Crispy Roasted Green Beans

 from Our Best Bites

1 pound green beans, washed and ends trimmed
1 1/2 tablespoons extra-virgin olive oil (I love our garlic, lime, lemon, or chili oils)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder

SPICY LIME MAYONNAISE:

1/4 cup light mayonnaise
2-3 teaspoons Sriracha sauce
Juice of 1/2 lime
kosher salt to taste

Instructions:

Preheat oven to 425 and line with aluminum foil. In a medium bowl, toss the beans, oil, and spices until the beans are evenly coated. Spread evenly over the baking sheet and roast for 20-25 minutes or until crispy but not burned.

While the beans are cooking, whisk together the spicy mayonnaise ingredients (start with 1 teaspoon Sriracha sauce and go from there–it gets spicy quickly!)

Serve the beans immediately with the spicy mayonnaise.

Makes 4-6 servings.

*** I used canola oil instead of olive oil and I did not make the mayonnaise.

Roasted Red Potatoes

Roasted Baby Potatoes from Six Sisters' Stuff

INGREDIENTS

• 3 pounds baby potatoes (I used baby red and miniature yukon gold)
• 3 Tablespoons olive oil
• 1 Tablespoons parsley
• 1 teaspoon dill
• 1/2 teaspoon dried chives
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried onion
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

INSTRUCTIONS

1. Preheat oven to 400 degrees.
2. Half or quarter (depending on their size) baby potatoes, then place in a large mixing bowl. Drizzle olive oil over potatoes and toss to coat.
3. In a small bowl, mix together parsley, dill, chives, garlic powder, onion powder, dried onion, paprika, salt, and pepper. Pour mixture over potatoes and toss again to coat.
4. Spread potatoes into one layer on a foil-lined baking sheet.
5. Roast for 45 minutes to an hour, turning twice, until golden brown and slightly crispy.

***I used regular red potatoes, not baby red potatoes

     I found dried chives in the bulk section of WinCo

Garlic Parmesan Breadsticks

Life in the Lofthouse Garlic Parmesan Breadsticks

         

GARLIC PARMESAN BREADSTICKS

Yields 12

Soft, buttery breadsticks topped with a garlic Parmesan seasoning. 

Prep Time

1 hr

Cook Time

12 min

INGREDIENTS

1. 1 1/2 cups warm water (105 - 110 degrees F°)
2. 1 Tablespoon instant yeast
3. 1 Tablespoon granulated sugar
4. 1/2 teaspoon salt
5. 4 cups all-purpose flour

INSTRUCTIONS

1. In a large bowl, or in the bowl of a stand-mixer, add warm water, instant yeast, sugar and salt. Stir to combine (using the dough hook if in the stand-mixer)
2. Add 2 cups flour and mix well. Gradually add in the rest of the flour until dough pulls away from the sides of the bowl and sticks to your finger a little bit. (Remember to only add up to 4 cups flour total. Adding too much flour will make the breadsticks too dense and not soft.)
3. Cover bowl and allow to rise 30 minutes or until doubled in size.
4. Remove dough from bowl and place on a clean and lightly-floured surface. Spray a large baking sheet with non-stick spray. Roll dough into a large rectangle, about 1-inch thick, and cut into 12 strips with a pizza cutter.
5. Roll out each piece of dough into a long rope then twist. Place dough twist onto prepared baking sheet and repeat with the rest of dough, placing side by side on baking sheet.
6. Cover and let rest 30 minutes to rise again until doubled.
7. Preheat oven to 425° F. Bake 10 to 12 minutes or until golden-brown. Remove from oven and rub a 1/2 stick of butter over the warm breadsticks. Sprinkle tops evenly with Garlic Bread Seasoning.

By Holly

Adapted from Food Network Magazine/ Our Best Bites

GARLIC BREAD SEASONING

INGREDIENTS

1. 1/2 cup powdered Parmesan cheese
2. 1 teaspoon Kosher salt
3. 2 Tablespoons garlic powder
4. 2 teaspoons dried oregano
5. 2 teaspoons dried basil
6. 2 teaspoons dried parsley

INSTRUCTIONS

1. Combine all ingredients in a small jar or container that has a lid. Stir mixture to combine and then seal shut with lid.
2. Sprinkle on top of warm breadsticks OR combine 1 1/2 Tablespoons garlic bread seasoning with 1/2 cup softened butter and spread on a loaf of French bread (cut in 1/2 lengthwise). Wrap in foil and bake at 375 until butter’s melted. (You could also place it open-faced under the broiler for a few minutes, so it gets golden-brown and crispy)

By Holly

Adapted from Our Best Bites

Sweet Potatoes from Taste of Home

I love the orange juice in this.

10-12 ServingsPrep: 15 min. Bake: 40 min.15 40 55 Ingredients

5 pounds sweet potatoes, peeled and cooked
4 eggs, lightly beaten
1/2 cup orange juice
1/2 cup butter, softened
1/2 cup sugar
1 teaspoon Spice Islands® pure vanilla extract
1/2 teaspoon ground nutmeg
Dash salt
Marshmallows
Directions
In a large bowl, mash sweet potatoes. Add eggs, orange juice, butter, sugar, vanilla, nutmeg and salt; mix well. Transfer to a greased 3-qt. baking dish.
Bake at 350° for 35-40 minutes or until set. Top with marshmallows; return to oven until they just begin to puff and melt, about 5-10 minutes. Yield: 10-12 servings.

Baked Sweet Potato Fries

I love these! Our Best Bites has a great recipe for these. I cheat and buy a bag of plain frozen sweet potato fries. I put them in a big bowl and toss them with oil and the spices in the recipe and bake them.

Baked Sweet Potato Fries with Honey-Lime Dip
Recipe by Our Best Bites
1 lb peeled sweet potatoes cut into 1/4″ match-sticks
2 T extra virgin olive oil
1/2 t cumin
1/2 t oregano
1/2 t coriander
1 t kosher salt
1 t parsley
1/8 tsp black pepper
*you want 1lb sweet potatoes after they are peeled, sliced, etc. If you weigh them at the store make sure you have a little more than a pound to allow for the peeling, and tossing of small pieces.
Preheat oven to 425 degrees. In a small bowl combine cumin, oregano, coriander, salt, parsley, and pepper.
Place sweet potatoes in a pile directly on baking sheet and drizzle with olive oil. Use hands to toss until all pieces are well coated. Sprinkle seasoning mixture on top and toss again with hands to coat.
Arrange sweet potatoes in a single layer so that pieces are not touching each other. Place pan in oven and bake for 15 minutes. Use a metal spatula to gently flip fries and then return pan to oven. Cook for an additional 15-20 minutes or until fries are starting to lightly brown and crisp. Remove pan from oven and cool 5 minutes. Serve immediately.

Honey-Lime Dip
6oz container plain, low-fat yogurt
1 T mayo (low cal is fine)
1/2 T honey
1 Tbs fresh lime juice
1/4 t cumin
1/8 t oregano
1 t parsley
1/2 t onion powder
1/2 t kosher salt

Cheesy Pizza Dip

This one comes from Melisa Maxwell.

4 oz. cream cheese, softened
1/2 cup sour cream
1/4 tsp crushed oregano
1/8 tsp crushed red pepper flakes
1/4 cup pizza sauce
2 tablespoons sliced green onions
1/8 tsp minced garlic
1/4 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
3 tablespoons red pepper (optional)

french bread, pita bread or chips for dipping

In a medium baking dish, mix together all the ingredients (except for bread/chips). Bake in a 350 degree oven for 10 minutes or until bubbly and light brown. Serve with cubed french bread, or pita bread/pita chips or tortilla chips.

Southwest Pasta Salad from Our Best Bites

Southwest Pasta Salad
Recipe by Our Best Bites

1/2 lb bowtie pasta (I subbed in whole wheat penne)
1 14oz can black beans, drained and rinsed
2 roma tomatoes, diced or about 3/4 C or halved cherry tomatoes
1 large red, yellow, or orange bell pepper, diced
1/2 C sliced green onions
1/2 C frozen fresh corn
zest from 2 limes
optional: 8 oz diced cooked chicken (this is fantastic)
1/2 C Queso Fresco or Cotija Cheese (or you could sub grated jack, cheddar or pepperjack)

Dressing:
6 Tbs fresh lime juice (about 3 juicy limes)
1/4 C rice vinegar
4-5 cloves garlic, roughly chopped
1 1/2 tsp chili powder
1 tsp cumin
1/2 tsp coriander
1/2 tsp kosher or sea salt
2 tsp sugar (add a touch more if your limes are extra sour/bitter)
3/4 C canola oil
1/2 C roughly chopped cilantro



To prepare dressing place Boil pasta in salted water until cooked. While it's cooking, prepare dressing.

First zest your limes and place the zest in a large salad bowl.

Place the lime juice, vinegar, garlic, chili powder, cumin, coriander, salt and sugar in a blender. (Basically everything except the cilantro and oil) Process until smooth. With the motor running slowly, add the oil in a steady stream until incorporated. Add the cilantro and pulse so it gets broken up, but some pieces still remain in tact.

When pasta is done cooking, drain and rinse immediately with cold water to cool. Place the pasta in the large salad bowl with the lime zest. Add black beans, tomatoes, diced pepper, green onions, corn (no need to thaw the corn), and chicken if desired. Toss with dressing. Taste, and add additional salt and pepper to taste. For best results, chill for 1 hour before serving. Right before serving, sprinkle cheese on top. Serve with extra lime wedges if desired.

Makes about 4-6 dinner sized servings or 10-12 side servings

Thanksgiving Stuffing

I make two batches of this. One goes in the turkey, the other gets baked separately. Then mix the two together after they are baked. This is an adaption of Cook's Illustrated Holiday Stuffing.

Stuffing
1 loaf bread, cubed and dried (leave out overnight to dry)
1 diced onion
1 egg, beaten
1/2 bottle rubbed sage
1 tsp salt
pinch of pepper
2 cups chopped celery
1 cube butter, melted and slightly cooled

Mix together with hands and sprinkle with a little water to moisten stuffing before placing inside turkey. After turkey is baked take the stuffing out immediately.

The stuffing that gets baked outside of the turkey is slightly different.
The ingredient list is the same plus 1 more egg and 2 cups of low sodium chicken broth.
Preheat oven to 400 degrees. Butter a 9x13 dish. Heat the 1 stick of butter in large skillet over med high heat, pour off 2 T. and reserve; add onion and celery and cook, stirring occasionally, about 8 minutes. Stir in sage, pepper, and cook about 1 min longer. Turn onion mix into large mixing bowl. Add bread cubes, broth, eggs, and salt and toss gently to distribute wet and dry ingredients. Turn mix into prepared dish. Drizzle with reserved melted butter. Cover tightly with foil and bake 25 min. Remove foil and bake another 15 min til top is golden brown. Serve warm.

Orange Cream Fruit Salad

(Taste of Home)

1 20. can pineapple tidbits
1 16 oz. can peach slices -drained (I like to dice the peaches so they are easier to eat)
1 11 oz. can mandarin oranges- drained
2 medium firm bananas, sliced
1 small pkg instant vanilla pudding
1 1/2c milk
1/3 c frozen oj concentrate
3/4c sour cream

In bowl comb fruits; set aside. In small bowl beat pudding mix, milk and oj concentrate for 2 minutes. Add sour cream and mix well. Spoon over fruit and toss. Cover chill for 2 hours.
*The original recipe calls for 1 apple diced, but I like it without. The dressing/sauce makes quite a bit. You can double the amount of fruit without doubling the dressing.

Oven Fries

This is from Zonya.com


Preheat oven to 375°.
Coat a nonstick baking sheet with cooking spray.
4 med (6 oz each) baking potatoes
(also try sweet potatoes, they’re great!)
1 T oil (canola or olive)
1/2 tsp Mrs. Dash or Spike seasoning (salt-free) or any seasonings you like.
salt, pepper and ketchup

Thoroughly wash and scrub—peel if non-organic potatoes. (See tip above.) Cut lengthwise into wedges. Place in bowl. Drizzle oil over potatoes and toss.
Sprinkle seasonings over potatoes and toss. Spread seasoned potato wedges over baking sheet.
Set timer and bake 50 minutes or until tender. At the sound of the timer, transfer to a serving dish.
Sprinkle lightly with salt and pepper to taste. Serve with ketchup.
Note: Ore Ida now makes frozen potato wedges, which are almost exactly the same as these. Buying
their product will save you from scrubbing and slicing potatoes (about 10 minutes).

Spinach Dip

This is Zoila Schank's recipe for the dip that she brought to the piano recital.

Knorr Spinach Dip
1 pkg (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 container (16 oz.) sour cream
1 cup Mayo
1 pkg Knorr Vegetable recipe mix
1 can (8 oz.) water chestnuts, drained and chopped (optional)--I left these out.
3 green onions, chopped (optional)--I usually use 4.

Combine all ingredients and chill about 2hrs.
Serve in a bread bowl with favorite dippers.

4 Cups Dip/Prep Time: 10 minutes/ Chill Time: 2hrs.

Smashed Red Potatoes

We love these!!!

2 lbs. red potatoes, unpeeled and scrubbed
Table salt
1 bay leaf
4 T. butter, melted and warm
½ c cream cheese (4 oz) room temp ( I like to use 6 oz. and you can use the 1/3 less fat cream cheese, it still tastes really good- just not as tangy)

1. Place potatoes in large saucepan and cover wit 1 in. cold water; add 1 tsp salt and bay leaf. Bring to a boil over high heat, then reduce heat to medium low and simmer gently until paring knife can be inserted into potatoes wit no resistance, 35-45 min. Reserve ½ c cooking water, then drain potatoes. Return to pot, discard bay leaf, and allow potatoes to stand in pot, uncovered, til surfaces are dry, about 5 min.
2. While potatoes dry, whisk melted butter and softened cream cheese in bowl until smooth and fully incorporated. Add ¼ c of reserved cooking water, ½ tsp pepper and ½ tsp salt. Using rubber spatula or back of large spoon, smash potatoes just enough to break skins. Fold in butter-cream cheese mix until most of liquid has been absorbed and chunks of potatoes remain. Add more cooking water 1 T. at a time as needed, until potatoes are slightly looser than desired (potatoes with thicken slightly with standing). Adjust seasonings with salt and pepper. Can make ahead and keep in crock pot on warm for up to 2 hours.