Search Results: side dish

Korean fermented Napa cabbage – Baechu Kimchi

Korean fermented Napa cabbage – Baechu Kimchi

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Roasted Cauliflower and Cheese

Roasted Cauliflower and Cheese

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Potato and Beef Everything Bagel Croquettes

Potato and Beef Everything Bagel Croquettes

This is a sponsored post written by me on behalf of the Family Fare. All opinions are entirely my own.

Potato and Beef Everything Bagel Croquettes

I do not know about you, but I could live on these Potato and Beef Everything Bagel Croquettes. My family is completely and utterly obsessed with the exquisite taste of this delightful side dish.

Can you imagine how amazing this would be served over football season, and to even be the star food during potlucks? Perhaps the perfect food to share with your loved ones over the holidays. If you ask me, this is a perfect party food for any occasion.

I have always enjoyed croquettes, but with the addition of everything bagel seasoning, this classic French delicacy just got a facelift.

CLICK HERE FOR MORE TASTY SIDE DISH RECIPES

Potato and Beef Everything Bagel Croquettes

At this moment in time, these beauties are loved all over the world, and every country likely has their own version of croquettes. My Potato and Beef Everything Bagel Croquettes are just a bit different and I love it!

I partnered with Family Fare, a supermarket in the mid-west that is the “go-to” neighborhood grocery store that provides REAL VALUES, for real people, to create a recipe using Our Family products and showcase their Everything Bagel Seasoning. Which I am a huge fan of.

The Everything Bagel is a classic, known for its savory and complex blend of spices.

everything bagel seasoning

You can find Everything Bagel Seasoning and all the other ingredients at all of SpartanNash’s retail stores located in the Mid-West. With nearly 2,000 items located throughout the store, Our Family has something for everyone and every occasion.

Let’s get back to the seasoning. Our Family has taken the best part of the Everything Bagel and bottled it for you and your family!

Potato and Beef Everything Bagel Croquettes

Our Family’s Everything Bagel Seasoning Blend combinessesame seeds, sea salt, garlic, onion and poppy seeds to create the seasoningblend you never realized your breakfast, lunch, and dinner was missing.

The Family Everything Bagel Seasoning Blend pairs well with anything your heart, or stomach, desires – pizza, popcorn, eggs, chicken, toast, macaroni and cheese, mashed potatoes, vegetables.

Potato and Beef Everything Bagel Croquettes

My family is obsessed with this seasoning, and I really believe that you will be as well. #OurFamilyEverythingSeasoning

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If you make this recipe or any other from my blog please tag me on Instagram. @sandraseasycooking. Thanks in advance!

Croquettes
Potato and Beef Everything Bagel Croquettes
Yield: Serve 8

Potato and Beef Everything Bagel Croquettes

Prep Time: 15 minutes
Cook Time: 15 minutes
Additional Time: 30 minutes
Total Time: 1 hour

Simple and easy recipe for amazingly delicious Potato and Beef Everything Bagel Croquettes

Ingredients

Mashed Potatoes

  • 1 box Our Family mashed potato, read the instruction on the box; Water, butter, salt, and milk
  • 1 large egg, optional

Ground Beef

  • 1 tablespoon oil + for frying
  • 1//2 pound ground beef, 20/80
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt or to taste
  • 1 teaspoon dried parsley

Assembly

  • 1/4 cup all-purpose flour
  • 2 large eggs
  • 1 1/4 cup plain breadcrumbs, more if needed
  • 2.5 oz Our Family Everything bagel seasoning

Instructions

    1. Follow instruction on the back of the mashed potato box.
      You would need 4-6 servings, depending on how many serving you are planning to
      make. 2 patties are enough per person. You can make 15-16 equal-sized
      croquettes.
    2. Heat a skillet with oil and sauté on the medium-high heat.
      Cook until the meat is completely cooked through, 5-7 minutes. Keep stirring
      and breaking the meat into small chunks. If you have any leftover grease,
      please drain it out before mixing it with the mashed potatoes. You may add one
      egg in the mixture, but it is not necessary.
    3. Wait for a few minutes until the meat is a bit cooled then
      add to the mashed potato bowl. Using a wooden spoon or similar mix together
      very well the mixture. Taste and see if it needs any more salt or pepper. If
      the mixture is too warm to work with refrigerating for 20 minutes and then make
      croquettes.
    4. Make patties between 2 oz to 3 oz. You may use the scale to
      measure. Not necessary, but sometimes handy if you wish your croquettes to be
      the same size. You may also make bite-size croquettes as shown on the pictures.
      They are about the size of a golf ball.
    5. Make patties and place on the tray lined up with parchment
      or wax paper. Cover with it as well and place the tray in the fridge for 30
      minutes so the croquettes could chill. You may prep them overnight as well.
    6. After chilling, place three plates; flour, mixed eggs,
      breadcrumbs with everything bagel seasoning.
    7. Drench into the flour on both sides as well as around, dip
      in the egg mixture then into breadcrumbs mixed with everything bagel; set aside
      and back on the tray. Continue until everything is complete.
    8. Now, you may place it back to the fridge if you do not plan
      to fry these right away or just heat the oil and fry.
    9. Line paper towel on the plate or cookie rack.
    10. Heat about 1 cup of oil for frying.
    11. Never over crowed the frying skillet. Fry 3 or 4 croquettes
      at the time at medium-high heat. Fry for a minute then flip and fry again until
      you reach a deep golden color.
    12. Take out and set on the lined up kitchen paper towel.



Notes

You may make these meatless and use mushrooms or just
chives to create an amazing appetizer.

I tried these with egg and without it. I like it both ways. Adding one egg makes it somewhat more creamy on the inside. It is really not neccecery but you may use it if you would like to test it yourself.

These hold well in the lunch boxes for school or work.

Our Family Everything bagel seasoning contain sodium so please be aware of that before adding too much salt into your croquettes.

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Easy Lyonnaise Potatoes

Easy Lyonnaise Potatoes

Easy Lyonnaise Potatoes Recipe

Easy Lyonnaise Potatoes are such a comfort food to me. Ever since I was little, I loved the combination of potatoes and onions sauteed in butter.

I do not think there is a better side dish to compliment pretty much any meat, fish. It goes even perfect with eggs.

Usually, I would finish everything and crack a few eggs on top. It is absolutely divine, but that is a recipe on its own.

CLICK HERE FOR MORE TASTY POTATO RECIPE

So, this recipe is coming from Lyon, France. That is why it is named Lyonnaise Potatoes. The city is known for its historical and architectural landmarks. Lyon, less than 300 miles away from Paris, has developed a reputation as the capital of gastronomy in France.

Anyhow, one of my favorite ways to serve this tasty classic French dish is with steamed or grilled fish. In my opinion, these sliced pan-fried potatoes just compliment fish very well.

Easy Lyonnaise Potatoes Recipe

Anyhow, my husband loves caramelized onions as much as I do so we had this at least a couple of times a month.

To be honest, we have been off potatoes completely since December of 2018, therefore now potatoes make an appearance at hour table ever once in a while.

It is just a wonderful side dish that must try if have not had a chance. I kept it petty classic so please do let me know how you like it?!

Easy Lyonnaise Potatoes

I am thinking this would be great with sweet potatoes over Thanksgiving. Sweet and savory type of side dish. I might even try it.

Ever since I became a food blogger my palate expanded and I am more adventures when it comes to food.

As I said many times before, sometimes you need to just to go with your taste regardless of what the recipe says. Honestly, I rarely follow a recipe. I have been cooking for so long now that approximately know how much seasoning I need to add.

CHECK OUT MY TASTY SIDE DISH RECIPES

Well, I am not ancient. Yes, I am knocking on the door of big 4-0 next February, which I am totally looking forward to. What I wanted to say here is that even though I am 39, I have been cooking for more than 25 years.

Cooking comes naturally to me and I enjoy cooking. Sandra’s Easy Cooking was named only because cooking is really not hard.

Yes, you will burn even eggs, perhaps blow your microwave, set your oven on fire, cut your finger or burn it, etc. but that is all learning experiences. Don’t be afraid to just experiment; taste, smell, look, season, mix, turn down the heat. Just use all your senses.

Okay, lovelies… I hope you try my yummy and might I add Easy Lyonnaise Potatoes. If you do, please tag me on INSTAGRAM @sandraseasycooking with hashtags #sandraseasycooking… and, hey, don’t forget to follow for more easy recipes. Thank you in advance!!!

Easy Lyonnaise Potatoes
Yield: Serves 4

Easy Lyonnaise Potatoes

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Easy, tasty and amazing side dish that would wow you and your family.

Ingredients

  • 26 oz (750g) New Potatoes, about 4 medium potatoes), sliced into 1/4-inch-thick rounds
  • 4 tablespoons unsalted butter, (2 tbsp. goes for Onions)
  • 2 tablespoon Oil
  • 2 sweet onion (7oz/200g), such as Vidalia, sliced into 1/4-inch-thick rounds
  • 1/4 teaspoon freshly ground black pepper
  • Kosher Salt to taste, about 1 teaspoon + for boiling potatoes
  • 1/4 cup roughly chopped fresh parsley leaves + for garnish

Instructions

  1. Place the sliced potatoes and a good pinch of the salt in a saucepan and add cold water a bit above the potatoes.
    Bring to a boil over high heat then boil potatoes for 10 to 12 minutes or until tender.
    Drain the potatoes and add cold water over it to stop cooking, drain again and set aside to cool down. I do not peel the as they are waxy new potatoes, but at this point you may peel them if you wish to do so.
  2. Melt 2 tablespoons of the butter with 1 tablespoon of oil in a larger nonstick frying pan over medium heat.
    Add the onion and 1/4 teaspoon of the salt, and cook, stirring, until caramelized and lightly browned, about 10 minutes. Transfer the onions to a small bowl and set aside. We are looking for a lighter caramelization, not an onion jam.
  3. Melt the remaining 2 tablespoons of butter with a drizzle of oil in the same frying pan over medium-high heat. Add the potatoes and season with a dash of pepper and salt, to taste. If there are too many slices of potatoes to cover the bottom of your pan, you may cook potatoes in batches then combine them together at the end with onions, or you may use more skillets to shorten the time of cooking.
  4. So as soon as you place potato slices in the pan, in one layer, turn them on the other side to coat with the butter and oil and spread into an even layer. For each batch add a pinch of salt and pepper to season the potatoes.
  5. Cook undisturbed, until the bottoms are lightly browned, 2 minutes then turn around to cook the other side. Keep turning until you get a nice golden color.
    Now put everything together in one skillet, returning the onions too, stir to combine. Cook for a minute or two with 1/4 cup of parsley. You may garnish with the chopped parsley before serving.

Notes

I like using larger waxy new yellow potatoes, but if you are using regular russet potatoes peel them after boiling and then slice to 1/4 inch slices. That way they will still stay in one piece. There are no right or wrong ways. This is my way of doing it so I do not peel mine when I use these types of potatoes.

Easy Lyonnaise Potatoes Recipe

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Butternut Squash, Beans and Onions Over Mixed Greens – Salad

Butternut Squash, Beans and Onions Over Mixed Greens – Salad

Butternut Squash, Beans and Onions over Mixed Greens #Salad #recipe


 I have been on the salad kick lately, and I absolutely love it.
I think this combination of ingredients works pretty well with each other and a nice sour taste from vinaigrette gives you a nice zesty taste which is just perfect for this salad.
I decided to add radishes for extra crunch and let me tell ya, I loved it. Seriously, this could replace a side dish.

I hope you guys like it and enjoy this delicious recipe. 


Happy Cooking!!!

Butternut Squash, Beans and Onions over Mixed Greens -Salad

These ingredients work pretty well with each other and a nice sour taste from vinaigrette gives you a nice zesty taste which is just perfect for this salad.
Course Salad
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Author Sandra | Sandra's Easy Cooking

Ingredients

  • 1/2 Butternut squash cubed (boiled or roasted)
  • 4 cups Mixed Greens roughly chopped
  • 1 can Cannellini Beans
  • 1 Onion sliced
  • 5 Radishes sliced

Vinaigrette:

  • 3 tbsp Olive Oil
  • 1/4 cup Vinegar
  • 1/4 tbsp Organic Turmeric
  • Sea Salt to taste 1/4-1/2 teaspoon
  • 1/4 tsp. Dried Oregano
  • 1/4 tsp. Dried Parsley

Instructions

  1. Slice Onion into thin slices.
  2. Mix all the ingredients for the vinaigrette and submerge onion slices in the vinaigrette. Allow it to quick pickle for at least one hour.
  3. Carefully peel butternut squash, cut it in half, remove the gut of the squash then slice and cube it. You can add cubed butternut squash in salted boiled water (4 cups water + 1/2 tbsp. Salt) and boil until tender, do not overcook, or preheat oven to 375F and roast them until tender, about 20-25 minutes. Add a pinch or two of salt and ground black pepper with a drizzle of olive oil if you are going to roast it. Allow it to cool down before using it in the salad.
  4. Wash and pat dry Mixed Greens with kitchen paper towel. You can use any on hand. Chop greens roughly into bite-size pieces. Set aside.

Assembly

  1. Combine together Cooked (boiled or roasted) butternut squash and drained cannellini beans, the drizzle vinaigrette and stir.
  2. Add onions to it, but reserve a tablespoon of vinaigrette to dress mixed greens.
  3. On a large platter, add chopped mixed greens, drizzle a bit of vinaigrette and lightly toss.
  4. Add butternut squash, beans and onions on top of the mixed greens.
  5. Slice radishes and top the salad for an extra crunch.

Butternut Squash, Beans and Onions over Mixed Greens #Salad #recipe
LOVE, PEACE, AND ROCK-N-ROLL,
SANDRA
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