There’s something pleasantly nostalgic about using cast iron cookware; not to mention, the food tastes uniquely delicious. It’s the best experience.
Southern Style Asparagus Quiche
Meat-lovers, chop up your favorite meat(s) and add to this delicious meal. It’s divine, with or without it.
Combine 2 cups sliced asparagus; 6 egg whites; 2 whole eggs; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 cup grated Parmesan cheese; 1/2 cup chopped tomatoes , and pour into greased cast-iron skillet. Bake at 350 degrees for 45-55 minutes, or until the center has no liquid when cut into it. (Quiche will puff up during baking, but will sink as it cools).
Blackened Wild Alaskan Salmon
Aside from its heart-healthy omega-3 fatty acids, this is a tasty fish entrée that really spices up dinner.
1 (8-oz) wild Alaskan salmon fillet
2 tablespoons extra virgin olive oil, divided
Combine: 1/2 teaspoon thyme; 1/2 teaspoon garlic powder; 1/2 teaspoon oregano; 1 teaspoon paprika; 1/2 teaspoon black pepper; 1/2 teaspoon cayenne pepper; Salt to taste in a small bowl. Drizzle both sides of salmon with 1 tablespoon oil, and even coat both sides of salmon with Blackened Seasoning. Add remaining 1 tablespoon olive oil to a medium cast-iron skillet, heat to medium high, and add salmon. Sear salmon 5-6 minutes on each side. Serve with green salad, red onions, and cherry tomatoes.
Smothered New York Strip Steak
Mushroom sauce is a delicious and healthy steak topping. You can add bell peppers for taste; or sear some onions in olive oil and add to the gravy. Scrumptious. Recommend using grass-fed beef.
Add 1 tablespoon olive oil to a medium cast-iron skillet; turn to medium-low heat, and sauté 4 ounces sliced mushrooms and 2 thinly sliced shallots until caramelized, about 10 minutes. Add 1 tablespoon of cornstarch, and coat mushrooms and shallots; add 1 tablespoon balsamic vinegar and 1 cup of fat-free, low-sodium beef broth; stir, and turn to low heat until thickened. Salt and pepper to taste.
While sautéing, add remaining olive oil to a large cast-iron skillet, heat to medium-high heat, and sear steaks on both sides, 8-10 minutes. Serve steaks, and top with sauce.
Liver and Caramelized Onions
One of my favorite meals is liver and onions over rice.
Sauté 2 thinly sliced onions in 3 tablespoons of butter in a large cast-iron skillet over medium heat for 20 minutes or until tender and golden, stirring occasionally. Remove onions; add 3 tablespoons of olive oil to skillet. Sprinkle 1 teaspoon of salt and 1/2 teaspoon of pepper on both sides of liver; dredge in 1/4 cup flour. Shake off excess flour. Add liver to skillet, and cook over medium-high heat turning on each side until browned. Best when served immediately.
Sautéed red and green peppers
Red and green peppers provide special flavor that compliments any kind of meat, as well as add eye-catching color to the plate.
In a large cast-iron skillet, heat 3 tablespoons olive oil and sauté the following until tender: 2 sweet red peppers, cut into 1/4-inch strips; 2 green peppers, cut into 1/4-inch strips; 1 small onion, sliced and separated into rings; 1 minced garlic clove. Stir in 1/2 teaspoon salt; 1/2 teaspoon dried basil; and 1/4 teaspoon freshly ground pepper. Serve over meats or as a side, garnish dish.