Search Results: side dishes

Jellied Cranberry Sauce

Jellied Cranberry Sauce

Jellied Cranberry Sauce is not something that I was eating my whole life. My kids did have this sauce every Thanksgiving, for instance. My husband and I learned to enjoy it. It is one of those dishes that both of us have not grown up […]

Loaded Mashed Potato Casserole

Loaded Mashed Potato Casserole

Loaded Mashed Potato Casserole, in my opinion, is one of the best side dishes for the holiday season, as well as all year round weeknight dinner dish. I do not make this often. Simply because my family cannot stop eating it until the baking dish […]

Pan-Roasted Peppers with Garlic Infused Sauce

Pan-Roasted Peppers with Garlic Infused Sauce

Sweet Pan Roasted Peppers with Garlic Infused Sauce

For some people letting go of summer is hard, and some people live with summer all year round. We make this recipe all summer long and I am officially letting go of summer with these amazing Sweet Pan-Roasted Peppers with Garlic Infused Sauce.

I am reposting my old, lost in “translation” recipe. So many of my recipes did not make it when I made a transfer last year so I will be slowly but surely adding them back one by one.

I had this pepper dish for a while on my mind. It is also a delicious side dish that I grew up eating, however, my husband actually refused to taste it for a few years. 

He listened to my idea, and said in a little sarcastic tone of voice: “Really! Are you actually going to post peppers on your blog?”

My men always liked his peppers raw. However, when it comes to cooked peppers you would find it on the side of his plate.

Sweet Pan Roasted Peppers with Garlic Infused Sauce Recipe

Without even thinking I went to the kitchen to prepare my peppers. Yes, I felt disappointed and little upset about what he said. 

Cooking is very therapeutic for me so I tried to erase completely what he said earlier. 

When the sweet peppers and garlic hit that skillet with a bit of olive oil, you can smell the aroma wrapping my whole kitchen.

Sweet Pan Roasted Peppers with Garlic Infused Sauce Recipe

Once I poured the sauce in and started to slowly stir, I think my neighborhood was infused with pepper-garlic flavor. Who doesn’t like that aroma? 

I set up everything for the photo-shoot, but with a corner of my eye, I could see my Nebs slowly walking toward the kitchen. You see, he did not notice that I can see him stretching on his toes trying to figure out what smells so good.

Finally, I finished and he said no, I will not eat that. It’s like trying to convince two-year-old to eat peas.

Check more recipes with peppers

I dipped the bread in the rich and creamy garlicky sauce and pushed it in his mouth like he was 2 years old and refusing to eat his peas.

All you can see is confusion in those big brown eyes. He was not expecting the taste to be an amazing explosion of the flavor playing with his taste buds. 

Sweet Pan Roasted Peppers with Garlic Infused Sauce Recipe

Well, I had to take my plate because he took this whole skillet. I ended up doing one more round of these roasted peppers with creamy garlic sauce.

However, the second time he was in the kitchen watching me making this simple dish.

This recipe is flavorful, very tasty and it goes beautifully if you pair it with something from the grill.

CLICK HERE FOR MORE TASTY SIDE DISHES

Actually, I like them spicier, for example, hot banana peppers or the addition of one chili pepper mixed with the sweet ones.

My mouth is watering just by thinking about it! If you love peppers as much as I do, then you got to try it!

It’s really very simple and I tried to simplify the recipe as much as I could so you won’t be able to make any mistakes. 

These peppers are amazing with my Pork Schnitzels

If you make my Pan-Roasted Peppers with Garlic Infused Sauce or another recipe please tag me. On Instagram @sandraseasycooking.

Sweet Pan-Roasted Peppers with Garlic Infused Sauce
Yield: Serves 4

Sweet Pan-Roasted Peppers with Garlic Infused Sauce

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Easy, and delicious side dish.

Ingredients

  • 1 Tbsp. Olive oil
  • 1 lb. Sweet Peppers, small
  • 1/4 tsp. Sea Salt /or to taste
  • 3 Garlic cloves minced
  • 1/2 cup Sour Cream
  • 1/2 cup Half and Half
  • 1 Tbsp. Unsalted Butter
  • 1/4 tsp. Crushed Red Pepper

ROUX

  • 1 tbsp. All-purpose flour or any other thickener
  • Splash of cold water
  • Mix until smooth in texture and add as needed to make the sauce thicker.

GARNISH

  • Dried or chopped parsley

Instructions

  1. Heat the pan with oil on medium-high temperature. Prepare peppers ahead by washing and pierce them with a knife on one place to prevent from bursting, and they cook much faster. They will start smoking fast in the hot pan. Keep moving peppers and turning them around so each side could get a nice color -Brownish or deep golden.
  2. Turn down the heat to a lower temp and put in the minced garlic. Season with a good pinch of salt.
  3. Cook for the next minute on low so the garlic gets their flavor out.
  4. Find fitted lid for the pan or skillet and measure about 2 tablespoons of water.
  5. Turn the heat to medium again, pour the water and immediately close with a lid tightly. Let the peppers get steamed up for about 4 to 5 minutes and they will get softer.
  6. Mix together sour cream and a half and a half until well combined and smooth.
  7. Pour the sauce into the skillet and stir.
  8. Add butter and crushed chili pepper; keep stirring around the peppers.
  9. Lastly, mix together Roux by adding in a bowl 1 tablespoon of flour and add just a splash of water, mix very well until the texture is smooth, no lumps. The texture needs to be thick, but still pourable.
  10. Pour slowly into the skillet and keep stirring. You do not need the whole Roux if the sauce is thick enough, discard Roux if you have any left.
  11. Garnish it with dry parsley and serve immediately.

Notes

You can use any peppers, sweet or spice and of course any color that you desire. However, if you use regular sized peppers than you will need to slice them at least in quarters and take the seeds out, and more time until they can get softer.

You do NOT have to use any Crushed red pepper or anything spicy if you cannot handle or don’t like spicy food. It is optional, and you are in control how much is too much.

If you don’t have half and half or heavy whipped cream just use milk. It works fine with milk because when you are using roux it will become creamy.

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Baked Potatoes

Baked Potatoes

The perfect companion to the grilled food, or just when you crave baked potato. Baked potatoes really do not require too much work and this is totally doable any time of the year since we can find potatoes year around. I do the same with my […]

Spanish Chicken over Saffron Rice

Spanish Chicken over Saffron Rice

I was going through the Spanish cookbook and stumbled across Spanish Chicken, which was cooked slightly different than this one. I love adding my own twists on original recipes. Well, traditional recipes without losing the taste or the sense where that particular dish coming from. With that being […]

Easy Green Bean Casserole

Easy Green Bean Casserole

Easy Green Bean Casserole

One of my favorite Thanksgiving side dishes, besides bowl-full of mashed potatoes and a tub of gravy (DUH!), is this tasty and quite easy green bean casserole.

My kids are crazy about it just as much I am. For us, it is all about the side dishes. Yes, we love oven-roasted turkey, but the sides are the center of attention, at least on our table.

Aleks, my oldest son, makes the best cranberry sauce. On the other hand, my baby girl, Anna, makes her chocolate cupcakes.

CLICK HERE FOR AMAZING DUTCH OVEN TURKEY.

I must admit, they are better and better each time she makes them. So, Daniel and I prep side dishes, while hubby just wanders around and entertain family or help each of us for a bit.

Easy Green Bean Casserole

Speaking of side dishes, I have posted on my blog garlic mashed potatoes. Seriously, it is out of this world, so you must try it.

I am always really excited about Thanksgiving dinner. I said it a million times before, but for some reason food that we prepare for Thanksgiving or on holidays in general, always tastes so much better.

Perhaps we are all in the holiday mood – music, the aroma of delicious food and laughter, the most important people in our life all wrapped in one house, so of course, a meal tastes phenomenal.

Easy Green Bean Casserole

So, my dear readers, I want to share the easiest side dish and I dare to say, it’s the most delicious green bean casserole, and it’s done in less than 30 minutes. 

If you for some reason do not have an oven, and own microwave, yes, you could do it in the microwave or conventional oven. Please use a microwave or conventional oven-safe dish.

As you can see, it is such a simple side dish that could be enjoyed all year round. You can serve it with chicken, fish or any other protein.

I wish you all happy Holiday season from Thanksgiving to January 7th, where we celebrate Orthodox Christmas. The kids are quite excited to celebrate both so we always make amazing dinner and delicious sweets.

If you try this Easy Green Bean Casserole or any other recipe from my blog, please tag me on INSTAGRAM. @sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance!!!

Easy Green Bean Casserole
Yield: 6 Servings

Easy Green Bean Casserole

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Thanksgiving would not be the same without a green bean casserole. This one is easy and very tasty.

Ingredients

  • 2 cans Green Beans 432g in one can (any type -french, regular, string, etc.)
  • 1 jar Mushroom Alfredo Sauce (you can use cream of mushroom soup or chicken condensed soup)
  • 4-5 Mushrooms sliced (cremini, baby Bella or baby Portabella)
  • 2 cups 8oz/1 bag cheddar cheese, shredded
  • Freshly grounded black Pepper a pinch or two

GARNISH:

  • 1 container French Fried Onions
  • 5 slices Chopped Crispy Bacon
  • 1/4 tsp. Ground Black Pepper
  • 1 tsp. Dried parsley

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a deeper baking dish, add drained green beans.
  3. Pour Mushroom alfredo sauce or you may use more traditional which is cream of mushroom soup, or you might try cream of chicken soup which is also called chicken condensed soup. They are all great, and we like it with all of them but lately preferred MUSHROOM Alfredo Sauce.
  4. Add sliced mushrooms. It is not neccecery but it tastes really good with the addition of mushrooms. Mix the whole thing together to combine.
  5. Top it with cheese completely, from one end to the other, and add ground a bit of ground black pepper on top of the cheese.
  6. Press a bit, and bake for 15 minutes, then add 1 cup of French fried onions and cook for an additional 5 minutes.

GARNISH:

  1. Make bacon in the air-fryer or oven until crispy then chop in the small pieces.
  2. Top the casserole with additional french fried onions and chopped bacon.
  3. Add a bit of dried parsley at the very end.

Notes

If you don't want to use canned green beans, you can cook frozen or fresh ahead. For fresh you will definitely need a longer time to cook them. For frozen around 20 minutes of cooking at high temperature. Green beans need to be tender. So, pour water above the green beans, cover and crank the heat. Every 5-7 minutes, check to see if you need to add more water, and of course stir. Taste and see if they are tender or not.

If you are using a microwave, I would add french fried onions after cheese is melted. You would need to cook it in the microwave for 6-7 minutes or until cheese is completely melted and cream of chicken soup starts to bubble up, then take the casserole carefully out and add onions.

French fried onions are already crunchy, so to avoid getting them soggy, add them after. This could be also done at the last minute before serving.

NO SALT necessary. Cheese, as well as the cream of mushroom soup, cream of chicken or in this case MUSHROOM Alfredo sauce, have enough sodium.

If you do NOT eat chicken, you can use CREAM OF MUSHROOMS SOUP as a substitute. It's very good either way. Leftovers: Place chilled green bean casserole in an airtight container and keep it for up to 3 days. On that note... I don't like to keep my food for longer than 3 days.

Bacon is, of course, optional, but if you are bacon eater then this is a game-changer. It tastes amazing with it!

The first image is with mushroom alfredo sauce, bacon and french onion topping, and the second image is with bread crumbs, french onion and it was made with cream of mushroom soup.

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Soy Sauce Marinated Salmon 

Soy Sauce Marinated Salmon 

Soy Sauce Marinated Salmon

Don’t you just love easy meals, like this amazing Soy Sauce Marinated Wild Caught Salmon?

We absolutely love this one, and it is so easy. You guys probably have all the ingredients in your pantry or fridge.

The best thing is that you can use Chicken as an alternative or tofu if you don’t eat animal products.

Anyhow, I serve this salmon with many different sides. Sometimes I would serve it with stir-fry, asparagus, cauliflower rice, etc.

You may use regular rice, of course, or noodles. It just depends on what you have in your fridge.

With that being said, ever since I changed my lifestyle to low carb, cauliflower does the trick beautifully.

Also, I replaced sugar and my beloved honey with organic stevia in dishes like this because I refuse to eat honey imitation.

Click here for more easy and delicious Salmon Recipes

I mean, I don’t want to deprive myself of certain foods. If I am craving a little butter and honey toast, I will eat it, but that’s not certainly every day.

However, I allow myself a little cheat day every now and then. I am only human!

Soy Sauce Marinated Salmon

I keep my meals pretty interesting. Rarely I would make the same meal. Maybe that’s the curse of being a full-time food blogger. We definitely love exploring and creating new recipes.

To be honest, here, it was really challenging for me to write down everything on a piece of paper when I started blogging because I usually just add stuff and taste.

I guess that’s also the beauty of cooking. You let your instincts rule and just go with the flow, tasting food without pretty much a recipe.

Soy Sauce Marinated Salmon 

That’s the reason I stop writing the amount of seasoning (salt, pepper, soy sauce, etc.) because we do have different tastes.

If something is boring and rather plain for me, it might taste good to you.

So this one is amazing. Lots of different flavors going on, but it is savory and very delicious. We just loved this one with any side dishes.

Hey, if you make this Soy Sauce Marinated Salmon or any other recipe from my blog, please tag me on INSTAGRAM. @sandraseasycooking with hashtag #sandraseasycooking. Thank you so much in advance!

Sandra’s Easy Cooking is Amazon Affiliate.

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Soy Sauce Marinated Salmon
Yield: SERVES 2

Soy Sauce Marinated Salmon

Prep Time: 10 minutes
Cook Time: 20 minutes
Marinade Time: 10 minutes
Total Time: 40 minutes

Ingredients

  • 2 Wild Caught Alaskan Salmon Fillets about 5-6 ounces each
  • Marinade:
  • 1/2 cup Soy Sauce
  • 1 tablespoon Organic Stevia or 1/4 cup Pure Organic Honey
  • 2 Garlic Clove minced or sliced
  • 1 inch Ginger minced or 1 teaspoon powder
  • 2 Green Onions, chopped reserve some green part for garnish
  • 1 tablespoon Sesame Oil or any other on hand. Any nut or seed oil should be pretty close.

Additional Optional Serving ingredients:

  • Rice or noodles
  • Cauliflower Rice for low carb option
  • Blanched Broccoli or Steamed or Roasted Asparagus for veggies
  • Side Salad
  • Juice of 1/2 Lemon, about 1 tablespoon

Instructions

  1. Combine all the ingredients for the marinade, mix well then submerge salmon in it, covering as much as flash as possible. If the salmon got skin, turn the skin up.  Marinate for 10 minutes. If the fish is frozen, thaw before marinating. 
  2. Preheat oven to 375F/190C Bake Salmon for 20 minutes or until salmon is cooked through. The internal temperature in the thickest part of fillet reads 145F/62C
  3. Serve with whatever you wish, cauliflower rice, side of vegetables or noodles. 

Notes

  • Salmon could be grilled or baked in parchment paper. For the vegetarian Grilled and glazed (FIRM) tofu over rice is fantastic!
  • It is just fantastic over anything really, even on its own with some side salad or veggie. Serve it with whatever vegetable you have on hand. Steamed, sauteed or blanched.
  • PICTURES AND RECIPE UPDATED 2019
  • You can use the same marinade for chicken, just marinate in the fridge for 30 minutes and bake until cooked through (about 40 minutes)

Slow Cooked Beef with Kimchi

Slow Cooked Beef with Kimchi

I hope everyone had a wonderful jolly Christmas time. So, I took a few days off of blogging to relax and take care of my family, as well as to collect my thoughts about my goals for the next year regarding my site. Well, I […]