Section 4
Main Entrees

“I had rather be on my farm than be emperor of the world.”

– George Washington

Pot Roast

MAKES: 6 SERVINGS

3 lbs bone-in chuck roast

10 garlic cloves, peeled and halved lengthwise

1/4 cup safflower oil, divided

1 onion, peeled and quartered

1 lb carrots, peeled and cut into 2” lengths

4 thyme sprigs

3 rosemary sprigs

2 fresh bay leaves

1-1/2 t salt

5-2 /3 cups water, divided

1 cup dry red wine

2 lbs white potatoes

8 ozs crimini mushrooms

1/2 cup flour

Preheat oven to 350°F.
With the tip of a sharp knife, cut 20 pocket holes for garlic throughout roast. Stuff each hole with half a garlic clove.
In a 5-qt cast-iron Dutch oven, heat 2 T safflower oil over medium heat. Once oil is hot, add roast and sear on each side for 3–4 minutes.
Once all sides of the roast are seared, remove from Dutch oven and place on a plate to rest. Sear onion quarters in Dutch oven for 1 minute on each side. Remove onions from Dutch oven. Add carrots and sear for 1 minute, stir, and sear an additional minute. Remove carrots. Remove Dutch oven from heat.
Place roast back in Dutch oven. Arrange onions, carrots, thyme, rosemary, and bay leaves around roast. Sprinkle with salt and pour in 5 cups water and wine. Cover roast and bake for 1-1/2 hours.
Once roast has been in oven for 1-1/2 hours, heat remaining 2 T safflower oil in a large skillet over medium heat.
Cut potatoes in half and add facedown to skillet. Sear for 2 minutes, or until potatoes are golden brown; remove from heat.
Remove roast from oven and add potatoes to Dutch oven. Cover Dutch oven and bake an additional 2–2-1/2 hours, or until roast is fork tender.
Once roast is tender, use a slotted spoon to remove potatoes, carrots, onions, and roast. Discard bay leaves, thyme, and rosemary. Skim any fat from pan liquids and discard. Place Dutch oven with remaining liquids on stovetop.
Make gravy: Bring pan liquids to a simmer over medium heat and add mushrooms. Cook 2–3 minutes, or until tender and remove mushrooms from pan with a slotted spoon.
Add flour and remaining 2/3 cup water to a 1-qt canning jar, attach lid, and shake vigorously until mixture is smooth. Pour flour paste into simmering pan liquids in a slow, steady stream, whisking constantly.
Once gravy has thickened, break pot roast apart and serve with potatoes, onions, carrots, mushrooms, and gravy.

5-qt Cast-Iron Dutch Oven

A good, old-fashioned pot roast never fails to please. When I was raising children, our only source of heat was a large wood stove that I stoked with firewood several times per day. A few hours before dinner, I’d prep a pot roast and put it to simmer on the wood stove. After a few hours, I’d add the vegetables, eventually making gravy and serving up dinner. Like the smell of bread fresh from the oven, a bubbling pot roast makes a house a home.

Coffee Chili

Coffee in chili? While it sounds a bit offbeat, the addition of coffee will add complexity and depth of flavor. Rest assured, this chili will not taste anything like your morning cup of coffee, and the coffee flavor is subdued, not dominating.

MAKES: 8 SERVINGS

2 T olive oil

1-1/2 lbs lean ground beef

4 cloves garlic, peeled and minced (about 4 t)

2 medium onions, peeled and diced (about 4 cups)

2 bell peppers, seeded and diced (about 2-1/2 cups)

1/4 cup chili powder

1 T dried oregano

1 t salt

1/2 t black pepper

1/4 t cayenne pepper

1-1/2 t sweet paprika

1/2 t cinnamon

1-1/2 cups strongly brewed coffee (if serving children, use decaf)

2 28-oz cans crushed tomatoes

2 15-oz cans black beans, rinsed and drained (about 3-1/2 cups)

2 T honey

2 T red-wine vinegar

2 bay leaves

2 jalapeño peppers, seeded and finely minced (about 1/4 cup)

Heat oil in a 5-qt cast-iron Dutch oven over medium heat. Add ground beef; break up, and cook for 5 minutes. Add garlic, onions, and peppers; cook until meat is no longer pink and onions are tender. Add spices and cook for 1 minute.
Stir in remaining ingredients and bring to a boil. Reduce heat and simmer for 1–1-1/2 hours. Discard bay leaves.

5-qt Cast-Iron Dutch Oven

Coffee Pot Roast

As in the chili above, coffee adds a subtle flavor profile to a pot roast. In addition, the mild acidity of the coffee acts as a meat tenderizer, creating an irresistibly tender, melt-in-your-mouth roast.

MAKES: 8 SERVINGS

2 T olive oil

3 lbs boneless chuck roast

salt and pepper

3 onions, peeled and quartered

3 cloves garlic, peeled and minced (about 1 T)

1/2 t allspice

2 bay leaves

2 cups strongly brewed coffee (if serving children, use decaf)

Heat oil in 5-qt lidded cast-iron Dutch oven. Place roast in pot, sprinkle generously with salt and pepper, and brown for several minutes on all sides. Add onions, garlic, and allspice around roast and cook for 5 minutes.
Place bay leaves on top of roast. Add coffee, bring to a boil, then reduce heat to a low simmer, cover, and cook for 3–4 hours, until roast is very tender. Discard bay leaves.

5-qt Cast-Iron Dutch Oven

Spaghetti Pie

Not only a lifesaver on those evenings you want to arrive home and make something easy, but filling, my Spaghetti Pie is also a hit at potlucks. Who wouldn’t want a wedge of perfectly balanced spaghetti flavors in an easy-to-serve shape?

MAKES: 12 SERVINGS

12 ozs spaghetti

3 T butter, melted

3 ozs Parmesan cheese, shredded (about 3/4 cup)

3 eggs, whisked

2 cups cottage cheese

3 cups spaghetti sauce

6 ozs mozzarella cheese, shredded (about 1-1/2 cups)

Cook spaghetti according to package directions; drain, and toss with butter. Stir in Parmesan and eggs.
Preheat oven to 350°F.
Lightly butter a 12” cast-iron skillet. Spread spaghetti mixture on bottom, then a layer of cottage cheese, then a layer of spaghetti sauce. Top with mozzarella.
Bake uncovered for 40 minutes. Let sit for 5 minutes before serving.

12” Cast-Iron Skillet

Easy Skillet Lasagna

I’ve always regarded layered lasagnas as a large undertaking, so I wanted a shortcut version that still had all the elements and flavors of lasagna, but could be prepared in a fraction of the time. This skillet lasagna fits the bill.

MAKES: 12 SERVINGS

1/2 lb ground beef

1/2 lb Italian sausage

4 garlic cloves, peeled and minced (about 4 t)

3 15-oz cans tomato sauce

1 14.5-oz can diced tomatoes

1 t honey

1 t Italian seasoning

1/2 t pepper

1/4 t dried basil

1/4 t dried rosemary

8 ozs lasagna noodles, broken into pieces

6 ozs ricotta cheese (about 3/4 cup)

1 oz Parmesan cheese, shredded (about 1/4 cup)

8 ozs fresh mozzarella, sliced

fresh basil

In a 12” cast-iron skillet over medium heat, brown ground beef, sausage, and garlic. Remove meat mixture from skillet and set aside.
Add tomato sauce, diced tomatoes (including liquid), honey, Italian seasoning, pepper, basil, and rosemary to skillet. Bring to a simmer over medium heat.
Once sauce is simmering, add broken lasagna noodles. Reduce heat to medium-low and cook, stirring frequently, until lasagna noodles are tender (about 12 minutes). Add meat mixture back to the skillet, mix well, and remove pan from heat.
Preheat oven broiler.
In a small bowl, combine ricotta and Parmesan. Create divots in sauce and spoon in ricotta mixture. Cover ricotta with sauce, and arrange mozzarella slices on top of lasagna.
Broil lasagna just until mozzarella is melted and beginning to brown. If desired, serve with fresh, torn basil leaves.

12” Cast-Iron Skillet

Meatloaf Patties

These irresistible patties are combination of all the best parts of a meatloaf—crisp on the outside, tender on the inside, and each bite is smothered with a sweet and tangy glaze. Delish!

MAKES: 8 SERVINGS

Meatloaf Patties:

1-1/2 lbs lean ground beef

1/2 onion, peeled and minced (about 1 cup)

2 garlic cloves, peeled and minced (about 2 t)

2 T fresh parsley, minced (about 1 T)

1 sprig rosemary, de-stemmed and minced (about 1/2 t)

3/4 t salt

1/4 t pepper

1 T Dijon mustard

3/4 cup breadcrumbs

1/2 cup buttermilk

1 egg

1/4 t baking soda (tenderizes the meat)

1 t water

Glaze:

1/2 cup ketchup

4 t brown sugar

2 t apple-cider vinegar

1 pinch cayenne pepper

In a large bowl, combine ground beef, onion, garlic, parsley, rosemary, salt, pepper, mustard, breadcrumbs, buttermilk, and egg; mix well. In a small bowl, combine baking soda and water. Add to meatloaf mixture and mix well.
Divide meatloaf mixture into 8 equal portions and shape into oval patties.
Preheat oven to 375°F.
In a large skillet over medium heat, fry patties in batches for 3–5 minutes on each side, or until browned. Transfer patties to a 15” x 12-1/4” cast-iron griddle and set aside.
Make glaze: In a small bowl, combine ketchup, brown sugar, apple-cider vinegar, and cayenne. Evenly divide glaze between patties and spread over the tops.
Bake for 15 minutes, or until internal temperature reaches 160°F.

Picture of Cast-Iron Rectangular Griddle.

15” x 12-1/4” Cast-Iron Rectangular Griddle

The future of organic agriculture depends on the next generation. For that matter, the future of my organic farm depends on my granddaughters, so I decided I’d get them acquainted with the business of selling organic produce at a very young age. Their excitement and enthusiasm and skill have been remarkable. When I bought my farm in 1986, I could only hope to end up with granddaughters as excited as I am about feeding people organic food. Thank you for sharing in our hopes and dreams and for your support of my granddaughters, Stella Jane, Adria Ruth, and Mia Marie.

Chicken Fajitas

Fajitas, wrapped up in my homemade flour tortillas, are the stuff daydreams are made of. When I think of these fajitas, I get lost anticipating the subtle coconut flavor of the tortillas pairing ever-so-perfectly with the cilantro and lime in the filling.

MAKES: 4 SERVINGS

2 T butter, softened

2 T fresh cilantro, minced (1 T)

1 t lime zest

2 bell peppers, seeded, halved, and thinly sliced (about 2-1/2 cups)

1/2 onion, peeled and thinly sliced (about 1 cup)

3 garlic cloves, peeled and minced (1 T)

1 t salt, divided

1 lb boneless, skinless chicken breast, thinly sliced

1/2 t paprika

1/2 t chili powder

1/4 t pepper

1/8 t cayenne pepper

1 t coconut oil

12 6-1/2” Tortillas

In a small bowl, combine butter, cilantro, and lime zest; set aside.
In a medium bowl, combine bell peppers, onion, garlic, and 1/2 t salt.
In another medium bowl, combine chicken, remaining 1/2 t salt, paprika, chili powder, pepper, and cayenne pepper.
In a 12” cast-iron skillet over medium heat, melt coconut oil. Add chicken mixture and cook until heated through, stirring occasionally (about 10 minutes). Add pepper mixture and cook until tender-crisp (3–5 minutes); remove from heat.
Add butter mixture to skillet and mix in until melted. Serve on warm Tortillas.

12” Cast-Iron Skillet

Potato, Chicken & Bacon Casserole

This casserole takes scalloped potatoes to the next level with the addition of chicken and bacon. In addition, the potatoes are cooked in rosemary-infused milk. Once the potatoes are tender, the milk is drained and used as the base for the sauce. Positively delicious!

MAKES: 8–10 SERVINGS

4 ozs bacon (about 4 slices), diced

1 lb boneless, skinless chicken breasts, finely diced

1-1/4 t salt, divided

1/4 t pepper

1 leek, trimmed, halved, and sliced (about 1-1/2 cups)

2-3/4 cups milk

3/4 cup heavy cream

1 sprig rosemary

1-1/2 lbs Yukon Gold potatoes

6 ozs shredded fontina cheese (about 1-1/2 cups), divided

2 T cornstarch

2 T cold water

Special Equipment: mandoline slicer

In a medium skillet over medium heat, cook bacon until crisp. Remove bacon from skillet and drain all but 2 t of bacon drippings from the pan. Add chicken, 1/4 t salt, and pepper to skillet and cook over medium heat until chicken is cooked through. Remove from heat. Add chicken, bacon, and leek to a medium bowl; toss to combine and set aside.
In a medium saucepan over medium heat, bring milk, cream, rosemary, and remaining 1 t salt to a simmer.
While milk mixture is cooking, slice potatoes into 1/8”-thick slices using a mandoline slicer. Add potatoes to milk mixture and cook for 5–7 minutes, or until potatoes are tender-crisp.
Place a colander over a large bowl and drain milk mixture from potatoes. Remove rosemary sprig from potatoes and discard.
Preheat oven to 400°F. Butter a 4-qt cast-iron universal pan.
Add about 1/4 of the chicken mixture to the bottom of the prepared pan. Top with a single layer of potatoes and 1/3 cup fontina cheese. Add another 1/4 of the chicken mixture, another layer of potatoes, and 1/3 cup fontina cheese. Add another 1/4 of the chicken mixture, another layer of potatoes, and 1/3 cup fontina cheese. For the final layer, use remaining chicken mixture, another single layer of potatoes, and remaining 1/2 cup fontina cheese.
Add strained milk mixture to a medium saucepan and bring to a simmer over medium-low heat. In a small bowl, mix cornstarch and cold water together. Pour into milk mixture and continue to cook over medium-low heat, stirring frequently, until thickened. Pour milk sauce over top of casserole. Bake for 20–25 minutes, until cheese is melted and bubbling.

4-qt Cast-Iron Universal Pan

Picture of Potato, Chicken & Bacon Casserole.

Biscuit & Chicken Skillet Pie

Chicken soup and biscuits, crispy biscuits, are truly the ultimate in comfort food. These biscuits, top dressed with fresh herbs and butter, take the comfort part of this meal to a whole new level.

MAKES: 8 SERVINGS

Filling:

1 lb boneless, skinless chicken breasts

3/4 t salt, divided

1/4 t pepper

1 T safflower oil

4 garlic cloves, peeled and minced (about 4 t)

4 celery stalks, halved lengthwise and sliced (about 1 cup)

1 carrot, peeled, quartered, and sliced (about 1 cup)

2 cups chicken broth

2 T cornstarch

2 T cold water

1/2 cup fresh or thawed frozen peas

2 T sour cream

Biscuits:

1 half batch Buttermilk Biscuits

Herb Butter:

1 T fresh parsley, minced

1 sprig rosemary, de-stemmed and minced (about 1/2 t)

1/4 t fresh thyme, minced

1 T butter, melted

Sprinkle chicken breasts with 1/2 t salt and the pepper. In a 10.” cast-iron skillet over medium heat, heat safflower oil. Add chicken and cook on one side for 5 minutes. Flip over and cook for an additional 5 minutes. Reduce heat to low, cover, and cook for 10 more minutes, or until internal temperature reaches 165°F. Transfer chicken to a cutting board to cool.

Add garlic, celery, and carrot to skillet used to cook chicken. Cook over medium heat until vegetables are tender-crisp. Add chicken broth and remaining 1/4 t salt. Bring to a low simmer. In a small bowl, combine cornstarch and cold water. Pour into vegetable mixture and cook until mixture has thickened; remove from heat.

Dice chicken and add to pan. Mix in peas and sour cream; set pan aside.

Preheat oven to 425°F.

Prep a half batch of Buttermilk Biscuit dough. On a lightly floured surface, roll dough into a 10” circle and cut eight 3” biscuits (you’ll have some scraps left over).
Arrange biscuits on top of chicken filling. Bake for 15 minutes, or until biscuits are golden brown.
In the meantime, make herb butter: In a small bowl, combine parsley, rosemary, thyme, and butter. Brush over tops of biscuits and serve immediately.

10-1/4” Cast-Iron Skillet

Picture of Biscuit & Chicken Skillet Pie.

Pastor’s Pie

MAKES: 8 SERVINGS

Filling:

4–5 lb whole chicken

5 garlic cloves

1-1/2 onions, peeled, divided

1 bunch celery, sliced (about 4 cups), reserve bottom

2 t salt, divided

1-1/2 t pepper, divided

2 T safflower oil

2 carrots, sliced (about 2 cups)

2 T cornstarch

2 T cold water

2 cups peas fresh or thawed frozen

Biscuits:

1 half batch Buttermilk Biscuits

Preheat oven to 450°F. Remove the giblet package from the inside of the chicken and discard.
Stuff the cavity of the chicken with 5 whole, unpeeled garlic cloves, half an onion, and the bottom portion of the celery bunch.
Rub the outside of the chicken with 1 t salt and 3/4 t pepper. In a 5-qt lidded Dutch oven, heat safflower oil over medium-high heat for 2 minutes.
Place the whole chicken into the Dutch oven, uncovered, and sear both sides for 5 minutes each.
Remove the Dutch oven from heat, cover, and bake, breast side down, at 450°F for 1 hour, or until internal temperature of the legs reaches 165°F.
Once the chicken is cooked, remove from oven, remove the lid, and allow it to cool.
When the chicken has cooled enough to handle, remove it from the Dutch oven, leaving the pan drippings inside the Dutch oven.
Remove all of the meat from the chicken and cut it into small pieces. Preheat oven to 450°F.
Over medium heat, reheat the pan drippings inside the Dutch oven.
Dice the remaining onion and add it to the pan; cook for 3 minutes. Then add sliced celery. Allow mixture to cook for 5 minutes, then stir in the sliced carrots and cook for an additional 5 minutes.
In a small bowl, combine cornstarch and water. Slowly pour the cornstarch into the Dutch oven and cook until mixture has thickened; remove from heat.
Add the diced chicken, peas, remaining 1 t salt, and remaining 3/4 t pepper to the Dutch oven. Stir to combine.
Prepare a half batch of Buttermilk Biscuit dough.
On a lightly floured surface, roll out biscuit dough to 1/4” thickness. Use the Dutch oven lid to stamp a depression in the dough to make a topping that fits perfectly over the top of the pie.
Bake at 450°F, uncovered, for 20 minutes, or until biscuit topping is golden brown.

5-qt Cast-Iron Dutch Oven

Ever heard of Pastor’s Pie? Aiming to please, the women of a congregation would deliver to their pastor one of their prize-winning best. His favorite, as it turns out, involved a chicken and a Dutch oven. The instructions for this recipe might seem fussy, but trust me, it’s well worth the effort.

Baked Polenta With Brussels Sprouts and Mushrooms

Sometimes, when I mull over my dinner options, I’m caught up in the idea of something warm and comforting. It was on one of those nights that I cooked up this dish, and it’s since turned into a regular dinner staple.

MAKES: 4 SERVINGS

3 garlic cloves, peeled and minced (about 1 T)

1-1/2 cups milk

1/2 cup dry polenta

1 T fresh dill, minced (about 1-1/2 t), plus more for garnish

1/2 t salt, divided

1/2 onion, peeled and thinly sliced (about 1 cup)

2 t olive oil

8 ozs Brussels sprouts, halved and thinly sliced (about 2-1/4 cups)

6 ozs crimini mushrooms, halved and thinly sliced (about 1-1/2 cups)

4 ozs Havarti cheese, shredded (about 1/2 cup)

Preheat oven to 400°F.
In an 8” cast-iron skillet over medium heat, toast garlic until fragrant. Add milk and bring to a boil. Mix in polenta, dill, and 1/4 t salt; reduce heat to low. Cook until polenta has thickened; remove from heat, and set aside.
In a medium skillet over medium heat, sauté onion in olive oil until soft. Add Brussels sprouts, mushrooms, and remaining 1/4 t salt. Cook until mushrooms are soft, stirring frequently.
Transfer sautéed vegetables to pan with polenta, and spread out evenly. Top with Havarti and bake for 8–10 minutes, or until cheese is bubbling and beginning to brown. If using, garnish with minced fresh dill and serve.

8” Cast-Iron Skillet

Picture of Baked Polenta With Brussels Sprouts and Mushrooms.

Asparagus & Mushroom Quiche With Potato Crust

I seriously wanted to call this the best thing that had ever come out of my kitchen when I first tasted it. The potato crust, crispy to the max, ensures you’ll come back to this recipe time and time again. Let’s not ask how many times I’ve pulled this one from my bag of tricks.

MAKES: ONE 8” QUICHE

Russet Crust:

1 large russet potato (about 1 lb)

1 T olive oil

1/2 t salt

1/4 t pepper

3/4 oz Parmesan cheese, grated (about 3 T)

1/4 t dried rosemary

Filling:

4 ozs bacon (about 4 slices)

6 ozs crimini mushrooms, halved and sliced (about 1-1/2 cups)

1 clove garlic, peeled and minced (about 1 t)

20 asparagus spears, cut into 1” pieces (about 2 cups)

2 ozs Havarti cheese, shredded (about 1/2 cup), divided

2 ozs Cheddar cheese, shredded (about 1/2 cup), divided

6 eggs

2 T milk

Special Equipment: mandoline slicer

Preheat oven to 450°F.
Peel and slice potato using mandoline slicer to 1/8” thickness; add to a medium bowl. Add remaining crust ingredients and mix well.
Arrange potato slices around the bottom and sides of an 8” cast-iron skillet. Bake for 20 minutes.
While the crust is baking, dice bacon and add to a medium skillet. Cook over medium heat until crisp (about 7 minutes), remove bacon, and drain all but 1 T of the grease. Add mushrooms and garlic and cook until tender. Remove from heat and mix in asparagus and bacon.
Remove crust from oven and reduce oven temperature to 350°F.
Add about half of the mushroom mixture to bottom of crust, then add about half of the Havarti and Cheddar. Add remaining mushroom mixture and top with remaining Havarti and Cheddar.
In a medium bowl, whisk eggs and milk together; pour over cheeses.
Place quiche on a large baking sheet, bake for 35–40 minutes, or until eggs have set.

8” Cast-Iron Skillet

Picture of Asparagus & Mushroom Quiche With Potato Crust.

Beef, Zucchini & Polenta Mini Casseroles With Marinated Broccoli Sprouts

I love the versatility of polenta. It adapts to dishes both sweet and savory with ease, and it pairs well with just about anything. These mini casseroles definitely deliver flavor, and since they’re quick to prepare, are a great choice for a weeknight meal.

MAKES: 6 SERVINGS

Marinated Broccoli sprouts:

1 T red wine vinegar

2 t olive oil

1 t honey

1/8 t salt

4 ozs broccoli sprouts (about 3 cups)

Beef, Zucchini & Polenta Casserole:

1 lb ground beef

2 zucchini, quartered and sliced

1/8” thick (about 3-1/2 cups)

1/2 fennel bulb, trimmed and diced (about 1 cup)

1 14.5-oz can diced tomatoes, drained

2-1/2 t salt, divided

1/2 t pepper

3 cups water

3/4 cup dry polenta

3 ozs crumbled feta (about 1/3 cup)

2 T fresh oregano leaves, minced

2 sprigs fresh rosemary, de-stemmed and minced (about 1 t)

Preheat oven to 350°F. Arrange six 9-oz cast-iron oval miniservers on a large baking sheet.
Make marinated broccoli sprouts: In a medium bowl, whisk vinegar, olive oil, honey, and salt together. Add broccoli sprouts and toss to coat. Cover and refrigerate.
Make casserole: In a large skillet, brown ground beef over medium heat; drain. Add zucchini, fennel, tomatoes, 1-1/2 t salt, and pepper. Continue to cook over medium heat until fennel is softened and zucchini is tender-crisp; remove from heat and divide mixture evenly between mini-servers.
In a medium saucepan, bring water and remaining 1 t salt to a boil. Whisk in polenta; cook until thickened, stirring frequently. Remove from heat and stir in feta, oregano, and rosemary.
Evenly divide polenta mixture between oval mini-servers and bake for 15 minutes. Serve with marinated broccoli sprouts.

9-oz Cast Iron Oval Mini-Server

(Note: this recipe calls for 6 mini-servers)

Picture of Beef, Zucchini & Polenta Mini Casseroles With Marinated Broccoli Sprouts.

Skillet-Roasted Chicken With Potatoes & Tarragon

If there’s ever been a dish that I’d call picture-perfect, it’s this one. I clearly remember pulling this entrée from my oven, sprinkling it with tarragon, placing it on the table, and being somewhat awestruck by its simple beauty.

MAKES: 4–6 SERVINGS

1-1/2 lbs bone-in chicken thighs

1-1/2 lbs chicken legs

1 t salt

1/2 t pepper

1/2 t fresh thyme leaves

1 T safflower oil

1 lb yellow potatoes, cut into 1” cubes (about 2-3/4 cups)

1 red onion, peeled, halved, and sliced into 1/2”-thick pieces (about 2 cups)

1/2 cup chicken broth

1/2 cup buttermilk

1/4 cup fresh tarragon

Preheat oven to 400°F.
In a large bowl, combine chicken with salt, pepper, and thyme.
Add oil to a 12” cast-iron skillet and heat over medium-high heat.
Once oil is hot, add chicken, skin-side down, alternating between thighs and drumsticks. Sear for 8–10 minutes, until skin is golden. Flip chicken pieces over and remove from heat.
Add potatoes and onion slices, tucking some pieces under the chicken. Pour chicken broth and buttermilk over all ingredients in skillet.
Bake for about 40 minutes, or until potatoes are tender and chicken reaches an internal temperature of 165°F. Just before serving, sprinkle with fresh tarragon leaves.

12” Cast-Iron Skillet

Picture of Skillet-Roasted Chicken With Potatoes & Tarragon.

Fried Chicken

What’s better than fried chicken? Fried chicken that’s been marinated in buttermilk, dill, and garlic, then dredged in flour and fried in a cast-iron skillet, of course! Even better, the addition of baking powder and baking soda give the breading a little lift as the chicken cooks, creating a light, crisp crust.

MAKES: 6 SERVINGS

Marinade:

2 cups buttermilk

1/4 cup dill, minced

4 garlic cloves, peeled and minced (about 4 t)

2 t salt

2-1/2 lbs bone-in chicken pieces (any assortment of breasts, wings, thighs, and legs)

Breading:

3/4 cup flour

1/4 cup corn flour

1-1/2 t paprika

1/2 t baking powder

1/2 t baking soda

1/2 t salt

1/2 t celery seed

1/4 t pepper

2/3 cup safflower oil

Prepare marinade: In a medium bowl, combine buttermilk, dill, garlic, and salt. Add chicken pieces, cover, and refrigerate for at least 4 hours.
Place a cooling rack over a large baking sheet and set aside.
Prepare breading: In a shallow bowl or pie plate, combine flour, corn flour, paprika, baking powder, baking soda, salt, celery seed, and pepper. Remove chicken pieces from marinade, shaking off excess buttermilk. Dredge each piece in flour mixture and place on prepared cooling rack.
Preheat oven to 400°F.
In a 12” cast-iron skillet over medium heat, heat safflower oil. Once oil is hot, add chicken pieces in batches and fry on both sides until chicken is evenly browned. After browning, transfer chicken pieces to a 15” x 12-1/4” cast-iron rectangular griddle. Bake for 20–25 minutes, or until internal temperature reaches 165°F, covering with foil halfway through to prevent over-browning.

10-1/4” Cast-Iron Skillet

15” x 12-1/4” Cast-Iron Rectangular Griddle

Creamy Grilled Chicken & Rice Casserole

I strongly contend that nothing cooks chicken better than cast iron. I especially love the way my cast-iron grill pan leaves golden-brown grill marks on the chicken as it cooks.

MAKES: 6 SERVINGS

1 lb boneless, skinless chicken breasts

2 t fresh lime juice (about 1/2 lime)

1 t salt, divided

1/4 t pepper

1/4 t chili powder

1 t safflower oil

1 cup cooked brown rice

1 15-oz can black beans, rinsed and drained (about 1-3/4 cups)

3/4 cup fresh or thawed frozen corn

1/3 cup fresh cilantro leaves, minced

1/2 jalapeño pepper, seeded and diced (about 1 T)

4 garlic cloves, peeled and minced (about 4 t)

8 ozs Monterey jack cheese, shredded (about 2 cups), divided

1/2 cup sour cream

1/4 cup chicken broth

1 tomato, diced (about 2 /3 cup)

4 green onions, sliced (about 6 T)

Preheat oven to 375°F.
In a medium bowl, toss chicken breasts with lime juice, 1/2 t salt, pepper, and chili powder.
Add oil to a cast-iron grill and heat over medium heat. Once oil is hot, add chicken and cook on each side for 6–8 minutes, until chicken reaches an internal temperature of 165°F; remove from heat.
Cool chicken slightly, cut into 1/2” cubes, and transfer to a medium bowl. Add rice, beans, corn, cilantro, jalapeño, garlic, and 1 cup Monterey jack cheese; mix well.
In a small bowl, whisk sour cream, chicken broth, and remaining 1/2 t salt together. Stir into chicken mixture.
Transfer mixture to a 10.” cast-iron skillet, top with remaining cheese, and bake for 50–55 minutes, until heated through and cheese is melted and bubbly. Serve with diced tomato and green onions.

Cast-Iron Grill/Griddle

10-1/4” Cast-Iron Skillet

Picture of Creamy Grilled Chicken & Rice Casserole.

Pizza Crust With Roasted Peppers & Summer Squash

A nice, summery twist on pizza that’s packed with flavor. The Tomato & Cashew Sauce lends excellent flavor to the pizza, and the abundant toppings are sure to satisfy.

MAKES: 6 SERVINGS

Crust:

2-1/4 cups white rice flour

3/4 cup tapioca flour

2 t baking powder

1 t baking soda

1 t salt

1-1/2 cups milk

2 eggs

1/4 cup coconut oil, melted

Toppings:

2 large yellow bell peppers, seeded and cut into 1/4”-thick rings

2 yellow summer squash, cut diagonally into 1/4” slices (about 3 cups sliced)

3 garlic cloves, peeled and minced (about 1 T)

2 t olive oil

1 t Italian seasoning

1/2 t salt

4 ozs sliced salami

2 ozs Parmesan cheese, shredded (about 1/2 cup)

3 ozs feta cheese, crumbled (about 1/3 cup)

fresh basil for garnish

Tomato & Cashew sauce:

3/4 cup fresh basil leaves

1/2 cup oil-packed sun-dried tomatoes

1/4 cup cashews

1 oz Parmesan cheese (about 1/4 cup)

1/4 cup olive oil

1/2 t salt

Preheat oven to 425°F. Generously butter a 10.” cast-iron skillet.
Make crust: In a medium bowl, combine rice flour, tapioca flour, baking powder, baking soda, and salt. Make a well in the center and add milk, eggs, and coconut oil. Stir until dough forms.
Spoon dough into prepared skillet and press into the bottom and up the sides (to make forming easier, periodically wet fingers); set aside.
Prepare vegetable toppings: Add peppers, squash, garlic, olive oil, Italian seasoning, and salt to a medium bowl. Mix well and transfer to a 9” x 13” baking dish. Bake uncovered for 15 minutes.
While vegetables are baking, prepare sauce: Add all ingredients to a food processor and pulse until puréed. Spread over the bottom and up the sides of crust.
Layer about half of the peppers and squash mixture over crust, then add salami. Layer remaining peppers and squash mixture; top with Parmesan and feta. Bake for 25 minutes, or until crust is golden brown. Garnish with torn basil leaves.

10-1/4” Cast-Iron Skillet

Picture of Pizza Crust With Roasted Peppers & Summer Squash.

Deep-Dish Pizza

The crust for this pizza has just the right combination of crunch and chew. Topped with classic pizza toppings and just the right amount of cheese, what isn’t there to love?

MAKES: ONE 12” PIZZA

Crust:

3/4 cup warm water

2 T olive oil

1 t honey

1 package active dry yeast (about 2-1/4 t)

1-3/4 cups flour, plus more for dusting

1/4 cup semolina flour

1/2 t salt

Toppings:

1/2 cup pizza sauce

8 ozs mozzarella cheese, shredded (about 2 cups), divided

3 ozs sliced pepperoni

1/2 green bell pepper, seeded and diced (about 2/3 cup)

1/4 cup sliced black olives

Make crust: In a small bowl, combine warm water, olive oil, and honey; whisk until honey is dissolved (mixture shouldn’t feel hot on the inside of your wrist). Whisk in yeast and set aside.
Add flour, semolina flour, and salt to a stand mixer fitted with a dough hook. Make a depression in the center of the flour to receive the liquid; add yeast mixture to flour.
Mix until dough forms, and continue to mix until dough is smooth and pliable (5–8 minutes).
Lightly oil a medium bowl with olive oil. Dust hands and dough with flour and shape dough into a ball. Place in prepared bowl, cover with plastic wrap, and let rise in a warm place for 1-1/2 hours, or until doubled in bulk.
Preheat oven to 425°F. Generously butter a 12” cast-iron skillet.
Deflate dough. On a lightly floured surface, roll dough out into a 15” circle. Transfer dough to prepared skillet and roll up edges to form a crust. With the tip of a fork, poke a few holes in the bottom of the crust (this helps prevent air pockets from forming under the crust).
Pre-bake crust for 10 minutes. Remove from oven and cool slightly.
Add toppings: Spread pizza sauce over bottom of crust. Add about 1/2 cup of cheese, all the pepperoni, and another 1/2 cup of cheese. Add peppers and olives; top with remaining 1 cup cheese.
Bake for 15–18 minutes, until crust is a deep golden brown and cheese is bubbling and lightly browned in spots. Cool slightly and serve.

12” Cast-Iron Skillet

Creamy Chicken Single-Serve Pot Pie

I enjoy using my enameled cocottes to make single-serve meals. With classic flavors and a cute presentation, this pot pie is an all-around winner.

MAKES: 4 POT PIES

Filling:

3 ozs bacon (about 3 slices), diced

3 green onions, thinly sliced (about 1/2 cup)

1 lb boneless, skinless chicken breasts, diced

1/4 t celery seed

salt and pepper to taste

1 cup green beans, sliced into 1/2” pieces

6 ozs button mushrooms, halved and sliced (about 1-1/2 cups)

2 T flour

1 cup chicken broth

1/4 cup heavy cream

2 ozs kale, coarsely diced (about 2 cups)

Crust:

1-1/4 cups flour

1/2 t salt

1 t baking powder

2 T butter

1/2 cup buttermilk

In a 12” cast-iron skillet over medium heat, cook bacon and green onions until bacon is nearly cooked. Add chicken, celery seed, and salt and pepper to skillet. Continue to cook until chicken is cooked through. Add green beans and mushrooms and cook for 3–5 minutes. Sprinkle in flour and cook for 1–2 minutes. Pour in chicken broth and cook until thickened (about 5 minutes). Remove from heat and stir in cream and kale. Divide filling evenly between four enameled cast-iron mini oval cocottes.
Preheat oven to 425°F. Combine flour, salt, and baking powder in a medium bowl. Cut in butter until mixture resembles coarse meal. Mix in buttermilk.
Roll out dough. Using a mini oval cocotte lid as a template, cut out 4 ovals for tops. Place dough over filling and cut slits in the top of each crust to allow steam to escape.
Place cocottes on a large baking sheet and bake for 18–20 minutes or until crusts are golden brown.

12” Cast-Iron Skillet

Enameled Cast-Iron Mini Oval Cocotte

(Note: this recipe calls for 4 cocottes)

Picture of Creamy Chicken Single-Serve Pot Pie.

Chorizo & Red Bean Single-Serve Pot Pie

This pot pie has a secret. You see the top? That’s actually two layers of crust filled with Monterey jack cheese, begging to be dipped into the spicy chorizo and red bean filling.

MAKES: 6 POT PIES

Filling:

1 lb ground chorizo

1 T olive oil

1 carrot, thinly sliced (about 1 cup)

1 celery stalk, thinly sliced (about 1/4 cup)

1 green bell pepper, seeded and diced (about 1-1/4 cup)

1/2 yellow onion, peeled and diced (about 1 cup)

1 zucchini, quartered and sliced (about 1-1/2 cups)

2 cloves garlic, peeled and minced (about 2 t)

1 15 oz can red beans, drained and rinsed (1-3/4 cups)

1/2 t chili powder

salt and pepper to taste

Crust:

1 cup flour

1/4 cup corn flour

1/2 t salt

1 t baking powder

2 T butter

1/2 cup buttermilk

1 T honey

3 ozs Monterey Jack cheese, shredded (about 3/4 cup)

2 T milk

Brown chorizo in a 10-1/4” cast-iron skillet over medium heat; drain.
In a medium saucepan, combine oil, carrot, celery, green pepper, onion, zucchini, and garlic; cook over medium heat until tender-crisp (3–5 minutes). Stir in chorizo, beans, chili powder, and salt and pepper. Evenly divide filling between six enameled cast-iron mini oval cocottes.
Preheat oven to 425°F. Make crust: In a medium bowl, combine flour, corn flour, salt, and baking powder. Cut in butter until mixture resembles coarse meal. Mix in buttermilk and honey.
Roll out dough. Using a mini oval cocotte lid as a template, cut out 12 ovals for tops. Evenly divide cheese between 6 ovals, top with remaining 6 ovals. Place dough over filling and cut slits in the top of each crust to allow steam to escape.
Place cocottes on a large baking sheet, brush with milk, and bake for 20–25 minutes or until crusts are golden brown.

10-1/4” Cast-Iron Skillet

Enameled Cast-Iron Mini Oval Cocotte

(Note: this recipe calls for 6 cocottes)

Picture of Chorizo & Red Bean Single-Serve Pot Pie.

Chicken & Cream Mexicana

One of my all-time faves, this dish is pure joy to eat. From the creamy sauce, to the wonderful texture of the chicken and mushrooms, rounded out with just the right amount of heat, I will always sing nothing but high praises for this dish.

MAKES: 6 SERVINGS

2 T coconut oil

1-1/2 lbs boneless, skinless chicken breasts, diced

5 garlic cloves, peeled and minced (about 5 t)

1 jalapeño, seeded and minced (about 2 T)

1 t salt, divided

1/8 t pepper

1/4 t cayenne pepper

8 ozs button mushrooms, quartered (about 2 cups)

1-2/3 cups sour cream

12 ozs Monterey jack, shredded (about 3 cups)

fresh cilantro for garnish

Tortillas

cooked brown rice

grilled bell peppers

In a 12” cast-iron skillet over medium heat, combine oil, chicken, garlic, jalapeño, 1/2 t salt, pepper, and cayenne pepper. When chicken is mostly cooked, add mushrooms and cook until mushrooms are tender; remove from heat.
While the chicken and mushrooms are cooking, heat sour cream and remaining 1/2 t salt in a large saucepan over medium-low heat; stirring constantly.
Once sour cream is hot, slowly begin adding cheese, stirring well after each addition. Stir in chicken and mushroom mixture, including resulting liquid.
Serve with Tortillas, brown rice, and grilled bell peppers.

Optional: For a pretty presentation, evenly divide mixture between six enameled cast-iron mini round cocottes and place on a large baking sheet. Bake at 375°F for 10–15 minutes, or until sauce is bubbling and tops begin to brown.

12” Cast-Iron Skillet

Picture of Enameled Cast-Iron Mini Round Cocotte.

Optional: Enameled Cast-Iron Mini Round Cocotte

(Note: this recipe calls for 6 cocottes)

Coconut Curry Chicken Couscous

Easy to make and full of flavor, my recipe for Coconut Curry Chicken Couscous was a fast favorite here at the farm. Pair it with steamed chard, mix it all up, and dinner is on.

MAKES: 6 SERVINGS

1 lb boneless, skinless chicken breasts

1 cup unsweetened, full-fat coconut milk, divided

2 T creamy peanut butter

2 T fresh lemon juice (about 1 lemon)

1 garlic clove, peeled and minced (about 1 t)

1 t curry powder

1/4 t red pepper flakes

1/2 t salt, divided

1 T butter

1 cup couscous

1-1/2 cups low-sodium chicken broth

chard

fresh cilantro for serving

Cut chicken crosswise into 1/4”-thick strips; set aside.
In a medium bowl, combine 1/2 cup coconut milk, peanut butter, lemon juice, garlic, curry, red pepper flakes, and 1/4 t salt. Stir mixture until smooth and creamy. Add chicken and mix well.
In a 10-1/4” cast-iron skillet, melt butter over medium-high heat and add chicken mixture. Cook, stirring occasionally, for 8–10 minutes, or until chicken is cooked through.
While chicken is cooking, in a medium saucepan over medium heat, combine couscous, chicken broth, remaining 1/2 cup coconut milk, and remaining 1/2 t salt. Bring to a boil and cook for 2 minutes. Remove from heat, cover, and let sit for 5 minutes, or until all liquid has been absorbed. Serve immediately with chicken. Garnish with cilantro. This dish is delicious paired with steamed chard or a garden salad.

10-1/4” Cast-Iron Skillet

Picture of Coconut Curry Chicken Couscous.

Pan-Seared Steaks With Pomegranate Mushroom Sauce

Whenever I am craving a steak, I always turn to my trusty cast-iron skillet. I can’t imagine frying up a steak in any other pan. For this recipe, after the steaks are fried, I use the pan and drippings to make a delectable Pomegranate Mushroom Sauce to smother my steak.

MAKES: 2 SERVINGS

2 8-oz tenderloin steaks

salt and pepper

1 T safflower oil

8 oz crimini or button mushrooms, sliced (about 2 cups)

1 shallot, peeled and minced (about 1/4 cup)

1/2 cup pomegranate juice

1/2 cup low-sodium chicken broth

1 t Dijon mustard

1/4 cup heavy cream

3 T cold butter

1-1/2 T fresh thyme, minced (about 1 T)

salt and pepper to taste

Pat steaks dry with a paper towel and season both sides of steaks generously with salt and pepper. Allow to sit at room temperature for 15–30 minutes.
Heat a 12” cast-iron skillet over high heat until hot and add the oil. Reduce heat to medium high, place steaks in pan and sear for 4 minutes without moving. Flip steaks and sear on other side until internal temperature reads 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium-well, and 155–160°F for well-done.
Transfer to a plate and tent with foil to keep warm while preparing sauce.
Add sliced mushrooms to pan, and sauté over medium heat until brown and softened, about 5 minutes. Add shallot and cook for 1 minute. Increase heat to high and add pomegranate juice and chicken broth to the pan, scraping up the brown bits with a wooden spoon. Simmer rapidly until liquid is reduced by half, about 6–8 minutes.
Add mustard, cream, and any accumulated steak juices from plate and simmer until sauce coats the back of a spoon, about 2–3 minutes.
Remove from heat, stir in butter and thyme, and season with salt and pepper to taste. Spoon sauce over steaks and serve immediately.

12” Cast-Iron Skillet

Picture of Pan-Seared Steaks With Pomegranate Mushroom Sauce.

Garlic Smashed Potatoes

MAKES: 2 SERVINGS

1-1/2 lbs potatoes, peeled and cut into 2” cubes (about 4 cups)

10 cloves garlic, skins left on

4 T butter, softened

1/2 cup half-and-half, warm

2 T minced fresh chives

salt and pepper to taste

Place potatoes in a medium saucepan and cover with water. Bring to a boil over high heat; reduce heat and simmer until potatoes are tender, about 20 minutes.
While potatoes are cooking, place whole garlic cloves in a dry 10-1/4” cast-iron skillet over low heat, tossing frequently until soft, about 20 minutes. Peel and mash into a paste with the back of a spoon.
Drain potatoes and add to skillet along with garlic paste. Using a potato masher, mash potatoes until smooth. Add butter and half-and-half; mix until thoroughly combined. Stir in chives, and season with salt and pepper to taste.

10-1/4” Cast-Iron Skillet

Ham Dinner on the Half Peel

A twist on traditional twice-baked potatoes, this recipe, featuring sweet potatoes, makes a great entrée served with a big salad. It also makes a great accompaniment to grilled chicken or steak.

MAKES: 4 SERVINGS

2 sweet potatoes (about 2 lbs)

20 pecan halves

1 T maple syrup

1/4 cup sour cream

2 T butter

6 ozs cooked ham, cut into 1/4” cubes (about 1 cup)

1/2 cup fresh or frozen peas

Preheat oven to 350°F.
Wash potatoes and cut off ends; do not dry. Place potatoes in a 10-1/4” cast-iron skillet and bake for 1 hour, 15 minutes, or until potatoes are tender.
While potatoes are cooking, heat a small skillet over medium heat. Add pecans and maple syrup. Cook pecans, stirring constantly until syrup becomes candied (about 5 minutes). Remove from heat and set aside.
Once potatoes are tender, remove from oven. Set aside until cool enough to handle (about 15 minutes).
When potatoes are cool, cut each potato in half lengthwise. Run a sharp knife about .” in from the outside edge along each potato half (this will keep a little flesh in the potato, which helps them hold their shape). Scoop out potato flesh and place in a medium bowl; set skins aside. Add sour cream and butter to potato flesh; mix until smooth and creamy. Add ham and peas and mix well.
Place potato skins into a 9” x 13” cast-iron baking pan and fill with potato mixture. Arrange candied pecan halves on top. Bake for an additional 15 minutes.

10-1/4” Cast-Iron Skillet

9” x 13” Cast-Iron Baking Pan

Mac & Cheese

With flavorful, caramelized onions; velvety, cheesy sauce; and not too many or too few macaroni noodles, this dish drives the point home on exactly what made mac & cheese such a classic, beloved staple.

MAKES: 8 SERVINGS

1 lb elbow macaroni

7 T butter, divided

1 yellow onion, peeled and thinly sliced

1/4 cup flour

3 cups milk

16 ozs Colby-jack cheese, shredded (about 4 cups)

8 ozs sharp Cheddar cheese, shredded (about 2 cups)

1/4 t salt

Preheat oven to 375°F.
Bring a large saucepan of water to a boil; add macaroni, and cook for 7–9 minutes, or until al dente. Drain and set aside.
While macaroni is cooking, melt 3 T butter in a 5-qt cast-iron Dutch oven over medium heat. Add onion slices and cook for 15 minutes, stirring occasionally. Remove onions from Dutch oven and set aside.
Melt remaining 4 T butter in Dutch oven over medium heat. Add flour and stir until a paste forms.
Continuing to cook over medium heat, gradually add milk, stirring constantly. Once all milk has been added and sauce has thickened, add cheeses and salt and continue to cook until completely melted.
Mix macaroni into sauce and top with onions.
Cover and bake for 45 minutes.

5-qt Cast-Iron Dutch Oven

Beef & Broccoli Stir Fry

The key to this dish is slicing the beef as thinly as possible. A little tip? Pop the roast in the freezer for about 1 hour before slicing. This will firm up the meat so it doesn’t buckle under the pressure of your knife. Each time I make this entrée, I enjoy the vibrant, contrasting colors of the red bell peppers and the broccoli florets.

MAKES: 4–6 SERVINGS

Stir Fry:

1 lb boneless bottom round roast

1 T brown sugar

3 garlic cloves, peeled and minced (about 1 T)

1 t fresh grated ginger

3/4 t salt

1/4 t crushed red pepper

1 T safflower oil

10 ozs fresh broccoli florets (about 4 cups)

1 red bell pepper, seeded and cut into 1/4” x 2” strips (about 1-1/4 cups)

cooked brown rice for serving (optional)

Stir-fry Sauce:

2 T soy sauce

1 T brown sugar

1 T mirin

1 t toasted sesame oil

1-1/2 t cornstarch

Slice roast into 1/8”–1/4”-thick slices and add to a medium bowl. Add brown sugar, garlic, ginger, salt, and crushed red pepper to bowl with beef; toss to combine. Cover bowl and refrigerate for 2 hours.
After 2 hours, prepare stir-fry sauce: In a small bowl, combine soy sauce, brown sugar, mirin, toasted sesame oil, and cornstarch. Mix well and set aside.
Add safflower oil to a 12” cast-iron skillet and heat over medium-low heat until oil is shimmering. Add beef mixture and cook, stirring occasionally until meat is cooked (about 8–10 minutes).
Add broccoli, bell pepper, and stir-fry sauce to pan and continue to cook over medium-low heat until broccoli is tender (about 3–4 minutes). Enjoy immediately as a standalone dish, or if desired, serve over cooked brown rice.

12” Cast-Iron Skillet

Sesame Orange Chicken Legs

In addition to being pleasing to the eye, this dish is a sure palate pleaser. As the chicken bakes, the juices cook into the orange sauce, creating plenty of wonderfully flavored sauce to slather all over the chicken legs.

MAKES: 4–6 SERVINGS

1-1/2 lbs chicken legs

3/4 t salt, divided

1/4 t pepper

1/4 t crushed red pepper

2 t toasted sesame oil

3/4 cup orange juice

1 T cornstarch

1 T honey

1 T distilled white vinegar

1 red bell pepper, seeded and sliced into 1/4”-thick strips (about 1-1/4 cups)

1 t sesame seeds

2 green onions, sliced (about 1/3 cup)

Preheat oven to 400°F.
Place chicken on a plate. In a small bowl, combine 1/4 t salt, pepper, and crushed red pepper. Sprinkle about half of seasoning mixture over chicken legs, flip legs over, and sprinkle with remaining seasoning mixture.
In a 10-1/4” cast-iron skillet over medium heat, heat sesame oil. When oil is hot, add chicken legs. Cook without moving for 6 minutes, flip over, and cook an additional 6 minutes. Transfer skillet to preheated oven and cook for 10 minutes.
While chicken is cooking, combine orange juice and cornstarch in a small saucepan; whisk to combine. Add honey and remaining 1/2 t salt. Bring to a simmer over medium heat, whisking frequently. Once sauce has thickened, remove from heat and whisk in vinegar.
Remove chicken from oven and add sliced peppers. Pour orange sauce over chicken and bake for 25–30 minutes, or until internal temperature of chicken reaches 165°F.
In a dry skillet over medium heat, toast sesame seeds until golden brown. Remove from heat and cool slightly.
Sprinkle sesame seeds and green onions over chicken and serve.

10-1/4” Cast-Iron Skillet

Pork Fried Rice

For best results, cook the rice for this recipe at least a day ahead of time and refrigerate it. This step will help the rice retain its shape. The addition of miso is critical to the flavor of this dish. It adds the perfect umami touch to the fried rice.

MAKES: 4–6 SERVINGS

4 T butter, divided

4 garlic cloves, peeled and minced (about 4 t)

3/4 lb boneless pork chops, finely diced

1 t salt

2 eggs, lightly beaten

3 cups cooked, cold jasmine rice (rice will retain its shape best if it has been refrigerated overnight)

2 /3 cup frozen peas

2 T miso

1/3 cup fresh cilantro leaves, minced (about 3 T)

1 T lime juice (about 1 small lime)

1/2 t toasted sesame oil

3 green onions, sliced (about 1/2 cup)

In a 14” cast-iron wok over medium-high heat, add 1 T butter, garlic, and pork. Cook until pork is lightly browned and cooked through; add salt and transfer to a bowl.
Continuing to cook over medium-high heat, add eggs to pan and cook until set. Add eggs to bowl with pork.
Continuing over medium-high heat, add remaining 3 T butter, rice, peas, and miso. Cook for about 3 minutes, stirring frequently. Remove from heat and add pork and egg mixture, cilantro, lime juice, and sesame oil; mix well. Serve with green onions.

14” Cast-Iron Wok