Tag Archives: skillet

Egg and black bean burritos

Serves 6

  1. 2tb oil
  2. 1 red bell pepper, cut into 1/4in pieces
  3. 15oz can black beans
  4. 3 scallions
  5. 1/8tsp cayenne
  6. 12 eggs
  7. 4tb half-and-half
  8. 4oz cheddar
  9. 3tb cilantro
  10. 6 10in tortillas, warmed
  • Heat 1tb oil and cook bell pepper in a 12in skillet for 5 minutes. Add 2-4 for 1 minute and set aside.
  • Beat 5-6 and cook in remaining oil for 3 minutes, folding constantly, until wet curds form. Take off-heat, fold in bean mixture and 8-9 and divide close to bottom edges of tortillas. Fold sides and bottom over, roll tightly and serve.

Pork tenderloin with veggies and balsamic pan sauce

Serves 2

  1. 1lb pork tenderloin
  2. 2tb butter
  3. Shallot, sliced
  4. 1tb water
  5. 1/2tsp brown sugar
  6. 1lb quick-cooking veggies, cut into 1in pieces
  7. 1tb olive oil
  8. 6tb balsamic vinegar
  9. 1tsp fresh herb
  10. 1/2tb dijion
  • Brown pork on one side for 3 minutes and on other 3 sides for 1-2 minutes. Set aside.
  • Add 1/2tb butter and cook 3-5 for 7 minutes. Set aside.
  • Add 6-7, top with pork and transfer to the middle of a 400 degree oven for 10 minutes.
  • Set aside pork and veggies, add back shallot mixture and vinegar and bring to a simmer for 5-7 minutes. Add 9-10 and simmer for 2 minutes or until reduced to 1/3 cup. Whisk in remaining butter and serve.

Skillet creamy mushroom asparagus pasta

Serves 4

  1. 10oz mushrooms, sliced
  2. 1 shallot
  3. 6 cloves garlic
  4. 1/2oz dried porchini, minced
  5. 1/4tsp thyme
  6. 1/2 cup white wine
  7. 3-1/2 cups water
  8. 1 cup cream
  9. 8oz pasta
  10. 1lb asparagus, trimmed and cut into 1in pieces
  11. 1oz parmesan
  • Cook mushrooms in a 12in skillet for 10 minutes.
  • Add 2-5 for 1 minute. Deglaze with wine and reduce until almost evaporated. Add 7-9, bring to a boil and simmer vigorously for 12 minutes, stirring often.
  • Add asparagus for 3-5 minutes. Take off-heat, add parmesan and serve.

Skillet beef pot pie II

Serves 4

  1. 8-1/3oz + 4tb flour
  2. 10tb butter, cut into 1/2in pieces and chilled
  3. 4-6tb ice water
  4. 2tb sour cream
  5. 1-1/2lb blade steak, cut into 1in pieces
  6. 2 carrots, sliced 1/2in
  7. 1 onion
  8. 8oz mushrooms, quartered
  9. 3 cloves garlic
  10. 1tb tomato paste
  11. 1/3 cup red wine
  12. 2-1/2 cups beef broth
  13. 1/2tsp thyme
  14. 1 cup peas
  • Whisk 8-1/3oz flour with 3/4tsp salt and pulse in processor with butter about 7 times. Whisk 4tb water with sour cream and pulse in half of mixture 3 times. Repeat. Add remaining water 1tb at a time if needed. Form into a 5in disk, wrap and chill for 1 hour.
  • Roll dough out to to a 14in circle on a piece of floured parchment. Fold and crimp into a 12in circle, cut 4 3in x 1/2in oval vents and freeze for 30 minutes.
  • Meanwhile, brown steak in a 12in skillet and set aside. Add 6-7 for 5 minutes. Add mushrooms for 5 minutes. Add garlic for 1 minute. Add tomato paste and remaining flour for 1 minute. Add wine and reduce until almost evaporated. Add 12-13, bring to a simmer and take off-heat.
  • Add back beef and peas, top with crust and bake in the middle of a 425 degree oven for 45 minutes. Cool for 20 minutes and serve.

Mediterranean chicken and rice

Serves 4

  1. 1/3 cup kalamata olives chopped + 4tb brine
  2. 3tb olive oil
  3. 2tb oregano
  4. 4 cloves garlic
  5. 1tb lemon zest
  6. 4 6-8oz breasts
  7. 2 cups broth
  8. 1 cup long-grain rice
  9. 1 onion
  10. 4-1/2oz small tomatoes, halved
  11. 4tb parsley
  • Combine brine, olive oil and half of 3-5 and marinate chicken for 1-2 hours.
  • Brown chicken in a 12in skillet for 3-5 minutes per side and set aside.
  • Meanwhile, combine 1-1/4 cups broth with rice, cover and microwave for 6-8 minutes, stirring after 3 minutes, until liquid is absorbed.
  • Cook onion for 5 minutes. Add 2tsp oregano and remaining garlic for 1 minute. Add rice and remaining broth, bring to a boil, add back chicken, cover, lower heat and simmer for 10 minutes.
  • Set chicken aside and rest for 10 minutes. Stir olives, tomatoes and half of parsley into rice. Slice chicken and top rice. Combine and add remaining parsley, oregano and lemon zest and serve

Red wine braised short ribs

Serves 6

  1. 3-1/2lb short ribs, 4in long and 1in thick
  2. 2 onions, sliced
  3. 1tb chipotles in adobo sauce
  4. 6 cloves garlic, peeled
  5. 2 cups red wine
  6. 1 cup beef broth
  7. 4 large carrots, cut into 2in pieces
  8. 4 sprigs thyme
  9. 2 bay leaf
  10. 1/2tsp gelatin
  11. 4tb water
  • Brown ribs and set aside. Add onion and cook for 15 minutes. Add 3-4 for 1 minute. Deglaze with wine and reduce until halved, about 10 minutes.
  • Add back ribs and 6-9, bring to a simmer, cover and transfer to the lower-middle of a 300 degree oven for 2-2.5 hours, flipping ribs every 30 minutes. Ribs can be refrigerated for 3 days or frozen for 1 month; skim fat and bring to simmer before proceeding to next step.
  • Combine 10-11 and rest for 5 minutes. Strain pot and set aside ribs and carrots, discarding remaining solids. Skim fat and reduce liquid to 1 cup. Take off-heat, add gelatin and toss with ribs and carrots. Serve.


Top loin roast with potatoes

Serves 8-10

  1. 5-6lb boneless top loin roast
  2. 5lb yukon potatoes, peeled
  3. 4tb oil
  4. 5 cups beef broth
  5. 6 sprigs thyme
  6. 2 sprigs rosemary
  7. 2tb gelatin
  8. 4 cloves garlic, crushed
  • Trim off strip from thicker side and strip + fat from thinner side of roast so it is roughly rectangular. Cut trimmings into 1in pieces and chill.
  • Cut 1/4in slits 1/2in apart into fat cap in crosshatch pattern. Season, wrap and chill for 6-24 hours.
  • Discard 1/4in slice from each end of potatoes and halve crosswise. Set aside.
  • Add oil to roasting pan. Place roast fat-side down in middle and scatter trimmings around edges. Cook on medium heat, stirring trimmings, until fat cap is browned, about 10 minutes. Flip and repeat. Set meat aside.
  • Place potatoes broad-side down and cook on medium heat for 15-20 minutes. Take off-heat and cover with a 22in x 18in sheet of foil. Poke 5 holes in foil and top with roast fat-side up. Transfer to the bottom of a 300-degree oven for 1-1.25 hours or until roast reaches 115 degrees.
  • Meanwhile, bring trimmings and 4-8 to a boil, bring down heat and simmer for 15 minutes. Strain; liquid should measure 4 cups.
  • Remove roasting pan and increase temperature to 500 degrees. Set roast aside and tent with foil. Flip potatoes, pour in liquid and return to oven for 20-30 minutes or until liquid is halved.
  • Set potatoes aside. Defat liquid. Slice roast and serve.