I’m all about keeping things simple in the kitchen, my life is already complicated enough! On busy week nights, a one-dish dinner can really lessen mealtime stress — especially a quick-to-clean-up recipe that is made with seasonal ingredients in 20 minutes or less.
Everyone in my family loves seafood; it’s often hard to decide what variety to cook! However, my recipe for Ancho Blackened Seafood Skillet with Bourbon Maple Veggie Couscous keeps everyone happy with a trio of gulf shrimp, sea scallops and haddock fish. Ancho chili powder (from the milder poblano pepper), bourbon and real maple syrup get friendly together for a smoky sweet flavor that is “kid-approved” spicy without being a tongue torcher.
After blackening the seafood in my Swiss Diamond Fry Pan (more about that practical luxury in a second), seasonal vegetables such as butternut squash and Brussels sprouts get a quick searing and then finish alongside the whole grain pearl couscous as it cooks with Better Than Bouillon® Seasoned Vegetable Base.
I’ve been a fan of Better Than Bouillon® blendable bases for years and use them in so many recipes ranging from soups, sauces, pasta and anywhere you would use a stock. Available in a range of flavors made from real ingredients including beef, chicken, vegetable and more, each jar of “flavor magic” as I like to say, punches up the flavor intensity so quickly and conveniently. I just stir a teaspoon into a quart of water to use as a traditional stock or use as much or as little as my creation of the day dictates. I love that I can just make what I need, no wasteful half-full cans of broth sitting around to spoil.
So back to the fry pan! While I mentioned I like things simple, I don’t like to skimp on quality. I always use the freshest, most beautiful produce and best cuts of meat and seafood selections that I can afford – eating well is my deserved splurge in life! I would not risk ruining my perishable investments in anything less than high-end cookware that delivers results. Even though nicer pots and pans may cost a touch more, it keeps from burning or otherwise ruining my food and having to routinely replace cheap pots and pans that can’t keep up with my tasks. Chef quality cookware from Swiss Diamond suits my tastes and makes it easy to create my kitchen masterpieces with confidence.
The 11” Non-stick Fry Pan with Lid I used to make my skillet dinner has been called the “Rolls Royce of Non-stick Fry Pans” by the Wall Street Journal! When I blackened the seafood and cooked couscous in it, I was sure that there was going to be some elbow grease involved in getting off the crispy bits and goo – but no, it just swipes clean with a dish towel or brush. So, how does this magic happen? The pots and pans are made with cast aluminum and treated (three times!) in a proprietary non-sticking coating that includes REAL diamond particles. I learned that diamonds “are a chef’s best friend” because they are durable, non-stick and are excellent conductors of heat! I also loved how this fry pan has an ergonomic handle that that is cool-to-the touch but can go in the oven up to 500F degrees and comes with clear view lid with an adjustable vent to keep steam in or out!
So, I hope you find 30 minutes tonight to make my delicious, autumn-inspired Ancho Blackened Seafood Skillet with Bourbon Maple Veggie Couscous. Creative, convenient and easy to clean up!
How do you #MakeMealsBetter ? Please share your favorite one dish dinner or time-saving meal prep tip in the comments. XOXO – Jennifer