Skillet cookie recipe. English subtitles
Serves 3 to 4
2 teaspoons smoked paprika
1 teaspoons chile powder
1/2 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon coriander
1/2 teaspoon dry mustard
1 corn on cob
6 ounces dry cavatappi pasta
2 tablespoons extra virgin olive oil
1/2 pound lean ground beef
1 small shallot, minced
2 garlic cloves, minced
1/2 cup tomato sauce
1 cup shredded Mexican Blend cheese
salt and pepper to taste
2 roma tomatoes, seeded and diced
2 green onions, thinly sliced
few dollops sour cream
chopped cilantro, optional
chopped avocado, optional
sliced jalapeno, optional
1. Combine all spices in a small bowl and stir together. Set aside.
2. Set oven to broil and char corn under broiler on each side for 1 minute. Remove from broiler and slice kernels off cob and set aside (discard cob).
3. Preheat oven to 375˚F.
4. Fill a large pot with water and place over medium-high heat.
5. Once water is boiling, add a handful of salt and pasta and boil until al dente, about 7 to 8 minutes, stirring occasionally.
6. Remove from heat and drain pasta. Set aside.
7. Place an 8” skillet over medium-high heat and add oil.
8. Add ground beef and saute for 3 to 4 minutes, breaking up the beef as it cooks. Season with salt and pepper.
9. Add shallot and garlic and continue to saute for 2 to 3 minutes.
10. Stir in taco seasoning and stir together. Saute for 2 to 3 minutes. Season with salt and pepper.
11. Stir tomato sauce into the mixture and reduce heat to medium. Simmer mixture for about 10 minutes adding 2 tablespoons water at a time to mixture, if it begins to get too thick.
12. Once ground beef mixture has thickened, fold in cooked pasta and. charred corn until evenly distributed.
13. Top pasta skillet with shredded cheese and place in oven for 6 to 8 minutes or until cheese has melted.
14. Remove from heat and top with diced tomatoes, dollops of sour cream and sliced green onions. Serve.
Sometimes you just need a small batch of biscuits! This small batch skillet buttermilk biscuit recipe makes 5 lil guys that are perfect for 2 people for breakfast, or for 5 small biscuits for breakfast throughout the week.
Mike and I were on a long walk last weekend when we passed buy a new-ish biscuit place that we’ve been meaning to try. So even though we were full from snacks at another cafe (OMG, which I have a story about) we hopped in for some biscuits. They were good and sparked a conversation about the difference between biscuits and scones. Mike thinks biscuits have to be flaky. And I totally agree that good biscuits are flaky. But what about those biscuits that are more on the crumb side of things? Are those not biscuits?! (note from Mike: totally not biscuits)
Anyway, I was inspired and whipped up this small batch biscuit recipe. I was actually really lucky because I had exactly one cup of flour left! I used the food processor to whip these up – it was my first time using a food processor to do biscuits and they ended up light and airy and biscuity, but not layered. If you’re looking for a layered biscuit, this isn’t it. Layered biscuits need bigger, flatter slabs of butter and using a food processor gives you more smaller, more evenly distributed pockets of butter.
I’m really happy with how these came out. I just had one (I’m writing this two days later) and it was just as good as when it came out of the oven. I popped it in the oven to give it a bit of warmth and a quick toast and it was buttery and crispy and soft and all kinds of good.
Happy biscuit making!
PS – The story about the cafe: Mike and I went to a super hipster, super busy cafe that was a seat yourself kind of situation. We wanted to eat a bunch of things but didn’t want to stalk/stand next to tables just empty handed so we grabbed a coffee and beer and hung out near the tables casually waiting for people to leave. We were standing there for a good twenty minutes, just chatting, when a table started gathering up their things to leave. We hung back, thinking that we would grab their table after they were done, but all of a sudden, a women looked at us and at them, then walked past us towards them to ask if they were leaving. They said yes, of course, and then she just sat down. I was so annoyed because…I don’t know, it was pretty clear that we were waiting for a table, but kind of try to not be those annoying people who are standing right next to your table while you’re trying to enjoy yourself. Anyway, we got a table 10 minutes later, but I was totally miffed because, hello coffee shop etiquette?!? Okay, end rant.
Small Batch Skillet Buttermilk Biscuits
makes 4-5 small biscuits
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 3 tablespoons butter cut into small pieces, frozen
- 1/2 cup cold buttermilk or scant 1/2 cup milk + 1.5 teaspoons vinegar
Heat the oven to 450°F.
In a food processor, blitz together the flour, baking powder, salt, baking soda, and butter until it resembles coarse crumbs. Add the buttermilk and mix until it just comes together. Turn out onto a floured board and fold until everything comes together as a dough. Shape in a rough square then cut into 4. Or, you can trim the sides and then form one extra biscuit from the trimmings.
Brush the tops with butter. Place in a lightly buttered/oiled cast iron pan or on a baking sheet and bake until golden brown on top, 15-18 minutes. Remove and let cool slightly before enjoying. Keep them on the counter in a container if you don’t finish them right away. If they’re going to last longer than 2 days, pop them in the fridge, then lightly toast to revive.
I am keeping it cozy and simple with this Chicken Artichoke Spinach Creamy Skillet! A quick sizzle, a little sauté and this one pan meal comes together effortlessly. Fresh spinach, artichoke hearts and perfectly browned chicken thighs with some mild spices, blended together beautifully with a little cream. Pair it with crusty bread to soak up all that creamy gravy, or go low carb and use cauliflower rice.
It’s been a few days since we have gone low carb. We are avoiding rice completely, which is not easy for this Bengali girl. Also, we are cutting down on bread. Not going completely off as I am not good with restricted diet but consciously watching the portions that we consume. A very good thing about this low carb meal challenge is that I get to create these new recipes like cauliflower rice and keto bread. It’s a fun learning for me and I hope to share more such recipes with you.
Few key notes about this dish:
Depending on what kind of chicken piece you are using, you will have to increase or decrease the cooking time. I used chicken thigh, boneless and skinless, which barely takes any time to cook. Chicken thigh has more fat content (good fats) that keep it moist and tender as compared to the lean breast.
If you are using chicken breast, keep in mind that chicken breast cooks much faster than chicken thigh.
I left the artichoke hearts into big bite size but you could always chop it finely to blend it with the spinach and creamy gravy.
A vegetarian version!
You can use firm tofu or paneer cut into big chunks. Marinate with the same spices that I used in chicken. You could also use Portobello mushroom.
When a great meal comes together in less than 30 minutes, it’s a keeper! I love to see your creation from my blog. So, if you make this one pan chicken meal, tag me on social media @playfulcooking.
Learn about the vibrant cuisine of Kolkata – Check out my book Taste of Eastern India and follow the #tasteofeasternindia
This is the time of year where Los Angeles weather is totally erratic. One day it’ll be 90 degrees and then two days later you’l need a sweater and some hot coffee to get your day started. By now, I know which one I get excited about.
I’m currently wearing a sweater so I feel like it’s appropriate to discuss this chai-spiced apple skillet cake with you all. I wanted to provide a recipe that is super easy. Something that you can throw together in a one, two steps max. This skillet cake is it!
It’s baked up in a cast iron skillet. If you don’t have a cast iron (I believe it’s a kitchen must-have), you can definitely bake this in a 9-inch cake pan too.
I’ve been spending a lot of time writing down fall/autumn/Thanksgiving (yes, T-Day) ideas that I can’t wait to make. This was one of the first things I wrote down on the list. When we baked it up, I was like yes yes yes. It is so simple and easy breezy and is beautiful enough where you’d be proud to put it on a dining room table.
Chai-Spiced Apple Skillet Cake
- 4 apples, peeled and sliced
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- Pinch of salt
- 2 cups all-purpose flour
- 3/4 cup white sugar
- 2 teaspoons baking powder
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground black pepper
- 1/4 ground cardamom
- 1/2 teaspoon salt
- 1 cup shaken buttermilk
- 2 large egg
- 5 tablespoons melted butter
- 1 teaspoon vanilla extract
- To a medium bowl, add the sliced apples, brown sugar, cinnamon and pinch of salt. Toss it together and set it aside.
- Preheat your oven to 350 degrees F. Grease a 9-inch cast iron skillet and set aside.
- To a large bowl, add the flour, white sugar, baking powder, spices (nutmeg, ginger, cinnamon, black pepper, cardamom) and salt.
- In a 4-cup measuring cup or medium bowl, whisk together the buttermilk, eggs, melted butter and vanilla extract.
- Add the liquid into the dry mixture and mix just until combined; a few lumps in the batter is totally fine. Pour the batter into the prepared skillet and add the apples on top, pushing some of the apples into the batter a bit. If your apples have created any juices, pour those on top.
- Transfer to the oven to bake for 30 to 35 minutes, until a skewer comes out mostly clean (a little crumbs are ok!). Remove from the oven and allow to cool for about 5 to 10 minutes before slicing it up. Serve with ice cream.
To Make the Apple Topping:
To Make the Cake:
A Cozy Kitchen is a blog written by Adrianna Adarme. Adrianna likes corgis, pancakes and cute things.