Artichoke Hearts and Asparagus in Cast Iron

This can be made in a shallow Cast Iron Gratin Dish or a 9" Cast Iron Skillet. We have a collection of Vintage Enamel Cast Iron Gratin Dishes and this is the perfect recipe for them.

Artichoke Hearts and Asparagus in Cast Iron

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Shallow Cast Iron Gratin Dish or a 9" Cast Iron Skillet.

4 TBS Butter
1/2 C Diced Shallots
3 TBS Flour
2 C Whole Milk
1 C Grated Parmesan Cheese, divided.
1 tsp Salt
1/4 tsp Pepper
1/2 tsp Lemon Zest
1/8 tsp Crushed Red Pepper
2 Pounds of Asparagus. Blanched in Boiling Water and Roughly Chopped.
1 - 15 oz. Can of Artichoke Hearts,  Drained and Roughly Chopped.
1/2 C Bread Crumbs

On the Stove over Medium Heat:
Melt Butter in the Gratin Dish or Skillet.

Add:
Shallots
Whisk well and cook for 5 minutes.

Gradually Add:
Flour
Whisk for 1 minute.

Gradually Add:
Milk
Whisking constantly until it begins to thicken.
About 3 - 4 minutes.

Add:
1/2 C Parmesan Cheese, Whisking until incorporated.
Add:
Salt and Pepper
Lemon Zest
Crushed Red Pepper
Whisk well.

Fold in, with a Silicone Spatula:
Asparagus
Artichoke Hearts

Sprinkle evenly with Bread Crumbs and remaining Cheese.
Bake for 12 minutes, until Golden Brown.

Serve Hot!

Enjoy!
Peace in the Kitchen!

Cast Iron Skillet Raspberry Cake

I love Raspberries. I used to say that it's also my favorite artificial flavor. I buy Raspberry Water, Raspberry Jam, Raspberry Yogurt and Raspberry Sorbet. I'm sure there are other foods that I prefer when made with Raspberries.
This one has been added to my collection of The Best of the Best Recipes.

Cast Iron Skillet Raspberry Cake

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" Cast Iron Skillet sprayed well with a Vegetable Cooking Spray.

8 TBS Butter, room temperature
1 1/4 C Sugar, divided
2 Large Eggs
1/2 tsp Vanilla
1 1/3 C Flour
1 1/4 tsp Baking Powder
1/4 tsp Salt
1/2 C Sour Cream
1 Pound of Fresh Raspberries
Whipped Cream for Garnish.

In a Large Mixing Bowl with a Hand Mixer or in a Stand Mixer with a Paddle Attachment:
Butter
1 C of the Sugar
Mix on Medium Speed for 5 minutes, until Creamy Smooth.

Add:
Eggs
Vanilla
Mix just until incorporated.

In a Medium Mixing Bowl:
Flour
Baking Powder
Salt
Whisk well.
Gradually add this to to the Butter mixture.
Begin with some Flour and then some Sour Cream, alternating and mixing just until well combined.

Gently Fold in Raspberries by hand with a Silicone Spatula.

Pour the Batter into the Skillet.
Sprinkle evenly with remaining Sugar.
Bake for 34 - 40 minutes, until a toothpick in the center comes out clean.

Garnish individual servings with Whipped Cream.

Enjoy!
Peace in the Kitchen!

Carrot Cake made in a Cast Iron Skillet

I have one recipe for my favorite Carrot Cake. It's the only one I make. I don't even post any other recipes for Carrot Cake. However, in some cases I may make this one. It's certainly quick and easier to make than a full sized Layered Carrot Cake.


Carrot Cake in a Cast Iron Skillet

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" Cast Iron Skillet sprayed with a Vegetable Cooking Spray.

1 C Flour
1 tsp Baking Soda
1/2 tsp Salt
1 tsp Cinnamon
1 tsp Nutmeg
1 C Granulated Sugar
2/3 C Vegetable Oil
2 Large Eggs
1 1/2 C Grated Carrots
1 - 8 oz. Can of Crushed Pineapple, Undrained.
1/4 C Sweetened Flaked Coconut
1/2 C Chopped Pecans
1 Recipe of Icing (recipe to follow)

In a Large Mixing Bowl:
Flour
Baking Soda
Salt
Cinnamon
Nutmeg

In a Medium Mixing Bowl:
Sugar
Oil
Eggs
Whisk well.
Add to the Flour Mixture.
Stir just until combined.

Fold in, by Hand:
Carrots
Pineapple with Liquid.
Coconut
Pecans
Mix just until combined.

Pour Batter into the Skillet.
Bake for 30 - 35 minutes, until a toothpick in the center comes out clean.

Remove to a Rack to Cool completely.

Make the Icing:

In a Large Mixing Bowl with a Hand Mixer:
4 oz. of Cream Cheese, softened.
4 TBS Butter, room temperature.
Beat on Medium Speed until Creamy Smooth.

Add:
1/2 tsp Vanilla
Mix just until incorporated.

Gradually Add:
2 1/2 C Confectioner's Sugar.
Beat just until incorporated and Creamy Smooth.
Spread evenly over the Cake.

Enjoy!
Peace in the Kitchen!

Dill Peas in a Cast Iron Skillet

I have a large collection of Cast Iron Cookware. Maybe recipes cooked in Cast Iron taste better....... or maybe I just think that.
I also love Peas and I know that they're not for everyone. My wife does not like them. She grew up on a farm in Kansas and with a huge garden, they ate plenty of Peas.

Dill Peas in a Cast Iron Skillet

Here's what you'll need:
1- 9" or 10" Cast Iron Skillet with a cover.

1/4 C Olive Oil
1 C Diced Onion
1/2 C Diced Celery
1/2 C Red Bell Pepper
2 TBS Dried Granulated Garlic
1/2 C Sliced Green Onion
4 C Frozen English Peas
3 C Vegetarian Chicken Broth or Vegetable Broth.
1/2 C Chopped Fresh Dill + additional to Garnish individual servings according to taste.
Salt and Pepper to taste

In the Skillet on Medium High Heat
Oil, until Hot
Add:
Onion
Celery
Bell Pepper
Garlic
Green Onions
Mix well
Sauté 5 minutes.

Add:
Peas
Mix well

Add:
Enough Broth, just enough to cover the Mixture. Remaining Broth will be added later, as needed.
Lower Heat to Low.
Cover and continue cooking for 30 minutes.
Check it often to see if it needs additional Broth.

Add:
Dill
Stir to combine well.
Cover again and continue cooking on Low for 20 minutes.
Check and Stir occasionally.

Uncover and increase Heat to Medium.
Cook Uncovered for an additional 5 minutes.
Check to see when most of the liquid has evaporated.
Season to taste with Salt and Pepper.
Stir in Garlic.

Transfer to a Serving Bowl.
Serve Hot.
Garnish  each serving with additional Fresh Chopped Dill.

Enjoy!
Peace in the Kitchen!

Crepes Suzette

 Today, March 6, 2016 is National Crepes Suzette Day.

http://www.thegoodlifefrance.com/french-crepes-suzette-rec…/

Enjoy!
Peace in the Kitchen!

Rhubarb Muffins

I just received this great Muffin recipe from a friend. Thank you Lisa for sharing it. I have a post dedicated to all of my favorite Rhubarb recipes but I didn't have one for Muffins. I am simply posting a link to the recipe so I give full credit and you can see a photograph of the final product.

cinnamon-rhubarb-muffins.aspx


Enjoy!
Peace in the Kitchen!

Decadent Chocolate Bars

I enter an annual Holiday Cookie Contest in Dallas, Texas. I've been a finalist many times and I won Second Place in the Easy Category last year. It's a very fun event. Judges are local chefs and come from well known Bakeries and Restaurants.

Decadent Chocolate Bars

Here's what you'll need:
1 - 9" X 9" Square Baking Pan, line with Foil extending over all 4 sides by 2". Sprayed with a Vegetable Cooking Spray.

18 - 20 Oreo Cookies, crushed to make 1 3/4 C.
4 TBS Butter, melted
1 oz. of Semi Sweet Chocolate, melted
8 oz. of Semi Sweet Chocolate, chopped
3/4 C Heavy Cream
3 oz. Cream Cheese, softened
1 TBS Godiva Chocolate Liqueur
1/2 C Miniature Chocolate Chips

In a Large Mixing Bowl:
Crushed Oreos
Butter
Melted Chocolate
Mix well with a Blending Fork.
Press into the Pan to create a Crust.
Refrigerate while making the Filling.



In a Small Glass Bowl:
Chopped Chocolate
Heavy Cream
Heat in a Microwave until melted and creamy smooth.
Stir after 1 minute.


In a Medium Bowl with a Hand Mixer:
Cream Cheese
Liqueur
Beat until well combined.

Gradually Add:
Melted Chocolate
Beat until well combined.
Spread evenly over the Crust.
Set aside for at least 15 minutes.
Sprinkle evenly with Chocolate Chips.
Refrigerate for at least 4 hours or overnight.

Remove the Bars using the Foil edges.
Transfer to a Flat Surface.
Remove the Foil and Cut into Squares.

Enjoy!
Peace in the Kitchen!