Ranch Roasted Potatoes

I make roasted potatoes fairly often. They are a great side dish for many different meals from burgers or Sloppy Joes to a roasted chicken.

Ranch Roasted Potatoes

Recipe by Micha @ Cookin’ Mimi

Ingredients

• 2 pounds potatoes, scrubbed and cut into 1 inch chunks
• 1/4 cup olive oil
• 2 Tablespoons ranch dressing mix I use this mix
• 1/4 teaspoon black pepper
• To taste salt

Cooking Directions

1. Preheat oven to 425 degrees. Line a rimmed cookie sheet with foil and spray with non stick spray
2. In a large bowl stir together the potatoes, olive oil, ranch dressing mix, and pepper.
3. Add to the prepared cookie sheet and bake for 30-40 minutes, stirring two or three times, or until the potatoes are tender and starting to brown.
4. Season individual servings with salt if needed.

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Sautéed Kale

This is really a no recipe recipe. Kale is one of my favorite green vegetables and this is a quick and easy way to prepare it. I have some other recipes coming in the next couple of months that use kale but wanted to share the simplest first.

Sautéed Kale

Recipe by Micha @ Cookin’ Mimi

Ingredients

• 1 large bunch kale, washed, dried, large stems removed and chopped
• 2 Tablespoons oil
• 1 clove garlic, minced or pressed
• 1/2 cup water
• To taste salt
• To taste pepper

Cooking Directions

1. Heat a large skillet with a lid over moderate heat.
2. Add the oil and garlic.
3. Cook garlic until fragrant.
4. Add in the kale and toss to coat with the oil.
5. Pour in the water, cover and cook for five minutes.
6. Remove lid and cook for another five minutes or until liquid has evaporated.
7. Season to taste with salt and pepper.

You might also like:

• Tangy Green Beans with Bacon
• Corn, Onion, and Pepper Sauté
• Squash Dressing

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Parmesan Herb Orzo

Here is yet another quick and easy side dish. Orzo is a pasta that is similar in shape and size to rice. You might have to search a bit to find it on the shelf. My local stores that carry it put  it on the top shelf.

This recipe is adapted from Mom Advice. I of course switched it up a bit.

Parmesan Herb Orzo

Recipe by Micha @ Cookin’ Mimi adapted from Mom Advice

Ingredients

• 1 Tablespoon olive oil
• 1 small onion, chopped
• 2 to 3 cloves garlic, minced or pressed
• 3 1/2 cups chicken or vegetable broth or stock
• 2 cups orzo
• 1/2 cup shredded Parmesan cheese
• 1 Tablespoon minced fresh parsley (use 1/2 as much if you use dried herbs)
• 1 teaspoon minced fresh basil (use 1/2 as much if you use dried herbs)
• To taste salt
• To taste black pepper

Cooking Directions

1. Heat the oil over moderate heat in a pot with a tight fitting lid.
2. Sauté the onions and garlic until translucent and fragrant.
3. Add the broth and bring to a boil.
4. Add the orzo, return to a boil, and reduce the heat to medium low.
5. Cover and simmer, stirring occasionally, for 15 minutes or until the pasta is tender and most of the liquid has been absorbed.
6. Stir in the cheese and herbs.
7. Season as needed with salt and pepper.

 

You might also like these side dishes:

• Garlic and Herb Smashed Potatoes
• Butter Garlic Green Beans
• Hashbrown Casserole

 

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Broccoli and Cheese Pie

This is a fairly versatile dish. You can serve it as a meatless main dish or as a side with say some Italian grilled chicken breasts. The basic recipe comes from Better Crocker but I added a few changes to ramp up the flavor a bit.

Broccoli and Cheese Pie

Recipe by Micha @ Cookin’ Mimi adapted from Betty Crocker

Ingredients

• 12 ounce package frozen broccoli florets, thawed
• 1/2 medium bell pepper, chopped. I used a red pepper
• 1/2 medium onion, diced
• 1 cup shredded sharp Cheddar cheese
• 1/2 cup baking mix
• 1 cup milk
• 1/2 teaspoon garlic salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground mustard
• 2 eggs

Cooking Directions

1. Preheat oven to 400 degrees. Spray or grease a 9 inch pie plate.
2. Place thawed broccoli in bottom of pie plate and sprinkle the onion, bell pepper, and cheese over.
3. Whisk together the baking mix, milk, garlic salt, cayenne pepper, ground mustard, and eggs.
4. Pour over the vegetables.
5. Bake 30-35 minutes or until a knife inserted into the center comes clean. Let rest 5 minutes before serving.

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Garlic and Herb Smashed Potatoes

I’ve mentioned my side dish issues before. I’m in an even worse rut when it comes to starchy sides. I’m the only one who really likes rice or most pasta side dishes so I make a lot of plain Jane mashed and fried potatoes.

These were a great change of pace and were a hit with the entire family.

Garlic and Herb Smashed Potatoes

Recipe by Micha @ Cookin’ Mimi

Ingredients

• 2 pounds (around 6 medium) Russet potatoes
• 3-4 garlic cloves
• A hefty pinch Kosher or large grained sea salt
• 1 teaspoon dried or 1 Tablespoon fresh minced parsley, chives or a mix
• 4 Tablespoons butter, softened plus more if needed
• To taste salt
• To taste pepper

Cooking Directions

1. Peel and cube potatoes.
2. Place potatoes and garlic in a large pot. Cover with water and add the hefty pinch of salt.
3. Cover and cook for around 30 minutes or until potatoes are fork tender.
4. Drain and place back in pot.
5. Add butter and roughly smash potatoes with a potato masher or a fork. It should be somewhere between a baked potato and traditional mashed potatoes in consistency.
6. Sprinkle in the herbs and stir gently to distribute throughout the potatoes.
7. Add additional salt, pepper, and butter if desired.

Linked to All My Bloggy Friends, Totally Tasty Tuesday

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Thanks for stopping by. I love to hear from my readers so comments are welcome. I have over 100 more recipes in the index if you want to check them out.

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