Spicy Skillet Sauté Food

SAUCY SKILLET STEAKS

Steps:

• Heat a large nonstick skillet over medium heat. In batches, brown steaks, 1-2 minutes on each side. Remove from pan; set aside., In same skillet, heat butter over medium-high heat. Add onion; cook and stir until tender, 3-5 minutes. Add garlic; cook 1 minute longer. Stir in broth., Return steaks to pan; cook 4 minutes. Brush tops with mustard; turn and cook until steaks reach desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 3-6 minutes longer. Season with salt and pepper to taste; sprinkle with parsley.

SPICY SAUSAGE AND RICE SKILLET

Steps:

• In a large nonstick skillet, cook sausage over medium-high heat, turning occasionally, until lightly browned. Remove from skillet., In the same skillet, heat oil over medium-high heat. Saute squash, zucchini, pepper, onion, apple, garlic and salt until the vegetables are tender, 5-7 minutes. Add rice, beans, 1/4 cup water and sausage; cook and stir until heated through, about 5 minutes, adding more water if needed.

SKILLET SPAGHETTI

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Add the water, tomato juice, tomato paste and seasonings. Bring to a boil. Add uncooked spaghetti. , Cover and simmer for 30 minutes or until the spaghetti is tender, stirring frequently. Sprinkle with cheese if desired.

SPICY SAUSAGE AND VEGETABLE SKILLET PASTA

Steps:

• Heat oil in your largest saute pan or a stock pan until shimmering. Add zucchini and onions, saute over medium-high until softened.
• Add garlic and sausage. Cook until slightly curled, about 3-4 minutes being careful not to overcook it.
• Turn heat up to high and add Rotel, 3 C chicken broth, half & half, and pepper flakes. Bring to a boil and add pasta, add additional cup of chicken broth if needed. Stir to combine and place lid on pot.
• Simmer for 10 minutes or until pasta is al dente, stirring a couple of times. Add spinach, nutritional yeast, and cheese, stir to combine and cook for 1-2 minutes.
• Serve immediately with a sprinkle of Parmesan cheese.

SPICY SOUTHERN HOT CORN RECIPE BY TASTY

Steps:

• Melt the butter in a large cast iron skillet over medium heat. Add the cream cheese and cook until softened and spreadable, about 3 minutes.
• Add the pickled jalapeños, jalapeño brine, and red and green bell peppers. Sauté for 3 minutes, until the peppers are tender.
• Add the corn, paprika, and salt and sauté until fully combined, about 5 minutes.
• Stir in ½ cup (50 G) of cheddar cheese. Spread the corn in an even layer, then sprinkle the remaining ½ cup (50 G) cheddar cheese on top.
• Turn the broiler on. Transfer the skillet to the oven and broil for 10 minutes, or until the cheese on top is golden brown.
• Remove the pan from the oven. Let cool for 5 minutes. Top with the Mexican crema and green onions, then serve warm.
• Enjoy!

SOUTHWEST SKILLET CORN

Steps:

• In a large non-stick skillet sauté red pepper and jalapeño in butter until tender. Add cumin; cook for 30 seconds.
• Add corn and cilantro; sauté 2 minutes longer or until heated through.

SPICY SKILLET SAUTé

Steps:

• Preheat skillet on medium heat.
• Start water in pot for pasta.
• Cut chicken breasts in bite size pieces, sprinkle thoroughly with Tony's seasoning.
• Slice onion in thin 1/2 rings, then cut across two or three more times.
• Add olive oil when skillet is hot.
• Finely dice garlic cloves.
• Add chicken, onion and garlic to skillet when oil is hot.
• Salt boiling water and add pasta.
• Keep stirring contents in skillet.
• Put asparagus tips (per instructions) in microwave for 4 minutes, redistribute in their bag after 2 minutes.
• Cut Velveeta in small squares.
• Reduce heat to medium/low.
• Add tips to skillet; stir.
• Add Velveeta to skillet; stir.
• Sprinkle with Tony's seasoning, stir.
• Thoroughly drain pasta and add to skillet.
• Sprinkle with Tony's, stir.
• Serve when cheese is melted and thickens.