Category: MEAT, FISH AND POULTRY

Air Fryer Whole Chicken

Air Fryer Whole Chicken

Air Fryer Whole Chicken is so easy, and everyone in my house loves it. My favorite kitchen toy is an air fryer by far. As soon as we got it I was in love with it. A year later we got another one. It is read more

Chicken Schnitzels

Chicken Schnitzels

One of my absolute favorite food is tasty, easy and pan-fried Chicken Schnitzels. I can eat this all day, and every single day without ever getting tired of, and I am not even exaggerating. I have a love-hate relationship with fried food, but I suspect read more

Easy Chicken Marsala

Easy Chicken Marsala

Chicken Marsala is an Italian-American dish made from chicken fillets or cutlets, mushrooms, garlic or onions, and Marsala wine.

It is an easy yet extremely delicious way to prepare the chicken with incredibly creamy mushroom sauce.

Easy Chicken Marsala

My family and I absolutely adore this dish. Well, what’s not to like. Am I right or am I right?

It is one of those dishes that you can literally eat it with a slice of bread and mop all the goodness or over potatoes, pasta or perhaps rice.

Since we are mostly following low carb diet, as well as gluten-free I served it with low carb wraps and used GF flour to make these.

However, in the recipe, you will find a classic recipe. Yes, you can modify it to support your lifestyle just like I did to support mine.

So, since I fully started cooking, 21 years ago, I made this recipe probably every other week.

I got to tell you that I am a mushroom lover which is the best part of this dish. Needless to say, I could eat them daily.

Easy Chicken Marsala

When I was still eating potatoes regularly, and not only from time to time on my cheat days, I would serve Chicken Marsala over mashed potatoes. Oh, boy! It is so good!

I must admit that if I choose one meal as my last one that would be exactly it; mashed potatoes, creamy mushroom sauce and chicken.

Tap here for more tasty Chicken Recipes

With that being said, I really love many dishes so I cannot be certain that I can pick that one and not anything else.

I could probably fit three dining room tables with my favourite dishes to be my last meal. Haha!

A joke on the side, I really hope you make this one. I know it is a well-known recipe, and many of you probably already made it before.

However, let me gently remind you to make it again.

Easy Chicken Marsala

On the other side, if you have never made this one before, grab your skillet and start making. You won’t be sorry!

It is seriously the most comforting dish ever, and freaking easy as well as delicious.

Also, you could use pork or beef for this recipe, although the cooking time will be different.

Hey, if you get inspired and make this tasty Easy Chicken Marsala, please tag me on Instagram.

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

Recipes

RECIPES YOU MIGHT LIKE:

INDIVIDUAL CHICKEN POT PIES

CHICKEN FAJITA SKEWERS

CHICKEN AND EGG SALAD LETTUCE WRAPS

EVERYTHING BAGEL BAKED CHICKEN

Recipe

Easy Chicken Marsala

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

Chicken:

  • 4 boneless skinless chicken breasts halves, sliced horizontally in half to make 8 cutlets.
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 2 tablespoons olive oil, divided
  • 1 tablespoon unsalted butter divided

Marsala Sauce:

  • 2 tablespoons unsalted
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 pound fresh mushrooms, sliced
  • 1⁄4 cup dry marsala wine
  • 1 cup chicken stock
  • 1/2 cup heavy cream
  • Generous pinch of salt and ground black pepper, or to taste
  • 1 tablespoon flour or any other thickening agent + water
  • 1 tablespoon dried parsley or freshly chopped

Instructions

Chicken:

  1. Cut each chicken half in half horizontally. Season it with some salt and pepper on both sides and garlic powder.
  2. Heat oil and butter in a large frying pan or a skillet over medium-high heat. Cook the chicken cutlets until golden-brown on both sides, about 2 to 3 minutes per side. If your skillet/pan is smaller then cook the chicken in batches so the pan is not overcrowded.
  3. Transfer to a platter and cover with a lid or aluminium foil until ready to use.

Mushroom sauce:

  1. In the same large frying pan or a skillet with grease leftover from the chicken, add more butter.
  2. When the butter has melted add onion and garlic and stir well, then add sliced mushrooms and cook for a couple of minutes until browned.
  3. Scrap any of the leftover chicken bits off the bottom of the pan while mixing it.
  4. Pour in the dry marsala wine and the broth. Simmer until reduced by half and starting to thicken, about 10 minutes on low temperature.
  5. Pour in the cream stir to combine.
  6. Take 2 tablespoons of flour or any other thicker such as cornstarch and mix with 4 tablespoons of water. Mix until smooth. Add thickener to the sauce and mix well until it starts to get thicker, a few minutes. The sauce will continue getting thick even off heat, just keep that in mind. If you see that it gets too thick stop adding more and you can always add more liquid to make it thinner.
  7. Return the chicken into the sauce. Add all those chicken drippings as well. Cook until the sauce coat all the chicken, reheated and gets thicker and shiny. Garnish with chopped parsley and serve.

Notes

  • Other thickeners:
    cornstarch, arrowroot, tapioca flour or starch, potato starch.
  • Low Carb Roux and thickener for keto sauces:
    Rule of thumb for using xanthan gum is 1/8 teaspoon per 1 cup of flour. 1/4 cup water, 2 tablespoons oil and 1/2 Tablespoon xanthan gum. Mix and add to the sauces.
  • I did not use any flour to fry chicken to show you that you could make this without it, especially if you are on the low carb diet.
  • You could use 1/4-1/2 cup all-purpose flour (alternative almond flour or GF flour) and dredge the chicken in the flour mixture and shake off excess before cooking.


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Easy Shrimp and Grits

Easy Shrimp and Grits

Quick recipe for easy shrimp and grits. It is the best and one of my favourite comfort food. It also makes an amazing family dinner idea. When I want to make a quick meal for my family this recipe always comes to the rescue. Well, read more

Salmon Wellington

Salmon Wellington

If you love salmon than you will love this tasty and quite easy Salmon Wellington aka salmon fillet wrapped with puff pastry. I think this is the fanciest dish that I made in a long time, but it is ridiculously simple. Well, I could not read more

Individual Chicken Pot Pies

Individual Chicken Pot Pies

Individual Chicken Pot Pies

Individual Chicken Pot Pies are such a delight. To be serious, it is the comfort food at its finest.

I have decided to make them individually because they are portion size and they just look so adorable.

I do not know about you, but I find small pots of food more appealing and inviting. My kids agree with me as well.

Nevertheless, it has been raining all night and most of the dreary morning, so pot pie was just calling my name.

Besides, it was a pretty appropriate meal for this gloomy day that we were having.

Individual Chicken Pot Pies

I desperately wanted to make something that we dearly loved and a meal that will hug our belly on the inside.

Oh, I just loved seeing cheerful faces when they walked into the house after hours spend in school.

So, I know so many have a problem using canned products. I do not use it often, but these are utterly brilliant in a pot pie.

If you wish to make your homemade cream of chicken or any other creamy condensed soup, you are more than welcome.

Individual Chicken Pot Pies

There are many delicious recipes online for condensed soups so I am quite sure you could find a recipe to substitute store-bought cream of chicken.

This is my convenient shortcut and we all in y household love it, so I am not going to change it. Although I will make beef pot pie which I made just a bit differently.

That recipe is coming sometimes next year simply because I have dishes already prepared and scheduled ahead.

chicken

You may also like:

Salmon and Vegetables Sheet Pan Dinner

Chorizo Chili Tater Tots Casserole

Air Fryer Baby Back Ribs with Sauteed Cabbage

Brown Butter Gnocchi

If you get inspired and make my Individual Chicken Pot Pies please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking.

I would love to see your creations and re-share with everyone. Thank you so much in advance!

Recipe

Individual Chicken Pot Pies

Yield: Makes 8
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Easy and tasty Individual Chicken Pot Pies

Ingredients

Crust

  • 1 Puff Pastry Frozen Sheets (Pastry Dough, 2 Count, 17.3 oz.),
  • 1 Egg, mixed+spash of water

Filling

  • 2 cups diced cooked chicken
  • 2 cups frozen mixed vegetables, thawed (peas, carrots, etc.)
  • 1 can (10 3/4 oz) condensed cream of chicken soup
  • 1/2 cup milk, a splash more if needed
  • 1 teaspoon dried parsley
  • salt and black pepper to taste, a generous pinch
  • 1 ounce of Cheese per serving, mozzarella, or similar.

Instructions

  1. Heat oven to 375°F. Soften puff pastry or pie crust if you're using that, as directed on package. Overnight in the fridge should do the trick.
    Remove 1 puff pastry crust from pouch; unfold a sheet of pastry. Make sure it is completely defrosted.
  2. Steam or defrost frozen vegetables. You may use canned as well, just make sure to drain. You could use a mix of peas and carrots, southern potato hush (small cubed potatoes), corn, etc. Whatever mix of veggies you like or have at the moment.
  3. In a medium saucepan, add defrosted vegetables, a cubed cooked chicken, and combine the rest of the filling ingredients. Bring to a low boil over medium heat, stirring frequently. Just to note that you could use rotisserie chicken, skin removed, or cook on a bit of oil with seasoning like salt, pepper, thyme, parsley. Also, you can cook chicken in the air fryer as well. After the filling starts to bubble, the filling it is ready.
  4. Fill bigger and wider ramekins or individual smaller pots. I would say that you may make this in the casserole dish as well, but it is amazing when you are able to make them as individual pots. I would suggest ones that you could fit at least 8 ounces. Add cheese on the top of the filling. Mix an egg and brush on the edges and a bit sides of the pots.
  5. Cut one puff pastry sheet into 4 and roll out a bit with a rolling pin to fit over smaller pots. Place each puff pastry rolled out a square on the top, draping over the pot for a bit, and slightly press to seal edges. Slash the top of the puff pastry and brush a bit of egg wash.
  6. If you are making in small pots like me, then place them in the baking pan to prevent a spill. It might not happen but to save yourself a lot of cleaning it is better to put small pots in a large baking pan such as cookie sheet.
  7. Bake at 375°F. for about 25 to 30 minutes or until the crust is golden brown.
  8. Allow it to cool down for a minute or two before serving.

Notes

  • This could make 8 pots. You can freeze the filling and the remaining one sheet of puff pastry for after or make all 8 individual pots.
  • Of course, as I said you could make a big family meal in a casserole dish.
  • You may use PIE Crust if you can't find puff pastry or would like to use it. You can get store-bought or make your own pie crust. I have made it before and it is very tasty.
  • I used Pepperidge Farm Puff Pastry Frozen Sheets Pastry


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 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

Salmon and Vegetables Sheet Pan Dinner

Salmon and Vegetables Sheet Pan Dinner

Salmon and Vegetables Sheet Pan Dinner

Salmon and Vegetables Sheet Pan Dinner is the best. Not only that you can mix and match vegetables, but it is all year round kind of meal. Don’t you agree?

One of our favorite fish is salmon. We just love salmon made any way possible; smoked, grilled, poached, baked. It is amazing in baked dishes or sandwiches.

What is your favorite fish?

On the other hand, sheet pan dinner is just phenomenal. You can add chicken, sausage, beef, pork or any other fish. Also, it is fantastic to clean your fridge day when you do not have so much food, but it has to be used.

CHECK OUT MORE FISH RECIPES

Salmon and Vegetables Sheet Pan Dinner

I have made this dish many times and the best way to not overcook fish was to actually wrap it in foil. If you hate relationship with Alum foil then just use parchment paper.

I cooked it at the same temperature and pulled salmon 10 minutes earlier so it ended up cooking in the foil before serving. It was absolutely divine!

Yes, you can absolutely bake fish on top of your veggies but I found this way tastier.

Salmon and Vegetables Sheet Pan Dinner

The whole point of my blog is to inspire you to get back to cooking your own meals, so you can use whatever protein or vegetables you wish to use or whatever is in season.

However, ever since Sitka Salmon Shares announced on their website that we are going to have Salmon in the next shipment I could not wait. I love all their fish.

If you ever tasted then you must agree with me, but since salmon is family favorite we were eagerly anticipating our subscription box to come.

Salmon and Vegetables Sheet Pan Dinner

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 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 fantastic doorstep but read more about Sitka Salmon Shares below.

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.

Salmon

I hope you try my Salmon and Vegetables Sheet Pan Dinner. If you make this one or any other recipe from my blog, please tag me on Instagram. @sandraseasycooking using hashtags #sandraseasycooking. Thank you so much!

Salmon and Vegetables Sheet Pan Dinner

Salmon and Vegetables Sheet Pan Dinner

Yield: 4 Servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Easy, Delicious and a perfect family dinner.

Ingredients

  • 1- 1 1/2 pound Salmon Fillet, defrosted (Wild Alaskan)
  • Kosher Salt a good pinch or two, rub on the salmon
  • 1-2 teaspoon ground black Pepper
  • Lemon slices from 1 lemon
  • 1 teasoon dried Oregano
  • 5 tablespooms of Garlic-Herb Butter (if available)

Vegetables

  • 1 pound New Potatoes, I used red
  • 1/2 pound Green Beans
  • 1/2 pound Baby Carrots
  • 1 pound Broccoli, I used frozen florets 
  • Olive Oil
  • Salt and Black Pepper, to taste
  • 4-5 Garlic cloves
  • 1 teaspoon dried Parsley
  • 1 teaspoon dried Oregano

Instructions

  1. Preheat over to 375F

SALMON:

  1. Defrost salmon, and take it out of the pack. Take a large heavy-duty aluminum foil or parchment paper and then, season salmon with salt, pepper, herbs. Rub on both sides well, then place the sliced lemon on each slice of salmon and a tablespoon of butter. Wrap nicely and prep vegetables.
  2. Place Salmon to bake at the same time you will bake vegetables.
  3. Make sure to take it out after 25 minutes. That way salmon will not overcook. It will continue cooking in the foil until it is ready to be served. So do not open it until you are ready to eat or until vegetables are ready.

SHEET PAN VEGETABLES:

  1. Wash Potatoes and either cut them in half or the quarters.
  2. Season each vegetable with salt, pepper, and herbs, then place each vegetable next to each other but do not overcrowd the sheet pan. Make sure it is somewhat in one layer.
  3. Drizzle with olive oil and bake for 40 minutes in 375F preheated oven.
  4. If the potatoes need a bit more time to cook, then remove all the other vegetables and allow potatoes to cook additional 2-3 minutes under the broiler (medium temp).

Notes

You may use any vegetables that you have or are in season; Cauliflower, asparagus, peppers, cherry tomatoes, etc. Possibilities are endless

You may cook vegetables in the air fryer, but potatoes might take a bit more time to crisp up.

If you do not have garlic and herbs butter available, then just add a pinch more salt, add more dried parsley and a teaspoon or two of garlic powder, that's it!

Tasty Labor Day Recipes

Tasty Labor Day Recipes

These Tasty Labor Day Recipes that I have picked for you guys are easy, delicious, affordable and approachable. You can make them any time you want not just over Labor Day and 4th of July, or any other holiday. If you are like my family read more