---

Cast iron skillets are such a key piece of equipment in a kitchen. Their versatility is unmatched. Think one pan meals, cooking, baking, searing, frying and much more.

They are one of the only pans that can withstand those constant changes within a kitchen.

So today, this space is dedicated to the Most Valuable Pan, the cast iron skillet and all it can do for you!

+ + + +

DOUBLE CHEESY MEATBALL BAKE
2 c. packed torn crustless stale white bread
1/2 c. crumbled feta cheese
1/3 c. finely chopped fresh mint, plus more for garnish
3 cloves garlic, crushed with press
2 lb. ground lamb or beef chuck (80% lean)
1 tbsp. extra virgin olive oil
1 medium onion, finely chopped
1 can (28 oz.) crushed tomatoes
1 c. lower-sodium beef or chicken broth
2 tbsp. fresh oregano leaves
2 bay leaves
1 1/2 c. shredded Mozzarella cheese

Preheat oven to 375 degrees. In large bowl, soak bread in cold water 20 minutes. Squeeze out and discard excess water from bread.

To bowl containing soaked bread, add feta, mint, garlic and 1/2 teaspoon each salt and pepper, tossing to combine. Add lamb and mix until just combined; form into 12 2-inch meatballs.

In 12-inch cast-iron skillet, heat oil on medium-high. Add meatballs; cook 10 minutes, turning until browned on two sides. Transfer to large plate. Pour off excess fat from pan, leaving thin coating; scrape up any browned bits and reduce heat to medium. To skillet, add onion; cook 5 minutes, stirring. Add tomatoes, broth, oregano, bay leaves and 1/4 teaspoon salt, stirring to combine. Heat to boiling on high. Reduce heat to simmer; cook 15 minutes or until reduced slightly, stirring often. Add meatballs to tomato sauce; top with mozzarella cheese. Transfer skillet to oven; bake 20 minutes. Reset oven to broil on high; broil 3 minutes or until cheese has browned.

+ + + +

NO FLIP FRENCH TOAST
2 10-oz packages frozen mixed berries (about 4 cups)
1 tbsp. grated fresh ginger
1 tbsp. cornstarch
2 tsp. finely grated lime zest
3 large eggs
1 c. low-fat milk
1 tbsp. maple syrup
1 tsp. pure vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
6 slices whole-grain bread
Confectioners' sugar and yogurt, for serving

Heat oven to 425°F. In large cast-iron skillet, combine berries, ginger, cornstarch, and lime zest.

In medium bowl, whisk together eggs, milk, maple syrup, vanilla, cinnamon, and nutmeg. Dip bread slices in egg mixture and arrange in a circle, overlapping, on top of berries.

Bake until golden brown, 18 to 20 minutes. Dust with confectioners’ sugar and serve with yogurt if desired.

+ + + +

CAST IRON PIZZA
2 tsp. extra virgin olive oil
Homemade dough
1/4 c. marinara sauce
4 oz. fresh mozzarella, thinly sliced
1 oz. pepperoni slices
3 tbsp. pesto

Brush bottom and side of 12-inch cast-iron skillet with olive oil. Press and stretch Homemade Pizza Dough to 12-inches round; place in skillet. Spread with marinara sauce; top with fresh mozzarella and pepperoni slices. Dollop with pesto.

Heat skillet on medium-high. Cook 3 minutes or until bottom starts to set. Transfer to 425 degrees oven; bake 20 minutes or until deep golden brown. Serve topped with a handful of arugula and drizzle of balsamic vinegar.


+ + + +

CARROT CAKE SKILLET BLONDIE
1 1/3 c. flour
1/4 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. baking soda
1/2 tsp. Kosher salt
1/4 tsp. baking powder
1/2 c. (1 stick) butter
1 c. firmly packed dark brown sugar
1 1/2 tsp. vanilla extract
1 large egg
1/4 c. chopped walnuts
1/2 c. shredded carrot
1/4 c. shredded coconut
Preheat the oven to 350 degrees.

In a medium-sized bowl, whisk together the flour, spices, baking soda, salt, and baking powder.

Heat the butter in the 10-inch cast-iron skillet over medium-low heat. Once the butter has completely melted, add the brown sugar and whisk together until it dissolves, about 1 minute. Slowly pour the butter mixture into the flour mixture. Add the egg and vanilla. Mix with a wooden spoon until combined.

Fold the chopped chocolate, walnuts, carrots and coconut into the dough. Transfer the dough back to the buttery skillet, and bake for 20-25 minutes or until the blondie is golden brown and cake tester or a toothpick comes out of the center clean.

Cool the blondies 15 minutes before slicing or serve hot and gooey with ice cream.

Blondies will keep for three days covered at room temperature.

+ + + +

TRIPLE CHEESE SKILLET SHELLS
12 oz. medium shell pasta
1 tbsp. olive oil
1 onion, finely chopped
Kosher salt
pepper
1 clove garlic, finely chopped
1 tbsp. flour
1 1/2 c. whole milk
4 oz. low fat cream cheese (at room temperature)
1/8 tsp. cayenne
1/8 tsp. freshly grated nutmeg
6 oz. Gruyere cheese, coarsely grated
6 oz. extra-sharp Cheddar, coarsely grated
1/4 c. toasted panko
Chopped parsley, for topping

Heat a large pot of salted water to a boil. Cook the pasta per the package directions.

Meanwhile, heat olive oil in large skillet on medium. Add onion and season with salt and pepper and cook, covered, stirring occasionally, until tender, 10 minutes.

Stir in the garlic; cook 1 minute. Sprinkle with flour; cook 1 minute. Whisk in milk and bring to a simmer. Whisk in cream cheese, cayenne and nutmeg.

Stir in grated Gruyère and Cheddar; cook until melted and thickened, 2 minutes. Toss with drained shells. Serve sprinkled with toasted panko and parsley.

TFD: Improvement begins with ‘I’

---