SKILLET PHOTO RECIPES

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BACHELOR'S SKILLET RECIPE - FOOD.COM



Bachelor's Skillet Recipe - Food.com image

Simple, cheap and tasty meal. Just right for a bachelor. I created this while single and living in Virginia.

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 2 serving(s)

Number Of Ingredients 5

2 polish kielbasa
1 can beer
garlic salt or garlic powder
butter
shredded cheddar cheese

Steps:

  • First, cut the keilbasa into 1/2 inch thick medalions.
  • Heat a medium sized skillet to medium to medium high heat and melt enough butter to just cover the bottom.
  • Add the keilbasa and garlic.
  • Once the keilbasa starts to brown on one side, add enough beer to just cover the bottom.
  • Turn the keilbasa and cook on the other side.
  • Now it becomes a matter of personal taste and trial and error.
  • I keep adding beer and garlic to taste, the thing you are really looking for is for the beer/butter/garic to caramalize.
  • When done, transfer to a plate and sprinkle with the cheese.
  • Drink the rest of the beer with your meal.

Nutrition Facts : Calories 308.3, FatContent 20.5, SaturatedFatContent 6.9, CholesterolContent 49.5, SodiumContent 685.1, CarbohydrateContent 8.4, FiberContent 0, SugarContent 1.2, ProteinContent 10

SKILLET CHICKEN POT PIE RECIPE | SOUTHERN LIVING



Skillet Chicken Pot Pie Recipe | Southern Living image

No rolling pin is needed for Skillet Chicken Pot Pie. Refrigerated pie crusts give you a leg up in the preparation of this classic comfort dish.

Provided by Southern Living

Total Time 1 hours 30 minutes

Yield Makes 6 to 8 servings

Number Of Ingredients 17

CHICKEN PIE FILLING
1/3 cup butter
1/3 cup all-purpose flour
1 1/2 cups chicken broth
1 1/2 cups milk
1 1/2 teaspoons Creole seasoning
2 tablespoons butter
1 large sweet onion, diced
1 (8-oz.) package sliced fresh mushrooms
4 cups shredded cooked chicken
2 cups frozen cubed hash browns
1 cup matchstick carrots
1 cup frozen small sweet peas
1/3 cup chopped fresh parsley
PASTRY CRUST
1 (14.1-oz.) package refrigerated piecrusts
1 egg white

Steps:

  • Prepare Filling: Preheat oven to 350°. Melt 1/3 cup butter in a large saucepan over medium heat; add all-purpose flour, and cook, whisking constantly, 1 minute. Gradually add chicken broth and milk, and cook, whisking constantly, 6 to 7 minutes or until thickened and bubbly. Remove from heat, and stir in Creole seasoning.
  • Melt 2 Tbsp. butter in a large Dutch oven over medium-high heat; add onion and mushrooms, and sauté 10 minutes or until tender. Stir in chicken, next 4 ingredients, and sauce.
  • Prepare Crust: Place 1 piecrust in a lightly greased 10-inch cast-iron skillet. Spoon chicken mixture over piecrust, and top with remaining piecrust.
  • Whisk egg white until foamy; brush top of piecrust with egg white. Cut 4 to 5 slits in top of pie for steam to escape.
  • Bake at 350° for 1 hour to 1 hour and 5 minutes or until golden brown and bubbly.
  • TRY THIS TWIST!
  • Chicken Pot Pie with Bacon-and-Cheddar Biscuits: Omit piecrusts and egg white. Preheat oven to 425°. Prepare Chicken Pie Filling as directed through Step Spoon filling into a lightly greased 13- x 9-inch baking dish. Cut 1/2 cup cold butter into 1/2-inch cubes. Cut butter cubes into 2 cups self-rising flour with a pastry blender or fork until crumbly and mixture resembles small peas. Add 3/4 cup (3 oz.) shredded sharp Cheddar cheese, 1/4 cup finely chopped cooked bacon, 2 Tbsp. chopped fresh chives, and 1 cup whipping cream, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 3 or 4 times. Roll or pat dough to 3/4-inch thickness; cut with a 2 1/2-inch round cutter to form 15 biscuits. Bake Chicken Pie Filling at 425° for 15 minutes. Remove from oven, and arrange biscuits on top of hot chicken mixture. Bake 25 to 30 more minutes or until biscuits are golden brown and chicken mixture is bubbly. Remove from oven, and brush biscuits with 2 Tbsp. melted butter.
  • Hands-on time: 50 min.; Total time: 1 hr., 30 min.

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