Unstuffed Cabbage Rolls in a Skillet

Well, the temperatures have been a bit cooler here in the northeast so I’m looking forward to digging out some recipes and doing some cooking. As you know I’m not one to make many long involved complicated meals, I’ll leave those dishes to the experts. I like to think if you have a good recipe with a handful of ingredients, cooking can be a breeze. My version of unstuffed cabbage rolls made in a skillet is one of those types of dishes. You have all the flavor of the traditional recipe but takes considerably less time to prepare. I hope you will give it a try.

Skillet Unstuffed Cabbage1

Unstuffed Cabbage Rolls in a Skillet

4 to 6 servings

Ingredients

1 to 1 1/2 pounds lean ground beef

1 large Onion (diced)

1 Green or Red Bell pepper (diced)

2 cloves of Garlic (minced)

2 Tablespoons Fresh Flat Leaf Parsley (or 1 Tablespoon Dried Parsley)

1 Small Head of Cabbage (shredded or chopped)

2 cans (14.5 ounces) Diced Tomatoes

1 can (8 oz.) Tomato sauce

Kosher Salt and Freshly Ground Black Pepper

Cooked White or Brown Rice

  1. Heat a large, deep skillet or sauté pan (or Dutch oven) over medium heat. When the pan is hot, add about 1 tablespoon of vegetable oil then add the ground beef. Break up the beef with a spoon and cook, stirring, for about 3 to 5 minutes. Add the diced onion, green pepper, parsley, and garlic and continue cooking, stirring, until the beef is no longer pink and the onion is translucent and the green pepper has just begun to soften.
  2. Add the chopped cabbage to the ground beef mixture along with the diced tomatoes and tomato sauce. Cook, stirring, for about 5 minutes or until the cabbage is slightly wilted. Season with Salt and Pepper to taste.
  3. Reduce the heat to low, simmer about 15-20 minutes or until the cabbage is tender. Adjust any salt and freshly ground black pepper if needed.
  4. Serve over cooked white or brown rice

 

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Skillet Chicken Cacciatore

chicken cacciatorre

I am all about making a good meal at home even on a weeknight. I look for easy recipes that take less than an hour from start to finish, recipes that don’t take too much time to prepare but are flavorful and might go even with a nice glass of wine after a busy day. Here is my weeknight one-pot chicken cacciatore.

Skillet Chicken Cacciatore

Serves: 4

Ingredients

1/2 cup all-purpose flour

1 teaspoon salt, divided

1/4 teaspoon black pepper

2 – 2 1/2 pounds boneless, skinless chicken breast, cut into cubes

4 tablespoons olive oil, divided

1 pound fresh mushrooms, quartered or sliced

2 large bell peppers, sliced (a mix of 1 red and 1 green)

1 large onion, chopped

2 garlic cloves, minced

1 3/4 cups beef broth

1 teaspoon Italian seasoning

1 (28-ounce) jar spaghetti sauce or homemade

1 (28-ounce) can diced tomatoes, undrained

1 lb Spaghetti

Parmesan cheese, grated

Instructions

  1. In a shallow dish, combine flour, 1/2 teaspoon salt, and the black pepper. Roll chicken in flour mixture, coating completely.
  2. In a large heavy skillet, heat 3 tablespoons olive oil over high heat until hot; brown chicken on all sides for 5 minutes. Remove chicken from the skillet; set aside. Add mushrooms, green/red peppers, onion, garlic, and remaining 1 tablespoon of olive oil to the skillet and cook 5-8 minutes, or until onions and peppers are slightly tender, stirring occasionally. Adjust the heat a bit as to not burn the garlic.
  3. Add remaining ingredients, including remaining 1/2 teaspoon salt; return chicken to the skillet and bring to a boil. Reduce heat to low and simmer 30 minutes, or until chicken is fork-tender, stirring occasionally.
  4. While the meal simmers have a pot ready to cook the spaghetti then serve over cooked spaghetti, top with grated Parmesan cheese.

Heart Healthy Valentine’s Dinner – Skillet Chicken, Sweet Potato & Asparagus

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Show your loved ones how much your love them by serving a healthy meal this Valentine’s Day. For those who are budget conscious or would rather avoid the restaurant crowds this is an affordable, healthy and flavorful, meal that is easy to prepare.

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Skillet Chicken with Sweet Potato & Asparagus

A delicious, healthy, and easy to make dinner and it take less than 40 minutes from start to finish and perfect for a busy weeknight dinner.

Ingredients

2 boneless chicken breasts cut into cubes

2 tablespoons olive oil

Salt and ground fresh black pepper

3 garlic cloves — minced or 3 teaspoons pre-chopped jar garlic

1/4 teaspoon crushed red pepper (Optional)

1 medium to large sweet potato — peeled and diced

1/2-3/4 cup chicken broth (Better than Bullion works perfect for this dish) Amount of broth depends on the size of the sweet potato used.

1/2 lb Fresh Asparagus spears, cut on a diagonal in 1 and 2 inch pieces

1/2 teaspoon Kosher salt

1/2 teaspoon freshly ground black pepper

  1. Cut the chicken into small cubes and season with a bit of salt and pepper.
  2. In a skillet over medium heat, add olive oil, minced garlic, crushed red pepper and chicken. (Make sure the burned is not too hot as you don’t want to burn the garlic and red pepper)
  3. Sauté the chicken for about 8-10 minutes or until it is cooked through. When cooked set the chicken aside.
  4. In the same skillet, add the diced sweet potato and chicken broth.
  5. Cook for about 8-10 minutes or until the sweet potato is cooked through.
  6. Add asparagus pieces and cook for another 4-5 minutes.
  7. Season with remaining salt and pepper to taste more or less if desired.

 

After dinner dessert – Something Sweet

While this bakes in the oven you can prepare the Skillet Chicken dish on top of the stove.

For an easy after dinner dessert  why not give this easy recipe a try.  It is a long time favorite (since the about the 1960’s) that I learned to make years ago. Serve topped with ice cream or whipped cream. Any fruit pie filling works, apple, peach, blueberry or cherry. I have made them all.

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