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Mexican Spaghetti Squash Skillet

THE INGREDIENTS 1 small spaghetti squash, cut in half with the seeds removed 3 tablespoons extra virgin olive oil, divided Kosher salt, to taste Freshly ground black pepper,...

THE INGREDIENTS

  • 1 small spaghetti squash, cut in half with the seeds removed
  • 3 tablespoons extra virgin olive oil, divided
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 pound ground beef
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder
  • Pinch red pepper flakes, or to taste
  • 1 14½-ounce can diced tomatoes (and their juices)
  • 1 15-ounce can pinto (or black beans) beans, drained and rinsed
  • 2 scallions, white and light green parts, chopped
  • 2 avocados, pitted and diced, for garnish
  • Shredded Monterey jack cheese, for garnish
  • Limes, for serving

THE STEPS

  1. Preheat your oven to 375°F
  2. Rub cut sides of squash with 2 tablespoons of olive oil. Season with salt and pepper. Place in your Stargazer Cast Iron skillet, cut-sides down. Bake until the squash is fork tender, about 1 hour. Carefully remove squash from the skillet and place on a plate to cool.
  3. Place your skillet over medium heat. Add ground beef and cook until no longer pink, about 10 minutes. Remove the beef with a slotted spoon and place in a bowl. Drain off the excess grease. Return the skillet to medium heat and add remaining 1 tablespoon of olive oil. Add onions and cook until softened, about 10 minutes. Season with salt and pepper. Add garlic, cumin, coriander, chili powder, and red pepper flakes and cook for another minute. Add tomatoes and pinto (or black beans) beans and stir to combine. Return the meat back to pan and stir again.
  4. Using a fork, shred out strands of spaghetti squash and add to the skillet. Toss to combine. Cook until everything is warmed through, 5-10 minutes. Divide among serving bowls with desired garnishes.

Serves 6.

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Photo by Jennifer Johnson | Recipe by The Coastal Table

Prep Time: 10min Cook Time: 1hr 20min Serves: 6

Cast Iron Holiday Dinner

We shared a couple recipes for cast iron skillet desserts recently, so we wanted to make sure we weren’t neglecting something important: the rest of the meal! Cooking the...

We shared a couple recipes for cast iron skillet desserts recently, so we wanted to make sure we weren’t neglecting something important: the rest of the meal! Cooking the perfect holiday dinner can certainly be a challenge, but with a little help from your trusty Stargazer Cast Iron skillets and these easy-to-follow recipes, you can make your next holiday (or anytime) dinner a big hit.

Let’s get to it!

Boneless Rib Eye Roast with Garlic and Herbs

We’ll start with the main course. What’s better than a hearty, tender roast on a cold winter evening? Plus, you get the added bonus of filling your house with a divine aroma as this beauty cooks to perfection in your oven.

cast iron skillet boneless ribeye roast

The Ingredients

  • 1 boneless rib eye roast (3 1/2-4 pounds), tied
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons kosher salt (or to taste)
  • 2 tablespoons coarsely ground black pepper (or to taste)
  • 2 tablespoons unsalted butter
  • 10 ounces pearl onions
  • 2 cloves garlic, smashed
  • 1/2 cup sherry
  • 1 1/2 cups low-sodium (or homemade) beef stock
  • 1 tablespoon minced fresh rosemary
  • 2 tablespoons minced fresh flat-leaf Italian parsley
  • 3-4 tablespoons heavy cream

Horseradish Cream

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1-2 tablespoons horseradish (or to taste)

The Steps

  1. Make horseradish cream. In a bowl, whisk together mayonnaise, sour cream, and horseradish. Season with salt and pepper. Cover with plastic wrap and refrigerate until ready to use (at least 1 hour in advance).
  2. Preheat oven to 350°F.
  3. Pat roast completely dry with paper towels. Season generously on all sides with salt and pepper.
  4. Place yourStargazer Cast Iron 12-inch skilletover medium-high heat and add olive oil. Once the pan is hot and the oil is almost smoking, sear roast on all sides until browned (including both ends). Carefully transfer pan the to the oven and roast for 1-1 1/2 hours, until an instant-read thermometer inserted into roast registers 130°F (for medium rare). Roast will continue to cook as it rests. Remove from oven and transfer roast to a plate, tent with aluminum foil, and allow roast to rest while you make the sauce.
  5. Place the skillet back over medium heat. Carefully remove all but 2 tablespoons of grease. Add butter and cook for about 1 minute. Add onions and cook until softened, about 10 minutes. Add garlic and cook for another minute. Slowly add sherry to deglaze the pan, scraping up the browned bits on bottom of pan. Add the beef stock. Bring to a boil; reduce heat to low and add cook until sauce has thickened. Add rosemary, parsley and season with salt and pepper. Stir in heavy cream and continue to cook for another 1-2 minutes.
  6. Once roast the has cooled, remove and discard strings and cut into 1/2-inch thick slices. Transfer back to the skillet and serve alongside horseradish cream.

Serves 4-6.

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Skillet Hasselback Potatoes

Don't roll your eyes at meat and potatoes! These Hasselback potatoes are rich and buttery, with fresh herbs to brighten up a classic. Go ahead and take your potatoes to the next level.

cast iron skillet hasselback potatoes

The Ingredients

  • 4 cloves garlic
  • Kosher salt, to taste
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon minced fresh rosemary
  • 2 tablespoons minced fresh flat-leaf Italian parsley
  • Freshly ground black pepper, to taste
  • 3-3 1/2 pounds Yukon gold potatoes

The Steps

  1. Preheat your oven to 400°F.
  2. Using the back of a knife, smash garlic slightly. Add a bit of salt over it and continue to smash garlic into a paste. Set aside.
  3. In a small saucepan, melt butter over medium heat. Remove from heat and stir in olive oil. Brush the sides and bottom of your Stargazer Cast Iron 10.5-inch skillet with the butter mixture, coating completely. To the pan of butter, add garlic, rosemary, parsley, and season with pepper.
  4. Clean and scrub the potatoes. Pay completely dry. Trim a piece off bottom of each potato so that it sits flat on a cutting board. Slice potatoes into 1/4-inch thick slices, keeping each potato together after you slice it (this will help you transfer them to skillet). Arrange potatoes (slices) side by side, in a circular pattern, starting on outside of skillet and working your way into center. Brush the top and as much of the potatoes as you can with butter/oil mixture (reserving some for basting).
  5. Bake the potatoes for 1 hour, basting every 15 minutes with reserved butter/oil mixture, until fork tender. Serve warm.

Serves 6-8.

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Green Beans with Crispy Crumbs

Like Mom always says, remember to eat your greens! You'll make her proud with this next recipe.

Grean Beans with Crispy Crumbs

The Ingredients

  • 1 bunch fresh green beans, trimmed

Crispy Crumbs

  • 1 tablespoon extra virgin olive oil, plus extra for serving
  • 2-3 tablespoons panko breadcrumbs,
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

The Steps

  1. Make crumbs. In a non-stick pan, heat olive oil over medium heat. Add breadcrumbs and season with salt and pepper. Cook, stirring occasionally, until breadcrumbs are nicely toasted. Remove from heat and set aside.
  2. Fill a medium saucepan with water and bring to a boil. Add greens beans and cook for 3-5 minutes, just until beans turn bright green but still have a little snap to them. Remove with a slotted spoon and transfer to a bowl of ice water to cool. Drain well and pat dry. Transfer to a serving platter, drizzle with a bit of olive oil and top with breadcrumbs.

Serves 4.

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That wasn’t so bad, was it? A few easy-to-follow recipes and you’ll be looking like a pro in no time. While these three dishes are great to serve around the holidays and winter time, don’t be afraid to make them any time of the year. Your taste buds (and your guests) will thank you!

What are some of your go-to dishes to cook on or around the holidays? Do you have any family favorites that you always make, no matter what? Give us a shout in the comments below! We’d love to chat more right now, but our roast is ready to come out. Team Stargazer, signing off... Oh, and don’t forget the milk and cookies! 🥛🍪

Photos byJennifer Johnson | Recipes by The Coastal Table

Prep Time: 20min Cook Time: 20min Serves : 6

Ratatouille

The Ingredients 2 Zucchinis, sliced into 1/8" thick rounds 2 Yellow Squash, sliced into 1/8" thick rounds 5 Roma tomatoes, sliced into 1/8" thick rounds 2 long eggplants, sliced into 1/8"...

The Ingredients

  • 2 Zucchinis, sliced into 1/8" thick rounds
  • 2 Yellow Squash, sliced into 1/8" thick rounds
  • 5 Roma tomatoes, sliced into 1/8" thick rounds
  • 2 long eggplants, sliced into 1/8" thick rounds
  • 2 gloves garlic, minced
  • 1 red pepper, cubed
  • ½ white onion, chopped
  • 28oz can crushed tomatoes
  • 1 tsp salt
  • 1 ½ tbs olive oil
  • Cracked pepper
  • Fresh parsley, chopped

    The Steps

    1. Preheat oven to 375°F. 
    2. In your Stargazer Cast Iron skillet, heat a bit of olive oil then add minced garlic, red pepper, and onion - cook until soft. Pour in crushed tomatoes and cook for 10 minutes.
    3. Arrange remaining vegetables in a circular pattern filling the skillet. Drizzle with olive oil and sprinkle with salt and pepper.
    4. Bake covered for 20 minutes then remove foil and bake another 10-15 minutes.
    5. Sprinkle with chopped parsley and serve.

    CLICK HERE FOR A PRINTER-FRIENDLY VERSION OF THE RECIPE.

    Prep Time: 20min Cook Time: 1hr Serves: 4-6

    Irish Banger Skillet

    THE INGREDIENTS 1 pound Irish sausage 2 tbsp olive oil 1 small onion, chopped 3 carrots, peeled and chopped 2 red skinned potatoes, thinly sliced and halved ½...

    THE INGREDIENTS

    • 1 pound Irish sausage
    • 2 tbsp olive oil
    • 1 small onion, chopped
    • 3 carrots, peeled and chopped
    • 2 red skinned potatoes, thinly sliced and halved
    • ½ head green cabbage, thinly sliced
    • 1 ½ cups chicken broth
    • 1 tsp salt
    • 1 tsp cracked pepper

    The Steps

    1. Preheat oven to 375°F.
    2. Place sausage on a baking sheet and heat through for 10-15 minutes. Remove from oven and slice.
    3. In your Stargazer Cast Iron skillet over medium heat, add oil then onions and carrots. Cook for 5 minutes or until onion is translucent.
    4. Add potatoes and cabbage. Pour in broth and cover. Simmer on low for 10-15 minutes until potatoes and carrots begin to soften.
    5. Add sausage to skillet then cover once more for another 5 minutes.
    6. Season with salt and pepper and serve warm.

    CLICK HERE FOR A PRINTER-FRIENDLY VERSION OF THE RECIPE.

    Prep Time: 15min Cook Time: 30min Serves: 4-6

    Chicken Tamale Casserole

    The Ingredients Cornbread ½ cup cornmeal 2 tbsp sugar ½ tsp salt 1 tbsp baking powder 1 egg 4 tbsp butter, melted 1/3 cup buttermilk 1 cup creamed...

    The Ingredients

    Cornbread

    • ½ cup cornmeal
    • 2 tbsp sugar
    • ½ tsp salt
    • 1 tbsp baking powder
    • 1 egg
    • 4 tbsp butter, melted
    • 1/3 cup buttermilk
    • 1 cup creamed corn
    • ½ can (4.5 oz) diced green chilis

    Chicken Mixture

    • 1 rotisserie chicken
    • 4 Roma tomatoes
    • 1 can chilis in adobo sauce (1 chili only)
    • 2 cloves garlic, roughly chopped
    • 1 tsp salt

    Topping

    • 2 cups Mexican cheese, shredded
    • 1 tsp cracked pepper
    • Cilantro, chopped
    • Green onion, chopped
    • Avocado slices
    • Jalapeno, sliced
    • Red onion

    The Steps

    1. Preheat oven to 400°F. In a large bowl, whisk cornmeal, sugar, salt, and baking powder. Whisk in egg, butter, buttermilk, creamed corn, and chilis.
    2. Pour into your Stargazer Cast Iron skillet and bake for 15 minutes or until batter is set and cooked through. Remove from oven and set aside.
    3. In a food processor, create the sauce by pulsing the tomatoes, adobo chili, garlic and salt together.
    4. In a medium saucepan over medium heat, add a touch of oil then the shredded chicken. Pour sauce over chicken and cook until the majority of the liquid is absorbed - about 10 minutes.
    5. Pour chicken mixture over the top of the cornbread in an even layer. Top with cheese and bake for 10 minutes or until cheese is hot and melted.
    6. Top with cilantro, green onion, avocado, jalapeno and red onion and serve.

    CLICK HERE FOR A PRINTER-FRIENDLY VERSION OF THE RECIPE.

    Prep Time: 25min Cook Time: 45min Serves:4-6

    Chicken Breast with Pan Sauce

    The Ingredients 2 bone-in breast of chicken, with skin on Kosher salt, to taste Freshly ground black pepper, to taste 2 tablespoons extra virgin olive oil 2 tablespoons...

    The Ingredients

    • 2 bone-in breast of chicken, with skin on
    • Kosher salt, to taste
    • Freshly ground black pepper, to taste
    • 2 tablespoons extra virgin olive oil
    • 2 tablespoons unsalted butter, divided
    • 1 medium shallot, sliced
    • 2 tablespoons white wine
    • 1 cup low-sodium chicken stock
    • 1 tablespoon Dijon mustard
    • 1 tablespoon chopped fresh flat-leaf Italian parsley
    • 1 teaspoon chopped fresh thyme

    The Steps

    1. Preheat your oven to 400°F.
    2. Season the outside of each chicken breast with salt and pepper.
    3. Place your Stargazer Cast Iron skillet over medium-high heat and add oil. Add the chicken, skin-side down to skillet and allow to brown, 5-10 minutes. Turn and cook for another 2-3 minutes.
    4. Remove the skillet from heat and transfer to the oven. Bake for 30-35 minutes until the chicken is cooked through. Remove the skillet from oven. Transfer the chicken to a plate, cover with aluminum foil, and set aside.
    5. Place the skillet back over medium heat. Add 1 tablespoon butter and cook until melted. Add shallot and cook until softened, 2-3 minutes. Season with salt and pepper.
    6. Add wine to deglaze the pan, scraping up any browned bits on bottom of pan. Add stock and cook for 10-15 minutes, until sauce is thickened and reduced.
    7. Add the chicken back to the skillet and add remaining 1 tablespoon butter and cook until melted. Stir in parsley and thyme and cook for another minute. Taste and adjust as desired. Transfer to serving plates and serve warm.

    CLICK HERE FOR A PRINTER-FRIENDLY VERSION OF THE RECIPE.

    Photo by Jennifer Johnson | Recipe by The Coastal Table

    Prep Time: 15min Cook Time: 45min Serves: 2-4
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