Skillet Bread with Creamy Artichoke Dip - Cast Iron Skillet

PAM spray 

1 (14 ounce) can artichoke hearts

2 cups fresh baby spinach

½ teaspoon garlic powder 

1 Tablespoon fresh parsley 

2 teaspoons red chili flakes 

¼ cup mayonnaise 

Salt and pepper 

2 Tablespoons extra virgin olive oil 

14 dinner rolls, frozen 

½ cup butter, unsalted 

8 ounces cream cheese

1 cup mozzarella cheese 

½ cup Parmesan cheese 

½ cup sour cream 

Place a small bowl upside down in a 12 inch cast iron skillet, spray around bowl and sides of skillet with PAM spray. Place frozen dinner rolls around the bowl inside the skillet. Cover with a towel and place in a warm area to rest and rise for 1 hour. In another skillet, heat oil. Add spinach and artichoke hearts. Cook and toss until spinach is soft. Add cream cheese, sour cream, mayonnaise, mozzarella cheese, salt and pepper. Mix. Remove bowl from skillet. Pour the dip in the center of the rolls in the skillet. Melt butter and add parsley and red chili flakes. Brush on the top of rolls. Sprinkle the top with Parmesan cheese and bake at 350 for 20-25 minutes. 

Pineapple Upside Down Cake - Cast Iron Skillet

¼ cup butter 

½ cup brown sugar 

2 Tablespoons pineapple juice 

1 box yellow cake mix 

1 can pineapple rings

1 maraschino cherry 

Melt butter in a cast iron skillet over low heat. Add brown sugar and pineapple juice and cook slowly until sugar is dissolved. Add slices of pineapple to sugar mixture and place cherry in the center of the ring. In separate bowl, follow the directions to make cake mix. Pour batter over pineapple slices. Bake at 350 for 30 to 40 minutes or until toothpick inserted into center of cake comes out clean. Cool for 5 minutes. Loosen the cake, cover with a plate and invert onto a plate. 

One-Skillet Chicken Parmesan Recipe - Cast Iron Skillet

2 large chicken breasts, halved lengthwise 

1 ½ cups breadcrumbs 

1 cup plus 4 tablespoons grated Parmesan cheese 

2 Tablespoons minced fresh basil 

2 large eggs 

1 teaspoon water 

½ cup all-purpose flour

⅓ cup olive oil 

1 ½ cups marinara sauce 

8 ounces fresh mozzarella ball, sliced or shredded 

Preheat the oven to 350.

Cut each piece of chicken in half lengthwise to form 4 thin slices. Using a rolling pin, flatten chicken to under half an inch by firmly hitting. 

Combine bread crumbs, ½ cup of Parmesan and fresh herbs; set aside. In another bowl, whisk water and eggs and set aside. Spread the flour on a plate and set aside. Coat the chicken in flour and shake off excess. Dip in egg mixture then coat in breadcrumbs, fully coating chicken. 

Heat olive oil in a cast iron skillet over medium heat. Add the chicken slices, two at a time and saute until golden and crispy; 2-3 minutes per side. Remove all four slices and set on plate.

Add ½ cup of tomato sauce to the bottom of the cast iron skillet. Return chicken to skillet and arrange minimizing overlap of chicken pieces. Cover with remaining sauce and Parmesan and top each chicken piece with fresh mozzarella cheese. Sprinkle with basil and bake uncovered for 30 minutes. Serve immediately with pasta or over spinach if desired.

Honeyed Carrots - Cast Iron Skillet

5 carrots, peeled and sliced 

¼ cup honey

¼ cup butter, melted 

2 Tablespoons brown sugar, packed 

2 Tablespoons fresh parsley, chopped 

¼ teaspoon salt 

⅛ teaspoon pepper, freshly ground 

Place carrots in a cast iron skillet and add just enough water to cover. Cook over medium heat until tender, drain and return to skillet. Combine remaining ingredients into a small bowl and blend. Pour honey mixture over carrots, toss to coat. Cook over medium heat until carrots are glazed and heater through; makes 8 servings.

Hawaiian Asparagus - Cast Iron Skillet

1 pound asparagus, trimmed and cut into 1 inch diagonal slices

2 Tablespoons olive oil

¼ cup beef broth

4 to 5 slices bacon, crispy cooked and crumbled

Pepper to taste

2 Tablespoons toasted sesame seeds

In a cast iron skillet over medium heat, cook asparagus for 2 to 3 minutes in oil. Add beef broth and reduce to low, cover and simmer 4 to 5 minutes, until asparagus is tender. Stir in bacon, pepper and sesame seeds. Season to taste.

Crispy Sweet Potato-Green Onion Cakes - Cast Iron Skillet

4 medium size sweet potatoes (about 2 ¼ pounds)

2 eggs, lightly beaten

½ cup flour

2 red jalapeno peppers, chopped

1 ½ teaspoons salt

½ cup green onions, thinly sliced

¼ cup canola oil

Lime wedges

Pierce one sweet potato with a fork. Place on a microwave safe plate and cover with paper towels; microwave on high for 8 to 10 minutes or until tender. Let stand 5 minutes. Peel potato, place in a medium bowl and mash with a fork. Peel remaining sweet potatoes and grate. Stir in grated potato with mashed potato. Gently stir in eggs, flour, peppers, salt and green onion until combined.

Pour oil into a 12-inch cast iron skillet. Heat over medium heat to 350. Drop mixture in batches onto skillet by tablespoonfuls. Press lightly to flatten. Cook 5 to 6 minutes per side or until golden brown. Drain on paper towels. Place drained sweet potato cakes on a wire rack over an aluminum foil-lined baking sheet. Keep warm in a 200-degree oven up to 30 minutes. Sprinkle with remaining green onion just before serving. Serve with lime wedges.

Recipe originally published by Southern Living

Baked Apple Pancake - Cast Iron Skillet

1 cup flour

3 teaspoons baking powder

1 teaspoon salt

1 Tablespoon white sugar

⅔ cup milk

2 Tablespoons vegetable oil

1 egg, beaten

¼ cup butter

⅓ cup packed brown sugar

¼ teaspoon cinnamon

1 medium golden delicious apple, peeled and sliced

Preheat oven to 350.

In an 8” oven-proof skillet, melt butter. Stir in brown sugar and apple slices. Sauté until sugar is dissolved. In a mixing bowl, combine dry ingredients, milk, oil and egg. Pour batter over apple mixture in skillet and cook uncovered over medium heat until bubbles begin forming on top of the pancake.

Put skillet in oven and bake 12-17 minutes or until golden brown. Serve in skillet or invert on platter. Add syrup if desired.