Category: LUNCH

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. […]

Cinco de Mayo Recipes

Cinco de Mayo Recipes

Cinco de Mayo is just around the corner so I put together a round-up of recipes. They all amazing, easy and delicious. I do not about you, but in my house, we love Mexican cuisine. I make it at least once a week. Spicy or […]

Air Fryer Baby Back Ribs

Air Fryer Baby Back Ribs

An easy and delicious recipe for Airfryer Baby Back Ribs with sauteed cabbage.

An easy and delicious recipe for Air Fryer Baby Back Ribs with sauteed cabbage. This was so delicious and totally unexpected.

The demand for air fryer recipes is truly overwhelming, so I have decided to start testing recipes for my blog and this is the first one.

It was really incredibly easy and tasty that my family asked me to make these ribs 3 times just this week.

They loved the crispiness of the ribs and the fact that they are so juicy as well as tender.

I am so happy to tell you guys that I will try to share as many recipes as I can just for the air fryer.

An easy and delicious recipe for Airfryer Baby Back Ribs with sauteed cabbage.

Well, I am thinking recipes that are simple, easy and perfect for a quick dinner. A meal ready to be on the table in less than 30 minutes.

CLICK HERE FOR MORE TASTY PORK RECIPES

I feel like this is the best invention ever. To be perfectly honest with you all, I was one of those skeptical people. I used a conventional oven in the past and loved it.

However, in the case of air fryer, we are talking about a kitchen gadget that is similar to the conventional oven yet so different. Absolutely amazing!

An easy and delicious recipe for Airfryer Baby Back Ribs with sauteed cabbage.

With that being said, I might be just a bit in love with my air fryer. We have been using it literally every single day since my husband decided to surprise me.

Some things we made are pizza, bacon, boiled eggs, fish, fries, wings as well as fish sticks, burgers, etc. Yes, we are killing it here with the air fryer.

My Anna tested making cookies and somewhat healthy energy bars in the air fryer. Even biscuits came out sort of tasty. Okay, I might be just a little excited so I keep blabbering but I am being honest.

An easy and delicious recipe for Airfryer Baby Back Ribs with sauteed cabbage.

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If you have any questions or recipes that you would like me to post or test using air fryer please do not hesitate to comment bellow. I would really appreciate some ideas.

What have you made using an air fryer?

If you make my tasty Air Fryer Baby Back Ribs, please share it with me on Instagram. Make sure to tag me @sandraseasycooking using hashtag #sandraseasycooking. Thank you for all your support!

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Air Fryer Baby Back Ribs
Yield: Serves 4

Air Fryer Baby Back Ribs

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

An easy and delicious recipe for Airfryer Baby Back Ribs with sauteed cabbage.

Ingredients

  • 1 rack of baby back ribs
  • 1 tbsp. Liquid Smoke
  • 1 tbsp. Oil
  • Seasoning:
  •  2 teaspoons Kosher Salt
  • 1 teaspoon Ground Black Pepper
  • 1 teaspoon Chili powder
  •  1 teaspoon Onion powder
  •  ½ teaspoon Garlic powder
  •  ½ teaspoon Brown Sugar (add low carb sugar if you are keto such as Truvia Brown Sugar Blend)

Instructions

  1. Pat the ribs dry with kitchen paper towel then rub all over oil and liquid smoke.
  2. Mix all the ingredients for seasoning together. Season the ribs with the spices.
  3. Cut the rack of ribs into sections 4-5 ribs to fit the air fryer.
  4. Cook the ribs in the air fryer for 20 minutes at 400 degrees Fahrenheit, depending on the rib thickens.
  5. After the ribs are done, you may brush some BBQ sauce and pop in the air fryer for 5 more minutes, but it is not necessary. I like brushing just the leftover drippings for more flavorful ribs.

Notes

You can make this Low carb and Keto friendly just by switching a few things. For example, adding low carb sugar. Yes, you may add regular brown sugar as well. It is all about meeting your diet. We are doing low carb so that is why I mention that.

My AIR FRYER is 6 QT

Also, you can serve it with potatoes, cauliflower or sauteed cabbage. It is very simple serving it with cabbage.

Sauteed Cabbage

4 servings

INGREDIENTS:

1/2 Organic Cabbage, slice into thin strips

2 Garlic cloves, crushed and minced

2 tablespoon Olive Oil

Splash of Water

Salt and Black Pepper to taste

DIRECTIONS:

Heat the skillet and add oil,

Sautee on the oil for about 4-5 minutes at medium-high heat.

After the cabbage is coated with seasoning and almost half done sauteeing, add a splash of water to help cabbage get softer.

Allow it to cook for additional 2-3 minutes. Season to taste.

Beef Taco Tortilla Bowls

Beef Taco Tortilla Bowls

I love Mexican cuisine as much as Tex-Mex food. I mean, who would say no, right?! A bit of Texas with a bit of Mexico and you get an amazing combo bursting with flavor. These beef taco bowls are just incredibly tasty. You can make […]

Lemon Herb Grilled Salmon

Lemon Herb Grilled Salmon

Who loves Salmon? I simply love it especially made this way. However, I am not picky at all. When it comes down to this delicious fish, I could eat it pretty much any possible way prepared. I really try to make fish and serve it […]

Beef and Sauce Stuffed Spaghetti Squash Boats

Beef and Sauce Stuffed Spaghetti Squash Boats

Beef and Sauce Stuffed Spaghetti Squash

You cannot get a meal more simple than these Beef and Sauce Stuffed Spaghetti Squash Boats. Yes, it does take some time until the squash is cooked but that is pretty much it.

My husband and I devoured this one. Even though I did not use the largest spaghetti squash, we could not finish it so I say one of these serves four people. Especially if you serve it with salad or some type of bread.

We do not consume bread as before and still, this was a pretty satisfying lunch or dinner.

Beef and Sauce Stuffed Spaghetti Squash Boats

Now, there are a couple of things that you can add like sauteed peppers, celery or addition or onion.

You can chop everything and just sautee before adding meat to the pan. Also, you may like your own tomato or Italian sauce. It is totally versatile and you can use whatever you wish to add.

Click here for one more low carb Ground Beef Stuffed Spaghetti Squash idea.

I just wanted to keep it as simple as possible. We love it just like this so after a couple of requests from you guys, I am posting it on my blog.

Beef and Sauce Stuffed Spaghetti Squash
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If you make my recipe for Beef and Sauce Stuffed Spaghetti Squash Boats, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance!

Beef and Sauce Stuffed Spaghetti Squash
Yield: Serves 4

Beef and Sauce Stuffed Spaghetti Squash

Ingredients

  • 1 medium Spaghetti Squash 2 to 3 pounds
  • 1 generous Pinch Salt and Black Ground Pepper
  • 1 drizzle Olive Oil

STUFFING

  • 1/2 tablespoon Olive Oil
  • 1/2 pound Ground Beef 80/20 or whatever you prefer
  • 1 teaspoon Onion Powder you can saute 1/4 of medium chopped onion instead.
  • 1 pinch Salt and ground black pepper each or to taste
  • 1 teaspoon Italian Herbs, Blend
  • 1 1/2 cup Pasta Sauce any sauce that you prefer
  • 1 teaspoon Dried Parsley for garnish
  • 1/4 pound Cheese, freshly sliced of shredded mozzarella, provolone, or mild cheddar cheese works

Instructions

  1. Cut squash in half lengthwise and scoop the seeds out using a spoon. Place squash, cut side down, in a baking dish. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 375 degrees Fahrenheit for 35-40 minutes or until tender. I use a knife or a fork to punch through on the side of the bowl. If tender the squash is done. Remove all the water out of not evaporated, then turn the squash halves on the other side.Add a pinch of Salt and pepper in each just to season it, drizzle with a drizzle of olive oil and allow it to roast for an additional 10-15 minutes at 375F.
  2. Meanwhile, make a beef sauce by sauteeing ground beef. Remove excess grease if you wish before adding spices and seasoning. To the ground beef add onion powder, Italian herb blend, salt, and pepper to taste. When the meat is cooked and not bloody add about 1 1/2 cup Sauce. I used Beef flavored sauce.
  3. When the squash is cooked and cool enough to handle, use a fork to scrape the squash making squash spaghetti stand.
  4. On the top of spaghetti squash add an equal amount of beef sauce on top, using fork mix it a bit coating spaghetti squash with the sauce, then add cheese. You can also take the spaghetti squash out completely and layer it like lasagna (sauce, squash, cheese, etc.) using skin as a bowl, but I prefer it this way.
  5. Place it back in the oven and bake uncovered, at 375 for 10-12 minutes or until the cheese is completely melted.Enjoy!

Notes

You may use ground, minced or diced chicken bites for this recipe.

Meatball Marinara Sub

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When I look at this Meatball Marinara Sandwich or a Sub, I would just say “Hello, Gorgeous” It looks absolutely mouthwatering and it tastes as you would expect, outstanding! My family loves a good sandwich and this one is one their favorite. I cannot run […]

Broiled Flank Steak

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Stuffed Cabbage Rolls Sarma

Stuffed Cabbage Rolls Sarma

Stuffed Cabbage Rolls Sarma

One more old recipe repost because it is winter season, this is comfort food that we love during winter, and you guys kept asking for this recipe. So here is my stuffed cabbage rolls or as we like to call them, Sarma!

As much as this recipe seems complicated, I have to say it is not so much. Maybe because I grew up eating it, and also I believe the first time when I made it was like 20 years ago, so it is very simple for me.

Traditionally, Stuffed Cabbage Rolls Sarma has to be made with a pickled or fermented whole head of cabbage, which tastes like shredded sauerkraut.

Stuffed Cabbage Rolls Sarma

So, it is a pickling process that many people in parts of the Balkan or Southeastern Europe prepare a few months in advance to have it ready for the holiday season.

What I am showing you today is a much faster version of pickling, and slightly similar to the original and got to say extremely tasty.

If you have already fermented cabbage then you can skip the part where you boil and soak the cabbage in vinegary water with salt.

Stuffed Cabbage Rolls Sarma

I did not pickle cabbage last fall. So in cases like this when I really crave these rolls I just boil the whole cabbage head in salty- vinegar water, and under the lid. Let it kind of marinade in that boiled hot water for an hour or so.

It becomes a bit tender and slightly sour, but to cut the story short read the recipe with the easy to follow pictures.

When I feel nostalgic this is the version that I am making most of the time because don’t have fermented cabbage all the time or all year round.

This is so delicious and one of my ultimate favorite comfort foods. I know many share the same feeling regarding it because it is loved all over the world.

Stuffed Cabbage Rolls Sarma

STEP BY STEP WITH PICTURES:

Wash the cabbage and take the middle root by carving it out. Boil the whole cabbage head by putting it in a large pot. Pour over hot boiled water mixed with vinegar and salt. Let it boil again for the next 20 minutes or until the cabbage is softer to the touch

Once the cabbage is softer to the touch, cover it with the lid. Turn off the heat and let it sit in a sour and salty hot water for next 20 minutes or until you are ready for the next step. WASH the cabbage after with a cold water to remove some of the brine.

Combine the meat mixture by adding ground beef, Vegeta/seasoning, shredded onion, minced garlic/or garlic powder, ground black pepper, and rice. I always taste to see if I need more seasoning, but meat is always fresh.

SONY DSC

eparate the cabbage leaves and cut the thick root in the back of each leaf because of the easier folding.

Put cabbage leaves in your palm and add about 2 Tbs. Meat mixture (smaller meatball). Look at the picture for the complete instruction. These instructions are important. If you don’t roll and wrap cabbage rolls correctly, they will open, and meat will get out. Once the wrapping is over, go to the next step.

Boil 2 cups of Beef stock + 3 cups of water with 1 Tbs. Vegeta; set aside.

You may like Sauteed Sauerkraut with Smoked Sausage

In a large pot, add a bit of minced onion, olive oil (or any on your hand), place each roll on the bottom of the pot. If you have meat leftovers crumble on the top, shredded sauerkraut, a few garlic cloves.

Then the rest of the cabbage leaves lay on top and over the cabbage rolls. Put a few slices of bacon or any smoked products, sweet paprika, a bit more chopped garlic and parsley, and about 1/2 tbs. Ground black pepper.

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Now that you layer everything correctly; put it on the stove and with previously boiled broth, water, and Vegeta slowly pour over. Also liquid needs to go over the cabbage rolls at least an inch-

Turn the heat on high until it boils again, once it’s boiled cover and turn the heat on a medium-low. 10. Let it cook for the next 40 minutes.

NOTE: If you do not want to make them as a sour, just skip adding vinegar and sauerkraut. I added cause it is reminding me of the way people from my country make it.

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I started to add items to my Amazon store and connecting it here as well. If you see Amazon link, banner or a product here on my blog then it is placed by me.

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If you make my Stuffed Cabbage Rolls Sarma, please tag me on Instagram. @sandraseasycooking. Thank you so much in advance!

Stuffed Cabbage Rolls Sarma
Yield: Serves 8

Stuffed Cabbage Rolls Sarma

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes

Traditionally made Cabbage Meat Rolls. These rolls are made with fermented cabbage which gives you more of a sour taste, but very delicious. Since we don’t have fermented cabbage all the time, I made my own just by quick pickling cabbage.

Ingredients

  • 1 head of fresh Cabbage You may use Savoy Cabbage as well
  • 1 cup Vinegar
  • 1/2 cup Salt
  • NOTE: I use vinegar to boil my cabbage because I didn't have any homemade sour cabbage. This is only if you do not have a whole head of pickled cabbage (Sauerkraut).

Meat filling:

  • 1 lb. Ground Beef
  • 2 Tbsp. Vegeta -European spice OR 2 tbsp. Bouillon Seasoning/Beef seasoning etc. To taste**
  • 1/2 Onion minced or shredded (keep some for later use)
  • 2 Garlic Cloves minced or crushed
  • 1/2 Tbs. Ground Black Pepper
  • 1 cup Rice soak it in the cold water for 5 min or so before adding it to the mixture

Additional Toppings

  • 1 Tbs. Oil
  • 2 1/2 Tbs. Vegeta or to taste bouillon seasoning or salt
  • 2 cups Shredded Sauerkraut If you have homemade, that's the best
  • 3 garlic cloves peeled and crushed
  • 4-6 sliced Hickory-smoked Bacon or any meat/ sausage that is smoked/or ribs
  • 1/2 Tbs. Sweet Red Paprika
  • 1/3 of cup minced parsley
  • 1/2 Tbs. Ground Black Pepper
  • 2 Cups of stock/broth + water to fill to about 2 inches above it.

Roux

  • 4 Tbsp. Tomato Sauce
  • 2 Tbsp. All-purpose flour

Instructions

  1. Wash the cabbage and take the middle root by carving it out. Boil the whole cabbage head by putting it in a large pot, pour over hot boiled water mixed with vinegar and salt. Let it boil again for the next 20 minutes or until the cabbage is softer to the touch
  2. Once the cabbage is softer to the touch, cover it with the lid, turn off the heat and let it sit in a sour and salty hot water for the next 20 minutes or until you are ready for the next step. WASH the cabbage after with cold water to remove some of the brine.
  3. Combine the meat mixture by adding ground beef, Vegeta/seasoning, shredded onion, minced garlic/or garlic powder, ground black pepper, and rice. I always taste to see if I need more seasoning, but meat is always fresh.
  4. Now separate the cabbage leaves and cut the thick root in the back of each leaf because of the easier folding.
  5. Put cabbage leaves in your palm and add one medium-sized meatball. Don’t pack meatball, make it more lose. Look at the picture for the complete instruction. These instructions are important because if you don’t roll and wrap cabbage rolls correctly, they will open, and meat will get out. Once the wrapping is over, go to the next step.
  6. Boil 2 cups of Beef stock + 3 cups of water with 1 Tbs. Vegeta; set aside. 
  7. You may. Bouillon Seasoning instead of Vegeta*
  8. In a large pot, add a bit of minced onion, olive oil (or any on your hand), place each roll on the bottom of the pot, if you have meat leftovers crumble on the top, shredded sauerkraut, a few garlic cloves, then rest of the cabbage leaves lay on top and over the cabbage rolls, put few slices of bacon or any smoked products, sweet paprika, a bit more chopped garlic and parsley, and about 1/2 tbs. Ground black pepper.
  9. Now that you layer everything correctly, put it on the stove and with previously boiled broth, water, and Vegeta slowly pour over- also liquid needs to go over the cabbage rolls at least an inch-
  10. Turn the heat on high until it boils again, once it’s boiled cover and turn the heat on a medium-low. 10. Let it cook for the next 40-45 minutes.
  11. After 40-45 minutes (if you need more water it is a good time to add more and boil before you add Roux) Mix 2 Tbs. Of all-purpose flour with 2 Tbs. Of Tomato sauce in a bowl. Combine it well and add about 3 Tbs. Of water. Stir until lumps are gone and you are left with a smooth and thin texture. Pour the Roux little bit at the time, but do not stir, kind of do the moving the pot in a shaky motion just to combine the thin Roux with the liquid to make like a thick sauce. If you can see the lumps in the pot use the wooden spoon to mash it. Add 2 more Tbs. Of tomato sauce for the color and taste.
Pan-Roasted Peppers with Garlic Infused Sauce

Pan-Roasted Peppers with Garlic Infused Sauce

For some people letting go of summer is hard, and some people live with summer all year round. We make this recipe all summer long and I am officially letting go of summer with these amazing Sweet Pan-Roasted Peppers with Garlic Infused Sauce. I am […]