10 of the EASIEST Side Dishes for DINNER!

hey everyone welcome back to sick sister,stuff today i'm sharing with you 10 easy,side dishes for dinner time,now being a mom of five,i guess a busy working mom sometimes,days just don't go as planned for,example sometimes your baby decides she,doesn't want to take a nap,right during your scheduled filming time,or your daughter forgets her lunchbox or,you're all ready to have a delicious,meal when you realize your meat is still,frozen and you're not gonna have that,that night or your little baby barfs on,you right before you're about to walk,out the door now there's a lot of things,that could go wrong in the day so i,thought i'd share with you some of my,favorite twins and those are side dishes,so these side dishes super simple super,easy hopefully it will make dinner just,a little bit easier for you guys all,right let's jump into the recipes the,first recipe i'm making is mini garlic,monkey bread now i love this because it,only takes a few minutes to throw,together and to cook all right for this,recipe you need two cans of biscuits you,need some butter some garlic,some parmesan cheese and a little bit of,parsley and that's it all right you're,first gonna take six tablespoons of,butter and we're gonna microwave it next,two tablespoons of dried parsley so it,calls for,four cloves of garlic we're just gonna,guess there and about a fourth cup of,grated parmesan cheese we're gonna add a,little more because it's better that way,i'm just gonna mix this all together,now for the fun part the biscuit so,you're gonna take each biscuit and cut,it i just like to use scissors you can,use a pizza cutter too or a knife,whatever works for you and we're just,going to cut your biscuit into fourths,okay so i've done one can of biscuits,i'm actually just going to throw in,about six pieces at a time there we go,six,we're gonna cover them all and then,we'll put them into the muffin tin if,you can hear that noise in the,background that is my baby sucking hard,on her binky then you're gonna take your,muffin tin,and take those six pieces and you're,gonna have six pieces in one tin so,you're gonna have to kind of mush them,in there this is monkey bread so we like,them smushed now these biscuits are kind,of big so we're actually i think we'll,just fit five on here today all right,you're gonna cook these in the oven at,400 degrees,for about 12 minutes i'm gonna go 10,first just to watch them,okay look how fun that is,monkey bread,next up is our pistachio jello salad now,i love this because it only takes about,five minutes from start to finish and,you just dump everything in and mix it,together all right the first thing you,need is pistachio jello now this is,instant pudding you want to make sure,you get instant,next we're going to just have some,pineapple tidbits,some cool whip yes,bananas,and marshmallows that's all you need all,right first thing we're going to add is,the pistachio jello just into the bottom,of the bowl next we're going to add just,our pineapple juice not the pineapple,yet then you're just going to whisk it,up really good till it's nice and smooth,next is my favorite part the cool whip,if you've been around for a while you,know how much,i love it,so we're just going to add eight ounces,of cool lips like a whole little,container then you're just going to,slowly,not slowly but mix in all the pudding,with the cool whip and if you need to,grab a spoon it might make it a little,bit easier than a whisk to mix all,together so now you have like your base,we're gonna add the good stuff inside so,we have the rest of the pineapple we use,the juice now we just want the pineapple,we like to add marshmallows so on the,recipe it calls for two cups of,marshmallows and we're just gonna kind,of eyeball this if you need more,marshmallows go for it all right and,then we just have two bananas,that we're just going to,cut into little slices i like to make,them pretty small so they're bite size,but yeah,right into the bowl now it's time to,carefully mix this all together,warning you will want a little bit,bigger bowl just because there is a lot,this makes quite a bit all right guys,this is done and that is it i love that,it just takes five minutes you don't,even have to wait for it to set up you,could serve it,right now now if you're looking for,something a little bit healthier next up,is our instant pot green beans so i have,two tablespoons of butter 1 cup of water,1 pound,of green beans,and then on top of the green beans i'm,gonna add just a little bit like a,teaspoon of garlic,and go ahead and put your lid on make,sure it's all the way tight you're going,to turn it again to sealing so it will,pressurize and you're going to go all,the way down to five minutes now i cook,mine for five and they're really well,done you can even do two minutes and,they'll still be good now when it shows,the l that means that the timer is done,and you're ready to let the steam out so,that's called a quick release so i turn,the little knob once all the pressur

5 Potato Side Dishes So Good They’ll Steal The Show

5 Potato Side Dishes So Good They’ll Steal The Show

fondant potatoes that's right if your,grandfather was a european aristocrat,this may have been one of his favorite,potato side dishes so basically what i'm,trying to say is this is a very old,school recipe much more popular in,england in europe probably because it,has more than one step americans have,never really embraced it but i really do,think it's a cool recipe and you can,never have enough potato recipes okay so,here's what we're going to do we're,going to take some russet potatoes you,have to use the russet that's just the,texture that works best here try to get,them as uniformly shaped as possible,because what we're going for is perfect,cylinders all right we're going to cut,off both ends because the next step,after we cut the ends off is to turn it,up on its side and slice down with your,knife peeling it and giving it some cool,edges all right so you could just peel,this but this is the traditional method,and of course the potatoes are going to,vary slightly so as you're doing this,step you're going to try to get them,approximately all the same thickness,when you get down to the bottom just,feel free to clean it up like that and,then once those are peeled you're going,to turn those on their side and we're,going to cut them in half as even as you,can all right that's pretty good close,enough for youtube we're gonna throw,those in a bowl of cold water and let,them sit for about five minutes just to,remove some of the starch from the,outside at which point we'll transfer,those onto a paper towel to pat them dry,all right we don't want any water on the,surface when these go in the pan and,once our potatoes are completely dry,we're going to go over to a heavy bottom,skillet i'm using a cast iron one i'm,going to set that over high heat i'm,going to put in a couple tablespoons of,grapeseed oil or some other high smoke,point oil canola would work i think,you'd be okay with any vegetable oil,when the oil is very hot and shimmering,we're going to add our potatoes you want,to put your best looking side down it,doesn't really matter but if one side's,a little flatter and better looking than,another put that side down first at that,point you can lower your heat to medium,high and we're just going to let those,sit in there for about five or six,minutes until they brown very nicely,while you're waiting you can generously,salt and pepper those and i don't know,exactly how long my first eye took to,brown i don't time this kind of stuff i,just go by eye and we're not talking,barely golden we're talking fairly well,browned all right so be patient so that,wasn't ready yet so let them go another,couple minutes,and that's more like it so when they,look like that you can go ahead and flip,those over,and at that point that vegetable oil has,served its purpose i'm going to take a,paper towel and absorb that oil because,we're gonna replace it with butter,that's right always an upgrade so we're,gonna throw in a knob of butter with,some time sprigs,and if you're not sure what a knob of,butter is you can just ask one of your,british friends they know and again,we're still on medium-high heat and,we're going to swish that around the pan,that butter is going to get infused with,that thyme and you want a spoon and or,paint with the time sprigs over the top,and what we're looking for here is that,butter foam at the top to turn from,white to a light tan color it's going to,take a couple minutes all right while,we're waiting let's go ahead and season,this side with a generous amount of salt,and pepper and of course it's always a,good idea to make sure your potatoes are,evenly spaced and as soon as that butter,foam just starts to think about turning,golden i want you to dump in a half a,cup of chicken stock because these,potatoes are going to roast in that,stock to finish cooking in the oven and,by the way all fondant potato means is,potatoes that are roasted with stock or,at least that's what they told me in,culinary school and why would they just,make that up so we're gonna dump in the,stock and immediately place that in a,preheated 425 degree oven for about 30,minutes or until your fountain potatoes,look like this they're going to be very,very tender and creamy inside,and of course the edges will be browned,and crusty,the bottom gets nice and sticky from the,stock which imparts a little bit of,extra richness into the potato,and of course if yours aren't cooked yet,and your stock's gone and you're worried,about the bottom burning just add,another splash and let it cook a little,longer all right that's you cooking i,just get you close you got to figure out,the rest and then to finish of course,we're going to transfer this onto some,kind of serving platter,if i was you i would totally spoon over,a little bit of that thyme butter and,because i have a garden i'm going to put,some blossoming thyme flowers around i,like my food pretty and then please do,as i say not as i'm about to do right,now to really appreciate these you have,to let

8 Korean side dishes Banchan | SOULFOOD

8 Korean side dishes Banchan | SOULFOOD

اليوم سأقوم بإعداد 8 أطباق جانبية كورية! لقد أنفقت 10 دولارات فقط!,الآن دعنا نبدأ,أولاً ، سأصنع بيضًا محنكًا في صلصة الصويا,أضف 1T ملح وخل 1T ، ثم أضف البيض,أخرج البيض من الثلاجة قبل 30 دقيقة من الاستخدام.,سأغليها لمدة 9 دقائق و 30 ثانية,إذا قمت بطهيه بملعقة ، سيتجمع الصفار,برد البيض المسلوق في ماء بارد,الرجاء إزالة قشر البيض,رجاءا كن حذرا! قد يتم كسر شكل البيضة!,سأصنع صلصة,أضف 1 كوب ماء ، 1 كوب صلصة الصويا ، 1/2 كوب سكر,قطّع البصل الأخضر إلى شرائح رفيعة,شريحة 3 فلفل أخضر حار,ضعي شرائح الخضار في الصلصة,أضف 1 / 2T ثوم مفروم و 1 T زيت السمسم,ضعي البيض في الصلصة المختلطة,Mayak-gyeranjang في الثلاجة لمدة يوم,تم الانتهاء من,سأصنع Sigeumchi-muchim (السبانخ المخضرم),انقع السبانخ في الماء,ابقها نظيفة.,يحتوي جذر السبانخ على العناصر الغذائية. يرجى تنظيف الجذور.,أضف ملعقة كبيرة من الملح إلى الماء,عندما يغلي الماء ، أضف جذر السبانخ,إذا تحول لون السبانخ إلى اللون الأخضر الداكن ، فقم بإزالته.,اشطف بالماء البارد,يرجى إزالة الماء,إذا قمت بإزالة كل الماء ، سيكون طعمه سيئا,يرجى ترك القليل من الرطوبة,التوابل: 1/3 طن من الملح ، 1 طن من زيت السمسم ، 1/2 طن من الثوم المفروم,يرجى المزج,اقطع السبانخ إذا كان وقت تناول الطعام طويلًا,يرش بذور السمسم والسبانخ!,سأجعل Oi-muchim!,قطعها إلى قطع صغيرة,التوابل: مسحوق الفلفل الأحمر 1T ، السكر 1T ، الخل 2T ، زيت السمسم 1/2T ، معجون الفلفل الأحمر 1T,ضع الخيار,سحق السمسم,Oi-muchim كاملة!,سأقوم بإعداد سلطة الخيار على الطريقة الصينية,اسحق الخيار,قطعها إلى قطع صغيرة,أضف 1/2T من الملح واشطفه لمدة 10 دقائق,بعد 10 دقائق ، صفي الخيار المخلل,التوابل: السكر 1T والخل 2.5T وزيت السمسم 1/2T والثوم المفروم 1 / 4T والسمسم,سلطة خيار صينية منتهية!,من الأفضل أن تحتفظ بها في الثلاجة لمدة ساعتين,قشري البطاطا الحلوة,ضع البطاطا الحلوة في الماء بعد التقشير,قطعها إلى قطع صغيرة,اقطعها هكذا,انقعه في الماء لمدة 10 دقائق,صفي البطاطا الحلوة بعد 10 دقائق,جففه بمنشفة مطبخ,ضع الزيت,طهي البطاطا الحلوة مع مقلاة.,قم بطهيه جيدًا,اطبخي حتى يصبح ذهبي اللون,أخرجي البطاطا الحلوة,امسح المقلاة وأضف 2T سكر و 2 T ماء,اصنع شراب من حرارة منخفضة,إذا تم التركيز مثل هذا,تضاف البطاطا الحلوة وتخلط,اكتمال Goguma-mattang!,حلو ولذيذ حقا!,دعونا نحضّر مكونات eomuk bokkeum الحارة ومكونات Kimchi eomuk bokkeum,قطع البصل الأخضر,قطّع الفلفل الأخضر الحار إلى إيوك بوكيوم الحار,قطع كعك السمك إلى الكيمتشي,قطعه بالشكل الذي تريده,قطع الإيوموك إلى مقلي حار.,دعونا نصنع eomuk-bokkeum حار,يقلب البصل الأخضر والفلفل الأخضر الحار في درجة حرارة متوسطة منخفضة,عندما ترتفع النكهة ، أضف eomuk (كعكة السمك) واقلي,أطفئ الحرارة لبعض الوقت,التوابل: فلفل 1/2 تي ، سكر 1/2 تي ، صلصة الصويا 1 تي ، معجون الفلفل الأحمر 1/3 تي ، ثوم مفروم 1/2 تي,اخلط التوابل جيدًا على نار خفيفة,اكتمال eomuk-bokkeum حار.,دعونا نجعل الكيمتشي eomukguk,أضيفي القليل من الزيت وقلبي الكيمتشي,عند طهي الكيمتشي ، اسكب الماء,أضيفي eomuk (كعكة السمك) عندما يغلي الحساء,شوربة الكيمتشي مع مغرفة,أضف 1T من الملح و 2/3 T من مسحوق مرق اللحم,نضع البصل الأخضر ونغليه!,أخيرًا ، دعونا نجعل بانجي بيوسوت جيون (الفطائر enoki الفطر),أخيرًا ، دعنا نصنع فطائر فطيرة enoki,قطع البصل الأخضر,فرم الفلفل الأخضر ناعما,قم بإزالة البذور,أضف بيضتين,أضف 1 / 3T من الملح واخلط,أضف الكثير من الزيت واطبخ من قبل,تطبخ باللون البني الذهبي,قم بطهيه حتى تعتقد أنه صعب,pangi beoseot jeon اكتمل!,هذا هو المفضل لي banchan,آمل أن تجربها أيضًا!,يرجى التحقق من وصفة التفاصيل في المعرض أكثر! أراك الفيديو التالي!

5 EASY Side Dishes | PERFECT for the Holidays!

5 EASY Side Dishes | PERFECT for the Holidays!

hey lovelies when it comes to dinner we,all know we spend a lot of time thinking,about the main event but today I want to,show you five delicious ways to step up,your side-dish game that you may not,have thought of all of these recipes are,quick and easy but also really delicious,and a great way to get more vegetables,into your life I'm gonna start today by,showing you my honey glazed carrots if,you find you have trouble getting your,kids to eat their veggies these might,just be the answer they all start with,some butter in a skillet if you don't,want to use butter in this recipe you,always have the option to swap in a,little bit of oil instead but I think,butter always adds a ton of flavor so I,really like to go for it once our butter,is nice and melted we can pile in our,carrots so I've got four large carrots,here that I have peeled and sliced you,could also use baby carrots in this,recipe I recommend cutting them in half,so they cook a little bit faster,after all it when it comes to weeknight,cooking speed is everything and then to,help them cook even faster we are just,going to pop a lid on and just a few,short minutes later you'll have nice,steaming carrots the best part about,cooking carrots is that they actually,tend to sweeten up during the cooking,process at this point we are going to,add our honey to the pan now if you,wanted to do this with some maple syrup,that would also be really really tasty,but I always think honey and carrots are,a match made in heaven I'm also going to,add a teaspoon of fresh thyme leaves to,this which I absolutely love it's a,little bit of sweet and a little bit of,savory happening here I'm gonna hit this,with some salt and pepper and I will,just let this cook away for another say,four or five minutes or just until,everything has reduced and become nice,and syrupy and delicious did I say quick,and easy side dishes I meant it guys I,consider these carrots to be Bugs Bunny,approved guaranteed to be enjoyed by,adults and kids alike for my next side I,have got a really simple way to make,steamed broccoli sing and of course it,all starts by steaming your broccoli so,I've got a steamer basket over about an,inch of boiling water and I'm going to,see my broccoli until it becomes bright,green and is just tender one of the,secrets to actually enjoying broccoli is,to not overcook it because the moment,you overcook it you release a ton of,sulfur flavor and it is not delicious,you want to make sure you stop cooking,it as soon as it is nice and bright,green,well my broccoli is steaming away I'm,gonna turn my attention to a really,simple lemon garlic dressing which,starts with a little bit of olive oil in,a bowl to that I'm adding the zest and,juice of one lemon and then to make this,even yummy era we are going to go ahead,and add some garlic to it now it's,really important in this recipe to grate,your garlic as opposed to mincing it,otherwise what you're gonna end up with,is a lot of raw garlic chunks in your,broccoli,we'll finish this with some salt and,pepper give it a good whisk and it is,ready to be drizzled all over our,gorgeous steamed broccoli,it's the perfect accompaniment to a,chicken or a fish dish kind of like a,salad but a whole lot more satisfying,this dressing really puts the rock and,broccoli,speaking of satisfying our next side is,one you're not going to be able to get,enough of there my garlic parmesan,roasted potato so you know they're going,to be good I have got some red potatoes,now these are baby red potatoes I've,just cut them in half if you can't find,baby potatoes just by red skin potatoes,give them a good scrub and then chop,them up I'm going to hit these with a,good helping of olive oil to help them,roast up and get nice and golden and,then we're going to add in a ton of,flavor so I've got some garlic powder,headed in here some dried thyme some dry,basil and some dried oregano I like,using dried spices and herbs when I'm,roasting something in the oven that way,they don't burn the way that fresh herbs,can of course we'll finish these off,with a really good helping of salt and,pepper now that we've got these nicely,seasoned let's go ahead and toss them,until they're well coated you can see,why I'd prefer to do this in a bowl,instead of right in the pan makes a lot,less mess this way and I'm simply going,to transfer this on to a parchment lined,baking sheet spread them out and then,we'll get them into the oven at 375,degrees Fahrenheit for about thirty,minutes or until they're nice and,and ER and have started to get golden at,that point you can remove them from the,oven and top them with a whole heaping,helping of freshly grated parmesan there,is no substitute for freshly grated,parmesan in a recipe like this we'll get,these back in the oven for another six,to eight minutes or until the parmesan,is nice and melted and then if you want,to make them extra crispy put them under,the broiler for another two to three,minutes until they are totally golden,we'll finish t

10 Amazing Side Dishes for Thanksgiving & Christmas - Easy Side Dishes

10 Amazing Side Dishes for Thanksgiving & Christmas - Easy Side Dishes

hey friends welcome to click Henry,Claudia today I'm sharing with you 10,delicious sites perfect for Thanksgiving,or Christmas let's get started,the first recipe we're making are these,roasted honey balsamic glazed brussels,sprouts these are delicious and perfect,for Thanksgiving I'm using about a pound,and a half of Brussels sprouts for this,recipe we're going to trim the Brussels,sprouts by cutting a little bit off the,bottom then slicing them in half once,I've cut up all the Brussels sprouts I'm,going to transfer them into a large,mixing bowl then I'm adding two,tablespoons of olive oil and seasoning,with salt and pepper to my taste I'm,going to mix everything together once,I'm done mixing I'm going to transfer,them onto a large baking pan next I'm,spreading out the Sprouts into a single,layer all over the baking pan and you,want to make sure the cut up side is,facing down make sure your oven is,preheating at 425 degrees Fahrenheit,place your brussels sprouts into the,oven and roast them for 20 to 25 minutes,while the Sprouts are roasting we're,going going to put together a simple,honey balsamic sauce for them into an,empty bowl I'm pouring in two,tablespoons of balsamic vinegar and one,tablespoon of honey I'm mixing,everything together then setting this,aside for when the Brussels sprouts are,done roasting the Brussels sprouts are,done roasting they have a nice Golden,Crisp on the edge they look perfect I'm,going to transfer them into a mixing,bowl,then I'm pouring the honey balsamic,sauce all over them all we have to do is,toss and cut them well in the sauce then,these are ready for the table these,brussels sprouts came out delicious,they're going to be amazing for the,holiday table,if you and your family love mushrooms,then these garlic mushrooms will be,irresistible at the Holiday table we're,using one pound of baby bella mushrooms,some of the mushrooms are small in sizes,I'm going to leave those as they are but,I'm gonna have the bigger pieces that,way all the sizes are even I have my,cast iron pan heating up over medium,heat I'm tossing in two tablespoons of,unsalted butter I'm also adding two,tablespoons of olive oil I'm going to,let the butter melt completely then I'm,tossing in one medium minced onion I'm,cooking the onion for about a minute or,two until it turns translucent then I'm,adding the mushrooms,cook the mushrooms for about 4 minutes,or until they soften a little bit my,trick to getting more flavor is to leave,the mushrooms to cook then stay every,one minute that way the bottoms can have,time to Brown up and add flavor each,time you stir next I'm adding two,tablespoons of white wine then I'm going,to season with some salt and pepper to,taste I'm going to stir everything,together then cook for about two minutes,that way the sauce can reduce and,thicken slightly after the sauce has,cooked and reduced I'm going to add in 4,cloves of minced garlic two tablespoons,of freshly chopped parsley and one,tablespoon of freshly chopped thyme I'm,going to mix everything together then,cook for about 30 seconds or until the,garlic begins to get fragrant and that's,it you guys we are done very easy,flavorful and delicious garlic mushroom,side perfect for Thanksgiving or,Christmas,next on the menu we're making sweet,potato casserole please make this for,the holidays because it's so good I'm,using about two and a half pounds of,sweet potatoes bake them in the oven at,350 Fahrenheit for an hour and 15,minutes once they are done baking scoop,the food out into a bowl and quickly,mash it up with a food Masher next add 5,tablespoons of brown sugar one teaspoon,of cinnamon and one teaspoon of salt two,eggs quarter cup of butter a quarter cup,milk,one teaspoon of vanilla extract mix,together until everything is very well,Incorporated once everything is mixed in,set it aside grab a baking pan then use,about a tablespoon of butter to grease,it up then pour the sweet potato mixture,into the greased baking pan spread and,level out the top then set it aside,while we work on the toppings for the,toppings we're using one and a half cups,of pecans roughly chop it up then you're,going to grab an empty bowl pour in two,tablespoons of flour a quarter cup of,brown sugar quarter teaspoon cinnamon,then add the chopped pecans mix,everything together then add one and a,half tablespoons of melted butter mix,that in very well then you're going to,grab the sweet potato mixture in the,baking dish then sprinkle the pecan,mixture all over the top then you're,going to bake this in the oven at 350,Fahrenheit for 25 minutes once it's done,baked again you're going to take it out,then sprinkle the entire top with one,and a half cups of mini marshmallows,place it back into the oven for five,more minutes just for the marshmallows,to melt and here is the final result you,guys this will make your home smell so,good everyone at Thanksgiving is going,to love this it's so yummy,the next recipe on the holiday menu is,bacon wrapped asparagus these

Garlic Butter Potatoes | Easy + Delicious Thanksgiving Side Dish

Garlic Butter Potatoes | Easy + Delicious Thanksgiving Side Dish

hello lovelies if you are looking to,step up your side dish game this fall,then have I got the recipe for you it's,these incredible garlic butter potatoes,and they are seriously a flavor bomb of,goodness these potatoes are life,altering they are so good so crispy so,loaded with flavor and honestly worth,every bit of effort now one of the,secrets to making these potatoes,incredible is actually parboiling them,which is just going to help them get a,little bit tender it's also going to,help some of the starch come to the,surface which is how we're going to get,them Ultra Ultra crispy now for this,recipe I'm using about three pounds of,baby red potatoes that I've just cut in,half you could use pretty much any kind,of potatoes you want and you can leave,the skins on which is so convenient I'm,going to let those cook for between five,and seven minutes we just want to help,get the cooking process started so that,they don't have to spend as much time in,the oven now while my potatoes are,boiling away I'm going to be mixing up a,whole lot of deliciousness to bake them,with so in a bowl I'm going to be,combining some freshly grated Parmesan,cheese,now in a recipe like this I always,recommend freshly grated Parmesan cheese,because I find the flavor it makes a,huge difference I also have some olive,oil here,I've got some garlic and when I say some,I mean quite a lot of garlic this is,about four cloves and I've really finely,minced it because you don't want big,chunks of garlic you want it to be well,distributed and then finally I'm also,going to add some Italian seasoning to,this and then I'm just going to mix that,all together until it's well combined,I mean I actually don't think it's,possible for these to be bad,okay so my potatoes are part cooked I'm,gonna get them into a bowl they're still,nice and hot they're a little bit soft,and I just I'm gonna go ahead and add,this incredible parm garlic mixture all,over the top you wouldn't know it at,this point but this mixture is going to,create an incredible crispy flavorful,coating for these potatoes that is going,to make them some of the best that,you've ever had,now I want to make sure that these are,really evenly coated so they're well,tossed and all that goodness and I also,at this point want to make sure that I'm,salting these liberally and adding some,pepper as well,I like salting these once before I cook,them and once after so you get a really,nice seasoning happening,oh my gosh you can smell the,heavenliness already,yes heavenliness is a thing okay because,I made it a thing it's a thing,now at this point I'm ready to transfer,my potatoes to my baking sheet it's,important of course that your baking,sheet be well greased because you don't,want these sticking right,you know if you find them too hot to,handle it's fine just use some tongs,instead I'm going to arrange them cut,side down on my baking sheet by,arranging them cut side down we're going,to ensure that that cut side ends up,with the most crispy golden texture,imaginable and trust me that is a good,thing because that's how the best flavor,develops,all right my potatoes are arranged on my,baking sheet which means it's time to,get these Beauties into the oven at 400,degrees Fahrenheit for about 25 to 30,minutes after 15 minutes I'm gonna give,them a flip and let them continue,cooking until they are beautiful and,golden and ready to be devoured,okay so we have reached the promised,land and let me tell you guys it is,delicious,there is so much goodness Happening Here,everything is so crispy and yummy I'm,just gonna transfer these to a bowl and,then we're going to finish these off,with a final step that is going to blow,your mind,so this is going to sound a little rich,and decadent but honestly guys trust me,on this it is totally worth doing I'm,going to add a big drizzle of melted,butter onto these potatoes and also toss,them with a little bit of freshly,chopped parsley and honestly the,combination of that butter that garlic,that parmesan and that parsley is enough,to blow your taste buds away this is one,recipe you've got to give a try for,yourselves these potatoes are super,crisp super tender so flavorful and,absolutely delicious I hope you guys,love this yumminess as much as I do and,that you will give it a try for,yourselves if you do be sure to tweet me,Instagram me or Facebook me a photo,because you know how much I love seeing,your Kitchen Creations remember this,recipe like all of my recipes is,featured on my website the,domesticgeek.com you can find it there,or Linked In the description box below,and finally if you haven't already be,sure to subscribe because there is lots,more deliciousness where this came from

10 Easy Japanese Side Dish Recipes for Beginners

10 Easy Japanese Side Dish Recipes for Beginners

i'm gonna introduce 10 different types,of japanese side dish,they are easy to make delicious and,nutritious so please check them out,also please see the description for the,detail of ingredient number one spinach,and corn with soy butter,first chop the spinach you can just stir,fry this right away but i like to boil,them in advance to remove the harsh,taste,no need for baby spinach,boil the stem part for 30 seconds first,then add the rest of it,boil for another 30 seconds,drain hot water,and squeeze boiled spinach to remove,water,add butter,and corn,since spinach is already cooked you can,just stir fry quickly here,finally add soy sauce,stir to combine,number two,eggplant and bacon with miso,cut eggplant into bite-sized,and shred bacon,cook bacon first,and take them out once,cook eggplant with oil from the bacon,i want to add a little more oil here,we turn the back onto the pan,and add a miso,meringue,sake,and sugar,stir to combine,number three,ginger miso pork with bell peppers,shred bell peppers,cut pork into bite-sized,and season them in advance,sake,soy sauce,and grated ginger,stir-fry the pork,and when it's almost cooked add bell,pepper,add miso paste,and mirroring,stir to combine,number four bell pepper and sausage with,sweet soy sauce,shred bell peppers,and slice sausage,stir-fry them with sesame oil,add milling,and soy sauce,sprinkle white sesame as you like,number five,mushed stuffed salad,wrap the tofu with paper towel,then put a weight to dry water,leave for 30 minutes,chop spinach,and shred carrot,boil them in water,gently squeeze the water from the tofu,and pot vegetables dry on paper towel,add sugar,and soy sauce,mash the tofu and make a smooth texture,number six,stir-fried eggs and tomatoes,cut tomato into veggies,sprinkle salt,and pour sake,leave it for a while,prepare egg,add sugar,and water,stir well,pour sesame oil in a pan,and make runny scrambled eggs,take it out from the pan,cook tomato in the pan for one minute to,make them soft and juicy,put scrambled egg back in the pan,and add soy sauce,stir to combine,number seven,red cabbage and tuna salad,shred red cabbage,and sprinkle salt,drain the oil from tuna,and add it to the bowl,and add soy sauce,black pepper,black sesame,and vinegar,stir well,number eight,honey mustard kombucha squash,dice kabocha squash,and microwave it at 500 watts for 4,minutes,if there is a lot of water wipe off with,a paper towel,add gray mustard,soy sauce,and honey,stir well,number nine,stir-fry conjugate sweet soy,dice corn jack,cook in boiling water for 2 minutes to,remove smell,drain hot water,let's make sweet soy sauce,prepare a clean pan,put water,soy sauce,sugar,mirin,and sake in a pot,put boiled corn jack,make sure konjac is well coated with the,sauce,heat until the sauce is gone,sprinkle white sesame,and red pepper,if you like spicy one you can add red,pepper when frying,number 10,butter and carrot mayonnaise salad,warm up frozen in microwave,and take the beans out of the pot,shred buttock,and carrot,boil them in water,add salt and vinegar when boiling,drain hot water,put vegetable dry on paper towel,while it's warm add soy sauce,stir well,after cooling a little,add the edamame beans,put wasabi,and mayonnaise,start to combine,you

7 Easy Japanese Side Dish Recipes 🇯🇵🥢 Japanese Home Cooking

7 Easy Japanese Side Dish Recipes 🇯🇵🥢 Japanese Home Cooking

Hello, everyone! I am making 7 kinds of Japanese style side dishes ,After moving to Spain last year, I’ve noticed it’s not easy to cook nice Japanese food outside Japan,Even if I follow Japanese recipes, the food often doesn’t taste as good as in Japan :(,Maybe because the ingredients are a bit different from those in Japan,In this channel, I am sharing easy-to-cook recipes that still taste delicious outside Japan :) ,so let’s cook Japanese food together :),Leave the eggplants in water for a while ,I’m going to make sauce ,1 garlic ,Grate 1-2cm ginger,1 tbsp sugar,1 tbsp soy sauce,1 tbsp mirin,1 tbsp sake,You can find mirin and sake in an Asian supermarket,Wipe off the water on the surface,This dish goes really well with rice :),Sesame oil (a lot),Fry the eggplants very well~,Take the pan from the fire and let it cool for a bit before adding the sauce,(If you don’t, your kitchen will become a mess! ),Fry a little bit more on low heat and it’s ready!,Smells so good~~,Add sesame seeds and dried green onion for topping (optional),Ready to serve!,This is my boyfriend’s favorite dish! (and mine too),I think this is the best way to eat bell pepper!,Cut them in half and take out the seeds ,Since I found this recipe, bell peppers have become my favorite vegetable ♡ ,I really want everyone to try this!,Finally done cutting~,Cook them with vegetable oil :),I am making sauce now,1/2 bonito powder,50ml water,1 tbsp soy sauce, 1tbsp mirin and 1tbsp sake,Add the sauce once the bell peppers are cooked!,and stew until the sauce is almost gone!,Add some bonito powder to finish!,Ready to serve!,Next is Japanese rolled omelette with dashi taste :),There are many ways to season the rolled omelette,Today I’m introducing my favorite recipe :),3 tbsp water,1/2 tsp bonito powder,I use “Hondashi” for bonito powder,1 and 1/2 tsp sugar,1 and 1/2 tsp soy sauce,I finally bought the pan for Japanese omelette!,Surprisingly I found it on Amazon Spain,It’s convenient when you cook something small ^ ^,We often eat this for breakfast, or put it in bento box :),Should I cut it into 3 or 4 pieces?,Let’s make it 4 :),Let’s see how it looks inside :),Not bad?,Done ^ ^,This is super easy and still very delicious :),Also good for a snack!,1 tbsp miso,1 tbsp mayo,Miso and mayo is a good combination ♡,Sprinkle some sesame seeds to finish!,Next is avocado & tomato salad with wasabi taste ♡,I hope you like wasabi ^ ^,Cut the avocado and tomato into small pieces,Making sauce for the salad :),1 tbsp mayo,1 tbsp soy sauce,Wasabi,I use 3-4cm but you can use as much as you like :),You can buy wasabi in an Asian supermarket,It was about 3€ in Madrid,Add bonito flakes,Add dried seaweed for topping :),Ready to serve!,Have you tried Japanese sesame dressing?,It’s really good :),I’m going to make sesame dressing for the salad :),It is irresistibly delicious ♡,Put some salt,and massage for a while,Leave it for 10-15 mins to release excess moisture,After 15 mins,Making dressing now!,1 tbsp sesame seeds, 2 tbsp mayo,1 tsp bonito powder, 1 tsp soy sauce, 1 tsp vinegar ,Sesame dressing is ready now!,Squeeze out excess moisture from the cabbage!,Less moisture will make better taste :),You need grip strength ^ ^,Mix well with the sauce :),and ready to serve!,Last, we’re going to make boiled spinach salad :),It’s called “Spinach ohitashi” and often eaten as a side dish in Japan,We use 1 bag of spinach today!,The strainer is too small ^ ^;,Wash the spinach well,Put some salt into boiling water,Boil the spinach for 1 min,Cool the spinach with cold water :),and squeeze out the water as much as possible :),1 tsp bonito powder, 1 and 1/2 tsp soy sauce,1 tbsp sugar, 1 tbsp sake,As a Japanese, I love this taste so much, I hope you like it too :),Place some bonito flakes on the top :),Ready to serve!

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