WEEKNIGHT SKILLET SLAW RECIPE | ALLRECIPES
When you get home from work, you hardly want a big production for dinner. That's when this recipe can be your standby. Cook your ground turkey, then add veggies, cole slaw mix, and sauce and in 10 minutes you've got a hearty meal for everyone to enjoy.
Provided by Matt Wencl
Categories No Mayo Coleslaw
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 4 servings
Number Of Ingredients 15
Steps:
- Mix chipotle hot sauce, rice vinegar, soy sauce, ginger, and agave syrup together in a small bowl to make sauce.
- Heat olive oil and sesame oil in a wok or large skillet over medium heat. Add ground turkey; cook, stirring to break up clumps, until juices run clear, about 6 minutes. Season with salt and pepper. Transfer to a bowl, reserving juices in the wok.
- Combine coleslaw mix, red bell pepper, green onions, and garlic in the wok; cook and stir over medium heat until slaw is slightly wilted, 1 to 2 minutes. Add sauce; mix to combine, about 1 minute. Return turkey to the wok and stir until heated through, 2 to 3 minutes.
- Sprinkle sesame seeds over slaw before serving.
Nutrition Facts : Calories 302.4 calories, CarbohydrateContent 12.5 g, CholesterolContent 88.2 mg, FatContent 18 g, FiberContent 2 g, ProteinContent 24.3 g, SaturatedFatContent 3.5 g, SodiumContent 682.2 mg, SugarContent 2.1 g
CAST IRON SKILLET BUTTERMILK CORNBREAD RECIPE | ALLRECIPES
This recipe is for those people that do not like sweet cornbread. For me, this is my comfort food and what I grew up on.
Provided by Dannielle Randall
Categories Cornbread
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 1 10-inch round
Number Of Ingredients 12
Steps:
- Place a cast iron skillet in the oven and preheat to 450 degrees F (230 degrees C).
- Mix white cornmeal, yellow cornmeal, flour, baking powder, and salt together in a large bowl. Add buttermilk, lard, and vegetable oil; stir will to combine. Stir in egg until smooth batter forms.
- Remove hot cast iron skillet from oven, melt butter in skillet, then pour in batter. Top with paprika and kosher salt. Return skillet to oven.
- Reduce temperature to 425 degrees F (220 degrees C) and bake until cornbread is golden brown and pulling away from the sides of the pan, about 15 minutes.
- Remove from oven to cool slightly, about 5 minutes. Cut into wedges.
Nutrition Facts : Calories 201.7 calories, CarbohydrateContent 26.7 g, CholesterolContent 28.9 mg, FatContent 8.8 g, FiberContent 1.7 g, ProteinContent 4.5 g, SaturatedFatContent 2.6 g, SodiumContent 635.1 mg, SugarContent 1.8 g
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