Tag Archives: skillet

Cheesy potato, sausage, spinach and egg skillet

Replace sausage with additional veggies to make vegetarian

Serves 6

  1. 1lb fresh spinach, chopped
  2. 9oz sausage
  3. 1-1/2 cup onions or leeks
  4. 18oz shredded russet potatoes
  5. 12 eggs
  6. 1 cup cream
  7. 3oz gruyere
  8. 1oz parmesan
  • Wilt spinach in a 10in skillet and set aside to drain.
  • Cook sausage until browned if using cooked links or until pink is gone if using bulk and set aside.
  • Cook onions for 5 minutes and set aside.
  • Cook potatoes in a single layer without moving for 10 minutes. Flip and repeat.
  • Take skillet off-heat and top potatoes with spinach, sausage and onion. Whisk 5-6 and pour over skillet. Top with 7-8 and transfer to the top third of a 350 degree oven for 35-40 minutes. Serve.
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Steak and spring veggie skillet with mustard sauce

Serves 4

  1. 1lb boneless strip steak
  2. 10oz peas
  3. 1 bunch asparagus, cut into 1in pieces
  4. 1 bunch scallions
  5. 5 cloves garlic
  6. 1/2 cup dijion
  7. 1tb wine vinegar
  8. 1tsp honey
  9. 1/8tsp cayenne
  • Sear steak to med-rare and set aside.
  • Cook 2-3 with a splash of water for 3 minutes. Add scallions and 4 cloves garlic for 2 minutes. Set aside, mix remaining garlic with 6-9, slice steak and serve.

Chicken enchilada skillet

Chicken can be substituted with other cooked fillings. To substitute ground meat, cook for 5 minutes after onions and drain fat off-heat.

Serves 4-6

  1. 1 small onion
  2. 2 cloves garlic
  3. 1tsp cumin
  4. 2 cups salsa
  5. 1/2 cup sour cream
  6. 4tb water
  7. 4 6in corn tortillas, quartered
  8. Meat from 2-1/2lb chicken, about 4 cups
  9. 1 can black beans
  10. 1 cup shredded cheese
  11. 1/2 cup pickled jalapenos
  12. 1/2 cup cilantro
  • Cook onion for 5 minutes in a 10in skillet. Add 2-3 for 1 minute. Take off-heat.
  • Mix in 4-6. Fold in 7-9. Return to heat for 3 minutes, top with cheese and transfer to a 500 degree oven for 5 minutes. Top with 11-12 and serve.

Skillet beef pot pie

Serves 4-6

  1. 9in pie dough
  2. 1 egg + 2tb water
  3. 2lb chuck roast, cut into 3/4in pieces
  4. 8oz crimini mushrooms, quartered
  5. 2 carrots, cut into 1/2in pieces
  6. 1 onion
  7. 2tb chipotle in adobo sauce
  8. 4 cloves garlic
  9. 3tb flour
  10. 1/2 cup red wine
  11. 1-3/4 cups broth
  12. 1tb worcestershire
  13. 1 cup peas
  14. 1tsp thyme
  15. 1tb wine or cider vinegar
  • Roll dough out to 11in between 2 sheets of parchment, fold edges back 1/2in and crimp. Cut 4 2in x 1/2in oval vents in center of dough and chill for 15 minutes.
  • Brush with egg and bake in the middle of a 400 degree oven for 10-12 minutes. Set aside.
  • Brown chuck in a 10in skillet and set aside.
  • Cook 4-6 for 5 minutes. Add 7-8 for 1 minute. Add flour for 1 minute. Add wine for 2 minutes. Add 11-12, bring to a simmer, add back chuck, cover and transfer to oven for 1 hour, stirring halfway.
  • Add 13-15, top with crust and bake for 10 minutes. Rest for 10 minutes and serve.

Chicken pot pie

Optional: omit dough and serve alongside potatoes or rice

Serves 4-6

  1. 9in pie dough
  2. 1 egg + 2tb water
  3. 4tb butter
  4. 4 carrots, sliced 1/4in
  5. 2 stalks celery, sliced 1/4in
  6. 1 onion
  7. 1tsp thyme
  8. 2 cloves garlic
  9. 6tb flour
  10. 2 cups broth
  11. 1-1/2 boneless chicken breasts or thighs
  12. 1/2 cup peas
  13. 4tb cream
  14. 3tb parsley
  15. 1tb sherry
  • Roll dough out to 11in between 2 sheets of parchment, fold edges back 1/2in and crimp. Cut 4 2in x 1/2in oval vents in center of dough and chill for 15 minutes.
  • Brush with egg and bake in the middle of a 400 degree oven for 10-12 minutes. Set aside.
  • Meanwhile, cook 3-6 in a 10in skillet for 5 minutes. Add 7-8 for 1 minute. Add flour for 2 minutes. Whisk in broth, add chicken, cover and simmer for 10-20 minutes, flipping every 5 minutes.
  • Rest chicken for 5-10 minutes and shred into 2in pieces. Add back to skillet along with 12-15, top with crust and bake for 10 minutes. rest for 10 minutes and serve.

Skillet veggie or sausage lasagna

Serves 6

Veggie:

  1. 1-1/2lb eggplant, peeled and sliced 1/2in
  2. 2lb summer squash, sliced 1/2in
  3. 4 cloves garlic
  4. 1tb thyme
  5. 12oz baby spinach
  • Toss eggplant with 1tsp salt and microwave on a double layer of oil-sprayed coffee filters for 10 minutes, or until dry and slightly shriveled, tossing halfway.
  • In 2 batches in a 12in skillet, cook eggplant with squash for 7-8 minutes, adding 3-4 during last minute. Set aside.
  • Wilt spinach for 3-4 minutes, drain on paper towels for 2-3 minutes and add to eggplant mixture.

Sausage:

  1. 1 onion
  2. 1lb italian sausage
  3. 3 cloves garlic
  4. 1/4tsp red pepper flakes
  • Cook onion for 5 minutes. Add sausage for 5 minutes. Add 3-4 for 1 minute. Do not remove from skillet or turn off heat.

Lasagna:

  1. 3 14.5oz cans peeled tomatoes
  2. 12oz whole ricotta
  3. 1 yolk
  4. 1/4tsp dried thyme
  5. 8oz mozzarella
  6. 4tb parmesan
  7. 12 no-boil noodles, halved
  8. 3tb basil
  • Smash and cook tomatoes in skillet for 10 minutes. Set aside all but 3/4 cup.
  • Layer 7 noodle halves around skillet and place 1 in the middle. Layer 1/3 of 2-4, 1/4 of mozzarella, 1/3 of veggies if using and 1/3 sauce. Repeat twice and layer remaining noddles, sauce and cheese.
  • Bake in the middle of a 400 degree oven for 30-40 minutes. Cool for 10 minutes, top with basil and serve.

Skillet fresh tomato campanelle

Serves 4

  1. 2tb olive oil
  2. 1 onion
  3. 4 cloves garlic
  4. 1tb tomato paste
  5. 2lb tomatoes, cored and cut into 1/2in pieces
  6. 1/2 cup white wine
  7. 3-1/2 cups water
  8. 12oz campanelle
  9. 4tb basil
  • Cook 1-2 for 5 minutes. Add 3-4 for 1 minute. Add tomatoes for 5 minutes. Deglaze with wine, add 7-8 and simmer covered for 12 minutes, stirring occasionally.
  • Uncover and simmer for 3 minutes. Add basil and serve.