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Mascarpone Cheese - Merry Graham
Ingredients:
5 slices of Bacon, cut into 1†pieces
1/3 cup Dried Cranberries
1 Pear, peeled, cored, ½â€ chunks (or drained canned pear chunks)
¼ cup Dark Brown Sugar
¼ cup Chopped Pecans
1 1/3 cup Unbleached Flour
1 cup Yellow Cornmeal
1/3 cup White Sugar
4 teaspoons Baking Powder
¾ teaspoon Salt
2 Eggs, slightly beaten
1 ¼ cup Low Fat Milk
1/3 cup Light Tasting Olive Oil
8 ounces Creamy Mascarpone Italian Cheese
3 tablespoons Orange Marmalade
Extra Orange Marmalade for garnish
Directions:
Adjust oven rack to center of oven. Preheat oven to 375 degrees F. Over high heat, in a 10†cast iron skillet fry bacon pieces for 2 minutes. Turn heat to medium-high, continue to cook 1-2 minutes or until bacon is just about crisp; turn heat off. Evenly distribute bacon in skillet with spatula. Sprinkle cranberries on top of bacon followed by pears, brown sugar, and pecans. Set skillet aside. Whisk flour, cornmeal, sugar, baking powder, and salt in a medium bowl. In a small bowl, whisk egg, milk, and olive oil; stir into flour mixture just until moistened. Spoon batter on top of bacon-cranberry-pear mixture; bake for 30 minutes. Allow cornbread to cool in pan 3 minutes, loosen sides with a knife and invert onto a large serving plate. Cut into individual servings. In a small bowl, or in the mascarpone container, thoroughly mix mascarpone with orange marmalade. Serve cornbread with a dollop of orange mascarpone and a spoonful of orange marmalade. Serve warm! Serves: 8-10 Serving Suggestions: Serve for breakfast or brunch with scrambled or fried eggs. For lunch: a chicken salad and a slice of cornbread it yummy. And for dinne: cornbread is great with ribs, brisket, or a pork chop. I guess you could say, “Serve it any ‘ole timeâ€!
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Country Fried Steaks - Cassandra Splittgerber
Ingredients:
Cube Steaks
2 cups flour
1 1/2 cups milk (or buttermilk)
Salt
Pepper
Paprika
garlic salt
seasoned salt
oil or shortening for frying
Heat 1/2 inch of oil or shortening to 350 over medium high heat. Lightly sprinkle cubed steaks with seasoning salt and then dredge through flour that has been seasoned with 1 tbsp salt, 1 tsp pepper, 1 tbsp paprika, 1 tsp garlic salt. Dip steak in milk and then back through the flour mixture. Fry 2 at a time, or as many can fit into your cast iron skillet, for about 5-6 minutes per side, or until golden brown. Remove and drain on paper towels. Take 2 tbsp of the drippings/oil from the skillet and place in small pan. Make sure you get all those delicious cracklin's! Then take 2 T. cornstarch and mix with 1/2 cup cold milk. Bring to a simmer with the drippings in the small pan. Slowly stir in another cup of milk a few tablespoons at a time until the gravy stops thickening. Turn down heat and season generously with salt and pepper. Pile country fried steak on a platter and top with your country gravy!! Eat and enjoy!
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Favorite Cornbread - Annie Kelley
For my favorite cornbread, the ingredient list goes like this:
1 cup all purpose flour
1 1/2 tsp. baking powder
1 tsp salt
1/2 tsp. baking soda
5 TBSP sugar or 3 TBSP honey
1 cup yellow corn meal
6 TBSP melted butter
2 eggs
1 cup buttermilk
Start by sifting the flour, soda, salt and baking powder together in a medium sized bowl. Stir in the sugar and the cornmeal. Melt the butter, beat the eggs and buttermilk together. Add the butter and beat some more. You can do this by hand, you don't need a mixer. Just use a fork. Stir this mixture into the dry mixture with a spoon, and use as few strokes as possible to mix it well. Take the hot skillet out of the oven, and pour the bread mixture into it. It will sizzle and crackle nicely. One thing this does it seal the crust a little and insure a beautiful moist cornbread. Bake it at 425 for about 25 minutes, or until a knife inserted in the center comes out clean. Then butter and serve. Because it's a round skillet, I usually cut it into pie shaped squares. My hunky husband and I (with a tiny bit of help from 3 dogs) will eat the entire thing.
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Meaty, Cheesy Cornbread with Guacamole Cream - Judy Armstrong
1 pound ground beef
½ pound ground pork
1 onion, finely chopped and divided
3 cloves garlic, minced
1 (10 ounce) can diced tomatoes with chilies
2 tablespoons chili powder
1 teaspoon salt
½ teaspoon pepper
2 teaspoons smoked paprika
1 (4 ounce) can tomato sauce
2 cups corn chips, slightly crumbled
1 ½ cups shredded Pepper Jack Cheese, divided
2 (6 ounce) packages yellow cornbread mix
1 1/3 cups milk
2 eggs, beaten
1 ½ cups grated Cheddar cheese, divided
1 cup sour cream
1 cup prepared guacamole dip
Preheat oven to 375 degrees. In a 10 inch Cast Iron Skillet over medium high heat, brown the ground beef and pork. Stir in half of the onion for 3 minutes. Add the minced garlic, diced tomatoes with chilies, chili powder, salt, pepper, and smoked paprika. Cook together for an additional 5 minutes. Use a slotted spoon to remove the meat mixture from the skillet to a large bowl, discarding excess oil from the skillet. Add the tomato sauce to the meat mixture and stir together. Cover the bottom of the skillet with the broken corn chips. Top with one cup Pepper Jack Cheese, then the meat mixture. In a medium bowl, combine the cornbread mix, milk, eggs and one cup grated cheddar cheese. Gently pour over the meat mixture. Bake for 35 minutes. In the meantime, whisk together the sour cream and guacamole dip in a small bowl. Serve the Meaty, Cheesy Cornbread with the remaining onions, Pepper Jack, and Cheddar Cheese. Drizzle with the guacamole cream. Serves 6
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Grandpa's Wild Mushroom Steak - Jackie Luzar
Here is my recipe entry for my grandfather's wild mushroom steak. He took his steak and mushrooms so seriously that he would put my high chair by the stove each week during mushroom season and carefully explain how to make it, although I was just a baby. Thank you for having this contest!
Serves Two
Ingredients:
3-4 tablespoons Butter
2 Steaks of your choice (sized to fit together into your Iron Skillet) seasoned with salt, black pepper and two minced cloves of garlic
2 cups of sliced Wild Mushrooms (you may also use a store bought mushroom like Oyster Mushrooms)
1/2 cup White Wine
2 tablespoons Capers
Carefully, melt the butter in the iron skillet at about a medium heat. Place the steaks into the pan and allow to cook partially. Add the mushrooms approximately 5-7 minutes before you estimate the steak to finish cooking to your desired wellness. Allow mushrooms to fully cook in the butter and steak juices. Remove the steak and 3/4 of the mushrooms to a dish to cool slightly. In the meantime, add the wine to the skillet and allow it to reduce in the steak juices and butter, stirring occasionally. Once the wine has reduced to create a sauce, add the capers and allow to simmer for an additional minute. Serve the sauce over the steak and mushrooms. Enjoy!
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Tex-Mex Skillet Cornbread - Mary Jane Plemons
Place 3 Tablespoons vegetable oil in a 12-inch cast iron skillet and place in oven. Preheat oven and skillet to 450 degrees.
Meanwhile, while oven heats, brown 1 pound ground beef with ¼ cup chopped onion in another skillet and drain if necessary. Set aside.
Mix in medium bowl:
2 cups white self-rising corn meal mix
1 egg
1 ½ cups milk
1 15-oz. can whole kernel corn, drained
When oven and skillet with oil are preheated, remove skillet from oven, pour oil into cornmeal batter and stir together. Pan will be very hot. Pour half the batter into hot skillet; spread ground beef/onion mixture over batter, then top with:
1 4–oz. can chopped green chilies, drained
1 cup grated cheddar cheese
sprinkled over meat mixture. Add remaining cornmeal batter, spreading to the edges and bake at 450 degrees until top is browned nicely, about 30 to 40 minutes.
Serves 6 to 8. Especially good served with a big pot of homecooked pinto beans. Very filling. My original recipe.
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Skillet Chicken and Hashbrowns - Sue Wenner
1-8oz Pack of Grilled Chicken Strips (cut into 1" pieces)
1-16 oz Pack of Hashrown Potatoes
2C. Shredded Cheddar Cheese
1 Green Bell Pepper Chopped
1 Yellow Onion Chopped
4TBS. Vegetable Oil
2TBS. Butter
Preheat oven to 400. In a large cast iron skillet heat 2 TBS. oil on medium high heat. Add bell pepper and onion and sauté until soft,remove from skillet and set aside. Add 2TBS. oil and 2TBS. butter to skillet return to and medium heat, when butter is melted and combined with oil add the hashbrown potatoes. Break up clumps and stir. cover and occasionally stir for approx. 15 minutes. When hashbrowns are soft remove cover and raise heat to medium high, press the potatoes down on the pan and brown. Flip and brown other side. Remove from heat and stir in bell pepper,onion and chicken.Top with cheese and place skillet in preheated oven for 15 minutes or until cheese is melted. Remove and serve. Enjoy!
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French Gravy - Donna Nothe-Choiniere
1 pound package of loose sausage meat, bacon, pastrami, or some other highly flavored fast cooking meat.
1 huge bunch of Chicory, Broccoli rabe, or dandelion greens
2 cloves garlic smashed
1 chopped onion
1 pint container of sour cream (lite works well)
2 teaspoons sugar
2 tablespoons flour
Biscuits, wide noodles, potatoes, or really good toast points.
Saute meat in a deep cast iron pan (I use my chicken fryer) until lightly crispy, drain out some of the fat. Add chopped onion and garlic until you find them soft and your husband comes through the door. Wash and chop chicory, throw that in the pot with the sugar, water clinging to leaves and all, until thoroughly wilted and husband's stomach growls with anticipation. Add flour and stir until flour lifts from the pan and you have to brandish the spoon to ward off pillagers. (Bacon and sausage thieves are everywhere!) Add sour cream and take off stove. Serve over biscuits or potatoes...put salve on husbands bruised knuckles!
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My Mom's Lemon Ice Pie from World War II - Barbara Kray Hardin
Part 1. Beat 4 egg whites until stiff, gradually add 1 cup sugar, pinch salt and 1/4 tsp cream of tartar. Put mixture in a well greased cast iron skillet. Bake 1 hour at 275 for first 25 min, then increase to 300 for the rest of the hour. Cool.
Part 2. Beat yolks of 4 eggs, add 1/2 cup white sugar, 4 Tbsp lemon juice and 2 tsp grated lemon rind. Cook in double boiler until thick. Cool
Part 3. Whip 1/2 pint whipping (heavy) cream until thick. Add 3 Tbsp sugar and 1/2 tsp vanilla. Put half of the whipped cream in cooled crust. Then spread filling, then spread rest of cream. Let stand in refrigerator from 12 to 24 hours.
My Mother is passed away now but I have her original article printed back in the 40's in the Akron Beacon Journal. I remember that my Father loved this pie so much he was convinced she should go into the Lemon Ice Pie business.
I hope you enjoy it as much as our family did.
PS: We never could wait the required 12 to 24 hours for it to cool in the refrigerator.
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Cheesy Tuna and Rice Bake - Kristen Stoltzfus, Eldest daughter in a large family and Chief-Helper-in-the-Kitchen
Here is one of my favorite lunchtime dishes when I do the cooking for our family of 9. …I love your store, by the way! When I have a home of my own, I’m hoping to give you a nice big order! I also love to cook with cast iron. We switched two years ago to cast iron skillets, and I would never go back.
1 large spring onion, minced fine (optional)
1 large carrot, sliced thinly
6 T. butter
Sautee in large skillet until tender.
Add and stir:
¼ c. flour
1/8 tsp pepper
1 tsp dry mustard
Add gradually over medium heat:
1 tsp Worshestershire sauce
2 ½-3 cups milk
Use a whisk to break up lumps. Cook and stir until thickened. Add 1 c. shredded cheddar cheese and stir till melted. Finally, add 4 cans of tuna, drained and flaked. Spoon three to four cups of hot, cooked rice into a large casserole dish or lasagna pan. (Put rice on to cook while making the tuna mixture.) Spread ½ cup shredded cheese over rice, top with half the hot mixture. Repeat layers. Optional: Melt ¼ c butter and toss with at least 1 c. bread crumbs. Sprinkle crumbs over dish before baking in a 375 degree oven for 20 minutes or until hot through and browned. Serve with homemade applesauce!
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Upside-Down Fried-Apple Skillet Cake - Rebecca Jennings
Mix together 3/4 cup sugar and 1/3 cup shortening in a mixing bowl and till well combined.
Add 1 egg and 1 1/2 tsp vanilla and beat 1 minute.
In another bowl, mix together 1 1/2 cups flour, 2 1/2 tsp baking powder, and 1/4 tsp salt.
Add dry ingredients alternately with 1/2 cup milk to the egg mixture and beat well after each addition.
In a deep cast iron skillet, melt 1/2 stick butter. Add 5 cored and sliced med apples, 1/4 cup dark brown sugar, 1 tsp cinnamon, and 1/4 tsp salt. Let that start to cook over medium heat, until the apples just start to soften and sugar is dissolved; stir well. Pour cake mixture over apples in the skillet and put into a 350* oven. Bake for 40 min or until a tooth-pick inserted comes out clean. Let cool 5 min, and invert on a plate. Serve warm with whipped topping or vanilla ice cream.
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Darryl Ray's Breakfast Potatoes - Darryl Ray
This is a recipe I developed back when I was in grad school. It is one of my family's favorites.
2-3 Tbs olive oil
1 onion chopped coarsely (1/2" pieces)
3 or 4 washed and unpeeled potatoes sliced or cut into 1" cubes
2-3 cloves garlic, use garlic press
parmesian cheese
soy sauce or tamari
I use an 8 or a 10 iron skillet for this recipe.
Heat oil high until just starting to smoke, then turn down heat to low
add onions and sauté until golden and translucent
add potatoes* and cook until done and nicely browned
add garlic continue cooking on low for a couple of minutes
Add soy sauce (to taste). mix in thoroughly
cover with parmesian and let melt
Serve with eggs, bacon or sausage.
*I often pre-cook the potatoes in the microwave to speed up this recipe, but raw potatoes work fine.
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Iron Skillet Chocolate Fudge Pie - Eva Osborne
Bake your favorite pie shell. Melt 4 Tbsp butter in skillet
Add 4 T flour
Add 4 T cocoa
Stir together.
Stir in 2 1/2 cups milk mixed with
2 eggs
cook till thick
Remove from fire and stir in 2 tsp vanilla
Pour into shell and top with whipped cream.
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Skillet Peach Cobbler - Mary Logan
Oven preheat at 350 degrees. Grease grandma's large cast iron skillet with Crisco, then pour a large can of sliced peaches, I prefer the light syrup, into the skillet. In a bowl mix 2 cups of bisquick with water per package directions, for the cobbler dumplings. Drop by spoonfuls into the sliced peaches. Now the fun part--dot with butter, a handful of brown sugar, sprinkle some cinnamon, add some oats to the top if you want crunchy--your choice. Put into preheated oven and let bake at least 12 minutes. After that, start watching until your cobbler dumplings start to tan, just a little. Remove from oven and let it rest for at least 20-30 minutes--yes, you must, so you don't burn your tongue off. Then enjoy! Wonderful as leftovers either rewarmed or cold!
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Grandma's Pimento Cheese Corn Bread Skillet - Elizabeth Walp
2 tablespoons unsalted butter
1 1/2 cups frozen corn, thawed
2 tablespoons diced pimentos
1 ½ cups diced ham
3 large eggs
1 dash hot pepper sauce
2 cups cream
4 ounces cheddar, diced
1 teaspoon kosher salt
ground black pepper
1 cup cornbread, broken up into cubes
1 teaspoon sugar
Preheat the oven to 350 degrees F. Melt butter in a 10-inch Leahmans cast iron skillet over medium heat. Add the corn, peppers, and ham. Cook, stirring occasionally, until soft, about 3 minutes. Meanwhile, lightly beat the eggs and pepper sauce in a large bowl and stir in the cream, cheese, salt, and pepper, to taste. Pull the skillet from the heat. Stir the cornbread and sugar into the skillet. Pour the egg mixture over and stir gently to distribute all the ingredients evenly. Transfer the skillet to the oven and bake until lightly puffed and golden, about 30 minutes. Serve warm.
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Country Cowboy Cassoulet - Cheryl Perry
3 tablespoons canola oil
¼ cup carrot, peeled & chopped
¼ cup onions, chopped
¼ cup celery leaves, chopped
¼ cup poblano chile pepper, seeded & chopped
3 tablespoons all purpose flour
3 cups Chicken Stock, divided
1 15 oz. can Great Northern Beans, drained & rinsed
1-16 oz. can Pinto Beans, drained & rinsed
1-15 oz. can Black Beans, drained & rinsed
1 tablespoon roasted garlic paste
1 cup canned diced tomato
2 teaspoons vegetable sea salt
1/2 teaspoon black pepper
2 teaspoons ground cumin
1 teaspoon dried thyme
2 teaspoons dried sage
12 oz. Fully Cooked Dinner Sweet Apple Chicken Sausage, cut into bite sized pieces
2 large apples such as Cameo or Braeburn; peeled, cored and diced
2 teaspoons fresh parsley, chopped
Preheat oven to 350F. Degrees. Add the canola oil to a 14 inch cast iron skillet; heat over medium low temperature and sauté the carrot, onions, celery leaves, and poblano chile for three minutes. Stir in the flour, cooking for another three minutes then whisk in 2 ½ cups of the chicken stock. Bring mixture to a simmer for five minutes. Remove skillet from heat; stir in the great northern beans, pinto beans, black beans, roasted garlic paste, diced tomato, vegetable sea salt, pepper, cumin, thyme and sage. Cover & bake for 30 minutes. Remove skillet from oven; stir in the sausage, and diced apple then return to oven for an additional 30 minutes. Remove skillet from oven, stir in remaining chicken stock and garnish with parsley before serving. Makes 8 servings.
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Brunswick Stew with Country Ham Dumplings - Cheryl Perry
¼ cup canola oil
1/3 cup all purpose flour
½ cup onions, chopped
¼ cup fresh celery leaves, chopped
¼ cup carrot, peeled & chopped
5 cups vegetable stock
2 cups raw sweet potatoes, peeled & diced
2 cups dry buttermilk biscuit mix
2 teaspoons parsley, chopped
¼ teaspoon dried sage
1/8 teaspoon black pepper
¾ cup milk
½ cup country ham, ground
12 oz. frozen soup vegetables with okra
1- 14.50 oz. can diced tomatoes, juice reserved
1 tablespoon butter
1/2 teaspoon dried thyme
2 teaspoons vegetable sea salt
½ teaspoon pepper
Heat 3 quart cast iron (3 inch deep) skillet over low temperature; whisk in the canola oil and four tablespoons of the flour, cooking for five minutes & stirring occasionally. Stir in the onions, celery leaves and carrot; continue to cook for five minutes. Whisk in the vegetable stock; increase the heat to medium and bring to a simmer. Stir in the sweet potatoes and cook for five minutes. Stir in the soup vegetables and tomatoes with the juice. Return to a simmer, cooking for another five minutes or until sweet potatoes are nearly fork tender. While the stew is cooking, prepare the dumpling mixture by stirring the biscuit mix, parsley, sage, pepper, and milk together in a medium bowl. Fold in the ground ham until blended; set aside. Mash together the butter with the remaining flour and stir into the simmering skillet along with the thyme, vegetable sea salt and pepper; cook for two minutes. Drop the dumplings into the skillet by tablespoonfuls; cover with a lid and allow to cook for 8-10 minutes or until dumplings float on top of the stew and are cooked to the touch. Immediately remove skillet from heat. To serve, spoon stew into bowls & top with dumplings. Makes 4-6 servings.
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Sizzling Crab and Cheese Skillet - Candy Barnhart
1 pound cooked crab meat, shelled
1/4 cup yellow onion, finely chopped
1large egg, beaten
1 teaspoon prepared horseradish
1 teaspoon Dijon mustard
1 tablespoon sour cream
2 teaspoons Worcestershire sauce
1-1/2 cups fresh bread crumbs
1/2 cup dry Italian-style bread crumbs
3 tablespoons extra-virgin olive oil
1/2 cup crumbled herbed goat cheese
Place crab, onion, egg, horseradish, mustard, sour cream, Worcestershire sauce and fresh bread crumbs in a large mixing bowl and blend gently but well to evenly combine. Shape mixture into an 8" round patty. Place dry bread crumbs on a dinner plate (or plate at least 8" in diameter) and place patty on crumbs, turning once and pressing slightly to coat both sides with crumbs. Heat olive oil in an 8" cast iron skillet over medium heat until hot but not smoking. Place patty in skillet and cook until underside is golden, about 3 minutes. Turn patty over and repeat process. Preheat oven broiler while patty is frying and place oven rack 6" from heat. When done, remove pan from heat and quickly sprinkle top evenly with goat cheese. Place on rack in broiler and broil until cheese starts to bubble, about 1 minute (watch carefully). Remove from broiler and cut into six wedges. Serve sizzling hot. Serves 6.
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Sweet Cherry Berry Dutch Baby - Pamela Cleghorn
3 Tbl. butter
4 eggs
1 c. flour
1 c. milk
1 Tbl. sugar
1/4 tsp. nutmeg
Cherry berry sauce:
3 Tbl. butter
1 Tbl cornstarch
1/2 c. water
2 Tbl. sugar
2 c. canned sweet black cherries
1 cup fresh or frozen (thawed out) blueberries
maple syrup , if desired
Place butter in a 10" cast iron skillet ;place in a 425 degree oven for 3-4 min. or until butter is melted.Meanwhile in a medium mixing bowl whisk together eggs,milk,flour,,sugar,and nutmeg. Pour into hot skillet.Bake for 20 -22 min. or until puffy craters form. For sauce melt butter in a saucepan ,mix together water and cornstarch and stir into melted butter,add sugar;cook and stir over medium heat for 2-3 min. or until lightly thickened. Stir in cherries and blueberries. Spoon sauce over Dutch Baby and serve with maple syrup if desired.
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Carolina Sweet Potato & Bacon Cornbread Bake - Mary Marlowe Leverette
2 cups cubed sweet potatoes
6 slices bacon
1 tablespoon minced garlic
1 ½ cups corn meal mix
2 large eggs
1/2 cups half and half
1 teaspoon salt
¼ teaspoon cayenne pepper
½ cup grated sharp cheddar cheese
½ cup grated parmesan cheese
Preheat oven to 400-degrees F. Peel and cube sweet potatoes. In a large pot, cover with cold water and cook until tender, about 15 minutes. Drain well. Cook bacon in a 12-inch Lodge cast iron skillet until crisp. Drain on paper toweling and crumble. Reduce bacon drippings to 2 tablespoons and sauté garlic lightly. Combine sweet potatoes, bacon and garlic in a medium bowl and set aside. In a medium bowl, combine corn meal mix, oil, eggs, half and half, salt and cayenne pepper. Pour into hot cast iron skillet. Top with sweet potato mixture and cheeses. Bake for 25 – 30 minutes or until golden brown. Cut into wedges, serves 6.
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Savory Vidalia Onion Upside Down Bake - Mary Marlowe Leverette
3 large Vidalia onions, peeled and quartered
1 tablespoon olive oil
2 tablespoons unsalted butter
1 teaspoon fresh thyme
½ teaspoon salt
1/2 teaspoon freshly ground black pepper
1 ½ cups cornmeal mix
1 egg
1 tablespoon vegetable oil
1 cup half and half
¾ cup sharp cheddar cheese, grated
½ teaspoon freshly ground pepper
½ cup crumbled bacon (8 slices bacon)
In a 10-inch cast-iron skillet, fry bacon until done. Set bacon aside to cool. Wipe out skillet. Heat olive oil and butter over low heat; add onions and cover to sweat for about 15 minutes until onions are soft and a bit golden. Preheat oven to 400 degrees F. While onions are sweating, in a large bowl, beat egg; add corn meal mix, vegetable oil and half and half, mixing well. Stir in cheese, pepper and crumbled bacon, mixing well. In skillet, salt and pepper the onions. Pour cornbread mixture evenly over onions. Place in 400 degree F. oven and bake for 20 minutes or until golden brown. Remove from oven and allow to cool to the touch. Turn out onto serving platter. Cut into 6 wedges.
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Cowboy Steak Stew with Cornbread Topping and Adobo Sour Cream - Elinor Ives
Adobo Sour Cream
1 cup sour cream
1 tsp. adobo seasoning
¼ cup fresh cilantro, chopped and loosely packed
Stew
1.5 lb. steak tips, roughly chopped
½ cup blackening spice
2 tbsp. vegetable oil
½ red onion, chopped
1 cubanelle pepper, chopped
1 red pepper, chopped
2 cloves garlic, minced
1 14.5 oz. can tomatoes with green chiles
salt and pepper, to taste
Cornbread topping
1 egg, beaten
½ cup milk
1/8 cup vegetable oil
1 11-oz. can shoepeg corn, drained
2 tbsp. red pepper, minced
½ jalapeno, minced
1 cup Self-Rising Cornmeal Mix
1 cup Fritos or tortilla chips, crushed
Garnish (optional):
½ cup green onion, sliced
¼ cup red pepper, minced
¼ cup fresh parsley, minced
Preheat oven to 425 ° F. In a small bowl, mix adobo sour cream ingredients. Cover and refrigerate until ready to serve. Pat steak tips dry with a paper towel. Place blackening spice in a large plastic bag, add steak tips, and shake until well coated. In a 10-inch cast iron skillet, heat oil over medium heat. Cook steak tips until no longer pink on the outside, about 7 minutes. Remove from skillet and set aside to cool. Do not wipe out pan. Add onion, peppers, and garlic to skillet and cook until soft, about 7 minutes. If pan gets dry during cooking, add a small amount of water. Add tomatoes with green chiles and cook 7 more minutes. Return steak tips to pan and continue cooking for 3 minutes. Add salt and pepper to taste. Mix cornbread ingredients, except Fritos, in a medium bowl. Carefully pour over stew, top with Fritos, and bake for 15-20 minutes, or until a knife inserted in cornbread comes out clean. Garnish with adobo sour cream, green onion, red pepper, and fresh parsley (optional). Serves 6 people.
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Cast Iron Skillet Caramelized Onion White Pizza - Lisa Speer
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil, plus more as needed
1 sweet onion, thinly sliced
Fine sea salt and freshly ground black pepper
1 teaspoon fresh thyme leaves (optional)
1 pound refrigerated pizza dough, or fresh dough purchased from local pizzeria
all-purpose flour, to roll out dough
1/2 cup freshly grated parmesan cheese
Preheat oven to 450 degrees F. Combine butter and oil in a 12 inch cast iron skillet over medium heat. When butter has melted add onion. Season liberally with salt and freshly ground black pepper, reduce heat to low. Add thyme, if desired. Cook slowly, stirring occasionally, until onions are soft and deep golden brown. Remove onions, leaving remaining butter mixture in skillet. Taste and adjust seasonings. Let skillet stand until cool enough to handle; add additional oil if needed to ensure that it is generously greased. Roll out pizza dough on a lightly floured surface to an approximately 12 inch circle. Press into bottom of skillet. Scatter onions evenly over dough; sprinkle with parmesan. Place skillet over medium-high heat for 1 minute, transfer to oven and bake about 10 minutes, until golden. Serves 4.
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Maple Anise Country Ribs - Heather Roszczyk
Serves 4
1 cup chicken stock
1/4 cup maple syrup
3 whole star anise
1/2 cup sherry
1 teaspoon whole black peppercorn
3 sprigs fresh thyme
1 small bay leaf
2 1/2 lbs country style pork ribs
Preheat oven to
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