Beef Tenderloin

Ingredients:

3-4 lb beef tenderloin
1/2 cup red wine
1 teaspoon pepper
salt to taste
1 teaspoon onion powder
1 Tablespoon minced fresh garlic
1 Tablespoon minced rosemary
1 Tablespoon minced tarragon
Worcestershire sauce to taste
2 Tablespoons olive oil
3 garlic cloves
1 1/2 teaspoons sea salt

Directions

1. Make 3 evenly spaced cuts 2 inches deep in the top of tenderloin and insert 1 garlic clove, 1/2 teaspoon sea salt, and Worcestershire sauce into each cavity.
2. Mix minced rosemary, tarragon, pepper, oil, and red wine, and marinate tenderloin 30 minutes. 
3. Sear meat over direct heat to brown surface and then place meat and marinade in cast iron grill pan along with 1 cup water to keep moist. 
4. Cook in indirect heat on grill and tent with foil for about 1 hour or internal temperature of 120 degrees. 
5. Remove from heat and let sit for 15 minutes to finish cooking. 

Slice and serve. Delicious!

Spicy Chicken Tortilla Soup

Ingredients:

2 Tablespoons olive oil
1/2 chopped onion
3 cloves of garlic, chopped
1 poblano pepper, peeled, seeded, and chopped
1-2 jalapenos, chopped
1/2 teaspoon salt
1 teaspoon pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon cayenne
1/2 teaspoon paprika
1/2 teaspoon oregano
3 32oz cans chicken broth
12 corn tortillas (or more if needed), torn apart to thicken soup
1/2 packet of taco seasoning
1 lb or 3 boneless, skinless chicken breast, cooked and cut into 1/2 inch cubes
1/2 a bag to 1 bag of frozen corn (depending on how much corn you like)
1/4 cup cilantro, chopped
fresh lime juice from 1-2 limes

About 2 cups of vegetable oil to fry corn tortilla strips
8 corn tortillas, sliced into 1/4 inch strips

 

Directions:

In a large dutch oven, heat the olive oil on medium heat and saute the chopped onion, garlic, and poblano pepper. Add the seasonings (except taco seasoning) and chicken broth. Tear apart about corn tortillas to help thicken the soup. Cover and simmer for 20 minutes. Season the cooked chicken with the taco seasoning. Add chicken and bag of frozen corn to the dutch oven. Cover and simmer for 15-20 minutes. Add the cilantro and lime juice.

To cook the corn tortilla strips, heat about 2 cups of oil in 12" cast iron skillet on medium-high heat. Add the tortilla strips in batches and fry until golden brown and drain on paper towels.

Pour chicken tortilla soup into bowls and garnish with tortilla strips, shredded cheese, sour cream, etc.
Serves 6-8 people

Enjoy!

Spicy Beef Tacos

Ingredients:

2-3 lb beef round roast
1 can spicy diced tomatoes
5-6 fresh jalapenoes
Cajun seasoning
Cayenne
salt
2 T vegetable oil
1 green bell pepper
1 red bell pepper
1/2 onion
10 flour tortillas

Directions:

1.  Preheat oven 325 degrees.
2. Season all the sides of the roast with salt, Cajun and Cayenne seasoning.  Place roast in Dutch Oven on the stove top and brown in oil to seal in juices.
3. Add a can of spicy diced tomatoes and sliced fresh jalapenos to dutch oven, cover, and cook in oven for 2-3 hours until beef is falling apart.
4. When meat is done cooking, slice bell peppers and onions and saute in a 10" cast iron skillet on the grill.
5. Serve in medium sized flour tortillas!


 

Skillet-Baked Chocolate Chip Cookie

This is a recipe I found from Martha Stewart.

Skillet-Baked Chocolate Chip Cookie

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1/2 cup sugar
• 3/4 cup packed light-brown sugar
• 1 large egg
• 2 teaspoons pure vanilla extract
• 1 1/2 cups (about 9 ounces) mixed milk- and semisweet-chocolate chips

Directions

1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until mixture is light and fluffy, about 2 minutes. Add egg and vanilla; mix until they are fully incorporated. Add flour mixture, and beat until just combined. Stir in chocolate chips.
2. Transfer dough to a 12-inch ovenproof skillet, and press to flatten, covering bottom of pan. Bake until edges are brown and top is golden, 40 to 45 minutes. Don't overbake; it will continue to cook a few minutes out of the oven. Transfer to a wire rack to cool, 15 to 20 minutes. Cut into 8 wedges. Serve warm; top each wedge with a scoop of ice cream and some caramel sauce. 

Favorite Cast Iron Brownies

Recipe from: http://allrecipes.com/recipe/mmmmm-brownies/detail.aspx

Ingredients:

1/2 cup white sugar
2 Tablespoons butter
2 Tablespoons water
1 1/2 cups chocolate chips
2 eggs
1/2 teaspoon vanilla extract
2/3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped pecans

Directions:

1. Preheat the oven to 325 degrees F.
2. In a 10" cast iron skillet, combine the sugar, butter and water. Cook over medium heat until boiling. Remove from heat and stir in chocolate chips until melted and smooth. Mix in the eggs and vanilla. Combine the flour, baking soda and salt in a separate bowl; stir into the chocolate mixture. Spread evenly in skillet.
3. Bake uncovered for 22-25 minutes in the preheated oven. Do not overbake!

Bacon, Egg, and Tater Tot Casserole

Bacon, Egg, and Tater Tot Casserole

Ingredients:

1 lb bacon, cut into small pieces
1/2 onion
1 green bell pepper
1 (4 oz) can diced green chiles
4 cups thawed tater tots
2 cups shredded Mexican Cheese blend
6 large eggs

Directions:

1. Preheat oven 350 degrees.
2. Cut bacon into small pieces and cook until crispy in a 12" cast iron skillet, drain grease.
3. Saute chopped onion and green pepper in skillet with cooked bacon.
4. Add 1 can of diced green chiles to skillet.
5. Stir in 4 cups thawed tater tots and 2 cups of Mexican Cheese Blend.
6. In separate bowl, whisk 6 large eggs and pour over tater tot skillet mixture.
7. Bake in a 12" cast iron skillet uncovered for 40 minutes or until eggs are cooked.

Pizza Rolls

Ingredients
favorite pizza toppings
mozzarella cheese
thin crust pizza dough
olive oil
garlic powder
Italian seasoning
parmesan cheese

Directions
1. Preheat oven 400 degrees
2. Roll out dough and cut into 9 pieces
3. Sprinkle mozzarella cheese on pieces
4. Add your favorite pizza toppings
5. Pinch corners and sides together to form balls
6. Place seam side down in cast iron skillet
7. Cover tops with olive oil, garlic powder, and Italian seasoning
8. Bake for 10 minutes
9. Sprinkle Parmesan cheese on tops
10. Bake another 5 minutes or until done
11. Serve with a side of pizza sauce for dipping