Monica Sweeney - Skillet & sheet pan suppers: totally foolproof meals, cooked and served in one pan

Photo Credits All photos by Allan Penn unless otherwise noted below: Page : GreenArt Photography/Shutterstock.com Front cover: minadezhda/iStockphoto.com; Katslaryna Belaya/iStockphoto.com; anna1211/iStockphoto.com; Debbi Smirnoff/iStockphoto.com; Robyn Mackenzie/iStockphoto.com
Spine: Andrey Arkusha/Shutterstock.com
Back cover: martinturzak/iStockphoto.com; ElenaGaak/Shutterstock.com Copyright 2016 by Hollan Publishing, Inc. All rights reserved For information about permission to reproduce selections from this book, write to Permissions, The Countryman Press, 500 Fifth Avenue, New York, NY 10110 For information about special discounts for bulk purchases, please contact W. W. Norton Special Sales at specialsales@wwnorton.com or 800-233-4830 The Library of Congress has cataloged the printed edition as follows: Names: Sweeney, Monica, author. Title: Skillet & sheet pan suppers : totally foolproof meals, cooked and served in one pan / Monica Sweeney. W. W.

Norton & Company, Independent Publishers Since 1923, [2016] | Includes index. Identifiers: LCCN 2016017592 | ISBN 9781581575446 (pbk.) Subjects: LCSH: Skillet cooking. | One-dish meals. | Dinners and dining. | LCGFT: Cookbooks. W. W.

Norton & Company, Inc., 500 Fifth Avenue, New York, NY 10110 www.wwnorton.com TO ALLAN There is something to be said for simplicity. While its true that some of the best recipes take hours to slow cook and years to master, not every delicious arrangement of flavors has to be difficult. Better yet, it can be quick, inexpensive, and as easy as turning on the oven or lighting the stove. The recipes in this book celebrate two of the very best one pot cooking vessels: the sheet pan and the skillet. When pressure cookers and Dutch ovens get all the attention in the cooking community, the sheet pan and the skillet are the tried-and-true methods of cooking that will never disappoint. On Sheet Pans Sheet pans are the kitchen gods gift to mankind.

Theyre fuss free, particularly if you tend to line them with foil to avoid the pure torment of scrubbing off crusted-on grease and food. The sheet pans I refer to in this book are rimmed baking sheets. Flat cookie sheets without rims will lead to spills and mess in your oven, so you should avoid them. Some of the recipes will call for a half sheet or a sheet, which are fancy ways of saying small and medium sheet pans. If you have a half sheet but do not have the amongst your kitchenwares, fret not! Recipes like the King-Size Calzones can be cut in half so that you only make one, which will fit perfectly on the smaller of the two sheets. While cooking on a sheet pan is one of the easiest methods you can master, its not without its hiccups.

Unless otherwise noted, food should be arranged in one layer on the sheet pan. This means that if youre tossing asparagus onto the sheet, they shouldnt be in piles or overlap. This will help ensure that your food is cooked evenly. On Skillets From stir-fries and pastas to frittatas and pizza, skillets are the everyman of cooking. The majority of the skillet recipes included in this book can be prepared in your run-of-the-mill large skillet, but there are a few in which the style of the skillet does matter. In the case of frittatas and pizza recipes, for example, you will need to use a cast-iron skillet.

This style of skillet is perfect for meals that need to keep their shape and hold in heat, whereas risottos and chicken dishes can be prepared using your go-to large skillet. Whether youre cooking for the whole family or are prepping your weeks lunches, these pages offer a little something for everyone. Some of the recipes in this book require a little love and care, because no matter how easy it can be to make White Wine Shrimp Risotto, letting it sit without stirring for 20 minutes will have you in the market for a new skillet regardless. Other recipes, such as the Teriyaki Beef Stir Fry, require so little effort and taste so good that it feels like cheating. So whether you are well acquainted with sheet pans and skilletsand the miracles they performor you find yourself in the newbie crowd, this book has a whole range of tasty supper treats that will be on your plate in no time! Deep-dish pizza cravings never have to go unanswered again with this quick and easy recipe. The beauty of this pizza is in the crust: the cast-iron skillet gives the dough the crunchy, flaky crisp that is nothing short of irresistible.

With a little help from pre-packaged pizza dough and some classic ingredients, you can have a piping hot, crispy, and cheesy pizza in no time. Yield: 46 slices 3 tablespoons olive oil, divided 1 (16-ounce) package pizza dough 1 (15-ounce) can tomato sauce 2 tablespoons tomato paste 3 tablespoons grated Parmesan cheese teaspoon dry oregano teaspoon dry basil teaspoon crushed red pepper 23 white mushrooms, sliced green bell pepper, sliced 2 cups (8 ounces) shredded mozzarella 23 links (68 ounces) Italian sausage, cooked and sliced Brush the inside of a 12-inch skillet with 2 tablespoons of olive oil. Transfer the cold dough directly from the bag into the skillet and let it rest, covered, for 1 to 2 hours. Preheat the oven to 475F. In a medium bowl, combine the tomato sauce, tomato paste, Parmesan, oregano, basil, and crushed red pepper, and set the mixture aside. Gently press the dough toward the edges of the skillet, spreading the dough evenly.

Brush the edges of the dough with 1 tablespoon of olive oil. Ladle in the pizza sauce evenly and then add the mushrooms and peppers. Sprinkle the pizza with mozzarella and top with the sausage. Place the skillet over medium-high heat for 2 to 3 minutes. Transfer the skillet to the oven and bake for 15 to 20 minutes, or until the sauce is bubbling and the crust is browned. Sometimes breakfast for dinner just hits the spot.

This kitchen sink recipe of egg, potato, and bacon goodness is all held together with gooey cheddar cheese. The best part of this recipe is how forgiving it is; you can toss in whatever you have on hand for a mouthwatering breakfast buffet. Yield: 46 servings 8 slices bacon, cut into pieces with kitchen sheers 1 yellow potato, diced cup smoked cheddar cheese 8 large eggs 1 teaspoon pepper In a large cast-iron skillet, cook the bacon for 1 to 2 minutes over medium- high heat. Pour out the fat drippings, add the potato, and cook for another 6 to 8 minutes or until the potato pieces have softened. Fold in the cheese. Crack the eggs over the mixture, cover, and let it cook for another 2 minutes or until the whites are no longer translucent.

Sprinkle with pepper and serve from the skillet. Sizzling fajitas are in your future! This cilantro-lime marinade is nice and light, adding just the right amount of zip to these fiery fajitas. If you cant find cilantro-lime dressing in the grocery store, you can make your own by whisking equal parts lime juice and olive oil, a sprinkle of salt, pepper, sugar, and coriander, and a tablespoon of finely chopped cilantro. Yield: 4 servings 1 cup cilantro-lime dressing (see headnote) 1 teaspoon chili powder 2 pounds skirt steak 1 large red bell pepper, sliced into strips 1 large yellow bell pepper, sliced into strips medium red onion, cut into -inch slices 8 (6-inch) flour tortillas 1 ripe avocado, pitted and sliced for serving 1 lime, sliced into wedges for serving Whisk the dressing and the chili powder together. Place the skirt steak in a large dish. Pour half of the dressing over the steak, coating it evenly.