Sweet and Fiery Polenta Fries

This was a unique alternative to ordinary french fries, and please note the title "Sweet and Fiery" because these fries have a sweetness and a kick to them. My husband and I really enjoyed these BUT we cannot eat a lot of them; so I guess it is good that this recipe only makes 2 servings worth.

Recipe:

2 teaspoons sugar
½ teaspoon salt
½ teaspoon ground cumin
½ teaspoon chili powder
¼ teaspoon cayenne pepper
1 (16 ounce) tube refrigerated cooked polenta
4 tablespoons all-purpose flour
⅓ cup canola oil
2 tablespoons finely chopped red sweet pepper
1 tablespoon chopped fresh basil or fresh Italian (flat-leaf) parsley


1) In large bowl combine sugar, salt, cumin, chili powder, and cayenne pepper; set aside.

2) Cut polenta lengthwise into 12-15 thin slices; cut each slice lengthwise in 4 strips. In medium bowl toss polenta strips with flour to coat.

3) In large skillet heat oil over medium-high heat. Shake excess flour off polenta strips; add to hot oil. Cook strips, turning occasionally, for 7 to 8 minutes or until golden. Drain on paper towels. Place fries in bowl with sugar mixture; toss to coat. Sprinkle with sweet pepper and basil. Serve immediately or keep warm on a baking sheet in 325°F oven up to 20 minutes.

TIP: To reheat any leftovers, place fries in a single layer on a foil-lined baking sheet. Bake, uncovered, in 350°F oven for 8 to 10 minutes or until hot.

Prep Time: 10 minutes | Cook Time: 8 minutes | Total Time: 18 minutes | Yields: 2 servings

Source: BHG

Parsley Green Beans

This recipe is simple to make and tastes great. Again I am a big garlic fan, so if you aren't you might want to stay away from this recipe. Another great thing about this recipe is that you can prepare the beans a day ahead of time; which is always nice when you are strapped for time.

Recipe:

1½ pounds fresh green beans, washed and trimmed
1 tablespoon salt
3 tablespoons unsalted butter
2 teaspoons fresh garlic, finely chopped with pinch of salt
2 tablespoons chopped parsley
Fresh Italian flat-leaf parsley

1) Fill a large pot with water; bring to a rolling boil. Add beans and salt. Cook, uncovered, for 5 to 8 minutes or until tender but still vibrant green and slightly resistant to the bite. Drain beans; immediately submerge in a bowl of lightly salted ice water to stop cooking and set color. When thoroughly chilled, drain well. (Beans can be prepared to this point 1 day ahead and refrigerated).

2) In a wide skillet heat butter over medium-high heat until hot and foaming. Add beans. Cook, tossing often, until heated through. Sprinkle with garlic, chopped parsley, a generous amount of salt, and a few grinds of black pepper. Cook 1 minute longer; tossing frequently to distribute flavorings and avoid burning the garlic. If desired, sprinkle with additional parsley. Serve immediately.

Prep Time: 25 minutes | Cook Time: 10 minutes | Total Time: 35 minutes | Yields: 6 to 8 servings

Source: BHG

Buttermilk Mashed Potatoes

My husband loved these mashed potatoes because of their consistency and taste. He likes somewhat clumpy, thick potatoes over the recipe I tried a week earlier (recipe found here) where the potatoes were thin and creamy. I decided that even though the other mashed potatoes were good they were a lot more work to make and not really worth it when my husband liked these better.

So by all means try both recipes and decide for yourself which one you prefer. Enjoy!

Recipe:

2 pounds russet and/or yellow potatoes, such as Yukon gold
¾ cup buttermilk
1 tablespoon butter
½ teaspoon salt
¼ teaspoon ground black pepper

1) Peel and quarter potatoes. Cook, covered, in boiling salted water for 20 to 25 minutes or until tender; drain.

2) Meanwhile, in a small saucepan combine buttermilk, butter, salt, and pepper. Heat over low heat until just warm, stirring frequently (do not boil).

3) Transfer potatoes to a mixing bowl; mash with potato masher or beat with mixer on low speed. Slowly add buttermilk mixture, mashing until smooth.

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Yields: 6 servings

Source: BHG

Rosemary and Garlic Potatoes

I love this recipe because of how easy it is to make and that it uses the microwave instead of the oven. More often than not there are those times when my oven is already in use and the side dish I want to make needs to go in the oven as well and there just never seems to be a good way of timing the meal when you can't cook both at once. This recipe is perfect for those types of situations. Also, If you are a big garlic and potato fan like myself you will love this dish. It is so simple - just throw everything in a bowl, put it in the microwave and voila you are done. 

Recipe:

2 tablespoons olive oil
1 tablespoon bottled minced garlic
2 teaspoons dried rosemary
½ teaspoon Kosher salt
½ teaspoon black pepper
8 cups red potatoes, quartered

1) In a large bowl add olive oil, garlic, rosemary, salt, pepper and potatoes; toss well.
2) Cover and microwave on High for 15 minutes. Stir; microwave on High for another 10-15 minutes or until potatoes are tender.

Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes | Yields: 4 servings