If you’ve been reading my website for a while you know that side dishes are not my “thing”. I just never get as excited about potatoes, rice, and vegetables as I do about a great main dish. But I’m trying to learn and evolve here… So when there is a side dish I taste or one that I cook and end up loving I am definitely going to pass it along here.
Recently I had some of my buddies over for a Greek-themed dinner. I made a triple batch of these potatoes and they disappeared faster than anything else on the table. Definitely a chef’s favourite compliment!
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Greek Style Potatoes
Adapted from AllRecipes.com
Serves: 4
Ingredients:
1/3 cup olive oil
1 1/2 cups water
2 cloves garlic, finely chopped
1/4 cup fresh lemon juice
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 teaspoons chicken soup mix
ground black pepper to taste
6 potatoes, peeled and quartered
Preparation:
- Preheat oven to 350 degrees F
- In a small bowl, mix olive oil, water, garlic, lemon juice, thyme, rosemary, soup mix and pepper.
- Arrange potatoes evenly in the bottom of a medium baking dish. Pour the olive oil mixture over the potatoes. Cover, and bake 1 1/2 to 2 hours, turning occasionally, until tender but firm.
Filed under: Recipe on December 4th, 2012 | Comments Off on Greek Style Potatoes
For my friend and co-worker Jerry Katz, who was itching for a recipe on National Pickle Day. There isn’t much else to do in Opelika, AL I guess other than celebrate obscure holidays. Enjoy – they are delicious!
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Deep Fried Pickles with Peppercorn Ranch Dressing
I was introduced to deep fried pickles in the Southern U.S. I know, they sound odd at first – but they are addictively delicious. Served with a great dip, I couldn’t make them as quick as they were being eaten.
Ingredients:
1 litre jar of Bick’s Yum Yum Pickles
1/2 cups flour
1 egg yolk
1/2 cup beer
Pinch of baking powder
Vegetable oil for frying
1/2 cup Peppercorn Ranch dressing, for serving
Preparation:
- Preheat the fryer. Dry the pickles chips with paper towel. Season with a sprinkling of dry rub.
- In a small bowl season flour with 2 tablespoons dry rub. In another mixing bowl, whisk the yolks and 1/4 cup of the beer. Whisk in enough flour to form a batter. If the batter is too thick add the remaining beer to thin the batter.
- Dredge the pickles in the seasoned flour and then in the batter, letting the excess drip off. Gently lay the pickle chips in the hot oil and fry until golden brown, about 3 to 4 minutes. Remove the pickles from the oil and drain on a paper-lined plate.
- Season the pickle chips with dry rub and serve with Peppercorn Ranch Dressing.
Filed under: Recipe on November 14th, 2012 | Comments Off on Deep Fried Pickles with Peppercorn Ranch Dressing
I love anything that is simple to make, quick to get on the table and super delicious! Stir-fry dinners are so easy and can be adapted to your family’s taste by changing out for any proteins and vegetables.
I don’t generally follow a recipe to make my stir-fry but will simply come up with something on the fly. Eggs, chicken, tofu, beef… vegetables du jour… and whatever sauce I think can tie the whole thing together. Here is a delicious recipe for one I made recently. Enjoy!
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Beef Stir-Fry with Snow Peas
Adapted from Robert Irvine
Serves: 4
Ingredients:
1 egg white, beaten
5 teaspoons soy sauce
3 teaspoons cornstarch
1 clove garlic, minced
1/8 teaspoon salt
Pinch black pepper
1 pound boneless beef, cut into thin strips
1/2 cup cold water
1/2 teaspoon instant chicken soup powder
2 tablespoons vegetable oil
1 cup snow peas, trimmed
1 1/2 cups bean sprouts, trimmed
Rice, for serving
Preparation:
- Blend egg whites, 2 teaspoons soy sauce, 1 teaspoon cornstarch, garlic, salt and pepper in medium mixing bowl. Add beef and stir to coat. Cover and refrigerate 30 minutes.
- Combine cold water, remaining 3 teaspoons soy sauce, remaining cornstarch, and soup mix in small mixing bowl. Combine well and set aside.
- Heat 2 tablespoons oil in a wok. Add beef mixture and stir-fry over medium-high heat until beef is browned. Remove mixture from the wok and set aside. Add bean sprouts to the wok and stir-fry for one minute. Stir in the cornstarch mixture and the beef and cook until thickened. Serve with rice.
Filed under: Recipe on October 30th, 2012 | Comments Off on Beef Stir-Fry with Snow Peas
