Search Results: SIDE DISH

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

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 […]

Meatless Meatballs with Cauliflower and Broccoli

Meatless Meatballs with Cauliflower and Broccoli

Meatless Meatballs with Cauliflower and Broccoli

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 not know how they did it, but they honestly taste like a meat to me.

Needless to say, they are so freaking delicious.

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My family loved it too. Well, I do not make it often and we are not vegan or vegetarian, but I enjoy every few days a nice plant-based meal. I even crave salads!

To some of you, that might be strange but it is honestly true.

Besides, broccoli and cauliflower are amazing in every possible way.

Meatless Meatballs with Cauliflower and Broccoli

I wanted to stay with a completely vegan meal. Which is not mandatory, of course, since we are not vegans or vegetarians.

However, I wanted to go along with the theme and create our lunch so my family can actually see that vegan lunch can be delicious.

My boys are always running away from the idea but this turned around. We all truly enjoyed it.

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I tossed some thawed organic broccoli and cauliflower with these meatballs. Also, I made this delicious veggie-packed spaghetti to go with it.

It was truly one remarkable meal. To be honest, you do not need the whole bunch of food to create an amazing meal for a family.

They will love anything that I make so I try to use simple ingredients to create a wonderful dinner.

Meatless Meatballs with Cauliflower and Broccoli

You can find Spaghetti recipe here on my blog. It is olive oil and garlic spaghetti, and we absolutely love it.

Of course, you can eat it just like this, or you may serve it with rice, quinoa or any type of pasta.

Well, I am just here giving you a couple of tasty ideas. I have so many amazing meatless recipes and side dishes on my blog that I am sure you will find something.

I am linking some of my personal favourite meatless recipes. They are all tested and my picky family approved.

HAPPY COOKING!

Meatless recipes you might like:

Roasted Cauliflower and Cheese

Pan-Fried Eggplant with Mozzarella and Marinara

Sage and Brown Butter Gnocchi 

Yellow Rice with Peppers and Tomato Sauce

Easy Lyonnaise Potatoes

Hey! If you try Meatless Meatballs with Cauliflower and Broccoli or any other recipe please tag me. On Instagram @sandraseasycooking. Thank you in advance!

Meatless Meatballs with Cauliflower and Broccoli
Yield: 2 Servings

Meatless Meatballs with Cauliflower and Broccoli

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

This whole combo 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.

Ingredients

  • 1/2 tbsp. Olive Oil
  • 6 Gardein Meatless Meatballs 3 per serving
  • 1 cup Frozen Broccoli
  • 1 cups frozen Cauliflower
  • Sprinkle: Lemon-Black Pepper Seasoning unsalted
  • Sprinkle: Red Chili flakes
  • Sprinkle: Dried Parsley
  • Sea Salt to taste

Garnish

  • A drizzle of Chili Oil
  • Fresh Italian Flat Leaf Parsley
  • Serve it with SuperGreen Pasta

Instructions

  1. Follow meatless meatballs cooking instructions according to a package. I prefer thawing the meatballs then just cooking them defrosted until light brown on hot oil for a couple of minutes, turning every 30-40 seconds.
  2. After meatballs are lightly brown toss them with (slightly) thawed Broccoli and Cauliflower. You could use raw, fresh vegetables, just make sure to blanch them just before tossing them with meatballs. Cook vegetables for a minute or two on medium-high heat.
  3. Season with seasoning to taste.

Notes

KITCHEN TIP: HOW TO THAW FROZEN VEGETABLES:

Put frozen vegetables in a colander or a strainer and run cold water over the vegetables until thawed. If you are thawing Spinach or kale, make sure to squeeze out excess water. I finish pasta at the same time I finish this dish so I could serve it together. This is also very easy to cook ahead and refrigerate for up to 2 days or freeze it for a month.

The reason why I do not keep broccoli and cauliflower longer than 2 days: It has a very particular smell if it stands in the fridge for too long.

I recommend no longer than 2 days. you can always freeze it and reheat. You can serve this with whatever you wish or eat it on its own. I like this green pasta very much.

This is not a sponsored post at all, but if I like a product I like to talk about it even if it is not paid sponsored opportunity.

SANDRA’S EASY COOKING a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking recommended products to Amazon.com and affiliated sites. My Amazon Store.

Cauliflower Ranch Parmesan Baked Bites

Cauliflower Ranch Parmesan Baked Bites

Cauliflower Ranch-Parmesan Baked Bites is amazingly delicious, easy and so versatile. You can pretty much use any flavor that you want or desire. After testing several different coatings or flavors, my family liked this one the best. To be honest, I do not know why […]

Multi Grain Medley Bowl with Kimchi

Multi Grain Medley Bowl with Kimchi

Multi-Grain Medley Bowl with Kimchi is perfect for hot summer days. Not that it is too complicated to make a full meal and cook for an hour. However, I feel like my body cannot accept heavy meals so I avoid making them. Of course, this […]

Roasted Rosemary Potatoes

Roasted Rosemary Potatoes

Roasted Rosemary Potatoes are such an amazing side dish. This potatoes literally go well with everything, or you could eat it just like this.

Roasted Rosemary Potatoes

Let us get something clear, skillet and potatoes just go together like butter and bread.

Well, if you ask me, any food made in a skillet tastes so much better.

This dish is so simple, and I always have to make a double batch because my family cannot have enough of these potatoes when I roast them.

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They go so well with any meat or fish. Usually, I serve them with grilled chicken and mixed greens salad.

Also, if you by any chance have leftovers, these potatoes make an amazing potato salad.

Roasted Rosemary Potatoes

There is nothing more satisfying than placing a roasted potato in your mouth- it’s like a burst of flavour.

I just love these delightful Roasted Rosemary Potatoes that you could serve any day of the week.

Perhaps for a weekend cook-out with some juicy steak or just snack on them like watching your favourite show. I know! I’ve done that before.

Recipe

If you get inspired and make Roasted Rosemary Potatoes, please tag me on Instagram.

@sandraseasycooking with hashtag #sandraseasycooking. Thank you so much in advance!

Roasted Rosemary Potatoes
Yield: Serves 4

Roasted Rosemary Potatoes

Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes

Roasted Rosemary Potatoes easy and simple side dish recipe

Ingredients

  • 1 lb young red or white-skinned potatoes or multi-coloured potatoes
  • 3 cups water + 1/2 tablespoon Salt
  • 2 tablespoons Olive Oil
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon of sea salt
  • 1 tablespoon minced fresh rosemary leaves
  • 1 teaspoon dried parsley

Instructions

  1. Boil 3 cups of water with a half tablespoon of salt and pre-washed potatoes. Boil for about 15 minutes at high heat.
  2. Preheat oven to 400 degrees Fahrenheit.
  3. After boiling the potatoes, drain out them and transfer the potatoes to a skillet, then spread out into 1 layer.
  4. Toss the potatoes with olive oil, black pepper, sea salt, rosemary and dried parsley.
  5. Bake for about 35-40 minutes or until the potatoes are somewhat golden and tender. If the fork goes through them easily then they are done. Make sure to turn them around with a spatula or similar at half time during cooking to assure even browning.

Notes

You may add other herbs such as thyme. You can use medley potatoes, or any small or young potatoes for this dish or a mixture of all.

For a bigger family, use more potatoes, just make sure that they are roasted in one layer. If you have any bacon drippings use it for this. You won't be sorry if you eat bacon, of course.

Oven-Roasted Thai Cauliflower Steaks

Oven-Roasted Thai Cauliflower Steaks

When I think about cauliflower, many dishes come to my mind, but deep fried, pickled, or raw were my favorite ways to eat this power vegetable. To include cooked cauliflower in our diet often I started to roast it. Making them with different flavors just […]

Baked Potatoes

Baked Potatoes

The perfect companion to the grilled food are tasty baked potatoes. Well, 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 sweet potatoes, […]

Dutch Oven Turkey

Dutch Oven Turkey

Dutch Oven Turkey with Wet Brine. Easy-Peasy recipe, however, you should always test it to make sure everything us up to your expectations.

Dutch Oven Turkey

We are literally less than a week away from Thanksgiving, and I am not freaking out at all. Ever since I started prepping in advance we are good to good.

I actually never made a big deal because all we need a bit of organization, preparation and maybe your family to help in some areas for one successful Thanksgiving feast. 

I said it before that my family has this tradition where everyone in the house makes something for “our table”.

Each year for the last 4 years, Aleks makes this amazing cranberry sauce. I tried and it was not, I repeat, it was not as good as his.

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All I know that I cannot enter the kitchen until he is done. He calls it a secret recipe. Anna makes her chocolate cupcakes, and Daniel was their boss.

So, this year Anna and Daniel are teaming up, so we will see what they will do in the end.

As of right now, they are just testing recipes. I just love the Thanksgiving atmosphere around my house, probably a week before… We all get into this holiday mood.

Dutch Oven Turkey

SO, LET’S TALK TURKEY!!!

I believe each family goes by their own traditional recipe, probably making how their grand- grandmother made it.

We tend to pick up on those family traditions and that’s alright, it makes us happy this time of the year, especially remembering special moments that we carry for generations.

I found my tradition, here when I came to the USA, in particular when my husband and I got kids.

To be frank, I didn’t grow up with Thanksgiving dinner tradition.

Dutch Oven Turkey

So you see I had to find my own tradition because even if I did not grow up with it, I wanted my kids to grow up and remember all the beautiful things, aromas and memories during Thanksgiving.

I would love it if they continue carrying the family tradition that we build from the moment they were born.

When I made Turkey for the first time, it was a literary one big disaster. It was delicious in the end… Well, kind of delicious because we were so hungry waiting for the bird to get cooked.

We got this huge 17-pound turkey, and I’ve half defrosted, but it was still pretty much frozen. The bird cooked and cooked and cooked.

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I set on the floor near the stove, with my little 11-month old boy crawling around me waiting for that thermometer to finally pop up.

It cooked for 9 full hours, and that thing never went out. I pulled it out of the oven, and in some spots, it was burned.

Well, mostly dry like a bone, and not seasoned very well at all, but we ate it. It was a moment of “bring out a tub of BBQ sauce and a pitcher of water”.

I tell ya, my hubby and I, had a bunch of moments, that you’d expect to watch on TV.

You just laugh it off and move on. The reality is that I could make a roasted chicken with my eyes closed, but the turkey was really an unfamiliar place.

Anyhow, today I am sharing my recipe for really juicy turkey. After many years of testing different recipes, I finally figure out how to make it like really good.

You do need a little time, about 12 to 14-pound turkey, water, vegetables, oil, and a very large POT. 

I will tell you that wet brining, then seasoning a day later before baking it makes one amazingly delicious turkey. Another thing, using a dutch oven makes your life that much easier.  

Why? It keeps the heat very well, turkey is cooking evenly, and the food tastes so much better. I will take you to step by step so you won’t make any mistakes.

Last, but not least, I want to say how thankful I am for such an amazing opportunity that came my way this year, and I am grateful for each and one of them.

One of those that I count a blessing, was working with Xtrema Ceramcor, ceramic cookware. Passionate people, fantastic products, a magical team…What a fantastic experience this was. I enjoyed every second.

HAPPY THANKSGIVING!!!

Thanksgiving recipes you might like:

If you get inspired by my Dutch Oven Turkey recipe, please tag me on Instagram. @sandraseasycooking using hashtags #sandraseasycooking

Dutch Oven Turkey with Wet Brine Recipe
Yield: Thanksgiving

Dutch Oven Turkey with Wet Brine Recipe

Dutch Oven Turkey with Wet Brine Full Recipe

Ingredients

WET TURKEY BRINE

  • 1 cup kosher salt
  • 1- gallon vegetable stock
  • 2 Tbsp. Olive Oil
  • 1 Tbsp. black peppercorns
  • 1 Onion quartered
  • 2 Celery stalks chopped into 2-3 slices
  • 2-3 stalks of Fresh Sage or 1 teaspoon dried
  • 1- gallon COLD water

PREPARING TURKEY FOR ROASTING

  • 1 (12-14 pound) young Turkey (reserve neck and giblets for the stock)
  • 2 carrots
  • 1/2 Onion
  • 1 Lemon
  • 4 crushed garlic cloves
  • 2 Rosemary stalks
  • 3-4 Fresh Sage leaves
  • 5-6 slices of Hickory Smoked Bacon

HERB BUTTER

  • 4 tablespoons unsalted butter, at room temperature
  • 1 teaspoon Sage
  • 1 teaspoon Dry Parsley
  • 1 teaspoon salt
  • 1 tablespoon Garlic powder
  • 1 tablespoon Onion powder

Instructions

WET TURKEY BRINE PREP:

  1. In a large stockpot over medium-high heat, combine together kosher salt, vegetable stock, olive oil, black peppercorns, onion, celery, sage, then bring the water to a boil.
  1. After it boils, remove the brine from the heat, cool to room temperature, and refrigerate. Use when it’s completely cold.
  2. Stir 1 gallon of cold water and stir again.
  3. Remove giblets and neck from completely defrosted turkey.
  4. Submerge turkey in the cool (never warm or hot) brine and refrigerate for 10-15 hours, but never more than 24 hrs.
  5. Make sure to turn it around at least 3 times during brining.

Dutch Oven Turkey Roasting Prep:

  1. Preheat oven to 425°.
  2. Pat dry a turkey. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and the meat. Try not to break the skin, so be gentle. Lift wings, tips up and over back; tuck under turkey.
  3. Combine all the ingredients for the butter, in a small bowl.
  4. Rub butter mixture under loosened skin and over breasts and drumsticks, add inside of the turkey as well, then add a couple of fresh sage leaves and slide them in under the skin.
  5. Stuff the turkey with 2 roughly chopped carrots, roughly chopped onion, quartered lemon, crushed garlic, and rosemary stalks. Tie legs together with cooking twine/butcher’s twine.
  6. Place Parchment paper on the bottom of the Dutch oven or a small wire rack to hold the turkey and separate from the very bottom. Parchment pepper works well too.
  7. Arrange turkey, breast side up, on a roasting rack or parchment paper. Bake turkey at 425° for 30 minutes without a lid, just to get a nice color on top.
  8. Pull the turkey out, then add 5-6 slices of hickory-smoked bacon on the turkey breast, cover the Dutch oven and then reduce oven temperature to 325°F
  9. Bake an additional 1 hour and 15 minutes, or until a thermometer inserted into the meaty part of the thigh registers 165°F. 12-14 pound Turkey should require about 2 hours to 2 hours and 15 minutes of roasting, but since I made it in the Dutch oven with a lid, it takes just a bit less time.
  10. Let the turkey rest, loosely covered for about 30 minutes before carving.


Notes

BRINE:

  • I added whole Yukon gold potatoes 40 minutes before the turkey was done. Make sure to wash the potatoes, then season with salt and pepper, and just add on the side of the bird.
  • Garnish with whatever you feel like it, and serve with hot gravy and all the other fixings.


TURKEY:

  • I added whole Yukon gold potatoes 40 minutes before the turkey was done. Make sure to wash the potatoes, then season with salt and pepper, and just add on the side of the bird.
  • Garnish with whatever you feel like it, and serve with hot gravy and all the other fixings.

Southern Green beans and New Potatoes with Bacon

Southern Green beans and New Potatoes with Bacon

Today, I have a very special post for you all, as well as Southern Green beans and New Potatoes with Bacon. I cannot stress enough talking about food safety in the kitchen and around your home. It is a huge part of my life that I […]