Who doesn’t like a supper that cooks up in a single skillet or pot or pan? Anytime there’s less clean-up, that’s a good thing. Although you really can’t call these delicious pork chops one-skillet. Sure, the chops and asparagus all cook up in a single skillet, but there’s more to supper than meat and veggies, right?
Tag: ONE-SKILLET MEAL
Ground Beef Skillet Shepherd’s Pie
One of Hubby’s favorite dishes has to be Shepherd’s Pie. You would think that it would be a hit with me as well. After all, who doesn’t like mashed potatoes that have been finished off in the oven? Yet for whatever reason, the first time I made a Shepherd’s Pie it did not win me over.
That first experience was thirty years ago. I’ve learned a lot since then. Don’t use instant potatoes, they lack the real potato consistency when baked. If fresh vegetables aren’t in season, go for frozen rather than canned. Quick frozen vegetables have that garden flavor, especially when it comes to green beans. Make sure the meat is tender. Stew meats need to really be “stewed” to be fork-tender. Ground meat is great when you are in a hurry and don’t want to be stewing all darn day.
Yeah, I’ve come around. Maybe it’s my love affair with the cast iron skillet that won me over.
Ground Beef Skillet Shepherd’s Pie
Parmesan Mashed Potato Topping
6 large Russet Potatoes, peeled and cubed
4 tablespoons Butter softened
2/3 cup Whole Milk
1/4 cup Parmesan Cheese
Kosher Salt to taste
White Pepper to taste
To Cook the Potatoes: Peel and cube the potatoes. Place in a large pot and cover with about 1-inch of water. Bring to a boil over high heat, lower heat to medium-high and cook until the potatoes are fork-tender; about 15 minutes.
To Mash the Potatoes: Drain the potatoes, return to the pot and “dry” the potatoes over low heat. Once dry, add in the soft butter. Use a potato masher or ricer, mash the potatoes until smooth. Add the milk, Parmesan cheese, salt pepper and mash a bit a more until smooth. Set aside until ready to use.
While the potatoes are cooking, you can prepare the meat mixture.
Meaty Vegetable Filling
1 large Onion
1 Garlic Clove
1 1/4 lb Ground Chuck
Kosher Salt to taste
Black Pepper to taste
Red Pepper Flakes to taste
2 tablespoons Worcestershire Sauce
1.package Dry Onion Soup Mix
1 cup Beef Stock
2 cups frozen Mixed Vegetables (Peas, carrots, green beans and corn)
2 tablespoons Italian Parsley, chopped for garnish
To prepare the Meat Mixture: Peel onion, chop fine and set aside. Peel the garlic clove, set aside. Finely chop the parsley, set aside until ready to garnish.
Heat a large cast iron skillet over medium heat. Add the ground beef to the skillet, season it with the salt and pepper and cook it for abut 5 minutes or until it’s no longer pink, breaking into small pieces as it browns.
Add the onion and cook for 3 more minutes until the onion softens and becomes translucent.
Grate the garlic clove directly into the skillet. Cook for about 30 seconds, stirring constantly. Add the pepper flakes, Worcestershire sauce, onion soup mix, beef broth and stir. Add in the frozen vegetables and cook for a couple more minutes. Set aside.
To Assemble and Bake Pie: Heat the oven 350 degrees.
Smooth out the meat mixture. Spread the potatoes over the meat and smooth the top of the potatoes with the back of a spoon. Use a fork to create a design in the potato topping. Garnish with some of chopped Parsley, reserving about half for a final garnish.
Place the skillet on a baking sheet, then place it in the oven and bake for 40 minutes until golden brown on top.
Remove from the oven, garnish with remaining parsley, a little salt and white pepper. Serve warm straight from the skillet.
A Corny Take on Smoked Sausage with Fried Potatoes
One of the things we keep in the freezer for effortless yet yummy suppers such as this is Hillshire Farms Smoked Beef or Kielbasa Sausages. Whenever we find them on sale, we stock up. The great thing about these Sausages is that you can barbecue them, cook them with potatoes, add them to a pasta . . . great for quick comfort food. When Brother Dear lived with us, simple comfort food was important and vegetables beyond corn needed to be hidden. I cannot express fully just how difficult it was to get Brother Dear to eat anything beyond McDonalds, Pizzas or Turkey Sandwiches.
This dish is almost the same as one I posted earlier – Brother Dear’s Smokes Sausage and Fried Potatoes – almost. Only this dish calls for Yukon Gold Potatoes rather than Russets that are cut into cubes rather than sliced thin. While both dishes include corn, instead of serving sweet corn as a side, it goes right into the skillet with the potatoes and sausage, making this a one-skillet supper.
A Corny Take on Smoked Sausage with Fried Potatoes
6 Medium Size Yukon Gold Potatoes, washed
Salt & Pepper to Taste
2 Tablespoons Olive Oil, divided
2 Hillshire Farms Smoked Beef Sausage, coin cut
1 Can Corn, well-drained
Salt & Pepper to Taste
Scrub potatoes. No need to peel. The peel of these potatoes will add extra flavor, texture and fiber to the dish. Cut into bite-size cubes. Place into a microwave safe dish. Drizzle potatoes with about 1 tablespoon olive oil. Season well with salt and pepper.
Microwave potatoes for about 10 minutes, until almost cooked through. Test doneness by piercing the potato with a cake tester or toothpick. It should glide into the potato effortlessly.
Empty potatoes into a large skillet over medium-high heat. Drizzle with remaining tablespoon of olive oil. Allow potatoes to begin to brown.
While the potatoes are browning, coin cut Smoked Beef Sausage. Once the potatoes brown, add sausage to skillet. Stir, toss to mix well.
Drain corn, and rinse under cold water to remove any packing salt. Add corn to skillet. Stir, toss to mix well.
Lower heat to about medium and continue to cook, stirring occasionally, until potatoes are tender and sausage is heated through. Depending upon size of potatoes, this should take about 10 minutes.
Serve and enjoy.
Another delicious way to serve up Kielbasa or Smoked Beef Sausages is so simple, it only takes two ingredients and about 20 minutes of time . . . we love Grilled Sausages with Barbecue Sauce. Yum!
Kicking Salsa Verde Chicken with Cornbread Puffs
First off, I want to give special thanks to Kevin and Amanda over at kevinandamanda.com for this phenomenal recipe, originally posted on their site back in November 2012. If you aren’t familiar with Kevin and Amanda, be sure to check them out. Great pictures, interesting travel experiences, and step by step directions for terrific recipes that are always a success. To their original recipe, I made very little changes.
Continue reading “Kicking Salsa Verde Chicken with Cornbread Puffs”
Spicy Chicken Thighs Smothered in Spanish Rice
Here’s a delicious Mexican supper that utilizes leftover Spanish Rice. If you’ve made my Authentic Spicy Spanish Rice, then you know this recipe will cook up a ton of spicy rice. The leftover rice is great to reheat as a side for so many Mexican dishes or to use in burritos. Or you could try a Rosemarie Original.
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