Home fries with peppers | eggs over easy
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***RECIPE, SERVES TWO***
1 large russet potato (or other floury variety)
1 red bell pepper
1 serrano or other small, hot, green chili (optional)
1 bunch of green onions
2 eggs
vinegar (any kind that's not balsamic)
harissa powder (or some combination of paprika, garlic powder, cayenne, etc)
olive oil
butter (optional)
salt
pepper
Cut the potato into approx. 1 cm cubes — I don't peel the potato, but you can if you want to. Put the cubes into a pot of water — a small splash of vinegar in the water will help them keep their shape later as you fry them. Turn heat on high and par-boil the potatoes while you cook your vegetables.
Cut the peppers into thin slices. Cut the whites of the green onions into big chunks, and set the greens aside. Heat a nonstick (or well-seasoned cast iron) pan and drop in a thin film of oil. Cook the peppers and scallion whites over high heat, stirring constantly, until they have a little color and are starting to soften — about two minutes. Season with salt and pepper and a splash of vinegar. Dump that out on a plate and take the pan off the heat.
When you can just barely pierce the potatoes with a fork, drain them. Return the nonstick pan to medium-high heat, drop in a film of oil and a little knob of butter. Drop in the potatoes, spread them to a single layer on the pan surface, sprinkle them with a big pinch of salt, and let them fry for a few minutes until their bottom surfaces are brown and rigid.
While you're waiting, cut your onion greens into thin slices.
Stir the potatoes frequently and fry until they're as brown as you want them on all sides. If the pan surface is looking dry, you probably need to add more oil to help them fry, but you want them to have absorbed everything by the end, so add oil in conservative doses.
Turn the heat off, return the vegetables to the pan and toss them with the potatoes to re-heat them. Stir some big shakes of the harissa powder (or whatever spices you want). Put divide the mixture between two plates.
Return the pan to the still-hot (but off) burner and drop in a tiny bit of oil. Gently crack in your two eggs, trying to keep them from touching each other. The eggs should bubble gently — if you don't have enough residual heat in your pan/burner, turn the heat back on low. Season the eggs lightly.
When the white right around the yolks is just starting to turn opaque, you should be safe to gently flip the eggs with a soft spatula. Do this swiftly and with confidence — the yolks can smell your fear, and will break if they don't respect you.
For runny yolks, cook them for no more than 30 seconds on the flip side before taking them out to your plates. For medium yolks, do minute. For firm yolks, cook until the yolks feel just solid when you poke them.
Top the plates with your slices onion greens.
One Skillet CHICKEN POT PIE | BUT AT HOME
This recipe was inspired by the Bon Apetit recipe that Molly made. You can find the link at the bottom of the page.
One Cast Iron Skillet Rotisserie Chicken Pot Pie. Feel free to use a casserole dish or Dutch Oven in place of the Skillet.
INGREDIENTS:
1 2–3 lb. rotisserie chicken
1 Purple Onion
1 large potatoe
6 garlic cloves
1 Tbsp. thyme leaves or rosemary (from about 2 sprigs)
3 Tbsp. unsalted butter
2½ tsp. kosher salt
1½ tsp. freshly ground black pepper
3 Tbsp. all-purpose flour, plus more for surface
3 Tablespoons dry white wine or Vermouth
2 cups heavy cream or milk,
1 can of cream of mushroom or chicken
12-oz. bag frozen peas and carrots
1 14-oz. box puff pastry, thawed overnight or take out and put directly on a metal platter or quartz/stone counter to defrost quickly.
INSTRUCTIONS:
1. Preheat the oven to 400 degrees Fahrenheit.
2. Shred the meat off of the rotisserie chicken and put it to the side.
3. Cut and dice all your vegetables like onions, garlic, and potatoes.
4. Preheat skillet on medium heat and throw 3 Tablespoons of butter into the pan. Once you see bubbles forming in the butter throw in your vegetables.
5. After a few minutes you should have some browning on your vegetables. Go ahead and add about 2-3 tablespoons of flour to your vegetables.
6. Cook the rawness out of your flour then add your wine to deglaze a little.
7. Once the alcohol has cooked off add the milk and can of cream of chicken or mushroom to the pan. Add rosemary or thyme as well.
8. Add in chicken stir to combine evenly and take off the heat.
9. Roll our Puff Pastry to fit across your pan. Once on pan trim with scissors around the edge and use a fork to help it adhere to the skillet. Use a knife to cut 4-5 slits in the top of the pie to let steam out and prevent a big bubble.
10. Take 1-2 tablespoons of milk and brush the top of the puff pastry with it.
11. Bake pie at 400 degrees Fahrenheit for 25-35 minutes. Turn oven down to 350 degrees Fahrenheit and bake an additional 30-35 minutes covered loosely with foil.
12. Take out of the oven and let rest for 10-15 minutes.
13. DEVOUR!!!
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Easy to make Chicken Pot Pie: Homemade Chicken Pot Pie Recipe
Homemade Chicken Pot Pie Recipe
Youtube:
Website:
Instagram: cookingwitheleni
Ingredients:
White chicken breast. Use your own judgment on how much to use depending on your family size. I use about 3 to 4 skinless chicken breasts depending on the size of the breast.
2 Pilsbury pie crusts (or any brand). One for top and one for bottom if you are making a smaller one. I used a larger pan, so I used 2 on bottom and 2 on top.
Frozen vegetables - really your choice. I usually use mixed veggies: carrots, peas, corn, green beans. Choose the size of bag that fits your family size. I used 16 oz.
2 sliced canned potatoes (this also depends how big your pot pie is, if smaller use 1). I used two 14 oz cans.
1 to 2 large cans (22 oz) of Campbell’s Cream of Chicken Soup small pie 1 can, larger pie 2 cans.
Preparation:
I first cut the raw chicken in bite size pieces. Then I add a little butter and water or chicken broth in a pan, add the chicken pieces and cook on medium heat stirring frequently until completely cooked. Use whatever spices (seasoning) that you enjoy. I usually use salt, pepper, onion powder, and garlic powder.
Filling:
In a large bowl, put the chicken pieces, vegetables, potatoes and Campbell’s Cream of Chicken Soup(s) and mix well. Depending on the consistency you want, you may add a little milk or water, probably no more than a ½ cup, you don’t want it to be to runny (use your judgment, add it little by little). Now your filling is complete.
In an un-greased pan (size varies depending on how big you make the pot pie) put the pie crust(s) on the bottom of the pan stretching it if needed where it is slightly draped over the pan. Once this is done, put the chicken filling on top of the crust and lay the draped portion of the pie crust on top of the pie filling. Now you can put the other pie crust(s) on top of the pot pie covering it completing and tucking in the sides as best as possible so the filling does not drip out. Make a few slits or holes in the middle of the pie to allow the air to escape. Bake at 425-450 until golden brown middle rack. Mine took about 45 minutes. Let sit 20-30 minutes to cool before serving or it will fall apart when you cut it.
ENJOY!!!!
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