Recipes
Recipe of Surf and Turf
Ingredients: 1 pound steak (sirloin or filet mignon) 1 pound shrimp, peeled and deveined ¼ cup olive oil ¼ cup soy sauce 2 tbsps honey 2 tbsps Worcestershire sauce 2 garlic cloves, minced sea salt and pepper, to taste lemon wedges, for garnish chopped parsley, for garnish Instructions: In the Sensarte Nonstick Deep Frying Pan Skillet, heat 2 tbsps olive oil over medium-high heat. Add the steak and cook for 3-4 minutes on each side until browned and cooked to your desired doneness. Remove the steak from the pan and let it rest for 5 minutes before slicing it into thin strips. In the same skillet, add 1 tbsp olive oil and the peeled and deveined shrimp. Cook the shrimp for 2-3 minutes on each side until pink and cooked through. Remove the shrimp from the pan and set aside. Combine the remaining 1 tbsp olive oil, soy sauce, honey, Worcestershire sauce, garlic, sea salt, and pepper in the Sensarte Nonstick Frying Pan. Cook over medium-high heat until the mixture starts to thicken, about 5-6 minutes. Add the sliced steak and cooked shrimp to the pan with the sauce, and stir to coat. Cook for another 2-3 minutes until everything is heated through and coated with the sauce. Serve the Surf and Turf with lemon wedges and chopped parsley for garnish. Enjoy!
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Recipe of Teriyaki Chicken
Ingredients: 4 boneless, skinless chicken breasts ½ cup soy sauce ¼ cup honey ¼ cup brown sugar 1 tbsp minced garlic 1 tbsp minced ginger 1 tbsp cornstarch 1 tbsp water 2 tbsps vegetable oil sea salt and pepper to taste sliced green onions and sesame seeds for garnish Instructions: In a bowl, mix together soy sauce, honey, brown sugar, garlic, and ginger until well combined. Season chicken breasts with sea salt and pepper on both sides. Heat your Sensarte Nonstick Frying Pan Skillet over medium-high heat and add 2 tbsps vegetable oil. Once the oil is hot, add chicken breasts to the skillet and cook for about 5-6 minutes on each side until they are golden brown. Remove the chicken from the skillet and set it aside on a plate. In a small bowl, mix together cornstarch and water. In the same skillet, add the soy sauce mixture and bring it to a boil. Add the cornstarch mixture and stir until the sauce thickens. Add the chicken back to the skillet and spoon the sauce over it. Cook for an additional 2-3 minutes until the chicken is fully coated with the sauce. Serve hot and garnish with sliced green onions and sesame seeds or over a bowl of rice. Enjoy!
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Recipe of Curried Chicken
Ingredients: For The Spice Mix: 1 ½ tsps ground coriander 1 tsp ground cumin ½ tsp turmeric ½ tsp fennel seeds, crushed in a small bag ½ tsp ground cinnamon ½ tsp ground black pepper ¼ tsp ground mustard ¼ tsp ground cloves For The Curry: 2 tbsp olive oil 1 small yellow onion, chopped 4 garlic cloves, minced 1 tbsp fresh ginger, peeled and minced 1 cup low-sodium chicken broth ¾ cup drained canned diced tomatoes 1 ½ lbs boneless skinless chicken breasts, diced into cubes 1 tsp cornstarch mixed with 2 tsps water ⅓ cup heavy cream 2 tbsp chopped cilantro sea salt and cayenne pepper Instructions: Grab a small mixing bowl, whisk together all the spices in the spice mixture and set aside for future use. Heat olive oil in Sensarte Nonstick Skillet over medium-high heat. Add in the onion and stir fry until lightly golden for about 4 to 6 minutes. Add the minced garlic and ginger and sauté for another 30 seconds, then add the spice mix and fry for another 30 seconds. Pour in chicken broth and tomatoes and bring to a boil, then reduce heat to medium-low, cover and simmer 5 minutes. Pour the mixture into a blender and puree the mixture until thick and smooth, then return to the skillet and heat over medium-high heat. Season the sauce with salt and cayenne pepper, then add the chicken. Bring to a simmer, then reduce heat to medium-low, cover with lid and simmer until chicken is cooked through, stirring occasionally, about 8 to 12 minutes. During the last minute of cooking, add the cornstarch and water slurry, to thicken the sauce slightly. Stir in cream then serve warm with cilantro over basmati rice. Enjoy!
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Recipe of Homemade Raspberry Jam
Ingredients: 4 cups fresh raspberries 2 cups granulated sugar 1 tbsp fresh lemon juice Instructions: In your Sensarte Nonstick Sauce Pan, combine the raspberries and sugar. Place the pan over medium heat and stir until the sugar dissolves and the raspberries release their juices. Once the mixture starts simmering, reduce the heat to low and continue cooking for about 20-25 minutes, stirring occasionally. Use a wooden spoon to break down the raspberries as they cook. Add the lemon juice to the pan and stir well. The lemon juice helps enhance the flavor and acts as a natural preservative. Increase the heat to medium and cook for another 10-15 minutes, or until the jam thickens to your desired consistency. Stir frequently to prevent the jam from sticking to the bottom of the pan. While the jam is still hot, carefully transfer it to clean and sterilized jars using a ladle. Leave about ¼ inch of headspace at the top of each jar. Seal the jars tightly and let them cool to room temperature. Then, refrigerate the jars to allow the jam to set completely. Enjoy your delicious homemade raspberry jam on toast, scones, pancakes, or use it as a filling for pastries!
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Recipe of Cauliflower Fried Rice
Ingredients: 1 medium-sized cauliflower, grated 2 tbsps sesame oil 1 cup mixed vegetables (peas, carrots, corn) 2 eggs, beaten 3 tbsps soy sauce 2 green onions, chopped 1 tsp ginger, minced 2 cloves garlic, minced salt and pepper to taste Instructions: Wash and thoroughly dry the cauliflower. Remove the leaves and stem. Grate the cauliflower using a box grater or food processor until it resembles rice. Heat sesame oil in your Sensarte Nonstick Sauté Pan over medium heat. Add minced ginger and garlic, sautéing until aromatic. Toss in the mixed vegetables and cook until they're slightly tender. Push the veggies to the side, creating space for the eggs. Pour the beaten eggs into the pan, scrambling them until just set. Introduce the cauliflower rice to the pan, stirring well to combine with the veggies and eggs. Pour soy sauce over the cauliflower mixture, ensuring an even distribution. Season with salt and pepper to taste. Stir-fry for a few minutes until everything is well-cooked. Add chopped green onions for freshness and an extra layer of flavor. Give it a final toss to incorporate all the elements. For added flair, garnish with extra chopped green onions. Serve and enjoy!
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Recipe of Corned Beef Hash
Ingredients: 2 cups leftover cooked corned beef, diced 2 cups cooked potatoes, diced 1 medium onion, finely chopped 1 red bell pepper, diced 1 green bell pepper, diced 2 cloves garlic, minced 2 tbsps unsalted butter 2 tbsps vegetable oil salt and pepper to taste chopped fresh parsley for garnish (optional) fried or poached eggs for serving (optional) Instructions: Start by dicing the leftover corned beef and cooked potatoes into bite-sized pieces. Finely chop the onion, dice the red and green bell peppers, and mince the garlic. Heat your Sensarte Ceramic Nonstick Frying Pan Skillet over medium-high heat and add the vegetable oil and butter. Once the butter is melted and bubbly, add the chopped onion, red bell pepper, green bell pepper, and minced garlic. Sauté for about 3-4 minutes, or until the vegetables become tender and fragrant. Add the diced corned beef and potatoes to the pan with the sautéed vegetables. Season with salt and pepper to taste. Stir well to combine all the ingredients. Spread the mixture evenly in the pan and press it down with a spatula. Allow it to cook undisturbed for about 5-7 minutes. This will help create a crispy crust on the bottom. Use a spatula to flip sections of the hash, allowing the other side to crisp up as well. Continue to cook for another 5-7 minutes, or until the hash is golden brown and crispy on both sides. Once the corned beef hash is cooked to your desired level of crispiness, remove it from the heat. You can garnish it with chopped fresh parsley for a pop of color if you like. Serve hot and enjoy! Optional: For an extra hearty meal, serve your corned beef hash with fried or poached eggs on top. The runny yolk adds a delicious richness to the dish.
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Recipe of Grilled Shrimp Boil
Ingredients: 1 lb tiger prawns/jumbo shrimp, peeled and deveined 2 tbsps old bay seasoning, divided 2 medium corn, cut into 2-inch slices 10 baby potatoes, halved 2-3 sausages, sliced 1 lemon, quartered 5 cloves garlic, crushed ¼ cup melted butter, divided 3 tsps parsley, freshly chopped, divided 1 tbsp olive oil Instructions: In a medium bowl, combine shrimp and 1 tbsp Old Bay Seasoning. Leave to stand for 5 minutes. At the same time, in a large bowl, combine corn, baby potatoes, sausage, lemon, and garlic. Add seasoned shrimp. Add 2 tbsps melted butter, 1 tsp parsley, and the remaining Old Bay Seasoning. Stir together and let stand for 10 minutes. Get your Sensarte Nonstick Grill Pan, brush the grill with olive oil and heat over medium-high heat. Add items to the grill, then lightly brush the remaining butter on top. Grill for 5 minutes, until you can see some obvious grill marks. Then, reduce heat to medium, turn items over, and add 1 cup of water. Cover with aluminum foil and simmer for 15 minutes. Serve with remaining chopped parsley on top and Old Bay seasoning. Enjoy!
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Recipe of Today: Italian Sausage Pizza
Ingredients: For The Pizza Dough: 1 ½ cups all-purpose flour 1 packet (2 ¼ tsp) active dry yeast ½ tsp sugar ½ cup warm water 2 tbsp olive oil ½ tsp salt For The Pizza Toppings: ½ cup pizza sauce 1 ½ cups shredded mozzarella cheese ½ cup cooked and crumbled sausage ¼ cup sliced bell peppers ¼ cup sliced red onion ¼ cup sliced black olives ¼ cup sliced mushrooms fresh basil leaves for garnish red pepper flakes (optional, for some heat) Instructions: For The Pizza Dough: In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy. In a large mixing bowl, add flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Mix until it comes together to form a dough. Knead the dough for about 5 minutes until it's smooth and elastic. Place the dough back in the bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it has doubled in size. For Assembling The Pizza: Preheat your oven to 475°F. Make sure to remove the handle of your Sensarte Nonstick Crepe Pan before placing the pan in the oven. Roll out the pizza dough on a floured surface to your desired thickness. Heat your Sensarte Nonstick Crepe Pan over medium-high heat. Place the rolled-out pizza dough into the pan. Cook for about 2-3 minutes or until the bottom is slightly crisp. Carefully flip the dough over using a spatula. Quickly spread pizza sauce evenly over the surface of the pizza dough, leaving a small border around the edges. Sprinkle half of the shredded mozzarella cheese evenly over the sauce. Add the cooked and crumbled sausage, bell peppers, red onion, black olives, and mushrooms as desired. Top with the remaining mozzarella cheese and red pepper flakes if you like a bit of heat. Carefully transfer the Sensarte Nonstick Crepe Pan with the pizza into your preheated oven. Bake for about 10-15 minutes or until the crust is golden and the cheese is bubbling and slightly browned. Remove the pizza from the oven (remember, the pan will be hot!) and slide the pizza onto a cutting board. Sprinkle with fresh basil leaves for a burst of flavor. Slice, serve, and enjoy!
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Recipe of Garlic Butter Shrimp
Ingredients: 1 pound large shrimp 4 tbsps unsalted butter 5 cloves garlic, minced 1 tsp paprika 1 tsp dried oregano salt and black pepper to taste red pepper flakes for a kick (optional) fresh parsley, chopped, for garnish lemon wedges for serving Instructions: Pat the shrimp dry and season with salt, black pepper, and paprika. Heat your Sensarte Nonstick Deep Frying Pan over medium heat. Add butter to the pan and let it melt. Sauté the minced garlic until fragrant but not browned. Increase the heat to medium-high. Add the seasoned shrimp to the pan in a single layer. Cook for 1-2 minutes on each side until they turn pink and opaque. Sprinkle dried oregano over the shrimp. If you like some heat, add red pepper flakes. Remove the pan from heat. Garnish with chopped fresh parsley. Squeeze lemon wedges over the shrimp for a burst of freshness. Serve the garlic butter shrimp hot over a bed of rice or with crusty bread. Drizzle any remaining garlic butter from the pan over the dish. Enjoy!
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