Skillet Meals

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1 1/2 pounds  Ground beef

8 ounces fresh mushrooms, sliced (2 1/2 cups)

1 medium onion, thinly sliced 

1 garlic clove, finely chopped

1/4 cup homemade butter 

1 1/2 cups beef broth (from 32-ounce carton)

1/2 teaspoon salt

1 teaspoon Worcestershire sauce

1/4 cup all-purpose flour

1 1/2 cups homemade sour cream 

3 cups hot cooked egg noodles

Get out your large skillet. Place your butter it in and turn the heat to medium. Cook your mushrooms, onions and garlic in butter. Cook these until the onion is translucent and the mushrooms are done. Remove from the skillet and set aside. Next put your ground beef in the skillet. Brown the ground beef on medium and drain the grease from it. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Turn the heat up to high and bring the mixture to a boil. Reduce the heat. Cover and simmer 15 minutes.

While the meat is cooking take your bag of egg noodles cook them as directed. In a separate bowl create a slurry by adding the remaining 1/2 cup of broth with the flour, make sure it's not lumpy. I use a wand mixer for this.  

Pour this over the meat mixture in the skillet add your onion mixture. Bring this to a boil then turn it down and cook 2 minutes. Stir this constantly.

Serve over the noodles.

1 pound ground beef

1 cup onion, chopped

2 Tablespoons dried onions

1 teaspoon chili powder

1 teaspoon seasoned salt

1 teaspoon dried red pepper

1 teaspoon dried minced garlic 

1/2 teaspoon ground cumin

2 15ounce cans of chunky tomatoes

16 ounce can pinto beans

2 cups shredded Cheddar cheese

1 cup sliced black olives, garnish

4 cups Fritos, garnish

Jalapeño slices, optional

Preheat your oven to 350F

To begin make your chili seasoning mix. combine dried onions, chili powder, chili powder, seasoned salt, red pepper, minced garlic, ground cumin in a small bowl. You can buy this in the store or you can make it fresher ingredients the choice is yours. Get out your cast iron skillet. Brown your ground beef on a medium heat so that there is no pink left. Drain it and put it on a plate. Set it aside. in the same skillet place your chopped onion, chili seasoning mix, pinto beans and chunky tomatoes. Heat on low and simmer for 10 minutes. Pour your cheese on top and bake in a preheated 350-degree oven, covered for 30 minutes. Uncover, and then bake for an additional 10 minutes. You can add your fritos, Jalapeño slices, and black olives at this time and then serve.

1 lb lean ground beef

1 large yellow onion, thinly sliced

2 bell peppers, julienned

2 tablespoons olive oil

1 large can diced tomatoes with green chilis

2 Tablespoons chili powder

2 teaspoons onion powder

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon powdered oregano

1/2 teaspoon salt 

3 cups baby kale/spinach mixture 

1 1/2 cup shredded cheddar and jack cheese

1 bag of fritos.

To begin make your taco seasoning mix. In a bowl combine the chili powder, onion powder, cumin, garlic powder, paprika, Mexican oregano and salt. Set this aside. In a large pan, brown the ground beef and drain the excess fat. Put this on a plate and set it aside. Place your sliced onions and julienned peppers into the skillet and pour 2 tablespoons of olive oil in the skillet. Cook the vegetable mixture until the onion is translucent.

Add canned tomatoes and mix until it is fully combined. Sprinkle the taco seasoning on top and mix well. Add the greens and allow these to fully wilt. Cover with shredded cheese and let cheese melt.  When cheese is melted serve in bowls. Garnish with fritos.

Skillet beef enchiladas

1 1/2lb ground beef

2 tablespoons olive oil

2 Tablespoons dried onions

1 teaspoon chili powder

1 teaspoon seasoned salt

1 teaspoon dried red pepper

1 teaspoon dried minced garlic 

1/2 teaspoon ground cumin

1/2 teaspoon Mexican Oregano

1 can of organic chunky tomato sauce

1/2 cup chunky salsa

1/4 cup water

4 (6-inch) soft tortillas  

1 cup shredded Mexican blend cheese

1/2 cup homemade sour cream

1/4 cup sliced green onions

guacamole to taste

Get out your large skillet put 2 tablespoons of olive oil and the ground beef and cook it on medium until there is no pink left. Drain the grease and put this on a plate and set it aside.

Make up the spice mix of dried onion, chili powder, seasoned salt, dried red peppers, minced garlic, ground cumin and Mexican oregano.  

Pour the chunky tomato sauce, salsa, and water into the skillet and sprinkle the spice mix into it. Bring mixture to a simmer over medium heat 

for a couple of minutes to let the sauce thicken. Add in your ground beef and let it cook for about 5 minutes to bring it all to temperature.

Cut up your tortilla strips and add them to the skillet, and sprinkle with the cheese. Lots of cheese...I love Cheese. Remove it from heat cover it and let the cheese melt.

Top with sour cream and guacamole. Garnish with green onions. Serve immediately.

4 large chicken breasts, cubed

1 1/4 teaspoons salt 

1/2 teaspoon ground black pepper 

2 tablespoons olive oil 

3 cups chicken broth 

1 bay leaf 

1/4 teaspoon Savory

1/4 teaspoon Thyme

2 cups of cubed Potato

2 cups sliced carrots (1/4-inch thick slices) 

1 cup coarsely chopped onions

1 cup frozen peas 

1 cup frozen corn  

1 cup mushrooms 

1/4 cup heavy cream 

3 Tablespoons all-purpose flour 

1 1/2 Tablespoons butter, at room temperature 

1 large egg, lightly beaten 

1 tablespoon water 

To begin cube your chicken. Place the cubed chicken, oil salt and pepper in a skillet and cook the chicken. This should take about 5-10 minutes. 

Remove the chicken from the skillet and place on a plate and set aside. Do not pour out the liquid. Place the potatoes, corn, peas, carrots, mushrooms 

and onions in the skillet along with enough chicken stock to cover it. Bring this to a boil. Now take the egg the flour and the heavy cream. Mix it 

using a wand mixer, making sure that the flour isn’t lumpy and place it in a sauce pan. Add the remaining stock and make a thick gravy. 

Put all the parts together now. Place your reserved chicken and the vegetables and the gravy in a stock pot. Bring to a boil and then add your 

thyme, savory and bay leaf let this simmer for 30 minutes so that flavors run together. Remove the bay leaf. During this 1/2 hour make your biscuits 

using the recipe below. When this is finished pour the chicken mixture into the pie pan, then cover it with the homemade biscuits. Bake until golden brown.

To make the biscuits for the skillet dinner

2 cups of all purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

2 tablespoons of sugar

2 tablespoons baking powder

1 teaspoon cream of tartar 

1/2 cup homemade softened butter

1 cup buttermilk 

In a large bowl, mix all of the dry ingredients together. Cut in the butter using 2 knives. You take the knives 1 in each hand and pull them across the 

mixture. Once the butter is incorporated add the buttermilk and mix it well until you have a dough ball that holds together. Place the dough ball on a 

lightly floured surface and roll it out. It should be about a 1/2 inch thick. Then cut it into rounds using your biscuit cutter.

Take several of these and use them to top your skillet.  Place the rest on a lightly greased cookie sheet about 1 inch apart bake at 450 degrees for about 13-14 minutes.

3 tablespoons extra virgin olive oil

1.5 pounds boneless skinless chicken breasts, cut into bite sized pieces

1/2 medium yellow onion, diced finely

2 cloves of garlic, minced

1 cup uncooked extra long grain white rice

2 1/2 cups broccoli florets, cut into bite sized pieces

2 1/2 cups of chicken broth

2 cups shredded cheddar cheese

salt and  pepper to taste

In a large cast iron skillet, sauté your onions and garlic in two tablespoons of olive oil over a medium heat. Remove these and place them on a plate and set aside. 

Place your cut up chicken in the skillet and season them with the salt and pepper. Brown the chicken pieces, then add these to the onions and garlic that you set aside.

Add the chicken broth to the pan and bring the mixture to a boil. Add the chicken, garlic and onions back in. Lower the heat to a simmer and cover the pan with a lid. 

Cook the chicken and rice mixture, covered for about 10 to 13 minutes. Layer the broccoli evenly over the chicken and rice mixture and stir it well to combine.

Continue to cook this covered for about another 8 minutes or so, on low, or until the broccoli and rice are both tender. Remove this from the heat and stir in half 

cheese. Sprinkle the remaining cheese on top and cover with a lid, letting it sit for 1-2 minutes or until the cheese has melted.

2 lbs. chicken breasts

3 tablespoon olive oil

1 pound dried fettuccine 

7 button mushrooms sliced

1 cup baby spinach

6 Tablespoons homemade butter 

1 cup heavy cream 

1 cup finely grated Parmesan cheese 

1/2 teaspoon salt 

1/4 teaspoon freshly ground black pepper 

Grab out your cast iron skillet. sprinkle your skillet with olive oil and place your chicken breast in the skillet. Cook on medium high for 10 minutes or so, 

until they are done all the way through. Set this aside.

Cook the fettuccine in a pot of rapidly boiling salted water until it’s done. Drain the fettuccine in a colander and then place the pasta in the cast iron skillet. Place the butter, mushrooms andspinach and pour the cream on the pasta and cook them over a low heat, stirring constantly. Pour the cheese on and toss the pasta until it is coated 

with the cream and cheese. Add the chicken and thoroughly combine. Serve immediately.

1 green sweet pepper, cut into julienne strips 

1 red sweet pepper, cut into julienne strips 

1 Tablespoon olive oil 

2 cups cubed cooked potatoes 

1 1/2 cups cubed cooked chicken 

15 ½ ounces canned whole kernel corn, drained 

16 ounces can black beans, rinsed and drained (if using dry let them sit over night in water)

Homemade salsa 

Homemade sour cream  

In a large skillet, cook pepper strips in olive oil for 2 minutes. Add potatoes, chicken, corn, black beans and salsa. Stir gently. 

Cover and cook over medium-low heat for about 10 minutes or till mixture is heated through, stirring occasionally. If you like, 

serve with sour cream. Makes 4 to 6 servings.

1 1/2 pounds chicken breasts

3 tablespoons of olive oil

8 ounces fresh mushrooms, sliced (2 1/2 cups)

1 medium onion, thinly sliced 

1 garlic clove, finely chopped

1/4 cup homemade butter 

1 1/2 cups chicken broth (from 32-ounce carton)

1/2 teaspoon salt

1 teaspoon Worcestershire sauce

1/4 cup all-purpose flour

1 1/2 cups homemade sour cream 

3 cups hot cooked egg noodles

Get out your large skillet. Place your butter it in and turn the heat to medium. Cook your mushrooms, onions and garlic in butter. Cook these until the onion is translucent and the mushrooms are done. Remove from the skillet and set aside.

Next cut up your chicken into bite sized pieces. Pour your olive oil into the skillet add your chicken. Cook the chicken on medium. 

Stir in 1 cup of the broth, the salt and Worcestershire sauce. 

Turn the heat up to high and bring the mixture to a boil. Reduce the heat to medium low cover and simmer 15 minutes. 

While the meat is cooking take your bag of egg noodles and put them in a pot with water and cook them as the directions on the package say to.

In a separate bowl create a slurry by adding the remaining 1/2 cup of broth with the flour, make sure it's not lumpy. I use a wand mixer for this.  

Pour this over the meat mixture in the skillet add your onion mixture. Bring this to a boil then turn it down and cook 2 minutes. Stir this constantly.

Serve over the noodles.

2 cups cooked chicken breasts

2 tablespoons olive oil

2 Tablespoons dried onions

1  teaspoon chili powder

1 teaspoon seasoned salt

1 teaspoon dried red pepper

1 teaspoon dried minced garlic 

1/2 teaspoon ground cumin

1/2 teaspoon mexican Oregano

1 can of organic chunky tomato sauce

1/2 cup chunky salsa

1/4 cup water

4 (6-inch) soft tortillas  

1 cup shredded Mexican blend cheese

1/2 cup homemade sour cream

1/4 cup sliced green onions

guacamole to taste

Take your 3 chicken breast and slice them up. Grab your large skillet put 2 tablespoons of olive oil and the  Cut up 3 chicken breasts and cook them on medium until 

they are just done. put these on a plate and set it aside.

Make up the spice mix of dried onion, chili powder, seasoned salt, dried red peppers, minced garlic, ground cumin and mexican oregano.  

pour the chunky tomato sauce, salsa, and water into the skillet and sprinkle the spice mix into it. Bring mixture to a simmer over medium heat 

for a couple of minutes to let the sauce thicken. Add in your chicken and let cook for about 5 minutes to bring it all to temperature.

Cut up your totilla strips and add the to the skillet, and sprinkle with the cheese. Lots of cheese...I love Cheese. Remove it from heat cover it and let the cheese 

melt.

Top with sour cream and guacamole. Garnish with green onions. Serve immediately.

1 Cup Dry white wine 

1 Cup Chopped Onion 

1 Clove of Garlic minced

1 cup Dry mustard

4 Tablespoons Honey

1 Tablespoon olive oil

1 teaspoon Salt

Combine the white wine, chopped onion and minced garlic in a sauce pan. Boil the mixture then. Reduce the heat to medium low and simmer for about 15 minutes. 

Cool and strain the wine mixture back into the saucepan. Then gradually add the dry mustard and beat it until it’s very smooth. Add the honey, olive oil and 

salt to the sauce pan. Heat slowly, stirring constantly until the mixture thickens. Pour the mustard into a sterilized mason jar, Allow it to set for at least 

48 hours for flavors to blend well. Remember that mustard needs time to age so that the flavor mellows.

2 tablespoons honey dijon mustard( store bought)

1/4 cup of honey

2 tablespoons garlic powder

2 tablespoons onion powder

1 tablespoon butter

4 pork chops center-cut boneless pork chops - 1/2-inch thick

To begin with make your honey dijon mustard. You have to start at least 2 days earlier if you want homemade mustard. You can use store bought honey mustard if you like.

Get out your cast iron skillet and heat your butter over a medium heat and lay your pork chops into the hot butter. Sprinkle the pork chops with 1 tablespoon of the 

garlic powder and 1 tablespoon of onion powder and cook the chops until they are browned, about 3 minutes. Turn your chops over and sprinkle on the remaining 

garlic powder and onion powder and cook the chops for 3 more minutes.

Brush your honey mustard sauce over the top side of your pork chops, Place them sauce side down on the skillet surface and cook, for 5 minutes. You may want to brush 

on the remaining mustard sauce and flip the pork chops over. Place a meat thermometer into the thickest chop and cook unti it reads 165F.

4  bone-in pork rib chops ,make sure they are about 6 ounces each and about 1 to 1 1/2 inches thick 

salt and pepper to taste.

2 tablespoons olive oil 

2 Granny Smith apples, cut into wedges 

1 medium-size yellow onion, thinly sliced  

1/3 cup pork broth 

1 cup whipping cream 

1/4 cup Dijon mustard 

1/5 cup of whole cranberry sauce 

8 small fresh thyme sprigs

To begin with preheat your oven to 450°. Set your pork chops out on a clean counter top and rub your pork with salt and pepper, both sides.  

Get out your large cast iron skillet, pour in your olive oil and cook your pork chops over a medium heat 5 to 6 minutes on each side or until 

golden brown. Remove from skillet and set them aside on a plate covered in your fridge.

Add your apples and onions to the skillet. Cook the plant material well, stirring occasionally, about 4 to 5 minutes or until browned. 

The onions should be translucent. Remove these from the from skillet, place them on a separate plate and refridgerate.

Add your pork broth to the skillet and bring this to a boil, while you loosen all the browned material from the bottom of the skillet. 

lower the temperature to medium and cook about 1 to 2 minutes. Add the cream and mustard to the skillet and whisk them together

and cook, stirring constantly, 1 to 2 minutes until bubbly.

Return the pork, apples and onion to the skillet. You can add the whole cranberry sauce  now. Drop dollups of it around the top of the pork chops

and then add the thyme sprigs.

Bake the pork chops at 450°  until the liquid bubbles. Let it stand in the skillet for a couple minutes before serving.

4 flounder fillets, 1/2-inch-thick each

salt and black pepper to taste

2 tablespoons oil  olive oil

6 tablespoons butter 

1/4 cup lemon juice

1 tablespoon dried parsley

1 tablespoon dried basil

1 tablespoon of chopped garlic

garnish with a slice of lemon

Get out your cast iron skillet. Pat dry both sides of the fish with paper towels and then season both sides with salt and pepper. 

Heat the oil over a medium-high heat 1 1/2 to 2 minutes. Turn the heat down to medium and place your flounder in the skillet. 

Place the butter on the side of the skillet, let it melt, then season it with basil, parsley and chopped garlic. Cook the fillets until they spring back to 

light pressure, about 2 minutes. Spoon the butter sauce over the fillets, place a slice of lemon on top as a garnish and serve.

4 (6 oz) skinless salmon fillets (about 1-inch thick)

Salt and  black pepper to taste

2 tsp olive oil

4 garlic cloves , minced

1/4 cup fish stock

2 Tbsp fresh lemon juice

4 Tbsp homemade butter

1/2 tsp honey

2 Tbsp minced fresh parsley

Lemon slices(garnish)

Remove your salmon fillets from refrigerator and allow them to rest for about 10 minutes at room temperature. 

Get out your cast iron skillet and prepare your sauce. Add your garlic, lemon juice and butter to the skillet. 

Cook this mixture over a medium heat, until the garlic is a golden brown. Add your fish stock and simmer this until it is reduced to half the volume. 

Stir in the butter and honey and using your wand mixer, mix this until it is well combined, Pour this into a bowl and set this aside.

Dry the salmon  with paper towels, season both sides with salt and pepper. Get out your cast iron skillet. Pour your olive oil in and add your salmon.

Cook the salmon about 4 minutes on the first side until it is golden brown on the bottom. Then flip it over and cook the salmon through, about 2 - 3 minutes longer. 

while in the skillet drizzle the sauce over the salmon. Garnish with parsley and lemon slices. Serve immediately.

1 ½ cups beets 

2 cups potatoes, cubed

2 cups sweet potato, cubed

2 cups onion 

2 cups carrots 

½–1 tsp sea salt (to taste)

1/4 cup olive oil

2–4 cloves garlic (minced)

½ tsp dried thyme

½ tsp dried rosemary

Preheat your oven to 425 degrees F.

Get out your cast iron skillet. Prepare all the vegetables by cleaning them, peeling them and cuttiing them into cubes. You may choose not to peel your 

potatoes because all the nutrients are in the skin.  Add all vegetables to the skillet and top with olive oil, thyme, rosemary and minced garlic. 

Mix it well until it is thoroughly combined. Place the skillet into the oven and roast the vegetables until tender and golden brown. Stir it around 

a bit every so often to ensure that it is evenly browned. This takes about 45 minutes to 1 hour.

1 recipe of teriyaki marinade ( listed below)

12 ounces fresh green beans

1 large red bell pepper, julienned 

1 small yellow onion, cut into thin slices

1/2 cup matchstick carrots

2 cups sliced shiitake mushrooms

1 tablespoon peanut oil

1/3 cup unsalted cashews

Marinate your green beans, bell pepper, onion, carrots, and mushrooms for an hour or so. Set aside.

Heat the peanut oil in your cast iron skllet over a medium-high heat. Add the cashews and cook while stirring until toasted, about 30 to 45 seconds. 

Remove them from the skillet and set them aside. Stir the vegetable mixture into skillet. Stir fry them 4 to 5 minutes until the

vegetables are tender-crisp.  Stir in toasted cashews.

homemade teriyaki marinade

1 two inch piece fresh ginger,

3-4 cloves fresh garlic, minced

1 cup soy sauce

12 ounces of fresh Pineapple

Place all of the ingredients in your blender and blend the mixture until it is smooth. You can store it in an old used salad dressing container or mason jar. 

Seal, label, date it and refrigerate it. Use within a month.