An easy, creamy weeknight supper in minutes! Have leftover tenderloin? Add in potatoes and veggies, and you have an amazing meal! Start by cooking the potatoes, onion, and green pepper in butter over medium heat until almost tender. Stir in the pork, bouillon, and pepper. Next, in a small bowl, combine flour and milk until smooth, then add everything to the skillet. Cook on medium-low heat until mixture is thickened, stirring frequently, 4-5 minutes. You can add cheese then remove the skillet from heat when the cheese is melted.
Seafood and Chorizo Paella
Try this recipe for a meal that will take you to another side of the world! Cook the shrimp and chorizo over the oiled skillet, then set aside. In the same skillet, add onion, bell pepper, saffron, then season with salt and pepper. Next, add garlic, then rice, seasoned with paprika. Stir everything until the rice is coated evenly. After that, add wine and cook until it's evaporated, followed by stock and lemon juice. Stir everything again until the rice is cooked and the liquid is absorbed (18 to 20 minutes). When it's settled, add shrimp and mussels with the hinge tips down. Cover the skillet and cook until the mussels open and the rice is completely tender. Finally, fold in olives, the chorizo, plus drizzle about 3 tablespoons of lemon juice.
An iron skillet is actually really good for cooking steak, and here's an easy way to do it. Start by heating an iron skillet over medium-high heat, then heat oil in the pan until smoking. Season the steak very generously with salt and pepper and cook until a deep brown crust forms on the underside for about 4 minutes. Transfer steak to a cutting board, with the browned side up. Begin cutting the meat in 2 pieces, straight down. Return it to the skillet still with the browned side up. Top this side with butter and broil until butter is melted and steak is medium-rare. Serve the steak right from the pan, with the buttery meat juices spooned over.
Roasted Veggie Cast Iron Pizza
Healthy and delicious, this is an excellent idea for a pan pizza! First part of this recipe is to toss in eggplant and asparagus with extra-virgin olive oil, salt, and pepper. After seasoning, lay the veggies in a cast-iron skillet, then roast in the oven for 10 minutes. After cooking the veggies, set them aside, then drizzle garlic-infused olive oil into the same skillet. This time, roll the pizza dough into about a 14-inch round, then transfer it to the skillet. Sprinkle the dough with mozzarella and asiago, then top with the roasted vegetables. You can brush the remaining garlic-infused oil on top of the pizza, then season it again with salt and pepper. Bake the pizza until it's golden brown. Crumble some goat cheese and drizzle with balsamic glaze.
Which recipe will you try today?