Tag: side

Orange Jello with Mandarin Oranges

A couple weeks ago, Josh and I went grocery shopping. I always have a list and a general idea of what items we have. We tend to bulk shop, so we only have to go shopping 1-2 times a month. I always tell Josh to get whatever he wants and he’s never been too extravagant. Well, when we returned home from the store, I was putting everything away when I came across 6 new boxes of Jello! Josh must really be wanting some Jello! So last night, I finally got around to making the poor man some Jello. I followed the directions on the box and just added the strained oranges before refrigeration. It was quite refreshing, and Josh as also very happy.

  1. Heat 1 cup of water for 1-2 minutes in the microwave till very hot. Dissolve orange jello mix completely into the water, the instructions say about 2 minutes. Add 1 cup of cold water, and stir.
  2. Open a can of mandarin oranges. Strain out the juice into a side bowl. Add 1/2 the can of mandarin oranges to the jello and refrigerate for 4 hours before serving. You can eat or preserve the remaining oranges for garnish.
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Fondant Potatoes

I was watching an episode of Kitchen Nightmares yesterday where Gordon Ramsey was working with an upper-scale restaurant. I saw this dish, and I immediately needed to find some way to make it. I found a recipe on allrecipes.com from Chef John. Chef John is one of the more renown and one of the first chefs on YouTube. I was very interested in his recipe, but it required a skillet or cast iron pan that I could then bake with. I do not have either. Someone in the comments mentioned how that just boil it on the stove top, and I figure that can be my way around baking them. I understand that means I may have softer potatoes than what is intended for this dish, but I found these to be absolutely delightful! Even Josh, my potato critique, absolutely enjoyed this dish. It is a wonderfully fancy way to make potatoes, and the flavors from the herbs and broth were so pronounced! I highly recommend!

  1. Wash 3 large potatoes. Cut off the top and bottom, then peel the skin around the outside of the potato. Cut potatoes into halves or thirds (about 1/2 inch thick). Soak slices in cold water.
  2. Get a large skillet and heat it over medium heat. Once warmed up, add 4 Tbsp oil and wait a minute for that to heat. Once oil is hot, remove potato slices from water, dry with a paper towel, then add to hot oil. Fry on the first side for about 5 minutes or until golden brown.
  3. In a side bowl, make 1 cup of chicken broth.
  4. Flip your potatoes. Add 2 Tbsp butter, and 1/2 Tbsp of Thyme, Rosemary, and garlic powder. Cook for 2 minutes. Add your 1 cup of broth, reduce heat to medium low, cover and let simmer for about 15 minute or until most of the liquid has evaporated. Serve right away.
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Boiled Pickled Beets

Beets are a great vegetable. They are full of vitamins and are very healthy. they also have a very unique flavor. I usually roast beets in the oven coated in honey, but I wanted to make a quick meal when I decided to boil them. Boiling these beets enhanced the pickled flavor and gave them a different flavor from baking. Baking beets will mellow the flavor, but these beets were very full of flavor. I decided to strain them and place them on our plated before adding honey. We added about 2 tsp to 1 Tbsp of honey for our 3-4 beets, and coated them before eating.

  1. Open a jar of pickled beets and add to a small saucepan. Place over medium low heat, and boil for 5-10 minutes until hot.
  2. Strain using a slotted spoon and place on plate before topping with 2 tsp of honey, or place in a bowl and add 3-5 Tbsp honey toss and serve.
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Homemade Italian Bread

I found this recipe Here.

I didn’t follow the recipe to a T, because I don’t have cornmeal on hand. I also may have rolled out the dough longer than instructed, because my loafs were long but smaller than I was expecting. I didn’t add sugar to this recipe. I also didn’t brush with butter at the end. My dough also took a while to rise, so I gave an extra 15 minutes to each time estimate.

This bread smelled amazing, and the texture was amazing. It is a crumby bread, with a hard crust but soft and light inside. This bread isn’t sweet or too salty without sugar. This is also a bread that is versatile, and can easily be used for sandwiches, garlic bread, or pizza.

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Macaroni Salad with Egg

Macaroni salad is a picnic staple. This recipe has many servings that can easily feed 6-8 people as a side. I also make another version of this recipe with tuna or imitation crab meat that excludes the egg and mustard. Spring is coming, and a light refreshing salad is always welcomed. Macaroni salad is also great to fill you up after a long day of work!

  1. Hard-boil 3 eggs, (recipe here). Boil 4 cups of water. Once boiling, add 2 cup macaroni. Cook until al dente, then strain and rinse with cold water.
  2. Transfer pasta to serving dish. Add 2 cups of mayo, and 3 Tbsp mustard. De-shell and crush the hard-boiled eggs with a fork until the eggs are in small pieces. Add the 3 eggs to the macaroni, and stir. Once mixed, serve or refrigerate until serving.

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