T. White - Surprising Things You Can Cook in A Cast Iron Skillet: Dishes that are Both Tasty and Simple to Make

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Table of Contents

If you are looking for a book that will give you a cost-effective and delicious way to cook for your family then 30 Surprising Things you can Cook in A Cast Iron Skillet is the book for you! It is packed with 30 tasty recipes that can be prepared quickly and this book is a great addition to your kitchen. Using cast iron skillets not only saves you money, but the food also tastes better than it would if you used other cookware. So, if you are looking for a way to make delicious and affordable meals for your family, this book is a great resource.

In this recipe book, you'll find a variety of recipes that are perfect for the whole family. Whether you're looking for a quick and easy meal or something a little more sophisticated, you're sure to find something to your taste. Why not give a few a try and see which one becomes your new favorite?

If you're looking for a little inspiration in the kitchen, you've come to the right place. We love using big flavors to please the palates of friends and family. Whether you're stir-frying or baking, we'll help you find the perfect spice for your dish. And we're always trying new recipes ourselves. No more waiting! Get that cast iron skillet out and try some of these amazing dishes!

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Ingredient List:

• 7 jalapeos
• 4 ounces of cream cheese
• 14 slices bacon (approximately 1 pound)

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How to Cook:

1. Trim the woody part of the stem from the jalapeos. Cut the peppers open lengthwise and scoop out the seeds and the white veins. Spread a tsp. or two of cream cheese onto each jalapeo half.
2. Starting at the thick end, wrap the bacon slice around the pepper. Spear with a toothpick to hold it in place. If the slice of bacon is too long, trim off the extra instead of wrapping it further.
3. Preheat oven to 375F. Place a grill pan in the middle of the oven. Add the peppers and cook for 1215 minutes, or until the bottom of the bacon is crispy.
4. Turn on the broiler and cook for 46 minutes until the cheese is bubbling and the bacon is crispy. Remove to a plate and let them rest before serving.

Portion Size: 4

Ingredient List:

• 4 (9-ounce) pork chops (114" thick)
• Salt, to taste
• Pepper, to taste
• 1 tbsp. olive oil
• 1 cup low-sodium chicken or vegetable broth
• 13 cup capers
• 2 tbsp. Dijon mustard
• 2 tbsp. sweet cream butter

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How to Cook:

1. Trim off any excess fat from the pork chops. Rinse and pat dry. Sprinkle each side lightly with salt and pepper.
2. Place a large skillet over medium-high heat. Once it is heated, add the oil and pork chops. Cook on each side for 5 minutes until evenly browned. Place them on a plate and cover them with foil.
3. Pour the broth into the pan and use a spoon to remove any stuck-on bits. Boil. Whisk in the capers, mustard, and butter. Once the butter has melted, return the chops to the skillet and continue cooking for 35 minutes until no pink juices run from a small cut in the center. Place them on a plate and cover them with the foil again.
4. Turn the heat up to high and reduce the liquid in the pan by half. Pour over the chops and serve.

Portion Size: 8 Servings

Ingredient List::

• 6 large eggs
• 2 cups half-and-half
• 2 cups grated Tillamook cheddar cheese
• 10 slices French bread, cut into 1-inch cubes
• 8 ounces of Dungeness crabmeat
• 2 tbsp. chopped fresh parsley
• Fresh tomato salsa, for serving

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How to Cook:

1. Generously butter a 10-inch cast iron skillet. Whisk the eggs and half-and-half together in a medium bowl until well blended. In another bowl, mix together the cheese and bread cubes, and then spread evenly in the buttered skillet. Pour the egg mixture over the top. Cover and refrigerate for 2 hours at least or overnight.
2. When ready to bake, position a rack in the center of the oven and preheat to 350F. Spread the crabmeat over the eggs, and then place the skillet in the oven and bake the souffl until puffed and lightly browned, about 50 minutes. Remove from the oven, sprinkle with parsley, cut into wedges, and serve with fresh tomato salsa.