Enticing aromas have been coming out of Room 121 in the Education and Human Sciences Building on the Mississippi University for Women campus. I have been leading 17 students in techniques for cooking one-pot meals, a class for the MUW Life Enrichment Program (LEP). “One pot” can cover a lot of territory, from skillet dinners to stir-fries, grain bowls, soups and stews. We have cooked and cooked and tasted, and tasted some more. We’ve shared tips and learned from each other. The LEP is just one more number on a long list of what makes Columbus special. No reason to sit at home and wonder what to do here.
So, we started this term with skillet dinners, and while it isn’t fair to the students who paid for the class for me to just give away all of the recipes, I do want to share two I think are really yummy and easy — very, very easy. They are probably the two simplest recipes we’ve done in the past four weeks, which is one of several reasons they fit into a busy life. Also, while I’d love to be at home making enchilada sauce, it isn’t necessary for the flavor of the chicken enchilada skillet. I will suggest, however, that you do grate your own cheese. Pre-grated cheese is tossed in something to keep it from clumping, usually potato starch, and this affects how it melts. Also, there’s no telling how old it is or when it was grated. It is less expensive and fresher to grate your own.
I love lasagna, but it really does seem to mess up my entire kitchen. Truth be told, it isn’t the lasagna messing up the kitchen, it’s me with too many bowls and utensils. This skillet version isn’t as elegant as the casserole version, but again, it’s crowd-friendly, kid-friendly and effort-friendly.
So gather the kids and cook one of these together. All you need is one skillet, and you’re there!
CHICKEN ENCHILADA SKILLET
Serves 4
12 corn tortillas, cut into bite-sized pieces
3 cups shredded or chopped cooked chicken
1 10-ounce can diced tomatoes and green chilies
1 10-ounce can red enchilada sauce
1 8-ounce can tomato sauce
1/2 cup grated Cheddar
1/2 cup grated Monterey Jack
1/2 avocado, sliced thin
1/4 cup chopped cilantro
SKILLET LASAGNA
1 1/2 (28-ounce) cans whole peeled tomatoes, with juices
1 tablespoon olive oil
1 medium onion, diced
1/2 teaspoon salt
Freshly ground black pepper
3-4 cloves garlic, minced
Pinch of red pepper flakes
3/4 teaspoon dried Italian seasoning
1 pound Italian sausage, crumbled
10 curly-edged lasagna noodles, broken into 2-inch lengths
3/4 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
3/4 cup ricotta cheese
3 tablespoons minced fresh basil (optional)
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