1/4 cup unsalted butter
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1/2 cup diced yellow onion
1 clove garlic, minced (I used 1 tablespoon garlic powder)
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup half-and-half
1/2 cup grated Parmesan cheese
4 cups chopped cooked chicken
1/2 (16 oz) package spaghetti (cook as instructed)
1/2 cup shredded cheddar cheese
Preheat oven to 350 degrees.
In a 10″ cast iron skillet melt butter on medium heat, add bell peppers, onion and garlic. Cook until vegetables are tender. Stir in flour and cook for about 2 minutes. Add broth and cook until bubbly, about 4 minutes. Whisk in half-and-half until simmering. Stir in Parmesan cheese and remove completely from heat. Stir in cooked chicken and cooked pasta.
Bake 15-20 minutes until bubbly. Sprinkle with cheddar cheese and bake for about 5 minutes until the cheese melts.
Credit: Cast Iron Casseroles 2016 Magazine (page 24)
1.Mix ingredients together and cover each fillet with mixture and wrap in aluminum foil and refrigerate for 4-5 hours.
2. Unwrap salmon and add to 13" cast iron skillet.
3. Start smoker on smoke setting and cook for 30 minutes.
4. Increase smoker setting to 225 degrees and cook for 45 to 60 minutes.
5. Serve with lemons.
1. In a 10 inch skillet over
medium heat, cook the bacon until crispy.
2. Add the onion and cook until softened- about 5 minutes.
3. Add the sweet potato and cook for another 5 minutes until the potato is warmed through.
4. Make 4 little spaces in the mixture and crack an egg into each one.
5. Cover and continue to cook until desired doneness. About 5-7 minutes for eggs that are still runny.
6. Sprinkle a little salt and pepper over each egg.
7. Serve straight from the skillet.