Garlic Roasted Potato Wedges
Ingredients:
4 ea. large baking potatoes, peeled (optional)
Cut each potato into 8 wedges
3 Tbsp. olive oil
1 Tbsp. fresh garlic, minced
1-1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. paprika
1 tsp. dried Italian herbs (optional)
Instructions:
1. Toss all ingredients in large bowl to coat potatoes.
2. Arrange potatoes in a single layer on heavily-sprayed baking sheet. Spray potatoes with pan spray.
3. Bake at 425 for 30 mins. Remove from oven, loosen and turn with a metal spatula. Return to oven, bake an additional 20-25 mins. until browned & tender.
Spanish Rice
Ingredients:
1 Tbsp. olive oil
2 Tbsp. dehydrated onion
2 tsp. garlic, minced
1/2 cup green pepper, stem & core removed, minced
1-1/2 C. white rice, uncooked
1 C. chicken stock, low sodium
1 C. diced tomatoes in juice
2 tsp. dried cilantro
1 tsp. salt
1/4 tsp. black pepper
2 tsp. mild chili powder
Instructions:
1. Heat oil in large saucepan over high heat. Add onion. garlic, and peppers. Saute very briefly.
2. Add rice and saute one minute. Add stock, tomatoes and seasonings. Bring to a boil, reduce heat and cover pan. Simmer 20-25 mins. until liquid is absorbed and rice is tender.
3. Allow to rest 5 min., then fluff with fork before serving.
Stir-Fried Sugar Snap Peas with Mushrooms
Ingredients:
1 C. button mushrooms, sliced 1/4″ thick
4 C. sugar snap peas, fresh, cleaned of strings & stems
2 Tbsp. water, mixed with:
2 tsp. soy sauce
2 tsp. fresh garlic, minced
1/2 tsp. salt
1/4 tsp. black pepper
Instructions:
1. Heat oil in large frying pan or wok until smoking hot.
2. Add mushrooms, stir-fry 2 mins. to brown.
3. Add sugar peas, water and soy sauce, garlic, salt and pepper. Stir-fry 4-6 mins. or until tender.
Iceberg Lettuce Salad with Avocado, Tomato & Cilantro Ranch Dressing
Ingredients:
Dressing
1 cup ranch dressing (your favorite brand)
2 Tbsp. fresh cilantro leaves, washed, shaken dry, and chopped
1/2 tsp. black pepper
Salad
1 large head iceberg lettuce, cored, chopped
1/2 ea. avocado, ripe, peeled, pitted, and cut into chunks
12-15 ea. cherry tomatoes, halved
1/4 ea. small red onion, finely minced
1 cup large croutons (your favorite brand)
6 slices bacon, cooked crisp, crumbled
Instructions:
1. Place ranch dressing, cilantro and pepper in blender or food processor. Blend well and set aside.
2. Place lettuce in medium large bowl. Add avocado chunks, cherry tomato halves and minced onion.
3. Add desired amount of dressing and toss.
4. Crush croutons and bacon into pieces and sprinkle on top of salad.
Recipes copied from www.dreamdinners.com.
This special appetite recipe is worth trying at home.
You seriously have the best appetizers listed. I can’t wait to try that Cilantro Ranch dressing.
Garlic roasted potato wedges sounds great. Anything with garlic is OK in my book.