Skillet Huevos Rancheros

Note: For added creaminess, try topping the dish with crumbled feta or cotija cheese.

Ingredients

serves Serves 4, active time 25 minutes, total time 25 minutes

• 2 tablespoons olive oil
• 1 red onion, thinly sliced
• Kosher salt and freshly ground black pepper
• 1 medium clove garlic, minced (about 1 teaspoon)
• 1 jalapeno, deseeded and roughly chopped (about 1 tablespoon)
• Pinch of dried cumin
• 1 (28-oz) can whole peeled tomatoes
• 1 (15-oz) cans black beans, drained and rinsed
• 4 eggs
• Corn tortillas, toasted or warmed
• ½ cup freshly chopped cilantro
• 1 hass avocado, sliced
• 1 lime, sliced

Procedures

1. Heat the oil in a 12-inch skillet over medium-high heat until hot. Add the onions and a pinch of salt and cook until softened, about 2 minutes. Add the garlic, jalapenos and cumin and cook until fragrant and softened, about 30 seconds more.
   
2. Add the tomatoes and allow to cook until they soften, then break them apart with a wooden spoon or potato masher. Adjust the heat to maintain a vigorous boil, seasoning to taste, and cook until thickened, 8 to 10 minutes. Lower the heat, stir in the beans and then make wells in the sauce and add the eggs into them. Cover and cook until the whites have set, about 5 minutes. Divide the tortillas among 4 plates and carefully ladle the eggs along with the bean and tomato mixture. Top with cilantro and served with limes and avocado slices.

Easy Skillet Cassoulet

As we are going to combine both stovetop and oven action, you'll need a pot that can be safely transferred to both. Enter the cast iron skillet, a.k.a. my favorite kitchen tool.

Note: I used three sausages as that's what could comfortably fit in the pan with the tenderloin medallions without overcrowding, but if there are four of you and you each want your own sausage, then you can cook the meat in batches and then add to the pan and continue with the recipe as written.

Ingredients

serves Serves 4, active time 30 minutes, total time 30 minutes

• 2 tablespoons olive oil
• 3 pork sausages, (about ¾ pound), pricked
• 3/4 pounds pork tenderloin, cut into 1-inch medallions
• Kosher salt and freshly ground black pepper
• 1 medium onion, thinly sliced (about 1 cup)
• 4 cloves garlic, minced or grated with a Microplane (about 4 teaspoons), divided
• 1 (28-oz) can whole peeled tomatoes
• 1 (15-oz) can great northern beans, rinsed and drained
• 1 cup homemade or store-bought low sodium chicken stock
• 1 medium shallot, thinly sliced (about 1/4 cup)
• 1 ½ cups fresh or store-bought breadcrumbs
• 1 tablespoon dried thyme
• 1 tablespoon dried oregano
• 2 tablespoons extra-virgin olive oil

Procedures

1. Pre-heat the broiler.
   
2. Heat the oil in a 12-inch skillet over medium heat until shimmering. Add the sausages and cook for 2 minutes, then add the medallions of pork and cook until the sausages have browned, about a minute, then flip both the sausages and medallions and cook until the other side is browned, about 3 minutes more. Move to the sides of the pan, and add the onion. Cook, stirring, until softened, about 3 minutes. Add half of the garlic and cook until fragrant, about 30 seconds longer.
   
3. Add the tomatoes, beans, and stock and bring to a simmer until thickened, breaking the tomatoes apart with a wooden fork as they soften, 12 to 15 minutes. Meanwhile, mix the garlic, shallot, breadcrumbs, thyme, oregano and olive oil together in a small bowl. Remove skillet from the heat and top with the breadcrumb mixture and place under the broiler until browned and crisp on top, about 2 minutes. Serve at the table.

Skillet Kale and Pumpkin Pasta

This quick and easy one-pot meal delivers a hearty serving of kale and pumpkin over farfalle, tied together with a generous topping of nutty Parmesan cheese.

Ingredients

serves Serves 4, active time 30 minutes, total time 30 minutes

• 2 tablespoons extra virgin olive oil, plus more for serving
• 3 1/2 cups cubed, peeled and seeded sugar pumpkin or kabocha squash
• Kosher salt and freshly ground black pepper
• 1 medium shallot, thinly sliced (about 1/2 cup)
• Pinch of dried red chili flakes
• 1 clove garlic, minced or grated with a Microplane (about 1 teaspoon)
• 4 cups homemade or store-bought low-sodium vegetable or chicken stock
• 1 pound farfalle pasta
• 3 cups chopped lacinato kale (tuscan or cavolo nero), stemmed and leaves removed from ribs and cut into 1-inch ribbons
• 1 tablespoon fresh juice from 1 lemon
• 2 ounces finely grated Parmigianno-Reggiano, plus more for serving

Procedures

1. Heat the oil in a 12-inch skillet over medium-high heat until hot. Add the pumpkin, season with salt and pepper, and cook, stirring occasionally, until lightly browned, about 4 minutes. Push to the side and and add the shallot and chili flakes and cook until softened, about 1 minute more, then add the garlic and cook until fragrant, another 30 seconds.
   
2. Add the stock and the pasta and adjust the heat to maintain a vigorous boil and cook, stirring occasionally, until pasta has about 4 minutes left to finish and stir in the kale leaves. Allow the pasta to finish cooking and the kale to wilt. Remove from the pan and toss with the lemon juice and cheese. Season to taste. Serve drizzled with olive oil and sprinkled with more cheese.

Skillet Spaghetti alla Carbonara with Kale

Ingredients

serves Serves 4, active time 30 minutes, total time 30 minutes

• 8 ounces bacon, pancetta, or guanciale, cut into 1/2-inch pieces
• 1 shallot, thinly sliced (about 1/4 cup)
• 3 cups chopped curly kale, stems discarded, leaves cut into 2-inch ribbons
• Kosher salt and freshly ground black pepper
• 3 ½ cups homemade chicken stock or store-bought low-sodium chicken broth
• 1 pound spaghetti
• 4 eggs
• 1 cup freshly grated Parmigiano-Reggiano, plus more for finishing

Procedures

1. Heat bacon in a 12-inch skillet over medium heat and cook, stirring occasionally, until most of the fat is rendered and begins to crisp, about 5 minutes. Add the shallot and cook until fragrant and lightly softened, about 1 minute. Add the kale and cook, stirring, until the kale cooks down and begins to crisp, 3 to 4 minutes. Season to taste with salt and pepper. Transfer kale, bacon, and shallots to a bowl and set aside.
   
2. In the same pot, add the broth and pasta, adjust the heat to maintain a vigorous boil, and cook according to the package directions until al dente, stirring occasionally to ensure nothing sticks. While the pasta is almost done cooking, add the raw eggs, cheese and black pepper to the kale and bacon mixture. When the pasta is finished, remove from the heat, add the kale mixture to the pan, and vigorously stir with a wooden spoon until thickened and creamy. Season strongly with black pepper and serve immediately with more cheese and black pepper on the side.

Easy Skillet Steak Tacos With Charred Corn and Sriracha

Ingredients

serves Serves 4, active time 25 minutes, total time 25 minutes

• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1 tablespoon chili powder
• 1 1/2 teaspoons dried oregano
• Kosher salt and freshly ground black pepper
• 1 1/4 pounds skirt steak, trimmed and cut into 4- to 5-inch sections
• 2 tablespoons olive oil
• 2 ears of corn, removed from the cob (about 2 cups kernels)
• 1 jalapeño pepper, minced (about 1 tablespoon)
• 1/2 medium red onion, minced (about 1/2 cup)
• 1 medium clove garlic, minced (about 1 teaspoon)
• 1 tablespoon juice from 1 lime, plus extra lime wedges for serving
• 8 corn tortillas
• 1/4 cup roughly chopped fresh mint leaves
• Greek yogurt, for serving
• Sriracha, for serving

Procedures

1. Combine cumin, coriander, chili powder, oregano, 2 teaspoons salt, and 1 teaspoon ground black pepper in a bowl. Rub aggressively into steak so that it is worked into all cracks and crevices.
   
2. Heat half of the oil in a 12-inch heavy bottomed cast iron or stainless steel skillet over high heat until lightly smoking. Add half steak without overlapping or crowding the pan and cook until well browned on first side, about 3 minutes. Flip and cook until browned on second side and thickest part of steak registers 130°F on an instant-read thermometer, about 3 minutes longer. Transfer to a large plate to rest. Repeat with the remaining oil and steak and then add to the plate.
   
3. Reduce heat to medium and add the corn. Cook without moving until well-charred, about 3 minutes. Stir, scraping up browned bits from the bottom of the skillet and keep cooking until well-charred on several sides, about 6 minutes total. Add the jalapeño, onion, and garlic and cook until softened, about 1 minute longer. Add lime juice and scrape any browned bits off bottom of pan. Season to taste with salt and pepper and reduce heat to low.
   
4. Spread the tortillas out over the mixture, overlapping as needed. Cover and cook until tortillas are softened and warm, about 1 minute. Meanwhile, slice steak thinly against the grain. Place tortillas on serving plates and top with the corn mixture. Top with steak, a dollop of yogurt, and a drizzle of sriracha as desired. Sprinkle with mint and serve immediately with lime wedges.