Makes 6 to 8 servings
2 lbs asparagus, ends trimmed and cut into 2-inch pieces
1 cup fresh English peas (I used sweet peas)
3 tablespoons unsalted butter
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1 1/2 teaspoons kosher salt
1/8 teaspoon ground black pepper (I used coarse ground pepper)
Garnish: lemon wedges (I used a whole lemon sliced in wedges)
First: Bring a large saucepan of water to boil over high heat. Add asparagus, and cook for 1 minute. Add peas; cook 1 minute more. Immediately drain, and rinse with cold water.
Last: In a 10-inch cast-iron skillet (I used a 12-inch cast-iron skillet), melt butter over medium-high heat. Add blanched asparagus and peas to skillet. Cook until heated through, about 2 minutes. Add tarragon, parsley, chives, salt and pepper. Stir until well combined. Garnish with lemon, if desired.
Credit: Southern Cast Iron Magazine Spring 2016 edition page 40.
1 pound ground beef
½ tbsp onion powder
¾ cup salsa
½ tsp salt
¼ tsp ground pepper
1 can (1 lb.) refried beans
2 cups shredded sharp cheddar cheese
1 cup sour cream
1 bag tortilla chips
In a skillet, cook the ground beef. Add the onion powder, salsa, salt, pepper, refried beans, and cheese. Stir until well mixed. Bake at 325 degrees for 30 minutes. Just before serving stir in the sour cream. Spoon over tortilla chips.
· 4 green zucchinis (small to medium), sliced into 1/4-inch to 1/2-inch rounds
· 3 tablespoons olive oil
· salt and fresh ground pepper
· 1 cup panko crumbs
· 1 cup grated Parmesan cheese
· 1 teaspoon dried oregano
· 1 teaspoon garlic powder
· cooking spray (I use Redstone Olive Oil)
· Serve with Plain Yogurt
1 (1 lb.) loaf frozen white bread dough, thawed (I used Rhodes bread dough)
2 Tbsp. unsalted butter, melted
12 Swiss cheese slices, halved
12 thin Ham slices
12 thin Turkey slices (I used cracked pepper turkey)
Spray Cast Iron Bread pan with butter spray. Preheat oven to 350 degrees.
On a floured surface roll the dough into a 12" by 20" rectangle. Slice the dough lengthwise into 3 (4") strips. Brush dough with melted butter. Cut dough crosswise into 8 (2") strips to make 24 (2" by 4") rectangles.
Assemble by layering. Dough, cheese, ham then dough, cheese, turkey. Repeat until the bread pan has been filled. Cover and let rise for 1 hour.
Bake for 35 minutes. At the 17 minute mark, cover with aluminum foil so bread doesn't burn.
Top with powdered sugar and have raspberry jam for a dipping side.
Credit: Pull-aparts Pull. Eat. Repeat. Cookbook page 27