It is that time of the year when Superbowl parties are planned here in the USA. So these Twice Baked Potatoes with Chicken are a must make. We do not host big parties. It is usually just five of us with plenty of good food; Pizzas, […]
Search Results: potatoes
One more chicken recipe for ya. Don’t you just love the crunchy chicken skin? What’s more, this one was ever so crunchy with a touch of heat from Cayenne pepper, simply the way I like it. There is no better comfort than potatoes and chicken, […]
I hope your New Year started amazingly beautiful and continues to be that way throughout the year. Usually, I do a recap of the most popular posts, but I changed it. Instead, I am sharing roasted potatoes. Is there any better way to start the year?
I love potatoes. You can prepare them in so many ways and I don’t think there is one dish that I will not like. You already know that if I could dive into the bowl of mashed potatoes I certainly would, I am seriously not joking at all.
I serve these, usually with some leftover protein; either pork chops, chicken, ribs or in this case Xmas leftover Turkey. Boy… was this delicious! It totally makes a complete meal, with a salad on the side, bit of sauteed peas and freshly baked bread… Could the meal get any better? I don’t think so…
If you love potatoes as much as I do then you got to make them asap. These are very flavorful, easy and delicious.
Thank you all so very much for all your support during all these years. Thank you for visiting me, for social media love, for subscribing to my newsletter and YouTube channel. With 918 newsletter subscribers + 536 more on Feedburner, I can only say thank you for following along my crazy homemade food adventures from all over the world. I am touched and honored to be able to share my recipes, and thoughts with all of you. Cheers to one more amazing year!!! I wish you all the BEST!
Also, I need to mention my friends over at Season with Spice. They are AWESOME! And I could not ask for better people to connect with.
Kitchenbowl is a foodie app. I was one of the first people that had a privilege to test their app and I watch them grow into this awesome food community.
Recently, I started to work with a fantastic influence program over at Acorn. So far, I am pleased!
And, of course, it was one more kick-ass year with BlogHer.
Overall, it has been a really amazing year! Thank you again and again!!!
- 5 large Potatoes approximately the same size (about kg and a half to 2 kg)
- Sea Salt to taste
- 1/2 tsp. Ground black pepper
- 1/8 tsp. Chili powder
- 1/2 tsp. Dry parsley
- 1/2 tsp. Onion powder
- 1 spring of Fresh rosemary use only the leaves
- Oil to grease the pan and drizzle over the potatoes before baking (about 1 1/2 tablespoons)
- Peel the potatoes and cut into equal size wedges. If you are not going to bake them right away, soak in the cold water so they don't turn dark.
- Season the potatoes with seasoning/herbs above. You can add to please your own taste. I added a little more than 1/2 teaspoon of sea salt.
- Grease the baking pan and place potatoes in the single layer. Drizzle a bit of oil all over the potatoes.
- Preheat the oven at 400F (200C) and bake the potatoes for about 40-45 minutes or until they are crunchy, golden brown and soft/tender on the inside.
Hey, creamy garlic mashed potatoes, lovers. Are you excited about the holiday season? I am super excited, but only because of the delicious food that e serve during the holidays. Speaking of delicious food, what do you think about my fabulous mashed potatoes? There is no […]
Potatoes are one of my favorite vegetables to comfort my mood and satisfy my cravings. Roasted Potatoes with Chimichurri Sauce is absolutely incredible. Anyhow, besides pasta, I could eat potatoes every single day. I mean, you can make potatoes in so many different ways, and to […]
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 low carb lettuce wraps. Addition of peas is optional, of course. However, they add such an amazing burst of sweetness.
You can add carrots or corn, or addition of all. Well, I think it just comes down to your personal preference.
It is all about creating something that you like. Taste and feel your food and see how you can develop a meal with your own twist.
Also, from time to time I would add eggs and sometimes I would skip including them.
The best part of this kind of salad is that you can use any chicken breast, although I would totally recommend rotisserie chicken.
Most of the time we do have leftovers after getting a large rotisserie chicken from the store and this is what we make.
It is just such a delicious and easy way to make lunch or even dinner.
My husband and I devoured this tray of lettuce wraps. I did not even miss bread or additional carbs.
That being said, I will probably slice some tomatoes and avocado the next time I serve these.
This salad reminds me greatly of my Russian Olivier Salad, except that I did not add smoked ham and boiled potatoes.
Oh, I can’t even tell you how much I love that salad that’s why I created this one. Something similar, but still somewhat different.
Please do check out my delicious and extremely easy Russian Olivier Salad because I have a feeling that you guys will love it.
Anyhow, if you make my amazing Chicken and Egg Salad Lettuce Wraps please tag me on INSTAGRAM.
@sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance. I really appreciate all your support!
You may also like:
- Easy Chicken Salad Recipe in a yummy croissant
- School Lunch Box with Amazing Chicken Salad Sandwich
- Asian Style Chicken and Pineapple Lettuce Wraps
Easy and tasty lunch or fun appetizers. 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.
- 1 1/2-2 cup pull apart rotisserie chicken breast
- 4 large boiled eggs, chopped
- 1 cup frozen peas, defrosted (optional)
- 2 kosher pickles, diced
- 2 tablespoons mayo
- 1 teaspoon yellow mustard
- 1/2 tablespoon lemon juice
- 1/4 teaspoon ground black pepper
- salt to taste
- 1 Butterhead lettuce
- Use any leftover chicken breast such as oven-roasted chicken or even boiled, however, my recommendation is rotisserie. Take the skin off and pull off chicken breast meat off. Shred and pull apart with two forks or with your hands. Place in a large mixing bowl.
- Boil eggs, 6 minutes in the boiling water. Submerge eggs in cold water, break them a bit and leave for 5 minutes before peeling. Peel eggs and chop into small pieces. Add eggs to the mixing bowl.
- Add diced pickles, lemon juice, a dash of salt and pepper, then mix it by tossing it.
- Now, add mayo and mustard and mix it to coat everything very well. Keep salad in the fridge before serving.
- Wash and separate butter lettuce or any lettuce on hand and add about 2 tablespoons of the salad in the middle of the lettuce cup.
- I like garnishing it with a dash of black pepper and sweet paprika or red hot chili pepper flakes. This really depending on your personal preference.
The salad could be refrigerated and in airt tight container for up to 3 days. That is for the best taste.
If you do not like peas, please omit or add corn or carrots.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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This is a sponsored post written by me on behalf of Cacique®. All opinions are entirely my own. Whether you’re showing how to pull together the ultimate Game Night spread, or presenting a tailgating must-have, the possibilities are truly endless. I partnered with Cacique® to […]
I could eat this delicious Roasted Cauliflower and Cheese probably every other day. Well, I like calling this Mac-flower and Cheese ’cause I used Cauliflower instead of macaroni. This recipe blew my Instagram account after food52 reshared my picture of Mac-flower and Cheese. Since I […]
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.
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.
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 shipmant 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.
CHECK IT OUT HERE:
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.
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.
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.
Since I am part of their affiliate program I earn a commission for every sign-up. Also, they have been so kind to me and offered for you guys discount code – SEC19. It is good thru 9/30/2019, this code will take $25 off any 2019 CSF share. So click here and check them out.
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!
Easy, Delicious and a perfect family dinner.
- 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)
- 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
- Preheat over to 375F
- 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.
- Place Salmon to bake at the same time you will bake vegetables.
- 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:
- Wash Potatoes and either cut them in half or the quarters.
- 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.
- Drizzle with olive oil and bake for 40 minutes in 375F preheated oven.
- 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).
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!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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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 […]