April 23rd, 2019 09:23:00 am
I threw these together while on vacation as a quick and flavorful dinner. The simple list of ingredients are probably on hand and you only need one pan to complete this. I have used the sauce or casserole pan here, which is 3 inches deep and of course goes from stovetop to oven for the final baking. See the casserole selections here. This recipe is super simple and uses pretty clean ingredients so you get the feel of mexican food but you keep it very low carb since I've omitted rice.
Cook the ground meat, garlic and onion. Strain off the fat and add the Taco Seasonings. Prepare your Peppers slicing longwise and cleaning out the seeds.
Push the cooked meat mixture to the side and start stuffing each pepper with your mixture and setting them into the pan alongside. Top each with cilantro, fresh or canned tomatoes, and cheese of your choice. Put the entire thing into the oven (preheated to 350) and bake until the peppers are tender and have absorbed the delicious seasonings from the mixture they are stuffed with.
Serve with a dollop of sour cream and/or a spoonful of salsa or pico de gallo.
Mexican Stuffed Peppers make a very pleasing and quick dinner made all in one skillet for quick and easy clean up! I ate these for breakfast the next day and they were delicious re-heated.
April 4th, 2019 01:00:00 pm
I pre-ordered Dr. Mercola’s Keto Fast book. I don’t diet as a rule, but thought it would be interesting to do a Keto Fast to give my body some solid healing time. Did you know you expell 85% of your energy digesting food? Anyway, to get in the spirit of things while I wait for the book- hence motivation, I decided to make some Keto Breakfast Cakes today. I had an abundance of eggs on hand because the girls (our chickens) although ancient in chicken years, felt the onset of Spring and decided to start laying like crazy. With all of these eggs on hand, what better project than some Keto cakes essentially made from eggs and pumpkin? I can’t say the photos are super exciting, but the highlight is this amazing grill pan or pancake sheet. It is so functional for so many of my evening meal preparations, but is highlighted here as an excellent Keto Cake cooker, and you don’t need to oil it. These cakes are super thin (the batter is super thin) so I would imagine on another cooking surface it would be a challenge to keep them from sticking. Not so with the Titanium Grill Pan. Pour it straight onto the hot surface, brown evenly, flip and you’re done. This sheet pan is one of my favorites in my Titanium Cookware Collection.
So let’s dig into this fun recipe… note that the pumpkin puree replaces the grain flour. So they do taste pumpkin-ish. But we like pumpkin so that’s not a bad thing. Some of these spices have been sitting dormant since the Fall – Thanksgiving cooking fest, so it was fun to bring them out and make the house smell like the holidays a bit.
Whisk the eggs in a large mixing bowl. Blend in the pumpkin, vanilla and lucuma powder. Add the spices and the melted butter. Stir in the chopped pecans. Blend thoroughly.
The batter will be a bit runny so you will need a ladle. Pre-heat your Titanium Baking Sheet across two burners... getting in really hot. See the Baking Sheet here. Now ladle 3-4 inch diameter pancakes onto the hot grill, no oil needed. You will see them begin to bubble. Flip and carry on!
Enjoy these plain or with more butter. Or, add some whipped coconut cream for additional sweetness, without the carbs.
My husband liked them enough to want to pack three of them in his lunch for an afternoon snack. He is always willing to try the new and unusual, and these Keto Cakes got his mark of approval. He made sure to point out that he didn’t like them BETTER THAN my traditional pancakes, but that he did like them and would like to have them again. So that is encouraging.
We hope you enjoy the Keto Breakfast Cake. It's unique for sure, but we really enjoy it as a change of pace.
March 14th, 2019 05:14:00 pm
The Chicken Mushroom Skillet is another simple, easy to throw together dinner that you can prepare all in one pan and pop into the oven to finish.
Start by gathering these ingredients... and as always, add or subtract what you like. If Jalapenos are too spicy, use sliced scallions. If mozarella is too bland, use smoky Gouda.
Preheat the oven to 350 degrees.
I am using the 13" rondeau , but really any of the frying pans, sauce pans or rondeaus in our line will work perfectly. Here is the rondeau link.
Dip the chicken breasts into the beaten eggs and then roll them in the bread crumbs or panko. Mine are lightly breaded because I used course panko but you can coat them more if you choose. Melt some butter in the rondeau and preheat it well. Now fry the chicken in the butter, stovetop until nicely browned on both sides. You don't need to cook it through, just brown it on both sides.
Now move it to the sides of the pan and put half of the sliced mushrooms down on the pan surface. Place the chicken on top of the mushrooms. Add more mushrooms on top of that and around the edges. I also added sliced, fresh jalapenos for some kick!
Now add the broth or broth and wine... and top with your choice of sliced cheese. Pop the entire thing into your preheated oven and bake for 30 to 35 minutes until chicken is no longer pink and juices run clear. Yes... your titanium cookware pans have lids and handles that are oven-safe, so they move nicely from the stovetop to the oven!
Believe me... this is not a boring night eating chicken. This is so savory and tender. Put some of the broth over the top.
Enjoy the Chicken Mushroom Skillet wih a side of risotto or asparagus or both!
February 25th, 2019 02:58:00 pm
One Pot Pizza Pasta means you get to serve and enjoy a really satisfying comfort food, prepared with fresh ingredients, that is super easy and quick to assemble. You dirty just one pan and it is super easy to clean because your cheesy casserole will not stick to it! These are the ingredients to have on hand for this dish:
Ingredients: (pick and choose what you like, this is a guideline)
I always modify things based on what is on hand. The list above is a place to start, and you should use your favorite pizza ingredients. I start with choosing my cookware. I am using the 11" casserole (see it here) because it is a 4 quart pan, and I can brown the meet and onions in it and mix everything together and then bake the casserole in it! Our cookware is oven-safe (lids and handles) so you can always go from cooktop to oven without a problem. Note that the 11" casserole is the same size as the 11" sauce pan, they just have a different handle configuration so either will work perfectly.
I used ground beef and chicken hot sausage. I squeeze it out of the casings into the pan. Start by browning your beef and sausage if you're using it. Add the chopped onions and the garlic. Preheat your oven to 350 degrees for the bake!
Once cooked, drain off the fat and continue in the same pan. I added hot pepper flakes, seasonings, chopped mushrooms, chopped bell pepper, and sauteed that gently. Meanwhile I was cooking my pasta in boiling water, and I drained that. Next I added black olives, chopped.
You have to admit this is so easy. Now add the tomato sauce and the milk and the cooked pasta.
I decided I wanted to layer pepperoni on top so it would get a tad crispy during the baking part. You could do the same with your mushrooms if you like them more dry. Now put this pan into the pre-heated oven and bake for 20 minutes at 350 degrees.
Now that the dish is baked, add cheese on top and bake for an additional 5 or 10 minutes.
That is it. You are ready to pour a glass of red wine and enjoy your delicious One Pot Pizza Pasta!
December 28th, 2018 01:14:00 pm
Spaghetti squash recipes easy ... so so easy and really delicious. You will love that you can eat healthy squash but enjoy a mexican flare with this recipe, or change it up and only use vegetables to do it vegan style. Either way, vapor cooking your Spaghetti Squash is something you really need to try, and then apply the same method to your Butternut Squash, Acorn Squash, Potatoes and so on.
Today's recipe is "Burrito Style" because in our house it's all about spicy. You can tone this up or down according to your preference. Let's get started with the best part... vapor cooking the spaghetti squash. That's right, no need for 50 minutes in the oven! You can do this on your stovetop with excellent results, in half the amount of time.
Split the spaghetti squash in half lengthwise and use a spoon to scoop out the seeds and scrape it clean. If you see spaghetti-like strings coming off during scraping, stop, as that is the good stuff you are going to eat. This type of squash does not require as much scraping as butternut or acorn... so just a little bit of effort should get you there quickly. Put the squash into your Titanium Roast Pan or Titanium Sauce Pan or Titanium Casserole pan, face side up (see the sauce pans here) or (see the roast pans here) or (see the casserole pans here).
I put just a tablespoon or so of water into the cup area where you scraped the seeds out. Put your burner on the low setting, such as 2 or 3. If you have a gas stove, make certain it is not set too high. You don't want the squash skin to burn on the bottom. Add the lid. You will see vapor form on the lid. Once you do, set your timer for about 20-25 minutes. You can test it by sticking a butter knife into it, if it gives easily, it is done. You will also notice the smell will become amazing. Put your face down near the lid vents and smell the vegetable cooking. You can tell when this vapor becomes somewhat sweet and intense that the squash is gently cooked. (Note: The other option is to pre-heat your oven to 375 degrees, and bake these for 50-60 minutes.)
For this recipe I am again making it a bit Mexican Style so here are the ingredients for the squash:
While the squash is cooking stovetop (or in the oven if you choose), you can start preparing your filling.
For the filling you will need:
Add chopped onion to a pre-heated Titanium Skillet (see skillets here) and cook until soft. Adding a bit of oil is optional. Add garlic and cook until fragrant, about 1 minute more. Add ground beef, breaking up the meat with a wooden spoon. Cook unitl it is no longer pink, approximately 6 minutes. Drain the fat and dispose of it.
Stir in the Taco Seasoning, then season to taste with the salt and pepper. Stir in the black beans, cherry tomatoes, and any other vegetables you are interested in adding. While that is getting warm, your squash has been cooling so you can handle it. If it's still too warm, pick it up with tongs and begin to easily scrape the "spaghetti-like" tendrils from the core with a fork. Scrape them into a bowl.
Fill each bowl (or use the spaghetti squash shell as the bowl for a fun idea) with the squash, topped with the beef mixture and topped with the cheeses. If the mixture is not hot enough to melt the cheese, set it into the oven for a minute or two. Next garnish with the cilantro and enjoy this super easy dinner idea called spaghetti squash recipes easy!
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