Search Results: SIDE DISH

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…

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.

Easy Green Bean Casserole

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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Guacamole over Roasted Cauliflower

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TOP 10 amazing recipes in 2014

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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…

Korean Vegetable Pancakes

Korean Vegetable Pancakes

Korean Vegetable Pancakes

Pancakes! If you put any type or kind of pancakes in front of me, I will eat it because I love them sweet or savory, and any time of the day or night. The question that you might ask…

How different are Korean pancakes from regular American pancake? Well… Eggs, wheat flour, rice flour, green onions, and other additional ingredients (seafood/meat/veggies) depending on the variety, but that is a basic base. 

There are so many savory pancakes in Korean cuisine, but I am sure that you are familiar with a word “pagan” {pa-meaning scallions and Jeon (Jun/Chon) refers to pan-fried pancake type of dishes}.

 

So scallions are must because not only that they give nice aroma, but the taste is incredibly delicious.

It is whole another level of deliciousness If you add finely chopped kimchi. Of course, often you will find seafood such as squid, shrimps and/or oysters etc.

In these pancakes but it is also depending on the region (hae-mul-pajeon/seafood scallion pancakes). See, the thing is if one ingredient dominates, it is usually called that way with Jeon at the end. 


If you are interested in learning more, visit Wiki where there is a simple and understandable text about these yummy pancakes.

Oh, and there is also a very good video from ep. 2 of Kimchi Chronicles that you must watch if you didn’t because you can learn hands-on how it’s made for real along with other delicious treats…

Now, since my niece is allergic to seafood, I didn’t want to risk it so I didn’t use anything except veggies that she and my kids like.

The best thing is, even when you have a kid that is not a fan of vegetables, this is the best dish to hide it just by cutting veggies in small pieces and mixing it with the batter. 

This was quick after pool snack for them, so I made few large pancakes and cut into small squares, however you can make smaller circular ones that everybody could have several to munch on, but since there is a lot of kids around here, it was easier for me to serve them in two bite cut-out pancakes.

Korean Vegetable Pancakes

These also make an amazing appetizer, or side dish to go along with anything that you do. 

I got to tell you these are addicting, but the good thing is you can make them fast, it’s economical, and the best thing is fed a crowd or unannounced guests…

Just sayin’. I make them, usually after school, or after some kind of activity. 

KOREAN VEGETABLE PANCAKES

These savory Korean pancakes are perfect for parties, brunch or even breakfast. Delicious and very easy. 

Course Breakfast, Brunch, Party Food
Cuisine Asian, Korean
Keyword asian, korean, brunch,
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Sandra | Sandra’s Easy Cooking

Ingredients

  • 1 tbsp. Oil per large pancake /or 2-3 small ones

Batter:

  • 2 cups flour
  • 1 egg
  • 1/2 tsp. Salt or to taste
  • 1 tsp. Red Chili Paste gochujang (or you can add chili pepper flakes instead) *both optional
  • 10-12 FL Oz 1.25-1.5 cup water, more if needed

Filling options:

  • 6 Scallions chopped
  • 1 cup fresh spinach chopped
  • 1 Green Pepper sliced/or chopped
  • 1 red pepper sliced/or chopped
  • 1 orange/yellow pepper sliced/or chopped
  • 1 garlic clove minced

Instructions

  1. Combine together pancake batter mix with an egg, salt, red chili paste, and water. It needs to be thinner than pancake batter and similar to crepe batter.
  2. Wash and chop all the veggies, then add them to the already mixed batter.
  3. Preheat skillet/frying pan and add oil. When oil starts to be hot and before smoking point, turn the heat down, from high to medium-high and add about 1/2-2/3 cup of batter (depending on how large you want it) and spread it to one end to the other, work fast. (Or Add less batter for smaller pancakes)
  4. When you can’t see anymore wet on top and it looks crispy on the bottom, turn it on the other side and press a bit with a spatula.
  5. Allow it to cook for a minute or until is crunchy on the other side, then turn again and give it a few more seconds to cook.
  6. Take it out and let it cool down for a minute or two before cutting. Continue adding oil while making pancakes, or until all the batter is used.
  7. Garnish with more scallions.
  8. Serve it with dipping sauce: Korean chili pepper flakes, chopped 3-4 scallions, finely minced garlic, 3 tbsp. Rice vinegar, 2 tbsp. Water, a drizzle of sesame oil and 1/2 cup soy sauce (lite) and you can toss in toasted sesame seeds and/or some sliced jalapeño peppers or red chilies, sweetened it with sugar or honey to your taste; mix.

Recipe Notes

  • You can use Pancake Batter MIX, which to be honest, I like much better, but when I am out this is how I make it. You can find this batter mix in Korean, International markets/stores or online.
  • You can use any other vegetables with scallions/or make it just with scallions. Some of you might say, oh that’s not how it’s made.
  • I think we all make food to please our family and you can make it more traditionally using thinner scallions, almost like a very young scallions and placing them whole (after washing and trimming) on the hot oil, pour over the batter and then drizzle all over mixed egg, turn over after it’s crispy on the bottom and then cook on the other side until perfectly crispy and golden; but since I served it to the kids and they don’t like to chew on whole scallions, I chopped them and mixed all together.
  • You can keep the unused batter in an airtight container overnight and up to two days; just add more liquid if needed and mix before cooking.
Sweet Potato Noodle Stir Fry, Japchae

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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)

Marinated Baked Chicken Drumsticks

Marinated Baked Chicken Drumsticks

Simple and easy recipe for Marinated Baked Chicken Drumsticks with a video tutorial