Tag: cast iron

Smoked Sausage and Potato Hash

What do you do when you forget to put something in the refrigerator to thaw for dinner? Often times, for me, I look to make something using a rope of smoked sausage – such was the case this evening.

I like to have a rope of smoked sausage on hand for evenings just like this. I’ve used it to make a delicious sausage, broccoli and red pepper pasta using this sausage. I thought of doing another pasta, but decided that I’d do a potato hash, instead.

I started by dicing 5-6 red potatoes.

In addition to the potatoes, I sliced the sausage and 2 onions.

I sprayed the hot wok (I used my wok because it is big and cast iron) with avocado oil, and added in the onions and the seasonings. After cooking a few minutes, I also added in the garlic.

After the onions have started to soften, add in the potatoes and sausage – add one at a time, allowing each to get a little brown (if you use a hot cast iron skillet or wok, this will be easy!).

After the potatoes and sausage get a little brown, pour in the water – stir through and cover. Stir occasionally to keep the potatoes from sticking.

Once the potatoes have softened, you’re good to go!

Smoked Sausage and Potato Hash

1 rope of smoked sausage, sliced
5-6 red potatoes, diced
2 onions, sliced thin
1 tbsp minced garlic
1 tbsp Cavender’s Greek Seasoning
1 tsp dried parsley
1 tsp black pepper
1 tsp salt
1 cup water
Avocado oil spray

  • Dice potatoes
  • Slice smoked sausage
  • Slice onions
  • Add avocado oil to a large skillet or wok
  • Add in onions and seasonings and cook until the onions start to soften
  • Add in the garlic and cook for 3-5 min
  • Add in the potatoes and, finally, the sausage
  • After allowing the sausage and vegetables to get a little brown, add in the cup of water
  • Cover skillet and cook until potatoes are done (stir occasionally)

by Michelle

Chicken Fajitas

Mexican food is one of my family’s favorites. We have a local Mexican restaurant that we love, but I’ve made a conscious decision to not eat out as much. But – today, I was craving Mexican. I decided to make chicken fajitas.

I started with 2 chicken breast, cut into thin strips – you know, just like the fajitas you get at your favorite restaurant.

I was only adding peppers and onions to my fajitas – I used one red bell pepper, one green bell pepper and one yellow bell pepper – along with one yellow onion. I sliced them all into thin strips.

I decided to use my cast iron wok to make the fajitas – but, you can use any large skillet. I started by spraying some avocado oil spray in the wok. I added my chicken and seasoned with 1/2 of the seasonings that the recipe calls for.

I cooked it just long enough to brown the chicken. I, then, removed it from the wok.

I sprayed a little more avocado oil in the pan and added in my vegetables, along with the remainder of the spices.

I stir fried them until they started to soften.

I added the chicken back in the wok to finish cooking.

Since I was using a cast iron wok, I used that to my advantage and spread the chicken and vegetables out – allowing the pan to give a good sear the chicken and vegetables.

After stir frying the chicken and vegetables for a bit, I used a lid from a large skillet to cover the pan – and allowed it to cook for another 15 minutes or so.

After removing the lid, the chicken fajitas were ready to go.

I ate mine on flour tortillas, topped with sour cream and salsa.

Chicken Fajitas

2 chicken breasts, cut into strips
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 yellow bell pepper, cut into srips
1 onion, halved and sliced into thin slices
1 tsp salt
1 tsp cumin
1 tsp chili powder
Avocado oil spray

Tortillas
Sour cream
Salsa

  • Prep chicken and vegetables
  • In hot pan (I used my cast iron wok), spray avocado oil
  • Add in chicken, 1/2 tsp salt, 1/2 tsp cumin and 1/2 tsp chili powder and cook unitl browned (don’t cook all the way) – remove from wok
  • Add more avocado spray, if needed
  • Add in vegetables, and remaining spices cook for about 10 minutes
  • Add chicken back into the wok
  • Cover and cook for approx 15 minutes – stirring occassionally
  • Serve with tortillas and toppings of your choice
by Michelle