Simplify spring by making one-skillet meals

These quick and easy dishes allow families to have nutritious dinners with plenty of time for activities

    As the weather warms up and schedules heat up, there’s no better way to make dinner than with a one-skillet meal.
    After all, when you’re hungry and want something healthy fast, the last thing you want to do is use half the dishes in the kitchen just to make dinner — and then have to clean them up afterward.
    The meals that can be made this way are generally quick and easy, and they range from comfort foods to ethnic treats.
    One caveat — one-skillet meals may come together in one pot, but often are made or served with pastas or grains that are cooked separately, so you may have to dirty a second dish.
    In general, start your one-skillet meal with your protein, cooking it to render the fat and add rich flavor to your meal. Remove the meat, setting it aside while you cook aromatics such as garlic, onions and herbs.
    The vegetables generally come next. Quick cooking veggies such as kale, chard, snow peas and asparagus are often used, although other vegetables can be used in these meals as well.
    Then add your pasta or grain, stirring it into the aromatics and adding fresh herbs, ground nuts or ground spices.
    Add the protein back to the skillet, heat through and add any toppings, such as cheeses, and your meal is complete.
    Of course, that’s an oversimplification. Following are a few recipes for one-skillet meals  from damndelicious.net and delish.com.

 

damndelicious.net

Four Cheese Spaghetti

8 ounces spaghetti
4 tablespoons unsalted butter
3 cloves garlic, minced
3 tablespoons flour
1-1/2 cups milk
1/2 cup heavy cream
2 teaspoons Italian seasoning
1/2 cup shredded mozzarella cheese
1/2 cup shredded fontina cheese
1/4 cup shredded Gruyere cheese
1/4 cup freshly grated Parmesan cheese
Kosher salt
Freshly ground black pepper
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh chives

    In a large pot of boiling salted water, cook pasta according to instructions. Drain well.
    Melt butter in a saucepan over medium heat. Add garlic and cook one to two minutes, stirring frequently, until fragrant. Whisk in flour about one minute, until lightly browned.
    Gradually whisk in milk, heavy cream and Italian seasoning. Cook one to two minutes, whisking constantly, until incorporated. Stir in cheeses and cook one to two minutes, until slightly thickened. If too thick, add more milk as needed. Season with salt and pepper.
    Stir in pasta and gently toss to combine.
    Serve immediately, garnished with parsley and chives, if desired.
    Makes four servings.

 

Tomato Basil Chicken Fettuccini

8 ounces fettuccine
2 boneless, skinless chicken breasts
1 tablespoon Italian seasoning
Kosher salt
Freshly ground black pepper
1 tablespoon olive oil
2 cloves garlic, minced
2 cups cherry tomatoes, halved
1 cup basil leaves, chiffonade
1/2 teaspoon crushed red pepper flakes, optional
1/2 cup unsalted butter
1/4 cup freshly grated Parmesan

    In a large pot of boiling salted water, cook pasta according to instructions. Drain well.
    Season chicken with Italian seasoning, salt and pepper. Heat olive oil in a large skillet over medium high heat, then add chicken and cook five to six minutes on each side, flipping once, until cooked through. Set aside and keep warm.
    Add garlic, tomatoes, basil and red pepper flakes to the skillet. Cook about five minutes, stirring occasionally, until the tomatoes begin to burst and have softened.
    Stir in pasta and butter until melted and well combined, then season with salt and pepper. Serve immediately, topped with chicken and garnished with Parmesan, if desired.
    Makes four servings.

 

Shrimp and Gnocchi With Garlic Parmesan Cream Sauce

1 16-ounce package potato gnocchi
2 tablespoons unsalted butter
1 pound medium shrimp, peeled and deveined
Kosher salt
Freshly ground black pepper
2 tablespoons chopped fresh parsley leaves
For sauce:
1/4 cup unsalted butter
4 cloves garlic, minced
2 tablespoons flour
1 cup chicken broth
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 cup half and half
1/2 cup freshly grated Parmesan
Kosher salt
Freshly ground black pepper

    In a large pot of boiling salted water, cook gnocchi according to package instructions. Drain well.
    Melt butter in a large skillet over medium high heat. Add shrimp, salt and pepper and cook two to three minutes, stirring occasionally, until pink. Set aside.
    For sauce, melt butter in skillet over medium heat. Add garlic and cook one to two minutes, stirring frequently, until fragrant. Whisk in flour for about one minute, until lightly browned.
    Gradually whisk in chicken broth, thyme and basil. Cook one to two minutes, whisking constantly, until incorporated. Stir in half and half and Parmesan and cook one to two minutes, until slightly thickened. If the mixture is too thick, add more half and half as needed. Season with salt and pepper.
    Stir in shrimp and gnocchi, and gently toss to combine. Serve immediately, garnished with parsley, if desired.
    Makes four servings.

 

delish.com

Sesame Ginger Beef

1 pound skirt steak, thinly sliced into 1/4-inch strips
Kosher salt
Freshly ground black pepper
3 tablespoons cornstarch
1 teaspoon plus 1 tablespoon canola oil
1 pound green beans, trimmed
3 cloves garlic, minced
3 inch piece of ginger, peeled and grated
1/4 cup soy sauce
1 tablespoon rice wine vinegar
3 tablespoons sugar
2 green onions, chopped
1 tablespoons sesame seeds
 
    Place beef in a large mixing bowl and pat dry with paper towels. Season with salt and pepper, toss with cornstarch until well coated and set aside.
    In a large skillet over medium-high heat, drizzle 1 teaspoon oil. Cook green beans for one minute. Add 2 tablespoons water and cover with a lid to steam for one minute. Transfer green beans to a plate and discard any excess water.
    Return skillet to high heat and add remaining oil. When oil is almost smoking, add beef and stir fry two to three minutes, until almost cooked through. Reduce to medium heat and add garlic, ginger, soy sauce, vinegar and sugar. Stir quickly to coat beef. Add green beans, then top with green onions and sesame seeds. Serve immediately
    Makes four servings.

 

Garlic Sriracha Pork Stir Fry

1 pound ground pork
1 tablespoons canola oil
2 cloves garlic, minced
1 onion, sliced
1 eggplant, cut into half moons
1 red bell pepper, cut into strips
1/4 cup soy sauce
2 tablespoons packed brown sugar
4 teaspoons sriracha
1/2 pound green beans, cut into 2-inch pieces
1/2 cup freshly chopped cilantro
 
    In a large skillet over medium-high heat, brown ground pork, breaking up with a wooden spoon. Transfer to a plate and set aside.
    Return pan to medium heat and warm oil. Sauté garlic and onion about four minutes, until softened, then increase heat to medium-high and stir-fry eggplant and bell pepper for two to three minutes.
    In a small bowl, combine soy sauce, brown sugar and sriracha. Add to skillet with green beans and pork. Sauté until green beans are bright green and meat is warmed through.
    Top with cilantro and serve immediately.
    Makes four servings.

 

Caprese Chicken

1 tablespoon extra-virgin olive oil
1 pound boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
1/4 cup balsamic vinegar
2 cloves garlic, minced
1 pint grape tomatoes, halved
2 tablespoons freshly torn basil
4 slices mozzarella
 
    In a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook six minutes per side, until golden and cooked through. Transfer to a plate.
    Add balsamic vinegar to skillet, then add garlic and cook one minute, until fragrant. Add tomatoes and season with salt. Let simmer five to seven minutes, until soft. Stir in basil.
    Return chicken to skillet and nestle in tomatoes. Top with mozzarella and cover with a lid to melt. Spoon tomatoes over chicken and serve.
    Makes four servings.

 

Cheesey Mexican Cauli Rice

1 tablespoon extra-virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1 cup large head cauliflower, grated, or 4 cups riced cauliflower
Kosher salt
Freshly ground black pepper
1 tablespoon tomato paste
2 cups shredded rotisserie chicken
1 15-ounce can black beans, drained and rinsed
1 cup corn kernels
1 cup chopped tomatoes
2 jalapeños, thinly sliced
1/4 cup freshly chopped cilantro
1 cup shredded cheddar
1 cup shredded Monterey jack
Lime wedges, for serving
 
    In a large skillet over medium heat, heat oil. Add onion and cook five minutes, until soft. Add garlic, oregano and cumin and cook one minute, until fragrant.
    Put grated cauliflower in a clean dish towel and twist to drain excess liquid.
    Add a splash of oil to skillet if it seems dry, then add drained cauliflower and season with salt and pepper. Cook three to five minute, stirring occasionally, until tender, then add tomato paste and stir until combined. Stir in chicken, black beans, corn, tomatoes, jalapeños and cilantro.
    Top with cheeses and cover pan until melted. Serve with limes.
    Makes four servings.

 

French Onion Chicken

3 tablespoons olive oil
1 large onion, halved and thinly sliced
2 teaspoons chopped fresh thyme
Kosher salt
Freshly ground black pepper
2 cloves garlic, minced
1-3/4 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1/2 teaspoon dried oregano
2 tablespoons flour
1-1/2 cups low-sodium beef broth
1 cup shredded Gruyère
Chopped parsley, for garnish, optional
 
    In a large skillet over medium heat, heat 2 tablespoons olive oil. Add onions and season with salt, pepper and thyme. Reduce heat to medium-low and cook about 25 minutes, stirring occasionally, until onions are caramelized and jammy. Stir in garlic and cook one minute, until fragrant. Turn off heat and remove onion mixture. Wipe skillet clean.
    In a large bowl, season chicken with salt, pepper and oregano, then toss with flour. Heat remaining oil in the skillet over medium-high heat. Add chicken and cook about eight minutes, until golden on all sides and mostly cooked through.
    Add beef broth and return cooked onions to skillet. Bring to a boil, then reduce heat and simmer about 10 minutes, until chicken is cooked through and beef broth reduces slightly. Add Gruyère, cover skillet  and cook about two minutes, until cheese is melted. Remove from heat and garnish with parsley. Serve warm.
    Makes four servings.

 

Shrimp ‘n Broccoli Lo Mein

For lo mein:
1 tablespoon sesame oil
1/2 pound white shrimp, peeled and deveined
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 cup broccoli florets
1/3 cup thinly sliced carrots
6 ounces spaghetti, cooked and drained
3 green onions, chopped
For sauce:
1/2 cup soy sauce
2 tablespoons brown sugar
1 tablespoons sesame oil
1 tablespoon cold water
2 teaspoons cornstarch

    Drizzle a large skillet with sesame oil. Over medium-high heat, cook shrimp, peppers, broccoli and carrots for five to seven minutes, until vegetables are tender and shrimp is pink.
    Whisk together sauce ingredients and add to pan. Bring to a boil, then reduce to a simmer. Stir in noodles and green onions and cook three to four minutes. Serve immediately.
    Makes four servings.

 

Cilantro Lime Shrimp Pasta

1/4 cup extra-virgin olive oil
2 tablespoons lime juice
1 teaspoon ground cumin
1 pound shrimp, peeled and deveined
3/4 pound spaghetti
4 tablespoons butter
3 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/4 cup low-sodium chicken broth
1/4 cup white wine
1/4 cup freshly chopped cilantro
Lime slices, for serving
 
    In a medium bowl, whisk together olive oil, lime juice and cumin. Add shrimp and toss to combine. Cover and refrigerate for 15 minutes to four hours.
    Cook pasta in a large pot of boiling salted water. Drain.  
    In a large skillet over medium heat, heat two tablespoons butter. Add shrimp in a single layer and cook two minutes per side, until pink and opaque. Remove shrimp from skillet.
    Add remaining butter to skillet. When melted, stir in garlic and red pepper flakes and cook about one minute, until fragrant. Add chicken broth and white wine and bring to a simmer.  Add cooked pasta and return shrimp to skillet. Toss until evenly coated in sauce. Serve warm with cilantro and lime slices.
    Makes four servings.

 

Creamy Steak Fettuccine

12 ounces fettuccine
Kosher salt
1 pound sirloin steak
Freshly ground black pepper
2 tablespoons butter
2 garlic cloves, minced
2 tablespoons flour
2 cups milk
1 tablespoons freshly chopped parsley
1/2 cup freshly grated Parmesan
1-1/2 cups halved cherry tomatoes
2 cups baby spinach
Balsamic glaze, for drizzling
     
    In a large pot of salted boiling water, cook pasta according to package directions. Drain and set aside.
    Season steak generously with salt and pepper. In a large skillet over medium-high heat, cook steak to desired doneness. Transfer to a plate to rest for 10 minutes, then thinly slice.
    Add butter to skillet and let melt, then add garlic and cook one minute, until fragrant. Whisk in flour and cook one minute, then add milk and simmer five minutes, until thickened, then add parsley and Parmesan. Add tomatoes and cook two minutes. Add cooked pasta to sauce and toss until coated, then add spinach and toss until wilted. Top with sliced steak and drizzle with balsamic glaze.
    Makes four servings.

 

Perfect Chicken Alfredo

2 tablespoons extra-virgin olive oil
2 boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
1-1/2 cups whole milk
1-1/2 cups low-sodium chicken broth
2 cloves garlic, minced
8 ounces fettuccini
1/2 cups heavy cream
1 cup freshly grated Parmesan
Freshly chopped parsley
 
    In a large skillet over medium-high heat, warm oil. Add chicken and season with salt and pepper. Cook eight minutes per side, until golden and cooked through. Let rest 10 minutes, then slice.
    Place milk, broth, and garlic in skillet, season with salt and pepper and bring to a simmer. Add fettuccine, stirring frequently about three minutes. Let cook eight minutes longer, until al dente. Stir in heavy cream and Parmesan until combined, then simmer until sauce thickens. Remove from heat and stir in sliced chicken. Garnish with parsley.
    Makes four servings.

 

 

Mongolian Beef Ramen

3 package instant ramen, flavor pack discarded
2 tablespoons vegetable oil
1 pound sirloin steak, sliced against the grain
2 tablespoons cornstarch
1 tablespoon sesame oil
3 garlic cloves, minced
1 teaspoon minced ginger
1/2 cup soy sauce
1/4 cup lightly packed brown sugar
1 cup chicken or beef broth
Pinch red pepper flakes
1 large head broccoli, cut into florets
1 carrot, peeled and cut into matchsticks
3 green onions, thinly sliced
Toasted sesame seeds, for garnish
 
    Cook ramen noodles according to package instructions. Drain and set aside.
    In a large skillet over medium-high heat, heat oil. Toss beef with cornstarch. Add to skillet and cook about two minutes per side, until seared. Transfer to a plate.
    Reduce heat to medium-low. Add sesame oil to skillet and stir in garlic and ginger. Cook one minute, until fragrant, then add soy sauce, brown sugar and broth. Bring mixture to a boil, reduce heat and simmer three to five minutes, until sauce is thickened. Add broccoli and carrots, cover the skillet and cook about five minutes, until the vegetables are tender.
    Return beef to skillet and stir until coated in sauce. Stir in cooked ramen noodles and green onions. Garnish with toasted sesame seeds.
    Makes four servings.

 

Garlic Parm Chicken and Potatoes

4 skin-on, bone-in chicken thighs
Kosher salt
Freshly ground black pepper
1 tablespoon olive oil
1/2 pound baby red potatoes, quartered
4 cloves garlic, minced
2 tablespoons tomato paste
1 cup chicken stock
1 head broccoli florets
1 cup half and half
1 cup grated Parmesan
1 cup spinach
Chopped parsley
 
    Season chicken thighs with salt and pepper. In a large skillet over medium heat, warm olive oil, then add the chicken thighs, skin side down and cook 10 minutes, until golden and crispy. Flip chicken and cook 10 minutes more, until golden.
    Remove chicken but leave skillet on stove. Add potatoes and season with salt and pepper. Leave untouched about four minutes, until one side is crispy. Add garlic and tomato paste and stir two minutes, until fragrant. Stir in chicken broth and broccoli, season with salt and pepper and simmer five minutes. Stir in half and half, Parmesan and spinach, add chicken, skin side up, and simmer about 15 minutes, until sauce is reduced and the potatoes are done. Garnish with parsley and serve.
    Makes four servings.

 

Garlicky Lemon Mahi-Mahi

3 tablespoons butter
2 tablespoons extra-virgin olive oil
4 4-ounce mahi-mahi fillets
Kosher salt
Freshly ground black pepper
1 pound asparagus
3 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
1 lemon, sliced
Zest and juice of 1 lemon
1 tablespoon freshly chopped parsley
 
    In a large skillet over medium heat, melt one tablespoon each of butter and olive oil. Add mahi-mahi and season with salt and pepper. Cook four to five minutes per side, until golden. Transfer to a plate.
    Add remaining oil to pan, then add asparagus and cook two to four minutes, until tender. Season with salt and pepper and transfer to a plate.
    Add remaining butter to skillet. Once melted, add garlic and red pepper flakes and cook one minute, until fragrant, then stir in lemon, zest, juice, and parsley. Remove from heat, then return mahi-mahi and asparagus to skillet and spoon sauce over them. Garnish with more parsley before serving.
    Makes four servings.

damndelicious.net

Four Cheese Spaghetti

8 ounces spaghetti
4 tablespoons unsalted butter
3 cloves garlic, minced
3 tablespoons flour
1-1/2 cups milk
1/2 cup heavy cream
2 teaspoons Italian seasoning
1/2 cup shredded mozzarella cheese
1/2 cup shredded fontina cheese
1/4 cup shredded Gruyere cheese
1/4 cup freshly grated Parmesan cheese
Kosher salt
Freshly ground black pepper
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh chives

    In a large pot of boiling salted water, cook pasta according to instructions. Drain well.
    Melt butter in a saucepan over medium heat. Add garlic and cook one to two minutes, stirring frequently, until fragrant. Whisk in flour about one minute, until lightly browned.
    Gradually whisk in milk, heavy cream and Italian seasoning. Cook one to two minutes, whisking constantly, until incorporated. Stir in cheeses and cook one to two minutes, until slightly thickened. If too thick, add more milk as needed. Season with salt and pepper.
    Stir in pasta and gently toss to combine.
    Serve immediately, garnished with parsley and chives, if desired.
    Makes four servings.

 

Tomato Basil Chicken Fettuccini

8 ounces fettuccine
2 boneless, skinless chicken breasts
1 tablespoon Italian seasoning
Kosher salt
Freshly ground black pepper
1 tablespoon olive oil
2 cloves garlic, minced
2 cups cherry tomatoes, halved
1 cup basil leaves, chiffonade
1/2 teaspoon crushed red pepper flakes, optional
1/2 cup unsalted butter
1/4 cup freshly grated Parmesan

    In a large pot of boiling salted water, cook pasta according to instructions. Drain well.
    Season chicken with Italian seasoning, salt and pepper. Heat olive oil in a large skillet over medium high heat, then add chicken and cook five to six minutes on each side, flipping once, until cooked through. Set aside and keep warm.
    Add garlic, tomatoes, basil and red pepper flakes to the skillet. Cook about five minutes, stirring occasionally, until the tomatoes begin to burst and have softened.
    Stir in pasta and butter until melted and well combined, then season with salt and pepper. Serve immediately, topped with chicken and garnished with Parmesan, if desired.
    Makes four servings.

 

Shrimp and Gnocchi With Garlic Parmesan Cream Sauce

1 16-ounce package potato gnocchi
2 tablespoons unsalted butter
1 pound medium shrimp, peeled and deveined
Kosher salt
Freshly ground black pepper
2 tablespoons chopped fresh parsley leaves
For sauce:
1/4 cup unsalted butter
4 cloves garlic, minced
2 tablespoons flour
1 cup chicken broth
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 cup half and half
1/2 cup freshly grated Parmesan
Kosher salt
Freshly ground black pepper

    In a large pot of boiling salted water, cook gnocchi according to package instructions. Drain well.
    Melt butter in a large skillet over medium high heat. Add shrimp, salt and pepper and cook two to three minutes, stirring occasionally, until pink. Set aside.
    For sauce, melt butter in skillet over medium heat. Add garlic and cook one to two minutes, stirring frequently, until fragrant. Whisk in flour for about one minute, until lightly browned.
    Gradually whisk in chicken broth, thyme and basil. Cook one to two minutes, whisking constantly, until incorporated. Stir in half and half and Parmesan and cook one to two minutes, until slightly thickened. If the mixture is too thick, add more half and half as needed. Season with salt and pepper.
    Stir in shrimp and gnocchi, and gently toss to combine. Serve immediately, garnished with parsley, if desired.
    Makes four servings.

 

delish.com

Sesame Ginger Beef

1 pound skirt steak, thinly sliced into 1/4-inch strips
Kosher salt
Freshly ground black pepper
3 tablespoons cornstarch
1 teaspoon plus 1 tablespoon canola oil
1 pound green beans, trimmed
3 cloves garlic, minced
3 inch piece of ginger, peeled and grated
1/4 cup soy sauce
1 tablespoon rice wine vinegar
3 tablespoons sugar
2 green onions, chopped
1 tablespoons sesame seeds
 
    Place beef in a large mixing bowl and pat dry with paper towels. Season with salt and pepper, toss with cornstarch until well coated and set aside.
    In a large skillet over medium-high heat, drizzle 1 teaspoon oil. Cook green beans for one minute. Add 2 tablespoons water and cover with a lid to steam for one minute. Transfer green beans to a plate and discard any excess water.
    Return skillet to high heat and add remaining oil. When oil is almost smoking, add beef and stir fry two to three minutes, until almost cooked through. Reduce to medium heat and add garlic, ginger, soy sauce, vinegar and sugar. Stir quickly to coat beef. Add green beans, then top with green onions and sesame seeds. Serve immediately
    Makes four servings.

 

Garlic Sriracha Pork Stir Fry

1 pound ground pork
1 tablespoons canola oil
2 cloves garlic, minced
1 onion, sliced
1 eggplant, cut into half moons
1 red bell pepper, cut into strips
1/4 cup soy sauce
2 tablespoons packed brown sugar
4 teaspoons sriracha
1/2 pound green beans, cut into 2-inch pieces
1/2 cup freshly chopped cilantro
 
    In a large skillet over medium-high heat, brown ground pork, breaking up with a wooden spoon. Transfer to a plate and set aside.
    Return pan to medium heat and warm oil. Sauté garlic and onion about four minutes, until softened, then increase heat to medium-high and stir-fry eggplant and bell pepper for two to three minutes.
    In a small bowl, combine soy sauce, brown sugar and sriracha. Add to skillet with green beans and pork. Sauté until green beans are bright green and meat is warmed through.
    Top with cilantro and serve immediately.
    Makes four servings.

 

Caprese Chicken

1 tablespoon extra-virgin olive oil
1 pound boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
1/4 cup balsamic vinegar
2 cloves garlic, minced
1 pint grape tomatoes, halved
2 tablespoons freshly torn basil
4 slices mozzarella
 
    In a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook six minutes per side, until golden and cooked through. Transfer to a plate.
    Add balsamic vinegar to skillet, then add garlic and cook one minute, until fragrant. Add tomatoes and season with salt. Let simmer five to seven minutes, until soft. Stir in basil.
    Return chicken to skillet and nestle in tomatoes. Top with mozzarella and cover with a lid to melt. Spoon tomatoes over chicken and serve.
    Makes four servings.

 

Cheesey Mexican Cauli Rice

1 tablespoon extra-virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1 cup large head cauliflower, grated, or 4 cups riced cauliflower
Kosher salt
Freshly ground black pepper
1 tablespoon tomato paste
2 cups shredded rotisserie chicken
1 15-ounce can black beans, drained and rinsed
1 cup corn kernels
1 cup chopped tomatoes
2 jalapeños, thinly sliced
1/4 cup freshly chopped cilantro
1 cup shredded cheddar
1 cup shredded Monterey jack
Lime wedges, for serving
 
    In a large skillet over medium heat, heat oil. Add onion and cook five minutes, until soft. Add garlic, oregano and cumin and cook one minute, until fragrant.
    Put grated cauliflower in a clean dish towel and twist to drain excess liquid.
    Add a splash of oil to skillet if it seems dry, then add drained cauliflower and season with salt and pepper. Cook three to five minute, stirring occasionally, until tender, then add tomato paste and stir until combined. Stir in chicken, black beans, corn, tomatoes, jalapeños and cilantro.
    Top with cheeses and cover pan until melted. Serve with limes.
    Makes four servings.

 

French Onion Chicken

3 tablespoons olive oil
1 large onion, halved and thinly sliced
2 teaspoons chopped fresh thyme
Kosher salt
Freshly ground black pepper
2 cloves garlic, minced
1-3/4 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1/2 teaspoon dried oregano
2 tablespoons flour
1-1/2 cups low-sodium beef broth
1 cup shredded Gruyère
Chopped parsley, for garnish, optional
 
    In a large skillet over medium heat, heat 2 tablespoons olive oil. Add onions and season with salt, pepper and thyme. Reduce heat to medium-low and cook about 25 minutes, stirring occasionally, until onions are caramelized and jammy. Stir in garlic and cook one minute, until fragrant. Turn off heat and remove onion mixture. Wipe skillet clean.
    In a large bowl, season chicken with salt, pepper and oregano, then toss with flour. Heat remaining oil in the skillet over medium-high heat. Add chicken and cook about eight minutes, until golden on all sides and mostly cooked through.
    Add beef broth and return cooked onions to skillet. Bring to a boil, then reduce heat and simmer about 10 minutes, until chicken is cooked through and beef broth reduces slightly. Add Gruyère, cover skillet  and cook about two minutes, until cheese is melted. Remove from heat and garnish with parsley. Serve warm.
    Makes four servings.

 

Shrimp ‘n Broccoli Lo Mein

For lo mein:
1 tablespoon sesame oil
1/2 pound white shrimp, peeled and deveined
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 cup broccoli florets
1/3 cup thinly sliced carrots
6 ounces spaghetti, cooked and drained
3 green onions, chopped
For sauce:
1/2 cup soy sauce
2 tablespoons brown sugar
1 tablespoons sesame oil
1 tablespoon cold water
2 teaspoons cornstarch

    Drizzle a large skillet with sesame oil. Over medium-high heat, cook shrimp, peppers, broccoli and carrots for five to seven minutes, until vegetables are tender and shrimp is pink.
    Whisk together sauce ingredients and add to pan. Bring to a boil, then reduce to a simmer. Stir in noodles and green onions and cook three to four minutes. Serve immediately.
    Makes four servings.

 

Cilantro Lime Shrimp Pasta

1/4 cup extra-virgin olive oil
2 tablespoons lime juice
1 teaspoon ground cumin
1 pound shrimp, peeled and deveined
3/4 pound spaghetti
4 tablespoons butter
3 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/4 cup low-sodium chicken broth
1/4 cup white wine
1/4 cup freshly chopped cilantro
Lime slices, for serving
 
    In a medium bowl, whisk together olive oil, lime juice and cumin. Add shrimp and toss to combine. Cover and refrigerate for 15 minutes to four hours.
    Cook pasta in a large pot of boiling salted water. Drain.  
    In a large skillet over medium heat, heat two tablespoons butter. Add shrimp in a single layer and cook two minutes per side, until pink and opaque. Remove shrimp from skillet.
    Add remaining butter to skillet. When melted, stir in garlic and red pepper flakes and cook about one minute, until fragrant. Add chicken broth and white wine and bring to a simmer.  Add cooked pasta and return shrimp to skillet. Toss until evenly coated in sauce. Serve warm with cilantro and lime slices.
    Makes four servings.

 

Creamy Steak Fettuccine

12 ounces fettuccine
Kosher salt
1 pound sirloin steak
Freshly ground black pepper
2 tablespoons butter
2 garlic cloves, minced
2 tablespoons flour
2 cups milk
1 tablespoons freshly chopped parsley
1/2 cup freshly grated Parmesan
1-1/2 cups halved cherry tomatoes
2 cups baby spinach
Balsamic glaze, for drizzling
     
    In a large pot of salted boiling water, cook pasta according to package directions. Drain and set aside.
    Season steak generously with salt and pepper. In a large skillet over medium-high heat, cook steak to desired doneness. Transfer to a plate to rest for 10 minutes, then thinly slice.
    Add butter to skillet and let melt, then add garlic and cook one minute, until fragrant. Whisk in flour and cook one minute, then add milk and simmer five minutes, until thickened, then add parsley and Parmesan. Add tomatoes and cook two minutes. Add cooked pasta to sauce and toss until coated, then add spinach and toss until wilted. Top with sliced steak and drizzle with balsamic glaze.
    Makes four servings.

 

Perfect Chicken Alfredo

2 tablespoons extra-virgin olive oil
2 boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
1-1/2 cups whole milk
1-1/2 cups low-sodium chicken broth
2 cloves garlic, minced
8 ounces fettuccini
1/2 cups heavy cream
1 cup freshly grated Parmesan
Freshly chopped parsley
 
    In a large skillet over medium-high heat, warm oil. Add chicken and season with salt and pepper. Cook eight minutes per side, until golden and cooked through. Let rest 10 minutes, then slice.
    Place milk, broth, and garlic in skillet, season with salt and pepper and bring to a simmer. Add fettuccine, stirring frequently about three minutes. Let cook eight minutes longer, until al dente. Stir in heavy cream and Parmesan until combined, then simmer until sauce thickens. Remove from heat and stir in sliced chicken. Garnish with parsley.
    Makes four servings.

 

 

Mongolian Beef Ramen

3 package instant ramen, flavor pack discarded
2 tablespoons vegetable oil
1 pound sirloin steak, sliced against the grain
2 tablespoons cornstarch
1 tablespoon sesame oil
3 garlic cloves, minced
1 teaspoon minced ginger
1/2 cup soy sauce
1/4 cup lightly packed brown sugar
1 cup chicken or beef broth
Pinch red pepper flakes
1 large head broccoli, cut into florets
1 carrot, peeled and cut into matchsticks
3 green onions, thinly sliced
Toasted sesame seeds, for garnish
 
    Cook ramen noodles according to package instructions. Drain and set aside.
    In a large skillet over medium-high heat, heat oil. Toss beef with cornstarch. Add to skillet and cook about two minutes per side, until seared. Transfer to a plate.
    Reduce heat to medium-low. Add sesame oil to skillet and stir in garlic and ginger. Cook one minute, until fragrant, then add soy sauce, brown sugar and broth. Bring mixture to a boil, reduce heat and simmer three to five minutes, until sauce is thickened. Add broccoli and carrots, cover the skillet and cook about five minutes, until the vegetables are tender.
    Return beef to skillet and stir until coated in sauce. Stir in cooked ramen noodles and green onions. Garnish with toasted sesame seeds.
    Makes four servings.

 

Garlic Parm Chicken and Potatoes

4 skin-on, bone-in chicken thighs
Kosher salt
Freshly ground black pepper
1 tablespoon olive oil
1/2 pound baby red potatoes, quartered
4 cloves garlic, minced
2 tablespoons tomato paste
1 cup chicken stock
1 head broccoli florets
1 cup half and half
1 cup grated Parmesan
1 cup spinach
Chopped parsley
 
    Season chicken thighs with salt and pepper. In a large skillet over medium heat, warm olive oil, then add the chicken thighs, skin side down and cook 10 minutes, until golden and crispy. Flip chicken and cook 10 minutes more, until golden.
    Remove chicken but leave skillet on stove. Add potatoes and season with salt and pepper. Leave untouched about four minutes, until one side is crispy. Add garlic and tomato paste and stir two minutes, until fragrant. Stir in chicken broth and broccoli, season with salt and pepper and simmer five minutes. Stir in half and half, Parmesan and spinach, add chicken, skin side up, and simmer about 15 minutes, until sauce is reduced and the potatoes are done. Garnish with parsley and serve.
    Makes four servings.

 

Garlicky Lemon Mahi-Mahi

3 tablespoons butter
2 tablespoons extra-virgin olive oil
4 4-ounce mahi-mahi fillets
Kosher salt
Freshly ground black pepper
1 pound asparagus
3 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
1 lemon, sliced
Zest and juice of 1 lemon
1 tablespoon freshly chopped parsley
 
    In a large skillet over medium heat, melt one tablespoon each of butter and olive oil. Add mahi-mahi and season with salt and pepper. Cook four to five minutes per side, until golden. Transfer to a plate.
    Add remaining oil to pan, then add asparagus and cook two to four minutes, until tender. Season with salt and pepper and transfer to a plate.
    Add remaining butter to skillet. Once melted, add garlic and red pepper flakes and cook one minute, until fragrant, then stir in lemon, zest, juice, and parsley. Remove from heat, then return mahi-mahi and asparagus to skillet and spoon sauce over them. Garnish with more parsley before serving.
    Makes four servings.

 

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Ozaukee Press

Wisconsin’s largest paid circulation community weekly newspaper. Serving Port Washington, Saukville, Grafton, Fredonia, Belgium, as well as Ozaukee County government. Locally owned and printed in Port Washington, Wisconsin.

125 E. Main St.
Port Washington, WI 53074
(262) 284-3494
 

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