Tag: easy sides

Cajun Roasted Taters

~ beachbumpoppy ~ 1 Comment

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I love this because it’s easy (read, I’m lazy), because it tastes great, and is at least semi-healthy.

Preheat your oven to 425°

Start with some medium-sized Yukon Gold potatoes or similar. Scrub them  but leave the skins on. Quarter the spuds long ways and coat with olive oil. Place on a foiled lined baking sheet (for easy clean up … did I mention I was lazy?) Arrange them skin side down.

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Sprinkle the potato wedges with some Cajun seasoning and some coarse ground black pepper. In my convection oven they stay in for 30-35 minutes. They emerge with some delightfully browned crunchy parts with a soft center.

If you want to get fancy you could add some diced sweet onions about half-way through the roasting cycle or some fresh grated parmesan about 5 minutes before the potatoes are through roasting. These browned beauties don’t require any butter or sour cream. They are the perfect side dish to just about anything.

This is almost too easy, this post is less than 200 words and I can’t think of anything else to add.

Oh yeah, enjoy!

EasyTastyHealthy

Roasted Corn Salsa !

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Woot, back to cooking! This one is a keeper! It’s been awhile since I’ve posted a recipe, lately I’ve done more “musing” than cooking.

My go-to side dish with my chicken enchiladas is normally a simple refried bean-black bean concoction. It’s tried and true and will continue to be a staple, but when fresh bi-color corn first starts to appear in the grocery store, I can’t pass it by. This truly is, “easy-tasty-healthy”!

EasyTastyHealthy

If you have followed Poppy at all, you know I’m a big fan of roasting vegetables. Roasting pumps up the flavor quotient without adding a lot of extra seasoning … let’s get started … I’m starting to salivate just thinking about this. If my family is any indication, plan on at least 1 ½ ears of corn per person (minimum). I’m a bit of a slow learner, but I’ve figured out that if I hold the ears of corn upright in a very large bowl to cut the kernels off, they don’t jump all over the countertop and I don’t have to transfer them to another container to toss in EVOO.

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Being the brilliant readers that you are, you’re a step ahead of me and have figured out  the first step is cutting the kernels off the cob. Once done, drizzle enough EVOO over the corn to coat the kernels after a good tossing. Transfer them to a baking sheet covered in foil and lightly coated with EVOO and place them in the oven preheated to 375.

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While they are starting to roast, dice an avocado into ¼” cubes. Next start dicing the grape tomatoes. I was lucky enough to find a pint containing a variety of various color grape tomatoes, but any kind will do.

Check on the roasting corn, plan on tossing it after 10-15 minutes in the oven. The goal is to end up with corn that is roasted and slightly browned but not burnt. Once the corn is pleasantly roasted, transfer to the bowl you used to cut the kernels off. Add the diced tomatoes and avocado in proportions that you find pleasing. Cooking for 3, I used 5 ears of corn, most of a small avocado and about ½ pint of the grape tomatoes … your mileage may vary 😉

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Combine the roasted corn, avocado, tomatoes with some fresh chopped cilantro, a generous grind of coarse black pepper, a squeeze of lemon juice and a pinch of Cajun seasonings … toss and you are ready to go!

Ingredients: 

  • fresh corn
  • grape tomatoes
  • avocado
  • cilantro
  • coarse ground black pepper
  • lemon juice
  • Cajun seasoning