Tag: Skins

How to prepare a very quick tomato sauce without skins – Italian Cuisine

How to prepare a very quick tomato sauce without skins

Typical condiment of the Italian summer, the tomato it’s a summer vegetable and incredibly versatile.

Tradition dictates that the tomato sauce be prepared in the summer, with a consolidated technique and long production times. First the tomatoes are washed and cooked in large pots so that they soften and the skin can be easily removed; then it’s time for the food mill, to reduce the vegetable to pulp and remove the larger pieces, direct it into the pan for further cooking; finally the bottling phase, the most delicate. In fact, it will be necessary to sterilize each container with boiling water, fill them with tomato sauce, close them hermetically and ensure that all the air inside comes out, to avoid the creation of potentially harmful bubbles. For this it will be enough to immerse each bottle in a large pot of boiling water, wrapped and separated from the others thanks to the classic kitchen rags.

Although this is the longest and most recommended method when it comes to creating real preserves to dispose of during the winter, there are more fast to prepare a tomato sauce equally good and perfect to be prepared immediately

To obtain very quick tomato pulp without skins, cut the tomatoes in half and grate them on a grater with large holes. You can prepare a sauce with it or freeze the pulp to always have it on hand!

Baked potatoes in their skins – Italian Cuisine

Baked potatoes in their skins

They are tasty, classic and inexpensive, perfect for any occasion: the baked potatoes in their skins they are delicious, rustic and very sweet, ideal to accompany meat and fish main courses. Crunchy on the outside and soft on the inside, the beauty of these potatoes is that you can eat them with your hands one after the other, but be careful! They are like cherries, you can never stop!

The potatoes they are perhaps the most common and consumed tuber in the world! It is a versatile vegetable in the kitchen that you can cook in many different ways: boiled, the pan, fried or baked. They are the fundamental ingredient for making gnocchi; you can taste them with pasta or turn them into a rustic vegetable meatloaf; you can cut them into wedges, diced, matchsticks or reduce them to a puree for a side dish of vegetables always appreciated by all adults and children! And, if the potatoes I'm short stories, you can cook them whole without even the hassle of having to peel them!

If you are looking for an easy to prepare side dish, try the Salt & Pepper recipe of the baked potatoes in their skins! They are prepared in a few simple steps and with very few ingredients: just season them, put them in the oven and wait for them to become golden and crunchy! What are you waiting for?

Preparation of baked potatoes with peel

1) First, wash your hair well new potatoes, remove the traces of earth by rubbing them with a brush, dry them and place them in one baking tin in a single layer. Ungile with a drizzle of oil, the right one to give flavor. Complete the seasoning with a pinch of salt, pepper, a sprig of rosemary and, if you like, add a few cloves of unpeeled garlic.

2) Transfer the potatoes in oven to 180 ° and cook for about 60 minutes. Serve the baked potatoes in their skins very hot.

Skinny Buffalo Chicken Potato Skins

What’s football without the appetizers. These potato skins are stuffed with shredded buffalo chicken breast made in the crock pot, then topped with melted cheese, blue cheese dressing, carrots and celery – they are seriously delicious!

Remember these crock pot buffalo chicken lettuce wraps[1]? Same chicken, only this time I stuffed them in potato skins and topped them with cheese. So good!

You can make the chicken, blue cheese dressing and potatoes ahead, then when you’re ready to serve your guests assemble them and pop them in the oven! Double or triple it for more servings.

They even make a great meal, I had 3 for lunch and it totaled 7 points plus and I was a happy camper. Enjoy!

Buffalo Chicken Potato Skins
Servings: 12 • Size: 1 potato skin, loaded • Old Points: 2 pts • Points+: 2 pt
Calories: 82 • Fat: 2 g • Carb: 7 g • Fiber: 1 g • Protein: 8 g • Sugar: 0.5 g
Sodium: 110 mg 


For the chicken:

  • 12 oz boneless skinless chicken breast (or tenderloins)
  • 1 celery stalk
  • 1/2 onion
  • 1 clove garlic
  • 16 oz fat free low sodium chicken broth
  • 1/3 cup hot cayenne pepper sauce (I used Frank’s)

For the toppings:

  • 12 tbsp reduced fat shredded cheese
  • 1/2 cup carrots, cut into 2-inch matchsticks
  • 1 large celery stalks, cut into 2-inch matchsticks
  • 1/4 cup Skinny Blue Cheese Dressing[2]


In a crock pot, combine chicken, onions, celery stalk, garlic and broth (enough to cover your chicken, use water if the can of broth isn’t enough). Cover and cook on HIGH 4 hours or LOW 6 hours.

Remove the chicken from pot, reserve 1/2 cup broth and discard the rest (or save for other recipes). Shred the chicken with two forks, return to the slow cooker with the 1/2 cup of the broth and the hot sauce; Cook on HIGH for an additional 30 minutes. Makes 1 1/2 cups chicken.

Meanwhile, pierce potato with a fork a few times all around. Place in microwave and cook on high about 5 minutes per potato; set aside to cool. Cut potatoes in half horizontally. Scoop out potatoes (I save the extra potato to make skinny garlic mashed potatoes the next day) leaving about 1/4 inch thick wall, skins will weigh about 1 oz each.

Heat oven to 450°. Lightly spray potato skins on both sides with oil and place a foil lined baking sheet. Season with salt and pepper and bake 10 minutes.

Remove from the oven, add 2 tablespoons of chicken meat filling into each potato skin, top with 1 tbsp shredded cheese and bake 5 minutes or until cheese is melted.

Top each with 1 tsp blue cheese dressing, shredded carrots and celery and start eating!

*Nutritional info based on 12 oz potato with skin on.


  1. ^ crock pot buffalo chicken lettuce wraps (www.gordon-ramsay-recipe.com)
  2. ^ Skinny Blue Cheese Dressing (www.gordon-ramsay-recipe.com)

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