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…
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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 is licked clean. We just love this meal so much.
Well, what’s not to like, right? We have creamy potatoes, cheese, and bacon. It literally cannot get any better than that. All my favorite things in one bite.
Ever since we adopted a low carb lifestyle, my husband and I do not eat potatoes. I know, it is sad.
I do miss potatoes the most, but I gotta stick to what’s the best for me.
Anyhow, my kids reminded me of this dish just last week. I was so excited to make it for them.
So, with that being said, I realized that I never in these 9 years of blogging posted this incredibly easy and I must add a tasty recipe.
Now, you can serve this with a side of steamed veggies, or with some meat.
I feel like it is absolutely perfect for holiday family gatherings,
Well, I know that many of you, especially veteran-moms like me, have come up with a similar recipe. P
However, the point of my blog is to post all kinds of recipes. Some going to be easy and some a bit harder, but none complicated.
Of course, the focus is on easy dishes. 30 to 45 minutes from start to finish. Nobody got the time to spend hours in the kitchen and you shouldn’t.
To be honest, I do not spend hours in the kitchen, unless it is Thanksgiving or me testing recipes. I don’t mind spending time in the kitchen, but it is really unnecessary.
Aso, you can use potato flakes, but I believe that freshly made mashed potatoes taste so much better. You’re welcome!!!
Similar recipes that you might like:
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Easy, tasty and a perfect side dish for your weeknight meals or holiday gatherings.
- 4 pounds Russet Potatoes
- 5 tbsp Unsalted Butter
- 1/4 cup Sour Cream
- ½ cup Half and Half, a splash more if needed
- 1 tsp. Garlic Powder
- Kosher Salt to taste
- 2 cups shredded cheddar cheese, split in half
- 5-6 Slices of Hickory Smoked Bacon
- 1 tbsp. Chopped Chives or Green Onions, green part
- Peel and dice the potatoes in the equal size. Place the potatoes in the large pot and cover with water. Add a generous pinch of salt. Boil the potatoes over medium high heat in the water about 20 minutes or until tender.
- Preheat the oven to 375 degrees Fahrenheit.
- Drain the potatoes well, then transfer to a large mixing bowl. Add the butter, sour cream, milk, garlic powder, and salt. Smash the potatoes with a fork or potato masher. For the creamiest mashed potatoes use a hand mixer. Mix until smooth in texture. It is the best blending tool for it.
- Add half of the shredded cheddar cheese and fold in to combine.
- Place mashed potatoes in the baking dish and try to make the top smooth. Then add the rest of the shredded cheese.
- Bake uncovered for about 10 to 12 minutes, or until the cheese is completely melted.
- While the Casserole is baking, cook bacon. After it is crunchy, transfer it to kitchen paper towel then crumble it.
- Top baked mashed potato casserole with bacon and chopped chives or green onions.
Choose higher starch potatoes, such as Russet or Yukon gold for the best and most flavor-packed mashed potatoes.
You can make this dish ahead and store in the fridge. Just bake it.
Personally, I do not like storing it longer than a day, but if you ever stored potatoes in the fridge then you do whatever you feel is the best for you.
If you do not eat bacon, you may use other smoked products such as turkey bacon or smoked bits of beef or chicken.
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…
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…
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 this one. Perhaps it is because they love ranch, or because they love the taste of parmesan-herb breadcrumbs.
One thing is for certain, this recipe will be made over and over again. I really do hope that you like this amazing Cauliflower Ranch-Parmesan Baked Bites.
My dear family ate a whole head of cauliflower before you could count to twenty. I actually made three big cauliflowers just to test different recipes. I must say that I am a bit proud to say that every bit of it was eaten.
Ever since I was a kid I have always loved cauliflower. My favorite was pickled kind. It’s just so tasty like you are eating pickles but even more crunchy.
The second this was fried cauliflower. Goodness! I could eat full plate just of battered fried cauliflower florets. If you wish for that recipe please do let me know.
I imagine that is why my children love nutritious vegetable so much, fresh or cooked.
Do you enjoy cauliflower? Have you always liked it?
We could probably go two to four heads a week, naturally depending on what we are making. I am rather thrilled at that announcement.
By all means, we are still talking about cauliflower. Most of the time it is replacing potatoes and we perfectly fine using cauliflower as a sustainable alternative.
If you make my Cauliflower Ranch-Parmesan Baked Bites or any other recipe from my blog, please tag me on Instagram. @Sandraseasycooking using hashtag #sandraseasycooking. It would mean so much to me me if you do so thank you in advance!
This recipe is amazingly delicious, easy and so versatile that 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.
- 1 head cauliflower cut into florets (about 1 to 1 1/2 lb)
- 1 teaspoon Salt
- 1/4 teaspoon Chili Flakes
- Drizzle Olive Oil
- 1 cup Ranch Dressing vegan or non-vegan
- 1 cup Parmesan with Herbs panko breadcrumbs
- Preheat oven to 425 F. Line a baking sheet with parchment paper, set aside.
- Wash and separate cauliflower into bite-size florets. It's ok if some are smaller and some bigger. Place cauliflower florets in a large bowl.
- Add a teaspoon of salt, and about 1/4 teaspoon of chili flakes, toss and drizzle with olive oil, toss again.
- Pour over ranch dressing and toss it very well so the cauliflower florets could get coated completely.
- In a separate bowl, add breadcrumbs. READ NOTES
- Working in batches, dip the cauliflower florets into the breadcrumbs, making sure that each piece gets completely coated. Place the coated pieces onto the prepared baking sheet and repeat with the remaining cauliflower.
- Bake 30 minutes, or until golden brown and crispy.
- Serve immediately
- I tested this several times with different flavors, so what I would like to suggest is do not put bread crumbs over the cauliflower, right after you mixed ranch or any other sauce that you'd like to use it. Instead, dip each cauliflower floret in the breadcrumbs and try to coat it well before baking. If you add all the breadcrumbs on top of ranch coated cauliflower, then the breadcrumbs going to separate completely.
- You can prepare cauliflower florets ahead, and before baking just coat them with breadcrumbs.
- You could toast breadcrumbs before dipping the cauliflower florets in just by adding a bit of olive oil in the pan and heating it, then toasting breadcrumbs just for 20-30 seconds, take it off on the paper towel before they get a deeper color. You don't want to burn it, just lightly toast. This brings even deeper flavor and amazingly crunchy cauliflower. I did not do that for this recipe, but I have done it in the past.
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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 like you would find potato chips with so many varieties.
I loved cauliflower my whole life, but my kids were not fans unless it is raw, however, when I started with this method, a tray full would be eaten before I had even blink.
You can make Asian flavors just by using different spices, or perhaps buffalo flavor, or bbq
I made before Malaysian Roasted Cauliflower, which is my kids’ one of their favorite after-school snacks.
Oven-Roasted Thai Cauliflower Steaks
- 1 Large Cauliflower
- 1 tablespoon Oil
- Juice from 1/2 ripe lime
- 1/4 teaspoon Grounded Sesame seeds
- 1/4 teaspoon Thai Chile Pepper
- 1/4 teaspoon Crushed Red Pepper
- 1/4 teaspoon Ginger powder
- 1/4 teaspoon Coriander powder
- 1/4 teaspoon Onion powder
- 1/4 teaspoon Garlic powder
- 1/4 teaspoon Cinnamon
- Pinch of nutmeg
- 1 whole lime zest
- 1/2 teaspoon Sea salt
- Sesame seeds
- Seasoning: Grind or crush toasted sesame seeds, before blending it with the rest of the ingredients. Keep it in the jar with a fitted lid if you do not use all of it. Make sure that all the steaks are completely seasoned with this on both sides. This is my own blend. You are welcome to use store both is you desire.
- Preheat oven to 400F (200C).
- Cut the green leaves off the cauliflower heads, then slice cauliflower into half through the stem. Starting at the cut side of each cauliflower half, make approximately 1/2-inch-thick slices. You should end up with about 4 slices per head. If they start to fall apart at the very end, that’s ok, you can still roast smaller cauliflower florets, as you can see in my pictures. Also, you can serve them to the kids because they do look very appetizing when smaller.
- Line a large baking pan preferably sheet pan with parchment paper. You can drizzle just a bit of oil so that parchment paper could stick or wouldn’t curl up.
- Now, carefully transfer cauliflower slices to the baking pan and oil on both sides and squeeze lime right over each slice.
- Sprinkle with Thai Seasoning on both sides and bake in the preheated oven for 25 minutes to up to 35 minutes, depending on your taste. Usually, I take mine out around 25 minutes. You do not want to burn them, however, I know that some people like more crunchy than softer texture.
- Serve Immediately
Any leftover roasted cauliflower could be used for Cauliflower rice. It is perfect! You can serve it with meat or as a meat replacement. Also, you can add stir-fry over it. It has so much flavor. As a cauliflower lover, I like this dish even when it’s cold, but I would suggest to serve it hot because it tastes much better. You can prep it ahead and keep it in the fridge until ready to roast.