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Meat Lovers Egg Muffins

Meat Lovers Egg Muffins

Meat Lovers Egg Muffins are such an amazing at to feed a crowd. They are also great for meal prep. I am not big on meal prepping. Well, I do pre-pack meat into smaller containers or ziplock bags, sometimes chop vegetables and store my herbs.…

Banana Nut Oat Muffins

Banana Nut Oat Muffins

Banana Nut Oat Muffins are such a great way not only to use up all those ripe bananas but makes such an amazing breakfast as well. Often times when I cannot sleep I tend to bake. I am not a big baker as you all…

Tortellini Soup with Italian Sausage Meatballs

Tortellini Soup with Italian Sausage Meatballs

Tortellini Soup with Italian Sausage Meatballs is a comfort soup at its best. Perfect for cold days, but we love it all year round.

Tortellini Soup with Italian Sausage Meatballs

This meal definitely feeds mia famiglia very well and on the budget, if I might add.

It’s rich, comforting, satisfying, a pinch spicy and a whole lot tasty. So, I have a question for you, what’s not to like?

You got cheese pasta aka tortellini, spicy meatballs, and magical broth with spinach. Not only that you will like the taste but the fact that it is super easy to prepare.

I do not think you will need more than 30 minutes even if you are going slower to make it.

Also, you can keep it in the fridge for up to 3 days without losing the taste.

However, in that case, I would add a splash of water if needed because it might get thicker.

Tortellini Soup with Italian Sausage Meatballs

I have made this one so many times and my family really likes it just the way it is.

Sometimes I would just saute Italian sausage ground meat or if I am feeling extra good I roll meatballs. I explained that part in the recipe below.

Now, if you do not eat meat you could replace it with mushrooms for extra umami. Perhaps a few different kinds just to have options.

Tap here for soup recipes

In my recipes, there is always an alternative. Not all of us like or eat everything so I understand it very well.

Mushrooms will always be an excellent meat replacement as well as beans so just experiment.

Tortellini Soup with Italian Sausage Meatballs

I hope you try making this tasty Tortellini Soup with Italian Sausage Meatballs. If you do make it, please tag me on social media or Instagram.

@sandraseasycooking using hashtag #sandraseasycooking.

Thank you so much for all your love and support! Let’s start this year on a sweet note! Happy Cooking!

Italian Recipes

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BEEF GOULASH STEW

PEAS AND CHICKEN SOUP

ROASTED TOMATO SOUP

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CREAM OF MUSHROOM SOUP

Recipe
Yield: SERVE 6

Tortellini Soup with Italian Sausage Meatballs

Prep Time: 10 minutes
Cook Time: 15 minutes
Additional Time: 5 minutes
Total Time: 30 minutes

Delicious and easy recipe for Tortellini Soup with Italian Sausage Meatballs

Ingredients

  • 1 tablespoon olive oil
  • 1 pound ground Italian sausage,
  • 1/2 cup diced onion about 1/2 medium-sized onion
  • 2 celery ribs, chopped
  • 1 tablespoon minced garlic
  • 28 ounces canned tomatoes (crushed or use tomato sauce)
  • 32 ounces chicken broth
  • salt and pepper to taste
  • 1 teaspoon basil
  • 1 teaspoon parsley
  • 1 pack frozen spinach (I use cream of spinach sometimes) or 2 cups of fresh
  • 9 ounces frozen cheese tortellini
  • 1/2 cup heavy whipping cream

Instructions

  1. I like making smaller meatballs from Italian sausage meat, but you do not have to at all. Also, you can get one in a casing like links, just peel it off. Whatever is easier for you.
  2. Brown all the meatballs (or Italian sausage meat) then take them out on the pot. you can brown them in batches or use wide enough pot to fit all.
  3. In the same pot, add onion, celery, garlic and cook for 4-5 minutes at medium-high temperature.
  4. Add tomato (crushed or sauce), chicken broth and season it to taste. Add herbs and spinach.
  5. Cook until boils then add Italian sausage meatballs back in the soup.
  6. Add frozen tortellini and cook until the cheese tortellini are cooked. They will start to float.
  7. Add heavy cream, but it's not necessary. It tastes just as good without it. Taste and see if you need more seasoning.

Notes

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…

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…

Colcannon with Kale and Bacon

Colcannon with Kale and Bacon

Colcannon with Kale and Bacon is a tasty side dish and an excellent choice to make for St. Patrick’s Day, however, I could eat it probably every single day.

Colcannon with Kale and Bacon

Colcannon is a traditional Irish dish of buttery mashed potatoes with sauteed kale or cabbage.

I added crunchy bacon because it goes so well together, and who would not like a bit a crunch to their bite.

Let’s be honest, I absolutely adore mashed potatoes. Well, I love potatoes in general.

There are so many amazing meals that we could make using this amazing ingredient. Don’t you agree?

Tap here for more side dish recipes

Colcannon with Kale and Bacon

Anyhow, back to mashed potatoes. I said this many times before, but let me mention again.

When I go to the restaurant I order a bowl of mashed potatoes rather than focused on anything else.

This tasty side dish is just incredible. It is warm, comforting, delicious and such an easy dish to make.

If you want to make it vegetarian or even vegan, skip bacon of course and use dairy-free butter and nut milk to create a creamy texture.

Colcannon with Kale and Bacon

Although I do like a bit of chunky mash from time to time. So as you can see it is really possible to create this dish completely “clean” and vegan.

If you get inspired and make this Colcannon with Kale and Bacon, please tag me on Instagram.

@sandraseasycooking with hashtag #sandraseasycooking. I would love to see all your tasty creations. Thank you so much in advance!

Recipes

Recipes you might like:

WHOLE WHEAT IRISH SODA BREAD

QUICK IRISH SODA BREAD

EASY LOW CARB SAVOURY SCONES

AIR FRYER BABY BACK RIBS

SAUTEED SAUERKRAUT WITH SMOKED SAUSAGE

Irish Recipe
Yield: Serves 4

Colcannon with Kale and Bacon

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Colcannon with Kale and Bacon is a simple and extremely tasty Irish side dish.

Ingredients

  • 3 pounds potatoes, peeled and cut into cubes, russets (add salt to water)
  • 4 ounces unsalted butter
  • ¾-1 cup half and half, cream (milk will do as well)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • Salt, to taste
  • 1 tablespoon oil
  • 4 slices smoked bacon, diced
  • 4 cups stemmed, rinsed, and chopped green kale

Instructions

  1. Bring a large pot of salted water to a boil and add the potatoes. Cook until tender, about 15 minutes in boiling water.
  2. While the potatoes are cooking, heat a pan over medium heat and cook sliced bacon, stirring often, until it is nicely crisped, about 2 to 3 minutes.
  3. Then add chopped onion (green onions could be used as well) to the pan and cook until soft and translucent, about 5 to the 6-minute max.
  4. Add washed and chopped kale to bacon and onion, then cook until wilted but still bright green, 3 to 4 minutes. Remove from the heat and set aside. If you want softer kale you could steam it prior to sauteing. I add a pinch of salt and pepper just to season kale a bit but no more than a pinch.
  5. Use a potato masher or an electric mixer to make a nice smooth mash. Hand masher will make potatoes more chunky, so use it if you like your potatoes that way.
  6. Add the butter and half and a half (cream or milk) to the potatoes and continue to mash until the large lumps are gone. Add salt to taste and black pepper, then mix well. I like adding garlic powder to the mashed potatoes so just add about 1/4 teaspoon or more if you would like to the mashed potatoes and stir well. Also, add enough salt to please your taste buds.
  7. Mix in the mashed potatoes bacon, kale and onion mixture. Taste the colcannon and season with salt and pepper as needed. Serve hot and top with a pat of butter.

Notes

You may use green cabbage or savoy cabbage instead of kale. I like it with either since it pairs so well with buttery mashed potatoes.

For vegetarian or even vegan options, you omit bacon obviously and use dairy-free butter and nut milk. It will be a bit different but still a tasty side dish.

Stress-Free Breakfasts with Jimmy Dean

Stress-Free Breakfasts with Jimmy Dean

This is a sponsored conversation written by me on behalf of Tyson Foods, Inc. The opinions and text are all mine. #GetMovingwithJimmyDean​ #CollectiveBias Stress-Free Breakfasts with Jimmy Dean®​ products are the best. It’s simple, flavorful, my family loves it and did I mention that it’s stress-free guaranteed? Oh,…

General Tso’s Tofu

General Tso’s Tofu

General Tso’s Tofu is tasty, beautiful and incredibly easy to make. I can’t even tell you how many times I get the question about tofu so I try to create delicious recipes using this amazing ingredient. Since it literally does not taste like anything you…

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.

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EASY CHICKEN MARSALA

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Chicken Recipe
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

Tangy Beet Salad

Tangy Beet Salad

I don’t know if I should even call this tangy beet salad a recipe. It is so freakishly easy that I can’t even explain. It is well known that I am a beetroot lover. I love beets in any form, texture, and taste. On top…