Side dishes
This recipe is very versatile. You will notice I haven't put portions because I make it different every time.
- redskin potatoes
- Wildtree roasted garlic grapeseed oil
- 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
- preheat oven to 400 degrees.
- Place brussel sprouts and garlic on a baking sheet.
- Coat well with oil and vinegar
- 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
- While corn is still hot coat with butter evenly.
- Sprinkle chili powder, brown sugar, and salt evenly over the corn.
- 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)
- In a medium skillet saute onion in butter.
- Add mustard, salt, pepper, milk and cheese. Stir until cheese is melted into the mixture.
- Place potatoes in the bottom of a slow cooker and put zucchini on top of the potatoes.
- Pour onion mixture over the potatoes and zucchini.
- Cover. Cook on low 6 hours.
- Use a food processor or immersion blender to blend potatoes.
- Serve warm.
Published: Monday, December 24th, 2012
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