9 skillet saute cooking Recipes

boneless chicken breasts, cooked and cubed, butter, olive oil, cubed cooked ham, noodles, cooked and drained, chopped onion, minced garlic, salt, ground pepper, dijon mustard, cream of chicken soup, milk, swiss cheese, mushrooms or 1 (4 oz) can fresh (saute with onion) (optional), frozen peas (optional)

boneless pork, cubed, chicken breast , boned and cubed, cornstarch, butter, onion, diced, green pepper, diced, tomato, diced, chicken broth, soy sauce, raisins, golden, cooked rice

cooked diced chicken, diced tomatoes and green chilies, tortillas, guacamole, chopped lettuce, refried beans, carton sour cream, ranch dressing mix, sliced green onions, shredded cheese, sliced black olives, when i don tsp have leftover chicken , i start with boneless, skinless breast tenderloins, chop into bite size pieces; saute in the skillet with cumin, seasoned salt, garlic pepper, and a little chili powder

olive oil, center-cut boneless pork loin chops, trimmed, salt, fresh ground black pepper, sliced shallots, chopped fresh thyme, peaches, cut into 8 wedges, dry white wine, chicken broth, honey, butter

corn and bacon casserole, bacon, onion, chopped, flour, garlic, minced, sour cream, salt, pepper, fresh or frozen whole kernel corn, fresh parsley, chopped, fresh chives, chopped, in a large skillet , cook bacon until crisp. drain, reserving 2 tbsp of drippings. crumble bacon; set aside. saute onion in drippings until tender. add flour, garlic, salt and pepper. cook and stir until bubbly; cook and stir 1 minute more. remove from the heat and stir in sour cream until smooth. add corn, parsley, and half of the bacon; mix well. pour into a 1-quart baking dish. sprinkle with remaining bacon. bake, uncovered, at 350 degrees f for 20-25 minutes or until heated through. sprinkle with chives.

beer pizza, olive oil, pepperoni sausage, diced, bacon, diced, sliced mushrooms, drained, onion, chopped, green bell pepper, chopped, tomato sauce, beer, garlic, minced, dried oregano, dried thyme, salt, unbaked pizza crusts (homemade or store bought ), shredded mozzarella cheese, preheat oven to 450 degrees f (230 degrees cup)., heat the oil in a skillet over medium heat , and saute the, pepperoni and bacon until evenly browned. mix in the mushrooms, onion , and green pepper. cook and stir about 5 minutes, until tender., in a medium saucepan over medium heat , mix the ingredients from, skillet with the tomato sauce and beer. season with garlic, oregano , thyme, and salt. allow the mixture to simmer for about 15, minutes , until slightly thickened. spread over the 2 pizza crusts, top with cheese ., bake 20 to 25 minutes in the preheated oven, until the cheese is

fresh corn kernels, corn oil, salt, freshly ground pepper, pecan cornbread (recipe follows), slightly stale, cut into 1/2 cubes, shallot, minced, cooked lobster meat, roughly chopped, cream cheese, softened, worcestershire sauce, prepared mayonnaise, freshly ground nutmeg, on high heat , in a medium skillet, brown the corn kernels in the corn oil and season lightly with salt and pepper to taste. remove pan from heat and put cooked corn kernels into a large mixing bowl. stir in remaining ingredients, blending well. form lobster cakes with a two oz scoop. (make approximately twenty cakes.) cakes may be prepared to this point and refrigerated up to two days., presentation, pecans, pecan cornbread, dried slightly at room temperature, clarified butter or olive oil for sauteing, in a food processor , pulse pecans and pecan cornbread until finely ground. press cakes into crumb mixture, and then saute in clarified butter or olive oil on medium heat until lightly browned and warmed through. place on warmed plate and drizzle with pumpkin ginger creme fraiche (recipe follows).