Sides – The Salty Nerve

Olive Oil Fries

carinakyriacos — Fri, 18 Feb 2022 19:11:42 +0000

This post may contain affiliate links. Please read my disclosure policy.

These olive oil fries are the perfect side to dress up any dish. Think…fries on the next level kind of good. They are an elegant form of the traditional french fry you’ll want to have with all your meals.

You will need 4-5 gold potatoes, or you can use Sunlite Potatoes. Cut them into 1/2 inch wedges.

Using a large bowl, soak the potatoes in cold water making sure they are fully submerged for at least 1 to 2 hours.

With a sheet pan (or two) lined with paper towels, fully dry the fries.

Heat a large skillet or frying pan with ¼ inch of olive oil to 325°F. Working in batches, put in enough fries without overcrowding the pan. Cook for 6 min, then allow draining on a cooling rack pan while you fry the next batch.

Now, heat the oil to 375°F and fry a second time (working in batches) for 2 min. Place the fries back on the cooling rack to allow the oil to drain once more time.

In a large bowl, add the fries, salt, and parsley and toss to coat. Serve warm along with tzatziki sauce, or just by themselves.

Olive Oil Fries

These olive oil fries are the perfect side that dresses up any dish. Think, fries on the next level kind of good.

Print Recipe Pin Recipe

Prep Time: 2 10

Cook Time: 16

Total Time: 1 10

Course: Side Dish

Keyword: 20 min, 20 min or less, easy, Fries, olive oil, Potato, Sides, vegetarian

Servings: servings

Calories: 300kcal

Equipment

1 Deep Fryer You can also use a large frying pan with 1/4in oil.

Ingredients

5 each sunlite potatoes, or (gold) cleaned with skin on
Olive Oil (enough to cover ¼ of the bottom of a frying pan)
sea salt, to taste
1 tsp fresh parsley chopped

Instructions

Cut the potatoes into ½ inch wedges. Each potato should be able to do 12 wedges.
Using a large bowl, soak the potatoes in cold water making sure they are fully submerged for at least 1 to 2 hours.
With a sheet pan (or two) lined with paper towels, fully dry the fries.
Heat a large skillet or frying pan with ¼ inch of olive oil to 325°F.
Once the oil reaches 325°F, working in batches, put in enough fries without overcrowding the pan.
Cook for 6 min, then allow to cool on a cooling rack pan while you fry the next batch.
Now, heat the oil to 375°F and fry a second time (working in batches) for 2 min.
Place the fries back on the cooling rack to allow oil to drain.
In a large bowl, add the fries, salt, and parsley and toss to coat.
Serve warm with your favorite dipping sauce, or just by themselves. Enjoy!

Nutrition

Calories: 300kcal

Tried this recipe? Take a pic!Tag Us @TheSaltyNerve + #thesaltygram!

Sweet Pecan Stuffing

carinakyriacos — Thu, 17 Nov 2022 06:20:27 +0000

This Sweet Pecan Stuffing is the pure essence of a good southern pecan pie. Warning, these are addictive! Make sure you have plenty to go around, plus extra for seconds.

I never liked stuffing until I played with the flavors to liven it up and turn it into something I’d enjoy eating. Well, say hello to this amazingly addictive and flavor-packed Sweet Pecan Stuffing! And if you want to take it up a notch to further enhance the flavors, add 1 tbsp of good-quality bourbon whiskey to the mix.

CUBED STUFFING BREAD | You can keep it easy and buy pre-made cubed bread or make your own. Just cut a loaf of bread into 1/2-inch cubes and bake at 225F for 30-40 minutes to fully dry the bread out, and there you have it, bread for stuffing!

YELLOW ONION | Don’t want to use yellow onion? No problem, you can swap it out with white or sweet onion or even shallots.

CELERY | The holy grail of stuffing, well, besides the bread. It’s the perfect addition to the onions bringing a crisp, aromatic flavor to the stuffing.

CHICKEN STOCK | Use good-quality chicken stock. It makes a world of difference in elevating the flavors in the stuffing.

PECANS | It adds that much-desired buttery, nutty crunch with every bite.

BROWN SUGAR | I use dark brown sugar for that deep caramel taste, but you can use light brown sugar for a much milder taste if you prefer.

BROWN BUTTER | Butter, but playing off those caramel aromas of the dish. Want to use plain butter? Go for it!

CAJUN SEASONING | Use your favorite Cajun seasoning! As for me, I love Spiceology’s Black Magic – Cajub Rub Seasoning! It’s that perfect Cajun blend that really hits the spot in all the dishes I use it in.

Think pecan pie, but make it stuffing!

Start by sauteing the onions and celery in 2 tbsp of brown butter in a skillet over medium heat for 3-4 minutes.

Add in the brown sugar, chopped pecans, and cajun seasoning. Mix to combine and let cook for another 2-3 minutes.

Pour in the chicken stock and bring to a boil. Once it begins to boil remove the pot from direct heat.

Add the cubed stuffing bread and mix it with the stock mix. Cover and let sit for 15-20 minutes.

Now, fluff with a fork and dig in!

Okay, don’t forget about the rest of the feast. You need the main star of the show. TURKEY! This stuffing pairs perfectly with a Juicy Smoked Cajun Turkey.

Sweet Pecan Stuffing

This Sweet Pecan Stuffing is the pure essence of a good southern pecan pie.

Course Side Dish

Cuisine American

Keyword 30 min or less, brown sugar, cajun, easy, Holiday Feast, pecan, stuffing

Prep Time 3

Cook Time 27

Servings

Calories 364kcal

Ingredients

6 oz cubed stuffing bread
1 yellow onion diced
2 sticks celery diced
2 tbsp brown butter
1 cup chicken stock
½ cup brown sugar
½ cup chopped pecans
1 tbsp Cajun seasoning

Instructions

Start by sauteing the onions and celery in 2 tbsp of brown butter in a skillet over medium heat for 3-4 minutes.
Add in the brown sugar, chopped pecans, and cajun seasoning. Mix to combine and let cook for another 2-3 minutes.
Pour in the chicken stock and bring to a boil. Once it begins to boil remove the pot from direct heat.
Add the cubed stuffing bread and mix it with the stock mix. Cover and let sit for 15-20 minutes.

Nutrition

Fool-Proof Orzo

carinakyriacos — Sat, 02 Jul 2022 13:44:15 +0000

This post may contain affiliate links. Please read my disclosure policy.

We know cooking orzo can be a bit intimidating at times. BUT, it doesn’t have to be! This Fool-Proof Orzo will give you perfect consistent orzo every time! It only takes 15 minutes so it’s a perfect side for so many dishes.

What you’ll need.

Orzo · Butter · Chicken Bone Broth · Water · Fresh Chopped Parsley

– How to make it. –

In a skillet over medium-low heat, melt butter and add uncooked Orzo.

Mix well to coat, stirring continuously for 3-4 minutes or until the pasta is golden brown.

Add in the chicken bone broth and water and bring to a low boil.

Reduce heat to low, cover, and simmer for about 10-12 minutes or until liquid is fully absorbed.

Once done, add in the parsley and keep warm.

It pairs great with Garlic Herb Mushroom Chicken.

Fool-Proof Orzo

You can't go wrong with this Fool-Proof Orzo. Make perfect Orzo every time!

Print Recipe
Pin Recipe

Cook Time: 15

Course: Side Dish

Keyword: 15 min, 15 min or less, chicken bone broth, easy, one pan, one pan dish, orzo, pasta, quick, quick dinner, quick lunch, side dish, Sides

Servings:

Ingredients

1 cup Orzo
1 cup chicken bone broth
1 cup water
2 tbsp butter
1 tsp fresh parsley chopped

Instructions

In a skillet over medium-low heat, melt butter and add uncooked Orzo.
Mix well to coat, stirring continuously for 3-4 minutes or until the pasta is golden brown.
Add in the broth and water and bring to a low boil.
Reduce heat to low, cover, and simmer for about 10-12 minutes or until liquid is fully absorbed.
Once done, add in the parsley and keep warm.

Tried this recipe? Take a pic!Tag Us @TheSaltyNerve + #thesaltygram!

Brown Butter Garlic Mashed Potatoes

carinakyriacos — Thu, 27 Oct 2022 18:32:19 +0000

Imagine this; soft and velvety mashed potatoes with a mild yet buttery nuttiness taste. This Brown Butter Garlic Mashed Potatoes topped with slightly salted crispy potato skins for that added texture is guaranteed to satisfy those cravings and leave you wanting more.

These Brown Butter Garlic Mashed Potatoes are the perfect pair to your favorite protein dish, or try it with this Ginger Garlic Salmon.

Let’s make some Brown Butter Garlic Mashed Potatoes!

Grab these ingredients, and let’s get started.

2 lbs Russet Potatoes

1 tbsp kosher salt, plus more to taste

2 sticks of butter (if salted, reduce the salt added when tasting)

2-3 sprigs of rosemary

2 large cloves of roasted garlic

1 cup oat milk, or whole milk

Canola oil or Beef Tallow (for frying potato peels)

Start by peeling your potatoes. Cut them into 1-inch cubes and let them soak in cold water for 5-10 minutes to release their starch. This prevents them from having that gluey texture and keeps them light and fluffy. Make sure to rinse them to remove all the starch that was expelled.

KEEP YOUR PEELS!

Save the scrap potato peels for later to fry them up for that added texture. They make for a perfect afternoon snack as well! Just let them dry while you make the rest of the mashed potatoes. If you want to keep this dish vegetarian-friendly, use canola oil to fry them.

This is where the magic happens. In a light-colored skillet, melt 2 sticks of butter along with 2-3 sprigs of rosemary over medium-low heat. As it heats up, the milk solids will slowly start to separate from the fat, and you will get some foam that begins to form on top. Once it begins to bubble, watch it closely as the heat gently toasts the milk solids (the change usually starts after about 4-5 minutes).

Using a light-colored pan allows you to see the color change from a vibrant golden yellow to this deep golden, almost amber hue. Not to mention it helps prevent the milk solids from burning since you can see the color changes. The change from clarified butter to brown butter happens in a matter of seconds!

And trust me, you don’t want to let it burn!!

Your nose will smell the change once the browning process begins. It will quickly change from that buttery scent we all know too well to this immensely fragrant sweet, nutty, almost caramel aroma that will fill your kitchen with its wonderful soul-warming goodness.

Patience is Key Here!

Grab a large pot and fill it with just enough water to cover the potatoes. Toss in your rinsed potato cubes and 1 tbsp salt. Bring to a boil and cook until tender and soft enough to break apart with a fork (about 20-25 minutes). Drain and let cool slightly for 2-3 minutes.

Using a potato ricer or the fine side of a cheese grater, mash the potatoes to make them smooth and fluffy. Be careful not to over-mash them to activate what starch is left. This trick is the key to fluffy, creamy mashed potatoes!

Add in 5 tbsp of the brown butter, minced roasted garlic, 1 cup of unflavored oat milk or whole milk, and a pinch of salt. Mix by folding with a wooden spoon or spatula not to release any more starch until everything is well combined.

I like using oat milk as it brings that extra creamy, slightly sweet taste to the potatoes. I’m not a huge fan of milk (unless it’s heavy cream), and I love using oat milk in recipes. You can use whole milk or heavy cream instead of oat milk if you prefer.

I like to use a medium-sized saucepan and all the beef tallow or canola oil if I’m just frying a small batch. It uses less oil but makes it deep enough to fry in (you want the oil to be 1/4 in deep). Heat your oil to 325F and fry the potato peels until golden brown and crispy (5-6 min). Let drain and lightly season with salt.

Beef tallow is my go-to for frying potatoes. It gives them such a distinct savory flavor that you just can’t get enough of it. I promise you won’t be able to stop eating them once you’ve had that first bite. These are so addictive, just like freshly made potato chips!

Roughly chop the fried potato peels and sprinkle them on top of your mashed potatoes for that extra savory crunch. Drizzle the remaining brown butter on top (you should have about 2 tbsp left) and serve warm.

Storage: Store any leftover Brown Butter Garlic Mashed Potatoes in an air-tight food-safe container in the fridge for up to 3 days. Reheat in the microwave until warm throughout.

BROWN BUTTER GARLIC MASHED POTATOES

This Brown Butter Garlic Mashed Potatoes topped with slightly salted crispy potato skins for that added texture is guaranteed to satisfy your cravings and leave you wanting more.

Course Side Dish

Keyword beef tallow, browned butter, potatoes, roasted garlic, side dish, Sides

Servings servings

Calories 410kcal

Equipment

potato ricer or cheese grater

Ingredients

2 lbs russet potatoes peeled and cut to 1/2 inch cubes
16 tbsp butter 2 sticks cut into 1 inch cubes
1 cup oat milk or whole milk
2 cloves roasted garlic
2-3 sprigs rosemary
1 tbsp kosher salt plus more to taste
beef tallow or canola oil enough to cover 1/4 inch of pan for frying potato peels

Instructions

Start by peeling your potatoes. Cut them into 1-inch cubes and let them soak in cold water for 5-10 minutes to release their starch. Save your peels for later to fry them up for that added texture.
In a light-colored skillet, melt 2 sticks of butter along with 2-3 sprigs of rosemary over medium-low heat. Once it begins to bubble, watch it closely until it turns a deep golden amber color (usually takes about 4-5 minutes).
Grab a large pot and fill it with just enough water to cover the potatoes. Toss in your rinsed potato cubes and 1 tbsp salt. Bring to a boil and cook until tender and soft enough to break apart with a fork (about 20-25 minutes). Drain and let cool slightly for 2-3 minutes.
Using a potato ricer or the fine side of a cheese grater, mash the potatoes to make them smooth and fluffy. Don't over mash them.
Add in 5 tbsp brown butter, minced roasted garlic, 1 cup of unflavored oatmilk or whole milk, and a pinch of salt. Mix by folding with a wooden spoon or spatula not to release any more starch until everything is well combined.
I like to use a medium-sized saucepan and all the beef tallow or canola oil if I'm just frying a small batch. It uses less oil but makes it deep enough to fry in (you want the oil to be 1/4 in deep). Heat your oil to 325F and fry the potato peels until golden brown and crispy (5-6 min). Let drain and lightly season with salt.
Roughly chop the fried potato peels and sprinkle them on top of your mashed potatoes for that extra savory crunch. Drizzle the remaining brown butter on top (about 2 tbsp) and serve warm.

Notes

Storage: Store any leftovers in an air-tight food-safe container in the fridge for up to 3 days. Reheat in the microwave until warm throughout.

This will yield about 6-8 cups of mashed potatoes.

Nutrition

Street Corn Salsa

carinakyriacos — Thu, 22 Sep 2022 15:24:58 +0000

Hold onto your seat because this Street Corn Salsa is about to have you wanting to put it on everything. Perfect for any Mexican-style dish like these spicy chicken adobo quesadillas or have it out at your next party. This savory mix is so easy to make and tastes like festival season from the moment it touches your taste buds.

What you will need.

Yellow corn · Mayonnaise · Jalapeno · Lime · Garlic · Green Onions · Olive Oil · Smoked Paprika · Fresh Cilantro · Cotija Cheese

Yellow Corn: Fresh corn is always best, BUT canned Crispy Sweet Yellow Corn works perfectly if fresh corn is not in season. Just brown it in a pan like you would a whole corn cob before tossing it in the bowl so you have that charred taste.

Cotija Cheese: If you can’t find it, you can substitute grated Parmesan or Romano in place of the Cotija cheese.

Smoked Paprika: This is a MUST for that hint of smoky flavor. If you are wanting more of a smoky chipotle flavor, you can add 1/2 tsp of the adobo sauce the chipotle peppers come in and use it to replace the smoked paprika.

Start with brushing the corn with olive oil. Heat up a cast iron skillet over medium heat and sear the corn on all sides for about 2-3 minutes per side. If you are using canned corn, toss the corn in olive oil before placing it on the pan.

You want the corn to have a slightly golden brown color, but not burnt. Using a serrated or sharp knife, cut the kernels off the cob and place them in a large bowl.

Add in the remaining ingredients and mix them together to incorporate them all together. Then chill in the fridge for 15-20 minutes for the best flavor or you can eat it right then and there. Once it’s chilled serve with your favorite tortilla chips.

WARNING: Try to save some before you put it out as this will go FAST!

This Street Corn Salsa is a major crowd pleaser and won’t last long so make sure you get a few bites in before it’s all gone. I usually keep some set aside in a food container hidden in the fridge so I can snack on some later since I NEVER have leftovers when I make it.

Go ahead, get creative and add in your favorite ingredients like avocados, red onions, diced bell peppers, cucumbers, or even tomatoes. There are so many variations you can do with this to spice it up to your liking. Try it out and then play with it to find that perfect blend of flavors you like.

It’s the perfect pair with some Easy Chipotle Shrimp tacos or Chicken Adobo Quesadillas, and so many other Mexican-based dishes. Need a quick snack to put out at the food table for your party? This Street Corn Salsa has your back and will be the hit of the party. You’ll get asked on more than one occasion for the recipe. Just send them this way for the recipe!

Store Leftovers: Trust me, you won’t have many leftovers unless you stash some away before putting them out. Store in an airtight container and refrigerate for up to 2-3 days. No heating is required. Just enjoy it cold.

Make Ahead? This is the perfect salsa to make ahead. Just make it as instructed and store it in an air-tight food container until you need it the next day. Need to make it for a large crowd? Double up the recipe and you’ll have plenty to go around.

Street Corn Salsa

Course Appetizer, Side Dish, Snack

Cuisine Mexican

Keyword 25 min, 25 min or less, appetizer, chip dip, corn, corn salsa, easy, quick, side dish, Sides, snack, vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings (2 cups salsa)

Calories 114kcal

Ingredients

2-3 cobs corn shucked
2 tsp olive oil extra virgin
1 tbsp mayonaise
1 clove garlic minced
1 tsp lime zest
1 tbsp fresh lime juice ½ whole lime
1 tbsp scallion chopped
1 tbsp crumbled Cotija cheese or Parmesan cheese
1 tsp fresh cilantro finely chopped
½ tsp smoked paprika or chili powder
1 jalapeno diced
¼ tsp kosher salt

Instructions

Brush the shucked corn cobs with 1 tsp olive oil.
Using a cast iron skillet (or grill) cook the corn for about 2-3 min on each side until kernels start to turn golden brown and are tender.
Once cooked, cut kernels off the cob and set aside to cool.
In a large mixing bowl, mix the remaining ingredients.
Toss the corn kernels into the bowl and toss to fully coat.
Serve at room temp with tortilla chips or use to top any mexican based dish.

Notes

Go ahead, get creative and add in your favorite ingredients like avocados, bell peppers, cucumbers, or tomatoes.

Store: Put leftovers in an airtight container and refrigerate for up to 2-3 days.

Nutrition

Maple Pecan Candied Sweet Potatoes

carinakyriacos — Thu, 17 Nov 2022 07:06:20 +0000

What holiday feast doesn’t have some variation of sweet potatoes? Well, these Maple Pecan Candied Sweet Potatoes will be your new holiday staple that everyone will ask you to make each year.

** No shame, but during my recipe testing to get these little sweet golden cubes my version of perfect, I would eat the ENTIRE dish all to myself. I just couldn’t share it. It was just too good and I couldn’t stop myself.

So if you don’t judge, I won’t judge either if you eat the whole dish yourself too.

SWEET POTATOES | Diced into 1-inch cubes. Make sure you pick sweet potatoes that are deep orange or red in skin color, as they are sweeter and have a creamier texture as they cook.

BROWN SUGAR | I use dark brown sugar for a deeper caramel flavor, but you can use light brown sugar if you want a milder flavor.

MAPLE SYRUP | Use real maple syrup for that complex maple flavor with hints of caramel and vanilla that elevate those sweet flavors in the dish.

MELTED BUTTER | Use good-quality butter for a deep rich buttery flavor.

GROUND CINNAMON + NUTMEG | The well-known staple spices in just about every fall dish. Seriously, what sweet fall dish does not have these spices in it?

GROUND CARDAMOM | Introducing the complex aromas of this eucalyptus, mint-tasting spice that brings this dish to life. It pairs perfectly with the peppery yet subtle citrusy flavors of ginger.

VANILLA BEAN PASTE | It has a stronger flavor, but you can use vanilla extract instead of vanilla bean paste.

GROUND GINGER | peppery yet subtle citrusy flavors are the perfect addition to balance out the sweetness in the dish.

CRUSHED PECANS | Crushed pecans sprinkled on top for an added crunch to liven up the textures in this dish.

Preheat your oven to 400F.

Mix all the ingredients in a large mixing bowl until fully combined, and the sweet potatoes are evenly coated.

Dump them in a casserole dish and cook in the preheated oven for 30-35 minutes or until the sweet potatoes are tender and easily pierced with a fork.

Pair it with some Oven-Roasted Green Beans with Almonds.

Maple Pecan Candied Sweet Potatoes

These Maple Pecan Candied Sweet Potatoes will be your new holiday staple that everyone will ask you to make each year.

Course Side Dish

Cuisine American

Keyword maple syrup, pecan, side dish, Sides, sweet potatoes

Prep Time 3

Cook Time 35

Servings

Calories 418kcal

Ingredients

3 sweet potatoes peeled, cut into 1 inch pieces
¼ cup butter melted
½ tsp ground cardamom
¼ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground nutmeg
½ tsp vanilla bean paste
2 tbsp maple syrup
½ cup dark brown sugar
¼ tsp salt
2 tbsp crushed pecans

Instructions

Preheat oven to 400F.
In a large bowl, mix all the ingredients together except for the sweet potato cubes.
Now, Toss in the sweet potatoes and mix to fully coat them.
Transfer to a medium-sized casserole dish. Cook for 30-35 minutes.

Nutrition

Cajun Baked Mac n Cheese

carinakyriacos — Wed, 16 Nov 2022 19:58:30 +0000

Everyone loves a good homestyle macaroni and cheese recipe. This Cajun Baked Mac n Cheese has that same traditional flavor but with a little Cajun flare! It’s far from spicy yet so savory that you’ll want to eat the whole dish all to yourself.

No Judgments Here!

You’ll have everyone returning for seconds and good luck with any leftovers! This was a hit at our family gathering, and I wish I doubled the recipe. Who knew five people would devour so much mac n cheese?

Here’s what you need to make this Cajun Baked Mac n Cheese.

MACARONI NOODLES | If you want to jazz it up, you can switch these out for medium-sized shells or any pasta shape you prefer.

BUTTERMILK | This brings that tangy flavor while making the cheese sauce velvety and creamy.

SHARP CHEDDAR JACK | You can substitute this for Colby jack or Monterey if you prefer. I personally just love the way this dish tastes with the Sharp Cheddar Jack.

MOZZARELLA | This is a must for that added creaminess in the cheese sauce. You can skip this if you want, but this brings that creamy cheese pull when you grab a spoonful to put on your plate.

FLOUR | You need this for the roux. Make sure to do equal parts flour to butter.

BUTTER | Use grass-fed high-quality butter. It makes a difference in the buttery taste, and you won’t regret it!

CAJUN SEASONING | You can use whatever favorite Cajun seasoning you like. I love using Spiceology’s Black Magic – Cajun Blackening Seasoning for this dish.

SALT | Every dish needs a little salt to bring out its wonderful flavors and let them shine!

Preheat your oven to 400F. In a medium-sized pot, cook the macaroni noodles per the box’s directions until al dente.

Start making a roux by whisking the butter and flour together for 1-2 minutes in a deep skillet over low-medium heat. Once it thickens, pour in the buttermilk and whisk to combine with the roux.

Let it cook and thicken for 2-3 minutes, and then toss in your Cajun seasoning and 1/4 tsp of salt. Give it a good mix to combine everything.

Add half of the sharp cheddar jack cheese and all the mozzarella cheese and mix until combined. Let the cheese melt with the cream sauce for 3-4 minutes over low heat. Once it’s melted, pour in your cooked and drained macaroni noodles and fold them into the cheese sauce to coat. Season with some salt to taste.

Get a casserole dish, pour in the macaroni, cover with the remaining sharp cheddar jack cheese, and sprinkle a pinch of Cajun seasoning on top for extra flavor. Put it in the oven and cook for 15-20 minutes or until the cheese on top is bubbly and golden brown.

If you loved this Cajun Baked Mac n Cheese, then you will definitely love this Smoky Ancho Chile Mac n Cheese.

Cajun Baked Mac n Cheese

Everyone loves a good homestyle macaroni and cheese recipe. This Cajun Baked Mac n Cheese has that same traditional flavor but with a little Cajun flare!

Course Side Dish

Cuisine American

Keyword 30 min or less, buttermilk, cajun, cheddar jack, creamy, easy, Mac n Cheese, mozzarella, oven baked

Prep Time 2

Cook Time 30

Servings servings

Calories 419kcal

Ingredients

8 oz macaroni noodles cooked to Al Dente
8 oz sharp cheddar jack cheese shredded
4 oz mozzarella shredded
1 cup buttermilk
2 tbsp butter
2 tbsp AP flour
1 tsp Cajun Seasoning
1/4 tsp salt more to taste

Instructions

Preheat your oven to 400F.
In a medium-sized pot, cook the macaroni noodles per the box's directions until al dente.
Start making a roux by whisking the butter and flour together for 1-2 minutes in a deep skillet over low-medium heat. Once it thickens, pour in the buttermilk and whisk to combine with the roux.
Let it cook and thicken for 2-3 minutes, and then toss in your Cajun seasoning and 1/4 tsp of salt. Give it a good mix to combine everything.
Add half of the sharp cheddar jack cheese and all the mozzarella cheese and mix until combined. Let the cheese melt with the cream sauce for 3-4 minutes over low heat.
Once it's melted pour in your cooked and drained macaroni noodles and fold them into the cheese sauce to coat. Season with some salt to taste.
Get a casserole dish, pour in the macaroni, cover with the remaining sharp cheddar jack cheese, and sprinkle a pinch of Cajun seasoning on top for extra flavor. Put it in the oven and cook for 15-20 minutes or until the cheese on top is bubbly and golden brown.

Nutrition

Best Authentic Mexican Rice

carinakyriacos — Mon, 04 Jul 2022 13:10:40 +0000

This post may contain affiliate links. Please read my disclosure policy.

Looking for some Easy Authentic Mexican Rice that goes so well with those yummy looking chipotle shrimp tacos you wanted to make? Well, look no further!

This recipe promises to give you that perfect authentic-tasting Mexican rice every single time. So no more mushy rice that just isn’t the same as the tasty fluffy rice you would get at the restaurants.

It’s time to skip that Mexican restaurant down the road and have a little fiesta in your kitchen.

You can do this, I got your back with this recipe!

Here’s what you’ll need.

14oz Fire Roasted Tomatoes · 2 Jalapenos · 1 Lime · 1 White Onion · 2 cloves of Garlic (minced) · 2 cups Parboiled White Rice · 2 cups Chicken Bouillon (Broth) · 1 tbsp Tomato Paste · 1/3 cup Canola Oil · 1-1/2 tsp salt · 1/4 cup Cilantro

Preheat your oven to 350F and make sure the rack is in the middle position.

Grab a food processor and blend the tomatoes and onion until pureed and smooth. Get a measuring up and measure out 2 cups of the tomato puree. Set aside.

If you are using parboiled white rice there is no need to rinse the rice. Can’t get any parboiled rice? No worries, just make sure to rinse the rice in a fine-mesh strainer under cold water until it runs clear to wash away all the starches and prevent sticking. Let drain for a couple of minutes to remove as much excess liquid as possible. **DO NOT MISS THIS STEP IF USING NON-PARBOILED RICE**

Now, let’s seed + finely dice the jalapenos while we let the rice drain. Set aside.

Over low-medium heat, use a large oven-safe 12-inch saute pan or dutch oven, and add 1 tbsp of oil. Once it begins to shimmer and sizzles when you drop in a grain of rice, it’s time to add in the rest and fry the rinsed rise until it’s lightly golden and translucent (about 5-7 minutes).

Bump up the heat to medium-high and add in the diced jalapenos + minced garlic and stir until it becomes fragrant (about 1 minute).

Stir in the chicken bouillon (broth), pureed tomato mix, 1 tbsp of tomato paste, and salt. Allow to come to a boil, then cover the pan in aluminum foil or an oven-safe lid and transfer to the preheated oven for 30 minutes.

Once it’s done, let it sit undisturbed for 10 minutes to allow it to cool and soak up any remaining moisture. Add in the cilantro (optional) and squeeze half a lime over the rice then fluff it up with a fork. Serve warm with some lime wedges.

Storage: This rice tastes great the next day, and freezes well for a quick side dish when you need it. Just allow to fully cool in the fridge and then transfer to a freezer-safe food container or Ziploc bag for up to 2 months. Thaw and reheat in a microwave-safe container for 2-3 minutes stirring halfway until heated throughout.

It pairs so well with these other dishes.

Best Authentic Mexican Rice

Chicken Adobo Quesadillas (Smoky + Spicy)

Smoky Adobo Chicken

Best Authentic Mexican Rice

This Easy Authentic Mexican Rice recipe promises to give you that perfect authentic-tasting Mexican rice every single time. So no more mushy rice that just isn't the same as the tasty fluffy rice you would get at the restaurants.

Course Side Dish

Cuisine Mexican

Keyword easy, mexican, rice, taco tuesday

Cook Time 40

Resting Time 10

Ingredients

2 cups parboiled white rice
14 oz fire roasted tomatoes either diced or crushed will work
1 white onion diced
2 jalapenos diced small
2 cloves garlic minced
2 cups chicken bouillon or chicken broth
1 tbsp tomato paste
1/3 cup canola oil
1½ tsp salt
1 lime halved
¼ cup fresh cilantro chopped

Instructions

Preheat your oven to 350F and make sure the rack is in the middle position.
Grab a food processor and blend the tomatoes and onion until pureed and smooth. Get a measuring up and measure out 2 cups of the tomato puree. Set aside.
Seed and finely dice the jalapenos. Set aside.
Over low-medium heat, use a large oven-safe 12-inch saute pan or dutch oven, and add 1 tbsp of oil. Once it begins to shimmer and sizzles when you drop in a grain of rice, it's time to add in the rest and fry the rinsed rise until it's lightly golden and translucent (about 5-7 minutes).
Turn up the heat to medium-high and add in the diced jalapenos + minced garlic and stir until it becomes fragrant (about 1 minute).
Stir in the chicken bouillon (broth), pureed tomato mix, 1 tbsp of tomato paste, and salt. Allow to come to a boil, then cover the pan in aluminum foil or an oven-safe lid and transfer to the preheated oven for 30 minutes.
Once it's done, let it sit undisturbed for 15 minutes to allow it to cool and soak up any remaining moisture. Add in the cilantro (optional) and squeeze half a lime over the rice then fluff it up with a fork. Serve warm with some lime wedges.

Notes

Oven-Roasted Green Beans with Almonds

carinakyriacos — Tue, 15 Nov 2022 04:05:13 +0000

All you’ll need for this simple yet scrumptious Oven-Roasted Green Beans with Almonds dish are four easily found ingredients. Just add a pinch of salt, and it will be ready to cook in no time at all! While cooking your main course, pop these in the oven alongside or afterward; either way, they taste just as great!

PLUS, these Oven-Roasted Green Beans with Almonds are vegetarian and vegan-friendly! What’s not to love about this side dish?

Ensure that your green beans are fresh and trimmed. You want that fresh and tender yet crisp taste that makes you feel better about eating the whole plate!

GREEN BEANS | Fresh and In-Season from May thru October. No frozen green beans here, I’m sorry, but it just won’t work for this recipe. You want that fresh, crisp, juicy green bean taste!

SLICED ALMONDS | Just go buy the sliced almonds. Why add extra work to a simple and easy recipe? If you have whole almonds on hand, slice them yourself!

OLIVE OIL | You need to use a good quality extra virgin olive oil for that bold flavor that elevates the flavors of these fresh juicy green beans. You can substitute with Almond oil or Walnut oil if you prefer.

GARLIC CLOVES | You can use minced garlic, but I prefer smashed whole garlic cloves. It has a more mellow garlic taste that isn’t overpowering like minced garlic.

*Not sure what Smashed Garlic is? Take the flat side of the knife blade and gently smash it down on the garlic until it crushes the clove, releasing that garlicky goodness!

Preheat your oven to 400F. Grab a sheet pan and add your trimmed green beans. Drizzle 1-2 tbsp of olive oil and toss to coat. Smash your garlic and roughly dice it up before adding it to your pan. Sprinkle the sliced almonds on top and a pinch of salt. Add it to your preheated oven and let it cook for 15-20 minutes. Check to ensure they are tender yet crisp; if not, let them cook another 2-3 minutes.

If you are cooking a dish at 375F, just let it cook an extra 5-10 minutes.

Pair these Oven Roasted Green Beans with Almonds with some tender Ginger Garlic Salmon filets.

Oven Roasted Green Beans with Almonds

All you'll need for this simple yet scrumptious Oven Roasted Green Beans with Almonds dish are four ingredients. While cooking your main course, pop these in the oven alongside or afterward; either way, they taste just as great!

Vegetarian and Vegan-Friendly!

Course Side Dish

Cuisine American

Keyword 25 min or less, 30 min or less, almonds, easy, easy clean up, green beans, one pan, one pan dish, side dish, Sides, under 25 minutes

Prep Time 2

Cook Time 20

Servings servings

Calories 119kcal

Ingredients

12 oz Fresh Green Beans trimmed
2 cloves Garlic smashed
2 tbsp Olive Oil
2 tbsp Sliced Almonds
Pinch Salt plus more to taste

Instructions

Preheat oven to 400F.
In a sheet pan, add the trimmed green beans. Drizzle olive oil and toss to coat.
Smash the garlic cloves before adding them to the pan and sprinkle on the sliced almonds. Add a pinch of salt and cook in the oven for 15-20 minutes.
Once they are tender and crisp, remove them from the oven. Sprinkle with another pinch of salt if desired, and serve warm.

Nutrition

Hawaiian Style Coconut Fried Rice

carinakyriacos — Thu, 04 Aug 2022 23:38:21 +0000

This post may contain affiliate links. Please read my disclosure policy.

Indulge in tropical flavors with this quick and easy Hawaiian Style Coconut Fried Rice. Packed with savory coconut rice, sweet pineapple, and crisp red bell peppers, and ham, this dish is a 25-minute escape to the islands. Perfect as a side or on its own, it’s versatile and filling, making it the perfect weeknight meal. Leftover rice? Use it for even more delicious fried rice—perfection on a plate.

This is the perfect weeknight Quick + Easy dish you can make in only 25 minutes to give yourself a break from your usual easy go-to weeknight meals. It’s the perfect side dish or amazing just on its own.

I’m a HUGE fan of rice as a side dish, and it’s my go-to for any meal when I just don’t want to spend a lot of time cooking. It’s so versatile, and you can dress it up to change the flavors that perfectly complement any dish. Not to mention it’s SOOO easy to do, and it’s always just so filling. Plus, you always have extra leftovers.

No, just me?

Well, I guess I do ALWAYS make more than I should when I cook rice. So, if you are like me and made way too much rice, divided it up (make sure it’s plain cooked white rice with nothing else added in) and chill it overnight for an easy-fried rice dish the next day.

Day-old rice is absolutely P E R F E C T (and recommended) for making amazing-tasting fried rice. I will do a post in the future going into more depth on this.

Grab these items, and let’s begin.

Basmati Rice · Coconut Milk · Coconut Water · Diced Ham · Pineapple Tidbits · Red Bell Pepper · Green Onions · Garlic · Ginger Paste · Lemongrass Paste · Cilantro · Lime Zest · Olive Oil · 3 Eggs · Sesame Oil · Salt + Pepper · Soy Sauce

Start by rinsing your Basmati Rice to remove excess starch to have perfectly fluffy rice. You can substitute the Basmati Rice for Jasmine Rice or Long Grain White Rice if you prefer them over Basmati. I just love the Basmati Rice as it has a nutty flavor that counters out all the sweetness in this dish.

Add your coconut milk and coconut water to a medium saucepan along with the rinsed rice and 3/4 tsp salt. Bring to a boil, then reduce to low heat and cook for 15 minutes or until all the liquid is absorbed.

While your rice is cooking, start prepping the rest of your ingredients. This saves time and stops the dreaded need to wait for one part of a dish to be done because you prepped everything ahead of time. I admit this was me until I started finding ways to manage my time better when doing recipes.

Once the rice is done, remove it from the heat and add in the lime zest. Fluff that rice up with a fork and then let it chill in the fridge while you work on the rest, so your rice is not too hot when you incorporate it with the rest of the ingredients.

Grab a large and deep skillet pan and heat over medium-high, then add olive oil and 1/2 tbsp sesame oil and heat until it begins to shimmer. Make sure your sesame oil is toasted sesame oil, as this brings that perfect nutty flavor you want to bring to the dish.

Toss in your red bell peppers and the white parts of your green onion. Cook for 3-4 minutes, stirring occasionally until the bell peppers are tender.

Lower the heat to medium and move the bell peppers and onions to the edges of the pan, leaving the center empty. Add in the garlic, ginger, and lemongrass paste and cook for 30 seconds until fragrant.

The lemongrass adds the perfect amount of citrusy flavor with a tiny hint of mint that elevates all the other flavors to make this dish taste like you just got it at an island beachside cafe. We can let our tastebuds dream, right?!

Now add in the pineapple and ham and stir to mix it all up together. Let that cook for 1-2 minutes until warm, stirring it halfway through.

If you want to make this dish vegetarian-friendly, you can omit the ham or use a plant-based veggie ham. It honestly tastes great even without the ham.

Slide everything in the pan to one side, leaving the other half empty. Add in the last 1/2 tbsp sesame oil and pour in the whisked eggs. Scramble the eggs until almost firm, then toss them all together with everything else in the pan—season with 1/4 tsp salt and pepper to taste.

Add in the rest of the green onion, and cilantro, drizzle the soy sauce on top and then toss together to fully combine everything. That’s all you have to do, so grab a bowl (or plate) and dig in.

This dish pairs so well with teriyaki or Hawaiian bbq chicken, shrimp, fish, or pork, or just have it by itself with some YumYum sauce or siracha drizzled on top. There are so many ways to eat Hawaiian Style Coconut Fried Rice.

FRIED RICE TIP: It’s best to use cold or day-old rice when making fried rice to prevent the grains from breaking down and turning into mushy rice when you ‘fry’ it.

[A SALTY TIP] One trick I use to cool the rice down quickly is to spread it out evenly on a sheet pan and stick it in the freezer for about 15-20 minutes. It chills the rice quickly and evenly when I’m in a rush and don’t have any day-old rice to use.

This dish is perfect if you want to have leftovers or need to make it ahead of time. I usually try to make extra when I make it for dinner and store it in air-tight lunch containers for my hubby to bring with him to work. I hate that he always grabs fast food, so I try to keep leftovers on hand for him for an easy tasty lunch.

BUT, that’s if he remembers to bring it with him and not leave it in the fridge along with his water bottle. Who else has this problem??? (And I thought I had a problem with remembering things)

Storage: Store in an air-tight food storage container in the fridge for up to 4 days. Reheat in the microwave until warm throughout.

Freeze: You can freeze this fried rice for up to 1 month in a freezer-safe container. Thaw in the fridge and reheat in the microwave until warm throughout.

Hawaiian Style Coconut Fried Rice

It's nutty yet sweet and the perfect savory textured dish to treat your tastebuds to a little bite of paradise. Plus it's ready in 25 minutes!

Course Main Course, Side Dish

Keyword 20 min or less, 25 min, basmati, bell peppers, cilantro, coconut, easy, fried rice, ginger, ham, hawaiian, lemongrass, pineapple, quick

Prep Time 10

Cook Time 25

Servings people

Equipment

1 medium pot for cooking the rice
1 12 in large and deep skillet

Ingredients

2 cups basmati rice well rinsed + well drained
13 oz coconut milk
10 oz coconut water
1 tsp salt divided
1 tsp lime zest
1 tbsp olive oil
1 tbsp sesame oil divided
1 red bell pepper diced
2 tbsp green onions white parts
3 tbsp green onions green parts, plus more to garnish
3 tsp garlic minced
1 tsp ginger paste
1 tsp lemongrass paste
8 oz ham diced
8 oz pineapple tidbits
3 eggs whisked
pinch cracked black pepper
3 tbsp fresh cilantro divided, plus more to garnish
1 tbsp soy sauce

Instructions

In a medium pot over medium, add the coconut milk, coconut water, rinsed + drained basmati rice, and 3/4 tsp salt, and bring to a boil. Once it begins to boil, lower heat to low and cover. Cook for 15 minutes then remove from heat and top with lime zest and fluff the rice. Allow to chill in the fridge while you prep the rest.
Over medium-high heat in a large deep skillet, add the olive oil, 1/2 tbsp sesame oil. Heat until oil begins to shimmer then add in the red bell peppers and white parts of the green onion. Cook for about 3-4 minutes or until they are tender.
Add in the garlic, ginger, and lemon grass and saute for about 30 seconds. Toss in the ham and pineapple and cook for about 1-2 minutes until warm.
Move everything in the pan to the side, add in the remaining 1/2 tbsp sesame oil, and then the eggs. Scramble for lightly until set and season with a 1/4 tsp of salt and a pinch of pepper.
Add in the cooked rice, green onions, and cilantro and toss together until fully mixed. Drizzle the soy sauce over all of it then toss again to combine.
Serve warm by itself, or with some island-flavored shrimp, chicken, fish, or pork.

Notes

Storage: Store in an air-tight food storage container in the fridge for up to 4 days. Reheat in the microwave until warm throughout.

Freeze for up to 1 month in a freezer-safe container. Thaw in the fridge and reheat in the microwave until warm throughout.