Archive for the ‘Skillets’ Category
Here is a Hot Buffalo Chicken Sandwiches that you can sink your teeth into with out missing a minute of the big Game or the (commercials)
Ingredients
4 pieces, 6 ounces each, boneless, skinless chicken breast
Salt and pepper
1 teaspoon sweet paprika
1 teaspoon chili powder
Table spoon extra-virgin olive oil
Sauce for chicken:
2 tablespoons butter
1/2 cup, 4 ounces, cayenne pepper sauce
Bib or leaf lettuce leaves
4 crusty rolls, split
2 cups sour cream
4 scallions, thinly sliced
1/2 pound blue cheese, crumbled
Small red onion, thinly sliced
8 ribs celery, cut into sticks
2 large carrots, peeled and cut into sticks
Directions
Heat a large nonstick skillet over medium high heat. Season chicken with salt, pepper, paprika and chili powder. Drizzle breast with a little extra virgin olive oil to coat. Pan grill chicken breasts 5 minutes on each side.
Heat a metal or oven safe glass bowl over low heat and melt butter in the bowl. Add hot sauce to the butter and combine. When the chicken breasts are done, remove from pan and add to the bowl and coat evenly with hot sauce mixture.
Place chicken breasts on bun bottoms and top with crisp lettuce. Combine sour cream, scallions and blue cheese and slather bun tops with blue cheese sour cream. Affix bun tops on sandwiches and serve with remaining sauce for dipping your veggies. Arrange Buffalo Chicken Sandwiches on dinner plates with red onion, celery and carrot sticks.
There’s just nothing more satisfying, filling, and delicious as my grandmother’s lasagna. Every Sunday evening, my family would gather around her dinner table and eagerly anticipate the first delicious bite!
Grandma’s secret was in the unique way she served this traditional meal. The skillet is where she prepared and served everything; and the result was delicious. My wife has continued this wonderful tradition and method of making lasagna; the rest of us sure do enjoy her efforts! What a tasty and simple recipe!
Tasty and Simple Skillet Lasagna (Directions): In a 12 inch skillet, cook and stir ground beef, onion and garlic until beef is no longer pink. Stir in noodles, spaghetti sauce and water, then bring to a boil. Reduce heat to low, cover and cook 15-20 minutes, or until noodles are tender and liquid is absorbed. Meanwhile, combine cheeses and drop by spoonfuls over beef mixture. Cover and simmer 5 minutes or until cheese is melted.
Ingredients
* 1 lb ground beef
* 1 cup chopped onion
* 1/2 tsp minced garlic
* 3 cups uncooked mini lasagna noodles
* 1 26 oz jar spaghetti sauce
* 1 1/2 cups water
* 1 cup low fat cottage cheese
* 1 cup mozzarella cheese
* 1/4 cup grated Parmesan cheese
Mamma Mia, these these meatballs are the perfect holiday appetizer. Mamma, always did cook some tasty meatballs, and now that I’ve got her recipe, I’m the star of any holiday party. The secret ingredient in these meatballs is the raisins. They add a great texture and flavor. After baking, these meatballs freeze well so I always bake up some extra batches.
Mamma Mia Meatballs (Directions): Crumble bread, add milk and egg, then blend with a fork. Combine other ingredients and blend very thoroughly. Wet hands and roll into 2 inch balls. Heat olive oil in skillet. Brown outside of meatballs very thoroughly, almost on point of burning, turning often. Transfer to a baking pan and bake 40 minutes at 350 degrees. Or add to sauce and cook in a crock pot for 4-6 hours on low heat. Or to use as an appetizer, place in a crock pot, cover with 1 jar of grape jelly, and cook 4-6 hours on low heat. Remove, arrange on platter and insert toothpicks, then serve.
Ingredients
* 1 lb lean ground beef
* 1 egg
* 1 slice white bread, crust removed
* 2 tbsp milk
* 1/2 cup chopped parsley
* 1/4 cup chopped raisins
* 2 tbsp olive oil
* Salt and pepper to taste
Great, Great, Great! Is the oinly thing that comes to mind when I think of this outstanding recipe. It’s a favorite at our house, (and with good reason!) the sweet and savory, nutty rice is so good, the main dish is almost forgotten. Evern better - Leftovers are great with cubed chicken or ham tossed in to make it a one dish meal. Eat big and eat often…my kinda recipe!
Wild, Wild, Rice (with Mushrooms and Apricots!) In a large skillet or Dutch oven, melt butter over medium high heat. Saute onion, celery, garlic and mushrooms until nicely browned and tender, about 10 minutes. Add rice, apricots, broth, salt, pepper and poultry seasoning. Bring to a boil, then reduce heat to a simmer and cook uncovered until liquid is absorbed, about 15 minutes. Transfer to a serving dish and sprinkle with toasted pecans.
Ingredients:
* 2 tablespoons butter
* 1 medium chopped onion
* 1/2 cup thinly sliced celery
* 1 teaspoon finely minced garlic
* 1/2 cup thinly sliced mushrooms
* 4 cups cooked wild rice
* 1 cup chopped dried apricots
* 1 cup chicken broth
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 1/2 teaspoon poultry seasoning
* 1/3 cup chopped, toasted pecans
Just what the Dr. ordered: an easy crock pot meal–chicken with tomatoes, artichokes, basil and white wine. When time is of the essence, a quick, easy meal is a good meal; IF it’s actually good. Fortunately, this Basil Artichocke Chicken dish meets all the criteria. Enjoy!
Basil and Artichoke Chicken (Directions): Season chicken pieces with salt, paprika, and cayenne. In a large skillet over medium high heat, brown chicken on both sides in olive oil. Remove chicken pieces from skillet to crock pot. Add balsamic vinegar, garlic, and leeks to skillet and stir together for 1 minute, then stir in artichoke hearts and white wine. Pour skillet ingredients over chicken in crock pot, cover and cook on low for 4-5 hours. Stir in parsley, basil, and tomatoes. Continue cooking for an additional hour. Serve Basil and Artichoke Chicken over prepared rice or pasta.
Ingredients
* 6 boneless, skinless chicken pieces (thighs and breasts)
* 1 teaspoon salt
* 1 teaspoon paprika
* 1 teaspoon cayenne
* 2 Tablespoons olive oil
* 3 Tablespoons white balsamic vinegar
* 2 cloves minced garlic
* 2 leeks, thinly sliced (except tough green leaves)
* 8 ounces frozen artichoke hearts
* 1 1/2 cup white wine (or chicken broth)
* 1 cup minced parsley
* 1/4 cup minced fresh basil
* 3 Roma tomatoes, diced
When the big holiday meal is over, and the rest of my family is half asleep on the couch, my mind is still in overdrive…thinking about how to use the leftovers. Hey, I’m a mom; it’s my job to think about these things! :-) Leftovers can be as good (or bad) as you want them to be. You can always pull out the containers, slop some food on a plate, and nuke it…it’s edible but definitely not delicious and satisfying. Chocking down unpalatable leftovers is not inevitable though; I have a ton of clever leftover recipes including this tasty Thanksgiving leftover sandwich.
Thanksgiving Leftover Sandwich Extraordinaire (Directions): There’s not really much to making it. Simply assemble the ingredients into sandwiches (I like the cheese to be on the outside so it melts), and spread some butter on the outside, and toast like a grilled cheese, until it’s all melted and warm in the middle! The quickest, easiest way to do this is fry pan or skillet will do the trick too! I’ve seen similar sandwiches at a few restaurants I’ve been too (even the one I used to work at, which was my inspiration for this sandwich), and on TV too. Some even add some grilled stuffing–I think I’ll try that this year…
Ingredients
* Leftover turkey
* Cheddar cheese (slices or shredded, it doesn’t really matter, whichever you prefer)
* Cranberry Relish (or sauce, but I think cranberry relish is better–I found a great recipe here: Link)
* Sourdough bread
* Butter (for grilling)
My family is definitely the “meat and potatoes” type, and boy do we love a good steak. That’s why I was absolutely thrilled when I stumbled upon a mouthwatering (but easy!) new steak recipe. You simply cook the steak in a skillet by using a very easy technique called “sear-roasting”. Great steak with minimal effort; we were in “steak heaven”!
Cabernet Filet Mignon (Ingredients): 2 (4 to 6 ounce) 1-inch thick filet mignon steaks, Olive oil, Coarse kosher salt, and freshly ground black pepper, 1/2 cup cabernet wine (can substitute any dry red wine), 1 to 2 tablespoons butter
Directions:
1. Bring steaks to room temperature before cooking. Coat steaks lightly with olive oil and season both sides with salt and pepper (press in with your hands). Be careful not to over season, as the seasonings are to enhance the flavor of the meat and not to cover it up.
2. Using the Sear-Roasting techniques (see below technique), proceed to cook your steak to your desired doneness. Use a meat thermometer to test for doneness. Add the wine to the pan and bring to a boil, scraping any pieces of steak off the bottom of the pan and stirring them into the emerging sauce. Let the liquid boil until reduced to approximately 1/3 cup. Remove pan from heat. Add the butter and mix it in by swirling the pan. Pour the sauce over the steaks just before serving.
SEAR-ROASTING:
1. Preheat oven to 500 degrees F (a very hot oven produces a juicy interior). Place a 10- to 12-inch ovenproof skillet or cast-iron skillet in oven. When oven reaches 500 degrees temperature, remove pan from oven and place on range over high heat (the pan and the handle will be extremely hot - be careful).
2. Immediately place steaks in the middle of hot, dry pan (if cooking more than one piece of meat, add the pieces carefully so that they are not touching each other). Cook 1 to 2 minutes without moving; turn with tongs and cook another 1 to 2 minutes.
5. Remove from heat and put the cast iron skillet with the steaks in it into the oven. Cook an additional 3 to 5 minutes, depending on thickness of steaks and degree of doneness you like.
6. When the steaks are crusty-charred and done to your liking, remove from the pan, cover loosely with aluminum foil and let rest 5-10 minutes before serving. During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute (add juices that accumulate from resting steaks to Cabernet-Cherry Sauce). Serve whole or slice thin and fan onto individual serving plates.
Omelets are our Saturday morning breakfast meal. I enjoy creating omelets for my family not only because they are healthy and nutritious, but they also taste great and are quite filling. The only problem is that every time I fix them each family member asks for a different type.
My son only wants ham and cheese, my daughter wants vegetarian, and my husband wants sausage and mushroom. It got to be so annoying that I stopped making them for a while. But my husband found a solution. He bought me three skillets for Christmas, that way I could fix all three omelets at the same time. What a great idea!