Tag Archives: cast iron skillets

Easy Camping Recipes!

Easy Camping Recipes!

Be ready to bring it on your next camping trip with these easy-to-make camping recipes that will wow your family and friends!

Campfire-style 25-minute Beer Pancakes

Have some leftover beer from the night before? Put it to good use in these hearty and tasty beer-infused pancakes.

Serves 16 – Preparation Time 20 minutes – Cooking Time 5 minutes

Ingredients

  • 3⅓ pancake mix
  • ½ cup toasted pine nuts
  • ½ cup currants
  • 2 cups pale lager beer
  • 2 large eggs
  • ¼ cup vegetable oil, plus more for cooking
  • Butter
  • Pancake syrup

Preparation

  1. In a bowl, add pancake mix, nuts, and currants. Mix well until combined. Then, form a hole in the middle of the mixture. Pour in beer, eggs, and vegetable oil. Combine until incorporated.
  2. Place a grilling grate on top of the campfire, then put a cast iron pan on top to heat through. Test the hotness by dropping a few cold water droplets onto the pan. If sputtering, the pan is hot enough.
  3. Pour in 1 tablespoon oil to coat pan, then pour ¼ cup pancake batter. Cook for about 3 to 4 minutes or until bubbles forms on the surface. Flip, then cook for another minute. Repeat for remaining batter.
  4. Serve with butter and syrup drizzled on top.

 

Hawaiian Chicken Skewers

Fire up the grill and get this tasty Hawaiian-inspired chicken, pineapple, bell pepper, and onion kebab cooking. This one’s complete with a delicious sweet sauce.

Serves 6 – Preparation Time 20 minutes – Cooking Time 15 minutes

Ingredients

Sauce

  • 1½ cups pineapple juice
  • 1½ tablespoons cornstarch
  • ½ cup brown sugar
  • 2 tablespoons soy sauce
  • ½ teaspoon salt

Skewers

  • 2 pounds chicken breasts, boneless and skinless, cut into bite-sized pieces
  • 1 large pineapple, cut into bite-sized pieces
  • 2 large red bell peppers, cut into bite-sized pieces
  • 1 large onion, cut into bite-sized pieces
  • 12 strips thick-cut bacon
  • 12 wooden skewers, soaked in cold water for at least 30 minutes before using

Preparation

To make at home

  1. Add pineapple juice, cornstarch, brown sugar, soy sauce, and salt to a saucepan over high heat. Mix until combined. Bring to a boil and then reduce heat to medium Let simmer for about 2 minutes. Let cool and place in airtight container.

At the campsite

  1. Light charcoal briquettes in a chimney starter for about 10 minutes or until gray and ashy. Add charcoal to the barbecue pit and set the grate on a medium position.
  2. While the charcoal is heating, prepare the skewers by alternating chicken, pineapple, bell pepper, and onion. Wrap 1 strip of bacon around each prepared skewer.
  3. Place skewers on grill and cook for about 10 to 15 minutes until chicken is cooked through. Make sure to frequently rotate skewers to cook them evenly.
  4. In the meantime, heat the sauce on the grill.
  5. Remove from heat and transfer to a serving plate. Serve with prepared sauce on the side.

 

30-minute Camping Grilled Steak

This classic grilled steak is cooked to perfection using an uncommon yet simple grilling method. This one’s definitely a must-try.

Serves: 2 – Preparation Time: 10 minutes – Cooking Time: 20 minutes

Ingredients

  • 1 2-pound 2-inch-thick bone-in rib-eye steak
  • 2 teaspoons kosher salt
  • 1 teaspoon black peppercorns, roughly cracked
  • Vegetable oil, for brushing
  • Coarse sea salt, to taste

Preparation

  1. Using a paper towel, dab steak to make it dry then put it on top of a wire rack. Sprinkle with ½ teaspoon salt on each side. Set aside at room temperature for about 1 hour or more.
  2. Dab steak again using a paper towel. Sprinkle another ½ teaspoon salt on each side to season a second time. Then, sprinkle ½ teaspoon peppercorns on each side. Rub black peppercorns onto steak to make them stick.
  3. Prepare your grill by creating 2 zones for cooking, medium-high and medium-low. Coat grill grate with oil using a brush. Add steak onto the medium-high zone and grill for about 3 to 4 minutes per side, turning once. Transfer steak to the medium-low zone and grill for another 3 to 4 minutes per side, turning once.
  4. Next, use a pair of tongs to cook the steak on its sides. Grill sides for about 1 to 2 minutes until fat is rendered.
  5. The steak should cook for a total of 14 to 18 minutes and should reach the internal temperature of 120 °F for rare doneness, while it could rise up to 125 °F or higher, while resting, for medium-rare.
  6. Remove from heat then place onto a cutting board. Allow steak to rest for about 10 minutes. Slice against the grain. Sprinkle with coarse sea salt to season.

 

Mexican-style Grilled Corn

This toasted corn on the cob makes for a great cheese-coated snack with just the perfect amount of spiciness.

Serves: 6 – Preparation Time: 10 minutes – Cooking Time: 20 minutes

Ingredients

  • 6 ears corn, with husks
  • Water for soaking
  • ⅓ cup mayonnaise
  • 2 tablespoons sour cream
  • ½ teaspoon ground poblano chili pepper, plus more for serving
  • 2 teaspoons fresh lime juice
  • 1 pinch salt
  • 1 cup Parmesan cheese
  • Lime wedges

Preparation

  1. Loosen husks from corn, but do not take completely off. Place corn in cold water for about 20 minutes to soak.
  2. Meanwhile, preheat camp grill to medium-hot which is about 350 °F.
  3. Once corn is done soaking, pull back husks and take out strands of silk attached to kernels. Return husks to cover corn. Then, loosely tie a cooking twine around the corn.
  4. Arrange corn on grill, then cover. Grill for about 20 minutes, flipping corn in 5-minute intervals to cook each evenly. Remove corn from heat once kernels become soft. Make sure not to overcook as this will result in mushy kernels.
  5. While corn is cooking combine mayonnaise, sour cream, poblano chili pepper, lime juice, and salt to make the spread. Mix well.
  6. Sprinkle Parmesan onto a plate.
  7. Once corn is cooked, remove husks and coat prepared spread onto corn using a brush. Then, coat corn with Parmesan cheese by rolling each cob onto the plate.
  8. Serve with a drizzle of lime wedges on top followed by a sprinkle of more poblano chili pepper.

 

One-Pan Three-Berry Cobbler

This is an amazing dessert to prepare if you have the chance to go berry picking near your campsite. Cooked over the campfire, this mixed berry cobbler is great for sharing.

Serves: 8 – Preparation Time: 10 minutes – Cooking Time: 35 minutes

Ingredients

  • 2 pounds fresh mixed berries (blueberries, raspberries, and blackberries)
  • ¼ cup plus 2 tablespoons and 1 teaspoon sugar, divided
  • 2 tablespoons water
  • 1 tablespoon fresh lemon juice
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon coarse salt
  • ½ cup plus 2 tablespoons buttermilk
  • 2 tablespoons unsalted butter, melted
  • ⅛ teaspoon cinnamon, ground

Preparation

  1. In a cast-iron skillet, add berries, ¼ cup sugar, water, and lemon juice. Stir and cook over the campfire for about 10 to 15 minutes until the mixture thickens.
  2. Mix flour, baking powder, baking soda, salt, and 2 tablespoons sugar in a bowl. Pour in buttermilk and butter. Mix until combined and the mixture turns into a tacky dough.
  3. In a separate bowl, combine cinnamon and 1 teaspoon sugar to make the cinnamon-sugar spice.
  4. Add 6 heaping spoonfuls of dough onto the berries, then distribute cinnamon-sugar spice evenly on top.
  5. Cover with lid or loosely with foil. Continue cooking for about 20 minutes until cooked through. Insert a toothpick in the cobbler cake, when cooked it should come out clean, if not continue cooking for another 2-3 minutes
  6. Serve.

 

All these recipes and more can be found in Louise Davidson’s cookbook Easy Camping Recipes: Foil Packet – Campfire Cooking – Grilling – Dutch Oven. Click here or on the cover to get your own copy!

 

Click here to download a copy of the featured recipes above.

5-Ingredient Cast Iron Recipes

5-Ingredient Cast Iron Recipes

Keeping it simple in the kitchen with quick and easy 5 ingredient recipes and the reliable cast iron skillet!

Pineapple Sweet and Sour Chicken

Serves 4 | Prep. time 5–10 minutes | Cooking time 12 minutes

Ingredients

  • 1½ pounds skinless, boneless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons vegetable oil
  • 1 small red bell pepper, cut into ¾-inch pieces
  • 1 (8-ounce) can pineapple tidbits with juice, drained
  • ¾ cup sweet-and-sour sauce

Directions

  1. Add the oil to a cast-iron skillet and heat it over medium-high heat.
  2. Add the chicken; stir-cook for 5–6 minutes until no longer pink.
  3. Add the bell pepper and sauce; stir-cook for about 4 minutes until the pepper turns tender.
  4. Add the pineapple and stir-cook for 1–2 minutes.
  5. Serve warm.

Nutrition (per serving)

Calories 420, fat 15 g, carbs 34 g, protein 36 g, sodium 400 mg

 

 

Baked Asiago Chicken and Mushroom Pasta

 Serves 4 | Prep. time 10 minutes | Cooking time 35 minutes

Ingredients

  • 4 chicken breast, skinless, boneless
  • ½ cup Asiago cheese
  • 8 Crimini mushrooms, stemmed
  • 1 cup low-sodium chicken stock
  • ¼ cup butter
  • 2 teaspoons salt
  • Cooked penne pasta, for serving

Directions

  1. Bring a pot of salted water to boil, and cook pasta al dente.
  2. Preheat oven to 350°F, quarter mushrooms, set aside.
  3. Sprinkle chicken breasts with salt and slice against the grain into ½” wide strips.
  4. Melt butter in a cast iron deep skillet, add chicken breast, brown.
  5. Add mushroom, sauté for 2 minutes.
  6. Add chicken stock, pasta, and sprinkle with Asiago cheese.
  7. Cover skillet with aluminum foil, and bake in the oven for 20 minutes.
  8. Serve chicken with pasta.

Nutrition (per serving)

Calories 474, fat 33 g, carbs 15 g, protein 15.6 g, sodium 629 mg

 

 

Mushroom Beef Stroganoff

Serves 4 | Prep. time 10 minutes | Cooking time 20 minutes

Ingredients

  • 1 pound ground beef
  • 1 (8-ounce) pack egg noodles, cooked and drained
  • 1 (10¾-ounce) can condensed cream of mushroom soup
  • ½ cup sour cream
  • 1 tablespoon garlic powder
  • Salt and ground black pepper to taste

Directions

  1. Add the ground beef to a cast-iron skillet and heat it over medium-high heat.
  2. Stir-cook for 5–10 minutes until evenly brown. Drain excess fat.
  3. Add the garlic powder and soup; simmer for about 8–10 minutes while stirring.
  4. Transfer to a serving container and mix in the noodles.
  5. Add the cream and season with salt and pepper to taste.
  6. Combine and serve warm.

Nutrition (per serving)

Calories 679, fat 40.5 g, carbs 48 g, protein 28.5 g, sodium 660 mg

 

 

Creamy Sautéed Scallops

 

Serves 4 | Prep. time 5–10 minutes | Cooking time 10 minutes

cooking, asian kitchen, sale and sea food concept – close up of scallops frying in cast iron pan at asian street market

Ingredients

  • 3 teaspoons butter (divided)
  • 3 teaspoons extra-virgin olive oil (divided)
  • ¼ cup low-fat sour cream
  • ½ teaspoon salt
  • Ground black pepper to taste
  • 2 large English cucumbers, seeded and sliced into ¼-inch pieces
  • 1 tablespoon minced dill or flat-leaf parsley to garnish
  • 1¼ pounds large dry sea scallops, tough muscle removed

Directions

  1. Add the cucumber pieces to a colander and mix with some salt. Allow water to drain for 20–30 minutes.
  2. Add 1 teaspoon of the butter and 2 teaspoons of the oil to a cast-iron skillet; heat it over medium-high heat.
  3. Add the drained cucumber pieces and stir-cook for 2–4 minutes until brown and wilted.
  4. Mix in the sour cream and stir-cook for 1 more minute. Set aside.
  5. Heat the remaining oil and butter in the skillet over high heat.
  6. Add the scallops, salt, and pepper; stir-cook for 2–3 minutes per side until lightly browned.
  7. Add the cucumber mix and stir again.
  8. Serve with some parsley or dill on top.

Nutrition (per serving)

Calories 204, fat 9 g, carbs 12 g, protein 19 g, sodium 713 mg

 

 

Maple Vanilla Custard

 Serves 6 | Prep. time 10 minutes | Cooking time 10 minutes

Ingredients

  • 4 large eggs
  • 4 cups milk
  • 1 teaspoon pure vanilla extract
  • ½ cup maple syrup
  • ½ teaspoon salt

Directions

  1. Whisk eggs in a bowl, mix in vanilla, maple syrup, and salt.
  2. Pour milk into cast iron pot, bring to simmer.
  3. Remove milk from the stove.
  4. Add a tablespoon at a time of hot milk into the egg mixture, mixing continuously in order not to cook the eggs.
  5. Once the egg mixture has been tempered with milk, whisk the egg mixture into pot of milk.
  6. Return pot to stove, and simmer for 5 minutes.
  7. Cool and serve.

Nutrition (per serving)

Calories 250, fat 6.5 g, carbs 38 g, protein 11 g, sodium 147 mg

 

 

All recipes are from Louise Davidson’s cookbook 5-Ingredient Cast Iron Skillet Recipes. To learn more, click on the cover or here.

 

To download or print these recipes, click here.

Cast Iron Recipes!

Cast Iron Recipes!

Cast iron skillets are the most versatile pans in your kitchen. You can cook any food you can think of in it. And it will taste like nothing else, a real taste of home-cooked meals.

Everything tastes better when it is cooked in a cast iron skillet! We all remember when our mothers or grandmothers used to make those memorable meals using those big, heavy, black skillets. We can still imagine and almost taste those perfectly spiced dishes.

Chicken Pot Pie

Servings: 6 – Preparation time: 10 minutes – Cooking time: 35 minutes

Savory closed pie with chicken and vegetables

Ingredients:

  • 4 cups of chicken, cooked and shredded (about 5 to 6 chicken breasts)
  • 1/3 cup of butter
  • 1 tablespoon of oil
  • 2 tablespoons of butter
  • 1 cup of carrots, diced
  • 1 cup of mushrooms, sliced
  • 1/3 cup of flour, all-purpose
  • 1 1/2 cups of chicken broth
  • 1 cup of frozen sweet peas
  • 2 cups of frozen hash browns
  • 1 1/2 cups of milk
  • 1 1/2 teaspoons of Creole seasoning
  • 1 onion
  • 1/3 cup of fresh parsley
  • 1 egg white
  • 2 premade pie crusts

Preparation:

  1. Add 1 tablespoon of oil to a cast iron skillet, and place on a stove. Set temperature to medium.
  2. Cut the chicken into smaller strips to help with cooking, and add it to the skillet. Fry until the chicken is fully cooked, about 10 to 15 minutes.
  3. Remove from heat and cool.
  4. Once cool, place in a blender, and shred the chicken. Set aside.
  5. Preheat the oven to 350°F.
  6. Place a large saucepan onto the stove, and set to medium heat.
  7. Add the 1/3 cup of butter and melt.
  8. Once the butter is melted, stir in the flour.  Cook for about 1 minute, stirring continuously.
  9. Stir in the chicken broth.
  10. Add in the milk.  Continue to cook until the ingredients become thick; usually about 6 to 7 minutes.
  11. Remove from heat, and stir in the Creole seasoning.  Set aside.
  12. In a separate cast iron skillet, melt 2 tablespoons of butter on medium-high heat.
  13. Wash, peel, and chop the onions.  Place in the skillet.
  14. Wash and chop the mushrooms, add to the onions.
  15. Sauté the mushrooms and onions for about 10 minutes, or until they are tender.
  16. Fold in the shredded chicken.
  17. Wash, peel, and chop the carrots into matchsticks.  Add to the onion mixture.
  18. Stir in the peas, and frozen hash browns.
  19. Chop the parsley, and mix into the skillet.
  20. Cook for about 2 to 4 minutes until the ingredients are heated.
  21. Pour in the sauce and mix well.
  22. Remove from heat.
  23. In a clean and lightly greased, 10” cast iron skillet, place one of the piecrusts into the bottom of the skillet. Remember to remove the pie plate if it is sold with one.
  24. Pour the chicken mixture into the pie crust until it is filled.
  25. Top with the remaining piecrust, again, making sure you remove the pie plate if it has one.
  26. Separate the egg white from the egg yolk. Throw away the egg yolk, or use it for a different recipe.
  27. Brush the egg white over the top pie crust.
  28. Cut 5 slits into the top of the pie.
  29. Place in the oven for 1 hour or until the pie crust is golden brown and the mixture is bubbling.
  30. Serve warm.

 

Beef Stroganoff

Servings: 6 – Preparation time: 15 minutes – Cooking time: 75 minutes

Ingredients:

  • 2 pounds of beef roast, chuck
  • 1 onion
  • 3 garlic cloves
  • 1/2 cup of red wine
  • 1 1/3 cups of beef broth
  • 1/4 cup of all-purpose flour
  • 4 tablespoons of butter
  • 1/4 cup of butter
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1 tablespoon of Worcestershire sauce
  • 1/3 cup of sour cream
  • 1 tablespoon of olive oil
  • 1 teaspoon of yellow mustard
  • 1 cup of mushrooms, sliced
  • 1/3 cup of cream cheese
  • 2 teaspoons of red pepper flakes, crushed

Preparation:

  1. Slice the chuck roast into 1 1/2″ strips.
  2. Place the strips into a bowl.
  3. Pour the red wine over it.
  4. Add the salt and black pepper.  Toss until the beef is coated.  Place in the fridge and marinate for about 10 minutes.  Don’t overly marinate this dish.
  5. After 10 minutes, remove the chuck beef, and pat dry.  Do not throw away the marinade.
  6. Place a cast iron skillet (a 12” skillet works best) onto the stove, and set the temperature to medium.
  7. Heat the olive oil in the skillet.
  8. Once the oil is hot, add the beef strips.  Fry until the strips are brown, stirring occasionally.  This usually takes about 5 to 7 minutes.
  9. Remove the beef and set aside.
  10. Drain the grease from the cast iron skillet and return it to the stove.
  11. Add 2 tablespoons of butter to the skillet and melt.
  12. Wash, peel, and chop the onion.
  13. Mince the garlic, and add the onion and garlic to the skillet.
  14. Cook until the onion is tender, about 3 to 5 minutes.
  15. Once the onions are cooked, remove them, and place them in the same dish as the beef.
  16. Return the skillet to the stove.
  17. Add in 2 tablespoons of butter, and heat it until it melts.
  18. Wash and slice the mushrooms.
  19. Stir the mushrooms into the butter. Cook them until they are tender, stirring frequently, usually 7 to 10 minutes.
  20. Remove the mushrooms from the heat, and place in a separate bowl. Do not add it to the beef.
  21. Return the cast iron skillet to the stove.
  22. Add the 1/4 cup of butter, and heat until it melts.
  23. When the butter has melted, whisk in the flour.  Cook for 4 minutes, stirring constantly.
  24. Stir in the beef stock, and bring the butter mixture to a boil.
  25. When it is boiling, reduce the heat to medium-low.  Make sure that you are constantly stirring during this time or your sauce will burn.
  26. Pour in the Worcestershire sauce.
  27. Add the mustard.
  28. Stir in the marinade that you had saved.
  29. Fold in the red pepper flakes.
  30. Stir until the ingredients are completely incorporated.
  31. Add the beef and onion mixture.
  32. Cover the skillet with a lid and simmer for 50 to 60 minutes.  Cook until the meat is tender, stirring occasionally.
  33. When the beef is tender, whisk together the sour cream and cream cheese until smooth.
  34. Fold in the mushrooms.
  35. Add the mushroom mixture to the beef mixture and cook for an additional 5 minutes.
  36. Serve warm.

 

Buttermilk Cornbread

Servings: 6 – Preparation time: 10 minutes – Cooking time: 30 minutes

Ingredients:

  • 2 cups of buttermilk
  • 1 cup of cornmeal
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1 cup of flour, all-purpose
  • 2 tablespoons of sugar
  • 2 eggs
  • 3 tablespoons of butter

Preparation:

  1. Preheat the oven to 375°F.
  2. Add the butter to a 10” cast iron skillet.
  3. Place in the oven while you make the batter.
  4. In a large bowl, whisk together the flour, baking soda, and baking powder.
  5. Add the cornmeal, and mix until the ingredients are well blended.
  6. In a separate bowl, cream together the eggs and buttermilk.
  7. Add the sugar, and blend until the sugar is dissolved.
  8. Remove the cast iron skillet from the oven, and tilt the skillet until it is completely coated in butter.
  9. Pour the remaining butter into the egg mixture.
  10. Add the wet ingredients into the dry, and mix until the batter is smooth.
  11. Pour the batter into the cast iron skillet, and place in the oven.
  12. Bake for 25 to 30 minutes or until the cornbread golden brown and springs back when pressed.
  13. Serve warm on its own or with another dish.

 

Chocolate Chip Dutch Baby

Servings: 6 – Preparation time: 10 minutes – Cooking time: 15 minutes

Eat

Ingredients:

  • 1/2 cup of flour
  • 3 bananas
  • 3/4 cup of milk
  • 1/2 cup of coffee-flavored liqueur
  • 2 tablespoons of butter
  • 2 tablespoons of sugar
  • 1/4 teaspoon of salt
  • 1/3 cup of chocolate chips, semi-sweet
  • 1/2 cup of whipped topping (optional)
  • 2 eggs

Preparation:

  1. Preheat oven to 450°F.
  2. Place a 9” cast iron skillet in the oven to heat.  This should take about 15 minutes.
  3. In a large bowl, whisk together the flour, sugar, and salt.
  4. Pour in the milk, and mix well.
  5. Add the first egg, and mix until it is incorporated.
  6. Add the second egg, and mix the ingredients until the batter is smooth.
  7. Remove the skillet from the oven, and add 1 tablespoon of butter. Melt it, and swirl it around the skillet until the skillet is evenly coated.  It is okay if the butter goes brown as it will add flavor to the dish.  If it does not melt and go brown, return it to the oven for 2 to 3 minutes until the butter is browned.
  8. Pour the batter into the hot cast iron skillet.
  9. Sprinkle the chocolate chips evenly around the batter.
  10. Return the skillet to the oven, and bake until the pastry is puffed and golden brown, about 10 minutes.
  11. Remove from the oven.
  12. Cut the bananas lengthwise.
  13. Place a second cast iron skillet onto the stove and set the heat to medium-high.
  14. Melt the remaining tablespoon of butter.
  15. Add the bananas, and cook until they are brown.  This usually takes 2 minutes on each side.
  16. Pour in the liqueur, and simmer for 1 minute.
  17. Remove from heat.
  18. Top the pastry with the banana mixture.
  19. Garnish with whipped topping and serve warm.

 

 All the recipes are from Louise Davidson’s cookbook Cooking with Cast Iron Skillets. Click on the link or cover to learn more.

 

To download or print these recipes, click here.