Tag Archives | Spring 2013 Recipes

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BREAKFAST IN A SKILLET


Photos by Jennifer Davick

The best of breakfast comes together here in a big cast-iron skillet. It’s lovely enough to take straight from the oven to the table, even for company. Starting out the day this way sets a pretty high standard for lunch and supper. Preheating the skillet helps the biscuit crumbs stay crisp.

  • 1 pound ground pork sausage
  • 1 cup diced onion
  • 2 garlic cloves, minced
  • 2 cups crumbled homemade biscuits
  • 6 ounces extra-sharp Cheddar cheese, freshly grated (1½ cups)
  • 1 cup grape tomatoes, quartered
  • 1⁄8 teaspoon freshly ground pepper
  • 6 large eggs

Preheat oven to 350°. Heat a 10-inch castiron skillet in oven for 5 minutes.

Meanwhile, cook sausage, onion and garlic in a large, lightly greased skillet over medium heat, stirring frequently, 10 minutes or until sausage is browned and onion is tender. Transfer to a large bowl. Add biscuit crumbles, cheese, tomatoes and pepper. Stir until blended. Transfer to hot cast-iron skillet.

Make 6 indentations in sausage mixture using back of a spoon. Break 1 egg into each indentation.

Bake at 350° for 23 to 25 minutes or just until eggs are set. Serve immediately.

Makes: 6 servings

Recipe adapted from Around the Southern Table … Read More

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PUFFED CHICKEN POT PIES


Photo by Jennifer Davick

Putting this classic comfort food in miniature skillets raises it to a level fit for company. Make sure the filling is hot and the pastry is cold when it goes in the oven.

  • ¾ pound carrots
  • 2 celery ribs
  • 1 yellow onion
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon freshly ground pepper, divided
  • ¾ teaspoon salt, divided
  • 6 tablespoons unsalted butter
  • 6 tablespoons all-purpose flour
  • 3 cups chicken broth
  • 4 cups chopped roasted or rotisserie chicken
  • 1½ cups sweet peas
  • 1 teaspoon fresh thyme leaves, chopped, plus sprigs for garnish
  • 1 large egg
  • ½ (17.3 ounce) package frozen puff pastry sheets, thawed but cold

Preheat oven to 400°. Cut carrots and celery into ½-inch-thick slices. Cut onion into quarters. Arrange on a jelly-roll pan.

Toss with olive oil; sprinkle with ½ teaspoon pepper and ¼ teaspoon salt. Bake at 400° for 55 minutes or until tender and lightly browned.

Arrange 12 lightly greased 3½-inch castiron skillets on an aluminum-foil-lined baking sheet. (6-ounce oven proof ramekins can also be used.)

Melt butter in a large Dutch oven over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in chicken broth; cook over … Read More

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