Greek Potatoes

This is my brothers favorite! If I ever have the oven on for a longer period of time (ex. cooking a roast or chicken) this is the side dish I make. It is an awesome way to shake-up the potato routine and disappears every time:)

 

Greek Potatoes

6 medium potatoes, cubed
1/2 c. lemon juice
1/3 c. oil
1 Tbsp. olive oil
2 tsp. salt
1/2 tsp. pepper
1 1/2 tsp. oregano
2 garlic cloves, minced
3 c. hot water
chopped parsley, optional

Toss together potatoes, lemon juice, oils, spices and garlic in 9 x 13. Add water. Bake, uncovered at 475 for 1 1/2 hours. Stir every 20 minutes, adding more water if necessary. Allow water to evaporate and garnish with parsley.

Chesse-sauced Broccoli

Best way to serve broccoli to my little munchkins, covered in cheese:)

 

Cheese-sauced Broccoli

One and half pounds broccoli
2 Tbsp. butter
2 Tbsp. flour
1 c. milk
1 c. cheese
dash paprika
salt and pepper to taste

Steam broccoli for 10 minutes. In another small saucepan, melt butter, whisk in flour till smooth, slowly whisk in milk and cook till thickened, whisking continuously. Remove from heat and stir in seasoning and cheese until melted, pour over steamed broccoli and enjoy.

Vink Family Potatoes

These are a family favorite, and requested for every big family meal! They are make ahead and once you start bringing these to gatherings you can be sure they'll be requested again.

Vink Family Potatoes

5 lbs. potatoes, peeled and cubed
250g. cream cheese
1/4 c. margarine
2 tsp. onion salt
1-2 c. sour cream
salt
pepper
paprika

Boil potatoes till tender, drain and mash. Add cream cheese in cubes, also add margarine and onion salt and mash well. Add sour cream to desired consistency, add pepper and salt to taste and beat on low until smooth. Put into buttered 9 x 13 dish, sprinkle with paprika. Cover and put in fridge at least 6 hours or overnight. Bake at 350 for 40-50 minutes.

Oven-Roasted Carrots

We have TONS of carrots this year, which is ok because we like carrots around here. But with so many I have to find new ways to shake-up how I serve them (nobody wants to get bored :() These might not look super fancy, but they're super nummy, this is one of our favorites (maybe I can explore and find an even better one, I'll share it with you when I do).

Oven-Roasted Carrots

2 lbs. baby carrots (I just chop up my own, to make this dish fancier I serve the small carrots whole, sometimes with 1/2 inch of stem still
4 small onions, quartered or in chunks
6 cloves garlic, peeled (I use crushed from the jar)
2 Tbsp. olive oil
2 Tbsp. white wine vinegar
1-2 tsp. dried thyme
1/2 tsp. salt
1/8 tsp. pepper

Place carrots, onions and garlic in 2 greased 15 x 10 baking pans (I use parchment paper, way easier to clean-up). Drizzle with oil and vinegar, sprinkle with thyme, salt and pepper, gently toss. Cover and bake at 450 for 20 minutes, stir and then bake uncovered for 10 more minutes, stir again and bake another 10 minutes. Serve.