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How to Roast Potatoes

roast potatoes
Preparing roast potatoes does require a little bit of work but it is well worth it. These potatoes come out of the oven crispy and have amazing flavor. The potatoes are first boiled in a pot and then placed onto a baking sheet and baked in the oven until crispy. The potatoes are then tossed with a cooked garlic and rosemary mixture and fresh parsley. These potatoes make a great side dish to include in all kinds of meals. Enjoy.

roast potatoes
roast potatoes

How to Roast Potatoes

Ingredients:

  • Kosher salt
  • ½ teaspoon baking soda
  • 4 lbs russet potatoes (peeled and cut into quarters or sixths)
  • 5 tablespoons extra-virgin olive oil
  • Small handful picked rosemary leaves (finely chopped)
  • 3 medium cloves garlic (minced)
  • Fresh ground black pepper
  • Small handful fresh parsley leaves (minced)

 

Directions:

  1. Preheat the oven to 450 degrees F. Heat 2 quarts of water in a large pot until boiling. Add 2 tablespoons of kosher salt, the baking soda, potatoes and stir. Return to a boil. Reduce heat and simmer until a knife meets little resistance when inserted into a potato chunks (about 10 minutes).
  2. Meanwhile combine olive oil, rosemary, garlic and a few grinds of black pepper in a small saucepan and heat over medium heat. Cook while stirring and shaking the pan constantly until the garlic just begins to turn golden brown, about 3 minutes. Immediately strain oil through a fine-mesh strainer set in a large bowl. Set garlic/rosemary mixture aside and reserve separately.
  3.  Drain the potatoes once they are cooked and let them sit for about 30 seconds. Transfer to a boil and mix with infused oil. Season to taste with more salt and pepper and toss to coat, shaking the bowl roughly until a thick layer of mashed potato-like paste has built up on the potato chunks.
  4. Transfer the potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to the oven and roast without moving for 20 minutes. After 20 minutes use a thin spatula to release any stuck potatoes, shake the pan and turn the potatoes. Continue roasting until the potatoes are crisp and brown all over, turning as shaking them a few times during cooking, 30 to 40 minutes longer.
  5. Transfer the potatoes to a large bowl and add the garlic/rosemary mixture and minced parsley. Toss to coat. Serve immediately. 

 

Adapted from Seriouseats

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Cracker Barrel Hashbrown Casserole Recipe

Cracker Barrel Hashbrown Casserole
Here is a copycat recipe for the Hash Brown casserole at Cracker Barrel restaurant. This is an amazing dish to prepare as a side-dish to go with pretty much any type of meat. I decided to prepare seasoned boneless pork chops to go with this dish. The process to preparing this casserole is simple—just combine all of the ingredients (except for a little bit of the cheese) in a large bowl and then place the mixture into a baking dish, top with the remaining cheese and bake to perfection! Enjoy.

Cracker Barrel Hashbrown Casserole
Cracker Barrel Hashbrown Casserole

Cracker Barrel Hashbrown Casserole

Yield: 6 Servings

Ingredients:

  • 32 ounces frozen shredded hash browns (defrosted)
  • ½ cup melted butter
  • 1 (10 ¼ ounce) can of cream of chicken soup
  • 1 pint of sour cream
  • ½ cup onion (finely chopped)
  • 2 cup grated coly-jack cheese
  • ¼ teaspoon ground black pepper

 

Directions:

  1. Preheat the oven to 350 degrees F. Combine all of the ingredients (except for ½ cup of the cheese) in a large bowl.
  2. Place the mixture evenly into a greased 9×13 inch casserole dish and top with reserved cheese.
  3. Place into the oven and bake for 45-55 minutes or until hot and bubbly. 

 

Adapted from Spend with Pennies

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Panera Bread Broccoli Cheese Soup Recipe

Panera Bread Broccoli Cheese Soup
Here is a copycat recipe for the broccoli cheese soup from Panera bread. This is a delicious soup that can be prepared quickly and is easy to make. The soup uses vegetables such a broccoli, carrot and onion and the base is chicken broth, milk and heavy cream. The soup gets a lot of flavor from cheddar cheese which is stirred in at the end and a little kick from crushed red pepper flakes. I like to serve this soup with a grilled cheese sandwich. Enjoy.

Panera Bread Broccoli Cheese Soup
Panera Bread Broccoli Cheese Soup

Panera Bread Broccoli Cheese Soup

Yield: 4 Servings

Ingredients:

  • ¼ cup unsalted butter
  • ½ cup diced yellow onion
  • 1 cup shredded carrots
  • 2 ½ cups broccoli florets
  • 1 ½ cups chicken broth
  • 1 cup milk (divided)
  • 1 cup heavy whipping cream
  • ¼ cup all- purpose flour
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon black pepper
  • Pinch of crushed red pepper flakes
  • 2 cups shredded cheddar cheese

 

Directions:

  1. Melt the butter in a large pot over medium-high heat. Add in the onions, carrots and broccoli florets. Cook to soften for about 5 minutes.
  2. In a small bowl mix ½ cup of milk with the ¼ cup of flour.
  3. Slowly add in the broth, the remaining ½ cup of milk and cream. Stir in the prepared milk and flour mixture. Add salt, black pepper and crushed red pepper flakes. Continue stirring and heat over medium heat until thickened, about 10-15 minutes.
  4. Once the soup has thickened, stir in the cheddar cheese until melted and smooth. 

 

Adapted from Shugary Sweets

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Olive Garden Chicken and Gnocchi Soup Recipe

Olive Garden Chicken and Gnocchi Soup
This is a copycat recipe for the chicken and gnocchi soup at Olive Garden. This is my favorite soup to get every time I go to Olive Garden and I love to eat it with breadsticks. This soup consists of ingredients such as cooked chicken, potato gnocchi, chicken broth and half and half. A lot of the flavor comes from celery, carrot, onion, garlic, and thyme. This soup takes a little time to prepare because a lot of the ingredients need to be chopped. Enjoy.

Olive Garden Chicken and Gnocchi Soup
Olive Garden Chicken and Gnocchi Soup

Olive Garden Chicken and Gnocchi Soup

Yield: 8 Servings

Ingredients:

  • 1⁄2 onion, (diced)
  • 1 clove garlic (minced)
  • 1⁄2 carrot (shredded)
  • 1 tablespoon olive oil
  • 3 to 4 chicken breast (cooked and diced)
  • 4 cups chicken stock
  • salt (to taste)
  • 1 black pepper (to taste)
  • 1 teaspoon thyme
  • 16 oz potato gnocchi
  • 2 cups half-and-half
  • 1 cups fresh spinach (chopped)

 

Directions:

  1. In a large deep pot heat olive oil over medium heat. Add the onion, celery, garlic and carrot and sauté until onion is translucent.
  2. Add the chopped cooked chicken, chicken stock, salt, pepper and thyme. Bring to a boil. Add the gnocchi. Gently boil for 4 minutes, reduce heat and simmer for 10 minutes.
  3. Add the half and half and spinach and cook for another 1-2 minutes until the spinach is wilted. 

 

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