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Your 15-inch cast iron skillet is a versatile kitchen tool, perfect for whipping up big-batch meals that satisfy a crowd. Whether you're preparing for a family gathering or just stocking up for the week, these recipes deliver on flavor and ease. From hearty chilis to decadent desserts, you'll find plenty of options to explore. Let's discover what delicious dishes can transform your mealtime routine.
Key Takeaways
- Utilize your 15-inch cast iron skillet for large portions of hearty dishes like chili, casseroles, and savory bakes to feed a crowd.
- Perfect for one-pan meals, try recipes like Jambalaya or Cheesy Beef and Macaroni Bake for easy preparation and cleanup.
- Layer ingredients effectively in your skillet to create comforting dishes like Vegetable Lasagna or Apple Crisp for family gatherings.
- The skillet's heat retention allows for even cooking and a crispy bottom, enhancing the flavor and texture of baked recipes.
- Ideal for big-batch breakfasts, cook up a Savory Breakfast Hash or Creamy Spinach and Artichoke Dip for a delicious start to the day.
Hearty One-Pan Chili
With a delightful blend of flavors and textures, this chili is sure to become a family favorite. The smokiness from the spices, the richness from the beans, and the freshness from the vegetables come together to create a comforting dish that's perfect for any occasion.
Pair it with some cornbread or over a bed of rice for a complete meal that everyone will love.
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 pound ground beef or turkey
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped cilantro, jalapeños
To prepare the chili, heat the olive oil in a large cast iron skillet over medium heat. Add the diced onion and bell pepper, sautéing until softened, about 5 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant. Add the ground beef or turkey, breaking it apart with a spoon, and cook until browned. Once the meat is cooked, drain excess fat if necessary.
Next, stir in the black beans, kidney beans, crushed tomatoes, chili powder, cumin, paprika, oregano, salt, and pepper. Mix well to combine all ingredients.
Bring the mixture to a simmer, then reduce the heat to low and let it cook uncovered for about 30 minutes, stirring occasionally. This will allow the flavors to meld beautifully. If the chili becomes too thick, you can add a splash of water or broth to reach your desired consistency.
Extra Tips:
For an extra depth of flavor, consider adding a splash of Worcestershire sauce or a tablespoon of cocoa powder to the chili.
You can also customize the heat level by adding diced jalapeños or a dash of hot sauce. If you have leftover chili, it stores well in the refrigerator for up to 4 days or can be frozen for later use.
When reheating, you may need to add a bit of liquid to restore the original consistency. Enjoy your hearty one-pan chili!
Classic Chicken and Rice Casserole
With its straightforward preparation and one-pan cooking, this casserole is ideal for busy weeknights or family gatherings.
The cast iron skillet retains heat well, ensuring even cooking and a beautifully golden top. Whether served with a side salad or crusty bread, this dish is sure to become a family favorite.
Ingredients:
- 4 cups cooked rice (white or brown)
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups cooked chicken, shredded or diced
- 2 cups chicken broth
- 1 cup frozen peas
- 1 cup shredded cheese (cheddar or your choice)
- Fresh parsley for garnish (optional)
Cooking Instructions:
Preheat your oven to 375°F (190°C). In a large cast iron skillet, heat the olive oil over medium heat.
Add the diced onion, garlic, and bell pepper, sautéing until the vegetables are softened and fragrant, about 5 minutes. Stir in the paprika, thyme, salt, and pepper.
Add the cooked chicken, cooked rice, chicken broth, and frozen peas, stirring until well combined.
Spread the mixture evenly in the skillet and sprinkle the shredded cheese on top. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let it cool for a few minutes before garnishing with fresh parsley, if desired.
Extra Tips:
For added flavor, consider marinating the chicken in your favorite spices or herbs before cooking.
You can also customize the casserole by adding other vegetables like carrots, mushrooms, or spinach.
If you prefer a creamier texture, stir in a can of cream of chicken soup or a splash of heavy cream before baking.
Leftovers can be stored in an airtight container in the fridge for up to 3 days, making it a fantastic make-ahead meal!
Creamy Spinach and Artichoke Dip
Creamy Spinach and Artichoke Dip is a classic appetizer that never fails to impress. Perfect for feeding a crowd, this dip combines the richness of cream cheese, the earthiness of spinach, and the tangy flavor of artichokes, all baked to bubbly perfection in a cast iron skillet.
Whether you're hosting a game night, a holiday gathering, or just a cozy evening at home, this dip is sure to be a hit.
The beauty of preparing this dish in a cast iron skillet lies not only in its ability to retain heat but also in its rustic presentation. The skillet allows for even cooking, creating a beautifully browned top layer that's irresistible.
Serve it warm with tortilla chips, pita bread, or fresh vegetables for dipping, and watch it disappear in no time!
Ingredients:
- 1 cup cream cheese, softened
- 1 cup sour cream
- 1 cup mayonnaise
- 1 ½ cups shredded mozzarella cheese
- 1 cup grated parmesan cheese
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup frozen spinach, thawed and drained
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional for heat)
Cooking Instructions:
Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise until smooth.
Fold in the mozzarella cheese, half of the parmesan cheese, chopped artichoke hearts, spinach, minced garlic, onion powder, salt, black pepper, and red pepper flakes if using. Mix until all ingredients are well incorporated.
Transfer the mixture to a preheated cast iron skillet and spread it evenly. Top with the remaining parmesan cheese.
Bake in the oven for about 25-30 minutes, or until the top is golden and the dip is bubbling. Let it cool for a few minutes before serving.
Extra Tips:
For an extra flavor boost, consider adding diced jalapeños or sun-dried tomatoes to the mixture.
If you prefer a lighter version, you can substitute Greek yogurt for the sour cream and mayonnaise. Always serve the dip warm for the best taste and texture, and if you have leftovers, it can be reheated in the skillet for a quick snack!
Vegetable Lasagna With a Twist
Vegetable lasagna is a classic comfort food that can be made even more exciting with a few creative twists. This recipe takes the traditional lasagna and infuses it with a variety of colorful vegetables, rich flavors, and a creamy béchamel sauce, all while utilizing the versatility of a cast iron skillet for a beautiful presentation and even cooking.
Whether you're preparing a hearty family meal or hosting a dinner party, this big-batch vegetable lasagna is sure to impress everyone at the table. The combination of layers, from the roasted vegetables to the cheesy béchamel, creates a satisfying dish that's both filling and nutritious.
The cast iron skillet not only allows for ample cooking space but also guarantees that the lasagna develops a nice, crispy bottom, adding an irresistible texture to each slice. Get ready to plunge into a deliciously satisfying meal that's perfect for leftovers, too!
Ingredients:
- 9-12 lasagna noodles
- 2 tablespoons olive oil
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 1 bell pepper, diced
- 1 cup spinach, chopped
- 1 cup mushrooms, sliced
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 1/4 cup fresh basil, chopped
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
Cooking Instructions:
Preheat your oven to 375°F (190°C). In a large cast iron skillet, heat the olive oil over medium heat and sauté the zucchini, yellow squash, bell pepper, and mushrooms until they're tender, about 5-7 minutes.
Stir in the spinach and cook until just wilted. Season with salt, pepper, and garlic powder, then remove the skillet from heat.
In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for about one minute before gradually adding the milk, whisking constantly until the mixture thickens into a creamy béchamel sauce.
Remove from heat and stir in half of the mozzarella and Parmesan cheese until melted. To assemble the lasagna, spread a thin layer of marinara sauce on the bottom of the skillet, layer lasagna noodles, followed by the sautéed vegetables, ricotta cheese, béchamel sauce, and more marinara.
Repeat the layers until all ingredients are used, finishing with a layer of marinara and the remaining mozzarella and Parmesan on top. Bake for 30-35 minutes or until golden and bubbly.
Extra Tips:
For added flavor, consider roasting the vegetables first to bring out their natural sweetness. You can also customize the filling by incorporating your favorite vegetables or even adding some cooked lentils or chickpeas for a protein boost.
If time is an issue, feel free to use store-bought marinara sauce and pre-cooked noodles for a quicker preparation. Leftover lasagna can be stored in the fridge for several days, making it a fantastic make-ahead meal option!
Savory Breakfast Hash
Savory breakfast hash is a hearty and satisfying dish that can easily feed a crowd. This versatile meal allows for endless customization, making it perfect for using up leftover vegetables, meats, and even cheeses. Cooking it in a cast iron skillet not only provides excellent heat retention but also gives the hash a deliciously crisp texture that elevates the dish.
Ideal for weekend brunches or family gatherings, this savory breakfast hash combines crispy potatoes, flavorful meats, and vibrant vegetables, all topped with perfectly cooked eggs. It's a one-pan wonder that brings everyone together at the table, making it a favorite among both kids and adults. Plus, the cleanup is a breeze!
Ingredients:
- 4 large russet potatoes, diced
- 1 pound breakfast sausage, crumbled
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 medium onion, diced
- 2 cups spinach, chopped
- 4 large eggs
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: shredded cheese for topping
- Optional: hot sauce for serving
In a large cast iron skillet, heat the olive oil over medium heat. Add the diced potatoes, seasoning them with salt and pepper. Cook for about 10-15 minutes, stirring occasionally, until they're golden brown and tender.
Push the potatoes to one side of the skillet and add the crumbled sausage to the other side. Cook until the sausage is browned and cooked through, about 5-7 minutes. Once cooked, mix the sausage with the potatoes, then add the diced bell peppers and onions. Sauté until the vegetables are softened, about 5 minutes.
Finally, stir in the chopped spinach and cook until wilted. Create four small wells in the hash mixture and crack an egg into each well. Cover the skillet and cook for an additional 5-7 minutes, or until the eggs are cooked to your liking. If you prefer a runny yolk, keep an eye on them as they cook.
Optional: sprinkle with shredded cheese during the last minute of cooking for a melty finish. Serve hot, drizzled with hot sauce if desired.
Extra Tips: For added flavor, try seasoning the hash with your favorite herbs or spices, like smoked paprika or garlic powder. If you want to make the dish even heartier, feel free to add other ingredients like mushrooms or zucchini.
Don't hesitate to experiment with different types of meats, such as bacon or ham, to suit your taste. Leftovers can be stored in the fridge and reheated, making this meal not only delicious but also convenient!
Flavorful Jambalaya
In this big-batch recipe, you'll enjoy the combination of succulent shrimp, spicy sausage, and tender chicken, all simmered together with rice and a medley of aromatic vegetables. This dish is perfect for family gatherings, potlucks, or any occasion that calls for a delicious, filling meal.
Just gather your ingredients, and get ready to create a jambalaya that will have everyone asking for seconds!
Ingredients:
- 1 pound andouille sausage, sliced
- 1 pound boneless, skinless chicken thighs, diced
- 1 pound shrimp, peeled and deveined
- 2 cups long-grain rice
- 1 large onion, chopped
- 1 bell pepper, chopped
- 2 celery ribs, chopped
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, with juice
- 2 tablespoons Cajun seasoning
- 1 teaspoon thyme
- 2 bay leaves
- Salt and pepper, to taste
- 1 tablespoon olive oil
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Cooking Instructions:
Heat the cast iron skillet over medium-high heat and add the olive oil. Once hot, add the sliced andouille sausage and cook until browned, about 5 minutes. Remove the sausage and set aside.
In the same skillet, add the chicken and cook until browned and cooked through. Add the onion, bell pepper, celery, and garlic, sautéing until the vegetables are soft, about 5 minutes. Stir in the Cajun seasoning, thyme, bay leaves, and cooked sausage, mixing well.
Next, add the rice and stir to coat it with the flavors. Pour in the chicken broth and diced tomatoes, bringing the mixture to a boil. Reduce the heat to low, cover the skillet, and let it simmer for about 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.
In the last 5 minutes of cooking, gently fold in the shrimp and cook until they turn pink. Remove from heat, discard bay leaves, and let it sit for a few minutes before serving. Garnish with fresh parsley and serve with lemon wedges on the side.
Extra Tips:
For an added depth of flavor, consider using homemade chicken broth instead of store-bought. You can also customize your jambalaya by incorporating other proteins like crawfish or crab, or even making it vegetarian by using vegetables and plant-based sausage.
Adjust the spice level by adding more or less Cajun seasoning, and feel free to let the dish rest a few minutes before serving to allow the flavors to meld further. Enjoy your delicious jambalaya straight from the skillet!
Cheesy Beef and Macaroni Bake
Cheesy Beef and Macaroni Bake is a hearty and comforting dish that's perfect for feeding a crowd or meal-prepping for the week ahead. Combining tender macaroni pasta with seasoned ground beef and a rich, gooey cheese sauce, this recipe takes classic mac and cheese to the next level. The best part? It's all baked together in a cast iron skillet, which gives it a deliciously crispy top that everyone will love.
This dish isn't only delicious but also incredibly versatile. You can easily customize it by adding your favorite vegetables, such as diced bell peppers or spinach, for added nutrition. Plus, the leftovers, if there are any, reheat wonderfully, making this a fantastic option for busy weeknights or potluck gatherings.
Ingredients:
- 1 pound ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups elbow macaroni
- 4 cups beef broth
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup milk
- ¼ cup breadcrumbs (optional, for topping)
Cooking Instructions:
Start by preheating your oven to 375°F (190°C). In a large cast iron skillet over medium heat, cook the ground beef, breaking it apart with a spatula until browned.
Add the diced onion and minced garlic, cooking until the onion is translucent. Next, stir in the elbow macaroni, beef broth, milk, paprika, Italian seasoning, salt, and pepper. Bring to a boil, then reduce the heat to a simmer and cook for about 8-10 minutes, or until the macaroni is tender.
Once the macaroni is cooked, remove the skillet from the heat and stir in the shredded cheddar and mozzarella cheese until melted and fully combined. If you like a crunchy topping, sprinkle the breadcrumbs evenly over the top.
Transfer the skillet to the preheated oven and bake for about 15-20 minutes, or until the top is golden and bubbly. Allow to cool slightly before serving.
Extra Tips:
For an even richer flavor, consider browning the ground beef with some Worcestershire sauce or adding a dash of hot sauce for a kick.
If you're feeling adventurous, try incorporating different types of cheese like gouda or pepper jack for added depth. Additionally, this dish can be prepared ahead of time; simply assemble it, cover it tightly, and refrigerate until ready to bake. Just add a few extra minutes to the baking time if you're cooking it straight from the fridge.
Enjoy your cheesy beef and macaroni bake!
Rustic Ratatouille
Ratatouille, a traditional Provençal dish, bursts with fresh vegetables and flavors, making it a perfect option for a hearty meal. When prepared in a cast iron skillet, the rustic charm of this dish is enhanced, allowing the vegetables to caramelize beautifully while maintaining their vibrant colors and textures.
This big-batch recipe is ideal for sharing with family and friends or for meal prepping for the week ahead. Combining eggplant, zucchini, bell peppers, and tomatoes, rustic ratatouille isn't only delicious but also packed with nutrients. The slow-cooking process allows the flavors to meld together, creating a comforting dish that can be served hot or at room temperature.
Whether you're enjoying it as a main course or a side dish, rustic ratatouille is sure to impress.
Ingredients:
- 1 large eggplant, diced
- 2 medium zucchini, sliced
- 1 bell pepper (any color), diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 medium tomatoes, diced (or one can of diced tomatoes)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh basil leaves for garnish (optional)
Cooking Instructions:
Begin by preheating your cast iron skillet over medium heat and adding the olive oil. Once heated, add the chopped onions and minced garlic, sautéing until the onions become translucent.
Next, incorporate the diced eggplant, allowing it to cook for about 5 minutes until it softens. Then, add the zucchini and bell pepper, cooking for another 5 minutes until they begin to soften as well.
Stir in the diced tomatoes, dried thyme, dried basil, salt, and pepper. Reduce the heat to low, cover the skillet, and let the ratatouille simmer for about 30 minutes, stirring occasionally. This slow cooking will allow all the flavors to blend beautifully.
Once the vegetables are tender and the sauce has thickened, remove from heat and let it rest for a few minutes before serving. Garnish with fresh basil leaves if desired.
Extra Tips:
For an extra layer of flavor, consider adding a splash of balsamic vinegar or a pinch of red pepper flakes for a hint of heat.
You can also roast the vegetables before adding them to the skillet for a deeper flavor profile. This dish is versatile and can be served with crusty bread, over rice, or alongside grilled meats. Store leftovers in the refrigerator for up to 3 days, as the flavors will continue to develop.
Skillet Cornbread With Honey Butter
Using a cast iron skillet not only gives this cornbread a beautiful crust but also helps to retain heat, ensuring it stays warm until it reaches the table. The honey butter adds a delightful twist, enhancing the natural sweetness of the cornbread.
Whether you're hosting a gathering or simply treating yourself to a cozy meal at home, this recipe is sure to impress.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1/4 cup honey
For Honey Butter:
- 1/2 cup unsalted butter, softened
- 1/4 cup honey
- Pinch of salt
Cooking Instructions
Preheat your oven to 400°F (200°C) and place your cast iron skillet inside to heat up.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In another bowl, combine the milk, eggs, melted butter, and honey. Pour the wet ingredients into the dry ingredients and stir until just combined; be careful not to overmix.
Once your skillet is hot, carefully remove it from the oven and add a small amount of butter to coat the bottom. Pour the cornbread batter into the skillet and spread it evenly.
Bake for 20-25 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. While the cornbread is baking, prepare the honey butter by mixing the softened butter, honey, and a pinch of salt together until smooth.
Serve the cornbread warm with a generous dollop of honey butter on top.
Extra Tips
For a little added flavor, consider mixing in some chopped jalapeños or shredded cheese into the cornbread batter before baking.
If you prefer a sweeter cornbread, you can adjust the sugar to taste. Make sure to let the cornbread cool for a few minutes before slicing to allow it to set properly.
Enjoy your skillet cornbread fresh out of the oven for the best texture!
Decadent Chocolate Chip Cookie Skillet
Indulge your sweet tooth with a decadent chocolate chip cookie skillet, perfect for sharing or devouring solo! This recipe takes the classic chocolate chip cookie and transforms it into a gooey, warm dessert that's baked right in your cast iron skillet.
Imagine digging into a soft, chewy cookie with melted chocolate chips, all while enjoying the rustic charm of the skillet it was baked in. Whether you're hosting friends for a movie night or just treating yourself after a long day, this dessert is sure to impress.
Making a chocolate chip cookie skillet isn't only simple but also allows for customization. You can add nuts, swap in different types of chocolate, or even throw in your favorite candy for a fun twist.
This recipe yields a large batch, so be prepared for a sweet treat that's truly crowd-pleasing. Grab your cast iron skillet and let's get baking!
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
- Optional: sea salt for sprinkling on top
Instructions:
Preheat your oven to 350°F (175°C) and grease your cast iron skillet lightly with butter or cooking spray.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in the chocolate chips.
Transfer the cookie dough into the prepared skillet, spreading it evenly. Optionally, sprinkle some sea salt on top for an added flavor burst.
Bake in the preheated oven for 25-30 minutes or until the edges are golden brown and the center is set but still slightly soft. Allow it to cool for a few minutes before serving. Enjoy it warm with a scoop of ice cream for an extra decadent treat!
Extra Tips:
For the best results, make sure your butter is at room temperature to achieve a creamy texture. Additionally, you can experiment with different types of chocolate chips, such as dark chocolate or white chocolate, to create your desired flavor profile.
If you want to store leftovers, cover the skillet loosely with foil or plastic wrap and keep it at room temperature for up to 2 days. Reheat gently in the oven for a few minutes before serving again!
Apple Crisp With Oat Topping
Apple Crisp With Oat Topping is a classic dessert that combines the warm, comforting flavors of baked apples with a crunchy, sweet oat topping. Perfect for gatherings or a cozy family night, this recipe can be prepared in a cast iron skillet, ensuring even cooking and a beautiful presentation. The dish isn't only delicious but also versatile, allowing you to use a variety of apples and spices according to your preference.
Creating this apple crisp is a straightforward process that requires minimal effort but yields maximum satisfaction. The combination of tart apples, cinnamon, and a buttery oat topping results in a delightful dessert that pairs wonderfully with vanilla ice cream or whipped cream.
Whether you're serving it at a holiday gathering or enjoying it as a weeknight treat, this recipe will surely become a favorite.
Ingredients:
- 6 cups of peeled and sliced apples (such as Granny Smith or Honeycrisp)
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup unsalted butter, melted
- 1/4 teaspoon salt
- Optional: chopped nuts (such as walnuts or pecans) for added crunch
Cooking Instructions:
Preheat your oven to 350°F (175°C). In a large bowl, combine the sliced apples, granulated sugar, cinnamon, and lemon juice. Toss until the apples are evenly coated, then transfer the mixture to a greased cast iron skillet.
In another bowl, mix together the rolled oats, flour, brown sugar, melted butter, and salt until crumbly. Sprinkle the oat topping evenly over the apple mixture in the skillet.
Bake in the preheated oven for 35-40 minutes, or until the apples are tender and the topping is golden brown and crispy. Allow the apple crisp to cool for a few minutes before serving. Enjoy it warm, ideally with a scoop of vanilla ice cream on top for an extra indulgent treat!
Extra Tips:
For an added depth of flavor, consider incorporating spices like nutmeg or allspice into the apple mixture. Using a mix of sweet and tart apples will enhance the overall taste of the crisp.
If you want to make the dish ahead of time, you can prepare the apple filling and topping separately and combine them just before baking. This dessert is best enjoyed fresh, but you can store leftovers in the refrigerator for up to three days—just be sure to reheat it in the oven for ideal texture.
Frittata Packed With Seasonal Veggies
This big-batch frittata is great for gatherings or meal prep, as it can be easily sliced into wedges and stored for later. With a combination of vibrant vegetables and fluffy eggs, it's not only nutritious but also satisfying.
Plus, it's a dish that can be enjoyed warm, at room temperature, or even cold—making it incredibly versatile.
Ingredients:
- 12 large eggs
- 1 cup milk
- 1 cup shredded cheese (such as cheddar or feta)
- 1 cup diced bell peppers
- 1 cup chopped spinach or kale
- 1 cup diced zucchini
- 1 cup halved cherry tomatoes
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- Fresh herbs for garnish (optional)
Cooking Instructions:
Preheat your oven to 375°F (190°C). In a large bowl, whisk together the eggs, milk, salt, and black pepper until fully combined.
Stir in the shredded cheese and set aside. In a cast iron skillet, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion is translucent.
Then, add the diced bell peppers, zucchini, and any other seasonal vegetables you're using. Cook for about 5-7 minutes until the veggies are tender.
Pour the egg mixture over the sautéed vegetables in the skillet, ensuring even distribution. Cook on the stovetop for 2-3 minutes until the edges begin to set.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is puffed and set in the center.
Once done, allow it to cool slightly before slicing into wedges. Garnish with fresh herbs if desired.
Extra Tips:
For added flavor, consider including cooked bacon, ham, or sausage to your frittata.
You can also experiment with different cheeses or herbs based on your personal preferences and what's in season.
If you have leftovers, store them in an airtight container in the refrigerator for up to 4 days.
Reheat slices in the microwave or enjoy cold for a quick, nutritious meal anytime!
Frequently Asked Questions
Can I Use My Cast Iron Skillet in the Oven?
Can you use your cast iron skillet in the oven? Absolutely! It's designed for high heat, making it perfect for baking, roasting, or broiling. Just remember to handle it carefully; it'll get hot quickly!
How Do I Properly Season My Cast Iron Skillet?
To properly season your cast iron skillet, clean it thoroughly, then apply a thin layer of vegetable oil. Bake it upside down in the oven at high heat for an hour to create a non-stick surface.
What's the Best Way to Clean My Cast Iron Skillet?
To clean your cast iron skillet, rinse it with hot water, scrub with a brush, and dry it thoroughly. If needed, use coarse salt for stubborn bits, and always apply a thin layer of oil afterward.
Can I Cook Acidic Foods in a Cast Iron Skillet?
Yes, you can cook acidic foods in a cast iron skillet, but it's best to limit their use. Over time, acidic ingredients can strip the seasoning, affecting the skillet's non-stick properties.
Are There Any Tips for Storing My Cast Iron Skillet?
Storing your cast iron skillet properly can be a game-changer. Keep it dry, season it lightly, and store it with a paper towel to absorb moisture. It'll stay in great shape for your next cooking adventure!
