Sweet Skillet Plantains Recipes

SWEET FRIED PLANTAINS

Steps:

• Heat about 1-inch of oil in heavy-bottomed saucepan over medium heat until a deep-fry thermometer inserted in the oil registers 340 degrees F. Line a large plate with paper towels.
• Peel the plantains and discard the skins. Slice into 1/4-inch thick pieces. Fry the plantains in oil, turning occasionally, until a golden brown color, about 2 to 4 minutes. The longer the plantains fry the sweeter they are. Remove with a slotted spoon and drain on paper towels. Sprinkle the plantains with a little salt.
• Put the sugar and cinnamon in a brown bag, drop the warm plantains into the bag, and shake to coat evenly. Serve with rum whipped cream or ice cream, if desired.
• Whip the cream just until soft peaks form. Add the rum and whip again, taking care not to over whip your cream. Serve now or refrigerate until ready to serve.

SKILLET SWEET POTATO AND PLANTAIN

Steps:

• Peel sweet potato and dice into small cubes.
• Boil potato in water; until cooked. Drain, shake off as much water as you can.
• Saute onion in 1 tbsp oil over med. heat for about 5 mins in large non-stick skillet.
• Add other 1tbsp oil and plantain to skillet, increase heat to med. high. Saute till golden brown. Add cooked sweet potatoes. Using a metal spatula, saute all three ingred. for another 3-5 minutes seasoning to taste with sea salt, pepper, and ground cayenne pepper.
• Serve with rice or in tortillas and salsa and/or guacamole. Enjoy!

SWEET SKILLET PLANTAINS

Steps:

• Cut the ends off the peeled plantains; discard. Slice the plantains in half lengthwise.
• Heat oil in large skillet on medium-high heat. Sprinkle pan with 1 Tbsp. of the sugar. Add plantains; sprinkle with remaining 1 Tbsp. sugar. Cook 5 to 7 min. on each side or until lightly browned on both sides.
• Sprinkle with the coconut.

SWEET AND SAVORY FRIED PLANTAINS

Steps:

• Cut plantain into three sections. Quarter each section so you have twelve pieces. Season plantain pieces with garlic powder.
• Heat oil and margarine together in a small skillet over medium heat. Cook plantains in hot oil until lightly browned, 2 to 3 minutes per side; season with black pepper and continue to cook until slightly darker in color, 2 to 3 minutes more. Remove skillet from heat and drizzle agave syrup over the plantain pieces. Sprinkle brown sugar and cinnamon over the plantains.

CANOAS (STUFFED SWEET PLANTAINS) RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Make the beef filling: Heat the vegetable oil in a large skillet over medium heat. When the oil is shimmering, add the onion and green pepper and sauté until softened and translucent, 3-4 minutes. Add the garlic and cilantro and cook for another 1-2 minutes, or until fragrant.
• Add the ground beef, breaking up with a spatula to incorporate into the vegetables. Season with the adobo, garlic powder, and black pepper. Increase the heat to medium-high and cook for 4-5 minutes, or until the meat is no longer pink. Drain any excess liquid.
• Return the skillet to the stovetop over medium-low heat, stir in the tomato sauce, and cook until heated through, 2-3 minutes. Remove the pan from the heat and set aside until ready to use.
• Make the plantains: Trim the ends off of the plantains, then peel.
• Heat the vegetable oil in a large, high-walled skillet over medium-low heat until the temperature reaches 350°F (180°C). Working in batches if needed, add the plantains and fry, turning every 30 seconds or so, until golden brown on all sides and tender enough to be pierced with a fork, 8-10 minutes. Transfer to a paper-towel lined plate to drain until cool enough to handle.
• Transfer the plantains to a cutting board. Cut a slit lengthwise down each plantain, being careful not to cut all the way through. Use 2 forks to gently pull each plantain open. Use a fork, flat-side down, to press the base of the "canoe" to widen. Transfer to a baking dish and season with salt.
• Fill each plantain with ¼-⅓ cup of shredded mozzarella cheese, add about ½-¾ cup of the beef filling, then top with ¼-⅓ cup more cheese. Cover the baking dish with foil.
• Bake for 20-25 minutes. Remove the foil and broil for 2-3 minutes, or until the cheese is brown and bubbly. Garnish with torn cilantro.
• Enjoy!

SWEET PLANTAINS

Steps:

• To peel the plantains, cut off ends and discard. With a paring knife, make 3 shallow slits lengthwise along the seams of the skin and peel away. Split the plantains lengthwise.
• Heat 4 tablespoons butter in a large skillet and place over medium low heat (plantains have a high sugar content and will burn if the heat is too high.)
• Fry the plantains in a single layer, until golden on the bottom then turn over with a spatula.
• Add the cinnamon, vanilla, and sugar and let cook a few more seconds, just to begin caramelizing the sugar.
• Just before serving, melt remaining tablespoon of butter to finish the sauce. Serve immediately.