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This recipe is very versatile. You will notice I haven't put portions because I make it different every time.

  1. redskin potatoes
  2. Wildtree roasted garlic grapeseed oil
  1. Wildtree rancher steak rub
  • Preheat oven to 400
  • Dice potatoes.
  • Place potatoes in a baking pan and lightly coat and toss with oil.
  • Sprinkle with steak rub and toss the potatoes again to make sure they are evenly coated.
  • Use as mich or as little spice depending on how much flavor you would like.
  • Cover with tinfoil and bake for 30 minutes. (I like mine crispy so I stir them up and then put them back in uncovered to make sure they are crispy.)
Published: Monday, August 31st, 2015
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These are great as a side dish or as an appetizer served with garlic aioli dip.

  • 1 lb brussel sprouts, sliced
  • 4 cloves garlic, minced
  • olive oil
  • balsamic vinegar
  • balsamic vinegar glaze
  1. preheat oven to 400 degrees.
  2. Place brussel sprouts and garlic on a baking sheet.
  3. Coat well with oil and vinegar
  4. Bake for 20 minutes or until crispy, stir halfway through.
Published: Wednesday, August 26th, 2015
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I love these sweet and spicy flavor for my corn.

  • Corn on the cob, cooked
  • Butter
  • Chili powder
  • Brown sugar
  • Salt
  1. While corn is still hot coat with butter evenly.
  2. Sprinkle chili powder, brown sugar, and salt evenly over the corn.
  3. Enjoy!
Published: Monday, August 31st, 2015
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  • 1/2 cup onions, chopped
  • 1 Tbsp butter
  • 2 tsp Dijon mustard
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup milk
  • 1/2 cup shredded cheddar cheese
  • 1 medium zucchini, cubed
  • 6 medium potatoes, cubed (can be skin on or peeled)
  1. In a medium skillet saute onion in butter.
  2. Add mustard, salt, pepper, milk and cheese. Stir until cheese is melted into the mixture.
  3. Place potatoes in the bottom of a slow cooker and put zucchini on top of the potatoes.
  4. Pour onion mixture over the potatoes and zucchini.
  5. Cover. Cook on low 6 hours.
  6. Use a food processor or immersion blender to blend potatoes.
  7. Serve warm.
Published: Monday, December 24th, 2012
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