These easy and delicious iron skillet dishes are perfect for the cooler days ahead. Enjoy!
Turkey Pot Pie
2 tablespoons olive oil
1 onion, finely chopped
2 cloves fresh garlic, crushed
1 pound ground turkey
2 tablespoons cornstarch
2 (15-ounce) cans mixed vegetables, not drained
1 (15-ounce) can cream of chicken soup
1 teaspoon salt
1 teaspoon cracked black pepper
1 teaspoon red pepper flakes
1 teaspoon fennel seeds
2 cups biscuit baking mix
⅔ cup milk
Preheat oven to 375 degrees. In a 10-inch iron skillet or 6 individual skillets, heat olive oil and sauté onion until translucent. Add garlic and sauté for an additional 2 minutes. Remove vegetables from skillet; set aside. To skillet, add ground turkey and brown. Stir in cornstarch to make a gravy. Stir in sautéed vegetables, mixed vegetables, and soup. Stir in salt, black pepper, red pepper, and fennel. Remove from heat. In a bowl, stir together biscuit mix and milk. Mixture will be thick and spreadable. With a spatula, spread mixture over meat and vegetables. Bake for 10 to 12 minutes or until golden brown. | Yield: 6-8 servings
Lyndy Berryhill, Brookhaven
Pork Chops with Red Pepper Jelly
4 (¾-inch-thick) bone-in center-cut pork chops
1 teaspoon salt
½ teaspoon ground black pepper
3 tablespoons butter, divided
3 tablespoons olive oil
2 tablespoons all-purpose flour
½ teaspoons red pepper flakes
⅓ cup dry white wine
¾ cup chicken broth
½ tablespoons red pepper jelly
Sprinkle chops with salt and black pepper; set aside. In a 10- to 12-inch iron skillet, melt 1 tablespoon butter and olive oil over medium-high heat. Add chops and cook for 8 minutes or until browned; turn and cook 2 to 4 minutes. Remove from skillet to plate to keep warm. To skillet, add flour and red pepper flakes. Stir constantly for 2 minutes until golden brown. Add wine, stirring to loosen drippings and brown bits from bottom of skillet. Heat for 1 minute or until thickened. Add chicken broth and cook for 2 to 3 minutes or until thickened. Remove from heat and swirl in remaining 2 tablespoons butter and pepper jelly. Check seasonings. Return chops to skillet and turn to coat with sauce. | Yield: 4 servings
Lynda Butler, Baton Rouge, Louisiana
Cowboy Casserole
2 (15-ounce) cans chili with beans
2 cups shredded cheddar cheese
1 (8.5-ounce) box Jiffy cornbread mix
Preheat oven to 400 degrees. In a 12-inch iron skillet, spread chili evenly over bottom. Sprinkle with cheese; set aside. Prepare cornbread according to package directions. Spread cornbread mixture evenly over top. Bake for 15 to 20 minutes or until golden brown. | Yield: 6-8 servings
Houston Collins, Columbus
Brussels Sprouts
¼ cup olive oil, divided
½ teaspoon minced garlic
1 pound fresh Brussels sprouts, tops removed and sliced in halves lengthwise
Salt and black pepper to taste
¼ cup grated Parmesan cheese
Preheat oven to 350 degrees. In an 8- to 10-inch iron skillet over medium heat, add 1 tablespoon olive oil and sauté garlic for 2 minutes. Set aside. In a bowl, toss Brussels sprouts with remaining olive oil. Add Brussels sprouts to skillet, cover and steam for 5 minutes. Remove from heat, and season with salt and black pepper. Bake for 20 minutes. Remove from oven and sprinkle with cheese. | Yield: 6 servings
Kevin Stewart, Caledonia
Smothered Potatoes
8 to 10 cups red potatoes, peeled and cubed
2 onions, chopped or sliced
3 tablespoons canola oil
¼ stick butter, cut into slices
Salt and fresh cracked black pepper to taste
In a bowl, stir together potatoes and onions. Add oil and toss to coat. In a 12-inch iron skillet over medium heat, pour in potatoes and onions coated with oil. Cover. Stir occasionally, scraping bottom of skillet. Cook until softened and browned. Add butter and season with salt and black pepper. | Yield: 8 servings
Holly McCreary, Brandon
Cajun Seasoned Catfish
Cajun Seasoning Blend:
3 teaspoons salt
1 teaspoon ground black pepper
2 teaspoons garlic powder
1 teaspoon onion powder
1¼ teaspoons dried oregano
1¼ teaspoon dried thyme
½ teaspoon red pepper flakes
½ teaspoon cayenne pepper
In a bowl, combine ingredients. Store in a sealed container. | Yield: about ¼ cup
Black-Eyed Pea Salsa:
1 (15.8-ounce) can black-eyed peas
2 Roma tomatoes, diced
½ cup green bell pepper, diced
¼ cup red onion, finely chopped
2 green onions, thinly sliced
1 garlic clove, minced
¼ cup fresh parsley, finely chopped
¼ cup freshly squeezed lemon juice
Salt and ground black pepper to taste
In a bowl, combine ingredients. Refrigerate, covered, for 30 to 45 minutes before serving. | Yield: about 2¼ cups
Catfish:
2 to 4 catfish fillets, thawed
2 tablespoons unsalted butter
For garnish: fresh parsley
Place catfish fillets on paper towel; press fish with paper towels to remove all moisture. Sprinkle top of each catfish fillet generously with Cajun Seasoning Blend. In an iron skillet on medium-high, heat butter. When bubbly, add fillets, seasoned side down. Cook 2 to 4 minutes per side until browned and done. Remove from skillet and top with Black-Eyed Pea Salsa. | Yield: 2 servings
Lamon Stapleton, Shelby
This article is from our January/February 2019 issue. To have each issue delivered bi-monthly right to your mailbox, order your subscription here!
