Saturday, February 7, 2009

Super Easy Sides

Well, tonight we were dying to go out to eat, but luckily I watched an old episode of 30 minute meals of Rachel Ray and I got the ingredients for these sides that looked delicious and they were really good and so quick. We are so lucky to live next Snider's meat market on Highland and about 6200 South. So I just had a couple Sweet Bourbon Chicken Breasts on the side.

BLT Salad (my new fave ingredient is Balsamic Vinegar)
  • 1/3 cup extra-virgin olive oil, plus a drizzle
  • 6 slices thick cut bacon, chopped
  • 1 clove garlic, grated or minced and crushed with flat blade of a knife
  • 1 tablespoon Dijon mustard
  • 2 tablespoons white balsamic vinegar or white wine vinegar
  • Salt and freshly ground black pepper
  • 3 tablespoons chopped chives
  • 1 large heart romaine lettuce
  • 1 head Traviso lettuce or radicchio
  • 1 pint multi colored, red or yellow cherry tomatoes
Directions: Heat a drizzle of olive oil in a skillet over medium-high heat and add bacon, cook until crisp then drain on paper towels.

In a salad bowl, whisk together the garlic, mustard, vinegar and stream in extra-virgin olive oil to incorporate the dressing, season with salt and pepper and stir in chives. Shred lettuces and add to the bowl. Halve the cherry tomatoes and add to the bowl along with bacon. Toss salad to coat evenly with dressing and serve.

Roasted Thick Potato Chips
  • 2 large Idaho potatoes, scrubbed
  • 1/3 cup extra-virgin olive oil, for brushing potatoes
  • 2 sprigs rosemary, leaves finely chopped
  • 2 tablespoons grill seasoning
Directions: Heat the oven to 500 degrees F.

Thinly slice the potatoes lengthwise 1/8-inch thick. Arrange potatoes in a single layer on nonstick baking sheet. Brush the potatoes with extra-virgin olive oil, rosemary and grill seasoning. Bake potatoes turning once 25 minutes until crisp.

Doug and I actually thought the seasoning was a little too strong. Honestly, I think they would be good with just a little salt and pepper. Another way to cook potato fries at home is to whip egg whites together until fluffy and toss the potatos (cut like spears). Salt and pepper to taste. Cook at 375 or 400 degrees until golden brown, turning once. So this isn't the exact recipe, but I did get it from What to Expect When You're Expecting. We've made those a few times and when I was pregnant, I liked them with mustard! I really don't like mustard that much.

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