Pan Cooking Recipes

Apple Pie Oats

This recipe makes 6 – 1 cup servings.

INGREDIENTS:
1 cup of steel cut oats*
3 diced apples (I use Gala)
1 cup apple juice (I use Oasis)
3 cups water
1/2 tsp cinnamon (optional)

DIRECTIONS:

Combine all ingredients in a saucepan and bring to a boil.
Simmer for about 30 minutes, or until it reaches the consistency that you like.
Delicious when topped with a drizzle of organic maple syrup, honey, a sprinkle of brown sugar, or with another dash of cinnamon.
Once cooked, this recipe keeps very well in the fridge for a couple of days.

Mountain Man Breakfast

A tasty lunch or dinner for six.

INGREDIENTS:
1⁄2 lb bacon, cut into small pieces
1 medium onion, chopped
1 (32 ounce) bag frozen hash brown potatoes
12 eggs, beaten
salt & pepper
1 lb cheddar cheese, grated
8 ounces salsa

DIRECTIONS:

Fry bacon and onion together.
Remove bacon and onion and drain on paper towels. Wipe excess grease out of dutch oven.
Fry hash brown potatoes.
Add onions and bacon.
Pour beaten eggs over mixture, cover and cook until almost solid. Season to taste.
Sprinkle with grated cheese.
Cover until cheese is melted.
Serve with salsa.

Chicken and Yellow Rice

(serves 4-6)

INGREDIENTS:
6-8 boneless, skinless chicken thighs
1 T. olive oil
1 small onion, chopped
½ red bell pepper, chopped
2 garlic cloves, chopped fine or pressed
1 large tomato, chopped or 1 small can diced tomatoes
½ tsp. cumin powder
½ tsp. oregano powder
½ tsp. turmeric powder
1 tsp. annatto or powdered yellow coloring (Spanish food aisle)
1 c. Uncle Ben’s rice
2 c. water
1 large chicken bouillon cube (Knorr)
Salt & pepper to taste after rice is done

DIRECTIONS:

Heat 1 tsp. oil in large pot. Sear chicken thighs on both sides. Remove & set aside.
Add 2 tsp. oil to same pot. Add vegetables & sauté until soft. Add spices, rice, water, & bouillon.
Mix in chicken. Bring mix to boil, cover, & lower heat to a low simmer.
Cook 25 min. undisturbed. Check to make sure all water is absorbed (continue cooking until water is absorbed). Fluff with a fork.

Fettuccine Alfredo with Chicken

(serves 4-6)

INGREDIENTS:
2 chicken breasts, skinned & boned
2 tsp. oil
1 lb. fettuccine noodles
½ a stick of butter
½ – 1 c. heavy cream or ½ & ½
Salt & pepper to taste
½ c. plus extra for sprinkling, Parmesean cheese, grated
Garlic powder, to taste
Italian seasoning, to taste

DIRECTIONS:

Cut chicken breast lengthwise to make 4 cutlets. Heat oil on med., add cutlets and cook 3-4 min. Turn cutlets over and cook through (make sure chicken is not pink inside). Set aside.
Make noodles according to package directions. Drain well in colander.
Put noodles back in pot. Add butter & stir until melted and noodles are covered. Add cream, cheese, and spices.
Cut chicken up in small pieces, add to fettuccine and heat through. Sprinkle extra cheese on top when serving.

Spaghetti and Meatballs

(serves 6-8)

INGREDIENTS:
Meatballs
½ medium onion, finely chopped
5 garlic cloves, finely chopped
olive oil
1 pound ground beef
½ cup bread crumbs (if desired)
½ cup grated Parmigiano-Reggiano
1 large eggs
½ tsp. dried oregano
½ tsp. dried basil
1 ½ tsp. salt

Tomato Sauce
1 (28 oz) can tomato sauce
1 (28 oz) can diced tomatoes
1 (28 oz) can crushed tomatoes
1 medium onion, finely chopped
3 garlic cloves, finely chopped
1 tbs. dried basil
1 tbs. dried italian seasoning
1 bay leaf
3 tbs. extra-virgin olive oil
1 tbs. finely chopped parsley

DIRECTIONS:
Meatballs
Cook onions and garlic in 2 tablespoons of olive oil on medium heat until softened (about 5 minutes), stirring occasionally. In a large bowl, add the onion/garlic mixture and all the other ingredients. Combine everything by hand until well mixed. Firmly form 1” meatballs by hand. Heat 2 tablespoons of olive oil in a skillet on medium-high heat. Brown meatballs on all sides. Once browned, move meatballs to a paper towel to drain some of the fat.

Tomato Sauce
Prepare tomato sauce while meatballs are baking.
Cook onions and garlic in oil in a pot over medium heat until softened, about 5 minutes stirring occasionally. Stir in tomatoes and simmer sauce uncovered until slightly thickened for 10 minutes and liquid is reduced. Add oregano, basil, Italian seasoning, and bay leaf. Bring to a boil, stirring on occasion, then turn to a low heat. Transfer meatballs into the pot, cover and simmer for about an hour.

Putting it all together
Cook a 1 lb box of spaghetti to al dente, drain, and plate it. Place a few spoonfuls of sauce on top of the noodles followed by meatballs. Finish it off with a couple tablespoons of parsley and grated cheese.