I love Mexican cuisine as much as Tex-Mex food. I mean, who would say no, right?! A bit of Texas with a bit of Mexico and you get an amazing combo bursting with flavor. These beef taco bowls are just incredibly tasty. You can make read more
All Purpose Dough Recipe included with Spiral Twist Bread Rolls I just love baking homemade bread. So many amazing bread recipes that we can make with different shapes just like these tasty spiral twist bread rolls. I find it relaxing when I am under stress. read more
Who loves Salmon? I simply love it especially Lemon Herb Grilled Salmon. However, I am not picky at all. When it comes down to this delicious fish, I could eat it pretty much any possible way prepared.
I really try to make fish and serve it to my family at least once a week. One tip though, is always get salmon that is Wild caught, as opposed to getting the one that is farm raised.
You would think that they taste the same, and you are getting identical nutrition, but no, there is a difference.
Do not get me wrong, I bought a farm-raised salmon many times, but I try to get wild caught when it is available to me.
Atlantic salmon and Pacific salmon look similar on the outside. But between species and even within the same species, each type of salmon can have different flavors, textures, and flesh colors.
Again depending on my availability, I switch between Atlantic and Pacific Salmon. Now, if the salmon is frozen, try to defrost it. For quick thawing, place the frozen package in cool water for approximately 20 minutes. Once defrosted, immediately cook or refrigerate.
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If you try this Lemon Herb Grilled Salmon or another from my website, please tag me on social media, preferably Instagram @sandraseasycooking using the hashtag #sandraseasycooking so I could see all your creations and share them with everyone else. Thank you so much for all your support!
Simple Recipe for Lemon Herb-Grilled Salmon
How long do you cook salmon in the oven?
It will depend on the size and the thickness of your salmon, of course. If your filet is thick I’d say about 25 minutes in the oven at 400ºF. But it has a normal size I would say about 15 minutes or until salmon flakes easily with a fork.
This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.
You cannot get a meal more simple than these Beef and Sauce Stuffed Spaghetti Squash Boats. Yes, it does take some time until the squash is cooked but that is pretty much it. My husband and I devoured this one. Even though I did not read more
If you’re anything like me, there’s something irresistible about a warm, toasty sandwich stuffed with juicy meatballs, rich marinara sauce, and melty, gooey cheese. When I see this Homemade Meatball Marinara Sub—or Sandwich, or Hoagie (whatever you prefer to call it)—my first thought is read more
One more old recipe repost because it is winter season, this is comfort food that we love during winter, and you guys kept asking for this recipe. So here is my stuffed cabbage rolls or as we like to call them, Sarma!
As much as this recipe seems complicated, I have to say it is not so much. Maybe because I grew up eating it, and also I believe the first time when I made it was like 20 years ago, so it is very simple for me.
Traditionally, Stuffed Cabbage Rolls Sarma has to be made with a pickled or fermented whole head of cabbage, which tastes like shredded sauerkraut.
So, it is a pickling process that many people in parts of the Balkan or Southeastern Europe prepare a few months in advance to have it ready for the holiday season.
What I am showing you today is a much faster version of pickling, and slightly similar to the original and got to say extremely tasty.
If you have already fermented cabbage then you can skip the part where you boil and soak the cabbage in vinegary water with salt.
I did not pickle cabbage last fall. So in cases like this when I really crave these rolls I just boil the whole cabbage head in salty- vinegar water, and under the lid. Let it kind of marinade in that boiled hot water for an hour or so.
It becomes a bit tender and slightly sour, but to cut the story short read the recipe with the easy to follow pictures.
When I feel nostalgic this is the version that I am making most of the time because don’t have fermented cabbage all the time or all year round.
This is so delicious and one of my ultimate favorite comfort foods. I know many share the same feeling regarding it because it is loved all over the world.
Wash the cabbage and take the middle root by carving it out. Boil the whole cabbage head by putting it in a large pot. Pour over hot boiled water mixed with vinegar and salt. Let it boil again for the next 20 minutes or until the cabbage is softer to the touch
Once the cabbage is softer to the touch, cover it with the lid. Turn off the heat and let it sit in sour and salty hot water for the next 20 minutes or until you are ready for the next step. WASH the cabbage after with cold water to remove some of the brine.
Combine the meat mixture by adding ground beef, Vegeta/seasoning, shredded onion, minced garlic/or garlic powder, ground black pepper, and rice. I always taste to see if I need more seasoning, but meat is always fresh.
eparate the cabbage leaves and cut the thick root in the back of each leaf because of the easier folding.
Put cabbage leaves in your palm and add about 2 Tbs. Meat mixture (smaller meatball). Look at the picture for the complete instructions. These instructions are important. If you don’t roll and wrap cabbage rolls correctly, they will open, and meat will get out. Once the wrapping is over, go to the next step.
Boil 2 cups of Beef stock + 3 cups of water with 1 Tbs. Vegeta; set aside.
In a large pot, add a bit of minced onion, and olive oil (or any on your hand), and place each roll on the bottom of the pot. If you have meat leftovers crumble on the top, shredded sauerkraut, a few garlic cloves.
Then the rest of the cabbage leaves lay on top and over the cabbage rolls. Put a few slices of bacon or any smoked products, sweet paprika, a bit more chopped garlic and parsley, and about 1/2 tbs. Ground black pepper.
Now that you layer everything correctly; put it on the stove and with previously boiled broth, water, and Vegeta slowly pour over. Also liquid needs to go over the cabbage rolls at least an inch-
Turn the heat on high until it boils again, once it’s boiled cover and turn the heat on a medium-low. 10. Let it cook for the next 40 minutes.
NOTE: If you do not want to make them sour, just skip adding vinegar and sauerkraut. I added it cause it reminds me of the way people from my country make it.
If you make my Stuffed Cabbage Rolls Sarma, please tag me on Instagram. @sandraseasycooking. Thank you so much in advance!
Traditionally made Cabbage Meat Rolls. These rolls are made with fermented cabbage which gives you more of a sour taste, but very delicious. Since we don’t have fermented cabbage all the time, I made my own just by quick pickling cabbage.
