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About Me

Hi, my name is Elisabeth and I’m slightly obsessed with food, cooking, and sharing my food on social media. Hence, this blog was born. I don’t follow a special diet, but do try a lot of recipes that follow protocols for others.

With a Side of Rice is a brainchild long in the making, and I hope you enjoy the food and photos as much as I enjoy making them!

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Pork spareribs baked low and slow in the oven this afternoon. The meat literally fell off the bone. • • • • • #withasideofriceblog #pork #porkribs #porkspareribs #dinner #quarantinecooking #mondaydinner

I dunno about you, but on a chilly and cloudy Friday in April I think about noodles. Specifically fettuccine with homemade tomato sauce and extra basil and garlic. • • • • • #noodles #pasta #fettuccine #tomatosauce #comfortfood #withasideofriceblog #dutchovencooking #dutchoven #covidcooking #quarantinecooking

Sometimes #covidcooking is as simple as a sheet pan dinner made entirely with freezer items. Tater tots, crinkle fries, chicken sausage, and broccoli. The only thing I thawed was the sausage so I could slice it into coins. Otherwise, toss everything in olive oil and pepper, spread on a sheet pan (aluminum foil is your best friend for easy cleanup!), and bake for 35-40 minutes at 425. The fries may not be super crispy, but it’s delicious and easy! • • • • • #quarantinecooking #withasideofriceblog #sheetpandinners #frenchfries #broccoli #tatertots #chickensausage #alfrescochickensausage

Nothing quite hits the spot like a toasted cheese sandwich and tomato soup. A mixture of fontina and Gouda went into these, and the soup was whipped up hands-free in my cooking blender from @pamperedchef. It contained a cane of whole peeled tomatoes, five garlic cloves (we love garlic lol), paprika, red pepper flakes, some olive oil, and spinach. Soooo good.

Baked cod (marinated in lemon juice, olive oil, spinach, garlic, and pepper), asparagus + onions + corn, and rice cooked with peri-peri sauce. #quarantinecooking #covidcooking #fish #withasideofriceblog

Sunday dinner, quarantine style, beginning week 3. Pork tenderloin (marinated in balsamic vinegar, olive oil, and a mix of spices), red potatoes sautéed in olive oil with garlic, and steamed asparagus.

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