Monthly Archives: October 2016

Crispy Muffin Tin Potatoes

cmtpApparently I am letting my fans down. Who knew anyone cared that much? You post one food picture with no recipe and suddenly you drop to the number two food blog spot!

I apologize to those who have missed my wit, awful photos, and fabulous easy recipes. This one will not disappoint.

Crispy Muffin Tin Potatoes
4 all purpose potatoes, thinly sliced
4 tbsp melted butter
2 cloves of garlic, crushed
1 tbsp chives
1/2 grated Parmesan

  1. If you didn’t notice that the potatoes need to be sliced, please slice them now. Use a mandolin if you have one WITH THE GUARD IN PLACE!!! And to the man who neglected to do this, please step away from this recipe. Your grounded from the mandolin forever.
  2. Melt the butter and combine it with the chives and garlic. Toss the potatoes with the butter mixture.
  3. Add the parmesan and toss the potatoes around a little more.
  4. Prepare a 12 cup muffin tin by spraying each cup with pan spray and fill each cup with potato slices.
  5. Bake at 400 for 45 to 50 minutes until the potatoes are nice and crispy.

So much wonderfulness in one little muffin tin. The crisp edges. The soft centers. The butter. The garlic. The cheese. Nothing wrong with this, except maybe that it takes a while to make. But surely you have a Netflix show to binge watch while you wait for these to cook?

You can serve them with a dollop of sour cream if you’d like, right next to your Cast Iron Seared SteakĀ .

Again, my apologies to the loyal among you who missed me so badly. I’ll try to do better.

Enjoy!

Cast Iron Seared Steak

cissMy griller is away which is a slight problem for My Faithful Assistant and me. I can grill, but I don’t love to. It’s hot and it takes too long to get the coals to the proper temperature. I prefer a nice stove top that heats fast and to the proper temperature just about every time.

Since we will be cooking for two for a little while, I decided we would splurge on some good steak, with the promise from the tiny Sous Chef that he would help me come up with a stove top method to prepare them. He didn’t fail me! He’s a good guy! The method is pretty easy, and quite speedy. Sear, bake, rest, serve. 10 minutes to the finest steak you may ever eat.

Cast Iron Seared Steak
2-6 oz sirloin steaks that are at least 2″ thick
Salt and pepper
1 TBSP oil
2 tsp butter

  1. Preheat the oven to 450.
  2. Put the oil in your cast iron pan and heat to medium high. You can test the heat by sprinkling some water in the pan and watching in sizzle away.
  3. Place your seasoned steaks in the pan and cook for 90 seconds on each side. You should have quite a lovely sear assuming your pan is nice and hot!
  4. Put the pan in the oven and cook for 2 minutes. Turn and cook for another 2 minutes.
  5. Remove from the oven, and let sit for 5 minutes.
  6. Top with butter and serve.

Heart attack special. Yes. Absolutely. Will I make this again next week? Nope. Not even next month. It was very delicious and My Faithful Assistant said it was one of the finest steaks he’s ever had (and this boy LOVES his steak). Even though it was in the 90’s again yesterday, and we are due for temps in the upper 80’s this week, I believe that winter is coming and I needed to find a way to prepare steak without a grill.

Enjoy!