Mexican Pasta Salad
Posted in /Cooking/Side_Dishes/Salads on Saturday, July 15, 2017
This is a nice pasta salad for your next summer picnic.
Stuff by Tammy
Making delicious foods and loving life!
Roasted Beet
Posted in /Cooking/Side_Dishes/Salads/Dressing on Saturday, July 15, 2017
Make approximately 1 cup (250 mL)
Ingredients
1 medium beet, trimmed/peeled
1 1/2 Tbsp balsamic vinegar
1 egg yolk
1 Tbsp sugar
1/2 tsp vanilla
1/4 tsp salt
1 pinch pepper
1/4 cup oil (neutral flavor such as canola)
1/4 cup olive oil
Directions
- Wrap beet in foil and roast in the oven on a baking tray (to help capture leaks) for 60 minutes at 400F
- Unwrap beet and allow to cool slightly
- Roughly cut beet and measure out 1/2 cup
- In a blender mix together all ingredients except for the oils.
- Slowly incorporate the oils to help set the emulsification.
Hint
- Wear gloves when working with beets or you will have purple hands!
Hasselback Potatoes
Posted in /Cooking/Side_Dishes on Saturday, July 15, 2017
If you need a little change up in the regular baked potato routine, hasselback potatoes are not hard to make and are super tasty!
Roasted Garlic
Posted in /Cooking/Side_Dishes/Salads/Dressing on Saturday, July 15, 2017
Ingredients
1 head of garlic
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
3 tablespoons freshly grated Parmesan
1/3 cup olive oil
1/2 teaspoon kosher salt
pepper to taste
Directions
1. Roasted Garlic: Slice the top off 1 head garlic; drizzle with olive oil, wrap in aluminum foil and roast at 400 degree until tender, about 35 minutes. Cool and then squeeze out the cloves
2. In a blender mix together all ingredients
3. This is great as a dressing or a marinade for chicken
Lemon Honey Roasted Potatoes
Posted in /Cooking/Side_Dishes on Saturday, July 15, 2017
Ingredients
1 pound baby potatoes
2 Tbsp butter, melted or olive oil
1 lemon
salt to taste
Honey to drizzle over
Directions
1. Preheat the oven to 400F
2. Scrub and half potatoes, then toss them with butter and salt
3. Juice the lemon onto the potatoes and leave the squeezed the lemons with the potatoes.
4. Spread the potatoes out onto a parchment lined baking sheet. Bake for approximately 10 minutes.
5. Remove the potatoes from the oven and flip them over. Bake for another 10-12 minutes.
6. Place roasted potatoes in a bowl and drizzle with honey, toss to coat.