Search Results: FISH

Root Vegetable Sheet Pan

Root Vegetable Sheet Pan

Root Vegetable Sheet Pan is an easy, tasty and very efficient as well as budget-friendly way to feed your family. On top of it, it is very delicious and nutritious. It goes perfectly with fish, poultry or any other meat or protein. Don’t you just…

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. My family and I absolutely adore this dish. Well,…

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!

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SUPREME BREAD PIZZA

PEPPERONI PIZZA ROLLS (CALZONE)

THAI HUMMUS PIZZA WITH BUTTERNUT SQUASH AND VEGETARIAN SAUSAGES

VEGETABLE HUMMUS PIZZA

Recipe for pizza
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.

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,…

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,…

Salmon Wellington

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 believe why was I scared to make it before.

Anyhow, I had so much fish in my freezer and decided to give it a go. The first time when I made it for my family and me, it was so good. The second time even better.

Tap here for more amazing salmon recipes

Now, I must make it every few weeks. It is just such a delicious and satisfying way to prep fish. In addition, my family simply loves it.

My husband actually asks for it all the time so when I want to make a romantic dinner for just two of us, this meal is certainly it.

Salmon Wellington

I imagine that you could use another type of fish. I did not try it, but I do not see the reason why not.

Also, I don’t think chicken or pork would work unless you pre-cook it.

I think the pastry would be too soggy but then again I have not tried it, however, I suspect precooking would help tremendously.

Anyhow, I am not Godan Ramsey, of course, but I believe my Salmon Wellington is kick-ass good. It is flavorful, easy and delicious.

You may serve it with maybe my comforting potato salad, or refreshing Cucumber Radish Salad.

Salmon Wellington

Either way, I really do hope you guys make it and like it as much as we did.

That being said, I will update pictures soon because I didn’t like these as much… but, you guys kept asking for the recipe ever since I posted on Instagram. So, here it is.

If you get inspired by this recipe for Salmon Wellington, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking.

Thank you so much in advance. Happy Cooking, friends!

Salmon Wellington
Yield: Serves 2-3

Salmon Wellington

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Festive and fancy looking Salmon Wellington is always hit on the table especially if you are salmon lover.

Ingredients

  • 2 tablespoons butter
  • 2 cloves garlic, chopped
  • 5 oz fresh spinach, or defrosted frozen spinach
  • 1 teaspoon onion powder
  • 1 teaspoon salt, for spinach
  • 1 teaspoon pepper, for spinach
  • 2 oz heavy whipped cream
  • 1/4 block cream cheese
  • Handful shredded parmesan cheese, about 1/4-1/2 cup
  • 2 tablespoons fresh dill, chopped
  • 1 sheet puff pastry, softened to room temperature
  • 1 salmon fillet, defrosted if frozen and skin removed
  • 1 teaspoon salt, for salmon
  • 1 teaspoon pepper, for salmon
  • 1 tablespoon lemon juice
  • 1 egg, beaten for pastry

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a pan over medium heat, melt butter. Add the garlic and cook for a few seconds at medium-high heat then add the spinach, onion powder, salt, and pepper, cooking until spinach is creamy and looks done.
  3. Pour in heavy whipped cream, cream cheese, parmesan cheese, and dill, stirring until the mixture is evenly combined. Remove from heat and set aside.
  4. Defrost salmon fillet if frozen and remove the skin if your fillet got skin. Season salmon with salt and pepper on both sides and 1 tablespoon of lemon juice. Also, if there are any bones, please remove pin bones from a Salmon fillet. Lay the fillet flat on a work surface and run your fingers down its length. When you locate a bone, take the end of the bone with fish tweezers and steadily on the bone, wiggling it gently until it pulls free. Repeat until bine free.
  5. On a cutting board, smooth out the sheet of puff pastry. You may use a rolling pin to stretch it a bit.
    Add a few tablespoons of spinach mixture in the middle of the pastry, lengthwise where the salmon ging to lay.
  6. Place the salmon in the middle of the pastry and on top of the creamy spinach bed.
  7. Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
  8. Fold the edges of the puff pastry over the salmon and spinach, starting with the long sides and then the shorter ends. You may trim any excess pastry from the ends, then fold the ends on top or just tuck in the side under the pastry log.
  9. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper or use non-stick baking tin.
  10. Brush the beaten egg on the top and sides of the pastry. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
  11. Bake about 25 minutes, or until pastry is nicely golden brown.

Notes

You may use other fish if you prefer but the time would depend on the thickness and type of fish. Expermiting is always great!

Air Fryer Bone-in Ribeye Steak

Air Fryer Bone-in Ribeye Steak

I love Air Fryer Bone-in Ribeye Steak. To be honest, I have no idea how did I ever live this long without an air-fryer. It is the best invention, and I am in love with it ever since we got it. We made so many…

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…

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
Yield: 4 Servings

Salmon and Vegetables Sheet Pan Dinner

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…