Innholdsfortegnelse for Casseroles 2018 i Southern Cast Iron

COVER RECIPE 8 ounces elbow macaroni5 tablespoons unsalted butter¾ cup thinly sliced carrot½ cup chopped onion½ cup chopped celery6 tablespoons all-purpose flour2 cups whole milk1½ cups chicken broth2 teaspoons chopped fresh thyme2 teaspoons chopped fresh parsley2 teaspoons kosher salt¼ teaspoon ground black pepper¾ cup shredded sharp white Cheddar cheese, divided3 cups shredded cooked chicken½ cup frozen peas6 slices American cheese¾ cup coarsely crushed buttery round crackers* FIRST Preheat oven to 350°. NEXT Cook pasta according to package directions. Drain and keep warm. NEXT In a 10-inch cast-iron skillet, melt butter over medium heat. Add carrot, onion, and celery. Cook until softened, stirring occasionally, about 5 minutes. Sprinkle flour over vegetable. Cook for 1 minute, stirring frequently. Gradually whisk in milk and broth. Bring to a simmer, whisking constantly. Reduce heat…

1 tablespoon olive oil⅔ cup chopped yellow onion⅔ cup chopped red bell pepper⅔ cup chopped green bell pepper1¼ pounds ground sirloin1 (15-ounce) can black-eyed peas, drained1 (10-ounce) can mild tomatoes with green chiles, drained½ teaspoon ground cumin½ teaspoon garlic powder½ teaspoon chili powder¼ teaspoon kosher salt¼ teaspoon ground black pepper1¼ cups finely shredded Cheddar cheese, divided1 (6-ounce) package buttermilk cornbread and muffin mix*⅔ cup whole milk FIRST Preheat oven to 450°. NEXT In a 10-inch cast-iron skillet, heat oil over medium-high heat. Add onion and bell peppers; cook, stirring occasionally, until softened, about 4 minutes. Remove from pan. Add beef to pan; cook until browned and crumbly, about 5 minutes. Drain beef, if necessary. Stir in onion mixture, peas, tomatoes, cumin, garlic powder, chili powder, salt, and pepper. Remove from…

2 tablespoons vegetable oil, divided1 pound ground chuck½ pound ground pork1½ teaspoons chili powder1 (10-ounce) bag frozen vegetable seasoning blend2 cloves garlic, minced2 tablespoons all-purpose flour1 tablespoon Creole seasoning1 teaspoon kosher salt1 cup low-sodium beef broth½ cup chopped green onion½ cup heavy whipping cream1 (14.1-ounce) package refrigerated piecrusts, room temperature1 tablespoon unsalted butter, melted FIRST Preheat oven to 425°. NEXT In a 9-inch cast-iron skillet, heat 1 tablespoon oil over medium-high heat. Add beef, pork, and chili powder; cook, breaking up meat, until browned and crumbly, about 5 minutes. Remove meat from skillet, and let drain on paper towels. NEXT Wipe skillet clean. Add remaining 1 tablespoon oil to pan, and heat over medium-high heat. Add vegetable seasoning blend and garlic; cook, stirring frequently, until vegetables are tender, about 8…

Chicken broth:1 (4½-pound) whole chicken8 sprigs fresh thyme8 large fresh sage leaves4 stalks celery, cut into 3-inch pieces4 medium carrots, peeled and cut into 3-inch pieces1 medium yellow onion, peeled and cut into wedges3 bay leaves1 tablespoon black peppercorns Filling:3 tablespoons unsalted butter1 cup chopped yellow onion1 cup chopped carrot ½ cup chopped celery2 cloves garlic, minced½ cup all-purpose flour½ cup heavy whipping cream1 cup frozen baby lima beans½ cup fresh or frozen corn1 tablespoon chopped fresh thyme2 teaspoons chopped fresh sage2 teaspoons kosher salt1 teaspoon ground black pepper Flaky Crust (recipe opposite)1 large egg1 teaspoon water¼ teaspoon kosher salt FIRST For chicken broth: In a large stockpot, place chicken, thyme, sage, celery, carrot, onion, bay leaves, and peppercorns. Add water to cover by 1 inch, and bring to a…

1 tablespoon olive oil2 pounds lean ground beef2 (8-ounce) packages fresh baby portobello mushrooms, quartered1 (10-ounce) package frozen pearl onions3 cloves garlic, sliced¼ cup fresh thyme leaves2 teaspoons kosher salt½ teaspoon ground black pepper¼ cup all-purpose flour1 (14.5-ounce) can diced tomatoes1 (10.5-ounce) can French onion soup1 cup beef broth⅓ cup chopped fresh parsley1 tablespoon red wine vinegar¼ teaspoon garlic powder2 (24-ounce) bags frozen mashed potatoes,* cooked according to package directions2 cups shredded sharp white Cheddar cheese1½ cups whole milk¼ cup unsalted butter, softenedGarnish: chopped fresh parsley FIRST Preheat oven to broil. NEXT In a 12-inch cast-iron skillet, heat oil over medium-high heat. Add beef, mushrooms, onions, garlic, thyme, salt, and pepper; cook, stirring frequently, until beef is browned and crumbly and vegetables are tender, about 6 minutes. Stir in flour;…

4 slices bacon, chopped1 cup fresh broccoli florets¼ cup unsalted butter¼ cup all-purpose flour1 clove garlic, minced2½ cups whole milk2 cups mozzarella cheese, divided3 cups medium pasta shells, cooked according to package directions3 cups shredded cooked chicken¾ teaspoon kosher salt Pinch ground black pepper FIRST Preheat oven to broil. NEXT In a 10-inch cast-iron skillet, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 1 tablespoon drippings in skillet. NEXT Add broccoli to skillet; cook until bright green and heated through, 2 to 3 minutes. Remove from skillet. NEXT Add butter to skillet, and melt over medium heat. Add flour and garlic, whisking to combine. Gradually whisk in milk until thickened. Stir in 1 cup cheese until melted. Stir…

1 pound fresh chorizo sausage, casings removed1 cup chopped yellow onion½ green bell pepper, seeded and chopped1 clove garlic, minced1 (10-ounce) can tomatoes with green chiles1 teaspoon kosher salt1 teaspoon taco seasoning1 teaspoon dried oregano1 (15-ounce) can black beans, rinsed and drained1 cup frozen yellow corn kernels1 cup heavy whipping cream1 pound cavatappi pasta, cooked according to package directions1 (8-ounce) package shredded Monterey Jack cheeseGarnish: lime wedges, chopped fresh cilantro FIRST In a 12-inch cast-iron skillet, cook chorizo over medium-high heat until browned and crumbly, about 6 minutes. Drain all but 1 tablespoon drippings from skillet. NEXT Add onion, bell pepper, and garlic to skillet; cook, stirring occasionally, until softened, about 5 minutes. Add tomatoes, salt, taco seasoning, and oregano; cook for 3 minutes. Stir in beans, corn, and cream;…

3 tablespoons vegetable oil4 bone-in skin-on chicken thighs, trimmed (about 1½ pounds)4 chicken drumsticks2 teaspoons kosher salt, divided1 teaspoon ground black pepper, divided1 cup chopped onion½ cup chopped green bell pepper½ cup chopped celery2 cloves garlic, minced1¼ cups long-grain rice2 tablespoons firmly packed light brown sugar1½ teaspoons curry powder½ teaspoon ground ginger½ teaspoon smoked paprika⅛ teaspoon crushed red pepper3 cups chicken broth½ cup golden raisins1 (14.5-ounce) can petite diced tomatoes, drained2 teaspoons distilled white vinegar3 tablespoons chopped toasted almonds2 tablespoons chopped fresh parsley FIRST Preheat oven to 350°. NEXT In a 12-inch cast-iron skillet, heat oil over medium-high heat. Reduce heat to medium. Sprinkle chicken with 1½ teaspoons salt and ½ teaspoon black pepper. Add chicken to skillet; cook, turning occasionally, until browned, about 8 minutes. Remove from skillet. NEXT…

Grits:4 slices bacon½ cup chopped red bell pepper½ cup chopped yellow bell pepper½ cup chopped yellow onion2 cloves garlic, minced2 cups chicken broth2 cups whole milk2 teaspoons kosher salt½ teaspoon ground black pepper1 cup plain yellow quick-cooking grits2 large eggs, lightly beaten1 cup shredded smoked Gouda cheese1 cup shredded sharp Cheddar cheese Shrimp:1 tablespoon olive oil1 pound medium fresh shrimp, peeled, deveined, and tails left on½ teaspoon kosher salt¼ teaspoon ground black pepper2 tablespoons chopped green onion FIRST Preheat oven to 350°. NEXT For grits: In a 10-inch cast-iron skillet, cook bacon over medium heat until crisp. Remove bacon, and let drain on paper towels, reserving drippings in skillet. When cool enough to handle, crumble bacon. NEXT Add bell peppers and onion to skillet; cook until softened, about 4 minutes.…

2 tablespoons vegetable oil, divided1½ cups chopped yellow onion4 (½-inch-thick) bone-in pork rib chops2 teaspoons kosher salt, divided2 teaspoons ground black pepper, divided5 tablespoons unsalted butter5 tablespoons all-purpose flour5 cups whole milk2 tablespoons chopped fresh sage2 tablespoons chopped fresh rosemary1½ cups shredded whole-milk mozzarella cheese1 (16-ounce) package cavatappi pasta, cooked according to package directions2 tablespoons panko (Japanese bread crumbs)¼ cup grated Parmesan cheeseGarnish: fresh rosemary FIRST Preheat oven to 375°. NEXT In a 12-inch cast-iron skillet, heat 1 tablespoon oil over medium-high heat. Add onion; cook, stirring occasionally, until lightly browned, about 5 minutes. Remove from skillet. Add remaining 1 tablespoon oil to skillet. Sprinkle pork chops with ½ teaspoon salt and ½ teaspoon pepper. Add pork chops to skillet; cook until browned, about 3 minutes per side. Remove from…

¼ cup unsalted butter½ cup finely chopped shallot3 tablespoons all-purpose flour2 cups whole milk¾ cup grated Parmesan cheese, divided1 teaspoon kosher salt¼ teaspoon ground black pepper¼ teaspoon lemon zest⅛ teaspoon crushed red pepper2 pounds fresh asparagus, blanched1 (15-ounce) can artichoke hearts packed in water, drained2 tablespoons panko (Japanese bread crumbs) FIRST Preheat oven to 400°. NEXT In an 8-inch cast-iron skillet, melt butter over medium heat. Add shallot; cook, stirring occasionally, until tender, about 5 minutes. Stir in flour; cook for 1 minute. Gradually stir in milk. Cook, stirring constantly, until thickened, 3 to 4 minutes. Stir in ½ cup cheese, salt, black pepper, zest, and red pepper. Add blanched asparagus and artichokes, stirring to coat. Top with bread crumbs and remaining ¼ cup cheese. LAST Bake until golden brown,…

12 medium ears corn, shucked4 strips bacon½ cup chopped yellow onion1 clove garlic, minced½ cup heavy whipping cream, divided1½ teaspoons kosher salt, divided½ teaspoon ground black pepper⅛ teaspoon ground red pepper2 tablespoons chopped green onion FIRST Using a sharp knife, cut corn kernels from cobs (about 3 cups). Using the back of a spoon, scrape cobs to remove pulp (about 1½ cups). NEXT In a 10-inch cast-iron skillet, cook bacon over medium heat until crisp. Remove bacon, and let drain on paper towels, reserving drippings in skillet. NEXT Add onion to skillet; cook until softened, about 3 minutes. Add garlic; cook for 1 minute. Add corn kernel tips, corn pulp, ¼ cup cream, and 1 teaspoon salt; bring to a boil over medium-high heat. Reduce heat; cover and simmer, stirring…

1½ pounds chopped collard greens, stems removed6 slices thick-cut bacon, cut into 2-inch pieces1 large yellow onion, thinly sliced3 cloves garlic, minced3 tablespoons all-purpose flour2 cups whole milk1 cup shredded sharp white Cheddar cheese, divided1 teaspoon kosher salt½ teaspoon ground mustard⅛ teaspoon crushed red pepper½ cup crumbled cornbread FIRST Preheat oven to 400°. NEXT Bring a large saucepan of water to a boil over high heat. Add collard greens; cook for 4 minutes. Immediately drain, and rinse with cold water. Drain again; squeeze dry. NEXT In a 10-inch cast-iron skillet, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in skillet. NEXT Add onion and garlic to skillet; cook, stirring occasionally, until golden brown, about 15 minutes. Stir…

1¼ cups all-purpose flour4 teaspoons plain yellow cornmeal, divided2 teaspoons kosher salt, divided6 tablespoons cold unsalted butter, cubed6 tablespoons whole buttermilk, chilled4 (¼-inch-thick) green tomato slices4 (¼-inch-thick) red tomato slices4 large red or yellow campari tomatoes, cut into ¼-inch-thick slices¾ cup mayonnaise¾ cup shredded sharp white Cheddar cheese, divided2 tablespoons chopped fresh basil2 teaspoons grated yellow onion¼ teaspoon ground black pepperGarnish: torn fresh basil, ground black pepper FIRST In the work bowl of a food processor, pulse together flour, 3 teaspoons cornmeal, and 1 teaspoon salt. Add cold butter, and pulse until mixture is crumbly. With processor running, add buttermilk in a slow, steady stream just until dough comes together. Turn out dough, and shape into 4 disks. Wrap in plastic wrap, and refrigerate for at least 1 hour. NEXT…

2 cups all-purpose flour1 cup old-fashioned oats¾ cup plus 2 tablespoons unsalted butter, melted½ cup granulated sugar½ cup firmly packed light brown sugar1 teaspoon baking powder1 teaspoon kosher salt1 teaspoon lemon zest1½ cups Blackberry Jam (recipe follows) FIRST Preheat oven to 375°. Spray a 10-inch square cast-iron skillet with baking spray with flour. NEXT In a large bowl, toss together flour, oats, melted butter, sugars, baking powder, salt, and zest until moistened and crumbly. Press two-thirds of oat mixture into bottom of prepared skillet. Spread Blackberry Jam onto prepared crust. Sprinkle with remaining oat mixture. LAST Bake until jam is bubbly and topping is golden brown, about 35 minutes, loosely covering with foil during last 5 minutes of baking to prevent excess browning, if necessary. Let cool completely on a…

½ cup unsalted butter, softened1¼ cups sugar, divided2 large eggs½ teaspoon vanilla extract1⅓ cups all-purpose flour1¼ teaspoons baking powder¼ teaspoon kosher salt½ cup sour cream1 pound fresh strawberries, halved FIRST Preheat oven to 350°. Spray a 9-inch cast-iron skillet with cooking spray. NEXT In a large bowl, beat butter and 1 cup sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla. NEXT In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, beating just until combined after each addition. Fold in strawberries. Spread…

CAST-IRON REVITALIZATION If your heirloom pans fall victim to rust, don’t despair. Follow these steps to get them back in action. 1. Scrub with a stiff-bristle brush and hot soapy water to remove any rust or buildup. Rinse well, and dry completely. 2. Brush a light coating of oil inside and outside of pan. 3. Place a sheet of foil or a rimmed baking sheet on lower rack of oven to catch drips. Place oiled pan upside down on middle rack of oven. 4. Bake at 350° for about 1 hour. Turn off oven, and let pan cool in oven. Repeat as necessary. Store in a cool, dry place. Seasoning Tip Be conservative when applying oil to your pans for seasoning. Using too much can result in a sticky residue.…

2 cups self-rising flour2½ cups shredded Monterey Jack cheese, divided⅓ cup plain yellow cornmeal2 tablespoons sugar3 teaspoons kosher salt, divided½ cup cold unsalted butter, cubed1 cup whole buttermilk1 tablespoon vegetable oil½ cup chopped yellow onion½ cup diced red bell pepper2 cloves garlic, minced1 tablespoon all-purpose flour1½ cups whole milk1 teaspoon chili powder1 teaspoon ground black pepper, divided½ teaspoon ground cumin¼ teaspoon ground coriander2 cups shredded cooked chicken1 (15-ounce) can black beans, rinsed and drained1 (14.5-ounce) can diced tomatoes, drained1 (4.5-ounce) can chopped green chiles¼ cup chopped fresh cilantro1 large egg, lightly beaten FIRST Preheat oven to 400°. Place 5 (6-inch) cast-iron skillets on a large rimmed baking sheet lined with parchment paper. Spray skillets with cooking spray. NEXT In a medium bowl, stir together self-rising flour, ½ cup cheese, cornmeal,…

1 tablespoon vegetable oil1 cup chopped green onion1 clove garlic, minced10 cups cooked collard greens, drained and finely chopped3 large eggs, lightly beaten1½ cups crumbled feta cheese1 cup cottage cheese½ cup chopped fresh dill½ cup chopped fresh parsley2 teaspoons apple cider vinegar1 teaspoon kosher salt½ teaspoon crushed red pepper¼ teaspoon ground black pepper2 (14.1-ounce) packages refrigerated piecrusts, room temperature½ cup grated Parmesan cheeseGarnish: ground black pepper FIRST Preheat oven to 375°. Spray 6 (6-inch) cast-iron skillets with cooking spray. NEXT In a large skillet, heat oil over medium-high heat. Add green onion and garlic; cook until onion is tender, about 2 minutes. NEXT In a large bowl, stir together onion mixture, collard greens, eggs, feta, cottage cheese, dill, parsley, vinegar, salt, red pepper, and black pepper. NEXT On a lightly…

¼ cup unsalted butter¼ cup all-purpose flour2 cups shredded Classic Pot Roast (recipe follows)1 (10-ounce) package frozen peas and carrots mix1½ cups reserved gravy from Classic Pot Roast1 cup beef broth1 tablespoon chopped fresh thyme½ teaspoon kosher saltPinch ground black pepper½ (17.3-ounce) package frozen puff pastry, thawed1 large egg, lightly beaten FIRST Preheat oven to 375°. NEXT In a 10-inch cast-iron skillet, melt butter over medium heat. Whisk in flour; cook for 1 minute. Stir in Classic Pot Roast, vegetables, reserved gravy, broth, thyme, salt, and pepper. Bring to a boil. Cook, stirring frequently, until thickened, 3 to 5 minutes. Remove from heat. NEXT On a lightly floured surface, unfold dough, and roll into a 12-inch square. Place dough over skillet. Using scissors, cut corners from pastry to create a…

2 (6-ounce) packages baby rainbow carrots1 pound fingerling potatoes, halved½ (1-pound) package bacon, chopped1½ pounds boneless beef sirloin steak, cubed1½ teaspoons kosher salt1 teaspoon ground black pepper2 tablespoons olive oil1 (8-ounce) package sliced fresh mushrooms1 (10-ounce) package frozen pearl onions, thawed1 cup chopped yellow onion1 tablespoon minced garlic½ cup dry red wine1½ cups beef broth¼ cup tomato paste½ cup half-and-half1 tablespoon chopped fresh thyme1 (14.1 ounce) package refrigerated piecrusts1 large egg1 tablespoon waterGarnish: fresh thyme, ground black pepper FIRST Preheat oven to 400°. Spray a 12-inch cast-iron skillet with cooking spray. NEXT Fill a large Dutch oven halfway full with water; bring to a boil over medium-high heat. Add carrots and potatoes; cook for 2 minutes. Drain, and set aside. NEXT In same Dutch oven, cook bacon over medium heat…

8 slices thick-cut bacon, cut into 2-inch pieces2 pounds boneless skinless chicken breasts, cut into ¾-inch pieces1 (1-ounce) package ranch seasoning mix3 cloves garlic, minced2 cups heavy whipping cream½ cup grated Parmesan cheese2 cups large elbow macaroni, cooked according to package directions½ cup roughly chopped fresh parsley1 cup shredded mozzarella cheese½ cup shredded sharp Cheddar cheese FIRST Preheat oven to 375°. NEXT In a 10-inch cast-iron skillet, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 1 tablespoon drippings in skillet. Reserve remaining drippings. NEXT In a large bowl, stir together chicken and ranch seasoning. Add to skillet; cook until light golden brown on all sides, about 6 minutes. Remove from skillet; wipe skillet clean. NEXT Add 2 tablespoons…

¼ cup unsalted butter¼ cup all-purpose flour3 cups whole milk1 clove garlic, minced1 teaspoon kosher salt½ teaspoon dried oregano¼ teaspoon crushed red pepper⅛ teaspoon ground nutmeg1½ cups grated Parmesan cheese, divided1½ cups shredded fontina cheese, divided1 (16-ounce) package rigatoni pasta, cooked according to package directionsItalian Meatballs (recipe follows)1 (24-ounce) jar tomato-basil pasta sauceGarnish: fresh oregano FIRST Preheat oven to 375°. NEXT In a 12-inch cast-iron skillet, melt butter over medium heat. Add flour; cook for 1 minute, whisking constantly. Whisk in milk, garlic, salt, oregano, red pepper, and nutmeg. Cook, whisking constantly, until mixture thickens, about 5 minutes. Stir in 1 cup Parmesan and 1 cup fontina until melted. Remove from heat. NEXT Stir in cooked pasta. Top with Italian Meatballs, pasta sauce, remaining ½ cup Parmesan, and remaining ½…

1 tablespoon canola oil3 pounds bone-in skin-on chicken thighs2½ teaspoons kosher salt, divided¾ teaspoon ground black pepper, divided2 bunches Broccolini, trimmed and chopped2 tablespoons water2 tablespoons all-purpose flour2 tablespoons Dijon mustard1 clove garlic, smashed1 cup heavy whipping cream1 cup chicken broth½ cup grated Parmesan cheese1 (12-ounce) box orecchiette pasta, cooked according to package directions FIRST Preheat oven to 425°. NEXT In a 12-inch cast-iron skillet, heat oil over medium-high heat. Sprinkle chicken with 2 teaspoons salt and ½ teaspoon pepper. Place chicken, skin side down, in skillet. Cook until golden brown, about 5 minutes. Turn chicken over. NEXT Bake until a meat thermometer inserted in thickest portion of chicken registers 160°, about 20 minutes. Remove chicken from skillet; set aside. NEXT In a large microwave-safe bowl, place Broccolini and 2…

1 tablespoon vegetable oil1½ cups sliced andouille sausage1 cup chopped yellow onion1 cup chopped celery1 red bell pepper, seeded and diced3 cups long-grain rice, cooked according to package directions2 cups shredded cooked chicken2 cups sliced fresh okra1 cup low-sodium chicken broth1 (14.5-ounce) can fire-roasted diced tomatoes, drained1½ tablespoons Worcestershire sauce1 tablespoon hot sauce2 teaspoons Creole seasoning1½ teaspoons garlic powderGarnish: chopped fresh parsley, chopped green onion FIRST Preheat oven to 350°. NEXT In a small Dutch oven, heat oil over medium-high heat. Add sausage; cook, stirring occasionally, until browned. Remove sausage using a slotted spoon, and let drain on paper towels. NEXT Add onion, celery, and bell pepper to pan; cook, stirring frequently, until vegetables are tender, about 8 minutes. Remove from heat; add sausage, cooked rice, cooked chicken, okra, broth,…

½cup unsalted butter1 cup chopped mushrooms½ cup chopped yellow onion⅓ cup all-purpose flour2 cups chicken broth1 cup whole milk1 (8-ounce) package cream cheese, softened4 cups shredded cooked chicken1 tablespoon poppy seeds½ teaspoon kosher salt½ teaspoon ground black pepper2 cups crushed buttery round crackers*2 tablespoons unsalted butter, melted FIRST Preheat oven to 350°. NEXT In a 10-inch cast-iron skillet, melt butter over medium heat. Add mushrooms and onion; cook, stirring occasionally, until tender, 3 to 4 minutes. Add flour; cook for 2 minutes, stirring constantly. Gradually whisk in broth. Cook, stirring constantly, until thickened, 4 to 5 minutes. Remove from heat; whisk in milk and cream cheese until smooth. Stir in cooked chicken, poppy seeds, salt, and pepper. NEXT In a small bowl, stir together crushed crackers and melted butter. Sprinkle…

4 cups diced baking potatoes1½ cups crushed tomatoes¼ cup water1 tablespoon chopped fresh oregano½ teaspoon smoked paprika¾ teaspoon kosher salt, divided½ teaspoon ground black pepper, divided¼ teaspoon ground cumin⅛ teaspoon crushed red pepper2 teaspoons canola oil1 cup chopped smoked sausage½ cup chopped onion1 clove garlic, minced4 large eggs⅓ cup crumbled queso frescoGarnish: chopped fresh parsley, ground black pepper FIRST Preheat oven to 350°. NEXT In a medium saucepan, bring potatoes and water to cover by 2 inches to a boil over medium-high heat. Cook until just tender, about 5 minutes; drain, and set aside. NEXT In same saucepan, bring tomatoes, ¼ cup water, oregano, paprika, ¼ teaspoon salt, ¼ teaspoon black pepper, cumin, and red pepper to a simmer over medium heat. Reduce heat to medium-low; partially cover and simmer…

3½ pounds yellow squash, cut into 1½-inch pieces1 cup coarsely chopped yellow onion1 tablespoon canola oil1½ teaspoons kosher salt, divided½ teaspoon ground black pepper, divided¼ cup unsalted butter¼ cup all-purpose flour1 cup chicken broth1 cup whole milk1 tablespoon chopped fresh thyme½ teaspoon garlic powder1¼ cups shredded sharp white Cheddar cheese, divided¼ cup freshly grated Parmesan cheese1¼ sleeves buttery round crackers*Garnish: chopped fresh chives FIRST Preheat oven to 450°. NEXT On a 17x12-inch rimmed baking sheet, toss together squash, onion, oil, ¾ teaspoon salt, and ¼ teaspoon pepper. NEXT Bake, gently turning with a spatula occasionally, until lightly browned, about 40 minutes. Remove from oven. Reduce oven temperature to 325°. NEXT In a 12-inch cast-iron skillet, melt butter over medium heat. Whisk in flour; cook for 1 minute, whisking frequently. Whisk…

3 pounds russet potatoes, peeled and chopped3¾ teaspoons kosher salt, divided½ cup creme fraiche or sour cream6 tablespoons unsalted butter, softened and divided4 teaspoons chopped fresh parsley, divided1 tablespoon chopped fresh sage1¼ teaspoons ground black pepper, divided¾ teaspoon ground cardamom¼ teaspoon garlic powder⅓ cup panko (Japanese bread crumbs)⅓ cup shaved Parmesan cheeseGarnish: Fried Sage (recipe follows) FIRST Preheat oven to 400°. Spray a 10-inch cast-iron skillet with cooking spray. NEXT In a large Dutch oven, bring potatoes, 2 teaspoons salt, and water to cover by 2 inches to a boil over medium-high heat. Cook until tender, 15 to 20 minutes; drain well. Add crème fraîche, 4 tablespoons butter, 3 teaspoons parsley, sage, 1½ teaspoons salt, 1 teaspoon pepper, cardamom, and garlic powder; using a potato masher, mash until smooth. Spread…

3 slices sourdough bread4 zucchini, thinly sliced1 tablespoon kosher salt1 teaspoon ground black pepper2 small sweet onions, sliced ½ inch thick1 large leek, thinly sliced (white and light green parts only)1 cup grated Parmesan cheese1 cup grape tomatoes2 tablespoons extra-virgin olive oil FIRST Preheat oven to 425°. NEXT Place bread directly on oven rack. Bake until golden brown and dry, about 8 minutes. Remove from oven; let cool. NEXT In the work bowl of a food processor, pulse toasted bread until fine bread crumbs remain, about 10 pulses. NEXT In a large bowl, combine zucchini, salt, and pepper. Let stand for 15 minutes. NEXT In a 10-inch cast-iron skillet, place onion in a single layer. Top with a single layer of zucchini, one-fourth of leek, 2 tablespoons bread crumbs, and…

10 cups challah bread, cut into 1-inch cubes4 cups half-and-half¾ cup unsalted butter1 cup firmly packed light brown sugar½ cup granulated sugar5 large eggs, lightly beaten5 tablespoons bourbon, divided½ cup semisweet chocolate, roughly chopped2 tablespoons sanding sugar1 cup confectioners’ sugar¼ cup unsalted butter, melted½ cup heavy whipping cream FIRST Preheat oven to 350°. NEXT In a large bowl, toss together bread cubes and half-and-half. Let stand at room temperature. NEXT In a 12-inch cast-iron skillet, melt butter over medium heat. Add brown sugar and granulated sugar, whisking until combined. Remove from heat; whisk in eggs and 3 tablespoons bourbon until combined. Pour over bread mixture. Add chocolate, stirring gently to combine. Spoon bread mixture into skillet. Sprinkle with sanding sugar, and cover with foil. NEXT Bake for 55 minutes. Uncover…

Mixed Nut Piecrust (recipe follows)1 cup unsalted butter1 cup firmly packed light brown sugar¾ cup light corn syrup¼ cup heavy whipping cream1 cup almonds1 cup walnuts1 cup pecans1 teaspoon vanilla extract½ teaspoon kosher salt FIRST Preheat oven to 400°. Spray a 9-inch square cast-iron skillet with baking spray with flour. NEXT On a lightly floured surface, roll Mixed Nut Piecrust into an 11-inch square. Transfer to prepared pan, pressing into bottom and up sides. Trim excess dough. Fold edges under, and crimp as desired. Top with a piece of parchment paper, letting ends extend over edges of pan. Add pie weights. NEXT Bake until crust is set and beginning to brown, about 12 minutes. Carefully remove paper and weights. Let cool on a wire rack. Reduce oven temperature to 325°.…

4 cups fresh or frozen sliced rhubarb3 cups fresh blueberries¾ cup sugar¾ cup all-purpose flour, divided½ teaspoon lemon zest1 tablespoon fresh lemon juice1 cup old-fashioned oats¾ cup firmly packed light brown sugar½ cup chopped pecans½ cup unsalted butter, melted½ teaspoon ground cinnamon FIRST Preheat oven to 350°. NEXT In a large bowl, stir together rhubarb, blueberries, sugar, ¼ cup flour, and lemon zest and juice. Spoon mixture into a 10-inch cast-iron skillet. NEXT In a medium bowl, stir together oats, brown sugar, pecans, melted butter, cinnamon, and remaining ½ cup flour. Sprinkle over rhubarb mixture. LAST Bake until browned and bubbly, 35 to 40 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool for 10 minutes before serving.…

¼ cup all-purpose flour1 tablespoon chopped fresh thyme2 teaspoons kosher salt½ teaspoon paprika½ teaspoon ground black pepper¼ teaspoon ground ginger¼ teaspoon ground allspice⅛ teaspoon crushed red pepper1 pound tenderloin steak tips2 tablespoons vegetable oil1 cup thinly sliced white onion1 clove garlic, thinly sliced2 cups low-sodium beef broth1 large sweet potato, peeled and cubed2 cups roughly chopped kale½ (17.3-ounce) package frozen puff pastry, thawed1 large egg, lightly beatenGarnish: fresh thyme sprigs FIRST Preheat oven to 400°. NEXT In a large bowl, whisk together flour, thyme, salt, paprika, black pepper, ginger, allspice, and red pepper. Reserve 2 tablespoons flour mixture. Add steak tips to remaining mixture, stirring to coat. NEXT In a 10-inch cast-iron skillet, heat oil over medium-high heat. Add onion and steak tips; cook, stirring frequently, until onions are tender…

2 cups halved fresh green beans1 cup chopped carrot1 cup chopped celery5 cups shredded cooked chicken1 cup frozen peas1 (10.75-ounce) can cream of chicken soup1 cup chicken broth1 teaspoon kosher salt, divided½ teaspoon ground black pepper4 large potatoes, peeled and cubed (about 3 pounds)½ cup heavy whipping cream¼ cup unsalted butterGarnish: chopped fresh parsley FIRST Preheat oven to 350°. Spray a 12-inch cast-iron skillet with cooking spray. NEXT Fill a medium Dutch oven halfway full with water; bring to a boil over medium-high heat. Add green beans, carrot, and celery; cook for 1 minute. Drain. NEXT In a large bowl, combine cooked vegetables, cooked chicken, and peas. NEXT In a small bowl, stir together soup, broth, ½ teaspoon salt, and pepper. Pour soup mixture over chicken mixture, stirring to combine.…

Filling:4 cups sliced smoked sausage*1 medium yellow onion, thinly sliced1 green bell pepper, thinly sliced1 red bell pepper, thinly sliced1 tablespoon minced garlic1 teaspoon dried oregano¼ teaspoon crushed red pepper1 (14.5-ounce) can diced tomatoes1 (16-ounce) can cannellini beans, rinsed and drained½ cup water1 teaspoon kosher salt¼ teaspoon ground black pepperTopping:1 cup stone-ground white or yellow cornmeal1 cup all-purpose flour2 teaspoons baking powder1 teaspoon kosher salt½ teaspoon baking soda1½ cups whole buttermilk¼ cup unsalted butter, melted1 large egg1 cup grated Parmesan cheese FIRST Preheat oven to 425°. NEXT For filling: In a 12-inch cast-iron skillet, cook sausage over medium-high heat until browned, about 4 minutes. Remove sausage using a slotted spoon, and let drain on paper towels, reserving drippings in skillet. NEXT Add onion, bell peppers, garlic, oregano, and red pepper…

6 tablespoons unsalted butter, divided,2 cups sliced fresh baby portobello mushrooms1 small yellow onion, diced6 cloves garlic, minced3 tablespoons all-purpose flour1½ cups half-and-half1 cup low-sodium chicken broth1 cup dry white wine1 teaspoon kosher salt1 teaspoon lemon zest½ teaspoon ground black pepper2½ cups shredded mozzarella cheese, divided¾ cup shredded Parmesan cheese, divided3 cups cooked shredded chicken½ (16-ounce) box linguine, cooked according to package directions½ cup roughly chopped parsleyGarnish: chopped fresh parsley, lemon zest FIRST Preheat oven to broil. NEXT In a 10-inch cast-iron skillet, melt 2 tablespoons butter over medium-high heat. Add mushrooms; cook, stirring occasionally, until light golden brown, about 3 minutes. Add onion; cook until tender, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. NEXT Add remaining 4 tablespoons butter to skillet. Stir in flour; cook…

3 cups whole milk, divided2 tablespoons all-purpose flour1½ cups shredded smoked Cheddar cheese1 cup shredded American cheese1 teaspoon dry mustard¼ teaspoon kosher salt¼ teaspoon ground black pepper1 (16-ounce) package penne pasta, cooked according to package directions3 cups pulled porkPulled pork and shredded Cheddar cheese, for toppingGarnish: chopped green onion FIRST Preheat oven to broil. Spray a 10-inch cast-iron skillet with cooking spray. NEXT In a large saucepan, bring 2¾ cups milk to a boil over medium-high heat. In a small bowl, whisk together flour and remaining ¼ cup milk until smooth. Gradually add flour mixture to hot milk in saucepan; whisk until thickened, about 2 minutes. Reduce heat to medium-low; stir in smoked Cheddar, American cheese, mustard, salt, and pepper. Add cooked pasta and pulled pork, stirring to combine. Spoon…

4 large eggs2 cups grated Parmesan cheese1½ cups heavy whipping cream1 cup cubed low-moisture mozzarella cheese½ cup julienned sun-dried tomatoes½ cup pitted and sliced kalamata olives⅓ cup prepared pesto1 teaspoon kosher salt½ teaspoon crushed red pepper1 (16-ounce) package spaghetti, cooked according to package directions FIRST Preheat oven to 350°. Spray a 10-inch cast-iron skillet with cooking spray. NEXT In a large bowl, whisk together eggs, Parmesan, cream, mozzarella, tomatoes, olives, pesto, salt, and red pepper. Add cooked pasta, stirring to combine. Spoon pasta mixture into prepared skillet. LAST Bake until set, about 30 minutes. Increase oven temperature to broil. Broil until golden brown, 3 to 4 minutes. Let cool for at least 10 minutes before slicing.…

2 tablespoons vegetable oil1 pound mild smoked sausage, coarsely chopped1 cup chopped onion½ cup chopped bell pepper½ cup chopped celery2 cloves garlic, minced3 cups chicken broth1¼ cups long-grain rice3 bay leaves1 tablespoon chopped fresh thyme2 teaspoons firmly packed light brown sugar1 teaspoon kosher salt¼ teaspoon ground black pepper¼ teaspoon ground red pepper1 (14.5-ounce) can petite diced tomatoes, drained2 teaspoons distilled white vinegar1 pound large fresh shrimp, peeled and deveined (tails left on)¼ cup chopped fresh celery leaves FIRST Preheat oven to 350°. NEXT In a 12-inch cast-iron skillet, heat oil over medium-high heat. Reduce heat to medium. Add sausage; cook, stirring occasionally, until browned, about 6 minutes. Remove sausage using a slotted spoon, and let drain on paper towels. NEXT Add onion, bell pepper, and celery to skillet; cook, stirring…

½ pound small red potatoes, halved1 tablespoon plus 2 teaspoons kosher salt, divided1 small head savoy cabbage, cut into eighths1 pound smoked sausage,* sliced1 tablespoon unsalted butter½ cup chopped yellow onion1 clove garlic, minced3 tablespoons all-purpose flour1 cup heavy whipping cream1 cup beer*1 tablespoon fresh thyme½ teaspoon caraway seeds½ teaspoon ground black pepper1 cup shredded aged Gouda cheese2 slices rye bread, crumbled FIRST Preheat oven to 400°. NEXT In a large saucepan, bring potatoes, 1 tablespoon salt, and water to cover to a boil over high heat. Reduce heat to medium; cook for 5 minutes. Add cabbage, and cook for 3 minutes; drain. NEXT In a 12-inch cast-iron skillet, cook sausage over medium heat until browned, about 5 minutes. Remove sausage using a slotted spoon, and let drain on paper…

6 slices bacon½ cup chopped yellow onion½ cup chopped green bell pepper½ cup chopped celery2 cloves garlic, minced2 cups Fresh Tomato Sauce (recipe follows)1½ cups basmati rice1¼ cups chicken broth, divided1 tablespoon chopped fresh thyme2 teaspoons hot sauce¾ teaspoon kosher salt¼ teaspoon ground black pepper2 bay leaves1 pound medium fresh shrimp, peeled and deveined1 cup chopped seeded tomatoesGarnish: fresh thyme, chopped fresh parsley FIRST In a medium cast-iron Dutch oven, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in pan. NEXT Increase heat to medium-high; add onion, bell pepper, and celery; cook, stirring occasionally, until lightly browned, about 4 minutes. Add garlic; cook for 1 minute. Add Fresh Tomato Sauce, rice, 1 cup broth, thyme, hot sauce,…

5 cups roughly chopped fresh broccoli florets1½ cups converted rice,* cooked according to package directions2 cups shredded sharp Cheddar cheese, divided1 cup sour cream½ cup mayonnaise1 tablespoon Creole mustard1 teaspoon kosher salt½ teaspoon onion powder½ teaspoon garlic powder¼ teaspoon ground black pepper¼ cup fresh bread crumbs, toasted¼ cup freshly grated Parmesan cheese FIRST Preheat oven to 350°. NEXT Fill a medium saucepan with water, and bring to a boil. Add broccoli, and cook until crisp-tender, about 3 minutes. Drain. NEXT In a large bowl, combine broccoli, cooked rice, 1 cup Cheddar, sour cream, mayonnaise, mustard, salt, onion powder, garlic powder, and pepper. Spoon mixture into a 10-inch cast-iron skillet. Loosely cover with foil. LAST Bake until bubbly, 25 to 30 minutes. Sprinkle with bread crumbs, Parmesan, and remaining 1 cup…

¼ cup unsalted butter¼ cup all-purpose flour2½ cups whole milk1½ teaspoons dry mustard1 teaspoon kosher salt½ teaspoon ground black pepper¼ teaspoon ground nutmeg6 ounces processed cheese product,* cubed1¼ cups shredded sharp Cheddar cheese, divided1 (16-ounce) package elbow macaroni, cooked according to package directions FIRST Preheat oven to broil. NEXT In a 12-inch cast-iron skillet, melt butter over medium-low heat. Whisk in flour; cook, stirring constantly, until bubbly, about 3 minutes. Gradually whisk in milk until smooth. Add mustard, salt, pepper, and nutmeg; cook, stirring frequently, until thickened, about 5 minutes. Stir in cheese product and 1 cup Cheddar until melted. Remove from heat; add cooked pasta, stirring until combined. Sprinkle with remaining ¼ cup Cheddar. LAST Broil until golden brown and bubbly, about 5 minutes. *We used Velveeta.…

4 slices thick-cut bacon½ cup bourbon8 tablespoons firmly packed light brown sugar, divided4 large sweet potatoes, cooked and mashed½ cup unsalted butter, softened¼ cup granulated sugar4 large eggs½ teaspoon kosher salt½ teaspoon ground ginger⅛ teaspoon ground cloves¼ cup chopped pecans FIRST In a shallow dish, place bacon in an even layer. Pour bourbon over bacon. Cover and refrigerate for 30 minutes. NEXT Preheat oven to 350°. Line a large rimmed baking sheet with foil. NEXT Pat bacon dry with paper towels, and place on prepared pan. Sprinkle with 2 tablespoons brown sugar. NEXT Bake until crisp, 35 to 40 minutes. Let cool to room temperature; crumble bacon. NEXT In a large bowl, beat sweet potatoes, butter, granulated sugar, 4 tablespoons brown sugar, eggs, salt, ginger, and cloves with a mixer…

2 tablespoons olive oil2½ cups chopped cooked ham, divided1 cup chopped yellow onion1½ cups chopped red bell pepper, divided6 large eggs, lightly beaten1 (12-ounce) can evaporated milk2 teaspoons chopped fresh thyme1 teaspoon kosher salt½ teaspoon ground black pepper1 (20-ounce) package refrigerated shredded hash browns*1 (8-inch) block sharp Cheddar cheese, shreddedGarnish: fresh thyme, ground black pepper FIRST Preheat oven to 350°. NEXT In a 12-inch cast-iron skillet, heat oil over medium-high heat. Add 2 cups ham, onion, and 1 cup bell pepper; cook, stirring occasionally, until tender, about 5 minutes. NEXT In a large bowl, whisk together eggs, evaporated milk, thyme, salt, and pepper. Gently fold in ham mixture, hash browns, and cheese. Spoon mixture into skillet. NEXT Bake until set in center, about 30 minutes. LAST Heat a medium skillet…

Crust:2 cups graham cracker crumbs¼ cup sugar½ cup unsalted butter, melted2 large egg whites, lightly beaten Filling:½ (12-ounce) package semisweet chocolate morsels¼ cup unsalted butter½ tablespoon unsweetened cocoa powder2 (8-ounce) packages cream cheese, softened1 cup sugar2 large eggs1 (8-ounce) container sour cream1 teaspoon vanilla extract Topping:3 large egg whites½ teaspoon cream of tartar⅔ cup plus 2 tablespoons sugar, divided¾ cup light corn syrup⅓ cup water2 teaspoons vanilla extract FIRST Preheat oven to 350°. NEXT For crust: In a large bowl, stir together graham cracker crumbs and sugar. Add melted butter, stirring to combine. Stir in egg whites. Firmly press mixture into bottom and 1 inch up sides of a 10-inch cast-iron skillet. NEXT Bake for 6 minutes. Let cool on a wire rack for 20 minutes. Reduce oven temperature to…

2 cups all-purpose flour½ cup plus 1 tablespoon granulated sugar, divided½ teaspoon kosher salt1 cup cold unsalted butter, cubed¾ cup sour cream2 to 4 tablespoons cold water4½ cups fresh raspberries4 cups fresh blackberries4 tablespoons cornstarch2 tablespoons fresh lemon juice1 large egg, lightly beaten1 tablespoon coarse sugar FIRST In a large bowl, whisk together flour, 1 tablespoon granulated sugar, and salt. Using a pastry blender, cut in cold butter until mixture is crumbly. Stir in sour cream. Add water, 1 tablespoon at a time, until a dough forms. (Do not overmix.) Turn out dough onto a lightly floured surface, and shape into a disk. Wrap in plastic wrap, and refrigerate for at least 30 minutes. NEXT Preheat oven to 350°. NEXT In a large bowl, stir together raspberries, blackberries, cornstarch, lemon…

Topping:¼ cup unsalted butter⅓ cup firmly packed light brown sugar1 orange, peeled and sliced crosswise1 cup fresh or frozen cranberries Cake:½ cup unsalted butter, softened1 cup firmly packed light brown sugar2 large eggs1½ teaspoons vanilla extract1¾ cups all-purpose flour1½ teaspoons baking powder¾ teaspoon kosher salt½ teaspoon ground cinnamon¼ teaspoon ground allspice1 cup whole milk FIRST For topping: In a 10-inch cast-iron skillet, melt butter over medium heat, swirling to coat pan. Sprinkle brown sugar in skillet. Arrange orange slices in an even layer in skillet, and sprinkle with cranberries. Cook until sugar is dissolved. NEXT For cake: Preheat oven to 350°. In a large bowl, beat butter and brown sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs,…