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

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!

Pan Fried Mangrove Snapper with roasted garlic, squash and baby potatoes

Impress your family with this lemon- and herb-stuffed whole fish that’s surprisingly easy to put together. I grew up eating fresh caught whole fish all of my life. Being from Mediterranean origins, since I was young my parents taught how to debone eat a cooked fish whole. My parents say the closest to the head is always the sweetest meat. At home I’m encouraged to grab the head and go at it. So when my dad brings home fresh fish we grill or pan fry it whole to fully enjoy it. My father is a great fisherman.. He fishes from the dock or by spear in the sea.

Yesterday catch of the day were Mangrove snappers so I prepared this wonderful dish with them. Mangrove snapper can be found year-round in Florida. Fishing for mangrove snapper in the summer is often thought of as “snapper season,”

Ingredients

whole Mangrove snappers, gutted, descaled and rinsed or similar fish
1/2 Lemon, sliced this
Minced raw garlic and Italian parsley in olive oil ( this is a staple in our fridge)
dried dill
dried parsley
salt and pepper to taste

Cooking methods for Cooking whole fish I love.

This method is nice if you don’t have outside grill. Just make sure you cover the fish so the oil doesn’t splatter. Cooking the fish in frying pan is also much faster then in an oven and doesn’t heat up you whole house when it’s hot out.

Another method is to cook the fish on the grill just preheat grill to medium-high. Just grill fish for about 5 minutes, until skin releases from grates. Carefully turn and grill until cooked through and underside releases, 5 to minutes longer

How to pan fry the fish

Add slits on both sides of the snapper and insert lemon slices into each slit
Add parsley, garlic and oil mixture into the cavity of the fish and rub all over it. Season with salt and pepper
Pan fry the fish in olive oil on each side for 4-5 minutes
add dried dill and parsley before serving hot

Tonight I served it with grilled yellow squash and roasted garlic and baby potatoes.


Enjoy and watch out for bones!

Rock Shrimp, Cauliflower Risotto and Parsnip chips. A GREAT combo!

To my shrimp Lovers, I am sharing my take on how to make this easy and simple dish. All you need is some of your favorite herbs , 1-2 lbs of Jumbo Shrimp, some olive oil and fresh garlic.

Now try and serve it over my cauliflower risotto and parsnip chips and dish becomes amazing! This cauliflower risotto is super easy to make and is a low carb recipe. The parsnip chips on top add flavor to the dish to.

Ingredients for the Shrimp and Cauliflower Risotto

1 tablespoon olive oil
1 lbs rock shrimp, split and deveined
1/2 cup shaved parmesan
1/2 cup broth
1/4 cup heavy cream
1/2 cup shaved parmesan
2 cloves garlic, finely chopped
2 tablespoons minced parsley
1 teaspoon cracked black pepper
1 teaspoon salt
1 head of cauliflower chopped in florets

How to Make It

Grilled Shrimp

In a learge pot over medium-high heat add olive oil, salt, pepper, garlic and parsley. Add in shrimp. Cook for 3 to 5 minutes until shrimp are opaque and cooked through. Set aside in a bowl.

Cauliflower Risotto

In the same pot saute 1 large yellow chopped onion until translucent. In a food processor, pulse the cauliflower florets 8 to 10 times, until it resembles small grains of rice. Steam in the microwave for about 3-5 minutes. Add cauliflower to the pot and cook through. with the onion. Add the stock and cook through and turn off of the heat . Remove the lid and stir in heavy cream, Parmesan cheese.

chef tip : To make cauliflower like risotto you need to make sure you steam the cauliflower for a few minutes before you cook it in the pan

Parsnip Chips

4 parsnips (scrubbed clean, peeled and sliced thin)
olive oil spray
1 teaspoon kosher salt
Instructions
Place the oven rack in the middle and preheat the oven to 400° F/200° C.

How to make it

lay the parsnip slices on sprayed baking sheet, spreading them out. Bake in the preheated oven until chips are golden brown and crispy, about 10 to 15 minutes.

Orecchiette Pasta with Brussel Sprouts and Pancetta

I like to pair orecchiette pasta with pancetta and roasted brussel sprouts for easy and tasty dish. I’ve seen heavier variations of this dish online and I wanted to make a simpler and lighter version.

I found out the pasta’s round, concave shape led to its name, which means “little ears” in Italian. ! You can enjoy it as a main dish or side dish. It goes well with a lot of things and is a great side dish as well. . It also tastes great reheated the next day for leftovers.

Ingredients for 4 servings

8 ounces orecchiette pasta
8 ounces brussels sprouts
2 tablespoons extra virgin olive oil
1/2 pancetta chopped
2 cloves garlic minced
1/3 cup Grated parmesan cheese

How to make it

Cook pasta according to package directions. Drain while reserving 1 cup of pasta water. With a sharp knife or mandoline, slice brussels sprouts very thinly.

Cook pancetta over low heat until browned and crisp. Remove from pan and set aside reserving drippings. Add garlic and olive oil. Cook just until fragrant, about 1 minute. Remove garlic so it doesn’t burn.

Add brussels sprouts and 2 tablespoons of parmesan cheese and cook for 2 minutes. Add in pasta and heat through and add pasta water

Season with salt & pepper to taste. Serve immediately.

chef tip: Use shaved Brussels or cut them in think slices to let them cook faster. I think it makes it more palatable for people who don’t like them.

Quick Wine-less Chicken Bolognese !

A hearty big bowl of pasta and sauce. Is there anything better sometimes?

This lighter and healthier alternative is so easy to make if you have tomato sauce already at home. By leaving out the wine it saves on calories and time in the process because the wine doesn’t have evaporate so the dish is done faster.  I decided to substitute it for chicken broth . I’m sure red wine adds a tasty element to this sauce, but its not necessary to get a sauce with flavor.

This version is also very lean because it uses ground chicken instead of beef. I’ve used ground turkey also, but a little dry. I suggest combining the chicken and turkey to get a more flavorful sauce if you have to.

I also use a homemade tomato sauce. You don’t have to but it does taste better in my option. Any plain jarred or canned store bought sauce will also work with this recipe.

Ingredients

2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
Coarse salt and freshly ground pepper
1 pound ground chicken
3 tablespoons tomato paste
1 tablespoon of dried tarragon
1 table spoon of dried basil
1 tablespoon of dried parsley
1/2 cup of chicken stock
2 cups of cooked tomato sauce
1 pound pasta
Freshly grated Parmesan for serving

How to make it

Heat a large skillet over medium-high. Add in oil. Add onion and and season with salt and pepper. Cook, stirring, until softened, 5 to 7 minutes. Add chicken.

Cook, breaking into bite-size pieces, until no longer pink, 3 to 4 minutes.

Stir in tomato paste; cook 2 minutes. Add in a bit of chicken stock and boil until almost evaporated, 1 to 2 minutes. Add in the finished tomato sauce and reduce heat and simmer until thickened about 12 minutes.

I serve mine with store made spaghetti and freshly grated Parmesan cheese on top.

chef tip : this sauce freeze well, so I always make more and freeze it.

One Fabulous Frittata

Inside in mine I added mushrooms, bell peppers,onions, fresh chives garlic and onion powder and a 6 whole eggs. Plus one cup of Sargento® Shredded 6 Cheese Italian blend . The pre-packed Italian blend contains shredded Part Skim mozzarella, Provolone, Parmesan, Fontina, Romano and fresh Asiago. Adding the right kind of cheese makes the difference.

Note for meat lovers: I sometimes add in bacon bits to if there are meat lovers coming.

How I make my version.

In very large, bowl beat the eggs with the cheese herbs and spices and set set a side.

Saute any veggies and any meat that you want first in a large cast iron skillet, then pour the egg mixture over the mixture. While still hot, transfer to oven and bake about 20 – 25 minutes until the eggs set. Watch it carefully so the eggs don’t overcook or burn om top.

Pro tip I’ve learned : Don’t over beat the eggs.

I love that you can easily make frittatas for one in the microwave . Just mix and heat eat for 90 seconds. Or for many this way for a large group.

Need a mini version for many people?

Yes, this recipe will also work great to make individual mini frittatas using muffin pans. Just divide the egg mixture among greased muffin cups, filling each about 3/4 full. Bake at 350 about 13 – 18 minutes. These are great also for pre-made breakfast option on go.