More 'One Pan' Recipes

I have been trying to come up with more tasty ways to prepare chicken that's quick and easy.  This one pan dish is based on a dish names for a village in northwest Italy and is usually prepared with veal, but chicken is as good if not better in this case...Enjoy!

CHICKEN MARENGO

Total Time: 35 min (Prep: 20 min Cook: 15 min) Yield: 4 servings

INGREDIENTS

3 large chicken cutlets, sliced into thin paillards (slice while partially frozen)
Seasoning: Lawry’s Season Salt, Garlic Powder, Mrs. Dash to taste
½ cup all-purpose flour
3 Tbsp. vegetable oil
1 medium sweet onion, sliced
2 cloves garlic, diced
2 tsp. flat leaf parsley, chopped fresh
1 tsp. fresh thyme, or 1/2 tsp. dried thyme
½ lb. mushrooms, quartered
1 yellow bell pepper, seeded and julienned
2 Tbsp. tomato paste
1 Tbsp. soy sauce
½ cup white wine
½ cup chicken broth
1 (14-ounce) can chopped tomatoes
2 Tbsp. butter

DIRECTIONS

-Season the chicken with seasoning, to taste, and lightly dredge in flour.
-In a large sauté pan, heat the oil over medium-high heat and add the chicken. Brown on both sides, until nicely golden, about 3 minutes per side. Remove from the pan and set aside on a plate.
-In the same pan, add more oil, if needed, along with the onion, garlic, mushrooms and peppers and sauté until softened and fragrant, but not limp, about 5 minutes. Season with salt and pepper, to taste.
-Stir in the tomato paste and cook a few minutes to cook out the raw flavor.
-Turn up the heat, and add the wine/wine to deglaze the pan and let it reduce for 2 or 3 minutes.
-Add the chicken broth, soy sauce and tomatoes. Once the mixture begins to bubble, add the browned paillards and any juices from the chicken and reduce the heat to a simmer. Cook until the chicken is warmed through, about 3 minutes.
-Turn the heat off and stir in the butter. Transfer to a serving platter and serve immediately over rice or pasta.

Various recipes...

There are a few recipes I have been wanting to post for a while, but just haven't so here they are...

OATMEAL BARS

When you have a sweet tooth and want to stay on track, here’s a nice treat.
Sugar is NOT an added ingredient.

3 mashed Bananas

1/3 cup Apple Sauce
2 cups Oats
¼ cup Almond Milk
½ cup Raisins (optional)
½ cup Craisins (optional)
1 tsp. Vanilla
1 tsp. Cinnamon

Bake at 350°F for 25-30 min.  Let cool, then cut into desired bar size.

 

 

BULGOGI (Korean BBQ Beef)

Yield: 4 to 6 servings

Prep Time: 15 minutes, plus marinating time

Cook Time: 5 minutes

INGREDIENTS

1 1/2 cups water
1 1/2 cups beer

2 cups soy sauce

2 cups white sugar

½ cup sesame oil
2 Tbsp. minced garlic

½ Tbsp. garlic powder
1 tsp. ground ginger/powder

½ Tbsp. onion powder

pinch Korean red pepper flakes, plus more for garnish

2 pounds rib eye steaks, thinly sliced crosswise into ⅛-inch slices

2 Tbsp. vegetable oil

Thinly sliced scallions, for garnish

Toasted white and black sesame seeds, for garnish

Steamed white rice, for serving

Kimchi, for serving

DIRECTIONS

Note: Sprinkle meat with baking soda and let sit for 1 hour or so.  Rinse well then proceed...

1. In a large bowl, whisk together the water, soy sauce, sugar, sesame oil, garlic and onion powders and Korean red pepper flakes until the sugar has dissolved.  Add the sliced rib eye and let marinate for 1 hour.

2. In a large cast-iron pan, heat the vegetable oil over high heat.  Drain the meat, discarding the marinade. Working in batches, cook the meat, flipping once, until caramelized and golden, 1 minute per side. 

You can also grill the meat for a smokier flavor. Transfer to a platter.

4. While meat is cooking, reduce marinade for ~10 minutes to serve over dish.

3. Garnish the bulgogi with the scallions, sesame seeds and more pepper flakes, then serve with steamed rice and kimchi.

 

I have had Bulgogi on many occasions, beef sliced thin and piled over rice.  This recipe uses larger pieces of meat and in my opinion is much more satisfying.  The marinade can also be used for Korean Short Ribs.

Looking for a quick, one pan, weeknight meal that's versatile enough to use many different types of meat and found the following:

SMOTHERED PORK CHOPS

Serves: 4
You can also use skinless chicken thighs for this.

INGREDIENTS

•4 bone-in pork loin chops, 1 inch thick
•salt & fresh ground pepper
•1 Tbsp. olive oil
•1 Tbsp. butter
•1 large sweet onion, sliced
•3 cloves of garlic, minced
•2 cups sliced mushrooms
•2 Tbsp. flour
•1 tsp. dried thyme
•1 cup chicken broth
•¼ cup water
•¼ cup white wine (see notes)
•¼ cup heavy cream
•¼ cup sour cream
•2 green onions, chopped

Instructions

1. In a heavy ceramic skillet, heat up 1 Tbsp. olive oil over medium-high heat.
2. Season the pork chops generously with salt and fresh ground pepper on both sides.
3. Add the pork chops to the skillet and sear on both sides, about 3 minutes per side.
4. Remove the chops and transfer them to a plate.
5. To the same skillet melt 1 - 2 Tbsp. butter.
6. Add the sliced onion, minced garlic and sliced mushrooms and cook until soft and the moisture from the mushrooms has cooked off.
7. Add the dried thyme and flour to the onion mixture and cook for 1 minute.
8. Stir in the chicken broth, water and wine and simmer until the sauce thickens. Make sure to scrape up and stir in all the good brown bits from the bottom of the skillet.
9. Stir in the heavy cream and sour cream.
10. Add the pork chops and simmer for about 10 - 15 more minutes, or until the chops are cooked thoroughly.
11. Sprinkle with the chopped green onions and serve over rice or pasta (egg noodles or fettuccine noodles).