10 Cast Iron Skillet Recipes to Make Fireside or At Home
The cast-iron skillet is one of the ultimate kitchen staples you can use on the stovetop, oven, grill, and even over a campfire. Though this tool is at least a few thousand years old, it's more relevant than ever. Flip through our list of our 10 favorite cast-iron skillet meals and make an easy one-pot dinner.
10 Cast-Iron Skillet Recipes Ready in 30 Minutes or Less
#1: Quick Skillet Lasagna
Lasagna is a classic casserole, but you don't need a casserole dish to make this quick skillet lasagna with Italian sausage, tomatoes, and loads of gooey Mozzarella and Ricotta cheese.
Cast-iron cooking your lasagna will make it just as delicious as the from-scratch version in a whole lot less time!
Follow the recipe below:
- 1 lb. Italian sausage (or ground beef)
- 2 (14-oz) cans tomato sauce
- 1 (14-oz) can diced tomato
- 1/2 onion, diced
- 3 garlic cloves, minced
- 1/2 tsp dried basil
- Pinch of salt and pepper
- 3/4 lb of lasagna noodles, broken
- 1-2 c. mozzarella cheese, shredded
- Ricotta cheese
- Fresh parsley, chopped
- Heat the iron skillet over medium heat. Add the ground sausage or ground beef and cook while stirring continuously. When the meat is close to done, add diced onion and cook for a few more minutes.
- When your onion is translucent and the meat is cooked, add the minced garlic. Mix everything and cook for another minute.
- Add the tomato sauce and diced tomato. You can add extra garlic and basil seasoning here. Make sure your sauce covers the meat and onions. Add seasoning and mix it well. Let it cook for a few mins over medium heat for your sauce to soak up all the flavors.
- Break the lasagna noodles and add them to the skillet. Make sure the sauce covers them. Let it simmer over medium heat for 20-25min, stirring occasionally. The sauce can bubble, but don't let it come to a boil.
- Once the lasagna sheets soften, stir in Mozzarella cheese until it melts, and you are done!
- Serve with a big scoop of ricotta cheese, sprinkle some extra Mozzarella, and fresh parsley. Enjoy your stovetop lasagna.
#2: Chicken Pad Thai
If you don't own a wok, but you love Pad Thai from your favorite takeout joint, you can easily make it in a cast-iron pan in a short 20 minutes. Our cast-iron skillet chicken Pad Thai contains everything that makes Pad Thai so distinct - glass noodles, eggs, shrimp or chicken, and peanut sauce give these easy skillet meals the perfect blend of sweet and salty flavors.
#3: Baked Mac and Cheese
This is one of the easiest cast-iron recipes to whip up and toss into the oven, between the macaroni noodles, creamy cheese sauce, and crispy browned top.
We designed this baked mac and cheese recipe for the cheese of your choice, so you can get a lot of flavor variety here by swapping out sharp Cheddar for Monterey Jack or another cheese of your choice.
#4: Garlicky Sauteed Green Beans
Looking for a veggie side dish that no one will turn their nose up at? These sauteed green beans are done perfectly with some butter, garlic, and a little skillet cooking. Since they're ready in under 5 minutes, they're a great addition to any meal, even as an afterthought.
Follow the recipe below:
- 1 lb fresh green beans
- 1/4 c. of water
- 1 Tbsp of olive oil
- 2 Tbsp of butter
- 4 garlic cloves, minced
- 2 Tbsp of lemon juice, freshly-squeezed
- Salt and pepper
- Start your fresh green beans by trimming the ends off of the beans.
- Place a saucepan over high heat on the stovetop and bring water to a boil.
- Add your green beans to the boiling water with a pinch of salt, and cook them for 3 min.
- Remove your bean pot from the heat and drain the beans. Start warming up your skillet on the stovetop over medium.
- When your pan is hot, add both your olive oil and your butter. Allow the butter to fully melt before adding in the minced garlic, pepper, and green beans.
- Start cooking the green beans, and make sure you cover them in the buttery-garlic mixture in your skillet.
- Sautee your green beans in the garlic butter for ~2 min.
- Remove the sauteed green beans from the skillet, pour over your freshly-squeezed lemon juice, and serve them piping hot with your main dish!
#5: Pan-Fried Chicken Thighs
One of the healthiest iron skillet recipes that can help you add extra protein is this simple one to make pan-fried chicken thighs. Healthy and protein-dense, we find chicken thighs a lot tastier than the lean and less moist chicken breast.
Try our recipe served hot over rice and steamed veggies, or thinly sliced once cooled on a green salad with peach vinaigrette.
#6: Cast-Iron Pizza
Pizza on the campfire? It's possible with a cast-iron skillet! The secret to cooking this deep-dish pizza to perfection is to preheat your cast-iron skillet and cook the dough on its own for a few minutes before you add the toppings. You'll end up with a crispy crust without a hint of sogginess.
#7: Crispy Bacon
Everyone loves bacon - it's an essential part of the breakfast of champions! One of our go-to cast-iron skillet recipes is this simple one to fry thick-cut bacon without splattering the grease all over the walls (and your skin!).
#8: Skillet Cornbread
One of our best-kept secrets is that you can bake cornbread in a cast-iron skillet. It's an easy way to make this sweet and savory recipe that makes a fantastic side dish at Thanksgiving or your next cook-out.
Follow the recipe below:
- 1 c. of yellow cornmeal
- 1 c. of all-purpose flour
- 1/2 c. of melted butter
- 1 Tbsp sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 & 1/2 c. buttermilk
- 2 large eggs
- Start preparing your cast-iron skillet cornbread by greasing your cast iron skillet with a light layering of butter. A 10-inch skillet works best.
- Preheat the oven to approximately 400°F and place the skillet to warm up in the center of the oven.
- Melt the remaining butter in a pan on the stovetop (you can do this in a separate pan or the same skillet before placing it in the oven). Set your pan aside and let the butter cool.
- Mix your cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt. Do this in a large mixing bowl.
- Once it's thoroughly mixed, make a small well in the center where you can pour in your buttermilk and crack your eggs.
- Mix it before adding in your melted and now cooled butter. Mix all the ingredients again.
- Remove your hot skillet from your oven, and before it has time to cool, pour your cornbread batter directly into the skillet.
- Place your hot cornbread mixture into the oven and allow it to bake for 20 min. Remove your skillet cornbread when it's beginning to brown.
- Let it cool before serving.
#9: Eggs Two Ways: Stovetop or Baked
Most frying pans make an excellent tool for egg cooking stovetop, but only the cast-iron skillet allows you to cook your eggs in the oven, too. You can toss your bacon, potatoes, eggs, and any other ingredients into the pan, place it in the oven and make a delicious one-pot weekend breakfast.
This guide tells you how to cook both stovetop and baked eggs so you can enjoy them however you like!
#10: Chicken Pot Pie
Pot pies may seem like a pain to prepare, but this cast-iron skillet chicken pot pie is prepped and baked in just 30 minutes. We kept our ingredients classic with celery, carrots, peas, and chicken in a creamy chicken sauce.
Follow our recipe below:
- 2 c. chopped carrots
- 1 c. chopped celery
- 1 c. chopped onion
- 2 c. frozen peas
- 4 c. boneless skinless chicken, cooked
- 1/2 c. ghee or butter
- 1/2 c. flour
- 1 c. milk
- 2 c. chicken broth
- 1 package of puff pastry or pie crust, frozen but slightly defrosted
- 1 egg
- 1 Tbsp salt
- 1/2 Tbsp black pepper
- 1 Tbsp garlic powder
- 1 Tbsp thyme, minced
- 1 Tbsp of your favorite dried herbs
- Preheat your oven to 425°F.
- Heat a cast-iron skillet on the stovetop and add your butter. Allow your butter to melt using medium heat. Add all vegetables except the peas and seasonings. Cook ingredients for ~ 5 min, stirring regularly.
- Add the flour and seasonings to create a thick paste. (Salt and pepper are essential, but try adding other herbs.) Cook for another 2 min.
- Add the milk to the skillet slowly while stirring. Allow the milk to cook for about 1 min, and then add the chicken broth. After incorporating the broth, allow the mixture to simmer, gently stirring until the mixture becomes thickened.
- Stir in the chicken and frozen peas.
- Whisk the egg in a small bowl.
- Grab your slightly defrosted puff pastry. Place one pastry sheet on top of your skillet, or cut the pastry into squares, placing the squares in an overlapping pattern over the mixture.
- Wash the crust with the previously prepared egg wash and place your pot pie in the oven. Cook for ~25 mins or until the crust is golden brown. If the pastry is not dark after 25 mins, let it stay in the oven for another 10 mins. If the pie crust or pastry is browning too quickly, cover the skillet with foil!
Try one of these tasty skillet recipes this weekend, and enjoy a meal with only one pan to clean up afterward!
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