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 […]
Tag: SIDE DISH
When it comes to the easiest dinner ever, pasta and sauce would naturally come to your mind, right? Well, Cheese Stuffed Meatballs over pasta is far better. Don’t you agree with me? Not only that, I’ve made these incredibly delicious and I must add easy, […]
What is your favorite way to eat potatoes? I feel like that I don’t have a favorite way. I simply love potatoes. Just like pasta, potatoes are a staple of my household. Potatoes are important in my life and in lives so many people…
if they were not important or so damn delicious, there certainly wouldn’t be over 50 different words describing potatoes in Irish.
Yes! I checked because I have nothing better to do than check how to say potatoes in every language… there is even article saying describing potatoes in 90 different Irish words.
I don’t know if I ever told you but many times when my husband and I go to the restaurant to eat I order a bowl of mashed potatoes with gravy. I am not exaggerating. You can check my delicious recipe HERE.
So, I grew up with potato salads. Not like American Potato salads, more like vinegar-oil based on a tone of onion in it and that’s pretty much my favorite potato salad in the whole world. I made a similar one here on my blog:
Like I said so many times before, many dishes give me those flashbacks to the years when I was in high school or even younger.
So, lately, I have been really enjoying sharing with all of you some of those dishes, as well as with my own family. I like introducing my kids to some of those recipes.
They are all amazingly easy, yet extremely tasty. What is my cuisine you might ask? Well, it’s from all over Balkan so I’d say it’s Balkan Cusine, but that’s not completely correct.
On the map, you can find Southeastern Europe and there lies Balkan with many countries that got almost identical cuisine., even the languages are somewhat similar. They influence each other in so many ways.
You have a little bit of comfort food, incredibly sweet desserts, but a whole lot of Mediterranean and healthy recipes as well.
I would have to say that I grew with the best of both worlds, and in times when food was not as processed and kids played outside with no access to electronics. Good times!
Man, I love the 80s! 😀 I am connected to the 90s too because I was in high school by then and I just loved every single moment, happy or sad, easy or hard. It was seriously the best!
I hope you try this easy recipe because it is truly delicious. Hey, if you try this recipe or any other from my blog please share with me on Instagram.
Make sure to tag me @sandraseasycooking using hashtag #sandrasasycooking I would love to see all your delicious creations and share with my readers as well. Thanks!!! <3
Boiled Potatoes with Butter and Parsley
Delicious and super easy recipe for Boiled Potatoes with Butter and Parsley
- 5 Potatoes medium size, not too small or too large
- 2 tbsp. Butter unsalted
- 1 tsp. Dried Parsley
- Salt and ground black pepper to taste
- Green Onions
- Fresh Parsley
- Wash the potatoes very well, then boil them in the large pot with enough water to cover over the potatoes. Cover and cook on medium-high heat for 30-40 minutes or until the potatoes are tender.
- When the knife goes through the potato easily, the potatoes are cook through. Take them off the head, drain and fill the pot with cold water. Allow the potatoes to cool down for at least 5 minutes, but do not leave them in the cold water for too long. Just enough so you can handle them.
- While the potatoes are still warm peel by using back of the knife and just pull the skin. I am using back of the knife because I don’t want to lose too much of flash and most of the time you would cut through the potato if you using regular side. Anyhow, peel the potatoes and cut into equal as possible cubes, dice or bite sizes.
- Season the potatoes with salt and pepper to taste. Start with a generous pinch of salt and taste. You can always add some more salt later.
- Meanwhile, melt the butter then add dried parsley. You can use fresh parsley if you wish.
- Pour over the potatoes and toss it well.
Now, you can add some chopped green onions just before serving. Totally up to you, but it tastes fantastic with green onions. Serve it warm.
If you place it in the fridge you must warm it up for the butter to loosens up, but you will have to keep it in the fridge if you have any leftovers.
Tip If the butter is too light I add a dash of turmeric powder to make the butter more yellow and it looks prettier, plus it is healthier.
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 […]
The perfect companion to the grilled food, or just when you crave baked potato.
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, and sometimes I cut the potatoes lengthwise and bake the whole tray for 30 minutes because my kids adore potato halves with shredded cheddar cheese.
For this one, I used simple toppings. Toppings that we like, such as butter, sour cream, and parm cheese, but you can use whatever you prefer.
If you try Baked Potato recipe or any other, please tag me on Instagram @Sandraseasycooking using hashtag #sandraseasycooking. Thank you in advance!
The perfect companion to the grilled food, or just when you crave baked potato. It doesn’t require too much work and this is totally doable any time of the year since we can find potatoes year around.
- 6 Russet Potatoes preferably same size (Also known as Idaho Potatoes)
- Olive oil
- Salt and Ground Black Pepper
- Topping option for each
- Salt and ground black pepper to taste
- Unsalted Butter
- Sour Cream
- Chives or green onions
- Pinch of Herbs or spices parsley, Za'atar, or chili flakes
- Preheat to 400F (200C)
- Wash potatoes very well.
- Prick potatoes all over with a fork, then rub with olive oil;
- Season each potato generously with salt and ground black pepper.
- Lay for each potato a square of aluminum foil and wrap it completely and bake for about 40 minutes or until tender. Use a kitchen towel and press the potato lightly, if it's softer or tender, the potato is done.
- If you do not want to use aluminum foil, then place potatoes on the cooking rack in the middle of the oven, and bake for about 45 minutes at 375 F or until tender.
- Carefully open the aluminum foil if you are using it, then cut open each potato in the middle and lightly squeeze so the potato could open wide.
- Using a fork, just lightly scrape and mix inside of the potatoes before adding any topping.
- Season with salt and pepper and top with butter, sour cream, Parmesan, chives or any topping that you prefer.
I used heavy duty alum foil. It is not necessary to use it, but the potatoes are cooked much faster and we like it. It is the best if you use the same size potatoes.
The cooking time will also vary on the size of your potato. You can use as many as you want as long as it could fit in your oven, but I got to mention that any leftover potatoes makes a fantastic salad the next day.
I love simple finger food, although Scotch Eggs are nothing but typical finger food in my opinion. You can make an entire feast around it. You can serve it with mashed potatoes or potato wedges, or you can make a bowl full of mixed greens […]
These asparagus prosciutto bundles make an excellent starter or side for an amazing celebratory meal, or as a delicious and quick go-to appetizer. When it comes to quick appetizer, this is pretty much it! I love something quick to make if we have company […]
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 take very seriously.
That’s why I partnered with the nonprofit Partnership for Food Safety Education so I could help increase awareness. As well as interest, and understanding among families.
The US food supply is among the safest in the world, however, organisms that you can’t see, smell, or taste – bacteria, viruses, and tiny parasites – are everywhere in the environment.
According to the Centers for Disease Control and Prevention (CDC)
Each year, 48 million illnesses, 128,000 hospitalizations, and 3,000 deaths in this country can be traced to foodborne pathogens.
That number is just astonishing to me in the most horrific way that roughly 1 in 6 Americans (or 48 million people) gets sick of foodborne diseases each year.
Foodborne illness costs Americans billions of dollars each year. It also serves as a constant challenge for consumers, researchers, government, and industry.
The Food and Drug Administration estimates that two to three percent of all foodborne illnesses lead to serious secondary long-term illnesses.
For example, certain strains of E.coli can cause kidney failure in young children and infants; Salmonella can lead to reactive arthritis and serious infections;
Listeria can cause meningitis and stillbirths; and Campylobacter may be the most common precipitating factor for a debilitating disease, Guillain-Barre syndrome.
It is extremely necessary to Fight BAC! And know the Core Four safety practices: Clean, Separate, Cook, and Chill.
My kids are already trained from when they were toddlers about the importance of food safety.
They were cooking with me from such a young age, so that was a priority for me as a mother. As the main food chief of the house, my job is to teach them the importance of food safety.
Fortunately, we have never been sick from any kind of serious food poisoning.
I am extremely thankful for that. With that being said, it is up to you to pass the food safety information on to your kids. Well, to educate yourself as well.
In my opinion, seeking information to educate yourself or your children to prevent sickness is the greatest gift that you can give yourself and your loved ones.
Even with this dish, as it is simple as it sounds, you could potentially harm yourself by not following basic food safety rules.
For example, cutting bacon and fresh produce on the same board. Not washing your hands, utensils, knives, or board, not using separate boards to chop. Also, slice meat and produce, leaving uncooked, uncured bacon on the countertops, etc.
Another thing that should be mentioned that you might not even know:
Illness-causing bacteria can grow rapidly when perishable foods are left in the danger zone — between 40°F and 140°F. Always refrigerate foods in a timely matter.
Cooked bacon should be discarded if left for more than 2 hours at room temperature. Bacteria can survive in many places, including in your hands. Always wash your hands with soap and warm water before and after handling food.
When I see their faces with a slight smile on their face I know that a meal prepared with my own hands is very much enjoyed.
For me, love could be shown in many ways, and I show my love with a hug and warm food on the table.
If you make my Southern Green beans and New Potatoes with Bacon, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking.
Easy and tasty side dish perfect for the holiday table or any time of the year when you crave a bit of comfort.
- 4-5 slices Hickory Smoked Bacon
- 1 teaspoon butter
- 2 cloves Garlic minced
- 2 Shallots chopped
- 1 lb. New Potatoes boiled until tender
- 1 family size frozen Green Beans defrosted and drained
- Sea Salt and Ground Black pepper to taste
- 1 teaspoon dried Parsley
- 1 teaspoon dried Rosemary
- Start by washing your hands with warm water and soap for at least 20 seconds before and after handling food. Wash your cutting boards and counter tops with hot soapy water.
- Remove the outer skin from the garlic and shallots. Wash the potatoes, garlic, and shallots: rub by hand or scrub with a clean brush while rinsing under running tap water. Dry with a clean cloth towel or paper towel before cutting vegetables.
- Fill a large cooking pot with water, at least 2 inches above the potatoes, and drop in the potatoes. Add 1 tablespoon of salt and allow the potatoes to boil on high heat. Boil until the potatoes are tender, about 25 minutes. Using a colander, drain the potatoes, and rinse with cold water. Set aside.
- Slice bacon into bite-size pieces. Heat the skillet. When hot, add sliced bacon. After handling the bacon, wash your hands and the cutting board with hot, soapy water.
- Cook bacon until crispy. Place the cooked bacon on a paper towel to drain. Remove the skillet from the heat and spoon out half of the leftover bacon grease. Allow the grease to cool and discard.
- Turn down the heat to medium-low. Add 1 teaspoon of butter to the skillet. When the butter is melted, add minced garlic and chopped shallots. Sauté for 20-30 seconds.
- Add tender new potatoes, and turn a few times so the skin of the potatoes is coated with the oil.
- Gently stir the green beans together with the potatoes in the skillet. Season with sea salt and ground black pepper, dried parsley and rosemary. Crumble the cooked bacon on top of the mixture. Continue heating and stir occasionally until a food thermometer reads 165 ºF and the dish is steaming. Serve immediately.
- Enjoy your leftovers! Refrigerate them at 40 ºF or below within two hours.
- Serve it immediately with perhaps salad and chicken or turkey on the side.
Enjoy your leftovers! Refrigerate them at 40 ºF or below within two hours. Clean: Wash surfaces and utensils after each use. Wash fruits and veggies before preparing food, even if you plan to peel them.
To prevent cross-contamination, always use separate cutting boards and plates for produce and for raw meat, poultry, seafood, and eggs.
Always use a food thermometer to ensure cooked food reaches a safe internal temperature. (165 ºF for poultry – 145 ºF for fish, pork, beef, veal, and lamb – 160ºF for ground beef, pork, veal, and lamb).
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
NOTE: Keep raw meat, poultry, seafood, and eggs separate from -all other foods at the grocery store and in the refrigerator.
Disclaimer: This post is sponsored by the Partnership for Food Safety Education. All opinions, pictures, and content have been done by me, in my own words.
Homemade Biscuits are the best! I love whipping some on the weekends, or Friday night so we have them ready for our Saturday breakfast. They are really easy, as you can see. My kids love them with Irish butter or sour cream/cream cheese. I call […]