More Pan Fried Dinners for Two; Keep Scrolling…
One Pan Orecchiette Pasta
2 Tablespoons Olive Oil
½ Onion, Diced
Salt To Taste
8 Ounces Spicy Italian Sausages, Casings Removed
3 ½ Cups Low-Sodium Chicken Broth, Divided, Or As Needed
1 ¼ Cups Orecchiette Pasta, Or More To Taste
½ Cup Roughly Chopped Arugula, Or To Taste
¼ Cup Finely Grated Parmigiano-Reggiano Cheese, Or To Taste
Step 1 Heat olive oil in a large, deep skillet over medium heat. Add onion with a pinch of salt; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in sausage and cook until browned, 5 to 7 minutes.
Step 2 Pour 1 1/2 cups chicken broth into sausage mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add orecchiette pasta; cook and stir pasta in hot broth, adding remaining broth when liquid is absorbed, until pasta is cooked through and most of the broth is absorbed, about 15 minutes.
Step 3 Stir arugula into sausage-pasta mixture until arugula wilts. Ladle pasta into bowls and sprinkle with Parmigiano-Reggiano cheese.
Street Tacos Mexicano
1 Chorizo Sausage Link, Casing Removed And Meat Crumbled
2 Tablespoons Chipotle Peppers In Adobo Sauce
4 Corn Tortillas
2 Tablespoons Chopped Onion, Or To Taste
2 Tablespoons Chopped Fresh Cilantro, Or To Taste (Optional)
Step 1 Mix together crumbled chorizo and chipotle peppers in adobo sauce in a bowl.
Step 2 Heat a skillet over medium-high heat; add chorizo mixture and cook until crisp, 5 to 7 minutes. Transfer to a plate, reserving grease in the skillet.
Step 3 Heat tortillas in reserved grease in the skillet over medium heat until warmed, 1 to 2 minutes per side. Stack 2 tortillas for each taco, then fill with chorizo, onion, and cilantro.
Seared Ahi Tuna Steaks
2 (5 Ounce) Ahi Tuna Steaks
1 Teaspoon Kosher Salt
¼ Teaspoon Cayenne Pepper (Optional)
½ Tablespoon Butter
2 Tablespoons Olive Oil
1 Teaspoon Whole Peppercorns
Step 1 Pat tuna steaks dry and season on both sides with salt and cayenne pepper.
Step 2 Melt butter in a cast iron skillet over medium-high heat. Add olive oil and pepper corns; cook until peppercorns soften and pop, about 5 minutes.
Step 3 Gently place seasoned tuna in the skillet and cook to desired doneness, anywhere from 30 seconds to 1 1/2 minutes per side. Slice tuna into 1/4-inch thick slices to serve.
¼ Cup Chopped Onion
1 (15 Ounce) Can Garbanzo Beans, Rinsed And Drained
¼ Cup Chopped Fresh Parsley
3 Cloves Garlic, Minced
1 Teaspoon Ground Cumin
¼ Teaspoon Ground Coriander
¼ Teaspoon Salt
¼ Teaspoon Baking Soda
1 Tablespoon All-Purpose Flour
1 Egg, Beaten
2 Teaspoons Olive Oil
Step 1 Wrap onion in cheese cloth and squeeze out as much moisture as possible. Set aside. Place garbanzo beans, parsley, garlic, cumin, coriander, salt, and baking soda in a food processor. Process until the mixture is coarsely pureed. Mix garbanzo bean mixture and onion together in a bowl. Stir in the flour and egg. Shape mixture into four large patties and let stand for 15 minutes.
Step 2 Preheat an oven to 400 degrees F (200 degrees C).
Step 3 Heat olive oil in a large, oven-safe skillet over medium-high heat. Place the patties in the skillet; cook until golden brown, about 3 minutes on each side.
Step 4 Transfer skillet to the preheated oven and bake until heated through, about 10 minutes.
1 (8 Ounce) Swordfish Steak (About 2 Inches Thick)
1 Tablespoon Olive Oil
1 Tablespoon Fresh Lemon Juice
2 Cups Fresh Spinach – Rinsed, Dried And Torn Into Bite Size Pieces
1 Teaspoon Olive Oil
1 Clove Garlic, Minced
¼ Cup Crumbled Feta
Step 1 Preheat an indoor or outdoor grill for high heat, and lightly oil grate.
Step 2 Cut a slit in steak to create a pocket that is open on one side only. In a cup, mix together 1 tablespoon olive oil and lemon juice; brush over both sides of fish. Set aside.
Step 3 In a small skillet, heat 1 teaspoon olive oil and garlic over medium heat. Cook spinach in oil until wilted. Remove from heat, and stuff into pocket. Place feta in pocket over spinach.
Step 4 Arrange fish on grill, and cook for 8 minutes. Turn over, and continue cooking until cooked through.
Thai Basil Chicken
⅓ Cup Chicken Broth
1 Tablespoon Oyster Sauce
1 Tablespoon Soy Sauce, Or As Needed
2 Teaspoons Fish Sauce
1 Teaspoon White Sugar
1 Teaspoon Brown Sugar
2 Tablespoons Vegetable Oil
1 Pound Skinless, Boneless Chicken Thighs, Coarsely Chopped
¼ Cup Sliced Shallots
4 Cloves Garlic, Minced
2 Tablespoons Minced Thai Chilies, Serrano, Or Other Hot Pepper
1 Cup Very Thinly Sliced Fresh Basil Leaves
2 Cups Hot Cooked Rice
Step 1 Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
Step 2 Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
Step 3 Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
Step 4 Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.