Western Skillet Recipes

WESTERN SKILLET EGGS

Steps:

• Position a rack in the upper third of the oven and preheat to 350 degrees F. Whisk the half-and-half, cayenne, 1/2 teaspoon salt, and black pepper to taste in a small bowl.
• Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the shallots and cook until just softened, 1 to 2 minutes. Add the bell peppers; cook until the peppers are soft and the shallots are golden, 5 to 6 more minutes. Add the tomatoes, ham, bread, parsley and 1/4 cup water and cook until most of the liquid is absorbed, about 3 minutes. Season with salt and black pepper. Remove from the heat.
• Make 8 evenly spaced indentations in the bread mixture with the bottom of a ladle or small measuring cup. Crack an egg into each indentation. Slowly pour the half-and-half mixture over the eggs. Bake, rotating the skillet a few times, until the whites are set, about 15 minutes. Top with parsley.

WESTERN OMELETTE

Steps:

• In a small bowl, beat together 3 of the eggs and season lightly with salt and pepper. Set aside.
• Heat 3 tablespoons of the butter in a small non-stick skillet, with tight-fitting lid, over medium heat. Add the peppers and cook, covered, without stirring, until tender, about 3 minutes. Uncover and raise the heat to medium-high. Add the ham and scallions and cook, stirring frequently, until hot, about 1 minute. Transfer the mixture to a bowl.
• Melt a nut-sized piece of the remaining butter in the skillet over medium heat. When the foam subsides, add 1/4 of the pepper mixture. Pour in the beaten eggs and cook, stirring constantly with a heat-resistant rubber spatula, until just cooked, about 30 seconds. Turn off the heat and, using the rubber spatula, smooth over the top of the omelette so that it evenly covers the inside of the skillet. If using the cheese, sprinkle about 2 tablespoons over the omelette. Let rest for 30 seconds until the omelette has set.
• Using the rubber spatula, fold the omelette in half, and transfer to a warmed plate. Cover with foil to keep warm. Repeat with the remaining ingredients to make 4 omelettes in all.

COWBOY SPAGHETTI WESTERN SKILLET

Steps:

• Brown meat in large deep skillet or Dutch oven; drain. Return meat to skillet. Add yellow onions; cook 5 min., stirring occasionally. Add carrots, peppers and garlic; mix well. Cook 6 to 8 min. or until carrots are tender, stirring frequently. Stir in chili powder; cook and stir 1 min.
• Add tomatoes, broth, and barbecue sauce; mix well. Bring to boil. Add spaghetti; stir. Cover, simmer on medium-low heat 15 min. or until spaghetti is tender, stirring frequently and uncovering skillet for the last 2 min. Remove from heat.
• Top with cheese; let stand, covered, 2 min. or until melted. Top with cilantro and green onions.

WESTERN OMELET

Steps:

• Melt 1 teaspoon butter in a small skillet over medium heat. Add mushrooms, bell pepper, and green onions; cook until tender, about 5 minutes. Stir in ham until heated through, about 1 minute. Season with salt and pepper. Set filling mixture aside in a small bowl and keep warm.
• Beat eggs together in a bowl; season with salt and pepper.
• Heat the same skillet over medium-high heat. Add remaining 1 teaspoon butter; heat until foaming. Pour in eggs and cook for 30 seconds. Lift the edges of the omelet so that the uncooked egg runs under the cooked edges and comes into contact with the hot skillet. Shake and tilt the skillet to move the uncooked egg. Repeat until the top is set but still moist and soft, about 2 minutes.
• Spread the filling over one side of the omelet. Fold the other half over the filling and slide omelet onto a plate.

WESTERN SKILLET OMELET

Steps:

• Cook potatoes in boiling water in large saucepan 5 min. Meanwhile, cook bacon in large skillet on medium-high heat until crisp. Remove bacon from skillet; drain on paper towels. Discard drippings. Add peppers, tomatoes and onions to skillet; cook and stir on medium heat 3 min.
• Drain potatoes. Add to skillet; cook 15 min., stirring occasionally.
• Make 6 small wells in potato mixture. Add 1 egg to each well; top with bacon and cheese. Cover; cook 5 to 8 min. or until eggs are set.

WESTERN SKILLET OMELET

Steps:

• Place potatoes in large saucepan; cover with water.
• Bring to boil; continue boiling 5 minutes.
• Drain well and set aside.
• Cook bacon in large skillet on medium-high heat until crisp, turning occasionally.
• Remove bacon from skillet; drain on paper towels.
• Discard bacon drippings.
• Add peppers, tomatoes and onions to skillet.
• Reduce heat to medium; cook and stir 3 minutes.
• Add potatoes, cook an additional 15 minutes, stirring occasionally.
• Make 6 small wells in potato mixture.
• Add 1 egg to each well.
• Top potato mixture with bacon; sprinkle with cheese.
• Cover skillet with lid.
• Cook 5-8 minutes or until eggs are set.

WESTERN SKILLET

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the water, tomatoes, rice, peas and soup mix. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until rice is tender. Sprinkle with cheese.

WESTERN SKILLET

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain.
• Stir in the water, tomatoes, rice, peas and soup mix.
• Bring to a boil.
• Reduce heat; cover and simmer for 25 minutes or until rice is tender.
• Sprinkle with cheese.

WESTERN SKILLET

Steps:

• 1. In a skillet pan, sauté tomatoes, ham and onions, bell peppers in oil. Add eggs and stir until done. 2. Top with grated Cheddar cheese. Melt cheese in oven or microwave and serve.

WESTERN SKILLET

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the water, tomatoes, rice, peas and soup mix. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until rice is tender. Sprinkle with cheese.