October 21, 2014

Cast Iron Recipes: Chicken Mozzarella Pasta with Sundries Tomatoes

Apparently, you're not supposed to cook tomatoes in a cast iron. Perhaps because the tomatoes' acidity breaks down the seasoning on a cast iron? Well, according to The Kitchn, my go-to resource for cooking tips and great, reliable recipes, it's okay. And according to the results of our dinner the other night in which I made a pasta sauce for a jar of sundried tomatoes, it's more than okay: it's amazing.

Some nights, you just want a homemade pasta that's rich and flavorful. I particularly liked this recipe becasus it's not too creamy but has some kick from the paprika seasoning and the red chili pepper flakes. The sundried tomatoes add some great tang and brightness to the dish as well. A winning recipe!

Recipe from: 

October 20, 2014

Cast Iron Week: Skillet Pepperoni Pizza

This week, I'll be featuring cast iron skillet recipes. My cast iron is my single most used kitchen item. This is mainly due to the fact that it's easy to use (read: nonstick) now that Nick has spent over a year diligently seasoning it after every use. Now, it's practically nonstick and adds a great sear and texture to anything I cook in it. I also love how it heats up evenly and can go in the oven. This recipe is actually an oven one for a deep dish pizza. The pizza dough itself is layered onto itself three times twice - with butter in between each layer. This makes for a really crusty, flaky, almost croissant like deep dish dough. Atypically, you layer the meat and veggies on before the sauce, but it makes for a great looking and delicious pizza.

This is the pizza outside of the cast iron obviously but it's nice and crispy on the sides and bottom. I could never get this texture with a regular baking pan!

Recipe from: http://www.thekitchn.com/recipe-deep-dish-skillet-pizza-recipes-from-the-kitchn-210518

October 7, 2014

Best Ever Oven Barbecued Ribs

I have a fetish for BBQ ribs. Most people find it bizarre as they prefer tri-tip or steak to ribs. But I find THEM bizarre. I mean, how can you say no to eating succulent, juicy rib meat with your hands?

The last time I made ribs, I used a slow cooker recipe that turned out really well. This time, I cooked the ribs in the oven, and it turned out just as well, if not better thanks to the seasoning on the ribs. My theory, though, is that my homemade ribs are amazing thanks to the quality of pork ribs you can get at Trader Joe's. Both times, I bought my ribs there, and both times, my guests mentioned how meaty the ribs are. Thanks, TJ's!

Photo and recipe from: http://www.bonappetit.com/recipe/best-ever-barbecued-ribs

After baking in the oven for a few hours, I put the saucy ribs underneath our broiler for a few minutes to give them a charred edge. Keep an eye on them though - the broiler can burn your ribs very easily! But if you monitor them well, I don't think you'll even miss the grill-effect on your barbecued meat.

I served these with the Nancy's Chopped Salad and Green Onion Bacon Cheddar Biscuits :)

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