Side Dishes

 Loaded Brussels Sprouts 🥦
1 pack of prosciutto (3-4 ozs)
1/2 pack of bacon
1 lb Brussels Sprouts
2 Tbsp vegetable oil
4 Tbsp Balsamic Vinegar
2 Tbsp brown sugar
1/2 C Feta crumbles
Salt and pepper
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Wash Brussels sprouts and remove bottoms if you prefer. Preheat oven to 425. Place washed Brussels in a bowl with olive oil and salt and pepper. Toss to coat. Place on a cookie sheet in a flat layer and cook about 15 minutes. Cook bacon, drain fat and crumble. Do the same with the prosciutto and set aside. Remove from oven and pour Brussels into a glass or ceramic bowl. Coat with sugar and 3 Tbsp balsamic vinegar. Place back on cookie sheet in a flat layer and cook another 3-6 mins. When they are done cooking, place in a bowl to serve and toss in the feta cheese crumbles, bacon and prosciutto. Use the last Tbsp of balsamic vinegar for the top!👌 

 Salt & Vinegar Baked Fries 🍟
2 C distilled white vinegar
1/4 C kosher salt
4 large russet potatoes, skin on, scrubbed
6 Tbsp vegetable oil
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Preheat oven to 450. In a large pot, combine 6 C water, the vinegar and kosher salt and bring to a boil over high heat. Meanwhile, cut the potatoes. Cut lengthwise in 1/2 inch thick ovals, then lengthwise into “baton” shapes. Line a baking sheet with a kitchen towel. Put the potatoes in the water (ok if it’s not boiling yet) bring to a boil and boil 8 mins. Remove with a slotted spoon (careful not to break them) to the line the baking sheet and soak up the extra liquid. Blot the tops dry with paper towels and let cool. Transfer potatoes to a large bowl and toss with 2 Tbsp oil and 1 tsp salt. Divide the remaining 4 Tbsp oil between 2 rimmed baking sheets and heat 5-6 mins. Quickly remove from the oven and divide potatoes between the two pans. Spread into a thin layer. Bake 20 mins, then turn and bake for another 10 mins until golden and crispy. Blot with paper towel and season with salt. 

 Alli’s Crispy Buffalo Cauliflower 🔥
1 head fresh cauliflower
1.5 - 2 C Italian style breadcrumbs (pork rind crumbs for keto dieters)
3 eggs, beaten
1/8 C water
1/3 C Frank’s Red Hot Sauce (more or less depending on how spicy you like it)
1/8 C shredded/grated Parmesan cheese
Salt & Pepper to taste
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Wash and cut up the cauliflower into bite sized pieces. Remove most of the stem. Preheat oven to 400 and line a baking sheet with parchment paper or a liner. Beat the eggs in a bowl and add water. Stir well. Dip the cauliflower pieces into the egg and then coat with the breadcrumbs. You will want to put the breadcrumbs in a large, shallow dish so it’s easy to coat them. Lay out in a single layer over the baking sheet. Bake for 20-25 mins. When done, turn the broiler to high and broil for an extra minute or two to crisp. In a separate bowl, mix Red Hot, Parmesan cheese, salt and pepper. Once cauliflower is done cooking, add to the bowl of Red Hot and toss to coat. Serve with ranch. 

 Skillet Elote 🌽
4 C fresh or frozen corn
2 Tbsp butter
1/4 C Mayo
1/4 C Sour Cream
Juice of 1 like
3 garlic cloves, diced
1 Tsp cumin
1/2 Tsp chili powder
1/2 C cotija cheese
1/4 C cilantro
1/4 C green onions
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Melt butter in a skillet over medium- high heat. Stir in frozen corn and garlic. Cook just until corn is heated through, stirring often. Stir in mayonnaise, sour cream, lime juice, cilantro, green onions, cumin and chili powder. Add half of cotija cheese, stirring until melted. Sprinkle the top with remaining cheese. 

 Homemade Croutons 🥗
1 loaf French bread, left over overnight. (You want enough bread to cover a cookie sheet)
1 stick butter
4 garlic cloves, minced
2 Tsp garlic salt
1/2 Tsp pepper
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Cut bread into 1 inch squares. Melt butter in a pot, add garlic, garlic salt and pepper. Remove from heat and add bread. Coat well. Line a cookie sheet with parchment paper and spread the butter soaked bread evenly on sheet. Bake at 375 for about 15 minutes, flipping once in between. 

 Lemon Parm Roasted Brussels 🍋
1 lb brussels sprouts - rinsed,ends trimmed, sliced in half
2 - 3 cloves garlic , thin sliced into chips
2 Tbsp extra virgin olive oil
2 Tsp fresh lemon juice
1/2 Tsp Tsp sea salt
1/4 Tsp black pepper
1/4 cup freshly grated parmesan cheese
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Preheat oven to 400 degrees. Add brussels sprouts and garlic to a large mixing bowl, drizzle with olive oil and lemon juice then toss. Sprinkle with salt and pepper and toss. Spread onto a cookie sheet in an even layer. Bake in preheated oven, tossing once halfway through baking, until golden brown on edges, about 25 - 30 minutes. Serve warm spritzed with more lemon juice to taste and topped with parmesan cheese. 

 Twice Baked Potato Skins 🥔
4 large brown potatoes
8 slices bacon
1 C sour cream
1/4 to 1/2 C milk
4 Tbsp butter
1/2 Tsp salt
1/2 Tsp pepper
1 C shredded Cheddar cheese, divided
8 green onions, sliced, divided
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Preheat oven to 350 degrees. Bake potatoes in preheated oven for 1 hour.
Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl leaving about 1/4 inch of flesh so the potato maintains it's shape; save skins. To the potato flesh add sour cream, butter, salt, pepper, 1/2 cup cheese, 1/2 the green onions, and milk (start adding 1/2 cup of milk but you may not need to add it all depending on the consistency you want. You don't want them too runny). Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese and bacon. If making ahead of time, refrigerate here. Bake for another 15-20 minutes at 350 degrees. Add 10 minutes if you refrigerated ahead of time. Sprinkle with green onions and serve. Original recipe from @allrecipes 

 Honey Siracha Brussels Sprouts 🍯
1 Tbsp olive oil
1 Tsp garlic minced
1 Tbsp raw honey
2 Tsp granulated sugar
1 Tbsp lemon juice
1 Tbsp rice vinegar
1 Tbsp Sriracha sauce
1/2 lb Brussels sprouts
2 Tbsp olive oil
1 Tsp salt

To make the honey siracha sauce : Combine oil, garlic, honey, sugar, lemon juice, rice vinegar, and Sriracha sauce a small saucepan and heat over low 2-3 minutes or until slightly thickened.
Remove from heat, cover & set aside. Cut the stems off the brussels sprouts and then cut each in half vertically. Remove any tough leaves before rinsing and shaking dry. Place in a zip-top bag or small bowl. Add olive oil and salt and toss to coat. Preheat air fryer to 390 degrees for 5 minutes. Add coated brussels sprouts to the basket and cook at 390 degrees for 15 minutes. Halfway through, remove the basket and shake to toss the sprouts.The sprouts are done when the leaves are crispy and the centers are tender. Transfer sprouts to a medium serving bowl & drizzle sauce over the top. Toss to coat. 

 Salt & Vinegar Crispy Potatoes 🥔
2 tablespoons olive oil
1 cup distilled white vinegar, plus 2 tablespoons
2 lbs baby yellow potatoes. Cut the larger ones in half
2 Tbsp fresh or dried parsley
Kosher salt and freshly ground black pepper, to taste
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In a medium saucepan, combine potatoes, 1 cup vinegar, and 1 tablespoon of salt. Add water to cover by 1-inch. Bring to a boil, reduce heat and simmer until tender, 20-25 minutes. Drain and pat dry. Heat olive oil in a large skillet over medium-high heat. Add potatoes, season with salt and pepper and cook, tossing occasionally until crispy, 8-10 minutes. Drizzle with remaining 2 tablespoons vinegar and season with parsley and salt and enjoy! 

 Corn on the cob with garlic lime butter 🌽
4-6 ears of corn, cleaned and cooked or grilled
4 large garlic cloves, diced
1/2 C butter
1/2 Tbsp white sugar
1 Tsp salt
1 Tsp ground black pepper
1/2 Tsp ground cumin
Juice of 1/2 lime

Cook your corn and set on a plate or shallow baking dish. Melt 1 stick butter in a small saucepan. Add garlic cloves to the butter and heat to a simmer. Add Sugar, salt, pepper, cumin and lime juice. Stir to combine. Heat another minute and remove from heat. While the corn is still warm, generously brush corn with butter mixture and serve immediately. 

 Balsamic Marinated Asparagus with Bleu Cheese + Almonds 🍽
For the marinade:
3/4 C olive oil
1/2 C balsamic vinegar
1 Tbsp sugar
4 garlic cloves (minced)
1 1/2 Tsp red pepper flakes
For the asparagus:
2 lbs asparagus
1/2 C bleu cheese crumbles
1/2 C slivered almonds
Balsamic glaze (generous drizzle) 

 Easy Roasted Baby Potatoes 🥔
2 lbs baby red potatoes
4 cloves garlic, minced
4 Tbsp olive oil
1 Tsp kosher salt
1/2 Tsp seasoning salt
cracked black pepper, to taste
1/4 Tsp thyme
1/8 Tsp cayenne pepper
1/2 Tsp garlic powder
1/2 Tsp dried dill
1 Tbsp white wine vinegar
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Preheat oven to 400 degrees F. Wash and scrub your potatoes then spread them out to let dry. Slice each potato in half. All the potatoes should be roughly similar in size, for even roasting. Place all the potatoes in a large ziplock bag and drizzle with the olive oil. In a separate bowl, combine all the dry ingredients and minced garlic. Add the seasoning mix to the ziplock bag, seal and shake very well until all the potatoes have been coated in oil and seasoning. Line a large, rimmed baking sheet with foil and add the potatoes, placing them cut-side down. Make sure they do not touch. Bake for 30 mins. Use to be to fillip all the potatoes and bake for another 10 mins. Before serving drizzle with the vinegar (I also garnished with parsley) and serve immediately!