cast iron

Cinnamon-Date Sticky Buns recipe | Epicurious.com

buttermilk or plain whole-milk yogurt

(packed; 50 g) dark brown sugar

¼-oz. envelope active dry yeast (about 2¼ tsp.)

(375 g) all-purpose flour

baking soda

kosher salt

(packed; 180 g) Medjool dates, halved, pitted

cinnamon

(83 g) powdered sugar

buttermilk yogurt

vanilla paste

This creamy Tuscan chicken is a delicious one-skillet dinner your family will love! It is also keto-friendly and low carb!

Creamy Tuscan Chicken (Keto &amp; Low Carb)

olive oil

chicken breasts (thin cut)

garlic cloves,

Italian seasoning

paprika

chicken broth

tbsp butter

heavy whipping cream

Parmesan cheese,

Gouda cheese,

grape tomatoes. halved

onion, chopped

baby spinach leaves, roughly chopped

Season chicken with Italian seasoning, paprika, salt and pepper.

In a 12-inch cast-iron skillet over medium heat, add 2 tbsp olive oil.

When the skillet gets nice and hot, add your chicken and sear on both sides until brown. Put a lid on the top to help the chicken cook. Don&#x27;t overcook the chicken. The internal temperature should reach 165°F. (Use a thermometer to help.) Remove from the pan and set aside.

Add butter, garlic, onion, and diced tomatoes to pan with Italian seasoning and paprika sauce for 5 minutes stirring occasionally on medium/ low heat.

De-glaze pan with chicken broth. Scrape the pan to remove the bits that might have stuck to the bottom. Make sure to keep them in the pan as they add incredible flavor.

Add heavy cream, Parmesan cheese, Gouda, and spinach and simmer on medium heat until the sauce begins to thicken stirring occasionally so that it doesn&#x27;t stick. (It took mine approx seven minutes.)

Add the chicken back to the skillet, and simmer on low heat for two minutes.

Add remaining 1/4 cup of Parmesan cheese on top of chicken if desired.

https://content.jwplatform.com/videos/tWF8wqFK.mp4

This Creamy Tuscan Garlic Chicken is one of my favorite indulgent skillet meals! Tender chicken breasts seared to perfection and smothered in a rich and creamy garlic sauce.

Keto Creamy Tuscan Chicken

A pan pizza recipe for those who love a thick and crispy crust that's golden on the botton, but puffy and soft under the layers of sauce and mozzarella.

Foolproof Pan Pizza Recipe

bread flour (14 ounces;

kosher salt (0.35 ounces;

instant yeast (0.15 ounces;

water (9.5 ounces; about 1 cup plus 3 tablespoons)

extra-virgin olive oil

pizza sauce,

mozzarella cheese (see note)

Toppings

basil leaves (optional)

grated Parmesan or Pecorino Romano cheese (optional)

Combine flour, salt, yeast, water, and oil in a large bowl. Mix with hands or a wooden spoon until no dry flour remains. (The bowl should be at least 4 to 6 times the volume of the dough to account for rising.)

Cover bowl tightly with plastic wrap, making sure that the edges are well sealed, then let rest at cool room temperature (no warmer than 75°F) for at least 8 hours and up to 24. Dough should rise dramatically and fill bowl. In a hot kitchen, the dough may overproof near the end of that range.

Sprinkle top of dough lightly with flour, then transfer it to a well-floured work surface. Divide dough into 2 pieces and form each into a ball by holding it with well-floured hands and tucking the dough underneath itself, rotating it until it forms a tight ball.

Pour 1 to 2 tablespoons oil in the bottom of two 10-inch cast iron skillets or round cake pans (see note). Place 1 ball of dough in each pan and turn to coat evenly with oil. Using a flat palm, press dough around the pan, flattening it slightly and spreading oil around the entire bottom and edges of the pan. Cover tightly with plastic wrap and let dough sit at room temperature for 2 hours (at room temperatures above 75°F, the dough may require less time to rise; at temperatures below 65°F/18°C deg;F, it may require more time). After the first hour, adjust an oven rack to the middle position and preheat oven to 550°F (290°C).

After 2 hours, dough should be mostly filling the pan up to the edges. Use your fingertips to press it around until it fills in every corner, popping any large bubbles that appear. Lift up one edge of the dough to let any air bubbles underneath escape, then repeat, moving around the dough until there are no air bubbles left underneath and the dough is evenly spread around the pan.

Top each round of dough with 3/4 cup sauce, spreading sauce to the very edge with the back of a spoon. Sprinkle evenly with mozzarella cheese, all the way to the edges. Season with salt. Add other toppings as desired. Drizzle with olive oil and scatter a few basil leaves over the top of each pizza, if desired.

Transfer pan to oven and bake until top is golden brown and bubbly and bottom is golden brown and crisp when you lift it with a thin spatula, 12 to 15 minutes. Immediately sprinkle with grated Parmesan or Pecorino Romano cheese, if using. Using a thin spatula, loosen pizza and peek underneath. If bottom is not as crisp as desired, place pan over a burner and cook on medium heat, moving the pan around to cook evenly until it is crisp, 1 to 3 minutes. Remove the pizzas and transfer to a cutting board. Cut each pizza into 6 slices and serve immediately.

This easy apple crisp is made in the cast iron skillet with oatmeal as the topper. This is a perfect fall dessert to use up extra apples. Cast Iron Apple Crisp is a simple yet delicious old fashioned dessert. Perfect topped with ice cream or whipped cream for a crowd.

Cast Iron Skillet Apple Crisp

apples

unsalted butter

brown sugar

salt

¼ cup old fashioned oats

AP flour

Sprinkle of ground cinnamon

Preheat oven to 350 F.

Ensure apples are washed, peeled, cored and cut into bite sized pieces and put into a large mixing bowl.

Place 10 inch cast iron skillet over medium low heat and melt the butter for the filling.

Once the butter is melted, whisk in brown sugar, cinnamon and salt.

Pour the butter mixture into the mixing bowl containing the apples and toss until apples are coated.

Add the apples and butter back into the skillet and turn the heat up to medium.  Continuously stir while it cooks for 5 minutes, until apples begin to soften. Remove the pan from the heat, but keep the apple mixture in it.

After the apples are partially cooked, cut the 5 tablespoons of butter into 5 separate pieces.

Except the ground cinnamon, mix all topping ingredients together in a medium mixing bowl. It is easiest to combine with a pastry cutter or hands. It is okay to have small lumps of butter throughout the mixture.

Top the apples in the skillet with the topping evenly and place in the oven. Sprinkle cinnamon on top.

Bake for 35-40 minutes, until apples are tender and topping is crunchy.

Sauté hot Italian sausage meat with ginger and garlic, mix with veg, and dinner’s a wrap!

One-Skillet Hot Sausage and Cabbage Stir-Fry with Chives

ginger, peeled, finely grated

garlic cloves, finely grated

sausage,

(or more) vegetable oil

shiitake mushrooms, thinly sliced

Napa cabbage, divided

seasoned rice vinegar

soy sauce

chives

sesame oil

sesame seeds

flour tortillas

Hoisin sauce and Sriracha (for serving)

Bon Appétit

Using your hands or a wooden spoon, work ginger and garlic into sausage in a medium bowl. Heat 2 Tbsp. vegetable oil in a large skillet, preferably cast iron, over medium-high and cook sausage mixture, breaking up with a wooden spoon, until browned, crisp, and cooked through, 6–8 minutes. Using a slotted spoon, transfer sausage mixture to a clean bowl.

Increase heat to high and cook mushrooms in the fat in the skillet, tossing often, until browned and starting to release their juices, about 4 minutes (if skillet looks dry at any point, add a bit more oil). Add half of cabbage and cook, tossing often, until cabbage is wilted and tender, about 4 minutes. Drizzle in vinegar and soy sauce and cook, tossing, until liquid is mostly reduced and skillet is dry in spots, about 2 minutes.

Remove skillet from heat and mix chives, sausage, and remaining cabbage into stir-fry. Drizzle with sesame oil and sprinkle with sesame seeds.

Serve stir-fry with tortillas, hoisin sauce, and Sriracha for making individual wraps.

For Tartine Book No. 3, I explore ancient and heritage grains as a means to maximize flavor. I fermented, smoked, cooked, and sprouted grains in an attempt to accentuate their inherent flavors while retaining Tartine&#39;s signature style loaves. Rolled oats seemed the most straightforward place to begin exploring the idea of porridge-style breads. It was the first one we tried before moving on to seemingly more interesting ideas. But the rich, sweet flavor of the oats, coupled with the exceptionally moist, custardy crumb imparted by the cooked grain, have made this one of our signature breads.For me, the quintessential loaf of bread has a deep, auburn crust that shatters when torn. But it&#39;s all about textures. The contrast of this crackly sheath against a tender, pearlescent crumb is what I’m after. Adding steam to the oven is an essential step to ensure a burnished crust, open scores, and full volume. The moist heat during the first 20 minutes of baking allows for the expansion of the loaves without forming a crust. Home bakers don’t have massive, wood-fired ovens at their disposal and regular ovens are designed to ventilate moisture, not augment it. I’ve found that the Dutch oven technique is a nice estimate, since it becomes a sealed, moist chamber and also has strong radiant heat.

Oat Porridge Bread

white bread flour

whole wheat bread flour

water

high-extraction wheat flour

medium-strong wheat flour

wheat germ

leaven

fine sea salt

cooked oat porridge, cooled

almonds, toasted and coarsely chopped (optional)

almond oil (optional)

oat flakes (rolled oats) for coating (optional)

Mix the flours to make 1250 grams of 50/50 flour blend. Use this blend to feed your culture and develop your starter.

To make your starter, in a medium bowl, place 300 grams of slightly warm (80 to 85° F, 26 to 29° C) water. Add 315 grams of flour blend (reserve the remaining flour blend), and mix with your hand or a wooden spoon to combine until the mixture is free of any dry bits. Cover the mixture with a clean, dry kitchen towel or cheesecloth and let stand at warm room temperature until bubbles start to form around the sides and on the surface, about 2 days. It’s important to maintain a warm temperature. Let stand another day to allow fermentation to progress a bit. More bubbles should form. This is your starter. It will smell acidic and slightly funky. At this stage it’s time to train your starter into a leaven by feeding it fresh flour and water at regular intervals.

Feed the starter: Transfer 75 grams of the starter to a clean bowl and discard the remainder of the starter. To the 75 grams of starter, add 150 grams of the 50/50 flour blend and 150 grams warm (80 to 85°F, 26 to 29°C) water. Mix to combine; it should have the consistency of pancake batter. Repeat this feeding process once every 24 hours at the same time of day, always transferring 75 grams of the starter to a clean bowl and discarding the remainder, then adding the flour and water and re-covering the bowl with a clean, dry kitchen towel after each feeding and letting the mixture stand at warm room temperature. The batter should start to rise and fall consistently throughout the day after a few days of feedings. As the starter develops, the smell will change from ripe and sour to sweet and pleasantly fermented, like yogurt. Once this sweet lactic character is established and the fermentation (the regular rise and fall of the batter) is predictable, a few days to one week, it’s time to make the leaven from this mature starter.

Leaven is the portion of prefermented flour and water that will go into your final dough and raise the whole mass during the bulk (first) and final rises. Two days before you want to make bread, feed the matured starter twice daily, once in the morning and once in the evening (the process described above) to increase fermentation activity. When you are ready to make the dough, discard all but 1 tablespoon of the matured starter. To the remaining 1 tablespoon, add 200 grams of the 50/50 flour blend and 200 grams warm (80 to 85°F, 26 to 29°C) water. This is your leaven. Cover and let rest at moderate room temperature for 4 to 6 hours.

To test the leaven’s readiness, drop a spoonful into a bowl of room temperature water. If it sinks, it is not ready and needs more time to ripen. When it floats on the surface or close to it, it’s ready to use to make the dough.

To maintain the leaven for regular use, continue feeding daily as described above. To save leaven for long periods without use, add enough flour to make a dry paste and keep covered in the refrigerator. When you want to use it again, keep at warm room temperature for at least 2 days and do three to four feedings to refresh and reduce the acid load that builds up while it is stored in the refrigerator.

Starter and Leaven

To make the dough/premix, in a large mixing bowl, combine the flours and wheat germ. In a second, large mixing bowl, add 700 grams of water. Add the leaven to the water and stir to disperse. Add the flour mixture to the liquid-leaven mixture and stir to combine until no dry bits remain. Cover and let the premix rest for at least 30 minutes and up to 4 hours to hydrate during this rest period, taking care to keep the mixture where it is at warm room temperature.  After autolyse (or the rest), add the salt and the remaining 50 grams of slightly warm water, folding the dough on top of itself to incorporate. 

For the bulk rise, transfer the dough to a medium bowl and keep covered to maintain a warm dough temperature of 80 to 85° F (26 to 29° C) to accomplish the first rising time, 3 to 4 hours. During the bulk rise, the dough is developed by folding and turning it in the container. Fold the dough every 30 minutes for the first 2 1/2 hours of bulk rising. To do a fold, dip one hand in water, grab the underside of the dough, stretch it out, and fold it back over itself. Rotate the container one-quarter turn and repeat three to four times. When you are folding the dough, note its temperature to the touch and how the dough is becoming aerated and elastic. Fold in the cooked oat porridge, almonds, and almond oil gently by hand after the first two series of turns, about 1 hour into the bulk rise. After 3 hours and six foldings, the dough should feel aerated, billowy, and softer. You will see a 20 to 30 percent increase in volume. If not, continue bulk rising for 30 minutes to 1 hour longer.

When the dough is 20 to 30 percent increased in volume, billowy, and elastic, remove it from the container with a dough spatula. We don’t “punch” the dough down tode-gas at Tartine. We strengthen the dough by using gentle folds and turns. As flavor develops during the first rising, it is key to preserve that flavorful gas built up within the dough until the bread is baked. Lightly flour the top surface of the dough and cut into two pieces using the dough spatula. Work each piece gently into a round by drawing the spatula around the side of the dough in a circular motion. Surface tension builds as the dough anchors to the surface while you rotate and work it. Again, take care to work the dough gently to preserve the flavorful gasses that have formed during fermentation. When well shaped, the dough should have a taut, smooth surface.

For the bench rest, lightly flour the tops of the rounds, cover with a kitchen towel, and let rest on the work surface for 20 to 30 minutes. Line two medium baskets or bowls with clean, dry kitchen towels and dust generously with a 50/50 mixture of any wheat and rice flours. Starchy rice flour (whether white or brown) is more absorbent than wheat flour and keeps the dough from sticking to the cloth-lined rising basket. Tapioca flour can also be used.

For the final shaping, slip the dough spatula under each piece of dough and flip it, floured-side down. Pull the bottom of the dough up to fold into one-third of the round. Pull each side and fold over the center to elongate the dough vertically. Fold the top down to the center and then fold the bottom up over the top fold-down, leaving the seam underneath. Let the dough rest for a few minutes, seam-side down, so that the seam seals.

For the final rising, transfer the dough to the floured baskets, flipping the dough over so that the seam-side is facing up and centered. Coat the loaf with the cracked oat flakes by rolling the smooth side of the dough in the coating before transferring it to the floured rising baskets, placing the dough coated-side down, seam-side up. Cover with a clean, dry kitchen towel and let rise at warm room temperature for 3 to 5 hours or overnight in the refrigerator.

Twenty minutes before you are ready to bake the bread, preheat the oven to 500°F (260°C), adjust the oven rack to its lowest position, and place a 9 ½-in/24-cm round cast-iron Dutch oven, 11-inch oval cast-iron Dutch oven, or any other heavy ovenproof pot with a tight-fitting lid into the oven to preheat (with its lid on). Carefully transfer one dough round into the pre-heated Dutch oven, tipping it out of the basket into the pot so it is now seam-side down. Score the top of the dough with a razor blade or cut with scissors. Cover the pot and return to the oven. After 20 minutes, reduce the oven temperature to 450°F (230°C). Bake another 10 minutes, then carefully remove the lid (a cloud of steam will be released). Continue to bake for another 20 to 25 minutes, until the crust is a deep golden brown. When it’s done, turn the baked loaf out onto a wire rack to cool. To bake the second loaf, raise the oven temperature to 500°F (260°C), wipe out the Dutch oven with a dry kitchen towel, and reheat with the lid on for 15 minutes. Repeat the baking procedure as with the first loaf.

While a simple roast chicken is swell, and fall vegetables are pretty much made for roasting, wouldn't it be nice if there were a recipe that delivered a roast chicken with supremely crisp, crackling skin and juicy meat along with tender, charred roasted vegetables—all in one go? That's precisely what this recipe does, and it gets you a pitcher full of bright, rich gravy to boot.

Pan-Roasted Chicken With Vegetables and Dijon Jus Recipe

potatoes,

Kosher salt

brussels sprouts, split

black pepper

olive oil, divided

chicken

dry white wine

onion,

celery,

sage

bay leaves

chicken stock

shallot,

parsley leaves

Dijon mustard

juice lemon

fish sauce

Adjust oven rack to center positon and preheat oven to 450°F. Place potatoes and faux tourné carrots in a medium saucepan, cover with cold salted water, bring to a boil, and simmer until just tender, about 10 minutes. Drain and transfer to a large bowl. Add brussels sprouts, season with salt and pepper, toss with 2 tablespoons olive oil, and set aside.

Transfer chicken backbone to now-empty saucepan. Add roughly chopped carrot, onion, celery, sage, and bay leaves. Set aside. Season chicken pieces thoroughly with salt and pepper.

Heat 1 tablespoon oil in a large cast iron skillet and over high heat until lightly smoking. Add chicken pieces skin side-down and cook, moving chicken as little as possible, until chicken skin is rendered and deep golden brown, 8 to 12 minutes, reducing heat if smoking excessively. Flip pieces as they finish and lightly brown second side, about 3 minutes longer. Transfer browned chicken pieces to a plate and set aside.

When all chicken is browned, add white wine to skillet and scrape up any browned bits with a wooden spoon. Transfer white wine to saucepan with chicken backbone. Pour in any juices that have accumulated on the chicken resting plate and wipe out skillet with a paper towel.

Add stock to pot with chicken backbone. Bring to a simmer over high heat, reduce to lowest setting, cover, and let gently bubble while the chicken roasts.

Add remaining tablespoon oil to skillet and heat over high heat until lightly smoking. Add vegetable mixture. Top with chicken pieces, skin side-up. Transfer to oven. Roast until chicken breast pieces register 150°F and chicken legs register at least 165°F on an instant read thermometer, removing pieces and transferring them to a clean plate as they finish roasting, 20 to 45 minutes total.

When all the chicken pieces have finished roasting, add shallots to skillet with the vegetables and toss to combine. Return to oven and continue roasting, flipping vegetables occasionally, until vegetables and shallots are browned all over, about 10 minutes. Remove skillet from oven, add parsley, toss to coat, then place chicken directly on top of vegetables.

Strain simmering chicken broth mixture into a small saucepan or bowl. Whisk in butter, dijon mustard, lemon juice, and fish sauce. Season jus to taste with salt and pepper. Serve chicken and vegetables immediately, serving jus at the table.

Fall-Apart Caramelized Cabbage recipe | Epicurious.com

tomato paste

coriander

cumin

red pepper flakes

savoy or green cabbage (about 2 lb.)

Tbsp. cilantro or parsley leaves

Plain whole-milk Greek yogurt

Why use a bunch of pots and pans when fennel, orzo, and chicken can be cooked in one?

One-Skillet Chicken With Buttery Orzo

Kosher salt, freshly ground pepper

unsalted butter, divided

fennel bulb, chopped, plus fronds, chopped

leek, white and pale green parts only, chopped

orzo

low-sodium chicken broth, divided

lemon juice

lemon zest

One-Skillet Chicken with Buttery Orzo

Preheat oven to 400°. Rain salt and then some pepper all over chicken. Heat 2 Tbsp. butter in a medium cast-iron skillet over medium-high. Nestle chicken, skin side down, in skillet in a single layer with no gaps (if you can’t quite fit them all, wait until chicken shrinks slightly, then puzzle in the remaining pieces). Cook until meat is opaque around the edges and skin is deep golden brown, 6–8 minutes. Turn chicken skin side up and transfer skillet to oven; bake, uncovered, until chicken is cooked through, 10–15 minutes. Transfer chicken to a plate.

Set same skillet over medium; combine fennel bulb and leek in skillet and sprinkle in some salt and pepper. Cook, tossing occasionally, until leek is looking golden around the edges, about 5 minutes. Add orzo and cook until pasta is darkened (it will take on a brown hue) to a nice nutty brown in spots and toasty smelling, about 3 minutes. Pour in wine and cook, stirring, until liquid is evaporated, about 1 minute. Add broth ½ cup at a time, stirring constantly and letting broth absorb before adding more, until orzo is tender and broth is mostly absorbed but pan is not dry, 10–15 minutes.

Remove skillet from heat, Taste and add more salt and pepper to your liking; mix in lemon juice and remaining 1 Tbsp. butter, then chopped fennel fronds. Pile chicken on top and finish with lemon zest.

a quick and easy sourdough breakfast high in protein &amp; probiotics

Sourdough Dutch Baby

eggs

sourdough starter

milk

honey

sea salt

butter

Preheat oven to 425°F, heat a well seasoned 10&quot; cast iron skillet in the preheating oven while making the batter

Beat the eggs in a large bowl

Add remaining ingredients (except butter): starter, milk, honey, salt and whisk to combine into a smooth, thin batter

Remove preheated skillet from the oven and add the butter, return to the oven for 3-5 minutes until the butter is melted and browned

Pour the batter into the brown butter skillet &amp; bake at 425°F for 15 minutes

Remove from oven &amp; let cool for 5-10 minutes before serving

Skillet Enchiladas is cheesy lazy beef enchiladas that kids love. 30 minutes, one pot and healthy dinner is ready!

Top 40 cast iron recipes from across the web

The most viewed cast iron recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cinnamon-Date Sticky Buns recipe | ...

Creamy Tuscan Chicken (Keto &amp; L...

Foolproof Pan Pizza Recipe

Cast Iron Skillet Apple Crisp

One-Skillet Hot Sausage and Cabbage...

Oat Porridge Bread

Pan-Roasted Chicken With Vegetables...

Fall-Apart Caramelized Cabbage reci...

Creamy Tuscan Chicken (Keto &amp; L...

One-Skillet Chicken With Buttery Or...

Sourdough Dutch Baby

Skillet Enchiladas

Chicken Thighs With Burst Tomatoes,...

How To Cook Filet Mignon Recipe By ...

Yorkshire Pudding

One-Skillet Shrimp and Cannellini B...

Crispy Baked Pasta With Mushrooms, ...

Chocolate Chip Skillet Cookie Recip...

The Best Sweet Potato Biscuits Reci...

Pizza Margherita by Mario Batali Re...

Cast Iron Skillet Cookie

Pumpkin Skillet Coffee Cake With St...

Cast Iron Paella Recipe by Tasty

Caramelized Pork Bánh Mì

Painted Doll Burger

Homemade Corn Tortilla Chips

Chicken with Lemon Pan Sauce

Hummingbird Skillet Cake Recipe

Risotto Cakes with Poached Egg and ...

Garlic Herb Buttermilk Roast Chicke...

Old-Fashioned Peach Cobbler

Peach Cobbler Skillet

Blackened Fish Recipe

Baked Eggs Recipe in a Cast Iron Sk...

Shrimp Burgers with Roasted Garlic-...

Pequod's Inspired Cast Iron Pizza

Cast Iron Carne Asada

Ham, Egg, &amp;amp; Gruyère Galette...

Cast Iron Smoked Baked Beans

Cast Iron Cuban Casserole

The most viewed cast iron recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Creamy Tuscan Chicken (Keto & L...

Creamy Tuscan Chicken (Keto & L...

Ham, Egg, & Gruyère Galette...