This is a sponsored post written by me on behalf of the Minerva Dairy. All opinions are entirely my own. Buttery Sweet Potato Casserole is an appetizing and amazing side dish or dessert that will make any holiday dinner that much more special. The holiday season is […]
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Simple, delicious and perfect weeknight meal. I absolutely love meals like this. Not only that it doesn’t take too long to make it, but you have a full meal on the table in less than 45 minutes.
You can also prepare ahead and just put it together. I served this one with roasted potatoes, quinoa, and brown rice, as well as a salad on the side, and I must tell you that it was one delicious meal.
You can totally do this with salmon or any other fish. Actually, I make this often with salmon.
A couple of years ago, my youngest one started calling salmon a pink fish, and often he’d say “how about we get some pink fish for lunch”, he was so cute when he suggested what we should eat.
So, now it is stuck with us… pink fish!
Anyhow, I hope you like this recipe… if you have any suggestions what I should make, do not hesitate to leave a comment.
Roasted Potatoes – RECIPE
Quinoa and brown rice infused with garlic and basil. After cooking I just drizzled it with a bit of olive oil instead of using butter and stir before serving.
PARSLEY AND LEMON BAKED FISH FILLETS
- 6 Fish fillets or more (I used Flounder)
- 1/2 tablespoon Olive Oil
- 3 tablespoons fresh lemon juice
- 2 teaspoons minced Garlic
- 1 teaspoon Onion powder/ or 1/4 chopped fresh onion
- 1 teaspoon dried parsley flakes
- 1/4 teaspoon Salt
- 1/2 teaspoon Ground Black Pepper
- 1/2 tablespoon butter melted
- Green onions
- MIX together in a jar: lemon juice, Olive oil, minced garlic, onion powder, black pepper and sea salt to taste (about 1/2 teaspoon, you can always add more salt later), dried parsley and chopped fresh parsley (Italian flat leaf). Shake a jar well.
- Preheat the oven to 400F, and line the baking pan with parchment paper (easier cleanup and fish won’t stick).
- Pour everything from the jar over fish, you may use frozen fish, but make sure it’s completely defrosted. Add a bit of butter on the top. and cover the baking sheet with aluminum foil just to prevent from burning.
- Bake for about 25 minutes in the preheated oven.
- Serve Immediately with a drizzle of leftover oil/sauce and a few chopped scallions.
I used 6 fish fillets, and you could use any fish. I use salmon often.
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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.
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.
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.
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.
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!!!
Thanksgiving would not be the same without a green bean casserole. This one is easy and very tasty.
- 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
- 1 container French Fried Onions
- 5 slices Chopped Crispy Bacon
- 1/4 tsp. Ground Black Pepper
- 1 tsp. Dried parsley
- Preheat oven to 375°F (190°C).
- In a deeper baking dish, add drained green beans.
- 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.
- Add sliced mushrooms. It is not neccecery but it tastes really good with the addition of mushrooms. Mix the whole thing together to combine.
- 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.
- Press a bit, and bake for 15 minutes, then add 1 cup of French fried onions and cook for an additional 5 minutes.
- Make bacon in the air-fryer or oven until crispy then chop in the small pieces.
- Top the casserole with additional french fried onions and chopped bacon.
- Add a bit of dried parsley at the very end.
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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We absolutely love homemade Soda bread, and I make it quite often. It is also one of the easiest loaves of bread that you will ever make in your life. With just a few ingredients, you can make this in no time.
To be honest, as much as I love regular soda bread made with all-purpose flour, I instantly fell in love with the whole heat version.
I do not know, maybe the texture or it is the taste, but it really hits the spot especially if you spread a slice with Irish butter and drizzle some honey.
Well, I got to tell you, that is one of my favorite breakfasts from my childhood, besides eggs and bacon. I just love a warm mug of raw milk from my dear granny’s cow or a cup of tea before school with a slice of buttered bread with delicious honey.
- 1 1/2 cup All-Purpose Flour
- 2 1/2 cups Organic Whole Wheat Flour
- 1 teaspoon Salt
- 1 1/2 teaspoon Baking soda
- 2 cups 16 FL Oz/473 ml COLD Buttermilk
- Oil for greasing the pan
- 1 egg, beaten, optional
- Additional topping:
- Olive Oil or melted butter
- Rolled oats
- Preheat the oven to 400°F /220°C
- In a large bowl, mix together flour, salt, and baking soda.
- Add buttermilk, a cup at the time and mix either with your hand or wooden spoon until incorporated. Dust the dough with more flour, knead for few seconds until you form a ball, cross cut on top. The dough needs to be soft and sticky.
- Oil the pan and transfer the dough to the baking pan. At this point, if you are going to add oats on top, brush with a little oil and add oats.
- Bake for 40-45 minutes, depending on the size and your oven. If you like the crust crunchy leave it in the oven for up to 50 minutes. The bottom of the bread should sound almost hollow when you tap on it.
You can add other grains/seeds in the flour. I love adding flax seeds, sunflower seeds as well as pumpkin seeds. Remember, this bread supposed to look rustic.
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