Some Simple

Recipes

  • All
  • Appetizer
  • Bbq
  • Breakfast
  • Dessert
  • Dinner
  • Entree
  • Lunch
  • Oven
  • Side
  • Sous vide
  • Stovetop

Sweet Potato Poutine

The Ingredients 2 tablespoons extra virgin olive oil Kosher salt, to taste Freshly ground black pepper, to taste 2 large sweet potatoes, peeled and cut into 1/4-inch sticks...

The Ingredients

  • 2 tablespoons extra virgin olive oil
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2 large sweet potatoes, peeled and cut into 1/4-inch sticks
  • 2 tablespoons unsalted butter
  • 1 large shallot, minced
  • 1 large clove garlic, minced
  • 2 tablespoons flour
  • 2 cups low-sodium (or homemade) chicken or beef stock
  • 2 tablespoons Worcestershire sauce
  • Fresh flat-leaf Italian parsley, minced, for garnish
  • 3/4 cup smoked Gruyère cheese, or to taste, at room temperature

THE STEPS

  1. Preheat your oven to 400°F.
  2. Coat 2 baking sheets with olive oil. Toss the cut potatoes in oil until coated evenly - season with salt and pepper. Arrange in a single layer and place in oven. Bake for 30-40 minutes, turning occasionally, until nicely browned on all sides.
  3. While potatoes are baking, make gravy. In your Stargazer Cast Iron skillet, add butter over medium heat. Add shallot and cook until softened, about 5 minutes. Season with salt and pepper. Add garlic and cook for another minute. Add flour, stirring to incorporate. Once flour is no longer visible, slowly whisk in stock and Worcestershire sauce. Continue cooking until gravy thickens, 10-15 minutes.
  4. Once the gravy is thickened, remove 3/4 of it into a separate bowl, leaving 1/4 of gravy in the skillet. Add sweet potatoes, cheese, and drizzle remaining gravy over top. Garnish with parsley, season with salt and pepper and serve warm.

Serves 4.

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

Photo by Jennifer Johnson | Recipe by The Coastal Table

Prep Time: 20min Cook Time: 45min Serves: 2-4

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

Shakshuka (Eggs in Tomatoes)

The Ingredients 1 ½ cups marinara sauce 4 eggs ½ cup fresh basil, chopped Goat cheese, crumbled The Steps Preheat oven to 350°F. Add marinara sauce to your...

The Ingredients

  • 1 ½ cups marinara sauce
  • 4 eggs
  • ½ cup fresh basil, chopped
  • Goat cheese, crumbled

The Steps

  1. Preheat oven to 350°F.
  2. Add marinara sauce to your Stargazer Cast Iron skillet over medium heat.
  3. Once bubbling, crack open the eggs and add them throughout the sauce. Cook until the whites begin to cook through.
  4. Add the skillet to the oven to allow the yolk to cook, another 8-10 minutes.
  5. Remove the skillet from the oven and sprinkle with cheese and basil. Serve warm.

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

Prep Time: 5min Cook Time: 25min Serves: 4

Berry Cobbler

The Ingredients Filling: 4 cups mixed berries 1 cup sugar ¼ cup flour 1 tbsp cornstarch ½ tsp salt Crumble: 1 cup flour ¾ cup rolled oats ½...

The Ingredients

Filling:

  • 4 cups mixed berries
  • 1 cup sugar
  • ¼ cup flour
  • 1 tbsp cornstarch
  • ½ tsp salt

Crumble:

  • 1 cup flour
  • ¾ cup rolled oats
  • ½ cup sugar
  • ½ tsp cinnamon
  • ¾ cup butter, cold and cubed
  • Vanilla ice cream (for topping)

The Steps

  1. Preheat oven to 375°F.
  2. In your Stargazer Cast Iron skillet, toss berries with sugar, flour, cornstarch and salt.
  3. In a stand mixer with the paddle attachment, add flour, oats, sugar, cinnamon and cubed butter. Mix until crumbly but will stick together when pressed together with your fingers.
  4. Sprinkle crumble on top of berries and bake for 40 minutes or until top is golden brown.
  5. Serve warm, topped with vanilla ice cream.

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

Prep Time: 15min Cook Time: 40min Serves: 6-8

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.

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

Prep Time: 20min Cook Time: 20min Serves: 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
Still Hungry? Load More