Recipes
Recipe of Jambalaya
Ingredients: 2 tbsp olive oil 1 onion, chopped 1 green bell pepper, chopped 1 red bell pepper, chopped 3 garlic cloves, minced 1 lb chicken breast 1 lb andouille sausage, sliced 1 can diced tomatoes, drained 1 cup long grain rice 2 cups chicken broth 1 tsp dried oregano 1 tsp smoked paprika 1 tsp cumin ½ tsp cayenne pepper sea salt and pepper to taste fresh parsley, chopped for garnish Instructions: In your SENSARTE Nonstick Deep Frying Pan Skillet, heat olive oil over medium-high heat. Add onions, green and red bell peppers, and garlic. Sauté for 5 minutes or until vegetables are soft. Add chicken and sausage to the skillet and cook for 5-7 minutes or until browned. Add canned tomatoes, long grain rice, chicken broth, dried oregano, smoked paprika, cumin, cayenne pepper, salt, and pepper to the pan. Stir to combine. Bring the mixture to a boil and reduce heat to medium-low. Cover the pan with the lid and let it simmer for 20-25 minutes or until rice is fully cooked and the liquid is absorbed. Toast some sliced andouille sausage in another SENSARTE Nonstick Griddle Pan and sprinkle it on top of the jambalaya. Season the jambalaya with sea salt and pepper to taste. Serve the jambalaya hot with fresh parsley for garnish. Enjoy!
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Recipe of Biscuits and Gravy
Ingredients: 2 cups all-purpose flour 2 tsps baking powder ¼ tsp baking soda ½ tsp sea salt 6 tbsps unsalted butter ¾ cup buttermilk 1 lb breakfast sausage ¼ cup all-purpose flour 2 cups whole milk sea salt and black pepper to taste Instructions: Preheat oven to 450°F. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and sea salt. Add the chilled butter and cut it in with a pastry blender or your fingertips until the mixture resembles coarse crumbs. Pour in the buttermilk and stir just until the dough comes together. Don't over-mix. Turn the dough out onto a lightly floured surface and pat it out into a 1-inch thick round. Using a biscuit cutter or a glass to cut out the biscuits and place them onto a baking sheet lined with parchment paper. Bake the biscuits for 10-12 minutes or until they're golden brown. While the biscuits are baking, make the gravy. In your SENSARTE Nonstick Deep Frying Pan, cook the breakfast sausage over medium heat until it's browned and crispy. Sprinkle ¼ cup flour over the sausage and stir it in until absorbed. Pour in the whole milk and whisk the mixture constantly until it thickens. Season the gravy with sea salt and black pepper to taste. Serve the biscuits hot out of the oven with a generous ladle of gravy on top. Enjoy!
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Recipe of Philly Cheesesteak
Ingredients: 1 lb ribeye steak, thinly sliced 2 bell peppers, thinly sliced 1 onion, thinly sliced 4 hoagie rolls 8 slices of provolone cheese 2 tbsps olive oil 1 tsp garlic powder sea salt and black pepper to taste Instructions: Heat your SENSARTE Nonstick Griddle Pan over medium-high heat. Add the sliced ribeye to the pan and cook until browned, about 5 minutes. Season with garlic powder, salt, and pepper. Remove the steak from the pan and set aside. In the same pan, add 1 tbsp olive oil and sauté the sliced bell peppers and onions until they are soft and caramelized, about 8-10 minutes. Once the peppers and onions are cooked, remove them from the pan and set aside. Slice the hoagie rolls in half and place them cut-side down in a SENSARTE Nonstick Skillet over medium heat to toast for about 1-2 minutes until lightly browned. Divide the cooked steak among the rolls, then top with the sautéed peppers and onions. Place two slices of provolone cheese on top of the steak and vegetables on each roll. Add 1 tbsp olive oil to a SENSARTE Nonstick Deep Frying Pan and heat over medium heat. Once hot, place the cheesesteak sandwiches in the pan and cook until the cheese is melted and bubbly, about 3-5 minutes. Serve hot and enjoy your Homemade Philly Cheesesteak!
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Recipe of Buffalo Wings
Ingredients: 2 lbs chicken wings ½ cup all-purpose flour ½ tsp garlic powder ½ tsp paprika ½ tsp sea salt ½ tsp black pepper ½ cup hot sauce ¼ cup unsalted butter 1 tbsp honey Instructions: In a large bowl, mix together the flour, garlic powder, paprika, sea salt, and black pepper. Set aside. Place chicken wings in the large bowl with flour mixture until evenly coated and shake off any excess. Transfer to a baking dish and arrange in a single layer. Cover and fridge for 1-2 hours. Preheat the SENSARTE Nonstick Deep Frying Pan over medium-high heat. Once the pan is hot, place the chicken wings in the pan and fry for 8-10 minutes on each side until golden brown and crispy. Remove the chicken wings from the pan and place them on a paper towel to drain off any excess oil. Grab your SENSARTE Nonstick Sauce Pan and melt the butter over medium heat. Add the hot sauce and honey to the skillet and stir to combine. Transfer the fried chicken wings to a platter and drizzle hot sauce over top; or mix wings and hot sauce in a bowl until fully coated. Serve hot and enjoy!
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Recipe of Mac and Cheese
Ingredients: 1 lb elbow macaroni 4 tbsp unsalted butter 4 tbsp all-purpose flour 3 cups whole milk 1 tsp Dijon mustard 1 tsp sea salt ½ tsp black pepper 2 cups shredded cheddar cheese 1 cup shredded Gruyere cheese ½ cup breadcrumbs 2 tbsp chopped parsley Instructions: Cook the elbow macaroni according to package instructions in your SENSARTE Nonstick Sauce Pan of salted water until al dente. Drain and set aside. In a SENSARTE Nonstick Deep Frying Pan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly, until the mixture turns into a light brown color. Slowly whisk in the milk, Dijon mustard, sea salt, and black pepper. Continue whisking until the mixture is smooth and begins to thicken. Add the shredded cheddar and Gruyere cheese to the sauce and stir until melted and smooth. Add the cooked macaroni to the cheese sauce and stir to combine. Preheat oven to 375°F. Transfer the mac and cheese to the SENSARTE Nonstick Skillet. Sprinkle the breadcrumbs over the top of the mac and cheese, and bake for 20-25 minutes or until the breadcrumbs are golden brown and the cheese is bubbly. Remove from the oven and let it cool for a few minutes. Sprinkle chopped parsley over the top of the mac and cheese before serving. Enjoy!
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Recipe of Chicken Pot Pie
Ingredients: 1 tbsp olive oil 3 boneless, skinless chicken breasts, cut into cubes kosher salt freshly ground black pepper ½ onion, chopped 2 medium carrots, peeled and chopped 2 stalks celery, chopped 2 tsps fresh thyme 3 tbsps all-purpose flour 1 ½ cups frozen peas 2 cups chicken broth 2 tbsps heavy cream 1 can refrigerated biscuit dough 1 egg, lightly beaten Instructions: Preheat oven to 350°. Heat oil in SENSARTE Nonstick Deep Frying Skillet over medium heat. Add chicken and season with salt and pepper. Cook until golden brown on all sides, 6 to 8 minutes. Remove from the skillet. Add onion, carrots, celery, and thyme and cook until vegetables are tender, 4-5 minutes. Sprinkle flour over vegetables and cook for another 2-3 minutes. Add the chicken broth, bring to a simmer and cook for an additional 8-10 minutes, until slightly thickened. Turn off heat and stir in cream, peas and chicken. Remove cookies from can and cut in half horizontally. Arrange, overlapping, in a ring on the outer ring of SENSARTE Nonstick Skillet. Brush with egg wash and bake until golden brown, 25-30 minutes. Serve warm and enjoy!
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Recipe of Creamy Steak Fettuccine
Ingredients: kosher salt 12 oz fettuccine 1 lb sirloin steak 2 tbsps vegetable oil freshly ground black pepper 2 tbsps butter 2 cloves garlic, minced 2 tbsps all-purpose flour 2 cups milk ½ cup freshly grated Parmesan 1 tbsp freshly chopped parsley 1 ½ cup halved cherry tomatoes 4 cup baby spinach 2 tbsps balsamic glaze Instructions: In a large pot of boiling salted water, cook pasta according to package directions until al dente. Reserve ½ cup of the pasta water before draining. Put the pasta back in the pot. Grease both sides of the steak and season with salt and pepper. In your SENSARTE Nonstick Deep Frying Pan over medium-high heat, cook steak to desired doneness, 4 minutes per side, medium rare. Transfer to another plate and rest for 10 minutes. Thinly slice the steak. In the SENSARTE Nonstick Skillet, melt butter over medium heat. Add garlic and cook for 1 to 2 minutes, until soft and fragrant. Stir in flour and cook for 1 minute, then slowly add milk, whisk until lumps are broken up, then simmer until thickened, about 5 minutes. Add Parmesan and parsley and season with salt and pepper. Then add tomatoes and cook until bursting, 2 to 3 minutes. Add cooked pasta and ¼ cup reserved pasta water to SENSARTE Skillet and mix to combine, adding more pasta water as needed. Add spinach and stir until wilted. Top with sliced steak and drizzle with balsamic glaze. Serve and enjoy!
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Recipe of Fried Chicken with Soy Sauce and Garlic
Ingredients: 1 cup cornflour 400g chicken breast, cut into 2-3cm pieces peanut oil, to deep-fry sesame seeds, to sprinkle green onion, trimmed, thinly sliced steamed rice, to serve For The Chili Sauce: ⅓ cup passata ⅓ cup caster sugar 2 tbsps light soy sauce 1 tbsp sriracha chilli sauce 1 tbsp apple cider vinegar 1 garlic clove, finely grated Instructions: For the chili sauce, add the passata, sugar, soy sauce, sriracha, vinegar, garlic, and ¼ cup water in SENSARTE Nonstick Deep Frying Pan over high heat to combine. Bring to a boil. Reduce heat to low. Simmer for 15 minutes or until thickened, stirring occasionally. Set aside. Whisk together the cornmeal and a pinch of salt in a mixing bowl. Then add the chicken to the bowl. Toss to coat. Pour enough oil to reach one-third of the way up the sides of the SENSARTE Nonstick Skillet. Heat the oil to 160°C. Cook chicken in batches for 3 minutes or until golden brown. Use a slotted spoon to transfer to a wire rack over a baking sheet to drain. Put the Nonstick Frying Pan back on the stove with the chili sauce over medium heat. Toss the chicken pieces into the sauce. Sprinkle with sesame seeds and green onion. Serve with steamed rice and enjoy!
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Recipe of Homemade Lasagna
Ingredients: 1 lb sweet Italian sausage ¾ lb lean ground beef ½ cup minced onion 2 cloves garlic, crushed 1 (28 ounce) can crushed tomatoes 2 (6.5 ounce) cans canned tomato sauce 2 (6 ounce) cans tomato paste ½ cup water 2 tbsps white sugar 4 tbsps chopped fresh parsley 1 ½ tsps dried basil leaves 1 ½ tsps sea salt 1 tsp Italian seasoning ½ tsp fennel seeds ¼ tsp ground black pepper 12 lasagna noodles 16 ounces ricotta cheese 1 large egg, room temperature ¾ lb mozzarella cheese, sliced ¾ cup grated Parmesan cheese Instructions: Cook sausage, ground beef, onion, and garlic in SENSARTE Nonstick Deep Frying Pan Skillet over medium heat until well browned. Stir in crushed tomatoes, tomato sauce, tomato paste, and water. Season with sugar, 2 tbsp parsley, basil, 1 tsp sea salt, Italian seasoning, fennel seeds and pepper. Simmer, covered, for about 1 ½ hours, stirring occasionally. Grab your SENSARTE Nonstick Sauce Pan, bring a large pot of lightly salted water to a boil. Cook the lasagna noodles in boiling water for 8 to 10 minutes. Drain the noodles and rinse with cold water. Combine the ricotta cheese with the eggs, remaining 2 tablespoons parsley, and 1/2 teaspoon salt in a mixing bowl. Set aside for future use. Preheat oven to 375°F in advance. To assemble, spread 1 ½ cups of the meat sauce on the bottom of a 9x13-inch baking dish. Place 6 noodles lengthwise over the meat sauce. Spread with ½ of the ricotta cheese mixture. Top with ⅓ of the mozzarella cheese slices. Spoon 1 ½ cups of the meat sauce over the mozzarella and sprinkle with ¼ cup of the Parmesan cheese. Repeat layer and top with remaining mozzarella and Parmesan cheese. Cover the lasagna with foil to prevent sticking. Spray the foil with cooking spray to make sure the foil doesn't touch the cheese. Bake for 25 minutes. Remove the foil and bake for an additional 25 minutes. Let the lasagna rest for 15 minutes before serving. Enjoy! Happy Valentine’s Day!
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