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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 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.

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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.

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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

Salami Arugula Pesto Pizza

THE INGREDIENTS 1 family size pizza crust ¼ cup pesto ½ cup mozzarella, shredded 4 slices salami Fresh arugula Kalamata olives Green olives Italian seasoning THE STEPS Preheat...

THE INGREDIENTS

  • 1 family size pizza crust
  • ¼ cup pesto
  • ½ cup mozzarella, shredded
  • 4 slices salami
  • Fresh arugula
  • Kalamata olives
  • Green olives
  • Italian seasoning

THE STEPS

  1. Preheat your oven to 400°F.
  2. Cut the pizza crust into a circle to fit your Stargazer Cast Iron skillet, with enough to fold over the edges.
  3. Spread pesto sauce onto the top and sprinkle with cheese. Add salami pieces and olives throughout. Sprinkle with Italian seasoning.
  4. Bake for 10-15 minutes or until crust is golden brown. Remove from oven and sprinkle with arugula. Serve warm.

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Prep Time: 5min Cook Time: 15min Serves: 4

Potatoes Au Gratin

THE INGREDIENTS 1 cup heavy cream 1 teaspoon oil 2 sprigs fresh thyme (1 for garnish) 1 clove garlic, minced 4-5 large white potatoes, peeled and cut into...

THE INGREDIENTS

  • 1 cup heavy cream
  • 1 teaspoon oil
  • 2 sprigs fresh thyme (1 for garnish)
  • 1 clove garlic, minced
  • 4-5 large white potatoes, peeled and cut into 1/8 inch slices
  • 1 teaspoon salt
  • 1½ cup grated gruyere cheese
  • 2 tbsp butter, plus extra for greasing skillet

THE STEPS

  1. Preheat your oven to 400°F. Grease the bottom of your Stargazer Cast Iron skillet with a bit of butter.
  2. In a small sauce pan, add oil, garlic and chopped thyme leaves from one stem. Heat until fragrant then add the heavy cream. Heat until just coming to a boil, and then turn off the heat and set aside.
  3. In your skillet, layer 1/3 of the potatoes overlapping each other. Top with 1/3 salt, 1/3 cheese, and 1/3 butter cut into small pieces and scattered throughout.
  4. Repeat layering 2 times.
  5. Pour cream evenly over potatoes. Place the skillet in the oven for 20-25 minutes or until bubbling and starting to turn golden on top. Remove from oven and serve warm.

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Prep Time: 15min Cook Time: 35min Serves: 4-6
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