Category: LUNCH

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. Well, we all know that Cacio e Pepe, or in translation cheese and pepper,…

Chaffles – Low Carb Keto Waffles

Chaffles – Low Carb Keto Waffles

Chaffles - Low Carb Keto Waffles

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. So Chaffles are waffles made with only shredded cheese and eggs.

You can add different herbs to enchant the flavor, but that is pretty much it. For the best results, I would have to suggest shredding the cheese yourself.

Chaffles - Low Carb Keto Waffles

You will still have marvelous waffles using pre-shredded cheese, but if you do it yourself it is honestly so much better.

I love making these when I am craving a good sandwich, or when I want to pack my kids a low carb lunch. Above all, they are just so tasty and easy to make, plus you only need 2 ingredients which most of us have in our fridge.

It is so easy to upgrade them like add a bit of almond flour, dash of sugar and vanilla to create a tasty low carb sweet waffles.

Although I prefer these savory over sweet because I’ve seen them and I really do not like the idea.

With that being said I have been testing other keto recipes that are full proof and absolutely amazing. I just don’t know which one to post, chocolate or regular. Ahh! Sweet decisions.

I used my regular size waffle maker, which is just fine. I believe any waffle maker would do. My kids really loved these and my husband asked for more.

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Well, what’s not to like right? As my daughter, Anna, would say, it is a cheesy omelet made in a waffle form. Oh, and so delightful that I am so sure that you guys going to love.

So this is pretty basic keto breakfast or brunch. Bacon, eggs, and cheese. I should’ve made a few sunny side eggs ’cause I would love it with this. However, this was absolutely perfect.

I served it with some sour cream and just for the presentation, I added crumbles of feta cheese. It just looked like it belonged there.

Wouldn’t you agree? I just loved this plate so much. It hit the spot!

Did you guys ever make Chaffles? Please share it with me in the comments.

instructions

If you get inspired by me and make Chaffles- Low Carb Keto Waffles please tag me on Instagram.

@sandraseasycooking using hashtag #sandraseasycooking. Thank you so much for all your support.

Chaffles - Low Carb Keto Waffles
Yield: 2 Servings

Chaffles - Low Carb Keto Waffles

Prep Time: 1 minute
Cook Time: 2 minutes
Total Time: 3 minutes

the easiest waffles ever with only 2 ingredients needed, everything else is optional.

Ingredients

  • 2 large eggs, mixed
  • 1 teaspoon dried parsley
  • 1/4 teaspoon ground black pepper
  • 56g (2oz) Mozzarella Cheese shredded
  • 56g (2oz) Cheddar Cheese, shredded

Instructions

  1. Mix eggs, then add dried parsley and ground black pepper.
  2. Shred cheese and add to the eggs, mix well.
  3. Add egg and cheese mixture on to preheated waffle iron and close it.
  4. Depending on your waffle maker, wait until the light turns on.
  5. My waffle maker makes 4 square regular waffles at the time, which in this case is 2 servings.

Notes

You may use any cheese that you prefer. I enjoy this combo, but you can definitely test and see which one you like the best.

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

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…

Tasty Pressed Cuban Sandwich

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.

You guys asked me so many time to post my version of this amazing sandwich and I always hesitated. To be honest, I was testing how I like it the best without offering anyone regarding how I make it.

CLICK HERE FOR MORE OF MY AMAZING SANDWICH RECIPES

Tasty Pressed Cuban Sandwich

I ate so many different version even though they all contain the same ingredients just slightly different made or prepared. In the end, what is truly authentic?

It’s food, a recipe and everyone add their own print, right? You are allowed to experiment and put your own little twist on dishes that you make for you and tour family.

That being said, my family went crazy for this one. Also, I made for my husband’s staff and they all loved it so I am confident that you guys going to love this recipe.

Click here for more wonderful lunch ideas from my blog.

Tasty Pressed Cuban Sandwich

I made 3 trays full of these Cubanos and I couldn’t resist. I didn’t have a piece of bread or anything with gluten for about 3 months at all, and this was rebirth experience.

So, if you are on low carb diet then you know what I mean. Anyhow, you can totally use low carb tortilla if you are on keto. It’s not the same as having a nice Cuban bread but, hey, better than nothing! Haha

Pork Recipes

It is truly amazing and so delicious and I really hope you give this sandwich a try.

When you make my Tasty Pressed Cuban Sandwich, or any other recipe from my blog please tag me on Instagram. @sandraseasycooking #sandraseasycooking. Thank you so much in advance!

Tasty Pressed Cuban Sandwich
Yield: 8

Tasty Pressed Cuban Sandwich

Prep Time: 10 minutes
Cook Time: 15 minutes
Additional Time for cooking pork: 6 hours
Total Time: 6 hours 25 minutes

Ingredients

MARINADE

  • 3/4 cup extra-virgin olive oil
  • 1 tablespoon orange zest
  • 1 cup orange juice
  • 1/2 cup lime juice
  • 1 cup cilantro, finely chopped
  • 8 garlic cloves, minced
  • 1 tablespoon dried oregano
  • 2 tablespoons ground cumin
  • 1/2 tablespoon Kosher salt
  • 1/2 tablspoon ground black pepper

PORK

  • 5-6 pounds boneless pork shoulder butt.

SANDWICH INGREDIENTS

  • Four 10 inches (approximately) Cuban sandwich loaves, sliced into 4 equal sizes
  • 1 stick unsalted butter, softened and divided
  • 1/2 cup yellow mustard
  • 1 pound sliced smoked ham
  • Dill pickles sliced lengthwise
  • Roast pork
  • 8-10 ounces Swiss cheese slices

FOR PRESSING SANDWICH

Instructions

PORK PREP:

  1. Place pork into a largest ziplock bag then pours the marinade. Make sure that marinade is very well combined before pouring it over the pork. massage the pork for a bit to coat then close the ziplock bag and place in the fridge for at least 8 hours, preferably 12 hours. Halfway through turn the ziplock on the other side and massage it again just to make sure the pork is well coated with the marinade.

Oven roast pork in Dutch Oven for 3 to 3 ½ hours on lower heat at 350°F. Take it out of the oven, and allow it to cool down for 20-30 minutes before shredding or carving against the grain.

You can use your slow cooker: Set on high and slow cook for 4-6 hours depending on the size. You may slice it in big chunks so the pork fit well in the slow cooker. Shred pork using two forks as soon as the pork is falling apart.

Grilling pork brings an amazing flavor and it's my favorite ways to prep meat.

When I am cooking it on my Traeger Grill:

  1. I prep my smoker for 15 minutes at 250° Fahrenheit with the lid closed. Then I place pork directly on the grill and cook for 2 hours.
  2. Take it off the grill and put the pork in the center on the heavy-duty foil, then bring up the sides of the foil a little bit before pouring the apple cider on top of the pork butt.
  3. Wrap the foil tightly around the pork, make sure the cider does not escape.
  4. Place the foil-wrapped pork butt back on the grill and cook until the temperature of 145 degrees Fahrenheit, in the thickest part of the meat, about 2-3 more hours longer depending on the size of the pork butt.
  5. Allow it to cool DOWN completely for about 30 minutes in foil before shredding or carving against the grain.

Sandwich Assembly:

  1. Slice Cuban bread loaf in half then spread unsalted butter on one size and mustard on the other.
  2. Add sliced or shredded pork, ham, cheese slices, and pickles. Close and spread or brush soften garlic and herbs butter on top then slice into equal portions.
  3. Preheat your grill pan and cook these but pressing onto the cast iron grill. pan and pressing it with cast iron grill press. You can turn it around if you wish and do the same on the other side. You may use a panini press or just bake in the oven if you do not wish to press it at all. I like keeping them in the warm oven wrapped before serving, or microwave to make the hot.

Notes

  • If you get pork shoulder butt with a bone, no worries you can still do this and it will taste great.
  • If you wish to use Pork Loin or Tenderloin, it's great! I tried it and it tastes fantastic. You do not need to panic.
  • If you like any other pickle or ham go ahead and adapt to your liking. Maybe you like dijon mustard use that one. We prefer yellow mustard and smoked ham over honey glazed ham.
  • If you cant get garlic and herbs butter then spread butter on the bread and sprinkle with herbs and garlic powder.

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. 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…

Yellow Rice with Peppers and Tomato Sauce

Yellow Rice with Peppers and Tomato Sauce

Yellow Rice with Peppers and Tomato Sauce

Yellow Rice with Peppers and Tomato Sauce is a family favorite summer side dish. It goes well with grilled food, but you can just eat it as it is. I grew up enjoying rice with peppers and tomato sauce.

That being said, I loved mopping the sauce from peppers, onion, and tomatoes. That was my personal summer favorite dish. I got to mention, just like both of my boys, I was not a big fan of cooked, chunky veggies when I was a kid. Even now I won’t eat it, but dipping a piece of bread in this dish was most certainly always loved.

Yellow Rice with Peppers and Tomato Sauce

Also, this dish is loved at The Balkan Peninsula, located in southeastern Europe. Peppers, onion, and tomatoes in tomato sauce would be called Satars (Sa-ta-rash), mix the rice in and most likely you will find it under the name đuveč (juw-vech).

Some people even add ground meat in the mixture, but I like it just the way it is. Although adding sauteed ground beef is absolutely amazing as well. It would taste like a deconstructed stuffed pepper.

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Now, I used yellow rice just because I love the flavor, however, you can use any rice that you have on hand. There is no right or wrong here. Use what you like, or have in your fridge or pantry.

Yellow Rice with Peppers and Tomato Sauce

If you do not like yellow pepper use orange or use just one kind. Ideally, you want to use at least two kinds of peppers; for the festive color but also for the taste, but you do not have to.

This is summer comfort food to me, but you can use frozen onion and peppers as well as, and cook this easy and tasty side dish all year round.

Just to lay this out there that frozen produce is just as good as fresh. Perhaps even better unless you are buying organic and locally grown.

recipe

I had some backlash for using frozen peas in my recipes so I just want to clarify some things. Frozen fruits and veggies are picked at their peak, but if you buy, for example, Georgia peach in California, that peach won’t be fresh for sure.

Lastly, you can freeze your own produce and use it later. I do that most of the time, especially if I pick blueberries or but peppers from our local farmer. Nonetheless, sometimes it is just convenient to get it from the store when we need it.

If you try Yellow Rice with Peppers and Tomato Sauce recipe or any other recipe from my blog, please tag me. @sandraseasycooking #sandraseasycooking

Yellow Rice with Peppers and Tomato Sauce
Yield: Serves 6

Yellow Rice with Peppers and Tomato Sauce

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Yellow Rice with Peppers and Tomato Sauce is a family favorite summer side dish. It goes well with grilled food, but you can just eat it as it is. Easy, simple and delicious recipe!

Ingredients

  • 2 tablespoons Olive oil
  • 1 Yellow onion, medium size, sliced (6 oz/178g)
  • 3 Bell peppers, red, green, yellow (10oz-12oz/250g-300g, each)
  • 1 ripe Tomato, diced (10 oz/280g)
  • 15 oz can Tomato Sauce (425g), preferably unsalted
  • Salt and Ground black paper to taste
  • Herbs such as dried parsley, oregano, etc.
  • 1 pack Yellow rice (5oz/ 142g)
  • Fresh parsley or garnish, or dried

Instructions

  1. Prep rice first by following the direction on the back; add water and oil to gently start rolling or boiling, then add rice and stir well. Turn the heat to simmer or low and let it cook until tender. I do not wait full 20 minutes, I take it off after 15 minutes, mix well, cover with a fitted lid and allow my rice to steam.
  2. Sauté onion in oil for a minute or two at the medium-HIGH heat. Meanwhile, dice peppers and tomato.
  3. Add diced or sliced peppers first, mix and allow it to cook for 5 minutes then add diced tomato; stir well and season with a pinch of salt and ground black pepper as well as a good pinch of dried herbs, let t cook for about 10 to 12 minutes or until everything starts getting softer and cooked through.
  4. Pour in tomato sauce, stir, cover with the lid and turn the heat down to medium-LOW. Allow the flavors to marry for 5 minutes. Just stir when needed so it does not burn.
  5. After 5 minutes add in prepared rice, stir well to coat it. Cook for an additional 2 to 3 minutes just to complete this dish.
  6. Taste to see if you need to add more salt or pepper. Some people like crushed red peppers. Garnish with some dried herbs or freshly chopped parsley.

Notes

You may keep it in the fridge for 3 days for the best taste just make sure to heat it before eating.
You may use any peppers; red, green, yellow, orange. Preferably it is the best to use a couple of different peppers for the best color and taste, but you can use two or even one-color of the pepper.

Easy Tuna Pizza

Easy Tuna Pizza

This tasty and easy tuna pizza is amazing all year round. You may make your own dough, use store-bought or perhaps tortilla. Whatever you choose it is absolutely amazing. With this recipe, I am entering Tonnino Tuna Recipe Challange. After debating for a few weeks…