Place
the same skillet in the oven and bake until the cheese is melted and casserole is bubbly.
Not exact matches
The rice (and a cast - iron
skillet of roasted carrots) cooked
in the
oven at the
same time.
The main benefit for me, though, is that the vast majority of the time, I sear the tenderloin
in my cast iron
skillet and then, before putting it
in the
oven to finish up cooking, I throw whatever our sides will be right into the
same pan (
in this case, sweet potato wedges and brussels sprouts).
Seasoned pork tenderloin is seared then roasted for 10 minutes
in the
oven, then a juicy fig jam and chili garlic pan sauce is made
in the
same skillet the pork was roasted
in.
When they're done I set them aside and then I pan roast the LB using the
same skillet, maybe giving it a little arroser with butter and some fresh rosemary, and then finishing
in the
oven for about 5 minutes.
(If you don't have 2 large
skillets, cook the bread first and keep it warm
in a low
oven while you use the
same skillet to make the kale and beans.)
Dice your potato and cauliflower
in about the
same size pieces and add them with 1 Tbsp of oil or water to an
oven safe
skillet or sauté pan.