Penne Pasta with Lemon Sauce Recipe

Penne Pasta with Lemon Sauce Recipe6 Servings
1 cup Heavy whipping cream
2 tblspoons Lemon juice
4 tblspoons Butter
10 ounces Penne pasta
1 teaspoon Lemon zest
1 teaspoon Lime zest
1 cup Beef broth

  • In an large skillet, combine the cream, butter & broth. Simmer over medium heat until reduced by about half. Add the lemon,  lemon juice & lime zest & set aside.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook up to al dente; drain.
  • Stir pasta with sauce and serve. Top with large chunks of grilled salmon or chicken.

Liz's Cauliflower Mash Potatos Side Dish Recipe

Liz's Cauliflower Mash Potatos Side Dish Recipe
4 Servings
1 head Cauliflower
1 tablespoon Cream cheese
2 tablespoon Unsalted butter
2 cloves Garlic
1/4 cup Parmesan

  • Set a stockpot of water to boil over high heat.
  • Clean & cut cauliflower into small pieces.
  • Boild cauliflower for about 6 mins, or until well done.
  • Drain well.
  • Pat cooked cauliflower very dry between several layers of paper towels.
  • In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, butter, garlic, salt, Parmesan & pepper until almost smooth

Honey Roasted Red Potatoes Recipe

Honey Roasted Red Potatoes Recipe4 Servings
1. 2 tablespoons onion
2. 2 tablespoons butter
3. 1 pound potatoes
4. 1 tablespoon honey
5. 1 pinch black pepper
6. 1 teaspoon dry mustard
7. 1 pinch salt

  • Heat oven 375 ° F.  (190 degrees C). Lightly coat an 11x7 inch baking dish with nonstick cooking spray.
  • Place potatoes in a single layer in prepared dish, & top with onion. 
  • In a  bowl, combine honey, melted butter, salt & mustard; drizzle over potatoes and onion.
  • Bake in the preheated 375 ° F.  (190 degrees C) oven for 35 mins or until tender, stirring halfway through the cooking time.

Herb-Roasted Sweet Potatoes Skins

Herb-Roasted Sweet Potatoes Skins
4 Servings
2 tablespoons extra virgin olive oil
3 tablespoons chopped parsley
4 medium sweet potatoes
1/2 teaspoon dried oregano
1/2 teaspoon dried sage
Salt and pepper
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme

  • Heat oven  400 Degrees F. 
  • Pierce potatoes all over with a fork then arrange on a greased foil-lined baking sheet, cut sides down, & bake up to tender but not mushy, about 30 mins. 
  • Transfer to a plate & set aside until cool enough to handle; reserve foil-lined baking sheet.
  • Arrange a rack in the oven about 6 inches from the heating element and preheat broiler. 
  • Scoop about half of the potato flesh from the skins, leaving a 1/2-inch thick wall around the edges & bottom of each half. (Reserve scooped out flesh for another use.) 
  • Cut each sweet potato shell lengthwise into 1/2-inch strips then arrange on the same foil-lined baking sheet in a single layer.
  • In a bowl, parsley, combine oil,  rosemary, oregano, sage, thyme, salt & pepper then brush all over potato skins & broil until browned in parts & piping hot, 4 up to 6 mins total.

Crispy Hasselback Potatoes

Crispy Hasselback Potatoes
Servings: 6

1. Freshly ground pepper
2. 2 cloves Garlic
3. 2 tbsp olive oil
4. 30 grams Butter
5. Maldon sea salt
6. 6 medium Potatoes

  •  Heat the oven to 220°C (425°F). 
  • Put the potato on a chopping board, flat side down. 
  • Start from one end of the potato, cut almost all the way through, at about 3 until 4 mm intervals.
  • Arrange the potatoes in a baking tray and insert the garlic in between the slits. 
  • Scatter some butter on top of each potato. 
  • Then with drizzle  olive oil & sprinkle some ground black pepper &  salt.
  • Bake the potatoes for about 40 mins or until the potatoes turn crispy and the flesh is soft.

Side Dish Recipe: Grace's Twice Baled Potatoes

Servings: 8
Prep Time: 15 minutess
Total Time: 120 minutes.
(c = cup)

2 tbsp Extra virgin olive oil
1/2 tbsp coarse salt
8 Large Russet Baking Potatoes
1/2 c whole milk
1/2 c grated Gruyere or Swiss cheese
4 tbsp unsalted butter
1/4 c sour cream
3 tbsp chopped chives
  • Heat oven to 400° F.
  • Cut 6 squares of foil large enough to wrap each potato.
  • Pierce potatoes on all sides with a fork & place each on a piece of foil.
  • Drizzle potatoes evenly with oil, sprinkle with the coarse salt & wrap in foil.
  • Place on rack in middle of oven & bake until very tender, about 60 mins.

  • Preheat milk with butter over moderate heat in a small saucepan just until hot (do not boil).
  • Carefully remove potatoes from foil & let cool slightly, about 10 mins.
  • Halve potatoes lengthwise & scoop out into a bowl, reserving skins of 8 halves with a 1/4-inch border of potato around skin.
  • Mash potatoes with milk mixture up to almost smooth.
  • Stir in sour cream, chopped chives, & 1/4 c cheese; pepper & salt to taste.
  • Mound mixture into reserved potato skins & sprinkle with remaining 1/4 c cheese.

  • Bake in upper third of oven until golden brown, about 30 mins. Garnish with snipped chives.
  • Makes 8 servings

Side Dish Recipes: Goat Cheese Mashed Potatoes


1. 2 1/2 tbs Kosher Salt
2. 4 Potatoes
3. 2 tbs Butter
4. 2 tbs Herb and Garlic Chevere
Fresh Black Pepper
6. 2 tbs Sour Cream
7. 1 tps Adobo


Step 1
  • Boil diced potatoes & add kosher salt to the water; boil until fork tender.
Step 2
  •  Drain & add butter,adobo,and pepper. Mash Well.
Step 3
  • Add Chevere & sour cream combine well add pepper to taste.

Side Dish Recipe: Cheesy Scalloped Potatoes


1. 3 Potatoes
2. 2 tablespoons Butter
3. 1 cup Cheddar Cheese
4. 2 tablespoons Flour
5. 1/4 cup Onions
6. 1 1/4 cups milk
7. Salt
8. Black Pepper

Step 1
  • Heat oven to 350°.
  • Cook onion in butter until soft, add flour and cook for 2 min, whisking. 
  • Whisk in milk & cook until thick and bubbly.
Step 2
  • Remove from heat & add 3/4 c of cheese, stirring until melted; season with peppert & salt. 
Step 3
  • Layer half of potatoes in a baking dish and sprinkle with salt and pepper. 
  • Cover with half of sauce.
  • Layer remaining potato slices on top of sauce and season.
  • Top with remaining sauce and sprinkle with remaining cheese. 
  • Bake, covered, for 30 min or until potatoes are tender. 
  • serve for 4 servings

Cheesy Au Gratin Potatoes Recipe


1. 4 medium potatoes
2. 2 ounce (0.5 c) cheddar cheese
3. 4 oz reduced fat cream cheese
4. 8 ounces (2 c) fat free milk
5. 1 tbs butte
6. 1 tbs whole wheat flour
7. Additional salt and pepper
9. 2 ounces (0.5 c) plain non-fat Greek yogurt
10. 1 small onion

Step 1
  • Preheat oven to 400° F .
  • Squirt a 1 quart casserole dish with non-fat cooking spray.
Step 2
  • Layer 0.5 of the potatoes into bottom of the prepared casserole dish.
  • Top with the onion slices, and add the remaining potatoes. 
  • Season with salt and pepper to taste
Step 3
  • In a medium-size saucepan, melt butter over medium heat. 
  • Mix in the flour and salt, and stir constantly with a whisk for 1 minute. Stir in milk.
  • Cook until mixture has thickened. 
  • Stir in cream cheese, shredded cheese, and yogurt all at once, and continue stirring until melted, about a minute or so.
Step 4
  • Outpour cheese over the potatoes, and involucre the dish with aluminum foil.
Step 5
  • Grill for about 1 hours until 1.5 hours, or until potatoes are cooked through, and top of potatoes has start off to brown and crisp