Tag Archives: skillet

One-pot chicken and broccoli pasta

Serves 4

  1. 1lb boneless chicken breasts, thinly sliced
  2. 1 onion
  3. 6 cloves garlic
  4. 1/4tsp red pepper flakes
  5. 1/4tsp oregano
  6. 1/2 cup white wine
  7. 2-1/2 cups water
  8. 2 cups chicken broth
  9. 8oz penne
  10. 8oz broccoli
  11. 2oz parmesan
  12. 2tb olive oil
  • Brown chicken in a 12in skillet for 3-4 minutes and set aside.
  • Add onion for 5 minutes. Add 3-5 for 1 minute. Add wine and simmer for 2 minutes.
  • Add 7-9, bring to a simmer and cook for 12 minutes, stirring occasionally.
  • Add broccoli for 3-5 minutes. Add chicken for 1 minute. Add 11-12 and serve.
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Chicken vesuvio

If doubling, use roasting pan at least 16in x 12in

Serves 2

  1. 7 cloves garlic, 1 minced and 6 halved
  2. 1/2tb lemon juice
  3. 4 5-7oz bone-in thighs, skin on bottom trimmed
  4. 12oz 2-3in yukon potatoes, halved
  5. 3/4tsp oregano
  6. 1/4tsp thyme
  7. 3/4 cup white wine
  8. 1tb parsley
  • Immediately combine minced garlic with lemon juice and set aside.
  • Sear thighs skin-side down in a 12in skillet for 2-3 minutes or until 2tb fat renders. Meanwhile, toss potatoes with oil; add cut-side down. Sprinkle 5-6 over skillet and cook undisturbed for 6-8 minutes.
  • Flip, carefully add garlic and wine off-heat and transfer to the upper-middle of a 450 degree oven for 15-20 minutes.
  • Set chicken and potatoes aside, bring skillet to a simmer and incorporate garlic. Take off-heat, add lemon mixture and parsley and serve.

Pesto pepperoni pizza dip baked with rolls

Serves 8-10

  1. 3oz pepperoni, thinly sliced and quartered
  2. 1tb olive oil
  3. 3 cloves garlic
  4. 1lb pizza dough
  5. 8oz cream cheese, divided into 8 pieces and softened
  6. 3/4 cup pesto
  7. 4oz shredded mozzarella
  8. 2tb basil
  • Crisp pepperoni in a 10in skillet for 5-7 minutes and set aside on paper towels to drain fat. Add 2-3 for 1 minute and set aside.
  • Form dough into an 8in square and divide into 32 pieces about 1/2oz each. Roll into balls and roll in garlic-oil mixture; place 18 balls around edges of skillet and top with remaining 14 balls. Cover and let rise for 20 minutes.
  • Transfer skillet to a 400 degree oven and bake for 20 minutes.
  • Meanwhile, combine 7-9 and pepperoni. Add to center of skillet and bake for 10 minutes. Top with basil and serve.

Skillet steamed salmon and asparagus with white wine chive butter sauce

Serves 4

  1. 1 cup water
  2. 1/4tsp salt
  3. 1lb asparagus, about 1/2in thick
  4. 4 6-8oz salmon fillets, 1in thick
  5. 1/2 cup white wine
  6. 3tb butter
  7. 2tb chives
  • Place 1-2 in pan and lay asparagus in a single layer. Top with salmon, bring to a boil, cover and simmer for about 8 minutes. Set asparagus and salmon aside.
  • Add wine and reduce for 5 minutes. Add 6-7 and serve.

Sausage and pepper skillet

Serves 4

  1. 8 3oz italian sausages
  2. 1 onion, sliced
  3. 1 red bell pepper, sliced
  4. 1 yellow bell pepper, sliced
  5. 2 cloves garlic
  6. 2tb tomato paste
  7. 1/2 cup white wine
  8. 1/2 cup water or chicken stock
  9. 1/2tsp dried oregano or thyme
  10. 1tb balsamic vinegar
  • Brown sausages for 10 minutes. Set aside and halve.
  • Remove all but 1tb fat and cook 2-4 for 5 minutes. Add 5-6 for 1 minute. Add back sausages with 7-9, cover and cook for 5 minutes. Add vinegar for 1-2 minutes. Serve.

Quick skillet beef goulash

Steaks can be replaced with pork

Serves 4

  1. 2 10-12oz strip steaks, 1in thick
  2. 1 onion, sliced
  3. 1 red bell pepper, diced
  4. 4tb sweet paprika
  5. 1tb tomato paste
  6. 2 cloves garlic
  7. 4 cups beef broth
  8. 6oz egg noodles
  9. 2/3 cup creme fraiche
  • Sear steaks for 5 minutes per side and set aside.
  • Cook 2-3 for 5 minutes. Add 4-6 for 1 minute. Add 7-8 and bring to a simmer. Cover and cook, stirring occasionally, for 8 minutes.
  • Meanwhile, halve steaks lengthwise and slice. Add to skillet along with creme fraiche and serve.

Poached chicken and couscous

Serves 4

  1. 2tb butter
  2. 4 cloves garlic
  3. 2 cups water
  4. Zest from 1 lemon + 4tb juice
  5. 4 6oz boneless breasts
  6. 10oz couscous
  7. 1-1/2 cups parsley
  8. 2 anchovy fillets
  9. 2tb capers
  10. 1/3 cup olive oil
  • Melt butter over medium heat and cook 2 cloves garlic for 1 minute. Add water and 3tb lemon juice, bring to a boil and simmer chicken covered for 15 minutes. Set aside.
  • Add couscous to pan and set aside covered for 5 minutes. Fluff with lemon zest. Process 7-10 with remaining garlic and lemon juice and serve.