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…
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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.
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.
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
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.
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.
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.
If you make my Pan-Roasted Peppers with Garlic Infused Sauce or another recipe please tag me. On Instagram @sandraseasycooking.
Easy, and delicious side dish.
- 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
- 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.
- Dried or chopped parsley
- 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.
- Turn down the heat to a lower temp and put in the minced garlic. Season with a good pinch of salt.
- Cook for the next minute on low so the garlic gets their flavor out.
- Find fitted lid for the pan or skillet and measure about 2 tablespoons of water.
- 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.
- Mix together sour cream and a half and a half until well combined and smooth.
- Pour the sauce into the skillet and stir.
- Add butter and crushed chili pepper; keep stirring around the peppers.
- 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.
- 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.
- Garnish it with dry parsley and serve immediately.
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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The combination of Meatless Meatballs with Cauliflower and Broccoli just fit together like peas and carrots in the pot pie. I just loved everything. I had my niece over for lunch, and she enjoyed it as well. So, these meatballs are obviously meatless. I do…
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 said, I added smoked paprika, because it has a little pinch of heat. Then ground black pepper, and the addition of thyme. The recipe that I was looking at said to cook chicken with the rice.
Anyways, I really do not like mushy rice. So, I thought that it will be because the chicken needs more time to cook, so, I cooked it separately. It was entirely delectable and tasty, and my rice was great.
I could truly live on side dishes. I attempt to make every day something else, yet most asked dinners are those, particularly pasta or something with chicken.
Well, I included notes directly under the ingredients so you could understand that I like adding spices individually. In some cases, we cook for 2 or 3 people. So, I needed you to realize that you do not have to make an entire 10 pounds of chicken. This way works magnificently.
Spanish Chicken over Saffron Rice
- 6 Chicken thighs Also this depends on how many people
- Zest and juice of 1 lemon
- 1/2 teaspoon Salt for each piece, to taste
- 1/4 teaspoon Ground Black pepper for each piece
- 1/2 teaspoon Onion powder
- 1 teaspoon Spanish Paprika spicy smoked paprika
- 1 teaspoon Sweet Paprika
- Pinch Crushed Chili Flakes
- Pinch Dry Parsley
- 1/4-1/2 Chopped Onion
- Couple of stems Fresh Thyme *optional take the leaves off, also use it as a garnish if possible
- 2 tbsp Olive oil
YELLOW “SAFFRON” RICE
- 1½ tablespoon Olive oil
- ½ cup onions chopped
- 2 cups Rice
- 3½ cups Chicken Broth low sodium (vegetable or beef would work fine, too)
- 1 Knorr Chicken Bouillon cube
- 2 pinches Saffron threads soaked in 3 tablespoons of hot water for 15 minutes
- Salt to taste only if needed
- Wash the chicken and place in a large mixing bowl. Add lemon juice and lemon zest and rub all over the chicken.
- Add/rub the rest of the ingredients on each chicken. Rub all over and under the skin if there is the skin. The skin gives you a wonderful flavor and keeps it moist rather than dry. Add fresh thyme (optional) and chopped onion, mix everything one more time.
Cover the bowl with a plastic wrap/film and let it marinate for 30 minutes to up to 1 hour. Make sure it is n the fridge.
- Preheat the oven to 400F/200C.
- Arrange the chicken in the baking pan in a single layer and drizzle with olive oil, OR Drizzle the chicken with olive oil in the mixing bowl, then place on the roasting wire rack. I prefer roasting it because the hot air circulating around the chicken, however, without the rack is fine too.
- Bake it for about 45 minutes or until the chicken is golden and reaches the internal temperature of 165F/75C.
Turn the chicken on the other side after 15 minutes of baking/roasting.
If you want an extra crunchy skin, turn your broiler ON and let cook under the broiler for a couple of minutes. I do this at the very end.
- After the rice is done, arrange the chicken on top of the rice and garnish with fresh/or dry herbs, and roasted bell pepper if you made it with the chicken.
How to Make Yellow Rice
- Wash the rice a couple of times and drain it.
- In a pot, heat olive oil. When the oil is hot enough, add onion and stir-fry for a couple of minutes, or until softened, try not to burn. The heat should be on medium high. Stir in rice and stir-fry for 2 minutes, keep mixing.
- Pour in the broth, Chicken Bouillon cube, saffron with the soaking water and a pinch of salt (you can always add more later if needed). Turn your heat to high and bring to a boil.
- When it starts boiling, cover and turn the temperature to low heat, to simmer.
- Let the rice simmer on low heat for 15 minutes. After 15 minutes, turn the heat off completely. DO NOT take off the lid. Let the rice steam for 5 minutes covered. Use a fork to fluff up the rice.
If you do not wish to make it from scratch, you can always get bagged yellow rice. It is called Arroz Amarillo
Add a pinch of turmeric for extra yellow color. Get a good quality of Saffron threads, it is so worth it and a little goes a long way.
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Marinated Baked Chicken Drumsticks -I made this recipe so many times and my family is crazy about it. Without saying much, it made traffic, especially after I took this update shot. I haven’t even thought it would actually come out that good so I wasn’t…
Bulgogi is “ONE” of my favorite Korean dishes. It is really hard for me to pick a favorite among many tasty dishes to pick one. However, my love for grilled food is well known.
Even when I am fullest I will still eat it, or at least taste it!
I get quite a few requests not only for bulgogi but for other Korean dishes too. Since the last request was just a few days ago, I thought to actually make one of a popular fusion kind of sandwiches that includes bulgogi.
Bulgogi is available in all Korean restaurants, however, it is also very simple to make at home, too. Bulgogi in literal translation means “bul” fire and “gogi” meat, so it refers to “cooking the meat on fire” or “over open flames”. It is, of course, cooking technique or better-said barbecue.
It has a very long history. Originally, bulgogi was known as “
Many of you know that bulgogi is eaten with leafy veggies, rice and/or other side dishes (banchan), but it also depends on how you prefer to eat it. This was
How to put this into the words? This sandwich you would not believe how good it is. I am still drooling! Beef is marinated for a couple of hours, but you got to marinade for at least an hour to get that nice flavor. It actually crosses between sweet and savory
My family goes nuts over it, and it is a “must make” when we grill. We have a pretty big man-made fire pit, so I use my trusty old saute pan to make bulgogi in it
Yes, you can make this on your stovetop in the house, but man when the smoke from the charcoal fire surrounded that pan and beef started to sizzle. It sure was amazingly delicious, I think I can still smell it.
Bulgogi Ciabatta Sandwich
- Ciabatta Rolls/Bread
- 1 Lb. Beef Tenderloin rib-eye steak or top sirloin
- 1/2 onion
- 1 tsp. Ginger minced
- 5 garlic cloves 5 smaller ones or 3 bigger cloves
- 1/2 Carrot
- 1/2 cup 7 up or 1/2 Asian Pear peeled
- 1 Tbs. Sugar
- 3 Tbs. Soy Sauce Or to taste
- 2 Green Onions/scallions
- 1/2 tsp. Ground Black Pepper
- 1 tsp. Sesame Oil
- Handful julienned Carrots*optional
- Sauteed/grilled Onion/scallions
- Grilled garlic
- Sesame Seeds
- In a food processor place onion, ginger, garlic cloves, carrot, and 7 up or 1/2 Asian Pear (it is acting as a meat tenderizer), process until pureed.
- Take a beef tenderloin that is slightly frozen and cut into thin bite-size slices or you can use already pre-cut meat that is thinly sliced. (read note)
In a large bowl or container place meat, then add puree, sugar, soy sauce, sliced scallions, ground black pepper, sesame oil and a handful of julienned carrots (optional). Mix everything together so marinade could code each slice of beef; cover with plastic wrap and place in the fridge for an hour or more. You can use less soy sauce and add salt to taste, instead.
Preheat the grill or lightly oiled/greased saute pan or skillet and add beef slices. Cook until meat is no longer pink and it starts to sizzle and juices are almost gone.
- 5 minutes before beef is done I like to add more garlic, scallions and onion slices, sometimes mushrooms too.
- You can serve it with rice and vegetables (side dishes) or place it in the toasted Ciabatta bread like I did today, add other sauteed/grilled vegetables, lettuce together with the beef and top it with cheese and other condiments if you desire.
You can place beef to marinade in the fridge overnight. I like to do it at least an hour in advance, but the more is marinating, meat becomes more tender. I have done overnight before! I used Beef Tenderloin today, but The best beef for this is rib-eye steak or top sirloin. Of course, you may use any cut but you will know the difference if you make it with ribeye steak because fat is where a lot of the distinctive flavor of beef comes from, making ribeye one of the richest, beefiest cut available. You may also find it already precut beef in the Korean or Asian market “for bulgogi”. If you do not want to use 7 Up or Asian Pear then add 1-2 Tbs. (more) of Sugar. Both 7 up and Asian pear not only make beef tender but also gives sweetness, if you omit you have to add sugar or even honey if you desire.