Garlic Parmesan Scalloped Potatoes

Garlic Parmesan Scalloped Potatoes layered in a creamy garlic sauce with parmesan and mozzarella is the best side dish to any meal!

Simple and easy ! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:

Ingredients

5 lbs Russet potatoes sliced 1/8″ thick

2 cups onions chopped small

6 cloves garlic minced

¼ cup butter (½ stick)

¼ cup flour

1 ½ cups vegetable broth

1 ½ cups heavy cream

1 Tbs salt

2 tsp pepper

2 tsp Slap Ya Mama seasoning

8 oz sour cream

3 cups cheddar cheese grated, divided

1 cup pepper jack cheese grated

1 cup freshly grated Parmesan cheese

 

Directions:

Preheat oven to 400° and spray a 14 x 11½ x 2¼ baking dish with a non stick spray. Set aside.

Peel and thinly slice potatoes, approximately 1/8″ thick. Place in a large bowl until ready to use.

In a large frying pan, melt butter over low flame then add onions and garlic. Saute for about 4-5 minutes.

Sprinkle flour over onion mixture, stir and cook for a couple minutes.

Gently pour vegetable broth into pan and stir, add salt and pepper, seasoning and heavy cream. Stir until thickened, remove from heat just prior to boiling and then add 2 cups of cheddar cheese. Stir.

Layer 1/3 of the potato slices in baking dish then add 1/3 of the sour cream and 1/3 of the cheese sauce over the potatoes.

Top with 1/3 of the Parmesan, 1/3 pepper jack cheese and 1/3 of cheddar cheese.

Repeat layering 2 more times ending with cheddar cheese.

Cover with foil and place in oven. Cook for 1 1/2 – 2 hours.

About 15 – 20 minutes prior to potatoes being done, remove foil to brown the cheese a bit.

Remove from oven, let sit for about 15 minutes, then enjoy.

Bourdain's Potato Salad

 Bourdain's potato salad recipe called for thick-cut bacon, and it made all the difference.

I cut the potatoes into bite-sized pieces before boiling. Kaila Yu for Insider

I started by boiling diced potatoes for 10 minutes and frying the bacon until it was crispy. 

Even though store-bought mayonnaise would work, I decided to make Bourdain's homemade recipe, which was the most time-consuming and difficult part of this dish. 

First I combined egg yolks, white wine vinegar, salt, dry mustard, grapeseed oil, and lemon juice.

The trick is to slowly add the oil while whisking constantly. I was paranoid about breaking the emulsion, so I took my time with this step, spending about 30 minutes beating in the oil. Then I seasoned it to taste with salt and vinegar. 

I added red wine vinegar, Dijon mustard, salt, pepper, red onion, celery, and cornichons to the mayo along with the cooked potatoes, and it was ready to serve.

Bacon for Bloody Marys

 Heat Real Maple Syrup in a pan until almost boiling (about 7-8 min.) Set aside and cut a jalapeno pepper in half and drop it in the syrup. Let sit for another 8 min. Then you have jalapeno syrup!  Better yet, take bacon strips and wrap them around paper straws and bake at 350 for 30min. After 20 min, glaze the bacon with said syrup and cook for the last 10 min. pull the paper straws and drop in your fav Bloody mary mix... YUMMM!

Smothered Green Beans

 Smothered Green Beans

Ingredients:

• 2 pkg Frozen or 2 lbs fresh green beans

• 1/2 lb bacon

• 1/3 cup brown sugar

• 1/8 cup butter melted

• 1/8 cup low-sodium soy sauce

• 3/4 tsp garlic powder

Instructions:

• Preheat oven to 350ºF.

• Thaw green beans in an ungreased 9×13-inch pan.

• In a large skillet, cook bacon until almost done but not too crispy. Remove from skillet, drain on paper towel, and chop or crumble. Sprinkle cooked bacon on top of green beans.

• Whisk together brown sugar, melted butter, soy sauce, and garlic powder. Pour over green beans.

• Bake uncovered for 40 minutes.

PAN FRIED POTATOES AND GREEN BEANS

PAN FRIED POTATOES AND GREEN BEANS

An easy traditional side that is loved by all and goes with everything from grilled chicken to fried fish.

Author: Beth Pierce 

Prep Time: 10 

Cook Time: 30 

Total Time: 40 minutes 

Yield: 4 servings 

INGREDIENTS

1 lb. green beans trimmed

2 medium sized gold potatoes cubed

2 tablespoons olive oil

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon garlic powder

1 tablespoon butter

Salt & pepper

INSTRUCTIONS

Bring large pot of water to boil and add beans. Cook until bright green in color and tender-crisp; approximately 2-3 minutes. Plunge cooked beans into a bowl of ice water to stop the cooking process. When completely cool drain beans in colander.

Place cubed potatoes, olive oil, basil, oregano and garlic powder in a large Ziploc bag. Shake to coat. Heat skillet over medium-high heat and add potatoes. Cook until starting to brown; stirring occasionally. Lower heat to medium-low so as not to over-brown the potatoes before they are tender. Stir occasionally. Cook until golden brown and tender. Add well-drained green beans, butter, and salt & pepper to taste. Cook for additional 3-5 minutes.

NOTES

If you like your beans more tender then add them to the skillet with the potatoes earlier in the cooking process.

For best results trim the ends off the green beans

Chop your potatoes into small cubes as this helps cook them all the way through by the time they are golden brown.

Always plunge your green beans into ice-cold water after boiling as this stops the cooking process.

After the potatoes have browned you can speed up the tenderizing of the potatoes by covering the skillet with a loose piece of aluminum foil.

You can use fresh minced garlic but do not add it to the skillet until the last 30-60 seconds of cooking because if cooked too long it burns and tastes bitter.

If you like a little more flavor for your potatoes and green simply add a couple pinches of Cajun seasoning. I find Cajun seasoning to be full of flavor and not too hot if used in moderation.

Fancy Potatoes - Baked Boiled Microwaved or Air Fried

 INGREDIENTS

6 Russet Potatoes washed

1 or 2 tablespoons melted butter or olive

1/4 cup Pecorino/Romano grated cheese or Parmesan

evenly sprinkle each one with granulated garlic powder

salt and pepper to taste

Fresh chopped Italian herbs or dried Italian seasoning IE: parsley, oregano, basil, and rosemary use whatever you like to taste

Optional: Italian flavored bread crumbs, shredded mozzarella, or shredded cheddar

cooking oil spray for air fryer

Aluminum foil for air fryer

Baking casserole dish for oven roasting or microwave

Deep 3 quart saucepan for boiling

INSTRUCTIONS

Slice all raw potatoes using a cutting board and sharp knife 1/8 to 1/4 inch thick leaving the bottom intact.

Baking Method:

Preheat oven to 425 degrees.

Place the cut potatoes in a baking dish and brush the top with butter or olive oil.

Sprinkle evenly with granulated garlic powder, salt, and pepper baked for around 35 minutes, and the spuds with open up and spread.

Add more butter or olive oil, sprinkle with herbs, and cheese (add bread crumbs if using) and continue to bake until they are browned, soft and crispy on top. Usually take a complete hour.

Boiled:

Place the sliced fan style potatoes in a 3-quart saucepan and boil for around 30 minutes.

Drain and sprinkle with granulated garlic powder, cheese, herbs, drizzle butter over them, and season with granulated garlic powder, salt, and pepper. (You can broil the tops if you would like a crispy top and shredded cheeses.

Microwaved:

Place in a microwave-safe dish, bush the fan potatoes with butter, herbs, granulated garlic powder, salt, and pepper.

Microwave for 8 to 10 minutes on high.

Drizzle the tops when completed with more butter, sprinkle with cheese and breadcrumbs.

Air Fried:

Preheat the air fryer 400 to 425 degrees( depending on how high your air fryer setting goes) for 5 minutes.

Place the fanned potatoes on an oil sprayed piece of tin foil.

Spray the potatoes with oil spray and sprinkle with granulated garlic powder salt, pepper.

Air fry for 12 to 14 minutes until they open and get crispy brown on top.

Remove carefully and top with cheeses and any other options you prefer.

Note: for shredded cheese topping, after they are cooked on all methods you can add cheddar cheese and broil them or just let it melt on the hot potatoes.

Optional toppings after the potatoes are cooked:

steamed broccoli or cauliflower with cheddar cheese

chili with meat, beans with cheddar cheese

chopped fresh tomatoes

chopped fresh spinach leaves with feta cheese

any fresh or roasted chopped vegetables or stir fry

cooked chicken buffalo wing sauce, ranch or blue cheese

Tips for Cooking Methods

for the air fryer: preheat the oven for 4 to 5 minutes first, spray foil and potatoes with cooking oil

for boiling: use herbs, seasoning, and cheese after cooking, always salt the water

for microwave: brush with butter before and after they are cooked add fresh herbs after cooking

for baking: bake the potatoes in the oven first when they start to open then add the butter and other ingredients fresh herbs are always better topping after cooking, dried herbs can be put on before or after

for a little heat add red pepper flakes or cayenne pepper

Parmesan Roasted Cauliflower

Parmesan Roasted Cauliflower
These Parmesan Roasted Cauliflower Bites are the perfect quick and easy side dish, or double as a vegetarian baked chicken nugget!

Prep Time 10 mins
Cook Time 20 mins
Course: Side
Cuisine: American
Servings: 6
Calories: 190 kcal
Author: Shawn

Ingredients
7 cups cauliflower florets, cut to bite sized pieces
3 to 4 tbsp olive oil
1 cup Italian bread crumbs
1/2 tsp garlic powder
1/2 tsp salt
1/3 cup parmesan cheese

Instructions
Preheat oven to 425 degrees F. Line a large, rimmed baking sheet with foil and spray liberally with non-stick cooking spray. Set aside.

Combine the cauliflower and olive oil in a large zip close bag and shake to coat. Add the remaining ingredients to the bag and shake until coated, pressing slightly to help the breading stick.

Pour onto the baking sheet and spray the tops of the cauliflower with cooking spray and bake for 20 minutes. Stir the cauliflower and continue to bake an additional 10 minutes. Serve hot. Enjoy!

Nutrition Calories: 190kcal | Carbohydrates: 20g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 585mg | Potassium: 395mg | Fiber: 3g | Sugar: 3g | Vitamin A: 82IU | Vitamin C: 57mg | Calcium: 128mg | Iron: 2mg

Spanish Tortilla

Found https://www.epicurious.com/recipes/food/views/spanish-tortilla-51112610#_=_

Spanish Tortilla / Christina Holmes

This adaptation of the tortilla española from New York's Boqueria starts with potatoes that are slowly cooked in lots of olive oil. There will be plenty of oil left over, but don't worry: Use it to make a garlicky mayo to serve alongside.

YIELD Makes 8 servings
INGREDIENTS
1 1/2 cups extra-virgin olive oil
2 pounds large Yukon Gold potatoes, peeled, quartered, cut into 1/4" slices
1 onion, quartered, thinly sliced
2 1/2 teaspoons kosher salt
8 large eggs, beaten to blend

PREPARATION
Heat oil in a large ovenproof skillet over medium heat. Add potatoes, onion, and salt. Use a heatproof spatula to coat potatoes with oil. When oil begins to bubble, reduce heat to medium-low and cook, turning frequently, until potatoes are tender but not browned, 20-25 minutes.

Using a slotted spoon, transfer potatoes and onion to a large heatproof bowl. Add eggs and stir gently to combine; do not break up potatoes. Strain oil into a glass measuring cup; wipe out skillet.

Heat 3 tablespoons reserved oil from measuring cup in skillet over medium-high heat. Add egg-potato mixture and cook, stirring constantly but gently to keep potatoes intact, until eggs begin to set (eggs will look scrambled), about 2 minutes. Spread mixture in an even layer; reduce heat to medium-low.

Preheat broiler to high. Cook tortilla, shaking pan occasionally to prevent it from sticking, until eggs are nearly cooked through, about 12 minutes. Transfer skillet to oven and broil until top of tortilla is just cooked, about 2 minutes.

Remove from oven. Invert a large plate over skillet. Using oven mitts (skillet and potatoes will be very hot; use caution), hold plate firmly over skillet and flip, releasing tortilla onto plate.

Let sit at room temperature for at least 20 minutes and up to 2 hours before serving.

Calico Beans

Calico Beans

Modified from a Recipe by: Kathy "This casserole is the best! I take it to pot lucks, picnics, camping trips, etc."

Ingredients
1 h 25 m
8 servings
434 cals


1/2 cup bacon, chopped
1 pound lean ground beef
2 (15 ounce) can pork and beans
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can pinto beans, drained
1 (15 ounce) can seasoned black beans
1 (15 ounce) can butter beans
1 (15 ounce) can lima beans, drained
1/2 cup ketchup
1 cup packed brown sugar
1 cup chopped onion
3 tablespoons cider vinegar
1 tablespoon mustard


Directions

Preheat oven to 350 degrees F (175 C).
Place bacon and ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
In a slow cooker, mix together the bacon, ground beef,  beans, ketchup, onion, vinegar, and mustard.
Cover and bake for 4 hours on high.

Easy Better-Than-Takeout Chicken Fried Rice

Found https://www.averiecooks.com/easy-better-takeout-chicken-fried-rice/# INGREDIENTS: 2 tablespoons sesame oil 2 tablespoons canola or vegetable oil 3/4 to 1 pound boneless skinless chicken breasts, diced into 1/2-inch pieces 1 1/2 cups frozen peas and diced carrots blend (I don’t thaw and use straight from the freezer) 3 green onions, trimmed and sliced into thin rounds 2 to 3 garlic cloves, finely minced 3 large eggs, lightly beaten 4 cups cooked rice (I use white, long-grain or brown may be substituted. To save time use two 8.8-ounce pouches cooked and ready-to-serve rice) 3 to 4 tablespoons low-sodium soy sauce salt and pepper, optional and to taste DIRECTIONS: To a large non-stick skillet or wok, add the oils, chicken, and cook over medium-high heat for about 3 to 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Remove chicken with a slotted spoon (allow oils and cooking juices from chicken to remain in skillet) and place chicken on a plate; set aside. Add the peas, carrots, green onions, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently. Add the garlic and cook for 1 minute, stir intermittently. Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary. Add the chicken, rice, evenly drizzle with soy sauce, optional salt and pepper, and stir to combine. Cook for about 2 minutes, or until chicken is reheated through. Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently as desired. Adapted from Rachel Schultz, Cooking Classy, Iowa Girl Eats

Slow Cooker Crack Potato Soup

Slow Cooker Crack Potato Soup

Found http://12tomatoes.com/shared-slow-cooker-crack-potato-soup/

10 minutes active, 8 hours inactive to prepare
serves 6

 INGREDIENTS

1 (28 oz) package frozen shredded hash browns
4 cups low sodium chicken broth
1 (10 oz) can condensed cream of chicken soup
1 (1 oz) package ranch dressing mix
1 pound bacon, cooked and chopped
1 (8 oz) package cream cheese, room temperature
2 cups shredded cheddar cheese, divided
Chopped green onions, garnish (optional)

PREPARATION

Combine hash browns, chicken broth, cream of chicken soup, ranch dressing mix, and bacon into slow cooker.

Reserve ½ cup chopped bacon for garnish. Cover and cook on LOW for 8 hours.

15 minutes prior to serving, stir in cream cheese and 1 ½ cup shredded cheddar cheese. Stir until melted and creamy.

Garnish with reserved cheddar, chopped bacon, and green onions (if desired).

Califlower Breadstick

When I tried Jo Cook’s Califlower Breadstick recipe for the first time, I was afraid that the mixture was too runny and nearly threw it out after I read similar recipes that required squeezing all the excess moisture out of the cauliflower before mixing in to the rest of the ingredients. But, I decided to have some faith and bake the dough anyway, and I was pleased that the end result was a cauliflower breadstick that held together, no cauliflower-squeezing required!

 Ingredients:

1 medium head of cauliflower (this will produce 4 cups of riced cauliflower)
4 eggs
2 cups of shredded mozzarella cheese
1 Tbsp dried oregano
4 cloves garlic, minced
½ tsp kosher salt
¼ tsp ground pepper
1 additional cup shredded mozzarella cheese for topping

 Instructions:

1. Preheat the oven to 425 F.

 2. Line a sheet pan with parchment paper.

 3. Cut the cauliflower into florets, discarding any large stem pieces. Place the florets into the bowl of a food processor (if you have a smaller food processor, do this in two batches so the cauliflower grinds evenly). Pulse until the cauliflower is chopped into small pieces that are about the same size as a grain of rice.

 4. Place the 4 cups of riced cauliflower (reserving any leftovers for another recipe, such as cauliflower fried rice) in a large-sized microwavable bowl, and cover with plastic wrap. Microwave for 10 minutes, or until the cauliflower is tender.

 5. When the cauliflower is done, remove the plastic wrap and let cool. Add the eggs, 2 cups of mozzarella, oregano, garlic, salt and pepper and stir to combine.

 6. Divide the mixture in half and shape into 2 circles on the prepared baking sheet.

 7. Bake for 25 minutes, then remove it from the oven and top with the remaining 1 cup of shredded mozzarella and bake for another 5 minutes, until the cheese has melted and the edges are brown.

Serve with marinara sauce for dipping!

Easy Potato Casserole

Easy Potato Casserole Side Dish
Found on Facebook

 Ingredients

2 1/2 lbs hash browns ( I use fresh packaged HB found in dairy section of Groc. store-takes 2 packs.)
1/2 lb of shredded cheddar cheese
1/2 cup onion, diced
2 cups heavy cream ( whipping)
1 teaspoon salt
pepper

 Directions

Preheat oven 350 degrees. Combine all ingredients and stir till well mixed. Butter (or spray with Pam) a large casserole dish. Pour mixture into dish.

Cover dish and bake for one hour. Uncover and bake till top is golden brown approximately 20-25 minutes.

This dish reheats well either in the microwave or oven.
 www.HOPKINSRECIPES.com

Greek Island Potato Salad

Greek Island Potato Salad
Found https://www.olivetomato.com/greek-island-potato-salad/

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Yield: 4

This potato salad inspired by the Greek islands includes summer vegetables along with a creamy olive oil - Greek yogurt dressing
Ingredients

1 pound small potatoes
10 cherry tomatoes sliced in half
1 medium cucumber sliced
1 cup chopped parsley
1 small chopped onion
1 tablespoon capers
salt pepper

For the dressing
1 tablespoon + 1 teaspoon red wine vinegar
2 teaspoons lemon juice
1/3 cup olive oil
2 tablespoons Greek (strained) yogurt

Instructions

Wash potatoes. Place in a pot with cold water and bring to a boil. Lower heat and simmer for about 20 minutes until potatoes are fairy easy to pierce. Strain in a colander. Let them cool off and then slice them (skin will come off easily). Place in a large bowl and set aside.
Make the dressing by mixing first the vinegar with the lemon juice, then whisk in the olive oil and at the end add the yogurt ,mixing until smooth.
Add the cherry tomatoes, cucumber, chopped parsley and onion to the potatoes and gently mix. Add the dressing and mix, making sure all the ingredients are covered with the dressing.
Cover and refrigerate for about 2 hours.
Before serving sprinkle with the capers.
Add salt and pepper as needed.

CRISPY SMASHED HERBED POTATOES RECIPE

FOUND https://www.tasteofhome.com/recipes/crispy-smashed-herbed-potatoes

MAKES: 4 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min.

INGREDIENTS
12 small red potatoes (about 1-1/2 pounds)
3 tablespoons olive oil
1/4 cup butter, melted
3/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons minced fresh chives
1 tablespoon minced fresh parsley

DIRECTIONS
Preheat oven to 450°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Drain.
Drizzle oil over the bottom of a 15x10x1-in. baking pan; arrange potatoes over oil. Using a potato masher, flatten potatoes to 1/2-in. thickness. Brush potatoes with butter; sprinkle with salt and pepper.
Roast 20-25 minutes or until golden brown. Sprinkle with chives and parsley. Yield: 4 servings.

Test Kitchen Tips
Yukon Golds and new potatoes are good substitutes in this recipe.
We doubt you'll have leftovers, but if you do, these make a delicious breakfast hash the next morning.
A heavy cast iron skillet can be used to smash these potatoes as well.

Broccoli Apple Salad

Broccoli Apple Salad
Found https://therecipecritic.com/broccoli-apple-salad/

Prep time 20 mins
Total time 20 mins

Broccoli, pecans, cranberries, carrots, and apples come together to make an amazing salad with delicious flavors and textures. The creamy dressing on top makes this salad absolutely incredible!
Author: Alyssa
Serves: 4-6

INGREDIENTS

4 cups fresh broccoli florets, (about 2 medium heads)
½ cup shredded carrots
¼ cup diced red onion
2 large apples, finely chopped (I used gala apples)
½ cup pecans, coarsely chopped
½ cup dried cranberries
Creamy dressing ingredients:
½ cup lite mayonnaise
½ cup low fat greek yogurt
2 Tablespoons lemon juice
1 Tablespoon sugar
¼ teaspoon salt
⅛ teaspoon pepper

INSTRUCTIONS

In a large bowl combine broccoli, carrots, red onion, apples, pecans, and dried cranberries.
To make the dressing: Whisk together mayonnaise, greek yogurt, lemon juice, sugar, salt and pepper.
Add the dressing to the salad and toss to coat. Chill until ready to serve.

MEXICAN ROASTED POTATO SALAD

FOUND https://www.tasteofhome.com/recipes/mexican-roasted-potato-salad

MAKES: 10 servings TOTAL TIME: Prep: 20 min. Bake: 25 min.

INGREDIENTS
4 pounds potatoes, peeled and cut into 1/2-inch cubes (about 8 cups)
1 tablespoon canola oil
1-1/2 teaspoons salt, divided
1/2 teaspoon pepper
1 can (15 ounces) black beans, rinsed and drained
1 can (4 ounces) chopped green chilies
2 tablespoons minced fresh cilantro
3/4 cup sour cream
3/4 cup mayonnaise
2 teaspoons lime juice
1 teaspoon ground chipotle pepper or 2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder

DIRECTIONS
Preheat oven to 425°. Place potatoes in a greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with 1 teaspoon salt and pepper. Toss to coat. Roast 25-30 minutes or until tender, stirring occasionally.
In a large bowl, mix potatoes, beans, chilies and cilantro. In a small bowl, combine sour cream, mayonnaise, lime juice, chipotle pepper, cumin, garlic powder and remaining salt. Pour dressing over potato mixture; toss to coat. Serve warm.
Yield: 10 servings.

Originally published as Mexican Roasted Potato Salad in Simple & Delicious February/March 2014

ROSEMARY ROASTED POTATOES AND ASPARAGUS

FOUND  https://www.tasteofhome.com/recipes/rosemary-roasted-potatoes-and-asparagus

MAKES: 4 servings
TOTAL TIME: Prep: 10 min. Bake: 35 min.

INGREDIENTS
1/2 pound fingerling potatoes, cut into 1-inch pieces
1/4 cup olive oil, divided
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
2 garlic cloves, minced
1 pound fresh asparagus, trimmed
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

DIRECTIONS
In a small bowl, combine the potatoes, 2 tablespoons oil, rosemary and garlic; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast at 400° for 20 minutes, stirring once.
Drizzle asparagus with remaining oil; add to the pan. Roast 15-20 minutes longer or until vegetables are tender, stirring occasionally. Sprinkle with salt and pepper.
Yield: 4 servings.

Originally published as Rosemary Roasted Potatoes and Asparagus in Taste of Home April/May 2012, p91

BACON GREEN BEAN BUNDLES

found https://www.spendwithpennies.com/bacon-green-bean-bundles
INGREDIENTS:

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Green beans (about 1 1/2 lbs) 6-8 beans per bundle
1/2 teaspoon baking soda
6 slices bacon
1/4 teaspoon garlic powder
salt & pepper to taste
1 tablespoon brown sugar

DIRECTIONS:
Preheat oven to 375 degrees.
Cook bacon on the stovetop until slightly cooked (You don’t want it crispy). Reserve any drippings.
Trim and wash green beans. Bring a large pot of water to a boil. Add baking soda. Add green beans and cook 3 minutes until tender crisp. Remove from boiling water and place in a bowl of ice water to stop cooking.
Dab beans dry and toss with reserved bacon drippings (about 2 teaspoons), garlic powder and salt & pepper to taste.
Cut each slice of bacon in half and wrap around about 6-8 green beans, secure with a toothpick and place on a parchment lined pan.
Combine brown sugar with 1 tablespoon of water and lightly brush over each bundle.
Roast 20-22 minutes or until bacon is crisp and beans are lightly roasted.

NUTRITION INFORMATION Yield: 12 bundles, Serving Size:
Amount Per Serving:  Calories: 70 Calories

(Nutriton information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

GRILLED POTATO SKINS

FOUND https://www.tasteofhome.com/recipes/grilled-potato-skins

MAKES: 4 servings
TOTAL TIME: Prep/Total Time: 30 min.

INGREDIENTS
2 large baking potatoes
2 tablespoons butter, melted
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded cheddar cheese
3 bacon strips, cooked and crumbled
2 green onions, chopped
Sour cream

DIRECTIONS
Cut each potato lengthwise into four wedges. Cut away the white portion, leaving 1/4 in. on the potato skins. Place skins on a microwave-safe plate. Microwave, uncovered, on high for 8-10 minutes or until tender. Combine the butter, rosemary, salt and pepper; brush over both sides of potato skins.
Grill potatoes, skin side up, uncovered, over direct medium heat for 2-3 minutes or until lightly browned. Turn potatoes and position over indirect heat; grill 2 minutes longer. Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. Sprinkle with bacon and onions. Serve with sour cream.
Yield: 8 appetizers.

Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Grilled Potato Skins in Quick Cooking May/June 2004, p19