Pan Fried Skillet Potatoes !

These Pan fried potatoes are an old fashioned side dish that are perfect with just about any meal. Love the golden, crispy crust and a tender, buttery interior. It’s a very low fuss dish l with a handful of ingredients. Simple cooking for the win. For this recipe all you need is oil, butter and potatoes!

instructions

Wash the potatoes and peal them.

Then slice potatoes super thin on mandolin , but be careful! They should look like potato chips.

Soak the sliced potatoes for 5 to 10 minutes, to remove the starch so they crispy up better. Pat them dry.

Cook in skilled with canola or vegetable oil and butter on medium high heat in a flat layer so they don’t stick. Cook in batch and watch so them closely so don’t burn.

chef tip! I like to use red and gold potatoes because of their low starch content

#TastyThursday

Easy Israeli pearled couscous, oyster mushrooms, herbs and grated parmesan

Sometimes you just want a dish this quick and hearty but not so rich. I happened to be that I had bought some Israeli couscous recently to try at home. I wanted to the try the difference between regular couscous and this one… Both are similar in that it’s a small, whole grain-like food made from semolina or wheat flour , but because of its size, Israeli couscous has a slightly chewy texture, similar to barley,

This dish below has garlic, Israeli pearled couscous, oyster mushrooms, herbs and freshly grated parmesan cheese. Super delicious and easy!

I made this dish with what I had in my fridge . You can replace the Israeli couscous with another grain if you want or have on hand at home, small grain Israeli couscous is toasted to give it a nutty flavor, which also makes it a sturdier pasta, so it withstands liquids and longer cooking times better., barley, millet, rice, or a even small pasta like orzo. I like dishes like this that are flexible and easy to make by changing ingredients.

Ingredients

1 cup Pearl or Israeli Couscous

1 ½ cups Water

2 cups raw chopped oyster mushrooms

2 garlic cloves

2 tablespoons dried Italian herb seasoning

Olive Oil

How to make it.

Bring water to a rapid boil. Add couscous , then reduce heat to a simmer, cover and cook until tender, about 15 minutes. Drain off any remaining water . Set aside.

In the meantime saute the sliced oyster mushrooms , raw garlic and chopped parsley and lots of dried Italian herbs with good oil. Grate in parmesan cheese for more richness.

Combine with mushroom and cheese and oil mixture with the cooked couscous at the end.

It reminds me of a lighter risotto that takes less time. Super fast and super good 

chef tip! If the dish gets dry add in water or stock at the end.

chef tip! Israeli couscous is naturally toasted to give it a nutty flavor, which also makes it a sturdier like pasta, so it withstands liquids and longer cooking times better.

#TryMeTuesday

Raw broccoli salad with seeds and nuts ? Oh Yes!

Raw broccoli gets a bad rap for taste for some people.. I have found out that just steaming the florets in the microwave first removes the bitterness. This way you are keeping all of nutrients in buy not over cooking it . win win!

A new favorite of mine is a raw broccoli side salad for lunch! what I do in a bowl

For one head of broccoli, chop in large pieces , rinse and steam broccoli in the microwave for 2 minutes in a bit of water.

For the dressings add to a large bow, 2 tablespoons of avocado Mayonnaise, 1 tablespoon of apple cider vinegar and water together.

Mix the broccoli into the dressing and then add whatever nuts and dried fruit I have at home. This time I added unsalted raw pumpkin seeds which gave it a nice crunch. Sometimes I even add bacon bits. It’s so delicious and so easy to add and make it your own. Try it out and change the way to you think about this great nutritious greens

chef tip! you can make it in batches for parties, the longer it sits the better taste try it out.

#TryMeTuseday

Chicken Bacon Pasta with Tomato Sauce but lighter!

For this #TastyThursday we are doin a quick and easy dinner with not many ingredients. Just grilled chicken , bacon, onion, cherry tomatoes , broth and light cream . This makes one. flavorful sauce hello flavor town! The recipe is from food blogger Joanna Cismaru website called Craving Home Cooked today.. Check out her site and other channels there. She even has a cookbook! at https://cravinghomecooked.com/ Looking forward to redoing more from her.
I loved this dish, how can you go wrong with any dish with a dish like this? I ended up adding light cream not sour cream or sriracha to make it lighter and not spicy but it was still amazing, Feel free to add the sriracha if you like it hot, it’s up to you! I also left out the mozzarella cheese and added the parmesan cheese when serving with pasta on top.

Below is a link to the original recipe I followed below . I adjusted to make it lighter to my liking, How would you change it?

Link to Recipe

#chef tip! If you have lots leftover chicken breast meat then make it in batches and freeze it!

#TastyThursday

Turkey Bean Chili Soup!

A chili and soup all in one! a great Skinnytaste one and done recipe is here for this #TastyThursday

This lighter version of the classic meat chili that’s much better for you. Just add ground turkey, onion , black bean, diced tomatoes and corn and water . then Spice it up however you like ! Plus it tastes even better as leftovers . I’ve also used lean ground beef and top it sometimes with shredded cheese and sour cream! Perfect on a cooler day.

Recipe inspired from : https://www.skinnytaste.com/turkey-chili-taco-soup/

chef tip! for a veggie version you can add some veggies to the mix such as bell peppers or zucchini instead of the meat,

Butternut Squash Pasta sauce with Potato gnocchi

While shopping in Target I saw the large range of pre-made pasta sauces they have under their Good & Gather store brand.. Most sauces I love to make from but I was intrigued by one in particular which reminded of my my favorite soups, Butternut Squash.

So here’s my butternut squash cream sauce with herbs and potato gnocchi. The gnocchi really soaks up the sauce well. You can also eat the sauce itself like a soup it’s just that good. This sauce provides a sweet and savory touch to pasta and vegetable dishes. Give it try if you see it. I like that it tastes like butternut without being overwhelming. 

chef tip! a little goes a long way.

#TryMeTuesday

Cast Iron Skirt Steak done right

Grilling and searing flank or skirt steak in a cast iron skillet has become my favorite way to grill steak. I served this one with with corn , panchetta and mushroom sauté.

Also ever wondered how to get a well-cooked, juicy piece of meat, without butterflying it or cutting down the middle to see if it’s done and has a good color? Here is what I do for a medium rare each time.

Salt, pepper and oil your steak. Once the pan is hot, lay your steak in and leave it undisturbed. The high heat will brown the steak quickly, once you see a crispy texture on the outside of the steak, flip it. This should only take 2-3 minutes on the first side and 2 minutes on the other side.

As a general rule, once both sides are browned, you can assume that the interior is cooked to medium-rare.

I remove the steak and let it rest before I slice it.

Perfect every time!

Grilled turmeric chicken tenderloins with lemon herb pan sauce

Grilled turmeric chicken tenderloins with lemon herb pan sauce …Sounds pretty fancy doesn’t it? Well, it’s really not and its yummy. This is a great alternative to serving boring chicken breasts. Depending on how many people you are serving just add more chicken . 2 tenderloins were served per person usually works.
the dried turmeric spice is what makes this dish shine in my opinion. More than any other spice, turmeric marries health benefits to zesty taste. 

Want to know how add this unique spice to your dishes check out the link from from oneHowTo below. I am experimenting in the kitchen and trying it now in more dishes. It’s very versatile.

How to Use Turmeric in Cooking

Ingredients

1/3 cup chopped fresh parsley
1 tablespoon chopped fresh thyme leaves
1 tablespoon lemon juice
2 garlic cloves, finely minced
1/2 tablespoon butter
1 tablespoon olive oil
8-10 boneless, skinless chicken tenderloins , pounded thin
1/2 cup of chicken stock, plus more as needed
2 tablespoons ground Turmeric

Instructions

In a small bowl toss together the chopped parsley, thyme , Turmeric and the minced garlic, salt , pepper and half the oil. Let sit for 15-30 min to marinate

Serve with the lemon and herb pan sauce over top and heat over medium-high heat. Once pan is hot, sear the chicken until browned and releases easily from the pan and cook through.

Transfer chicken to a clean plate when done and cover with foil to keep warm.

Reduce the heat under the same skillet to medium-low. Add in the stock and butter and start scraping up the browned bits on the bottom of the pan. Stir in fresh lemon juice and bring to a simmer.

If the pan sauce reduces too quickly, splash in another 1/4 cup or so of chicken stock. When ready to serve heat chicken and serve with the lemon and herb pan sauce over top.

My Fried “Rice” Rice which is really Nice!

So one evening I had a large head of cauliflower in my fridge I had to use it up and also has bit of white long grain rice left over Here is the dish that I thought up to use both up. You can leave out the white rice to to make it gluten free.

It made me think about when “riced” vegetables became huge in the cooking world and what is cauliflower rice is actually.

So Cauliflower rice is not actually rice or a starch. It is simply a vegetable, cauliflower, that has been riced. The verb “riced”, according to the dictionary, I read means to pass potatoes or other vegetables through a sieve or ricer, such as cooked potatoes which are riced before making mashed potatoes. Cauliflower is riced, usually before cooking or blended in food processor lightly , in order to turn it into tiny bits that then look like rice. Cauliflower rice is a low calorie and low carb alternative which I have grown to love for grains of actual rice and is gluten free . Give it try !

Fried Rice and “Rice”

Ingredients:

1 cup cooked white rice
1 head of cauliflower chopped into pieces.
1 cup chopped leeks or spring onions
1 tablespoon each of onion power and garlic powder and turmeric powder.
salt and pepper to taste

How to Make it

So cook white rice according to the directions and set aside.
Add raw cauliflower to a food processor and grind on on low. do not over grind.
Add olive oil to skillet and add in chopped leeks and cook until browned but not burned.
Add garlic, onion and turmeric powders plus salt and pepper.
Lastly add in the cook white rice and combine once the cauliflower is cooked.

chef tip! Add in any other vegetables you want or chopped meat or egg , Combinations are endless. Just make sure they chopped finely and cooked through before blending them towards then end.

Stuffed tomato with quinoa, kale and onion!

Large garden heirloom tomatoes are my favorites. Their smell is so fresh and divine! Wonderful raw in a salad or in rich sauce but this time I decided to bake and stuff them for a change. This dish is perfect for summer heirloom tomatoes or store-bought large on-the-vine tomatoes. For the best flavor, serve the tomatoes slightly warm or at room temperature. Stuffed tomatoes also freeze well when cooked for later.

How to Make It

Core Tomatoes removing the inside flesh and seeds, don’t go to the bottom and breakthrough.

Set aside the flesh in a bowl and add in the cooked kale or spinach , onion. parsley, dried spices , oil and cooked quinoa . Mix well and combine

Then stuff it into the raw tomato bake for 25 min at 350 degrees A wonderful healthy easy side dish ! Try it out and make it your own. The mixture can be anything that’s mixed in with the quinoa so have fun!

This was a meat free side dish but what I love is that you can mix in anything you want with the quinoa. If quinoa isn’t your thing cooked rice would also do.