9 Awesome Cast Iron Skillet Recipes
Food and Drink

9 Awesome Cast Iron Skillet Recipes

Time to break out your cast iron skillet and cook up some fabulous meals. Cast iron is a trusted companion to home chefs and grill masters because it heats evenly and creates an all-over, even crust. Anything cooked in a skillet on a stove can be cooked in a cast iron skillet on your outdoor grill. Doing so can add the smoky flavor of the grill to everything from cobbler and vegetables to cornbread and meatballs in a sauce. We got you covered from breakfast all the way to dessert with this collection of cast iron skillet recipes and cast iron cooking tips.

Marry Me Chicken

excerpted from DELISH; photo credit: Ethan Calabrese

"Follow the exact same directions for grilling, just use a cast-iron or grill-friendly skillet. If you’re a sun-dried-tomato hater (we feel you), use fresh ones instead. It won’t have as much of a tangy kick, but it’ll still make folks fall at your feet."

Total time: 45 minutes Serves: 4

 

1 tablespoon extra-virgin olive oil

6 bone-in, skin-on chicken thighs (about 2 pounds)

kosher salt to taste

freshly ground black pepper to taste

2 cloves garlic, minced

1 tablespoon fresh thyme leaves

1 teaspoon crushed red pepper flakes

¾ cup low-sodium chicken broth

½ cup heavy cream

½ cup sundried tomatoes, chopped

¼ cup freshly grated Parmesan

freshly torn basil, for serving

Preheat oven to 375°F.

Heat oil in a large oven-safe skillet over medium-high heat. Season the chicken generously with salt and pepper and sear, skin-side down, until golden, 4 to 5 minutes per side. Transfer the chicken to a plate and pour off half the fat from the skillet.

Return the skillet to medium heat and add garlic, thyme and red pepper flakes. Cook until fragrant, 1 minute, then stir in the broth, heavy cream, sun-dried tomatoes and Parmesan. Season with more salt. Bring to a simmer, then return the chicken to the skillet, skin-side up.

Transfer the skillet to the oven and bake until the chicken is cooked through (and juices run clear when chicken is pierced with a knife), 17 to 20 minutes. Garnish with basil and serve.

Note: The sun-dried tomato cream sauce will make EVERYONE fall in love.

Salisbury Meatballs in Onion Sauce

Courtesy of Scott Tait

"Great for homegates. For tailgates, you can form the balls and cook the sauce the day before. Or to turn them into a meal, or pile them on a twice-stuffed cheddar potato."

Makes: 20 meatballs

 

Meatballs

1 pound veal, medium ground

1 pound de-cased mild Italian pork sausage

1/2 cup breadcrumbs

1/4 cup dehydrated onions

3 tablespoons Worcestershire sauce

3 tablespoons soy sauce

3 tablespoons garlic, minced

2 teaspoons pepper

1 teaspoon salt

1 cup vegetable oil (for cooking in pan)

 

Sauce

4 cups low-sodium beef stock

1 onion, chopped fine

3 tablespoons garlic, minced

2 tablespoons Worcestershire sauce

2 tablespoons cornstarch

1 cup water or stock

Add a little Jack Daniels or beer, but don’t drown it

Heat your grill to 400°F.

Meatballs. Mix all the meatball ingredients in a bowl. Form meat into golf ball-sized balls. In cast-iron skillet, pour in enough vegetable oil to glaze bottom. Heat over direct flames until you see a little smoke rising from the skillet. Carefully drop in balls. You may need to cook in batches to keep from overcrowding the pan. Keep turning them about every two minutes until cooked through and browned on all sides. Drain off excess grease. Leave balls in skillet, but remove from direct heat.

Sauce. In saucepan on grill or stove, sauté onions in butter until translucent, and then add garlic, and cook for another minute. Don’t put the garlic in at the same time as the onions, or it will burn before onions are ready. In small bowl, make thickener by whisking cornstarch into water or stock until dissolved. Add this to the sauce, and let come to a boil as you stir. Once sauce thickens, pour over meatballs or into a container to refrigerate, and take to tailgate the next day. Once you add the sauce to the meatballs, put them over direct heat for about 15 to 20 minutes to rewarm. Serve hot.

North African-Style Grilled Salmon

Excerpted from Char-Broil Great Book of Grilling ; photo credit: courtesy of Char-Broil

"Grilled salmon topped with this classic North African sauce creates a richly flavored elegant dish."

Prep: 30 minutes Grill: 10 minutes Serves: 4

 

4 4–6 ounce salmon steaks or fillets, fresh, thawed or frozen

1 4-ounce jar green olives, drained and sliced

¾ cup low-fat plain yogurt

½ cup parsley, chopped

¼ cup cilantro, chopped

3 tablespoons lemon juice

2 tablespoons olive oil

1 tablespoon garlic, minced

2 teaspoons paprika

1 teaspoon ground cumin

1 teaspoon turmeric

½ teaspoon salt

¼ teaspoon red pepper flakes

1½ tablespoons olive or canola oil

1 teaspoon lemon-pepper seasoning

2 tablespoons slivered red onion

Reserve 2 tablespoons of the olives. Blend the remaining olives, yogurt, parsley, cilantro, lemon juice, olive oil, garlic, paprika, cumin, turmeric, salt and pepper flakes. Set aside.

Rinse any ice glaze from the frozen salmon under cold water, and pat dry with a paper towel.

Preheat grill to medium-high.

Coat a heavy skillet with oil, and place on the grill to preheat. Brush both sides of the salmon with oil. Place it in the heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Turn the salmon over and sprinkle with lemon pepper. Cover the pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen salmon or 3 to 4 minutes for fresh or thawed fish.

Serve by spooning sauce over each salmon portion and sprinkling with reserved olives and slivered onion.

Smoked Hot Crab Dip

Recipe and photo courtesy of Ray Sheehan, BBQ Buddha

"A traditional favorite, with a smoky twist. Crab, cream cheese, mayonnaise, bacon, scallions, and cheese are combined in a cast iron skillet and smoked."

Serves 6

 

½ pound jumbo lump crab meat, free of shells

1 8-ounce package cream cheese, softened

4 ounces bacon, cooked and diced (optional)

½ cup mayonnaise

¼ cup Pecorino Romano or Parmesan, grated

3 scallions, sliced thin

2 large garlic cloves, chopped fine

2 teaspoon Worcestershire sauce

2 tablespoons fresh lemon juice

1½ teaspoon Tabasco hot sauce

½ teaspoon Old Bay or your favorite barbecue rub

salt and pepper to taste

Preheat the smoker to 250°F. 

Mix all the ingredients in a large bowl, reserving a tablespoon of the Parmesan cheese. 

Butter an 8-inch cast-iron skillet. Add the mixture to the skillet, lightly pressing down to smooth it out. Sprinkle the reserve Parmesan cheese on top.

Smoke for 1½ to 2 hours, until top is lightly browned and bubbling. Serve with chips, crackers or crostini.

Tailgate Brunch Bake

Recipe and photo courtesy Ray Sheehan, BBQ Buddha

"For the next early morning tailgate, serve this breakfast goodness that cooks on the grill and is served right out of the skillet!"

Serves 6

 

16 ounces hash-brown potatoes

1 small onion, diced

16 ounces country ham, cubed

½ pound asparagus, cut into 2-inch pieces

8 ounces sharp cheddar cheese

4 ounces colored grape tomatoes, sliced in half

6 eggs

2 tablespoons olive oil

1 tablespoon butter

2 tablespoons green onions, sliced thin

2 rosemary sprigs

Preheat the grill to 400oF, direct heat.

In a 12-inch cast-iron skillet, heat the butter and 1 tablespoon of the olive oil. Add hash browns and cook until browned and crispy around the edges, about 5 to 8 minutes. Flip the potatoes over with spatula, top with cheddar cheese and remove the skillet from the heat.

In a sauté pan, add the remaining tablespoon of olive oil, onions and asparagus. Cook on medium heat for 3 to 4 minutes. Add ham, tomatoes and 1 tablespoon of the green onions, and cook for additional 2 to 3 minutes. Salt and pepper to taste.

Layer the ham mixture on top of the potatoes and cheese in the skillet.

Crack the eggs into a bowl one at a time, trying not to break the yolks. Pour gently on top of the ham and potato layers in the skillet. Arrange the rosemary sprigs around the edges of the skillet.

Place the skillet back onto the grill and close the lid. Continue to cook at 400oF for 15 to 20 minutes or until the eggs are done to the desired consistency. Top with remaining green onion. Enjoy!

Corned Beef Skillet Hash with Eggs & Cheddar

Courtesy of Lodge Cast Iron, lodgemfg.com

"This skillet breakfast has got it all: tender golden potatoes, savory chunks of corned beef, runny yolk eggs and seriously sharp cheddar. What more could you want?"

Serves: 4

 

4 medium red potatoes, diced, about 1.5 pounds

2 tablespoons avocado oil, divided

1 tablespoon Cabot unsalted butter

1 medium sweet onion, diced

½ cup green pepper, finely diced

1 cup corned beef, chopped

½ teaspoon salt

½ teaspoon ground pepper

½ teaspoon smoked paprika

⅓ cup half-and-half

4 eggs

4 ounces shredded Cabot Seriously Sharp Cheddar (about 1 cup)

Bring an inch or so of water to a boil in a saucepan fitted with a steamer basket. Add the potatoes, cover and steam until slightly softened but not tender, 5½–7 minutes. Remove the basket from the saucepan.

Meanwhile, heat 1 tablespoon oil and butter in a 10 1/4-inch Lodge cast iron skillet over medium heat. Add the onion and green pepper and cook, stirring often, until the vegetables start to soften, 4–5 minutes. Add the corned beef, salt, pepper and smoked paprika, and cook stirring, 2 minutes. Add the remaining 1 tablespoon oil to the mixture, and stir to coat.

Add potatoes and continue to cook, stirring occasionally, and scraping up and turning over the potato mixture with a metal spatula, until the potatoes are tender, browned and forming a crust on the bottom of the skillet, 8–12 minutes. Add the half-and-half, and stir to coat.

Reduce the temperature to medium-low. Create 4 wells in the potato mixture and crack an egg into each. Sprinkle with the cheese and cover the skillet with a lid or sheet of foil. Let cook until the cheese is melted and the eggs are set but the yolks are still runny, 5–6 minutes. Serve warm.

Pizza Dip

image: Ethan Calabrese
Recipe excerpted from DELISH; photo credit: Ethan Calabrese

"Over-the-top dip that your guests will devour. Score big at your next gathering with this touchdown-worthy appetizer!"

Total Time: 45 minutes Serves 8

 

2 cups shredded mozzarella, divided

1 8-ounce block cream cheese, softened

½ cup ricotta

¼ cup plus 1 tablespoon freshly grated Parmesan, divided

1 tablespoon Italian seasoning

½ teaspoon crushed red pepper flakes

kosher salt to taste

¼ cup pizza sauce or marinara

¼ cup sliced pepperoni

sliced baguette, for serving

Preheat oven (or grill) to 350°F.

In a large bowl, stir together 1 1/4 cups of the mozzarella, cream cheese, ricotta, 1/4 cup of the Parmesan, Italian seasoning and red pepper flakes. Season with salt.

Transfer dip to a small oven-safe skillet or baking dish (or cast-iron skillet, if baking on a grill) and spoon over the pizza sauce. Top with remaining 3/4 cup mozzarella and 1 tablespoon Parmesan, then the pepperoni.

Bake until golden and bubbly, 25 to 30 minutes.

Cool 10 minutes, then blot any grease from pepperoni (or don’t!) before serving with baguette.

Tamale Pie

Recipe excerpted from Delish; Photo credit Ethan Calabrese

"If you’re making tamale pie with cornbread on top, you’re doing it wrong—it’s the perfect crust. After it bakes, poke holes all over and pour on the enchilada sauce. It seeps inside for an insane experience."

Total time: 50 minutes Serves: 8

 

cooking spray

1 box corn muffin mix (such as JIFFY)

1 large egg

½ cup sour cream

½ cup canned creamed corn

1 tablespoon extra-virgin olive oil

1 onion, chopped

1 teaspoon ground cumin

1 teaspoon chili powder

kosher salt to taste

freshly ground black pepper to taste

2 cloves garlic, minced

1 pound ground beef

1/3 cup red enchilada sauce

1 cup shredded cheddar cheese

1 cup shredded Monterey jack cheese

Preheat oven (or grill) to 400°F. Grease a large oven-safe skillet with cooking spray (use a cast-iron skillet, if baking this on the grill).

In a large bowl, whisk together corn muffin mix, egg, sour cream and creamed corn. Transfer to the prepared skillet and bake until golden, 20 minutes. Let cool.

Meanwhile, in a large skillet over medium heat, heat the oil. Add the onion, cumin and chili powder. Season with salt and pepper. Cook until soft, 5 minutes. Add the garlic and cook until fragrant, 1 minute more. Add the ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Drain the fat.

Poke the entire surface of the cornbread with a fork and pour the enchilada sauce over it. Add beef and top with cheeses.

Cover with foil and bake until cheese is melty, about 20 minutes. Switch oven to broil, remove foil, and broil until cheese turns golden, about 5 minutes.

Skillet Brownies with Dandies Marshmallows

courtesy of Chelsie Jangord, in-house chef at Dandies Marshmallows

"Fact: Things just taste better when cooked in an old cast iron skillet. Another Fact: So here I am, telling you once again to light that grill up, this time so we can make some brownies! To simplify this recipe I used Julie’s Original Fudge Brownie Mix, which is super allergy friendly. The brownies are topped with a layer of toasted Dandies Marshmallows to send things over the edge."

CHELSIE JANGORD
Serves 8

 

1 10-ounce bag of Dandies Marshmallows

1 box Julie’s Original Fudge Brownie Mix, or your favorite brownie mix

2/3 cup non-dairy milk

1/3 cup coconut oil

2 teaspoons vanilla

Set up the grill for indirect cooking, and preheat it to medium. Spray a cast iron skillet with a non-stick spray.

Beat together brownie mix and nondairy milk, coconut oil and vanilla, until batter is formed. Spread batter evenly in the cast iron skillet.

Cover with marshmallows. Make a dome out of foil and cover the skillet. Make sure the dome leaves enough space for the marshmallows to expand without getting stuck to the roof.

Place the cast iron skillet on the grill and cover with the lid. Let cook for 10 minutes. Remove the foil and continue to cook for 5 minutes. Using a pot holder, remove the skillet from the grill and let cool. Enjoy!

Note:  Best when slightly undercooked so the brownies are still really fudgy and perfect for scooping up with some graham crackers.

Tailgater Magazine