Better Homes and Gardens Books (Firm) - Skillet meals: 150+ deliciously easy meals from one pan

Copyright 2016 by Meredith Corporation, Des Moines, Iowa.

All rights reserved.

For information about permission to reproduce selections from this book, write to or to Permissions, Houghton Mifflin Harcourt Publishing Company, 3 Park Avenue, 19th Floor, New York, New York 10016.

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Library of Congress Cataloging-in-Publication Data is available.

ISBN 978-0-544-80087-8 (pbk)

ISBN 978-0-544-80091-5 (ebk)

Book design by Waterbury Publications, Inc., Des Moines, Iowa.

BETTER HOMES AND GARDENS SKILLET MEALS

Editor: Jan Miller

Project Editor: Annie Peterson, Waterbury Publications, Inc.

Contributing Editor: Tricia Bergman, Waterbury Publications, Inc.

Contributing Copy Editor and Proofreader: Carrie Truesdell, Terri Fredrickson

Test Kitchen Director: Lynn Blanchard

Test Kitchen Product Supervisor: Juliana Hale

Test Kitchen Home Economists: Sarah Brekke, Linda Brewer, Carla Christian, Sammy Mila, Jill Moberly, Colleen Weeden, Lori Wilson

Contributing Photographers: Waterbury Publications, Inc.

Contributing Stylists: Charlie Worthington

Administrative Assistants: Barb Allen, Marlene Todd

SPECIAL INTEREST MEDIA

Editorial Leader: Doug Kouma

Editorial Director, Food: Jennifer Dorland Darling

HOUGHTON MIFFLIN HARCOURT

Editorial Director: Cindy Kitchel

Executive Editor, Brands: Anne Ficklen

Editorial Associate: Molly Aronica

Managing Editor: Marina Padakis Lowry

Art Director: Tai Blanche

Production Director: Tom Hyland

WATERBURY PUBLICATIONS, INC.

Design Director: Ken Carlson

Associate Design Director: Doug Samuelson

Production Assistant: Mindy Samuelson

Our seal assures you that every recipe in Better Homes and Gardens Skillet Meals has been tested in the Better Homes and Gardens Test Kitchen. This means that each recipe is practical and reliable and meets our high standards of taste appeal. We guarantee your satisfaction with this book for as long as you own it.

Pictured on front cover:

Pictured on back cover:

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Look for these icons throughout this cookbook, indicating the recipe is low in fat and calories, ready in 30 minutes or less, or cast-iron-friendly.

ENTRES

Calories 425 or less

Fat 15 grams or less

APPETIZERS & PARTY FOODS + SIDES

Calories 175 or less

Fat 5 grams or less

DESSERTS

Calories 200 or less

Fat 8 grams or less

30 MINUTES OR LESS

CAST-IRON FRIENDLY

WITH A LARGE SURFACE AREA AND LOW SIDES, THIS KITCHEN STAPLE IS THE PERFECT TOOL FOR SEARING FOODS AND SIMMERING AWAY MOISTURE.

THE SECRET TO BROWNING is using a heavy-bottom pan. Dont overcrowd the pan; overcrowding promotes steaming instead of browning. Work in batches if browning more than 1 pounds of ground meat or more than four chops, steaks, or chicken breasts. Cook a single layer of food at one time and allow space for liquid to evaporate.

THE SECRET TO EVEN COOKING is preheating. Always heat a pan before adding the food. Adding ingredients to a pan before its reached medium to medium-high heat will cause food to stick to the pan and make for uneven cooking.

WHAT DOES SAUT MEAN It is a method of cooking food quickly over high heat in a shallow pan using a little fat. The word comes from the French term sauter , which means to jump. Chefs often shake the pan instead of stirring, making the food jump.

WHAT SIZE PAN The Better Homes and Gardens Test Kitchen uses small, medium, large, and extra-large when referring to sizes of skillets (see below).

THE ROCK-SOLID RELIABILITY OF CAST IRON HAS BEEN FEEDING AMERICANS FOR CENTURIES. HERE ARE TIPS FOR SEASONING, STORING, AND MAINTAINING CAST IRON.

WHAT IS SEASONING Seasoning involves baking a thin layer of oil onto the surface of cast iron. To check if your skillet needs to be seasoned, look at its surface. If it has a smooth, even sheen and water beads off it, its seasoned. If the surface is dull, it needs to be seasoned. If not well seasoned, acidic food can react with the metal and give an off-flavor to food. In general, avoid long-simmered acidic food, particularly tomato sauce, but a short simmer wont harm your food or your pan.

TO SEASON CAST IRON preheat your oven to 350F. Wash the pan with hot water and a plastic scrub brush (no soap). Rinse well and dry thoroughly. If there are any stuck-on food bits, scour the skillet with coarse salt, then rinse and dry well. Using a paper towel, rub a thin layer of vegetable oil all over the skillet, inside and out. Place a layer of foil on the bottom rack of your oven to catch any drips, then preheat it to 350F. Place the skillet, upside down, on a rack above the foil. Bake for 1 hour. Turn oven off and allow the skillet to cool completely in the oven.

TO MAINTAIN A SEASONED SKILLET wash it only with a plastic scrub brush and hot water while the skillet is still warm. Dry it thoroughly, then rub a few drops of vegetable oil on the inside of the skillet before storing.

TO STORE CAST IRON place it in a dry spot, such as on paper or a cloth, without a lid. This will allow air to circulate around the skillet and prevent rust.

For an easy reference, see the index.

ALL SKILLETS ARE NOT CREATED EQUALLY. WHETHER YOU WANT AN EASY-CLEAN SKILLET THAT RESISTS STICKING OR A HEAVY-DUTY PAN FOR FRYING AND SEARING, USE THIS GUIDE TO CHOOSE THE RIGHT PAN FOR YOUR NEEDS AND LEARN HOW TO CARE FOR IT PROPERLY.

OVEN-GOING OR STOVE TOP ONLY? Most skillets are oven-safe, but not all. All-metal pansincluding the handlecan go in the oven. Its when you add the enamel or nonstick coating that it becomes debatable. Some are safe up to a certain temperature. If youre unsure, check with the manufacturer before using a skillet in the oven. You can risk ruining your skillet and your oven.