Recipes
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 Mediterranean Linguine
Ingredients: 3 ¾ cups linguine pasta 2 tbsps olive oil 4 cloves garlic, minced 1 small red onion, finely chopped 1 red bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced 1 zucchini, thinly sliced 1 cup cherry tomatoes, halved ½ cup Kalamata olives, pitted and sliced ¼ cup fresh basil leaves, torn ¼ cup fresh parsley, chopped ½ tsp red pepper flakes (adjust to taste) salt and black pepper to taste ¼ cup crumbled feta cheese (optional) lemon wedges for garnish Instructions: Pour in a large pot of salted boiling water in your Sensarte Nonstick Sauce Pan, cook the linguine according to the package instructions until al dente. Drain and set aside. In a Sensarte Nonstick Deep Frying Pant, heat the olive oil over medium-high heat. Add the minced garlic and chopped red onion. Sauté for 1-2 minutes until fragrant. Add the sliced red and yellow bell peppers and zucchini to the pan. Sauté for 4-5 minutes until the vegetables start to soften and develop a slight char. Stir in the halved cherry tomatoes and sliced Kalamata olives. Cook for an additional 2-3 minutes until the tomatoes are slightly softened. Season the vegetable mixture with red pepper flakes, salt, and black pepper to taste. Add torn fresh basil leaves and chopped parsley. Stir well to combine. Then add the cooked linguine to the pan with the sautéed vegetables. Toss everything together to combine and coat the linguine with the flavorful Mediterranean mix. Divide the Mediterranean linguine among serving plates. If desired, sprinkle crumbled feta cheese over the top for an extra layer of flavor. Garnish with lemon wedges. Serve your Mediterranean linguine hot, and squeeze fresh lemon juice over each portion before enjoying. Enjoy!
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Recipe of Homemade Creme Brûlée
Ingredients: 6 egg yolks ¼ cup granulated sugar 1 tsp pure vanilla extract 4 tbsps whipping cream ¾ cup whole milk Instructions: Preheat your oven to 325°F in advance. In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture becomes smooth and slightly thickened. Add in the vanilla extract and continue to mix until everything is well combined. Grab your Sensarte PASCA Nonstick Sauce Pan, gently warm the whipping cream and whole milk over low heat. Be careful not to bring it to a boil; you just want it warm, not scalding. Slowly pour the warm milk and cream mixture into the bowl with the egg yolks, stirring continuously to avoid curdling. Strain the combined mixture through a fine-mesh sieve into another bowl. This step ensures a silky-smooth custard by removing any potential bits of cooked egg. Pour the custard mixture evenly into your ramekins, filling them almost to the top. Place the filled ramekins in a deep baking dish and add hot water to the dish, creating a water bath. The water level should reach about halfway up the sides of the ramekins. Carefully transfer the baking dish to the preheated oven. Bake for approximately 35-40 minutes, or until the edges are set but the center remains slightly jiggly. Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate the custards for at least 2 hours or, ideally, overnight for a richer flavor and texture. Just before serving, sprinkle a thin, even layer of granulated sugar over the top of each custard. Use a kitchen torch to caramelize the sugar until it forms a golden and crispy crust. Allow the caramelized sugar to harden for a minute before serving. Serve your homemade Creme Brûlée with a flourish and enjoy the rich, creamy goodness!
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Recipe of Sautéed Spinach with Garlic and Lemon
Ingredients: 8 cups fresh spinach leaves, washed and dried 2 tbsps olive oil 3 cloves garlic, minced zest of 1 lemon juice of ½ lemon salt and pepper, to taste red pepper flakes (optional, for a spicy kick) Instructions: Wash the spinach leaves thoroughly and pat them dry using paper towels or a clean kitchen towel. Ensure they are completely dry to prevent excess moisture during cooking. Place your Sensarte Nonstick Frying Pan Skillet on the stovetop over medium-high heat. Allow it to heat for a minute or two. Once the pan is hot, add the olive oil. Swirl it around to coat the bottom evenly. Add the minced garlic to the hot oil. Sauté for about 30 seconds or until the garlic becomes fragrant. Be careful not to let it brown. Carefully add the washed and dried spinach leaves to the pan. Sprinkle the spinach with a pinch of salt and a dash of black pepper. If you like a bit of heat, add some red pepper flakes at this stage. Continue to sauté the spinach for 2-3 minutes or until it wilts down and reduces in volume. Keep tossing gently to ensure even cooking. Just before removing from heat, add the lemon zest and squeeze the juice of half a lemon over the sautéed spinach. This adds a delightful citrusy freshness to the dish. Give the spinach one final toss in the pan to evenly distribute the lemon and garlic flavors. Transfer the sautéed spinach to a serving dish. You can sprinkle a bit more lemon zest on top if you like. Serve immediately and enjoy!
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Recipe of Garlic Lemon Chicken
Ingredients: 4 chicken thighs, deboned but skin on sliced lemon, for garnishing For the Marinade: 3 cloves garlic, minced 2 ½ tbsps lemon juice 1 tsp lemon zest 2 tbsps olive oil 1 tbsp honey ¼ tsp paprika ¼ tsp chili flakes ¼ tsp ground cumin 1 pinch salt 3 dashes ground black pepper 1 tbsp chopped Parsley leaves Instructions: Boneless chicken thighs, but keep the skin on. If you prefer skinless, you can buy skinless and boneless thighs. Combine all the ingredients in the Marinade list in a bowl and whisk to combine well. Marinate the chicken in a bowl or plastic bag for 30 minutes, preferably 2 hours. Get your Sensarte Deep Frying Skillet, grill the chicken on both sides until it's cooked through and the skin is charred over medium-low heat. Warm up the chicken with some lemon slices. Serve and enjoy!
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Recipe of Pan Fried Steak
Ingredients: 2 lbs New York Strip Steaks (2 steaks), or Ribeye or Top Sirloin Steaks (1 lb each steak, 1 ¼-inch thick) ½ tbsp vegetable oil 1 ½ tsp sea salt 1 tsp black pepper, freshly ground 2 tbsps unsalted butter 2 cloves garlic, peeled and quartered 1 sprig fresh rosemary Instructions: Pat the steaks dry thoroughly with paper towels. Season generously with 1 ½ tsps salt and 1 tsp black pepper just before cooking. Heat your Sensarte Nonstick Deep Frying Skillet until hot, then add ½ tbsp oil over medium-high heat, swirling to coat. Once the oil is hot, add the steaks to the skillet. Sear first side of the steaks for 4 minutes, until a brown crust forms, then flip and cook for an additional 3 to 4 minutes. Using tongs, turn steaks over to render white fat and sear edges (1 minute per side). Reduce heat to medium and immediately add 2 tbsps butter, quartered garlic cloves, and rosemary to the pan. Spoon the butter sauce over the steak, tilting the pan so that the butter coats the spoon. Continue to spoon the sauce over the steak for a minute, or until the steak is about 5-10 degrees from your desired doneness (the temperature will continue to rise 5-10 degrees while the steak rests). Transfer steaks to a cutting board, cover loosely and let rest 10 minutes, then cut into ½-inch strips. Drizzle the extra butter sauce over sliced steak. Serve with wine and vegetables if desired and enjoy!
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Recipe of Cashew Chicken Stir-Fry
Ingredients: 1 lb boneless, skinless chicken breasts, thinly sliced 1 cup unsalted cashews 1 cup broccoli florets 1 bell pepper, thinly sliced 1 carrot, julienned 3 green onions, chopped 3 cloves garlic, minced 1 tbsp fresh ginger, grated ¼ cup soy sauce 2 tbsps oyster sauce 1 tbsp hoisin sauce 1 tbsp sesame oil 2 tbsps vegetable oil (for cooking) cooked rice for serving Instructions: In a bowl, combine the sliced chicken with soy sauce, grated ginger, and minced garlic. Let it marinate for at least 15 minutes. In your Sensarte Nonstick Frying Pan Skillet over medium heat, toast the cashews until they are golden brown. Set aside. Heat the Sensarte Ceramic Nonstick Deep Frying Pan Skillet over medium-high heat with 2 tbsps vegetable oil. Add the marinated chicken and stir-fry until it's cooked through and nicely browned. Toss in the broccoli, bell pepper, and julienned carrot. Stir-fry for a few minutes until the vegetables are tender-crisp. In a small bowl, mix together soy sauce, oyster sauce, hoisin sauce, and sesame oil. Pour the sauce over the chicken and vegetables. Stir well to coat everything evenly. Add the toasted cashews to the stir-fry and stir to combine. Throw in the chopped green onions and give it a final toss. Garnish with additional green onions or sesame seeds if desired. Serve and enjoy!
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Recipe of Clam Chowder
Ingredients: 4 slices bacon, diced 2 tbsps unsalted butter 2 cloves garlic, minced 1 onion, diced ½ tsp dried thyme 3 tbsps all-purpose flour 1 cup milk 1 cup vegetable stock 2 cans chopped clams, juices reserved 1 bay leaf 2 russet potatoes, peeled and diced 1 cup half and half kosher salt and freshly ground black pepper 2 tbsps fresh parsley leaves, chopped Instructions: Heat Sensarte Nonstick Stock Pot over medium-high heat. Add bacon and cook until browned and crisp, about 6-8 minutes. Transfer to a plate lined with paper towels, reserving 1 tbsp of excess fat in the pot. Melt butter in the stock pot. Add garlic and onion, stirring frequently, until onion is translucent, about 2-3 minutes. Stir in thyme and cook until fragrant, about 1 minute. Add flour and whisk until lightly browned, about 1 minute. Gradually add milk, vegetable stock, clam juice, and bay leaf, and cook, stirring constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes. Bring the soup to a boil. Reduce heat and simmer until potatoes are tender, approximately 12-15 minutes. Stir in half and half and clams until heated through, about 1-2 minutes. Season with kosher sea salt and black pepper to taste. Garnish with bacon and parsley if desire. Serve and enjoy!
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Recipe of Chicken Fajitas
Ingredients: 1 pound boneless, skinless chicken breasts, sliced into thin strips 1 red bell pepper, sliced 1 green bell pepper, sliced 1 yellow onion, sliced 2 tbsps olive oil 2 cloves garlic, minced 1 tsp chili powder ½ tsp cumin ½ tsp paprika ½ tsp salt ¼ tsp black pepper juice of 1 lime tortillas, for serving optional toppings: shredded cheese, sour cream, guacamole, salsa Instructions: In your Sensarte Nonstick Deep Frying Pan Skillet, heat 1 tbsp olive oil over medium heat. Add the chicken strips and cook until browned and cooked through, about 5-6 minutes. Remove the chicken from the pan and set aside. In the same pan, heat another tbsp olive oil. Add the sliced bell peppers and onion. Sauté until they are tender and slightly caramelized, about 5 minutes. Push the vegetables to one side of the pan and add the minced garlic, chili powder, cumin, paprika, salt and black pepper. Cook for about 1 minute until fragrant.Add the minced garlic to the pan and cook for an additional minute. Return the cooked chicken to the pan and add the lime juice. Stir well to coat the chicken and vegetables with the lime juice and spices. Cook for another 2-3 minutes to allow the flavors to meld together. Warm the tortillas in a Sensarte Nonstick Crepe Pan over low heat. Serve the chicken fajita mixture on warm tortillas and garnish with your favorite toppings, such as shredded cheese, sour cream, guacamole, and salsa. Enjoy!
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