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Stovetop One-Pot Winter Dinners

The New Year is a very busy time of year for many people, which can make meal planning more of a headache. However, there are a wide variety of meals you can make within one pot. At Xtrema Pure Ceramic Cookware, we are always on the lookout for easy recipes to make the season even more memorable. We rounded up some of the best-kept secrets of the season, so you can impress your family members and friends with every delicious dish you whip up. Explore our assortment of stovetop one-pot winter dinners today to gain some inspiration.

Stovetop One-Pot

Baked Salmon with Creamy Orzo

Meat is typically the focal point of every meal, but fish offers a wonderful alternative that leaves nothing to be desired. This one-pot wonder pair's lemon-coriander salmon fillets with a bed of rich bacon-flecked orzo. You will need 2 ½ ounces of bacon, 2 thinly sliced celery stalks, ½ teaspoon of grated lemon zest plus 1 tablespoon fresh juice, Kosher salt, freshly ground pepper, 4 skinless salmon fillets, ½ medium chopped onion, 1 cup of orzo, 3 cups of low-sodium chicken broth, ½ teaspoon of ground coriander, and ½ small head or radicchio.

Preheat the oven to 450 degrees. Combine the bacon, onion, and ¼ cup of celery in a large Traditions skillet over medium-high heat. Cook, stirring until the bacon begins to brown (five minutes). Add the orzo and cook, stirring occasionally. Stir in the lemon juice and broth. Season with salt and pepper. Bring to a simmer and cook, stirring until the orzo is tender and the liquid has nearly evaporated (eight minutes). Combine coriander, lemon zest, 1 teaspoon of salt, and ¼ teaspoon of pepper. Season the salmon fillets with the spice mixture and nestle them into the orzo that's in the skillet. Cover and transfer to the oven. Bake until the fish is cooked through (five to six minutes). Transfer the fish to a plate. Let the orzo cool for five minutes before stirring in the radicchio, ½ cup of celery until wilted. Return the fish to a skillet and serve with lemon wedges.

Chow Mein

With so many meals to make over the holidays, we can't blame you for wanting an easy dish that's still delicious in the New Year. You can make a takeout classic right at home with the help of ceramic cookware. You will need 5 tablespoons of soy sauce, 3 tablespoons of Shaoxing wine, 1 cup of low-sodium chicken broth, some Kosher salt, 6 ounces of Hong Kong chow mein noodles, 3/4 cup of julienned carrots, 3 tablespoons of julienned, peeled ginger, 1 cup of mung bean sprouts, 5 teaspoons of cornstarch, 1 tablespoon of sugar, 8 ounces of boneless and skinless chicken thighs, ½ cup of vegetable oil, 6 fresh shiitake mushrooms, 1 cup of chopped Chinese broccoli, 2 large cloves of minced garlic, and 1 teaspoon of toasted sesame oil.

In one of the small bowls from our Mixnbowl set, whisk 3 tablespoons of soy sauce and the cornstarch. Whisk in sugar, broth, and 2 tablespoons of wine. Season the chicken with salt, the remaining 2 tablespoons of soy sauce, and 1 tablespoon of wine. Heat a 10-inch Traditions skillet over low heat for several minutes and then add 1/8 cup of oil until simmering. Add noodles and flatten them into an even layer. Turn the heat to medium and cook for one minute. Add 1/3 cup of water and cook, pushing the edges in with a silicone spatula to shape into a compact disc, until golden brown. Carefully slide the spatula under and flip the noodles. Drizzle 1 tablespoons of oil around the edges of the pan and cook until crisp on the other side. Transfer to a serving plate. Return the pan to medium heat. Add the chicken and cook until golden brown (one to two minutes). Toss and cook until cooked through. Remove from the pan. Add the mushrooms and 2 tablespoons of oil to the pan and cook until tender (two minutes). Add carrots and Chinese broccoli. Toss for one minute. Add ginger and garlic, cook until fragrant. Stir sauce to recombine and add to pan until it reaches a boil. Add chicken and toss to combine. Stir in sprouts and sesame oil. Serve over crispy noodles.

Cider-Glazed Pork Tenderloin

Tired of the traditional meals you eat each year? Try some of the leanest pork meat instead. Pork tenderloin is a versatile, quick-cooking cut that tastes great with a variety of seasonings. This wonderfully flavorful recipe is easy to cook and allows you to save on time spent cleaning up in the kitchen. Best of all, the maple taste really shines through. You will need about 1 pound of pork tenderloin, 1/4 teaspoon of salt, 1/2 teaspoon of pepper, 1 tablespoon of olive oil, 3/4 cup of apple cider or juice, 1/4 cup of maple syrup, and 2 tablespoons of cider vinegar.

Preheat the oven to 425 degrees. Cut the tenderloin in half to fit your Versa or Traditions skillet. Sprinkle the tenderloin with salt and ¼ teaspoon of pepper. In your Xtrema skillet, heat the olive oil over medium heat and brown the pork on all sides. Transfer your Xtrema skillet from the stove to the oven and roast for approximately 12 to 15 minutes. Place the roasted tenderloin to the side on a plate. In the same skillet, bring cider, syrup, vinegar, and remaining pepper to a boil, stirring to loosen the browned bits from the pan. Cook, uncovered, until mixture is reduced to a glaze consistency (five minutes). Serve the roasted pork tenderloin with the glaze.

Hopefully, these stovetop one-pot winter dinners have inspired you to take it easy this New Year by using ceramic cookware to make a simple yet scrumptious meal. We offer a wide range of skillets, sauce pots, mixing bowls, and so much more. Please don't hesitate to contact us if you have any questions about these recipes or our cookware.

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