Category: SANDWICHES & WRAPS

Basil Pesto and Cheese Rolls

Basil Pesto and Cheese Rolls

Just like any baked goods, these Basil Pesto and Cheese Rolls are pillowy and comforting at every bite. These are soft, tasty and super easy to make. I do not bake as often as before. Perhaps because I cannot stop eating. Well, to be honest, […]

Nutella Rolls

Nutella Rolls

Nutella is an absolute favourite in my family, so I thought making Nutella Rolls would be appropriate as well as appreciated. I cannot say they are not. My family honestly licked two trays clean and asked for more. These rolls are soft, sweet, fluffy and […]

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.

Chicken Schnitzels
Chicken Schnitzels

I have a love-hate relationship with fried food, but I suspect many of us have the same issue.

Well, I do try not to make it too often, but when I do it is a feast.

Pork or chicken cutlet or schnitzels are such a marvelous mate to serve with salad, over pasta, with potatoes or rice, or perhaps in a sandwich or a wrap.

As you can see there are literally tones of possibilities. To be honest, my family is obsessed with it as much as I am.

Every time when my kids have friends over pork or chicken schnitzels need to be made as well as pasta and sauce. PERIOD!

CLICK HERE FOR MORE CHICKEN RECIPES

Chicken Schnitzels

I am probably spoiling people too much, but I love having these teenagers over.

On top of all, I enjoy feeding them homemade food and getting some positive feedback.

This is such a stupidly easy recipe, and I know you will love it.

I have decided to share this recipe simply because so many asked for it. Even though I have pork schnizes, and the method is almost the same.

TAP HERE FOR MY AMAZING PORK SCHNIZEL RECIPE

Chicken Schnitzels

Anyhow, if you get the change to make my Chicken Schnitzels, please tag me on Instagram.

@sandraseasycooking with the hashtag #sandraseasycooking.

Thank you so much in advance for all your support. Do not forget to connect on social media with me.

I love seeing your creativity and hearing your thoughts.

RECIPES YOU MIGHT LIKE:

EASY CHICKEN MARSALA

INDIVIDUAL CHICKEN POT PIES

CHICKEN FAJITA SKEWERS

EVERYTHING BAGEL BAKED CHICKEN

Chicken Schnitzels
Yield: Serve 4

Chicken Schnitzels

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

Easy and tasty recipe for my amazing Chicken Schnitzels

Ingredients

  • 4 skinless, boneless chicken breasts halves
  • Salt and freshly ground black pepper on each cutlet
  • 1/2-3/4 cup all-purpose flour (I used gluten-free)
  • 3 large eggs, well mixed
  • 2 cups breadcrumbs (any type works fine)
  • 4-5 tablespoons oil
  • Freshly chopped parsley
  • Lemon wedges

Instructions

  1. Place the chicken breasts on the cutting board and remove if there is any fat. Cut a large chicken breast half in half diagonally lengthwise. See pic below.
  2. Place each cutlet in a large plastic bag or use plastic wrap (film), one at a time, and pound them so they are approximately 1/2 inch in thickness.
  3. Season each chicken cutlet with a pinch of salt and ground black pepper.
    Prepare 3 bowls, one with flour, second with well-mixed eggs and the last with bread crumbs. I add a pinch of salt and pepper to eggs, some people add in the flour. NOTE* You do not need much salt as breadcrumbs are usually seasoned. If they are not, season accordingly. Add a good pinch of salt, pepper and maybe herbs if the crumbs are not seasoned.
  4. Place each piece of chicken in the flour, coating both sides, and shaking off any excess. Next, dunk it into the whisked egg, let any excess liquid drain off. Then coat it with breadcrumbs. Set aside until ready. At this point, you could place them in the airtight container and keep in the fridge for a couple of days. I like adding a wax paper or kitchen paper towel in between each uncooked chicken cutlet.
  5. Place a large skillet over medium heat and add the oil. Once the oil is hot but not smoking, carefully place one piece of Chicken Schnitzel into the pan and let it cook for 2 minutes and then flip it over to finish cooking. I like flipping it twice so about 8 minutes per schnitzel and I cook 2 to 3 at the time depending on the size of the skillet. If the skillet or a frying pan is small, like 8 inches I cook only one at the time.
  6. Each piece should be golden brown on both sides.
  7. Remove the chicken to a kitchen paper towel-lined plate and repeat the process with the remaining chicken.
  8. Once all the chicken is cooked, give it all a generous squeeze of lemon, a sprinkle of freshly chopped parsley, and season with more salt if needed.

Notes

Waffle Breakfast Board

Waffle Breakfast Board

Saving the Day with Danone® Products at Publix! This post is sponsored by Danone North America. The opinions and text are all mine. A Waffle Breakfast Board would not be complete without the signature sides of luscious fruits, yogurt, homemade granola, and jam. My family […]

Cheese Stuffed Dinner Rolls

Cheese Stuffed Dinner Rolls

Extremely tasty, warm and comforting recipe for Cheese Stuffed Dinner Rolls. You will love these soft, garlicky and cheesy bread bombs. If you love soft dinner rolls than you will adore these beauties with cheese, brushed with butter, garlic and herbs. From time to time […]

Pepperoni and Burrata Pizza with Pesto

Pepperoni and Burrata Pizza with Pesto

Pepperoni and Burrata Pizza with Pesto makes an amazing dinner idea as well as party food. It is simple, tasty and so easy.

Pepperoni and Burrata Pizza with Pesto

Pizza is my life-saviour, literally and figurately. It is such a fantastic, cheap and satisfying way to feed your whole family.

I just love it when nobody complains at the table, and everyone gets a slice of pizza with the toppings that they want.

Usually, I double the amount of dough to make a smaller, maybe 10-inch pizza, with toppings of their choice.

Also, it does not feel bad at all when they praise you with the line “you’re the queen, mom”… Well, I am the queen in my castle anyways.

Pepperoni and Burrata Pizza with Pesto

Jokes to the side, this pizza was amazing. I loved everything about it. Although the next time, I will probably add bacon since I am not the biggest fan of pepperoni.

Don’t get me wrong, I like pepperoni pizza. However, I would rather use thick carved slices of ham or perhaps some sausage, like breakfast sausage on the pizza because it is not as strong as pepperoni.

With that being said, my kids’ love pepperoni. So, I had to add these fun and cute minis. I think they look so beautiful on the pizza. Don’t you think so?

Pepperoni and Burrata Pizza with Pesto

Anyhow, I tried to carefully write a detailed recipe in the recipe card.

If you see any possible mistakes, which unfortunately happens from time to time, do not hesitate to contact me or leave me a comment.

I try my best to read it through a couple of times, but typos do happen.

Tap here for more pizza recipes

I adore Murray’s Burrata. They do not pay me to say that, but I just love the quality of their product.

As I said, you can add whatever you want; with pepperoni or without it, a mixture of provolone and mozzarella cheese or perhaps more meat.

Additionally, basil pesto is such an amazing addition to this pizza. It literally gives you absolutely incredible flavour.

You can and you should personalize your pizza however you want.

Happy Baking!

Recipe for easy pizza

Hey, if you get inspired and make this tasty Pepperoni and Burrata Pizza with Pesto, please tag me on Instagram.

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

RECIPES YOU MIGHT LIKE:

EASY TUNA PIZZA

EASY S’MORES SWEET PIZZA

TOAST PIZZA ROLL

SUPREME BREAD PIZZA

PEPPERONI PIZZA ROLLS (CALZONE)

THAI HUMMUS PIZZA WITH BUTTERNUT SQUASH AND VEGETARIAN SAUSAGES

VEGETABLE HUMMUS PIZZA

Pepperoni and Burrata Pizza with Pesto
Yield: 2 Pizzas

Pepperoni and Burrata Pizza with Pesto

Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Wait Time: 10 hours
Total Time: 10 hours 30 minutes

Pepperoni and Burrata Pizza with Pesto; flavorful and delicious pizza that you will love.

Ingredients

  • 1 cup of warm water (240ml), a splash more if needed
  • 1 envelope active dry yeast (1/4 oz/21g)
  • 2 teaspoons sugar (8g)
  • 1 tablespoon extra virgin olive oil (13.3g)+ for greasing bowl
  • 4 cups bread flour (480g), all-purpose works well too
  • 3 teaspoons salt (17g)

Pizza Toppings for 1 pizza

  • 1/2 pack Mini pepperoni or regular size
  • 4 ounces Mozzarella cheese, shredded
  • 1 burrata cheese, about 4 ouses (I used Murray's burrata 8 oz container pack)
  • 2 to 3 tablespoons basil pesto

Garnish

  • Fresh cherry tomatoes split in half
  • Fresh basil

Instructions

Pizza Dough Prep:

  1. Measure water then adds to dry yeast and sugar. Mix it. When you are using active dry yeast or yeast for pizza you do not have to activate it, but I like to dissolve it in the cup of water anyway.
  2. Measure the flour and add salt then mix it together. Place all the dry ingredients in the work bowl of your stand mixer.
  3. Pour water with yeast and sugar in the flour.
  4. Add the bowl on the mixer and attach the dough hook and turn the mixer to do the job of kneading.
  5. Mix until the dough just comes together, forming a ball and pulling away from the sides of the bowl. Increase the mixer speed to medium and knead for about 5 minutes.
  6. Place dough in a lightly greased bowl. Cover with plastic wrap and allow it to rise once. Knead with hand then refrigerate for at least 6 hours to up to 24 hours.
  7. Remove dough to counter and punch down into a rough rectangle shape then tightly roll into a log 10 to 12 inches in length. You can use 1 extra-large pizza or two regular size pizzas. If you are making two then separate into two. Measure and cover.
  8. Flatten dough into a disk, then shape it into a smooth ball by folding the edges of the round in toward the centre several times and rolling it between your hands on the counter.
  9. Cover (each) dough ball with a clean cotton towel and allow to rest for about 30 minutes.

Baking time:

  1. Heat oven (pizza stone inside on lower rack) to 450 degrees Fahrenheit or use your regular pizza baking pan, no pan pre-heating required. Give the oven about 20 to heat up.
  2. When you’re ready to build the pizzas, sprinkle a couple of teaspoons of flour on a board or your countertop and place the dough right in the middle.
  3. Pound the dough into a disk with your hands, then pick it up and pull it through your fingers to create the outer lip.
  4. At this point, you need to start stretching the dough. The most-efficient way to do this is to spin the dough so that the weight of the outer lip stretches the dough by moving dough away from a centre with a bit of force.
  5. You can also stretch the dough on the board by turning and pulling it, and turning and pulling. Shake the peel from time to time to make sure the dough doesn’t stick.
  6. Brush the lip with oil, then dress the pizza with olive oil and tomato sauce.

Topping:

  1. Shred your own mozzarella block, and add pepperoni.
  2. Stretch pizza over your baking pan or slide OR the hot pizza stone if you are using it.
  3. Bake pizza for the first 10 minutes, depending on your oven. If you are baking it on the pizza stone bake for about 7 minutes. Keep an eye on the pizza.
  4. Rip apart burrata with your hands, then pull the pizza out for a few seconds.
  5. Evenly add burrata all over the pizza, then add a few tablespoons of basil pesto. You can add more or less just spread a bit everywhere.
  6. Place pizza back in the oven and bake for an additional 3 to 4 minutes or until the cheese is bubbly. We should not add burrata right away on the pizza because it will produce too much moisture while baking so we going to add on the end.
  7. Slide pizza your cutting board. Let it rest for a couple of minutes before slicing with a pizza cutter.
  8. While the pizza is cooling, slice cheery tomatoes and add on the pizza just before serving with a drizzle of olive oil and some fresh basil if desired.

Notes

I really love this combination, however, you can always costume make and build your pizza with toppings that you like.

When you know how to make this classic easy dough, then you really make anything with it such as pizza rolls, stromboli, calzoni, etc.

You can use store-bought pizza dough which is located usually in the DELI section of your grocery store. It is sold by the pound and you can make 1 pizza.

Bacon Eggs and Cheese Croissant Sandwiches

Bacon Eggs and Cheese Croissant Sandwiches

I love a good sandwich, especially these amazingly delicious and super easy Bacon Eggs and Cheese Croissant Sandwiches. It is a comforting breakfast or you may eat it for brunch. Well, we prep it many times even for dinner. Wouldn’t you agree that sometimes breakfast […]

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 […]

Herbed Stuffing Sausage Casserole

Herbed Stuffing Sausage Casserole

Herbed Stuffing Sausage Casserole

A family gathering or holidays would not be the same without a delicious breakfast casserole, just like this Herbed Stuffing Sausage Casserole.

They are a staple of my house, and I hope it will become a staple of yours as well.

This is easy, tasty and a perfect bake for a big family breakfast.

I might add brunch because we do not rise early as some might assume. We like to sleep in when we break start and stay up late.

Since my kids are on the winter break I recreated one that I made over Thanksgiving.

Tap here for more tasty casseroles

Herbed Stuffing Sausage Casserole

We really love casseroles so I always make different once just to test them out.

I made casseroles with ground beef, turkey sausages, biscuits, stuffing, spinach, and mushrooms.

It is just great to be inventive when you have endless possibilities.

For this particular one, you could use store-bought stuffing which I used over Thanksgiving, however, this time I made my own.

Also, like any other casserole, you could make this ahead. The night before would be just fine. Some foods are great when you make them the next day.

Herbed Stuffing Sausage Casserole

With that being said, in this case, if you have a lot of food to cook for the holiday table it is just easier to make ahead.

It just makes sense so that is why these casseroles are not only tasty but help us, hostess to serve hot, tasty breakfasts or meals in no time.

Recipes you might like:

French Toast Casserole

Breakfast Casserole

Easy Breakfast Strata

Breakfast

If you by any chance make this Herbed Stuffing Sausage Casserole, please tag me on Instagram.

@sandraseasycooking using hashtag #sandraseasycooking.

I can’t wait to see your creations and share them with everyone. Thank you so much in advance for all your support.

Now, let’s get cooking!!!

Herbed Stuffing Sausage Casserole
Yield: Serves 6

Herbed Stuffing Sausage Casserole

Prep Time: 10 minutes
Additional Time: 15 minutes
Bake Time: 45 minutes
Total Time: 1 hour 10 minutes

Holidays would not be the same without breakfast or brunch casseroles. They are a staple of my house, and I hope it will staple of yours as well. This is easy, tasty and a perfect bake for a big family breakfast.

Ingredients

  • 1 tablespoon oil
  • 1 pack cooked frozen breakfast sausage links (10ct)
  • 1/2 cup onion, chopped
  • 1/4 cup celery
  • 1 tablespoon unsalted butter
  • 2 cups cubed bread, preferably a bit stale (2-3 days old)
  • 1/4 teaspoon ground pepper to taste
  • 1/2 teaspoon salt
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 1 teaspoon marjoram
  • 5 large eggs
  • 2 cup half and half
  • 4 ounces shredded mozzarella
  • 4 ounces shredded mild cheddar

Instructions

  1. Defrost breakfast sausages if they are frozen, slice them.
    In the skillet or frying pan add oil then saute sausage with chopped onion and celery. Breakfast Sausage is already cooked so it should not take too long just to brown it up a bit, 2-3 minutes at medium-high heat. If you get uncooked sausage, then follow directions and saute longer until cooked through.
  2. Grease deeper baking (casserole) dish, 13 by a 9-inch or simular with unsalted butter and add cubed bread and sausage mixture.
  3. Sprinkle over it black pepper, salt, and all the herbs. Then toss to coat nicely.
  4. To that add half of the shredded cheese and mix it with everything. I like shredding cheese myself but you could use already shredded cheese.
  5. Mix eggs with half and a half and pour half over then mix a bit to coat, then add the other half of egg mixture and slightly press it down.
  6. Add the rest of the shredded cheese and again press it a bit down.
  7. Cover and place the casserole in the fridge until ready to bake and serve, up to overnight.
    If baking immediately, let the casserole sit for 15 minutes before putting in the oven. This will give the bread a chance to absorb the liquid mixture.
  8. When ready to bake, preheat the oven to 350°F. Bake uncovered for about 45 minutes. Slightly cover with aluminum foil if the top begins to brown too quickly.
  9. Wait for 5-10 minutes before serving, and garnish with freshly chopped parsley if desired.
Smoked Salmon Goat Cheese Appetizers

Smoked Salmon Goat Cheese Appetizers

Smoked Salmon Goat Cheese Appetizers are perfect bites to serve over joyous holidays. However, in my humble opinion, these are divine perfection all year round. Sometimes, instead of these rather gourmet crackers, I would serve it with toasted bruschetta. It is just so fancy, yet […]