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Crispy Iron Skillet Potatoes with Peas

Vegetable dishes can become repetitive. I know I get stuck in a rut sometimes wondering how can I prepare vegetables in a different way. You are probably thinking I am referring to the vegetable here, peas, but potatoes are considered a vegetable as well. They fall into the category of a starchy vegetable, meaning they contain a lot more starch (carbohydrates) than lets say broccoli. That isn't a bad thing! You should understand that because it does contain more carbohydrates I don't recommend eating loads of potatoes, but I do recommend eating a lot of broccoli!!!! 

Yields 4 servings


1 lb fingerling petite potatoes- halved

1 small shallot - small dice

1/2 cup frozen peas 

2 tablespoons olive oil 

1 teaspoon butter 

Salt + Pepper 


Preheat the oven to 400 degrees. 

Coat the iron skillet with some of the butter. If you don't have an iron skillet use an oven proof pan. 

Cut the potatoes and shallot. Place in a bowl and season with salt and pepper. Then coat with olive oil, mix well. 

Place the potatoes and shallot in the iron skillet and evenly spread them. 

Roast in the oven for 35-45 minutes, until the potatoes are crispy on the outside and golden. 

The last 5 minutes of cooking, add the peas to the pan and let them defrost. 

Remove the iron skillet from the oven. 

Allow this to cool slightly then serve. 




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