Category: LUNCH

Grilled Cheese Bacon and Creamy Avocado Sandwich

Grilled Cheese Bacon and Creamy Avocado Sandwich

This is a sponsored post written by me on behalf of the Minerva Dairy. All opinions are entirely my own. Grilled Cheese Bacon and Creamy Avocado Sandwich with sun-dried tomatoes was a burst of flavors. Can we all agree that grilled cheese sandwiches are the…

Phyllo Triangles Stuffed with Cheese

Phyllo Triangles Stuffed with Cheese

Phyllo Triangles Stuffed with Cheese is a fantastic appetizer, party food, or you could just eat it as a snack. I grew up eating this tasty treat just stuffed with cow cheese mixed with eggs, then stuffed in the homemade dough. Many of you call…

Cacio e Pepe Butternut Squash

Cacio e Pepe Butternut Squash

Cacio e Pepe Butternut Squash is one delicious, healthy and flavorful recipe. A perfect dish for your meatless Mondays or a quick weeknight dish if you wish to replace carblicious pasta.

Cacio e Pepe Butternut Squash

Well, we all know that Cacio e Pepe, or in translation cheese and pepper, is a simple and delicious way to prepare a pasta dish. It is a pasta dish from modern Roman cuisine.

However, I say move over zoodles because there is a new sheriff in town.

I predict that this year we going to see more and more of butternut squash noodles.

Don’t get me wrong I love zoodles, but you could mix and match and add zoodles to butternut squash for extra nutrition and flavour.

That being said its perfect just the way it is especially if you love butternut squash.

Cacio e Pepe Butternut Squash

You can serve it with any protein such as fish, poultry or meat, or tofu if you want a true meatless meal.

Anyhow, one fine afternoon I had this bowl of raw butternut squash noodles in my fridge. My husband picked up from the store just a few days before.

I would usually spiralize veggies myself, but I guess it was on sale and he got it for me.

He knows how much I love butternut squash. The only butternut squash dish that I never cared for is creamy butternut squash soup.

I do have a fantastic recipe for that soup, but I am just not a fan. Personally to me, it tastes like baby food.

Cacio e Pepe Butternut Squash

You may also like:

+ THAI HUMMUS PIZZA WITH BUTTERNUT SQUASH AND VEGETARIAN SAUSAGES

+ BUTTERNUT SQUASH, BEANS AND ONIONS OVER MIXED GREENS – SALAD

+ ROASTED BUTTERNUT SQUASH

+ SWEET PUMPKIN PORRIDGE

+ MEDITERRANEAN PASTA SALAD

+ BUTTERNUT SQUASH SOUP

If you get inspired and make my Cacio e Pepe Butternut Squash recipe, please tag me on Instagram.

@sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance!

Happy Cooking!!!

Recipe
Yield: Serves 4

Cacio e Pepe Butternut Squash

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Cacio e Pepe Butternut Squash is one delicious, healthy and flavorful recipe. A perfect dish for your meatless Mondays or a quick weeknight dish if you wish to replace carblicious pasta.

Ingredients

  • 5-6 cups butternut squash noodles (about 2 medium-size butternut squash)
  • 2 to 3 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • ¼ tsp kosher salt, or to taste
  • 1/4 cup water
  • 1 cup Pecorino Romano
  • 1 teaspoon freshly ground black pepper, the best if you grind it yourself on the coarsest setting, plus more for serving
  • ¼ cup Parmesan cheese for serving, if desired

Instructions

  1. Spiralize squashes: Cut necks off squashes and cut each in half crosswise. Using a thin spaghetti blade in a spiral maker, spiralize squash chunks. If noodles are very long, trim with kitchen shears to the desired length. You may use store-bought butternut squash noodles if you wish.
  2. In a large skillet on medium, melt butter and add olive oil. We are using butter even though it is not traditionally used because the butternut squash noodles are not pasta noodles so we need that extra creaminess that butter produces.
  3. Add noodles and salt and cook, tossing occasionally, until tender, about 10 to 12 minutes at medium-high. Add water a bit at the time every few minutes. Note* For regular Cacio e Pepe you would use pasta water, so we are adding splashes of water to help with tenderizing or cooking these veggie noodles faster as well as for making cheese sauce taste better.
  4. Remove skillet from heat and add Pecorino-Romano. as well as ground black pepper. Stir and toss vigorously until both ingredients are well incorporated into the butternut squash noodles. Toss in a drizzle of the olive oil and season with salt if needed.
  5. Sprinkle some parmesan cheese when you serve it if you desire.

Notes

You may add zucchini noodles and mix with butternut squash noodles.

Prep time 10 minutes only if you going to spiralize butternut squash yourself. Cook time depends on the pan and the temperature you are cooking at. I like my skillet wide, and I cook at medium-high heat.

Chaffles – Low Carb Keto Waffles

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If you are following a low carb lifestyle, then you probably heard of or made these yummy keto-approved waffles. What are Chaffles-Low Carb Keto Waffles? I know, by the name you would never tell what it is. I have no idea who gave the name.…

Chicken and Egg Salad Lettuce Wraps

Chicken and Egg Salad Lettuce Wraps

Sometimes you really do not need a whole lot to create an amazing meal. Just look at these tasty Chicken and Egg Salad Lettuce Wraps. They look fire and taste even better. If you like chicken salad or egg salad than you will love these…

Roasted Cauliflower and Cheese

Roasted Cauliflower and Cheese

Roasted Cauliflower and Cheese

I could eat this delicious Roasted Cauliflower and Cheese probably every other day. Well, I like calling this Mac-flower and Cheese ’cause I used Cauliflower instead of macaroni.

This recipe blew my Instagram account after food52 reshared my picture of Mac-flower and Cheese. Since I did not have a recipe on my blog, I received well over 300 messages, all asking for this recipe. It was a madhouse for a good week.

So I re-tested a recipe twice again to make sure. I am not a huge fan of cream cheese addition, but my family really likes it so I will give you an option. You can use it or omit.

CLICK HERE FOR MORE CAULIFLOWER RECIPES

Roasted Cauliflower and Cheese

You can use this cheese sauce over roasted potatoes, peppers or broccoli. It is so good!

Don’t get me wrong, cream cheese does not make this sauce bad, just I like it better without it.

What makes this meal unique? It’s cauliflower and we all know the hype over this brain food. Also, it is lower in carb and really delicious. Even my kids eat this one and my boys are not fans of cauliflower but they are eating this way.

I feel like even if you eat carbs roasted cauliflower could be mixed with macaroni and cheese. That way you eat a slightly “healthier” pasta.

DO YOU WANT MORE SIDE DISH IDEAS? CLICK HERE AND GRAB TASTY RECIPES.

I always loved cauliflower so I could eat it literally any possible way. Give the cauliflower a chance as well as this yummy recipe. I know it is not everyone’s cup of tea, but it is really not bad at all.

Roasted Cauliflower and Cheese

Also, you have two option on how to prepare cauliflower; roasted on the oven or use your air fryer. It is so easy when you pop cauliflower florets in the air fryer. No mess!

I love my air fryer for real, but you can totally use sheet pan and just roast in the oven. The conventional oven is alright as well, as long as you cook cauliflower.

If you try this recipe for any other from my site please tag me on Instagram. @sandraseasycooking #sandraseasycooking. Thank you in advance!

Roasted Cauliflower And Cheese
Yield: 4

Roasted Cauliflower And Cheese

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Easy and delicious side dish. It is perfect with any protein or on its own.

Ingredients

  • 2-3 pounds cauliflower
  • Salt, ground black pepper and a drizzle of olive oil
  • Pinch or two of herbs such as dried parsley

CHEESE SAUCE

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon ground black
  • 1 1/2 cups warm milk (or half and half, whipped cream)
  • 6 ounces mild cheddar, shredded
  • 3 ounces Swiss cheese, shredded
  • Salt to taste

ASSEMBLY

  • 1-ounce mild cheddar, shredded
  • a drizzle of olive oil
  • 1/4 teaspoon dried or fresh parsley

Instructions

  1. Wash and separate cauliflower into bite-size pieces.
  2. Season with salt and pepper then drizzle with olive oil.
  3. Toss it to coat then cook in the air fryer at 375 Fahrenheit for 16-17 minutes or roast in the oven for 20-25 minutes at 400F. Make sure that the cauliflower is in one layer on the baking sheet. Also, you may use your convection oven. Air Fryer is basically a convenient "countertop" convection oven.


SAUCE

  1. While cauliflower is cooking prep for the cheese sauce. You can use pre-shredded cheese but it is so much better if you shred it yourself.
  2. Melt butter in a saucepan over medium-low heat; remove from heat. Stir in flour, salt, turmeric powder, and pepper.
  3. Put the saucepan back on the heat and cook, stirring, for 1 minute. Gradually add warm milk or light cream, stirring until well-mixed.
  4. Continue cooking, stirring constantly, until thickened and smooth. Reduce heat to low and simmer, stirring, for 5 minutes.
  5. Add both types of cheese and cook on a lower temperature, stirring, until the cheese has melted and the sauce is smooth and well blended.
  6. The sauce will start to get thicker. Now, taste it and add salt according to your taste.

Assembly

  1. Place cauliflower into the skillet, pour cheese over it, slightly stir to coat then add a drizzle of olive oil and a bit of shredded cheese. Add a good sprinkle of dried parsley.
  2. Turn the stove off and serve immediately.

Notes

I never tried placing it overnight in the fridge.

DISCLOSURE:

SANDRA’S EASY COOKING a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking recommended products to Amazon.com and affiliated sites. My Amazon Store

Tasty Pressed Cuban Sandwich

Tasty Pressed Cuban Sandwich

I am a sandwich person, and I could eat a sandwich probably every single day. However, when it comes to ham, slow-cooked pork, swiss cheese, pickles, mustard pressed in the Cuban bread there is nothing better in this world. I love this Tasty Pressed Cuban Sandwich.…

Pan-Fried Eggplant with Mozzarella and Marinara

Pan-Fried Eggplant with Mozzarella and Marinara

When you want to have a quick meal with your family, Pan-Fried Eggplant with Mozzarella and Marinara is definitely the way to go. It is just so nice with a nice bowl of mixed greens. A pretty balanced meal that my family and I really…

Sage and Brown Butter Gnocchi

Sage and Brown Butter Gnocchi

This is a sponsored post written by me on behalf of the Minerva Dairy. All opinions are entirely my own.

Sage and Brown Butter Gnocchi

What a better way to start September than with warm and appetizing sage and brown butter gnocchi. This delightful dish screams comfort food to me. Fall food should be comforting, don’t you agree?

Well, I genuinely love Autumn and everything that comes with the Fall season; Autumn foliage, tasty food and the fragrant air that smells more like cinnamon and spice.

Anyhow, I wanted to let you all knowthat I partnered with Minerva Dairy Butter once againto bring you one more amazing recipe.

Sage and Brown Butter Gnocchi

By the way, did you know that Minerva Dairy, is America’s oldest family-owned creamery? They just revamped their brand and packaging this year in honor of their 125th anniversary.

That is impressive, my friends. I absolutely love their story as well as working with a brand like Minerva Dairy.

So, after thinking of some wonderful and yummy ideas, this classic recipe popped in my head. It is sincerely loved all around the world and most importantly my family loves it.

It was a win-win situation here. I post homemade recipes that my family dearly likes.

Sage and Brown Butter Gnocchi

You will never find fake food whatsoever. I style food that I post here, of course. However, after each photoshoot, we devour food that I made. Every so often I need to heat it up but after doing this for nine years, they know the drill.

That being said, we enjoy gnocchi prepared with Minerva Butter. I love unsalted but for savory sauces or any other dishes, I use garlic and herbs to give a bit more character.

CLICK HERE FOR MORE TASTY DINNER IDEAS

Sage and Brown Butter Gnocchi

It’s extremely delicious. Sea salt Minerva Dairy Butter is very tasty as well. I love smearing on my morning toast. I’m more of savory breakfast or brunch gal.

Nevertheless, I heartily hope youguys like these sage and brown butter gnocchi. They are reallyunbelievably tasty.

Happy Cooking!

Hey, if you make Sage and Brown Butter Gnocchi or any other recipe from my site, please tag me on Instagram. @sandraseasycooking… Thank you so much in advance!

Sage and Brown Butter Gnocchi
Yield: 4 Servings

Sage and Brown Butter Gnocchi

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Sage and Brown Butter Gnocchi is easy, tasty a perfect dinner.

Ingredients

  • 1 pound potato gnocchi, you may make your own if you wish
  • 1 tsp. Lemon juice
  • Salt, and Black Pepper to taste

Butter Sage Sauce

  • 5 tablespoons Minerva Dairy garlic and herbs butter
  • 6 sage leaves, thinly sliced or leave them whole

Garnish:

  • 1/2 cup shaved or grated parmesan cheese

Instructions

  1. Melt the butter in a large skillet over high heat. Cook, stirring until the butter develops brown flecks and smells nutty. Watch it closely to keep the butter solids from burning. Turn down the heat and add sage and fry it for 30 to 40 seconds. This takes a few minutes or less so be close by. Transfer the butter and sage to another bowl.
  2. Bring a larger pot of salted water to a rolling boil then add the gnocchi. When it floats to the surface it is done. Allow it for about half a minute more in the boiling water before removing the gnocchi from water.
  3. Scoop the gnocchi from the pot with a spider or slotted spoon, transfer to the skillet and toss until some of the brown-butter flecks stick to the gnocchi. Be careful and stay a bit back.
  4. Pour over brown butter and sage and keep tossing gnocchi.
  5. Add a few tablespoons of the gnocchi cooking water and a gentle squeeze of lemon, about 1 teaspoon or so; toss again.
  6. Remove from the heat and add half of the cheese. Divide among bowls and top with the cheese.
  7. Serve it with a bowl of greens such as Cesar salad.


Notes

You may use any pasta for this dish, even ravioli as long as you have sage and herbs and garlic butter.

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