by Marsha | Aug 5, 2014 | Budget Friendly, Side Dishes, Vegetarian Recipes |
I love these potato wedges! There is something about the simple foods that is so appealing. They have a great flavor and they are so easy to make. They only take a few minutes to get them ready to roast. This dish goes with almost any meal. On really busy days these little gems are so appealing to me because I can put them in the oven, set a timer and forget about them for awhile. What could be better than that? Let’s start with the potatoes. In this case, I used the red-skinned Yukon potatoes, but the regular Yellow Yukon Gold potatoes work as well. Some people prefer the texture of an Idaho baking potato, but whatever potato you have on hand will work fine. First they need to be thoroughly washed since we will be leaving the peelings on. I try to pick some of the smaller potatoes in the bag for roasting. This accomplishes two things, the potatoes roast faster and it uses up the small potatoes so when I have to peel potatoes for a different dish I still have the larger ones. Larger potatoes equals less peeling. Wash these little guys thoroughly. I scrub them with a light brush to be sure I have removed all the dirt. Next, I move them over to my cutting board. I get 6 wedges from each potato, unless it is really small then I only get 4. Start by cutting a potato in half. Then, take each half and hold your knife at a 45 degree angle to make a cut on each side. That makes a wedge on each side...
by Marsha | Jul 16, 2011 | Budget Friendly, Side Dishes |
This wonderfully easy side dish tastes as good as it looks! Everyone loves potatoes and this side dish will become a favorite in your house too. Seasoned with Parmesan cheese and spices gives these wedges such a wonderful flavor. Crisp outside and tender inside. Serve them along with your favorite dipping sauce but they are fabulous just as they are. 1 1/2 cups plain fresh bread crumbs 1 cup real Parmesan cheese 1/2 teaspoon garlic powder 2 teaspoons smoked paprika Salt and pepper to taste 4 to 5 medium potatoes scrubbed and cut into wedges olive oil Preheat oven to 400 degrees F. Place the first five ingredients in a zip top bag and shake to combine. Set aside. Scrub potatoes and cut into wedges. Place wedges in a shallow dish and drizzle with olive oil. Toss with hands to be sure they are coated in olive oil. Add a few wedges at a time to your zip top bag and shake until coated. Place potatoes on an ungreased sheet pan. Repeat process until all potatoes have been battered. Bake for 25 minutes or until potatoes are fork...
by Marsha | Aug 27, 2010 | Budget Friendly, Main Dishes, Parties |
I am no expert on Southwest cuisine because I live in the Southeast, but these nachos are good no matter where you live! The beauty of them is you can add any toppings you like or leave off the ones you don’t like and everyone is happy. Just put the toppings out and let everyone choose. Double or triple this recipe and serve at your next casual party. 4 sheets of aluminum foil (12 inches each) Tortilla Chips 2 pounds of ground beef 1/2 onion – chopped 1 cup whole kernel frozen corn 1 package taco seasoning mix 1/2 cup water 1 small can green chilies (you can leave this out and serve with toppings if you prefer) Tear off 4 -12 inch pieces of aluminum foil and roll edges up to form a shallow dish. Place foil dishes on baking sheet and cover the bottom of each with a layer of tortilla chips. Set aside. In a large skillet, cook ground beef and onion until meat is no longer pink. Drain excess fat from the pan. Add corn taco seasoning mix, water, and green chilies. Continue to cook a few minutes longer (about 3 to 5 min) until some of the liquid has evaporated. Spoon Meat mixture over chips and dot with refried beans. Bake for 8-10 minutes or until chips and refried beans are hot. Remove from oven and sprinkle with cheese. Serve on a plate and let everyone pick their favorite toppings. Serves 4. * Lighten up this recipe by using ground turkey instead of ground beef. Use light cheese, sour cream and non fat refried beans to save...
by Marsha | Jun 16, 2010 | Budget Friendly, Casseroles, Side Dishes, Vegetarian Recipes |
A friend of mine gave me this recipe years ago. This casserole is simple to put together and has a wonderful flavor. I get asked for the recipe every time I serve this dish so I decided it was time to put the recipe up for all to see. 1 large package of yellow (saffron) rice 2 cans mexicorn – drained 1 can cream of celery soup 1 1/2 cups shredded sharp cheddar cheese 1/2 cup milk 1/2 cup sour cream (i used lite sour cream) 1 1/2 cups bread crumbs or cracker crumbs 1/2 stick of butter- melted Cook rice according to package directions: Pour rice into 2 quart casserole dish that has been sprayed with cooking spray. Add the rest of the ingredients and stir to combine. Top with bread crumbs or cracker crumbs and drizzle with butter. Bake in a 350 degree oven for 25-30 min or until heated through. ~Marsha...
by Marsha | Jun 6, 2010 | Budget Friendly, Salads, Side Dishes, Summer, Vegetarian Recipes |
This cool refreshing salad is great anytime. Using Greek Yogurt helps keep this dish lighter than using a ton of mayonnaise without compromising the flavor. Make this dish the day before a cookout or family gathering to give the flavors time to combine. 8 oz small shell pasta (or any kind you like) 4 green onions cleaned and chopped (i think northerners call these scallions) 1 large celery rib, chopped 2 large boiled eggs, chopped 1/3 cup mayonnaise 2/3 cup Greek Yogurt 1 teaspoon salt 1/2 teaspoon ground coriander seeds 1/2 teaspoon celery seeds 1/4 teaspoon black pepper 1 to 1 1/2 cups grape tomatoes Cook macaroni according to package directions. Drain rinse and cool pasta. When pasta is cool combine all ingredients in a large bowl and stir to thoroughly combine. Cover and refrigerate. This dish is actually better if prepared a day in advance to let all the flavors marry. Serve plain or on a bed of salad...
by Marsha | May 16, 2010 | Budget Friendly, Main Dishes |
1 8oz package Manicotti shells 2 chicken breasts (boiled an cut shredded) 1 package (15 oz) Part skim Ricotta cheese 1 Tablespoon Italian Seasoning 1/4 cup milk 1/2 cup parmesan cheese 1 large egg 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1 teaspoon salt Spray 13 x 9 inch baking dish with cooking spray. I boil my chicken in salted water while the Manicotti is cooking. Cook Manicotti according to package directions for 6-8 minutes, leaving it a bit undercooked. (it will cook further in the oven) Drain noodles and set aside to cool. Dice or shred chicken. In a medium bowl, stir together the remaining ingredients until thoroughly combined. Stir in chicken. Stuff shells with a teaspoon at a time of the chicken mixture. Place in baking dish and cover with your choice of alfredo sauce or marinara sauce. Bake for 25 – 30 minutes or until heated through. ~Marsha...
