Lemon Herb roasted potatoes

I found this delicious potato recipe from Lil Luna that I knew would pair perfect with salmon that I was baking. And.. I might add it has lemon. I love lemon but have never tried them in roasted potatoes and I thought I would give them a try. I switched the fresh herbs for dried as it is what I had on hand and it turned out aaaammmmazing!

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If you are looking for something to spice up the normal boring sides to your entree give this one a go!

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Recipe as follows:

Ingredients:

  • 8-10 yukon gold potatoes, chopped into chunks
  • Juice of 1 small lemon

  • 2 tbsp. olive oil
  • ¼ tsp. salt
  • ¼ tsp. black pepper
  • ¼ tsp. garlic powder
  • 1 Teaspoon herbs de Provence
  • 4-5 cloves garlic, smashed
  1. Preheat oven to 375 degrees. Place a baking sheet  into the oven and bring it to temperature while the oven preheats. The baking sheet should be hot!
  2. While the oven is heating, boil the chopped potatoes in lightly salted water for about 5, drain and put into a large mixing bowl mixing together lemon juice, olive oil, salt, pepper, garlic powder, herbs and garlic cloves.
  3. Pour the coated potatoes onto the hot baking sheet or into the baking dish and bake for about 45 minutes to an hour, tossing halfway through to ensure they get browned on all sides.

Enjoy! xoxo

Recipe Source:  Lil Luna 

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Brown butter Sage mashed sweet potatoes

OMG! These potatoes are so so so yummy! I never thought of myself as a sweet potato fan but these mashed sweet taters have switched me to a regualr potato to a sweet potata gal. These are a must try!

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Recipe as follows:

Ingredients:

  • 2 LBS sweet potaotes
  • 1/4 Cup butter
  • 1 Tablesppon chopped fresh sage and more for garnish if you desire
  • salt and pepper to taste

Directions:

1. Peal and cut potatoes in about 1 inch cubes and boil about 20 minutes or until tender with a fork.

2. While potatoes are boiling lets make the sage butter. melt your butter in a small saucepan swirling occasionally until fragrant and turns a deep carmel color. Now this a very delicate situation. watch it carefully so it does not burn.

3. Remove the butter from heat and add your chopped sage stir a bit.

4. Drain sweet potatoes and mash, slowly add in sage/butter. Season with salt and pepper to your liking. serve immendiatly.

Enjoy!! xoxo.

Recipe Source:  adapted from American Heritage Cooking 

Mexican style rice

I needed a side dish to go along with my fabulous tacos and I wanted to give this recipe a try from For the love of cooking.

This rice is AAAAmazing! Its the perfext addition to any mexican meal you may be whipping up! 

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Recipe as follows:

Ingredients:

  • 1 tablespoon olive oil
  • 1 cup long grain rice, uncooked
  • 1/4 of a small white onion, finely diced
  • 2 cloves of garlic, minced
  • Sea salt and freshly cracked pepper, to taste
  • 1/2 tsp cumin
  • Dash of cayenne pepper
  • 1/2 cup tomato sauce
  • 1 3/4 cup chicken broth

Directions:

1.Heat the olive oil in a sauce pan over medium heat. Add the onion, rice, sea salt and freshly cracked pepper, cumin, and cayenne pepper. Stir often for 3 minutes. Add the minced garlic, stirring constantly until fragrant about 30 seconds. Usually I will remove my pan from the heat as garlic will burn fast and become bitter.

2. Add in the tomato sauce, chicken broth, once stirred: Turn the heat up to high until it boils. Reduce to low, cover and simmer about 20 minutes. Remove from heat let the rice sit COVERED about 5 minutes then fluff with a fork.

Enjoy!! xoxo.

Recipe Source:  adapted from For the love of cooking 

Cucumber, Tomato and Mozzarella Salad with Balsamic

We decided to grill some steaks and I needed a quick dish to add to our meal. I am happy to say I am cured from my fresh mozzarella craving.. To be honest I are quiet a few before they made it into the salad. This is a must try salad for all you fresh mozzarella lovers like myself!

 

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Recipe as follows:

Ingredients:

  • 2 TBLS balsamic vinegar
  • 1 TBLS olive oil
  • 1 Cucumber sliced and halved
  • 1 small container of cherry tomatoes
  • 1 package of bocconcini ( small mozzarella balls)
  • sea salt and pepper

Directions:

1. Combine the vinegar and olive oil, mix well and set aside

2. Combine cucumbers,tomatoes, and mozzarella cheese together in a bowl. season with salt and pepper and drizzle balsamic/oil mix over the top

Enjoy!! xoxo.

Recipe Source: For the love of cooking