One of my favorite side dishes is polenta. Incredibly simple, inexpensive, versatile, and amazingly delicious, there are never any leftovers. The best thing about this cheesy side is that it can be served along with meat, chicken, shrimp, steamed or grilled vegetables and in just 15 minutes you have the perfect meal!
This recipe was written for Disney’s Spoonful.com. See all of my recipes here.
What a month it has been! I didn’t think moving to a different city would be so exhausting and would take this long to return to normal. Although, I’m not really sure how normal one can really be if they wear sock monkey slippers and cowboy boots on a daily basis. As far as I am concerned I am never moving again. Thanks for your patience and support! As always, y’all are amazing. I am glad to be back in the kitchen and back on the blog again. And what a way to kick it off with my favorite summer side dish as a Summer Braise – BBQ and Beyond post!
Summer Braise is a summer long series created by Shari of Tickled Red, Kristen of Dine and Dish and myself to show the delicious differences of summer meals from different areas of the country. Side dishes are the topic of this month’s Summer Braise and my absolute favorite summer side is Chipolte and Lime Roasted Potatoes. This dish was created out of a need to use leftover chipolte peppers five years ago and has stuck around ever since. Smoky and spicy with a fresh hint of lime these Chipolte Lime Roasted Potatoes are the perfect side for your next meal.
Please visit Tickled Red and Dine and Dish for their favorite summer side dish recipes!
Thank you KitchenAid and to everyone who participated. All of your side dishes sound wonderful! The winner picked from InSockMonkeySlippers is, Jules P (her favorite side is cole slaw)! Jules look for an e-mail from ISMS in your inbox.
KitchenAid has generously partnered with Shari, Kristen, and I to bring you an opportunity to win either ONE of TWO 5-Speed Hand Blenders or ONE 13-Cup Food Processor.
5-Speed Hand Blender Blend, Puree, Chop, Shred, Mince Froth/Mix and Whisk/Emulsify/Aerate – Easily blend smoothies, chop nuts, froth cappuccinos, shred vegetables or whisk egg whites with greater control. The Industry’s First Interchangeable Stainless Steel Bell Blade Assemblies and FIRST EVER Removable Pan Guards. Change easily between different types of blades with no hassles or tools. The removable pan guard attaches easily to the bells and helps prevent scratching on cookware.
13-Cup Food Processor features the first-ever externally adjustable slicing lever in a counter top food processor. It adjusts from thick to thin slicing and the optimized speeds help process soft to hard foods. The 3-in-1 Ultra Wide Mouth™ Feed Tube accommodates a variety of sizes of food.
All I can say is wow, this is a fantastic giveaway!!! Thank you KitchenAid.
RULES
(1) participant from In Sock Monkey Slippers, (1) participant from Tickled Red, & (1) participant from Dine and Dish will be randomly chosen to win one of the three KitchenAid items listed above. Once the giveaway has ended the three winners will discover which prize they have won. US residents only, please.
GIVEAWAY CLOSES 7-16-2012 at 12pm EST
TO ENTER
1. Leave a comment at the end of this post telling us what your favorite side dish is that you make for a BBQ. (Please feel free to add a link to your comment if you are a food blogger).
2. Tweet: Sharing my BBQ Side Dish w/@iamtickledred @SMonkeySlippers & @DineandDish – Enter Triple @KitchenAidUSA Giveaway! #SummerBraise #giveaway - be sure to come back and let us know that you tweeted by commenting on this post.
That’s it, two little comments! If you do the same over at Tickled Red & Dine and Dish that will be TRIPLE your chances. Good Luck!
Now on to that recipe!
Chipolte and Lime Roasted Potatoes serves 4 to 6
While the potatoes are cooking: Remove one chipolte pepper from the can and mince (chop into small pieces). Place in a large bowl. Using the adobo sauce that the peppers are packaged in, add 2 teaspoons of sauce to the minced pepper in the bowl. Oh, how I love me a chipolte pepper. It does sinful things to my taste buds.
Peel and mince the garlic glove. Add it to the bowl as well.
Next, add the lime zest, lime juice, and the remaining 2 teaspoons of olive oil.
Whisk everything together until combined. Now, take a good whiff. The smell is intoxicating.
Once the potatoes are done and still hot, pour them into the chipolte lime dressing. Add cilantro and gently stir to combine, making sure every potato is covered.
Plate and serve. Shut the front door, these are sinfully good! This is a perfect side for grilled chicken, grilled pork chops, steak, smoked brisket or even fajitas. And if there are leftovers, cook them with some scrambled eggs in the morning for an insanely good breakfast. Enjoy!
Chipolte and Lime Roasted Potatoes serves 4 to 6
3. Peel and mince the garlic glove. Add it to the bowl as well.
4. Next, add the lime zest, lime juice, and the remaining 2 teaspoons of olive oil.
5. Whisk everything together until combined.
6. Once the potatoes are done and still hot, pour them into the chipolte lime dressing. Add cilantro and gently stir to combine, making sure every potato is covered. Plate and serve.
Disclosure: KitchenAid has provided the giveaway. A big thanks to them.
Shhh. Be still my beating heart.
What?
I said shhh.
The photo explains it all. Soft velvety potatoes with just a little bite. Cooked slowly to absorb the cheesy creamy goodness of it all. Who doesn’t like scalloped potatoes?
These little individual portions are intensly delicious with creamy parmesan and fresh thyme. Elegant enough to serve at a dinner party or just for everyday at the family meal. Parmesan Scalloped Potatoes Stacks are our family’s newest obsession.
Parmesan Scalloped Potato Stacks makes 12
50 minutes cooking time
Preheat oven to 400°F. Butter a 12 cup muffin tin. Peel and finely dice the garlic and shallot.
Place the diced garlic and shallot in a large bowl along with the half and half, 1 cup of grated Parmesan cheese, salt, pepper and thyme. Stir to combine and set aside.
Peel the potatoes and slice into 1/8″ thick rounds with a knife or mandolin. Stack about 7 to 8 potato slices into each muffin tin. The number of slices will vary depending on the thickness of the cut. Stack them tightly but not any higher than the muffin tin itself.
Next, spoon the half and half mixture into each muffin tin over the potato slices, being careful not to overflow. Loosely cover the muffin pan with foil and place in the oven. Bake for 35 minutes. Remove the foil and carefully top each muffin tin with the remaining 1/2 cup Parmesan cheese. Place back in the oven without foil and bake for an additional 10 to 15 minutes until the cheese is golden brown, the potatoes are tender, and the liquid has absorbed.
Allow to cool in the pan for an additional 5 minutes, then carefully slide a knife around the edges to loosen, then remove and serve. Add additional thyme sprigs as garnish if desired.
love. love. love.
Parmesan Scalloped Potato Stacks makes 12
50 minutes cooking time
2. Peel the potatoes and slice into 1/8″ thick rounds with a knife or mandolin. Stack about 7 to 8 potato slices into each muffin tin. The number of slices will vary depending on the thickness of the cut. Stack them tightly but not any higher than the muffin tin itself.
3. Next, spoon the half and half mixture into each muffin tin over the potato slices, being careful not to overflow. Loosely cover the muffin pan with foil and place in the oven. Bake for 35 minutes. Remove the foil and carefully top each muffin tin with the remaining 1/2 cup Parmesan cheese. Place back in the oven without foil and bake for an additional 10 to 15 minutes until the cheese is golden brown, the potatoes are tender, and the liquid has absorbed.
4. Allow to cool in the pan for an additional 5 minutes, then carefully slide a knife around the edges to loosen, then remove and serve. Add additional thyme sprigs as garnish if desired.
When I was a kid my nanny, RoRo (really more like another grandmother to me), would boil carrots down in sugar and butter. That was the only way we would eat carrots and I can still remember exactly how they tasted (I’m actually drooling a little on the keyboard). Now raising a child in a more health conscious society, carrots with a pound of sugar and butter will probably never see daylight on my table.
Cooking is always a learning experience even when making something as simple as baby food. It was then that I realized that when you roast fruits and vegetables it naturally enhances its sugar for a richer flavor. Needless to say, if we’re not eating our veggies raw they are going in the oven.
Roasted carrots and radishes with dill is a delectably sweet and earthy side dish that will accompany almost any meal (we served ours with one of our family favorite meals, Chicken Paillard from Tyler Florence’s Family Meal). What was Mia the resident almost 3 year old’s verdict on this one you ask? She ate 4 whole carrots and a half of a radish and she’s not a big fan of carrots. We’ll have to work on the whole cooked radish thing with her but the husband and I had seconds of ours.
Roasted Carrots and Radishes with Dill serves 4
My mother-in-law usually makes this dish with cauliflower and it is wonderful but with potatoes it’s even better! lol. She’s going to get me for saying that. A great side for a holiday and wonderful to serve with roasted leg of lamb.
roasted potatoes with olives and carrots serves 4 to 6
Preheat oven to 425°.
Wash and dry new potatoes. Cut in half and place in a large bowl.
Peel carrots. Cut in three parts. Place in bowl.
Peel outer skin off shallots. Slice into 1/8″ rings. Separate rings and place in bowl.
Chop garlic gloves and place in bowl.
Next add olives, olive oil, salt and pepper. Stir.
Pour into roasting dish and place in oven. Roast for 30 – 40 minutes or until potatoes are tender and golden brown.
Add feta before serving.
Can be made shortly before hand and reheated in the oven.
