Posts Tagged ‘Sides’

Three Cheese Grilled Potatoes

Monday, August 27th, 2012

Anything that can be thrown into a foil packet and heated on the grill is a winning recipe for me. It is because of this firm belief in foil packet grilling as the solution to all kitchen clean-up that I couldn’t wait to try these three cheese grilled potatoes for our cookout this weekend.

I was inspired by my best friend to give this recipe a shot. My husband and kids tend to be of the belief that “potatoes should only be french fries or mashed.” I find myself hesitating to waste my time and effort on potatoes, but if someone else wants to put in the time and effort…I am totally on board!

Of course, my family absolutely loved these and I couldn’t wait to make them at home for my family.  The flavor of these can be adjusted to your own personal taste. I substituted turkey bacon for the regular bacon and added fresh parsley in lieu of fresh chives in mine. No matter how you top them, make sure to remember to spray the tin foil well with nonstick cooking spray so you can enjoy every delicious bite.

To save grilling time, poke your potatoes with a fork and microwave them for five minutes. Allow them to cool slightly and then dice for your foil packets. These are a great make-ahead side dish when entertaining, and can be created and tucked in the refrigerator until your guests arrive.

I hope you enjoy these half as much as we did and special thanks to my best friend for getting us out of our sad fried/mashed potato rut.

Three Cheese Grilled Potatoes
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
An easy foil-packed grilled potato that is loaded with cheese and bacon. It makes the perfect accompaniment to any grilled meat and is a cookout winner!
  • 3 large potatoes
  • 3 tablespoons grated Parmesan cheese
  • 1 tablespoon minced Italian flat leaf parsley
  • ½ teaspoon seasoned salt
  • ¼ teaspoon pepper
  • 2 tablespoons butter
  • ½ cup crumbled cooked turkey bacon
  • ¼ cup shredded part-skim mozzarella cheese
  • ¼ cup shredded sharp cheddar cheese
  1. Wash your potatoes and dry well. Prick each potato several times with a fork. Place in the microwave and cook for 5 minutes on high. Allow the potatoes to cool.
  2. Dice potatoes into 1" cubes.
  3. In a large bowl, combine the diced potatoes, Parmesan cheese, parsley, seasoned salt, and pepper.
  4. Transfer to a double thickness of greased heavy-duty foil (about 18 in. square).
  5. Dot with butter.
  6. Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat for 15 minutes.
  7. Carefully open foil. Sprinkle the bacon cheeses over potato mixture. Grill 3-5 minutes longer or until cheese is melted.
  8. Open carefully and enjoy with your favorite grilled meats.

Be sure to visit my other post today to find out how to make the perfect steak to go along with your delicious three cheese grilled potatoes. You won’t want to miss this Labor Day steak feast for six created with less than $100 in supplies! 


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Double Tomato Bruschetta

Monday, March 26th, 2012

Whenever I go out to restaurants, I always want to order a big plate full of bruschetta for an appetizer. I don’t know why it has never occurred to me to make a batch of brushetta to eat at home, but when I noticed the tomatoes were on sale at my local supermarket, I just knew that I had to make some of this for myself.

This bruschetta is a double tomato bruschetta which combines the super sweet and chewy flavors of the sun-dried tomatoes with the delicious juiciness of the Roma tomatoes. The flavors together are phenomenal and are mixed with just a little balsamic vinegar,olive oil, garlic, and a little fresh garlic.

This appetizer can be prepared a few hours in advance, allowing the flavors to marinate together and break down the tomatoes a bit, or you can prepare it and eat it within ten minutes of preparation.

I have a feeling that this quick and easy appetizer will be my new go-to dish for summer potlucks and barbecues. I also have a feeling that once you make this bruschetta, it will be your go-to dish too.

Double Tomato Bruschetta
Recipe type: Appetizer
Prep time: 
Cook time: 
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Serves: 8
A quick & easy bruschetta recipe that combines the flavors of sun-dried tomatoes with Roma tomatoes for a perfect merriment of flavors.
  • 6 roma (plum) tomatoes, chopped
  • ½ cup sun-dried tomatoes, packed in oil
  • 3 cloves minced garlic
  • ¼ cup olive oil
  • 2 tablespoons balsamic vinegar
  • ¼ cup fresh basil, stems removed
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 French baguette
  • Grated Parmesan cheese
  1. Preheat your oven to 400 degrees.
  2. Cut your baguette into ¾ inch slices.
  3. On a cookie sheet, arrange your baguette in a single layer. Drizzle lightly with olive oil. Broil for 2 minutes, until just slightly brown.
  4. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes (or as long as three hours).
  5. Divide the tomato mixture evenly over the baguette slices.
  6. Top the slices with freshly grated Parmesan cheese.

Looking for other great appetizers to mix up in your kitchen? Here is a list of my personal favorites that I love to serve for holiday gatherings and when entertaining!

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Sun-Dried Tomato Basil Orzo

Monday, February 20th, 2012

Side dishes can get pretty boring around our house so I am always on the lookout for a fun new spin on a simple side dish. Orzo pasta tends to be one of our favorite go-to side dish pastas and I love to find easy ways to liven up our traditional side dish fare. This Sun-Dried Tomato Basil Orzo definitely illustrates how the simplest of ingredients can pack just as much of a punch as a more complex dish.

If you haven’t tried orzo pasta, it really is one of my favorite short pastas that is an ingredient in some of my favorite dishes. It stands well alone in Spinach & Tomato Orzo Pasta Salad, offers a delicious accompaniment to my favorite saucy Slow Cooker Pot Roast Italiano, and is a fantastic accompaniment as a Cheesy Orzo with Parmesan Sage Pork Chops for one of my favorite Italian weekend dishes.

This Sun-Dried Tomato Basil Orzo though is sweetly simple with few ingredients and loads of flavor. The sun-dried tomatoes add chewy sweet flavor, the basil and lemon zest add a bright freshness, and the Parmesan cheese adds creaminess to this dish.

Definitely add this fun new dish to your tired side dish rotation and I promise you won’t be disappointed with this easy and simple side.

Sun-Dried Tomato Basil Orzo
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 6
Simple ingredients yield a tasty side dish that will spice up your usual side dish routines.
  • 2 cups uncooked orzo pasta
  • ½ cup chopped fresh basil leaves
  • ⅓ cup chopped oil-packed sun-dried tomatoes
  • 2 tablespoons olive oil
  • ¾ cup grated Parmesan cheese
  • 1 lemon (zest & juice)
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  1. Bring a large pot of lightly salted water to a boil.
  2. Add orzo and cook for 8 to 10 minutes or until al dente.
  3. Drain and set aside.
  4. Place basil leaves and sun-dried tomatoes in a food processor.
  5. Pulse 4 or 5 times until blended.
  6. In a large bowl, toss together the orzo, basil-tomato mixture, olive oil, the zest of one lemon, the juice of one lemon, Parmesan cheese, salt and pepper.
  7. Serve warm or chilled.

I am participating in Mouthwatering Mondays at A Southern Fairytale.

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