Bring your home cooking anywhere with cast iron!
- Over 100 recipes using Dutch ovens, skillets, and cast-iron cookware for every meal of the day
- Easy-to-follow instructions and high-quality photography for each recipe
- Breakfast, lunch, dinner, and desserts that are real crowd pleasers, including chicken pot pie, a crab bake, pan-seared steak, and more
- Nostalgic meals for those seeking classic comfort foods made with cast-iron cookware, a timeless classic for modern kitchens
Simmer, sauté, and stew hearty mouthwatering meals in one pan with your cast iron cookware!
Hearty Cast-Iron and Skillet Cooking is filled with tasty and easy Dutch oven and skillet meals that will wow your friends and family, from delicious breakfasts like bacon and potato pancakes or biscuits and gravy to a thick and hearty beef stew for lunch, a chicken marsala dinner, and even a pineapple upside-down cake for dessert!
Cooking with cast-iron can be intimidating for some. This 152-page cookbook takes the mystery and fear out of using a cast-iron skillet or Dutch oven, walking you through the basics of understanding how to use them and take care of them through seasoning, cleaning, and storing. If you like to take your cooking outdoors, you’ll find campfire safety tips, how to build a perfect cooking fire, food temperature safety, cooking tips, and more!
Perfect for bringing home cooking with you to a relaxing camping or cabin getaway, this cookbook presents 101 delicious cast-iron skillet and Dutch oven recipes that are sure to please everyone’s appetite around your table or campfire all day long! Ranging from cinnamon rolls with blueberries and creamy mac and cheese to eggplant parmesan, Italian beef stew, and so much more, you’ll have plenty of wholesome cooking ideas for breakfast, starters, sides, lunches, dinners, and desserts to make.
- Carrot Cake Pancakes
- Egg, Ham & Cheese Quesadilla
- Southwest Hash
- Cheesy Bacon Pull-Aparts
- Swiss Vegetable Omelet
- Sausage & Kraut Skillet
- Asian Turkey Lettuce Wraps
- Chicken Tortilla Soup
- Spicy Chili Mac
- Tuna Noodle Casserole
- Apple-Cinnamon Grilled Cheese
- Kielbasa Potato Chowder
- Mexicali Pollo Bake
- Pepperoni Mushroom Rigatoni
- Pineapple Beef Stir Fry
- Shrimp Scampi with Zucchini Noodles
- Shepherd’s Pie
- Blackened Salmon with Mango Salsa
- Wonton Lasagna
- Homestyle Pot Roast
- Fettucine Primavera
- Blackened Cajun Catfish
- Granny’s Apple Pie
- Jumbo Chipper Cookie
- Peachy Raspberry Pie
- Dutch Apple Crisp
- Cherry-Cream Toll-Ups
- S’mores Bars
And much more!
Cook savoury and cozy cuisine that will make your gathering one to remember, with Hearty Cast-Iron and Skillet Cooking!
Hearty Cast-Iron and Skillet Cooking: 101 Easy-to-Make, Feel-Good Recipes (Fox Chapel Publishing) Comfort Food Cookbook – Cinnamon Rolls, Mac and Cheese, Eggplant Parmesan, Chicken, Chili, and More by
Simple Dutch Oven Omelet
10 large eggs
2 cups milk
1 cup grated Parmesan cheese
1 cup diced cooked ham
¼ cup fresh flat-leaf parsley, finely chopped
1 teaspoon salt
Freshly ground black pepper, to taste
Beat the eggs in a large bowl and whisk in the milk. Stir in the cheese, diced ham, and parsley. Season with the salt and pepper.
On the Stove and in the Oven – 12” Dutch oven pot, no lid
- Preheat oven to 375 degrees F. Meanwhile, place Dutch oven on stovetop over medium heat.
- Lightly grease the oven with olive oil if you like. When hot, pour egg mixture into Dutch oven.
- Transfer to centre rack in oven to bake uncovered for 45 minutes or until the top is slightly golden and a knife inserted in the middle comes out clean.
- Let cool for 5 minutes before slicing. Serve hot.
Over the Fire or on the Grill (28 hot coals) – 12” Dutch oven pot with lid
- Preheat and oil Dutch oven to 375 degrees F using 11 coals under the oven and 17 coals on the lid. This will brown the top of the omelet.
- When hot, pour egg mixture into the Dutch oven. Bake for 45 minutes or until the top is slightly golden and a knife inserted in the middle comes out clean.
- When you see steam coming out from under the lid, you know it is done. Let cool for 5 minutes before slicing. Serve hot.
Recipe reprinted with permission from Fox Chapel Publishing.