TARGET CAST IRON SKILLET RECIPES

Steps:

• In a large bowl combine the milk, breadcrumbs, Pecorino, garlic, egg, tomato paste, parsley and salt and mix well to combine.
• Add the turkey and mix using a fork to fully mix everything together, careful not to overwork and form into 18 meatballs.
• Heat a large nonstick skillet over medium heat, when hot spray with oil and brown the meatballs about 5 to 6 minutes on each side. Set aside on a dish.
• Reduce heat to medium-low, add the oil and garlic and cook until golden, about 1 to 2 minutes.
• Add the tomatoes, salt and pepper to taste and return the meatballs to the skillet. Partially cover and simmer medium-low until cooked through, about 5 minutes.
• Uncover, top with mozzarella cheese, cover and cook until melted, about 2 minutes. If your skillet doesn’t have a cover, you can put it under the broiler 2 to 3 minutes, until melted.

Steps:

• Heat a large non-stick skillet over medium heat.  Add the bacon and sauté until brown and crisp.  Remove bacon pieces with a slotted spoon, transfer to a paper towel lined plate and set aside.  Discard the majority of the bacon grease, leaving a very thin coating in the pan.
• Season both sides of the chicken pieces with 1/4 tsp salt and black pepper and add to the skillet. Cook 4 minutes per side, or until cooked through.  Transfer to a plate and tent with foil.
• Add the shallots to the now empty skillet and sauté 1 minute, scraping up brown bits.  Add the garlic and sauté 30 seconds more. Add the broth, wine and thyme and stir.  Add the green beans, increase the heat to medium-high and cook for about 8 minutes, or until the sauce has reduced and the green beans are crisp tender, stirring occasionally.
• Transfer the chicken breasts and green beans to a serving platter. Season beans with 1/8 teaspoon salt and fresh pepper. Pour chicken juices into sauce with 1/8 teaspoon salt, stir and cook for an additional 30 seconds.  Pour sauce over the chicken and green beans and top with chopped bacon.