There are a lot of different, great recipes that you could use for a cast iron skillet. These are my favourite recipes to use for a cast iron skillet.
- Chocolate Chip Cherry Cast- Iron Cookies
According to Food Network, where I got the recipe from, it says that the prep time is 20 minutes and it only takes 15 minutes to make! It takes 8 cast-iron cookies, or 2 1/2 to 3 dozen cookies. The ingredients are:
1 1/2 cups all-purpose flour
1/2 cup quick-cooking rolled oats
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks (12 tablespoons) unsalted butter, room temperature
1 cup brown sugar, firmly packed
2 tablespoons plain Greek yogurt or milk
2 teaspoons vanilla extract
2/3 cup dark chocolate chips
1/3 cup dried tart cherries
Ice cream, for serving, optional
Special equipment: Eight 3-inch cast-iron skillets
Preheat the oven to 375 degrees F.
Combine the flour, oats, baking soda and salt in a large bowl and set aside. In a stand mixer fitted with a paddle attachment, cream the butter and brown sugar until light and fluffy. Add the yogurt and vanilla and mix on medium-low speed. Add the egg and stir to combine. Add the dry ingredients, and mix on medium-low speed until combined. Stir in the chocolate chips and cherries by hand. Refrigerate for 30 minutes.
Using a 1-inch cookie scoop, scoop the dough into balls. Add one ball to each mini cast-iron skillet. Bake until the cookies are golden brown around the edges and soft in the center, 13 to 15 minutes. (Alternatively, drop the dough balls onto parchment-lined baking sheetsabout 8 per sheetand bake for the same amount of time.)
Refrigerate or freeze any leftover cookie dough for later use.
I love these cookies because they’re easy to make and the cookies are definitely moist and delicious. I just went on Food Network. I have no special family connections. You could do without the cherries if you do not like it and you could just cook them on a baking sheet if you do not have a cast iron skillet.
Source: Damaris Phillips, Chocolate Chip-Cherry Cast-Iron Cookies, Food Network
- Pan-Seared Rib-Eye
According to Food Network, it is going to take 10 minutes to prep, 5 minute to cook and it yields 1-2 servings.
1 boneless rib eye steak, 1 1/2 inches thick
Canola oil, to coat
Kosher salt and ground black pepper
Place a 10-to-12-inch cast-iron skillet in the oven and heat the oven to 500 degrees F. Bring the steak to room temperature.
When the oven reaches temperature, remove the skillet and place on the range over high heat for 5 minutes. Coat the steak lightly with oil and sprinkle both sides with a generous pinch of salt. Grind on black pepper.
Immediately place the steak in the middle of the hot, dry skillet. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip the steak and cook for another 2 minutes. (This time is for medium-rare steak. If you prefer medium, add a minute to both of the oven turns.)
Remove the steak from the skillet, cover loosely with foil and rest for 2 minutes. Serve whole or slice thin and fan onto plate.
Usually, I cook meats on the grill outside but sometimes during the winter or rain, you may just want to have a steak and the weather is just not right for grilling. I love the convenience of this recipe and how no matter the weather I can have juicy steak in 5 minutes. Also, the idea of using canola oil was different for me but I learned it from my dad actually, but he got it from Food Network.com. Whenever we got steak, my dad would use our cast iron and cook it up. Note: There will be a lot of smoke so be ready to turn off your smoke alarm.
Source: Alton Brown, Pan-Seared Rib-Eye, Food Network
- Three Cheese Mac and Cheese >> Cook Like a Champ
I tried this recipe from Cook Like a Champ blog because I just wanted to jazz up my macaroni and I found this recipe.
Ingredients ¾ pound penne 1½ cups heavy cream or half-and-half 3 tablespoons finely chopped yellow onion 2 garlic cloves, minced 2 tablespoons all purpose flour 5 ounces goat cheese 3 ounces sharp white cheddar, shredded ½ cup packed freshly grated Parmesan 2 tablespoons sour cream ¾ teaspoon lemon zest 1½ teaspoons chopped fresh thyme Salt and freshly ground black (or white) pepper 1 extra large egg yolk
Heat oven to 400º. Butter a 10-inch cast-iron skillet.
In a large pot of boiling salted water, cook pasta until al dente. Drain and return to pot. Meanwhile, in a large saucepan, bring heavy cream, onion and garlic to a simmer. Transfer ½ cup of the cream to a medium bowl and gradually whisk in flour; return mixture to saucepan. Set the bowl aside and continue whisking over moderate heat until thickened, about 3 minutes. Remove from heat and whisk in the goat cheese, cheddar and half of the Parmesan until melted. Stir in the sour cream, zest and 1 teaspoon of thyme and season with salt and pepper.
Place the egg yolk in the medium bowl and gradually whisk in ½ cup cheese sauce. Gradually whisk the egg mixture into the saucepan. Pour cheese sauce over pasta and toss to coat evenly. Add pasta to cast-iron skillet and sprinkle with remaining cheese. Bake for about 25 minutes, until bubbling and golden brown. Sprinkle with remaining thyme. Allow mac and cheese to rest for about 5 minutes (if you can stand it), then serve.
I like how different this recipe is with the lemon zest and yellow onion which gave the right flavors. I’ve never tasted goat cheese before I made this and I have to say it is very delightful and tastes so good. However you could use different cheeses like american if you don’t like the cheeses used in this recipe.
Source: Cook Like a Champion, Three Cheese Mac and Cheese, Cook Like a Champion
- One Skillet Dinner: Chicken Pad Thai
- 8 oz rice noodles
- 1/4 cup salted peanuts, chopped
- 1/2 teas freshly zested lime peel
- 3 tbs fish sauce
- 2 tbs fresh lime juice
- 2 tbs packed dark brown sugar
- 4 1/2 teas rice vinegar
- 1 tbs siracha
- 3 tbs vegetable oil
- 1 lb boneless, skinless chicken breasts, cut into bite size strips
- 6 garlic cloves, minced
- 1 egg, lightly beaten
- 1 cup fresh bean sprouts
- 1/2 cup scallions, sliced
- 2 tbs fresh cilantro, snipped
Place noodles in a large bowl. Add hot water to cover and let stand 10 – 15 minutes until pliable, but not soft. Drain and set aside.
Meanwhile, combine peanuts and lime peel; set aside.
In a small bowl, whisk together the fish sauce, lime juice, brown sugar, rice vinegar, and chili sauce.
In a large skillet or wok, heat the 1 tbs oil over medium-high heat. Add chicken and garlic; cook and stir until chicken is no longer pink. Transfer to a bowl and set aside.
Add egg to hot skillet and cook for 30 seconds. Turn egg with spatula and cook for 30 seconds more, until just set. Remove from skillet and chop.
Heat the remaining 2 tbs oil over high heat for 30 seconds. Add the drained noodles and bean sprouts. Toss and cook for 2 minutes. Add the fish sauce mixture and chicken to the skillet and cook for 1 to 2 minutes. Divide among plates and sprinkle with egg, peanuts, scallions, and fresh cilantro.
My grandma who is Asian, always would make Pad Thai all the time but not like this. One day I was just looking up ways to spice up the Pad Thai. This is definitely a step up to the traditional Pad Thai. I love the siracha and brown sugar tastes in in. Personally, I love making food with brown sugar in it because I love sweet tastes but also salty and when they’re both put together it’s perfect. Moreover, I love bean sprouts so I put a little extra in it. If you are allergic to peanuts just do without them because it’s not necessary for this recipe it just gives it more of a salty taste of course.
Source: KITA, One Skillet Dinner: Chicken Pad Thai, Pass the Sushi
- Berry Crumble
Have a sweet tooth but don’t like cookies? Try this! According to CountryLiving.com, this recipe takes 45 minutes to make, yields 10 servings and cooks at 400°. By the way if you want to do the degree sign on the keyboard hold down the ALT key and punch in 2-4-8. But back to the subject at hand.
- 3 Cups Oats
- 1/2 cups all-purpose flour
- 2 tablespoons all-purpose flour
- 1 cup chopped pecans
- 1 cup dark brown sugar
- 1 cup granulated sugar, divided
- 2 teaspoons cinnamon
- Zest of 2 oranges, divided
- 2 sticks unsalted butter, cut into small pieces
- 5 cups frozen raspberries and/or blackberries
- 2 cups frozen blueberries
Preheat oven to 400 degrees F. In a large bowl, toss together oats, 1/2 cup flour, pecans, brown sugar, 1/2 cup granulated sugar, cinnamon, and zest of 1 orange. Add butter and gently press with fingers to incorporate into mixture; set aside.
Place berries in a 12-inch skillet. Sprinkle with remaining 1/2 cup granulated sugar, zest of 1 orange, and 2 tablespoons flour and gently toss. Scatter oat mixture over berries. Transfer to oven and bake until fruit is bubbly and topping is golden, about 35 minutes.
I love blackberries and blueberries together they are sweet and tart at the same time. I put strawberries in this recipe since I don’t like raspberries and I loved it. This recipe is easy to make and tastes delicious and sweet. I’ve made it according to the recipe and I’ve gotten rave reviews on it.
Source: Country Living, Berry Crumble, CountryLiving