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My Mom’s Cast Iron Meatloaf

My Mom’s Cast Iron Meatloaf

My Mom’s Cast Iron Meatloaf

 

2 lbs ground beef

½ cup old fashioned oats

¼ cup ketchup plus more for drizzle

½ cup bbq sauce plus more for serving

1 T. yellow mustard

1 egg

1 cup onion finely diced

1 clove garlic minced

1 T. Worcestershire

2 tsp. salt

1 tsp. garlic powder

1 tsp. dried parsley

 

Preheat the oven to 375F degrees. Add all ingredients to a large bowl and mix by hand. Try not to overmix otherwise you will get tough meatloaf. Once everything looks combined, add it to a greased 10″ cast iron skillet, bread pan, or shaped into a loaf in another oven safe dish. Pat the loaf into shape and add a drizzle of ketchup on top. Bake for 45 minutes or until the center reaches 160-165F degrees. Drain the grease and broil for 5-10 minutes or until the ketchup is caramelized on top. Serve with more spicy barbecue if desired!

Chicken of the Woods Tacos

Chicken of the Woods Tacos

Chicken of the Woods TacosChicken of the Woods Tacos

 

COTW taco filling

Crispy tortillas

Iceberg lettuce

Monterey jack cheese, shredded

Chipotle crema

Pico de gallo

Sliced avocado

Hot sauce of choice

Pork, duck, or bear fat

Butter

COTW Taco Filling

1 lb. COTW mushrooms, raw or blanched

1½ – 2 C. stock

8 T. butter and/or pork fat

2 T. Achiote paste

2 T. apple cider vinegar

1 T. Guajillo powder

1 T. Ancho powder

1 T. Mexican oregano

1 T. chili powder

1 T. cumin

2 tsp. garlic powder

2 tsp. onion powder

2 tsp. ground coriander

2 tsp. salt

1 tsp. black pepper

Pico de Gallo

5 large Roma tomatoes

1 C. chopped white onion, soaked in cold water

1 large jalapeno, seeded, roughly chopped

1 C. cilantro

⅓ C. fresh lime juice

Kosher salt

Chipotle Crema

1 C. sour cream

3-4 chipotles in adobo with sauce

2 T. lime juice

1 tsp. Kosher salt

 

Clean and grind the mushrooms in the large die of the grinder. Grinding it down too much will create more of a paste than something similar to ground meat. Set aside. Combine all of the spices to make the taco seasoning mix. Puree the cream ingredients together and set aside. Shred the iceberg lettuce. Buzz or finely hand chop the pico de gallo ingredients until your preferred size and texture. (I like saving time and using the blender for a salsa consistency.) Warm the stock and vinegar in a small pot. Whisk in the achiote paste. Add half the butter and fat to a large skillet on high heat, preferably cast iron, and brown the ground mushroom in two batches until slightly crispy. You may need to add more fat to accomplish this. Put the ground mushrooms back into the skillet on medium-high heat and mix in the taco seasoning. Cook for a minute or two. Add the stock mixture and reduce the heat. The mushrooms will absorb this fast, but the point is to cook out the raw flavor of the spices. Remove the taco filling from the heat after around five minutes, or once the liquids have cooked out. Add a couple of T. of butter to a nonstick pan. Sear the mushroom mixture in batches to get extra crispy edges. Crisp the flour tortillas in a pan or over an open flame, slice some avocado, and plate the tacos with the crema, lettuce, and pico de gallo.

Southern Skillet Cornbread With Cheddar

Southern Skillet Cornbread With Cheddar

Southern Skillet Cornbread With CheddarSouthern Skillet Cornbread With Cheddar

 

1 1/4 C. yellow cornmeal

1 1/4 C. unbleached all-purpose flour

1/4 C. sugar

2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. salt

1 C. creamed corn (one 8-oz. can)

1 C. buttermilk

1 4-oz. can diced green chiles

1/2 C. minced onion

1 egg, lightly beaten

1 C. shredded sharp cheddar cheese

4 T. butter, in large pieces

 

Preheat the oven to 400°F. In a large mixing bowl, mix the dry ingredients: cornmeal, flour, sugar, baking powder, baking soda, and salt. In another mixing bowl, combine the creamed corn, buttermilk, egg, chiles, onion, and cheddar cheese. Make a well in the center of the dry ingredients. Pour the liquid mixture into the dry, and mix just until fully combined. Heat the butter in a 10″ cast-iron skillet over medium-high heat until the butter melts and foams. Swirl the butter to coat the bottom and sides of the pan. Pour the butter into the cornmeal batter. Leave the skillet on low heat while you’re stirring the butter into the batter. Then immediately pour the batter into the hot skillet. PRO TIP: It is essential that the skillet is still very hot when the batter is poured into it. If the skillet is not hot, you will not get a nice brown crust on the bottom, and the baking time will be longer. Bake for 30 minutes, until golden brown and a cake tester comes out clean in the center. Serve warm with good, soft butter.

Bacon Wrapped Duck

Bacon Wrapped Duck

Bacon Wrapped DuckBacon Wrapped Duck

 

4–6 duck breasts

Wild Side Seasoning (for rubbing the duck)

Bacon (enough to wrap each breast)

3/4 C. teriyaki sauce

1/4 C. sweet soy

2 T. orange preserves

1 heaping T. wasabi (plus extra fresh wasabi for garnish)

Sesame seeds (for garnish)

Pickled ginger (for garnish)

 

Rub duck breasts with Wild Side Seasoning and wrap with bacon. Heat a cast iron skillet and add wrapped duck breasts. Put 3/4 C. of Teriyaki Sauce, 1/4 C. of sweet soy, 2T. of Orange Preserves and one heaping T. of Wasabi in a sauce pan on low heat. Let the mixture heat and blend together. Do not let it boil. Once heated, turn down to a simmer and stir occasionally. After Duck breasts have cooked approximately 5 minutes on each side, remove the bacon and continue to cook the breasts and bacon until Duck is browned and bacon is crispy. Remove the Duck Breasts and keep warm. Remove the bacon, drain and chop into pieces. Add the bacon pieces to the Sauce pan turn up the heat to medium and stir until the sauce just begins to boil, and then remove from heat. Slice the duck breasts into 1/2 inch slices and plate. Take the sauce and spoon to the sides of the breasts then lightly drizzle over the breasts. Sprinkle Sesame Seeds over the plate, garnish with Pickled Ginger and fresh Wasabi and serve

Jackie Kashian’s Paprika Marinated Chicken Recipe

Jackie Kashian’s Paprika Marinated Chicken Recipe

Jackie Kashian’s Paprika Marinated Chicken RecipeJackie Kashian’s Paprika Marinated Chicken Recipe

 

¼ C. red wine vinegar

¼ C. olive oil

4 garlic cloves minced

2 T. smoked paprika

1 T. coarse salt

1 whole chicken cut up (go free range if you can)

 

Combine vinegar, oil, garlic, paprika, and salt in a resealable plastic bag or coverable dish. Make sure every piece is well coated. Seal bag/cover dish and refrigerate at least 4 hours (or overnight). Remove chicken from marinade; discard marinade. If you grill, place chicken, skin side down, on grill. Grill about 15 minutes. Flip chicken, grill another 20 or so until done. To pan seared the chicken (skin side down, a little olive oil sprayed to coat pan) in a cast iron pan for 15 minutes. Then put it in a pre-heated 400degree (F) oven for another 30min.

Stephanie’s Skillet Corn

Stephanie’s Skillet Corn

Stephanie's Skillet CornStephanie’s Skillet Corn

 

2 T. Oil

6-8 ears of Cor

1 tsp. salt

2 T. Heavy Cream

¼ C. Flour

 

Preheat oven to 425F. When oven is hot, pour 2 T. of a mild-tasting vegetable oil into a 9″ cast iron frying pan, and swish it around so that the sides and bottom are well coated. Put the skillet in the oven for 30 minutes. With a sharp knife, cut the kernels from 6-8 ears of corn, catching the kernels and the juices in a bowl. Add one tsp. salt, 2 T. of heavy cream, and 1/4 C. of flour, and mix it up. CAREFULLY remove the hot skillet from the oven. Pour the contents of the bowl into the scalding hot skillet, flatten it out with a spatula, and cook until it is browning around the edges, and a little bit browned on top, about 40 minutes. Remove the pan from the oven, and let it sit for 5 minutes. Loosen the edges of the contents with a knife, and invert the pan onto a plate. It’s like a corn cake. It is so good.

Shortcut Sausage & White Bean Cassoulet

Shortcut Sausage & White Bean Cassoulet

Shortcut Sausage & White Bean CassouletShortcut Sausage & White Bean Cassoulet

 

6 good quality sausage links

1 onion, cut into wedges

pint of cherry tomatoes

4 garlic cloves, smashed

handful of fresh thyme sprigs

kosher salt & pepper

olive oil

balsamic vinegar

2 cans of white beans, drained and rinsed

1/4 C. white wine or chicken stock

 

In a cast iron skillet, lay the tomatoes, onion wedges and smashed garlic on the bottom of the pan. Next, lay the sausages on top and drizzle everything w/ olive oil and a splash of balsamic vinegar. Season w/ kosher salt & pepper. Cook in preheated 425F oven for 25 minutes until the sausages look done, and the tomatoes are bursting.

Add in the beans and mix together. Add in the wine or stock and place back in the oven for 15 more minutes.

Salisbury Meatball Orzo Skillet

Salisbury Meatball Orzo Skillet

Salisbury Meatball Orzo SkilletSalisbury Meatball Orzo Skillet

 

454 g (1 lb.) lean ground beef

4 yellow onions divided

½ C. panko breadcrumbs

1 tsp. salt

1 large egg

Fresh ground pepper

2 T. olive oil

2 cloves garlic minced

227 g (8 oz.) cremini mushrooms sliced

2 T. unsalted butter

2 T. all-purpose flour

1½ C. beef stock

1 T. whole-grain mustard heaping

1 T. Worcestershire sauce

4-5 sprigs thyme

250 g (9 oz.) uncooked orzo

¼ C. flat-leaf parsley finely chopped

 

Place the ground beef in a large bowl. Using a cheese grater, grate one of the onions and add it to the beef. Add the breadcrumbs, salt, eggs, and fresh ground pepper. Mix all the ingredients together to form a cohesive mixture. Using a T. measure as a guide, from the meat mixture into meatballs. Transfer the meatballs to the fridge and chill for 20-30 minutes. While the meatballs are chilling, slice the remaining onions into half-moons and set them aside. Heat the oil in a large cast iron skillet over medium heat until shimmering. Place the meatballs in the skillet and brown them on all sides. ** Transfer them to a plate and set them aside. Reduce the heat slightly and add the onions and a pinch of salt. Sauté until the onions are golden, about 5-7 minutes. Stir in the garlic and sauté for a minute more. Transfer the onions to a bowl and set them aside. Add the mushrooms to the skillet and another sprinkle of salt. Sauté until the mushrooms are soften and well browned. Transfer them to the bowl with the onions and set aside. Melt the butter in the skillet and whisk in the flour to form a roux. Gradually whisk in the beef stock to form a loose sauce. Add the mustard and Worcestershire sauce. Bring the sauce up to a gentle simmer. Return the mushrooms, onions, and meatballs to the skillet. Add the thyme and cover and let simmer for 15 minutes, turning the meatballs once halfway through. While the meatballs are simmering, cook the orzo according to the package’s directions. Drain the pasta and add it and the parsley to skillet. Stir to combine. Divide the pasta across four bowls and serve immediately.

Herbed Parmesan Dutch Baby with Cherry Tomato Jam

Herbed Parmesan Dutch Baby with Cherry Tomato Jam

Herbed Parmesan Dutch Baby with Cherry Tomato JamHerbed Parmesan Dutch Baby with Cherry Tomato Jam

 

1 C. (120 g or 4 1/4 oz.) plus 2 T. all-purpose flour

1/2 tsp. kosher salt

1/2 tsp. black pepper

8 large eggs

3/4 C. whole milk

2 T. finely chopped fresh thyme, plus more for garnish

2 T. finely chopped chives, plus more for garnish

6 T. unsalted butter, room temperature

3/4 C. (75 grams or 2 1/2 oz.) freshly grated Parmigiano-Reggiano Cheese

Flaky Sea Salt

 

Preheat oven to 425 degrees (F). In a large bowl, whisk together the flour, salt and pepper. Set aside. In a medium sized bowl, whisk the eggs and milk until well blended. Add eggs to the flour mixture and whisk until well blended and frothy. (Note: Alternately put the flour and egg mixture in a blender and mix until well blended or whip using a hand mixer.) Stir in chopped thyme, chives and a heaping T. of the grated Parmigiano-Reggiano Cheese. Place butter in a 12″ or 9″x12″ cast iron pan. Place in oven until butter melts and begins to slightly brown (approximately 3-5 minutes). Note: Check on butter after 2 minutes and every minute thereafter. Remove pan from oven. Pour in egg mixture. Top with grated parmesan cheese. Return to oven and bake for 20-22 minutes or until the Dutch Baby is puffed and golden. Remove from oven, garnish with additional thyme and chives. Serve immediately with Cherry Tomato Jam.

 

Tomato Jam

2 C. (340 g) cherry or grape tomatoes (or a mix of the two), cut in half

3/4 C. (150 g) granulated sugar

2 -3 T. freshly squeezed lemon juice

Zest of 1 lemon

generous 1/2 tsp. finely chopped fresh rosemary

 

Preheat oven to 350 degrees (F). Line a rimmed baking sheet with aluminum foil. Place the cut tomatoes halves on the prepared baking sheet. Bake for 15 minutes to loose the skins. Remove tomatoes from oven and place in a heavy bottomed saucepan. Add sugar. Over medium heat gently melt sugar, then bring to a boil and cook (boiling rapidly) for 5 to 7 minutes, or until thick and syrupy. Notes: Stir frequently. My cooking time was 7 minutes. Remove from heat and add lemon zest, freshly squeezed lemon juice and chopped rosemary. Transfer tomato jam to clean, sterilized jars. Seal well. When cool, place jam in the refrigerator. The tomato jam can be kept refrigerated for up to 2 weeks, if it lasts that long! Notes: (1) Instead of melting butter in the cast iron pan in the oven, can melt on the stovetop over medium high heat; (2) Instead of using thyme and chives, could use thyme and tarragon or thyme (2 T.), tarragon (1 T.) and chives (1 T.); (3) Instead of serving with the Tomato Jam, could serve with Sriracha and/or lemon wedges; (4) Definitely serve with a good quality white or sparkling wine; (5) If using a round cast iron pan, cut into wedges for serving; (6) The Dutch Baby is great hot out of the oven, but was equally delicious when it came to room temperature; (7) The batter and grated cheese can be prepared ahead of time and kept refrigerated until ready to use, making it a slightly make-ahead appetizer or luncheon/dinner entree.

One-Pan Honey Garlic Chicken

One-Pan Honey Garlic Chicken

One-Pan Honey Garlic Chicken

 

6 bone-in, skin-on chicken thighs

salt, to taste

pepper, to taste

1 T. unsalted butter

3 cloves garlic

1 T. brown sugar

¼ cup honey

1 tsp. dried thyme

1 tsp. dried oregano

1 lb green beans

 

Preheat oven to 400˚F (200˚C). Season chicken thighs with salt and pepper. Melt 1 T. butter in a large ovenproof skillet over medium heat. Add chicken, skin-side down, and sear both sides until golden brown. (The skin side will take much longer, in order to properly render the fat and crisp up the skin.) Remove chicken thighs and set aside. Pour out any excess fat, but leave some in for the sauce. Add garlic, stir until fragrant, then add brown sugar, honey, thyme, and oregano, and stir. Reduce heat to low. Return chicken to the skillet. Coat the chicken in the sauce. Add green beans to skillet. Bake for 25 minutes or until chicken is cooked through. Enjoy!

Huevos Al Plato Cast iron

Huevos Al Plato Cast iron

Huevos Al Plato Cast iron

 

½ C. Butternut squash (or your favorite)

Extra-virgin olive oil

Kosher or sea salt

Freshly ground black pepper

½ tsp. dried or fresh herbs (we use thyme or rosemary)

2 fresh farm eggs

¼ C. (1 ounce) Spanish chorizo, sliced (or substitute Portuguese or Italian sausage)

Pea tendrils, spinach, arugula to garnish (optional)

Crusty baguette

 

Heat oven to 350°. Peel squash and slice in half-moon-shaped pieces 1/4 inch thick. Toss the squash with olive oil, salt, pepper and herbs and place on a baking sheet. Roast for 25 minutes, or until tender. Grease a 6-inch cast-iron skillet (or small roasting dish) with olive oil. Crack the eggs into the skillet and add the roasted squash. Scatter the chorizo and add a pinch of salt to the yolks. Bake for about 10 minutes, or until the whites are fully cooked. Pay careful attention not to overcook the yolks. Remove pan from the oven and add fresh greens. Serve with crusty bread and enjoy. Serves 2 as an appetizer.

Easy Cherry Skillet Cake

Easy Cherry Skillet Cake

Easy Cherry Skillet Cake

 

2 T. butter, at room temperature

6 T. butter, melted

1 cup sugar, divided

1 egg

1 egg yolk

1½ tsp. pure vanilla extract

1½ cups all-purpose flour

¾ tsp. baking powder

½ tsp. baking soda

½ tsp. salt

¾ cup whole milk

1½ cups cherries, halved and pitted

Confectioners’ sugar, for serving

 

Preheat the oven to 375°F. Grease a 10-inch oven-safe skillet with the 2 T. of room-temperature butter. In a large bowl, whisk the melted butter with ¾ cup of the sugar to combine. Add the egg and egg yolk; mix to combine. Whisk in the vanilla extract. Add the flour, baking powder, baking soda and salt; mix to combine. Add the milk and whisk until the batter is thick and smooth. In a separate bowl, toss the remaining ¼ cup sugar with the cherries and then set aside. Pour the cake batter into the prepared pan and spread it into an even layer. Sprinkle the cherries on top. Bake the cake until it is golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool 15 minutes before cutting and serving. Dust the cooled cake with the confectioners’ sugar.

Skillet Blackberry Cobbler

Skillet Blackberry Cobbler

Skillet Blackberry Cobbler

 

1 stick (1/2 cup) unsalted butter

4 cups fresh blackberries

1 cup sugar, plus extra for sprinkling on blackberries if they’re a little too tart

1 cup unbleached all-purpose flour

2 tsp. baking powder

Pinch of fine sea salt

1 cup whole milk

1 tsp. vanilla extract

Ice cream or whipped cream (optional)

 

Preheat oven to 350ºF. Melt the butter in a large cast iron skillet or a 9×13 inch baking dish. Takes about about 5-7 minutes. Meanwhile, using a potato masher, mash the berries in a large bowl to release some of their juices. If the berries taste too tart, sprinkle on a little bit of the sugar. In another large bowl, whisk together the flour, baking powder and salt. Add in 1 cup of the sugar, the milk and the vanilla and stir until well blended. Once the butter has melted, remove the skillet or pan from the oven and pour the melted butter into the batter. Stir to mix. Then pour the batter all at one time into the skillet and add the blackberries into the center. Do not spread out. Bake for about 1 hour until the cake is golden brown and a cake tester inserted into the cake part comes out clean. Serve immediately or let cool to room temperature. Tastes great on its own or with a scoop of vanilla ice cream or whipped cream.

Creamy Tomato Basil Tortellini Skillet

Creamy Tomato Basil Tortellini Skillet

Creamy Tomato Basil Tortellini Skillet

 

1 (20 ounce) can diced tomatoes

2 cloves garlic, minced

1/2 cup heavy cream

2 cups fresh baby spinach

1/2 cup fresh basil

1/2 cup grated Parmesan cheese, plus more for serving

1/2 teaspoon dried oregano

9 ounces refrigerated cheese tortellini

1/2 cup vegetable broth

 

Puree some of the tomatoes (14 oz) in a food processor until smooth. In a medium skillet over medium heat, add pureed tomatoes, garlic and heavy cream. Bring to a boil and stir. Reduce heat to low simmer and stir until slightly thickened. Increase heat to medium. Add spinach, basil, Parmesan cheese, oregano, tortellini and remaining tomatoes (including liquid) to the skillet. Stir until spinach is wilted. Add vegetable broth and press the tortellini below the liquid (if needed added a bit more cream or broth). Cook until the tortellini is warmed through, about 5 to 8 minutes. Sprinkle with additional Parmesan cheese and enjoy!

Cast Iron Peach Upside Down Cake

Cast Iron Peach Upside Down Cake

Cast Iron Peach Upside Down Cake

 

1stick butter

2 eggs

1½ cups sugar

2 cups flour

2 tsp. baking powder

1 cup milk

1 tsp. salt

1 tsp. vanilla

 

Cream butter, eggs, sugar, and salt together. Add flour, baking powder alternately with milk; beat until fluffy. Add vanilla. Put a layer (¼”) of brown sugar in cast iron skillet. Lay peach halves over brown sugar (round side up). Pour batter over and bake in oven at 350°F for 55-60 minutes. Insert toothpick to check for doneness. To remove from pan, lay a flat plate over top of baked cake and flop cake onto platter. Any kind of fruit can be used.

Cast Iron Yorkshire Pudding

Cast Iron Yorkshire Pudding

Cast Iron Yorkshire Pudding

 

1½ cups all-purpose flour

¾ tsp. salt

3 eggs, room temperature

¾ cup water

½ cup beef drippings

¾ cup milk, room temperature

 

Mix flour and salt together until blended. Make a well in the flour, add the milk, and whisk until consistent. Beat the eggs into the batter. Add water and beat again until the mixture is light and frothy. Set aside for an hour (or, if it’s the day before, cover and place in the refrigerator overnight). If the batter has been refrigerated, allow it to come up to room temperature before using. When the roast beef is ready to come out of the oven, prepare the mixture. Preheat oven to 400°F. Pour off drippings from roast beef and measure out desired amount (about ½ cup should do). Pour drippings into a 10” cast iron skillet and place into the oven until the drippings sizzle. Immediately pour the batter over the drippings and bake for 30 minutes (or until the sides have risen and are golden brown). Cut and serve immediately. Extra au jus or beef drippings can be poured on top for added flavor.

Skillet Corn Bread with Oregano and Roasted Pepper

Skillet Corn Bread with Oregano and Roasted Pepper

Skillet Corn Bread with Oregano and Roasted Pepper

 

Even if you’re not a big fan of corn bread, you will possibly like this one (and for corn bread lovers, this one is excellent). It’s moist, best fresh from the oven but also good reheated. Serve it with soup or salad, or as a bread with a main course.

 

1 medium poblano chili pepper or similar roasting pepper

2 C. cornmeal

1 1/2 C. all purpose flour

1/4 cup sugar

1 1/2 tsp. salt

1 tsp. baking powder

1 tsp. baking soda

1/4 tsp. ground black pepper

3 eggs

1 cup buttermilk

1 T. minced fresh oregano

1/4 cup (1/2 stick) butter

 

Char poblano chili over open flame on barbecue grill or in oven under broiler until completely blackened on all sides. Place pepper in paper bag to steam, 15 minutes. Peel, seed, and finely chop chili. Preheat oven to 375°F. Mix cornmeal, flour, sugar, salt, baking powder, baking soda, and black pepper in large bowl to blend. Whisk eggs and milk in medium bowl to blend. Mix in poblano chili and oregano. Combine egg mixture and dry ingredients, mixing lightly. Melt butter in 10-inch-diameter heavy skillet over medium heat, swirling to coat bottom and sides of skillet until butter is sizzling. Immediately spread batter evenly in skillet and put in oven. Bake until corn bread is golden brown around edges and tester inserted into center comes out clean, about 30 minutes. Cut bread into wedges and serve warm from skillet

Saucy Beef Skillet

Saucy Beef Skillet

Saucy Beef Skillet

3 T. oyster sauce or soy sauce

1-1/2 T. dry sherry or orange juice

2 t. cornstarch

1/2 t. sugar

2 T. peanut oil

2 lbs. beef round steak, thinly sliced

6 green onions, sliced 1/2-inch long

 

In a bowl, mix together sauce, sherry or orange juice, cornstarch and sugar; set aside. Heat oil in a large skillet over medium heat; add steak and cook for about 3 minutes. Stir in sauce mixture. Add green onions and cook for an additional 10 minutes, or until steak is cooked through and onions are tender. Serves 4.

Garlic Butter Chicken and Potatoes Skillet

Garlic Butter Chicken and Potatoes Skillet

Garlic Butter Chicken and Potatoes Skillet

 

1 1/2 lb (650g) chicken breast, cut into strips

1 1/2 lb (650g) baby yellow potatoes, quartered

1 T. olive oil

3 T. butter, divided

5 garlic cloves, minced

1 tsp. fresh thyme, chopped

1 tsp. fresh rosemary, chopped

1 tsp. fresh oregano, chopped

Salt and fresh cracked pepper

Crushed red chili pepper flakes, optional

The marinade

1/4 C. soy sauce (or coconut amino if you’re strictly paleo)

1 T. olive oil

1 T. hot sauce (we used Sriracha)

Fresh cracked pepper

 

To make the garlic butter chicken with potatoes: In a large bowl, combine the chicken strips with soy sauce, olive oil, pepper, and hot sauce. Set aside to marinate while you cook potatoes. Parboil the potatoes in boiling salted water for 8 minutes. This will accelerate cooking time in the skillet and ensure a nice golden crust on the potatoes. In a large skillet over medium-high heat, mix 1 T. olive oil and 1 T. butter. When butter is melted, add drained potatoes. Cook potatoes for about 4 minutes, stir and cook an additional 4-5 minutes until potatoes are golden and fork-tender. Transfer sauteed potatoes to a plate and set aside. Keep the same skillet over medium heat and add remaining 2 T. butter, lay the chicken strips in one layer in the skillet, keeping the drained marinade for later. Add garlic and red chili pepper flakes to the chicken. Cook chicken strips on each side for 1 minute each until nicely browned – adjust timing depending on how you like your grilled chicken. Stir in the reserved marinade and cook with chicken until the marinade is cooked. Add the fresh herbs and give a quick stir. Then add the sauteed potatoes back to the pan and heat through. Adjust seasoning with salt and pepper if necessary.

Sweet Skillet Ham Steaks & Apples

Sweet Skillet Ham Steaks & Apples

Sweet Skillet Ham Steaks & Apples

 

1/4 C. butter

1/3 C. brown sugar, packed

2-1/2 T. Dijon mustard

2 T. red onion, thinly sliced

2 Red Delicious apples, cored and sliced

1 lb. cooked ham steaks

 

Melt butter in a skillet over medium heat; stir in brown sugar and mustard. Add onion and apple to skillet; stir to coat well. Add ham steaks to skillet. Cover and cook for 10 to 15 minutes, until apples are soft and ham is warmed through. Serves 2.

Salisbury Steak

Salisbury Steak

Salisbury Steak

1 pound lean ground beef

1/4 cup panko bread crumbs

2 tablespoons tomato paste

1 teaspoon Worcestershire sauce

1 teaspoon ground mustard

1/2 teaspoon onion powder

1/2 teaspoon fresh ground pepper

pinch of salt

For the gravy:

1 large vidalia onion, diced

4 ounces sliced white mushrooms

1 teaspoon fresh chopped thyme leaves

1/2 teaspoon garlic powder

2 1/2 tablespoons flour or cornstarch

3 cups beef stock

1 teaspoon Worcestershire sauce

1 tablespoon butter

kosher salt and pepper, to taste

Chopped fresh parsley or chives

 

In a large bowl, use your hands to blend together the beef, bread crumbs, tomato paste, Worcestershire sauce, ground mustard, onion powder, pepper and salt until well combined. Divide the beef mixture into four equal size portions and form into patties about 1/2 inch thick. Heat 1 teaspoon olive oil over medium heat in a large cast iron or heavy bottomed skillet. Add the patties to the pan and cook until browned, approximately 2-3 minutes. Turn the patties over and cook for 3-4 minutes longer or until browned. Transfer to a platter and keep warm. Pour off the fat in the pan and return to the heat. Add the onions to the pan and cook until translucent. Add the mushrooms and cook until softened. Stir in the thyme, garlic powder and flour. Cook for 1 minute. Slowly add the beef stock scraping the bottom of the pan to loosen the brown bits. Stir in the Worcestershire sauce and bring the mixture to a boil. When the gravy begins to thicken, turn the heat down and stir in the butter. Season with salt and pepper to taste. Return the beef patties to the pan and cook for 5-7 minutes or until they are no longer pink in the middle. Sprinkle with parsley or chives, if desired. Serve immediately

Fried Bacon & Cabbage

Fried Bacon & Cabbage

Fried Bacon & Cabbage

 

1/2 lb bacon 1/2 package, chopped

1/2 yellow onion diced

1 clove garlic minced

1 head green cabbage chopped

1 teaspoons sea salt

1/2 tsp black pepper

1/2 tsp paprika

1/4 teaspoon red pepper flakes optional

1 bunch of flat leaf parsley chopped for garnish

 

Sauté chopped bacon over medium heat until crisp. Remove bacon to a paper towel-lined plate, reserving fat drippings in sauté pan for cooking onions and cabbage. Sauté onion over medium heat until translucent (approximately 5 minutes). Add minced garlic and sauté one minute longer. Add cabbage, salt, pepper, and paprika to onion/garlic mixture and sauté over medium Heat until the cabbage is just beginning to get tender. Return bacon crumbles and red pepper flakes and sauté for one minute longer. Garnish with a light sprinkle of chopped parsley. Serve immediately.

Cast-Iron Duck

Cast-Iron Duck

Cast-Iron Duck

4 duck breasts

Kosher salt and freshly ground black pepper

Canola oil

 

With sharp knife, trim excess fat and sinew from breasts and score skin in a crosshatch pattern, being very careful not to cut into muscle. Pat the duck dry with paper towels. (The less moisture the better: it will result in crisper skin—and crisp skin is essential.) Season breasts with salt and pepper. Heat well-seasoned, cast-iron skillet over medium heat for about 3 minutes. Using spray bottle, lightly coat pan with oil. Gently lay breasts into pan, skin side down; resist the urge to move them around, as you’ll want them to brown. Once you’ve achieved a golden brown skin, using tongs, flip the breasts away from yourself, using easy motions so you don’t splash hot oil on yourself. Cook for another 3 minutes. Remove the breasts to a resting rack and loosely cover with foil. Letting the meat rest will allow juices to redistribute throughout meat. After about 5 minutes, with skin side up, slice breasts on a bias. Fan meat over a tasty side dish such as Red Flannel Hash and enjoy.

Pinwheel Steak Potpie

Pinwheel Steak Potpie

Pinwheel Steak Potpie

 

2 tablespoons butter

1-1/4 pounds beef top sirloin steak, cut into 1/2-inch cubes

1/4 teaspoon pepper

1 package (16 ounces) frozen vegetables for stew

2 tablespoons water

1/2 teaspoon dried thyme

1 jar (12 ounces) mushroom or beef gravy

1 tube (8 ounces) refrigerated crescent rolls

 

Preheat oven to 375°. In a 10-in. cast-iron or other ovenproof skillet, heat butter over medium-high heat. Brown beef in batches; remove from pan. Sprinkle with pepper; keep warm. In same skillet, combine vegetables, water and thyme; stir in gravy. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are thawed. Stir in beef; remove from heat. Unroll crescent dough and separate into 8 triangles. Starting from the wide end of each triangle, roll up a third of the length and place over beef mixture with pointed ends toward the center. Bake, uncovered, until golden brown, 16-18 minutes.

 

Serving Size: 1/8 recipe

Calories: 365

Fat: 18g

Fiber: 1g

Scrumptious Garlic Scallops

Scrumptious Garlic Scallops

Scrumptious Garlic Scallops

 

1 lb. large scallops

1/4 c clarified butter ghee

5 cloves garlic grated

1 large lemon zested

1/4 c Italian parsley roughly chopped

1/2 tsp. sea salt + more to taste

1/4 tsp. peppercorn medley freshly ground

1/4 tsp. red pepper flakes

A pinch of sweet paprika

1 tsp. extra virgin olive oil

 

Make sure to pat dry the scallops on paper towels very well before cooking., Heat up a large cast iron skillet on medium flame. Meanwhile in a medium bowl toss the scallops with a drizzle of olive oil or butter ghee, just enough to coat it all over. Sprinkle them with the sea salt, cracked pepper, red pepper flakes and sweet paprika. Toss to coat gently. Add a little drizzle of butter ghee to the hot skillet, just enough to coat the bottom. Add the scallops making sure not to overcrowd the pan, and sear for about 2 minutes on each side until nicely golden. (Use a small spatula to flip them over individually) Add the butter ghee to the skillet with the scallops and then add the garlic. Remove from heat and using a spatula push the garlic around to infuse the sauce for about 30 seconds. The heat from the skillet will be enough for the garlic to work its magic into the butter. This is how you avoid that pungent burnt garlicky taste we don’t like.

We are just looking to extract all that sweetness from the garlic, and this is how you do it, without burning. Squeeze half of the lemon all over the scallops and move the skillet around a little so it combines with the butter. Sprinkle with the minced parsley, lemon zest and a drizzle of extra virgin olive oil. Serve with crusty bread or al dente capellini noodles. If serving with capellini noodles, make about 1/4 lb. per person, and stretch the sauce with some of the pasta water the noodles cooked in.

Roasted cauliflower steaks with salsa verde

Roasted cauliflower steaks with salsa verde

Roasted cauliflower steaks with salsa verde

1/2 cauliflower see prep notes below

1 tbsp butter 15g (can be replaced with olive oil for vegan version)

1/2 lemon zest

salt and pepper

For salsa verde

3 tbsp parsley

1 tsp. capers

3 anchovy fillets (can be omitted for vegan/vegetarian version)

1 clove garlic

1 tsp. Dijon mustard

1 tsp. lemon juice

2 tbsp olive oil

 

Preheat oven to 400F/200C. Cut the base off the cauliflower so that it sits more or less flat. Next, cut the cauliflower in half through the middle of the core, all the way through. Cut a slice around 1 – 1.5 in/2.5 – 4 cm thick from each half right the way through from each half so you get two flat ‘steaks’. Keep the florets you have cut off for something else. Warm 1/2 tbsp butter over a medium heat in a small to medium skillet/frying pan that fits both of the cauliflower steaks in lying flat. Add the cauliflower and cook a couple minutes on each side so that it becomes nicely browned. Add the lemon zest and some salt and pepper as it cooks. Add the additional butter in places that seem short on butter so that all of the edges being cooked are coated to help it brown. Turn as needed to brown on both sides. Transfer the pan to the oven and allow to cook for around 10 minutes, or possibly a little longer, until the cauliflower is completely tender. For the salsa verde: While the cauliflower is in the oven, finely chop the parsley, capers, anchovies and garlic together until they are very fine and mixed. Put all into a small bowl and add the mustard, lemon juice and olive oil. Mix well so they are well combined and serve over the cooked cauliflower steaks (you probably won’t need all of it).

 

2 servings Calories: 196kcal | Carbohydrates: 2g | Protein: 2g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 124mg | Potassium: 134mg | Vitamin A: 13.2% | Vitamin C: 28.9% | Calcium: 2.3% | Iron: 3.7%

30 Minute Skillet Strata

30 Minute Skillet Strata

30 Minute Skillet Strata

 

4 slices Sourdough Bread

4 Eggs

4 Egg Whites

1 ½ C. low-fat Milk

½ C. shredded Part Skim Mozzarella Cheese

Salt & Pepper

4oz. link Italian Turkey Sausage, casing removed

2 C. sliced Mushrooms

¾ C. chopped Onion

¼ tsp. Italian Seasoning

 

Preheat the oven to 425°F. Toast the bread slices and cut into 1-inch squares. In a medium bowl, whisk together the next 6 ingredients (eggs through salt); set aside. Place a medium ovenproof skillet over medium-high heat. Crumble sausage into the skillet along with the mushrooms and onion, and sauté for 7 to 8 minutes, or until onions are translucent and the mushrooms have softened and their liquid has cooked off. Add the bread squares to the pan and stir to distribute evenly (piling some of the mushroom mixture on top of some of the bread). Remove pan from heat and pour in egg mixture. Sprinkle with Italian seasoning and bake for 12 to 15 minutes, or until eggs have set.

 

Yield: 5 servings

Calories: 210

Fat: 7g

Fiber: 0g

Apple Cake in an Iron Skillet

Apple Cake in an Iron Skillet

1-3/4 stick Butter
3/4 C. Sugar
4 whole – 5 Whole Granny Smith Apples, Peeled, Cored, and Cut into Six Equal Pieces

1 stick Butter
2/3 C. Sugar
1-1/2 tsp. Vanilla
2 whole Large Eggs
1/2 C. Sour Cream
1-1/2 C. All-purpose Flour
1-1/2 tsp. Baking Powder
1 tsp. Salt
1/2 tsp. Cinnamon
1 whole Small Granny Smith Apple, Peeled, Cored, And Chopped Finely

Preheat oven to 375 F. In a 9 to 10-inch skillet, melt 1 3/4 sticks butter over low heat. Add 3/4 C. sugar to the pan and stir around, then place apple slices, cut side down, in the pan. Don’t pack them too tightly, but try not to leave overly large gaps. Allow this to cook over low/medium-low heat while you make the cake batter. In the bowl of an electric mixer, beat 1 stick of butter and 2/3 C. sugar until light and fluffy. Mix in vanilla and eggs. Add sour cream and mix well. In a bowl, mix flour, baking powder, salt, and cinnamon. Stir together then gradually add flour mixture into the creamed mixture until just combined. Gently stir in 1 chopped apple. Remove skillet from heat. Spoon batter over the top, then spread gently so batter is evenly distributed. Bake for 20 to 25 minutes, or until cake is golden brown and bubbly. Allow cake to sit in skillet for five minutes, then invert onto a serving plate. Don’t worry if some of the topping isn’t perfect—it’ll taste perfect! Serve warm with vanilla ice cream.

Skillet Chicken with Tomatoes, Pancetta and Mozzarella

Skillet Chicken with Tomatoes, Pancetta and Mozzarella

Skillet Chicken With Tomatoes, Pancetta and Mozzarella

3 ½ pounds bone-in chicken pieces (or use a 31/2 pound chicken cut into 8 pieces)
2 tsp. kosher salt
1 tsp. black pepper
1 T. extra-virgin olive oil
5 oz. pancetta, diced
3 garlic cloves, thinly sliced
2 anchovy fillets
¼ tsp. red pepper flakes
1 (28-ounce) can whole plum tomatoes
1 large basil sprig, plus more chopped basil for serving
8 oz. bocconcini, halved (or use mozzarella cut into 3/4-inch pieces)

Heat oven to 400 degrees. Pat chicken dry and season with salt and pepper. In a large oven-proof skillet, warm oil over medium-high heat. Add pancetta and cook, stirring frequently, until browned. Use a slotted spoon to transfer pancetta to a paper-towel-lined plate. Add chicken to skillet. Sear, turning only occasionally, until well browned on all sides, about 10 minutes. Transfer to a large plate. Pour off all but 1 T. oil. Add garlic, anchovy and red pepper flakes to skillet; fry 1 minute. Stir in tomatoes and basil. Cook, breaking up tomatoes with a spatula, until sauce thickens somewhat, about 10 minutes. Return chicken to skillet. Transfer skillet to oven and cook, uncovered, until chicken is no longer pink, about 30 minutes. Scatter bocconcini or mozzarella pieces over skillet. Adjust oven temperature to broil. Return skillet to oven and broil until cheese is melted and bubbling, 2 to 3 minutes (watch carefully to see that it does not burn). Garnish with pancetta and chopped basil before serving.

Cast Iron Potatoes

Cast Iron Potatoes

Cast Iron Potatoes

 

2 tablespoons olive oil

2 large baking potatoes

1 teaspoon garlic powder

1 teaspoon Italian seasoning

2 tablespoons butter

2 tablespoons Parmesan cheese

Salt, to taste

Pepper, to taste

 

Preheat oven to 375°F. Brush bottom and sides of a baking dish or cast iron skillet with olive oil. Using a mandolin or a sharp knife, slice potatoes crosswise into desired thickness. Arrange potato slices vertically and loosely in prepared dish or skillet. Sprinkle garlic and Italian seasoning on top of potatoes. Season with salt and pepper to taste. Dot potatoes with butter. Cover skillet or dish with foil and bake for about 1 hour or until potatoes are tender. Remove foil, sprinkle with Parmesan cheese and bake for another 15 to 20 minutes or until crisp.

Creole Skillet Dinner

Creole Skillet Dinner

4 C. chicken broth

2-1/2 C. uncooked long grain rice

1 C. chopped red onion

3 garlic cloves, minced, divided

1-1/4 tsp. chili powder

1 tsp. salt

1/2 tsp. ground turmeric

1/4 tsp. pepper

1 bay leaf

1 medium sweet red pepper, julienned

1 medium green pepper, julienned

2 green onions, sliced

1 tsp. chopped fresh parsley

1/2 tsp. dried basil

1/2 tsp. dried thyme

1/4 tsp. hot pepper sauce

2 tsp. butter

1 C. sliced fresh mushrooms

1 medium tomato, chopped

1 C. frozen peas

1 pound boneless skinless chicken breasts, thinly sliced

2 tsp. lemon juice

1/3 C. sliced almonds, toasted

 

In a saucepan, bring the broth, rice, onion, 1 tsp. garlic, chili powder, salt, turmeric, pepper and bay leaf to a boil. Reduce heat; cover and simmer 20 minutes or until rice is tender. Discard bay leaf. In a skillet over medium-high heat, sauté the next seven ingredients and remaining garlic in butter for 2 minutes. Add mushrooms; cook until peppers are crisp-tender. Add tomato and peas; heat through. Remove from the heat. Add rice; keep warm. In a skillet, cook and stir chicken in lemon juice over medium-high heat until no longer pink. Add to rice mixture; toss. Top with almonds. Yield: 6 servings.

Zesty Skillet Turkey and Noodles

Zesty Skillet Turkey and Noodles

8 oz. (4 C.) yolk-free medium-wide noodles

2 tsp. olive oil

1 bunch scallions, all parts, sliced (about 8 scallions)

1 lb. lean ground turkey breast

2 cans (14 1/2 oz. each) no-salt-added diced tomatoes

1/2 tsp. italian seasoning

1/4 tsp. salt

1/4 tsp. crushed red-pepper flakes

1/4 C. grated parmesan/romano cheese blend

2 T. chopped parsley

 

Cook the pasta according to the package directions. Drain the pasta and return to the cooking pot to keep warm. In a large nonstick skillet over high heat, warm the oil. Add the scallions. Cook, stirring, for 1 minute. Add the turkey. Cook, breaking up the turkey with the back of a spoon, for 4 to 5 minutes, or until no pink remains. Add the tomatoes, seasoning, pepper flakes, and salt. Reduce the heat to medium-low. Cover and simmer for 10 to 15 minutes. Toss the noodles with the turkey mixture. Top with cheese and parsley.

 

 

Yield:

Calories:

Fat:

Fiber:

 

Southwestern Skillet Burgers

Southwestern Skillet Burgers

 

2 lb. ground beef

1/2 C. dry bread crumbs

1 envelope taco seasoning

1 141/2-ounce can diced tomatoes with onion, undrained

1 111/2-ounce can condensed bean with bacon soup, undiluted

1/2 C. shredded Cheddar cheese

 

In a bowl, combine the beef, breadcrumbs and taco seasoning. Shape into six 3/4-inch-thick patties. In a large skillet over medium heat, cook patties for 3 minutes on each side or until browned. Remove patties; drain. Add tomatoes and soup to the skillet; return patties to the pan. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until meat is no longer pink. Sprinkle with cheese; cover and heat until cheese is melted. In 30 minutes or less, this makes 6 servings.

 

Yield:

Calories:

Fat:

Fiber:

Ivy House Buttery Skillet Apples

Ivy House Buttery Skillet Apples

4 medium cooking apples

1/3 C. real butter

1/2 C. sugar

2 T. cornstarch

1 and 1/2 C. water

Peel, core and slice apples. Make a sauce by melting the butter in a 10 inch skillet over medium heat; stir in sugar and cornstarch. Mix well and add the remaining ingredients. Add apples to the sauce cover and cook over medium heat until tender. Occasionally spoon the sauce over the apples as they cook.

One Pot Dutch Oven Beef with Sherried Mushroom Sauce

One Pot Dutch Oven Beef with Sherried Mushroom Sauce

One Pot Dutch Oven Beef with Sherried Mushroom Sauce

 

Olive oil spray

½ medium onion, thinly sliced

⅓ cup sherry

⅓ cup broth (preferably beef)

⅓ cup milk or milk substitute (soy, rice, or almond milk)

½ tsp. freshly ground black pepper

¼ cup hulled barley

½ to ¾ pound beef tenderloin or beef tips

6 ounces mushrooms, sliced (about 2 cups)

½ acorn or butternut squash, cubed (about 2 cups)

½ head broccoli, cut into florets, or about 2 cups frozen

 

Preheat the oven to 450°F. Spray the inside and lid of a castiron Dutch oven with olive oil. Scatter the onion in the pot. In a small bowl, whisk together the sherry, broth, milk, and pepper. Pour the barley into the pot and add about half of the sherry mixture. Stir to make an even layer of the grains. Add the meat, distribute the mushrooms on top, and pour the rest of the sherry mixture over the meat. Layer the squash over the meat, then fill the pot with the broccoli. Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

 

Skillet Cauliflower

Skillet Cauliflower

1 large cauliflower (white, purple or orange)

1/4 C extra-virgin olive oil

4 plump garlic cloves, peeled and sliced

1/4 tsp red pepper flakes

1/2 tsp salt

Tear off the outer leaves of the cauliflower and core it, separating it into florets. Next, cut the florets into slices roughly 1/2″ thick. Heat the olive oil in a large skillet or sauté pan over medium-low heat. Scatter the garlic slices and pepper flakes into the oil, and cover them with the cauliflower; sprinkle the salt over the florets, toss everything together well, and cover. Let the cauliflower sweat for about 4 minutes, shaking the pan occasionally, then toss thoroughly with a spoon. Cover, allow to cook for another 3 minutes or so, and toss again. The edges of the cauliflower should be starting to brown; if not, turn up the heat a little. Continue cooking in this fashion until the cauliflower is tender and beautifully caramelized, about 12-15 minutes total time.

Benedict Skillet

Benedict Skillet

Benedict Skillet

 

4 egg yolks, beaten

6 T. lemon juice

1 C. butter, melted

1 bag frozen shredded hash browns

Turkey ham, cubed

Eggs, 3 or 4 per person

 

To prepare sauce, place well beaten egg yolks in a saucepan over low heat. Slowly stir in the lemon juice. Cook, whisking constantly as you drizzle in melted butter and continue to cook until sauce thickens. In a skillet over medium heat, fry hash browns in a little oil. In another skillet, sauté cubed turkey ham in a little butter. In another skillet, fry 3 or 4 eggs per person. To serve, pile hash browns on a plate, top with ham, then eggs, and complete the Benedict Skillet with plenty of warm sauce.

Herby Greens and Goat Cheese Frittata

Herby Greens and Goat Cheese Frittata

Herby Greens and Goat Cheese Frittata

8 eggs

2 tsp. minced fresh rosemary

Pinch red pepper flakes

Kosher salt and freshly ground black pepper

4 T. unsalted butter

1 small onion, finely chopped

1/2 C. cherry or grape tomatoes

2 C. finely chopped leafy greens (Swiss chard, collards, mustard or kale)

4 ounces fresh goat cheese, at room temperature

 

Preheat the oven to 350 degrees F. Whisk together the eggs, rosemary, red pepper flakes, 1/2 tsp. salt and 1/4 tsp. black pepper in a bowl. Melt the butter in a cast-iron skillet. Add the onions and tomatoes, and sauté until the onions are soft and the tomatoes are starting to burst, about 5 minutes. Add the greens, 1/2 tsp. salt and some pepper; sauté for another 2 minutes. Turn down the heat to low and pour in the eggs. Using a rubber spatula, very gently move the eggs around a bit — not scrambling them, just massaging them into the cracks and crevasses of the greens. Once the eggs start to set on the bottom, dollop with the goat cheese and transfer the skillet to the oven. Bake until the frittata is set on top, 5 minutes.

Beefy Skillet Calzone

Beefy Skillet Calzone

8 diagonally cut slices French bread 1/2 inch thick
2 T. grated Parmesan cheese
3/4 lb beef sirloin or flank steak cut into thin strips
1 T. olive or vegetable oil
1 small green bell pepper sliced
1 clove garlic finely chopped (1 to 2 cloves)
1 (14-1/2 oz) can diced tomatoes with herbs undrained
1 (8 oz) can pizza sauce
1 (4-1/2 oz) jar sliced mushrooms drained

Set oven control to broil. Place bread slices on ungreased cookie sheet. Spray bread with cooking spray; sprinkle with cheese. Broil with tops 4 to 6 inches from heat 1 to 2 minutes or until light brown; set aside. Cut beef into thin strips (beef is easier to cut if partially frozen, about 1 1/2 hours). Heat oil in 10-inch nonstick skillet over medium-high heat. Cook beef, bell pepper and garlic in oil, stirring occasionally, until beef is brown. Stir in tomatoes, pizza sauce and mushrooms. Cook 2 to 4 minutes or until hot. Place 2 toasted bread slices on each of 4 serving plates; top with beef mixture.

Yield: 4 servings
Calories: 371
Fat: 12g
Fiber: 4g

Sausage Cavatelli Skillet

Sausage Cavatelli Skillet

1 ½ C. dried Cavatelli

1 lb. bulk Italian Sausage

1 Green Bell Pepper, chopped

20oz. Jar Spaghetti Sauce with Mushrooms

1 C. shredded Mozzarella Cheese

Cook pasta according to package directions. Meanwhile, in large skillet, cook sausage and pepper until meat is brown. Drain off fat. Stir spaghetti sauce into meat mixture; cook about 2 minutes or until heated through. Stir in drained cavatelli. Sprinkle with cheese. Cover and cook another couple minutes until cheese melts.