Skillet Suppers~A Trio of Recipes!

The cast iron skillet is really such a versitle tool. The kitchen work horse. I know my grandmother wouldn't have known how to run her kitchen without hers and I feel the same way about mine. They are perfect for both stovetop and oven use. I use mine for baking cornbread and pineapple-upside down cakes in as well as the best deep-dish pizza. In my everyday cooking routine I make many SKILLET types of meals. Paired with salad, fruit or bread, they are a meal in themselves. These recipes are economical to make, call for basic pantry ingredients and are so very easy to prepare (no need to buy a box). I thought I'd share a few of those recipes with you today. I'll be posting these to my favorite Tuesday Foodie spots. Thanks to Jen, Lisa & Cole from Tempt Your Tummy Tuesday, Tasty Tuesday, and Tuesdays at the Table. Be sure to visit these great blogs and see all the great recipes posted.



Skillet Pasta Italiano

1 c uncooked dried rotini pasta
1 pound lean ground beef
½ c chopped green bell pepper
1 medium onion, chopped
1 (14.5-ounce) can stewed tomatoes
1 (8-ounce) can tomato sauce
1 (4-ounce) can mushrooms stems and pieces, drained
1 tsp dried basil leaves
1 tsp dried oregano leaves
½ tsp garlic salt
1-1/2 c shredded cheddar cheese

Cook rotini according to package directions. Drain. Meanwhile, combine ground beef, green pepper and onion in 10-inch skillet. Cook over medium heat, stirring occasionally, until ground beef is browned (5 to 8 minutes). Drain off fat. Stir in cooked rotini and all remaining ingredients except cheese. Cover; cook over low heat, stirring occasionally, until heated through (8 to 10 minutes). Stir in 1 cup cheese until melted (2 to 3 minutes). Sprinkle with remaining cheese.



Skillet Chicken & Potato Dinner

3 Tbsp butter
6 new red potatoes, cut into quarters
1 medium onion, cut into 6 wedges
1 tsp finally chopped garlic
6-bonesless, skinless chicken breast halves
1 10-ounce package frozen whole green beans
Salt
Pepper
Chopped fresh parsley

Melt butter in 10-inch skillet until sizzling; add potatoes, onion and garlic. Cook over medium-high heat, stirring occasionally, until potatoes are browned (12 to 14 minutes). Remove from skillet. Keep warm. Place chicken in same skillet. Cook over medium-high heat, turning once, until lightly browned and no longer pink (10 to 12 minutes). Remove chicken from skillet. Keep warm. Place potato mixture and green beans in same skillet. Cover; continue cooking, stirring occasionally, until beans are crisply tender (6 to 9 minutes). Return chicken to skillet. Continue cooking, stirring occasionally, until heated through (1 to 3 minutes). Season with salt and pepper, if desired. Sprinkle with parsley, if desired.



Veggie Skillet

2 cups uncooked, dried bowtie pasta
2 Tbsp butter
1 tsp minced garlic
2 medium zucchini, cut into ½-inch pieces
1 medium red onion, cut into thin wedges
1 Tbsp chopped fresh basil
2 cups cheddar cheese, cubed into ½-inch cubes

Cook pasta according to package directions. Drain. Meanwhile, melt butter in 10-inch skillet until sizzling; stir in garlic. Stir in all remaining ingredients except cheese. Cook over medium heat, stirring occasionally, until vegetables are crisply tender (4 to 6 minutes). Stir in pasta. Continue cooking, stirring occasionally, until heated through (2 to 3 minutes). Stir in cheese. Salt and pepper to taste.

* Substitute 1 teaspoon dried basil leaves.

Cast Iron Cookware/Bakeware

I love my cast iron cookware and bakeware. It is just the best! So much beauty in those old black pots & pans. My favorite pieces are the ones that were my dear grandmother’s (at least 70 years old). What stories they could tell....so well seasoned and used with lots of love to cook many, many meals. And talk about being economical, not only are these timeless wonders not a large investment to begin with, they are something you will use and then pass along. No new set a pots and pans every few years.

When I publicly make my declaration of love for my cast iron, I am usually met with horror stories of how someone has a skillet that they just hate for some reason or another. In my experience, that is due to simply not knowing how to properly season before using or they don’t know the simple steps involved in caring for cast iron. I thought I’d share what I have found to be the best way to do both.

Seasoning Cast Iron:

Well-seasoned cast iron is the original "non-stick" cookware. Properly seasoned cast iron will last a life-time (or several).

Heat the oven to 250-300°F. Coat your cast iron piece with solid shortening, lard or bacon grease. Avoid using a liquid vegetable oil for seasoning purposes because it may leave a sticky surface and the pan will not be properly seasoned. Place in the oven. In 15 minutes, remove the pan & pour out any excess grease. Wipe well with paper toweling and then place the pan back in the oven for about 1-1/2 to 2 hours. Repeating this process several times is recommended to create a stronger "seasoning" bond. The first time you use your newly seasoned cast iron piece, it is recommended to use it to cook something high in fat, such as bacon or hamburger to add to the seasoning.

If the pan was not seasoned properly or a portion of the seasoning wears off and food sticks to the surface or there is rust, then it should be properly cleaned and re-seasoned.

Remove any food residue by cleaning the pan thoroughly with hot water and a scouring pad. Dry the pan thoroghly. Season as if the pan was new.

Caring for Cast Iron Cookware

Now that you’ve worked to achieve that non-stick surface to your cast iron, you want to take special care to not damage that when cleaning.

Clean the cookware while it is still hot by rinsing with hot water and scraping up any bits that are stuck. A plastic scraper works well (I have one from Pampered Chef). Do not use a scouring pad or soap (detergent) as they will break down the pan's seasoning. It should go without saying, but I’ll say it anyway, never place your cast ironware in a dishwasher. I always dry my pieces on the stove top with a medium-high flame until dry and then allowed to cool to room temp before storing away. Never store food in cast iron. High acid food are hard on your seasoning, so be sure to wipe down with some solid vegetable shortening after cooking something high in acid. Store your cast iron cookware with the lids off, especially in humid weather, because if covered, moisture can build up and cause rust. Should rust appear, the pan should be seasoned again.

Most if all, use and enjoy your cast iron. This week I’ll be sharing some of my favorite pieces and how I use them.

Sharing at Mary's Little Red House for Mosaic Monday. Thanks for hosting, Mary.

Everyday Baking Mix

Generally, as a rule, I am not a mix person. I've just found that making from scratch really doesn't take THAT much more time and effort than does scratch baking. That said, a couple years ago, I discovered a recipe for Everyday Baking Mix in Martha Stewart's Everyday Food (Issue 51, April 2008). It caught my eye as did the recipes that followed using the mix. I was intrigued and decided to give it (and the Fig Clafouti) a whirl. I actually thought that Martha was going to regularly add to the recipes that could be made with the mix. Well, never again has a recipe featuring the mix appeared and although only 3 recipes used the mix, they are good enough that I try to keep this on hand in my pantry.

Everyday Baking Mix
(Printable Version)

Makes 9 cups
6 cups all-purpose flour, spooned and leveled
3 cups sugar
2 tablespoons baking powder
1 tablespoon salt
In a large bowl, whisk together flour, sugar, baking powder, and salt. Store in an airtight container at room temperature up to 3 months. Whisk before using.



Fig Clafouti
(Printable Version)

2 Tbsp unsalted butter, melted, plus more for baking dish
8 ounces dried mission figs, stems removed, coarsely chopped
1-1/4 c Everyday Baking Mix, spooned and leveled
3 large eggs
1 c half-and-half
Confectioners’ sugar, for dusting

Preheat oven to 350°F. Butter a 9-inch pie or a shallow 1-quart baking dish. In a small bowl, toss figs with ¼ cup baking mix and set aside. In a large bowl, whisk together eggs, half-and-half, butter and remaining cup baking mix. Add fig mixture; stir just to combine. Transfer to prepared baking dish. Place on rimmed baking sheet. Bake until center of clafouti is set, 35-40 minutes. Let cool to warm. Dust with confectioners’ sugar before serving.



Variations are endless with this recipe. Some of our favorites are the additon of mini-chocolate chips & dried cherries, walnuts & dried cranberries, butterscotch chips & pecans and the list could go on....

Chewy Oatmeal Blondies
(Printable Version)

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1/2 cup packed light-brown sugar
1 large egg
1-1/2 cups Everyday Baking Mix, spooned and leveled
1 cup old-fashioned rolled oats (not quick-cooking)

Preheat oven to 350°F. Brush an 8-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on both sides. Butter paper, and set pan aside.
Using an electric mixer, beat butter and sugar until light and fluffy. Add egg, and beat until combined. With mixer on low, gradually add Baking Mix; mix just until combined. Mix in 3/4 cup oats. Pour batter into prepared pan.
Using an offset metal spatula or table knife, smooth batter evenly. Sprinkle with remaining oats, pressing gently to adhere. Bake until a toothpick inserted in center comes out with only a few moist crumbs attached, 30 to 35 minutes. Let cool in pan 30minutes. Using overhang, transfer blondie (still on paper) to a wire rack to cool completely. Place on a cutting board (peel off paper); using a serrated knife, cut into 16 squares. Store blondies in an airtight container at room temperature for up to 2 days, or freeze for up to 2 months.

Jam Sandwich Cookies
(Printable Version)

Makes 18
4 cups Everyday Baking Mix, spooned and leveled
1 cup (2 sticks) cold unsalted butter, cut into pieces
1/2 cup whole milk
3/4 cup seedless jam or jelly

Preheat oven to 350°F. Line two baking sheets with parchment paper. In a food processor, pulse baking mix and butter until mixture resembles coarse meal. Add milk; pulse until a dough forms. Drop dough by heaping tablespoons onto sheets, 4 inches apart. (You will fit about 9 cookies to a sheet; bake in two batches to make a total of 36 cookies.) Bake until cookies begin to turn golden but center is still pale, 12 to 14 minutes, rotating sheets halfway through. Transfer to a wire rack to cool completely. Spread flat side of half the cookies with 2 teaspoons jam each; sandwich with remaining cookies.

Sharing today at my favorite Tuesday Foodie spots. Thanks to Jen, Lisa & Cole from Tempt Your Tummy Tuesday, Tasty Tuesday, and Tuesdays at the Table. Be sure to visit these great blogs and see all the great recipes posted.

Chipotle-Glazed Roast Chicken w/Sweet Potatoes

I tried a new recipe that I found in Fitness Magazine. I am not usually a fan of Fitness Magazine and I am not really sure how a subscription started showing up at my mailbox monthly, but this last issue was chocked full of great looking recipes. This was easy to fix and very, very yummy and best of all used some of the bone-in chicken breasts that were in my freezer. Served with a simple spinach salad and whole wheat rolls. I'll make this again!



Chipotle-Glazed Roast Chicken with Sweet Potatoes

4 sweet potatoes (10 ounces each), peeled and cut into 1-inch pieces
2 1/2 tablespoons olive oil
4 chipotle chilies in adobo sauce, minced
2 garlic cloves, minced
2 tablespoons honey
2 teaspoons cider vinegar
1 1/4 teaspoons salt, plus additional to taste
1 teaspoon cumin
1/2 teaspoon cinnamon
6 boneless, skinless chicken breasts (2 pounds), rinsed and patted dry (I used bone-in chicken breasts but removed the skin)
Chopped cilantro, for garnish (optional)

Preheat the oven to 400°F. In a medium bowl, toss the sweet potatoes in the olive oil and scatter on the bottom of a roasting pan. Roast for 15 minutes. In a small bowl, mix together the chilies, garlic, honey, vinegar, salt, cumin, and cinnamon to make a paste. Rub the paste evenly over each breast. Place the chicken breasts on top of the sweet potatoes and roast until the chicken is just cooked through, about 25 to 30 minutes. Serve garnished with cilantro if desired.

Nutrition facts per serving: 407 calories, 38g protein, 45g carbohydrate, 8g fat (1.3g saturated), 6g fiber

Posting to Michael's Foodie Friday at Designs by Gollum. Thanks for hosting Michael!

Chicken-Orzo Soup & Cheddar Pan Biscuits

Warming, comfort food on the menu here. I cooked off a whole chicken to use for various dishes this week...this soup included. This is a Cooking Light recipe and is perfect for getting back on track. The whole chicken came from my vast supply of frozen food that I am working my way through this month in Yvonne from StoneGable's Eating from the Freezer/Pantry Challenge.

I'm sharing today at my favorite Tuesday recipe events, Tasty Tuesday, Tempt Your Tummy Tuesday and Tuesdays at the Table. Thank you Jen, Lisa and Cole for hosting these lovely events each week. Check out ALL the great recipes posted.


Chicken-Orzo Soup
(Printable Version)

1 (32-ounce) container fat-free, less-sodium chicken broth, divided
1/2 cup uncooked orzo
2 tsp olive oil
2/3 cup coarsely chopped carrot
1/2 cup coarsely chopped celery
1/2 cup chopped onion
3/4 pound skinless, boneless chicken breasts, cut into 1/2-inch cubes
1-1/4 cups water
3 fresh parsley sprigs
1 fresh thyme sprig
4 cups fresh baby spinach
1 Tbsp fresh lemon juice
1/4 tsp salt
1/8 tsp black pepper

Bring 1 3/4 cups broth to a boil in a medium saucepan. Add orzo; cook 10 minutes or until done. Drain. While orzo cooks, heat a large saucepan over medium heat. Add oil to pan; swirl to coat. Add carrot, celery, onion, and chicken (I just added my precooked chicken at this point); cook 3 minutes, stirring constantly. Stir in remaining 2 1/4 cups broth, 1 1/4 cups water, parsley, and thyme; bring to a boil. Reduce heat; cover and simmer 10 minutes or until vegetables are tender. Discard herb sprigs. Add orzo, spinach, juice, salt, and pepper; simmer 1 minute.


Cheddar Pan Biscuits
(Printable Version)

1/3 c butter
2-1/4 c flour
½ c shredded cheddar cheese
1 Tbsp baking powder
1 Tbsp sugar
1 tsp dried basil leaves
½ tsp salt
1 c milk

Heat oven to 400°F. Melt butter in 8-inch square baking pan in oven (3 to 5 minutes). Meanwhile, combine all remaining ingredients except milk in medium bowl. Stir in milk just until moistened. Turn dough onto lightly floured surface; knead until smooth (1 minute). Pat or roll dough into 12x6-inch rectangle. Cut into 12 (1-inch) strips. Dip each strip into melted butter in pan; fold each strip in half. Place folded strips in 2 rows in same pan. Bake for 23 to 28 minutes or until lightly browned. Serve warm.

Snow, AGAIN!!

It has snowed here in Nebraska....A LOT! And the trust Farmer's Almanic says there is more on it's way.



North Central U.S. Weather
January 2010
4th-7th. Milder, then snowy from Rockies east. 8th-11th. Fair, then stormy. Heavy snows across Plains, up to 20" possible. 12th-15th. Fair, cold. 16th-19th. Light snow across Plains, windy. 20th-23rd. Becoming stormy, milder. 24th-27th. Stormy. Snow Southern Plains. 28th-31st. Fair, then showers.
February 2010
1st-3rd. Light snow Colorado, Plains. 4th-7th. Major storm brings heavy snow from Montana east. Accumulations of 8"-16". 8th-11th. Clearing, colder. 12th-15th. Fair, then flurries Plains. 16th-19th. Stormy over the Rockies. 20th-23rd. Snowstorm for Plains heaviest in Kansas. 24th-28th. Becoming unsettled Rockies. Fair, cold Plains.
March 2010
1st-3rd. Fair, cold.



Since there isn't a thing I can do about the weather, I'm trying to remember that being house bound can a good thing. I'm being more deliberate about trips out and combining trips when possible and working at home when I can.



So while sticking close to home, I'm thinking about warm drinks and pots of soup and fresh from the oven loaves of bread to make the winter days less dreary. Stay warm!