Showing posts with label Sides. Show all posts
Showing posts with label Sides. Show all posts

Wednesday, June 4, 2014

Parmesan Potato Fries

Just in time for grilling season, I have a new fry recipe for you!

Simple and tasty, these make an excellent addition to any BBQ. 

Parmesan Potato Fries – From My Blessed Life


  • 6 Red or russet potatoes, washed and cut into wedges
  • 1-2 T olive oil
  • 1/4 tsp. minced garlic
  • salt, pepper and paprika, to taste
  • 2 T Parmesan cheese
  • pinch of parsley


Slice up the potatoes and place them in a large bowl.  Toss in up to 2 T of olive oil (start with 1 T and if you need more olive oil, add in the second), season with 1/4 tsp. minced garlic, salt, pepper and paprika.  Add in 2 T Parmesan cheese (we used shredded, but grated might be better!), and a pinch of parsley. 

Toss the potatoes in the seasoning. 

Arrange the potato slices in a single layer on a cookie sheet either lined with tinfoil or a baking mat that has been lightly sprayed with olive oil. 

Cook at 450 for 25-30 minutes. You may wish to flip the potatoes over once during cooking.  Serve warm. 


Tuesday, August 27, 2013

Roasted Green Beans & Mushrooms

This side dish can’t be easier, and it is sure tasty. 

We used green beans from our garden, but I would guess even frozen green beans would work!

Roasted Green Beans & Mushrooms


  • 8 oz. baby bella mushrooms, quartered
  • 4-6 C green beans, ends trimmed
  • Olive oil
  • Salt & pepper
  • 1 garlic clove, minced
  • Parmesan cheese, optional garnish


Lightly grease a cookie sheet lined with tinfoil. 

Arrange quartered mushrooms and green beans over the top of the tinfoil.  Spritz with olive oil, season with salt and pepper.  Mince the garlic clove and sprinkle that over the top. 

Roast at 425 for 10-15 minutes, then stir.  Return to the oven and roast for an additional 5-10 minutes until veggies are crisp tender.  

Garnish with 1-2 T Parmesan cheese.  Enjoy!

Tuesday, July 30, 2013

Grilled Steamed Mediterranean Vegetables

These have to be some of the easiest veggies to make during the summer!  Toss your favorite veggies into tinfoil and grill. 

No, seriously, it is that easy. 

Grilled Steamed Mediterranean Vegetables – Adapted from a newspaper clipping


  • 4 C fresh or frozen broccoli, cauliflower and carrot mix
  • dash or two of oregano
  • olive oil
  • salt and pepper
  • splash of balsamic vinegar
  • Ice cube (if fresh veggies are used)


Lightly grease the tinfoil.  Then, place 4 C frozen veggies into the center of the tinfoil.  If you use fresh veggies, than add 2 ice cubes to the veggies. 

Sprinkle with oregano, salt and pepper. 

Wrap up the veggies in the tinfoil. 

Place on the grill over medium heat for 5-7 minutes, then turn the package.  Continue grilling for 5-7 more minutes, or until tender. 

Open the tinfoil package and splash with balsamic vinegar. 

Serve warm. 


Monday, April 8, 2013

Roasted Parmesan Potatoes

For the big game tonight (the NCAA tournament), why not make some roasted Parmesan potatoes for dunking? 

These are quite tasty and were a hit at our house. 

Roasted Parmesan Potatoes – Recipe from Reene


  • 6 medium potatoes, russet recommended
  • Olive Oil Spray (we used our Misto)
  • Salt & Pepper
  • 4 T Parmesan cheese
  • 1 tsp. minced garlic


Wash, peel and slice potatoes into 1/2 – 1 inch cubes. 

Arrange potatoes onto a piece of tinfoil that has been lightly sprayed with olive oil.

Season potatoes liberally with salt and pepper.  Then, spray with olive oil.  Toss in the 1 tsp. minced garlic.   

Roast potatoes at 425 for 25 minutes; flip potatoes over once during the cooking time.

Then, remove the tray from the oven and sprinkle with 4 T Parmesan cheese.  We used shredded cheese, but the original recipe calls for grated.  If you like rosemary, sprinkle a little on at this point too.  If not, just omit. 

Return to the oven for 10 more minutes until cheese is melted, and potatoes are crisp-tender.


Monday, October 15, 2012

Greek Yogurt Parmesan Biscuits

Get this – these biscuits are made without butter, or whipping cream! 

Instead, they rely on Greek Yogurt. 

The result is a yummy biscuit that Frog Prince said I could “definitely make again”!

Greek Yogurt Parmesan Biscuits – Recipe idea from Mom


  • 1 C white whole wheat flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 C plain Greek Yogurt
  • 1/4 C Parmesan cheese


Whisk together 1 C white whole wheat flour, 1 1/2 tsp. baking powder and 1/2 tsp. salt. 

Make a well in the center of the flour and place 1 C plain Greek Yogurt. 

Top with 1/4 C Parmesan cheese.


Using a fork or spatula, cut in the Greek Yogurt to the flour mixture. 

Using your hand, press the dough together until much of it holds together.  Then, turn out onto a lightly floured surface.  Press into a 1/2 inch thick rectangle.

Place any remaining flour and cheese crumbs over the top of the dough.  Then, fold the dough in half. 

Flatten the dough to 1/2 inch thickness. 

Cut the dough into 2-inch squares.  I got 8-10 biscuits. 

Place on a lightly greased cookie sheet, or onto a pastry mat liner and place in an oven heated to 450 degrees. 

Bake at 450 for 12-14 minutes until biscuits are lightly browned. 

Serve warm with a soup, or slathered with butter & jelly!  Enjoy! 

Note: Biscuits are best consumed fresh; so, if you’re cooking for 1-2 people, cut the recipe in half.  This recipe easily fed 6 people. 

Wednesday, October 3, 2012

Roasted Brussels Sprouts with Applewood Smoked Bacon

With fall in full swing, it’s sadly time to start cleaning out the garden. 

Our first task – well, Frog Prince’s first task – was to pick our Brussels sprouts!  It was no small feat… look at the size of these plants!

We ended up with about 4 C of Brussels sprouts, and roasted them with applewood smoked bacon. 

It was a great side dish for a fall BBQ!

Roasted Brussels Sprouts with Applewood Smoked Bacon


  • 4 C Brussels sprouts
  • 1/2 C diced, cooked applewood smoked bacon
  • Olive oil


Begin by washing the Brussels sprouts and trimming the base off, as needed.  Toss the Brussels sprouts with olive oil. 

Arrange the Brussels sprouts on a foil-lined roasting tray.  Roast at 450 degrees for 20 minutes, tossing after 10 minutes. 

Then, toss in the 1/2 C cooked bacon. 

Continue roasting for another 5-7 minutes until veggies are crisp tender. 

Serve warm. 

Tuesday, October 2, 2012

Maple Apple Sauté

One of the best pancake and waffle toppings in the fall is sautéed apples. 

These also double as a great topping to oatmeal, mixed into baked oatmeal, or tossed with granola & vanilla ice cream for an apple crisp ready in minutes.   

Or, use them in these amazing caramel apple cheesecake bars!

We’ve been making a version of these apples for years, but I decided to swap the brown sugar for maple syrup. 

We LOVED the result.  I’m guaranteeing you will too. 

Maple Apples


  • 3-4 medium apples (about 1 apple per person)
  • 1 T butter
  • 1 T maple syrup
  • Cinnamon, to taste


Wash {to remove the wax}, and slice your apples.  If desired, you can peel them (we usually do, as the peels don’t cook down like the fruit does). 

Then, melt 1 T butter in a large skillet. 

Add the apple slices and sauté over medium-high heat for 5-7 minutes, stirring frequently. 

Reduce heat to low, and continue cooking the apples until crisp-tender. 

Then, drizzle over the maple syrup. 

Season with cinnamon and serve warm. 

Add a dollop of ice cream for a real treat. 


Note: You can easily make this using frozen apples; simply add the apples to the pan first, cook until the liquid/water is evaporated and apples are tender.  Then, add the butter, maple syrup and cinnamon. 

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