Alexa

It's all in the skillet

It's all in the skillet
It's all in the skillet
It's all in the skillet

It's all in the skillet

It's all in the skillet

It's all in the skillet

It's all in the skillet

It's all in the skillet

It's all in the skillet

Only one pan is big enough to inspire great recipes and devotion from its users - the 12-inch frying pan.
Better Homes and Gardens magazine asked six of its favorite skillet fans to spend some one-on-one time with this do-anything kitchen tool, and these dishes are the result.
Have a skillet session of your own and enjoy these easy, casual meals, plus dessert, in our most popular pan.
Paula Deen is a TV chef, restaurateur, and cookbook author. Her most recent book is "Paula Deen's Kitchen Wisdom and Recipe Journal.
"My 12-inch skillet never leaves the stove, and my fried chicken wouldn't be the same without it. A big pan gives the chicken plenty of elbow room so the buttermilk-herb crust comes out crisp," Deen said.
HERB-FRIED CHICKEN
Prep: 30 minutes
Chill: 2 hours
Cook: 14 minutes
Makes 6 servings
1 3-lb. chicken, washed and cut into 8 serving pieces
2 cups all-purpose flour
1/2 cup snipped fresh sage or parsley
1 tsp. cracked black pepper
3 eggs
1/2 cup milk
Peanut oil for frying
Small fresh sage leaves
Lemon wedges
1. Sprinkle chicken pieces with salt and pepper. Refrigerate, covered, 2 to 4 hours.
2. In bowl combine flour, the 1/2 cup herbs, and pepper; set aside. In shallow dish whisk together eggs and milk. Dip chicken in egg mixture then coat with flour mixture. Repeat.
3. In deep 12-inch skillet add oil to depth of 1 inch (oil will rise as chicken is added.) Heat oil to 3500F over medium-high heat.
4. Gently lower four chicken pieces at a time into hot oil, (oil may spatter). Cook 14 to 16 minutes, turning after 8 minutes, or until brown and crisp and chicken is no longer pink (1700F for breasts, 1800F for thighs). Oil temperature will drop when chicken is added; adjust heat as needed to maintain oil temperature at 3250F. Drain chicken on wire rack or paper towels. Place in preheated 3000F oven while frying remaining chicken. To serve, top with sage leaves and lemon wedges.
SUPER CHEESY CHICKEN PARMESAN
Prep: 35 minutes
Cook: 10 minutes
Makes 4 servings
4 6-oz. skinless, boneless chicken breast halves
1 medium onion, finely chopped
2 cloves garlic, minced
2 Tbsp. cooking oil, divided, or nonstick cooking spray
1/2 cup canned tomato sauce with Italian seasonings (See NOTE).
1 cup whole bran cereal shreds (such as Fiber One original or All-Bran)
1/4 cup grated Parmesan cheese (1 oz.)
1 Tbsp. snipped fresh oregano or 1 tsp. dried oregano, crushed (optional)
1 Tbsp. Italian seasoning, crushed
1/4 tsp. salt
1/2 cup fat-free egg product, thawed
2/3 cup shredded reduced-fat mozzarella cheese (3 oz.)
Red pepper flakes (optional)
Snipped fresh oregano (optional)
1 recipe Pasta with Sweet Peppers, see recipe
1. Between sheets of plastic wrap, pound chicken breast halves to even thickness (about 3/8 inch thick); set aside.
2. In 12-inch skillet cook onion and garlic in 1 tablespoon hot oil until tender. In bowl mix onion mixture and tomato sauce; set aside.
3. In food processor or blender process or blend cereal to the size of bread crumbs. In shallow dish stir together cereal crumbs, Parmesan cheese, oregano, Italian seasoning, and salt; season with pepper.
4. In another dish place egg product. Dip chicken in egg product then crumb mixture.
5. In skillet cook chicken in remaining 1 tablespoon hot oil for 4 minutes per side or until cooked through (1700F) over medium-high heat. Spoon sauce on chicken. Sprinkle mozzarella. Reduce heat to low. Cook, covered, 2 to 3 minutes, until cheese is melted. Sprinkle red pepper flakes and oregano. Serve with Pasta with Sweet Peppers.
NOTE: Heat and pass remaining canned tomato sauce, if desired. Makes 4 servings.
6. Pasta with sweet Peppers: Cook 6 ounces whole-grain fettuccine according to package directions, adding 1 large red sweet pepper cut in strips, the last 1 minute of cooking. Drain well. Drizzle lightly with olive oil. Sprinkle with fresh oregano.
Nancy Wall Hopkins is deputy food editor of Better Homes and Gardens magazine. The 12-inch cast iron skillet that she purchased just out of college is still a favorite tool of hers.
"Why gingerbread in a skillet? To see the surprise on their faces when my girls see it come to the table," Hopkins said. "I love the hearty stand-up-and-talk-to-you ginger flavor. My favorite part is having the leftovers at breakfast."
CHOCOLATE GINGERBREAD WITH SIMMERED ORANGES
Prep: 35 minutes
Bake: 45 minutes
Cool: 30 minutes
Stand: 30 minutes
2-3/4 cups all-purpose flour
1 Tbsp. ground ginger
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ground black pepper (optional)
1/2 tsp. salt
1/4 tsp. ground cloves
1 cup full-flavored molasses
2 Tbsp. butter, melted
2 Tbsp. butter
1/4 cup fresh peeled ginger, cut into slivers
1/2 cup butter, softened
1 cup sugar
2 eggs
1 cup chopped bittersweet chocolate
1 recipe Simmered Oranges (recipe below)
Chopped crystallized ginger
1. Preheat oven to 3500F. In bowl combine flour, ground ginger, baking soda, baking powder, pepper, salt and cloves; set aside. In a small bowl combine molasses, 1 cup water and 2 tablespoons melted butter; set aside.
2. In 12-inch oven-going skillet cook and stir 2 tablespoons butter and slivered ginger over medium heat just until butter is melted. Remove from heat; set aside.
3. In mixing bowl beat the 1/2 cup butter on medium speed for 30 seconds. Add sugar; beat until combined. Add eggs, one at a time, beating 1 minute after each. Alternately beat in flour mixture and molasses mixture, beating on low speed after each addition until combined. Stir in chocolate. Pour batter over butter-ginger mixture in hot skillet.
4. Bake 40 to 45 minutes or until a wooden toothpick inserted in center comes out clean. Cool in skillet on rack 30 minutes (center may dip slightly). Serve warm topped with whipped cream, Simmered Oranges, and crystallized ginger. Makes 12 to 16 servings.
5. Simmered Oranges: Slice 4 oranges crosswise about ? inch thick. Discard seeds. In 12-inch skillet over medium heat bring 1-? cups sugar, and ? cup each water, orange juice, and lemon juice to boiling, stirring to dissolve sugar; reduce heat. Simmer, uncovered, 10 minutes or until syrupy. Add orange slices. Return to boiling, reduce heat. Simmer, uncovered, 3 minutes or just until oranges are tender, turning occasionally. Transfer to serving bowl. Cool. Serve with Chocolate Gingerbread
Debbie Shore finds her 12-inch skillet just the right size to bring dinner to the table for her daughter, Sofia, and herself. To learn more about Shore and the organization Share our Strength, visit sha-reourstrength.org.
"There is so much hunger in the world, I try to treat every meal as a gift. Bringing out the best in every dish is part of that, and a big skillet is the secret to my perfect omelet - not too thin, not too thick," said Shore.
DEBBIE SHORE'S PEPPER AVOCADO OMELET
Prep: 15 minutes
Cook: 13 minutes
1 medium poblano or green sweet pepper, roasted (directions below), seeded and chopped
2 Tbsp. butter
2 eggs, lightly beaten
1/2 medium avocado, peeled, seeded and coarsely chopped
1/4 jalapeno pepper, thinly sliced (optional)
1/4 cup manchego cheese, shredded (1 oz.)
Crushed red pepper
1 recipe Fresh Tomato Compote, recipe below
1. Roast poblano pepper (directions below); set aside. In 12-inch nonstick skillet heat butter over medium-high heat. Add eggs; gently swirl to spread eggs to edge of skillet.
2. When eggs begin to bubble, sprinkle with poblano, avocado, and jalapeno.
@3. When omelet is very lightly brown at edges, add cheese. With spatula loosen egg from sides; fold half the omelet over filling.
Season with black pepper and crushed red pepper. Serve with Fresh Tomato Compote and toast.
4. Fresh Tomato Compote: In medium skillet heat 1 tablespoon olive oil. Add 1/2 cup thinly sliced onion; cook 5 minutes or until tender. Add 1 cup halved cherry tomatoes, 1 tablespoon snipped fresh parsley, 1/8 teaspoon each salt and ground black pepper. Heat through, serve with omelet.
To Roast Pepper: Preheat oven to 425 degrees F. Halve pepper lengthwise; remove stems and seeds. Place halves, cut sides down, on foil-lined baking sheet. Roast 20 to 25 minutes. Wrap pepper in foil; let stand 10 minutes. Gently pull off skin in strips, using a sharp knife to help loosen. Makes 2 servings.


Updated : 2021-03-05 22:53 GMT+08:00