Sides & Salads
Baked Red Potato Salad
Serves: 8
Ingredients
- 5 Pounds Red Potatoes
- 1/2 Pound Bacon, diced
- 4 Green Onions, thinly sliced
- 1 Cup Sour Cream
- 1 head Roasted Garlic
- Salt and Pepper (to taste)
- 1/2 Cup Grated Cheddar Cheese
Directions:
Clean and bake the potatoes, allowing time for them to cool. Cook the bacon until crisp, then drain on a papertowel.
If desired, peel the potatoes before dicing. Toss all ingredients in a bowl and let chill for at least 2 hours before serving.
Mexican Chicken Salad
Serves: 6
1/2 Cup Mayonnaise
1/4 Cup Salsa
2 Cloves Garlic (minced)
1 Teaspoon Ancho Chili Powder
1 Lb Cooked Chicken Breast Halves (diced)
1 Cup Chopped Tomato
1/2 Cup Grated Cheddar Cheese
1/4 Cup Chopped Onions
2 Jalapeno Peppers (chopped)
Mix first four ingredients. Toss with remaining ingredients.
Garlic Salad
Serves: 4
3 Cloves Garlic (or more...to taste)
1/2 Teaspoon Salt
1/4 Cup Lemon Juice
2/3 Cup Vegetable Oil
1 Tomato (chopped)
1 Head Romaine Lettuce (torn into bite size pieces)
1/4 Cup Freshly Grated Parmesan Cheese
Mash garlic into a large container. Sprinkle with salt, lemon juice, oil & tomatoes. Chill at least 3 hours.
Toss with Romaine & Parmesan, let sit 10 minutes.
Matthew's Red Slaw
Serves: 6
Ingredients
- 4 Cups Cabbage (shredded)
- 1 Cup Carrots (shredded)
- 1/2 Cup Catsup
- 2 Tablespoons White Vinegar
- 1/4 Cup White Sugar (more or less, to taste)
- 1 Teaspoon Salt
- 1/4 Teaspoon Freshly Ground Black Pepper
- dash Ground Cayenne Pepper (to taste)
Directions
Combine catsup, vinegar, sugar, salt, peppers. Whisk until sugar dissolves. Toss with cabbage & carrots. Chill.
Roasted Green Beans
Serves: 6
Ingredients
- 2 lb green beans, trimmed
- 2 Tbs olive oil
- 2 tsp fresh thyme
- salt and pepper, to taste
Directions
Preheat oven to 400 degrees. Toss all ingredients in a bowl to evenly coat the green beans. Spread out in one layer on a parchment lined cookie sheet and bake 12 to 15 minutes, turning about halfway. The end result should be lightly caramelized green beans.
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