Do you have a cast iron skillet yet? If not, get one. Seriously. It is the most budget-friendly, versatile and durable piece of kitchen equipment you can own. I love mine so much that it lives in my oven, ready at any moment to spring into action. But if you’re stumped as to how to use your cast iron skillet, fret not. Today I’m sharing five of my most mouth-watering cast iron skillet recipes for you to try!
It’s hard to remember what a cold winter’s night feels like with the hot weather we’re having, but this sausage and white bean casserole, which simmers in a hearty tomat0-based stew, is good year-round. Topped with parsley and garlic bread crumbs, all you need to do is brown some sausages and mix everything together before sliding your cast iron skillet into a hot oven. Then, let the oven take over. 30 minutes later and and complete, comforting dinner is ready to be inhaled.
Cast iron sears meats beautifully. You know, that golden-brown crust that seals in the juices for chicken breast that you’re always seeing in glossy food magazine photos? Well, you can do it, too. Whip out your cast iron and let your inner sear fly with this coconut lime skillet chicken. After your chicken breasts are nice and browned, splashes of lime juice, coconut milk and cilantro finish off this gorgeous main course. Best of all — it’s Whole30 compliant and paleo, in case you’re looking for a carb-free, dairy free option.
Ohhhh yeah. Cast iron skillets aren’t just for savory main courses. This sexy little almond butter swirl brownie slides right into its cast iron cocoon and bakes up moist and nutty. Serve it with dollops of vanilla ice cream right on top and let the little rivulets of melted ice cream drench the swirled surface of this chocolatey delight. You may have regrets in your life, but this won’t be one of them.
One of my favorite side dishes is a good crumbly cornbread, and this skillet cornbread often finds itself into my weekday rotation, even if I’m not making the vegetarian chili that I originally wrote to go along with it. Drizzle it with honey and pats of creamy butter for a truly decadent pre-dinner treat, or serve thick slices with roast chicken.
This spinach, squash and feta phyllo pie looks much more complicated to make than it actually is. After roasting a butternut squash and mashing it together with sauteed spinach and crumbled feta, the entire filling is poured into a cast iron skillet lined with sheets of flaky phyllo pastry. After baking in the oven, this crispy-shelled spinach, squash and feta phyllo pie emerges from the oven to oohs and aahs or, if you’re really lucky, a standing ovation.
So, what do you think? Is it time for you to get a cast iron skillet?
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