Today we have snow yet again. Tomorrow afternoon we are expecting the beginning of still another storm.
The unusually intense weather here in Connecticut is wearing on all of the residents. It makes me just want to curl up and hibernate for remainder of the winter with a good book....but instead, I get up, use the treadmill, shovel snow, get to work when it's possible, clean up all the tracked-in debris when we forget to take off shoes, and make dinner.
A cast iron skillet is great because I can whip up dinners with relative ease, browning meat on the stovetop and then finishing a dish in the oven. Recently I made the following with items I had in the house. Everyone loved it! It would be easy to adapt this method to using other meats and vegetables.
Beef and Veggies in a Skillet
Serves 6
Preheat the oven to 350.
In a 12" skillet,
brown 2 lbs lean ground beef
with 1 onion, chopped, and
2 peppers of various colors, chopped.
(I used a whole red pepper, half of a yellow pepper, and half of an orange one.)
Add 2 potatoes, diced, and
1 can stewed tomatoes.
Bake one hour, loosely covered with foil.
Sprinkle with 1 cup of shredded cheddar cheese.
Cover and let sit 10 minutes while it melts.
Serve!
