The Cast Iron Cookbook

45 Tasty, Simple and Express Breakfast, Lunch and Dinner Cast Iron Recipes For the Active One

Table of Contents

Introduction

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Chapter One – Breakfast Recipes

Chapter Two – Lunch Recipes

Chapter Three – Dinner Recipes

Conclusion

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Copyright Notice

© Copyright 2015 by Julia Turner - All rights reserved.

This document is geared towards providing exact and reliable information in regards to the topic and issue covered. The publication is sold with the idea that the publisher is not required to render accounting, officially permitted, or otherwise, qualified services. If advice is necessary, legal or professional, a practiced individual in the profession should be ordered.

- From a Declaration of Principles which was accepted and approved equally by a Committee of the American Bar Association and a Committee of Publishers and Associations.

In no way is it legal to reproduce, duplicate, or transmit any part of this document in either electronic means or in printed format. Recording of this publication is strictly prohibited and any storage of this document is not allowed unless with written permission from the publisher. All rights reserved.

The information provided herein is stated to be truthful and consistent, in that any liability, in terms of inattention or otherwise, by any usage or abuse of any policies, processes, or directions contained within is the solitary and utter responsibility of the recipient reader. Under no circumstances will any legal responsibility or blame be held against the publisher for any reparation, damages, or monetary loss due to the information herein, either directly or indirectly.

Respective authors own all copyrights not held by the publisher.

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While all attempts have been made to verify the information provided in this book, the author does not assume any responsibility for errors, omissions, or contrary interpretations of the subject matter contained within. The information provided in this book is for educational and entertainment purposes only. The reader is responsible for his or her own actions and the author does not accept any responsibilities for any liabilities or damages, real or perceived, resulting from the use of this information.

Introduction

Did you know that only cooking with cast iron simple and easy, it’s also beneficial to your health? Allow me to elaborate on three different ways cast iron is actually good for you.

When you cook with cast iron, you’re able to use less oil for your recipes. When there is a nice sheen on a cast iron pan, it means it’s been well seasoned, which makes it nonstick. The health bonus is that you don’t need to use tons of oil in order to brown your potatoes or crisp that chicken.

If you want to season your skillet, just cover the bottom of the pan with a dense layer of salt and a half an inch of cooking oil. Then heat until the oil begins to smoke pour off the oil. Use some paper towels to rub the pan until it’s smooth. To clean it, never use soap. Just scrub with a stiff brush and some hot water and dry it completely.

Because the cast iron is almost nonstick when its properly seasoned, you’re saving yourself the hassle and chemicals that come along with actual nonstick pans. The coating that keeps nonstick pans from sticking is a chemical can cause liver damage, developmental problems, and cancer. PFC’s are released from the pans and inhaled during cooking when the pans are heated on high heat. You can also ingest it in your food if the pan is scratched.

Lastly, when you cook with cast iron you fortify your food with iron, which most people are becoming deficient in now a days. When you cook an acidic food in cast iron, you increase the iron content by twenty times the original amount. Ten percent of American women are iron deficient, so this is especially beneficial to women.

Keep reading for amazing recipes!

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Chapter One – Breakfast Recipes

Skillet Hash Browns

Serves:6

Ingredients

- 5 Potatoes, Grated

- 1 ½ tsp. Salt

- ¼ tsp. Pepper

- 8 tbsp. Vegetable Oil

- 2 Scallion Bunches, Sliced Thinly

- Sea Salt

Directions

1. Rinse the potatoes with some cold water in a colander and squeeze them in order to remove any excess liquid. Then transfer them to a large bowl and add salt and pepper.

2. Heat six tbsp. of the oil in a skillet over medium-high heat and add half the potatoes, then press them gently into an even layer. Sprinkle them with the scallion whites. Top them with the rest of the potatoes and gently press them again. Cook ten to fifteen minutes.

3. Slide them onto a plate and place the skillet upside down over the hash browns in order to place the browned side up. Drizzle the last two tbsp. of oil in the skillet and cook the hash brown bottom is brown, around ten to fifteen more minutes. Then slide it onto a plate and season it with the salt.

4. Top it with the scallion greens and cut it into wedges.

Chase’s Daily Omelet

Serves: 2

Ingredients

- 6 tbsp. Butter

- 1 Zucchini, Sliced into ¼” Thick Slices

- 1 Onion, Sliced

- Salt and Pepper

- 1 Clove Garlic, Chopped

- 2 tsp. Marjoram Leaves

- ½ C. Fontina Cheese, Grated

- 6 Eggs, Beaten

- 1 tbsp. Flat-Leaf Parsley, Chopped

- Mixed Greens, Lightly Dressed

Directions

1. Heat two tbsp. of the butter in a nonstick skillet over medium-high heat and add the squash and onion. Season with the salt and pepper and cook until the vegetables begin to brown, around eight to ten minutes. Add in the next two ingredients and cook another minute. Then transfer to a plate.

2. Wipe out the skillet and add in two tbsp. of butter over medium heat. Add half the eggs and cook around thirty seconds, then cook them another two minutes until they are starting to turn brown on the bottom.

3. Top half the omelet with half the vegetables and half the cheese, and then fold it over to make it into a half moon.

4. Slide it onto a plate and repeat with the remainder of the ingredients.

5. Top with parsley and serve with the greens.

Raspberry Skillet Jam

Makes: 1 Pint

Ingredients

- 2 Pints of Raspberries

- ½ C. Sugar

- 1 tbsp. Lemon Juice

Directions

1. Combine the first two ingredients in a skillet and mash them with a wooden spoon. Stir them over medium heat until it becomes thick and bubbly, around ten to twelve minutes. Test it to see if it’s set by spooning a little onto a cold plate and chilling for five minutes.

2. Cook another five minutes if it appears syrupy.

3. Then transfer it to a glass jar and mix in the lemon juice. It should last a month in the fridge.

Skillet-Baked Eggs with Spinach, Yogurt, and Chili Oil

Serves: 4

Ingredients

- ⅔ C. Greek Plain Yogurt

- 1 Clove Garlic, Halved

- Salt

- 2 tbsp. Butter

- 2 tbsp. Olive Oil

- 2 tbsp. Leek, Chopped

- 2 tbsp. Scallion, Chopped

- 10 C. Fresh Spinach

- 1 tsp. Lemon Juice

- 4 Eggs

- ¼ tsp. Turkish Chili Powder

- 1 tsp. Oregano

Directions

1. Mix the yogurt, garlic and a little salt in a bowl and set it aside.

2. Preheat your oven to 300 degrees Fahrenheit and melt a tbsp. of the butter in the oil in a skillet. Add the leek and scallion and reduce the heat to low. Cook ten minutes. Add the lemon juice and spinach and season with some salt. Increase to medium-high and cook four minutes.

3. Transfer to a ten-inch skillet and make four indentations in the center of the mixture. Then break one egg into each hollow and bake for ten to fifteen minutes.

4. Melt a tbsp. of butter in a saucepan and add the Turkish Chili Powder and a little salt and cook until the butter begins to foam, about two minutes. Add the oregano and cook for thirty seconds. Remove the garlic cloves from the yogurt and throw away. Garnish the eggs and spinach with the yogurt and drizzle with the spiced butter.

Skillet Peach Cobbler

Serves: 8

Ingredients

- 2 C. Flour

- 1 ½ C. Sugar

- 2 tsp. Baking Powder

- 2 tsp. Salt

- 2 Eggs

- 1 ½ Cups Crème Fraiche

- 1 C. Milk

- 2 tsp. Vanilla Extract

- ¼ C. Butter

- 2 lbs. Peaches, Pitted and Peeled, Sliced into ½” Wedges

- 1 C. Peach Preserves

- 1 C. Heavy Cream

- 2 tbsp. Sugar

Directions

1. Preheat the oven to 350 degrees Fahrenheit and whisk the first four ingredients in a bowl.

2. Whisk the eggs, half a C. of the crème Fraiche, vanilla, and milk in a bowl. Add the egg mix to the dry mix and whisk until smooth.

3. Melt the butter in a skillet over medium heat and swirl the pan in order to coat it with the butter. Remove it from the heat.

4. Add the batter to the pan and scatter the peaches over the top.

Spoon on the preserves and bake forty-five to fifty minutes.

5. Allow it to cool and then whip the cream and sugar in a mixer until it forms fresh whipped cream. Fold in the crème Fraiche and cut the cobbler into wedges.

6. Serve and garnish with the whipped cream.

Frittata with Chard and Chorizo

Serves: 4

Ingredients

- 8 Eggs

- 1 ½ oz. Manchego Cheese

- 1 tbsp. Parsley, Chopped

- 1 tbsp. Chives, Chopped

- Salt and Pepper

- 4 oz. Chorizo, Dried and Sliced

- 1 tbsp. Olive Oil

- ¼ Small Onion, Sliced into ½” Pieces

- 6 Small Potatoes, Thinly Sliced

- 1 Bunch Swiss Chard, Chopped

Directions

1. Heat your broiler and whisk the eggs in a bowl. Then whisk in the cheese and the herbs and season with some salt and pepper.

2. Cook the chorizo for three minutes, and then remove from the skillet.

3. Heat the onion and season with some salt for a minute. Add the potatoes and cook five minutes.

4. Add the chard and cook until the chard wilts, then season with salt and pepper. Add the chorizo and pour in the egg. Cook for two minutes, and then transfer to the broiler until the egg is cooked, about five minutes.

5. Serve as wedges.

Skillet Cornbread with Fig Jam

Serves: 10

Ingredients

- ¾ C. Butter

- 1 ½ C. Flour

- 1 ½ C. Cornmeal

- ¼ C. Sugar

- 2 tsp. Baking Soda

- 2 tsp. Salt

- ½ tsp. Baking Powder

- 3 Eggs

- 1 C. Milk

- ¾ C. Fig Jam

Directions

1. Preheat the oven to 425 degrees Fahrenheit and put the butter into a twelve-inch skillet. Cover and place in the oven and heat the pot. Melt the butter for about six to eight minutes.

2. Whisk the flour through the baking powder in a bowl and whisk the eggs and milk in a separate bowl. Add the cornmeal mix to the egg mix and whisk to combine.

3. Place into the skillet and cover. Bake around twelve minutes. Dot with jam and bake another fifteen to twenty minutes. Allow to cool fifteen minutes.

4. Serve in wedges.

Apple Dutch Baby

Serves: 4

Ingredients

- Apple Cider Syrup Ingredients

- 4 C. Apple Cider

- 2 tbsp. Butter

- 1 tbsp. Brown Sugar

- 1 tsp. Vanilla Extract

- ½ tsp. Ground Cinnamon

- Dutch Baby Ingredients

- 3 Eggs

- ¾ C. Milk

- ¾ C. Flour

- 1 tsp. Vanilla Extract

- ¼ tsp. Salt

- 1 tsp. Cinnamon, Divided

- 4 tbsp. Butter, Divided

- 1 Apple, Sliced ¼” Thick and Peeled

- 1 tbsp. Brown Sugar

Directions

1. For the apple cider syrup, bring the ingredients to a boil over medium-high heat and then reduce to a simmer. Occasionally whisk for thirty to forty-five minutes.

2. Preheat your oven to 425 degrees Fahrenheit and whisk the eggs through ½  a tsp. of the cinnamon in a bowl until smooth.

3. Melt two tbsp. of the butter in a ten-inch skillet and add the apple. Sprinkle with the brown sugar and the rest of the cinnamon. Toss often and cook four minutes.

4. Transfer to a plate.

5. Wipe the skillet and heat the oven until hot, eight to ten minutes. Add the rest of the butter to the skillet, add the apple to the center, and pour the batter over the top. Bake it until the pancake is golden around the edges, twelve to fifteen minutes.

6. Serve with the apple cider syrup.

Apricot-Pecan Cinnamon Rolls

Serves: 12

Ingredients

- 26.4 Oz. Package Frozen Biscuits

- 6 Oz. Package Dried Apricots

- All-Purpose Flour

- ¼ C. Butter, Softened

- ¾ C. Firmly Packed Brown Sugar

- 1 Tsp. Ground Cinnamon

- ½ C. Chopped Pecans, Toasted

- 1 C. Powdered Sugar

- 3 tbsp. Milk

- ½ Tsp. Vanilla Extract

Directions

1. Arrange the biscuits with their sides touching in three rows of four biscuits on a floured surface. Allow them to stand for forty-five minutes.

2. Pour boiling water over the dried apricots and allow to stand for ten minutes. Drain and chop.

3. Sprinkle the biscuits with flour and press their edges together. Pat them to form a ten by a twelve-inch rectangle, and spread with butter. Stir the brown sugar and cinnamon together and sprinkle on the butter.

4. Sprinkle the apricots and pecans over the brown sugar mix.

5. Roll the dough up and cut into a dozen one-inch thick slices. Then place into a greased ten-inch skillet and bake for forty minutes.

6. Stir a cup of powdered sugar with three tablespoons of milk and half a teaspoon of vanilla. Drizzle over the rolls.

Sunny Skillet Breakfast

Serves: 6

Ingredients

- 24 oz. Baking Potatoes

- 1 tbsp. Butter

- 2 tbsp. Vegetable Oil

- 2 Red Bell Pepper, Diced

- 1 Onion, Diced

- 2 Clove Garlic, Pressed

- ¾ tsp. Salt, Divided

- 6 Eggs

- ¼ tsp. Pepper

Directions

1. Preheat the oven to 350 degrees Fahrenheit and place the shredded potatoes in a bowl. Add some cold water and allow to stand for five minutes. Drain and pat dry.

2. Melt the butter in a ten-inch skillet and add the onion and bell pepper, sauté for three to five minutes. Add the garlic and cook another minute. Stir in the potatoes with half a tsp. of salt and cook for ten minutes.

3. Remove from the heat, make six indentations and break an egg into each one. Sprinkle with salt and pepper and bake for fourteen minutes.

Brunch Popover Pancake

Serves: 4

Ingredients

- 4 Eggs

- 1 C. Milk

- 1 C. Flour

- ¼ tsp. Salt

- ⅓ C. Butter

- 3 tbsp. Orange Marmalade

- 3 tbsp. Butter

- 1 tbsp. Lemon Juice

- 16 oz. Frozen Sliced Peaches

- 1 C. Blueberries

Directions

1. Grease a twelve-inch skillet and place it into a 425 degree Fahrenheit oven for five minutes.

2. Combine the eggs through the butter and stir with a whisk until they’re incorporated.

3. Remove the skillet and pour the batter into the hot skillet.

4. Bake for twenty-five minutes.

5. Combine the remaining ingredients in a saucepan and bring to a boil. Cook for three minutes and spoon over the pancake.

Apple-Cinnamon Dutch Baby

Serves: 6

Ingredients

- 1 Apple, Peeled And Sliced

- 1 Tbsp. Sugar

- 3 Tbsp. Butter, Divided

- 2 Large Eggs

- ½ C. Milk

- ½ C. All-Purpose Flour

- ½ Tsp. Ground Cinnamon

- ¼ Tsp. Table Salt

- ¼ Tsp. Ground Nutmeg

- 1 C. Sour Cream

- ½ C. Brown Sugar

- 1 To 4 Tbsp. Apple Cider

Directions

1. Preheat your oven to 450 degrees Fahrenheit and heat a ten-inch skillet over medium heat for five minutes. Toss the apple slices with the sugar in a bowl and melt a tablespoon of butter in the skillet.

2. Add the apples to the skillet and saute for five minutes. Remove from the skillet.

3. Whisk the eggs and milk in a bowl and whisk the flour and following three ingredients in. Melt the rest of the butter in the skillet and pour the egg mix into the skillet. Top with the apples.

4. Bake for twenty minutes.

5. Stir the sour cream and brown sugar in a bowl and microwave for forty-five seconds on high. Whisk and stir in the apple cider. Serve with hot pancakes.

Scrambled Eggs

Serves: 10

Ingredients

- 4 Tbsp. Unsalted Butter

- 1 Red Onion, Finely Diced

- 1 Jalapeno, Chopped

- 2 Dozen Eggs, Beaten

- Salt and Pepper

- 8 oz. Goat Cheese, Crumbled

- 1 Bunch Chives, Chopped

- Salt And Pepper

Directions

1. Melt the butter in a skillet and add the onion and pepper. Cook until soft.

2. Stir in the eggs and season.

3. Stir the eggs until soft curds form and remove from the heat. Stir in the goat cheese and chives.

Cake Buttermilk Pancakes

Serves: 4

Ingredients

- 1 ¼ C. Flour

- 1 ¼ C. Buttermilk

- ½ C. Butter Plus 2 Tbsp.

- 2 Eggs

- 2 Tbsp. Granulated Sugar

- 1 Tsp. Salt

- 1 Tsp. Baking Soda

- 1 Tsp. Baking Powder

- Blueberry Maple Syrup

- 3 C. Blueberries

- 1 C. Maple Syrup

Directions

1. In a bowl, whisk the ingredients together, except for the two tablespoons of butter, and allow to rest. Heat a skillet and melt a tablespoon of butter in the pan. Then put a quarter of a cup of the batter into the pan and cook for three minutes. Flip and cook another minute.

2. Repeat with the rest of the batter.

3. Combine half the blueberries and syrup in a saucepan over medium heat and cook for two minutes. Mash using the back of a spoon and simmer for two more minutes.

4. Remove from the heat and strain to remove the blueberry solids. Stir in the remaining blueberries and use as a garnish for the pancakes.

Chapter Two – Lunch Recipes

Cornbread With Caramelized Apples And Onions

Serves: 8

Ingredients

- ¾ C. and 2 tbsp. Butter

- 1 Onion, Sliced

- 1 tsp. Salt

- Pepper

- 2 Medium Apples, Sliced

- 5 tbsp. Sugar, Divided

- 3 tsp. Thyme Leaves, Divided

- 1 ½ C. Cornmeal

- 1 C. Flour

- 1 tbsp. Baking Powder

- 2 Eggs

- 1 ½ C. Buttermilk

Directions

1. Preheat your oven to 400 degrees Fahrenheit and melt some butter in an eight-inch skillet.

2. Pour all but two tbsp. of the butter in a bowl and set it aside.

3. Add the onion to the skillet and season it with salt and pepper. Cook it until it's soft, around four minutes.

4. Add in the apples, two tbsp. of sugar, and two tsp. of thyme. Cook another four minutes. Place in a medium bowl and reserve the skillet.

5. Whisk the cornmeal, baking powder, flour, a tsp. of salt, and the remaining three tbsp. of sugar in a bowl.

6. Whisk in the eggs, buttermilk, and three-quarters of a C. of the reserved butter until it's smooth.

7. Fold in half the onion mix and scrape the batter in the skillet. Top with the rest of the onion mix and the last tsp. of thyme.

8. Bake until its golden brown, around thirty to forty minutes.

Skillet-Fried Chicken

Serves: 4

Ingredients

- 2 tbsp. Salt, Divided

- 2 tsp. and a tbsp. Pepper

- 1 ½ tsp. Paprika

- ½ tsp. Garlic Powder

- ¾ tsp. Cayenne Pepper

- ½ tsp. Onion Powder

- 4 lb. Chicken, Backbone and Wing Tips Removed, and Cut into Ten Pieces

- 1 C. Buttermilk

- 1 Egg

- 3 C. Flour

- 1 tbsp. Cornstarch

- Peanut Oil, Enough for Frying

Directions

1. Whisk a tbsp. of the salt, two tsp. of the pepper, and the rest of the spices in a bowl. Season the chicken with the spice mix and place it in a medium bowl. Cover it and allow it to refrigerate overnight.

2. Allow it to stand, covered at room temperature for another hour. Whisk the buttermilk with the egg and a half a C. of water in a bowl. Then whisk the flour through the cornstarch and a tbsp. of salt and pepper in a 9x13 baking dish.

3. Pour the oil into a twelve-inch skillet and heat on medium-high until the thermometer reads 350 degrees Fahrenheit. Set a wire rack on a baking sheet.

4. Use one piece of chicken at a time and dip it into the buttermilk, then into the flour, and put it into the hot oil. Fry it, turning it every two minutes until the skin turns a deep golden brown and the chicken registers 165 degrees Fahrenheit. It should take ten minutes for the wings and twelve minutes for the remainder of the chicken.

5. Remove it from the skillet with tongs and place it on the wire rack. Allow to cool ten minutes before serving.

Pressed Prosciutto Sandwiches with Broccoli Rabe Pesto

Serves: 4

Ingredients

- For the Pesto

- 1 lb. Broccoli Rabe

- Salt

- 6 Cloves Garlic, Smashed

- ¼ C. Olive Oil

- 1 tsp. Red Pepper Flakes, Crushed

- ½ C. Pecorino Cheese, Grated

- 2 tsp. Honey

- For the Sandwiches

- 8 Slices Bread

- 8 oz. Provolone Cheese, Sliced Thinly

- 4 oz. Prosciutto, Sliced Thinly

- Olive Oil

Directions

1. To prepare the pesto, cook the broccoli in a pot of boiling, salted water until it turns a bright green. It should take around thirty seconds. Drain and reserve the pot.

Transfer it to a bowl with some ice water to cool it and then drain it again. Squeeze out the water and cut into one-inch pieces.

Combine the remainder of the ingredients but the cheese and honey in the reserved pot for the pesto and cook for forty to fifty minutes. Then stir in the cheese and honey.

2. For the assembly, build the sandwiches with the bread, cheese, prosciutto, and the pesto. Brush the skillet with the oil and heat over medium-low heat. Then brush the sandwiches with oil and add them to the pan. Cover with some foil and place a skillet on top, and then cook about four to five minutes per side.

Skillet Bruschetta With Beans And Greens

Serve: 4

Ingredients

- 8 Slices Bread

- 6 tbsp. Olive Oil, Divided

- Salt and Pepper

- 2 Cloves Garlic, Sliced

- ½ tsp. Red Pepper Flakes

- 30 oz. Cannellini Beans, Rinsed

- 1 Bunch Kale, Torn into Bite-Size Pieces

- ½ C. Chicken Broth

- 1 tbsp. Lemon Juice

Directions

1. Heat a skill over medium heat and brush the bread on either side with four tbsp. of the olive oil.

2. Cook the bread, pressing down on it gently in order to help it crisp, around three minutes on either side. Season it with salt and pepper and set it aside.

3. Increase your heat to medium-high and heat the rest of the oil in the skillet. Add the garlic and the red pepper and cook around thirty seconds.

4. Add the beans and cook for three minutes.

5. Mash half the beans, add the kale and broth and cook two minutes. Add the lemon juice and season with salt and pepper.

6. Serve the beans with the greens mix over the toast and drizzle with olive oil.

Pan-Seared Sausage with Lady Apples and Watercress

Serves: 4

Ingredients

- 1 tbsp. Olive Oil

- 1 lb. Apples, Halved

- 1 ½ lb. Italian Sausage

- ¼ C. Dry White Wine

- 2 tbsp. White Wine Vinegar

- 1 Bunch Watercress, Trimmed

- Salt and Pepper

Directions

1. Heat the oil in a skill and add the apples with the cut side down. Cook five to eight minutes.

2. Prick the sausages with a fork and add them to the apples. Cook for ten to twelve minutes.

3. Add the wine and vinegar and bring to a boil, then reduce to a simmer for four minutes.

4. Add the watercress, toss to coat, and season with the salt and pepper.

5. Serve with the pan juices.

Parmesan-Pecan Fried Catfish With Pickled Okra Salsa

Serves: 6

Ingredients

- 2 lbs. Catfish Fillets, Sliced into 1” Wide Strips

- 1 C. Buttermilk

- 1 C. Ground Pecans

- ⅔ C. Yellow Cornmeal

- ⅔ C. Parmesan Cheese, Grated

- 1 tbsp. Cajun Seasoning

- 2 tbsp. Paprika

- 2 Eggs

- Vegetable Oil

- Pickled Okra Salsa

Directions

1. Put the catfish and the buttermilk into a bag and seal and chill for an hour. Remove the fish from the buttermilk and discard the buttermilk.

2. Combine the pecans with the next four ingredients in a bowl and dip the fish into the eggs, dredge in the pecan mix, and shake off any excess. Arrange the fish on a baking sheet and pour the oil to a 1 ½” depth in the cast-iron Dutch oven or twelve-inch skillet. Heat to 350 degrees Fahrenheit and fry the fish in batches for two to three minutes each.

3. Drain on a wire rack and serve with the pickled okra salsa.

Cornbread Focaccia

Serves: 10

Ingredients

- 2 C. Self-Rising White Cornmeal Mix

- 2 C. Buttermilk

- ½ C. All-Purpose Flour

- ¼ Oz. Envelope Rapid-Rise Yeast

- 2 Eggs, Beaten

- ¼ C. Butter, Melted

- 2 tbsp. Sugar

- 1 C. Crumbled Feta Cheese

- 1 C. Coarsely Chopped Black Olives

- ¾ C. Grape Tomatoes, Cut In Half

- 1 tbsp. Coarsely Chopped Fresh Rosemary

Directions

1. Preheat your oven to 375 degrees Fahrenheit and grease a twelve-inch skillet. Then heat it in the oven for five minutes.

2. Stir the cornmeal with the following six ingredients until moistened and pour into the skillet.

3. Sprinkle with the cheese through the rosemary and bake for thirty minutes.

Fried Pecan Okra

Serves: 8

Ingredients

- 1 C. Pecans

- 1 ½ C. All-Purpose Baking Mix

- 1 Tsp. Salt

- ½ Tsp. Pepper

- 20 oz. Okra

- Peanut Oil

Directions

1. Place the pecan into a shallow pan in an even layer and bake at 350 degrees Fahrenheit for ten minutes.

2. Process them with the baking mix and the following two ingredients in a food processor until they’re finely ground. Place them in a large bowl, add the okra and toss to coat.

3. Pour the oil to a depth of two inches into a Dutch oven and heat to 350 degrees Fahrenheit. Frey for five to six minutes and

4. drain on paper towels.

Sour Cream Cornbread

Serves: 8

Ingredients

- 1 ½ C. Self-Rising White Cornmeal Mix

- ½ C. All-Purpose Flour

- 14 ¾ oz. Can Low-Sodium Cream-Style Corn

- 8 oz. Container Light Sour Cream

- 3 Large Eggs, Lightly Beaten

- 2 Tbsp. Chopped Fresh Cilantro

- ½ C. Cheddar Cheese, Shredded

Directions

1. Preheat the oven to 450 degrees Fahrenheit and heat a ten-inch skillet in the oven for five minutes.

2. Stir the cornmeal in with the flour and add the corn and the following three ingredients. Stir until blended.

3. Pour into the greased skillet and top with the cheese.

4. Bake for twenty-four minutes or until golden.

Braised White Turnips

Serves: 4

Ingredients

- 15 small white turnips

- 2 tbsp. butter

- 3 tbsp. apple cider vinegar

- Kosher salt

- 2 tbsp. honey

- 1 tbsp. butter

Directions

1. Heat your twelve-inch skillet over medium-high heat for five minutes and trim the turnips. Cut the turnips in half longwise and melt two tablespoons of butter in the skillet. Put the turnips with the cut side down in the skillet and cook without turning for four minutes.

2. Pour the vinegar over the turnips and add water to a depth of a quarter of an inch. Sprinkle with the salt and bring to a boil.

3. Reduce the heat to a simmer and cook for five minutes.

4. Increase the heat to high and uncover. Return to a boil and boil for four minutes.

5. Cook for eight more minute and stir in the honey and a tablespoon of butter.

Oven-Fried Green Tomatoes with Lightened Bread-and-Butter Pickle Rémoulade

Serves: 8

Ingredients

- 4 Green Tomatoes

- 2 Tsp. Salt

- 1 Tsp. Pepper

- Parchment Paper

- Vegetable Cooking Spray

- 1 ½ C. Buttermilk

- 2 C. Japanese Breadcrumbs

- 1 tbsp. Creole Seasoning

- 1 Tsp. Paprika

- 1 C. All-Purpose Flour

- Lightened Bread-And-Butter Pickle Rémoulade

Directions

1. Preheat your oven to 400 degrees Fahrenheit and cut the tomatoes into quarter inch thick slices. Sprinkle them with salt and pepper, and place a wire rack coated with the vegetable cooking spray on a parchment paper lined jelly roll pan.

2. Pour the buttermilk into a dish or pie plate and stir the panko with the seasonings.

3. Dip the tomatoes into the flour, buttermilk, and finally the panko mix. Coat them on either side with the spray and arrange on the wire racks.

4. Bake at 400 degrees for twenty minutes until lightly browned.

Cast-Iron Blistered Brussels Sprouts

Serves: 4

Ingredients

- 1 Lb. Fresh Brussels Sprouts

- 3 Tbsp. Canola Oil

- ¾ Tsp. Kosher Salt

- 1 Tbsp. Honey

- 1 Tbsp. Hot Water

- 1 Tbsp. Minced Garlic

- 1 Tbsp. Soy Sauce

- ¼ Tsp. Crushed Red Pepper

- ½ C. Torn Fresh Mint Leaves

Directions

1. Preheat a twelve-inch skillet over medium-high heat for five minutes.

2. Trim the Brussels sprouts and cut them in half. Add the oil to the skillet and tilt to evenly coat. Place the sprouts with the cut side down in the skillet and cook for four minutes.

3. Sprinkle with salt and cook two more minutes.

4. Stir the honey and hot water together.

5. Stir the garlic, soy, red pepper, and honey into the Brussels sprouts. Stir in the mint and serve.

Peppers with Dipping Sauce

Serves: 4

Ingredients

- ¼ C. Crumbled Feta Cheese

- ¼ C. Greek Yogurt

- 1 Green Onion, Minced

- 2 Tsp. Chopped Fresh Mint

- 2 Tbsp. Fresh Lemon Juice

- 2 Tbsp. Extra Virgin Olive Oil

- Salt And Pepper To Taste

- 8 oz. Mini Sweet Peppers

- 1 Tbsp. Extra Virgin Olive Oil

- 2 Tbsp. Fresh Lemon Juice

Directions

1. Preheat the twelve-inch skillet over medium-high heat for five minutes.

2. Meanwhile, whisk the cheese through the mint together and add in two tablespoons of lemon juice and extra-virgin olive oil. Stir in the salt and pepper to taste.

3. Allow to sit at room temperature. Toss the peppers with a tablespoon of oil and sprinkle with salt.

4. Cook in the hot skillet for eight minutes and turn occasionally.

5. Transfer them to a plate and drizzle with two tablespoons of lemon juice. Serve with the cheese mix.

Cast-Iron Salsa

Makes: 1 ½ Cups

Ingredients

- 3 Tomatoes Halved

- 3 Garlic Cloves

- 1 Jalapeño Pepper, Halved

- 1 Onion, Cut Into 16 Wedges

- 1 ½ Tbsp. Fresh Lime Juice

- ¾ Tsp. Kosher Salt

- ⅓ C. Chopped Fresh Cilantro Leaves

Directions

1. Heat a twelve-inch skillet over medium heat for five minutes.

2. Put the tomatoes with the cut side down in the skillet and add the garlic and pepper. Cook for six minutes until charred and softened.

3. Transfer to a food processor and peel the garlic. Add the onion to the skillet and cook six minutes. Process the tomato mix and add the onion to the processor. Process the onion.

4. Process for forty seconds and add the lime juice. Season with salt and process until combined. Allow to cool ten minutes and add the cilantro. Serve at room temperature or refrigerate for three days.

Home Fries with Roasted Green Chiles

Serves: 4

Ingredients

- Garlic Dressing

- ½ C. Mayonnaise

- 2 Tbsp. White Wine Vinegar

- 1 Heaping Tbsp. Dijon Mustard

- 3 Cloves Garlic, Minced

- Kosher Salt And Freshly Ground Black Pepper

- Salad

- 2 Poblano Chiles

- Canola Oil

- Salt and Pepper

- 3 lbs. Russet Potatoes, Scrubbed

- 1 Small Head Radicchio, Halved And Sliced

- ¼ C. Cilantro Leaves, Chopped

- 3 Green Onions, Sliced

Directions

1. Whisk the dressing ingredients together and allow to sit as the potatoes boil.

2. Preheat the oven to 375 degrees Fahrenheit and toss the peppers with a couple tablespoons of oil. Sprinkle with some salt and pepper and put them on a baking sheet. Roast them until their skins are black on all sides and turn a few times, around twenty-five minutes. Put into a bowl and cover with plastic wrap. Allow to steam fifteen minutes and place on a cutting board. Remove the skin and seeds and slice.

3. Place the potatoes in a saucepan and cover with two inches of water. Add two tablespoons of salt and bring to a boil. Cook for twenty-five minutes.

4. Drain and cook for five minutes.

5. Cut into one-inch cubes.

6. Heat three tablespoons of oil in a skillet and add the potatoes in a single layer. Press with a spatula until a crust forms on the bottom and turn over until all sides are crisp and golden brown. Transfer to a bowl and add the chilies with the dressing. Stir to combine and gold in the green onions and cilantro. Serve warm.

Chapter Three – Dinner Recipes

Perfect Porterhouse Steak

Serves: 4

Ingredients

- 12” Porterhouse Steak, Trimmed

- 1 tbsp. Vegetable Oil

- Salt and Pepper

- 3 tbsp. Unsalted Butter

Directions

1. Allow the steak to stand for thirty minutes before you cook it in order for it to come to room temperature. This will allow the steak to cook evenly.

2. Heat the broiler. Then heat a skillet over medium-high heat and heat the oil until it's smoking. Season the meat with salt on either side and cook until it’s a deep brown on the underside, around four minutes. Transfer it to a cutting board and turn the browned side up.

3. Cut the meat away from the bone in two pieces, and slice both of the pieces down the bone about an inch thick. Replace the steak around the bone and place it back in the skillet with the browned side up. Then place the butter on it and broil until the butter melts and the steak is medium-rare, around four to six minutes.

4. Serve with the pan juices.

Chicken Pot Pie with Squash

Serves: 6

Ingredients

- ¼ C. Olive Oil

- 1 C. Frozen White Pearl Onions

- 4 Cloves Garlic, Chopped

- 1 tbsp. Fresh Sage, Chopped

- 1 Bunch Kale, Stems Removed and Leaves Chopped

- Salt and Pepper

- ¼ C. Flour

- 3 C. Chicken Broth

- ½ Small Butternut Squash, Cut into ½” Pieces

- ½ Chicken, Torn into Bite-Size Pieces

- 1 Sheet Frozen Puff Pastry

- 1 Egg

Directions

1. Put a rack in the upper third of the oven and preheat the oven to 425 degrees Fahrenheit.

2. Heat the oil in an eight-inch skillet and add the onions. Cook four minutes.

3. Reduce the heat to low and add the garlic and sage. Cook another two minutes.

4. Add the kale and season with the salt and pepper. Cook another four minutes. Sprinkle it with the flour and cook another four minutes, constantly stirring.

5. Stir in the broth and add the squash. Bring to a boil and reduce to a simmer, simmer for eight to ten minutes. Add the chicken, season with salt and pepper and unfold the pastry.

6. Place it over the skillet and allow the corners to hang over the side. Whisk the egg with a tsp. of water in a bowl and brush it over the pastry.

7. Cut one-inch slits in the top of the pastry in order to let it vent.

8. Bake for fifteen to twenty minutes.

9. Reduce the temperature to 375 degrees Fahrenheit and bake another fifteen to twenty minutes.

10. Allow to cool ten minutes.

Pan-Roasted Chicken With Harissa Chickpeas

Serves: 4

Ingredients

- 1 tbsp. Olive Oil

- 8 Bone-In, Skin-On Chicken Thighs

- Salt and Pepper

- 1 Onion, Chopped

- 2 Garlic Cloves, Chopped

- 2 tbsp. Tomato Paste

- 30 oz. Chickpeas, Rinsed

- ¼ C. Harissa Paste

- ½ C. Chicken Broth

- ¼ C. Parsley, Chopped

- Lemon Wedges, to Garnish

Directions

1. Preheat your oven to 425 degrees Fahrenheit.

2. Heat the oil in a skill over medium-high heat and season the chicken with the salt and pepper. Cook the chicken until it's browned, around five minutes on either side and transfer to a plate.

3. Pour off all but a tbsp. of the pan drippings and add in the onion and garlic. Cook three minutes. Add the tomato paste, cook for a minute. Add the chickpeas through the broth and simmer.

4. Place the chicken in the broth with the skin side up and transfer the skillet to the oven. Roast for twenty-five minutes and top with parsley. Garnish with lemon wedges.

Perfect Pan-Roasted Chicken Thighs

Serves: 4

Ingredients

- 6 Bone-In, Skin-On Chicken Thighs

- Salt and Pepper

- Vegetable Oil

Directions

1. Preheat your oven to 475 degrees Fahrenheit and season the chicken with the salt and pepper.

2. Heat a tbsp. of the oil in a skillet until it’s hot but not smoking.

3. Add the chicken to the skillet with the skin side down and cook two minutes. Reduce the heat to medium-high and cook another twelve minutes.

4. Transfer the skillet to the oven and cook another thirteen minutes. Flip and continue to cook for five more minutes.

5. Remove from the skillet and allow to cool five minutes before serving.

Cast-Iron Cowboy Steak

Serves: 4

Ingredients

- Salt and Pepper

- 2 lb. Bone-In Ribeye

- 1 tbsp. Vegetable Oil

- 2 tbsp. Butter

- 8 Thyme Sprigs

- 3 Cloves Garlic, Smashed and Peeled

Directions

1. Preheat the oven to 400 degrees Fahrenheit and heat the twelve-inch skillet on the stovetop for fifteen minutes. Sprinkle the salt and pepper over the steak.

2. Add the oil to the skillet, the oil should smoke, and use tongs to place the steak into the skillet. Cook for ten minutes or until it’s dark brown and crusty. Turn it on the fatty edges and hold it with the tongs for two minutes. Place the steak with the uncooked side down in the skillet. Cook for eight to ten minutes.

3. Add the butter, garlic, and herbs to the skillet and cook another two to three minutes.

4. Transfer to a platter and allow to cool for ten minutes.

Pork Chops with Pepper Jelly Sauce

Serves: 6

Ingredients

- 2 ¼ lb. Pork Loin Chops, Bone-In, 4 Pieces

- 1 tsp. Salt

- ¾ tsp. Pepper

- 3 tbsp. Butter

- 3 tbsp. Olive Oil

- 1 tbsp. Flour

- 1 Jalapeño, Minced and Seeded

- ⅓ C. Dry White Wine

- 1 C. Chicken Broth

- ½ C. Red Pepper Jelly

Directions

1. Season the pork with salt and pepper and melt a tbsp. of butter with the oil in the skillet over medium-high heat. Add the pork and cook eight minutes, and then turn and cook another ten minutes.

2. Remove from the skillet and keep warm.

3. Add the jalapeno and flour to the skillet and cook for two minutes. Add the wine and cook another minute.

4. Add the broth and cook another three minutes. Whisk in the pepper jelly and cook another four minutes.

5. Remove from the heat and stir in the last two tbsp. of butter. Season with some salt and pepper and return the pork to the skillet. Turn to coat and serve the pork with the sauce.

Roasted Sweet Potato Salad With Citrus Vinaigrette

Serves: 4

Ingredients

- 1 lb. Sweet Potatoes, Peeled and Cut into Wedges

- 1 Onion, Wedged

- 1 tbsp. Olive Oil

- 1 Clove Garlic

- ¾ tsp. Salt

- ½ tsp. Pepper

- 5 oz. Mache

- Citrus Vinaigrette

Directions

1. Preheat the oven to 400 degrees Fahrenheit and heat a twelve-inch cast iron skillet in the oven for ten minutes.

2. Toss the sweet potatoes with the following five ingredients. Place them in the hot pan.

3. Bake for twenty-five minutes, and stir once. Bake for fifteen more minutes.

4. Spoon the potatoes of the Mache and drizzle with the vinaigrette.

Pan-Seared Filet Mignon

Serves: 4

Ingredients

- 16 oz. Beef Tenderloin Fillets (4)

- 1 tsp. Pepper

- ½ tsp. Salt

- 2 tbsp. Butter

- 2 tbsp. Olive Oil

Directions

1. Sprinkle the meat with the salt and pepper.

2. Melt the butter in a skillet over medium heat and add the filets. Cook for seven minutes on either side and let stand for five minutes before serving.

Barbecued Pork Quesadillas

Serves: 6

Ingredients

- ½ Pound Shredded Barbecued Pork

- ½ C. Barbecue Sauce

- ¼ C. Chopped Fresh Cilantro

- 5 Green Onions, Minced

- 8 (6-Inch) Flour Tortillas

- 1 C. Shredded Mexican Four-Cheese Blend

- 2 tbsp. Butter Or Margarine, Softened

- Sliced Green Onions And Sour Cream For Toppings

- Cilantro Sprigs For Garnish

Directions

1. Combine the first four ingredients.

2. Spoon the pork over the tortillas and sprinkle with the cheese. Fold them in half and press to seal. Spread the butter on both sides.

3. Heat a skillet over medium heat and cook the quesadillas for three minutes on either side or until browned. Cut in half and serve with the toppings and the cilantro sprig as a garnish.

Chicken-and-Wild Rice Skillet Casserole

Serves: 4

Ingredients

- 1 ¼ Tsp. Kosher Salt, Divided

- 6 oz. Uncooked Wild Rice

- 3 Tbsp. Butter

- ⅓ C. All-Purpose Flour

- 1 C. Milk

- 2 ½ C. Chicken Broth

- 1 ½ Tsp. Dry Mustard

- ¾ Tsp. Pepper

- ½ C. Finely Chopped Country Ham Or Bacon

- 2 Tbsp. Olive Oil, Divided

- 1 C. Onion, Chopped

- 1 Carrot, Finely Chopped

- 8 oz. Mushrooms, Chopped

- 3 Garlic Cloves, Chopped

- 2 Tbsp. Dry Sherry Or White Wine

- 4 Chicken Breasts

- Parsley and Sliced Almonds for Garnish

Directions

1. Bring half a teaspoon of salt to a boil with a quarter of water and stir in the rice. Cook for thirty minutes simmering.

2. Melt the butter in a saucepan over low heat and whisk in the flour. Cook for a minute. Whisk in the milk and the following two ingredients and increase the heat to medium. Cook for three minutes and then stir in a quarter of a teaspoon of

salt and pepper respectively.

3. Cook the ham in a tablespoon of hot oil in a twelve-inch skillet over medium-high heat and stir for six minutes or until it starts to brown. Stir the onion and following two ingredients in. Cook for six minutes, until the onions are tender. Stir in the garlic and cook another minute. Add the sherry and cook another minute. Remove from the skillet.

4. Preheat the oven to 375 degrees Fahrenheit and sprinkle the chicken with the rest of the salt and pepper. Add the final tablespoon of oil to the skillet and cook for four minutes. Remove from the heat and place on a plate.

5. Drain the rice and stir it with the ham mix and the sauce in the skillet. Place the chicken on the rice mix.

6. Bake for thirty minute at 375 degrees Fahrenheit. Allow to stand ten minutes before serving.

Top-Shelf Chicken Under a Brick

Serves: 4

Ingredients

- 1 Lb. Potatoes, Halved

- 3 Tsp. Kosher Salt, Divided

- 4 lb. Whole Chicken

- 2 Tbsp. Olive Oil, Divided

- ½ Tsp. Pepper

- 12 Fresh Herb Sprigs (Sage, Thyme, or Rosemary)

- 2 Lemons, Halved

Directions

1. Place the potatoes, a teaspoon of salt, and enough water to cover the potatoes in a saucepan over high heat and boil for seven minutes. Drain.

2. Heat one side of your grill to 350 degrees and leave the other side unlit. Remove the giblets from the chicken and place it with the breast side down on a cutting board. Cut it using scissors along both sides of the backbone, and separate the bone from the chicken.

3. Discard the bone and open the chicken to butterfly it. Turn with the breast side up and press against the breastbone to flatten it. Tuck the wing tips underneath and rub with a tablespoon of oil and sprinkle with two teaspoons of salt and some pepper.

4. Heat a twelve-inch skillet on the lit side of the grill for ten minutes and add a teaspoon of the oil in the hot skillet. Place the potatoes with the cut side down in the skillet and transfer to the unlit side of the grill.

5. Put the chicken with the breast side down over the unlit part of the grill and top with the herbs. Place the skill on the chicken to flatten it and then grill covered with the grill lid for fifteen minutes. Remove the skillet and transfer the chicken to the unlit side of the grill. Place the skillet on the chicken and grill for forty-five minutes. Remove the chicken from the grill and allow to stand for five minutes.

6. Place the lemon with the cut side down on the lit side of the grill and grill for five minutes. Serve the chicken with the potatoes and the charred lemon.

Smoked Trout-Apple Hash

Serves: 4

Ingredients

- 1 C. Sour Cream

- 2 Tbsp. Prepared Horseradish

- 4 Tbsp. Butter

- 2 Russet Potatoes, Cooked and Diced

- 1 Onion, Chopped

- 1 Apple, Diced

- Salt and Pepper

- Pinch Of Ground Red Pepper

- ½ C. Heavy Cream

- 4 oz. Trout Fillet, Flaked into ¼” Pieces

- 1 ½ Tsp. Fresh Dill Weed

- 1 Tsp. Chives

- Lemon Wedges

Directions

1. Preheat a twelve-inch skillet over medium-high heat for five minutes. Stir the horseradish and sour cream in a bowl and chill.

2. Melt the butter in the skillet and add the potatoes. Cook for ten minutes. Add the onions and apples and cook for ten minutes.

3. Add the salt and pepper to taste, and the red pepper. Stir in the cream and cook for five minutes. Turn the hash and cook another five minutes. Stir in the trout and herbs and remove from heat. Serve immediately with lemon wedges.

Sweet Potato Cakes

Serves: 8

Ingredients

- 4 Sweet Potatoes

- 2 Eggs

- ½ C. Flour

- 2 Jalapeño Peppers, Chopped

- 1 ½ Tsp. Kosher Salt

- ½ C. Green Onions, Thinly Sliced and Divided

- ¼ C. Canola Oil

- Lime Wedges

Directions

1. Pierce each sweet potato with a fork and place on a microwave-safe plate. Cover with damp paper towels and microwave for eight to ten minutes. Allow to stand for five minutes. Peel the potato and mash with a fork. Grate the remainder of the potatoes and stir in with the mashed potato. Stir in the eggs, following three ingredients, and a quarter of a cup of the green onions.

2. Pour the oil into the twelve-inch skillet and heat over medium heat until 350 degrees Fahrenheit. Drop the mix into the oil in tablespoon batches. Flatten with a fork and cook for five to six minutes.

3. Drain on paper towels.

4. Place on a wire rack and keep warm for thirty minutes.

5. Sprinkle with the green onions before serving and garnish with a lime wedge.

Panko Salmon

Serves: 4

Ingredients

- ⅔ C. Panko

- 2 Tbsp. Parsley

- 1 Tsp. Lemon Zest

- Salt and Pepper

- 2 Tbsp. Olive Oil

- 4 (6-8 oz.) Salmon Fillets, Skin On

- 2 Tbsp. Vegetable Oil

- 2 Tbsp. Dijon Mustard

- Lemon Slices

Directions

1. Preheat the oven to 425 degrees Fahrenheit.

2. Mix the panko through the lemon zest with half a teaspoon of salt and half a teaspoon of pepper. Drizzle with the oil and stir until everything is incorporated.

3. Put the salmon fillets with the skin side down on a cutting board. Brush with mustard and season with salt and pepper. Press the bread crumb mix over the fillets.

4. Heat the oil over medium-high heat in a skillet and add the salmon fillets with the skin side down. Sear for four minutes to brown the skin.

5. Place in the oven for five to seven minutes and then remove. Cover with foil and allow to rest ten minutes.

6. Serve hot with lemon wedges.

Burger of the Gods

Serves: 3

Ingredients

- 8 Oz. Sirloin, Trimmed, Cut Into 1 ½-Inch Cubes

- 8 Oz. Chuck, Trimmed, Cut Into 1 ½-Inch Cubes

- ½ Tsp. Kosher Salt

Directions

1. Pulse the chuck and the sirloin in a food processor in small amounts until its combined and then salt. Form into five ounces patties.

2. Heat a skillet for three minutes and then place the patties in the skillet. Cook for four minutes on either side. Flip only once.

Crispy Trout with Kitchen Butter Sauce

Serves: 4

Ingredients

- 1 Tbsp. Plus 10 Tbsp. Butter

- 3 Garlic Cloves, Minced

- 2 Sprigs Fresh Thyme

- ¼ C. Heavy Cream

- 1 ½ Tbsp. Chopped Chives

- 2 Tsp. White Wine Vinegar

- 1 Tsp. Tarragon

- Salt and Pepper

- 4 Rainbow Trout (About ¾ Lb. Each), Backbone Removed and Butterflied

- Flour

- Canola Oil

Directions

1. Melt a tablespoon of the butter in a saucepan and add the garlic and thyme. Cook until browned, and then add the cream and reduce by half. Add the ten tablespoons of butter and whisk until incorporated. Once it’s smooth, discard the thyme and garlic and add the chives, vinegar, tarragon, and salt and pepper.

2. Heat two skillets over medium-high heat and sprinkle the fish with salt and pepper on either side. Dust the skin with the flour. Once the pans are hot, add the oil to coat the bottom and add the fish to the pan with the skin down.

3. Cook until the skin is golden brown and opaque doneness is through the fish.

4. Flip the fish to a plate and keep warm in the oven.

5. Pour four tablespoons of sauce on a warm plate and top with the fish with the skin side up.

Conclusion

As you can see, there are many different benefits to using cast iron, and there are numerous, delicious recipes that you can use today in order to start using those cast iron skillets immediately! Make breakfast for your family that is delicious with just a few simple steps and one pan, or whip up a nutritious lunch for your kids or yourself that’s amazing. Dinner is going to be simple and easy when all you have to do is load up one pan with your ingredient and shove it in the oven!

There are so many different options when it comes to cast iron cooking, and I encourage you to go out there and find as many recipes as you can. If you’re really into your cast iron cookware, you can even find delicious dessert recipes out there! Your family and you will appreciate the easy cleanup and the savory meals that you can create in your cast iron skillet.

Thank you for downloading this book and reading. If you enjoyed what you found, please leave a review at your online eBook retailer’s website.

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Table of Contents

Introduction

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Chapter One – Breakfast Recipes

Chapter Two – Lunch Recipes

Chapter Three – Dinner Recipes

Conclusion

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