The Easy Skillet Recipe Half Baked Harvest Makes on a Busy Weeknight


As much as we love to see what our favorite foodies make when they want to “wow” their guests, you know what’s even more interesting? Learning what dishes they whip up when they’re at home on an average weeknight. These recipes are usually quicker with fewer ingredients, and are the perfect inspo to answer the question, “What should I make for dinner?” whenever it strikes. To satisfy our curiosity, our series “My Go-To Meal,” asks chefs and foodies we love to spill the easy recipes that are on constant rotation at their house. Next up, Tieghan Gerard of Half Baked Harvest shares the easy skillet recipe she makes every other week all summer.

When it comes to delicious, simple meals that look as good as they taste, there’s one site we turn to again and again: Half Baked Harvest. I don’t know about you, but both of Tieghan Gerard’s cookbooks—The Half Baked Harvest Cookbook and Super Simple—are on high rotation in our house. My favorite recipes are dog-eared and you’ll certainly find oily fingerprints smeared throughout—what can I say? I am a passionate home chef who likes to get carried away!

Gerard believes we eat with our eyes first, and her stunning food photography makes sure of that. So of course, when Camille launched our new My Go-To Meal series with her delicious pesto pasta primavera, we knew who we wanted to ask next—and Gerard did not disappoint.

This Garlic Butter Creamed Corn Chicken recipe is a deliciously easy skillet recipe Gerard makes at least once a week in summer. “This is such a go-to recipe for so many reasons,” she tells me. “It’s all made in one skillet with a very minimal ingredients list, requires very little chopping, comes together in less than 30 minutes and is always a huge crowd-pleaser. Even picky eaters love this dish. I make it every other week in the summertime when the corn is fresh.”

Ahead, Gerard shares some of her tips for making this easy skillet recipe then keep reading to make the recipe at home!

Is there a kitchen tool you recommend we have to make this?

You’ll want a really great skillet for this recipe, preferably cast iron, but any large skillet will work.

What are the stand-out ingredients that make this unique?

To me, the star of this recipe is really the creamed corn sauce. It’s made with a trio of butter, garlic, and thyme. I like to let the corn slowly cook down in the garlicky butter until it’s golden. It’s delicious. Especially when you add a splash of wine and a touch of cream to make that creamy sauce for the chicken. It’s the sauce that leaves everyone coming back for a second helping.

What are some ingredient swaps that can make this healthier/gluten-dairy-free? etc.

You can easily omit the parmesan cheese and use coconut milk to make this dairy-free. And to make it gluten-free, use your favorite gluten-free flour blend.

What is a cooking hack you use in this recipe that we should all know about?

To easily remove the corn kernels from the cob, simply lay the ears of corn flat on a cutting board. Then cut down the side of the cob to remove the kernels. Then rotate the cob and continue cutting and rotating the corn until all the kernels are removed.

What is the secret to making this meal taste delicious every time?

The secret is letting the butter brown around the corn. It adds such a delicious, rich flavor to the sauce.

How often do you make it per week? Just once or more? Why?

Just once every other week I would say. Honestly, the only reason I don’t make this weekly is that I am always testing new recipes for HBH.

What is your favorite thing about this recipe and why?

It’s cozy, summer comfort food that comes together easily, quickly, and effortlessly. It might seem really simple, but it is so full of flavors that everyone really enjoys. And it’s easy enough for any weeknight, but still fancy enough for a Saturday night dinner party.

Scroll down to make the recipe and be sure to let us know how it went for you!

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