by rbaughman | May 24, 2019 | Cast Iron Dutch Oven Recipes, Cast Iron Recipes, Main Dishes
Cast Iron Beans and Andouille Ham and beans are a staple of the southern US. We kicked it up with some Andouille and served it with cornbread. Hot sauce on the side. 2 lb Mixed Dry Beans2 Large Ham Hocks13.5 oz Johnsonville Andouille Sausage (Diced)1 quart Chicken...
by rbaughman | May 24, 2019 | Cast Iron Recipes, Recipes, Soups, stews, Chili
Cincinnati Style Chili Cincinnati style chili is, well, from Cincinnati. If you want to try this great dish, here a recipe for a taste of Cincinnati. 2 lb Ground Beef (See Notes) 1 teaspoon ground cinnamon 1 teaspoon ground cumin 2 tablespoons chili powder 1...
by rbaughman | May 24, 2019 | Cast Iron Recipes, Cast Iron Skillet Recipes, Soups, stews, Chili
Beef Stew with Andouille and Baby Bellas Beef stew is, well, just beef stew. Except for this one. We added diced Andouille sausage to kick the stew up, and sliced baby Portabello mushrooms for added flavor. And best of all, it fits in one skillet. Try this. Anytime....
by rbaughman | May 24, 2019 | Breads, Cast Iron Skillet Recipes, Recipes
Jump to Recipe Cornbread lovers all agree! There’s no better cornbread than cast iron skillet cornbread. It compliments a variety of southern cooking, is light and sweet, and is simple to make. With a properly seasoned skillet it pops right out of the pan onto...
by rbaughman | May 24, 2019 | Cast Iron Recipes, Cast Iron Skillet Recipes, Sauces
Piperade This is required for dishes such as Ratatouille 2 tbsp olive oil (Extra Virgin)1 ea large Spanish onion (chopped)1 ea whole Green bell pepper (seeded and chopped)1 ea whole red bell pepper (seeded and chopped)1 ea whole Hungarian pepper (seeded and chopped)2...
