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Category Archives: Sides

Rice Cooker Mac and Cheese

A nice, quick Mac and Cheese. This comes from the Washington Post.


  • 8 ounces cavatappi
  • 2 cups chicken broth
  • 1 cup whole milk
  • 1.5 cups two or three cheese blend (cheddar, mozzarella, Monterey Jack)


  1. Combine pasta and broth in rice cooker. Start cooker. Open the lid and stir every five minutes to prevent scorching until the pasta is done.
  2. Add milk and cheese. Close lid and heat until well combined, again opening the lid to stir every five minutes.

Cheesy Breadstick

Oh so good!

This recipe is easy prep, easy prepare, easy bake, easy eating!!!


1, 10 oz can Pizza dough
2 TBSP butter, melted
0.5 oz. Parmesan, grated
2 oz. Provolone cheese, grated
1 TBSP dried Basil
1/4 tsp garlic salt

Directions: Preheat the oven to 450 F

  • Prepare a large cookie sheet by spraying with non-stick spray
  • In a bowl, mix together the Parmesan, Provolone, Basil, and Garlic
  • Spread the Pizza dough onto prepared pan
  • Brush with melted Butter.
  • Top evenly with the Cheese mixture
  • Using a pizza roller (or knife) score the dough into 10-12 pieces but don’t separate.
  • Bake for 12-15 minutes, until dough is cooked through and cheese is lightly browned.

Homemade Lo Mein

This is a recipe for Lo Mein Noodles.  Similar to the stuff you get a at Chinese takeout restaurant, but better.

It’s fairly easy to make, and we like to pair it with Fire Beef (see previous post)

Total cooking time: About 45 minutes


8 oz. Spaghetti
3 TBSP Soy sauce
2 TBSP Teriyaki sauce
2 TBSP Honey
1 TBSP Sriracha sauce
1/4 tsp ground Ginger
2 TBSP Vegetable oil
3 stalks Celery, sliced
2 Carrots, sliced matchstick style
1/2 Sweet onion, sliced thin
2 Green onions, sliced
1/2 lb boneless skinless Chicken thigh, sliced paper thin


  1. Cook the pasta until al dente. Drain. Rinse with cool water. Drain again.
  2. In a small bowl, whisk together the Soy sauce, Teriyaki sauce, Honey, and Ginger.
  3. Heat the oil in a wok set to high.
  4. Add the Chicken and fry until mostly cooked through.
  5. Then add the Celery, Carrots, Sweet Onion, Green Onion until vegetables are softened and chicken is cooked through, about 7 minutes.
  6. Add in the cooked Spaghetti  and the sauce mixture.
  7. Cook, tossing the ingredients together until noodles are heated through. About 5 minutes.

Chili-Roasted Potatoes

Total cook time: about an hour.

1 1/2 lb Yukon gold or new potato, cut into 1 inch pieces
3 TBSP olive oil
1 tsp chili powder
Kosher salt and pepper
8 sprigs of Thyme


  • Heat oven to 425 F.
  • Mix everything together in a large bowl
  • Transfer to a large cookie sheet covered in foil.
  • Bake  stirring once or twice until crisp and golden brown, about 40 mins.

Oven Roasted Potatoes

Simple and tasty option for a side dish. This is mostly a toss it together kind of recipe that will be a little different each time depending on how you are feeling, what you are cooking, and who you are cooking for.

Oven roasted potatoes

Prep time: 10 mins
Cook time: 1 hour

3-5 Red skin potatoes (1- 2 potatoes per person depending on their size)
About 1/4 cup EVOO
Sea Salt
Cracked black pepper
Parsley, Basil, any other spices to taste


  • Preheat the oven to 425 F.
  • Wash potatoes well and nick out any bad areas.
  • Cut them into roughly one inch wide chunks.
  • Put them in a bowl and toss with EVOO, salt, pepper, and spices.
  • Spread potatoes evenly onto a cookie sheet covered in foil.
  • Bake for 1 hour, flipping them once or twice to ensure even cooking.

Buffalo Hasselback Potatoes

A modern take on a loaded baked potato! This recipe came from gimme some oven.  Such a great idea!

We found that these perfectly hot potatoes went perfectly with Jalapeno Chicken.  I bet it would also go nicely with cheddar ale soup or something similar since the potato on its own is pretty filling!  See below to see how to cook both Jalapeno chicken and the potatoes.

Buffalo Hasselback Potatoes

Prep time: 10 mins
Cook time: 60ish mins

2-4 Russet baking potatoes
4 TBSP Olive oil
Sea salt and Fresh cracked pepper

1/4- 1/2 cup Buffalo sauce  (4 TBSP Frank’s Red Hot + 1 TBSP Butter, melted)
2 -3 oz Sharp Cheddar cheese, shredded
1/2 cup Blue cheese, crumbled
3-4  Scallions, finely chopped
3-4 slices Bacon, cooked and chopped


  • Preheat the oven to 425 F
  • Cut the potatoes in Hasselback style.
    • Make sure your potato is sitting pretty flat to start with.  If you need to, cut a slice off the bottom so that it rests flat. Using a sharp paring knife, cut slices about 3mm apart all the way along the potato.  Slices should go about 3/4 of the way to the bottom, not all the way through.
  • Brush the potatoes with olive oil then pat sea salt and pepper onto them.
  • Place potatoes onto cookie sheet lined with foil.
  • Bake in the oven for 60-70 mins basting every 15 mins or so with the olive oil drippings.  Add more olive oil if the potatoes get too dry looking.
  • While potatoes are cooking, prepare the rest of the ingredients.
    • To make buffalo sauce, mix red hot sauce with melted butter to a ratio of 4 TBSP red hot sauce: 1 TBSP melted butter.
  • When potatoes are out of the oven, top with prepared ingredients and enjoy

To simultaneously cook Jalapeno chicken and Buffalo Hasselback Potatoes

First get all of your ingredients for both recipes as ready as possible.  Convection ovens are helpful!

Preheat the oven to 425.

Get the potatoes all set per recipe above.  When ready to put into the oven, turn the oven to convection.

Bake the potatoes alone for 30 minutes stopping once or twice to baste with olive oil.  While this is happening, get your chicken ready for the oven.

After the 30 minutes. Decrease the oven temp to 350, leave convection on.  Add the chicken to the oven with the potatoes.  Cook for another 30 mins, again pulling the potatoes out every 10-15 mins or so to baste them.  This is especially important once the potatoes start to open up a bit.  Rearrange the position of the potatoes and chicken halfway through, just to ensure even cooking.

It took about 35 mins for the chicken to be cooked through.

Pan Roasted Fingerling Potatoes with Pancetta

A really good side dish.  We’ve made these potatoes with meatloaf, roasts, chicken etc… The original recipe is from Food & Wine.

2 lbs Fingerling potatoes, washed and chopped into half inch round pieces
1/4 cup EVOO
1/2 lb thick sliced deli Pancetta, cubed
1 onion, finely chopped
1/4 cup fresh Dill, finely chopped


  • Bring a large saucepan of water to a boil. Add the potatoes and cook until just tender, about 8 minutes. Drain and pat dry.
  • In a large cast-iron skillet, heat the olive oil. Add the pancetta and cook over moderate heat until lightly browned, about 3 minutes. Using a slotted spoon, transfer the pancetta to a bowl.
  • Add the potatoes to the skillet, season with salt and pepper and cook, stirring occasionally, until lightly browned, about 10 minutes.
  • Add the onion and cook until softened and the potatoes are golden brown, about 10 minutes longer.
  • Stir in the pancetta and cook for 2 minutes longer.
  • Transfer the potatoes to a bowl. Toss with the dill right before serving.

These can be made a few hours ahead of time if desired. To reheat them, spread on a cookie sheet and bake in a 325 F oven until reheated.