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Lots of stuff going on today. I’ve had the chance to try out a new pan and I wanted to share it with you guys because it’s one of my new favorite ones to use! I also have a tasty dish that’s easy to whip up, but looks like you spent a lot of time on it.

Stainless Steel Earth Pan

Normally when I have pan fried potatoes I have had them stick a little to the pan and end up adding a ton of butter to the pan just to keep them from doing so. I loved how the Stainless Steel Earth Pan by Ozeri kept that from happening. This pan also has that weight to it that I like when I’m using a pan to cook with. Another bonus for me is that it’s dishwasher safe. After using the pan on several occasions now I am a HUGE fan of this product. The pan is even safe in your oven for those dishes you need to finish off up to 500 degrees F. I know you have some gift cards and extra cash from Christmas gifts to use so go get your own pan! The easiest thing to do is head on over to Amazon and order you one today!

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Garlicky Beef Skewers with Potato Hash & Spiked Ketchup

(Adapted from Everyday with Rachael Ray October 2013)


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Kosher salt and pepper4 starchy potatoes, such as Russet (about 2 1/2 pounds), peeled and cut into 1-inch cubes

2 pounds beef sirloin, cut into 1 1/2-inch cubes and brought to room temperature

5 tablespoons extra virgin olive oil (EVOO), divided

5-6 cloves garlic, chopped

4 sprigs fresh rosemary (about 3 tablespoons), chopped

2 tablespoons butter

Coarse black pepper

1 teaspoon sweet smoked paprika

1/2 cup organic ketchup

2 tablespoons Worcestershire sauce

1 round tablespoon prepared horseradish

1-2 teaspoons Tabasco sauce, to taste

Lemon wedges

Watercress, arugula or other spicy greens, for garnish


Pre-heat the broiler. In a medium size pot of boiling, salted water, parboil the potatoes for 5 minutes; drain.


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Pat the beef dry; season with the kosher salt and pepper.


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Toss with 4 tablespoons EVOO and the garlic and rosemary.


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Thread as many pieces as will fit on each skewer.


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In a large nonstick skillet over medium-high heat, melt the butter with the remaining 1 tablespoon EVOO.


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Add the potatoes; season with salt, coarse black pepper and paprika.


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Cook, stirring occasionally, until browned, 10-15 minutes.


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Broil the meat on the top rack, turning occasionally, until cooked, about 10 minutes. (I grilled mine instead of broiling the meat.)


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In a bowl, make the spiked ketchup: Stir the ketchup with the Worcestershire sauce, horseradish, Tabasco and a pinch of coarse pepper.


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Squeeze the lemon over the beef and serve with the greens, crispy potatoes and spiked ketchup.

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Disclaimer: I received one of the products mentioned above in the hope that I would mention it on my blog. I only recommend products or services I use personally and/or I believe would be helpful for my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.” The opinions expressed in this post are entirely my own. Your experience with the product(s) or service(s) may differ from mine.

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