breakfast, Entrees, Garden, Gluten Free, Dairy free, kitchen Tips, Traditions, Vegetable, Vegetarian

Morning Skillet Potatoes

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I am all about easy and fast these days.  Not just because if time but with us all cooking so much more-  we want to be useful with what we have as well as healthy and tasty.  My FAVORITE is baked potato night at home.  We do a big assembly line of toppings and you make your own.  I always bake two extra potatoes just in case there is company.  But we all know it’s for the easy morning skillet you can make with the left over spuds.  Simple-Fast and add a dippy egg on top and you have breakfast bliss. Enjoy!

Ingredients

  • Two good sized bakers potatoes-cooked
  • Mixed bell peppers Green, yellow, red chopped
  • Small sweet onion cleaned and chopped
  • 2 cloves chopped garlic fresh- heaping tsp Jarred
  • seasoned garlic salt to taste
  • two Tablespoons of Canola Oil
  • Black pepper
  • parsley garnish optional

Chop potatoes and place into a prepped heated to a sizzle(add salt to oil heating) hot deep skillet or cast iron with oil.

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Chop peppers and onions on top of potatoes and press down to start a bottom crust. Flat spatula flip as bottom browns about 3-4 minutes.  don’t let it burn- but should be good and crispy in 12 minutes.

Easy short cut- I like to have chopped peppers in easy grab bags in the freezer. Frozen peppers work great in this skillet.

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Serve as a yummy side to the star of the plate with a glorious runny egg on top.  Enjoy.

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Entrees, kitchen Tips, Seafood

Shrimp on the bbq! Yum!

I live for summer and love the summer bbq! I know my grill platter looks awful but its gotten many tasty miles on the grill. This is a must own for flash grill veggies, fish, smaller kabobs and my fave – garlic shrimp!

Hot grille- marinaded shrimps peeled- deveined and leave tails. Grille quick two -four minutes not to overcook! Don’t rubberize these babies!

These smoky buttery garlic babies are so amazing day two on pizza or shrimp salad.

Marinade

  • Chopped 2 garlic cloves
  • 2 tbs olive oil
  • Juice of 1 lime
  • Salt /pepper to taste
  • 1 tsp balsamic vinegar
  • (Spice?) dash of pepper flakes
  • Toss together w shrimp and fridge for 1 hour

I alway wipe down my grille platter once got with olive oil and shake garlic salt on grille flames for essence.