HOW to make chicken from scratch:

• 4 chicken breasts
• A generous sprinkle of salt and ground black pepper on each chicken breast
• A generous sprinkle of Chicken Seasoning
• 1/4 tbsp. Herbs (parsley, thyme or rosemary)
• 2 tbsp Oil
• 1 teaspoon Lemon juice *optional

DIRECTION:

• If you want the Asian flavor you can just marinate chicken for at least 30 minutes submerged in 1/2 cup Teriyaki sauce, 2 tbsp Soy sauce, garlic. green onion and ginger.  
• Make sure to place chicken in the fridge to marinade. I love using a large Ziploc bag to marinate chicken. You literally, place chicken in the bag, pour marinade mixture over it, close the bag, shake it a bit and place in the fridge, that’s it! 

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Easy Naan Bread Pizza

Simple, easy and quick lunch or dinner idea.

Course Main Course

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Servings 1

Author Sandra | Sandra's Easy Cooking

Ingredients

• 1 Naan Bread mine was roasted garlic
• 1/2 cup Cheese shredded (Mozzarella, or Pizza Cheese Blend)
• 1/2 Chicken breast, cooked store-bought or homemade, grilled or pan-fried
• 3 Cherry Tomatoes halved
• 3 Olives any on hand
• Herbs for garnish Italian herb mix/blend or any on hand to enhance the flavor
• Red chili flakes

Instructions

1. Preheat your oven to 400F.
2. Add cheese on top of Naan bread, then add cooked chicken sliced into cubes, olives, tomatoes.
3. Sprinkle some Italian herbs and red chili flakes.
4. Bake it for 3 minutes then turn the broiler on high and bake for an additional minute or two, or until the cheese is completely melted.
5. Slice and eat... Enjoy!

Recipe Notes

You may bake it in a conventional oven, which cooking time might be less than in my directions. You can use the microwave to make this. It will not be as crunchy, but still just as tasty. You can add any topping that you like; Hawaiian pizza, vegetarian pizza, three meat pizza, etc. possibilities are endless.

Meatless Chili Nachos are simple, delicious and perfect for a game day. Don’t you just love nachos?

If I am being honest, I could seriously eat this whole tray of nachos. I love them as much a much family.

It’s just so comforting and delicious. We just adore finger foods.

This time I tried something different or new, and my kids seems to love it.

When I told them “that chili nachos was meatless”, they could not believe it. It was really tasty.

To be honest, I was impressed myself, although I do not need much to get impressed. I am a simple gal.

Tap here for more meatless recipes

Pizza, nachos, finger foods, charcuterie and cheese boards are stable on Sunday when we watch football.

I would not change that for anything. With that being said, sometimes I serve chicken wings or sliders as well.

Regarding this recipe, you can totally double this. Yes, you can!

Well, I totally did, of course. I always have to double recipes because my family do not use serving sizes. They stop when they are full. I rarely have any leftovers, even on Thanksgiving.

On the other hand, I am the one who reads labels all the time. I know, that’s a flaw of being chubby as a kid and now a food blogger.

Anyhow, if you try making this one, I have a feeling that you will like it. It is really refreshing especially if you have vegetarian family member or a friends coming over.

If you get inspired by this recipe, and make my Meatless Chili Nachos, please tag me on Instagram.

@sandraeasycooking using hashtag #sandraseasycooking. Thank you so much in advance for all your support.

Please read notes for other ideas and tips. I wish you a very Happy Cooking!

Yield: Party food; Serves 4

Meatless Chili Nachos

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Simple, delicious and perfect for a game day! Don’t you just love nachos? If I am being honest, I could seriously eat this whole tray of nachos. I love them as much a much family.

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Ingredients

• 1 tbsp. Olive Oil
• 1 pack Veggie based Sausage
• 1 can Chili Beans, Vegetarian
• 8 oz Salsa
• 1 bag Corn Chips Preferably Multigrain
• 10 oz Shredded Mexican Cheese Blend or Cheese Sauce

Topping:

• 1/4-1/2 Red Onion
• 2-3 Scallions
• 1-2 Tomato
• Jalapenos
• Parsley or Cilantro

Instructions

1. Preheat oven to 400F (200C)
2. In a skillet add about 1 tbsp Olive Oil, then add Veggie sausage. Saute for a couple of minutes on medium heat. Break into small pieces using a fork. Press and break, continue sauteeing until it is heated through and cooked, 3-4 minutes.
3. To the veggie sausage, add can of chili beans and salsa, stir well and coat the veggie sausage. Take off the heat.
4. Add tortilla/corn chips on the baking sheet, about half the bag, then scoop veggie sausage mixture (half of the mixture) and add on the chips.
5. Add cheese and bake for 2-3 minutes or until the cheese is completely melted and bubbly. You can use nacho cheese sauce**
6. Take the baking sheet out of the oven and add another layer of veggie sausage mixture, then top it with remaining cheese. Bake for a couple of minutes or until cheese is completely melted.
7. Chop and dice onion, scallions, tomato and parsley or cilantro.
8. Add the topping on the nachos and serve with more salsa and sour cream on the side.
   Serve Immediately!

Notes

• You can do this ahead and put together when it time to entertain. If you do not want this meatless, use ground beef or turkey and add chili beans of your choice.
• IF you are using ground beef, make sure to drain any excess oil before adding beans and salsa. For vegan cheese, you may try “GO VEGGIE” Vegan products are dairy and lactose-free and do not contain casein, eggs, or gluten.
• If you don’t want to use chili beans, well, you can use black beans or any that you like or have on hand.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Cauliflower Ranch-Parmesan Baked Bites is amazingly delicious, easy and so versatile.

You can pretty much use any flavor that you want or desire. After testing several different coatings or flavors, my family liked this one the best.

To be honest, I do not know why this one. Perhaps it is because they love ranch, or because they love the taste of parmesan-herb breadcrumbs.

CLICK HERE FOR MORE CAULIFLOWER RECIPES

One thing is for certain, this recipe will be made over and over again. I really do hope that you like this amazing Cauliflower Ranch-Parmesan Baked Bites.

My dear family ate a whole head of cauliflower before you could count to twenty. I actually made three big cauliflowers just to test different recipes. I must say that I am a bit proud to say that every bit of it was eaten.

Ever since I was a kid I have always loved cauliflower. My favorite was the pickled kind. It’s just so tasty like you are eating pickles but even more crunchy.

The second was fried cauliflower. Goodness! I could eat a full plate just of battered fried cauliflower florets. If you wish for that recipe please do let me know.

I imagine that is why my children love nutritious vegetables so much, fresh or cooked.

CHECK OUT MY AMAZING SIDE DISH RECIPES.

Do you enjoy cauliflower? Have you always liked it?

We could probably go two to four heads a week, naturally depending on what we are making. I am rather thrilled at that announcement.

By all means, we are still talking about cauliflower. Most of the time it is replacing potatoes and we perfectly fine using cauliflower as a sustainable alternative.

If you make my Cauliflower Ranch-Parmesan Baked Bites or any other recipe from my blog, please tag me on Instagram. @Sandraseasycooking using hashtag #sandraseasycooking. It would mean so much to me if you do so thank you in advance!

Yield: Serves 4

Cauliflower Ranch-Parmesan Baked Bites

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This recipe is amazingly delicious, easy and so versatile that you can pretty much use any flavor that you want or desire. After testing several different coatings or flavors, my family liked this one the best.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 1 head cauliflower cut into florets (about 1 to 1 1/2 lb)
• 1 teaspoon Salt
• 1/4 teaspoon Chili Flakes
• Drizzle Olive Oil
• 1 cup Ranch Dressing vegan or non-vegan
• 1 cup Parmesan with Herbs panko breadcrumbs

Instructions

1. Preheat oven to 425 F. Line a baking sheet with parchment paper, set aside.
2. Wash and separate cauliflower into bite-size florets. It's ok if some are smaller and some bigger. Place cauliflower florets in a large bowl.
3. Add a teaspoon of salt, and about 1/4 teaspoon of chili flakes, toss and drizzle with olive oil, toss again.
4. Pour over ranch dressing and toss it very well so the cauliflower florets could get coated completely.
5. In a separate bowl, add breadcrumbs. READ NOTES
6. Working in batches, dip the cauliflower florets into the breadcrumbs, making sure that each piece gets completely coated. Place the coated pieces onto the prepared baking sheet and repeat with the remaining cauliflower.
7. Bake 30 minutes, or until golden brown and crispy.
8. Serve immediately

Notes

• I tested this several times with different flavors, so what I would like to suggest is do not put bread crumbs over the cauliflower, right after you mixed ranch or any other sauce that you'd like to use it. Instead, dip each cauliflower floret in the breadcrumbs and try to coat it well before baking. If you add all the breadcrumbs on top of ranch coated cauliflower, then the breadcrumbs going to separate completely.
• You can prepare cauliflower florets ahead, and before baking just coat them with breadcrumbs.
• You could toast breadcrumbs before dipping the cauliflower florets in just by adding a bit of olive oil in the pan and heating it, then toasting breadcrumbs just for 20-30 seconds, take it off on the paper towel before they get a deeper color. You don't want to burn it, just lightly toast. This brings even deeper flavor and amazingly crunchy cauliflower. I did not do that for this recipe, but I have done it in the past.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest