Recipes
Recipe of Coconut Shrimp
Ingredients: 1 pound large shrimp, peeled and deveined 1 cup all-purpose flour 1 tsp sea salt 1 tsp black pepper 1 tsp garlic powder 1 tsp paprika 2 eggs, beaten ¼ cup milk 2 cups sweetened shredded coconut vegetable oil for frying sweet chili sauce for dipping Instructions: In a bowl, mix together the flour, sea salt, black pepper, garlic powder, and paprika. In another bowl, whisk together the beaten eggs and milk. Place the shredded coconut in a separate bowl. Set aside. Dredge each shrimp in the flour mixture, then dip it into the egg mixture, and finally in the shredded coconut, making sure it’s well coated. Heat up your Sensarte Nonstick Deep Frying Pan over medium-high heat, and add enough vegetable oil to cover the bottom of the pan. Once the oil is hot, add the coated shrimp in the hot oil and fry until golden brown on both sides, about 2-3 minutes per side. Use a slotted spoon to remove the shrimp from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot with sweet chili sauce for dipping. Enjoy! Happy National Shrimp Day!
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Recipe of Mexican Chili
Ingredients: 1 pound ground beef 1 onion, diced 3 garlic cloves, minced 1 bell pepper, diced 1 can kidney beans, rinsed and drained 1 can diced tomatoes 2 tbsps tomato paste 2 tbsps chili powder 1 tsp cumin 1 tsp paprika salt and pepper to taste optional toppings: shredded cheese, sour cream, chopped cilantro Instructions: Heat your Sensarte nonstick deep frying pan skillet over medium heat. Add the ground beef and cook until browned, breaking it up into smaller pieces with a wooden spoon. Remove any excess fat from the skillet, leaving a small amount for flavor. Add the diced onion, minced garlic, and diced bell pepper to the skillet. Sauté until the vegetables are softened and fragrant. Stir in the chili powder, cumin, paprika, salt, and pepper. Cook for an additional minute to release the flavors. Add the tomato paste and stir to coat the meat and vegetables evenly. Pour in the diced tomatoes and kidney beans. Stir well to combine all the ingredients. Reduce the heat to low and let the chili simmer for 30 minutes, allowing the flavors to meld together. While the chili is simmering, prepare your favorite Sensarte nonstick crepe pan to warm up tortillas for serving. Serve the Mexico Chili hot in bowls, garnished with shredded cheese, a dollop of sour cream, and chopped cilantro. Accompany it with warm tortillas from your Sensarte nonstick crepe pan. Enjoy!
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Recipe of Shrimp Alfredo
Ingredients: 8 ounces uncooked fettuccine 1 lb shrimp, thawed and peeled 2 tbsps butter 4 ounces cream cheese ¾ cup heavy/whipping cream ¼ cup chicken broth 2 large cloves garlic, minced 1 cup freshly grated parmesan cheese sea salt and black pepper Instructions: Take the cream cheese out of the fridge to give it a chance to soften. Get your shrimps ready. Begin to boil a pot of salted water for the fettuccine. Cook it al dente according to package instructions. At the same time, add butter, cream cheese, cream, chicken broth, and garlic to Sensarte Nonstick Skillet over medium heat. Once the butter is melted and the pan is heated, you can use a spoon to help melt the cream cheese into the sauce. This will take a couple of minutes. Once the cream cheese is added to the sauce, let it bubble gently for 5 minutes, until the sauce has reduced and thickened slightly. You can stir it occasionally. Then grate the Parmesan cheese while cooking. Stir the Parmesan into the sauce. Let it cook for about one minute. Add shrimps to the skillet and cook for 5-6 minutes, stirring occasionally. Season the Shrimp Alfredo with sea salt and black pepper as desired. Toss with drained pasta and serve immediately. Enjoy!
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Recipe of Homemade Peanut Brittle
Ingredients: 1 cup white sugar ½ cup light corn syrup ¼ cup water ¼ tsp sea salt 1 cup peanuts 2 tbsps unsalted butter, softened 1 tsp baking soda Instructions: Grease a large rimmed baking sheet. Set aside for future use. Place sugar, corn syrup, water, and sea salt in the Sensarte Nonstick Sauce Pan over medium heat. Stir until the sugar dissolves and the mixture comes to a boil, about 5 minutes. Stir in peanuts and place a candy thermometer. Continue cooking, stirring occasionally, until the temperature reaches 300-310°F. Remove from the heat. Add the butter and baking soda and give it a quick stir, then immediately pour the mixture onto the prepared baking sheet. Using 2 forks, quickly lift and pull mixture into a 12x14-inch rectangle. Chill until completely set, at least 30 minutes. Use a mallet to break peanut brittle into small pieces. Serve and enjoy!
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Recipe of Pan Seared Salmon
Ingredients: 4 salmon fillets 2 tbsps olive oil sea salt and black pepper to taste lemon wedges for serving Instructions: Preheat your Sensarte Nonstick Frying Pan Skillet over medium-high heat. Season the salmon fillets with sea salt and black pepper on both sides. Add the olive oil to the skillet and swirl to coat. Carefully place the salmon fillets in the skillet, skin-side up. Cook the salmon for about 4-5 minutes on each side, or until golden brown and cooked through. Remove the salmon from the skillet and let it rest for a few minutes before serving. Serve with lemon wedges and enjoy!
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Recipe of Creamy Rice Pudding
Ingredients: 1 cup long-grain white rice 2 cups whole milk ½ cup heavy cream ¼ cup granulated sugar ¼ tsp salt 1 tsp vanilla extract ½ tsp ground cinnamon ¼ tsp ground nutmeg ½ cup raisins (optional) 2 tbsps butter 1 tbsp brown sugar chopped nuts and additional cinnamon for garnish Instructions: Rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice pudding from becoming too sticky. In your Sensarte Nonstick Sauce Pan, combine the rinsed rice, milk, and heavy cream. Place the pan over medium heat and bring the mixture to a gentle simmer. Reduce the heat to low and cover the pan with a lid, leaving a slight gap to allow steam to escape. Let the rice simmer for about 25-30 minutes, stirring occasionally to prevent sticking. In another Sensarte Nonstick Frying Pan Skillet, melt the butter over medium heat. Add the raisins (if using) and sauté for a few minutes until they plump up. Once the rice is tender and the mixture has thickened, stir in the granulated sugar, salt, vanilla extract, ground cinnamon, and ground nutmeg. Continue to cook for an additional 5-7 minutes, stirring occasionally. Combine the sautéed raisins and brown sugar with the rice pudding mixture. Stir well to incorporate the flavors. Remove the rice pudding from heat and let it cool slightly before serving. The pudding will continue to thicken as it cools. Serve the rice pudding warm or chilled in individual bowls. Garnish with chopped nuts and a sprinkle of cinnamon on top. Enjoy!
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Recipe of Homemade Pancakes
Ingredients: 2 cups all-purpose flour 2 tsps baking powder ¼ tsp sea salt 1 tbsp sugar 2 large eggs 1 ½ to 2 cups milk 2 tbsps butter, melted Instructions: In a bowl, mix together all the dry ingredients. Beat eggs into 1 ½ cups of milk, then add 2 tbsps of melted cooled butter. Gently stir this mixture into the dry ingredients, mixing just enough to moisten the flour. Add a little more milk If the batter seems thick. Heat the Sensarte Nonstick Griddle Grill Pan or Crepe Pan over medium-low heat. Place one or two tsps butter or oil on the griddle or skillet. When the butter foam has subsided or the oil is glistening, scoop the batter onto the pan to make any size pancakes you like. After 2 to 4 minutes, flip the pancakes after air bubbles have risen to the surface and the bottom is brown. Cook until lightly browned on the second side. Repeat with remaining batter. Top with fresh fruits, maple syrup or butter if desired. Serve immediately and enjoy!
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Recipe of Zucchini Corn Fritters
Ingredients: 2 medium zucchinis, grated 1 cup corn kernels ½ cup all-purpose flour ¼ cup grated Parmesan cheese 2 green onions, finely chopped 2 cloves garlic, minced 2 large eggs, beaten ½ tsp sea salt ¼ tsp black pepper vegetable oil, for frying Instructions: Place the grated zucchinis in a clean kitchen towel or cheesecloth and squeeze out any excess moisture. Transfer the squeezed zucchinis to a mixing bowl. Add the corn kernels, all-purpose flour, Parmesan cheese, green onions, garlic, eggs, sea salt, and black pepper to the bowl with the grated zucchinis. Mix well until all the ingredients are combined. Heat your Sensarte Nonstick Deep Frying Pan Skillet over medium heat and add enough vegetable oil to coat the bottom of the pan. Scoop about ¼ cup of the zucchini corn mixture and drop it onto the heated skillet. Flatten the mixture with a spatula to form a fritter. Repeat with the remaining mixture, leaving some space between each fritter. Cook the fritters for about 3-4 minutes on each side, or until they are golden brown and crispy. You may need to cook them in batches depending on the size of your skillet. Once cooked, transfer the fritters to a plate lined with paper towels to absorb any excess oil. Serve the zucchini corn fritters warm with a side of sour cream, Greek yogurt, or your favorite dipping sauce. Enjoy!
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Recipe of Penne alla Vodka
Ingredients: 1 pound penne pasta 2 tbsps olive oil 1 small onion, finely chopped 2 cloves garlic, minced 1 can (14 ounces) crushed tomatoes ½ cup vodka ½ cup heavy cream salt and pepper to taste fresh basil leaves, chopped (for garnish) grated Parmesan cheese (for serving) Instructions: Cook the penne pasta according to package instructions until al dente. Drain and set aside. Heat the Sensarte Nonstick Deep Frying Pan over medium heat and add the olive oil. Sauté the chopped onion and minced garlic until they become translucent and fragrant. Pour in the crushed tomatoes and vodka, and stir well to combine. Let the mixture simmer for about 10 minutes, allowing the alcohol to cook off and the flavors to meld together. Reduce the heat to low and stir in the heavy cream. Season with salt and pepper to taste. Allow the sauce to simmer gently for an additional 5 minutes. In a separate Sensarte Nonstick Frying Pan Skillet, lightly toast some additional minced garlic until golden brown and set it aside for later use as a garnish. Add the cooked penne pasta to the sauce in the sauté pan, stirring well to ensure that the pasta is evenly coated with the creamy vodka sauce. Serve the Penne alla Vodka hot, garnished with fresh basil leaves, grated Parmesan cheese, and the toasted garlic. Enjoy!
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