Skillet Potato & Sausage Hash

Potato & Sausage Hash | Domesticated Academic

You’ll love this because it’s so versatile, can come together for a fast meal or a slow and lazy weekend, and will make use of the leftover baked potatoes & brats from summer cook outs. While I love some summer cook out food, there always seems to be an abundance of leftovers, which I’m sure has nothing to do with the sheer amount of food that gets cooked or because the chef is a bad cook. Our eyes are just too big for our stomachs.

Potato & Sausage Hash | Domesticated Academic

You don’t have to use pork–chicken, sausage, venison, or any kind of sausage will do. Potatoes are relatively inexpensive so this dish doesn’t have to cost and arm and leg for you to put together. This also reheats nicely in case you need a quick lunch or a meal on the go. Add a fried egg for a delicious breakfast or enjoy it straight up. It can be made in advance and just tossed again to heat it up and no one will know you didn’t get up at the crack of dawn or stay home all day making this dish. Seriously: I love this stuff.

Hash is one of my happy places in life. There’s nothing that doesn’t go with potatoes and a runny fried egg. Except maybe some ketchup and Sriracha! Now we’re talking……

New York is famous for having ‘salt potatoes’ at every function and you can always count on a dish of them left over, making them perfect for this dish.

I chopped everything up and went to town in my skillet. Two runny fried eggs made this the perfect supper and the leftovers served as lunch for a few days and at least one more fried egg supper. I never met an egg I didn’t like ūüôā

You’ll need:

30 min. (tops)

  • 1 lb. sausage of choice (I had links & cut them up)
  • 1 medium onion, chopped
  • 1 teaspoon garlic, minced
  • 1 bell pepper, chopped
  • 3 cups potatoes, diced/cubed & cooked
  • 1 teaspoon rosemary
  • salt/pepper to taste
  • a pat or two of butter
  • some runny fried eggs! ūüėÄ
  1. In a large skillet, cook the sausage over medium heat until no longer pink; drain.
  2. Add the onion, potatoes, garlic, rosemary, and green pepper; cook until tender.
  3. Reduce heat; cook and stir for 20 minutes or until lightly browned and heated through.
  4. Longer if you like a nice crust on your hash like I do.

Roast Rosemary Potatoes | Domesticated Academic

 

Rosemary Potatoes

bacon cheddar mashed potatoes | Domesticated Academic

 

Bacon Cheddar Mashed Potatoes

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Spicy Pork Stir Fry

Spicy Pork Stir Fry | Domesticated Academic

Stir fry is a quick and easy weeknight meal when you need to have some chow on the table pronto! You’ll love this because you can use various cuts of meat (or go meatless and stir fry veggies) because the star is the hot and spicy sauce! If you don’t like the spice, cut back on the chili paste and sriracha. If you like them, add more! I love hot and spicy food, so I’m usually ‘all in’ you could say.

Spicy Pork Stir Fry | Domesticated Academic

I put this together after taking a two pound piece of pork roast out of the freezer. I prepped half of it for the oven to roast using my Mema’s recipe because it’s so good! As someone who lives alone, two pounds would have been too much of ‘the same thing’ would cause me to not eat it, so I took the other half…..and stared at it…..and then I opened my fridge and stared inside of it…..and realized I¬†needed some spice. I’d been seeing all of these homemade orange chicken recipes on Pinterest but orange chicken isn’t my favorite, I prefer to just skip to the spice. The cornstarch and flour mixture gave the pork a nice coating on it without deep frying it. I pat myself on the back and picked up my chopsticks!Spicy Pork Stir Fry | Domesticated Academic

You’ll need:

20-30 min.

Serves 4

  • 1-2 lbs. pork (loin, chop, sirloin) cut into bit sized pieces
  • 1/4 cup flour
  • 1/4 cup cornstarch
  • 1 teaspoon garlic powder
  • 1/2 cup onion, chopped
  • 1 clove garlic, chopped fine
  • 1/2 cup brown sugar
  • 1/4 cup soy sauce (i use low sodium)
  • 2 teaspoons chili paste
  • 1-2 teaspoons sriracha
  • 2 tablespoons duck sauce
  • vegetables of choice
  • rice
  1. Mix flour, cornstarch, and garlic powder together and toss cut pork to coat all the pieces. You can do this on a plate, in a bowl, or in a plastic bag.
  2. Heat a pan on medium high heat. Add enough oil to stir fry the pork, onion, and garlic.
  3. Fry the three ingredients together until the pork is cooked through, 5-10 minutes, depending on how big the pork pieces are.
  4. Combine the brown sugar, soy sauce, chili paste, duck sauce, and sriracha together in a small bowl and pour over the cooked pork.
  5. Toss to coat and add in vegetables at the very end to heat through.
  6. Serve with vegetables over rice.

Quick & Easy Korean Beef | Domesticated Academic

Quick & Easy Korean Beef

Korean Bulgogi | Domesticated Academic

Korean Bulgogi

Super Bowl Round Up!

Super Bowl Sunday is about football…and food! From melted cheese and bacon to baked wings, meatball sliders to spicy deviled eggs, here are some scrumptious possibilities for your Super Bowl get together.

The Super Bowl and the NFL have become a marketing machine. Not only do we as American’s rally around our TV’s, but we eat, drink, eat, drink, and repeat the cycle several times over. People can’t get enough of Super Bowl snacking and celebrating. No matter who you’re rooting for or if you’re like me and you tune in for the commercials and the ‘show,’ odds are, you’ll be eating and drinking like a champ!

Below are some of my favorite recipes! Consider putting a few of them on your Super Bowl Sunday menu! ¬†I tried to pick some decadent treats and some food that is healthier to help offset the bountiful dishes of melted cheese you’ll likely eat!

1. Bacon Wrapped Mini Grilled Cheese Sandwiches. Honestly: these are #1- err’y time I serve them. No one gets bored popping these into their mouths (that’s what she said).

Bacon Grilled Cheese Bites | Domesticated Academic

2. Turkey Meatball Sliders. If you’ve shoved too many mini grilled cheese sandwiches into your stomach, a turkey meatball might be a slightly healthier option. Slightly….

Turkey Meatball Sliders | Domesticated Academic

3. Sticky Garlic Wings. Baked, not fried….you won’t miss the deep fryer on these. I promise.

Garlic Sticky Wings | Domesticated Academic

4. Crock Pot Crab Dip. Mix it, turn it on, walk away….Can’t get much easier or tastier than this one! The mini-crock pot might be my new favorite thing this year!

Crock Pot Crab Dip | Domesticated Academic

5. Devilish Srirachi Eggs. Spicy deviled eggs aren’t what they seem at first glance. These guys can be made in advance, left in the fridge and be pulled out just in time for kick off.

Deviled Srirachi Eggs | Domesticated Academic

6. Greek Yogurt Fruit Dip. When you’ve had your fill of savory, move onto a little sweet. No one will know the greek yogurt is healthy and you can mix this before and pull it out in time for Bruno Mars and the Red Hot Chili Peppers halftime show.

Greek Yogurt Fruit Dip | Domesticated Academic

Bacon Wrapped Grilled Cheese Bites (Tailgate Ready)

Bacon Grilled Cheese Bites | Domesticated Academic

You’ll love these because what’s NOT TO LOVE????? Bacon, cheese, and bread–the bread absorbs the bacon grease and you’ve got a killer tailgate/fatty snack on your hands. Put these three ingredients on your grocery list and don’t look back. I splurged on thick cut bacon because it was cheaper than the regular bacon, major sale, but don’t feel obligated. Go with what works. But one thing: DO NOT use turkey bacon…unless it’s an allergy or a religious choice…..and all jokes aside–these are amazing. ps: use what you want, i love me some pig!

Bacon Grilled Cheese Bites | Domesticated Academic

If you want a healthy tailgate dish please pass go, collect your $200, and leave me your share of these because this is WAY better payment than the new kitty cat piece in the monopoly game! I did see this recipe on Plain Chicken first so I can’t take full credit. The only change I made was the thick cut bacon and let’s be honest: this isn’t rocket science folks. Thicker bacon = more bacon lovin’….like McLovin’ but only BETTER!

Side note: you could serve these an appetizer and then no one will be hungry and care if you put out mud soup as the main course. These are ‘that good.’ I want to eat a whole pan….and then put myself on lipitor….. ūüėõ

You’ll need:

  • white bread
  • bacon (thick cut if possible)
  • cheese whiz/spray cheese in a can (man)
  1. Preheat oven to 375.
  2. Cut off bread crusts.  Flatten bread with a rolling pin. Cut bread slice in half.  Spread each half with cheese whiz.
  3. Cut bacon slices in half. Place bread slice on top of bacon half (cheese side up).  Roll up and secure with toothpick. Repeat with remaining bread and bacon.
  4. Place a baking rack on a foil lined pan. Place bacon roll ups on rack and bake 25-30 minutes, until bacon is crispy.

Bacon Wrapped Chicken | Domesticated Academic

Bacon Wrapped Brown Sugar Chicken

Bacon Wrapped Weenies | Domesticated Academic

Bacon Wrapped Weenies

Korean Bulgogi

Korean Bulgogi | Domesticated Academic

You’ll love this dish because it’s spicy, warm, easy to prep, and if you’re careful, it’s not too bad for you nutritionally. Don’t get me wrong, pork belly is a revelation for me and a weekend splurge is always welcome, but lean chicken breast would also make for some great bulgogi. I max out the veggies lately trying to stay healthier so feel free to go wild and add as many as you want. There’s no way to go wrong with this dish!

Korean Bulgogi | Domesticated Academic

“Yum! Korean!” ¬†That’s the recurring thought that always runs through my head whenever I get near the world market. I have not mastered making homemade korean bbq sauce (yet) but it’s on my list. Being 100% Korean, I feel like my palette is becoming more ‘asian’ and less ‘american’ as I get older. Don’t get me wrong, I love american food but find myseld craving kimchi, korean bbq, hot, hot, hot food, hot pot, rice noodles and other traditional Korean and Asian cuisine. We never ate much of it growing up so as an adult, I’ve really started to branch out. I’m also lucky because PIC will pretty much try anything and I’m grateful he’s such a good sport.

You’ll need:

1 hr. (marinate) + 30 min. cook time

serves 4 + leftovers depending on how many veggies you add

  • 1 lb. of beef, chicken, or pork, thinly sliced
  • 1 8-12 oz bottle of korean bbq (bulgogi) sauce
  • 1/4 cup finely chopped onion
  • 1 teaspoon finely minced garlic
  • 2 cups snowpeas
  • 2 bunches green onion
  • any other fresh vegetables you want, chopped into similar sizes
  1. Marinate cut up meat for at least an hour in a large bowl with enough bulgogi sauce to coat.
  2. Pre-heat a wok or large saute pan on high.
  3. Saute onion, garlic and meat to get good color on the meat–about 2 minutes.
  4. Turn heat down to medium high and add the snowpeas, green onion, and any other vegetables you have until they’re soft or crunchy, however you like them.
  5. Serve hot, over rice.

Quick & Easy Korean Beef | Domesticated Academic

Quick & Easy Korean Beef

Bacon Wrapped Weenies

Bacon Wrapped Weenies | Domesticated Academic

You will love these simply because they are sweet, salty, easy to put together, and are tiny toothpicks of heaven in your mouth. The sweet brown sugar mixed with the salty bacon is a perfect combination on your palette. These aren’t healthy, I won’t even try to lie to you about it but their deliciousness will make it a-ok for you to eat a few. Perhaps more than a few. Perhaps a whole pan? These would be great to share at a super bowl party, or any party where you can distribute the wealth of taste and caloric trauma! ūüėÄ

I learned to make these from my friend, Holly, who is also an amazing cook. She was in my grad school program and if there’s one thing any grad student or a group can agree on is that sometimes you need good food and good company to survive. I’m hoping Holly guest posts someday because she is truly an amazing cook!

Bacon Wrapped Weenies | Domesticated Academic

You’ll need:

  • 2 14 oz. packages of little weenies
  • 1 pkg. bacon (I like thin cut for this but whatever is on sale works!)
  • 1/2 cup brown sugar (light or dark is fine)
  1. Pre-heat oven to 350 degrees F
  2. Place 9×13 pan next to your workstation
  3. On a cutting board, slice bacon horizontally into thirds. Take the bacon right out of the fridge and slice it cold through the whole block.
  4. Wrap a weenie into a piece of bacon. Use a toothpick to secure the bacon and stick it through.
  5. Repeat until all weenies are wrapped and put each weenie into the pan.
  6. Sprinkle the brown sugar over the weenies. Toss to coat.
  7. Bake for 30 minutes, stirring halfway through.
  8. Let them melt in your mouth. After you remove the toothpick of course.
  9. Dip in mustard.
  10. Make pig of yourself. You are eating a bunch of pork after all!

Bite Sized Spinach Dip Cups | Domesticated Academic

Bite sized spinach dip cups

Buffalo Turkey Meatballs | Domesticated Academic

Buffalo Turkey Meatballs

White Bean Dip | Domesticated Academic

10 Minute White Bean Dip