61 Best Cast Iron Skillet Recipes You Will Love

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Cheesy Tomato Gnocchi Bake

Cheesy Tomato Gnocchi Bake (no boil) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’]

A cozy, one-pan skillet meal made with tomatoes and gnocchi, filled with veggies and topped with melted cheese. Ready in 30 minutes!

Ingredients

• 2 teaspoons olive oil, (extra virgin)
• 1/2 medium onion, (diced)
• 1 medium red pepper, (seeded and diced)
• 1/2 pound (250 grams) plant-based ground beef (or ground beef, chicken or turkey)
• 3 cloves garlic, (minced)
• 1 tablespoon tomato paste
• 1 28 ounce can (796 ml) fire-roasted tomatoes
• 1 pound (453 grams) gnocchi, (homemade or shelf-stable, gluten-free)
• 1/2 cup water
• 1 cup baby spinach leaves
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 teaspoon sugar
• 1/2 cup sour cream
• 6 ounces (170 grams) mozzarella cheese ball, (sliced)
• fresh basil or parsley leaves, (finely chopped for garnish)

Instructions

1. Preheat oven to 350°F.
2. In a cast-iron or heavy-bottomed skillet, heat oil over medium heat. Add diced onions and red bell peppers and sauté until they begin to soften.
3. Add plant-based meat to the skillet, breaking it up with a spatula. Cook until completely browned. Add garlic and stir.
4. Stir in a tablespoon of tomato paste, then add the fire-roasted diced tomatoes. Stir to incorporate with the meat and vegetables.
5. Add the gnocchi (uncooked) and 1/2 cup water. Turn the heat to low and simmer for 8 minutes.
6. Add the smoked paprika, salt and pepper.
7. Add the spinach to the skillet, stirring until wilted.
8. Stir in sour cream.
9. Arrange sliced mozzarella on top.
10. Bake at 350°F. until bubbling and cheese has melted. Sprinkle with fresh basil or parsley and serve.

2. Steak Fajitas

Paleo Steak Fajitas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT1M · Total: PT1M · Yield: 4

Ingredients

• 1 tsp. organic garlic powder
• 1 tsp. organic onion powder
• 1 Tbs. organic cumin
• 1 Tbs. organic chili powder
• 1 Tbs. organic paprika
• 1 tsp. sea salt
• 1 Tbs. organic dried oregano
• 1/2 tsp organic cayenne pepper or to taste
• 1 tsp. organic dried parsley
• 2 grass-fed ribeyes or flank steaks ( I used a ribeye) about 1 lb. sliced into thin slices (makes about 4 servings)
• 1 red or yellow organic bell pepper & 1 green organic bell pepper cut into slices
• 1 organic yellow onion cut in 1/2 & sliced
• 2 Tbs. EVOO or Avocado Oil
• Sea Salt
• 1 pack of Siete Tortillas (leave off for Ket

Instructions

1. Mix all seasoning ingredients & add 2 Tbs. per lb. of sliced meat & 1 Tbs. Oil to mixing bowl. Coat well & let sit until ready to cook.
2. Add Bell Peppers & Onions to Large Mixing Bowl & mix.
3. Heat black iron skillet or griddle to med. high heat (I have a griddle on my stove, love it)
4. Add more oil to the skillet or griddle. Enough to coat about 1 Tbs.
5. Add steak stirring until brown on each side. A couple of minutes.
6. Add peppers & onions & cook stirring just until crisp-tender. A couple of minutes.
7. Remove from heat & take Siete tortillas & heat on each side for just a few seconds.
8. Serve (see serving suggestions below)

3. Mediterranean Chicken

Skillet Mediterranean Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: 6

This Skillet Mediterranean Chicken is easy, doesn’t use up a bunch of pots and pans, but delivers big taste!

Ingredients

• 1 Tbsp. oil
• 2 lbs. chicken, (breasts or thighs), chopped
• 1 tsp. basil
• 1 tsp. oregano
• 1 cup roasted red peppers
• 4 cloves garlic
• 1/4 C. oil, (see note)
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 C. heavy cream
• 2 oz. feta cheese, crumbled

Instructions

1. Heat oil in a cast iron skillet over medium heat.
2. Add chicken to the skillet, and sprinkle half of the oregano and basil on the chicken.
3. Cook chicken until cooked through and browned slightly.  Work on sauce (next step) while chicken is cooking.
4. In a blender, combine remaining basil and oregano, garlic cloves, roasted red peppers, salt and pepper, and oil.  Blend until mixture is smooth.
5. Once chicken is finished cooking, remove to a plate and cover with an inverted plate to keep warm.
6. Pour sauce mixture into the skillet, and heat until warmed through.  Add heavy cream and heat through again.
7. Return chicken to skillet and stir to cover chicken with sauce.
8. Sprinkle with feta and serve.

4. Peach Crisp with Canned Peaches

Easy Peach Crisp with Canned Peaches Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘6’, ‘6 servings’]

This canned peach crisp is made with simple pantry ingredients and topped with a crispy oat crumble. Serve it warm with a scoop of vanilla ice cream!

Ingredients

• 2-29 oz cans peaches ({sliced and drained})
• ¾ cup brown sugar ({packed})
• ¾ cup all purpose flour
• ⅔ cup oats ({quick or old fashioned})
• 1 teaspoon cinnamon
• ½ teaspoon salt
• ½ cup butter ({softened})

Instructions

1. Preheat oven to 350°. Spray a 10″ skillet {or 9×9 baking pan} with nonstick cooking spray.
2. Pour drained peaches into prepared pan and spread into an even layer.

Crisp Topping

1. Combine brown sugar, flour, oats, cinnamon and salt in a medium bowl. Add softened butter to dry ingredients and using a fork {or pastry cutter/hands}, work the butter into the dry ingredients being sure to not over mix or you will end up with a paste.  Pour over the top of the canned peaches and spread out.
2. Bake in a preheated 350 degree oven for 25-30 minutes or until the top is golden brown and the peaches are bubbly.  Serve warm with vanilla ice cream {if desired}.  Store covered in the refrigerator° for up to 3 days.

5. Blackened Chicken Tenders

Easy Blackened Chicken Tenders With Spice Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: [‘3’]

A blackened chicken tenders recipe is an easy chicken recipe the whole family will love! These delicious tenders are coated in a flavorful blend of seasoning and seared to perfection creating a crispy crust on the chicken tender. Make this low carb chicken tender recipe in just 30 minutes!

Ingredients

• 1 pound chicken tenders
• 2 teaspoons baking soda
• 1 teaspoon paprika
• 1 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon oregano
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 2 tablespoons butter

Instructions

1. Add the chicken tenders to a bowl and coat with baking soda. Let the chicken sit for 20 minutes while preparing the spice mixture. *See Notes
2. After 20 minutes rinse the chicken tenders to remove the baking soda. Pat the chicken dry with a paper towel and rub with the spice mixture on both sides
3. Heat a cast iron skillet over medium-high heat. Add the butter to the skillet. Once the butter is melted add the chicken and cook on each side for 4-5 minutes or until the internal temperature reaches 165 degrees Fahrenheit. Serve hot chicken immediately.

6. Chuck Steak

Cast Iron Chuck Steak is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT12M · Total: PT27M · Yield: [‘2’, ‘2 servings’]

This cast iron chuck steak makes an easy steak, high in protein, so tender and juicy with very little effort! Serve it with your favorite salad and top off the steak with chimichurri or favorite steak condiment.

Ingredients

• 1.5 lbs chuck steak (about 1-1.5 inch thick)
• 1-2 tsp coarse sea salt
• 1 tsp freshly cracked black pepper
• 1 tbsp avocado oil
• 1-2 tbsp butter
• 2 garlic cloves
• 1 rosemary twig (optional)

Instructions

1. Pat dry steak with paper towel. Season thoroughly on both sides with coarse sea salt and freshly cracked black pepper.
2. Place cast iron skillet over stovetop, heat well for about 5 minutes.
3. Add 1 tbsp of oil (usually avocado oil or grapeseed oil) then add steak on skillet. Flip with tongs every minute or so.
4. Cook for 5-6 minutes flipping every minute for a medium rare steak, up to 7 minutes for a medium steak.
5. Towards the last minute add butter over steak and let it melt. Smash the garlic cloves and add them to skillet. Then brush the steak with the rosemary twig. Flip one last time. Tilt the skillet and use a spoon to add some of the melted butter over the steak. Brush with rosemary again.
6. Remove steak from skillet and let rest for about 10 minutes before cutting into it. Once ready to cut, slice against the grain. Serve over favorite side dishes and top off with chimichurri or other condiments of your choice. Enjoy:)

7. Thai Chicken

Cast Iron Skillet Thai Chicken Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb (700 g) boneless skinless chicken thighs, trimmed and cut into 1″ pieces
• 2 tablespoons vegetable oil, divided
• 1 medium yellow onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1–2 Thai red chilies or 1 serrano, thinly sliced (optional)
• 2 tablespoons red curry paste
• 1/2 cup (120 ml) canned coconut milk
• 1/3 cup (80 ml) low-sodium chicken broth or water
• 2 tablespoons fish sauce
• 1 tablespoon light soy sauce
• 1 tablespoon brown sugar or palm sugar
• 2 tablespoons fresh lime juice (about 1 lime)
• 2 scallions, thinly sliced (green parts reserved for garnish)
• 1/3 cup fresh cilantro leaves
• 1/4 cup fresh basil leaves (Thai basil if available)
• Salt and black pepper to taste
• Cooked jasmine rice or rice noodles, for serving (optional)

Instructions

1. 1. Prepare and measure all ingredients: cut the chicken into 1″ pieces, slice the onion and bell pepper, mince the garlic, grate the ginger, and mix the sauce ingredients (coconut milk, chicken broth, fish sauce, soy sauce, brown sugar, lime juice) in a small bowl.
2. 2. Pat the chicken dry and season lightly with salt and black pepper.
3. 3. Heat a 12″ cast iron skillet (or large heavy skillet) over medium-high heat. Add 1 tablespoon of the oil and let it get hot but not smoking.
4. 4. Working in one or two batches so the pan doesn’t overcrowd, sear the chicken pieces until browned on both sides and just cooked through, about 4–6 minutes per batch. Transfer cooked chicken to a plate and set aside.
5. 5. Reduce heat to medium and add the remaining 1 tablespoon oil to the skillet. Add the sliced onion and bell pepper and sauté until softened, about 3–4 minutes.
6. 6. Add the garlic, ginger, and sliced chilies to the skillet and cook, stirring, for about 30–60 seconds until fragrant. Stir in the red curry paste and cook another 30 seconds to bloom the flavors.
7. 7. Pour in the coconut milk and chicken broth, then stir in the fish sauce, soy sauce, and brown sugar. Bring the sauce to a gentle simmer and scrape up any browned bits from the pan.
8. 8. Return the seared chicken (and any collected juices) to the skillet. Simmer everything together for 4–6 minutes so the chicken finishes cooking and the sauce thickens slightly and coats the pieces.
9. 9. Stir in the lime juice and half of the sliced scallions. Taste and adjust seasoning with a little more fish sauce for saltiness, a pinch of sugar for sweetness, or lime for brightness if needed.
10. 10. Remove from heat and scatter the cilantro and basil over the skillet with the remaining scallions. Let rest a minute, then serve hot over jasmine rice or rice noodles, spooning the sauce over the top.

8. Charbroiled Oysters with Garlic Butter and Parmesan

Charbroiled Oysters with Garlic Butter and Parmesan is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT7M · Total: PT17M · Yield: [‘2’, ‘2 people’]

Inspired by a New Orleans favorite, these charbroiled oysters are cooked with paprika herb butter and topped with Parmesan cheese and lemon.

Ingredients

• 12 shucked oysters
• 1 stick unsalted butter
• 3 garlic cloves (grated)
• 4-6 fresh thyme sprigs (leaves removed and roughly chopped. Save some for garnish.)
• 1 lemon (zested then cut in quarters for serving)
• 1/2 tsp paprika
• 1/4 cup Parmesan cheese (freshly grated)
• Few slices of bread (for serving)
• Hot sauce (for serving, optional)

Instructions

1. Start by pre-heating your oven to grill to 400 degrees Fahrenheit and line a baking dish or cast iron with rock salt or rice. This will help keep the oysters from moving. Nestle shucked oysters into the pan.
2. Next, in a small pot, melt 1 stick of butter along with grated garlic, fresh thyme, lemon zest and paprika and stir everything together.
3. As soon as butter is melted, use a spoon to pour butter mixture over each oyster.
4. Top with a generous dusting of Parmesan cheese and bake oysters for 4-5 minutes until butter begins to bubble. If you are using larger oysters, you may have to cook them for a few minutes more.
5. Once cooked, turn on broiler for 2-3 minutes to broil the cheese.
6. Once done, remove from oven and garnish with thyme leaves, lemon wedges and lots of bread to soak up the butter sauce.

9. Cajun Sausage

Spicy Cajun Sausage and Chicken Skillet Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘6’, ‘6 servings’]

Bursting with mouthwatering cajun spice and flavor, this easy Cajun Sausage and Chicken Skillet Recipe cooks entirely in one skillet and is made with andouille sausage, chicken, and red beans. A perfect quick and easy weeknight meal.

Ingredients

• 2 tablespoon olive oil (divided)
• 12 ounces smoked andouille sausage (sliced into rounds)
• 1.5 pounds chicken (breasts or thighs) (chopped)
• 1 medium onion (minced)
• 5 cloves garlic (minced)
• 2 tablespoon Cajun seasoning (divided)
• 1/2 teaspoon dried rosemary
• 1.5 cups chicken broth
• 1 (16 ounce) can red kidney beans (drained, not rinsed)
• salt and pepper (to season)

Instructions

1. Sear the sausage. Heat a large, heavy-bottomed skillet over high heat. Add the olive oil and swirl to coat the bottom of the skillet. Once your pan is hot, add the sausage to the skillet in a single layer. Allow the sausage to sear for 1-2 minutes before flipping to sear on the other side (see notes). Remove sausage from the skillet and set aside.
2. Cook the chicken. Return skillet to medium-high heat. Add one more tablespoon of olive oil to the skillet, swirl to coat, and add the chicken in a single layer. Sprinkle with salt, pepper, and 1 tablespoon of Cajun seasoning. Allow the chicken to cook, undisturbed, for 2 minutes before stirring. Continue to sauté the chicken for 3-4 minutes, stirring often, until cooked through. Transfer to a clean plate and set aside.
3. Cook the onions. Return your skillet to medium heat. Add additional olive oil, if needed, and add the finely minced onion to your skillet. Cook the onion, low and slow, stirring occasionally, for 4-5 minutes, or until soft and translucent. Add the minced garlic and sprinkle with the remaining tablespoon Cajun seasoning, dried rosemary, and a pinch of salt. Mix well to combine and cook, stirring continuously, for 1 minute.
4. Add the broth and beans. Add the chicken broth and drained kidney beans to the onions. Bring to a simmer then add the sausage and chicken back to the skillet. Mix well to combine and continue to cook for 1-2 minutes or until heated through. Season with salt and pepper, to taste, and serve with cooked white or brown rice, if desired.

10. Keto Brownies

Fudgy Keto Skillet Brownies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’12’, ’12 Servings’]

Keto skillet brownies made with almond flour and cocoa powder. Fudgy, rich, and baked in cast iron for perfect texture.

Ingredients

• 1 stick Butter (melted )
• 1.5 cups Allulose (or preferred low carb sweetener)
• 1/2 cup Dutch Processed Cocoa Powder
• 3 Eggs
• 1 tsp. Vanilla Extract
• 3/4 cup Almond Flour
• 1/2 tsp. Salt
• 1/2 tsp. Xanthan Gum
• 1/4 cup Dark Chocolate Chunks (optional)

Instructions

1. Preheat oven to 350°F.
2. Melt butter in a cast iron skillet over low heat, then remove from heat.
3. Whisk in sweetener and cocoa powder until smooth.
4. Add eggs and vanilla and whisk until glossy.
5. Mix in almond flour, xanthan gum, and salt. Add chocolate chunks if desired.
6. Bake for 18–20 minutes until the center is set but slightly jiggly.
7. Cool slightly before serving.

11. Shakshuka Poached Eggs

Shakshuka – Poached Eggs in Spicy Tomato Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 people’]

Shakshuka is a one-pot meal made with poached eggs, peppers, veggies and spices is delicious and a complete meal for the family. It is also ready in under half an hour.

Ingredients

• 6 eggs
• 1 lb. ripe tomatoes (canned or fresh or 500 gm.)
• 1 pepper (green or red finely chopped)
• 2-3 green chillies (finely chopped optional)
• 1 onion (chopped)
• 10 mushroom (finely sliced optional)
• 2-3 cloves garlic (finely minced)
• ½ tsp. turmeric powder
• 1 tbsp. black pepper (freshly ground )
• 1 tsp. cumin powder
• 1 tsp. paprika
• 2 tbsp. Olive oil
• salt to taste
• Chopped cilantro (for garnishing)

Instructions

1. Heat olive oil in a large deep pan/skillet. Add in the onion, garlic, pepper and mushroom. Let it cook down for about 5-6 minutes.
2. Now add in the black pepper (keep some for eggs), cumin, turmeric powder, paprika, salt and tomatoes. Cover and cook for about 7-8 minutes till you get a thick sauce.
3. Now make wells in the sauce using a spoon and break eggs into it. I break the egg in a bowl and not directly over the pan. That way the yolks stay intact.
4. Garnish the eggs with some salt and pepper. Cover and let the eggs poach in the tomato sauce on low heat for another 5-6 minutes.
5. Turn off the gas when the whites start to set and the yolks are still runny. You can make the whites set faster by spooning some hot tomato sauce on top.
6. Garnish with chopped cilantro. Serve hot with some toasted bread.

12. Chicken Thighs Marsala

Chicken Thighs Marsala is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘4’]

This Chicken Thighs Marsala dish can be made in about 30 minutes, is Gluten Free and oh so yummy! This will be your new favorite easy meal to make!

Ingredients

• 4 Chicken thighs bone in and skin on
• 2 Tbs Olive Oil
• 1 8 oz package small mushrooms
• 3 Tbs Butter
• 2 large Shallots finely chopped
• 4 cloves Garlic minced
• 1/2 cup Marsala wine
• 1/2 cup heavy whipping cream
• fresh Thyme sprigs
• Sea Salt and Pepper to taste

Instructions

1. Preheat oven to 375 degrees.
2. Slice mushrooms in half.
3. In a cast iron skillet add olive oil to cover bottom of pan.
4. Add chicken and cook over med-high heat 5 minutes each side.
5. Remove chicken and place on paper towels to absorb excess oil.
6. Add butter, garlic, and shallots to pan and saute 4-5 minutes.
7. Add mushrooms to pan and saute 4-5 minutes.
8. Add Marsala wine to pan and reduce down a bit, about 5 minutes.
9. Remove from heat.
10. Add cream to pan and mix well.
11. Add Salt and Pepper to taste.
12. Add chicken to pan and top with thyme sprigs.
13. Bake 20 minutes.
14. Enjoy!

13. Peach Tarte Tatin

Peach Tarte Tatin Recipe (Video) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT48M · Total: PT88M · Yield: [‘6’]

This peach tarte tatin is an easy, delicious, one-pan dessert! As the peaches simmer in the butter and sugar over the stove, they absorb a delicious caramel sauce as well as release their juices, giving the sauce a hit of peach flavor.

Ingredients

• ⅓ cup brown sugar
• 1 tablespoon butter
• ¼ cup dark rum
• 1 tablespoon vanilla extract
• ¼ teaspoon salt
• 4-6 yellow peaches (halved, pitted and peeled)
• 1 sheet frozen puff pastry (thawed)

Instructions

1. Preheat the oven to 375°F.
2. Add brown sugar, butter, rum, vanilla and salt to a medium (8” to 9″) cast iron skillet.
3. Cook over medium heat, stirring often, until the mixture starts to thicken and darken (about 8 minutes). Be careful not to overcook or you can burn it.
4. Lower heat to medium-low and add the peaches (cut side down) to the skillet. Use enough peach halves to fill up the bottom of the pan in one layer.
5. Cook until slightly softened, about 5 minutes. Take the skillet off the heat.
6. Unroll the puff pastry sheet. Cut out a circle that is about 9” in diameter or slightly wider than the width of the skillet.
7. Place the puff pastry round on top of the peaches and tuck edges into the pan.
8. Bake in the preheated oven until the pastry is golden and puffed, 35–40 minutes.
9. Remove from oven and let cool on a wire rack for 30 minutes.
10. To invert the Tarte Tatin onto a serving dish: run a butter knife along the edge of the pastry to separate it from the skillet. With oven mitts, hold the serving dish on top of the skillet and carefully flip it all over. It should release with a couple of gentle shakes.
11. Dig in! It can be served with vanilla ice cream, if desired.

14. Filet Mignon

Filet Mignon in Cast Iron is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT5M · Yield: 2

Filet Mignon in a cast iron pan with blue cheese butter is a delicious way to upgrade your steak. The cast iron pan creates a crispy crust on the filet, and the blue cheese butter adds a rich, melt-in-your-mouth flavor.

Ingredients

• 2 6oz Filet Mignons, at room Temperature
• Salt and Pepper to Taste
• 1 Tbsp Olive Oil

Instructions

1. Season the filets on both sides with salt and pepper.
2. Heat a cast iron pan over high heat until lightly smoking.
3. Add the olive oil to the pan and the filets.
4. Sear the filets on both sides for 4 minutes, or until it has achieved a nice crust.
5. Top each filet with a slice of the blue cheese butter and broil on high for 2-3 minutes or until the butter and blue cheese has melted.
6. Let the meat rest for 5 minutes before serving. (Internal temperature should be 130-135 degrees fahrenheit for medium rare, check notes for cooking times for other donenesses)
7. Serve with more melted blue cheese butter on the side and enjoy!

15. Steak and Seafood Garlic Parmesan

Steak and Shrimp Skillet with Garlic Parmesan Cream Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘6’, ‘6 servings’]

This Steak and Shrimp Skillet with Garlic Parmesan Cream Sauce is one of our most popular recipes for good reason! Juicy ribeye steak and perfectly seared shrimp nestle into the most luscious, creamy garlic parmesan sauce with fresh spinach and a bright squeeze of lemon. It tastes like something you’d order at an upscale steakhouse, but it all comes together in one skillet in under an hour. Perfect for date night, Valentine’s Day, anniversaries, or any time you want to feel fancy without the fuss. This surf and turf dinner has earned 75+ five-star reviews from readers who love how impressive it looks and how easy it actually is to make!

Ingredients

• 1½ pounds steak (ribeye, sirloin, strip steak, or your favorite cut)
• 1½ teaspoons kosher salt (to taste)
• ½ teaspoon coarse ground black pepper (to taste)
• 2 tablespoons neutral oil
• 1 pound jumbo or larger shrimp (16/20 count or larger, peeled and deveined)
• 1 teaspoon kosher salt (to taste)
• ½ teaspoon coarse ground black pepper
• ¼ teaspoon red pepper flakes (optional and to taste)
• ¼ teaspoon smoked paprika (to taste)
• 2 tablespoons unsalted butter
• 2 tablespoons unsalted butter
• 1 medium onion (diced)
• ¼ teaspoon kosher salt (to taste)
• 6-8 cloves garlic (minced)
• 5-6 cups fresh spinach (chopped (about 8 ounces))
• 1 teaspoon lemon zest (zest of about 1 lemon)
• ½ cup chicken broth (could use seafood stock, vegetable broth, or dry white wine)
• 1 cup heavy whipping cream
• 1 cup freshly grated parmesan cheese (about 4 ounces, shred it yourself!)
• 2-3 tablespoons fresh lemon juice (juice of about 1 lemon)
• Parsley and parmesan cheese for garnish

Instructions Steak

1. Heat a large skillet over medium-high heat until very hot. Season the steaks generously with salt and pepper on both sides. Add the neutral oil to the hot skillet, then add the steaks. Sear for 3-4 minutes per side until a golden-brown crust forms and the steaks reach your desired doneness (we pull ours at 130°F for medium-rare). Transfer to a plate and let rest for at least 10 minutes.

Shrimp

1. While the steak rests, season the shrimp with salt, pepper, red pepper flakes, and smoked paprika. Add butter to the same skillet and let it melt. Add the shrimp in a single layer (work in batches if needed to avoid crowding) and sear for 1-2 minutes per side until pink and just cooked through. Transfer to the plate with the steak.

Parmesan cream sauce

1. Add the remaining butter to the skillet along with the diced onion and a pinch of salt. Cook over medium heat until the onion is softened and lightly browned, about 5-6 minutes. Add the garlic and cook for 30 seconds until fragrant.
2. Add the chopped spinach and stir frequently until wilted. Stir in the lemon zest and broth, and let simmer for 2-3 minutes.
3. Stir in the heavy cream, then add the parmesan cheese in small handfuls, stirring constantly and letting each addition melt completely before adding more. Once the sauce is smooth, stir in the lemon juice. Taste and adjust seasonings as needed.

Assemble and serve

1. Add the steak and shrimp back to the skillet. Garnish with fresh parsley and parmesan cheese. Serve immediately and enjoy!

16. Maple Pecan Pie

Cast Iron Skillet Maple Pecan Pie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT1H · Total: PT2H25M · Yield: 12

This Cast Iron Skillet Pecan Pie is rich, creamy, and packed with the flavor of toasted pecans and maple syrup. Although corn syrup is traditionally used to make pecan pie, this recipe uses maple syrup instead. A touch of sour cream creates a silky smooth texture and plenty of toasted pecans add a nutty crunch to every bite. Cast iron is an excellent conductor of heat and the perfect pan to use when you want a pie with a golden, flaky, evenly baked crust.

Ingredients

• 1 pie crust large enough to line the inside of a 12-inch cast iron skillet. I used this recipe for Fool Proof Pie Crust.
• 8 ounces (1 3/4 cups) pecan halves
• 3 large eggs
• 1/4 cup (2 ounces) sour cream, preferably full fat
• 1/2 cup (106 grams) packed light or dark brown sugar
• 1/4 cup (50 grams) granulated sugar
• 1 1/4 cups (14 ounces) pure maple syrup
• 1 tablespoon apple cider vinegar
• 2 tablespoons (1 ounce) butter, melted (I used salted)
• 2 teaspoons pure vanilla extract
• 1 1/2 tablespoons (11.25 grams) all-purpose flour
• 1 teaspoon salt

Instructions

1. Roll out and fit a bottom pie crust into a 12-inch cast iron pan, shaping the edge of the crust so it comes at least a 1/2-inch over the top of the edges of the pan. Use your fingers to crimp the edge of the pie crust. Cover and refrigerate while you prepare the filling.
2. Put the pecans in a dry skillet or saucepan and set it over medium heat. Let the pecans toast, stirring from time to time, until they are darker in color and starting to smell toasty. Watch them carefully; they burn easily. Dump them out onto a plate and let cool completely.
3. Heat the oven to 325° F (176° C).
4. Crack the eggs into a medium size bowl and beat with a wire whisk until they are broken up and blended. Whisk in the sour cream, stirring until completely incorporated.
5. Add both sugars,  maple syrup, apple cider vinegar, melted butter, and vanilla extract and whisk to combine.
6. Mix the flour and salt together in a small bowl, add to the batter and whisk until completely incorporated. Stir in the toasted pecans.
7. Pour the filling into the crust and bake for 30 minutes. Reduce oven temperature to 300° F (148° C) and bake for 30 minutes more. Let the pie stand in the oven with the door closed for an hour then remove and let cool completely before serving.

17. Steak Mushroom Onion

Steak Mushroom Onion Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT20M · Total: PT1H · Yield: 2

Steak Mushroom Onion Skillet makes a perfect special occasion dinner, whether it’s Date Night or a holiday dinner for two.

Ingredients

• 1 porterhouse or ribeye steak, about 2″ thick, 2 lbs.
• 1 tablespoon butter, unsalted
• 1 tablespoon olive oil, extra virgin
• 8 oz cremini mushrooms, trimmed and sliced
• 2 cups vidalia onion, sliced into half-rings (see Recipe Note #1)
• 6 dashes Maggi seasoning sauce, (see Recipe Note #2)
• 3/4 teaspoon kosher salt, divided (or to taste)
• 3/4 teaspoon freshly ground black pepper, divided (or to taste)

Instructions

1. Pat the steak dry thoroughly with paper toweling. Salt and pepper liberally. Cover with plastic wrap and rest at room temperature for 30 minutes.
2. When the steak is 5 minutes away from the end of its rest, set a cast-iron skillet over medium heat. After 2 minutes, add the butter and olive oil. When the butter is melted, tilt the pan to spread the butter and olive oil all around the skillet. Add the steak. Leave undisturbed until the bottom of the steak is nicely caramelized, about 5 minutes.
3. Flip the steak and cook until it reaches your desired level of doneness (see Recipe Notes #3 and #4). While the steak cooks, baste it frequently by spooning the butter/olive oil mixture in the skillet over the top of the steak.
4. Remove the steak to a cutting board and rest for at least 5 minutes and up to 10.
5. Meanwhile, cook the mushrooms and onions. Without wiping out the pan, add the mushrooms and onions. Saute over medium heat until the mushrooms have given up their liquid and the onions are softened, about 5 minutes. Add the Maggi seasoning (or coconut aminos), 1/4 teaspoon salt, and 1/2 teaspoon black pepper. Continue sauteing until the vegetables develop a bit of caramelization, about 5 additional minutes.
6. Slice the steak against its grain and serve with the mushrooms and onions.

18. Pineapple Upside Down Cake

Pineapple Upside Down Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: [’14’, ’14 servings’]

Irresistible Pineapple Upside Down Cake has tender, flavorful cake with a caramelized topping, pineapple slices, and maraschino cherries!

Ingredients

• ⅔ cup butter (melted)
• 1 cup brown sugar
• 6-8 pineapple rings
• 10-12 maraschino cherries
• 3 large eggs (room temperature and separated)
• 15.25 oz yellow cake mix
• ¾ cup pineapple juice (reserved from can)
• ¼ cup water
• ½ cup melted butter
• 2 tsp vanilla extract
• ½ tsp ground cinnamon

Instructions

1. Preheat oven to 350˚F. Mix together the melted butter and brown sugar. Spread in a 12-inch cast iron skillet (or a 9×13 inch pan).
2. Place one pineapple ring in the center. Cut the remaining pineapple rings in half (or leave whole) and arrange around the middle one. Place a maraschino cherry in the center of each slice. Set aside.
3. Beat the egg yolks. Add the cake mix, pineapple juice, water, and melted butter. Beat for two minutes.
4. In a separate bowl, beat the egg whites until stiff peaks form.
5. Fold in the cake batter. Spoon the batter over the pineapples in the pan.
6. Bake at 350˚F for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and let it sit for 5 minutes. Then invert onto a serving platter or cutting board.

19. Breakfast Skillet

Cast Iron Breakfast Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT23M · Total: PT33M · Yield: [‘6’, ‘6 egg servings’]

This cast iron breakfast skillet is filling, nutritious, and full of flavors. An easy breakfast you can make for the whole family. Gluten-free, dairy-free, Paleo, and Whole30.

Ingredients

• 6 slices bacon (cut into small pieces)
• 2 tbsp olive oil
• 1 white onion (diced)
• 2 red bell pepper (diced)
• 2 large (sweet potatoes (peeled and diced into 1/2-inch cubes))
• 1/2 tsp paprika
• 1 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp cinnamon
• A pinch of salt
• A pinch of black pepper
• 3 cups baby spinach
• 6 large eggs
• green onion (sliced)
• dill (chopped)

Instructions

1. Heat a skillet on medium heat and add the bacon. Sauté until crisp and remove.
2. Add the olive oil, onion, red bell pepper, and sauté for a couple of minutes until soft.
3. Next, add the cubed sweet potato sprinkle with paprika, cumin, garlic powder, cinnamon, salt, and black pepper. Give it a good stir,
4. Add in ¼ cup of water, lower the heat, cover either with a foil lid and cook for 10-12 minutes.
5. Add the bacon back to the skillet and top with the spinach (add a splash of extra water if needed). Stir and cook for a couple of minutes until wilted.
6. Next, create 6 indentations with the back of a spoon and crack an egg into each.
7. Cover with lid or foil and cook for another 6-7 minutes.
8. Once cooked, sprinkle with some sliced green onion and chopped dill.

20. Lemon Garlic Chicken and Asparagus

Lemon Garlic Chicken and Asparagus is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Yield: [‘4’]

This low carb keto-friendly one pan Lemon Garlic Chicken and Asparagus is so easy to make and full of flavor. Ready in 30 minutes, it will become a family favorite recipe that is requested time and time again!

Ingredients

• 1 teaspoon pink salt
• 1 teaspoon cracked black pepper
• 2 teaspoons organic onion powder
• 1 tablespoon organic paprika
• 1 1/2 pounds boneless skinless chicken breasts
• 1 pound asparagus (rinsed and trimmed)
• 1/2 cup unsalted butter (softened)
• 1 tablespoon Avocado or olive oil
• 4 cloves garlic (minced and divided)
• 1 tablespoon Italian seasoning blend
• 1/2 cup dry white wine ((or chicken bone broth))
• 1 tablespoon juice of 1 lemon (+slices of lemon for garnish)
• 1 tablespoon fresh flat-leaf parsley (chopped + more for garnish)
• 1/4 to 1/2 teaspoons crushed red pepper flakes ((optional))

Instructions

1. In a small bowl, combine the salt, pepper, onion powder, and paprika.
2. Cut the chicken breasts into bite-sized chunks and season with the chicken seasoning mixture.
3. Set aside.
4. Trim the woody ends off of the asparagus.
5. Bring a salted pot of water to a boil. Blanch the asparagus in the boiling water for 3 minutes, then place the asparagus into ice water to stop the cooking process. You can skip this step if you have skinny asparagus.
6. Drain and set aside.
7. Heat half of the butter and olive oil in a large cast-iron skillet over medium heat.
8. Cook the chicken bites on all sides until golden brown (You might have to work in batches to avoid crowding the pan). Lower the temperature, add half of the minced garlic and the Italian seasoning and stir and cook with chicken bites until fragrant.
9. Remove the chicken bites from the skillet and set aside on a plate.
10. In the same skillet, add the remaining minced garlic over medium-high heat and then deglaze with the white wine or chicken broth. Bring to a simmer and allow to reduce to half the volume. Add the remaining butter, lemon juice, parsley, and crushed red pepper flakes. Give a quick stir to combine.
11. Add the blanched asparagus and toss for 3 to 5 minutes, or to desired tenderness. Add the cooked chicken back to the pan and stir for another minute or two to reheat.
12. Garnish the chicken and asparagus with more parsley and lemon slices.

21. Coffee Cake

Cast Iron Skillet Coffee Cake With Crumb Topping is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: 6

This coffee cake skillet recipe is so great! Making a cake in your cast iron skillet is so good and easy.

Ingredients

• Cake Ingredients:
• • 2 1⁄2 cups all purpose flour
• • 1 cup brown sugar, packed
• • 3⁄4 cup plain greek yogurt
• • 1⁄2 cup butter, softened
• • 2 eggs
• • 2 tsp baking powder
• • 1⁄2 tsp baking soda
• • 1 tsp vanilla extract
• Topping Ingredients:
• • 3⁄4 cup brown sugar, packed
• • 1⁄2 cup flour
• • 6 tbsp butter, firm
• • 2 tsp cinnamon
• Supplies:
• • 10” cast iron skillet
• • stand or hand mixer
• • medium size bowl
• • small size bowl

Instructions

1. Heat oven to 350° F
2. Grease skillet with butter
3. In a medium bowl, whisk together flour, baking powder, and baking soda. Set aside.
4. With a stand or electric mixer, beat together butter and brown sugar until light and fluffy.
5. Add eggs one at a time to butter mixture. Beat well after each egg.
6. Beat in vanilla.
7. With the mixer on low, beat in half the flour mixture until thoroughly combined.
8. Add in yogurt and mix until thoroughly combined.
9. Add in remaining flour and mix until thoroughly combined.
10. This is a stiff batter. Spread into buttered skillet. Set aside and prepare topping.
11. In a small bowl, combine brown sugar, flour, and cinnamon.
12. Add firm butter and cut with pastry cutter or work into small crumbs with your fingers.
13. Sprinkle topping evenly over cake batter.
14. Bake for 35-40 minutes. Check with a cake tester or toothpick at 30-35 minutes.
15. Cut and serve warm or cool.
16. Store leftovers in a covered container.

22. Gnocchi with Italian Sausage

Italian Sausage Gnocchi Skillet with Spinach and Cherry Tomatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘3’, ‘3 to 4’]

Italian Sausage Gnocchi Skillet with Spinach and Cherry Tomatoes is an easy 25 minute dinner, loaded with fresh garden veggies and amazing Italian flavor! It all comes together in a skillet with bell peppers, pine nuts and crumbled goat cheese for a delicious creamy coating!

Ingredients

• 16 ounces packaged potato gnocchi
• 1 Tablespoon olive oil
• ½ teaspoon kosher salt
• 6 grinds fresh black pepper
• 1 red bell pepper (sliced)
• 2 links fully cooked Italian sausage ((leftovers sausage or brats work great!))
• 2 cups cherry tomatoes
• 2 Tablespoons pine nuts
• 2 cloves garlic (minced)
• 1 cup spinach or arugula (roughly chopped)
• 2 ounces goat cheese (crumbled)
• 2 Tablespoons fresh basil (to garnish)

Instructions

1. Cook gnocchi in salted boiling water about 3 minutes (follow package instructions) drain and reserve.
2. Meanwhile, prepare all ingredients. Chop the bell pepper in thin slices, then cut the slices in half. Mince the garlic, cut the cooked sausages into slices, and roughly chop your greens. Pre-measure your salt and pepper so you can add a pinch along the way, each time you add a new ingredient.
3. In a cast iron skillet (or any large skillet) over medium heat, add oil and saute the peppers on one half and the fully cooked sliced sausage links on the other. Cook about 5 minutes until beginning to brown and caramelize, stirring occasionally with tongs or a wooden spoon. Season the peppers with a pinch of salt and pepper.
4. Move the peppers and sausage to the side of the pan and add the whole cherry tomatoes and pine nuts to the open spot. Cook and stir about 2 minutes, until the tomatoes are just slightly cooked, but not so long that they are turning to mush. Add a pinch more salt and pepper.
5. Add the drained gnocchi, garlic and spinach or arugula. Toss everything together and continue sautéing so the gnocchi pan fry and caramelize a bit, about 2 minutes more. Add the remaining salt and pepper.
6. Top with basil and crumbled goat cheese, it will melt slightly with the heat of the skillet. Serve and enjoy!

23. Coconut Fish Curry

Coconut Fish Curry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb (450 g) firm white fish fillets (cod, haddock, or tilapia), cut into 2-inch pieces
• 1 tablespoon neutral oil (vegetable or canola)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste
• 1 can (14 oz / 400 ml) light coconut milk
• 1 cup (240 ml) fish stock or water
• 1 cup diced tomatoes (canned or fresh)
• 1 tablespoon fish sauce (optional)
• 1/2 teaspoon salt, or to taste
• 1 tablespoon lime juice
• 2 cups fresh spinach leaves or 1 cup frozen peas (optional)
• Fresh cilantro or Thai basil, for garnish (optional)

Instructions

1. 1. Rinse the fish and pat dry; cut into roughly 2-inch pieces and set aside.
2. 2. Heat the oil in a large skillet over medium heat. Add the onion and sauté 3–4 minutes until translucent.
3. 3. Stir in the garlic and ginger; cook about 1 minute until fragrant.
4. 4. Add the red curry paste and cook 1–2 minutes to bloom the flavors.
5. 5. Pour in the coconut milk and stock; add the tomatoes and bring to a gentle simmer.
6. 6. Slide the fish pieces into the curry; simmer 6–8 minutes until the fish is opaque and flakes easily.
7. 7. If using greens or peas, add them now and cook until just wilted or heated through.
8. 8. Stir in the fish sauce (if using), salt, and lime juice; adjust seasoning to taste.
9. 9. Remove from heat and serve over steamed rice; garnish with fresh cilantro or Thai basil if desired.

24. Dark Chocolate Cookie Skillet

Skillet Chocolate Chip Cookie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [’10’, ’10 servings’]

Skillet Chocolate Chip Cookie is thick and chewy with crispy edges, chocolate chunks and flaky sea salt. The dough doesn’t require chilling and it comes out perfectly every single time!

Ingredients

• 2 1/4 cups plus 2 tablespoons all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt (omit if using salted butter)
• 2 sticks unsalted butter (softened)
• 1 cup light brown sugar (packed)
• 1/2 cup granulated sugar
• 2 large eggs (room temperature)
• 2 teaspoons vanilla extract
• 1 cup dark chocolate chunks (reserving 3 tablespoons to press into the top)
• 1 teaspoon flaky sea salt (I use [Maldon])

Instructions

1. Preheat the oven to 350 degrees. In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
2. In a large bowl, beat the butter and sugars with a hand mixer at low speed until incorporated, then at medium high speed until light and fluffy, about 1 minute. Beat in the eggs and vanilla at low speed until combined.
3. Add the dry ingredients to the wet ingredients and beat on low speed until just combined.  Fold in all but 3 tablespoons of the chocolate chunks.
4. Spoon the batter into a cast iron skillet and spread until smooth, then press the remaining chocolate chunks into the top.
5. Bake for 20-30 minutes or until the top is golden brown and the middle is just set.  If the top begins to brown too quickly, cover loosely with aluminum foil.
6. Remove from the oven and immediately sprinkle with the flaky sea salt. Cool completely on a wire rack or until set, then slice and serve!

25. Roast Chicken

Cast Iron Roast Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT70M · Total: PT80M · Yield: [‘4’, ‘4 people’]

This 4 ingredient roast chicken recipe is so versatile and easy- made in a cast iron pan!

Ingredients

• 4-5 pound whole chicken, patted dry
• 1 tablespoon room temperature butter or olive oil
• kosher salt and pepper
• Optional: Fresh herbs such as thyme, rosemary, parsley, and sage
• pan drippings accumulated from the chicken
• 1 cup vegetable or chicken broth
• 1 shallot, chopped
• 1 tablespoon all purpose flour or arrowroot flour
• 1 tablespoon fresh herbs like rosemary, thyme, or parsley

Instructions

1. Preheat oven to 425 degrees Fahrenheit. Pat chicken completely dry with paper towels and remove any bags from the cavity. Place chicken in a large cast iron skillet, breast side up with wings tucked underneath the breast. If using fresh herbs, stuff them in the cavity. Tie the legs together with kitchen string at the ends.
2. Carefully lift the skin on the breast, sliding your fingers underneath to loosen it without tearing. Rub softened butter or oil underneath the skin, then on top of the skin, all around the chicken so it’s completely coated. Season all over with freshly cracked black pepper and kosher salt.
3. Place the cast iron pan on the middle rack for 1 hour and then check to see if it needs more time (generally 4 pounds takes about 55 minutes-1 hour and closer to 5 takes about 1 hour and 10 minutes). Chicken should be a temperature of 165 degrees when inserted in between the thigh and breast – not touching the bone. If the chicken skin begins to get too dark before it’s finished cooking, gently cover it with aluminum foil.
4. Remove from oven and place chicken on a carving plate or cutting board. Cover with aluminum foil. 
5. There should be at least 1-2 tablespoons of pan drippings leftover. If there are more, place in a jar to use another time, or simply pour into an empty metal can to toss. Add shallots and sauté for about 2 minutes over medium heat. Stir in 1 tablespoon of flour to coat the shallots and add 1 cup of broth. Bring to a simmer over medium high heat, and reduce till thickened, about 3-5 minutes. Stir in the fresh herbs. Season with kosher salt and pepper to taste. Serve next to the sliced chicken or pour on top.

26. Apple Chicken Thighs

Apple Chicken Thighs Skillet For Dinner is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: 4

This Apple Chicken Skillet is so good and easy to make for a weeknight meal! Serve with veggies and white rice!

Ingredients

• 4 bone-in, skin on chicken thighs
• 3 tablespoons unsalted butter
• 2 medium gala or honey crisp apples, cut into ¼ inch slices
• 1 small red onion, cut in half and sliced thinly
• 1 ½ teaspoons herbs de Provence
• ⅓ cup chicken stock
• ½ cup Apple cider (Apple juice or more chicken broth works well too)
• ¼ cup white wine, optional
• Pinch of coarse salt
• Cracked black ground pepper

Instructions

1. Wash and pat dry thighs.Season both sides of chicken generously with salt and pepper.
2. Melt 2 tablespoons of butter in a hot skillet over medium high heat. Add chicken and sear until nice skin has a nice golden color, about 5 minutes per side. Set aside on a plate.
3. Lower the heat to medium and add remaining 1 tbsp butter, apples, red onion slices, and herbs to the pan. Season with salt and pepper and cook for 3-4 minutes stirring often. Pour chicken stock, cider and wine into the pan. Add chicken thighs back to pan and cook uncovered on medium heat for an additional 10 minutes or until chicken is cooked through and sauce has reduced.
4. Serve warm.

27. Chicken and Cashew Nuts stir fry

Paleo Chicken Stir Fry With Coconut Aminos (30 Minute Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘1’, ‘1 serving’]

This chicken stir fry is easy to make and ready in 30 minutes. It will become your favorite weeknight dinner!

Ingredients

• 1 boneless, skinless chicken breast
• 70 grams cashew nuts
• 1.5 teaspoons extra virgin olive oil
• 90 grams broccoli
• 75 grams red bell pepper
• 1/2 medium zucchini
• 4 Tablespoons coconut aminos
• 1 teaspoon honey
• 1 teaspoon arrowroot

Instructions

1. Cut the chicken breast into bite-sized pieces. Add the olive oil to a skillet and heat over medium high heat. Add chicken and cook for 3 minutes, stirring occasionally.
2. Reduce heat to medium low. Add red bell pepper, zucchini, broccoli florets and cashew nuts.
3. In the meantime, combine all the ingredients for the sauce in a bowl. Pour the sauce into the pan. Cook until vegetables are crisp tender, mixing frequently. And voilà!Bon appétit !

28. Cajun Charred Okra Shrimp

Cajun Charred Okra Shrimp is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb (450 g) medium shrimp, peeled and deveined
• 1 lb (450 g) fresh okra, trimmed and halved lengthwise
• 2 tablespoons Cajun seasoning, divided
• 2 tablespoons olive oil, divided
• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced (about 1 cup)
• 1 red bell pepper, seeds removed and diced
• 3 garlic cloves, minced
• 1/4 cup low‑sodium chicken broth or dry white wine
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• Kosher salt and freshly ground black pepper, to taste
• Juice of 1/2 lemon (about 1 tablespoon)
• 2 tablespoons fresh parsley, chopped
• 2 scallions, thinly sliced (for garnish)
• Cooked rice, grits, or crusty bread, for serving (about 2 cups cooked rice or equivalent)

Instructions

1. 1) Prep: Pat the shrimp dry with paper towels and season them with 1 tablespoon of the Cajun seasoning, a pinch of salt, and a little black pepper. Trim and halve the okra. Dice the onion and bell pepper, mince the garlic, juice the lemon, and chop the parsley and scallions. Measure out remaining seasonings and liquids.
2. 2) Heat pan for charring okra: Place a large heavy skillet (cast iron preferred) over medium‑high heat and add 1 tablespoon olive oil. When the oil is shimmering and the pan is hot, add the okra in a single layer without crowding. Let it cook undisturbed for 2–3 minutes so it chars on one side.
3. 3) Char okra: Stir or flip the okra and continue to cook another 2–3 minutes, allowing a few pieces to blister and blacken in spots. Sprinkle 1/2 teaspoon smoked paprika and a pinch of salt over the okra while it cooks. When the okra is tender and nicely charred (about 6–8 minutes total), transfer it to a plate and set aside.
4. 4) Sauté the aromatics: In the same skillet, lower the heat to medium and add the remaining 1 tablespoon olive oil and 2 tablespoons butter. When the butter melts, add the diced onion and bell pepper. Cook, stirring occasionally, until softened and beginning to brown, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.
5. 5) Cook shrimp: Add the seasoned shrimp to the skillet in a single layer. Sprinkle the remaining 1 tablespoon Cajun seasoning, 1/4 teaspoon cayenne (if using), and a pinch of black pepper over the shrimp. Sear the shrimp 1–2 minutes per side, or until they turn pink and opaque and register 120–125°F (49–52°C) for medium doneness. Do not overcook.
6. 6) Deglaze and combine: Pour in 1/4 cup chicken broth or white wine and add 1 teaspoon Worcestershire sauce. Scrape up any browned bits from the bottom of the pan. Return the charred okra to the skillet and toss gently to combine. Cook together for 1–2 minutes so flavors meld and the liquid reduces slightly.
7. 7) Finish and season: Remove the skillet from the heat. Stir in the lemon juice and chopped parsley. Taste and adjust seasoning with salt, black pepper, or an extra pinch of Cajun seasoning if desired.
8. 8) Serve: Spoon the Cajun Charred Okra Shrimp over warm cooked rice, creamy grits, or serve with crusty bread to soak up the pan juices. Garnish with sliced scallions and an extra sprinkle of parsley.
9. 9) Notes and timing: Total active cooking time is about 20–25 minutes. Shrimp cook quickly—watch them closely to avoid toughness. The recipe is adaptable: add halved cherry tomatoes with the aromatics for a saucier version, or swap butter for a splash of olive oil to keep it lighter.

29. Mexican Chorizo Cornbread Casserole

Mexican Chorizo Cornbread Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT35M · Total: PT40M · Yield: [‘8’]

This Mexican Chorizo Cornbread Casserole is hearty, cheesy, and packed with bold Tex-Mex flavor. Made with chorizo, cornbread, cheese, and peppers, this easy casserole is perfect for busy weeknights or family dinners.

Ingredients

• 1 tbsp avocado oil or canola oil
• 1 lb uncooked ground chorizo sausage
• 1/2 medium red onion, diced
• 2 cloves garlic, crushed
• 1 4 oz can diced green chilis
• 2 cups grated smoked gouda cheese or sharp cheddar cheese
• 1/2 tsp smoked paprika
• 1/2 tsp dry oregano
• 2 8.5 oz boxes Jiffy cornbread mix
• 1 14.75 oz can creamed corn
• 1 cup frozen corn
• 2 large eggs, beaten
• 1/2 cup sour cream

Instructions

1. Preheat oven to 375 degrees.
2. Heat a cast iron skillet or oven safe skillet over medium heat.
3. Add oil and onions, and season with salt and pepper. Cook onions, stirring occasionally for 6-8 minutes, until softened.
4. Add the chorizo and cook, breaking up as you go for4-5 minutes until cooked through and browned.
5. Add the smoked paprika, oregano and garlic and cook 1 minute, until just fragrant.
6. Add the can of diced green chilis and stir to combine.
7. Turn off the heat and set aside.
8. To a large mixing bowl, add the cornbread ingredients, and stir well to combine.
9. Transfer cooked meat mixture to a small bowl.
10. Layer half of the cornbread mixture into the skillet, and layer the meat mixture over top of the cornbread layer.
11. Layer on 1 cup of cheese, then the remaining half of the cornbread mixture. Smooth cornbread over top in an even layer with a spatula or spoon.
12. Top with remaining 1 cup of cheese.
13. Bake for 20 minutes, or until cornbread layer is set and lightly golden brown.
14. Allow to cool at least 10 minutes before serving.
15. Serve with lime, cilantro, sour cream,, hot sauce, guacamole or avocado slices.

30. Beef Taco Dip

Beef Taco Dip Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘6’, ‘6 servings’]

Celebrate Cinco de Mayo with this quick and easy Beef Taco Dip Recipe. Simple taco inspired ingredients transform this beef dip into a flavor packed, creamy appetizer.

Ingredients

• 2 tablespoons olive oil
• 1 pound ground beef
• 1 can diced tomatoes
• 1 can refried beans ({or you can use regular black beans for a less creamy dip})
• 16 ounce salsa
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 2 cups sharp cheddar (shredded, divided (or pepper jack cheese))
• cilantro (for garnish {optional})
• green onion (for garnish {optional})

Instructions

1. Preheat the oven to 350 degrees F.
2. Heat the 2 Tablespoons of olive oil over medium heat in a large skillet. Add the ground beef and cook until browned. Drain the fat and place the beef in a large mixing bowl.
3. Add the diced tomatoes, beans, salsa, chili powder, cumin and 1/2 cup of cheese. Stir until combined.
4. Spread the beef taco mixture in a large non-stick skillet or cast iron skillet. Top with the remaining 1 1/2 cups of cheese.
5. Bake in the oven for 15 minutes or until the cheese is starting to bubble.
6. Garnish with fresh cilantro, green onion and fresh tomato. Serve warm with chips.

31. Apple Crisp

Cast Iron Apple Crisp (Gluten Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT75M · Yield: [’10’]

This Cast Iron Apple Crisp is a cozy gluten free fall dessert! It’s made in a skillet with fresh apples and a crispy oat streusel topping.

Ingredients

• 3 large tart apples (such as Granny Smith, yields 3-4 cups diced)
• 3-4 sweet apples (such as Gala or Fuji, yields 3-4 cups diced)
• 2 Tbsp. lemon juice (plus lemon zest)
• 3/4 packed cup light brown sugar
• 1/2 tsp. cinnamon
• 2 Tbsp. gluten free flour blend (or AP flour if not gluten free)
• 1 1/2 cups gluten free rolled oats (or regular rolled oats if not gluten free)
• 1 cup gluten free flour blend (or AP flour if not gluten free)
• 3/4 packed cup light brown sugar
• 1/4 cup granulated sugar
• 1 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 12 Tbsp. unsalted butter (cold, equals 1 1/2 sticks)
• 1/2 tsp. kosher salt
• 1 pint heavy whipping cream (optional)

Instructions For The Filling:

1. Heat the oven to 350 degrees Fahrenheit.
2. Start by peeling all of the apples. This recipe calls for 3 large tart apples (such as Granny Smith) and 3-4 sweet apples (such as Gala or Fuji).
3. Once the apples are peeled, dice them into small chunks, making sure that all of the apples are relatively the same size to ensure that they cook evenly (yields 6-8 cups diced apples).
4. Place all of the diced apples into a large bowl. Zest 1 lemon into the apples using a Microplane or small zester. Once the lemon is zested, cut it in half and add 2 Tbsp. of lemon juice to the apples (careful to remove any seeds).
5. Add ¾ packed cup of light brown sugar along with ½ tsp. cinnamon, and 2 Tbsp. gluten free flour blend (or regular AP flour if not gluten free). Stir all of these ingredients until completely combined.

For The Streusel Topping:

1. Add 1 ½ cups of gluten free rolled oats (or regular rolled oats if not gluten free), 1 cup of gluten free flour blend (or regular AP flour if not gluten free), 1 ½ tsp. cinnamon, ¼ tsp. nutmeg, ½ packed cup light brown sugar, ¼ cup granulated sugar, and ½ tsp. kosher salt to the bowl of a stand mixer.
2. Cut 12 Tbsp. of cold unsalted butter (equals 1 ½ sticks) into cubes and add them to the bowl.
3. Using the paddle attachment of a stand mixer combine all of the ingredients together on medium-low speed until the mixture resembles coarse crumbs.
4. Generously grease a 12 inch oven safe cast iron skillet with butter. The butter will help to prevent the apples from sticking to the bottom as it bakes.
5. Pour the diced apples (and juices) into the skillet and spread them evenly across the bottom.Sprinkle the streusel topping evenly over the top of the apples.
6. Place the skillet into the oven and loosely place a piece of foil over the top (this will prevent the streusel from burning).
7. Bake the apple crisp for 45 minutes. After 45 minutes, remove the foil and bake for another 15 minutes (60 minutes total).Remove the apple crisp from the oven and allow to cool before serving.

For The Whipped Cream (optional):

1. Pour 1 pint (equals 2 cups) of cold heavy whipping cream into the bowl of a stand mixer (feel free to add 2 Tbsp. of sugar or sweetener of choice for sweeter whipped cream).
2. Using the whisk attachment, mix the whipped cream on medium speed for 3-4 minutes, or until it forms stiff peaks (alternately, you can use an electric hand mixer).Store the whipped cream in the refrigerator until needed.
3. To Serve: Serve with whipped cream or ice cream (optional).

32. Southwest Breakfast

Cast Iron Skillet Southwestern Breakfast Casserole Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 tablespoon olive oil
• 8 oz ground breakfast sausage (or spicy chorizo)
• 1/2 cup diced onion
• 1/2 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 1 cup corn kernels (fresh or frozen)
• 1 cup black beans, drained and rinsed
• 6 large eggs
• 1/2 cup milk
• 1/2 cup chunky salsa or pico de gallo
• 1 cup shredded cheddar cheese
• 1/2 cup shredded pepper jack cheese
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• Optional toppings: chopped cilantro, avocado slices, lime wedges, sour cream

Instructions

1. 1. Preheat the oven to 375°F (190°C). Heat a 10-inch cast iron skillet over medium heat and add the olive oil.
2. 2. Add the sausage to the skillet and cook, breaking it up, until browned and cooked through, about 5–7 minutes. Stir in the onion, red and green peppers, and cook until the vegetables are tender, 4–5 minutes.
3. 3. Stir in the corn, black beans, cumin, chili powder, and salt and pepper to taste. Cook for 1–2 minutes until heated through. Remove from heat.
4. 4. In a bowl, whisk together the eggs, milk, and salsa. Stir in half of the shredded cheddar and pepper jack cheese.
5. 5. Pour the egg mixture over the sausage and vegetables in the skillet. Gently tilt the pan to distribute evenly and cook on the stovetop over medium heat until the edges begin to set, about 3–5 minutes.
6. 6. Sprinkle the remaining cheese over the top and transfer the skillet to the oven. Bake until the eggs are fully set and the cheese is melted and golden, about 12–15 minutes.
7. 7. Remove from the oven, let rest 5 minutes, then garnish with cilantro and optionally serve with avocado, lime wedges, or sour cream.

33. Blueberry Cornbread Cobbler

Blueberry Cornbread Cobbler Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT40M · Total: PT60M · Yield: [’12’, ’12 portions’]

Fresh blueberries baked under a lightly sweet cornbread topping with just a hint of cinnamon. Blueberry Cornbread Cobbler baked in a cast iron skillet couldn’t be easier to make. It’s the perfect dessert for casual summer dining.

Ingredients

• 1 oz unsalted butter (2 tablespoons)
• 32 oz blueberries (6 cups)
• 3 oz granulated sugar (1/3 cup)
• 1/4 teaspoon table salt
• 1 each lemon (juice and grated zest)
• 2 1/2 oz Stone ground cornmeal (2/3 cup)
• 2 1/2 oz all purpose flour (1/2 cup, see note)
• 3 oz cup granulated sugar (1/3 cup)
• 2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup Buttermilk (1/2 cup)
• 2 oz unsalted butter (1/4 cup, melted)
• 1 egg

Instructions

1. Preheat the oven to 375°F.
2. Set a 9″ cast iron skillet over low heat on the stove. Melt the 1 oz unsalted butter in the pan. Swirl the pan to coat the bottom and sides with butter. Or use a casserole dish brushed with melted butter.
3. Combine 32 oz blueberries with 3 oz granulated sugar, 1/4 teaspoon table salt, lemon juice and finely grated zest. Pour the berries into the skillet.

Cornmeal Batter

1. Whisk together 2 1/2 oz Stone ground cornmeal, 2 1/2 oz all purpose flour, 3 oz cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon cinnamon and 1/4 teaspoon salt in a mixing bowl.
2. Combine 1/2 cup Buttermilk, 2 oz unsalted butter (melted) and 1 egg. Pour the buttermilk mixture into the dry ingredients and stir just until combined.
3. Drop dollops of the batter all over the berries and spread the batter to cover the berries. Slide a sheet pan covered with foil on the shelf beneath the cobbler in the oven to catch any blueberry boil over.
4. Bake until the topping is golden brown and the berries are bubbling, about 35-40 minutes.
5. Serve warm or room temperature.

34. Pork Chops with Mexican Rice

Pork Chops and Spanish Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’]

Tender pork chops with Spanish rice -made for busy nights! Use your favorite salsa in this one pan pork chop and rice recipe- sure to become a family favorite.

Ingredients

• 1 ½ Tbsp olive oil, divided
• salt and pepper
• 1 lb tenderized boneless pork chops or pork tenderloin, sliced
• 1 cup peppers, diced (any type)
• 2 each green onions, diced
• 1 cup rice (uncooked)
• 1 ¼ cup lower sodium chicken broth
• ¾ cup salsa, your favorite brand
• ½ tsp salt
• ½ cup cheddar cheese (optional)

Instructions

1. Add 1 Tbsp olive oil to large skillet and heat on medium.  
2. Salt and pepper pork chops/tenderloin as desired then add to skillet and cook 2-3 minutes per side or until fully cooked. Remove pork from skillet and keep warm.
3. Add remaining 1/2 Tbsp oil to skillet and sauté peppers and onions 1-2 minutes over medium heat.  Add rice and continue sautéing until rice is slightly browned.  
4. Add remaining ingredients (except cheese) and stir. Bring rice mixture to a simmer. Cover rice and cook until tender. (See pkg directions for the specific rice you are using). Fluff rice with a fork then place cooked pork on top of rice.
5. Sprinkle cheese on top and allow to melt.  Serve.

35. Chicken Thighs with Toasted Coriander Vinaigrette

Crispy Cast Iron Chicken Thighs with Toasted Coriander Vinaigrette is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Yield: [‘4’]

Don’t let the simplicity fool you— these cast iron chicken thighs are exceptionally good! As they cook, the rendering fat trickles from the skin and cooks the chicken almost confit-style. The result? Ridiculously juicy, tender chicken thighs with the most amazing crispy crackling skin.

Ingredients

• 4-6 bone-in chicken thighs
• kosher salt
• 2 tbsp olive oil
• 2 c loosely-packed cilantro leaves and stems (or parsley)
• 1/2 c olive oil
• 1/2 lemon (juice and zest)
• 1 clove garlic
• 1/2 tsp chili flake
• 1 tbsp whole coriander seeds (or 1 tsp ground coriander )

Instructions Crispy Cast Iron Chicken Thighs

1. An hour before you’re ready to start cooking place the chicken thighs on a small baking tray or platter. Pat dry with a paper towel to absorb excess moisture then season both sides with a light, even coating of kosher salt. Return the chicken to the refrigerator, and leave uncovered for at least one hour but no more than two.
2. Preheat a cast iron pan over medium-heat.
3. Add a splash of oil to the pan then arrange the chicken thighs in the skillet, skin-side down. Cook for 10-12 minutes, or until the skin is well browned, moving the thighs from time to time to make sure they are browning evenly. Do not turn them over.
4. Once the skin side as achieved an even, golden brown crust flip the chicken over and lower the heat to medium to finish cooking, about 8-10 more minutes.
5. Let the chicken thighs rest for 5 minutes before serving. Serve warm with coriander vinaigrette on the side.

Toasted Coriander Vinaigrette

1. Toasted the coriander seeds in a dry skillet over medium-low heat until fragrant. If you’re using ground coriander disregard this step.
2. Place all of the vinaigrette ingredients in a blender or food processor and blend until smooth.

36. Jalapeno Popper Chicken Skillet

Jalapeño Popper Chicken Skillet Recipe (Creamy, Cheesy & Loaded!) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT55M · Total: PT85M · Yield: [‘8’, ‘8 servings’]

Sear seasoned chicken thighs in bacon drippings, then build a creamy jalapeño popper sauce right in the same skillet with sautéed onions, garlic, fresh jalapeños, cream cheese, sour cream, and Colby jack cheese. Stir the chicken and crispy bacon back in, load it up with more cheese, green onions, and jalapeño slices, then bake until bubbly and finish under the broiler for golden, crispy edges. One skillet, layers of flavor, and all the cheesy, spicy jalapeño popper goodness you’re craving — in dinner form.

Ingredients

• 8-10 slices thick-cut bacon (cut into pieces, 8-10 oz)
• 1-2 tablespoons unsalted butter or oil (if needed)
• 2½ pounds boneless skinless chicken thighs
• 2½ teaspoons kosher salt (or to taste)
• 1 teaspoon black pepper (or to taste)
• 1 medium yellow onion (diced (about 1 cup))
• 4 medium jalapeños (diced (about ½ cup), plus extra sliced into rounds for topping)
• 6-8 cloves garlic (minced)
• 8 ounces full-fat cream cheese (one block)
• ½ cup sour cream (4 oz)
• 4 cups Colby Jack cheese (16 oz, freshly grated)
• 3 green onions (sliced (optional))

Instructions Cook the Bacon

1. Preheat your oven to 375°F. Cook the bacon pieces in a large cast iron skillet over medium heat until crispy. Remove from the skillet and set aside. Drain the bacon fat but reserve it for later.

Sear the Chicken

1. Pat the chicken thighs dry and season generously with salt and pepper on both sides. Add a tablespoon of butter, oil, or reserved bacon fat to the skillet and sear the chicken until golden and cooked through (around 190°F internal temperature for the most tender thighs), working in batches if needed. Remove from the skillet and let rest for 10 minutes, then cut into bite-sized pieces.

Build the Sauce

1. Add a tablespoon of reserved bacon fat or butter to the skillet along with the diced onions, jalapeños, and a pinch of salt. Cook until softened, about 5–7 minutes. Add the garlic and cook until fragrant, about 30 seconds.
2. Reduce heat to medium-low. Add the cream cheese and sour cream, stirring until melted and smooth.
3. Stir in about one-third of the grated Colby Jack along with the cooked bacon and chicken pieces. Stir until the cheese is melted and everything is combined. Taste and adjust salt and pepper as needed.

Top and Bake

1. Top the mixture with sliced green onions (if using), the remaining Colby Jack cheese, and jalapeño rounds. Cover and bake at 375°F for about 25 minutes.
2. Remove the lid and broil on high for 2–4 minutes until the cheese is golden and crispy on top. Watch closely — the broiler can go from golden to burnt quickly.

37. Steak

Filet in a Cast Iron Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT18M · Yield: [‘2’, ‘2 steaks’]

A perfect filet doesn’t have to come from the grill. These steaks are cooked in a cast iron skillet, first on the stovetop and then in the oven. Baste with the delicious, but not overpowering, pan sauce for a tender and juicy filet every time.

Ingredients

• 2 filets (approximately 8-10 oz each (remove filets from refrigerator approximately 1 hour before cooking))
• Cavender’s All Purpose Greek Seasoning (or steak seasoning of your choice)
• Salt and pepper
• Olive oil – enough for a thin layer on top and bottom of filets
• 2 teaspoons Worcestershire sauce
• 1 tablespoon Minced garlic
• Fresh thyme and rosemary (or other herbs of your choice)
• 1 tablespoon Unsalted butter

Instructions

1. Preheat oven to 425 degrees.
2. Preheat cast iron skillet by setting it on the stove and turning burner to medium. Skillet is preheated once it begins to smoke.
3. Tie filets into a cylinder shape with butcher’s twine, if they are not already uniformly shaped.
4. Season all sides of the filets with salt, pepper, and Cavender’s All Purpose Greek Seasoning, or other steak seasoning of your choice.
5. Spread a very thin layer of olive oil on the top and bottom of the filets (the sides that you will sear).
6. Place the filets in the cast iron skillet, and press down lightly on top of the meat to ensure the entire bottom is touching the pan. Then, allow the filets to sear for about 2-3 minutes without touching them. The sear time will vary depending on the thickness of your steak.
7. Once you have a nice crust on the bottom, flip the filets and allow them to sear on the other side for an additional 2-3 minutes, depending on the thickness of the meat.
8. Once your steaks are seared, add about 1 tablespoon butter, minced garlic, Worcestershire, and rosemary and thyme sprigs to the skillet. Stir to combine.
9. Transfer cast iron skillet to the preheated oven and cook until filets reach the desired doneness.
10. Carefully remove cast iron skillet from oven, and immediately start basting filets with pan sauce.
11. Remove filets from the skillet, and allow to rest approximately 3-5 minutes before serving.

38. Chicken Tagine

Chicken Tagine with Preserved Lemons and Olives is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: [‘4’, ‘4 servings’]

This weeknight chicken tagine recipe is full of warm spices, preserved lemons, olives, and dried apricots.

Ingredients

• 2 pounds bone-in (skin-on chicken thighs)
• 2 garlic cloves (grated or finely chopped)
• 2 tablespoons olive oil
• 1 tablespoon liquid saffron or a pinch of saffron threads steeped in warm water
• 1 teaspoon paprika
• 1 teaspoon turmeric
• ½ teaspoon coriander
• ½ teaspoon cinnamon
• 1/2 teaspoon Kosher salt
• Ground black pepper
• 1 preserved lemon (seeds removed and finely chopped)
• 1 cup chicken stock
• 2 tablespoons preserved lemon juice
• Olive oil (for searing)
• 1 small red onion (sliced thin)
• 2 carrots (sliced)
• 2 garlic cloves (grated or finely chopped)
• 1 cup pitted Castelvetrano olives
• ½ cup dried apricots (roughly chopped)
• 1 preserved lemon (rind only, thinly sliced (garnish))

Instructions

1. Marinate the Chicken: Pat the chicken dry and set aside. In a bowl, whisk together garlic, olive oil, saffron, spices, and chopped preserved lemon. Add chicken and coat well.
2. Sear the Chicken: Heat a cast-iron skillet over medium heat. Add a drizzle of olive oil and sear chicken skin-side down until deeply golden, about 5–7 minutes. Flip and cook another 4–5 minutes. Remove and set aside.
3. Build the Braising Liquid: Add chicken stock and preserved lemon juice to the same marinade bowl and whisk to collect leftover spices.
4. Sauté the Vegetables: In the same skillet, sauté onions and carrots until just softened, about 3-4 minutes. Add garlic and cook for another 30 seconds until fragrant.
5. Simmer: Nestle chicken back into the pan, skin-side up. Pour in the braising liquid and bring to a gentle simmer. Continue cooking for another 18–20 minutes, until chicken is cooked through.
6. Finish: During the last 5–10 minutes, scatter olives, apricots, and preserved lemon slices around the chicken. Garnish with parsley and serve.

39. Parmesan Chicken

Parmesan Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5–2 lb total)
• 1 cup grated Parmesan cheese
• 1 cup Italian-style breadcrumbs or panko
• 2 large eggs
• 1/2 cup all-purpose flour (optional, for dredging)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley (optional, for garnish)
• Lemon wedges for serving (optional)

Instructions

1. 1. Preheat the oven to 425°F (220°C). Pound the chicken breasts to an even thickness about 1/2 inch (1.25 cm) and pat dry; season with salt and pepper.
2. 2. Set up three dredging stations: place flour in a shallow dish; beat the eggs in a second dish; mix Parmesan cheese, breadcrumbs, and garlic powder in a third dish.
3. 3. Dredge each chicken breast first in flour (if using), shake off excess, then dip in beaten eggs, and finally press into the Parmesan–breadcrumb mixture to coat evenly on both sides.
4. 4. In a large oven-safe skillet, heat olive oil over medium-high heat. Add the coated chicken and sear 2–3 minutes per side until the crust is golden.
5. 5. Transfer the skillet to the oven and bake 12–15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the crust is golden and crisp.
6. 6. Remove from oven, let rest 5 minutes, garnish with chopped parsley, and serve with lemon wedges if desired.

40. French Toast Casserole

French Toast Casserole For Two is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT50M · Total: P1DT1H5M · Yield: 2

Overnight French Toast Casserole For Two with blueberries and strawberries is a cozy brunch recipe that’s a twist on the classic French toast. Prep it the night before then enjoy a lazy weekend breakfast for two.

Ingredients

• 3 cups 1-inch French, brioche, or challah bread cubes
• 1 cup fresh sliced strawberries
• 1 cup fresh blueberries
• 2 large eggs
• 1/2 cup whole milk
• 1/4 cup maple syrup plus more for serving
• 1 teaspoon vanilla extract
• Butter, for greasing
• Powdered sugar, for dusting
• 2 tablespoons all-purpose flour
• 2 tablespoons packed brown sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon salt (preferably kosher)
• 2 tablespoons cold unsalted butter, cut into 2 pieces

Instructions

1. In a large bowl, mix together the bread cubes, strawberries, and blueberries.
2. In a large measuring cup or another bowl, whisk together the eggs, milk, maple syrup, and vanilla.
3. Evenly pour over the bread, gently mixing to ensure everything is moistened. Cover then refrigerate overnight.
4. Also on Day 1 – make the streusel: In a medium bowl, mix together the flour, brown sugar, cinnamon, nutmeg, and salt. Using a pastry cutter or two knives, cut in the butter until the mixture resembles coarse crumbs. Cover and refrigerate overnight.
5. On Day 2 – Preheat oven to 350F. Lightly rub some butter in one 8-inch or two 6.5-inch cast iron skillets to grease it then add the bread mixture. Evenly sprinkle streusel on top.
6. Bake 50-60 minutes or until golden brown, puffed, and bubbly. Cool 15 minutes then dust with powdered sugar. Serve with maple syrup.

41. Salmon

Crispy Seared Salmon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘3’, ‘3 to 4 Servings’]

The easiest, most incredible pan-seared salmon recipe for the ultimate crispy salmon skin. Tender on the inside, with a perfect golden brown crust on the outside!

Ingredients

• 1.5 to 2 lbs salmon (cut into individual filets)
• Sea salt

Instructions

1. Remove the salmon from its packaging and place it on a cutting board. Use paper towels to pat off any excess moisture. Sprinkle liberally with sea salt and black pepper and any other seasonings you like. I often go with a little garlic powder, onion powder, and paprika.
2. Heat a large cast iron skillet (or non-stick skillet) over high heat and add enough avocado oil to generously coat the surface, about 3 tablespoons. Allow the skillet to heat up for a few minutes until it is sizzling hot, about 400 to 500 degrees F.
3. Carefully place the salmon filets flesh side down (skin side up) on the hot skillet. Be careful to gently apply it to the skillet rather than plopping it down to avoid grease splatter.
4. Sear salmon for 6 minutes on the flesh side. Use a metal spatula to carefully flip the salmon and cook for 4 minutes on the salmon skin side, or cook to whatever doneness you prefer. Salmon is considered fully cooked when it reaches an internal temperature of 145 degrees F. Sockeye salmon filets require less time than thicker Atlantic salmon filets. For the best results, keep your thermometer handy to spot check temperature.
5. Remove the salmon filets from the skillet using your metal spatula and serve with your favorite side dishes. Store any leftover pan-fried salmon in an airtight container in the refrigerator for up to 4 days.

42. Chicken Breast

Juicy Cast Iron Skillet Chicken Breast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT7M · Cook: PT10M · Total: PT22M · Yield: [‘4’, ‘4 chicken breasts’]

This cast iron chicken breast is moist, savory, citrusy, and filling. It’s gluten-free, high-protein and Whole30.

Ingredients

• 2 chicken breasts (skinless and boneless)
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp oregano
• Sea salt & black pepper
• 1 tsp lemon zest
• 1 tbsp sunflower oil/canola/avocado oil
• Slices of butter
• Slices of lemon

Instructions

1. Pat dry the chicken breasts with a paper towel.
2. Cut each chicken breast lengthwise through the center.
3. Season both sides with onion, garlic, oregano, salt, and black pepper.
4. Sprinkle lemon zest all over the chicken breasts.
5. Heat a skillet over medium-high heat. Add the canola/avocado/sunflower oil.
6. Sear chicken breasts for 5 minutes on each side until cooked. If the chicken starts burning, lower the heat a little bit.
7. Remove from the skillet and rest for 5 minutes before serving. Add butter or olive oil on top for more flavor, and squeeze a little bit of lemon juice all over.

43. Cheesy Baja Chicken Bell Pepper Skillet

Baja Chicken Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT160M · Yield: [‘4’]

This Baja chicken skillet is packed with citrus, garlic and spice, topped with melty cheese and sautéed veggies, all in one pan.

Ingredients

• 4 chicken breasts (boneless and skinless)
• 1 orange (juiced)
• 2 limes (juiced)
• 1 jalapeño (minced or sliced)
• 6 Cloves garlic (minced)
• 1 Tablespoon olive oil
• 1 jalapeño (minced)
• 1 yellow bell pepper (diced)
• 1 orange bell pepper (diced)
• 1 red onion (diced)
• 1 Teaspoon garlic (minced)
• 1 lime
• 1 Teaspoon salt
• 1 Teaspoon black pepper
• 1 Teaspoon ground paprika
• ½ Teaspoon ground cumin
• ¼ Teaspoon red pepper flakes
• 4 slices pepper jack cheese
• 1 Tablespoon cilantro (freshly chopped)
• Splash olive oil

Instructions

1. Place chicken into a casserole dish or bowl.
2. Prepare marinade. Juice the orange and 1 of the limes into a bowl. Add crushed garlic, sliced or minced jalapeños, and salt. Stir until combined.
3. Pour marinade over the chicken and cover. Place into the fridge and marinate for 2 hours.
4. When 10 minutes remain for marinating, start sauteing the pepper and onions. Preheat a cast iron skillet over medium high heat.
5. Once the pan is hot, add olive oil and swirl to coat to prevent sticking. Add the minced jalapeños, diced peppers, diced red onion, and minced garlic. Sauté for 5 minutes, then juice the lime over the top and add a pinch of salt. Stir and sauté for 3 more minutes.
6. Remove sauteed vegetables from the skillet and set aside temporarily.
7. Preheat the oven to 375 degrees F.
8. Return the skillet to the stove top over high heat.
9. Remove the chicken from the marinade. Combine salt, pepper, paprika, cumin, and red pepper flakes in a small bowl or ramekin and mix.
10. Season the chicken with this Baja chicken spice seasoning.
11. Add a splash of olive oil, then sear the chicken for 4 min per side.
12. Add the sauteed vegetables back to the skillet on top of and around the chicken breasts.
13. Place a slice of cheese over the top of each chicken breast. Place into the oven on the center rack. Bake for 10 minutes.
14. Garnish with fresh chopped cilantro.

44. Pizza Hut Cookie Dough

Pizza Hut Cookie Dough (Vegan Copycat Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Yield: [‘4’, ‘4 People’]

An eggless and dairy-free replica of the classic Pizza Hut cookie dough. Soft, warm and gooey.

Ingredients

• 130 g Vegan margarine ((½ cup + 1 tablespoon) use the spreadable kind, not the blocky type)
• 100 g Caster sugar ((½ cup))
• 75 g Soft light brown sugar ((3/8 cups))
• 1 Teaspoon Vanilla extract
• 215 g Self-raising flour ((1 + ⅔ cups))
• 1 Tablespoon Plant-based milk ((I recommend soy milk))
• 100 g Vegan chocolate chunks or chips ((~½ cup))
• Vanilla ice cream
• Melted vegan chocolate

Instructions

1. Preheat oven to 200°C/400°F (or 180°C/350°F if you’re using a fan or convection oven). Have a 7-inch cast-iron skillet or non-stick cake tin to hand, no need to grease or line.
2. In a large bowl, mix together the vegan margarine, caster sugar and brown sugar. Add in the vanilla and mix again.
3. Add the flour to the bowl and mix. Add the plant-based milk if you need it, to help the dough stick together in a firm ball.
4. Add in the chocolate chunks/chips and gently knead them into the dough.
5. Place the dough into the centre of the cake tin/skillet and press gently with your fingers until it almost reaches the edges. It will spread and rise in the oven so don’t worry about pressing it all the way to the edges.
6. Bake for 20-25 minutes. You’ll know it’s ready when it’s golden brown on top with a slight wobble in the middle. It’s better to take it out too early than too late, as you can always put it back in to bake for longer if needed.
7. Leave your cookie dough to stand for 5 minutes before enjoying it warm with vegan ice cream and melted chocolate.

45. Sausage and Spinach Frittata

Individual Sausage and Spinach Skillet Frittatas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘4’, ‘4 servings’]

These individual skillet frittatas are a fun breakfast for the family. Full of flavor and easy to make.

Ingredients

• 1/2 lb ground sausage (crumbled and browned)
• 8 slices bacon (cooked)
• 1 green onion (diced)
• 8 baby spinach leaves (chopped)
• 6 large eggs
• 1/2 teaspoon salt
• 1/4 teaspoon coarse black pepper
• 1/2 cup half and half
• 1/3 cup shredded cheddar cheese
• Baby spinach leaves to garnish

Instructions

1. Preheat oven to 350 degrees F. Spray 4 mini cast iron skillets (3.5 inches) with no-stick cooking spray. Place on parchment-lined baking sheet.
2. Divide the sausage and bacon evenly between the skillets.
3. Top each skillet with equal amounts of the onions and chopped spinach leaves.
4. In a mixing bowl, whisk together the eggs, salt, pepper, and half and half. Pour mixture into a mixing cup and gently pour equal amounts into each skillet. Top with cheese sprinkled around the top.
5. Bake for 25-30 minutes, or until the eggs are set and the frittata pulls away from the edge of the skillet.
6. Remove from the oven. Top with crumbled bacon. Allow to sit for 5 minutes before running a flat knife along the outside edge of the skillet to remove from the pan.
7. Gently remove the frittata from the mini skillet and transfer to a plate for serving.

46. Asparagus

10-Minute Cast Iron Asparagus is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘4’, ‘4 servings’]

This Cast-Iron Asparagus is crisp and fresh, bringing out the delicious natural flavors in the asparagus in just 10 minutes.

Ingredients

• 1 pound asparagus
• ¼ cup water
• 1 tablespoon olive oil
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 2 cloves garlic (or ½ teaspoon garlic powder)
• 2 teaspoons lemon juice
• ½ teaspoon crushed red pepper
• 2 teaspoons Parmesan
• 1 tablespoon unsalted butter

Instructions

1. Prep your asparagus by snapping off the “woody” ends.
2. To a large cast-iron skillet, add the water over high heat. Once it starts to simmer, add the asparagus in a single layer. Cover and steam for 90 seconds.
3. After 90 seconds, remove the lid and continue to simmer until almost all of the water has evaporated.
4. Once the water has evaporated, add the oil, salt, pepper, and any optional toppings. Continue to heat, tossing occasionally, until you see some char on the asparagus. Enjoy hot.

47. Smoked Salmon Avocado Ricotta Frittata

Smoked Salmon, Avocado, & Ricotta Frittata is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT22M · Cook: PT13M · Total: PT35M · Yield: [‘6’]

Brunch, lunch, or dinner: This filling & versatile Smoked Salmon, Avocado, & Ricotta Frittata is the perfect mealtime chameleon, suitable for any occasion! Creamy, mild ricotta, avocado, and mozzarella let the smoked salmon flavor shine on through.

Ingredients

• 1.5 Tbsp olive oil
• 1/4 cup diced yellow onion
• 1 tsp minced garlic (about 2 cloves)
• 1/2 cup ricotta
• 8 eggs
• 1/4 tsp crushed red pepper
• Black pepper (to taste)
• Sea salt (to taste)
• 3 oz smoked salmon (chopped into bite sized pieces)
• 1 avocado (diced)
• 4 oz shredded mozzarella
• 2 green onions (chopped)

Instructions

1. Preheat oven to 400 degrees. Dice the onion and garlic, chop the green onion, and cut up your smoked salmon and avocado.
2. Heat olive oil in a 12″ cast iron skillet over medium heat until shimmering, then add the onion and saute for four minutes. Add the garlic and saute another minute.
3. While the onion is sauteing, shred the mozzarella (if not using pre-shredded).
4. Whisk the eggs together well with the seasonings in a large bowl. Gently stir in the smoked salmon and avocado.
5. When the onion and garlic are done, stir the ricotta into the pan so that it begins to melt. Turn off the heat under the skillet and stir in the eggs, spreading everything out so that the avocado, ricotta, and smoked salmon are fairly evenly distributed throughout.
6. Sprinkle the eggs evenly with mozzarella. Top the frittata with chopped green onion, and move the skillet into the preheated oven.
7. Bake at 400 degrees for 13 minutes, or until eggs are set and cooked through.

48. Dutch Baby Pancake

Dutch Baby Pancake Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

The Dutch Baby Pancake is a simple and delicious breakfast pancake made in your oven. It has an eggy deliciousness like French Toast and puffs up like a popover. This breakfast classic has become a favorite in our house and can be a favorite in yours, as well!

Ingredients

• 3 eggs
• ½ cup whole milk
• 1 teaspoon vanilla
• ½ cup all-purpose flour
• 2 tablespoons granulated sugar
• Pinch of Nutmeg
• 4 tablespoons butter
• 1 tablespoon Lemon Juice, for topping
• 2 teaspoons powdered sugar, for topping

Instructions

1. oven to 425° Fahrenheit
2. whole milk, eggs, and vanilla to mixing bowl and mix until yolks are broken and everything is well combined.
3. flour, sugar, and nutmeg and combine.
4. dry ingredients into wet ingredients and whisk until everything is well incorporated and set aside.
5. 4 tablespoons of butter to 10″ cast-iron skillet.
6. of oven until butter is melted.
7. and add batter to skillet.
8. in oven for 20 minutes.
9. and allow the pancake to sit in the closed oven for 5 minutes
10. and use good metal spatula to remove cake. It might stick just a tad at the bottom, but you can gently free it.
11. with lemon juice and powdered sugar to taste.

49. Honey Garlic Chicken Thighs

Skillet Honey Garlic Chicken Thighs with Roast Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘4’, ‘4 servings’]

Juicy honey garlic chicken thighs and crispy roast potatoes are seared and baked in a sweet and flavorful honey garlic sauce in this no-fuss one skillet dinner!

Ingredients

• 4 medium bone-in chicken thighs, patted dry (about 1 lb)
• Salt and pepper to taste
• 2 tablespoons unsalted butter, divided
• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 1 lb russet potatoes, scrubbed and cut into 1-in cubes (about 3-4 medium potatoes)
• 4 medium cloves garlic, minced
• 1/4 cup honey
• 1/4 cup low-sodium soy sauce
• 1 tablespoon white vinegar
• 2 tablespoons minced fresh parsley

Instructions

1. Preheat oven to 400F. Season chicken on both sides with salt and pepper to taste. Heat 1 tablespoon butter and olive oil in a 9-inch skillet over medium-high heat until melted and hot. Place chicken thighs skin-side down and sear 2-3 minutes on both sides until golden brown. Remove from skillet and set aside.
2. Add onion and potatoes to same skillet and saute several minutes until golden-brown. Season with salt and pepper to taste then remove from skillet and set aside.
3. Melt remaining 1 tablespoon butter over medium-heat in same skillet, then add garlic to pan and saute 1 minute until garlic is fragrant. Add honey, soy sauce, and vinegar to pan and bring to a simmer, then reduce heat to medium-low and let simmer 5 minutes until slightly thickened.
4. Nestle chicken thighs and potato mixture into pan and use a spoon to drizzle some of the sauce over top. Bake chicken at 400F 25-30 minutes or until chicken registers 165F and potatoes are tender. Sprinkle parsley on top. Serve warm and enjoy!

50. Shepards Pie

Easy Cast Iron Shepherd’s Pie Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

All of the traditional Shepherd’s Pie flavors are combined with short cut ingredients and made in a cast iron skillet for the ultimate one pot dinner.

Ingredients

• 2 cups refrigerated mashed potatoes
• ¾ cup shredded cheese ({divided})
• 1 pound lean ground beef ({I used 93/7})
• ¼ cup onion ({diced})
• 2 cloves garlic ({minced})
• 1 ¼ cups frozen vegetables ({I used peas & carrots})
• 2 tablespoon tomato paste
• 1 tablespoon worcestershire sauce
• ½ tablespoon steak seasoning
• 1 package brown gravy mix ({0.87 ounces})
• 1 cup water

Instructions

1. Preheat the oven to 375 degrees.  In a medium bowl combine 1/2 cup of shredded cheese with mashed potatoes. Stir until it is evenly incorporated. Set aside.
2. In a 12″ cast iron skillet, cook ground beef and onion over medium-high heat, stirring occasionally, until meat is cooked through, drain.  Add minced garlic to the drained meat and cook for an additional 30 seconds.
3. Reduce heat to medium, add frozen vegetables, tomato paste, worcestershire sauce and steak seasoning.  Stir to combine and cook 1-2 minutes, stirring frequently.  Next, add brown gravy packet and water. Stir until well blended and cook for an additional 2-3 minutes or until it begins to thicken.
4. Remove from heat and spread refrigerated mashed potato mixture over the beef mixture.  Top with remaining cheese and bake for 20- 25 minutes or until heated through. Store leftovers in the refrigerator for up to 3 days.

51. Lasagna

Skillet Lasagna Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’, ‘6 servings’]

Skillet Lasagna is the easiest, fastest way to make homemade lasagna! It’s cheesy, comforting and is made in one pot in just 30 minutes!

Ingredients

• 1 tablespoon olive oil
• 1 lb. grass fed ground beef
• 1 large shallot (chopped)
• 3 cloves garlic (minced)
• 2 1/2 cups homemade marinara sauce (or your favorite marinara sauce)
• 2 cups water
• 8 ounces uncooked lasagna noodles (each noodle broken into thirds)
• 2 cups baby spinach
• 1 cup grated mozzarella cheese (divided)
• 1/2 cup grated parmesan cheese
• Freshly chopped basil (for serving (optional))

Instructions

1. Heat the oil in a large skillet over medium heat. Add the ground beef, salt and pepper to taste, and break up the beef into small pieces. Cook for 4-5 minutes or until almost cooked through, then drain all but 1 tablespoon of grease.
2. Add the shallot and garlic to the pan and cook for 1 minute or until softened.
3. Add the pasta sauce, water and noodles to the skillet and press the noodles down into the liquid until completely submerged. Cover and cook for 15-20 minutes, stirring every 4-5 minutes until the noodles are tender. Do your best to separate the noodles while stirring as they are prone to stick together.
4. Remove from heat and stir in the baby spinach until wilted. Add 1/2 cup of the grated mozzarella and the parmesan, and stir until combined. Top the lasagna with the remaining 1/2 cup mozzarella cheese and cover with the lid until melted. Serve garnished with fresh basil, if desired, and enjoy!

52. Homemade English Muffins

Homemade English Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT140M · Yield: [’12’, ’12 English Muffins’]

Homemade English Muffins – soft and chewy, loaded with tons of nooks and crannies. Perfect for sweet and savory breakfasts or as an afternoon snack!

Ingredients

• 3 cups (400 g) bread flour, spoon & leveled
• 2 1/4 teaspoon (7 g) active dry yeast
• 1/3 cup (79 ml) lukewarm water [100 F – 110 F]
• 3/4 cup (177 ml) lukewarm whole milk [100 F – 110 F]
• 1/2 tablespoon sugar
• 1 teaspoon salt
• 2 tablespoon unsalted butter, softened or olive oil
• cornmeal or semolina for dusting

Instructions STEP 1: PROOF YEAST

1. In a cup, stir in lukewarm water [100F – 110F], lukewarm milk [100F – 110 F], sugar, and yeast. Let the mixture stand for 10 minutes, or it turns frothy and doubles in volume.Note: If the yeast is active, the mixture turns frothy, and doubles in volume. If the mixture does not double in size, start the process again with fresh yeast.

STEP 2: PREPARE THE DOUGH [BY HAND OR USING STAND MIXER]

1. In a bowl, add flour, salt, softened butter or olive oil, and yeast mixture. With the back of a spatula, mix all the ingredients until just combined.
2. Transfer the dough to a lightly floured work surface. Knead the dough for around 8-10 minutes or until the dough is soft, pliable, and springs back when pressed. Shape the dough into a ball.
3. If using a stand mixer, knead the dough for 5-7 minutes. The dough is soft and pliable (dough will start to leave the sides of the bowl and form into a smooth ball). Note: If the dough feels too sticky, add some flour and if it is too dry, add 1-2 teaspoons of warm milk.

STEP 3: FIRST PROOFING

1. Grease the bowl and place the dough in. Turn the dough to grease the top. Cover the bowl with a kitchen towel and place it in a warm place for 60-90 minutes, or it doubles in volume.

STEP 3: FIRST PROOFING [ USING INSTANT POT ]

1. Grease the inner pot. Place the dough, and turn the dough to grease the top. Place lid and cover the pot. Turn ON YOGURT (less) for 30 minutes.Note: I used a glass lid that fits to cover the inner pot.

STEP 4: SHAPE ENGLISH MUFFINS

1. Sprinkle some cornmeal or semolina on a large baking sheet. Set it aside.
2. Transfer the dough onto a floured work surface. Using a rolling pin, gently roll it into a half-inch thickness.
3. Use a 3-inch cookie cutter and cut your muffins. Transfer the muffins onto a prepared baking sheet. Gather all the leftover dough, roll it again into half an inch thickness, and cut the muffins. You should get around 12 muffins from the dough.
4. Sprinkle some semolina on top of the muffins. Cover muffins loosely with some plastic wrap. Place them in a warm place to rise again, around 45-60 minutes or it slightly puffs up.

STEP 5: COOK ENGLISH MUFFINS

1. Heat a cast-iron skillet at medium-low. Using a spatula, gently place 3 – 4 muffins in the pan. Cook for 5-6 minutes or the bottom is slightly brown. Flip the muffins and cook on the other side for 5-6 minutes. Remove the muffins from the pan and transfer them onto a cooling rack.
2. Clean the pan to remove any cornmeal in-between the batches. Cook the remaining muffins. Enjoy warm with some butter and jam!

53. Green Chile Chicken Enchilada

Green Chile Chicken Enchilada Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

Green Chile Chicken Enchilada Skillet is perfect for nights when you don’t have time to make traditional enchiladas. Shredded chicken, green chiles, black beans, corn tortillas, green enchilada sauce and cheese all bake together in one pan until it’s warm and bubbly.

Ingredients

• 2 teaspoons olive oil
• 1/2 cup diced yellow onion
• 1 1/4 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• Kosher salt and fresh ground black pepper to taste
• 2 cups cooked shredded chicken breasts, (or rotisserie chicken)
• 15 ounce can black beans, (rinsed and drained)
• 1 cup diced fire roasted green chiles
• 2 tablespoons chopped cilantro
• 15 ounces green enchilada sauce
• 5 corn tortillas (cut into triangles)
• 1 cup shredded Monterey Jack cheese
• Avocado, cilantro, and plain Greek yogurt or sour cream for garnish

Instructions

1. Preheat oven to 425° F. Cut the corn tortillas into 1/8ths.
2. Heat the olive oil in a large oven safe skillet over medium high heat. Add the onion and spices to the skillet and sauté for a couple minutes until the onion softens.
3. Lower the heat to medium and add in the shredded chicken, black beans, green chiles, cilantro, green enchilada sauce and season with salt and pepper. Stir everything together then add in the corn tortilla wedges. Stir to coat the tortillas in the sauce.
4. Top with the shredded cheese and place the skillet in the oven. Bake for 10-15 minutes or until it’s bubbly and the cheese is melted. Remove from the oven and top with extra cilantro, avocado slices and sour cream or plain Greek yogurt if desired.

54. Kimchi Mac and Cheese

Kimchi Mac and Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘8’, ‘8 servings’]

This deliciously gooey and unique mac and cheese will make you wonder why you had it any other way! This Kimchi Mac and Cheese is loaded with drool-worthy melty cheese, an irresistibly crunchy topping, and of course bursts of refreshing kimchi that beautifully cut through the richness of cheese for a beautiful balance. There’s no going back after this Kimchi Macaroni and Cheese!

Ingredients

• 1 teaspoon kosher salt (plus more for boiling)
• 8 oz dried macaroni pasta
• 6 tablespoons unsalted butter (divided (see directions))
• 1 1/3 cup whole milk
• 1 1/3 cup heavy cream
• 1 tablespoon cornstarch
• 1/4 teaspoon garlic powder
• 1/8 teaspoon onion powder
• 3 tablespoons gochujang
• 1/2 cup cabbage kimchi (drained & finely chopped)
• 7 tablespoons kimchi juice
• 4 ounces gruyere cheese (shredded)
• 8 ounces mozzarella cheese (shredded and divided in half)
• 4 ounces parmesan cheese (grated)
• fresh cracked black pepper (to taste)
• 1/3 cup panko bread crumbs
• 2 tablespoons sesame seeds
• 1 green onion (thinly sliced, optional)

Instructions

1. Preheat the oven to 350°F (180°C).
2. Bring a pot of well-salted water to a boil then cook pasta until al dente (it’ll finish cooking while baking). Drain then stir in 1 tablespoon of butter to pasta. Set aside.
3. Heat a small pan on medium, then dry toast the panko bread crumbs with the sesame seeds until lightly golden. This should less than a minute, it’ll continue to turn golden in the oven. Set aside.
4. In a bowl, combine the whole milk, cream, and cornstarch until smooth. Set aside.
5. Heat a cast iron on medium-low heat or a large pan on medium heat, then melt the remaining butter. Add in the garlic powder, onion powder, and gochujang. Cook until the gochujang begins to caramelize, then add the chopped kimchi. Cook for another minute or so, or until the kimchi becomes tender and well coated in the gochujang.
6. Stir in kimchi juice, then the cornstarch mixture, and cook until slightly thickened. You should be able to draw a line on the back of a spoon. Don’t bring to a boil after the milk is added so. otherwise, you risk making a graining sauce.
7. Turn off the heat, then slowly add the cheeses a handful at a time, and remember to save half of the mozzarella for baking. Work quickly so it’s hot enough to melt the cheese, but try not to over-stir, otherwise, the sauce could separate. Once the cheese is melted, season the sauce with salt and pepper.
8. Combine the pasta with the cheese sauce until well coated. Transfer half of the pasta to a 9-inch cast iron or baking dish, sprinkle on the remaining mozzarella, then layer on the remaining pasta. Top with the toasted panko breadcrumbs and bake for about 20 minutes, or until golden and bubbly. Allow to cool for about 10 minutes to allow the sauce to set then enjoy!

55. Garlic Butter Steak Bites

Juicy Garlic Butter Steak Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘6’]

This garlic butter steak bites recipe is full of flavor and is a quick dinner perfect for weeknights. Tender bites of steak are coasted in a rich garlic pan sauce and topped with fresh herbs. So delicious!

Ingredients

• 2 pounds beef sirloin steak or tri-tip (1-inch thick, cut into 1-inch pieces)
• 1 teaspoon kosher salt
• 3/4 teaspoon black pepper
• 2 Tablespoons vegetable oil
• 3 Tablespoons garlic (minced)
• 1/3 cup beef stock
• 4 Tablespoons unsalted butter
• 1 Tablespoon Worcestershire sauce
• 1 Tablespoon fresh chives (minced)

Instructions

1. Season the steak with salt and pepper. Heat oil in a large cast-iron skillet over medium-high heat. Add the steak bites, careful not to overfill the pan. You may need to cook in batches.
2. Cook 1 to 2 minutes until browned, flip cook 1 to 2 minutes and flip again. Cook, turning occasionally until most sides are browned and crispy and the steak is medium-rare, 1 to 2 minutes. Transfer the steak pieces to a rimmed platter. Repeat the cooking process with the remaining steak pieces.
3. Once the steak bites are browned, reduce the heat on the skillet to medium. Do not wipe out the skillet. Add garlic. Stir 30 seconds.
4. Add beef broth and scrape up the brown bits in the skillet. Add butter and Worcestershire sauce. Stir until butter is melted. Taste for salt and pepper.
5. Add steak bites back to the skillet and toss to coat with the sauce. Sprinkle with chives and serve.

56. Creamy Tomato Chicken

Creamy Tomato Chicken Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘4’, ‘4 plates’]

Herby, creamy and garlicky – this Creamy Tomato Chicken Skillet is a delicious Italian dish. Gluten=free, high protein, and low carb.

Ingredients

• 2 lbs boneless skinless chicken breasts
• ½ tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 6 cloves garlic (minced)
• 2 14 oz cans of chopped tomatoes
• 1 tbsp Italian seasoning
• 1/4 cup parmesan cheese (grated)
• 1/2 cup heavy cream
• 1/3 cup fresh basil (chopped)

Instructions

1. Cut the top part of the chicken breasts into squares without fully cutting through. This will create a larger surface area, so the chicken breasts cook through quicker.
2. Sprinkle onion powder, salt, and black pepper over the chicken.
3. Heat a large skillet over medium-high heat and add olive oil. When it’s hot enough, place the chicken breasts on the skillet.
4. Cook chicken for 3-4 minutes on each side until it’s golden brown.
5. Lower the head and press in garlic cloves into the skillet. Let it cook for 1 minute.
6. Add in the chopped tomatoes and Italian seasoning. Stir it and let the chicken breasts simmer in the sauce for 5 minutes or so.
7. Add in the heavy cream.
8. Give everything a mix and let it simmer for 3-5 minutes.
9. Serve with basil leaves and parmesan sprinkled over the top.

57. Ribeye Roast

Ribeye Roast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT1H · Total: PT1H40M · Yield: 5

Tender, juicy Ribeye Roast with a buttery garlic and rosemary crust.

Ingredients

• 5-6 lb Bone-in Ribeye Roast or Prime Rib Roast
• 1 Tbsp Beef Stock Paste
• 1 Tbsp Garlic Paste
• 4 Tbsp Salted Butter, Softened
• 2-3 Sprigs Fresh Rosemary, finely chopped
• 2 whole garlic bulbs
• 3-4 springs rosemary
• 2 pounds baby potatoes (optional)

Instructions

1. Remove the ribeye roast from the refrigerator 1 hour before you intend to cook so your roast is at room temperature.
2. Preheat the oven to 500℉
3. Score the fat on the prime rib. This will render the fat easier and make for a better crust.
4. Mix the beef paste, garlic paste, butter, and rosemary in a small bowl.
5. Spread the mixture all over the prime rib roast
6. Cut baby potatoes in half and place them in the bottom of a roasting pan or cast iron pan. (This is optional if you would like potatoes with your prime rib)
7. Cut whole garlic in half and place them in the cast iron pan along with the sprigs of rosemary.
8. Place the prime rib in a roasting pan or cast iron pan.
9. Roast the prime rib at 500℉ for 15 minutes at high heat, then reduce the oven temperature to 325℉ and roast until the desired internal temperature. Use a meat thermometer.
10. When you remove the prime rib from the oven it is essential to cover with foil and let rest for 30 minutes before carving.
11. Carve the prime rib roast by slicing against the grain. Serve with horseradish sauce and a jus. Enjoy!

58. Steak with Mushroom

Cast Iron Steaks with Mushrooms is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT15M · Total: PT45M · Yield: [‘4’, ‘4 servings’]

Perfectly seared cast iron steaks with mushrooms is an impressive and elegant dinner recipe. Finish the steak with a flavorful herb butter baste.

Ingredients

• 2 New York Strip steaks (about 1/2-3/4 pound each)
• Kosher Salt and Ground Pepper
• 3 tablespoons Unsalted butter (divided)
• 2 tablespoons Avocado oil (or other high heat cooking oil)
• 2 Garlic cloves (peeled and gently smashed)
• Herb bundle (any combination of rosemary, thyme and or oregano)
• 1 tablespoon butter
• 2 garlic cloves (finely chopped)
• 1 pint mushrooms (any small variety such as button, cremini, shiitake)
• 1/2 teaspoon Kosher salt
• Ground black pepper

Instructions

1. Remove the steaks from the fridge and leave out at room temperature for at least 20 minutes before cooking.
2. When ready to cook, place a medium sized cast iron skillet over high heat.
3. Dry the steaks very well with paper towels and season the steaks liberally with salt and pepper on all sides.
4. Once the cast iron is very hot, add 1 tablespoon of butter and avocado oil to the skillet and sear the steaks on the first side, until a deep crust is formed, about 3-4 minutes.
5. Once the first side is seared, turn the steaks over and continue searing until deeply caramelized. Sear the sides and fat cap as well.
6. Add a 2 more tablespoons of butter, the herb bundle and peeled garlic cloves and baste the butter onto the steak. Carefully tilt the pan towards you and push the steaks away from you in the pan. Then use a spoon to baste the butter onto the steaks, for another 30 seconds.
7. Once steaks are done, remove them to a cutting board and cover with foil to rest for at least 10 minutes.
8. Lower the heat in the cast iron and add a tablespoon of butter and the chopped garlic and saute for 30 seconds. Then add the mushrooms, season with salt and pepper and saute until mushrooms are tender, for 3-5 minutes.
9. Once steaks have rested, slice against the grain and serve with garlic mushrooms.

59. Canned Corned Beef Hash

How to Cook Canned Corned Beef Hash Recipe (Air Fryer or Skillet) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘1’]

Learn how to cook canned corned beef hash and make it delicious!

Ingredients

• 14 ounces canned corned beef hash ((396 grams))
• 12 ounces canned corned beef ((340 grams))
• 2 tablespoons olive oil
• 1 small onion ((4 ounces; 113 grams))
• 2 small potatoes ((13 ounces; 369 grams))
• ½ medium red bell pepper ((2½ ounces; 71 grams))
• 1 clove garlic, minced
• black pepper

Instructions To Make Canned Corned Beef Hash:

1. Air fryer: Line the air fryer basket with foil. Break up a 14-ounce can of corned beef hash and place it in the basket. Air fry at 400°F (200°C) for 7 minutes. Then flip and stir the hash around, and air fry at 400°F (200°C) an additional 7 minutes. Flip and stir the corned beef hash around once more. Air fry for 5-7 minutes at 400°F (200°C), until you get the desired level of crispiness.
2. Skillet: Heat a well-seasoned cast iron skillet over medium heat on the stovetop. Add the corned beef hash, stirring and breaking it up with a spatula. Cook for 15-20 minutes, stirring often. I recommend stirring, flattening the hash for maximum contact with the skillet, stirring and flipping, and repeat.

To Make Corned Beef Hash with Canned Corned Beef:

1. Dice thin-skinned potatoes, an onion, and half a red pepper. It’s important to cut them very small (¼-inch dice, 0.6 cm) so they cook through. Mince one garlic clove and finely dice one 12-ounce can of corned beef.
2. Heat 2 tablespoons of olive oil in a seasoned cast-iron pan over medium heat. Add the onion, pepper, potato, and garlic. Soften the veggies in the skillet for about 5 minutes.
3. Add the corned beef to the pan and cook for about 20 minutes over medium heat, flipping and stirring frequently. Take the hash off the heat at about 15 minutes if you like less browning. Cooking for 25 minutes gets you super browned and crisp hash.
4. The potatoes should be tender when it is done cooking. Corned beef hash is delicious served with a fried egg on top!

60. Peach Cobbler

Peach Cobbler is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT40M · Total: PT100M · Yield: [’12’, ’12 servings’]

Fresh peaches baked under a cream biscuit topping with a hint of vanilla. Peach Cobbler baked in a cast iron skillet couldn’t be easier to make. It’s the perfect dessert for casual summer dining.

Ingredients

• 3 pounds fresh peaches (peeled, pitted and cut into 1″ cubes)
• 1 lemon (juiced)
• ¼ teaspoon table salt
• 6 oz granulated sugar (¾ cup)
• 5 oz all-purpose flour (1 cup, see note)
• 3 ½ oz cake flour (¾ cup)
• ½ teaspoon table salt
• 2 teaspoons baking powder
• 2 oz granulated sugar (¼ cup)
• 4 oz unsalted butter (cold, cut into ¼” slices)
• 1 large egg
• 1 teaspoon vanilla extract
• 8 oz heavy cream (1 cup)

Instructions

1. Preheat the oven to 350 °F. Place a 12″ cast iron skillet into the oven to preheat (if using a 13″ x 9″ baking pan you don’t need to preheat the pan).
2. In a large bowl, combine 3 pounds fresh peaches with juice from 1 lemon, ¼ teaspoon table salt and 6 oz granulated sugar. Toss to combine. Set the bowl aside for 30 minutes. Meanwhile, prepare the topping.
3. Whisk together the 5 oz all-purpose flour, 3 ½ oz cake flour, ½ teaspoon table salt, 2 teaspoons baking powder and 2 oz granulated sugar. Toss 4 oz unsalted butter slices into the flour. Use your fingers to work the butter into the flour until the pieces are no larger than a pea.
4. Whisk 1 large egg and 1 teaspoon vanilla extract into 8 oz heavy cream. Pour the cream into the flour mixture. Toss the mixture with a spoon or spatula until it forms a wet dough.
5. Pour the peaches into the preheated 12″ cast iron skillet or a 13″x 9″ baking pan.
6. Use an ice cream scoop or large spoon to drop dollops of dough over the peaches. Generously sprinkle the top of the biscuits with granulated sugar.
7. Slide the pan into the oven. Place a sheet of foil on the shelf beneath the cobbler in the oven to catch any peach juice boil over.
8. Bake until the topping is golden brown and baked in the middle and the juices are bubbling, about 30-35 minutes.
9. Serve warm or room temperature.

61. Greek Turkey Spinach Skillet

Greek Style Ground Turkey Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘6’, ‘6 servings’]

Delicious Greek Style Ground Turkey recipe features ground turkey and spinach cooked in a skillet with tomatoes, onions and garlic, with feta cheese, olives and lemon juice providing some good Greek flavors. Serve with orzo.

Ingredients

• 2 tbsp extra virgin olive oil
• 1 onion, chopped
• 1 colored bell pepper, chopped
• 2 cloves garlic, minced
• 1 lb ground turkey
• ¼ cup red wine
• 1 14.5 oz can chopped tomatoes
• 1 tsp dried oregano
• ¼ tsp cinnamon
• 1 tbs lemon juice
• 3 cups baby spinach
• 10 ozs orzo
• 1/4 cup feta cheese, plus additional for serving
• 8 olives, sliced

Instructions

1. Heat 1 tbsp olive oil in a large skillet on medium heat.
2. Add the onion, cook for 5 minutes.
3. Stir in the bell pepper. Cook for a few more minutes, then add the garlic and cook for one more minute.
4. Add the turkey, breaking it up with a heavy spoon. Stir to combine with the other ingredients, then stir in the red wine.
5. When the red wine has been absorbed after a minute or two, stir in the tomatoes, followed by the oregano and cinnamon. This is a good time to put on begin cooking the orzo to serve with the turkey spinach skillet.
6. Simmer the turkey and vegetable mixture for about 10 minutes, stirring occasionally.
7. Stir in the spinach, and cook for a few more minutes, until wilted. Stir in the lemon juice, olives and feta.
8. Drain the cooked orzo, and scoop a serving onto a plate. Scoop a serving of the turkey spinach skillet mixture over the orzo and enjoy! Alternatively, when the orzo is cooked you can stir the cooked pasta in with the turkey skillet mixture and combine it there, prior to plating.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.