Looking for a quick and tasty side dish to my Kicked Up Shrimp, I decided to chop potatoes and roast them. The flavor is wonderful and these potatoes will work well as a side dish any night. I won’t provide exact measurements because I eyeballed the entire preparation. I was cooking for 4 on this night so I will provide how much I “think” I may have added.
- 6-8 Red potatoes, chopped or sliced
- 3 Cloves garlic, chopped
- ¼ Red onion sliced
- 1-2 Tbsp Extra Virgin Greek Olive Oil
- 2 Tbsp butter
- Salt & Pepper to taste
- 1 Tbsp house seasoning (I used Adams)
Preheat your oven to 350 degrees, or if you have convection oven use the “Roast” option, this I what I use and it’s amazing! I like to leave a little skin on my potatoes when roasting them, it adds color and texture. Once you’ve chopped and washed your potatoes toss them into a baking pan and add olive oil, salt, pepper, house seasoning, and garlic. Using clean hands toss everything together so all the potatoes are covered then top with the sliced onions and a dollop of butter on two corners or in the middle. Bake about 15 minutes, then carefully using a spatula or wooden spoon mix the potatoes this will help achieve great color all around. Continue cooking until done, about 10-15 minutes longer. Cooking times will vary depending on the amount of potatoes you’re cooking and the type of potatoes you use.
This dish will definitely be added to my fall menus and would work great with other root vegetables.
TASTY TIP: Use the leftover potatoes for a delicious omelet!
I wanted to make a sautéed shrimp and veggie dish without adding too many ingredients and fat to the meal. I stopped by Trader Joe’s and Sprouts; gathered my shrimp and veggies and headed home to make what turned out to be a flavorful shrimp dish with a spicy kick. I’m still not certain where the spice came from, I’m guessing the house seasoning and the pepper, either way it worked to my advantage!
- 1lb 40-50 count shrimp
- 2 Cloves garlic chopped
- ½ Tsp garlic powder
- 2 Tsp dried oregano
- 1 Tsp Old Bay
- ¼ Red onion sliced
- 1c Fresh green beans
- 1c Chopped broccoli
- ½ Bell peppers sliced
- ¼c Roasted Red Pepper olive oil (or your preferred olive oil)
- 1 Tbsp house seasoning (I use Adams)
- Salt & Pepper to taste
Peel the shrimp and deveined (if needed) and wash, the 40-50 counts sounds like a lot but if it’s not. Add the olive oil, chopped garlic, onion, garlic, oregano, old bay, salt & pepper, and house seasoning. Allow the shrimp to marinate for 30min to an hour. Roughly chop the green beans and broccoli and slice the bell peppers. When you’re ready to cook your meal, lightly coat the bottom of your pan with the same olive you used to marinate the shrimp, add the vegetables and sprinkle with salt and pepper cook about 3minutes and add the shrimp. You may need to add another splash of olive oil. Cook until done about 5-6 minutes, you don’t want to overcook shrimp, it will become rubbery. Serve with roasted potatoes (see recipe) or over brown rice.
Feel free to add any vegetables you like, mushrooms, zucchini, carrots, asparagus, bean sprouts, etc…the options are endless. As I’ve mentioned in my previous post I purchase as many of my veggies as I can organic; same went for these veggies however, the choice is yours. You can also buy larger shrimp depending on the crowd you’re feeding, this size worked perfect for this dish. This dish could be enjoyed as a stand-alone with a few more veggies.
These little nibbles are not only tasty but healthy. With only two ingredients it may be the quickest snack or appetizer you put together. I will leave measurements out of this one because the quantity will change depending on how you’re serving this as a snack (i.e. for one or as an appetizer for a crowd).
– Salt (optional)
Wash your cucumber and with a vegetable peeler remove a section of skin leaving some on. Pat the slices dry and slice the cucumber into your preferred thickness. If you prefer to season your cucumber slices, sprinkle with a little salt. Top each slice of cucumber with a dollop your favorite hummus. You’ll use about ½ tbsp. on each slice. Choose your favorite hummus, or take it a step further and make it from scratch!
Use English cucumbers and slice them into 1” pieces, remove the seeds with a melon baller and fill each cucumber cup with the hummus. You can also use hummus as a dip for a variety of veggies, endive, bell peppers, carrots, broccoli, celery, the list goes on and on. Don’t be afraid to display hummus at your next event!
Well folks it appears as if summer’s slowly saying “adios” to us for this year. With that comes a halt to grilling three to four times per week. Although, fortunately for us the weather allows us to grill year round even if it means grilling with a light jacket! 🙂
What are a few of your end of summer BBQ meals? Stay tuned for a tasty grilled pizza recipe coming this week!