Tag: SIDE DISH

Colcannon with Kale and Bacon

Colcannon with Kale and Bacon

Colcannon with Kale and Bacon is a tasty side dish and an excellent choice to make for St. Patrick’s Day, however, I could eat it probably every single day. Colcannon is a traditional Irish dish of buttery mashed potatoes with sauteed kale or cabbage. I […]

Root Vegetable Sheet Pan

Root Vegetable Sheet Pan

Root Vegetable Sheet Pan is an easy, tasty and very efficient as well as budget-friendly way to feed your family. On top of it, it is very delicious and nutritious. It goes perfectly with fish, poultry or any other meat or protein. Don’t you just […]

Jellied Cranberry Sauce

Jellied Cranberry Sauce

Jellied Cranberry Sauce

Jellied Cranberry Sauce is not something that I was eating my whole life. My kids did have this sauce every Thanksgiving, for instance. My husband and I learned to enjoy it.

It is one of those dishes that both of us have not grown up with. It was rather strange to me that it was eaten with Thanksgiving Supper.

I must admit, we have never mixed sweet and savory together on one plate. At least not me. Although, cranberries are known well to go phenomenally with meat.

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I am still not able to combine it with my turkey or anything savory. Well, I just take a few tablespoons after a meal like a dessert or a palate cleanser.

It merely does not sit comfortably with my palate to mix it with other foods.

However, when it comes to side dishes, most people will agree that cranberry sauce at Thanksgiving dinner is a must.

Jellied Cranberry Sauce

With that being said, I really enjoy the taste, pleasant aroma, tartiness, sweetness and texture of cranberry sauce. Therefore, I have decided this year to develop jellied cranberry sauce.

Many people enjoy canned one, and I must say that it is really hard to replicate that stuff. I have tried it before, of course, many times when we were invited for Thanksgiving. However, we have never served it on our Thanksgiving table.

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My oldest son, Aleks, took upon himself to make his own. For the last 6 years, we have been traditionally hosting Thanksgiving dinners, and Aleks would make his famous cranberry sauce. It is very delicious, and everyone always enjoyed it.

My jellied version is incredible. I was wrangling with the idea if I should share this recipe because it is super easy. However, my blog got an EASY word in the title, so why not share it?

Jellied Cranberry Sauce

I understand that not everyone knows what they are doing in the kitchen. So I want to show future cooks and beginners how easy it is to pick up a pot or skillet and make food yourself.

Most of the time you got to use your instincts and taste buds, rather than sticking to the recipe, you know. Sample or taste the food, feel it, touch it, and see if you like it or not.

Even in my own house, I argue with my kids if something is seasoned enough. To me, it is perfect, but they always add extra salt. We all acquire unique tastes.

Do you need an easy breakfast or a brunch recipe? Tap here to check them out.

Nevertheless, I hope you like this recipe. It does not take a rocket scientist to make it. Just follow simple guidelines and it will taste amazing.

Besides, you can make it in the glass container and serve it. I just thought it looked delightful when I made it in the large muffin tin. It seemed approachable since most people do have muffin or cupcake tins.

What was I thinking?! Well, In my defense it looked cute and it was not all that hard to take it out. Just dip the bottom in the hot water, take a butter knife and go around, then flip on the platter.

Jellied Cranberry Sauce

Garnish with extra oranges, fresh cranberries, and pomegranate. Perhaps, a few rosemary sprigs or any other similar herbs.

I made my own sugar cranberries. You just have to boil cranberries in one cup of water and 1/2 cup of sugar for 2-3 minutes. Take them out with the slotted spoon.

Allow them to cool down for 5 to 10 minutes, then dip into sugar. That’s it! A simple yet looks so decorative with cranberry sauce.

Jellied Cranberry Sauce

If you make my yummy Jellied Cranberry Sauce, this Thanksgiving or the next, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking. I would love to see your creations and share them with everyone.

Jellied Cranberry Sauce
Yield: Makes 3 1/2 cups

Jellied Cranberry Sauce

Prep Time: 10 minutes
Cook Time: 10 minutes
Additional Chill Time: 10 hours
Total Time: 10 hours 20 minutes

Must have a Thanksgiving side dish!

Ingredients

  • 12-ounce fresh or frozen cranberries, slightly thawed if frozen
  • 1 1/2 - 2 cups of sugar
  • 3 cups cold water
  • 2- 1/4-ounce envelopes of unflavored gelatin (you may use other flavors if you wish)
  • 1/4 cup orange juice
  • zest of 1 orange
  • 1 teaspoon allspice seasoning (it is a mixture of cinnamon, cloves, and nutmeg)

Instructions

  1. Bring cranberries, sugar, and water to a boil in a heavy saucepan, stirring until sugar is dissolved, then reduce heat and simmer, partially covered, stirring occasionally, until all berries have burst, 6-10 minutes depending on your stove.
  2. Start pouring into a fine-mesh sieve set over a bowl and let stand until all juices have drained through about 10 minutes or so. If necessary, press on solids until there is enough juice to measure 3 cups, then discard solids or use them for muffins or similar. If you like it chunky then I would just mash it very well.
  3. Take one cup of drained cranberry juice out then stir together gelatin and let stand about 60 seconds to soften and dissolve. After it dissolves combine it with the rest of the cranberry juice mixture. Mix it well.
  4. Pour cranberry sauce into a lightly oiled mold/s and chill, covered with plastic wrap, until firmly set, at least 10 hours. You may use mason jars, glass containers with the lid or a decorative mold/s.
  5. To unmold, run the tip of a thin, preferably butter knife between the edge of mold and cranberry sauce. Tilt mold sideways and tap the side of the mold against a work surface, turning it, to evenly break the seal and loosen cranberry sauce. You may dip the mold of the container in the hot water to loosen it up on the bottom.
  6. Now, keep mold tilted, invert a platter over mold, then invert cranberry sauce onto a platter. If you are using mason jars, you could get smaller jars and serve each jar per guest as a serving size.

Notes

Cranberry sauce can be refrigerated in the mold for up to 2 days.

If you are low carb, and on a sugar-free diet, please use sugar alternative sweeteners.

If you do not have allspice seasoning, just mix together an equal part of cinnamon, clove, and nutmeg.

instructions

Buttery Sweet Potato Casserole

Buttery Sweet Potato Casserole

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 […]

Baked Sweet Potatoes

Baked Sweet Potatoes

Baked Sweet Potatoes are one of my favorite Autumn treats. It warms your heart and soul, and the pleasant aroma is just enchanting. I did not grow up with sweet potatoes. The first time I tried sweet potatoes I was 18 or 19 years old. […]

Roasted Cauliflower and Cheese

Roasted Cauliflower and Cheese

Roasted Cauliflower and Cheese

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 did not have a recipe on my blog, I received well over 300 messages, all asking for this recipe. It was a madhouse for a good week.

So I re-tested a recipe twice again to make sure. I am not a huge fan of cream cheese addition, but my family really likes it so I will give you an option. You can use it or omit.

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Roasted Cauliflower and Cheese

You can use this cheese sauce over roasted potatoes, peppers or broccoli. It is so good!

Don’t get me wrong, cream cheese does not make this sauce bad, just I like it better without it.

What makes this meal unique? It’s cauliflower and we all know the hype over this brain food. Also, it is lower in carb and really delicious. Even my kids eat this one and my boys are not fans of cauliflower but they are eating this way.

I feel like even if you eat carbs roasted cauliflower could be mixed with macaroni and cheese. That way you eat a slightly “healthier” pasta.

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I always loved cauliflower so I could eat it literally any possible way. Give the cauliflower a chance as well as this yummy recipe. I know it is not everyone’s cup of tea, but it is really not bad at all.

Roasted Cauliflower and Cheese

Also, you have two option on how to prepare cauliflower; roasted on the oven or use your air fryer. It is so easy when you pop cauliflower florets in the air fryer. No mess!

I love my air fryer for real, but you can totally use sheet pan and just roast in the oven. The conventional oven is alright as well, as long as you cook cauliflower.

If you try this recipe for any other from my site please tag me on Instagram. @sandraseasycooking #sandraseasycooking. Thank you in advance!

Roasted Cauliflower And Cheese
Yield: 4

Roasted Cauliflower And Cheese

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Easy and delicious side dish. It is perfect with any protein or on its own.

Ingredients

  • 2-3 pounds cauliflower
  • Salt, ground black pepper and a drizzle of olive oil
  • Pinch or two of herbs such as dried parsley

CHEESE SAUCE

  • 1 1/4 cup heavy whipped cream
  • 3 ounces cream cheese
  • 3 tablespoons unsalted butter
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon organic turmeric powder
  • 6 ounces mild cheddar, shredded
  • 3 ounces Swiss cheese, shredded
  • Salt to taste

ASSEMBLY

  • 1-ounce mild cheddar, shredded
  • a drizzle of olive oil
  • 1/4 teaspoon dried parsley

Instructions

  1. Wash and separate cauliflower into bite-size pieces.
  2. Season with salt and pepper then drizzle with olive oil.
  3. Toss it to coat then cook in the air fryer at 375 Fahrenheit for 16-17 minutes or roast in the oven for 20-25 minutes at 400F. Make sure that cauliflower is in one layer on the baking sheet.


SAUCE


  1. While cauliflower is cooking prep for the cheese sauce. You can use pre-shredded cheese but it is so much better if you shred it yourself.
  2. Now, heat heavy whipped cream on medium heat, then add butter and allow it to slightly melt.
    Add cream cheese, black pepper, and turmeric and stir.
  3. Add shredded cheese then mix it well.
  4. Keep stirring so the cheese could melt.
  5. The sauce will start to get thicker. Now, taste it and add salt according to your taste.

Assembly

  1. Place cauliflower into the skillet, pour cheese over it, slightly stir to coat then add a drizzle of olive oil and a bit of shredded cheese. Add a good sprinkle of dried parsley.
  2. Turn the stove off and serve immediately.

Notes

You do not need to use cream cheese but according to 5 people, it tasted much better with the cream cheese and two tests.

I never tried placing it overnight in the fridge.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 622Total Fat: 51gSaturated Fat: 27gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 127mgSodium: 751mgCarbohydrates: 21gFiber: 8gSugar: 10gProtein: 26g
This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

DISCLOSURE:

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

Potato and Beef Everything Bagel Croquettes

Potato and Beef Everything Bagel Croquettes

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 […]

Yellow Rice with Peppers and Tomato Sauce

Yellow Rice with Peppers and Tomato Sauce

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 […]

Easy Lyonnaise Potatoes

Easy Lyonnaise Potatoes

Easy Lyonnaise Potatoes Recipe

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.

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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.

Easy Lyonnaise Potatoes Recipe

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?!

Easy Lyonnaise Potatoes

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.

CHECK OUT MY TASTY SIDE DISH RECIPES

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 Lyonnaise Potatoes
Yield: Serves 4

Easy Lyonnaise Potatoes

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Easy, tasty and amazing side dish that would wow you and your family.

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

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.

Easy Lyonnaise Potatoes Recipe

Air Fryer Rainbow Potatoes with Rosemary

Air Fryer Rainbow Potatoes with Rosemary

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 […]