I’m finally feeling better from the broken leg, but the separated ankle injury is taking its time in the healing process. But, I am back in the kitchen and enjoying it! These loaded potato bites were one of our favorite things through the summer we made them many times, and they disappeared quickly! Great as a side dish or an appetizer!
5 – 6 baby red potatoes, sliced into 1/4 inch thick rounds
olive oil to brush potatoes
Sprinkle with salt
2 cups shredded cheddar cheese
8 strips of bacon, cooked and chopped
3 Tablespoons of chopped chives
Preheat oven to 400 degrees, line two baking sheets with parchment paper, brush both sides of the potatoes with olive oil and place on a single layer on the sheet pans. Sprinkle with salt and bake in preheated oven for 15 minutes, flip the potatoes over and continue to bake for an additional 15 minutes. Remove from oven and top with the cheese, bacon, and chives. Put the baking sheets back in the oven to back for an additional 10 minutes or until cheese is melted. Serve warm!
This simple side dish is so easy to put together and full of great flavor. This dish is best made the day before you want to eat it so it’s perfect for parties when you have so much to do. It’s also a reasonably healthy side dish. This is one of my husbands favorite side dishes. You can change out the chopped parsley for cilantro and if you want a little more heat, add a diced and seeded jalapeño. As you can see it’s easily adaptable to the flavors you like!
1 pound Roma tomatoes, seeded and diced
1 can (15 ounce) black eyed peas, rinsed and drained
1 can (15 ounce) black beans, rinsed and drained
1 cup frozen sweet corn, thawed
1/2 cup diced red onion
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/2 cup olive oil
2 Tablespoons granulated sugar
1/3 cup white vinegar
1 teaspoon chili powder
1 teaspoon salt
Chopped parsley or cilantro to top
Tortilla chips for serving
Large Fritos for serving
In a large bowl add the first 7 ingredients and mix. In a small bowl add the olive oil, sugar, chili powder and salt. Mix well and add to the vegetable mixture and stir to combine. Top with chopped parsley or cilantro. Refrigerate until ready to serve.
This recipe comes from tablefortwoblog.com
We made this last week for a party and it was loved by everyone! There were so many dishes and so much food but this one was loved by all. This is a great addition to any of your summer parties. You know it’s a well tested dish coming from Taste of Home!
Yields 20 servings
5 pounds small unpeeled red potatoes, cubed
1 teaspoon salt
1/2 teaspoon pepper
8 hard cooked large eggs, chopped
1 pound cooked and crumbled bacon
2 cups shredded cheddar cheese
1 sweet onion, chopped
3 dill pickles, chopped
1 1/2 cups sour cream
1 cup mayonnaise
2-3 Tablespoons prepared mustard
Preheat the oven to 425 degrees. Sprinkle potatoes with salt and pepper. Bake uncovered on a greased baking sheet until tender, 40-45 minutes. Cool in pan on a wire rack.
Combine potatoes with the next five ingredients. In another bowl combine sour cream, mayonnaise and mustard. Pour over potato mixture tossing to coat. Refrigerate until serving.
This is another great dish from Taste of Home. Spring is finally here and Easter is around the corner. This is a great side dish for your Easter table and I know it will be on mine I really love the addition of the lemon pepper seasoning. It’s a nice twist and lets face it Parmesan makes everything good! This recipe says it serves four but I always make more!
1 pound fresh asparagus, trimmed
3 Tablespoons olive oil
1/3 cup grated Parmesan
1 teaspoon lemon pepper seasoning
1/4 teaspoon salt
Preheat oven to 400 degrees. Place asparagus on an ungreased baking sheet. Drizzle with oil, toss to coat the asparagus. Sprinkle with cheese, lemon pepper and salt. Bake 20-25 minutes or until tender stirring occasionally.
This is another fantastic recipe from Taste of Home! This is an easy dish to put together and easy to change up the vegetables to fit to your family tastes. This would be a great summer lunch or perfect for a Mother’s Day or Easter brunch! I just love roasted vegetables so this dish was a big hit at our house!
1 small eggplant, cut into 1 inch pieces
1 large zucchini, cut into 1/4 inch slices
4 plum tomatoes, chopped
1 medium sweet red pepper, cut into 1 inch pieces
4 Tablespoons olive oil, divided
4 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon pepper
1 sheet refrigerated pie pastry
1 Tablespoon cornmeal
2 Tablespoons shredded Parmesan cheese (I used shaved Parmesan)
Fresh minced Basil, optional
Preheat oven to 450 degrees. In a large bowl combine your vegetables, 3 Tablespoons of olive oil, garlic, salt and pepper. Transfer to an ungreased baking sheet. Bake at 450 degrees for 25 to 30 minutes or until vegetables are tender and the moisture has evaporated. Stir every ten minutes.
On a lightly floured surface, roll out your pie pastry into a 13 inch circle. Sprinkle cornmeal over a greased 14 inch pizza pan (or ungreased pizza stone). Place pastry on prepared pan.
Spoon vegetable mixture over the pastry leaving a 1 1-2 inch edge around the edge of the pastry. Fold up the edges of the pastry leaving the center uncovered. Brush pastry with remaining oil.
Bake at 450 degrees for 20-25 minutes or until crust is golden brown. Sprinkle with cheese. Cut into wedges and garnish with basil if desired.