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Category: Sides

Casaculinarian.com “Pork Fried Rice”

 

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Casaculinarian.com “Pork Fried Rice” feeds Four people

Par boiled rice- 1 and 1/2 cups cooked al dente

boneless country spare ribs diced- 4

Chinese 5 spice- 1/2 teaspoon

vegetable oil 1/4 cup split

egg- 1

small onion chopped- 1/2

sugar- 1 tablespoon

salt and pepper for taste- x two

onion powder 1/4 teaspoon

yellow coloring dry- 1/4 teaspoon

soy sauce 2 tablespoons split

red food coloring 2 drops

In a cast iron pan add half your oil on medium heat and when hot add sugar and diced pork. Sauté till caramelazation of the sugar takes place. Add salt and pepper for taste, half of the soy sauce, and food coloring and brown and take off the stove and let rest… Examples below:

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Add another large saute pan to the stove and place on medium heat. Add chopped onion, and brown. Add cooked Pork and raw egg, mix egg till cooked. Add salt and pepper for taste, onion powder, cooked rice, soy sauce, and yellow dry coloring. Mix well as rice heats back up… Serve and enjoy, Jason.

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Casaculinarian.com “Crispy Chicken Fried Rice”

 

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Casaculinarian.com “Crispy Chicken Fried Rice”

raw chicken breasts 1/2 pound cut into 1 inch slices

corn starch 1 cup

salt and pepper for taste for both chicken and rice

parboiled rice 2 cups

water 4 cups

olive oil 2 tablespoon

egg 1

onion 1/2 chopped

green bell pepper 1/2 chopped

soy sauce 3 tablespoons

Place a small pot on the stove on medium heat. Add rice, water, 1 tablespoon of oil, and salt and pepper. Cook rice and shut off. In a Wok or large sauté pan, add 1 tablespoon of oil, onion, and pepper. Sauté till translucent. Add cracked egg, and scramble all around. Add soy sauce and rice and mix well. Shut off.

Chicken:

Slice the chicken and add salt, pepper, and cornstarch. Cornstarch makes it crispy. Deep fry at 350 degrees until browned and internal temperature reaches 165 degrees. Add to fried rice and mix well. Enjoy, Jason

Casaculinarian.com Simple Arugula Salad

 

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Casaculinarian.com “Simple Arugula Salad”

Our Spring Salad for the week is a simple Arugula Salad, with seasoned Plum Tomatoes and Balsamic Vinaigrette with Lemon & Honey. Quick and easy and great as a side at the Dinner table.

baby arugula 4 cups

plum tomatoes 6 sliced and tossed with 1 tablespoon of olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.

homemade balsamic vinaigrette, link below: Add 1 tablespoon of lemon juice to the recipe.

Simple Balsamic Vinaigrette

Make Vinaigrette and add to a squeeze bottle. Place Arugula in a Salad bowl. Add your seasoned tomatoes around the outer rim like the picture above. Drizzle the vinaigrette on top of salad and tomatoes. Enjoy! Jason.

Casaculinarian.com Classic Summer Sides “Tri-color Pasta Salad with Grilled Vegetables”

 

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Casaculinarian.com Classic Summer Sides

“Tri-color Pasta Salad with Grilled Vegetables”

Salad is for 4-6 as a side

Grilled Vegetables:

red bell peppers 3 cut into 2 inch squares

eggplant 1/4 skinned and sliced 1/4 inch circles

large yellow onion 1/2 sliced 1/4 inch circles

4 mushrooms whole

Brussel sprouts 8 cut in half

olive oil 2 tablespoons

balsamic vinegar 1 tablespoons

granulated garlic 1/4

teaspoon onion powder 1/4

salt and pepper for taste

In a large mixing bowl add all cut vegetables, seasonings, olive oil, and balsamic vinegar. Toss with a spoon to coat all pieces. Let marinate for 15 minutes. On an outdoor grill on medium heat cook all your vegetables and add back to bowl with the marinate. Coat the cooked vegetables with left over marinate. Grill all vegetables on medium heat on an outdoor grill. Let the vegetables rest.

Salad:

tri-color fusilli pasta 1/2 pound

olive oil 6 tablespoons

parmesan cheese 2 tablespoons

red wine vinegar 2 tablespoons

salt and pepper for taste

fresh oregano 6 leaves chopped

fresh basil 6 leaves chiffonade

fresh parsley chopped 1/2 teaspoon

Cook the pasta on medium heat until tender. Shock pasta with cold water and let water drain. Add to a mixing bowl. Chop all grilled vegetables in a Julienne cut. Add vegetables and the rest of the seasonings to the pasta. Mix well and serve… Yummy!

Classic Plum Tomato, Red Onions, and Fresh Mozzarella Cheese Salad

 

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Classic Plum Tomato, Red Onions, and Fresh Mozzarella Cheese Salad

This is the perfect time of year for this great classic salad. It can be an appetizer, a salad, or a side dish with your dinner.

plum tomatoes 5 cut in six wedges then in half

red onion 1/2 sliced

fresh garlic cloves 2 chopped

olive oil 1/8 cup

fresh mozzarella cheese two 4 oz. balls cubed

balsamic vinegar 2 tablespoons

Italian seasonings 1/2 teaspoon

Kosher salt 1/2 teaspoon

black pepper 1/4 teaspoon

granulated garlic 1/4 teaspoon

onion powder 1/4 teaspoon

fresh parsley chopped 1 tablespoon

fresh basil chiffonade 1 tablespoon

grated Parmesan 1 tablespoon

In a mixing bowl chop all your vegetables, add seasonings, all cheese, olive oil, and vinegar. Mix well. Let sit 30 minutes to marinate. Mix again before serving. Enjoy, Jason.

Casaculinarian.com Classic Sides, “Pan Fried Breaded Cauliflower”

 

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Casaculinarian.com Classic Sides,

“Pan Fried Breaded Cauliflower”

This is a Family Classic. We usually make it on the Holiday’s… My Mom and my Grandmother…

Cauliflower 1 head

eggs 4

milk 1/8 cup

salt and pepper for taste

Parmesan cheese 3 tablespoons

Italian bread crumbs 3 cups

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Add water to a large pot on medium to high heat. When it comes to a boil add raw cut large cauliflower florets. Cook for 5-9 minutes. You want your cauliflower Al dente. Shock with cold water. Let rest.

Mix your eggs, milk, salt, pepper, and Parmesan cheese. Add shocked cauliflower and coat all florets well.

Add egged cauliflower to bread crumbs and coat well.

In a large sauté pan add 1/2 cup of vegetable oil. Place on medium heat. Brown all sides of cauliflower and drain oil off on a paper towel. This is a fantastic simple recipe…

Enjoy, Jason.

Casaculinarian.com “Side Dishes” Italian Wedge Potatoes

 

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Casaculinarian.com “Side Dishes”

Italian Wedge Potatoes

This was our Side Dish tonight with a fresh Vegetable…

Yukon Potatoes 6 rinsed and dried, each potato cut into 6 pieces

olive oil 2 tablespoons

salt and pepper for taste

Toss Potatoes with olive oil and salt & pepper. Place your oven 400 degrees. Bake for 45 minutes until golden brown.

Place the Potatoes in a mixing bowl. Add additional seasonings

olive oil 1 tablespoon

more salt and pepper for taste

parsley 1 teaspoon

paprika 1/2 teaspoon

granulated garlic 1/4 teaspoon

onion powder 1/4 teaspoon

Add all ingredients to the potatoes in the mixing bowl. Mix well or toss. Serve. Yummy!

Enjoy, Jason.

Crispy Cabbage and Egg Noodles

 

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Crispy Cabbage and Egg Noodles

bacon 6 slices chopped

I head of cabbage sliced thin (Julienne)

onion sliced (Julienne)

garlic 1/2 teaspoon chopped

1 chicken bouillon cube

salt and pepper for taste

olive oil 1 tablespoon

parsley 1 tablespoon

1 package wide egg noodles

Add a large sauce pot to the stove filled with water and 1 tablespoon salt. Place on medium heat. When it comes to a boil add the sliced cabbage, and blanch the cabbage (a few minutes). Take the cabbage out with a strainer and set aside. Now let the water come back to a boil, and cook egg noodles. Cook them tender do not over cook them. Shock them with cold water and lightly oil and set aside.

I used my Dutch oven for this step, because it gets finished in the oven. If you do not have one you can transfer to baking dish and cover…

In a Dutch oven on medium heat add bacon, onion, and garlic. Brown by continuing to stir and not letting the garlic burn, about 5 minutes. Add bouillon cube, oil, and cabbage.  Sauté for about 10-15 minutes as all the juices break down. Continue to mix the cabbage from top to bottom. Shut heat off and stir in your noodles. Place oven on 325 degrees. Place the Dutch oven in the oven for 15 minutes. Before serving mix well. Enjoy, Jason

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Roasted Asparagus

 

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Side Dish, Roasted Asparagus:

asparagus 1 pound trimmed 2 inches off the bottom

olive oil 3 tablespoons

balsamic vinegar 1 teaspoon

fresh chopped garlic 1 teaspoon

salt and pepper for taste

onion powder 1/4 teaspoon

granulated garlic 1/4 teaspoon

grated parmesan cheese 1 teaspoon

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In a glass baking dish add your olive oil and place asparagus on top. With your hands coat asparagus with olive oil. Season top with seasonings, raw garlic, and parmesan cheese. Drizzle balsamic vinegar on asparagus. Roast in the oven on 400 degrees for 10-12 minutes or until tender. Enjoy, Jason