Category Archives: SIDE DISH

Tinny Potatoes

2 pound tinny potatoes
2 tablespoons olive oil
3 tablespoons fresh rosemary
1 tablespoon garlic powder with parsley
1 teaspoon smoked paprika
salt and pepper to taste

Preheat oven 375degrees. Toss potatoes with all ingredients and put them in a single layer on a sheet pan. Bake for 30 to 40 minutes or until golden brown. Stir occasionally. Serves 6

For extra flavor you can sprinkle the potatoes with pieces of bacon after done!

Sonia's Caramelized Pearls Onions

2 packages frozen pearl onions
1/2 stick butter
1/4 cup brown sugar
1/4 cup sherry or white wine

Melt butter over medium heat and add onions and sugar. Saute onions until brown stirring carefully as needed. Increase heat to high and add sherry or wine. Cook for 10 minutes stirring occasionally or until onions are caramelized. Serves 8

Sweet Potatoes with Pecans

2 pounds sweet potato
4 tablespoon melted butter
1 cup orange juice
1 tablespoon ground ginger
1/2 cup brown sugar or maple/agave sirup
1 tablespoon cinnamon
1 teaspoon nutmeg
1 cup chopped pecans or walnuts
2 cups of small marshmallows

Preheat oven 450 degrees. Bake potatoes until done, set aside. In a bowl mix rest of ingredients but marshmallows. Remove skin from potatoes, mix in the bowl with rest of ingredients. Pour mix into a greased baking dish. Top with marshmallows and bake uncover until marshmallow start to turn brown. Serve hot or room temperature. Serves 8

Sonia's Best Oven Parmesan Potatoes

5 baking potatoes cut into 1/2″ round pieces
1 big yellow onion cut into thin pieces
1 cups 2% milk or fat free cream
4 tablespoon melted butter
1 cup fresh parmesan cheese
salt and pepper

Preheat oven 350. In a baking dish pour melted butter, and layer bottom with potatoes until bottom is cover and sprinkle with salt and pepper. Place onion on top and cover with milk and cheese. Cover and bake for 40 minutes. Uncover and let the cheese brown a little bit. Cool and serve.

*Easy side dish when having lots of adults and kids for dinner!

Mofongo (smashed green plantains balls)

Green Plantains at my moms house in Puerto Rico

3 green plantains
1/2 cup vegetable oil
1/4 cup extra virgin olive oil
4 smashed garlic cloves
1/2 cup cooked bacon cut into small pieces or 1/2 cup small pieces of chicharrones
1 cups vegetable oil

Peel and cut the plantains 1″ long. Place them in a bowl with salt water for 15 minutes. In a pan heat vegetable oil over medium low and cook the plantains until start to turn brown on each side, like 7 minutes per side. Place them on paper towel. In a pan heat olive oil to cook garlic. Smashed plantains with garlic oil, bacon, and salt. With a big spoon take some of the mix and make a ball. Cover each ball with foil paper until time to serve. If the mofongo is cold before serving, use the oven at 375 degree for 5 minutes to warm them again. Serves 4 Coqui!

*this is a traditional and very popular side dish from Puerto Rico

Delicious Pinto Beans Recipe

1- 15.5oz can of your favorite beans without the juice. I love pink, or pinto beans
1- 8.0oz can tomato sauce. I use Hunts basil, garlic and oregano. If you are using regular sauce just add a teaspoon of oregano and basil
1- cup dice cooking ham. I like the hickory smoked steak ham
1/2 onion cut into small pieces
1/2 green pepper cut into small pieces
5- garlic cloves minced.
4- recao leaves
3- tablespoon olive oil
1- teaspoon tomato paste
1/2- potato cut into 1″ pieces
1/4- sweet potato cut into 1″ pieces
1- tablespoon capers
5- green olives filled with red pimientos cut in half
1- 15.5oz can of organic chicken broth
1 tablespoon balsamic vinegar
salt and pepper to taste

In a tall pan heat the olive oil and saute the onions, green pepper, garlic and salt over medium low for 10 minutes stirring 3 times. Add the capers, recao, ham, olives, tomato paste and sauce and let it cook for 5 more minutes stirring once. Add the beans, potatoes, pepper and balsamic vinegar, stir and let it seat for 1 more minute. Add the chicken broth cover and cook over medium for 25 minutes stirring every 5 minutes. Serves 4.

Serve over white rice or as a soup with white rice on top. COQUI!

*This is my delicious version of Puertorrican bean!

FYI- Pinto beans are a very good source of cholesterol-lowering fiber, as are most other beans. In addition to lowering cholesterol, pinto beans’ high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. When combined with whole grains such as brown rice, pinto beans provide virtually fat-free, high quality protein. But this is far from all pinto beans have to offer. Pinto beans are also an excellent source of molybdenum, a very good source of folate, and a good source of protein and vitamin B1 as well as the minerals phosphorus, iron, magnesium, manganese, and potassium.

Spinach Salad with Goat Cheese

1 bag of fresh spinach
1/2 cup pine nuts
1/2 cup crumble goat cheese
2 tablespoon crumble bacon optional

For dressing;
1/4 cup extra virgin olive oil
3 tablespoon pomegranate vinegar
1 teaspoon grated lemon peel
1 teaspoon fresh black pepper
pinch of nutmeg and salt

*Traveling has made me be aware of how international this recipe is, and that’s why I created my version.

FYI;Low in calories and high in vitamins, spinach is one of the most nutrient-dense foods in existence. One cup of the leafy green vegetable contains far more than your daily requirements of vitamin K and vitamin A, almost all the manganese and folate your body needs and nearly 40 percent of your magnesium requirement. It is a good, very good or excellent source of more than 20 different measurable nutrients, including dietary fiber, calcium and protein.