Garlic Butter Rice

 Garlic Butter Rice

Source: Crave It All

Garlic Butter Rice has so much flavor, it makes the perfect side to go with anything! All cooked in one pot, forget about plain rice!

Ingredients
4 tablespoons (2oz. | 60g) butter, divided
5 cloves garlic, minced
1 1/2 cups uncooked white rice, long gran, Basmati or Jasmine
2 1/2 cups chicken broth, or vegetable stock
1 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon fresh cracked black pepper
2 tablespoons fresh chopped parsley, plus extra to garnish

Instructions
Melt 2 tablespoons butter in a medium-sized pot over medium heat. Add garlic and stir until fragrant, about 1 minute.
Stir in rice to coat with the garlic butter.
Add broth, dried parsley, salt and pepper. Stir well and bring to a boil.
Cover with lid and reduce heat to low so the liquid is simmering very gently. Cook until all liquid has been absorbed, about 15 minutes.
Uncover and stir through fresh parsley.
Remove from heat, cover with lid and let stand 5-10 minutes, until soft.
Fluff rice with a fork. Stir through remaining butter and season with a little extra salt, pepper and dried parsley.
Garnish with some fresh chopped parsley.

Garlic Red Potatoes

I've not really found a red potato side that we actually liked all that much. Turns out, we don't care for rosemary, and most recipes that have red potatoes also call for rosemary. Now that I've figured that out, I'm much happier with my results! I adapted this recipe using flavors that we do like and it was by far the best red-potato side dish I've ever made. I call that a blog-worthy success. (I also attribute the success to using butter instead of vegetable oil, which I almost always use because it's easier and less expensive - but the butter really did make it better.)

Garlic Red Potatoes

6 medium red potatoes
1/4 cup butter, melted
2 tsp minced garlic

1/2 tsp garlic powder
1/2 tsp salt

1 tsp seasoning salt

1/2 tsp dried parsley
1 tsp lemon juice
2 tablespoons grated Parmesan cheese

Additional parmesan cheese to top.

Directions:
Preheat oven to 350 degrees F (175 degrees C). Cut potatoes into 1-inch cubes. Place in a 9x13 inch baking dish. In a small bowl combine melted butter, garlic, parmesan cheese, seasonings, and lemon juice; pour over potatoes and stir to coat. Sprinkle additional parmesan cheese over potatoes.
Bake, covered, in preheated oven for 30 minutes. Uncover and bake until golden brown and tender when pierced with a fork, about 10 minutes more.

Lemon Garlic Red Potatoes

I'll be honest, I don't fully understand the subtle differences between regular potatoes and red potatoes. It seems that they are used interchangeably much of the time. However, they also seem to be used for different things. Bah, I don't know. But I had an extra red potato from a red potato soup I made the other night and decided to find a good recipe for red potatoes. This ended up being fairly similar to THIS meal. Especially because I threw in a couple of chicken tenders to make it a main dish instead of just a side dish - but it would be really good served as a side dish sans-chicken.

Ingredients:
2 pounds red potatoes, quartered
1/4 cup butter, melted
2 teaspoons minced garlic
1 teaspoon salt
1 lemon, juiced
Grated Parmesan cheese


Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place potatoes in an 8x8 inch baking dish.
3. In a small bowl combine melted butter, garlic, salt and lemon juice; pour over potatoes and stir to coat. Sprinkle Parmesan cheese over potatoes.
4. Bake, covered, in preheated oven for 30 minutes. Uncover and bake an additional 10 minutes, or until golden brown.