Baked Sweet Potatoes With Charred Onion Ranch Dip Recipes

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BAKED COD SHAKSHUKA



Baked Cod Shakshuka image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 13

3 tablespoons extra-virgin olive oil, plus more for drizzling
1 small yellow onion, halved and thinly sliced
1 red bell pepper, thinly sliced
3 garlic cloves, thinly sliced
1 jalapeno, thinly sliced
1 teaspoon paprika
1/8 teaspoon cayenne pepper
1 teaspoon ground cumin
Kosher salt and freshly ground pepper
1(28-ounce) can crushed San Marzano tomatoes
1 to 2 teaspoons sherry vinegar
4 (6 ounce) cod fillets, skin removed
Parsley, for garnish

Steps:

  • Preheat oven to 400 degrees F.
  • Set a large Dutch oven over medium heat. Add the olive oil and heat to shimmering, then add the onion, bell pepper, garlic and jalapeno, paprika, cayenne, cumin, and a pinch of salt. Cook, stirring occasionally, until the vegetables are tender and begin to brown, about 3 minutes.
  • Add tomatoes along with their juices, season with another pinch of salt and twist of black pepper, and bring to a boil. Reduce the heat to medium-low to maintain a gentle simmer, partially cover, and cook until vegetables soften and the liquid has mostly reduced, about 15 minutes.
  • Remove from the heat and stir in the vinegar. Season the fish on all sides with salt and pepper and partially submerge in the sauce, leaving space between the pieces. Spoon some sauce over each fillet. Transfer the pot to the oven and cook, uncovered, until the flesh of the fish turns opaque and begins to flake, about 15 minutes. Garnish with parsley and a drizzle of olive oil and serve.

BAKED SWEET POTATOES WITH CHARRED ONION RANCH DIP



Baked Sweet Potatoes with Charred Onion Ranch Dip image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 16

4 sweet potatoes, about the same size
8 scallions, root end trimmed
2 cups sour cream
1/4 cup finely chopped fresh flat-leaf parsley
2 tablespoons Ranch Rub, recipe follows
1 teaspoon celery seeds
Kosher salt and freshly ground black pepper
1/2 cup buttermilk powder (found in the baking aisle)
1 tablespoon dried parsley
2 teaspoons dried chives
2 teaspoons dried dill
2 teaspoons garlic powder
1 teaspoon onion flakes
1 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
  • Pierce the sweet potatoes multiple times with a paring knife or a fork. Place the potatoes along the outer edges of the indirect heat side of the grill. Cover the grill and bake until the potatoes are completely tender, about 1 hour. (If the potatoes are ready before you are ready to serve them, you can wrap them in aluminum foil and they will stay hot for up to 1 hour.)
  • Meanwhile, make the dip: Cook the scallions over direct heat, turning once, until charred on both sides, 2 to 3 minutes. When cool enough to handle, finely slice and add to a bowl. Mix in the sour cream, parsley, Ranch Rub and celery seeds. Set aside until ready to serve.
  • To serve: Split the sweet potatoes down the middle with a knife and spoon some of the ranch sour cream over, letting it melt down into the potato. Season with additional salt and pepper if desired.
  • (Alternatively, you can bake the potatoes in a 400 degrees F oven for 1 hour.)
  • Combine all the ingredients in a medium bowl and mix well. Makes about 3/4 cup.

SUNNY'S ROASTED RANCH POTATOES AND ONIONS



Sunny's Roasted Ranch Potatoes and Onions image

Provided by Sunny Anderson

Categories     side-dish

Yield 4 servings

Number Of Ingredients 5

2 pounds red potatoes (or your preferred)
Kosher salt
1/4 cup olive oil, take or give
1 pound pearl onions*, peeled and halved (frozen is fine, thaw before slicing & roasting)
1 packet Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix

Steps:

  • 1.Boil and sliced potatoes. In a large pot over high heat, add the potatoes and cover with water by 1-inch. Bring to a boil over medium heat, then add a pinch of salt, reduce the heat and simmer until slightly tender, but not easily poked by a fork, about 10 minutes. Drain the potatoes and pour put them onto a baking sheet to cool completely. Once cool, cut them in half or smaller for bite-sized pieces. 2.Saute potatoes and onions. In a large pan on medium-high heat add the olive oil, it should cover the bottom with an 1/8 of an inch of oil, if too much don't use all the oil, if not enough, add more. When the oil begins to swirl, add the potatoes, onions and Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix, tossing to combine, then allowing to rest and cook. Once a crust forms on the bottom give the pan a toss or flip potatoes and onions with a spatula, then allow them to crisp on the other side, about 3 minutes. Remove to a serving bowl with a slotted spoon.

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