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Everybody has a skillet of their kitchen – it’s the workhorse we pull out for cooking eggs, frying cutlets and making stir-fries. However this humble pan can achieve this far more, as evidenced by the greater than 200 recipes within the new America’s Check Kitchen cookbook The Skillet. “The skillet is the unicorn of the kitchen, a pan that’s usually underestimated however needs to be extremely valued. We consider that after you begin cooking from this ebook, you’ll take a look at skillets with new eyes and admiration for all they will do,” say the ebook’s editors. “Only for starters, a skillet can function a pasta pot, a Dutch oven, a casserole dish, a griddle and a cake pan.” Attempt considered one of these mouthwatering full meals, made solely in a skillet, for dinner tonight!
Seared Scallops With Broccolini
11⁄2 lbs. sea scallops, tendons eliminated
1 lb. broccolini, trimmed
1 tbsp. vegetable oil
1⁄2 tsp. desk salt 1⁄4 tsp. pepper
4 tbsp. unsalted butter
3 tbsp. pine nuts
1 cup jarred Peppadew peppers, quartered, plus 2 tbsp. brine
1 shallot, sliced
1. Place scallops on clear towel and place one other on high. Gently blot. Let sit 10 min.
2. Halve giant broccolini stalks and depart small ones intact.
3. Deliver 1 ⁄3 cup water to boil in 12″ nonstick skillet over excessive. Add broccolini, cowl; prepare dinner over medium-low 3 min. Toss. Cowl; prepare dinner 3 to five min. Switch to platter and canopy. Wipe skillet clear.
4. Warmth oil in skillet over excessive. Season scallops; prepare dinner 2 min. per aspect. Switch to platter.
5. Cook dinner butter and pine nuts in skillet over medium 2 min. Off warmth, stir in peppers and shallot; prepare dinner 2 min. Stir in pepper brine. Add broccolini and toss to coat. Nestle scallops into skillet and serve.
PER SERVING: 227 cal, 8g protein, 6g carbs, 1g fiber, 2g sugar, 20g fats
Solid-Iron Pork Fajitas
2 tsp. kosher salt
11⁄2 tsp. pepper
1 tsp. cumin
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. oregano
1⁄8 tsp. allspice
2 (12-oz.) pork tenderloins
3 tbsp. vegetable oil
2 bell peppers, lower into strips
1 onion, halved and sliced
2 garlic cloves, minced
1⁄4 cup chopped recent cilantro
1 tbsp. lime juice
12 (6″) flour tortillas, warmed
1. Combine 11 ⁄2 tsp. salt, 1 tsp. pepper and remaining spices in bowl. Minimize tenderloins in half crosswise, cowl with plastic wrap and pound to three ⁄4″ thickness. Pat dry and sprinkle with spices.
2. Warmth 12″ cast-iron skillet over medium 3 min. Add 2 tbsp. oil. Add pork; prepare dinner 7 min. per aspect. Take away, tent with foil and let relaxation.
3. Add remaining oil and peppers to skillet; prepare dinner over medium-high 3 min. Add onion, remaining salt and pepper; prepare dinner 5 min. Add garlic; prepare dinner 30 sec. Off warmth, stir in cilantro and lime juice.
4. Slice pork. Serve with tortillas.
PER SERVING: 569 cal, 23g protein, 66g carbs, 5g fiber, 8g sugar, 24g fats
Lemon-Thyme Hen With Greens
2 tsp. minced recent thyme
1 tsp. lemon zest
3⁄4 tsp. desk salt 1
⁄2 tsp. pepper
1⁄2 cup flour
4 boneless, skinless hen breasts
1⁄4 cup olive oil
2 oz. pancetta or bacon, chopped
1 lb. Swiss chard, stems and leaves chopped
4 garlic cloves, sliced skinny
1⁄4 tsp. crimson pepper flakes
1 (15-oz.) can cannellini beans
1. Combine thyme, lemon zest, 1⁄2 tsp. salt and 1⁄4 tsp. pepper in bowl. Unfold flour in shallow dish. Cowl hen with plastic wrap. Pound to even thickness. Pat dry, sprinkle with thyme combination and dredge in flour.
2. Warmth 2 tbsp. oil in 12″ stainless-steel skillet over medium-high. Cook dinner hen 5 min. per aspect. Take away.
3. Add pancetta to skillet; prepare dinner over medium 3 min. Add chard stems; prepare dinner 5 min. Add garlic, pepper flakes, remaining salt and pepper; prepare dinner 30 sec. Add beans and chard leaves. Cowl; prepare dinner 4 min. Slice hen and serve with greens.
PER SERVING: 450 cal, 36g protein, 22g carbs, 3g fiber, 0g sugar, 24g fats
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