Recipes
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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Recipe of Homemade Lasagna
Ingredients: 1 lb sweet Italian sausage ¾ lb lean ground beef ½ cup minced onion 2 cloves garlic, crushed 1 (28 ounce) can crushed tomatoes 2 (6.5 ounce) cans canned tomato sauce 2 (6 ounce) cans tomato paste ½ cup water 2 tbsps white sugar 4 tbsps chopped fresh parsley 1 ½ tsps dried basil leaves 1 ½ tsps sea salt 1 tsp Italian seasoning ½ tsp fennel seeds ¼ tsp ground black pepper 12 lasagna noodles 16 ounces ricotta cheese 1 large egg, room temperature ¾ lb mozzarella cheese, sliced ¾ cup grated Parmesan cheese Instructions: Cook sausage, ground beef, onion, and garlic in Sensarte Nonstick Deep Frying Pan Skillet over medium heat until well browned. Stir in crushed tomatoes, tomato sauce, tomato paste, and water. Season with sugar, 2 tbsp parsley, basil, 1 tsp sea salt, Italian seasoning, fennel seeds and pepper. Simmer, covered, for about 1 ½ hours, stirring occasionally. Grab your Sensarte Nonstick Sauce Pan, bring a large pot of lightly salted water to a boil. Cook the lasagna noodles in boiling water for 8 to 10 minutes. Drain the noodles and rinse with cold water. Combine the ricotta cheese with the eggs, remaining 2 tablespoons parsley, and 1/2 teaspoon salt in a mixing bowl. Set aside for future use. Preheat oven to 375°F in advance. To assemble, spread 1 ½ cups of the meat sauce on the bottom of a 9x13-inch baking dish. Place 6 noodles lengthwise over the meat sauce. Spread with ½ of the ricotta cheese mixture. Top with ⅓ of the mozzarella cheese slices. Spoon 1 ½ cups of the meat sauce over the mozzarella and sprinkle with ¼ cup of the Parmesan cheese. Repeat layer and top with remaining mozzarella and Parmesan cheese. Cover the lasagna with foil to prevent sticking. Spray the foil with cooking spray to make sure the foil doesn't touch the cheese. Bake for 25 minutes. Remove the foil and bake for an additional 25 minutes. Let the lasagna rest for 15 minutes before serving. Enjoy! Happy Valentine’s Day!
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Recipe of Shrimp Asparagus Stir-Fry
Ingredients: 1 pound large shrimp, peeled and deveined 1 bunch fresh asparagus, woody ends trimmed 1 red bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced 1 medium red onion, thinly sliced 3 cloves garlic, minced 2 tbsps fresh ginger, minced 2 tbsps low-sodium soy sauce 1 tbsp oyster sauce 1 tbsp rice vinegar 1 tsp honey 1 tsp cornstarch 2 tbsps vegetable oil salt and black pepper to taste red pepper flakes for optional heat sesame seeds for garnish cooked rice for serving Instructions: In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, honey, and cornstarch. Set this sauce aside. Heat 1 tbsp vegetable oil in your Sensarte Nonstick Sauté Pan over medium-high heat. Season the shrimp with a pinch of salt and black pepper. Add the shrimp to the pan and stir-fry for about 2-3 minutes or until they turn pink. Remove the shrimp from the pan and set them aside. In the same pan, add the remaining vegetable oil. Then add the minced garlic, ginger, and red pepper flakes if you like some heat. Sauté for about 30 seconds or until fragrant. Next add the sliced red onion and stir-fry for 2-3 minutes until it starts to soften and caramelize. Toss in the red and yellow bell peppers and asparagus. Continue to stir-fry for 3-4 minutes or until the veggies are tender but still crisp. Return the cooked shrimp to the pan, along with any juices that may have accumulated. Give the prepared sauce a quick stir to recombine the cornstarch, then pour it over the shrimp and veggies. Stir everything well, allowing the sauce to thicken and coat the ingredients evenly. This should take about 2-3 minutes. Transfer the Shrimp Asparagus Stir-Fry to a serving platter or individual plates. Sprinkle sesame seeds over the top for garnish. Serve with cooked rice on the side and enjoy!
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Recipe of Garlic Roasted Potatoes
Ingredients: 2 lbs baby potatoes, washed and dried 3 tbsps olive oil 4 cloves garlic, minced 1 tsp dried thyme 1 tsp dried rosemary salt and black pepper to taste Instructions: Preheat oven to 400°F. In a mixing bowl, combine the baby potatoes, minced garlic, dried thyme, dried rosemary, salt, black pepper, and olive oil. Toss everything together to make sure that the potatoes are coated with the seasoning. Heat your Sensarte Nonstick Frying Pan Skillet over medium heat. Transfer the seasoned potatoes to the skillet and cook for 5-10 minutes, stirring occasionally, until the potatoes are lightly browned and crispy. Once the potatoes are lightly browned, transfer them to a baking sheet lined with parchment paper. Spread them out in a single layer to ensure even roasting. Roast the potatoes in the preheated oven for 20-30 minutes or until they are golden brown and tender when pierced with a fork. Remove the potatoes from the oven and let them cool for a few minutes before serving. Garnish the potatoes with fresh herbs. Serve and enjoy!
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Recipe of Homemade Apple Turnovers
Ingredients: 2 cups all-purpose flour ½ tsp sea salt ½ cup unsalted butter, chilled and cubed ¼ cup cold water 2 large apples, peeled, cored, and diced ¼ cup granulated sugar 1 tsp ground cinnamon ¼ tsp ground nutmeg 1 tbsp lemon juice 1 tbsp cornstarch 1 egg, beaten powdered sugar for dusting Instructions: In a large bowl, combine the flour and salt. Add the chilled butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Gradually add cold water, a little at a time, and mix until the dough comes together. Shape the dough into a ball, cover with plastic wrap, and refrigerate for 30 minutes. In the meantime, prepare the apple filling. In your Sensarte Nonstick Sauce Pan over medium heat, combine the diced apples, granulated sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Stir until the apples are coated with the sugar and spices. Cook for about 5-7 minutes, until the apples are tender. Remove from heat and let the filling cool. Preheat the oven to 375°F. Line a baking sheet with parchment paper. Take the chilled dough out of the refrigerator. On a lightly floured surface, roll out the dough into a rectangle about ¼ inch thick. Cut the dough into 4-inch squares. Spoon a tbsp of the apple filling onto the center of each dough square. Fold the dough over the filling to form a triangle and seal the edges by pressing them together with a fork. Place the turnovers on the prepared baking sheet. Brush the tops with beaten egg to give them a golden color when baked. Bake in the preheated oven for about 20-25 minutes or until the turnovers are golden brown. Remove from the oven and let them cool for a few minutes. Dust with powdered sugar before serving. Enjoy!
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Recipe of Salmon Eggs Benedict
Ingredients: 2 English muffins, split and toasted 4 slices of smoked salmon 4 eggs 1 tbsp white vinegar 1 tbsp olive oil salt and pepper to taste chopped chives for garnish For The Hollandaise Sauce: 3 egg yolks 1 tbsp lemon juice ½ cup unsalted butter, melted salt and cayenne pepper to taste Instructions: To make the Hollandaise sauce, whisk the egg yolks and lemon juice in a Sensarte Nonstick Sauce Pan until light and frothy. Place the pan over low heat and whisk constantly while slowly pouring in the melted butter. Continue whisking until the sauce thickens. Season with salt and cayenne pepper to taste. Keep warm over low heat. Fill a Sensarte Nonstick Deep Frying Pan Skillet with about 2 inches of water and bring to a simmer over medium-high heat. Add the white vinegar and swirl the water with a spoon to create a vortex. Crack an egg into a small bowl and gently slide it into the center of the vortex. Cook for 3-4 minutes or until the egg whites are set but the yolks are still runny. Use a slotted spoon to remove the egg from the water and place it on a paper towel-lined plate. Repeat with the remaining eggs. Heat your Sensarte Nonstick Sauté Pan over medium heat. Brush the salmon with olive oil and season with salt and pepper. Cook the salmon for 2-3 minutes per side or until lightly browned and cooked through. To assemble, place a toasted English muffin half on a plate. Top with a slice of salmon and a poached egg. Spoon the Hollandaise sauce over the top. Garnish with chopped chives. Serve immediately and enjoy!
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