Side Dishes

ROASTED GARLIC HORSERADISH MASHED POTATOES

54
6
3 pounds Yukon Gold potatoes ( peeled and quartered )
Cold water ( enough to cover the potatoes in a pot by one inch )
Kosher salt
½ cup butter ( room temperature )
½ cup half and half
½ cup sour cream
4 ounces cream cheese ( room temperature )
6 cloves roasted garlic
3 tablespoons prepared horseradish
Freshly cracked black pepper
Fresh chopped chives for garnish
In a large pot, cover potatoes with enough cold water to cover by an inch. Add a healthy handful of salt to the water. The water should taste mildly salty. Bring to a boil and cook until the potatoes are ...
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Nutritions

Calories
406

Sodium
134mg
5% DV

Fat
25g
39% DV

Protein
8g
17% DV

Carbs
32g
11% DV

Fiber
7g
31% DV
Side Dishes

Greek Orzo Salad

4

Greek Orzo Salad is a flavor packed pasta salad that can be cooked and on the table in less than thirty minutes. It is packed full of some of natures best ingredients and drizzled with a light lemon vinaigrette.

8 ounces orzo pasta
1/3 cup olive oil
3 1/2 tablespoons lemon juice
2 cloves garlic finely minced
1/8 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 cup minced red onion
1 cup halved grape tomatoes
1 cup diced cucumbers
1/4 cup chopped peperoncinis
1/2 cup halved Kalamata olives
1/2 cup chopped artichoke hearts
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley
6
  1. Cook the orzo per the box instructions for al dente pasta; drain well.
  2. In a small bowl whisk together .........

See the full directions on my site
Nutritions

Calories
240

Sodium
652mg
27% DV

Fat
21g
32% DV

Protein
4g
9% DV

Carbs
9g
3% DV

Fiber
2g
11% DV
www.wellplated.com
1

Check out this delicious recipe!


See the full directions on my site
Roasted Potatoes and Carrots: the glorious comeback of two humble vegetables I’ve openly passed over at the grocery store in favor of sexier, more on-trend veggies. Shame on me. Like the cute former-nerd-turned-CEO you are kicking yourself for ignoring in high school, these sweet and spicy Roasted Potatoes and Carrots are having the last laugh. I’d call them smug, but they deserve the recognition. We eat roasted vegetables four to five nights a week at home. Whether I’m cooking classic Oven Roasted Brussels Sprouts or sweet Cinnamon Roasted Butternut Squash, my favorite roasted vegetables are tender on the inside, crispy
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