garlic Archives - Simply Sells Kitchen

Crispy Smashed Potatoes

Sandra Sells — Wed, 23 Nov 2022 20:55:38 +0000

We Love Potatoes! One of our families favorite foods is potatoes. Growing up we consumed them in many different kinds of styles. For me I really enjoy a classic baked potato, which I think plays to my British heritage. My mother being from Colombia however prepares a similar dish called papas saladas (salted potato). My husband Kodi loves a good oven roasted potato with herbs and spices. Our children thoroughly enjoy french fries, potato wedges, and mashed potatoes. So, since we have a deep love for “spuds” in our family we figured creating another potato centered recipe that would keep you coming back for more. This is how the crispy smashed potato was born. In creating this crispy smashed potato recipe, we decided to keep it simple yet flavorful. This dish is great for entertaining and easy preparation. It’s deep and rich in flavor but light on the pocketbook. The recipe incorporates all the best styles of other potato recipes into one. We love making this for holiday meals, family gatherings, and weekly meals. Crispy smashed potatoes are a rustic and versatile dish that will go with almost anything. Crispy Smashed Potato Recipe To start preheat your oven to 400℉. Then, rinse and clean about 3 pounds of baby yellow or red potatoes. Bring a large pot of water to a rolling boil and add in the potatoes for about 15-20 minutes or until fork tender. The potatoes need to be fully cooked but not mushy or falling apart. Coat the bottom of a sheet pan with extra virgin olive oil. Strain your baby potatoes and place on the oiled sheet pan. Now using the bottom of a metal measuring cup or ceramic mug smash each one of the potatoes. Keep them about 1/4 inch thick making sure you press down gently, still keeping the potato in tact. On a cutting board de-stem and chop about 1/4 cup fresh rosemary and 6-8 cloves fresh garlic. Drizzle the top of the potatoes with extra virgin olive oil. Season with sea salt, fresh cracked black pepper, chopped rosemary, and garlic. You can also add red pepper flakes for extra spice if you desire. Place into the 400℉ oven for 25 minutes (rotating halfway). Depending on color place the broiler on high and roast the potatoes for another 2-3 minutes until golden brown. These crispy smashed potatoes are best served warm and crispy right out of the oven. They will make the best side dish or pair perfectly with any of your favorite party dipping sauces. Try making for your next Thanksgiving or Christmas meal, it’s sure to be a huge crowd pleaser!

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Meatballs

Sandra Sells — Wed, 18 May 2022 18:24:45 +0000

I must admit spaghetti and meatballs, or a spaghetti with a meat sauce is one of my favorite dishes to eat. A couple years ago I even asked my husband to make it for my birthday. Kodi went all out and made the best meatballs! I would say this recipe is a tribute to him and how delicious that meal was. Maybe I trap myself in forbidden carb rules at times, so a birthday is reason enough to allow myself to indulge. I used to just roll meat together with spices and call it a day, but there are some techniques and recipe additions that I have learned along the way. There is something to be said about combining meats and soaking the bread for texture. I believe my husband used breadcrumbs for his meatballs and that is an option, also. This week, I had some really great quality meat in the freezer to defrost so I thought we would indulge and fill my home with the aromas of Italy. My kids kept sneaking into the kitchen asking what the smell was and what I was cooking. Our youngest even asked me to pick her up to look in the pan. The kids gave a pass mark and two thumbs up for this meal. Although my son will not eat spaghetti, he did devour these meatballs! I don’t like to brag but these hit the mark when it comes to a moist and flavorful meatball. I have not made this for more than my family, but I think it would be a great option for a large party. It gives you a delicious wow factor that can go a long way. There is nothing easier than recipes that just require combining. Recipe First, begin by soaking your cubed slices of bread in water and setting them aside for several minutes until soggy. In a large mixing bowl combine the parsley, garlic, parmesan cheese, egg, salt, and pepper. Add the soggy bread and combine well with the spice ingredients. Add the meat and combine until mixed—do not over mix. To form the meatballs, I prefer to use a cookie scoop to ensure the same size meatballs for even cooking. When all the meatballs are prepared, you are ready for sauteing. Heat 2-3 tablespoons olive oil over medium heat in a skillet that has a lid. When hot, place all the meatballs in the skillet. Brown the meatballs on all sides. Be gentle when turning them as they begin to cook through. Cook until a safe internal temperature of 165°F is achieved (use a temperature thermometer). We are not ashamed to add jarred sauce to our meatballs, especially our favorite jar of Rao’s Sauce. Add a large jar of your favorite sauce or at least 32 ounces of homemade sauce to the skillet and simmer for at least 30 minutes. Perfectly round meatballs are not usually achieved when cooked in a skillet like this so don’t be disappointed, but this is my preferred method as it absorbs all that amazing flavor when your red sauce is added directly to the skillet. Serve the meatballs by themself with your favorite cheese melted on top or over your favorite pasta! Enjoy!

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Instant Pot Black Beans

Sandra Sells — Thu, 05 May 2022 22:41:40 +0000

Simple, healthy, and kid friendly meals are a must when you are a busy family. My children absolutely devour a bowl of this instant pot black beans and rice. We have truly made this a weekly staple. My son loves to squeeze his own limes on top and sprinkle on a little salt. I believe that you can teach your kids what food is normal in your family. Children can be extremely picky when it comes to dinner time. I find it’s just about offering them what is cooked and making no other options available. We have a rule that you must try everything; We call it our “two-bite rule”. Because black beans and rice are something we have made since the kids were babies, it has not been an issue. Of course, they love their nuggets and fries now and then, but we really try to give their bodies and taste buds a variety of foods that are good for them. As we know black beans are loaded with iron, antioxidants, fiber, protein, and good carbohydrates. Easy Household Recipes I have a few recipes that are loaded with nutrients, super easy, and on repeat at my house. One being quinoa cooked in chicken stock with a delicious tomato sauce and served with meatballs. Another recipe that I truly love, which takes a little bit more effort but is a very rich dinnertime experience, is a roasted sheet pan dinner. For this one, I preheat the oven to 400℉ and take 3-4 large chicken breasts (bone in, with skin) and place them on a large sheet pan. I then surround the chicken with cubed white or sweet potatoes, Brussel sprouts, and large chunks of onion. To season, I drizzle the ingredients with olive oil and sprinkle them with garlic powder, Italian seasoning, paprika, salt, and pepper to taste. I then place the pan in the preheated oven and roast the meal for about 40-45 minutes, depending on the level of crispiness I want. Another great meal is our Shepherd’s Pie—you have to try it! And this next meal is an absolute favorite in my family—black beans and rice! Black beans and rice are a menu item that many people are familiar with. It crosses many cultural boundaries and can be as flavorful as the cook desires. It has a reputation for being a simple meal that is very cost efficient and packs a lot of nutrition. Recipe I have come up with the most “set it and forget it” black bean meal I have ever made. It only requires three ingredients and my Instant Pot. I put a large 32 oz bag of dried black beans, a 24 oz jar of my favorite salsa, and 72 oz of water (just fill the jar of salsa with water 3 times) in the Instant Pot, and then set it to pressure cook on high for 45 minutes. That’s it! I do make white rice with toppings to go along with the black beans, but it is still so simple. For vegetarian and vegan diets, this is a great protein rich meal. We sometimes top the beans with squeezed lime juice, a little salt, sour cream, or some shredded cheddar cheese. Alternatively, you can add the lime juice, salt, and a little vegan mozzarella cheese. This recipe is versatile and can be adapted to your preference. If you want the black beans a little runnier you can add more water or chicken stock to your desired liking. Personally, I don’t even add salt to this; the salsa does all the work. I tend to lean towards a mild salsa because of the kids but the spicier the better in my book. If you want to add a little more heat you can even cut up some pepperoncini peppers and add them to the Instant Pot (they are a great addition). Here is a great tip for added spice and flavor: splash some vinegar in the Instant Pot as some of the liquid. The vinegar will surprise your taste buds. I also have a friend that uses whiskey in her black beans. What can I say, be creative!

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Chickpea, Tomato, & Cucumber Salad

Sandra Sells — Wed, 20 Apr 2022 17:03:25 +0000

Spring is here and summer is on the way, so it’s time to start making those fresh salads! We love a greek salad which is what I have made versions of this chickpea tomato and cucumber salad for years. However, I’ve never written down the recipe until now as it can be made in so many different ways. Fast & Fresh I think a fresh salad doesn’t always have to be just lettuce and ranch dressing. Salad can have many textures and vegetables, and a depth of flavor that will have you begging for seconds. One of the benefits of this recipe is that it can handle being stored in the fridge for several days. In fact the chickpea tomato and cucumber salad gets even better over time. This salad is so simple it can be made right in your favorite wooden salad bowl or an easy to store container. We sometimes store ours in a mason jar, especially when food prepping for the week. We love pouring this salad over a hearty grain like farro, quinoa, couscous, or even brown rice. Other times, we like to throw a few Kalamata olives in and pour it over a bed of lettuce to make a delicious cool salad. Recipe Start by washing your vegetables and peeling and chopping them. Drain the chickpeas (dry them if you prefer). Combine everything in a bowl or container, add the feta cheese and mix or shake it all up. Put all the Greek salad dressing ingredients in a mason jar, and then shake it to mix. Drizzle the dressing on top of the salad and stir or shake the dressing and salad mixture until combined. Wow! The lemon and garlic in the dressing makes this salad so fresh and flavorful! One of the amazing things about it is the lemon in the dressing helps delay the browning of the avocado. I hope that you make this for your next meal or gathering!

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Tomato Soup

Sandra Sells — Tue, 05 Apr 2022 13:48:15 +0000

So, we had our friends over this past weekend and decided to indulge in a childhood favorite. The inspiration for tomato soup came from our friend Josiah. He requested a grilled ham and cheese sandwich with tomato soup when a group of us went out to eat. His choice caught everyone’s attention and left us craving the comfort food that he had ordered! We are always looking for ways to please a crowd. Our home has always been an open door to amazing people that we do life with. Feeding them is our love language. I have learned in my tomato soup journey that it is very different from marinara sauce. The texture and levels of flavor are very different, and should be. For me, it’s ok to have some texture and a little spice in my tomato soup. To me it lets you know that it was made from the heart and from scratch. Although I love tomato soup, I had not really made it from scratch before. Campbells has been the tomato soup of most our childhood. However when expressing our art and love of food it had to be home made and a little more grown up. Recipe I started by dicing 2 large, sweet onions and about 6 medium peeled carrots. Next, I sautéed the onions and carrots in a fair amount of butter and olive oil. When it was browned, I added some garlic. At this point the aroma coming up from my pan was dreamy! I added some salt, pepper and spices to the pan, making sure I didn’t forget the secret ingredient—red pepper flakes. The red pepper flakes take the soup up a few notches. When everything looked lightly browned and caramelized, I added the diced tomatoes. This helps to deglaze the pan and mix all the flavors together. Once combined, I put the mixture in my Instant Pot and added the chicken stock. I set the cooker to slow cooker, the temperature to medium heat, and the cook time to about 5–6 hours. This soup is done at any point you would like it to be. However I do enjoy letting the soup cook and flavors deepen over time. This soup was a make ahead meal for us for an after church gathering. When we were ready to serve it, I placed the soup in my Vitamix blender. I made sure the center hole of the lid was open. This is to prevent a hot soup explosion. Due to its hot temperature make sure to cover the center hole with a towel. I then blended the soup to our desired smoothness. Another way to blend the soup is to use an immersion blender if you have one available. When the soup was blended, I put it back into the pan and added one cup of heavy whipping cream. Tomato Soup & Grilled Cheese Party At this point it was looking like the most indulgent tomato soup I have ever had. Upon taste test I knew it was. A tip is to arrange a few different types of bakery style bread with an array of sliced cheeses. Maybe even some deli ham, turkey, or chicken. Our cheeses we used ranged from a mild mozzarella to a spicy pepper jack. The countertop griddle was heated up and the butter was ready to spread on the bread. Everyone that came over got to pick their cheese and bread. We then joined the line for the make-your-own grilled cheese sandwich buffet. This was a fun party and having the activity of making your own sandwich created a great memory. Our guests were able to be creative and custom make the grilled cheese sandwich of their dreams. Obviously, there were also a variety of mustards, pickles, jalapenos, and mayo condiments and even some hot sauces to add a special touch. This meal was familiar to everyone and, though simple, it caused some great smiles and full bellies. The cheese pulls and tomato soup dipping had begun. I am sure we will do this again!

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Lemon Curry Lentil Stew

Sandra Sells — Tue, 30 Jun 2020 05:45:40 +0000

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