. My daughters school had a fundraiser to raise money for a few of the teachers that are battling cancer by making a cookbook. I purchased one at my daughters fun day last month. This recipe was in this cookbook. I am super glad I purchased it, not only to help but for all the yummy recipes shared. These always make the best cookbooks. I do hope you get to try these. I did not have one minutes trouble with these affecting my tummy. A winner in my book.
Baked Chicken Fajitas
1 lb boneless, skinless chicken breasts, cut into strips
2 cans of rotel tomatoes (my change)
1 medium onion, sliced
1 large bell pepper, seeded and sliced
2 Tablespoons vegetable oil
2 teaspoons chili powder
2 teaspoons cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
12 flour tortillas, warmed to serve
Preheat the oven to 400. Grease a 13 x 9 baking dish. Mix together chicken, rotel, peppers, and onions in the dish. In a small bowl combine the oil and spices. Drizzle the spice mixture over the chicken and toss to coat. Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Serve with warmed tortillas or over rice with your favorite toppings.
This is just the cutest little cookbook. Illustrations are by the students.
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