Category: LUNCH

Mushroom and Leek Galette

Mushroom and Leek Galette

Galette is a simple open pastry that you can pretty much make sweet or savory.   It makes an amazingly easy and delicious lunch or dinner option or perhaps a dessert if you’re making a sweet version.   I made this galette by using sauteed read more

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 read more

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 this one Greek Tiropitas. However, people from the country that I grew up in know it as sirnica, gibanica, burek sa sirom, or pita sa sirom and all that means cheese pie which is savory. I will post a recipe for my tasty cheese pie which is, in my opinion, better than a pizza.

 

Phyllo Triangles Stuffed with Cheese

I love phyllo dough. It is so versatile and we can make so many sweet and savory dishes or desserts using these incredible sheets.

What do you make with phyllo dough sheets? Usually, I would make it stuffed with ground beef, also known as Burek or Börek simply because my lovely family requests that one the most.

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That being said, I absolutely love it stuffed with shredded potatoes, which are sauteed with onions and well seasoned prior to stuffing it in the dough.

Oh, my mouth is watering as I was writing this one, which is probably the reason to make it asap.

Anyways, these are phenomenal to pack for school or work lunch. When my kids were actually taking lunches to school I would pack these for them. They are convenient and delicious hot or cold.

Also, if you do not want to bake all these triangles at once just pack in between wax paper or parchment paper and place in an airtight container then freeze.

They freeze beautifully, but I am not sure about cooked pastry. They probably do freeze well too.

You see, in my house, they never last too long so everything is eaten as soon as I serve them on the table. Well, most of the time we eat it for lunch just like this with some protein on the side as well as salad.

I am sure that you would be able to air-fry them too. Nevertheless, I have not tried that one yet, but if you by any chance air-fry them, please let us know. I would love to hear how they turned out.

Another great idea is that you could add sauteed or defrosted pinch in the cheese mixture. Just make sure to squeeze all the moisture out.

Phyllo Triangles Stuffed with Cheese

I hope you guys like my recipe for Phyllo Triangles Stuffed with Cheese. If you do place tag me on Instagram.

@sandraseasycooking using hashtag #sandraseasycooking.

I would love to see your tasty creations. Thank you so much for your love and support.

Phyllo Triangles Stuffed with Cheese

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POTATO AND BEEF EVERYTHING BAGEL CROQUETTES

Recipe

Phyllo Triangles Stuffed with Cheese

Yield: Serves 4-6
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Phyllo Triangles Stuffed with Cheese is an amazing appetizer, party food, or you could just eat it as a snack. Easy, simple, and delicious!

Ingredients

  • 1/2 lb. feta cheese, 1 pound block and you crumble the cheese yourself
  • 1 block cream cheese, softened
  • 2 tbsp sour cream (optional)
  • 3 eggs, beaten
  • 1/2 teaspoon ground black pepper
  • 1/2 lb. phyllo dough thawed 20-24 sheets
  • 1 stick unsalted butter, melted
  • 2 tbsp oil

Instructions

  1. Mix eggs, and cream cheese with an electric mixer if possible, add ground black pepper then crumbled feta cheese. It is better to get a block of cheese than pre-crumbled, it takes you less than 20 seconds to crumble the cheese yourself, but it makes a huge difference. Trust me!
  2. Now take one phyllo dough and unwarp. You will find two in one package. These measurements are or about 24 sheets. Please read the notes.
  3. Place all the sheets on the dumbed cotton kitchen towel and cover. It is best if you work on a cutting board or similar.
  4. Melt unsalted butter and add two tablespoons of oil, mix well. You can use clarified butter instead. If non is available using only oil will work as well.
  5. Take one sheet and butter it completely. Make sure not to press too hard, just brush lightly with your pastry brush or similar, then place another sheet on the top. Run a sharp knife down the sheet lengthwise in half. You will have 2 triangles using two sheets of phyllo dough.
  6. Place two tablespoons of cheese mixture at the end of the strip. Fold over the corner to make a triangle. Continue folding from side to side till you get to the end of the strip. Place on a baking sheet. Brush tops with a bit of butter. Repeat the process until you’ve used up all of your fillings. I usually make around 12 to 14 with one half.
  7. Preheat oven to 350ºF. Bake for 15-18 minutes or until golden brown. Allow these tringles to cool before serving. I usually serve them with salad.

Notes

  • Phyllo, Filo, or Fillo comes in all shapes and sizes but for this recipe, use 1 pound pack of sheets. Athens is the only available brand for me. I get it in Publix or Kroger, freezer section where you find frozen novelties or desserts; ice creams, pies, pie shells, whipped cream in the tub, etc.
  • The pack contains two 8-oz bags of (APPROXIMATELY) 20 sheets each measuring 9 x 14-inches.
  • My pack came with two like any other pack, HOWEVER, sometimes one pack has more sheets than the other and I was not aware until I started to WRITE this recipe because my facts were not matching. So one-half pack came with 24 sheets which would make 14 triangles. On the pack, it did say approximately 20 in each. The recipe is not off, it just that my box of phyllo was not correct. I just counted the other pack and it got only 18 CT. sheets.
  • WITH THAT BEING SAID, FOR THIS CHEESE MIXTURE MEASUREMENT YOU CAN MAKE 12 TO 14 TRIANGLES, DEPENDING HOW MUCH YOU ADD IN. For each triangle, you will need two sheets. I hope that makes sense to you if not just comment below.


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, read more

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. read more

Chicken and Egg Salad Lettuce Wraps

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 low carb lettuce wraps. Addition of peas is optional, of course. However, they add such an amazing burst of sweetness.

You can add carrots or corn, or addition of all. Well, I think it just comes down to your personal preference.

It is all about creating something that you like. Taste and feel your food and see how you can develop a meal with your own twist.

CLICK HERE FOR MORE FUN CHICKEN LUNCH IDEAS

Chicken and Egg Salad Lettuce Wraps

Also, from time to time I would add eggs and sometimes I would skip including them.

The best part of this kind of salad is that you can use any chicken breast, although I would totally recommend rotisserie chicken.

Most of the time we do have leftovers after getting a large rotisserie chicken from the store and this is what we make.

It is just such a delicious and easy way to make lunch or even dinner.

My husband and I devoured this tray of lettuce wraps. I did not even miss bread or additional carbs.

That being said, I will probably slice some tomatoes and avocado the next time I serve these.

Chicken and Egg Salad Lettuce Wraps

This salad reminds me greatly of my Russian Olivier Salad, except that I did not add smoked ham and boiled potatoes.

Oh, I can’t even tell you how much I love that salad that’s why I created this one. Something similar, but still somewhat different.

Please do check out my delicious and extremely easy Russian Olivier Salad because I have a feeling that you guys will love it.

Anyhow, if you make my amazing Chicken and Egg Salad Lettuce Wraps please tag me on INSTAGRAM.

@sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance. I really appreciate all your support!

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Chicken and Egg Salad Lettuce Wraps

Chicken and Egg Salad Lettuce Wraps

Yield: Serves 4
Prep Time: 10 minutes
Total Time: 10 minutes

Easy and tasty lunch or fun appetizers. 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.

Ingredients

  • 1 1/2-2 cup pull apart rotisserie chicken breast
  • 4 large boiled eggs, chopped
  • 1 cup frozen peas, defrosted (optional)
  • 2 kosher pickles, diced
  • 2 tablespoons mayo
  • 1 teaspoon yellow mustard
  • 1/2 tablespoon lemon juice
  • 1/4 teaspoon ground black pepper
  • salt to taste
  • 1 Butterhead lettuce

Instructions

  1. Use any leftover chicken breast such as oven-roasted chicken or even boiled, however, my recommendation is rotisserie. Take the skin off and pull off chicken breast meat off. Shred and pull apart with two forks or with your hands. Place in a large mixing bowl.
  2. Boil eggs, 6 minutes in the boiling water. Submerge eggs in cold water, break them a bit and leave for 5 minutes before peeling. Peel eggs and chop into small pieces. Add eggs to the mixing bowl.
  3. Add diced pickles, lemon juice, a dash of salt and pepper, then mix it by tossing it.
  4. Now, add mayo and mustard and mix it to coat everything very well. Keep salad in the fridge before serving.
  5. Wash and separate butter lettuce or any lettuce on hand and add about 2 tablespoons of the salad in the middle of the lettuce cup.
  6. I like garnishing it with a dash of black pepper and sweet paprika or red hot chili pepper flakes. This really depending on your personal preference.
  7. Enjoy!

Notes

The salad could be refrigerated and in airt tight container for up to 3 days. That is for the best taste.

If you do not like peas, please omit or add corn or carrots.

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 read more

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. read more

Pan-Fried Eggplant with Mozzarella and Marinara

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 enjoy at least on a weekly bases.

You really do not need to spend hours in the kitchen to prep and cook a decent dinner. Most of our meals take less than 40 minutes from start to finish, and so many you would just pop in the oven, air fryer or slow cooker then wait until it is complete.

CLICK HERE FOR MORE TASTY RECIPES

Pan-Fried Eggplant with Mozzarella and Marinara

I don’t know why people complicate cooking. It can be therapeutic as much as economical. For my family of 5 going out is just not economical when I know that I could make far better and healthier for way less money. Wouldn’t you agree?

I am not saying do not go out and support your favorite restaurant or that we never ever go out to eat. What I am saying is that we do not go as often as perhaps average family in the USA. Well, I’m just stating the facts.

Anyhow, if you are vegetarian, or trying to cut down eating meat, these pan-fried eggplant slices are just wonderful.

Pan-Fried Eggplant with Mozzarella and Marinara

I have so many amazing vegetarian recipes on my blog. I think you would love them. As much as I love meat, I do crave meatless meals from time to time. Yes, that includes a big beautiful bowl of mixed greens.

If you hate eggplant for whatever reasons, please give this one a try. I think that you will be pleasantly surprised at how tasty this is. My boys are not huge on eggplant either, but they actually dig this one. I don’t know why?

Maybe because they are fried and covered with sauce and tasty cheese. It is a life changer for low carb folks as well.

Pan-Fried Eggplant with Mozzarella and Marinara

One cup of eggplants have less ta 5 carbs, so you can dip them in almond flour, for example, instead of breadcrumbs. So many options that we have to create an amazing low carb, tasty meal.

Hey, if you try Pan-Fried Eggplant with Mozzarella and Marinara please tag me on Instagram. @sandraseasycooking #sandraseasycooking. Thank you in advance!

HAPPY COOKING!

Pan-Fried Eggplant with Mozzarella and Marinara

Pan-Fried Eggplant with Mozzarella and Marinara

Yield: 4
Prep Time: 5 minutes
Cook Time: 30 minutes
Additional Time to prep Eggplant: 15 minutes
Total Time: 50 minutes

When you want to have a quick meal to have with your family, Pan-Fried Eggplant with Mozzarella and Marinara

Ingredients

  • 1 eggplant, sliced (you may peel it if you wish)
  • 1 cup Italian breadcrumbs (almond flour with Italian herbs as a sub)
  • 1-2 eggs, mixed or egg sub
  • 1/4 cup of oil for frying
  • 1 cup marinara sauce
  • 1 cup shredded mozzarella cheese, or fresh slices of mozzarella
  • Fresh and dry herbs for garnish
  • A good drizzle of olive oil

Instructions

  1. Slice eggplant into 1/4 inch thick slices then submerges into salted cold water. I added about 1 tablespoon of table salt mixed with 6-8 cups of water. This will help eggplant become more flavorful and it will remove any bitterness. Allow it to soak for approximately 15 minutes.
  2. Remove eggplant from the water, then tap dry each slice of eggplant with a paper towel.
  3. Heat oil to medium and a plate lined with a paper towel. Keep stove temp on the medium rather than low or high.
  4. Meanwhile, add a mixed egg or egg sub into one bowl and breadcrumbs in the other. Read notes about almond flour prep.
  5. Dip each slice both sides into egg then into breadcrumbs, then drip carefully into the hot oil. Fry for a minute on each side just to get them to light golden color. Remove and place to a paper towel to soak any additional oil.
  6. Preheat oven to 375 degrees Fahrenheit. Use a nonstick baking sheet or line it with parchment paper or a silicone mat.
  7. Place each pan-fried eggplant onto the baking sheet, and add about tablespoon or two of marinara sauce and sprinkle shredded cheese or one slice of fresh mozzarella. Sprinkle with some black pepper and dried herbs. Drizzle a bit of olive oil.
  8. Bake for 15 minutes or until the cheese is melted and bubbly. Serve over seasoned salad and eat immediately.

Notes

Almond flour breadcrumbs

  • Mix 1 cup of Almond flour with 1 teaspoon of blended Italian herbs, 1 teaspoon garlic powder, 1/4 teaspoon salt, and pepper.
  • For a gluten-free option, cornmeal could be used.

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 read more