Garden Skillet Recipes

CHICKEN AND GARDEN VEGETABLE SKILLET

Steps:

• In 10-inch nonstick skillet, melt 1 tablespoon of the butter over medium-high heat; add bread crumbs. Cook about 3 to 4 minutes, stirring occasionally, until bread crumbs are toasted; remove from skillet and set aside.
• Increase heat to high. In same skillet, melt 1 tablespoon butter. Cook chicken in butter about 6 minutes, stirring occasionally, until brown on outside and no longer pink in center. Remove from skillet and keep warm.
• Reduce heat to medium-high. In same skillet, melt remaining 1 tablespoon butter. Cook shallots, zucchini, carrots and pepper in butter about 5 minutes, stirring occasionally, until crisp-tender. Sprinkle with flour; cook 1 minute, stirring constantly. Stir in broth and sherry. Heat to boiling; boil 1 minute, stirring frequently, until slightly thickened. Return chicken to skillet. Stir in half-and-half; heat just until hot.
• To serve, spoon chicken mixture into serving dish. Sprinkle with cheese and toasted bread crumbs.

GARDEN SKILLET

Steps:

• 1. Brown 1/2 pound of lean ground beef until no longer pink. (Drain if any grease remains).
• 2. Add in one small chopped onion and saute for 4 minutes or until onions are translucent.
• 3. Add the rice and stir.
• 4. Add in beef bouillon cubes, dry mustard, and black pepper. Cover and simmer for 20 minutes.
• 5. Chop peppers and tomatoes into cubes and reserve. (or use 1 1/2 cups of vegetables of your choice)
• 6. Reserve two slices of American cheese. With the other three slices cut them into triangles to make six triangles.
• 7. After rice has cooked for 20 minutes add in two slices of cheese and stir.
• 8. Add chopped peppers, tomatoes, and any other vegetable to the top of the rice dish in the pan.
• 9. Top with the six cheese triangles, reduce heat and cover with lid just to melt the cheese. (About five minutes).

SAUTEED GARDEN FRESH GREEN BEANS

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir green beans, onion salt, garlic salt, garlic powder, and black pepper together until desired tenderness is reached, 5 to 10 minutes.