Turkey Lasagna with Creamy Bechamel

This lasagna is unbelievable! It is SO DELICIOUS. My husband devoured it and he’s a picky eater 🙂

It doesn’t have the traditional ricotta cheese filling. Instead, it’s made with a decadent Bechamel Cream Sauce and it’s to die for!

Your entire family will be sure to love this recipe! It’s the perfect cheesy, delicious comforting meal that will bring everybody to the table quick!

A quick note- I made half of this recipe (since it’s just my husband and I) but this will feed the entire family just fine!

• Servings: 8
• Time: 60 minutes
• Difficulty: moderate
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Yields 8 lasagna squares

INGREDIENTS

• 1 1/2 cup Creamy Bechamel sauce
• 1 lb ground turkey (I use 93/7)
• 1 clove garlic finely diced
• 1 15 oz can tomato sauce
• 1 15 oz can crushed tomatoes
• 1 6 oz can tomato paste
• 1 teaspoon dried fennel
• 3/4 teaspoon dried Italian herb seasoning
• 1 teaspoon dried basil
• 1/4-1/3 cup water
• 1/4 cup whole milk
• 1 tablespoon worcestershire sauce
• 1/2 lb fresh mozzarella cheese slices
• 1/2 cup freshly grated parmesan cheese
• 12 cooked (or pre cooked) lasagna noodles
• olive oil for cooking
• salt and pepper to taste

DIRECTIONS: 

• Preheat the oven to 350 degrees F.
• In a stockpot or dutch oven pan drizzle some olive oil, garlic, and cook the turkey until cooked through. Add in the sauces, dried herbs, water, worcestershire sauce, salt and pepper to taste. Cover and cook on medium/low for about 20 minutes until the sauces thicken up nicely.
• Meanwhile cook your lasagna noodles if you haven’t already (or if you don’t have the pre cooked noodles). They should boil/ cook according to the instructions. I personally like mine cooked a little past al dente.
• Add in 1/4 cup of milk to the turkey sauce and 2 tablespoons of the parmesan cheese to the sauce. Cover and let it cook another 5-10 minutes then turn off the heat.
• Now it’s time to assemble on a large casserole dish- Start with that turkey marinara sauce at the bottom just enough to coat the bottom of the dish, lay 4 of the lasagna noodles on top (you may have to cut some to make fit), layer with more turkey marinara, white cream bechamel sauce, then some of the mozzarella, some of the parmesan cheese, then another layer of noodles and repeat until you’ve reached the third layer.
• The final topping is the remaining turkey marinara, mozzarella, then parmesan cheese.
• Bake in the oven for 25-30 minutes until cheese is melted and everything is cooked through. I love to broil the last 5 minutes or so. The cheese gets super gooey and delicious!

*Notes*

*You can prep ahead- simply cover the casserole dish tightly with plastic wrap and aluminum foil and then bake in the oven prior.

*Leftovers keep well in the fridge 4-5 days.

Enjoy!

Hilda ❤

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Creamy Chicken & Biscuits

This is the ultimate crowd pleasing comfort food! It’s just perfectly decadent from the creamy chicken base, and then the warm buttery biscuits to soak everything up. It’s hearty from all the shredded bits of chicken and so flavorful. This is a favorite recipe, especially in the fall. You can even eat this for breakfast! I mean, who’s judging here? 😉

I actually used chicken stock from my leftover rotisserie chicken in addition to store-bought low sodium chicken broth. All those juices that were left at the bottom when cooking the chicken were saved and used in this recipe. You can use whatever you have, but know you have that flavorful option as well!

• Servings: 6-8
• Time: 50 minutes
• Difficulty: easy
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Yields 6-8 Servings

INGREDIENTS:

For the base:

• 12 Tablespoons unsalted butter
• 1 1/2 chopped onion
• 5 Cups chicken stock or broth* (I used half of each)
• 2 Cups heavy cream or milk
• 2/3 Cups flour
• 1/2 Cup Corn kernels- frozen or fresh
• 1/2 Cup finely chopped carrots
• 1/4 Cup frozen spinach
• Salt and pepper to taste
• 1/2 teaspoon knorr chicken flavor bouillon* (optional)
• 1/4 cup shredded or grated parmesan cheese
• 1 lb Shredded cooked chicken breast

For the drop biscuits:

• 2 Cups pancake mix
• 1 teaspoon baking powder
• 8 tablespoons cold cubed butter
• 2 egg yolks
• 1/2 Cup milk
• Dried Herbs

DIRECTIONS:

1.) Drizzle a large pot with oil and cook the diced unions until they are translucent.

2.) Add the butter and melt with the onions.

3.) Add the flour and cook until you form a paste then slowly add in the chicken stock/broth along with the seasonings (salt, pepper) and the chicken flavor bouillon.

4.) Allow it to bubble up a little bit 1-2 minutes then add the milk. Mix everything together and then add the vegetables- corn, diced carrots, and spinach. Cover and cook for 6-8 minutes.

5.) Stir in the cooked shredded chicken, and the parmesan cheese. Then turn off the heat and pour the creamy chicken mixture into a greased casserole dish.

6.) Make your biscuits! Mix the flour, and baking powder together.

7.) Add the cubed butter and with a pastry mixer or fork mix it in until the butter resembles pea sizes throughout the mixture.

8.) Slowly add in the milk just until you reach a sticky fluffy dough (you may add more or less milk depending on the consistency).

9.) with an ice cream scoop or a large spoon, spoon the drop biscuits into the creamy chicken casserole one at a time 6-8 biscuits). Make sure to spread then out evenly.

10.) Top the biscuits off with a little bit of the dried herb mix and brush with extra milk on top if desired.

11). Bake for 35 minutes or until the biscuits are baked through- nice and golden brown and fluffy. Make sure to move the biscuits half way through since they tend to expand quite a bit.

12.) Serve warm. Store it tightly with plastic wrap and foil in the fridge for 4 days. When reheating, gently place it in a microwave safe bowl and heat for about 1-2 minutes.

Enjoy!

-Hilda ❤

Cream Sauce

This is one of my favorite recipes to have on hand. It’s luxurious, flavorful, and turns a simple dish into something decadent. I use this sauce to make Potato Au Gratin, Classic Chicken Alfredo, or my favorite Caprese Chicken Casserole! It’s SO GOOD!

• Servings: 6-8
• Time: 20 minutes
• Difficulty: easy
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INGREDIENTS:

• 1 1/3 cup whole milk
• 2 tablespoons unsalted butter
• 2 tablespoons ​all purpose flour
• 1 pinch kosher salt
• 1 pinch black pepper
• 1/4 cup parmesan cheese
• 1 minced clove garlic

DIRECTIONS:

• Heat the milk in a saucepan over medium heat until bubbles begin to appear around the edge. Turn the heat off, and keep it warm
• In a sauce pan, melt the butter, and garlic over medium-low heat. Add the flour, and stir until the mixture is combined. Continue mixing for about 2 minutes to form a roux. Make sure the mixture does not turn brown.
• Add the hot milk to the flour mixture, and let it boil. Turn the heat to low, and stir frequently for 5 minutes. Stir in the salt, pepper, and parmesan cheese.
• Serve immediately with pasta, or let the sauce sit and cool for 5 minutes or so, then store it in a mason jar in the fridge for 7-days.

Notes: You can also store it in the freezer for months, and defrost in the fridge a couple of days before using.

-Enjoy ❤

Hilda

Meal Prepping!

I’ve meal prepped for just about 6 years, and found that it helps keep me motivated to stick to my healthy eating habits throughout the week. It doesn’t have to be complicated! Even cutting up some vegetables, and fruits makes the world of a difference. I find that it really saves so much time since as for me- I’m busy working from home all week.

I felt that this was the perfect opportunity to share different ways that you could meal prep at home. The beautiful thing here is that you can customize this whichever way you’d like.

A couple of tips to help you get started (not required but highly recommended):

1. Create a grocery list of the food you’ll need. This helps minimize waste.
2. Make sure you have plenty of clean, air tight containers or zip lock bags
3. Once you have all your ingredients create a quick strategy such as cooking/ baking what ever takes the longest to cook first. That way we use time wisely.
4. Make sure you have plenty of storage in the fridge or freezer. I have a tiny fridge/freezer so I have to make sure I make plenty of space.

Meal prepping in bulk:

This method of meal prepping is my current FAVORITE. Why? because it takes no time at all and it still allows me to eat what I want- just with healthier choices. If I feel like making a salad, I throw it all together. If I feel like eating a sandwich, I throw it all together in my sandwich, pasta, etc. You catch my drift, right? It’s so easy.

1. GRILLED VEGETABLES: asparagus, bell peppers, onions, mushrooms, tomatoes, corn, zucchini, mushrooms, eggplant etc.
   • The char these veggies get from the grill gives them so much flavor in bowls, sautes, scrambles, soups, salads, and pizzas. I like to slice em up, coat them with some olive oil, season with salt and pepper, then throw them on the grill for about 6-8 minutes until they get nice grill marks. I then transfer them into my airtight container and they keep well in the fridge 4-5 days.
2. ROASTED VEGETABLES: potatoes, sweet potatoes, broccoli.
   • I drizzle some olive oil, top potatoes with salt & pepper, and roast them in the oven at 450 for about 30 minutes. Broccoli is seasoned the same, but takes about 15-20 minutes (keep an eye on those).
3. GRILLED CHICKEN
   • I like to marinate the chicken breast overnight with lemon, minced garlic, 1 tablespoon of mustard, salt, pepper, olive oil. If I don’t have time to marinate overnight, I marinate at least 30 minutes then I grill them up about 8 minutes per side or until the temperature reaches about 165 degrees F.
4. FRESH FRUIT: sliced strawberries, raspberries, blackberries, blueberries
   • A great way to clean your berries is by putting all of them in a big bowl, covering them with cold water and 1 tsp or so of apple cider vinegar or white distilled vinegar (not too much) and letting them sit for up to 5 minutes. No more – or else they’ll get soggy. Drain them, dry them up with a cloth or paper towel just a little bit, then transfer them into an airtight container and put them in the fridge.
   • It makes it so easy to just grab these clean berries, put them in cereal, oatmeal, or just as a quick snack!
5. FRESH VEGETABLES: cut celery, cucumber, carrots
   • I typically just cut the ends off of celery hearts, peel cucumbers and slice them into coins or strips, and rinse them along with the celery and baby carrots and place in airtight containers and put them in the fridge.
   • They make such a great snack with hummus, or guacamole!
6. BAKED GOODS: Healthy muffins, donuts, snack balls/bars
   • I make baked goods every week, or every couple weeks to make sure I satisfy my sweet tooth 🙂 I have a few recipes on the blog you can check out!
   • They are excellent for a snack, dessert, or breakfast.
7. GRAINS/LEGUMES: cooked quinoa, brown rice, black beans, lentils, chickpeas
   • Cooked grains are amazing in burrito bowls, buddha bowls, or in a saute. I even add them to salads to add a bit of satiety.
   • Cauliflower rice is also an amazing alternative even though it’s not considered a grain/legume but rather…a veggie!
8. SAUCES/DIPS/SPREADS: guacamole, tahini sauce, pesto, peanut sauce, hummus
   • Store bought hummus is excellent, but sometimes I like to switch it up and make my own sauces like my avocado sauce. I put this on everything! This is a great way to add flavor to your veggies, or dishes.
9. EGGS: Hard boiled eggs, frittatas, egg muffins
   • I find eggs to be such an essential source of protein! To make perfectly hard boil eggs, fill your pot with water and leave about 3 inches of space, bring the water to a boil, then carefully place the eggs into the pot and boil on high for 12 minutes. Turn off the heat, drain the eggs, and run them in cold water or an ice bath until cool enough to peel. Peel them up, then store them in airtight containers. It’s an amazing snack, breakfast, or amazing in my tuna salad recipe!
   • Check out my this Kale Frittata you can make ahead and store in the fridge 4-5 days! Just warm up in the microwave or oven until it’s warm and delicious.
   • Egg muffins are also delicious for a quick grab and go breakfast! Just spray muffin tins with cooking oil, beat eggs with some milk, and pour into muffin tins, sprinkle cooked bacon, turkey, or sausage, and cheese on top. Bake at 350 for 16-20 minutes and ta-da! Let them cool, then store them in the fridge 4-5 days.

I hope you found these meal prep ideas super helpful! Sometimes I do more, sometimes I do less. This just gives you an idea of how much you can do for the week ahead. It saves so much time, and you’re able to customize the meals as much as you want.

Cheers!

-Hilda ❤

Sausage Stuffed Zucchini

This is such a quick, easy, and delicious recipe! It’s full of flavor from the sausage and the tomato sauce, and screams full comfort. It’s also low in carbs and perfect for dinner paired up with mashed potatoes, a salad, and a glass of wine. Yum! Leftovers are also perfect for lunch.

Definitely give these a try, they are absolutely DIVINE.

Salt and pepper = flavor flavor flavor!

Meat & cheese mixture

More sauce and cheese then in the oven she goes!

• Servings: 4
• Time: 35 mins
• Difficulty: easy
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INGREDIENTS:

• Olive Oil or Cooking Spray
• 4 Zucchini
• 1 Lb Chicken Sausage (casing removed)
• 1 Cup Marinara Sauce
• 1 Garlic Clove Minced
• 1/3 Cup Shredded Mozzarella Cheese
• 1/3 Cup Parmesan Cheese
• Salt and pepper to taste 

DIRECTIONS:

• Preheat the oven to 425 degrees F. Grease a large casserole dish with non-stick spray or olive oil.
• Trim the ends off the zucchini’s. Cut zucchini in half lengthwise; scoop out pulp, leaving 1/2-in shells. Finely chop pulp. Place the zucchini halves into the casserole dish and sprinkle with a little bit of salt and pepper.
• In a skillet, cook the sausage, zucchini pulp, and garlic over medium heat until meat is no longer pink. Add in 1/2 of the marinara sauce, salt and pepper. Remove from the heat, add mozzarella cheese and mix well. Spoon the sausage mixture into the zucchini shells and top with parmesan cheese.
• Bake for about 25 minutes until the cheese has melted, and the zucchini has cooked.

NOTES:

• These keep well in the refrigerator for about 5 days.
• You can make these vegetarian by adding soy meat instead of sausage, or other veggies!
• You can also substitute any kind of cheese or meat here but I HIGHLY recommend the sausage…it’s just packed with so much flavor!

Enjoy! 🙂

Hilda ❤

Chocolate Tuxedo Cake

This is hands down the best chocolate cake I have ever made. It’s super moist, and decadent. I love this recipe because it’s simple to make! Isn’t that everyone’s favorite recipe? Ha! Another thing that I wanted to mention is that I used an old fashioned buttercream frosting here because I didn’t have powdered sugar. I promise this is absolutely DIVINE! If you want to use a classic buttercream frosting with powdered sugar – then by all means, but this came out perfect. I hope you enjoy this wonderful cake with your loved ones 🙂

• Servings: 12
• Time: 1 Hour
• Difficulty: easy
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Recipe: Yields 12 Servings

Ingredients:

For The Cake:

• 1 3/4 Cup All Purpose Flour
• 2 Cups Sugar
• 3/4 Cup Unsweetened Cocoa Powder
• 1 Tablespoon Espresso Powder
• 1 1/2 Teaspoon Baking Powder
• 1 1/2 Teaspoon Baking Soda
• 1 Teaspoon Salt
• 2 Eggs
• 1 Cup Half and Half (or milk)
• 1/2 Cup Vegetable Oil
• 2 Teaspoons Vanilla Extract
• 1 Cup Boiling Water

For the Cream Cheese Buttercream Frosting:

• 1/2 Cup Half and Half (or milk)
• 2 Tablespoons Flour
• Pinch of Salt
• 3/4 Cup Sugar
• 1/2 Cup (1 Stick) Butter Softened
• 4 oz Cream Cheese Softened
• 2 Teaspoons Vanilla Extract

Directions

For the Cake:

• Heat the oven to 350°F then grease and flour two 9″ round baking pans.
• Stir together the flour, sugar, cocoa, espresso powder, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
• Bake it at 350°F for 30-35 minutes or until a wooden pick in the center comes out clean.
• Cool the cakes for about 10 minutes then place them on wire racks to cool completely. (Very important to cool COMPLETELY before frosting :))

For the Frosting:

• Whisk milk, flour, and salt together in a saucepan over medium-low heat. Keep stirring until the mixture gets very thick and bubbly.
• Remove from heat and let cool to room temperature.
• In a mixing bowl using an electric mixer beat sugar and butter, and cream cheese together until smooth and creamy. Beat in the cooled flour mixture until it is light and fluffy (this takes about 2 minutes or until its lighter in color). Beat in the vanilla.
• Put the frosting in a piping bag or a bowl and let it cool in the fridge until you’re ready to frost the cakes!

Tip* If you want the frosting to be thicker, you can add more sugar. If you want to speed up the cooling process of the cakes, you can put them in the freezer to cool faster!

Enjoy!

-Hilda 🙂

Jalapeno Poppers

These jalapeno poppers are charred before baking, and packed with flavor in every bite! They are the perfect appetizer or side dish. They are baked, not fried (they taste amazing). I personally don’t like the mess or smell of deep frying, and I love that these are easy to make and don’t take much time at all. You can even prepare these overnight, cover with plastic wrap, and bake when ready! They are perfect dripped in ranch or on their own, and we love to pair this recipe with leftover pizza. I hope you make these and enjoy!

Jalapeño Poppers

• Servings: 2
• Time: 30 mins
• Difficulty: easy
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Recipe: Yields 2 Servings

INGREDIENTS:

• 6 Large Jalapenos
• 4 Oz Cream Cheese (Softened at Room Temperature)
• 1/4 Cup Mozzarella
• 1/4 Cup Parmesan Cheese
• 2 Tablespoons Salsa
• 1/4 Cup Bread Crumbs
• 4 Tablespoons Melted Butter
• 1/4 Teaspoon Kosher Salt
• Pinch of Ground Black Pepper
• Ranch for dipping

DIRECTIONS:

• Preheat the oven to 450 degrees.
• Char the jalapeno peppers- turn a gas burner on high. Char the peppers on burner grate, turning with tongs.
• Let them soften- wrap the peppers tightly with foil for about 5-10 minutes or transfer the charred peppers into a heavy duty sealed plastic bag and let them sweat.
• Meanwhile in a small bowl mix the cheeses, salsa, and season with salt and pepper and set aside.
• On a separate small bowl mix the bread crumbs and melted butter and set aside.
• Remove the charred skin- Gently rub the chiles with paper towels to remove as much skin as possible. It’s okay if a few flecks remain-they’ll add flavor, so don’t rinse them off.
• Slice the top off of the jalapenos with a paring knife, then slice them in half and remove all of the seeds with a spoon. Rinse them off if you have to and pat them dry with a paper towel.
• Stuff each half of jalapeno with the cream cheese mixture, and top with the bread crumb mixture then place it on your baking sheet. Repeat until all jalapeno halves are stuffed and sprinkled with bread crumb mix.
• Bake at 450 for 8 minutes or until the tops are nice and golden/ bubbly. Serve with a side of ranch, or your favorite sauce!

-Enjoy!

BBQ Pork Tenderloin Pizza

This is a favorite around the Huth house! My husband raves about this pizza, and he’s very particular about his pizza ;). I know you’ll love this recipe, and it’s very versatile., and easy to make. You can use any kind of grilled or shredded meat here! You can even skip the meat and make it vegetarian by substituting black beans, and roasted corn -yum! Tweak this recipe and make it your own, or make it just as it is because honestly…it’s amazing!

• Servings: 1-2
• Time: 30 mins
• Difficulty: easy
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Recipe: Yields 1 12 inch Pizza

INGREDIENTS:

• 1/2 recipe of my Pizza Crust or store bought is fine
• 1 Clove of Garlic Crushed
• 1 Tablespoon Olive Oil
• 1/2 Cup of BBQ Sauce
• 1/2 Lb Grilled Pork Tenderloin cut into slices (Can also use shredded chicken, steak, or any other meat!)
• 2/3 Cup Shredded Mozzarella Cheese or Fresh Mozzarella Slices
• 2/3 Cup Pepper Jack Cheese or Smoked Gouda cheese
• 3 Strips Cooked Bacon Pieces
• 1/4 Cup Onion Slices
• 1 Small Can of Sliced Black Olives (optional)
• Pickled Jalapeno Slices
• Diced Fresh Cilantro

DIRECTIONS:

• Preheat the oven to 500 Degrees F and place your pizza pan ( I use a rectangle cookie sheet) in the oven (this allows the pan to get nice and hot for the ultimate crust!)
• Flour and sprinkle corn meal on your surface- I use a silicone baking mat or parchment paper.
• Roll out the pizza dough, and sprinkle the top with the crushed garlic and drizzle it with the tablespoon of olive oil and massage all over the pizza.
• Pour the BBQ sauce over the pizza and with a spoon spread it around in a circular motion until the pizza is covered in the sauce.
• Next, top the pizza with the cheese, pork, bacon, onion slices, black olives, jalapeno slices (as many as you can handle), and cilantro. You can drizzle the bacon fat on top at the end, or some olive oil, or extra BBQ sauce.
• Carefully open the oven ( it will be very hot so use oven mitts).
• Pull out the oven rack with the pizza pan and place the pizza on top (yes, the silicone mat or parchment paper will be under the pizza itself and on top of the pan while baking).
• Bake the pizza for about 8-10 minutes depending on the thickness of the crust.
• Carefully transfer the pizza onto a cutting board and slice it with a pizza cutter and enjoy!

-Hilda

Pizza Crust

This pizza crust is so divine! I’ve made this crust so many times for years, and it never gets old. It’s the perfect flavor, and has the perfect texture- crisp and chewy. It’s also super versatile, and you can even use it to make empanadas, pretzels, bread sticks, or even calzone’s! For a healthy twist you can make it with whole wheat flour or both whole wheat and all purpose flour. You can bake it as you would in a pizza oven or a traditional oven, and i’ve provided instructions on how to do so below. Also make sure to check out my delicious Pork Tenderloin Pizza recipe it’s my picky eater husband’s favorite! 🙂

• Servings: 2
• Time: 2 Hours
• Difficulty: easy
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Recipe: Yields 2 12-inch Pizzas

INGREDIENTS:

• 2 1/4 Teaspoons Active Dry Yeast
• 1 Teaspoon Granulated Sugar
• 1 Cup Warm Water ( 100-110 Degrees F)
• 3 Cups (384 grams) Whole Wheat or All Purpose Flour
• 2 Teaspoons Kosher Salt
• 3 Tablespoons Olive Oil

DIRECTIONS:

Preparing the dough:

• Start by activating your yeast. Mix 2 1/4 Teaspoons of Dry Active yeast (or 1 packet) with the sugar, then add in the water and let it sit for 5 minutes.
• Meanwhile, ( I use my Kitchen Aid mixer with the hook attachment but you can use a bowl and knead with your hands) mix 2 cups of flour, salt, oil, and the warm yeast water and mix until a sticky dough forms, then slowly add in the 3rd cup of flour.
• Knead or mix just until it forms a dough. If the dough is too dry you can incorporate a little bit of warm water (it will be a sticky dough).
• In a medium bowl drizzle a little bit of oil and place the dough on top and cover it with plastic wrap or a damp towel. Let it rise for 2 hours.
• On a floured surface knead the dough 10 times until it springs back when you sink your finger into it.
• Place it back into the bowl for another 10 minutes or put it in the fridge until you are ready to use it.
• You can make two 12 inch pizzas or one 24 inch pizza! It also depends on the thickness you prefer.
• Take the dough out of the fridge at least 30 minutes prior to baking.

Baking The Pizza:

• Preheat the oven to 500 Degrees F and place your pizza pan ( I use a rectangle cookie sheet) in the oven (this allows the pan to get nice and hot for the ultimate crust!)
• On a silicone baking mat or parchment paper roll out your pizza dough and top it with your favorite toppings!
• Carefully open the oven ( it will be very hot so use oven mitts).
• Pull out the oven rack with the pizza pan and place the pizza on top (yes, the silicone mat or parchment paper will be under the pizza itself and on top of the pan while baking).
• Bake the pizza for about 8-10 minutes depending on the thickness of the crust.
• Carefully transfer the pizza onto a cutting board and slice it with a pizza cutter and enjoy!

-Hilda

Crispy Potatoes

Yum! These potatoes are so amazing paired with steak, grilled chicken, or my favorite- Eggs Benedict!

• Servings: 2
• Time: 15 mins
• Difficulty: easy
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Recipe: Yields 2 Servings

Ingredients:

• 1-2 Russet Potatoes (if on the smaller side do two)
• Kosher Salt
• Coarsely Ground Black Pepper
• 1/4 Teaspoon Red Pepper Flakes
• 1/2 Teaspoon Chili Powder (Optional)
• Oil for Frying

Directions:

• 1) Boil the Water: fill a medium pot with 3 inches of water and sprinkle generously with salt, and bring it to a boil.
• On a cutting board start slicing your potatoes, then cutting them into medium sized squares. Pour the potatoes into the boiling water. Boil the potatoes for about 6 minutes, then drain them.
• 2) Cook the Potatoes: In a medium sized skillet ( I use a cast iron) put enough oil to coat the pan. Heat the pan to medium-high. Once the pan is nice and hot, carefully add the boiled potatoes.
• Cook the potatoes for about 6 minutes or until they are crispy, and golden on the outside. Add salt, chili flakes, chili powder, and black pepper at the end.
• 3) Transfer your potatoes onto your plate and voila!

You’ve got yourself a delicious plate of perfectly crispy and soft potatoes!

-Hilda