I could eat this delicious Roasted Cauliflower and Cheese probably every other day. Well, I like calling this Mac-flower and Cheese ’cause I used Cauliflower instead of macaroni. This recipe blew my Instagram account after food52 reshared my picture of Mac-flower and Cheese. Since I read more
Category: SIDE DISHES
When you want to have a quick meal with your family, Pan-Fried Eggplant with Mozzarella and Marinara is definitely the way to go. It is just so nice with a nice bowl of mixed greens. A pretty balanced meal that my family and I really read more
These Tasty Labor Day Recipes that I have picked for you guys are easy, delicious, affordable and approachable. You can make them any time you want not just over Labor Day and 4th of July, or any other holiday.
If you are like my family then you start making plans for BBQ cookout for Labor Day weekend weeks ahead. It is a long weekend so at least 2 days worth of tasty leftovers.
I wish you all safe, and tasty Labor day!
MEAT, FISH, AND POULTRY:
Collection of tasty meat, fish and poultry recipes from my blog!
Can you really start BBQ season without making some amazingly delicious, and finger-licking Smoked St. Louis Style Ribs? I think not.
These ribs are so tasty we have been making them on repeat for our meal prep because they hold so good o the fridge so well for a week.
Simple Halibut Burger Recipe is a must-try. I believe that this is one of the best burgers I have ever made. It is so juicy, tasty and just enchanting.
Who loves Salmon? I simply love it especially made this way. However, I am not picky at all. When it comes down to this delicious fish, I could eat it pretty much any possible way prepared.
These Chicken Fajita Skewers are fresh, tasty, healthy, colorful, and the ultimate summer grilled food that everyone loves.
When I flipped those burgers and saw it, I was breaking a happy dance around the grill. They were delightful, flavorful and in another word orgasmic. I hope you make them soon, too.
I love burgers and I absolutely love my homemade beef burgers. They are really easy, perfectly seasoned and extremely tasty.
We grill a lot and these are always a hit with everyone along with my pita bread. Not to brag or anything, but I am kind of known around here for my homemade bread.
Easy, delicious and a perfect grilled food if you wish to skip grilled meat.
BREAD AND SANDWICHES:
My absolute favorite bread from my blog.
Refreshing, healthy and easy salad recipes that you guys going to love.
We all have a bit of sweet tooth. These dessert or sweet treats are perfect after savory grilled food to share with your loved ones.
If you make any of my Tasty Labor Day Recipes, please tag me on INSTAGRAM @SANDRASEASYCOOKING. Use hashtag #sandraseasycooking so I could share it with others. Thank you so much for your love and support… I wish you a wonderful holiday!
This is a sponsored post written by me on behalf of the Family Fare. All opinions are entirely my own. 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 read more
Yellow Rice with Peppers and Tomato Sauce is a family favorite summer side dish. It goes well with grilled food, but you can just eat it as it is. I grew up enjoying rice with peppers and tomato sauce. That being said, I loved mopping read more
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.
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.
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 potatoes make an appearance at our 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?!
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 that I could approximately eyeball how much seasoning I need to add.
Well, I am not ancient. Yes, I am knocking on the door of big 4-0 February 2020, 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, tasty and amazing side dish that would wow you and your family.
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
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.
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These new potatoes in the assorted rainbow mixture made in the air fryer have its own distinctive flavor and texture as well as color. Some will cook quicker than others, of course. Needless to say, these air fryer rainbow potatoes with rosemary will turn crunchy read more
This is a sponsored post written by me on behalf of the Minerva Dairy. All opinions are entirely my own. If you want to churn your recipe up to the next level, I encourage you to use Minerva tasty butter to make my Caramelized Onion Tart. read more
Cinco de Mayo is just around the corner so I put together a round-up of recipes. They all amazing, easy and delicious.
I do not about you, but in my house, we love Mexican cuisine. I make it at least once a week.
Spicy or non-spicy as long as it got Mexican favor I will devour the whole platter or tacos, enchiladas or burritos.
I could pretty much eat refried beans with a spoon. Yes, shamelessly I have done that before. I have no regrets admitting that fact.
So, some recipes are, of course, fusion but nonetheless, they are so tasty and very easy for anyone to prepare.
I really hope you make some my delicious Cinco de Mayo recipes for your celebration.
If you please tag me on Instagram @sandraseasycooking and use my hashtag #sandraseaycooking. Thank you!!!
Without further ado, here is my round-up of amazingly delicious recipes from my blog. Direct links under each image.
I wish you safe and happy Cinco de Mayo!
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 read more