Recipes
Recipe of Classic Reuben Sandwich
Ingredients: 8 slices of rye bread 1 lb thinly sliced corned beef 1 cup sauerkraut, drained 8 slices Swiss cheese ½ cup Thousand Island dressing butter, softened Instructions: Preheat your SENSARTE Nonstick Griddle Pan over medium heat. Assemble the sandwiches by spreading Thousand Island dressing on one side of each slice of rye bread. Layer corned beef, sauerkraut, and Swiss cheese on top of the dressing. Place the sandwiches in the pre-heated pan, dressing side down. Grill for about 3-4 minutes until the bread is toasted and the cheese has melted. While the sandwiches are grilling, spread butter on the other side of each slice of rye bread. Carefully flip the sandwiches using a spatula and continue grilling for an additional 3-4 minutes until the other side is toasted and the cheese is gooey. Remove the sandwiches from the grill pan and let them cool for a few minutes before slicing. If desired, you can use your SENSARTE Nonstick Crepe Pan to heat up additional sauerkraut or cook up some crispy potato chips as a tasty side dish. Serve hot and enjoy the delicious flavors of this classic Reuben sandwich!
Learn more
Recipe of Grilled Chicken and Vegetable Skewers
Ingredients: 1 lb boneless, skinless chicken breasts, cut into chunks 1 red bell pepper, cut into chunks 1 yellow bell pepper, cut into chunks 1 zucchini, sliced 1 red onion, cut into chunks 2 tbsps olive oil 2 cloves garlic, minced 1 tsp dried oregano 1 tsp paprika salt and pepper, to taste wooden skewers, soaked in water for 30 minutes Instructions: Preheat your grill pan or griddle pan from SENSARTE Nonstick Cookware over medium-high heat. In a bowl, combine olive oil, minced garlic, dried oregano, paprika, salt, and pepper. Mix well. Thread the chicken, bell peppers, zucchini, and red onion onto the soaked wooden skewers, alternating between ingredients. Brush the marinade mixture onto the chicken and vegetables, ensuring they are evenly coated. Place the skewers on the preheated SENSARTE Nonstick Grill Pan or Nonstick Griddle Pan. Cook for about 6-8 minutes per side or until the chicken is cooked through and the vegetables are tender and slightly charred. Remove the skewers from the pan and let them rest for a few minutes before serving. Serve the grilled chicken and vegetable skewers hot and enjoy!
Learn more
Recipe of Double Cheeseburger
Ingredients: 1 pound ground beef ½ tsp sea salt ¼ tsp black pepper 2 hamburger buns 4 slices of cheese (cheddar or American) lettuce, tomato, onion, green pepper (optional) condiments of choice (ketchup, mustard, mayonnaise) Instructions: Preheat your SENSARTE Nonstick Griddle Pan or Nonstick Grill Pan over medium heat. In a bowl, combine the ground beef, sea salt, and black pepper. Mix well until the seasoning is evenly distributed throughout the meat. Divide the meat mixture into two equal portions and shape each portion into a patty. Make sure the patties are slightly larger than the size of your hamburger buns, as they will shrink slightly during cooking. Place the patties onto the preheated nonstick griddle pan or grill pan. Cook for about 4-5 minutes per side, or until they reach your desired level of doneness. During the last minute of cooking, top each patty with two slices of cheese and allow it to melt. While the patties are cooking, lightly toast the hamburger buns on the griddle pan or grill pan for a deliciously crispy texture. Once the patties are cooked and the cheese has melted, remove them from the heat and let them rest for a minute. Assemble your double cheeseburgers by placing a patty on the bottom half of each bun. Add any desired toppings such as lettuce, tomato, onion, green pepper and condiments. Place the top half of the bun on each burger and press gently to hold it together. Serve your mouthwatering double cheeseburgers hot and enjoy the perfect combination of juicy beef, melted cheese, and flavorful toppings.
Learn more
Recipe of Vegetable Pancakes
Ingredients: 4 large eggs, beaten 1 lb carrots, peeled ⅓ cup chopped fresh cilantro ¼ cup chickpea flour kosher sea salt freshly ground black pepper 3 tbsps olive oil, divided 1 cup plain whole yogurt 1 cup mixed greens (such as baby mustard greens, watercress, or arugula) 1 tbsp fresh lemon juice Instructions: In a large bowl, combine eggs, carrots, cilantro, and chickpea flour (mixture will become loose); then season with kosher sea salt and black pepper. Heat 2 tbsps oil in SENSARTE Nonstick Frying Pan Skillet or Nonstick Crepe Pan over medium heat. Pour two ½ cup carrot mixture into the pan, pressing each to ½ inch thickness. Cook, rotating the skillet occasionally to brown evenly, until the pancakes are golden brown, about 3 minutes per side. Transfer to paper towels and drain. Repeat for 2 more pancakes, adding more oil to the skillet if needed. Meanwhile, season yogurt with kosher salt and black pepper. Toss mixed vegetables with lemon juice and remaining 1 tbsp oil, then season with kosher salt and black pepper. Serve carrot pancakes with salad and salted yogurt, seasoned with sea salt and more pepper. Enjoy!
Learn more
Recipe of Honey Garlic Pork Chops
Ingredients: 4 pork chops bone in or out salt and pepper, to season 1 tsp garlic powder 2 tbsps olive oil 1 tbsp unsalted butter 6 cloves garlic, minced ¼ cup honey ¼ cup chicken broth 2 tbsps rice wine vinegar Instructions: Season pork chops with salt, pepper, and garlic powder just before cooking. Heat oil in SENSARTE Nonstick Deep Frying Pan Skillet over medium-high heat until hot. Fry the chops on both sides until golden and cooked through, about 4-5 minutes per side. Put on a plate and set aside. Lower heat to medium. Melt butter in the same skillet, scraping up any browned bits from the bottom of the pan. Sauté the garlic until fragrant, about 30 seconds. Add honey, chicken broth and vinegar. Increase the heat to medium-high and continue to cook until the sauce has reduced and thickened slightly, about 3-4 minutes, stirring occasionally. Return the pork to the skillet, generously coat with the sauce, and grill for 1-2 minutes, or until slightly charred around the edges. Garnish with parsley and serve over vegetables, rice, pasta or with a salad. Serve and enjoy!
Learn more
Recipe of Spanish Paella
Ingredients: 1 lb boneless chicken thighs 1 lb shrimp, peeled and deveined 1 lb mussels, cleaned and debearded 1 large onion, chopped 4 garlic cloves, minced 1 red bell pepper, diced 1 yellow bell pepper, diced 1 cup of short-grain rice 3 cups of chicken stock 1 tsp of smoked paprika ½ tsp saffron threads 3 tbsps olive oil sea salt and black pepper, to taste Instructions: Preheat your SENSARTE Nonstick Deep Frying Pan Skillet over medium-high heat. Add 1 tbsp olive oil and brown the chicken until cooked through, about 5-7 minutes. Remove the chicken from the pan and set it aside on a plate. In the same skillet, add another tbsp olive oil and sauté the onion, garlic, and bell peppers until soft, about 5-7 minutes. Add the smoked paprika and saffron threads and stir to combine. Add the rice to the pan and stir to coat with the vegetable mixture. Pour in the chicken stock and bring to a boil. Reduce the heat to low and simmer, covered, for 20 minutes or until the rice is cooked through and the liquid is absorbed. Meanwhile, in your SENSARTE Nonstick Sauté Pan, add a tbsp olive oil and sauté the shrimp until pink and cooked through, about 3-4 minutes per side. Remove the shrimp from the pan and set aside. Add the mussels to the same pan and sauté for about 3-4 minutes until they open up. Discard any unopened mussels. Once the rice is cooked, add the chicken, shrimp, and mussels to the pan and stir gently to combine. Cover and cook for an additional 5 minutes to allow the flavors to meld together. Serve hot, garnished with fresh parsley and lemon wedges. You can also use your SENSARTE Nonstick Griddle Pan to cook some crusty bread to serve alongside the paella. Enjoy!
Learn more
Recipe of Tomato Ravioli
Ingredients: 1 package of ravioli 1 tbsp olive oil 1 tbsp butter 2 cloves garlic, minced ½ cup cherry tomatoes, halved sea salt and black pepper to taste Parmesan cheese for topping Instructions: Grab your SENSARTE Nonstick Stock Pot and cook ravioli according to package instructions with salted boiling water until al dente. While the ravioli is cooking, heat up SENSARTE Nonstick Deep Frying Pan over medium heat. Once hot, add 1 tbsp olive oil and 1 tbsp butter to the pan. Then add minced garlic and cook for about 30 seconds, stirring constantly, until fragrant. Add in halved cherry tomatoes and sauté for about 3 minutes until the tomatoes have softened and the flavors have melded. Once the ravioli is cooked, drain it and add it to the SENSARTE Nonstick Skillet, coating the ravioli with the tomato mixture. Use the SENSARTE Nonstick Sauté Pan to cook the ravioli and tomato mixture over medium heat for another 2-3 minutes until the ravioli is slightly crispy on the edges. Use the SENSARTE Nonstick Griddle Pan to toast some bread, and serve the ravioli with a sprinkle of Parmesan cheese on top. Enjoy! Happy National Ravioli Day!
Learn more
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!
Learn more
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!
Learn more