sauteed

Easy Sautéed Cinnamon Apples

butter or coconut oil

apple,

brown sugar

cinnamon

nutmeg

cornstarch + 2 tablespoons of water

In a medium saucepan, melt the butter over medium heat. Once it&#8217;s completely melted, add in the apples and stir until they are fully coated in the butter. Sautee for 7-10 minutes until nice and tender to your liking. The cook time depends on the thickness of your apples.

While the apples cook, stir together the cornstarch and water in a small bowl and set aside.

Once the apples are tender, take the pan off of the heat and immediately stir in the cornstarch slurry. Once combined, stir in the brown sugar, cinnamon, and nutmeg.

It was delicious over vanilla ice cream for desert! 

This Stir-Fried Cabbage is SO delicious and incredibly easy to make!  Flavored with garlic, ginger, soy sauce and sesame oil, this flavorful dish is ready in 10 minutes or less!  You can serve this stir fry as a healthy side dish, or add beef, pork, chicken, fish and even tofu for a fast weeknight meal!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Stir Fried Cabbage Recipe

TBS EACH: Unsalted Butter & Neutral Oil ((Peanut, Vegetable

2-3 Cloves Garlic (– peeled & finely diced)

Fresh Ginger (– grated (or 1 teaspoon Ginger Powder))

Cabbage

Yellow Onion (– thinly sliced)

Carrots (– peeled & shredded)

Scallions (– sliced; white/light green part and dark parts separated)

Salt & Pepper

TBS Reduced Sodium Soy Sauce

TBS EACH: Honey & Rice Vinegar

½ tsp Mirin

¼ tsp Toasted Sesame Oil

Make the sauce:  In a small bowl or liquid measuring cup, combine all the ingredients from the sauce list.  Whisk well to thoroughly combine.  Set aside.

Stir-fry onions &amp; aromatics:  In a large sauté pan over medium-high heat, melt the butter with the oil.  Add the onion and stir-fry until almost softened, about 3 minutes. Add the garlic and ginger to the pan along with the white/light green parts of the scallions.  Cook, stirring, until fragrant about 1 minute.

Add cabbage &amp; carrots:  Increase the heat to high and immediately add the cabbage and carrots to the pan and stir well.  Let the cabbage cook for 1 minute undisturbed (you want the cabbage to slightly char).  Stir and toss the mixture well and then allow to cook undisturbed for another 1 minute.  Toss rapidly and continue to cook, stir-frying, for 1 minute.

Add sauce:  Add the sauce to the pan and toss well so everything is coated.  Cook until the cabbage is just tender and softened, about 1 minute.

Taste:  Remove from heat and stir in the dark green parts of the scallions.  Taste and adjust for seasoning with salt, pepper, fresh lime juice and/or sriracha.  Transfer to a serving plate.

Serve:  Top with optional garnishes and serve hot.  Enjoy!

Adapted from Food &amp; Wine 
Notes:

I'm essentially doing 3 times the recipe here, but keeping the seasonings/method mostly the same. 
Chicories: Use what you like, such as a mix of radicchio, Belgian endive, escarole, and frisée.
Chile oil: If you can't find chile oil at a store, you can order it online — I love this one from Temecula Olive Oil Co: Picante Pepper Olive Oil. Food and Wine provides a homemade version here: Homemade Chile Oil. 


Sautéed Endive and Radicchio with Chile Oil

olive oil

lbs pound mixed chicories, see notes above, roughly chopped

garlic cloves, smashed, divided

salt

white balsamic vinegar,

flaky sea salt,

chile oil, see notes above, to taste (optional)

Heat a generous tablespoon of olive oil in a large skillet over medium-high. Add one smashed clove of garlic, one-third of the chicories, and a good pinch of salt. Cook, undisturbed, for 30 seconds. Then, using tongs, toss the greens quickly for another 10 to 20 seconds; then immediately transfer to a large serving bowl. Note: The chicories don&#8217;t have to be uniformly cooked, i.e. it&#8217;s OK if some of the greens are more wilted than others. The contrast in textures is nice. 

Repeat 2 more times, adding more olive oil, garlic, chicories and salt to the pan in the same manner.

Gently toss chicories with the 2 tablespoons of vinegar. Taste. Add sea salt and more vinegar to taste. Note: I always add more of both until it tastes sharp enough and nicely seasoned. Drizzle with chile oil to taste, or pass it on the side — passing on the side is a good option if anyone is sensitive to heat. Serve immediately or at room temperature.

This was such a treat!  I used some frisée from my weekly CSA.  I didn’t have chili oil on hand so I drizzled oil from my jar of    Calabrian chili peppers.  Will definitely make again as it was also so simple to throw together! 

A wonderful alternative to chips and so much simpler to prepare

Perfect sautéed potatoes

1kg waxy potato,

6-8 tbsp sunflower or olive oil

Cut 1 kg waxy potatoes into chunks.

Bring a large pan of water to the boil, then cook the potatoes for 3 mins. Drain, shake out onto a kitchen paper-lined tray and leave to cool.

When ready to serve, heat 6-8 tbsp sunflower or olive oil in a large non-stick frying pan until you can feel a strong heat rising.

If your pan isn’t large enough, fry the potatoes in two batches – rather than crowding them. Have kitchen paper ready to drain them on. Add the potatoes in a single layer, not too tightly packed.

Turn the heat to medium-high, so that the potatoes sizzle, but don’t stir until they start to brown underneath.

Turn them all evenly 2 or 3 times until nicely browned all over – this can take about 7 mins.

Then lift out with a fish slice or large slotted spoon to drain on more kitchen paper. Sprinkle with sea salt.

How to pan fry chicken tenders so they&#x27;re crisp on the outside and juicy on the inside. The pan fried chicken tenders without breading is perfect sliced, chopped, or shredded for your favorite recipe.

Pan Fried Chicken Tenders (No Breading)

lb chicken tenders, fresh

tsp sea salt

black pepper

optional-extra seasoning

Dry the chicken on both sides, cut off...

Dry the chicken on both sides, cut off any extra fat if it's needed

Sprinkle one side with half of the seasoning

Heat a large skillet to medium high and...

Heat a large skillet to medium high and add the olive oil

Cook the chicken 3 mins on one side...

Cook the chicken 3 mins on one side or until chicken starts to turn white on the edge and pull away from the pan

Don’t flip or check the chicken until it's...

Don’t flip or check the chicken until it's cooked 3 minutes

Flip over, the pan seared chicken tenders should...

Flip over, the pan seared chicken tenders should be golden brown on the side you just flipped

Sprinkle with the remaining seasoning

Cook 3 more mins or until cooked through,...

Cook 3 more mins or until cooked through, the internal temperature should be 165F.

 After the chicken is cool enough to handle,...

 After the chicken is cool enough to handle, slice, chop or shred to add to your favorite recipe

Yellow Squash and Zucchini are sautéed with onions in a skillet for a quick side dish recipe that can be on your dinner table in under 20 minutes! 

Sautéed Zucchini and Squash in 20 Minutes!

Tbsp. butter (or additional oil)

sweet onion (finely diced)

garlic (crushed)

summer squash* (cut into ½-inch cubes)

salt (to taste)

pepper (to taste)

Parsley (finely chopped, optional)

In a large skillet over medium heat add 2 Tbsp. olive oil and onions.  Cook for 2-3 minutes.

Add crushed garlic and saute for 1 minute.

Stir in squash, zucchini, salt, pepper and butter.  Cover skillet with a lid and cook for 5 minutes.

Uncover and stir.  Continue cooking for 5-7 minutes or until squash are cooked to your liking.  (If you would like to lightly brown and caramelize your squash, let sit for 1-2 minutes before stirring.)

Serve zucchini and squash with additional salt and pepper to taste and a sprinkle of fresh parsley.  Enjoy!

Rice browned in butter then baked in beef consommé for an absolutely perfectly cooked recipe easy enough for weeknight meals and special enough for holiday dinners!

Mama&#8217;s Brown Rice (Not the Healthy Kind, the Beefy, Buttery Kind!)

(1/2 cup) butter

white rice

beef consommé

This dish is inspired by the produce of my favourite market, Marché Forville, says Hayden Quinn.

Pan-seared leatherjacket with sauteed zucchini

x 240 grams whole leatherjackets, cleaned, heads removed

zucchini,

garlic cloves, crushed

spinach,

unsalted butter, chopped

Extra virgin olive oil, lemon

(160 grams) extra virgin olive oil

lemon

parsley

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977442689001&=domain=del

5348771529001-5977442689001

5-ingredient air fryer bok choy is irresistibly tasty, packed with nutrition and flavor, and ready in less than 15 minutes!

Air Fryer Bok Choy

baby bok choy

sesame seed

sesame oil

garlic powder

Salt and pepper

Preheat your air fryer to 370 degrees.

Wash and slice the bok choy in half. 

Place the bok choy in a medium-size glass...

Place the bok choy in a medium-size glass bowl, then add the sesame seed, sesame oil, and garlic powder. Toss to coat the bok choy.

Transfer the bok choy to the basket of...

Transfer the bok choy to the basket of the air fryer. Cook at 370 degrees F for 6 minutes, stirring or flipping halfway.

Remove the bok choy from the air fryer...

Remove the bok choy from the air fryer and enjoy!

This sautéed chicken is well seasoned, stuffed with gooey mozzarella, and simmers in a simple tomato sauce. Adults and kids alike go crazy for this entree that looks complicated but is so easy to make!

Mozzarella Stuffed Chicken

chicken breasts (boneless and skinless)

basil

oregano

tsp black pepper

mozzarella

tbsp olive or avocado oil

oz canned crushed tomatoes

garlic

tsp salt

Slice each chicken breast horizontally about halfway through to create a pocket for the stuffing.

In a small bowl, stir together salt, dried basil, dried oregano, pepper, and garlic powder. Press the seasoning mixture into the top and bottom of your chicken.

Carefully stuff the chicken breasts with the mozzarella cheese. You can use a toothpick to secure the chicken if they look a little overfilled.

Add oil to a large skillet and heat to medium-high heat. Once hot, carefully add the stuffed chicken breasts. Sauté for 4 minutes or until the side touching the pan is a golden brown. Gently flip the chicken and cook another 3 to 4 minutes or until the remaining side is also a golden brown.

In a medium bowl, stir together the canned crushed tomatoes, garlic, dried oregano, salt, and pepper.

Reduce heat to medium. Add the tomato sauce to the skillet in the spaces surrounding the chicken. Cover and simmer for another 5 to 10 minutes (depending on how thick the chicken is) or until chicken is cooked through. Chicken should have no pink in the middle and have a minimum internal temperature of 165°F (74°C). Taste and add more salt or black pepper, if desired.

One of the most cinematic of breakfasts, straight from the silver screen to your table! Eggs in a Nest (also called Eggs in a Basket) cuts the middleman out of eggs and toast by making the eggs in the middle of the toast! The eggs are fried to your desired runniness, so the crisp, butter toast is, in fact, self-dipping! Eggs in a Nest is so simple, so speedy, and so visually appealing and wonderfully savory that you can tell why they keep appearing in tv shows and movies. They're ready for their close-up!

Eggs in a Nest

bread,

eggs

butter butter

salt,

pepper,

There are so many great potato dishes out there it can be hard to pick a favorite. Watch out though, because Indian Potatoes might just jump to the top of your list! Cubed potatoes are first sautéed in clarified butter to make them golden-brown and rich, then saturated with the sweet and spicy flavors of ginger, chili powder, and dried mango. Each bite of Indian Potatoes warms the tongue and soul, making it a great companion on colder days or alongside homemade tikka masala. Or you could just eat them solo... because they're so good they can star all on their own!

Indian Potatoes

potatoes,

ghee (clarified butter)

cumin seeds

green chili peppers,

ginger

chili powder

coriander, ground

amchoor (dried mango powder)

fresh cilantro, chopped,

The secret to delicious cabbage is simple: cooking it softens and sweetens it, making it much more delicious. The question then becomes how best to cook it to capitalize on this awoken flavor. Fried Cabbage has a tasty answer in the form of pan-frying the cabbage with savory onion and garlic while also bringing in some rich butter and bright bell peppers. Then everything gets a coating of zesty and spicy Cajun seasoning, which is guaranteed to get your tastebuds excited. Fried Cabbage is the secret side dish weapon that turns the vegetable portion of the meal into the favorite part!

Fried Cabbage

grapeseed oil

yellow onion, chopped

garlic, chopped

Cajun seasoning,

red bell pepper, sliced

green bell pepper, sliced

cabbage,

butter, optional,

black pepper,

Surprisingly, Chicken Onassis is not named after Jackie Kennedy Onassis, First Lady and world-famous tastemaker, but her second husband, Ari. This dish was made special for him in a French restaurant and caught on, probably because it is so delicious. The chicken is savory, juicy, and golden brown, spooned-over with bright and buttery tomatoes and scallions and melty, sharp feta cheese. Tarragon adds fragrance and olives add a delectable tang to this elegant dish. Chicken Onassis is one of the finest meals you can make at home... and you will all the time!

Chicken Onassis

flour

paprika

chicken breast halves,

extra virgin olive oil

scallion,

plum tomatoes,

black pitted olives

tarragon

dry white wine

feta cheese

parsley, freshly chopped

Imagine a gravy with a delicious balance of savory, sweet, brightness, and earthiness. Now imagine steaks being slow-cooked in that gravy until they become almost brisket-like in their tenderness. Now you can take those mouth-watering thoughts and bring them into the real world: Slow Cooker Swiss Steak is deeply flavorful and meaty, making it an ideal dinner course. You'll soon find that Slow Cooker Swiss Steak is better than you imagined!

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The most viewed sauteed recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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