I have my own domain now!
To read on, travel on over to Supper's in the Skillet at www.suppersintheskillet.com
There, you'll find new recipes, new advice, new pictures, and other fun things.
So, go on, check it out. And enjoy.
Chrissy
Oct 12, 2011
Oct 11, 2011
The Whole Shabang
Well, I'm back from trip 3 and am settling into my normal routine again. Though, now that I'm planning a wedding, my normal routine seems anything but normal.
Anyway, last night, I finally brought out the skillet. I missed her and I could tell she missed me. She just looked sad. She needed to cook something, and by golly, she did.
So while at the grocery store, thinking about what to make, I bought a whole, cut-up chicken, but didn't quite realize how much chicken that really entailed.
So I knew that I wanted to roast up some veggies, and figured I'd just throw the chicken in, but once I got the veggies cooking, I realize there wasn't exactly enough space in the skillet, let alone our stomachs for an entire chicken.
What was I thinking? Well, whatever it was, the dinner ended up tasting pretty good - especially the vegetables. They were fantastic!
Here's how I did it.
Chicken with Roasted Vegetables
1 whole, cut-up Chicken
1 tbsp Olive Oil, plus 2 tbsp Olive Oil
2 tsp Herbs de Provence (or other herb of your choice)
8 baby Yukon Potatoes, halved
2 Carrots, sliced into bitesize chunks
1/2 large Onion; cut into large slices
3 cloves Garlic; sliced
1/4 tsp Parsley
1/4 tsp Sage
1/4 tsp Thyme
1/4 tsp Rosemary
1/4 tsp Salt
1/8 tsp Pepper (I used garlic pepper, mmm...)
1. Preheat oven to 450 degrees. Add the potatoes, carrots, onions, and garlic to the skillet. Add the oil. Stir in the parsley, sage, thyme, rosemary, salt, and pepper. Add skillet to oven and bake for 20 minutes.
2. In a bowl, add pieces of chicken that you decide to use (I used the breasts), oil, and Herbs de Provence.
3. After the veggies are done, remove skillet from oven, push veggies to the side and add chicken. Return skillet to oven and bake 40 minutes.
4. After 40 minutes, remove skillet, flip chicken. Return to oven and continue cooking for 20-30 minutes or until chicken is cooked through.
The best part about this is that the carrots end up not tasting like carrots, which is great, because I hate carrots.
A perfect dish for fall.
Anyway, last night, I finally brought out the skillet. I missed her and I could tell she missed me. She just looked sad. She needed to cook something, and by golly, she did.
So while at the grocery store, thinking about what to make, I bought a whole, cut-up chicken, but didn't quite realize how much chicken that really entailed.
So I knew that I wanted to roast up some veggies, and figured I'd just throw the chicken in, but once I got the veggies cooking, I realize there wasn't exactly enough space in the skillet, let alone our stomachs for an entire chicken.
What was I thinking? Well, whatever it was, the dinner ended up tasting pretty good - especially the vegetables. They were fantastic!
Here's how I did it.
Chicken with Roasted Vegetables
1 whole, cut-up Chicken
1 tbsp Olive Oil, plus 2 tbsp Olive Oil
2 tsp Herbs de Provence (or other herb of your choice)
8 baby Yukon Potatoes, halved
2 Carrots, sliced into bitesize chunks
1/2 large Onion; cut into large slices
3 cloves Garlic; sliced
1/4 tsp Parsley
1/4 tsp Sage
1/4 tsp Thyme
1/4 tsp Rosemary
1/4 tsp Salt
1/8 tsp Pepper (I used garlic pepper, mmm...)
1. Preheat oven to 450 degrees. Add the potatoes, carrots, onions, and garlic to the skillet. Add the oil. Stir in the parsley, sage, thyme, rosemary, salt, and pepper. Add skillet to oven and bake for 20 minutes.
2. In a bowl, add pieces of chicken that you decide to use (I used the breasts), oil, and Herbs de Provence.
3. After the veggies are done, remove skillet from oven, push veggies to the side and add chicken. Return skillet to oven and bake 40 minutes.
4. After 40 minutes, remove skillet, flip chicken. Return to oven and continue cooking for 20-30 minutes or until chicken is cooked through.
The best part about this is that the carrots end up not tasting like carrots, which is great, because I hate carrots.
A perfect dish for fall.
Sep 26, 2011
A New Addition
Well, I'm back from trip #2. This time I went to good ole' Milton, PA, to visit my family.I had a great time; however, I do have to admit, that seeing family wasn't the only reason for my trip.
There is a town next door, Watsontown, that I am quite fond of. It's a very tiny town, but it holds great memories for me. My grandmother and grandfather lived in Watsontown and we visited with them quite often while I was growing up. Every friday night from August through November, my sister and I would spend time there, watching Nickoloden (which we didn't get on our country-bumpkin tv) and eating cookies, while mom watched dad coach the high school football team.
My grandmother would often take us to the candy store or the park, and sometimes my grandfather would push us on the little, wooden tree-swing while we kept watch for Sammy (the snake).
Once a year, Watsontown had held community-wide yardsales. Almost everyone in town participated. Everywhere you would turn, you would see books or trinkets - things people no longer had use for.
This year was no different. And I was looking for something: Cast-iron.
Well, I'm sad to say that all I found were a $2 Ralph Lauren sweater, a 50 cent book by Michael Lee West (Crazy Ladies), and an orangish, porcelain Santa plate that cost me a quarter. No cast-iron. I've been told it was there, but I must have looked at the wrong houses.
Despite not finding cast-iron at the yardsales, I picked some up anyway. My momma had bought me some. Yay!
I'm now the proud owner of a Lodge brand, Corn Bread Pan (I'm sure there are other ways to use it. I'll figure those out later).
Of course, I won't be able to season or use it for a while though. We leave again tomorrow - California this time. We're jet setters apparently.
Before I go, let me share a recipe that I've been making for a while, and finally tried in the new skillet. I call it Creamy Mustard Chicken, but please, feel free to change the name. It doesn't sound nearly as appetizing as it actually is.
Creamy Mustard Chicken
1tbsp Vegetable Oil
1 insanely large Chicken Breast (or 2 normal sized ones), cut into bites
1 can of Cream of Celery Soup
1/2 c Apple Cider
2 tbsp Spicy Brown Mustard
1 tbsp Honey
1 c. Egg Noodles
1. Heat your skillet over medium-high. When warmed, add oil and chicken. Brown chicken; remove to plate.
2. Add soup, cider, mustard, and honey. Bring to a boil. Reduce heat, add chicken and simmer 10 minutes.
3. While simmering, cook egg noodles as directed on package (boil 3-4 minutes).
If by chance you have a better name for the recipe, please share!
There is a town next door, Watsontown, that I am quite fond of. It's a very tiny town, but it holds great memories for me. My grandmother and grandfather lived in Watsontown and we visited with them quite often while I was growing up. Every friday night from August through November, my sister and I would spend time there, watching Nickoloden (which we didn't get on our country-bumpkin tv) and eating cookies, while mom watched dad coach the high school football team.
My grandmother would often take us to the candy store or the park, and sometimes my grandfather would push us on the little, wooden tree-swing while we kept watch for Sammy (the snake).
Once a year, Watsontown had held community-wide yardsales. Almost everyone in town participated. Everywhere you would turn, you would see books or trinkets - things people no longer had use for.
This year was no different. And I was looking for something: Cast-iron.
Well, I'm sad to say that all I found were a $2 Ralph Lauren sweater, a 50 cent book by Michael Lee West (Crazy Ladies), and an orangish, porcelain Santa plate that cost me a quarter. No cast-iron. I've been told it was there, but I must have looked at the wrong houses.
Despite not finding cast-iron at the yardsales, I picked some up anyway. My momma had bought me some. Yay!
I'm now the proud owner of a Lodge brand, Corn Bread Pan (I'm sure there are other ways to use it. I'll figure those out later).
Of course, I won't be able to season or use it for a while though. We leave again tomorrow - California this time. We're jet setters apparently.
Before I go, let me share a recipe that I've been making for a while, and finally tried in the new skillet. I call it Creamy Mustard Chicken, but please, feel free to change the name. It doesn't sound nearly as appetizing as it actually is.
Creamy Mustard Chicken
1tbsp Vegetable Oil
1 insanely large Chicken Breast (or 2 normal sized ones), cut into bites
1 can of Cream of Celery Soup
1/2 c Apple Cider
2 tbsp Spicy Brown Mustard
1 tbsp Honey
1 c. Egg Noodles
1. Heat your skillet over medium-high. When warmed, add oil and chicken. Brown chicken; remove to plate.
2. Add soup, cider, mustard, and honey. Bring to a boil. Reduce heat, add chicken and simmer 10 minutes.
3. While simmering, cook egg noodles as directed on package (boil 3-4 minutes).
If by chance you have a better name for the recipe, please share!
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