i got skill(et)s*

*Sadly, they're not multiplying.

I have a dear acquaintance who collects cast iron skillets. She has them hanging on her wall, and I wouldn't be surprised if her whole house isn't slowly tipping over.

I, too, am a fan of cast iron, though I'm not as fully committed as this lady. I have two trusty pieces, a low-sided, griddle-type one that I use primarily for pancakes and quesadillas, and a skillet that sears nearly every hunk of meat I ever prepare. It was the latter that I used for this meal, a one-dish wonder that takes less than 30 minutes from start to finish.

I love sweet potatoes, peas, and turkey, but I can't think of an occasion when I've had them all on the same plate, much less in the same dish. It was a very pleasant and pretty combination, especially if you enjoy the colors of the official flag of Ireland, and I do. I used rosemary as the main herb, though thyme or basil would be tasty, or even fresh parsley or cilantro, if you can get your hands on some. (Is it spring yet?)

One note: After I peeled my sweet potato, I poked it with a fork a few times, covered it with a damp paper towel, and nuked it for about 3 minutes. It was really easy to dice and also cooked up faster in the skillet. You don't have to take this shortcut, of course, but it worked very well for me!

No Worky Turkey Skillet
(printable recipe)
Ingredients:

• 1 teaspoon vegetable oil
• 1 pound ground turkey
• 1 onion, chopped
• 1 large sweet potato, peeled (parbaked in the microwave, if desired), and diced into small squares
• 1 tablespoon A1 steak sauce or Worcestershire sauce
• 1/4 teaspoon garlic powder
• 1/2 teaspoon dried rosemary
• Salt and freshly ground black pepper, to taste
• 1 cup frozen peas
• 1/2 cup shredded mozzarella cheese

Directions:
In a large skillet, heat oil over medium high heat.
Add ground turkey and cook for about 10 minutes, stirring occasionally. Drain, if needed.
Add onion and cook until onions are softened and golden brown.
Add the sweet potato and seasonings.
Cover the skillet and cook until the potatoes are tender but not falling apart, about 10 minutes, stirring occasionally.
If necessary, a little bit of water to cook the sweet potatoes.
When the sweet potatoes are tender, add the peas and cheese and cover the skillet until the cheese is melted.
Serve hot.