Skillet Suppers~A Trio of Recipes!
Posted by Gail Blain Peterson at 6:39 AM Tuesday, January 19, 2010
The cast iron skillet is really such a versitle tool. The kitchen work horse. I know my grandmother wouldn't have known how to run her kitchen without hers and I feel the same way about mine. They are perfect for both stovetop and oven use. I use mine for baking cornbread and pineapple-upside down cakes in as well as the best deep-dish pizza. In my everyday cooking routine I make many SKILLET types of meals. Paired with salad, fruit or bread, they are a meal in themselves. These recipes are economical to make, call for basic pantry ingredients and are so very easy to prepare (no need to buy a box). I thought I'd share a few of those recipes with you today. I'll be posting these to my favorite Tuesday Foodie spots. Thanks to Jen, Lisa & Cole from Tempt Your Tummy Tuesday, Tasty Tuesday, and Tuesdays at the Table. Be sure to visit these great blogs and see all the great recipes posted.
Skillet Pasta Italiano
1 c uncooked dried rotini pasta
1 pound lean ground beef
½ c chopped green bell pepper
1 medium onion, chopped
1 (14.5-ounce) can stewed tomatoes
1 (8-ounce) can tomato sauce
1 (4-ounce) can mushrooms stems and pieces, drained
1 tsp dried basil leaves
1 tsp dried oregano leaves
½ tsp garlic salt
1-1/2 c shredded cheddar cheese
Cook rotini according to package directions. Drain. Meanwhile, combine ground beef, green pepper and onion in 10-inch skillet. Cook over medium heat, stirring occasionally, until ground beef is browned (5 to 8 minutes). Drain off fat. Stir in cooked rotini and all remaining ingredients except cheese. Cover; cook over low heat, stirring occasionally, until heated through (8 to 10 minutes). Stir in 1 cup cheese until melted (2 to 3 minutes). Sprinkle with remaining cheese.
Skillet Chicken & Potato Dinner
3 Tbsp butter
6 new red potatoes, cut into quarters
1 medium onion, cut into 6 wedges
1 tsp finally chopped garlic
6-bonesless, skinless chicken breast halves
1 10-ounce package frozen whole green beans
Chopped fresh parsley
Melt butter in 10-inch skillet until sizzling; add potatoes, onion and garlic. Cook over medium-high heat, stirring occasionally, until potatoes are browned (12 to 14 minutes). Remove from skillet. Keep warm. Place chicken in same skillet. Cook over medium-high heat, turning once, until lightly browned and no longer pink (10 to 12 minutes). Remove chicken from skillet. Keep warm. Place potato mixture and green beans in same skillet. Cover; continue cooking, stirring occasionally, until beans are crisply tender (6 to 9 minutes). Return chicken to skillet. Continue cooking, stirring occasionally, until heated through (1 to 3 minutes). Season with salt and pepper, if desired. Sprinkle with parsley, if desired.
2 cups uncooked, dried bowtie pasta
2 Tbsp butter
1 tsp minced garlic
2 medium zucchini, cut into ½-inch pieces
1 medium red onion, cut into thin wedges
1 Tbsp chopped fresh basil
2 cups cheddar cheese, cubed into ½-inch cubes
Cook pasta according to package directions. Drain. Meanwhile, melt butter in 10-inch skillet until sizzling; stir in garlic. Stir in all remaining ingredients except cheese. Cook over medium heat, stirring occasionally, until vegetables are crisply tender (4 to 6 minutes). Stir in pasta. Continue cooking, stirring occasionally, until heated through (2 to 3 minutes). Stir in cheese. Salt and pepper to taste.
* Substitute 1 teaspoon dried basil leaves.