CREOLE-STYLE SKILLET DINNER
Dinner ready in just 20 minutes! Hearty turkey and vegetable skillet - perfect for a Creole-style meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Heat 10-inch nonstick skillet over medium-high heat. Add onion and bell pepper; cover and cook, stirring once, until vegetables are crisp-tender.
- Stir in kielbasa, tomatoes and water. Heat to boiling. Stir in rice; return to boiling. Reduce heat to low; cook about 5 minutes or until rice is tender. Fluff with fork before serving. If desired, serve with red pepper sauce.
Nutrition Facts : ServingSize 1 Serving, TransFat 0 g
CHEESY CREOLE BREAKFAST SKILLET
Steps:
- For the Creole sauce: Whisk together the mayonnaise, mustard, Cajun seasoning, paprika, pickle, hot sauce, Worcestershire sauce, garlic and chives in a small bowl until combined. Cover and refrigerate until the skillet is done.
- For the skillet: Preheat the broiler. Toss the shrimp with the House Seasoning in a small bowl and set aside.
- Melt the butter in a large (12-inch) cast-iron skillet over medium heat. Add the onions and green and red peppers and cook, stirring occasionally, until the onions begin to turn translucent, about 5 minutes. Add the shrimp, andouille and garlic and cook, stirring constantly, until the shrimp are opaque and the sausage is heated through, about 2 minutes.
- Add the eggs and milk and slowly scramble the mixture with a silicone spatula, scraping up large curds from the bottom of the pan. As soon as the eggs are almost set, but still a tiny bit runny (about 2 minutes), remove from the heat and sprinkle with the Cheddar.
- Broil until the cheese melts, 10 to 15 seconds. Remove the skillet from the oven, drizzle with some Creole sauce, and sprinkle with the green onions.
- Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.
CHICKEN CREOLE
I like food with a little zip to it, and this Creole chicken recipe fits the bill. It's especially good served over rice. -Dolly Hall, Wheelwright, Kentucky
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Sprinkle chicken with 1/4 teaspoon salt and pepper. In a large skillet over medium heat, brown chicken in oil; remove and set aside. In the same skillet, saute onion, celery, green pepper and garlic until tender. Stir in tomatoes, water, paprika, remaining 1/4 teaspoon salt, cayenne pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Add chicken. Whisk cornstarch and cold water until smooth; stir into chicken mixture and bring to a boil. Simmer, uncovered, until chicken is tender, 10-15 minutes. Remove bay leaf before serving. If desired, serve with rice.
Nutrition Facts : Calories 265 calories, Fat 8g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 553mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 36g protein. Diabetic Exchanges
CHICKEN BREASTS CREOLE STYLE
Provided by Pierre Franey
Categories dinner, main course
Time 35m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place half a chicken breast between sheets of plastic wrap. Pound lightly to a thickness of one-quarter inch with a flat mallet or meat pounder. Repeat with the remaining halves.
- Heat the olive oil in a large skillet. Add the onions, green peppers, celery, garlic and bay leaf. Cook, stirring, until the onions become transparent. Add the paprika, the tomatoes, and salt and pepper to taste. Stir well. Continue cooking for 3 to 4 minutes.
- Add the Worcestershire sauce and the hot-pepper sauce. Simmer until the sauce is reduced, about 5 minutes. Set aside.
- Meanwhile, sprinkle the chicken with salt and pepper to taste. Heat the butter in a heavy skillet over medium heat, and cook the chicken breasts until golden on one side, about 4 minutes. Turn the pieces and cook for 4 minutes more or until done. Be careful not to overcook.
- Add the vinegar, water or chicken broth, cover, bring to a boil, and simmer for 2 minutes. Remove the bay leaf. Keep warm.
- To serve, divide the creole sauce among 4 serving plates. Place the chicken breasts over the sauce and pour the gravy from the skillet over them. Sprinkle with parsley.
Nutrition Facts : @context http, Calories 310, UnsaturatedFat 11 grams, Carbohydrate 12 grams, Fat 18 grams, Fiber 3 grams, Protein 26 grams, SaturatedFat 5 grams, Sodium 735 milligrams, Sugar 5 grams, TransFat 0 grams
CREOLE BEEF CASSEROLE
My husband and I were each cooking something different one night and combined them for this dish. It's great! -Nicki Austin, Lawrenceville, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large bowl, combine soup, sour cream, onion and pepper. Stir in potatoes and cheese; transfer to a greased 3-qt. baking dish., In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in ketchup, brown sugar and seasonings; spread over potatoes. Combine cornflakes and butter; sprinkle over top. Bake, uncovered, 40-45 minutes or until bubbly.
Nutrition Facts : Calories 654 calories, Fat 36g fat (21g saturated fat), Cholesterol 133mg cholesterol, Sodium 1763mg sodium, Carbohydrate 51g carbohydrate (19g sugars, Fiber 2g fiber), Protein 28g protein.
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