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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

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.

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    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.

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

    Huevos Rancheros

    The Ingredients ½ onion, chopped 1 red pepper, chopped 1 orange pepper, chopped 1 can black beans 2 cups chunky salsa 4 eggs 1 tsp salt Mini flour...

    The Ingredients

    • ½ onion, chopped
    • 1 red pepper, chopped
    • 1 orange pepper, chopped
    • 1 can black beans
    • 2 cups chunky salsa
    • 4 eggs
    • 1 tsp salt
    • Mini flour tortillas
    • Avocado (if desired)
    • Cilantro (for garnish)

    The Steps

    1. Preheat your oven to 350°F.
    2. Add a bit of oil to your Stargazer Cast Iron skillet over medium heat. Add onions and peppers and cook until soft.
    3. Stir in salsa and black beans and simmer on low for 5 minutes.
    4. Make small grooves with a spoon into your mixture and crack an egg into each groove. Cook for a few minutes so the whites begin to cook.
    5. Transfer your skillet to the oven and cook again until yolks are slightly cooked but still runny. Add avocado, if desired, and garnish with cilantro. Serve warm with tortillas.

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    Prep Time: 20min Cook Time: 20min Serves: 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.

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    Photo by Jennifer Johnson | Recipe by The Coastal Table

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

    Tomato Tart

    The Ingredients 1 roll out pie crust 1 (7.5 oz) container chive and onion cream cheese Chives, roughly chopped ¾ cup parmesan cheese 2 tbsp flour 1 tsp...

    The Ingredients

    • 1 roll out pie crust
    • 1 (7.5 oz) container chive and onion cream cheese
    • Chives, roughly chopped
    • ¾ cup parmesan cheese
    • 2 tbsp flour
    • 1 tsp salt
    • 3 eggs
    • 3 tomatoes on the vine
    • 2 tsp Italian seasoning

    The Steps

    1. Preheat your oven to 400°F.
    2. Roll out pie crust to fit your Stargazer Cast Iron skillet.
    3. In a stand mixer, combine cream cheese, eggs, chives, parmesan cheese, flour, and salt. Pour into prepared pie crust.
    4. Slice tomatoes and add to the top of the tart. Sprinkle with Italian seasoning.
    5. Bake for 25-30 minutes or until edges begin to brown. Slice and serve warm.

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    Prep Time: 20min Cook Time: 30min Serves: 4-6
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