1 tablespoon of canola oil
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
3 tablespoons of unsalted butter
3 cloves of garlic (I used 1 tablespoon of garlic powder)
1 sprig fresh rosemary (optional)
In a 10″ cast iron pan, heat canola oil to medium high heat. If you are doing more than 1 steak, you can use a 12″ cast iron pan and adjust the recipe to the number of steaks.
Season each sides of the steaks with salt and pepper. Add steaks to skillet and cook for 3-4 minutes. Remove steak, reduce heat to medium and add garlic, butter and rosemary. Melt butter and mix until the butter begins to brown.
Flip the steak so that is cooks on the side that hasn’t been cooked on for 3-4 minutes.
Let steak rest for 5 minutes covered in aluminum foil.
Credit: Southern Cast Iron Magazine Winter 2017 page 62
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