Recipes
Recipe of Lemon Herb Grilled Vegetables
Ingredients: 1 zucchini, sliced 1 yellow squash, sliced 1 red bell pepper, sliced 1 green bell pepper, sliced 1 red onion, sliced 2 tbsps olive oil 2 cloves garlic, minced zest and juice of 1 lemon 1 tsp dried oregano 1 tsp dried thyme salt and pepper to taste fresh parsley for garnish Instructions: Slice the zucchini, yellow squash, red bell pepper, green bell pepper, and red onion into even, bite-sized pieces. In a bowl, mix olive oil, minced garlic, lemon zest, lemon juice, dried oregano, dried thyme, salt, and pepper. This creates a flavorful marinade for your vegetables. Toss the sliced vegetables in the marinade, ensuring they are well-coated. Let them marinate for at least 15-20 minutes to soak up the delicious flavors. Heat your Sensarte Ceramic Nonstick Griddle Pan over medium-high heat. The even heat distribution ensures that each piece of vegetable gets that perfect grill mark. Arrange the marinated vegetables on the hot griddle pan. Grill them for about 8-10 minutes or until they are tender and have those desirable grill marks. You can use a grill press to ensure an even cook. Once done, transfer the grilled vegetables to a serving platter. Sprinkle fresh parsley on top for a burst of color and added freshness. Serve and enjoy!
Learn more
Recipe of Sweet Potato Hash with Kale
Ingredients: 2 large sweet potatoes, peeled and diced 1 tbsp olive oil 1 small onion, diced 2 cloves garlic, minced 2 cups chopped kale leaves 1 tsp smoked paprika ½ tsp ground cumin salt and pepper to taste optional toppings: fried eggs, avocado slices, chopped parsley Instructions: Peel the sweet potatoes and dice them into small cubes. Set aside. Place your Sensarte Nonstick Frying Pan Skillet on the stovetop over medium heat. Add olive oil and allow it to heat up. Add diced onion to the skillet and sauté for 2-3 minutes until translucent. Then, add minced garlic and cook for an additional 1-2 minutes until fragrant. Add the diced sweet potatoes to the skillet and spread them out in an even layer. Let them cook for about 8-10 minutes, stirring occasionally, until they are tender and lightly browned. Once the sweet potatoes are cooked through, add chopped kale leaves to the skillet. Stir well to combine and allow the kale to wilt down for 2-3 minutes. Sprinkle smoked paprika, ground cumin, salt, and pepper over the sweet potato and kale mixture. Stir to evenly distribute the seasonings. Transfer the sweet potato hash with kale to a serving dish. Top with fried eggs, avocado slices, or chopped parsley for extra flavor and texture. Serve and enjoy!
Learn more
Recipe of Honey Garlic Fried Chicken
Ingredients: 4 chicken thighs, skin-on 1 cup all-purpose flour 1 cup buttermilk salt and black pepper to taste vegetable oil for frying For The Honey Garlic Sauce: ¼ cup honey 3 cloves garlic, minced 2 tbsps soy sauce 1 tsp ginger, grated 1 tsp sesame oil sesame seeds and chopped green onions for garnish Instructions: In a bowl, mix the flour, salt, and black pepper. Dip each chicken thigh in buttermilk and then coat it in the seasoned flour mixture. Shake off excess flour. Heat oil in the Sensarte Nonstick Deep Frying Pan over medium-high heat. Carefully place the chicken thighs in the pan, skin side down. Fry for 6-8 minutes on each side or until golden brown and crispy. Remove the chicken and let it rest on a paper towel. Place your Sensarte Nonstick Sauce Pan over medium heat, combine honey, minced garlic, soy sauce, ginger, and sesame oil. Stir until the mixture is well combined and slightly thickened. Place the fried chicken thighs in a large bowl. Pour the honey garlic sauce over the chicken, tossing to coat evenly. Garnish with sesame seeds and chopped green onions. Serve and enjoy!
Learn more
Recipe of Veggie Shrimp Omelette
Ingredients: 1 cup shrimp, peeled and deveined ¼ cabbage, thinly sliced ¼ cup shredded cheese 2 large eggs salt and pepper to taste Instructions: Season the shrimps with pepper salt, ensuring even coating for flavor. Heat your Sensarte Ceramic Nonstick Crepe Pan over medium heat. Fry the seasoned shrimps in the crepe pan until both sides are cooked through, Once cooked, set aside for future use. In the same pan, add the sliced cabbage strips. Stir-fry until the cabbage is tender. Set aside. In a bowl, beat the eggs. Then season with pepper salt to taste. Mix well. Reduce the heat to low. Melt a small amount of shredded cheese in the pan. Pour the beaten eggs over the melted cheese, spreading it evenly in the pan. Allow the egg mixture to cook until the surface solidifies. Once the egg base is cooked, place the cooked shrimp and stir-fried cabbage on one side of the crepe. Sprinkle some shredded cheese over the filling. Carefully fold the other half of the omelette over the filling. Let the omelette cook for a minute or until the cheese melts. Once done, transfer the omelette to a plate and serve hot. Enjoy!
Learn more
Recipe of Grilled Cheese Sandwich with Spinach and Tomato
Ingredients: 8 slices of your favorite bread 8 slices of cheddar cheese 1 cup fresh spinach leaves 2 large tomatoes, thinly sliced 4 tbsps butter, softened salt and pepper to taste Instructions: Place your Sensarte Nonstick Grill Griddle Pan on medium heat and let it warm up. Lay out 8 slices of bread. On four slices, place a slice of cheddar cheese, a handful of fresh spinach leaves, and a few tomato slices on each. Sprinkle salt and pepper to taste on the tomato slices. Top each with another slice of bread to form sandwiches. Spread a thin layer of softened butter on one side of each sandwich. Place the sandwiches, buttered side down, on the preheated Sensarte Nonstick Grill Griddle Pan. Grill until the bread turns golden brown and the cheese starts to melt, usually about 3-4 minutes per side. Once both sides are golden and the cheese is melted, remove the sandwiches from the pan. Let them cool for a minute before slicing. Serve and enjoy this delightful and quick meal!
Learn more
Recipe of Hawaiian Pineapple Cheese Pizza
Ingredients: For The Pizza Dough: 2 ¼ tsps active dry yeast 1 cup warm water 1 tsp sugar 2 ½ cups all-purpose flour 2 tbsps olive oil 1 tsp sea salt For The Pizza: 1 cup pizza sauce 1 ½ cups shredded mozzarella cheese 1 cup diced pineapple ½ cup sliced ham or Canadian bacon ½ cup sliced bell peppers ¼ cup sliced red onion 1 tbsp olive oil salt and pepper to taste fresh basil leaves for garnish Instructions: In the mixing bowl of your stand mixer, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes frothy. Attach the dough hook to the stand mixer. Add flour, olive oil, and salt to the yeast mixture. Start the mixer on low speed, gradually increasing it as the ingredients come together. Let it knead the dough for about 5-7 minutes until it becomes smooth and elastic. Form the dough into a ball, place it in a greased bowl, cover it, and let it rise for about an hour or until it doubles in size. Preheat your oven to 475°F. Then remove the handle of your Sensarte Nonstick Crepe Pan in advance. Roll out the pizza dough on a floured surface to your desired thickness. Carefully transfer the rolled-out dough to the Sensarte Nonstick Crepe Pan (handle removed). Spread pizza sauce over the cooked side of the dough. And sprinkle shredded mozzarella evenly over the sauce. Layer diced pineapple, sliced ham or Canadian bacon, bell peppers, and red onion over the cheese. Drizzle olive oil over the toppings and season with salt and pepper. Bake in the preheated oven for 12-15 minutes or until the crust is golden, and the cheese is bubbly and slightly browned. Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves, slice, and serve. Enjoy!
Learn more
Recipe of Chicken Satay Skewers
Ingredients: 1 pound boneless, skinless chicken breasts, cut into thin strips ¼ cup soy sauce 2 tbsps honey 2 cloves garlic, minced 1 tbsp grated ginger 1 tbsp curry powder 1 tbsp sesame oil 1 tbsp lime juice wooden skewers, soaked in water for 30 minutes optional garnishes: chopped peanuts, chopped cilantro, lime wedges For The Peanut Sauce: ¼ cup creamy peanut butter 2 tbsps soy sauce 1 tbsp honey 1 tbsp lime juice 1 tsp sriracha sauce (adjust to taste) water (as needed to thin out the sauce) Instructions: In a mixing bowl, combine soy sauce, honey, minced garlic, grated ginger, curry powder, sesame oil, and lime juice. Add the chicken strips to the marinade, ensuring they are well coated. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes or up to 2 hours. In your Sensarte Nonstick Sauce Pan, combine peanut butter, soy sauce, honey, lime juice, and sriracha sauce. Heat the mixture over low heat, stirring continuously until smooth and well combined. If the sauce is too thick, gradually add water until desired consistency is reached. Remove from heat and set aside. Preheat your Sensarte Nonstick Griddle Grill Pan over medium-high heat. While the pan is heating, thread the marinated chicken strips onto the soaked wooden skewers, leaving a bit of space between each piece. Once the grill pan is hot, place the chicken skewers on the pan in a single layer. Grill for 3-4 minutes on each side, or until the chicken is cooked through and has nice grill marks. Remove the chicken satay skewers from the grill pan and transfer them to a serving platter. Drizzle with the prepared peanut sauce and garnish with chopped peanuts and cilantro. Serve immediately with lime wedges. Enjoy!
Learn more
Recipe of Caprese Chicken
Ingredients: 4 boneless, skinless chicken breasts salt and black pepper to taste 2 tbsps olive oil 2 tsps Italian seasoning 4 large tomatoes, sliced 1 cup fresh mozzarella cheese, sliced fresh basil leaves for garnish balsamic glaze for drizzling Instructions: Pat the chicken breasts dry with paper towels. Season both sides with salt, black pepper, and Italian seasoning. Place your Sensarte Nonstick Griddle Grill Pan over medium-high heat. Add olive oil and let it heat for a minute. Carefully add the seasoned chicken breasts to the hot pan. Sear for 5-6 minutes on each side or until the internal temperature reaches 165°F. In the last 2 minutes of cooking, place tomato slices on top of each chicken breast. Then add a slice of fresh mozzarella on top of the tomatoes. Cover the pan with a lid and let the mozzarella melt for 2-3 minutes. Carefully transfer the Caprese chicken to a serving platter. Garnish with fresh basil leaves and drizzle with balsamic glaze. Serve and enjoy!
Learn more
Recipe of Grilled Steak Salad
Ingredients: 1 lb steak (ribeye, sirloin or flank steak) sea salt and black pepper, to taste 2 tbsps olive oil 6 cups mixed salad greens 1 cup cherry tomatoes, halved ½ red onion, thinly sliced ¼ cup crumbled feta cheese balsamic vinaigrette dressing Instructions: Preheat your Sensarte Nonstick Grill Griddle Pan over medium-high heat. Season the steak generously with sea salt and black pepper on both sides. Drizzle olive oil over the steak and rub it on both sides to coat evenly. Place the steak onto the preheated grill pan and cook for about 4-5 minutes on each side for medium-rare, or adjust cooking time to your desired level of doneness. Once cooked to your liking, remove the steak from the grill pan and let it rest for a few minutes before slicing thinly against the grain. While the steak is resting, prepare the salad by arranging the mixed salad greens on a serving platter or individual plates. Scatter the halved cherry tomatoes and thinly sliced red onion over the greens. Arrange the sliced steak on top of the salad. Sprinkle crumbled feta cheese over the salad. Drizzle balsamic glaze over the salad for added flavor. Toss everything together gently until the salad is evenly coated with the dressing and the steak slices are distributed throughout. Serve and enjoy!
Learn more