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What's for Dinner?
Celebrate Cinco de Mayo!
By Allison Huller McAlister
This flavorful potato side dish proved a quick and easy accompaniment to any Mexican main dish. It's a welcome change from the usual Spanish rice.
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Ingredients:
8 to 10 small red potatoes, unpeeled and quartered
2 tablespoons butter or margarine
3 garlic cloves, minced
1/2 teaspoon Nature's Seasoning
1/4 cup chopped fresh cilantro
Place potatoes in medium saucepan; add just enough water to cover. Bring to a boil. Cook over medium-high heat for eight to 10 minutes or just until tender. Drain in colander or strainer. In same saucepan, melt butter over medium heat. Add garlic; cook and stir two to three minutes or until tender. Add potatoes, Nature's Seasoning and cilantro; toss to coat. Makes four servings.
Ortega-Style Green Beans
As the name suggests, I got this recipe off of the Ortega Web site, though I didn't use quite as much green beans nor did I use Ortega brand products. However, this green bean side dish went over fantastically with my family. These kicked-up veggies are a delightfully different accompaniment to Mexican entr褳.
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Ingredients:
1 tablespoon canola oil
1/2 cup chopped onion
2 clove garlic, finely chopped
1 package (16 ounces) frozen green beans
1 cup (8-ounce jar) taco sauce
1/2 cup (4-ounce can) diced green chilies
1/2 teaspoon salt