1 (8-ounce) package rice noodles
1 lime, zested and juiced
4 cloves garlic, minced
1⁄4 cup fish sauce
1⁄4 cup rice wine vinegar
1⁄4 cup firmly packed dark brown sugar
1⁄4 cup creamy peanut butter
2 tablespoons chili paste (use less for less spice)
1 teaspoon kosher salt
2 tablespoons vegetable oil
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
2 large eggs, lightly beaten
1 tablespoon sesame oil
1 cup fresh bean sprouts
1 cup fresh snow peas
3 carrots, peeled and shaved into ribbons
1⁄4 cup roasted salted peanuts, chopped
1⁄2 cup sliced green onion
1⁄4 cup cilantro
Place noodles in a large bowl, and cover with hot water until softened, 15 to 20 minutes. Drain and set aside.
In a medium bowl, whisk together lime zest and juice, garlic, fish sauce, vinegar, brown sugar, peanut butter, chili paste, and salt. Set aside.
In a 12-inch cast-iron skillet, heat vegetable oil over medium-high heat. Add chicken; cook until browned and cooked through, 5 to 10 minutes. Remove chicken from skillet.
Add eggs to skillet; cook, stirring frequently, until just set. Remove from skillet; chop.
Add sesame oil to skillet. Add noodles, bean sprouts, snow peas, and carrot ribbons. Add peanut sauce, chicken, and eggs. Cook, stirring frequently, for 5 minutes. Serve with peanuts, green onion, and cilantro.
Credit: Southern Cast Iron Magazine ( http://www.tasteofthesouthmagazine.com/skillet-chicken-stir-fry/ )
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