Archive for the ‘Side Dishes’ Category

  • 1 can black beans – rinsed and drained
  • 2 ears of fresh corn, shucked, rinsed and cut from cob
  • 1 small red onion diced
  • 2 cloves garlic minced
  • Juice of one lime
  • Little lime zest
  • 2 ripe mangoes, diced
  • 1 large ripe tomatoes diced
  • Handful of fresh cilantro – chopped

Mix it all up and enjoy!  Great with fish, salad, chicken – even a mango margarita!  Thanks Jen!

Some other add-in’s you may want to try:

  • 1 small can chopped green chilis
  • 1 large peach –peeled, pitted and diced

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  • 1 head of cauliflower – broken into small florets
  • 2 tablespoons good olive oil
  • 3 tablespoons fresh lemon juice
  • 1 1/2 teaspoon garlic powder
  • Freshly ground sea salt & black pepper
  • Shaved Parmesan

Toss the first five ingredients well in a baking dish to coat well.  Place in 400 degree oven for 20-25 minutes until fork tender.  Top with shaved Parmesan and pop under the broiler for 2-3 minutes until cheese is melted and bubbly.

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  • 2 bunches asparagus( look for the thinnest you can get)
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 1 teaspoon dried rosemary
  • Shaved Parmesan, optional

Preheat the oven to 450 degrees F.  Trim about 1 1/2 inches off the bottom of the asparagus. Spread the spears in a single layer on a baking sheet, drizzle with olive oil, sprinkle with the salt and pepper and rosemary,  roll to coat thoroughly.

Roast the asparagus until tender, about 6 to 9 minutes, turning asparagus mid way.   giving the pan a good shake about halfway through to turn the asparagus.  Serve topped with shaved Parmesan

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– 1 lb red potatoes
– 1/2 cup buttermilk
– 1/4 cup sour cream
– 1 1/2 tablespoon unsalted butter
– 1 tablespoons chopped fresh chives
– 1 1/2  tablespoons chopped fresh parsley
– Salt and cracked black pepper to taste

Boil potatoes in salted water for 20-25 minutes then drain.  Use potato masher to coarsely crush potatoes and add buttermilk, sour cream, butter and herbs.  Season with cracked pepper and salt to taste.

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  • 1  pound fresh Brussels sprouts
  • 4 tablespoons good olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 sprig fresh rosemary – leaves pulled off
  • 1/4 cup dried cranberries


Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any bad outer leaves.   Slice them in half.  Mix them in a bowl with the olive oil, salt,  pepper, cranberries & rosemary. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Flip occasionally to get them brown and roasty (sure it’s a word – no scrabble challenges PLEASE).

I like to add a little more cracked sea salt & pepper when I serve and I put some really good balsamic vinegar on the table too for those who’d like a drizzle on theirs (I do!) — try them – you’ll like them! 🙂

Another great addition is to also top with toasted slivered almonds — just not if my brother Mark is over for dinner — he’s allergic! 😉

And don’t discount the Sprout! Even my kids’ friends will vouch for these!  Just last week after dinner one said, “Mama J — you’re the reason I like Brussels sprouts!”

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• 1 lb. small sweet potatoes
• 3 tbsp. olive oil
• 1 clove garlic, minced
• ¼ tsp. kosher salt
• cracked black pepper

Preheat oven to 425°. Line baking pan with parchment paper. Scrub potatoes; cut lengthwise into wedges. Toss with olive oil, garlic, salt and pepper. Bake for 35 minutes, until browned and crisp,
turning once.

These will go great with the slow roasted ribs – and perfect for dipping in extra BBQ Sauce!

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  • 3 pounds small red or white potatoes
  • 1/4 cup good olive oil
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons lemon juice
  • 2 tablespoons minced garlic (6 cloves)
  • 2 tablespoons minced fresh parsley

Preheat the oven to 400 degrees F. Cut the potatoes in half or quarters and place in a bowl of ice water for 10-15 minutes.  (This helps keep them from sticking when they roast!)  Next, drain potatoes well, and toss with the olive oil, salt, pepper, and garlic and lemon juice until well coated. Let potatoes sit for 10-15 minutes then transfer to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until brown & crispy.  Flip 2-3 times to ensure they’re browned on all sides.  Enjoy!

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