Easy Cooking With Nonna Pia

🌮 Sweet Potato and Black Bean Enchiladas

~Hearty, flavorful, and packed with wholesome goodness~

Ingredients (serves 4–6)

For the Filling:

2 medium sweet potatoes, peeled and diced

1 can (15 oz / 425 g) black beans, drained and rinsed

1 small onion, finely chopped

2 cloves garlic, minced

1 tsp ground cumin

1 tsp chili powder

1/2 tsp smoked paprika

Salt and black pepper, to taste

1 tbsp olive oil

For the Enchiladas:

8–10 corn or flour tortillas

1 1/2 cups (150 g) shredded cheese (cheddar, Monterey Jack, or vegan alternative)

1 cup (240 ml) enchilada sauce (store-bought or homemade)

Optional Garnish:

Fresh cilantro, chopped

Sliced avocado

Sour cream or Greek yogurt

Step-by-Step Instructions

1. Prepare the Filling

Preheat oven to 400°F (200°C).

Heat olive oil in a skillet over medium heat.

Add onion and garlic; sauté for 3–4 minutes until softened.

Add diced sweet potatoes, cumin, chili powder, smoked paprika, salt, and pepper. Cook for 10–12 minutes, stirring occasionally, until sweet potatoes are tender.

Stir in black beans and cook 2–3 more minutes. Remove from heat.

2. Assemble the Enchiladas

Spread a thin layer of enchilada sauce on the bottom of a 9x13-inch baking dish.

Warm tortillas slightly to make them pliable.

Spoon 2–3 tbsp of the sweet potato and black bean filling onto each tortilla.

Roll the tortillas and place seam-side down in the baking dish.

Pour remaining enchilada sauce over the top and sprinkle with shredded cheese.

3. Bake

Cover the dish with aluminum foil.

Bake for 20 minutes, then remove foil and bake an additional 5–10 minutes until cheese is melted and bubbly.

4. Serve

Garnish with fresh cilantro, sliced avocado, and a dollop of sour cream or yogurt.

Serve warm as a main dish with a side salad or rice.

Tips:

You can roast the sweet potatoes in the oven beforehand for extra caramelized flavor.

Add corn, diced bell peppers, or chopped spinach to the filling for more veggies.

Leftovers can be stored in the fridge for up to 3 days and reheat well in the oven

Garlic Bread Grilled Cheese

🛒 Ingredients

2 tablespoons unsalted butter, softened

½ tablespoon garlic powder

½ teaspoon dried parsley

4 slices sandwich bread

Your favorite cheese (mozzarella, cheddar, or a mix!) — enough for 2 loaded sandwiches

👩‍🍳 Instructions

1️⃣ Make the garlic butter.
In a small bowl, mix the softened butter, garlic powder, and dried parsley until well combined.

2️⃣ Spread the goodness.
Spread the garlic butter mixture on one side of each slice of bread.

3️⃣ Add the cheese.
Flip two slices over (butter side down) and pile on your cheese. Don’t be shy — the more melty, the better!

4️⃣ Top & press.
Place the remaining slices on top, butter side facing out.

5️⃣ Grill to golden perfection.
Heat a skillet over medium heat. Cook each sandwich for 3–4 minutes per side, pressing gently with a spatula, until golden brown and crispy.

6️⃣ Melt it just right.
If needed, lower the heat slightly and cover the pan for a minute to help the cheese melt perfectly.

7️⃣ Slice & serve.
Remove from the pan, let cool for a minute, then slice and enjoy that cheesy pull moment!

Burrata Bruschetta
Ingredients

1 baguette or rustic bread, sliced into 1/2-inch pieces

1-2 tbsp olive oil, for brushing

8 oz burrata cheese

1 cup cherry tomatoes, halved

1 garlic clove, halved

1 tbsp balsamic glaze

Fresh basil leaves, for garnish

Salt & pepper, to taste

Directions

Preheat oven to 400°F (200°C).

Prepare bread: Brush each slice lightly with olive oil and place on a baking sheet. Toast in the oven 5–7 minutes until golden and crisp.

Rub garlic: Remove toasted bread from oven and gently rub each slice with the cut side of the garlic.

Assemble bruschetta: Place burrata cheese on each slice of toast, then top with cherry tomato halves. Season with salt and pepper.

Finish: Drizzle with balsamic glaze and garnish with fresh basil leaves. Serve immediately.

Nutritional Information (per serving, serves 4)

Calories: 310 kcal

Protein: 12g

Fat: 18g

Carbohydrates: 28g

Fiber: 2g

Sugar: 4g

Cheesy Herb-Baked Lobster Tails

Ingredients:

_ Main: Four lobster tails, butterflied with meat pulled to the top.

_ Topping: A generous layer of melted, bubbly white cheese (such as mozzarella or Gruyère).

_ Seasoning: Chopped fresh parsley and a garlic-herb butter sauce.

_ Side: Fresh lemon wedges for serving.

Instructions:

1. Prepare lobster tails by splitting the top shell and resting the meat on top.

2. Brush with herb butter and top with a thick layer of shredded cheese.

3. Bake until the lobster is cooked through and the cheese is golden and bubbly.

4. Garnish with extra parsley and serve immediately with lemon wedges.

Creole Steak and Shrimp Quesadillas

Ingredients:

- 2 large flour tortillas

- 1 lb steak, thinly sliced

- 1/2 lb shrimp, peeled and deveined

- 1 cup shredded cheese (cheddar or a Mexican blend)

- 1 bell pepper (red or green), sliced

- 1 small onion, sliced

- 2 tablespoons olive oil

- 1 teaspoon Creole seasoning (or to taste)

- Salt and pepper, to taste

- 1/2 cup Creole sauce (store-bought or homemade)

- Fresh cilantro, chopped (for garnish, optional)

Directions:

1. **Prepare the Ingredients**: Start by slicing the steak and bell pepper, and dicing the onion. If using frozen shrimp, ensure they are thawed and pat them dry with paper towels.

2. **Season the Steak and Shrimp**: In a bowl, combine the sliced steak and shrimp with Creole seasoning, salt, and pepper. Mix well to ensure the meat is evenly coated.

3. **Cook the Vegetables**: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced bell pepper and onion, sautéing until they are tender and slightly caramelized, about 5-7 minutes. Remove the vegetables from the skillet and set aside.

4. **Cook the Steak and Shrimp**: In the same skillet, add the remaining tablespoon of olive oil. Increase the heat to medium-high and add the seasoned steak. Cook for about 2-3 minutes until browned. Add the shrimp to the skillet and cook for an additional 2-3 minutes, or until the shrimp are pink and opaque. Remove from heat.

5. **Assemble the Quesadillas**: On one half of each flour tortilla, layer the cooked steak, shrimp, sautéed bell peppers, onions, and shredded cheese. Fold the tortillas over to create a half-moon shape.

6. **Cook the Quesadillas**: Wipe the skillet clean and return it to medium heat. Place the folded quesadillas in the skillet and cook for about 3-4 minutes on each side, or until the tortillas are golden brown and crispy, and the cheese has melted.

7. **Serve**: Remove the quesadillas from the skillet and let them cool for a minute. Cut into wedges and drizzle with Creole sauce. Garnish with fresh cilantro if desired.

Cooking Tips:

- For extra flavor, marinate the steak and shrimp in the Creole seasoning for 30 minutes before cooking.

- Serve with additional Creole sauce on the side for dipping.

- These quesadillas pair well with a side of guacamole or sour cream.

Cooking Time: 30 minutes

Servings: 2-4

Calories: Approximately 600 per serving (depending on cheese and sauce used)

🦑 Air Fryer Crispy Calamari

~Light, crunchy, and perfectly golden calamari in minutes~

Ingredients (serves 2–4)

1 lb (450 g) calamari rings (tubes and tentacles), cleaned

1/2 cup all-purpose flour

1/2 cup panko breadcrumbs

1 tsp paprika

1/2 tsp garlic powder

1/2 tsp salt

1/4 tsp black pepper

2 large eggs, beaten

Cooking spray or a little oil for spraying

Lemon wedges and marinara or aioli for serving

Step-by-Step Instructions

1. Prepare the Breading

In one bowl, mix flour, paprika, garlic powder, salt, and pepper.

In another bowl, place beaten eggs.

In a third bowl, place panko breadcrumbs.

2. Coat the Calamari

Dip each calamari ring first in flour, shaking off excess.

Then dip in beaten egg.

Finally, coat with panko breadcrumbs, pressing lightly to adhere.

3. Preheat the Air Fryer

Preheat your air fryer to 400°F (200°C) for 3–5 minutes.

4. Cook the Calamari

Lightly spray the air fryer basket with cooking spray.

Arrange calamari in a single layer, avoiding overcrowding.

Spray lightly with cooking spray or drizzle a tiny bit of oil.

Cook at 400°F (200°C) for 7–9 minutes, shaking the basket halfway through.

Check for golden crispiness; cook an additional 1–2 minutes if needed.

5. Serve

Serve immediately with lemon wedges and dipping sauces like marinara, garlic aioli, or tartar sauce.

Tips:

Dry the calamari thoroughly before breading to ensure crispiness.

Don’t overcrowd the air fryer; cook in batches if necessary.

For extra flavor, mix Parmesan cheese or dried herbs into the panko breadcrumbs.

Classic Chicken Marsala Recipe

Ingredients:

For the Chicken:

4 boneless, skinless chicken breasts

½ cup all-purpose flour

Salt and pepper, to taste

2 tbsp olive oil

2 tbsp unsalted butter

For the Sauce:

8 oz cremini or button mushrooms, sliced

3 garlic cloves, minced

1 cup Marsala wine

¾ cup chicken broth

½ cup heavy cream (optional, for a creamier sauce)

1 tbsp cornstarch mixed with 1 tbsp water (optional, for thickening)

Fresh parsley, chopped, for garnish

Instructions:

1. Prepare the Chicken:

Place chicken breasts between two sheets of plastic wrap and pound them to an even thickness. Season both sides with salt and pepper.

Dredge the chicken in flour, shaking off excess.

2. Cook the Chicken:

Heat olive oil and butter in a large skillet over medium-high heat.

Sear the chicken breasts for 4-5 minutes on each side until golden brown and cooked through. Remove and set aside.

3. Make the Sauce:

In the same skillet, add mushrooms and sauté until they are golden and caramelized, about 5-6 minutes.

Add garlic and cook for another minute.

Pour in the Marsala wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes.

Add chicken broth and simmer for another 3-4 minutes.

(Optional) Stir in heavy cream for a creamier sauce or the cornstarch slurry for thickening.

4. Combine and Serve:

Return the chicken breasts to the skillet and spoon the sauce over them. Cook for 2-3 minutes to warm through.

Serve over a bed of pasta, mashed potatoes, or rice. Garnish with fresh parsley.

Serving Suggestion:

Pair this dish with a side of roasted vegetables or a crisp green salad for a complete meal.

Enjoy your flavorful, restaurant-quality Chicken Marsala!

🐟🥦🥕 Healthy Fish & Veggie Power Plate

Ingredients

🐟 White fish fillet (cod, haddock, or tilapia)

🥚 Boiled eggs

🥦 Broccoli florets

🥕 Carrots

🫘 Chickpeas

🫒 Olive oil

🧂 Salt & black pepper

🌶️ Paprika / chili powder

🧄 Garlic powder (optional)

Instructions

Cook the eggs 🥚

Boil eggs for 9–10 minutes. Cool, peel, and slice in half.

Season & cook the fish 🐟

Season fish with salt, pepper, paprika, and garlic.

Pan-sear in olive oil for 3–4 minutes per side until golden and flaky.

Veggie time 🥦🥕

Steam or sauté broccoli and carrots with a pinch of salt and pepper until tender but still bright.

Crispy chickpeas 🫘

Toss chickpeas with olive oil, paprika, salt.

Pan-fry or roast until lightly crispy.

Assemble like a grown-up 🍽️

Plate fish, eggs, veggies, and chickpeas neatly. Admire your life choices.

One-Pot Creamy Beef and Garlic Butter Pasta

Savory One-Pot Creamy Garlic Butter Beef Pasta

Ingredients:

1 lb ground beef

8 oz pasta (penne or rotini work well)

4 cups beef broth

1 tablespoon olive oil

3 tablespoons butter

4 cloves garlic, minced

1 teaspoon Italian seasoning

1/2 teaspoon crushed red pepper flakes (optional)

1/2 teaspoon paprika

Salt and black pepper to taste

1/2 cup grated Parmesan cheese

1/2 cup heavy cream

1/2 cup shredded mozzarella cheese

2 tablespoons chopped parsley (for garnish)

Directions:

In a large deep skillet or Dutch oven, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain excess grease if necessary.

Add butter, garlic, Italian seasoning, red pepper flakes, paprika, salt, and pepper. Stir and cook for 1-2 minutes until garlic is fragrant.

Pour in the beef broth and uncooked pasta. Stir well, bring to a boil, then reduce heat to medium-low. Cover and simmer for 12–15 minutes, stirring occasionally, until pasta is cooked and liquid is mostly absorbed.

Stir in heavy cream, Parmesan cheese, and mozzarella. Mix until cheese is melted and sauce is creamy.

Let sit for 3–5 minutes off heat to thicken slightly. Sprinkle with parsley before serving.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 640 kcal | Servings: 4 servings