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March 29, 2016

Easy Eggplant Parmesan

As a lover of Italian food, from casseroles, pasta, fried food to gelato, I wanted to create an exceptionally familiar dish, but somewhat different, and Easy Eggplant Parmesan was perfect. Something that we could pick up and deplete a pizza… Well, almost like a pizza. read more

APPETIZERS, DINNER, HEALTHY CHOICES, MEATLESS MEALS, SIDE DISHES

by Sandra Mihic

March 24, 2016

Baked Macaroni and Cheese with Eggs

I call Baked Macaroni and Cheese comfort food at its best. I love making food that is not your usual food but goes really well together. The first time when I prepared it, actually I was alone at home. I had leftover Macaroni and Cheese, read more

LUNCH, MEATLESS MEALS, SIDE DISHES

by Sandra Mihic

March 18, 2016

Potatoes, Kale and Mushrooms Skillet

Some days, meal inspiration flows like spring rain—effortless and refreshing. Other days? Total blank. But honestly, those “clean out the fridge” days often bring out the most creativity in my kitchen. That’s exactly how this Potatoes, Kale and Mushrooms Skillet came to life.

With just a few humble ingredients—baby potatoes, fresh kale, and baby bella mushrooms—I whipped up something warm, rustic, and seriously satisfying. You can have it as a side dish or main meal. I mean why not?

This dish is:

Vegetarian, unless you use beef tallow. There are is olive oil or coconut oil you could use instead.
Budget-friendly. If you don’t have kale, use spinach. It is very budget friendly recipe.
Packed with nutrients and earthy flavor
Perfect as a side or a standalone main dish

My husband, suggested tossing in sautéed Italian sausage—so next time, that’s happening. But for now, let’s keep it simple and delicious

What to Serve It With

Protein Pairings:

Grilled steak – A juicy ribeye or sirloin makes a hearty, comforting meal.
Pan-seared chicken thighs or breasts – Lightly seasoned or with garlic herb butter.
Seared salmon – Adds healthy fats and balances beautifully with the earthy mushrooms.
Sautéed Italian sausage – Crumbled or sliced on top, as your husband suggested—so good!
Poached or fried eggs – Perfect for a vegetarian twist; the yolk adds richness.

Potatoes, Kale and Mushrooms Skillet

Fresh Additions:

Simple green salad – Tossed with lemon vinaigrette for a refreshing contrast.
Cucumber-yogurt sauce or tzatziki – Adds creaminess and tang.
Crusty sourdough or flatbread – For scooping every bite or mopping the skillet.

Cozy Extras:

Roasted cherry tomatoes – Bring a pop of sweetness and acidity.
Caramelized onions – Layered on top for extra depth.
Shaved Parmesan or feta – Sprinkled over the top before serving.

delicious skillet side dish

RECIPES YOU MIGHT LIKE:

PHYLLO DOUGH POTATO PIE ROLLS

COLCANNON WITH KALE AND BACON

If you do try this one, please tag me on Instagram @sandraseasycooking and make sure to use hashtag #sandraseasycooking because I would love to see it and share it with my audience, and it is awesome feedback as well.

SKILLET:

Nonstick Ceramic Frying Pan Skillet, Non-Toxic

Yield: Serves 4

Potatoes, Kale and Mushrooms Skillet

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

450g (1 lb) baby potatoes, halved (water + salt)
225g (8 oz) baby bella mushrooms, sliced
100g (3.5 oz) golden oak shiitake mushrooms, sliced (or substitute any mushrooms)
½ medium onion (about 70g), thinly sliced
2 cups (60g) chopped fresh kale, stems removed
2 tablespoon (30g) beef tallow, ghee, or neutral oil
1 tablespoon (15ml) olive oil, more if needed
½ teaspoon salt, plus more to taste
½ teaspoon freshly ground black pepper
1 tablespoon dried parsley

Garnish:

Chopped fresh parsley
Chopped green onion

Instructions

Prep the Potatoes

Wash and slice the baby potatoes in half. Place them in a pot with a pinch of salt and cover with water.
Bring to a boil, then reduce heat and simmer for 12–15 minutes, or until fork-tender.
Drain and set aside.

Sauté the Veggies

In a large skillet, heat the beef tallow (or ghee/oil) over medium-high heat. Add sliced onions and mushrooms.
Cook for about 8 minutes, stirring occasionally, until softened and slightly caramelized.
Add chopped kale to the skillet. Sauté until it wilts and reduces in volume—about 3–4 minutes. Season lightly with salt and pepper. Set this mixture aside.

Crisp the Potatoes

In a separate skillet, heat olive oil and an extra dab of tallow or oil over medium-high heat.
Add the boiled potatoes, season with salt, pepper, parsley, and (if using) a pinch of Creole seasoning.
Sauté for 8–10 minutes, turning occasionally, until golden and crisp on all sides.

Combine and Finish

Return the mushroom-kale mixture to the skillet with the potatoes. Stir gently to combine.
Taste and adjust seasoning if needed. Let it cook together for 1–2 more minutes so the flavors marry.

Serve Warm

Serve as-is, or top with sautéed sausage for a heartier version. It pairs beautifully with grilled steak or chicken, too.

Notes

Make it vegan: Use olive oil or coconut oil instead of tallow.
Boost the protein: Top with a poached egg or crumbled tofu.
Don’t overcrowd: Cook potatoes separately from mushrooms and kale because we want potatoes to brown instead of mush.
Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet for best texture.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 189Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 16mgSodium: 305mgCarbohydrates: 15gFiber: 3gSugar: 2gProtein: 3g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

BREAKFAST AND BRUNCH, MEATLESS MEALS, SIDE DISHES

by Sandra Mihic

March 15, 2016

Tuna Salad Wraps

This isn’t your average tuna salad wraps —this is your fridge-cleaning, flavor-packed lunch hero. There’s something deeply satisfying about a good tuna salad wrap—simple, vibrant, and full of texture. It’s one of those meals that comes together in minutes but delivers more than you’d expect. read more

HEALTHY CHOICES, LUNCH, SANDWICHES & WRAPS, SEAFOOD MEALS, SIDE DISHES

by Sandra Mihic

February 21, 2016

Fish Taco with Peach Salsa

You do not need hours of cooking and standing in the kitchen to create one amazing meal. You really do not! That is the whole point of this blog. 99% of my recipes are easy because I do not have hours to stand and cook, read more

DINNER, HEALTHY CHOICES, LUNCH, SEAFOOD MEALS

by Sandra Mihic

February 16, 2016

Pasta with Sautéed Calamari

Craving more? Check out my Seafood Recipes and Pasta Collection for more crowd-pleasing meals that are easy to make and packed with flavor.

Yield: Serves 4

Pasta with Sautéed Calamari

Easy and flavorful Pasta with Sautéed Calamari made in minutes! A light seafood pasta dish with lemon, garlic, and tender squid—perfect for weeknights.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

1 tablespoon extra-virgin olive oil (15 ml)
2 teaspoons garlic, finely chopped (6 g)
1 lb squid, cleaned and sliced into rings (450 g), tentacles left whole
½ teaspoon dried parsley (0.5 g)
Salt and freshly ground black pepper, to taste
Zest of 1 lemon
½ tablespoon olive oil (7 ml)
1 lb pasta, such as spaghetti or linguine (450 g)
½ tablespoon unsalted butter (7 g)
Juice of 1 lemon (about 3 tablespoons / 45 ml)
Fresh parsley, chopped for garnish (about 2 tablespoons / 8 g)

Instructions

Boil water in a large pot and add 1 tablespoon of salt. Drop in your pasta—any variety will work. Cook until al dente, then drain, reserving about ⅓ cup of pasta water.
In a large frying pan, heat the olive oil over high heat until it’s almost smoking. Reduce the heat to medium-low and add the minced garlic, letting it infuse the oil. Sauté for about 10–15 seconds, just until fragrant—be careful not to burn it.
Carefully add the cleaned, sliced squid to the pan. Season with a couple of pinches of salt and black pepper, then add lemon zest and dried parsley. Cook, tossing frequently, for about 2 to 4 minutes, just until the squid turns opaque and tender. Do not overcook, or it may become rubbery. Taste and adjust seasoning if needed.
In a separate sauté pan (or clean out the same one), heat a little olive oil, then add the cooked pasta, stirring to coat.
Pour in the reserved pasta water, then add the sautéed squid. Stir well to combine, then add the butter, and finally, lemon juice. Let everything simmer together for 1–2 minutes, allowing the flavors to meld.
Serve immediately, garnished with fresh chopped parsley and an optional drizzle of extra-virgin olive oil.

Notes

Don’t walk away while cooking squid—it only takes a few minutes to go from tender to tough.
For extra richness, add a drizzle of good quality olive oil just before serving.
Serve with crusty bread and a glass of white wine for a light and satisfying meal.
This recipe can be doubled or tripled for family servings. One standard pack of linguine is typically 454g (1 lb), which serves about 4–5 people, but if you have family who loves pasta like mine, then I would use two packs of pasta.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 402Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 268mgSodium: 127mgCarbohydrates: 51gFiber: 3gSugar: 2gProtein: 26g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

DINNER, LUNCH, SEAFOOD MEALS

by Sandra Mihic

Search for a recipe: BREAD

Easy Eggplant Parmesan

Baked Macaroni and Cheese with Eggs