Potato And Vegetable Skillet Food

DICED POTATO CASSEROLE WITH VEGETABLES

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until they are almost tender, about 15 minutes. Drain in a colander.
• Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish.
• Melt 2 tablespoons butter in a large skillet while potatoes are cooking and cook onion until soft and translucent, about 5 minutes. Add zucchini and cook until softened, about 5 minutes. Season with herbes de Provence, salt, and pepper, stir, and cook for 1 more minute. Add drained potatoes and tomato and cook for 2 minutes.
• Mix Parmesan cheese and Gruyere cheese in a bowl. Stir in half the cheese mixture into potato-vegetable mixture and transfer to the baking dish.
• Melt remaining 2 tablespoons butter and mix with remaining cheese mixture and bread crumbs. Distribute evenly on top of potato-vegetable mixture in the baking dish.
• Bake in the preheated oven until cheese is browned and crusty, 15 to 25 minutes.

EASY SKILLET POTATOES

Steps:

• get a pan hot (medium heat)
• add oil to the pan.
• slice the potatoes any you would like.
• when the oil gets hot add the potatoes (test with a splash of water - it will sizzle when hot).
• sprinkle Lawry's salt on the potatoes (a little goes a long way).
• when they are done they will be brown - dark brown and hard.

POTATO AND VEGETABLE SKILLET

Steps:

• Heat Potatoes, Sauce Mix and remaining ingredients to boiling in 10-inch skillet.
• Reduce heat; cover and simmer 16 to 20 minutes; stirring occasionally, until potatoes are tender.

SKILLET CHICKEN AND VEGETABLES

Steps:

• Sprinkle chicken on all sides with paprika, salt, and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken and sauté until brown, about 3 minutes per side. Transfer chicken to plate. Add vegetables and stir 2 minutes. Sprinkle vegetables with flour and stir to coat. Gradually stir in broth and wine; bring to boil, stirring frequently. Return chicken and any juices to skillet; bring to boil. Reduce heat to medium-low. Cover and simmer until chicken is cooked through, about 30 minutes. Season with salt and pepper. Sprinkle with parsley.

HERB, VEGGIE, AND POTATO SKILLET #5FIX

Steps:

• Clean the asparagus and cut into 1-3 inch pieces. Set aside.
• Open can of artichoke hearts and drain. Remove any leaves or pieces that feel hard or tough. Set aside.
• Prepare a bowl of ice water large enough for the asparagus to fit into.
• Blanch the asparagus by bringing pot of water to boil, drop the asparagus into the pot for 3 minutes, then use a strainer to quickly get the asparagus out of the water and into into ice water.
• In a skillet add 1 tablespoon of the olive oil and warm over medium to high heat on the stovetop.
• Add potatoes and cook until starting to brown.
• Turn the stove to low to medium heat and add the rest of the oil.
• Remove the asparagus from the water.
• Add the asparagus and artichoke hearts to the skillet and cook until warm, approximately 5 minutes.
• Sprinkle the salt evenly over the potatoes and vegatables and mix.
• Potato and vegatable mix is ready to serve.