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What Is A One Skillet Meal? - Yahoo Recipe Search
YummlyMost of us have started the school year, and even if it’s virtual, it’s a still a change in routine. Gone are unstructured days of summer, and in come meals that are more structured and quick by design. We make hundreds of food-based decisions daily and this can be exhausting. That’s why I like to prepare some basics for the week, so that even if I don’t have a menu planned, I can easily put one together. What do you prepare in bulk to help you get through the workweek? Baked potatoes (both plain or sweet) are the perfect foods to prep for the week. My older son prepped them last night, and so this morning when I wanted to make a hearty breakfast for the first day of school, I took a few of these and used them as my base for eggs and all the good toppings. Volume up and a swipe for the sizzle.Food NetworkIf there's one thing that a cast-iron pan was born to do, it's make skillet cornbread. The consistent heat is exactly what cornbread needs. My version here is camping cornbread gone wild. Roasted poblanos? Are you kidding me? This cornbread eats like a meal, and goes great with chili (see page 40) or Old-School Baked Beans (see page 254)!Food and WineIn my opinion, cod is highly underrated and overlooked. Often relegated to being fried and served with chips doused in malt vinegar (which is perfectly fine and delicious), this flaky white fish doesn’t get the attention it deserves. It’s buttery, unassuming, and incredibly versatile, which, as I enter my fourth year full-time in Hudson, New York, has made it all the more appealing.When I lived in Brooklyn, I had access to everything food-wise imaginable. Oysters on a Tuesday night with some bread, butter, and wine? Sure! Beautifully marbled meat from our fantastic butcher The Meat Hook, accompanied by vegetables I snatched up at the Union Square Farmers Market? Yes, please! Delicate, fresh noodles from the artisan pasta shop across the street? Why not? Any craving I had could be fulfilled on my commute from midtown. These days I get to work by walking to my office (it’s next to my bedroom) and dinner is more often than not about using what I’ve got on hand, which in some ways can be more fun. I love a challenge.I’m very lucky to live surrounded by the incredible farmland of the Hudson Valley. I know who grows my vegetables and where my dairy, eggs, and meat come from—and I wouldn’t have it any other way. I also belong to a farm share, which inspires me to look for joy and inspiration in whatever happens to be in my bi-monthly box, even if it is beets ... again.Similarly, the fish I prepare is also determined by what’s readily available, and in this case, cod has gone into regular rotation. Other fish come and go at my local fishmonger’s shop, but I can always count on cod (especially Alaskan cod, which is sustainably caught). In this dish, cod is quickly cooked in a skillet then given the elegant upgrade it deserves: Leeks take a quick bath in a broth composed of white wine and chicken broth; snap peas get the briefest of simmers so they maintain their fresh texture. Butter is swirled in at the end to slightly thicken up the sauce as well as some lemon juice for brightness.I’d pair this dish with a wine that’s equally as dignified, such as a Chablis, which is located in northwest Burgundy and known for having good minerality from the limestone in the soil. Domaine Bersan produces a very nice one. Served all together you’ve got quite a refined meal. And while yes, you could also make this dish with sea bass or halibut, for the love of cod, why would you?Food and WineThe more often I grill, the better I get at making the most of my fire. I mean, if you’re going to build a beautiful bed of glowing embers, why not lean into its delicious potential? Case in point: this trussed, golden chicken that crisps to juicy perfection just after you’ve prepped a charred tomato salsa that will be its perfect partner (and make your taco dreams come true). This time-efficient approach to grilling is a gratifying way of respecting the fire; it’s extremely satisfying to work your grill like a range and watch an entire meal come together on the grates.While the chicken roasts, you’ll have plenty of time to finish the salsa, and to prep anything else you want to serve. My PK Grill retains heat exceptionally well, so if I begin with one chimney of coals and a couple of chunks of wood (oak, pecan, or olive), I typically don’t need additional fuel to grill-roast a whole chicken. If the temperature does start to dip to 300°F, I simply add another wood chunk or two or a couple more chunks of lump charcoal or adjust the vents to kick up the fire with more oxygen.One wonderful thing about grill-roasting at a moderate temperature is that you can use your hands to help handle what you’re cooking, which is great when you want to rotate the chicken. If you get too caught up using just tools, you’re more likely to lose balance and pierce the meat or tear the skin. I like to slide a flat metal spatula under the chicken, then use my hands to carefully turn and rotate the bird; it just gives you a little more control, which I appreciate.After the chicken’s done and resting, don’t turn your back on the fire just yet. Char a stack of corn tortillas on the hot grates (conveniently seasoned with tasty rendered chicken fat). Chances are, you’ll have enough heat left to coal-roast eggplant or alliums, or even bake a skillet of brownies, but we’ll get to that later. For now, pass the limes—it’s time for tacos.YummlyOne-pan meals are the answer to what to make on busy weeknights, though this one is delicious enough to serve at a casual dinner party. All the components are layered in the skillet, starting with onion and garlic, followed by potatoes and bell peppers, and ending with fish and seasonings, including paprika, bay leaves, and tomato paste. White wine and olive oil impart moistness and more flavor. Serve from the pan, with a simple green salad alongside.Yummly## Lettuce wraps: low-carb, keto, gluten-free and delicious. Lettuce wraps (or lettuce cups) have a lot going for them: Fresh, filling and easy to prepare, they’re a great party food and a perfect fit for many specialized diets. With some attention to the ingredients you put in, they are keto, low-carb, and gluten-free. For a weeknight meal, this dinner recipe is hard to beat. Leave out the hummus and they’re even paleo. ## A variation on Asian lettuce wraps These aren’t the P. F. Chang’s-style asian chicken lettuce wraps, with ground chicken, sesame oil, hoisin sauce and soy sauce (though, those are delicious). Instead, this recipe offers a creamy, crunchy variation on a BLT sandwich. This BLTA (bacon, lettuce, tomato, avocado) in easy chicken lettuce-wrap form is perfect for an easy dinner or a summer party appetizer, since it is served at room temperature. The mayo-hummus spread adds creamy texture, as well as holding everything together. ## Let’s talk about butter lettuce Butter lettuce works perfectly for this because butter lettuce leaves are thick and luscious (one might even call them buttery), as well as being the perfect size for a hand-held treat. However, if butter lettuce (or bibb lettuce or Boston lettuce, which are nearly indistinguishable from butter lettuce) isn’t available, a romaine or iceberg lettuce leaf is a good substitute. For a nutrition boost, this could even be served on tender cabbage leaves from the inner layers of a head of cabbage. ## Variations on BLTA chicken lettuce wraps This is a very adaptable recipe - ground chicken, ground turkey or ground beef, any of which you can brown in olive oil in a large skillet on the stove over medium-high heat, works well to replace the diced chicken. For an easy variation on the filling, you can add diced bell peppers, red pepper flakes or chopped cucumbers. ## But wait, I want to eat P. F. Chang’s lettuce wraps! Fair enough - try this [highly yummed P. F. Chang’s-style copycat recipe](https://www.yummly.com/recipe/PF-Changs-Chicken-Lettuce-Wraps-596804) that incorporates hoisin sauce, soy sauce, water chestnuts, green onions, and rice wine vinegar into the chicken mixture for Chinese flavors. ## Baking bacon This recipe includes a couple adaptable cooking hacks: The first is baking bacon. Eliminate splatter and the need to stand over a hot stove by cooking strips of bacon in the oven on 375º F for 20 minutes. Set a timer and forget it until your bacon’s ready. Bake the bacon on a wire rack for extra-crispy strips ## Hummus/mayo spread The other kitchen hack found in this recipe is the hummus-mayo mix: It’s a great way to add lots of creamy texture to a lettuce wrap (or a lavash wrap, tortilla wrap, or sandwich!) in a healthy, lower-fat way. The extra fiber and protein in the hummus are just a bonus, this spread is delicious. ## How to serve lettuce wraps, and what to serve them with These wraps are great for a party - wash and dry the lettuce leaves as much as two days in advance and make the filling in bulk (it’s easy to double or triple the amounts). Before serving, lay the lettuce leaves out on your serving tray and assemble them in place. If you’re serving these as a main dish for dinner, you can put the filling and the creamy hummus out in small bowls on the table with a pile of lettuce leaves, and let people assemble their own. Anything that you’d serve with a BLT sandwich is a great side dish to serve with these: potato salad, coleslaw (which allows you to keep it low-carb), fruit salad, sweet potato fries or, yes, bread.Food.comMy friend Christy and I were watching some movies one night and at intermission, decided it was dinner time. Her little boy, Damian was quite the picky tyke and we knew that feeding him would be what we based our meal on. Well, this was something we'd been meaning to try, so we gave it a go. Four adult and two little thumbs up! Easy, one large skillet, and not a lot of dishes to wash. It was also quick. This is something to throw together after working in the field all day too.Food52With my one year blogiversary approaching in over a week, I find it fitting that I should share another skillet cornbread recipe. As I described in my inaugural post, Garlicky Shrimp and Spinach Cornbread, my whole passion for recipe development started when I was chosen to be a finalist in the National Cornbread Festival Cook-Off in South Pittsburg, Tennessee. From the moment the announcer said “Ladies, start your ovens†, I knew I was…well, you can read the rest of that story here: Garlicky Shrimp and Spinach Cornbread. But what I didn’t mention was that I actually sent in several recipes for the contest. And after I started blogging, I had intended to share them; but after a year, I somehow hadn’t managed to do it till now. That’s surprising to me, because they’re pretty darned tasty! For example: Savory Ham and Swiss Cornbread Bake–chunks of ham, sweet/grassy bites of asparagus, and hard boiled eggs, smothered with a swiss cheese sauce on a cornbread crust. Whoa, back up. Hard boiled eggs? Yeah, I got the idea from a casserole that my aunt always makes at Easter time, with asparagus, cheddar cheese, eggs and mushroom soup. The only problem with her version is that she uses canned asparagus. Can we say muuuuushy?!?! Her kids finally convinced her not to make it this year. I’m not sure why they didn’t convince her to just make it with fresh asparagus! Nonetheless, I felt like the dish had great potential to be converted into a skillet cornbread meal. Plus, it’s a great way to use up Easter leftovers. One disclaimer though: When I made this the first time, I put the sauce on the bottom and the everything else on top of it. The ham and asparagus fared okay, but the eggs? They were like chewing on pencil erasers. So I switched things up a bit and put the sauce on top. That way everything remained all cozy and moist underneath. But I kept the picture from the original batch, so that it’d be easy to see what’s inside. Therefore, if you make it, yours will not look the same — but it will taste fabulous!YummlyYou can use your own favorite type of sausage in this skillet supper to go with the chorizo, which is what provides the distinctive flavor and pairs perfectly with the potatoes that are cooked along with. Carrots, cabbage, and white beans round out the ingredients for a meal in one. Be sure to pierce the meat sausage with a fork before placing atop the contents in the pan, to keep it from bursting.
