This recipe was brought to you by our friend Kendra Marshall. You can visit her on Instagram at @everydaycastiron
2 slices of bacon, cut into lardons (small strips)
2 lbs boneless, skinless chicken thighs
1 medium onion, diced
2 carrots, diced
2 ribs of celery, diced
2 Tbs flour
¼ cup dry white wine
2 cups chicken stock
Heat a dutch oven or chicken fryer over low heat.
Add the bacon lardons and cook slowly until crisp and most of the fat has been rendered.
Removed the bacon and reserve for later.
Crank the heat to high. Season your chicken thighs liberally with salt and freshly ground black pepper. Place in the pan and sear for about 2 minutes on both sides until nice and golden brown. The goal is not to fully cook the chicken at this point, just brown it. Depending on the size of your pan, you may need to work in batches to give your chicken enough surface area to brown evenly.
Reduce heat to medium and remove chicken. If your pan is starting to look dry, you may need to add a drizzle of oil before adding your vegetables. Sprinkle with salt and pepper and sauté vegetables until tender.
Add flour and cook while stirring for 1 minute.
Add white wine and cook for another minute. The wine will soften any brown bits stuck to the bottom of your pan, so be sure to scrape them up while you are mixing. That’s pure flavor!
Finally add chicken stock and return your chicken and bacon to the pan. Simmer covered for 30 minutes. Then let simmer uncovered for another 10 minutes to help the gravy thicken and reduce.
Spoon a few chicken thighs and gravy over a zucchini potato waffle and enjoy!
Credit: Adapted from a recipe by Melissa d’Arabian on http://www.foodnetwork.com
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