Category: LUNCH

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. […]

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

  • 1 1/4 cup heavy whipped cream
  • 3 ounces cream cheese
  • 3 tablespoons unsalted butter
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon organic turmeric powder
  • 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 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 cauliflower is in one layer on the baking sheet.


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. Now, heat heavy whipped cream on medium heat, then add butter and allow it to slightly melt.
    Add cream cheese, black pepper, and turmeric and stir.
  3. Add shredded cheese then mix it well.
  4. Keep stirring so the cheese could melt.
  5. 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

You do not need to use cream cheese but according to 5 people, it tasted much better with the cream cheese and two tests.

I never tried placing it overnight in the fridge.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 622 Total Fat: 51g Saturated Fat: 27g Trans Fat: 0g Unsaturated Fat: 20g Cholesterol: 127mg Sodium: 751mg Carbohydrates: 21g Net Carbohydrates: 0g Fiber: 8g Sugar: 10g Sugar Alcohols: 0g Protein: 26g
This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

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.

Recommended Products

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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 […]

Easy Tuna Pizza

Easy Tuna Pizza

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Easy Fisherman Pie Recipe

Easy Fisherman Pie Recipe

Easy Fisherman Pie Recipe

Much like a cottage or shepherd’s pie, my easy fisherman pie recipe is one amazing meal that you must try.

What is the difference you ask?

Well, this easy fisherman pie recipe is made with fish instead. We absolutely love this for our Friday supper or Sunday lunch.

You can even mix different types of fish, depending on which one is in season and creates a meal fit for a king or a queen.

Easy Fisherman Pie Recipe

Now, let us talk about fish. I got my fish from Sitka Salmon Shares, but allow me to tell you a bit more about them. I really believe in this company, and I love what they are doing.

Fish is without a doubt the best one that I had in a long time. You will not be disappointed, plus the fish comes to your doorstep which is fantastic but read more about Sitka Salmon Shares below.

CLICK HERE FOR MORE TASTY FISH RECIPES

Easy Fisherman Pie Recipe

Sitka Salmon Shares Is:

Wild: Wild-caught from the pristine waters of Southeast Alaska

Community-based: Sourced from traditional fishing communities. Supported by a Midwest community of conscious consumers.

Premium: Harvested and hand-processed individually. lash-frozen at the peak of freshness to ensure the highest quality, guaranteed.

Sustainable: Harvested using hook-and-line methods to minimize negative ecological impact.

Sitka Salmon Shares

Traceable: The only fully-integrated Midwest CSF. 100% traceability from boat to doorstep.

Just: Owned by a collective of carefully selected small-scale family fishermen, all of whom retain 20-30% more of the retail value or their harvest.

Convenient: Home delivered directly to your door, with recipes, newsletters, and more

Conscious: Carbon offsets purchased and 1% of revenue donated back to the wild.

Easy Fisherman Pie Recipe

Since I am part of their affiliate program I earn a commission for every sign-up. Also, they have been so kind to me and offered for you guys discount code – SEC19. It is good thru 9/30/2019, this code will take $25 off any 2019 CSF share. So click here and check them out.

I really hope you guys like this recipe because it is amazing and so delicious. It is not even that complicated, but I went a step further and separated each step so it is easier for you to make at home.

Pie

You can use any fish and throw in shrimps as well. It’s absolutely phenomenal. That being said, if you have a chance to get fish from Sitka Salmon Shares, your fish recipes will taste even better. I can guarantee you that.

Baking dish by Xtrema Ceramic Cookware.

Easy Fisherman Pie Recipe
Yield: Serves 6

Easy Fisherman Pie Recipe

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Ingredients

  • MASHED POTATO TOPPING
  • 1 1/2 lbs. (750g) Idaho potatoes, more if you like
  • 1/2 cups (118 ml) Half and half
  • 3 tbsp (42 g) Unsalted butter,
  • Salt to taste
  • FISH
  • 16 oz (500 g) Wild Alaskan Coho Salmon
  • 16oz (500 g)Wild Alaskan Pacific Cod
  • 10 oz (300g) Wild Alaskan Rockfish
  • 2 cups (475 ml) Whole Milk
  • 1/4 onion, chopped
  • SAUCE
  • 2 tablespoons (28 g) unsalted butter
  • 3-4 tbsp (30 to 40 g) plain, all-purpose flour
  • 2 1/2 cups (600ml) Whole Milk, splash more if needed
  • 3.5 oz (100 g) grated Swiss cheese, or any on hand like sharp cheddar, grated gruyère cheese, etc,
  • 1/2 tablespoon Lemon Juice
  • Generous pinch of salt and freshly ground pepper
  • TOPPING
  • ⅓ cup chopped flat-leaf parsley, for garnish and adding on the fish
  • 4-5 hard-boiled eggs, sliced in half
  • 3 oz swiss cheese (or grated gruyère cheese)

Instructions

POTATOES

  1. Peel potatoes and cut into quarters. Place in a saucepan and cover with cold water. Season with salt. Place over medium-high heat and bring to the boil. Cook for about 20 minutes or until potatoes are just tender when you pierce it with the fork.
  2. To cooked and drained potatoes, add about 1/2 cup or 118 ml of half and half, and 3 tablespoons the unsalted butter. Crush the potatoes, an and combine with half and half (or cream, milk) and butter until smooth. It doesn't have to be perfectly smooth. Lumps are welcome for this dish. Set aside.

FISH PREP

  1. If the fish is frozen, defrost it. You may leave it overnight in the fridge.
  2. Place all fish and chopped onion in a large saucepan. Cover with milk. Place over medium-low heat and bring to a slow simmer. Poach fish for about 5 minutes. Using a slotted spoon, transfer fish to a baking dish. Strain the milk into a bowl and discard excess. Set aside to cool. By the way, I remove skin, however I like to add in the pot with the fish just to add more flavor. After poaching discard it.

SAUCE

  1. Meanwhile, make the sauce. Melt the butter in a heavy-bottomed pan over low heat and stir in the flour. Add milk bit by bit, stirring after every addition until you have a smooth, silky sauce. Bring to the rolling boil, then reduce to a simmer and cook for 6 to 10 minutes, or until thickened.
  2. Add in the grated cheese, then squeeze in the lemon juice and keep stirring until the cheese is melted. Season with salt and little black pepper, then remove from the heat.

ASSEMBLY

  1. Preheat oven to 375 F (190 C).
  2. Place fish in the baking dish, pour over with the sauce, then add some cheese, equally scatter about the handful of swiss cheese.
  3. Chop into smaller pieces hard boiled eggs then add them over fish. Add a bit of chopped parsley.
  4. Spoon or pipe the mashed potato over the fish, starting at the edge of the dish and working inwards. Scatter with cheese over the top and bake in the oven for about 45 minutes, the sauce is bubbling up at the sides and the top is golden.
  5. Allow it to cool down for at least 10 minutes and served with vegetables such as spinach, peas, and carrots, etc. or maybe just a bowl of mixed green.

Notes

  • You can use any fish that you prefer or like, and throw in shrimps as well. It’s absolutely phenomenal. The most popular fish is white fish such as haddock or cod, salmon and shrimp. I have seen it with crab as well, but I say use whatever fish you go. Also, use of that is more affordable to you.
  • There is no right or wrong. I believe that everyone have their own household staple fierman pie. Some using wine, some spinach, peas or mushrooms, etc.
  • I use fish, white creamy sauce, boiled eggs, cheese and mashed potatoes. That's how my family likes it so I am making it this way.
  • Over time it will be easier and easier to prep and make this dish but it is really not complicated.
  • You can make this in dutch oven as well.

Creamy Spinach Puff Pastry

Creamy Spinach Puff Pastry

I have been playing with some really easy recipes lately just like this tasty creamy spinach puff pastry. I don’t think that we need to spend hours in the kitchen unless it is Thanksgiving, of course. However, even then I do not cook all day. […]