Carrot Oven Fries

1 lb. carrots (about 5 or 6 large,peeled and cut into 4"x1" sticks.)

1 tsp. Olive oil

1 tsp. cornstarch

1 packet Ranch dressing & seasoning mix

Pam vegetable cooking spray

Preheat oven to 400* and in a large bowl,combine carrots with oil, cornstarch and the ranch dressing packet. Toss all until well coated. Spray a cookie sheet with cooking spray. Now arrange coated carrots in a single layer on pan. Bake for 25-30 minutes or until crispy.

Recipe and picture via The Harwards

Crash Hot Potatoes

I tried this out the other night.  It was an easy, delicious side dish.

Ingredients

• 12 whole New Potatoes (or Other Small Round Potatoes)
• 3 Tablespoons Olive Oil
• Kosher Salt To Taste
• Black Pepper To Taste
• Rosemary (or Other Herbs Of Choice) To Taste

Preparation Instructions

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.

Recipe from The Pioneer Woman.

Lemon Artichoke Soup

1/4 cup butter
1/2 cup minced onion
1/2 cup minced celery
1/2 cup minced carrots
1 clove garlic, minced
3 cups chicken broth
2 cups chopped artichoke hearts
1 teaspoon salt
1 teaspoon ground black pepper
1 lemon, halved
3 cups half and half

Melt the butter in a saucepan over medium heat. Add the onion, celery, carrot, and garlic; cook until the onion and garlic are translucent. Stir in the chicken broth, artichoke hearts, salt, and pepper and simmer 10 minutes. Transfer mixture to a blender and puree until smooth; return the mixture to the saucepan. Squeeze one lemon half into the pan. Place the other lemon half into the saucepan. Bring to a boil. Reduce heat to low and simmer another 10 minutes. Remove the lemon half from the pan and pour in the half and half; stir. Continue to simmer until thoroughly heated, about 10 minutes.

Recipe via allrecipes.com.

Southwest-Style Egg Rolls

We tried these the other night and just LOVED them! A new family favorite.

1/4 cup olive oil
1/4 cup chopped green onion
8 cups fresh baby spinach
1 cup frozen corn
1 (15 ounce) can black beans, drained
1 tablespoon fresh lime juice
1/2 teaspoon salt
1 teaspoon ground cumin
6 ounces Monterey Jack cheese, shredded
1 (14 ounce) package egg roll wrappers
vegetable oil for frying

Heat olive oil in a skillet over medium heat. Stir in onions, and cook until tender. Stir in spinach, corn, black beans, and lime juice. Season with salt and cumin. Remove from heat, and stir in cheese.

Place 1/4 cup of filling in the center of each egg roll wrapper. Fold in the sides, and roll egg rolls; dampen the edges with a small amount of water to seal.

In a large heavy skillet, heat enough vegetable oil to cover egg rolls over medium-high heat. Working in batches, carefully place egg rolls in hot oil, and cook until golden brown. Remove to paper towels.

Recipe courtesy of Allrecipes.com.