I’m always looking for ways to get ahead in the kitchen, and most of the side dishes here at Reluctant Entertainer can be fully assembled and stored in the fridge 1–2 days in advance. That means when Easter arrives, you’re simply popping them in the oven and spending your time where it matters most – with friends and family.

If that sounds like something you’re interested in, stick around and try a few of these delicious and easy side dishes for Easter!

The post Make Ahead Easter Side Dishes for Stress-Free Feasting appeared first on Reluctant Entertainer.

This dish is incredibly versatile, working as a standout potluck side or an elegant addition to holiday mains. Slicing the starchy potatoes and sweet onions thinly ensures a fork-tender texture that’s suspended in a creamy sauce, thickening as the dish rests before serving. 

The melted cheese topping, while a slight deviation from the classic version of scalloped potatoes, adds another level of flavor and irresistibility that you won’t want to skip!

The post Creamy Scalloped Potatoes appeared first on Reluctant Entertainer.

If you’ve ever twirled your fork around a plate of Thai drunken noodles and thought, “I wonder what this would taste like Italian-style?” – this recipe is for you! I love this recipe for an Italian Dinner Party!

Sun-dried tomatoes, softened red onion and bell peppers, briny capers, and kalamata olives swim in a rich, creamy Parmesan sauce that coats every ribbon of tender and chewy rice noodles. Pockets of soft mozzarella melt throughout, while fresh basil adds a final pop of brightness. 

It’s bold, it’s comforting, and it all comes together in a single skillet in just 20 minutes!

Ingredients needed to make Italian drunken noodles

• Rice noodles: These are the traditional choice of noodles used in authentic Thai Drunken Noodles (Pad Kee Mao). These wide noodles offer a soft, chewy base that soaks up all the flavorful Italian-inspired ingredients in this recipe. 
• Olive oil: To sauté the aromatics and vegetables.
• Garlic: Always use freshly minced garlic. It infuses the entire dish with a pungent, savory depth.
• Bell peppers: I’ve used a combination of red, yellow and orange bell peppers, but feel free to use a single color, if you prefer. Each of these colored bell peppers add slight sweetness and vibrant color to the medley.
• Red onion: The sharp, mild bite of red onion sweetens and mellows as it cooks. 
• Sun-dried tomatoes: These add chewy texture and concentrated bursts of tangy, umami-rich tomato, deepening the sauce’s flavor and providing a classic Italian twist to this dish. 

• Kalamata olives: The briny, fruity, and bold saltiness of these olives cut through the richness of the sauce. 
• Capers: These are great for adding additional acidity to cut through the rich cream in the sauce and balance the sweetness of the other ingredients. 
• Dry white wine: It deglazes the pan and adds a subtle, fruity acidity that lifts and balances the cream sauce. Always choose a wine that you’d be happy to drink. 
• Chicken broth: This savory broth is the main cooking liquid for creating the sauce, adding depth of flavor while also loosening the ingredients. Vegetable broth could be used instead, if preferred. 
• Heavy cream: For a luxurious, silky richness that mellows the tangy and briny elements of the dish. 
• Parmesan cheese: This adds a nutty, salty, and savory umami kick that thickens the sauce beautifully.
• Salt and pepper: To taste.
• Mozzarella pearls: These are small mozzarella balls. Bring them to room temperature before adding to the recipe
• Fresh basil: For a lovely pop of color and peppery freshness, added as a garnish before serving. 

How do you make vegetarian drunken noodles? 

Cook the noodles:

1. Cook the rice noodles according to the package instructions. 
2. Drain and set aside.

Make the sauce:

1. Heat the olive oil in a large skillet over medium heat and sauté the garlic for 1 minute.
2. Add the peppers and onion to sauté until the vegetables are soft and tender, but still a little crisp.
3. Add the sun-dried tomatoes, olives, and capers. Cook for another 2-3 minutes.
4. Pour in the wine and broth and simmer for 5 minutes.
5. Pour in the heavy cream and Parmesan. 
6. Add salt and pepper to taste.

Assemble and serve:

1. Add the cooked rice noodles and the halved Mozzarella pearls to the skillet and toss to coat in the sauce. The heat will barely melt the cheese balls, making them a little cheesy and gooey.
2. Garnish with fresh basil and serve warm.

If you love fusion food like I do, be sure to also try Irish Nachos, Burger Tacos, or Thai Sloppy Joes!

More Thai-inspired recipes you’ll love

• Thai Cucumber-Carrot Salad
• Thai Burger
• Pad Thai Cafe (Salad)
• Healthy Chicken Pad Thai
• BEST Thai Noodle Seafood Dish

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Italian Drunken Noodles

Thai-inspired noodles get a Mediterranean makeover in these one-skillet Italian Drunken Noodles! Wide rice noodles are tossed in a creamy Parmesan sauce with vibrant bell peppers, sun-dried tomatoes, olives, capers, and melted mozzarella pearls. 

This recipe is easy for 4, perfect for 2, and great to double for 8! Simply adjust the ingredients as needed.  

Course Main Course

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 472kcal

Author Sandy Coughlin

Equipment

• Skillet

Ingredients

• 8 oz wide rice noodles
• 2 Tbsp olive oil
• 4 cloves garlic minced
• 1 red bell pepper thinly sliced
• 1 yellow bell pepper thinly sliced
• 1 orange bell pepper thinly sliced
• 1 red onion thinly sliced
• ½ cup sun-dried tomatoes chopped
• ¼ cup kalamata olives sliced
• ¼ cup capers drained
• ¼ cup dry white wine
• ½ cup veggie broth or use chicken broth
• ⅓ cup heavy cream
• ¼ cup grated Parmesan cheese
• Salt and pepper to taste
• 1 cup Mozzarella pearls small cheese balls, cut in half
• Fresh basil for garnish

Instructions

• Cook the rice noodles according to package instructions. Drain and set aside.
• In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute.
• Add in the mixed color bell peppers and red onion to the skillet. Saute until the vegetables are soft and tender, but still a little crisp.
• Add the sun-dried tomatoes, olives, and capers. Cook for another 2-3 minutes.
• Pour in the white wine and chicken broth and simmer for 5 minutes.
• Pour in the heavy cream and grated Parmesan cheese. Salt and pepper to taste.
• Add the cooked rice noodles and the Mozzarella cheese pearls (halved) to the skillet and toss to coat in the sauce. The heat will barely melt the cheese balls, making them a little cheesy and gooey.
• Garnish with fresh basil and serve warm.

Video

Notes

Sandy’s tips and substitutions:

• Storage: Leftover Italian drunken noodles can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water or broth to revive the sauce. 
• Make-ahead: You can prep the creamy veggie sauce and pop it into the fridge for 1-2 days until you’re ready to reheat and assemble with a freshly cooked pot of rice noodles.
• Use freshly shredded Parmesan: Avoid pre-shredded cheese as this is often coated in anti-caking agents for a longer shelf-life. This prevents the cheese from melting as well and also dulls the flavor.

Nutrition

Calories: 472kcal | Carbohydrates: 67g | Protein: 13g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 37mg | Sodium: 862mg | Potassium: 785mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2454IU | Vitamin C: 140mg | Calcium: 216mg | Iron: 3mg

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If you’re searching for the ultimate recipe to elevate your St. Patrick’s Day spread, these Irish nachos are an absolute must-try. By swapping traditional tortilla chips for hearty, home-baked potato slices, this dish captures the soul of Irish comfort food with every crispy, golden bite.

The post Irish Nachos Recipe appeared first on Reluctant Entertainer.

Think of these Irish pancakes as the ultimate potato upgrade. That combo of smooth mash and fresh, raw shreds is the secret to the best texture imaginable. They’re easily adaptable, call for simple and budget-friendly pantry staples, and can even be made with leftover mashed potato! 

So easy to whip up, you don’t even need the luck of the Irish on your side. Sláinte!

The post Irish Pancakes appeared first on Reluctant Entertainer.

Since November is essentially a celebration of mashed potatoes, I’m sharing this specific recipe, which is a faithful replication of Paula Deen’s incredibly popular vegetable side dish. What truly sets it apart from any classic mashed potato recipe is the addition of other root vegetables – parsnip and rutabaga – which offer a complex, earthy sweetness. 

The post Smashed Potatoes (with Parsnips and Rutabaga) appeared first on Reluctant Entertainer.

Why serve sides dishes at Thanksgiving? Because they add a variety, elevate the flavor to a traditional roasted turkey meal, making the whole experience more satisfying for the guests! Sides are often more popular than the main turkey, as they provide a range of textures and tastes, from comforting classics like mashed potatoes and stuffing to lighter options like salads and roasted vegetables. They also ensure there are options for guests with different dietary needs and can be prepared ahead of time to reduce stress on the main day.

The post 35 Side Dishes for Thanksgiving appeared first on Reluctant Entertainer.

Let me introduce you to this easy Marry Me broccoli recipe – a dish that turns simple broccoli into an irresistibly easy veggie side. This vegetarian version, inspired by the popular “Marry Me” chicken recipes, features broccoli florets cooked in a luxurious, savory sauce that’s perfect for any busy weeknight family meal or when you want to impress dinner guests. 

Cooking the broccoli on the stovetop ensures that it remains vibrant and crispy-tender while absorbing the decadent and creamy “marry me” sauce. Studded with bits of sun-dried tomato, and topped with Parmesan and fresh basil, it delivers a restaurant-quality side dish with minimal cleanup!

The post Marry Me Broccoli  appeared first on Reluctant Entertainer.

This recipe puts a fun, roasted twist on the wedge salad, transforming it into a warm and savory experience that will win over even the pickiest of vegetable eaters! The process is extremely simple, making it a perfect, hassle-free side dish for a busy family meal. Despite its ease, the impressive presentation of the cheesy, golden-brown steaks makes it elegant enough to serve to dinner guests too! 

You get a healthy dose of veggies in a way that feels like a delicious treat. 

The post Roasted Cabbage Steaks (with Parmesan) appeared first on Reluctant Entertainer.

Since I host many dinner parties, I’m always looking for a good side dish! For any season, this Roasted Carrots with Whipped Feta is my new favorite, as it’s so satisfying and pairs well with with lamb, roast, chicken, or ham. Basically for any holiday meal – serve these caramelized carrots with this feta spread and you’ll have your guests talking!

The best Roasted Carrots with Whipped Feta

If you haven’t tried whipped feta before, you can also use this recipe for a dip for veggies and crackers. It also pairs well with warm pita bread, crostini, or as part of a charcuterie board. 

For serving, you spread the whipped feta cheese on a large platter, and top with the amazing, sweet roasted carrots. Toppings can be honey, hot honey, nuts –make it your own. Grab our easy recipe below!

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