POTATO SKULL BITES, TWO WAYS

Posted in Air-Frying, Small Dishes, Veggies by sallybr

Yes, Halloween is over, but I still need to share with you my very last adventure with the intriguing, mesmerizing, fascinating skull shape. Many recipes around, but I went super simple. Mashed potatoes, cornstarch, a little milk, and two different ways to shape them.Both finalized in the air-fryer, making it easy to serve it for company. You can do all the prep before, and simply fry them when the guests are ready to be very, very frightened.

POTATO SKULL BITES
(inspired by several sources)

2 Russet potatoes, peeled and cut in 2-inch pieces
salt and ground black pepper to taste
a tough of nutmeg
3 tablespoons cornstarch
2 tqblespoons of whole milk

Boil the potatoes pieces in plenty of salted water until easily pierced with a fork. Drain and pass through a potato siever. Add a little salt and pepper, then the cornstarch and milk. The rice potatoes will be very hot, so carefullly mix them with a spoon or your hands until a dough forms.

Press the mixture into your skull mold. If using a metal pan, bake at 350F for 15 minutes, then remove them from the pan. Reserve.

If using a silicone mold, freeze them for 30 minutes, remove the little skulls and bake at 350F over parchment paper for about 15 minues. Rexerve.

Finalize them in the air-fryer at 400F after spraying a good amount of olive oil on the surface. Alternatively fry them with a small amount of oil in a frying pan. Season with salt if needed, serve still warm.

ENJOY!

to print the recipe, click here

Comments: The general advice is that the potato skulls should be baked for a short time before frying, so that some of the moisture is evaporated. If you are using a metal pan such as the NordicWare, you can bake them in it. Make sure to press the potato mixture very tightly. It will puff just a bit during baking, so you can fill it to the top and level it. This is what they will look like after baking at 350F for about 15 minutes. Some of the definition of the skull is lost but with the next step in the fryer they will become move vivid again. No worries.

If you use a silicone pan such as this one, it is best to freeze the mixture for a full 30 minutes, and then remove the little skulls, bake them over parchment, again for about 15 minutes. Once they are out of the mold, the features are really sharp and stay than way throughout baking and air-frying.

Once they are all baked, you can save in the fridge for hours or even overnight. Spray then with olive oil, and air-fry at 400F or as high as your fryer goes, until golden. Season with salt and enjoy! They are frightfully delicious, impossible to stop at one skull………

1 YEAR AGO: Incredibly Simple Shrimp and Squash Dinner

2 YEARS AGO: Japanese Vegetarian Curry

3 YEARS AGO: Butter Chicken Meatballs

4 YEARS AGO: Lace-Decorated Sourdough

5 YEARS AGO: Incredibly Simple Carrots

6 YEARS AGO: Sarah Bernhardt’s Cookies

7 YEARS AGO: A Really Big Announcement

8 YEARS AGO: Stir-Fried Chicken in Sesame-Orange Sauce

9 YEARS AGO: Monday Blues

10 YEARS AGO: A New Way to Roast Veggies

11 YEARS AGO: Two Takes on Raspberries

12 YEARS AGO: Spice Cake with Blackberry Puree

13 YEARS AGO: Own Your Kitchen with Cappuccino Panna Cotta

14 YEARS AGO: Chicken Parmigiana, the Thriller

15 YEARS AGO: Wild Mushroom Risotto

16 YEARS AGO: Tartine Bread: Basic Country Loaf

17 YEARS AGO: Pugliese Bread

1Aug2026

TWO INCREDIBLY EASY VEGETARIAN DISHES

Posted in Air-Frying, Small Dishes, Vegetarian-friendly, Veggies by sallybr

It’s been a while since I posted in the Incredibly Easy folder, but today I share two tasty little recipes that will definitely be part of our rotation. First, a tortilla-egg concoction with tomato and cheese, next a tricolor carrot preparation in the air-fryer.

MINI EGG & TOMATO TORTILLA
(inspired by Hungry Happens)

for one serving

spray of olive oil
1 small flour tortilla
4 slices of tomato
1 egg, beaten with salt, pepper and Herbes de Provence
shredded or sliced mozzarella
avocado for serving (optional)

Spray olive oil in a small non-stick skillet, preferably one with the exact same diameter of your tortilla. Place on medium heat and immediately cover the pan with 4 slices of tomato. Season lightly with salt and pepper. Cook for 2 minutes, flip the slices, cook for one minute longer.

Pour the egg over it, and cover it with the tortilla. Cook on medium-low heat until you notice the edges of the egg getting firm and starting to get some color. Carefully flip the tortilla, adding a little more olive oil to the pan before doing so. Add some mozzarella on top, cover the pan and cook until the cheese is melted and the tortilla gets good color at the bottom, probably around 3 more minutes. Serve with avocado slices.

ENJOY!

to print the recipe, click here

Comments: The little pan I used was an impulse buy from a while ago, I found it at our grocery store in town and could not resist it. It is 5.5 inches in diameter and worked perfectly for the small tortilla with a single egg. Visit Hungry Happens site to see a bigger version. I actually made it but prefer the small one, easier to handle and perfect as a lunch for yours truly. Next time I will use a slice of mozzarella instead of shredded because it will melt faster. Consider that if you make it.
.

Moving on….

AIR-FRYED TRICOLOR CARROTS WITH ORANGE
(from The Bewitching Kitchen)

2 carrots of each color (orange, purple, yellow)
olive oil
salt and pepper to taste
squirt of fresh orange juice

Cut the carrots in sticks. Place in a bowl, drizzle olive oil to coat them well. Season with salt and pepper. Squeeze orange juice all over, and immediately air-fry at 400F until done, about 20 minutes, shaking the basket every once in a while.

ENJOY1

to print the recipe, click here

Comments: This does not get any easier… I know that people who do not own an air-fryer tend to roll their eyes to the ceiling when they read praise about it, but honestly, it is one gadget I adore ad use all the time. The dry air environment makes it cook things faster and provide a texture I prefer when compared to regular oven, especially for root vegetables. But it is also my method of choice for chicken and eggplant parmigiana. I hope you give this recipe a try, even if you have to use a regular oven. It is delicious, and yes, incredibly easy!

1 YEAR AGO: Two Incredibly Simple Recipes

2 YEARS AGO: Fitness Post, 21day Fix

3 YEARS AGO: Going Beyond Guacamole

4 YEARS AGO: A Trio of Superstars

5 YEARS AGO: Turkey Meatloaf

6 YEARS AGO: Prue Leith’s Smoked Salmon and Beetroot Blinis

7 YEARS AGO: Mandioca Frita 101

8 YEARS AGO: White Chocolate Raspberry Dome Cake

9 YEARS AGO: Blueberry Crumble Coffee Cake

10 YEARS AGO: Pickled Red Onions

11 YEARS AGO: Strawberry Chocolate Chip Cake

12 YEARS AGO: Mini-Chocolate Cheesecake Bites

13 YEARS AGO: Whole-Wheat Spaghetti with Grated Tomato Sauce

14 YEARS AGO: A Taste of Yellow to Honor Barbara

15 YEARS AGO: Gratin of Beefsteak Tomatoes

16 YEARS AGO: Tour de France Final Stage: PARIS

17 YEARS AGO: Snickerdoodles with a Twist

24Jul2026

ZUCCHINI FRITTATA WITH CUCUMBER-YOGURT SAUCE

Posted in Small Dishes, Vegetarian-friendly, Veggies by sallybr

It’s been incredibly hot in this neck of the woods, so our dinners are for the most part light and easy to prepare. This frittata was inspired by a recipe from Elle a la Table. Delicious, even if the cucumber sauce seemed a bit unusual to be paired with it. They worked well together, much to my delight.

ZUCCHINI FRITTATA WITH CUCUMBER-YOGURT SAUCE
(inspired by Elle a la Table)

5 eggs
1 shallot, minced finely
1 zucchini (you might not need the whole zucchini, depending on its size)
20 g butter, divided
1 tablespoon grape seed oil
50 g pecorino cheese, grated
1/2 cucumber
150 g thick Greek yogurt
Herbes de Provence to taste
salt and pepper to taste

Prepare the sauce: peel and grate the cucumber. Mix them with the yogurt, Herbes de Provence, salt and pepper. Reserve in the fridge until needed.

Wash the zucchini and cut in very thin rounds, do not peel it. In a large frying pan, cook the shallot and zucchini slices with half the butter and the olive oil over medium heat for 10 minutes, stirring regularly.

Meanwhile, beat the eggs. Stir in the grated pecorino. Season with salt and pepper to taste. Increase the heat under the pan, add the remaining butter, and pour in the eggs. Cook until the bottom is fully set, cover the pan to allow steam to help start setting the top. Flip the frittata with the help of a plate, and cook the second side for a few minutes, util just set.

Serve with the cucumber sauce. It is also very good cold.

ENJOY!

to print the recipe, click here

Comments: I don’t buy Pecorino cheese that often, but I probably should. It has such a sharp bite, sometimes it’s exactly what you need. For the frittata I used my Tarte Tatin pan, which is quite appropriate with the handles that allow for efficient “flipping”. The diameter is 9 3/4 inch, 2 inches high. You will have to use the amount of zucchini slices that fully cover your pan, and also play with the number of eggs. Full coverage is needed, but you cannot add a large volume or it will be a mess to try and flip it. For our pan, five eggs was the perfect amount.

The cucumber sauce is quite refreshing, you can use it as a side dish for all sorts of meals, I am dreaming of grilled salmon next. I was not sure if I was going to like the combination, so I added alongside. But here’s my second helping…

Very delicious, simple and light dinner. Slices of sourdough were of course much appreciated also…

1 YEAR AGO: A Trio of Brownies

2 YEARS AGO: A Typical Dinner at The Bewitching Kitchen

3 YEARS AGO: Rolled Buttercream

4 YEARS AGO: Miso-Ginger Turkey Meatballs with Cabbage “Noodles”

5 YEARS AGO: Smoked Shrimp Tacos with Roasted Jalapeño Salsa

6 YEARS AGO: Corn Fritters

7 YEARS AGO: Minnie Macarons

8 YEARS AGO: Air-Fried Mexican Meatloaf

9 YEARS AGO: Mimi’s Sticky Chicken, a Call from my Past

10 YEARS AGO: Perfect Soy-Grilled Steak

11 YEARS AGO: The Devil’s Bread

12 YEARS AGO: Heart of Palm Salad Skewers

13 YEARS AGO: Potluck Frittata and Lavoisier

14 YEARS AGO: Home-made Corn Tortillas

15 YEARS AGO: Whole-Wheat Spaghetti with Peanut Sauce

16 YEARS AGO: Brigadeiros: A Brazilian Party!

17 YEARS AGO: Lemony Asparagus

18Feb2026

LIGHT LUNCH, TWO WAYS

Posted in Breakfast & Brunch, Small Dishes, Vegetarian-friendly by sallybr

Today I share a couple of recipes that have my name written all over. They are low in carbs, full of flavor and… loaded with eggs! I am after all, a very enthusiastic egg-cheerleader. I probably enjoy them for lunch in some version (scrambled, omelette, over-easy) several times per week. Without further ado, here they are…

Let’s start with the Low-Fat Quiche, courtesy of Helen Fletcher

SIMPLE LOW-FAT QUICHE
(slightly modified from Helen Fletcher’s Pastries like a Pro)

1 cup low-fat yogurt
½ cup cottage cheese
3 large eggs
1 tablespoon cornstarch
1 teaspoon salt
½ teaspoon black pepper
4 cups broccoli, trimmed closely and cut
½ cup roasted red peppers
6 ounces sharp cheddar cheese, grated (170 grams)
½ cup parmesan cheese, grated (58 grams)
½ teaspoon dry mustard
⅛ teaspoon cayenne pepper

Heat the oven to 350F. Spray a 9-inch pie plate with non-stick baking spray. Reserve.

Place the yogurt and cottage cheese in the bowl of a processor. Process until smooth, scraping down as necessary. Add the eggs, cornstarch, salt and pepper. Process until smooth, it will be a very loose mixture. Add the mustard and cayenne pepper and give it a final processing.

Place the broccoli in the microwave with just a spray of water. Cover with plastic wrap and microwave for 2 minutes at 80% power. Dry the broccoli well, transfer to a bowl and add the red pepper. Add the yogurt mixture, them the cheeses and mix it all well. Pour into the pie pan and bake for about 40 minutes. It should be set in the center and lightly browned.

Allow it to cool for 15 miutes before slicing. It can be consumed warm or cold.

ENJOY!

to print the recipe, click here

Comments: Make sure to visit Helen’s blog since that post is a full lesson on how to make any kind of savory quiche (low-fat) that you might desire. The fact that it does not need a crust makes it also much lower in carbs, which is something I don’t mind for my lunch.

Moving on, Prosciutto Egg Muffins…

PROSCIUTTO EGG MUFFINS
(from The Bewitching Kitchen)

3 eggs
2 cups shredded Mexican blend cheese
1/2 tsp cumin
1/4 tsp cayenne pepper (or to taste)
6 slices proscuitto
salt to taste

Heat oven to 350℉. Line a muffin tray with paper liner or spray with olive oil. If using a silicone tray, no need to do that.

In a medium mixing bowl, add in the eggs and beat well. Next add in the cheese, spices and salt. Whisk vigorously until combined. Cover the slots of the muffin tray with the prosciutto slices. You should have enough for 6 egg muffins. Pour the mixture into the slots. Bake for 20 minutes or until set and starting to get golden on top.

ENJOY!

to print the recipe, click here

Comments: Even though I make this type of food for myself, the husband approved them both and we ended up sharing them. Light and delicious, leftovers can be warmed in the microwave at low power for a minute and the a brief heating in a 350F oven for perfect texture. This is the perfect opportunity to put this amazing pan to use, by the way. It was featured in my latest In My Kitchen post (click here to read it).

ONE YEAR AGO: Three Adorable Cookies

TWO YEARS AGO: Ube Sourdough, Two Ways

THREE YEARS AGO: Brown Butter Dulce de Leche Cookie Cups

FOUR YEARS AGO: Chicken Poblano Tortilla Soup

FIVE YEARS AGO: Kung Pao Chicken

SIX YEARS AGO: Galette de Rois

SEVEN YEARS AGO: Sous-Vide Overnight Oatmeal

EIGHT YEARS AGO: A Valentine’s Day Opera

NINE YEARS AGO: Incredibly Simple Times Four

TEN YEARS AGO: Walnut-Cranberry Sourdough Bread

ELEVEN YEARS AGO: Ottolenghi in Brazil?

TWELVE YEARS AGO: Roasted Winter Vegetables with Miso-Lime Dressing

THIRTEEN YEARS AGO: 2012 Fitness Report: P90X2

FOURTEEN YEARS AGO: Caramelized Bananas

FIFTEEN YEARS AGO: Roasted Lemon Vinaigrette

SIXTEEN YEARS AGO: Whole Wheat Bread

8Nov2025

SOUTHERN STYLE SKILLET CORNBREAD

Posted in Breakfast & Brunch, Pizzas & Small Dishes, Side dishes, Small Dishes, Vegetarian-friendly by sallybr

I made this three times in a row: easy, simple, delicious! It will shine next to a hearty bowl of chili (I highly recommend our favorite recipe, one of the oldest in this bewitched spot). This is a small version, good for 2 people with leftovers or 4 to clean the pan.

SOUTHERN STYLE SKILLET CORNBREAD
(adapted from fieldcompany)

bake in 8-inch cast iron skillet
(recipe can be doubled for larger size pan)

3 tablespoons unsalted butter, divided
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1 tablespoon honey
1/2 large egg (whisk and eye-ball half the amount for the recipe)
1 ear of corn, kernels removed (about 1/2 cup kernels)

Turn the oven to 425F and place your seasoned cast iron skillet inside, to heat it up as you prepare the recipe.

Melt 2 tablespoons of the butter gently in a microwave and set aside to cool.

In a medium size bowl, whisk together the cornmeal, flour, baking powder, baking soda and salt. In a separate small bowl, whisk the buttermilk, egg, honey, and the cooled melted butter until well combined. Add the wet ingredient mixture to the dry ingredients and whisk gently until combined, being careful not to over mix. Gently fold the corn kernels into the batter with a rubber spatula.

Carefully remove the hot skillet from the oven. Add the remaining 1 tablespoon of butter to the skillet and swirl to evenly coat the bottom and all sides. Pour the batter into the hot, buttered skillet and use a rubber spatula to smooth the top. Return the skillet to the oven and bake until the top of the bread is lightly golden and a toothpick comes out clean when inserted into the center, 15 to 18 minutes.

Allow the cornbread to cool in the pan for 5 minutes before slicing and serving.

ENJOY!

to print the recipe, click here

Comments: It is recommended that you use fresh corn kernels, but the recipe works very well with frozen. Canned corn will be a bit too mushy, so I advise against using it. This is not a sweet type cornbread, even if it has a bit of honey. Cumin or chili pepper could be nice additions, if you like some heat.