Skillet Dinner for 2
Recipe and photography by Bev Davis.
Tap image to enlarge.
Posted February 7, 2017
A simply delicious meal served (not prepared) from a cast iron pan. A creative serving suggestion for couples celebrating Valentine's day, their anniversary, or any special occasion. This meal consists of buttermilk fried chicken garnished with sautéed yellow squash. Plus, roasted tri-color peppers, long grain and wild rice with 23 herbs and seasonings. Superb with a salad, dinner rolls, or "heart" shaped cornbread.
I used frozen roasted tri-color peppers and packaged long grain and wild rice with 23 herbs and seasonings (photos below). Followed instructions on the package. Both were quick and easy to prepare. Tap link to access my buttermilk fried chicken recipe. The sautéed yellow squash recipe is below. Lovely cast iron pan provided by Lodge Manufacturing.
1 box (6 oz.) long grain and wild rice with 23 herbs and seasonings
1 frozen bag (12 oz.) roasted tri-color peppers
sautéed yellow squash for garnish
Prepare rice and tri-color peppers according to instructions printed on the package. In large warm 10" cast iron skillet (aka pan), evenly spread cooked rice along bottom. Arrange cooked tri-color peppers around the edges. Top with cooked buttermilk fried chicken breasts. Garnish with sautéed yellow squash. Serve from skillet.
Sautéed Yellow Squash
1/4 cup unsalted butter
1 cup chopped yellow squash, rinsed
1/4 cup finely chopped yellow onions
salt and ground black pepper to taste
Melt butter in medium-sized saucepan over low heat. Add chopped yellow squash and onions. Season with salt and ground black pepper. Lightly stir until soft. Turn off heat. Drain on paper towels. Serve as a side dish. Or, use as a garnish.
Copyright 2010-2017 by Beverly Davis Unlimited.
All Rights Reserved