Tag Archives: side dish

Baked Mashed Potato Cakes

16 Sep

My boyfriend and I ate lunch at Stockholders, a restaurant in Weymouth, MA and had their potato cake appetizer. It was amazing. While I didn’t have the meat debris or horseradish, I did have bacon and made a quick side dish version. My boyfriend ate almost all of them. The only thing I might add would be sour cream or Greek yogurt (plain with some garlic chopped in it) to dollop on top.

What you need:

1 package of instant mashed potatoes

2 slices of bacon, chopped

1/2 cup of panko breadcrumbs

1/2 cup of shredded cheese (any variety) + some for sprinkling

1 scallion chopped (optional)

1 garlic clove, minced (optional)

1 tablespoon of butter

nonstick cooking spray

black pepper

Preheat the oven to 400 degrees. Make mashed potatoes according to directions. Melt butter into the potatoes. Sprinkle in the pepper, cheese, bacon and scallion. I used a 6- muffin tin, put a piece of foil over the top and outlined the circles to keep the cakes in place. Spray with nonstick spray. Form the mashed potatoes into cakes and press into panko breadcrumbs (both sides). The bag of potatoes I had made 6 perfect sized cakes. Bake for about 15 minutes until the panko starts to brown and then sprinkle with additional cheese.

They came right off the pan! Serve warm. C’est si yum!

CakesPotato Cakes

Delicious Parmesan Roasted Asparagus

11 Mar

Asparagus is in season! It’s such an easy vegetable to prepare that it’s perfect as a weeknight side dish. Super simple. Preheat your oven to 395 degrees. Spray a baking sheet with non-stick cooking spray. Spread your trimmed ¬†asparagus (fold one stem and then cut the rest where it breaks) on the sheet. Season with salt and pepper. Sprinkle shaved Parmesan cheese over the asparagus. Bake for 10 – 15 minutes depending on how done you like your asparagus. I prefer when the cheese is crispy so I keep it in as long as possible without burning it! C’est si Yum!

Asparagus

Easy Versatile Vegetable Saute

18 Feb

I love fresh vegetables but let’s face it, sometimes you can’t have fresh all the time. I try to keep a steady stock of frozen corn, peas, spinach (for dips), cauliflower and broccoli on hand. This recipe would be great for both peas and/or corn.

What you need (this was for four people):

2 cups of frozen corn or peas1 Tablespoon of butter

1/2 Tablespoon of virgin coconut oil

1/2 Tablespoon of extra virgin olive oil

1 garlic clove, minced

1/2 Tablespoon of herbs de provence

2 scallions, chopped (white and green)

Salt and Pepper

Corn

On a medium-high heat, melt butter and coconut oil in the extra virgin olive oil. Add the garlic and scallions (don’t let them burn). Saute the frozen vegetable and herbs de provence and season with salt and pepper to taste. Be careful when you add the frozen vegetables because it could spit.

Serve warm! Variations could be adding some shredded Parmesan cheese and red pepper flakes. C’est si yum!

Easy Brussel Sprouts

25 Jan

Quick and simple. Preheat the oven to 375 degrees. Wash and cut fresh brussel sprouts. Toss in extra virgin olive oil and white balsamic vinegar. I prefer parchment paper to aluminum but still spray that down. Roast for 20 – 30 minutes or until they are tender when you press them but crisp on the outside.

You can also roast exterior leaves this way and they become chip like but reduce the cooking time.

Brussel Sprouts

C’est si Yum!

Snow Peas, Yes Please!

4 May

Snow Peas I love snow peas. They are crunchy and can be eaten raw or simply done in a saute pan. Quick and easy side dish or for an entree, add brown rice (or regular rice).

Side Dish Version (or snack) – Heat in a skillet, two tablespoons of Extra Virgin Olive Oil and two minced cloves of garlic. Remember, don’t let it burn! Garlic that is too dark is bitter. You can tip/tail the snow peas if you want but I don’t really care either way. Toss over medium-high heat until the snow peas are shiny and start to puff almost. Season with salt and pepper and serve warm.

I’ll be honest, the last time I tried to make the rice version, I ended up eating the snow peas while cooking the other parts of the meal…

Entree Fried Rice – For an easy and quick entree, remove snow peas from the pan but reserve some of the garlic. Add some shrimp and cook through. Add rice and season with salt and pepper. I like to add a sesame seeds too at this point too. Careful though, sometimes they fly out of the pan. If you want add a 1/2 teaspoon of sesame oil and/or 2 tablespoons of soy sauce. Combine with snow peas and serve hot!

C’est si Yum!