Recipes
Recipe of Classic Chicken and Dumplings
Ingredients: 4 boneless, skinless chicken breasts 2 tbsps vegetable oil 1 onion, finely choppe 2 carrots, diced 2 celery stalks, chopped 3 cloves garlic, minced 6 cups chicken broth 2 bay leaves 1 cup frozen peas 1 cup whole milk 2 tbsps all-purpose flour salt and pepper to taste For The Dumplings: 2 cups all-purpose flour 1 tbsp baking powder ½ tsp salt ½ tsp dried thyme ½ cup whole milk 2 tbsps melted butter Instructions: In your Sensarte Nonstick Deep Frying Pan, heat the vegetable oil over medium-high heat. Season the chicken breasts with salt and pepper and cook them until they are browned on both sides. This should take about 5-6 minutes per side. Remove the chicken and set it aside. In the same pan, add the onion, carrots, and celery. Sauté them for about 5 minutes, or until they start to soften. Add the minced garlic and cook for an additional 30 seconds. Return the chicken to the pan and add the chicken broth and bay leaves. Bring this mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the chicken is cooked through. While the chicken is simmering, prepare the dumplings. In a mixing bowl, whisk together the flour, baking powder, salt, and dried thyme. Add the milk and melted butter, and stir until a thick dough forms. Drop spoonfuls of the dumpling dough into the simmering chicken mixture. Cover the pan and let it cook for 10 minutes, or until the dumplings are cooked through. Remove the bay leaves and discard them. Stir in the frozen peas and cook for an additional 2-3 minutes, or until they are heated through. In a separate Sensarte Nonstick Sauce Pan, combine the whole milk and flour to make a roux. Cook over medium heat, stirring constantly, until the mixture thickens. This usually takes about 3-4 minutes. Pour the roux into the chicken and dumplings mixture. Stir well to combine and let it simmer for an additional 5 minutes, or until the mixture thickens to your desired consistency. Season with additional salt and pepper if needed. Serve and enjoy!
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Recipe of Homemade Vanilla Pudding
Ingredients: 2 cups whole milk ½ cup granulated sugar ¼ cup cornstarch ¼ tsp sea salt 4 large egg yolks 2 tbsps unsalted butter 2 tsps pure vanilla extract Instructions: In your Sensarte nonstick saucepan or skillet, heat the milk over medium heat until it starts to steam. Make sure not to boil it. In a separate bowl, whisk together the sugar, cornstarch, and sea salt. Add the egg yolks and whisk until well combined. Slowly pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from curdling. Pour the mixture back into the Sensarte nonstick saucepan or skillet and place it over medium heat. Cook, stirring constantly, until the mixture thickens and comes to a gentle boil. This should take about 5-7 minutes. Remove the pan from the heat and stir in the butter and vanilla extract until the butter is melted and the mixture is smooth. Transfer the pudding to individual serving bowls or a large serving dish. If you prefer a smooth texture, you can strain the pudding through a fine-mesh sieve before transferring it. Cover the pudding with plastic wrap, making sure the plastic wrap touches the surface of the pudding to prevent a skin from forming. Refrigerate for at least 2 hours to allow the pudding to set and cool. Serve the vanilla pudding chilled, either on its own or with your favorite toppings such as fresh berries, whipped cream, or a sprinkle of cinnamon. Enjoy!
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Recipe of Fried Brussels Sprouts with Bacon
Ingredients: 2 ½ pounds Brussels sprouts, trimmed 4 slices bacon, cut into 1-inch pieces 1 tbsp extra-virgin olive oil 1 large onion, diced 4 sprigs thyme or savory, plus 2 tsps leaves, divided 1 tsp kosher salt freshly ground pepper 2 tsps lemon juice Instructions: Bring a large pot of water to a boil. If the sprouts are small, cut in half; otherwise, cut into quarters. Cook sprouts until barely tender, 3 to 5 minutes. Darin the water. Meanwhile, cook the bacon in Sensarte Nonstick Skillet over medium heat, stirring constantly, 3 to 6 minutes, until browned but not crisp. Remove with a slotted spoon and drain on a paper towel. Pour out all but about 1 tbsp bacon fat from the pan. Add oil to the pan and heat over medium heat. Add onion and cook, stirring frequently, until soft but not browned, reducing heat if necessary, about 4 minutes. Add thyme (or savory) sprigs, salt, and pepper. Increase the heat to medium-high, add the Brussels sprouts, and sauté or stir occasionally until tender and warm, about 3 minutes. Remove the herb sprigs. Add the bacon, thyme (or savory) leaves, and lemon juice, and combine well. Serve and enjoy!
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Recipe of Murgh Makhani (Indian Butter Chicken)
Ingredients 500g boneless, skinless chicken thighs, cut into bite-sized pieces 1 cup plain yogurt 2 tbsps lemon juice 2 tsps ground cumin 2 tsps garam masala 1 tsp turmeric powder 1 tsp chili powder 1 tbsp grated ginger 3 cloves garlic, minced 1 large onion, finely chopped 2 tbsps unsalted butter 1 tbsp vegetable oil 1 can (400g) diced tomatoes 1 cup heavy cream 2 tbsps kasuri methi (dried fenugreek leaves) salt and pepper to taste fresh cilantro for garnish Instructions: In a mixing bowl, combine the yogurt, lemon juice, ground cumin, garam masala, turmeric powder, chili powder, grated ginger, and minced garlic. Mix well and add the chicken pieces. Coat the chicken evenly with the marinade, cover the bowl, and refrigerate for at least 2 hours, or ideally overnight for the best flavor. Heat your Sensarte Nonstick Sauté Pan over medium-high heat and add the vegetable oil. Once the oil is hot, add the marinated chicken pieces and cook until they are browned and cooked through. Remove the chicken from the pan and set aside. In the same pan, melt the butter over medium heat. Add the chopped onion and sauté until it becomes translucent and slightly caramelized. Stir in the diced tomatoes and cook for a few minutes until they soften. Transfer the tomato-onion mixture to a blender and blend until smooth. Return the blended sauce to the pan and bring it to a gentle simmer. Pour in the heavy cream and stir until well combined with the sauce. Add the cooked chicken back to the pan and let it simmer in the sauce for another 5 minutes, allowing the flavors to meld together. Crush the kasuri methi between your palms and sprinkle it over the chicken. Season with salt and pepper to taste. Garnish with fresh cilantro leaves before serving. Enjoy!
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Recipe of Salted Caramel Cookie Ice Cream
Ingredients: 1 cup granulated sugar 6 tbsps unsalted butter, cubed ½ cup heavy cream 1 tsp sea salt 2 cups cookies, crushed 2 cups heavy cream, cold 1 cup sweetened condensed milk 1 tsp vanilla extract Instructions: In your Sensarte Ceramic Nonstick Frying Pan Skillet, heat the granulated sugar over medium heat, stirring constantly with a wooden spoon or silicone spatula. The sugar will start to clump together and then melt into a thick, amber-colored liquid as you continue to stir. Once the sugar is completely melted, add the butter. Be careful, as the mixture will bubble up. Stir until the butter is completely melted. Slowly pour in the heavy cream while continuing to stir. Again, be cautious as the mixture will bubble vigorously. Allow the mixture to boil for 1 minute without stirring. Remove from heat and stir in the sea salt. Let the caramel sauce cool to room temperature. In a large mixing bowl, whip the cold heavy cream until stiff peaks form. In a separate bowl, combine the sweetened condensed milk and vanilla extract. Gently fold the whipped cream into the sweetened condensed milk mixture until well combined. Pour half of the ice cream base into a freezer-safe container. Drizzle half of the cooled salted caramel sauce over the ice cream base. Sprinkle half of the crushed cookies over the caramel. Repeat the layers with the remaining ice cream base, salted caramel sauce, and crushed cookies. Cover the container with plastic wrap or an airtight lid and freeze for at least 6 hours, or until the ice cream is firm. Scoop the Salted Caramel Cookie Ice Cream into bowls or cones. Drizzle with extra salted caramel sauce if desired. Serve and enjoy!
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Recipe of Kung Pao Chicken
Ingredients: 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces 2 tbsps vegetable oil ½ cup unsalted peanuts 2 cloves garlic, minced 2 tsps ginger, minced 2-3 dried red chili peppers (adjust to your spice preference) 1 red bell pepper, diced 1 green bell pepper, diced 1 zucchini, diced 4 green onions, chopped ¼ cup low-sodium soy sauce 2 tbsps rice vinegar 1 tbsp hoisin sauce 1 tbsp sugar 1 tsp cornstarch dissolved in 2 tablespoons water sesame seeds for garnish (optional) Instructions: In a small bowl, mix together the soy sauce, rice vinegar, hoisin sauce, and sugar to create the sauce. Set aside. Heat 1 tbsp vegetable oil in your Sensarte Nonstick Deep Frying Pan Skillet over medium-high heat. Add the chicken pieces and stir fry until they turn golden brown and are cooked through. Remove the chicken from the pan and set it aside. In the same pan, add the remaining tbsp vegetable oil. Add the minced garlic, ginger, and dried red chili peppers. Stir fry for about 30 seconds until fragrant. Add the diced red and green bell peppers and zucchini to the pan. Sauté for 2-3 minutes until they start to soften but remain crisp. Return the cooked chicken to the pan and mix it with the vegetables. Pour the sauce over the chicken and vegetables. Stir well to coat everything evenly. Add the cornstarch-water mixture to the pan to thicken the sauce. Continue to cook for another 2 minutes until the sauce has thickened and coats the ingredients. Toss in the unsalted peanuts and chopped green onions. Stir fry for an additional minute. Transfer the Kung Pao Chicken to a serving dish, garnish with sesame seeds if desired, and serve hot over steamed rice or noodles. Enjoy!
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Recipe of Fried Calamari
Ingredients: 1 pound fresh calamari, sliced into rings 1 cup all-purpose flour 1 tsp garlic powder 1 tsp smoked paprika ½ tsp salt ¼ tsp black pepper 2 large eggs, beaten vegetable oil for frying lemon wedges for serving Instructions: Ensure the calamari is thoroughly cleaned and pat dry with paper towels. Slice the calamari into rings, keeping the tentacles intact for added texture. In a shallow bowl, combine the all-purpose flour, garlic powder, smoked paprika, salt, and black pepper. Mix well to ensure even distribution of the seasonings. Dip each piece of calamari into the beaten eggs, allowing excess to drip off. Coat the calamari in the seasoned flour mixture, ensuring each piece is evenly coated. Place the coated calamari on a plate, ready for frying. Place your Sensarte Ceramic Nonstick Deep Frying Pan on the stove over medium-high heat. Add enough vegetable oil to submerge the calamari rings. Allow the oil to heat to 350°F. Carefully place the coated calamari into the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary. Fry the calamari for 2-3 minutes or until golden brown and crispy. Use a slotted spoon to remove the fried calamari and place them on a plate lined with paper towels to absorb excess oil. Arrange the fried calamari on a serving platter, garnishing with additional salt if desired. Serve hot with lemon wedges and your favorite dipping sauces. Enjoy!
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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 Mushroom Swiss Melt Burger
Ingredients: 1 lb ground beef salt and pepper to taste 4 burger buns 1 cup sliced mushrooms 1 onion, thinly sliced 4 slices Swiss cheese 2 tbsps olive oil 1 tsp garlic powder fresh parsley for garnish burger condiments of your choice Instructions: In your Sensarte Nonstick Deep Frying Pan, shape the ground beef into four patties. Season each patty with salt and pepper to taste. Then cook the patties over medium heat until they reach your preferred level of doneness. Set aside. In the same pan, add olive oil, sliced mushrooms, and onions. Sauté until they are golden brown and caramelized. Sprinkle garlic powder over the mixture for added flavor. Place a slice of Swiss cheese on each beef patty. Cover the pan to let the cheese melt. Toast the burger buns in your Sensarte Nonstick Griddle Pan until golden. Place the beef patties with melted cheese on the bottom half of each bun. Generously top each patty with the sautéed mushroom and onion mixture. Sprinkle fresh parsley over the burgers for a burst of freshness. Add condiments of your choice, such as ketchup, mustard, or mayonnaise. Cap off your creation by placing the top half of the burger bun. Serve hot and relish in the rich, savory flavors of your homemade Mushroom Swiss Melt Burger. Enjoy!
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