If you’re like me in quarantine, there’s two things you’re doing: 1. Never wearing makeup and 2. Cooking and Baking like it’s your job. So, I felt it was necessary to try and give you some recipes.
A few weeks ago, I did a post dedicated to fast dinner ideas. My friend, Jessi, texted me after that post and demanded I do more like that. While this one isn’t about full meal ideas, it’s about my favorite part, the sides. On Thanksgiving, please don’t give me turkey. Please give me a plate full of everything else. When I go to restaurants, I often just order several sides instead of a typical meal because I’m fun like that. I tried to think of a variety to give you and ones you might not normally make to be introduced to them or be reminded of how delicious they are.
We’ll begin with the cheesiest one because that’s the best way to begin.
These can be a little more time-consuming, but they are worth it. I love this recipe from Skinnytaste because it’s not overwhelmingly tedious. I don’t use a mandoline slicer when I make this because I almost took off a finger years ago, and I haven’t used one since. I just slice them very thin. Give them a try; you’ll want to eat the whole thing yourself.
I grew up eating okra the only way I knew how-fried. A couple of years ago, I started making it this way, and it has changed my world. It’s that good.
I don’t use a recipe for this one, so I won’t be using many specifics. You can use fresh or frozen. Lightly oil the okra and then season it however you want. In my opinion, the best seasonings for this are salt, pepper, paprika, and tiny bit of garlic powder, and an even smaller amount of cayenne. Bake at 450 for about 20-25 minutes and shake them around one or two times during that time. It is delicious. I made some for a snack the other day because I love it that much.
*Twice-Baked Sweet Potatoes
This is the only one I don’t have a picture of because I forgot when we ate them last week. I normally don’t head towards recipes from Ina Garten because honestly, I don’t have my florist over to dinner that often. Her twice-baked sweet potatoes are delicious though. If I’m being honest again, the first time I saw this recipe, I didn’t know what Teleggio cheese was. Unlike Ina, I don’t often go to fancy cheese shops and buy $45 wedges of fermented milk. Any “melty” cheese would work. I used gruyere instead, and they were as good as Ina’s tablescapes.
*Fruit salad with dressing
This is a great way to change up a bowl of fruit and make it even prettier. I like this dressing, but I often like to use fresh lime juice instead of orange.
Zucchini season is upon us, people! Here is a great recipe for these little guys. Also, if you’re in the market for a non-toxic, non-stick pan, this is a great one. If that doesn’t interest you, keep on reading.
*Roasted Potato Wedges
Once again….a potato recipe. I will eat potatoes any way you make them, and this way is one of my favorites. I use The Pioneer Woman’s recipe for these, and they are perfect every time…just like her.
This is my favorite seasoning to use for these, or just make your own. This has salt, pepper, paprika, oregano, onion and garlic powder.
*Balsamic Roasted Green Beans
Once again, I don’t follow a recipe for these, but there’s probably 900 million out there. I just put a little oil on them, salt and pepper, and balsamic vinegar. Then I roast them at 400 for about 15-20 minutes. I like to top them off with toasted almond slices. Done!
I’ve mentioned my love of brussel sprouts before, and I’m saying it again. I love them and will pretty much always order them if I see them on a menu somewhere. Caroline: brussel sprouts :: Joe Exotic : loud clothing
I’m ending with some leafy greens. This recipe is so simple and good. If you’ve never used kale for a salad before, make sure you don’t skip the “massage” part, or it won’t be a good situation. You massage that kale like you’re Phoebe Buffay. By glancing at the recipe, it might seem like it wouldn’t have much taste, but it comes with thumbs-up approvals from everyone who can eat solid foods in my house. We eat this all the time. Give it a go. Added bonus: it’s a green salad that you can actually make ahead of time, and in my opinion, it tastes a little better after it’s been in the fridge a day or so.
I hope you got some new ideas to add to your quarantine menu rotation. Come back on Friday, and Kat will delight you with Easter memories.
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