I didn't mean for this to happen. I meant to make zucchini bread, though why it's considered perfectly normal to put zucchini in bread but not in cookies is beyond me.
These skillet-grilled burritos come together in a flash thanks to store-bought rotisserie chicken. Keep this meal light by serving with a fresh green salad.
Fair warning: You should only make these bread sticks when surrounded by plenty of people to help you eat them. Otherwise, there is a very serious danger of proceeding directly from the last bite of one bread stick to the first bite of the next.
I grew up eating sloppy joes, a sandwich made by browning ground beef in a skillet and dumping a can of tomato-based 'Manwich' sauce over top, then plopping it
The sandwich starts with thick rustic Italian bread, hearty enough to support the fillings but still tender. There are three kinds of cheese in play...and the toasty bread is infused with garlic flavor by rubbing it with cut garlic cloves.
Top skillet-cooked sirloin steaks with a rich red wine and mushroom sauce for an easy, elegant weeknight dinner. Serve with sauteed haricots verts and mashed potatoes.
Seared and browned in the skillet and then baked in the over, these fritters are flavorful and filling, without being greasy. Fresh avocado and cilantro compliment the fritters and add some coolness to the dish.
Add Brussels sprouts and wild rice to this entertaining-worthy dish. Use a large skillet to accommodate cooking the four steaks at once. If they're crowded in a small pan, the steaks will
Round up the family for a pie full of flavor that's ready in 30 minutes! This skillet version features Cheddar-bacon mashed potatoes surrounded with corn chips on top a zesty beef mixture.
A one-skillet quinoa recipe - quinoa, corn, chopped kale and pan-toasted tofu tossed with a big dollop of pesto and finished off with a few roasted cherry tomatoes.
The combination of cumin, coriander, and ground red pepper create a tasty rub for the beef. Brown sugar aids caramelization. Heating the cast-iron skillet results in a flavorful seared crust on the steak without having to first brown the meat on the stovetop.
