Sandra's Easy Cooking

This is one of those meals that I serve quite often. It is also one of my family’s favorite meals that we share over weekends.

For me, having a whole roasted chicken for Sunday lunch is the best. I cook every single day, but having my kids all day home over the weekend, I love making something more special so we could enjoy it together. It becomes a feast each and every Sunday.

So, today I am skipping on roasted chicken and making this easy skillet or pan-fried chicken breast, which is, by the way, fantastic and when you serve it with mashed potatoes and veggies on the side, I must say pretty spectacular and special.

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This is how I make my pan or skillet fried chicken. You don’t have to be a rocket scientist or know how to cook to make it. It is extremely easy. If you do not like to touch raw chicken, make sure to grab a pair of gloves.

Also, I love to switch things up by adding different spices or seasonings such as sumac, paprika, or chili powder.

You can grill it, but in that case, I would suggest rubbing some olive oil on the chicken before adding seasoning, then place it on a hot grill. That’s it! Cook on both sides for a couple of minutes and enjoy. Easy, right?!

STEP BY STEP INSTRUCTIONS:

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Skillet Fried Chicken Breast

Course Main Course

Cuisine American

Keyword chicken, dinner, lunch,

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 4

Author Sandra | Sandra’s Easy Cooking

Ingredients

• 1 Chicken breast halves 2 whole boneless, skinless chicken breast halves
• 1 teaspoon kosher salt divided
• 1 teaspoon fresh ground black pepper divided
• 1 teaspoon dried parsley divided
• 1 tablespoon olive oil

Instructions

1. HOW TO DEBONE A CHICKEN BREAST― Great instructions HERE
   

   After chicken is deboned I like to cut each chicken breast in half lengthwise to make like fillets, not necessary but it looks so much faster. Turn the breast over and, with the edge of a knife parallel to the cutting board, begin cutting down the length of the side of the breast. Slowly, with a sharp knife, slice the breast in half widthwise almost to the other edge.

2. Pound the chicken breasts with a meat mallet just for a bit, to tenderize the meat and ensure uniform thickness.
3. Sprinkle salt, ground black pepper and dried parsley on both sides of the chicken and let sit for about 10 minutes. You may cover it with plastic wrap/film if you wish.
4. Heat a skillet over medium-high heat, and add olive oil.
5. When the oil is heated, add chicken breasts over medium heat.
6. Allow about one minute (until lightly browned) before turning to the other side. You might need to turn it one or two more times before it is completely done. Do not overcook it because it will be too dry. If you do not split chicken breast in half makes sure to cook a little longer because it is a thicker piece of chicken and make sure to cook it at least 2-3 minutes on one side then turn on the other,
7. Transfer pan-fried chicken onto a kitchen paper towel, and any leftover olive oil/ or chicken olive oil drippings serve over the mashed potatoes and chicken as a gravy.
8. Kitchen Fact: The safe internal temperature for cooked chicken is 165° Fahrenheit (75 Celsius). A meat thermometer is your best bet for determining the temperature of your chicken. Chicken should NOT have any red whatsoever.

   Serve it with blanched broccoli and mashed potatoes.

   Recipe FOR MY Creamy Garlic Mashed Potatoes with a video HERE

How to blanch broccoli:

1. Bring a large pot of water to a rapid boil.

   Add a 1/2 tablespoon of salt. Add the broccoli florets and cook until crisp-tender, about 60 seconds.

   Remove with a slotted spoon and plunge immediately into the ice-cold water. This goes for any amount of broccoli.

   serving size: 1/2 cup of broccoli per person.

The very first time I tasted buckwheat waffles it tasted like cardboard. Yeah, I am not kidding. It still tastes like it, but I am guessing my taste buds adopted that particular taste.

I add fresh fruit as you can tell on my images and plenty of delicious maple syrup as well as some type of nuts, depending on what I’d have on hand that day.

Buckwheat is fantastic for us. It is a perfect way to include a nutritious meal at least for a breakfast. Like I said below in my notes, Buckwheat is naturally gluten-free even though the “wheat” throw you into believing that it’s not.

It has 40g of whole grain per serving and a good source of fiber. My kids ate it and didn’t even notice the difference because of the addition of banana and berries, as well as maple syrup.

Also, I added in my notes health benefits of Buckwheat, so please get informed because it may help you.

I hope you try this recipe and like it. Don’t judge it too much because just think of how amazing it is for our body.

STEP BY STEP INSTRUCTIONS:

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Buckwheat Waffles GF, DF

Course Breakfast, Brunch, Dessert

Cuisine American

Keyword breakfast, holidays, brunch,

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4

Author Sandra | Sandra’s Easy Cooking

Ingredients

• 1 cup ARROWHEAD MILLS BUCKWHEAT PANCAKE AND WAFFLE MIX
• 1 EGG beaten or an egg substitute
• 1 tbsp OIL I would suggest melted coconut oil or olive oil add to health benefits
• 2 tbsp. Pure Organic Maple Syrup OR 100% Organic Honey
• 1 cup Almond or Coconut milk use Soy Milk as a substitute
• 1/2 cup Gluten free Oats look for organic, non-GMO gluten-free oats, but Gluten Free, Rolled Oats by Bob’s Red Mill is not bad at all

Instructions

1. Heat the waffle maker.
2. Mix all the ingredients for the waffles until lumps free.
3. Grease waffle iron with an oil using a pastry brush.
4. Add waffle batter on a hot waffle iron and close.
5. Make accordingly to your waffle maker.
6. Serve with syrup or honey and fresh fruits and nuts.

Recipe Notes

GF Gluten Free DF Dairy Free This is from the ARROWHEAD MILLS BUCKWHEAT PANCAKE AND WAFFLE MIX. IF you want to make your own mix just use ARROWHEAD MILLS BUCKWHEAT FLOUR and add 1/4 teaspoon salt, 1/2 teaspoon baking powder and 1/4 teaspoon baking soda (sodium bicarbonate). I rarely use mixes, but this one looked promising. ARROWHEAD MILLS is NON-GMO, AND USDA organic. If you look for a taste of your regular waffles this is not it, but if you add syrup or honey as a topping it’s quite pleasant. This is NOT a sponsored post nor was I sent this product to review. This is fully purchased on my behalf. I found this particular brand in my local Whole Foods Market, Inc. BUCKWHEAT flour is GLUTEN FREE. Buckwheat Benefits Improves Heart Health By Lowering Cholesterol and Blood Pressure Levels Helps Prevent Gallstones Health-Promoting Potential Equal to or Even Higher than that of Vegetables and Fruits Significant Cardiovascular Benefits for Postmenopausal Women Contains Disease-Fighting Antioxidants Provides Highly Digestible Protein High Fiber Content Helps Improve Digestion Can Help Prevent Diabetes Doesn’t Contain Gluten and Is Non-Allergenic Supplies Important Vitamins and Minerals

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Ahi Tuna Salad is absolutely one delightful meal.

Ahi tuna is velvety smooth in texture, melt in your mouth with a soft.

Delicate with a mild, somewhat meaty flavor served on top of delicious salad lightly seasoned with vinaigrette.

Seriously this was a perfect meal. Anyhow, Valentine’s day is coming. Yes!

If you are in relationship, are you doing anything special or you rather go out with your girlfriends?

That being said, I like staying in and enjoying dinner that we prepare together. Isn’t that more romantic?

So, he cleans the table and I wash dishes. I scratch his back if he scratch mine.

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I mean, after being together for 19 years who cares about Valentine’s day anymore as long as he remembers to bring me tiramisu.

Jokes on the side, my hubs is a sweet, sweet man, but not really a romantic type.

Don’t get me wrong, he is thoughtful and knows how to spoil me. We are like fire and water, we balance each other.

Aquarius… by the way, my birthday is in two days. My wish is to sleep longer, have a coffee in bed, and stay in my PJ all day. That’s not bad at all, right?!

Oh, and speaking of Valentine’s day, if you’re planning to surprise somebody with a meal, I think you should definitely go with something like this.

Simply because it is just amazing, healthy, easy and so freaking delicious.

On the other hand, let’s get back to the recipe.

Since the new year started a while ago, I really try to eat more healthy and stay on track.

Like 85% of the food that I eat is really good for our body and mind.

Well, the rest is my love for sweets, snacks and pastry. I just cannot help it. What a heck? Let’s call that a balance.

A I said before, this Ahi Tuna Salad was delightful. With spectacular flavors that linger around your taste buds.

The crunch from the veggies lightly seasoned with the vinaigrette is all you want in one meal.

Oh, and that mandarine is just perfect with tuna and mixed greens. That burst of sweetness is spectacular.

Yes, I call this a meal because you really get full eating it.

If you get inspired and make my Ahi Tuna Salad, please tag me on Instagram. @sandraseaycooking using hashtag #sandraseasycooking. Thank you so much in advance!

Yield: 1 Servings

Ahi Tuna Salad

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This salad was delightful. With spectacular flavors that linger around your taste buds and the crunch from the veggies lightly seasoned with the vinaigrette is all you want in one meal. 

Prep Time 10 minutes

Cook Time 2 minutes

Total Time 12 minutes

Ingredients

• A drizzle of Olive oil
• 1 Ahi Tuna Steak 6 ounces
• 1/4 teaspoon Himalayan Salt
• 1/2 teaspoon Ground black pepper
• 1/2 teaspoon dried parsley

Salad:

• 1 cup organic baby spinach
• 1 cup Eat Smart Salad, contains: carrots red cabbage, kale, beet greens, broccoli stalks
• 1 Mandarin peeled and separated into sections.
• 1 tbsp Toasted and sliced Almonds

Dressing- Vinaigrette:

• 1/2 cup olive oil EVOO
• 1/4 cup Lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 minced or grated garlic clove
• 1/2 teaspoon grainy mustard
• 1 teaspoon minced herbs
• 1/2 to 1 teaspoon honey

Garnish:

• Sprinkle with Sumac
• Fresh Dill
• Lemon slices

Instructions

1. Coat your steak with a combination of salt, ground black pepper, and dried parsley.
2. Heat a grill pan or griddle over high heat. Spray grill surface or add a drizzle of olive oil in the pan. Add tuna steak to the hot cooking surface and sear tuna 1 minute on each side.
3. Remove tuna from heat and place on a cutting board.
4. Mix together a salad. You can use whatever you have on hand. I used a mixture of organic baby spinach with Eat Smart Salad (contains: carrots, red cabbage, kale, beet greens, broccoli stalks) and added mandarine. I used my own toasted and sliced almonds as well as vinaigrette.
5. Whisk together ingredients for the vinaigrette and set aside. You do not have to use it all, just store in the airtight jar.
6. Drizzle dressing over the salad and toss to coat.
7. Slice tuna on an angle and arrange on the salad. Sprinkle on top any herb, in this case, I had sumac, so I used it. Sumac gives a wonderful taste, lemon slices, and lastly fresh dill.

Notes

• If Ahi tuna is frozen, make sure to defrost it. You can leave in the fridge for 24hrs or submerge in the cold water for about 20 minutes.
• When defrosted pat-dry with a paper towel after removing it from the sealed plastic bag. Double or triple the recipe if you are serving more people.
• Ahi tuna serving size is 6 ounces. About Ahi Tuna: Ahi tuna is often used in raw fish dishes in Asian cuisines.
• While it serves as a great source of several nutrients you need for good health, packed with vitamin B, D, the protein content accounts for 50 percent of the daily value of protein, it's also slightly higher in mercury than other types of tuna.
• The Hawaii State Department of Health recommends limiting your servings to twice per month. Ahi is perfect if you're trying to follow a high-protein low-carbohydrate diet.

Did you make this recipe?

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