Hi all! It’s been awhile since my last post. Sorry friends! This end of school year stuff sure keeps a girl busy! I am kind of hoping for things to slow down over the summer, but knowing me, probably not 🙂
As soon as it gets warm outside I am ready to fire up the grill so get ready for some grilling recipes!. It makes my life so much easier. Grilling is fast, makes food taste even more delicious, and the best part, very little clean up.
I have been on a sweet potato kick lately. I’m really starting to like them. I just needed to get a little more creative with the ingredients. So I decided to make grilled sweet potato fries.
Grilling them gave them the perfect crunch on the outside and the combination of fresh cilantro and citrus is so good, you will keep going back for more! In fact, my husband did. Again and again until they were gone.
You can boil the sweet potatoes the day before and store in fridge overnight. Then slice up and grill the next day for a quick side dish. You could also cook these in a cast iron skillet if you do not have a grill.
February is National Potato Lovers Month! To celebrate I made my favorite roasted potato recipe. These are easy to make and are a great side dish with almost any meal. Crispy and delicious, you’ll keep going back for more.
2 lbs potatoes (any kind will work, I like red or yukon gold)
Drizzle of olive oil
1 tablespoon Montreal Steak Seasoning
Parmesan cheese (optional)
Heat oven to 400 degrees.
Cut potatoes in thin slices and spread in a single layer on a baking sheet. (I use a stone which I feel works best). Drizzle with olive oil and steak seasoning.
Bake for about 20 minutes, or until potatoes are nice and crispy.
Looking for a lighter side dish for the holidays? I made these delicious potatoes for my neighborhood holiday party. I made one with bacon and the other without. They were a hit!
1 1/2 pounds Yukon gold potatoes, cut into 1/4-inch-thick slices, leaving skins on
1 teaspoon salt
2 tablespoons minced shallots
1/4 cup all-purpose flour
2 cups 1% low-fat milk or almond milk, divided
3/4 cup (3 ounces) grated Asiago cheese
1/4 cup chopped fresh chives
1/4 teaspoon freshly ground black pepper
4 bacon slices, cooked and crumbled
1/4 cup (1 ounce) grated fresh Parmesan cheese
Preheat oven to 350°.
Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 5 minutes or until potatoes are almost tender. Drain. Sprinkle potatoes evenly with 1/4 teaspoon salt; set aside and keep warm.
Heat a medium saucepan coated with cooking spray over medium heat. Add shallots; cook 2 minutes or until tender, stirring frequently. Sprinkle flour over shallots. Gradually add 1/2 cup milk, stirring with a whisk until well blended. Gradually add remaining 1 1/2 cups mik, stirring with a whisk. Cook over medium heat 9 minutes or until thick, stirring frequently. Remove from heat; stir in 3/4 teaspoon salt, Asiago, chives, pepper, and bacon.
Arrange half of potato slices in an 8-inch square baking dish coated with cooking spray. Pour half of cheese sauce over potato slices. Top with remaining potato slices and cheese sauce; sprinkle with Parmesan. Bake at 350° for 35 minutes or until cheese is bubbly and lightly browned.