One of the treats that I remember during my high school years were roasted chestnuts. So I just have to make my own Oven Roasted Chestnuts when the Fall comes. When the November starts and during Winter season vendors would be on the streets of…
Tag: HEALTHY COOKING
It’s mid-September and I am still going strong with smoothies. It’s a great way to intake natural vitamins. Also, it keeps you fuller, happier and healthier. I rather drink one tall glass full of nutrition than pop a vitamin pill and rely on that entirely.…
Are you getting caught up in the Olympic games? I am hooked big time. We just cannot stop watching.
In between the breaks I prep food, and then cook something quick so we could munch while watching. So, that’s how these quick and delicious wraps were born.
So, I must admit I tested a few recipes and these Asian Style Chicken and Pineapple Lettuce Wraps were Da Bomb. I even took my time to make a video.
Anyhow, what are you all cooking these days? It’s so darn hot outside that I just want to be in the cold room with A/C blasting. I can’t tolerate hot weather, especially when it’s muggy, humid and sticky.
Now, these wraps are pretty light. My kids wrapped the chicken in the lettuce, then placed the whole wrap in the french bread.
My daughter’s comment was: “this needs some cheese” and my youngest one drizzled ketchup all over the chicken. Yeah, go figure. Well, as long as they eat their food, I am happy.
I enjoyed it very much just the way they are. I loved the sweetness that pineapple brought and a bit spiciness from gochujang (Korean Chili Paste)
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Easy and tasty Asian inspired Chicken and Pineapple Lettuce Wraps
- 1 tbsp. Oil olive oil, canola oil, etc.
- 2 Green onions chopped (reserveÂ green part for the garnish)
- 1 Lbs. Ground Chicken
- 1 cup Mushrooms diced or sliced
- 1 tsp. Onion Powder
- 1 tsp. Garlic Powder
- 2 tbsp. Soy Sauce Lite add more if needed
- 1-2 tbsp. Gochujang Korean Hot Chili Paste
- 1 cup Fresh Pineapple cubed into bite size
- Butterhead Lettuce Boston or any on hand.
- Green onions green part
- SesameÂ seeds
- Serve with extra soy sauce
- Heat the wok or a pan, until hot. Add Oil and chopped spring onion, then saute for 30-40 seconds.
- Add ground chicken and cook until done, 5-6 minutes.
- Add Mushrooms, diced or sliced, stir well.
- Add Onion powder and Garlic powder, then stir and pour in Soy Sauce and Gochujang. Stir everything well to coat.
- Add in pineapple (read notes). Stir, and sesame seeds and serve with lettuce garnishing it with extra sesame seeds and green onions.
Q: Can I use canned Pineapple?
A: YES! Make sure to drain the juice and use pineapple. Fresh, ripe Pineapple is the best option, but whatever you have on hand.
Q:Can I use Ground beef or pork?
A: Yes! Pork, a mix of both Pork and Chicken or ground beef. Ground beef has fatter unless it is extra lean, so maybe you could spoon out some leftover fat, before serving the meat.
- Gochujang could be found in Korean/ Asian Markets, International, even some Kroger’s carry it. Or you can find it online! You can also substitute with Sriracha. Purple leaves on the picture: Radicchio, also known as Italian chicory red Verona. It has a bitter and spicy taste and I really didn’t care that much for the taste. It looked pretty while taking pictures, but, I really did not like it at all. So, if you like Radicchio use it, but if you do not, I recommend any type of lettuce and the best one is Boston Butterhead Lettuce. That’s my favorite lettuce. Add Soy sauce to please your taste buds. Also, you may use freshly chopped garlic and/or onion
Spiral Zucchini Noodles = ZOODLES Zoodles with Shrimps and Tomatoes absolutely amazing, which my daughter calls it “Vegethi“, as a Vegetable-Spaghetti combined together. My kids loved it, my husband is over the moon, which is pretty crazy considering that he might be one person who could love pasta more…
Salads, salads, and more salads… Summer is coming shortly, so I thought to share one my absolute favorite summer salads. This salad appeared on my blog many times, but always as a side. I’ve never blogged about it. I think it deserves its own, individual…
As a lover of Italian food, from casseroles, pasta, fried food to gelato, I wanted to create an exceptionally familiar dish, but somewhat different.
Something that we could pick up and deplete a pizza… Well, almost like a pizza. It could be served over a plate of mixed greens, as I did or with pasta, meat, fish, and so on.
I am the biggest fan of eggplants and I have been my entire life. We all know that it doesn’t even remotely look like mushrooms. However, by one means or another when I saute eggplant with onions and top it with cream it tastes precisely like mushrooms to me.
Perhaps, my taste buds are long gone “cuckoo” (however you spell that… lol), but that’s what I taste. I taste mushrooms!
This recipe not only it’s easy but so good. Even my children loved it. My youngest one, who is by the way 9, truly despises eggplants
I was like, call it whatever you want buddy, as long as you eat it, and then he did. He was actually surprised to find out that it was eggplant. Win-win for me! Alright, people, let’s get down to business.
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Easy Eggplant Parmesan
- 1 large eggplant
- 2 Large Eggs
- 1 1/2 cup Italian Breadcrumbs
- Oil/or butter to grease baking pan
- Marinara Sauce
- Parmesan Cheese
- Italian Blend Cheese or Mozzarella Shredded
- Peel eggplant and slice it into half inch thick slices.
Add a pinch of salt on each slice. After 5-10 minutes, place it on the paper towel and pat dry. This way you will take out any moisture left in the eggplant.
- Preheat oven to 400F (200C)
- Take two containers/mixing bowl. In one crack two eggs, add a pinch of salt and mix it really well. In the other add Italian breadcrumbs.
- Dip each slice into an egg wash, then in the breadcrumbs. Try to coat eggplant on all sides. Place it in a greased baking pan. You can also use nonstick alum foil, parchment paper or baking mat so the greasing will not be necessary.
Bake for 30 minutes OR until the eggplant is golden brown, and when you pick the slice up it’s lighter.
- Take it out of the oven, and add about a tablespoon or so of Marinara sauce on each slice, and sprinkle cheeses or use fresh cheese, such as mozzarella.
Place it back in the oven and bake until the cheese is completely melted about 5 minutes. Take it out of the oven and enjoy it!
If you are sensitive to gluten, please use gluten-free breadcrumbs. Use cheese what you like the most or have. The best one so far that I’ve tried it with is Italian Blend of cheeses (It has 5 different kinds of cheese), also Pizza cheese (blend of cheeses) or Mozzarella on its own is great with this recipe. If your cheese blend does not contain Parmesan, just add it together and sprinkle with mozzarella.
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When it comes to delicious salads, most of the time I go with this tasty Mixed Greens Salad with Pineapple. It is really easy and satisfying, to say the least. Nonetheless, it is healthy, and a great to eat it for dinner or even before…
Sitting in my living room, and sipping on my first cup of freshly brewed coffee one early morning, I had cravings for roasted cauliflower
It is nothing unusual for my cravings to start working early. Even though I am genuinely a poor breakfast eater. Coffee and maybe a pastry that is about it for me on the most mornings. However, that morning was different. I was craving this. My thoughts were running wild.
Building a recipe fast and furious in my head before lunchtime starts. What could I combine it with? Of course, the roasted chicken came to mind. Which
The simplicity of this dish is absolutely amazing, but the complex combination that brings you sour with a hint of spiciness, along with savory smooth taste
Guacamole over Roasted Cauliflower
- 1 medium head Cauliflower fresh/medium size,
- 1 tbsp. Olive Oil
- Sea salt pinch
- 1 Avocado peeled/pitted
- 6 cloves Garlic roasted and peeled
- Lemon Juice from 1/2 lemon
- 1/4 tsp. Chili Pepper powder more if desired
- 1 tsp. Olive oil
- Salt to taste 1/4 tsp.
- Fresh Mint 1 sprig/6-8 leaf, or more + for garnish
- Preheat oven to 375F.
- Wash cauliflower, then separate cauliflower into medium flower buds (it’s alright if some are smaller than the other). Toss the flower buds with the few pinches of sea salt (or any on hand) and olive oil (add garlic cloves to roast too), Roast for 30-35 minutes. After roasting, transfer the cauliflower buds on the kitchen paper towel to absorb extra moisture. Set aside.
- While cauliflower is cooling a bit (10 minutes), start with the Guacamole. Wash, open, and pit the avocado. You can use more than one, but ultimately one should be enough. Add all the ingredients, and peel roasted garlic cloves. Roughly chop garlic into smaller pieces before mashing them with the avocado. Season it with salt to taste. I had to add more than a few pinches until it reached my desirable taste. If you like guacamole smooth, then place everything in the food processor, and for a chunky version just mashes with a masher or a fork.
- You can mix guacamole gently with the roasted cauliflower, or serve it on the side, spooning it over the cauliflower when you serve it.
- Garnish with extra mint, and lemon slices/wedges.
Did you know that you can make an amazing pasta dish just by combining guacamole and pasta, adding shrimp or chicken to the mix is another level of deliciousness?! Recipe: Spaghetti in Avocado Sauce and Shrimps If you like more char look on your cauliflower, let it cook/roast for up to 45 minutes.
As I promised, I am sharing one of my favorite phyllo dough pastries, Potato Pie. Technically, it is potato phyllo pastry, but we call it either potato burek or potato pie. If you ask me to pick between meat burek and potato one, I would probably go…