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4 Healthy Side Dishes | Easy + Delicious Weeknight Dinner Recipes

hey lovelies so i know as well as anyone,when it comes to planning dinner we,usually focus on the main event and tend,to leave our side dishes as sort of an,afterthought today i want to change all,that with some inspired ideas i think,you guys are going to love that are,super simple to pull off even on a busy,weeknight starting with these absolutely,unbelievable,crispy roasted potatoes,these are so crispy guys that they,actually arrival french fries but they,happen to be a whole lot healthier which,of course i love now the secret to,making these totally amazing is actually,boiling our potatoes first so i'm,getting started by chopping up some,potatoes i'm using potatoes as,you can see i am leaving my skins on why,they have a ton of fiber and it makes,your life easier which you know i am all,about i'm going to cut my potatoes into,about half inch to three quarter inch,cubes and then get them in some water,and get them boiling on the stove once,they've reached a boil you want to go,ahead and let them cook for between six,and eight minutes the idea here is not,for them to be fully cooked but we want,those starches to sort of come out to,the exterior,that's what's going to give us the,amazing crispy edges once our potatoes,are ready we are going to drain them in,a colander and then return them to the,very same pot the heat in that pot is,going to help some of that excess,moisture evaporate which is going to,help our potatoes get crispier more,quickly in the oven at this point i want,to toss my potatoes with a few,tablespoons of melted butter you could,use olive oil in this recipe but i think,melted butter definitely makes these the,most delicious,i'm going to season these simply with a,little garlic powder some salt and some,pepper and that's really it guys we're,just going to transfer these potatoes to,a parchment-lined baking sheet,then we'll get these into the oven at,425 degrees fahrenheit for between 30,and 40 minutes about halfway through the,cooking process it's important to pull,them out and give them a quick toss to,prevent them from sticking then you can,get them back into the oven you'll know,they're ready when they are super golden,and crispy on the exterior but still,soft and tender on the inside,what is not to love about these i serve,them up with just a sprinkle of freshly,chopped parsley and they'll pretty much,be the perfect accompaniment to any main,dish you can think of,i would recommend this awesome garlic,brown sugar chicken if you have not,tried this recipe guys it is on my must,try list,next lovely is because of course we,could all use more greens in our life i,want to show you these awesome garlic,butter green beans that come together,super super fast but have so much,awesome flavor thanks to some amazing,smashed garlic cloves,once you've got your garlic smashed you,can get to work on cooking up your green,beans now this recipe all starts in a,skillet i'm using cast iron but of,course stainless steel nonstick both,would totally work here as well and to,that i am going to add some butter,once that butter is melted i am going to,get my garlic cloves into the skillet,now as you can see i have left them,whole but just given them a quick smash,so that butter can infuse with that,amazing garlicky flavor as soon as my,garlic is nice and fragrant after about,30 seconds to a minute i'm gonna go,ahead and add a good splash of chicken,broth to this the chicken broth really,is the secret to success in this recipe,as soon as that chicken broth starts to,simmer we're going to get our green,beans into the pan as you can see i'm,using french green beans here they're a,little bit thinner but if you only have,regular green beans those will,definitely work in this recipe as well,we're just going to pop a lid on this,and let it steam away for about five,minutes or so just until those green,beans start to turn bright bright green,then you can remove the lid and let them,cook for another say minute or two,you'll see the liquid will evaporate and,this is a good time to just season them,up then blade with some salt some pepper,and a little sprinkle of freshly grated,parmesan cheese if you feel so inclined,if you're looking for a really yummy,main dish to serve these green beans,with i highly recommend this awesome,parmesan chicken and ray skillet,so so good my next side dish has a,really beautiful asian influence we're,going to be stir frying some green,vegetables and then tossing them in an,incredible sauce this sauce actually all,starts with some fish sauce now don't,panic if you've never tried fish sauce,before or you haven't been a fan to this,point trust me i am all about making,people believers fish sauce has the most,incredible savory flavor and it doesn't,actually taste like fish especially once,it's mixed with all of these ingredients,now if you can't get past the fish sauce,go ahead and swap in some soy sauce in,this recipe instead because of course i,wouldn't want you guys to miss it it's,really reall

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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

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MY NEW FAV SIDE DISH (OR IS IT AN APPETIZER) MINI HASSELBACK POTATOES | SAM THE COOKING GUY

MY NEW FAV SIDE DISH (OR IS IT AN APPETIZER) MINI HASSELBACK POTATOES | SAM THE COOKING GUY

it's the holiday season and you can,always use a most excellent side dish or,a most excellent appetizer you can be,the judge,max and i are arguing already it hasn't,even started we're 13 seconds in and,we're arguing so what we're going to do,is we're going to take these well do you,know what a hassle-backed potato is it's,when you take a full-size potato and,make slits in it and then bake it and,then bring it out and it's all cool,looking and crispy edges and great i,think we have some of our own videos yes,we have we can show you here's what it,looks like though i do think that was,back when we shot in the kitchen and the,color was ugly and max's skills weren't,anywhere near as good as they are now,but,we said let's make mini ones mini see,what i'm holding here little baby gold,yukon potatoes these are our foil for,today and as we're getting ready i go,it's like the perfect appetizer because,what do you mean appetizer i go,appetizer they're like one biter she,goes you wouldn't have a potato as an,appetizer it would be a potato ever in,appetizers it's an appetizer today no,it's not it's never please please please,at the end of the video in the comments,below let us know appetizer side dish,can it be both is it hybrid a bowl hello,sir i know your burger is about to come,out but here's your appetizer french,fries you don't want them no no,i'm thinking holiday cocktail party,allen from work is there you've got the,canapes being passed you've got the,crude it pays and you've got these,things on a beautiful thing and people,are like oh what is that it looks like a,little hassle back today but they're so,small yes because they're an appetizer a,genius idea honey come have a little,baby hassle back as an appetizer like,this cook one bite and you're done,please please please just let us know,below if i'm wrong then um i don't care,i'm happy being wrong here's the plan uh,we make some garlicky butter nonsense to,go on them get that ready do we slice,these and you have the garlicky butter,nonsense ready because once these get,cut they're gonna start to go brown and,you don't want that so we want to be as,swift as we can then we paint them up,then they go in the oven by the way the,sandler cooking guy four inch pairing,knife is central to our work here today,by the way you could get this by going,to shopstcg.com,right now have it for the holidays in,your hot little hands hot little hands,you said russian i don't know that,something didn't sound right did it no,you could have it in your hands self,cancelled that's let's make the butter,in our hot little hands all right we've,got about a half a cup of butter in here,recipe below don't worry about it it's,melting i like a little olive oil for,flavor too and now some garlic this is a,big clove i just don't want to splash,some hot butter and come up on me wow,did you see that beautiful a little salt,and pepper they're going to get more,after and now the important part which i,think is the important part let's go,with about a teaspoon of smoked paprika,what the hell maybe a little bit more,great and we mix with a paintbrush why,paintbrush chance,are we gonna paint it on the potatoes,we're gonna paint it on the potatoes,exactly now we continue to let this come,together nicely the flavors will meld,and we can go turn our attention to our,appetizer potatoes appetizer potatoes,i'll say that again side dish potatoes,too late juice two dates all right let's,cut the potatoes we got the potatoes,we've got our little knife and we have,our guide what how are giant chopsticks,to guide sam well let me show you what's,important when you do this is that you,do not cut all the way through we need,to be making little slits and if you try,and do it by hand there's a very good,chance you cut all the way through we,don't want that so what we're going to,do is take this chops what we're going,to,something just got right up in my grill,so we're going to take these chopsticks,put our little potato in between them,and then we cut like this just down,see how this works,get your fingers out of the way though,that's what you got take this,we'll put it on here and we'll continue,this is going to get really boring so,figure it out somebody and that would be,max and chance so the idea of using the,paprika for me is to sort of mimic a,spanish dish called patatas bravas if,you've ever been to spain you have them,they're potatoes there's garlic,they're crispy and there's smoked,paprika and they're served ready wait,for it with mayonnaise so we're going to,use some mayonnaise on the top of this,if you are opposed to the idea of mayo,being on this then you could absolutely,sub just a little bit of sour cream see,this size you know what that is it's a,perfect one biter aka appetizer now if,you're thinking well wait sam i like the,idea of this what if i don't want to,ready these way in advance and i don't,want to take all this time right when my,guests arrive is there an option and is,the option doing them an

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21 Healthy Side Dishes

21 Healthy Side Dishes

hi I'm Frank Batista president of Dixie,restaurants today we're going to cover,our restaurants huge selection aside,items so stick around and check it out,hi I wanted to talk to you today about,our huge selection of side items we have,at the Dixie cafe you go to many,restaurants and when you order your,entree you might get a choice of a,potato or salad maybe some rice maybe,some steamed vegetables,well Vista Cafe we have over 22 items,that you can choose from every entree,that you order you automatically get to,side items you can even add a third side,item for only $0.99 we call that a,deluxe vegetable and that's all that's,available all day every day and I wanted,to kind of show you each one of the,items we have baked potatoes available,where you have a small Caesar salad we,have red beans and rice which has a,really good and dooli sausage in it we,have our famous fried corn that we did a,video on for you we have our squash,casserole one of most popular vegetables,we also did a video that for you we have,our marinated black-eyed pea salad,we have thin-cut french fries we have,fried okra one of the most popular,vegetables we have we have cottage,cheese made from scratch pinto beans,green beans you can get a small salad as,one of your side choices we have apple,sauce we have a new item steamed,broccoli we just added about a year ago,we have turnip greens that are made from,scratch we have coleslaw we have chicken,and dumplings we have black-eyed peas we,have kernel corn and we have our very,popular macaroni and cheese and then we,have a vegetable today that changes,every day today it happens to be,but who cares so load up when you come,in and pick your favorite sides and pick,different ones every time you come in we,hope you enjoy them I'm Frank Batista,with Dixie cafe restaurants today we,covered our 22 side items that we have,available every day on our menu that you,get to choose two from every time you,order an entree we hope you liked our,video so liked it share it comment below,and subscribe thank you very much for,watching oh hey Rick,wow it's pretty overwhelming when you,see how many sides yeah I mean it's so,hard to pick up two that you like you,know you can't you got your finger foods,you just can't can't get oak of that,popping it in and how what's up yeah,just great great selection just can't,can't get enough of our vegetables so,yeah let's say my favorite is probably,red beans and rice,of course french fries and okra yeah you,like your fried foods there but if you,really like your fried foods say what,anything I can get arranged to what I,like good job right

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Roasted Garlic Potatoes Recipe

Roasted Garlic Potatoes Recipe

hi guys today I'm going to show you how,to make these roasted garlic potatoes,I'm using four potatoes a head of garlic,fresh chopped parsley leaves some black,pepper salt of course olive oil and some,butter heat your oven to 425 degrees,Fahrenheit,cut up the potatoes,you can cut them into wedges or big,cubes I like wedges so I'm gonna stick,with wedges each half you can just cut,into about four pieces,like this,you,try to cut the potatoes into about the,same size so they cook evenly we're all,done prepping the potatoes put them all,in a big bowl,put some pepper on them,we're not using too many seasonings so,go heavy on the pepper about a teaspoon,at least teaspoon of salt,and some olive oil,about a tablespoon,toss this really well,set that aside for a minute now take,your head of garlic,and just cut the tops off so the cloves,are exposed put the garlic on a piece of,foil there's a little bit of olive oil,on top,just sort of rub it all over,and cover it,make it like a little package,and we're gonna bake this along with the,potatoes put the foil packet of garlic,on one side of the tray and pour on the,potatoes,just put them in a single layer,you want them all to be nice and cooked,evenly,that looks good now we're gonna pop this,in the oven for about 45 minutes or,until it's cooked through and golden,brown check after 20-25 minutes and,turned them over the garlic packet you,can leave alone you don't have to do,anything with it it's been 25 minutes,you can't actually flip these over,easily just pull them gently,and you'll be able to flip them over,neatly they're all flipped and now we'll,put them back in the oven for about,another 20 minutes or until they're,golden brown the potatoes are almost,cooked at this point but we do want some,color on it so it'll taste even better,since you already have the oven on if,you want to make a whole meal you can,follow my roasted chicken recipe which,is right below it's also a very easy,recipe and the chicken and potatoes will,cook in about the same time so you have,dinner ready in under an hour the,potatoes are cooked and golden open the,foil packet and look at that garlic it's,soft and a beautiful amber color squeeze,out the garlic cloves,remove any of the peel that may have,fallen in match the soft garlic into a,paste,melt two tablespoons of butter in a,saucepan add the mashed garlic and stir,into the butter,add 2 tablespoons of chopped flat-leaf,parsley and stir,spoon this garlic sauce over the,potatoes and toss to coat evenly these,potatoes are really tasty and easy to,make I hope you'll give them a try and,let me know what you think in the,comments below subscribe and I'll see,you next time thanks for watching

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BBQ SIDES 3 Ways

BBQ SIDES 3 Ways

what's up for me one of the best parts,about a summer barbecue is actually the,sides seeing as i've already gone pretty,deep on pasta and potato style salads,though today i thought it was time to,pay tribute to all of the other sides,that i enjoy eating with grilled and,smoked meats first up is classic,barbecued baked beans to get started,i'll need a heavy bottom pot in this,case i'm using my six and a half quart,dutch oven and once i've got that up to,medium heat on the stove i'll add in six,ounces or about 175 grams of small diced,bacon now i'm going to stir this up and,gently render the fat out of this bacon,for about 10 to 15 minutes stirring,every five minutes or so 10 to 15,minutes later when i check back this,bacon has taken on some nice color and,has released most of its fat that,rendered fat is really gonna allow me to,properly fry off my vegetable base,speaking of that in goes 150 grams about,one medium white onion that i've small,diced then 50 grams or roughly two small,diced jalapenos and 15 grams or five to,six cloves of minced garlic next i'll,jump in with a wooden spoon and stir,things until they're combined and i'll,make sure to scrape up any of the brown,bacony bits left on the bottom of the,pot once everything's stirred up i'll,fry it all together for about 10 minutes,or so or until the veggies are taking on,some nice color and are just about fully,softened like this next i'm going to,build my sauce for this dish for that in,goes 325 grams of ketchup 100 grams of,molasses 50 grams of brown sugar 30,grams of watch 30 grams of yellow,mustard grainy or dijon would be weird,30 grams of hot sauce 20 grams of cider,vinegar 7 grams of chili powder and 2,grams of black pepper i'll stir that all,to combine and then i'll add in two cans,of cannellini beans with their starchy,bean liquor that bean juice is going to,give the background of this sauce a,really nice velvety shine but it kind of,depends on the brand of beans that you,use cheaper cans tend to have juice,that's thinner and saltier these are,really nice grocery store brand,cannellini's and as you can see they're,cooked really well there's almost no,blowouts in here and the texture is,super creamy behind the two cans with,their juice i'm going to add in four,more cans but this time i gave the beans,a rinse if you're wondering hey bry why,didn't you cook your own beans well it,mostly comes down to the beans,themselves 99 of grocery store dried,beans are old and cook very unevenly,even if you know what you're doing for,most people i think it's best to just,use a trusted brand of canned beans that,have good texture and call it a day,behind the beans in goes 200 grams of,water i'll stir this up and see if i,need more i probably will yeah in goes,another 200 grams for 400 in total i,might need to adjust that later on too,because beans soak up a lot of liquid,now i'll give this a gentle stir to,combine and i'll mention that all beans,stirring from this point forward should,be gentle these are some nice firm,creamy beans and i want to keep them,that way now i'm going to bring this up,to a gentle simmer and then i'll load it,into a 350f oven to bake for about 90,minutes or so i'll come back at least,twice throughout this process to stir,these beans and make sure things are,looking good after 30 minutes of bake,time when i pull these out you can see,the top has gotten some nice,caramelization and reduction and that's,definitely what we want in a baked bean,for now i'll stir all that in to,incorporate those roasty flavors and,allow some of the new bean areas to,catch a roast i'll slide this back in,and cook it for another 40 to 60 minutes,depending on how fast yours thickens,after about 90 minutes and three stirs,when i check back you can see this pot,of beans is nicely reduced and the,liquid has thickened up into a sticky,creamy shiny sauce when i pull out the,pot you can see how unified everything,looks that's how i know it's done it's,no longer just white beans in barbecue,sauce now it's officially a pot of beans,and don't be afraid to add a few,splashes of water here or stock if,needed because these are going to,thicken up quite a bit as they cool i,personally prefer them to be on the,saucy side like this you guys this pot,of beans has everything you could want,it's smoky porky spicy sweet it's sour,and really savory the beans themselves,are firm but creamy and overall it's a,really sick thing to eat with smoked or,grilled meats throw a mustardy hot dog,next to this thing and i'm freaking set,i ate two bowls of these beans for lunch,beans,next up is a sweet tart crunchy and,fresh creamy slaw to get started i'll,need some fresh vegetables i've got one,head of cabbage here two large carrots a,small bowl of fennel five-ish garlic,cloves and a peeled small red onion,first i'll grab the cabbage and cut it,through the stem and into quarters and,then i'll grab my japanese mandolin now,with the stem and in my palm i'm gonna,run this cabbage on the mandolin

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TOP 5 SIDE DISHES | Quick Tasty & EASY Summer Recipes | What's For Dinner? | JULIA PACHECO

TOP 5 SIDE DISHES | Quick Tasty & EASY Summer Recipes | What's For Dinner? | JULIA PACHECO

hey there and welcome over here to my,kitchen today i'm going to be showing,you,five of my family's all-time favorite,side dishes,these side dishes are seriously perfect,for any time of year,especially summer in my opinion so i,really hope you enjoy it and let's go,jump over to my kitchen,and start cooking we're going to start,out today with this beautifully,delicious greek pasta salad,so to my pot of boiling water i'm going,to add my one pound of rotini noodles,and cook it according to the package,directions my rotini was green,and white just because i used what i had,on hand,so once my noodles were cooked i brought,them over to my strainer and,strained all the water out and now i'm,spraying the noodles with cold water to,help,the noodles cool down faster so after,i'm through with that i'm going to set,my noodles to the side and let them,completely cool down,for this pasta salad you could totally,use any type of vegetables you like,but what i chose to do is just dice up,two roma tomatoes,one english cucumber and a half of a red,onion into smaller pieces,i'm going to set all my vegetables to,the side and now i'm pulled out my,pasta salad bowl and i'm going to start,on the homemade,greek dressing you could use a greek,bottle of dressing that's pre-made at,the grocery store but i do like this,homemade dressing it just tastes so so,good so in this bowl i added a half a,cup of olive oil,third a cup of red wine vinegar the,juice from one lemon,a tablespoon of minced garlic two,teaspoons of honey,two teaspoons of salt a half a teaspoon,of pepper,and then one teaspoon of oregano all of,these flavors combined together,are absolutely delicious i'm going to,whisk this all together after,i'm through adding all the seasonings in,and i do want to let you know again,if you don't want to make this homemade,dressing you don't have to you could,just use,a bottle of greek dressing from the,store after i whisked the dressing,together i added the noodles that are,now cooled down,in and i'm going to stir everything to,combine,the last few simple steps you will do,for this pasta salad is add all of the,veggies that we chopped up earlier right,in that bowl,along with a half a cup of feta cheese,you could use any type of feta cheese,you like,but i really like this specific brand,next i'm adding in a third a cup of,sliced black olives,stir this all together to get all of the,dressing coated in those veggies and in,the noodles,and then you'll place cling wrap over,the top and then let this chill in your,fridge,for at least an hour,here is my pasta salad after chilling in,my refrigerator and,that greek dressing totally marinated,the vegetables,and the noodles so everything has the,perfect greek flavor,this is such a filling pasta salad you,could serve it alongside of your dinner,bring it to a party but,if we have any leftovers of this pasta,salad i always think it goes great for,lunch the next day,this particular side salad has to be one,of the most asked for recipes on my,channel,i seriously make it for my family,multiple times a week,it is that easy to throw together so for,the veggies i'm using today just a,handful of,cherry tomatoes a handful of baby,carrots one avocado and,three green onions after i cut those,veggies into smaller pieces i set them,to the side,now we're going to work on the lettuce,i'm using my salad spinner,i love this thing to clean my lettuce,i'll link a similar one,for you in my amazon store if you want,to get one for yourself,and then for the lettuce i use i use a,spinach and,spring mix i found that it is my,favorite type of lettuce to use for this,salad,after i cleaned the lettuce off super,duper well i just spun it out with my,salad spinner,now that i put the lettuce in a salad,bowl you are going to top it with the,vegetables,you could really add any type of veggies,you have in your fridge,i kind of always just add whatever,leftover veggies are in my fridge like,green onions purple onions anything so,after i added those veggies on my,lettuce i'm adding about a fourth a cup,of feta cheese,i think the feta cheese adds great,flavor to this salad i always add it but,you could add any other type of cheese,you like if you don't care for feta,and then this cranberry and almond mix,it's just a salad mix i get from walmart,i always top my salads with it it's just,a really inexpensive mix,that adds great flavor to your salad so,here it is,ready to enjoy the dressings i've been,loving recently is just the light,italian dressing from olive garden,and the ranch parmesan dressing i find,it at my local walmart,and then here is my dinner plate on that,night i served it with salmon and a,twice baked potato casserole,i'm actually going to show you how to,make that twice baked potato casserole,in just a moment,before we get started on that twice,baked potato casserole i do want to show,you a few of these quick and easy sides,that i've been using for years,especially this couscous mix it comes,together,in under five minutes w

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How To Make The PERFECT Potato Side Dish - MMMM GOOOD!

How To Make The PERFECT Potato Side Dish - MMMM GOOOD!

hey here's a simple dish to go with your,chicken if you're making a grilled,chicken roast chicken or any particular,type of chicken if you store-bought in,you want to make a quick side I have two,potatoes here a few little red potatoes,small onion jalapeno which I'm only,going to use about half of it I want to,take all the seeds out and some carrots,and that's it,you'd use regular-sized care you don't,have to use the baby carrots but I'll,show you how this is done located all,cut and next shot you'll see exactly how,how I lay it out before I put it in the,pan okay okay so there's your cut,product there I just cut these in like a,home fry wedges here and just dice the,onion slice the little carrots in half,you can kind of hover you want and I cut,the jalapeno just click on the seeds and,diced it so this I'm going to put it,into a nice hot pan we're going to use a,wok in this recipe,all right so we got our wok hot now we,do is add a little bit of oil the oil,bubbling there and then you want to add,potatoes first convulse will take the,longest to cook I'm not going to give,you a time on the pit because I don't,know the heat and you will have the time,let's just say you want to have it a,little about medium preheated but you're,going to want to steam out some of that,water and get these cooking till they're,close to tender after a few minutes,you'll see them start getting a little,brown you just want to keep stirring,them on your medium temperature or,slightly above me slightly above okay,I'll just take 3/4 of a cup of water,all around there let that soak up a bit,and then you're going to be able to cook,it down even more get that a little bit,of a char and get everything else that's,going to look great see in a moment,alright so look we're reducing here,water is coming out of it you probably,asked why did the char beforehand I'm,going to do a secondary char what I want,to do is just give it a tough layer,around it so it didn't become somewhat,of a mashed potato in this water what,we're trying to do is we're trying to,get these potatoes boiled quick enough,because I've only been doing this for,what maybe four minutes total right now,get these done quick enough so that,basically when you put your other stuff,in it cooks really quickly and we're,good to go so give us a few more minutes,here to reduce down I've been doing this,for like what maybe five six minutes so,far usually this will take an hour hour,and a half if you boil them to get them,soft but quicker this is a quick way of,doing it I also want to salt the water,and salt the potatoes right now left you,can take salt all around that salt water,will infuse those potatoes to get back,in a minute,here water is almost gone once it's gone,it's all the way down we're going to,just take our potatoes out and then,we're going to start on our vegetables,and you'll see how all right so look,water is almost all the way gone we,still have our chart but now the,potatoes are nice is something I could,poke a hole I could just,that one see beautiful so what we're,going to do now we're going to go ahead,is take these off,and we're going to play them we're not,done yet because we have one more time,that we're going to put them on but,they're all cooked through now you're,not biting into a hard potato and they,are infused with the salt and the oil,and the salt together when we first,cooked them along the char cook them in,like a nice little broth there so in the,same hot pan it's all ready to go put a,little more oil in make sure the water,jar boils then you don't have to clean,out just make sure the water is gone and,then in they go make sure your,temperature is that at least medium and,the pans been preheated what we want to,do is get those covered with the oil we,don't want to put too much oil because,we want it to be healthy,just a little bit of olive oil in there,they all boil to burn because you're not,cooking these at wok temperature just,cooking them at a medium temperature so,you're fine with y'all okay so are you,just sweat it a bit and everything is,cooking quite a bit more it's only like,a two minutes later and I'm just going,to throw the potatoes back in real quick,I'm all mixed together get it a little,crispy on the bottom flip it get a,little crispy on the top and see you in,a moment all right so we're finished,you cook a little longer if you want to,but you don't need to it's good the,potatoes are al dente which is perfect,because pack them for lunch or serve,them later or put them in the fridge and,serve them again they won't be much so,it's absolutely perfect last and final,thing you want to do a little bit of,pepper,and third

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