Two Awesome Free Gifts For You

I want to say “Thank You” for buying my book so I’ve put together a few, awesome free gifts for you.

The Essential Kitchen Series Cooking Hacks & Tips Book

&
100 Delicious New Recipes
These gifts are the perfect add-on to this book and I know you’ll love them.
So click the link to go grab them
Contents
Introduction
Cast Iron Care
How To Clean
Breakfast Recipes
Sunny Side Up Potatoes
Mushroom & Spinach Baked Eggs
Goat Cheese Grits Topped with Ham & Egg
Sausage & Potato Omelets
Apple Pie Buttermilk Biscuits
Super-Sized Berry Topped Pancake
Mushroom Frittata
Lunch Recipes
Baked Cheese Stuffed Rigatoni
Baked Risotto in Breadcrumbs
Teriyaki Rice
Tofu Steak
Baked Chili Cornbread
Chorizo & Beef Empanadas
Pan Seared Chicken Breast Salad
Bacon & Corn Arugula Salad
Dinner Recipes
3-Cheese Stuffed Poblanos
Chicken Quesadilla with Bacon
Clam & Shrimp Paella
Pancetta & Sprout Pizza
Beef & Veg Stir Fry
Beef Stroganoff
Skillet Baked Meatloaf
Seared Chicken in Teriyaki Sauce
Balsamic Glazed Salmon
Chickpea & Bacon Gnocchi
Herb-Roasted Artichokes
Shrimp with White Beans & Tomatoes
Seared Halibut
Dessert Recipes
Skillet S’mores
Fresh Strawberry Pie
Introduction
Hey,
Thanks for buying my book, I hope you get as much enjoyment from reading it as I did from writing it.
If you own any cast-iron cookware then you will know the satisfaction that comes from cooking with
them. No matter how many technological advancements come along in terms of cooking surfaces and
materials nothing is yet to compare to the classic cast-iron skillet.
Easy to clean, a brilliant non-stick surface, ability to use it in the oven as well as on the stove, near
perfect distribution and a bunch of other amazing features make the simple cast iron skillet arguably
the best piece of cookware available to you.
Throw in the fact that they are very cheap compared to ‘high-tech’ pans and that they last for an
incredible length of time and it’s not hard to see why this classic piece of equipment has survived the
test of time.
However, for many people the joy of cooking with cast-iron cookware isn’t because of any of the
above benefits, it’s for the nostalgia factor. This is one of the main reasons I love to cook with my
cast-iron skillet, I can still picture a younger me watching my mum cook and I always remember how
she seemed to use her cast-iron skillet for everything.
I would watch her make soups, pastas, breads, desserts and everything in between with seeming ease
and the apparent need to never use another type of pan. Those are fond times for me to look back on
and partially why I decided to write this book.
The other reason I wanted to write it and develop a recipe collection specific to cast-iron skillets is
that I think many people under utilize their cast-iron cookware. I wanted to give you a set of recipes
that utilize the full functionality of a cast-iron skillet so you can fall back in love with the most
awesome piece of kitchenware.
In this book you’re going to learn how to make some of my favourite recipes that are all best cooked
in a cast-iron skillet. The features of the pan and the ability to transfer it back and forth between your
oven open the doors to some awesomely delicious recipes and in this book you’re going to learn the
best of the best.
I’m going to show you amazing breakfast, lunch and dinner recipes that are quick to make and taste
absolutely brilliant. Plus I’ve added a free bonus gift onto the book for you, so don’t forget to grab it
and get delicious dessert recipes. The link is at the front of the book.
So, if you’re ready turn the page and let’s get started cooking some delicious meals in your cast-iron
skillet.
Cast Iron Care
When you think of a material such as Iron, the last words that come to mind are: delicate, fragile, or
frail. Yet, these things can be said when maintaining cast iron skillets and pans. Now this doesn’t
mean you can snap or break a cast iron material with bare hands or in some other barbaric way. I’m
referring to the attention to detail and the procedures needed to clean a cast iron utensil.
I have a vivid memory as a child, washing dishes; one day I received an unprepared screech from my
mother. It was a sincere warning not to put dish soap on her cast iron pan. Cast iron utensils are of a
different breed than your average pot or skillet. They are higher in quality and as expected, require
more finesse when maintaining. You wouldn’t take a Lamborghini to a Ford shop would you? Then,
neither should you put dish soap (or steel wool, or any conventional dish cleaning material) to your
cast iron, it’s not just “another dish”.
But don’t let all the talk of delicateness fool you, cast iron utensils definitely are worth the effort and
care. So how do you maintain these S-Class cast irons? Let’s investigate!
What You’ll Need
-Cast Iron Skillet
-Sponge or Stiff Brush
-Paper Towels or Dry Cloth
-Vegetable Oil or Shortening
-(Optional) Kosher Salt
How To Clean
It is best to clean the skillet as soon as you are done using it. If at all possible, while the skillet is still
somewhat hot or warm. Leaving the skillet to soak in water or in the sink warrants a high risk of the
cast iron rusting. Remember to avoid those things every time you use cast iron.
Apply a sponge soaked in hot water to the areas that need cleaning. You may also use a stiff brush for
similar effect. Be cautious to avoid using any kind of dish soap, a dishwashing machine, or steel
wool. All of these can result in stripping the cast iron of its seasoning. Which leaves the skillet rust
filled.
When you have food residue that doesn’t wish to part with the skillet, there are a few crafty ways to
get the food off. One of which is to apply Kosher Salt and water to the skillet and scrub it with the
sponge or brush mentioned in the previous step. Some people suggests boiling water as a means of
easily getting the food residue off. But I do not. Mainly because, doing so can be very
counterproductive. Boiling water in cast iron can easily, and often does cause cast iron to lose its
seasoning. It’ll cost you more time to reseason the utensil, than it would if you would apply salt and
water to it.
The next step in the process is to dry the skillet off. This is best done, using dry towels. If you have
time to spare or will be at home for some time, then another way is to dry the skillet using the stove
on low heat.
And lastly, making sure the cast iron is back in tip top condition for future use. Grab a paper towel
and some vegetable oil/shortening, and apply a light coat of the substance around the inside of the pot.
Some like to use oil on the outside of the pot as well, to keep the look in nice condition. Almost like
cleaning a car!
So there you have it. No matter how long you plan on using your cast iron, this process should work
every time without a hitch! The key things to remember are the DON’Ts. No dishwashers, dish soaps,
steel wools (there are a few that aren’t as abrasive as the standard, but better safe than sorry I say),
and don’t drop cast iron in with the rest of the poor dishes in the sink, waiting for you to finish
watching your favorite TV show. Do these things and your cast iron may be able to be passed down to
your children like a family heirloom! Some have houses, some have dresses, and some have seasoned
cast iron!
Breakfast Recipes
Sunny Side Up Potatoes

Makes 6 servings
Ingredients
3 firmly packed cups potatoes, peeled and shredded
1 tbsp. butter
2 tbsp. vegetable oil
1 red bell pepper, diced
1 onion, diced
1 garlic clove, pressed
6 large eggs
Sea salt, to taste
Ground black pepper, to taste
Directions
Prepare the oven by preheating it to 350°F.
In a large bowl, pour cold water onto the shredded potatoes. After five minutes, drain the cold water
and set aside.
Melt the butter over a low heat in a 10-inch cast iron skillet.
Sauté the onion and bell pepper for three to five minutes then add in garlic, and sauté for another
minute.
Add in the shredded potatoes and half a teaspoon of salt, cook for ten minutes or until the potatoes
tenderize. Make sure you’re stirring often.
Turn off the heat, and using the back of a spoon, make six depressions in the cooked mixture.
In each depression break and egg and let it sit. Season each egg with pepper and salt.
Put this in the oven, and bake at 350°F for twelve to fourteen minutes. You’ll know that it’s ready to
serve when the eggs are set.
If you want to season with more salt and pepper after cooking then feel free.
Mushroom & Spinach Baked Eggs

Makes 4 servings
Ingredients
2 cups fresh baby spinach
2 tbsp. unsalted butter
1 onion, finely chopped
1 cup mixed mushrooms, thinly sliced
1 clove garlic, very finely chopped
1/ cup heavy cream
3

1/ tsp nutmeg, freshly grated

8

Sea salt, to taste

Black pepper, to taste
4 large eggs
2 tbsp. Parmigiano-Reggiano cheese, finely grated
Directions
Preheat your oven to 450°F, ensure that the rack is placed in the upper third part of it.
In a large bowl add both water and ice to create an ice bath, set aside.
Put a large cast iron skillet over a high heat and fill it with a half inch of water.
Add half of the spinach first and cook for about 30 seconds. Once it has wilted, reduce heat to
medium and add the other half. Cook for another 60 seconds or until wilted.
Remove from heat and drain the water using a colander. Submerge the colander and spinach
completely in the ice-water bath. This is to stop it cooking and to set its color.
Take the colander out of the ice-water and carefully squeeze the excess liquid from the spinach by
hand. Set aside.
Melt the butter over a medium heat in the same skillet.
Sauté the onions for three to five minutes in the butter, until they look translucent. Mix in the
mushrooms and cook at medium-high heat for four minutes, occasionally stirring.
Add in the garlic and cook until fragrant. This should take 45 to 60 seconds.
After that, add in the cream, spinach, nutmeg, and a dash of salt and pepper. Stir, then let it simmer.
Remove the skillet from the heat, and using the back of a spoon, make four indentations in the mixture.
Break one egg in each of the hollowed areas. Add a dash of salt and pepper and a generous sprinkling
of cheese.
Bake just enough to set the whites while the yolks are still runny. This should take about eight
minutes.
Goat Cheese Grits Topped with Ham & Egg

Makes 4 Servings
Ingredients
For Grits:
4 cups whole milk
½ tsp kosher salt
¼ tsp nutmeg
1 cup grits
½ cup goat cheese
1 tbsp. honey, or more to taste
For Ham, Egg, and Gravy:
3 tbsp. butter, plus extra as needed for frying
4 thin slices ham
½ cup brewed coffee
4 eggs
Optional: 2 tbsp. chives, chopped
Directions
Boil the milk, salt, and nutmeg together over a medium-high heat. Stir the mixture frequently to avoid
scorching.
Carefully add in the grits and cover. Let them simmer for 20 minutes while stirring frequently.
Remove from heat once it has thickened and is cooked through. Add in goat cheese, honey, and salt.
Set aside.
Put a cast iron skillet over medium heat, add half a tablespoon of butter and melt it.
Add the ham slices and fry for two minutes per side.
Once the frying is done set the ham onto the grits mixture.
Deglaze the cast iron skillet with brewed coffee. Use a wooden spoon to scrape the brown bits off the
skillet. Let this simmer until only a third of the mixture remains. Add in 1 & ½ tablespoons of butter
after.
Remove from heat. Transfer the reduced mixture to a bowl and set aside.
Using the remaining butter, fry the eggs, and top them onto the grits mixture.
Pour the brewed coffee gravy over the ham, eggs and grits.
Sausage & Potato Omelets

Makes 4 Servings
Ingredients
¾ cups thin slices of Italian sausage
1 tbsp. extra-virgin olive oil
1 onion, chopped
1 cup cherry tomatoes
1 potato, peeled and diced
6 eggs
¼ tsp salt
¼ tsp pepper
¼ cup packed fresh spinach, shredded
1 green onion, thinly sliced
½ cup mozzarella cheese, shredded
Directions
Brown the sausages in a 9-inch cast iron skillet over a medium heat.
Once cooked, let the fat drip a little before transferring to a plate. Drain the remaining fat from the
skillet.
Combine the eggs, spinach, green onions, salt, and pepper in a bowl. Mix everything thoroughly. Set
aside.
In the same skillet, cook the onion, tomatoes and potato in olive oil over a medium heat. Fry for
twelve minutes, until the potato is tender, then add in the browned sausage slices.
Pour the egg mixture into the skillet and stir everything together. Top with shredded mozzarella
cheese.
Cover the skillet and cook for another ten minutes over a medium-low heat. If the sides and bottom
are firm even though the top is slightly runny, it’s done. Just let it set for three minutes, and it will be
ready to be served.
Apple Pie Buttermilk Biscuits

Makes 8 Servings
Ingredients
8 frozen buttermilk biscuits, thawed
2 & ½ cups store-bought apple pie filling
½ cup butter, melted
½ cup light brown sugar
1 tbsp. ground cinnamon
1 tsp pure vanilla extract
Sprinkle of nutmeg
¼ cup walnut or pecan pieces
Glaze (quantity can be doubled if needed):
½ cup powdered sugar
2-3 tbsp. cream
Directions
Prepare your oven by preheating it to 375°F.
Using a 10-inch cast iron skillet spread ½ the butter evenly on all sides. Pour the remaining melted
butter into a bowl.
Combine the cinnamon, brown sugar, and nutmeg in a separate bowl. Blend thoroughly and set aside.
One by one, dip the biscuits first in the butter, and then roll them in the cinnamon-sugar mix.
Completely covering both sides.
Place the covered biscuits in the skillet side by side.
Cut the apples in the pie filling into smaller pieces, and then drizzle one teaspoon of pure vanilla on
top. Place the filling on top of the biscuits.
Empty the remaining butter onto the apple pie filling, followed by the rest of the cinnamon-sugar mix.
Cook in the oven for 30-35 minutes.
For the glaze, just mix the sugar and cream, and pour it on top of the biscuits once cooked.
Super-Sized Berry Topped Pancake

Makes 4 Servings
Ingredients
4 large eggs
1 cup whole milk
1 cup all-purpose flour
¼ cup granulated white sugar
½ tsp lemon zest, freshly grated
¼ tsp salt
2 tbsp. unsalted butter
½ cup blueberries
½ cup halved raspberries
Powdered sugar, syrup and freshly whipped cream for topping
Directions
Preheat your oven to 400°F.
Mix the eggs, flour, milk, lemon zest, sugar and salt in a bowl using a hand mixer or blender.
Using a 12-inch cast iron skillet, melt the butter; and then stir in the batter. Remove from the heat, and
evenly distribute the berries on top.
Bake for 20 minutes in the oven until the mixture becomes puffy. Serve with whipped cream or syrup
and powder on top, if desired.
Mushroom Frittata

Makes 4 Servings
Ingredients
1 tbsp. extra virgin olive oil
¾ tsp crushed red pepper
2 cloves garlic, chopped
1 onion, chopped
8 Portobello mushrooms, chopped
1 cup spinach, chopped
5 eggs
3 egg whites
¼ cup milk
½ tsp black pepper
Sea salt, to taste
1 cup cheddar cheese, grated
Directions
Preheat your oven to 350°F.
Heat up a cast iron skillet over a medium heat, and then pour in the olive oil.
Add the red pepper and once it begins to sizzle, add in the onion and garlic.
Sauté for about a minute until the onion turns golden. Add the mushrooms and continue cooking for
five minutes, stir frequently.
Add in the spinach leaves and a dash of salt. While this is cooking, mix the eggs, egg whites, milk,
black pepper and a dash of salt together.
After a few minutes, you’ll notice that the spinach has wilted. Stir the spinach-mushroom mixture
well; then turn down the heat.
Slowly pour in the egg-milk mixture from the sides and not the center.
Now, push the vegetables to the center so that the bottom of the pan will be covered with eggs.
Continue to cook on low heat for five minutes.
Sprinkle the grated cheese on top.
Place in the oven and bake the frittata for three minutes before switching to broil for three minutes.
After removing from the oven, let it set for a few minutes before serving.
Lunch Recipes
Baked Cheese Stuffed Rigatoni

Makes 6 Servings
Ingredients
2 cups rigatoni pasta
1 cup ricotta cheese
½ cup goat cheese
Sea salt, to taste
Fresh black pepper, to taste
3 cups marinara sauce
1 handful fresh basil leaves
½ cup parmesan cheese, finely grated
Directions
Preheat your oven to 350°F.
Boil a pot of salted water, and then add the rigatoni. Cook for about ten minutes, just two minutes shy
of al dente. Drain the water and set aside.
Mix together the ricotta cheese and goat’s cheese in a bowl. Sprinkle with a dash of kosher salt and
black pepper. Mash down to make a smooth cheese paste. If the mixture is too thick add a tbsp. of
milk and mash again.
Transfer the cheese mixture into a pastry bag. If you don’t have any on hand, use a Ziploc, and snip an
edge off of it. Pipe the cheese into the insides of the rigatoni noodles.
In a 10-inch cast iron skillet, pour one cup of the marinara sauce and then top it off with basil leaves.
Place the noodles into the skillet one by one, starting on the edges with the ends facing the center of
the skillet.
After placing all of the noodles in the skillet, pour the remaining marinara on top, followed by
parmesan cheese.
Bake for about fifteen minutes or so, until the edges turn golden.
Baked Risotto in Breadcrumbs

Makes 4 Servings
Ingredients
1 small head of cauliflower, cut into florets
1 tbsp. olive oil
2 onions, diced
1 cup Arborio rice
½ cup white wine
2 cups chicken or vegetable stock
2 cups Gruyère cheese, grated
Directions
Preheat your oven to 180°F.
Place the cauliflower florets in boiling water, and cook for ten minutes or until al dente. Drain the
water and set aside.
Heat up olive oil in a cast iron skillet, and sauté garlic and onion for five minutes. Mix in the rice,
and cook for another two minutes, stirring frequently.
Pour in the wine and stock. Bring to the boil then add in the cheese and cauliflower.
Bake for 25 minutes or until the liquid evaporates.
About 15 to 20 minutes into cooking, remove the cover and put some breadcrumbs on top. Bake
uncovered for the remaining five minutes.
Teriyaki Rice

Makes 4 Servings
Ingredients
2 cups cooked white rice
½ cup corn
½ cup green peas
1 tbsp. minced garlic
¼ cup onion, chopped
3 tbsp. Teriyaki Sauce, or more to taste
1 tsp. black pepper (or red, if you like some heat)
1 cup diced chicken breast
1 tsp olive oil
Directions
Place your cast iron skillet over a medium heat. Heat the olive oil and sauté the onion and chicken,
stirring frequently.
After about five minutes, or when the mixture is heated evenly, add the corn, rice, peas, teriyaki, and
a little oil. Make sure that the skillet is not scorching hot, or you’ll risk burning the teriyaki within
seconds.
Cook for another five minutes, and then make a space in the center of the skillet using a wooden
spoon. Put the garlic in the center, and let it cook for a few minutes. Mix thoroughly afterward.
Reduce the heat, and wait until the rice caramelizes at the bottom. That’s when you know that it’s
done and ready to serve.
Tofu Steak

Makes 2 Servings
Ingredients
½ block extra firm tofu, sliced into 2 big, flat square steaks
2 stalks fresh lemongrass, cut in diagonal slices
1 tbsp. sesame oil
2 tbsp. light soy sauce
6 white mushrooms, chopped
1 stalk broccoli spears, cut into small pieces
1 onion, cut into wedges
1 cup raw (or 2 cups cooked) brown rice
1 lime wedge
Directions
To cook the brown rice, mix it with 1 & ½ cups of water and cook under high heat in a covered pot.
This will usually take about 20 minutes to cook.
While the rice is being cooked, prepare the marinade by combining half a tablespoon of sesame oil,
lemongrass, and soy sauce in a large plate with an edge.
Place the tofu steaks into the marinade. After five minutes, turn over using a spatula to submerge the
other side of the tofu steaks. Do this once or twice.
By this time, the rice will almost be done. Let the rice sit, off the heat, for another ten minutes before
proceeding to the next step.
Now, heat a pot over a medium heat and a cast iron skillet over a medium high heat. Put half a
tablespoon of sesame oil into the pot and the remaining oil into the cast iron skillet.
In the cast iron skillet, add in the tofu steaks along with the lemongrass.
Place the mushrooms, broccoli spears, onion and the marinade into the pot. Cover and let the mixture
simmer until the vegetables are tender.
Meanwhile, let the tofu cook until well browned. Use a spatula to turn the tofu and cook the other side
for another three to five minutes.
Sprinkle the lime juice onto the tofu steaks and around the skillet. Remove from heat and dispose of
the lemongrass before serving.
Top the tofu steaks with vegetables and serve with the brown rice.
Baked Chili Cornbread

Makes 8 Servings
Ingredients
For the Chili:
1 tbsp. olive oil
2 cloves garlic, minced
1 onion, diced
1 jalapeño, optional
¼ cup tomato paste
2 cups fire roasted tomatoes, diced
2 cups beans, kidney, pinto or black
1 tbsp chili powder
½ tsp cumin
½ tsp oregano
1 tsp salt
1 cup shredded cheddar
For the Cornbread:
1 cup yellow cornmeal
1 cup all-purpose flour
¼ cup sugar
4 tsp baking powder
½ tsp salt
1 cup milk
1 large egg
¼ cup vegetable oil
Directions
Slice the jalapeno lengthwise and scrape the seeds out. Dice it once seeds are removed.
Heat olive oil in a large cast iron skillet over a medium heat. Sauté the onion, garlic and jalapeño for
five minutes or until the onions become translucent.
Rinse the beans in cold water, and then mix with tomato paste and diced tomatoes in the skillet. Stir
thoroughly.
If the mixture becomes too thick, you can add ¼ - ½ cup of water.
Add in the cumin, oregano, chili powder, and salt. Stir well and cook until it is heated through. You
can add more seasonings or a pinch of cayenne pepper at this point if desired. Take off the heat and
let rest.
Prepare your oven by preheating it to 425°F.
Meanwhile, mix together flour, cornmeal, baking powder, sugar, and salt in a bowl. In a separate
bowl, combine the milk, egg, and oil.
After that, pour the milk-egg mixture into the bowl of dry ingredients. Mix well until the lumps
disappear.
Put cheddar cheese on top of the chili mixture in the skillet, and slowly spread the cornbread batter
over the cheese until everything is covered.
Bake for 25 minutes or until the surface turns golden brown.
Chorizo & Beef Empanadas

Makes 8 Servings
Ingredients
The Dough:
2 cups almond flour (plus more for dusting)
½ tsp. arrowroot powder
1 & ½ tsp sea salt
2 eggs, whisked
3 tbsp. olive oil
The Filling:
1 red onion, chopped
2 garlic cloves, chopped
1 & ½ cups ground beef
3 links of chorizo sausage, casing removed and crumbled
2 hard boiled eggs
½ tsp cumin
½ tsp smoked paprika
1 tsp parsley, chopped
1 tsp cilantro, chopped
2 tbsp. tomato paste
Sea salt and pepper, to taste
Egg Wash:
2 eggs, whisked
4 tbsp. water
Directions
For the dough, mix the arrowroot powder and sea salt using a fork. Add in the eggs and olive oil
afterward. Knead the mixture, and shape it into a large ball. Cover the balled dough with plastic
wrap, and let it set in the fridge for 30 minutes.
Next you are going to cook the filling in a heated cast iron skillet greased with olive oil.
Add the onions and garlic and fry. Once the onions become translucent, mix in the crumbled chorizo
and ground beef. Let the meat cook, stirring frequently, and then add the chopped eggs next.
Mix in the tomato paste, paprika, cumin, sea salt, and pepper. Mix well and cook for another five
minutes. Take off the heat and set aside.
Cut the chilled balls of dough into smaller bits. On a piece of parchment paper, flatten and roll out
each one into a circular shape.
To make the empanada, place two heaping spoonfuls of filling onto one half of the flattened dough.
Fold over to make a semicircular shape. Pinch the edges with a fork to close it. Brush afterward with
an egg wash made from combining two whisked eggs and four tablespoons water.
Bake for ten minutes at 400°F on a greased baking tray. Flip the empanadas, and cook the other side
for another 10 minutes.
Pan Seared Chicken Breast Salad

Makes 4-6 Servings

Ingredients
1 cup mayonnaise
¼ cup Dijon mustard
¼ cup cider vinegar
4 chicken breasts
2 tbsp. canola oil
1/ cup blackening seasoning
3

1 carrot, grated
½ red onion, thinly sliced
3 scallions, thinly sliced
Directions
Preheat your oven to 375°F.
In a small bowl, mix together the mayonnaise, Dijon mustard and cider vinegar. Ensure it’s mixed
thoroughly and set aside.
Rinse the chicken breasts, pat off the excess water, and arrange on a plate. Brush chicken with half of
the oil, and sprinkle it with half of the seasonings. Flip the chicken, and repeat.
Heat your cast iron skillet over a medium-high heat. Put the chicken breast on the heated skillet, and
fry each side for five minutes.
Place the skillet in the oven and bake for ten minutes. Let it cool after cooking.
Once the chicken has cooled down, cut it into small pieces, and transfer it into a large bowl. Mix in
the mustard dressing, and then add carrots, scallions, and onions. Toss to cover everything with the
dressing.
Serve over shredded lettuce.
Bacon & Corn Arugula Salad

Makes 2 Servings
Ingredients
Salad:
1 bag of prewashed baby arugula, chopped
1 cup of frozen corn, defrosted
1 red onion, chopped
4 slices of bacon, cut into 1" pieces
Dressing:
2 tbsp. olive oil
2 tbsp. white balsamic vinegar
Salt & pepper, to taste
Fresh basil leaves for garnish
Directions
Heat oil in a cast iron skillet. Add in the corn and bacon, and cook for about seven minutes over high
heat. You’ll know it’s done when the corn is charred and the bacon is crisp. Let cool.
Once the bacon-corn mixture has cooled, add it into the chopped arugula. Toss in the onions after.
In a separate bowl, mix the olive oil, vinegar, salt, and pepper. Pour this into the salad and garnish
with fresh basil.
Dinner Recipes
3-Cheese Stuffed Poblanos

Makes 5 Servings
Ingredients
5 poblano peppers
3 tbsp. butter
¼ cup whole wheat pastry flour
½ tsp mustard powder
¼ tsp freshly ground black pepper
¼ tsp onion powder
1 tsp sea salt
2 cups milk
2 cups grated cheddar cheese, plus more for topping
½ cup grated Gruyère cheese
½ cup cheddar, in small pieces
8 oz. elbow macaroni
½ cup bread crumbs mixed with additional 2 tbsp melted butter
Directions
To cook the pasta, place macaroni in a pan of boiling water and cook for five to six minutes. This is
just enough to cook the outside of the pasta. Strain the macaroni through a colander and rinse it with
cold water.
Meanwhile, preheat your skillet over a high heat. Add the poblanos and char them. Turn them often so
both sides are blackened equally. Remove them from the heat, and transfer them into a bowl. Set
aside, and cover the skillet.
Heat the butter in a pot over medium heat. Once the butter melts add in the mustard powder, black
pepper, onion powder, and salt. Cook this mixture for two minutes, while stirring continuously.
While still stirring, pour in the milk. Continue whisking the mixture until it thickens and bubbles
appear.
Remove from the heat and add in the grated cheddar cheese and Gruyère. Stir thoroughly.
Prepare the poblanos by peeling the skin then slicing one side open. Remove the seeds and discard.
Arrange the peppers in the cast iron pan with the opening showing up.
Finish the mac and cheese filling by adding the cubed cheddar cheese to the pot. This should be added
last, since it should not melt in the sauce.
Stuff the poblanos with the mac and cheese filling and add more cheese on top.
Place your skillet in the oven at 375F and bake the stuffed poblanos for 15 to 20 minutes. Cover for
the first 10 minutes of baking then remove lid and bake uncovered for remaining time.
Chicken Quesadilla with Bacon

Makes 4 Servings
Ingredients
4 slices bacon, chopped
2 chicken breasts, cut into 1-inch pieces
½ cup buffalo sauce
½ tsp garlic salt
Butter
4 large tortillas, flour or corn
2 cups shredded pepper jack cheese
Directions
Put a 12-inch cast iron skillet over medium heat, cook the diced bacon in the pan until it is crisp.
Remove the bacon using a spoon and set aside on a plate.
Add the chicken to the skillet and cook in the bacon drippings. Stir every once in a while until the
chicken has a slight brown color. After that, mix in the garlic salt and buffalo sauce. Stir and cook for
one minute before removing from heat.
Take out the chicken mixture and set aside in a bowl. Wipe the skillet down to remove any excess
sauce.
Preheat your broiler and position the rack in the top third of the oven.
Now melt half a tablespoon of butter in the relatively clean skillet.
Place the tortilla in the skillet, and fill one side with half a cup of cheese, chicken mixture and the
bacon pieces. Fold the tortilla in half over the toppings.
Cook over a medium heat for three minutes before transferring the pan to the broiler and crisping the
top for two minutes.
Remove from heat, and cut into wedges before serving.
Clam & Shrimp Paella

Makes 4-6 Servings

Ingredients
4 cups store bought clam juice
¼ cup extra virgin olive oil
1 onion, chopped
1 green bell pepper, coarsely chopped
3 cloves garlic, finely chopped
Salt and pepper, to taste
2 tbsp. tomato paste
1 tsp paprika
½ tsp crumbled saffron
1 & ½ cups short-grain rice
1 cup dry white wine
16 oz. small clams
8 oz. large shrimp
Directions
Prepare your oven by preheating it to 425F.
Let the clam juice simmer in a saucepan over a medium heat.
Put a 10 to 12-inch cast iron skillet over a medium-high heat, add in olive oil and heat.
Add the bell pepper, onion, garlic, salt and pepper. Cook in the oil and stir from time to time for five
minutes or until the onion is golden.
Mix in the tomato paste, paprika, and saffron. Continue cooking and stirring for another minute. Add
in the rice next, and mix well to coat every grain.
Pour in the wine, and let the mixture boil. Simmer until only half of the liquid remains.
Pour in the hot clam juice and stir once. Let it boil, and cook for another five minutes.
Arrange the clams on top of the paella mixture, and then bake in the oven for 30 minutes or until the
clams open. If any clam fails to open during the cooking process, discard it.
Place the shrimp on top of the paella after ten minutes of cooking, and continue baking until the rice is
cooked and the shrimps are opaque.
Remove from the oven, mix well and then leave for five minutes before serving
Pancetta & Sprout Pizza

Makes 3-4 Servings

Ingredients
For Crust:
1 & 1/8 cups warm water

3 tsp active dry yeast

1 tbsp. honey
1 tbsp. olive oil
3 cups all-purpose flour
1 tsp salt
For Toppings:
1 cup mixed cherry tomatoes, halved
½ cup mozzarella cheese, shredded
4 oz. Brussels sprouts, cored, trimmed, and leaves separated
1 tbsp. olive oil (plus more for brushing)
¼ cup pancetta cubes, cooked until crisp
¼ cup goat cheese, crumbled
Directions
Mix the yeast, honey, olive oil, and water together in a large bowl or stand mixer bowl.
Wait until the yeast is dissolved, and then add 2 & ½ cups of flour and salt. Blend well by hand or
with a dough hook on low speed until the dough starts to form.
Add in the remaining half cup of flour, and again blend with the dough hook or by hand.
Knead for another five minutes until you get a smooth consistency.
Get a bowl, and brush the inside of it with olive oil. Transfer the dough into this container, and let the
oil coat its surface. Set aside in a warm place and cover with a clean tea towel. Over the course of 1
to 2 hours, the dough will double in size.
Once that is done, divide the dough in half and store the other half in a zip-top bag. You can
refrigerate this for 2 days, but the dough life will be longer if frozen. Just thaw it overnight before
use.
Preheat a 9- or 10-inch cast iron skillet in the oven or on the stovetop over medium heat.
To roll out the dough, lightly flour your surface top or cutting board, and roll the dough into a circular
shape. The size should be about the same as the base of your skillet.
Once you have the shape you want, lightly brush the edges with olive oil. Arrange the toppings,
starting with the tomato halves, then sprinkle with mozzarella cheese.
Slowly transfer the pizza into the hot skillet and bake for ten minutes or so until the cheese has melted.
While waiting for that, add in one tablespoon of olive oil, salt, and pepper to the Brussels sprouts.
Mix well.
After ten minutes, remove the pizza from the oven. Put the Brussels sprouts on top, and sprinkle with
goat cheese and pancetta. Cook in the oven for another eight to ten minutes. You’ll know it’s done
when the edges take on a golden brown color, and the Brussels sprouts look crispy and brown on the
edges.
After removing from the oven, let the pizza cool for five to ten minutes before slicing and serving.
Beef & Veg Stir Fry

Makes 4 Servings
Ingredients
Stir-fry Sauce:
4 tbsp. soy sauce
4 tbsp. honey
½ cup beef stock
2 heaping tsp cornstarch
Meat and Vegetable Mixture:
2 tsp olive oil
16 oz. top sirloin or regular sirloin, cut into thin ¼-in slices
1 clove of garlic, grated
1 inch piece of ginger, peeled and grated
1 cup green peas
1 bell pepper, thinly sliced
Directions
To make the stir-fry sauce, mix the soy sauce, honey, beef stock and cornstarch together in a bowl.
Blend well, until the honey is completely dissolved. Pour half into a bowl and set the other half aside.
After slicing the steak into pieces, marinate the meat in half of the stir-fry sauce for ten to fifteen
minutes.
In a large cast iron skillet, heat the olive oil, and add the meat. Sear both sides for about one to two
minutes, then set aside on a plate.
Once done, add a little bit of olive oil again, and add the grated ginger and garlic. Sauté this for 30
seconds, until it is fragrant. Add the peas and pepper next, cook until tender. Transfer this to a plate.
Pour the other half of the stir-fry sauce into the cast iron skillet and let the mixture boil. Reduce the
heat to a simmer and mix in the sautéed vegetables and meat.
Serve over rice or quinoa.
Beef Stroganoff

Makes 2 Servings
Ingredients
8 oz. lean ground beef
1 tbsp. olive or vegetable oil
1 onion, chopped
1 cup sliced white button mushrooms
1 tsp garlic, chopped
4 oz. small elbow macaroni or wide egg noodles, cooked
2 cups beef broth
1/ cup sour cream
3

Grated white cheddar

Sea salt, to taste
Ground black pepper, to taste
Chopped parsley for garnish
Directions
Prepare beef by seasoning it with salt and pepper.
Heat the oil in a large cast iron skillet over a medium heat. Add the seasoned beef and cook, stirring
occasionally, until the beef has browned. Drain off the excess oil, and then mix in the onions.
Cook the mixture for three to four minutes, stirring frequently.
Add the mushrooms and garlic next, cook while stirring for about two minutes. By this time, the
mushrooms will have released their juices, so you can add in the beef broth.
Cook and stir again for five to six minutes until the mixture starts to thicken.
Mix in the macaroni, and continue cooking for another two minutes. Then add the sour cream.
Top with more cheese if desired and garnish with parsley.
Skillet Baked Meatloaf

Makes 4 Servings
Ingredients
¼ cup oats
¼ cup milk
3 tbsp. dried parsley
4 tbsp. Worcestershire sauce
1 large egg
2 tbsp. Dijon mustard
1 & ¼ tsp onion powder
1 & ¼ tsp garlic powder
1 & ¼ tsp salt
¾ tsp pepper
16 oz. ground beef or turkey
Olive oil
Directions
Preheat your oven to 350F.
Mix together oats, milk, parsley, Worcestershire sauce, egg, mustard, onion powder, garlic powder,
salt, and pepper in a large bowl. Add in the ground meat and coat well.
Once well mixed drizzle olive oil over everything to make sure the mixture is well greased.
Transfer the mixture to an oiled cast iron skillet.
Distribute the meat to fill the whole skillet. Pat it down, and bake it for 50 to 60 minutes.
Seared Chicken in Teriyaki Sauce

Makes 4 Servings
Ingredients
4 chicken breasts
2 & ½ cups cooked brown rice
¼ cup teriyaki sauce
2 tbsp. lemon juice
1 tbsp. canola or vegetable oil
3 tbsp. water
1 (6 oz.) can mandarin orange segments, drained (but reserve liquid from can)
5 -6 cups packed baby spinach leaves, coarsely chopped
Sea salt to taste
Ground black pepper, to taste
Directions
Preheat your oven to 400F, and prepare a foil-lined baking tray.
Mix chicken, teriyaki sauce, and lemon juice in a shallow bowl. Toss well to completely coat the
chicken. Season with pepper and set aside for three to five minutes.
Put a cast iron skillet over a medium-high heat and add oil. Once it is smoking, add in the chicken,
and cook until it turns golden brown. About 3-4 minutes on each side would be enough.
Transfer the seared chicken to the prepared baking tray, and roast, uncovered, for about 20 minutes.
In the same cast iron skillet, over medium-high heat, boil the water and liquid from the canned
oranges. Add in the spinach and sauté for one minute or until the leaves wilt.
Add the rice, orange segments, and salt to taste.
Scrape up the brown bits in the skillet, and mix thoroughly.
Remove from heat, and serve the chicken over the rice mixture.
Balsamic Glazed Salmon

Makes 4 Servings
Ingredients
¼ cup balsamic vinegar
1 & ½ tbsp. fresh lemon juice
1 tbsp. plus 1 tsp brown sugar
4 salmon fillets
2 tsp grape seed oil
1 tbsp. chopped chives and lemon zest
Directions
Mix vinegar, ¼ cup of water, lemon juice, and 1 tbsp. of brown sugar together in a bowl. Set aside.
Season the salmon with sea salt and freshly ground pepper.
In a large cast iron skillet over high heat, heat two teaspoons of grape seed oil. Slowly place the
salmon skin side down and sear for four minutes before flipping and repeating.
Transfer the salmon fillets to a plate and set aside.
Pour the vinegar-lemon mixture into the skillet for deglazing. Use a wooden spoon to scrape any
brown bits off the pan and let cook until it thickens slightly.
Pour the glaze over the salmon fillets and serve with a side of green vegetables.
Chickpea & Bacon Gnocchi

Makes 4 Servings
Ingredients
1 (16-18 oz.) pack of gnocchi
2 cloves garlic, crushed
4 slices of bacon, diced
1 tsp oregano
1 tsp basil
1 cup mushrooms, sliced
1 small head of broccoli, chopped into florets
1 (19 oz.) can chickpeas, drained and rinsed
Directions
To cook the gnocchi, boil it in water. Once it floats to the top, you can remove it from the heat. Drain
the water and set it aside.
Put a large cast iron skillet over a medium heat and sauté the garlic in melted butter for one minute.
Add in the gnocchi and bacon pieces, and cook for another five minutes, stirring frequently.
Mix in the oregano, basil, mushrooms and chickpeas. Adjust heat to medium-low and cook covered
for fifteen minutes. Stir the mixture occasionally during cooking.
Herb-Roasted Artichokes

Makes 4 Servings
Ingredients
16 fresh baby artichokes
1 cup parsley leaves, chopped
3 cloves garlic, finely chopped
¼ cup olive oil
Sea salt, to taste
Black pepper, to taste
1 tsp grated lemon zest
Directions
Preheat your oven to 400F.
Trim the top ¼ of each artichoke and discard the tough, dark green outer leaves. You should see the
pale green heart underneath. Trim the entire stem and after that cut each artichoke in half, lengthwise.
Add the parsley, garlic, oil, salt, pepper, and ¼ cup of water to a cast iron skillet and mix well.
Add the artichokes, and then roast, covered, for about 30 minutes. Stir twice during the roasting
process.
Remove from the oven, and top with the grated lemon zest.
Shrimp with White Beans & Tomatoes

Makes 4 Servings
Ingredients
2 cups grape tomatoes
1 (19 oz.) can white beans, drained and rinsed
2 tbsp. capers
1 tbsp. minced garlic
2 tbsp. extra-virgin olive oil, plus more for drizzling
Sea salt
16 oz. shelled large shrimp (about 15 pieces), tails left intact
¾ cup chicken stock
Directions
Preheat a large cast iron skillet in an oven for fifteen minutes under the broiler setting.
In a bowl, mix together tomatoes, beans, capers, garlic, one tablespoon of oil, and salt.
In a separate bowl, add the shrimp, one tablespoon of oil and salt.
Remove the skillet from under heat, and then add the tomato-beans mixture. Put it back into the oven,
and broil in the heated skillet for five minutes, the tomatoes should begin to collapse and get charred.
After that, remove from the oven and pour in the chicken stock. Follow this with the shrimp, mix well
and then broil again for three minutes. Halfway through the cooking time, stir once, and continue
cooking the mixture. The shrimp becomes opaque once it’s done.
Drizzle with oil before serving.
Seared Halibut

Makes 4 Servings
Ingredients
1 tbsp. olive oil
4 pieces of halibut
1 onion, thinly sliced
2 cloves garlic, minced
1 14 oz. can diced tomatoes
1 9 oz. can cannellini beans, rinsed and drained
1 12-oz. jar roasted red peppers, drained and sliced
1 tbsp dried sage
Sea salt, to taste
Ground black pepper, to taste
Directions
Heat olive oil in a 12-inch cast iron skillet over a medium-high heat. Slowly place the halibut filets
into the oil, and sear each side for about three to four minutes. Set aside on a plate once all the filets
are done.
Using the same skillet, sauté the onions and garlic for five to seven minutes or until it has softened.
Add the tomatoes, beans, and red peppers after this. Mix well.
Put the seared halibut on top of the mixture, and let it simmer for ten to fifteen minutes. When the fish
starts to flake its cooked.
Once the fish is done, season it with sage, salt, and pepper to taste. It is now ready to be served.
Dessert Recipes
Skillet S’mores

Makes 2 Servings
Ingredients
1 cup chocolate chips
8 large marshmallows, snipped in half
Graham crackers for dipping
Directions
Prepare the oven by preheating it to 450F.
Pour the chocolate chips into a 6-inch cast iron skillet, and add the marshmallows next.
Transfer the skillet to the oven, and bake for seven to nine minutes, or until the marshmallows get a
golden brown color.
Serve with graham crackers, which are perfect for scooping up the melted chocolate and
marshmallow mix.
Fresh Strawberry Pie

Makes 8 Servings
Ingredients
1 & ¼ cups flour
1 tsp sugar
½ tsp salt
2 sticks butter, cut into cubes
3-4 tbsp. ice water
40 oz. strawberries, hulled
1 & ½ cups sugar, divided
3 tbsp. quick-cooking tapioca
2 tbsp. cornstarch
¾ tsp salt, divided
1 cup rolled oats
½ cup flour
Directions
Preheat your oven to 350F.
In a stand mixer mix together the flour, sugar, and salt. Add in one stick of butter, and mix well until
the mixture looks like coarse crumb.
Slowly pour in the cold water, one tablespoon at a time, and blend thoroughly until the dough sticks
together.
Form the dough into a ball and wrap in plastic. Set it aside in a refrigerator for an hour.
Once the dough is ready, roll it into a circle that is slightly bigger than your skillet. Carefully transfer
this to your skillet.
Add the strawberries, one cup of sugar, tapioca and ¼ teaspoon of salt in a large bowl. Transfer the
mixture onto the dough in the skillet. Chill in the refrigerator for a few minutes while you are making
the pie topping.
In large bowl, mix the oats, flour, half cup of sugar and half teaspoon of salt. Blend in the remaining
butter until you see small clumps form.
Spread this evenly over the strawberry mixture, and then bake for 1-1 & ½ hours. It will be ready
when the topping is golden brown and the filling bubbles.
Cool for three to four hours before slicing.
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