This is a quick and delicious- lemony and garlicky- one-pan dish. I now realize that I prefer pan-seared gnocchi over boiled. It was crispy on the outside and tender on the inside. Great.
This recipe was adapted from The New York Times, contributed by Melissa Clark. I used a 12-inch cast iron skillet, modified the method, and doubled the garlic. It was a perfect meal served with a big green salad. We didn’t have any leftovers!
Yield: Serves 3 to 4
3 T extra-virgin olive oil, divided, plus more for serving
1 pound gnocchi (fresh, frozen or shelf-stable) (I used Trader Joe’s shelf-stable)
2 T unsalted butter
4 to 8 garlic cloves, finely grated or minced
1/2 cup cup dry white wine, clam juice, or stock (I used chicken stock)
Kosher salt and freshly ground black pepper
1/8 tsp red-pepper flakes, plus more for serving
1 pound large or extra-large shrimp, shelled (I used tail-on 21-25 count)
1 cup flat-leaf parsley, chopped (about 1/2 cup chopped)
In a large, preferably nonstick skillet, heat 2 tablespoons oil over medium-high. (I used a 12-inch cast iron skillet.)
Add gnocchi to the pan, breaking up any that are stuck together. Cook for 8 to 12 minutes, tossing every 1 to 2 minutes, so they get golden and crispy all over. Transfer to a bowl or plate. (I reduced the heat to medium half-way through this step.)
In the same skillet over medium-high, add remaining 1 tablespoon oil and all of the butter, letting it melt for a few seconds.
Add the minced garlic and sauté until fragrant, 30 seconds to 1 minute.
Add wine/stock/clam juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper and all of the red-pepper flakes. Bring to a simmer, and let the liquid reduce by half, about 2 minutes.
Add shrimp and sauté until they just start to turn pink, 2 to 3 minutes, depending on their size.
Return gnocchi to the pan and add another 1/4 teaspoon salt. Using a Microplane or other fine grater, quickly grate the zest from the lemon into the pan.
Add chopped parsley, tossing well. If your pan looks dry, add a splash of water, 1 tablespoon at a time, tossing to combine, then remove pan from the heat. (I didn’t have to add any additional liquid.)
Cut the zested lemon in half and squeeze in the juice from one half, gently tossing to combine. Taste and add more salt if you like. Cut the remaining lemon half into wedges for serving.
Drizzle with more olive oil and more red-pepper flakes, if desired, and serve with lemon wedges on the side.
I have another tasty cast iron skillet dish to share. I made this one-pot (skillet) chicken pot pie for our Valentine’s Day dinner. ❤
This recipe was adapted from epicurious.com, contributed by Sahara Henry-Bohoskey. I loved how the biscuit topping was crumbled and scattered over the top. The filling bubbled over and oozed over the sides of the pan- I was very happy that I placed the skillet on a baking sheet in the oven! Next time I would garnish each serving with fresh herbs to add a pop of color.
The original recipe notes that 1/4 cup of aged cheddar or one teaspoon of dried thyme, parsley, or rosemary could be added to the biscuit topping, if desired.
Yield: 8 servings
For the Biscuit Topping:
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp Diamond Crystal or 1/4 tsp Morton kosher salt
6 T chilled unsalted butter, cut into pieces
1/2 cup plus 2 T heavy cream
For the Filling & To Assemble:
1 T vegetable oil (I used canola oil)
1 1/4 to 1 lbs skinless, boneless chicken thighs (about 4 or 5)
1 tsp Diamond Crystal or 1/2 tsp Morton kosher salt, divided, plus more
2 T unsalted butter, divided
1 small or 1/2 large yellow onion, cut into 1/2-inch pieces
1 medium carrot, scrubbed, cut into 1/2-inch pieces
1 medium (5–8 oz) waxy potato (such as red), cut into 1/2-inch pieces
2 celery stalks, any leaves coarsely chopped and reserved, cut on a diagonal into 1/2-inch pieces
4 large garlic cloves, finely chopped
1 tsp dried thyme
1/2 tsp freshly ground black pepper, plus more
2 T all-purpose flour
1/2 cup dry white wine
1 cup chicken stock or water
1/2 cup heavy cream, plus more for brushing
1/2 cup fresh or frozen peas
flaky sea salt
fresh parsley, for garnish, optional
To Make the Biscuit Topping:
Whisk flour, baking powder, and salt in a large bowl to combine.
Add chilled unsalted butter, cut into pieces, and toss to coat.
Work in butter with your fingers or a pastry blender until mixture resembles coarse crumbs.
Add heavy cream and stir with a fork until a shaggy dough forms and no dry bits of flour remain.
Chill 20 minutes. Do ahead: Dough can be made 2 days ahead. Cover tightly and keep chilled.
To Make the Filling & To Assemble:
Place a rack in middle of oven; preheat to 450°. (I set my oven to true convection.)
Heat oil in a 10″ cast-iron skillet over medium-high.
Pat the chicken with paper towels to dry. Season both sides with salt.
Arrange chicken thighs in pan in a single layer and cook, undisturbed, until golden brown underneath, 5–7 minutes. Turn over and cook until almost cooked through, about 4 minutes. (Chicken will finish cooking through in the oven.)
Transfer to a cutting board; let cool slightly, then cut into 1-inch pieces. Reserve any accumulated liquid.
Reduce heat to medium and melt butter in pan (no need to clean).
Add chopped onion, carrot, and salt; stir to coat. Cook, stirring often, until onion is translucent, about 3 minutes.
Add chopped potato, celery, garlic, thyme, pepper, and remaining tablespoon of unsalted butter. Cook, stirring, 1 minute.
Add flour and stir to coat vegetables. Cook, stirring often, until flour coating is golden and nutty-smelling, about 3 minutes.
Add white wine, scraping up any browned bits from bottom of pan. Bring to a boil and cook until wine is reduced by half, about 1 minute.
Add chicken stock or water and bring to a simmer. Reduce heat to low, cover pan, and cook until mixture is thickened a bit, about 4 to 6 minutes.
Uncover pan and stir chicken and any accumulated juices, coarsely chopped celery leaves (if using), heavy cream, and peas into filling.
Taste and season with more kosher salt if needed.
Scatter pieces of dough over filling. Brush with cream and season with pepper and flaky sea salt.
Place skillet on a parchment paper-lined rimmed baking sheet to catch any drips and transfer to oven.
Bake until biscuits are golden brown and filling is bubbling, 20 to 30 minutes.
Let cool slightly before serving. Garnish with parsley, if desired.
I planned our Super Bowl menu around this dip. Thankfully, it was very well received! I served it in the skillet and we scooped it out onto individual plates to gobble up with tortilla chips. Some chips may have also been dipped directly into the pan. 😉
The recipe was adapted from a Bon Appétit “healthyish” recipe, contributed by Shilpa Uskokovic. The original recipe convinced me to use American cheese slices in the queso layer to help it emulsify and to keep the cheese layer from solidifying.
1 large yellow onion, finely chopped (I used a food processor)
6 garlic cloves, finely chopped (I used a food processor)
1 1/2 tsp ground cumin
3 canned chipotle chiles in adobo, finely chopped (I used a food processor)
2 (15 oz) cans pinto beans, rinsed and drained
1 T Diamond Crystal or 1 3/4 tsp Morton kosher salt
1 T apple cider vinegar
For the Queso & Assembly:
2 tsp adobo from a can of chipotle chiles in adobo
1/2 tsp ground cumin
1/4 tsp Diamond Crystal or Morton kosher salt, plus more
4 oz yellow American cheese, coarsely grated or chopped or torn if using singles (about 1 cup) (I used 6 Trader Joe’s singles)
3 oz Monterey Jack or pepper Jack cheese, coarsely grated (about 3/4 cup)
2 ripe avocados, cut into 1/4-inch pieces
freshly squeezed juice from half a lime
1/4 cup (4 T) sour cream
1/2 cup good-quality salsa, drained if watery (I used Trader Joe’s Garlic Chipotle salsa)
1 (4 oz) can fire-roasted, diced green chilies or 1/4 cup sliced pickled jalapeños
4 scallions, green parts only, thinly sliced
1/4 cup (packed) coarsely chopped cilantro
tortilla chips, for serving
To Make the Beans:
Melt the butter, cut into pieces, in a medium deep skillet over medium heat. (I used a 10-inch cast iron skillet.)
Add the chopped onion, stirring often, until tender and translucent, about 8 minutes. Monitor the heaat, and continue to cook, stirring often, until onion is pale golden brown, 3 to 4 minutes more.
With the pan over medium heat, and add the chopped garlic cloves and cumin. Cook, stirring, until garlic is fragrant, about 1 minute.
Add chopped chipotle chiles, pinto beans, rinsed, and salt. Pour in 1 cup water and bring to a simmer, mashing beans with a potato masher until mostly smooth.
Cook, stirring often, until most of liquid is absorbed, about 2 minutes. (Beans should be risotto-like in consistency, loose enough to fall off a spoon.)
Remove from heat and stir in apple cider vinegar. Cover and keep warm.
To Make the Queso & To Assemble the Dip:
Whisk adobo, cumin, salt, and 1/2 cup water in a small saucepan and bring to a simmer over medium heat.
Add chopped/grated American cheese and cook, whisking vigorously, just until cheese is melted and mixture is smooth, about 1 minute.
Remove from heat and add grated Monterey Jack; whisk until cheese is melted and queso is smooth (return to low heat briefly if needed). (I cooked it over low for about 2 minutes to melt the additional cheese.)
Using your hands to avoid bruising, toss the avocados pieces with lime juice and a large pinch of salt in a medium bowl.
Uncover beans and pour queso over.
Top with dollops of sour cream, followed by salsa, diced chilies, and then avocados.
Scatter sliced scallions and chopped cilantro over the top.
Serve dip warm in skillet with tortilla chips.
Do ahead: Beans can be made 3 days ahead. Let cool; cover and chill. Reheat over medium-low, thinning with water and seasoning with salt as needed.
Yes, it’s true… My husband and I could eat some sort of chicken and rice dish on a daily basis. This version was amazing!
This recipe was inspired by the rotisserie chicken from the now closed Uncle Boons in NYC where the chicken was roasted on rotating spits with heads of cabbage to catch all of the juices. The recipe was adapted from Bon Appétit, contributed by Diana Yen. I used boneless, skinless chicken thighs instead of skin-on and bone-in.
I was able to incorporate my CSA cabbage in the dish- it was the impetus behind selecting the recipe. In this version, cabbage is used to line the skillet, allowing it to absorb all of the seasonings and pan drippings. I will definitely add this dish to my arsenal of favorite cabbage recipes to make in the future.
We ate the chicken and rice with roasted beets, kohlrabi, carrots, and fennel from my CSA share. I garnished the finished dish with CSA cilantro and served sautéed broccolini from my share on the side as well. A feast and a true celebration of my CSA box! 🙂
Yield: 4 to 6 servings
zest and juice of 1 lime
1 1″ piece ginger, peeled with a spoon, finely grated, plus 3 peeled slices, divided
3 large garlic cloves, finely chopped
1/3 cup coconut palm sugar or (packed) light brown sugar
4 T fish sauce
1 13.5-oz. can unsweetened coconut milk, divided
2 T extra-virgin olive oil, plus more for brushing
2 tsp freshly ground black pepper, plus more
2 lbs boneless, skinless chicken thighs
1/2 medium head of green cabbage, stem trimmed, sliced into 1″-thick wedges
1/2 tsp Diamond Crystal or 1/4 tsp Morton kosher salt, plus more
1 cup white jasmine or Basmati rice, rinsed until water runs clear
cilantro leaves with tender stems and lime wedges, for serving
Whisk lime zest and juice, grated ginger, garlic, sugar, fish sauce, 1/2 cup coconut milk, 2 T oil, 2 tsp pepper in a large bowl to combine.
Set 1/4 cup marinade aside for serving.
Place chicken in remaining marinade and toss to coat. Cover and chill at least 1 hour and up to 12 hours.
Preheat oven to 400°. (I set my oven to convection roast.)
Generously brush cabbage wedges on both sides with oil; season with salt and pepper. Arrange, a cut side down, in a 12-inch cast-iron skillet.
Remove chicken from marinade and set, “skin side up,” on top of cabbage; season with salt and pepper. Roast 15 minutes.
Increase oven temperature to 450° and continue to roast, rotating pan halfway through, until chicken thighs are browned and crispy, 7 to 10 minutes more, or until the internal temperature is 165 degrees.
While the chicken is roasting, bring rinsed rice, ginger slices, remaining 1 cup coconut milk, remaining 1/2 tsp Diamond Crystal or 1/4 tsp Morton kosher salt, and 1 cup water to a boil in a medium saucepan over medium-high heat. Reduce heat, cover, and simmer until liquid is absorbed, 15–20 minutes. Remove pan from heat. Fish out and discard ginger slices. Re-cover pan and let rice sit until ready to serve.
Arrange chicken on a platter; drizzle with reserved marinade and top with cilantro leaves. Serve with coconut rice and lime wedges for squeezing over. (I served the chicken on individual plates over the coconut rice.)
I have a couple more late-summer corn recipes to share. This wonderful weeknight dish was very quick to prepare. We ate it with steamed CSA green beans drizzled with basil vinaigrette and roasted potatoes, also from my CSA share. Perfect.
This recipe was adapted from The New York Times, contributed by Melissa Clark. I modified the method and proportions.
Trim chicken thighs and pat dry. Season chicken all over with salt and pepper.
Rub garlic and thyme on chicken, and set aside while preparing the rest of the ingredients.
Heat a large skillet over medium-high. (I used a large enameled cast iron pan with a lid available.) Add oil and 2 tablespoons of the butter, letting butter melt.
Add chicken and sear, undisturbed, until browned on both sides, about 4 to 5 minutes per side. Transfer chicken to a plate.
While the chicken is cooking, cut the kernels off the corn cobs. (I hold the corn upright in the center of a large bowl and cut off the kernels with a paring knife.)
Over medium heat, add remaining 4 tablespoons butter to the skillet. Cook, swirling occasionally, until the foam subsides and it smells nutty and toasty, 2 to 3 minutes. (Watch carefully to see that it doesn’t burn.)
Add corn kernels and a big pinch of salt and black pepper. Sauté until tender and golden brown, about 2 minutes.
Add chicken back to the skillet. Cover and cook until chicken is cooked through and corn is caramelized, about 5 to 10 minutes.
Remove from heat and taste corn, adding more salt and pepper if needed. (I removed the chicken prior to seasoning the corn.)
Stir in basil, scallion slices, and squeeze 2 lime wedges over the top.
If chicken was removed from the pan, scoop corn into a serving dish and top with the chicken.
Serve garnished with more sliced scallions, basil and/or lime wedges, as desired.
This was a super quick and delicious skillet dinner that was absolutely packed with flavor. I loved the colorful and fresh tomato topping. We ate it with a green salad but it truly could have been a complete meal on its own.
This recipe was adapted from Half Baked Harvest, contributed by Tieghan Gerard. I used chicken thighs, dried oregano, and capers. I also modified the method and proportions. Next time, I may substitute 10-minute farro for the orzo. Great.
Yield: Serves 6
For the Chicken & Orzo:
4 T extra virgin olive oil
1 3/4 to 2 pounds boneless skinless chicken thighs, cut into 1 1/2 to 2-inch pieces (about 4 large)
1 T dried oregano
2 tsp smoked paprika
Kosher salt and freshly ground black pepper
2 T balsamic vinegar
8 cloves garlic, sliced
1 bell pepper, sliced (I used a yellow pepper)
2 cups dry orzo pasta
2 T capers, drained
For the Tomatoes & To Serve:
2 1/2 cups mixed heirloom grape or cherry tomatoes, halved
2 T extra virgin olive oil
1/3 cup fresh basil, chiffonade
2 cloves garlic, grated or put through a garlic press
1-2 pinches/dashes red pepper flakes, to taste
1 cup crumbled feta cheese, for serving
In a large skillet, toss together the olive oil, chicken, oregano, paprika; season with salt and pepper. (I used an enameled cast iron pan.)
Cook over medium-high heat until the chicken is browned all over and cooked through, about 5 minutes.
Stir in the balsamic vinegar and garlic, cook another minute. Using a slotted spoon, remove the chicken from the skillet.
Add the bell peppers to the drippings in the skillet. Cook until soft, 2-3 minutes.
Add the orzo and 2 1/2 cups water. Season with salt and pepper. Cook, stirring often until almost all the water is absorbed, about 5 to 10 minutes. Taste the pasta for doneness; add water and continue to cook until tender, if necessary. (I added 1/2 to 3/4 cup additional water after 5 minutes.)
Stir the chicken and capers into the orzo. Allow the chicken to warm through, about 3 minutes.
Meanwhile, toss the tomatoes with olive oil, basil, and garlic in a bowl. Season with salt and red pepper flakes.
To serve, spoon the tomatoes over the chicken and gently toss. Top with feta cheese.
This beautiful Dutch Baby was extra special for my pear-loving family. Including pears made it taste similar to a clafoutis. I served it dusted with powdered sugar but others drizzled it with maple syrup as well. 🙂
The recipe was adapted from The Vanilla Bean Baking Book: Recipes for Irresistible Everyday Favorites and Reinvented Classics by Sarah Kieffer. I used sea salt and whole wheat pastry flour instead of all-purpose. Easy and delicious.
Yield: Serves 3 to 4 (one 10-inch Dutch Baby)
1 cup (120g) whole wheat pastry flour (or 1 cup (142g) all-purpose flour)
2 T cornstarch
1 T granulated sugar
1/2 tsp fine sea salt
4 large or extra-large eggs
1 cup milk, preferably whole
1 tsp pure vanilla extract
4 T (57g) unsalted butter, cold
1 large pear, optional, peeled and cored, cut into 1/4-inch slices (I used an Anjou)
Confectioners’ sugar, for dusting
pure maple syrup, for serving, optional
Adjust an oven rack to the middle position. Preheat the oven to 450 degrees F, preferably on convection.
In a large bowl, whisk the flour, cornstarch, sugar, and salt.
In a medium bowl or liquid measuring cup, whisk the eggs, milk, and vanilla until incorporated.
Whisk one-third of the wet ingredients into the flour mixture until no lumps remain, then slowly add the remaining wet ingredients, whisking until smooth.
Place the butter into a 10-inch cast-iron skillet and put it in the oven to preheat for 3 to 4 minutes, until the butter melts and starts to sizzle in the pan.
Using an oven mitt, carefully remove the skillet from the oven. If using pear slices, sauté in the hot butter for 1 minute.
Pour the batter in and immediately return the skillet to the oven.
Bake for 16 to 20 minutes, until the edges are golden brown and crisp and the pancake has risen and puffed. (I baked mine for 18 minutes on convection.)
Transfer the skillet to a wire rack and sprinkle with confectioners’ sugar.
Cut into wedges and serve with maple syrup, if desired.