Super-Easy Skillet Supper for Two

Come January, I like to steep hot cups of green tea; light a soothing scented candle; and make earthy, one-skillet suppers that feed the winter soul. One cast-iron skillet yields a three-course meal, from a pizza appetizer to pork chops for the main course, and gooey brownies for the closer. Best of all, cleanup is a breeze!

 

Tea Tray

The Tea Tray

Drink to your winter health with a mug of matcha or Earl Grey. Create a simple but beautiful tea tray, and have it at the ready for yourself or when guests arrive. Keep the tray fully stocked with a variety of teas, and then add proper extras like wildflower honey, freshly squeezed lemon, and milk. Accessorize the tray with a small bouquet of white flowers and fresh linens, then sip and slip into a Zen winter state of mind.

 

Easy Squeezy

I love my OXO Good Grips silicone citrus juicer — it flexes to fit citrus of various sizes, then it makes it easy to save and store the other half of a lemon or lime for future use.

 

 

FIRST COURSE

Skillet Margherita Pizza

Roasted Tomato Margerita Pizza Skillet

This rustic pizza is so quick and easy to make. The stovetop start creates the perfect golden crust. I layered on: oven roasted tomatoes, fresh mozzarella, basil, and a sprinkling of lemon zest, and then finished it off in the oven. Once baked, top the pizza with peppery arugula and a light drizzle of olive oil, salt, and pepper. 

  • 1 package ready-to-bake pizza dough, divided in half (save the other half for later)
  • 2 medium tomatoes 
  • 1 small garlic clove
  • Fresh thyme
  • Olive oil
  • 1 lemon
  • Salt and pepper
  • 4 ounces fresh mozzarella
  • Handful of fresh basil 
  • 1 cup arugula
  1. Preheat oven to 400 degrees. Start this pizza on the stovetop in a hot, 9-inch cast-iron skillet, lightly brushed with olive oil. Stretch the dough a bit, and then pop it into the hot pan. Using tongs, carefully and quickly pull the dough up the sides of the pan.
  2. Right away, layer on the quick-roasted tomato slices (see previous page), torn mozzarella, and fresh basil leaves. Turn the heat down to medium. Drizzle the pizza with olive oil, and season with salt, pepper, and a sprinkling of lemon zest. After a few, minutes the bottom of the crust will begin to turn golden brown.
  3. Pull from the stovetop, and pop the skillet into the oven. Bake for 8 to 10 minutes, until the cheese is oozy and the top crust is golden. Allow the pizza to rest for 5 minutes, and sprinkle with arugula.

Quick-Roasted Tomato Slices

Slice two medium tomatoes, and place on a baking sheet. Drizzle with olive oil, and sprinkle with a little finely chopped garlic, fresh thyme, lemon zest, and salt and pepper. Roast in preheated 375-degree oven for 10 to 15 minutes until the tomatoes just begin to caramelize.

 

SECOND COURSE

Skillet Pork Chops Heaped with Stuffing

Skillet Porkchops

These pork chops put the comfort in comfort food. I like to add a pat of cheese to each chop and then pile them high with an easy stuffing mix before popping the skillet in the oven.

Pork Chops:

  • Olive oil
  • 2 bone-in pork chops
  • Salt and pepper
  • 2 pats herbed goat cheese or cranberry cheese

Preheat oven to 350 degrees. Drizzle the cast-iron skillet with a bit of olive oil, and heat to medium-high. Salt and pepper the pork chops. Add the chops to the heated pan, and sear and cook for 3 or so minutes on each side until browned. Add a pat of cheese to each pork chop, and top with a good amount of the stuffing. (The cheese will melt and ooze under the stuffing.) Pop the pan in the oven for approximately 10 to 12 minutes until the pork is cooked through. Pull from the oven, and top with foil for 5 minutes before serving.

Stuffing:

  • 2 celery stalks
  • 1 fennel bulb
  • 2 shallots
  • 1/4 cup Italian parsley, chopped
  • 1 lemon
  • 1 cup breadcrumbs
  • 1 cup freshly grated Parmesan cheese
  • Red pepper flakes
  • Olive oil
  • Salt and pepper

Peel and quarter the celery stalks, and slice the fennel and shallots. Lightly sauté the trio in the skillet along with the parsley for 2 to 3 minutes. Place the mixture in a food processor, and lightly pulse into a chunky paste. Add the lemon zest, breadcrumbs, Parmesan, and a few red pepper flakes to the bowl, and pulse. Add 2 to 3 tablespoons of olive oil, and pulse again until incorporated. Salt and pepper to taste. Set aside until ready to top pork chops.

 

THIRD COURSE

Skillet Brownies Topped with Ice Cream

Skillet Brownies

Rich, gooey brownies in minutes, straight from the skillet, topped with ice cream. These are seriously simple to make, and so good.

  • 1/4 cup unsalted butter
  • 4 ounces semi-sweet chocolate, chopped
  • 1/3 cup sugar
  • 2 teaspoons vanilla
  • 2 eggs
  • 1/4 cup flour
  • 1 tablespoon cocoa powder
  • Dash of salt
  • 1/4 teaspoon baking soda
  • Ice cream to top

Preheat oven 350 degrees. Melt the butter in the skillet on medium-low heat. Add the chopped chocolate, and whisk until melted. Add the sugar and vanilla to the pan; whisk. Pull pan from the heat, and cool. Once cooled, add the eggs, one at a time, to the pan, and whisk. Sift together the flour, cocoa powder, salt, and baking soda. Whisk dry ingredients into the pan until just incorporated. Pop the skillet into the oven, and bake for 12 to 15 minutes until it is set but still a bit squishy in the middle. Pull from the oven, and cool for 5 minutes. Top with ice cream, grab the forks, and enjoy these brownies straight from the skillet.

 

 

 


See Monica Hart’s design, recipe, and entertaining ideas in every issue of 425 magazine, and at lafamigliadesignllc.com.

Credits:
Lodge Cast Iron pan, tea pot, green tea, mugs, spoons, lemon holder, honey and linens from Sur la Table, Kirkland.

Hair by Seven the Salon, Senior Stylist Chu, at The Bellevue Collection. Candle from Nordstrom at The Bellevue Collection. Small stripe tray from Salt House Mercantile, Madison Park.

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