Posts Tagged ‘Side Dishes’

Since I updated my Cheesy Steak Sandwich recipe last week, today I am bringing you another upgrade.  In the same August, 2009 post where I shared the sandwich recipe, I also shared my oven baked fries recipe.  I have also improved this so I wanted to let you all know how I do it now.  It’s not much different, but the little changes in the recipe have made big changes in taste.

This little gadget has been very helpful too! Finally, I have evenly cut fries every time!

3 Idaho potatoes

1-2 tbsp. olive oil

1/2 – 1 tsp. Montreal steak seasoning depending on how spicy you want it


Preheat your oven to 450 degrees.  Put foil on a rimmed baked sheet and spray with non-stick spray. Slice the potatoes into fries or use a handy dandy little gadget like mine.

Toss the fries with the olive oil and seasoning then pour them onto the baking sheet.


I like mine pretty crunchy so I bake them for 30 minutes.  If you want yours a little softer, check them at 25 minutes. 



I serve these with every kind of meat you can think of.  C LOVES them!!!

Read Full Post »

One of my favorite holiday side dishes is dressing.  Now, I am not talking about stuffing because since I am incredibly allergic to poultry, I never touch a turkey and, really, there is just something about the thought of stuffing these ingredients inside the bird’s…well, you get the picture. It’s just not appetizing to me!  This is classic Southern style DRESSING which I found on the awesome website allrecipes.com.  I don’t know how many times I have been looking for a certain recipe and found it there.  It is a great resource.

1 batch of homemade cornbread, prepared and crumbled

2 tablespoons butter

1/2 cup chopped celery

1 small onion

2 eggs, beaten

2 cups beef stock

2 tablespoons dried sage

salt and pepper to taste


Preheat oven to 350 degrees F (175 degrees C). Grease one 9×13 inch baking dish. In a large skillet over medium heat, melt the butter and sauté the celery and onion until soft.


In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well.


Place into prepared dish and bake at 350 degrees for 30 minutes.


Here is a photo of the Thanksgiving table at my nanny’s house. Everything was so good!

Please join me at Miz Helen’s Country Cottage for today’s edition of Full Plate Thursday.

Read Full Post »