Sides Dishes Archives - Page 3 of 6 - Garlic & Olive Oil Veins

Fresh Guacamole

I love avocados, so in turn I love guacamole! I make it whenever I have some avocados that are getting soft. It’s very easy to put together this recipe. I personally do not like tomatoes in my guacamole, so this has none. 🙂 There isn’t really much else to say, just take a look and give it a try for your next snack or Taco Tuesday! Cheers!

Fresh Guacamole

Ingredients:
6 ripe avocados
2 jalapeño peppers, diced (seeds removed, unless you want it spicier)
1 medium red onion, diced
1 bunch cilantro, chopped
3 garlic cloves, minced
1 t salt (more to taste)
1 t pepper
2 t cumin
1 t cayenne pepper
1 lime, juiced

Directions: Cut fully around the avocado with a knife from top to bottom. Twist to open and remove the pit and scoop or cut out the inside of it. Add to a medium bowl. Smash the avocado with a fork, making sure to remove any lumps.

Add in the jalapeño. If you want the guacamole mild then just add in the pepper. Omit the seeds and membrane from the pepper. If you want a little more spice, add in seeds and membrane. Adjust to your preferred spiciness.

Next add in the red onion, garlic and cilantro. Mix well. Add in the lime juice. More or less to taste. Season with salt, pepper, cumin and cayenne pepper and mix.

Let sit either at room temperature or in the refrigerator for a while to let the flavors marry. Make sure to tightly wrap bowl with plastic wrap, pushing down the plastic wrap to cover the guacamole.

Serve on tacos or as a dip. Enjoy!

June 2, 2020June 2, 2020

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Sweet Potato, Red Pepper & Kale Hash

I made this hash while I was doing a specific diet last year and I really enjoyed it. The hash has sweet potatoes, red peppers and kale so it’s full of great healthy foods. When I ate this, I’d have for breakfast with 2 eggs and homemade breakfast sausage (Recipe coming soon!)

Eating this in the morning helped me feel fuller longer, and it really helped with my meal prep. Breakfasts are always hard for me, I always work from home, and some days I get up right before it’s time to start working. So, having something prepped and ready to go like this is SO helpful! There were even times I just had the hash with the sausage and that was it. So good! Give it a try!

Sweet Potato, Red Pepper & Kale Hash

Ingredients:

2 medium sweet potatoes, diced
2 large red peppers, diced or cut in strips
10 oz chopped kale
2 t garlic powder
2 t onion powder
2 t salt plus sprinkle
2 t pepper
1.5 T olive oil

Directions: Preheat oven 400°. In a large oven safe dish/pan add in the sweet potatoes add half of the oil. Sprinkle with 1 t of each of the spices. Garlic & onion powder and salt & pepper. Roast in the oven about 10-15 minutes. Next Add in the red peppers and mix with sweet potatoes, add rest of the olive oil and seasoning. Roast for another 10-15 minutes. Add in the chopped kale and mix well. Roast for another 5-10 minutes so the kale is still slightly crisp but wilted. Sprinkle with with salt, if you desire.

Notes: This is ideal for meal prep for breakfast or any time of the day. Serve with a piece of meat, or eggs. Also, feel free to spice it up with your flavors. Add some heat to kick it up a notch.

May 6, 2020May 6, 2020

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Cheesy Potato Casserole

This potato dish is a perfect side dish to any meal! I love the simplicity of this dish but the taste you’d never know how simple it really was. I will tell you right now, this dish isn’t considered low fat or healthy by ANY means. This is a rich, cheesy and full of fat and calories dish. Hey, we need to treat ourselves, right? I don’t make this that often, but when I do, I enjoy it so much.

We ended up adding the potatoes to our Christmas Eve menu once the kids came along. It’s a kid friendly dish for sure. There are several different recipes out there like this one. I use a lot less butter. Some call for a full stick of butter inside the potatoes and then on the top, that’s totally not necessary in my opinion. 1 stick of butter is more then enough, sometimes I don’t even use that.

I usually make these with shredded potatoes, I feel like they are super tender. This time I used the small diced hashbrowns and cooked slightly longer and they came out just as good.

Everyone will love this dish, it’s sure to be a family favorite Take it to your next potluck, you’ll be the talk of the office.

Xoxo,

Julie

Cheesy Potato Casserole

Ingredients:

32 frozen hashbrowns, thawed (Diced or shredded)
1 10.5 oz can cream of chicken or cream of mushroom soup
1 cup sour cream
8-10 oz cheddar cheese (I like a little more)
1 stick of butter, melted
1 cup corn flake crumbs*
1 small onion, diced
1/2 T garlic powder
1/2 T onion powder
2 t salt (more to taste)
2 t pepper (more to taste)
2 t Garlic & Herb Seasoning (see Link below)

Directions: Preheat oven to 350. In a large bowl add the hashbrowns, cream of chicken soup, sour cream, cheddar cheese, diced onion, and all the seasoning and half the melted butter. Mix very well. Making sure you get all the potatoes coated. Add the potato mixture to an oven safe bowl. Evenly top with the corn flake crumbs. ( I add more, because I love the topping.) Drizzle the last half stick of melted butter over the topping. Bake in the oven for 1 hour or until the top is slightly golden in color. Let sit a few minutes, and serve hot.

Note: If you use the diced hasbrowns you may need to cook slightly longer. I notice that sometimes the hashbrowns are bigger making it take longer to cook. I prefer the shredded ones for this recipe, however when I took the pictures most recently I was only able to get the diced. Also, you can use more butter if you like. I like to use less since there is no real purpose for all the extra fat. It taste just as good. Some extra ingredients that would be fun and give it a nice kick would be cooked bacon goat cheese, ricotta or maybe diced jalapeños. If you can’t find corn flake crumbs, just buy a box of the cereal and crush them up or put in a food processor. You want them to be pretty fine, like consistency of breadcrumbs.

May 1, 2020May 1, 2020

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Artichoke & Olive Salad

My family makes this artichoke salad as one of the sides we have for the Feast of Seven Fishes, for Christmas Eve, however I make it often as it’s just a great little simple cold salad.

I love this salad because it last for days and is great for a meal prep and healthy too! I love artichokes in every form. I always have a few cans in my cabinet to make this salad. It’s so delicious and easy! Give it a try!

Artichoke & Olive Salad

Ingredients:

2 cans quartered artichokes, in water
2 garlic cloves, minced or very thinly sliced
1 can black olive, crushed
3 T olive oil
1 T white wine vinegar
1 T fresh lemon juice
2 t salt
2 t pepper
2 t dried oregano

Directions: In a medium bowl, add in all the above ingredients and mix well. For the black olives, I just crush with my fingers so they care in pieces. Put in the refrigerator and let 2 hours minimum so the flavors can marry. It’s best to take out at least 15 minutes prior to serving and mix well. The ingredients above can be changed up to your personal preference. If you want to reduce the garlic you can, add more salt, that’s fine too! Whatever you like.

April 30, 2020April 30, 2020

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Fake Out Keto “Potatoes” (Radishes)

When I was doing a low carb/keto diet I was missing my potatoes. I love potatoes in every form. I had come across people who were saying that roasted radishes kind of give off the flavor or a red potato. I was skeptical at first, I really was. I decided to give it a try and much to my surprise, they were alarmingly good. The flavor of the radish completely changes once you season them up, add some olive oil and roast in the oven.

I was so surprised and I think you will be too. I hadn’t had a radish in years. When my Dad was alive we use to always put them in our salads so it’s was a long time since I actually bought radishes. I decided to buy some to eat raw too and it just took me back. I forgot I actually liked them.

I know this seems odd, but seriously give it a try. Does it 100% taste like a potato? No, will you never want to eat a potatoes again because that’s how good this recipe is, No. BUT it’s a good way to add some more veggies to your diet and in a fun way that makes you think you are eating something besides radishes.

Fake Out Keto “Potatoes” (Radishes)

Ingredients:
1 lb radishes, cleaned and cut into 1/2s or 1/4s depending on size)
2 T olive oil
2 t salt
2 t pepper
2 t Garlic & Herb Seasoning (See Things I buy on main page)
2 t salt
2 t pepper
1 t dried parsley

Directions: Preheat oven 400°. In a small bowl mix together the oil with the seasoning. Add in the radishes and mix well. Make sure to fully coat the radishes. Add to a baking sheet and roast in the oven 25-35 minutes (depending on size) The radishes are done with they are fork tender and golden in color. Season with a sprinkle of salt and pepper and serve.

April 9, 2020April 8, 2020

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Crispy Skin Baked Potatoes

I still remember while growing up having steak on Sunday with a nice baked potato. We use to wrap in foil and bake in the oven. We use to cook on the grill too. My favorite though is making it in the oven so the potato skin gets a nice crispy exterior.

This is very simple to do. Check it out.

Crispy Skin Baked Potatoes

Ingredients:

2 baked potatoes, cleaned and dried
1 T olive Oil
1 T kosher coarse salt

Directions: Preheat oven to 375°. Rub the olive oil over the potatoes completely. Sprinkle generously with the salt. Poke potatoes 3 times with a fork. Put on baking sheet and cook in the oven for 1 hour – 1 hour and 15 minutes depending on size of the potato. Once potato is done, it will have a nice crispy exterior. Cut open and fill with your favorite toppings. Serve immediately.