Add to a skillet on medium high heat with coconut oil.
Not exact matches
Working in small batches,
add chops
to the
skillet, 2 or 3 at a time, and cook until evenly golden and crispy, about 5 - 6 minutes
on each side.
Add the sandwiches
to the
skillet and cook for 3
to 5 minutes
on both sides or until the bread is toasted and the brie is melted.
While the vegetables are simmering for sauce,
add ingredients
to a large, deep
skillet and cook
on medium - low until meat is brown and cooked through.
Once your potatoes have almost all cooked through and turned golden (this time will vary drastically depending
on whether or not the potatoes were boiled in advance - see Pro Tip above),
add the onion and green pepper
to both
skillets and cook for a few minutes until they soften.
Add 2 sandwiches
to skillet and cook until golden brown
on both sides, about 2
to 3 minutes per side.
Remove the veggies from the pan and set aside, place the
skillet back
on the heat an reduce the stock until thickened and glaze consistency, then
add the root vegetables back in, tossing around
to evenly coat.
Add the chicken
to the
skillet, skin side down until well browned, turning once, about 6 minutes
on each side.
Return the
skillet to the stove,
add the wine, and scrape up any browned bits
on the bottom of the pan.
Add scallops
to skillet and sear
on one side for approximately 3 minutes or until browning and releasing
to flip.
Depending
on the fat content of your meat, you may need
to add a little oil
to the
skillet to keep it from sticking.
Add a tablespoon of olive oil
to a large nonstick
skillet,
on a medium - low heat.
Make the bruleed bananas
Add coconut oil
to a nonstick
skillet on medium - high heat.
Add broth
to skillet and scrape up browned bits
on bottom of
skillet with a wooden spoon; season with salt and pepper.
Toast the pecans first in a dry
skillet on the stove top then
add them
to the syrup just before serving, rubbery pecans are just nasty!!
Add the chard to the skillet (you may need to add 1/2 of the chard, let it start to soften, then add the rest if it's too much for your skillet) and cook on medium heat, stirring every few minut
Add the chard
to the
skillet (you may need
to add 1/2 of the chard, let it start to soften, then add the rest if it's too much for your skillet) and cook on medium heat, stirring every few minut
add 1/2 of the chard, let it start
to soften, then
add the rest if it's too much for your skillet) and cook on medium heat, stirring every few minut
add the rest if it's too much for your
skillet) and cook
on medium heat, stirring every few minutes.
Add chopped sun - dried tomatoes and 2 tablespoons of olive oil, drained from sun - dried tomatoes,
to a large
skillet,
on medium - low heat.
Add chicken back to the skillet, add pesto, stir to coat on low - medium heat until the chicken is reheated, 1 or 2 minut
Add chicken back
to the
skillet,
add pesto, stir to coat on low - medium heat until the chicken is reheated, 1 or 2 minut
add pesto, stir
to coat
on low - medium heat until the chicken is reheated, 1 or 2 minutes.
Heat a large
skillet,
add oil
to coat bottom of pan, and fry salmon cakes for 3 - 4 minutes
on each side until browned.
As the water is boiling,
add 4 Tablespoons of butter
to a large
skillet on medium - high heat.
Add chopped chicken (I used boneless skinless chicken thighs and prefer
to use them, but you can use chopped chicken breast, as well), red pepper flakes, and salt over all of the ingredients in the
skillet, and cook
on medium heat until chicken is cooked through and no longer pink, about 5 minutes.
Once the cream boils, reduce
to simmer (medium, or low - medium heat), where the sauce still boils but just a little (simmers),
add the cheese and keep the
skillet on low boil (simmer), stirring, until everything turns creamy.
In a large
skillet melt fat and
add onion, ginger and garlic
to simmer, when onions are translucent
add cumin seeds and garam masala, let this cook together for a few minutes
on med.
In a sauté pan or
skillet on medium - high heat,
add one
to two tablespoons of oil.
I often turn my burner
on high,
add some olive oil
to my small non-stick
skillet, then an egg, which I give a stir.
Dip the slices into the batter
on both sides, and
add to the hot
skillet.
When oil is shimmering, but not smoking,
add chicken
to skillet and cook until browned
on both sides, 2
to 4 minutes per side.
Once the chicken breast is cut in half,
add to a large
skillet over medium high heat and cook for 7 minutes
on each side.
Working in batches, sauté the shrimp cakes until cooked through and golden brown
on both sides,
adding more oil
to skillet as needed, about 8 minutes total cooking time.
Add roma tomatoes, chopped basil leaves, fresh spinach leaves, and garlic cloves
to the chicken
skillet and cook
on medium high heat about 3 minutes, until spinach wilts slightly.
Add enough oil to a large, oven - proof skillet over medium - high heat to thinly coat the bottom then add the seasoned tenderloin and sear on four sides until golden brown, 1 - 2 minutes per si
Add enough oil
to a large, oven - proof
skillet over medium - high heat
to thinly coat the bottom then
add the seasoned tenderloin and sear on four sides until golden brown, 1 - 2 minutes per si
add the seasoned tenderloin and sear
on four sides until golden brown, 1 - 2 minutes per side.
Turn flame back
on under
skillet,
add apple cider vinegar scraping up the stuck bits of pork once the vinegar boils,
add all this
to the slow cooker.
Put the
skillet back
on the stove (no need
to clean it) and
add the mushrooms.
To cook
on the stove, place a large
skillet over medium heat;
add about 1 Tbsp.
Add a slice of cheese to the bread (in the skillet), then add 1/3 of the broccoli mixture on top, then a second slice of chee
Add a slice of cheese
to the bread (in the
skillet), then
add 1/3 of the broccoli mixture on top, then a second slice of chee
add 1/3 of the broccoli mixture
on top, then a second slice of cheese.
Directions: Preheat oven
to 400 degrees / Butter a baking dish / Melt 2 T butter in large
skillet on medium heat /
Add onions, rosemary and salt and saute until onions are tender and are beginning
to color, about 10 minutes /
Add remaining 2T butter, apple cider
to skillet and stir
to combine / Bring
to a boil, then remove from heat and let it cool down slightly / Combine sliced potatoes, apples, and onion mixture in large bowl, toss gently
to blend / Transfer
to baking dish, cover with foil and bake 40 minutes or until potatoes are tender / Remove foil, sprinkle with grated cheese and continue
to bake until the top browns, about 10 — 15 minutes longer / Let stand 15 minutes before serving.
Once drained,
add pasta
to chicken and vegetable
skillet and reheat
on low heat.
Add the frozen broccoli
to the hot
skillet and briefly stir fry until slightly browned
on the edges.
TIP: I brown the sausage
on one side, flip, and
add 1/2 cup of water
to the
skillet.
While the chicken is cooling,
add a tortilla
to the same
skillet (
add a little olive oil or butter if you'd like, then
add the grated cheese and the second tortilla
on top.
You will then
add the meatballs back
to the sauce and cook the chicken meatballs in the sauce for 15 minutes
on low in a covered
skillet.
Remove the ribs, drain briefly
on more paper towels and then
add to the
skillet with the sauce, making sure all are evenly coated.
Generously grease a 12 - inch
skillet (I like
to add a piece of parchment paper
on the bottom, too,
to make sure the crust is easy
to remove later) and pour the batter into the
skillet.
Place
on baking sheet
to brown in toaster oven or oven at 350 for 10 - 12 minutes.In small
skillet add white wine, Bigfat's 3o8...
Add tofu strips
to skillet in a single layer and cook 3 - 5 minutes
on each side, until browned.
Turn the stove
on medium
to low heat and place cookie cutter into a
skillet filled with 1/2 cup of water
adding more if needed.
ADD remaining bread slices and transfer sandwiches
to skillet; cook slowly until golden
on underside, reducing heat if browning too quickly.
I won't bore you with how
to make risotto, but for 2 people, the first uses 2 links of sweet italian sausage removed from its casing and cooked with a little olive oil in a heavy
skillet, broken up into small pieces and moved around until many of the pieces are crisp; then
add sliced and roughly - chopped fennel bulb, cooking until it is somewhat softened; then put a lid
on the pan over very low heat while the risotto cooks;
add it all together (with butter and parmesan) for the last 5 minutes of the risotto process.
Working in batches,
add chicken
to the
skillet, 3 or 4 at a time, and cook until evenly golden and crispy, about 2 minutes
on each side.
• In a medium bowl, mix the chicken with the salt and arrowroot powder until evenly coated • In a large
skillet or wok heat the sesame and coconut oil over high heat • Pan fry the chicken until all sides are brown and the chicken is fully cooked • Set the chicken aside • Put the vegetables in the
skillet and cook
on high heat for 4 - 5 minutes stirring constantly •
Add the cashews and chilies and lower heat
to medium and continue
to cook until vegetables are tender but crisp • Return the chicken
to the
skillet • In a separate bowl combine the vinegar, honey and coconut aminos • Pour over the cashew chicken and remove from heat