Saturday, June 10, 2023

Skillet suppers

Bailey Woodean
Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!
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Hearty Skillet Supper

  • 1 pound lean ground beef (93% lean)
  • 1 can (14.5 oz each) Hunt’s® Diced Tomatoes with Basil, Garlic & Oregano, undrained
  • 1 can (8 oz each) Hunt’s® Tomato Sauce-No Salt Added
  • 1-1/4 cups hot water
  • 1 cup Birds Eye® Mixed Vegetables
  • 6 ounces dry whole wheat medium shell pasta, uncooked
  • 1/2 cup shredded part-skim mozzarella cheese
Hearty Skillet Supper
Hearty Skillet Supper
  1. Cook beef in a large skillet over medium heat until crumbled and no longer pink, stirring occasionally; drain.
  2. Stir in remaining ingredients, except cheese. Bring to a boil.
  3. Reduce heat; cover and simmer for 15 minutes or until pasta are tender. Sprinkle it with cheese.

Skinny one-pan skillet Caribbean jerk chicken

  • 3 green onions chopped
  • 3 garlic cloves finely chopped
  • 1 habanero chile seeded and finely chopped (important to remove the seeds, this puppy is HOT, handle with care)
  • 1/3 cup fresh lime juice
  • 2 tablespoons low sodium soy sauce
  • 1/4 cup olive oil plus 1 tablespoon
  • 1 tablespoon packed light brown sugar
  • 1/2 teaspoon cinnamon
  • salt and pepper to taste
  • 4 large boneless skinless chicken breasts

For the mango salsa

  • 2 large mangos peeled pitted and diced
  • 1/2 red bell pepper finely chopped
  • 1/4 cup red onion finely chopped
  • 1/4 cup fresh cilantro finely chopped
  • 1/4 cup fresh lime juice
  • 2 tablespoons chopped jalapeno pepper
Skinny one-pan skillet Caribbean jerk chicken
  1. In a high powered blender, combine the green onions, garlic, chile, lime juice, soy sauce, 1/4 cup olive oil, brown sugar, cinnamon, and salt and pepper. Process until fully combined and smooth.
  2. Coat all four chicken breasts generously with the jerk paste. Place in a large ziplock bag and place in the fridge for at least 2 hours, preferably overnight.
  3. When ready to make the dish, preheat the oven to 350F and remove chicken from the fridge.
  4. Make your mango salsa by combining all the ingredients in a medium bowl and setting aside.
  5. Heat a large skillet over medium-high heat and add the 1 tablespoon olive oil. Swirl to coat the bottom of the skillet.
  6. Add all four chicken breasts into the skillet and cook for 5 minutes on each side, searing but not completely cooking the chicken through.
  7. Remove the skillet from the heat and cover in the mango salsa.
  8. Place in the oven for 15-20 minutes or until the chicken is fully cooked through (no pink)
  9. Garnish with more cilantro and chopped jalapeño if desired.
  10. Enjoy!

Chicken Parmesan Pasta Skillet

Chicken Parmesan Pasta Skillet

  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 2 Portobello mushrooms sliced
  • 1 1/2 cups dried orzo
  • 1 cup of water
  • 1 (700mL) jar tomato/spaghetti sauce
  • 1 cup shredded mozzarella
  • 1 cup chopped baby spinach
  • Chicken Parmesan
  • 4 chicken cutlets
  • 2 eggs
  • 1 cup flour
  • 1 cup breadcrumbs
  • Salt & pepper to taste
Chicken Parmesan Pasta Skillet
Chicken Parmesan Pasta Skillet
  1. Heat olive oil in a large skillet over medium heat. Meanwhile, coat each chicken breast in egg, then in flour, then in breadcrumbs. Sprinkle it with salt & pepper, then place in a skillet and fry for about 3-4 minutes per side.
  2. When breading becomes a bit more solid, continue to fry chicken in the middle of the pan and add garlic and mushrooms around, sautéing for about 5 min.
  3. Add orzo, water, and tomato sauce, then bring to a boil. Lower heat to medium, then cover the skillet with a well-fitting lid and let simmer for about 12-15 min, checking and stirring often until orzo and chicken are completely cooked through.
  4. Remove the lid and add cheese to the tops of each chicken breast. Stir in spinach and cover with lid again, cooking for another 1-2 minutes.

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