Though baking is certainly my specialty and favorite thing to do, I also like to cook, I like healthy foods, and I like putting recipes on my blog. So, here are a couple of side dishes my mom and I made to go along with the Almond Crusted Tilapia my dad made tonight. I love coming home to delicious food!
Tomorrow, it's onto Valentine's Sugar Cookies!
Baked Herb and Parmesan Potato Slices
Baked Herb and Parmesan Potato Slices
Serves 3
Ingredients:
2 whole russet potatoes (medium size)
2 whole large red potatoes
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/4 teaspoon dried parsley
1/4 teaspoon dried rosemary
2 tablespoons olive oil
1 tablespoon grated parmesan cheese
Directions:
Preheat the oven to 375 degrees. Rinse potatoes and dry with paper towel. Slice the potatoes at a slight diagonal. Add the potato slices to a large bowl. Next, add the herbs, spices, and olive oil. Mix all ingredients together so that the herbs, spices, and olive oil coat both sides of the potato slices. Lay potatoes on a cookie sheet. Try to keep them in a single layer so they aren't stacked on top of one another. Next, top the potatoes with the grated parmesan cheese.
Bake in a preheated oven for about 20 minutes or until the thinnest pieces are a golden color. Serve warm right out of the oven.
Enjoy!
Roasted Vegetables
Roasted Vegetables
Ingredients:
1/2 c dry white wine
2 Tablespoons olive oil
1/4 teaspoons salt
1/4 teaspoons pepper
1 1/2 teaspoons Garlic and Herb Seasoning
Carrots, onion, zucchini, yellow squash, bell pepper
Directions:
Stir top 5 ingredients together. Set aside. Cut vegetables. Add to liquid. Let sit, and stir occasionally for 30 minutes. Roast at 400 degrees on cookie sheet for 15 minutes (Note: When placing vegetables on cookie sheet, use slotted spoon to keep liquid marinade in bowl). Add vegetables back to liquid after they finish cooking to give them added flavor.
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