I enjoy juicy citrus fruits in the winter and thanks to this recipe, I’ve now tried blood oranges – they are delicious! Think of them as extra-sweet oranges. This simple tart is great for a quick dessert, or even breakfast.
Ingredients
1 blood orange
1 navel orange
1 sheet frozen puff pastry, thawed
1/3 cup orange marmalade
3/4 cup heavy cream
1 tablespoon confectioners' sugar
Directions
1. Thaw puff pastry overnight.
2. Preheat oven to 425 degrees.
3. Peel oranges, remove seeds and slice into about 8 rounds.
4. Place pastry on parchment-lined backing sheet, spread with marmalade.
5. Top pastry with oranges and bake until crisp, about 25 minutes. Let cool.
6. Beat cream and sugar until thick, serve with tart.
From Rachael Ray
My boyfriend loves swordfish and has been asking me to make it for years, but I did not think it would be worth it to buy such expensive fish since I was sure when I cooked the fish it would not live up to restaurant dishes. But, when I got my iron skillet and made the best salmon ever, I decided that it was time to give swordfish a try using the same method I used for the salmon. Voila! This recipe has a very buttery sauce for the fish that makes it taste as rich as a restaurant entrée. My boyfriend raved about it!
Ingredients
1/4 cup (1/2 stick) butter, room temperature
2 teaspoons chopped fresh parsley
1 garlic clove, minced
1/2 teaspoon ground mixed peppercorns, plus more for sprinkling
1/2 teaspoon (packed) grated lemon peel
1 tablespoon olive oil
4 1-inch-thick swordfish fillets (about 6 ounces each)
Directions
1. Preheat oven to 400°F.
2. Mash butter, parsley, garlic, 1/2 teaspoon ground mixed peppercorns, and lemon peel in small bowl. Season to taste with salt.
3. Heat oil in heavy large ovenproof skillet over medium-high heat. Sprinkle swordfish with salt and ground mixed peppercorns. Add swordfish to skillet. Cook until browned, about 3 minutes. Turn swordfish over and transfer to oven.
4. Roast until just cooked through, about 10 minutes longer. Transfer swordfish to plates. Add seasoned butter to same skillet. Cook over medium-high heat, scraping up browned bits, until melted and bubbling. Pour butter sauce over swordfish and serve.
From Epicurious
The pineapple upside down cake in my new iron skillet was so successful that I wanted to try another cake in it. I love the brown sugar glaze in this bananas foster cake. I would never have thought of serving a cake made with Bisquik, but it was golden and delicious!
Ingredients
1/2 cup chopped pecans
1/2 cup butter, softened and divided
1 cup firmly packed light brown sugar
2 tablespoons rum
2 ripe bananas
3/4 cup granulated sugar
2 large eggs
3/4 cup milk
1/2 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose baking mix (I used Bisquik pancake and baking mix)
1/4 teaspoon ground cinnamon
Directions
1. Preheat oven to 350°. Bake pecans in a single layer for 7 minutes or until toasted and fragrant, stirring once.
2. Melt 1/4 cup butter in a lightly greased 10-inch cast-iron skillet over low heat. Remove from heat; stir in brown sugar and rum.
3. Cut bananas diagonally into 1/4-inch-thick slices; arrange in concentric circles over brown sugar mixture. Sprinkle pecans over bananas.
4. Beat granulated sugar and remaining 1/4 cup butter at medium speed with an electric mixer until blended.
5. Add eggs, 1 at a time, beating just until blended after each addition.
6. Add milk, sour cream and vanilla extract; beat just until blended.
7. Beat in baking mix and cinnamon until blended. (Batter will be slightly lumpy.) Pour batter over mixture in skillet. Place skillet on a foil-lined jelly-roll pan.
8. Bake at 350° for 45 to 55 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet on a wire rack 10 minutes. Run a knife around edge to loosen. Invert onto a serving plate, spooning any topping in skillet over cake.
Adapted from Southern Living
This is hands-down the best salmon I’ve ever made! My boyfriend and I agreed that it tasted like a restaurant dish. I’ve always wondered what restaurants put in their sauce to make the salmon so good, I never would have guessed soy sauce but it is perfect. Cooking on the skillet at first also gives it a nice golden brown top.
Ingredients
1 T butter
1 T brown sugar
2 T Dijon mustard
1 T soy sauce
1 T honey
1/2 T olive oil
Salt and black pepper to taste
1 lb salmon fillets
Asparagus (on the side)
Directions
1. Preheat the oven to 400 F.
2. Remove the woody ends of the asparagus and place on a foil-lined baking sheet drizzled with olive oil. Sprinkle with salt and pepper and roast for 20 minutes.
3. Combine the butter and brown sugar in a medium bowl and microwave for 30 seconds, until the butter and sugar have melted together. Stir in the mustard, honey, and soy sauce.
4. Heat the olive oil in a cast iron skillet over high heat. Season the salmon with salt and pepper and add to the pan flesh-side down. Cook for 3 to 4 minutes until fully browned and flip.
5. Brush with half of the mustard glaze and place the pan in the oven until the salmon is firm and flaky (but before the white fat begins to form on the surface), about 5 minutes. Remove, brush the salmon with more of the honey mustard, and serve with the asparagus.
From Men’s Health
This meaty casserole combines all the things we love about pizza – cheese, sauce, pepperoni, green peppers – and mixes them with spiral noodles for an easy dish that makes plenty of leftovers. I made this in my new Temp-Tations casserole dish, which my boyfriend’s aunt gave to me for Christmas. I froze it without the cheese (shown in the photo) and then thawed it overnight in the fridge before baking. When I was ready to cook it, I placed the dish in the oven when the oven was cold and set the oven to preheat, so the dish could gradually warm up. It worked out really well!
Ingredients
2 cups uncooked spiral noodles
1/2 pound lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 cup sliced pepperoni sausage
16 ounces pizza sauce
4 tablespoons milk
1 cup shredded mozzarella cheese
Directions
1. Begin boiling water for noodles.
2. Preheat oven to 350 degrees.
3. Chop onion and green bell pepper and place in a medium skillet for now.
4. Cook spiral noodles according to package directions.
5. In the skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. Drain excess fat.
6. Combine the noodles, pepperoni, pizza sauce and milk with the beef mixture in a greased casserole dish and mix well.
7. Bake at 350 degrees for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes.
From AllRecipes
My mom gave me a cast iron skillet for Christmas and I was so excited to look up new recipes. I was surprised to find that there are a lot of dessert recipes that can be made in a skillet. I think the skillet helps cakes get a nice crust, which works especially well for this pineapple upside-down cake. This cake is not only simple to make and tasty, it’s very pretty!
Ingredients
1/2 cup butter
1 1/2 cups brown sugar
1 (20 ounce) can sliced pineapple
10 maraschino cherries
1 (18.25 ounce) package white cake mix (I used Duncan Hines)
Directions
1. Melt the butter over medium high heat in the iron skillet. Remove from the heat and sprinkle the brown sugar evenly to cover the butter.
2. Arrange pineapple rings around the bottom of the pan in a single layer. Place a maraschino cherry into the center of each pineapple ring.
3. Prepare the cake mix as directed (you’ll need eggs and oil. I recommend substituting apple sauce for the oil). Substitute the pineapple juice for some of the liquid (water) in the directions.
4. Pour the batter over the pineapple layer. You will probably have some leftover batter.
2. Bake as directed by the cake mix directions. You may need extra time; mine took about an hour instead of 35 minutes. Cool for 10 minutes, then carefully turn out onto a plate. Do not let the cake cool too much or it will be stuck to the pan.
From AllRecipes
After the rich, indulgent foods of the holidays it feels refreshing to make a simple vegetarian meal for dinner. The balsamic vinegar and mayo sauce on these wraps makes them delicious and the mushroom caps make them filling. Try adding in some of your favorite veggies!
Ingredients
12 asparagus spears, woody ends removed
2 portobello mushroom caps
1 red bell pepper, halved, seeds and stem removed
1 Tbsp olive oil
Salt and black pepper to taste
2 Tbsp olive oil mayonnaise
1 Tbsp balsamic vinegar
1 clove garlic, minced
4 large spinach or whole-wheat tortillas or wraps
2 baby spinach or mixed baby greens
3/4 cup crumbled goat or feta cheese
Directions
1. Preheat oven to 450 degrees.
2. Chop the asparagus, mushrooms and bell pepper and place on a foil lined baking sheet. Cover with olive oil and a few pinches of salt and pepper.
3. Bake for 10 to 12 minutes.
4. While baking, combine mayo with vinegar and garlic and stir thoroughly.
5. Heat the tortillas in the microwave for 30 seconds.
6. Spread the mayo mix down the middle of each tortilla, then top with greens and cheese.
7. Divide the grilled veggies among the tortillas, then roll up tightly and slice into a wrap.
From Men's Health.
