8 Skillet Recipes You Need to Try Now

INGREDIENTS

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup smoked cheddar
• 1/8 cup minced jalapeño (1 large, optional)
• 1/4 cup butter + 1 tablespoon
• 2 tablespoons local honey
• 2 eggs (beaten)
• 1 cup buttermilk

DIRECTIONS

1. Place a 10-inch cast-iron skillet into a cold oven and preheat it to 400 degrees. In a large bowl, mix together the cornmeal, all-purpose flour, baking powder, salt, cheddar, and jalapeño.
2. In a medium bowl, melt 1/4 cup of the butter.
3. Add the honey, eggs, and buttermilk to the melted butter and whisk.
4. Next, add the wet ingredients to the dry. Stir until just incorporated. Using a sturdy, reliable oven mitt, carefully remove the hot cast-iron skillet from the oven and place it onto a trivet.
5. Place the remaining tablespoon of butter into the skillet and swirl it or use a silicone brush to coat the bottom of the pan.
6. Pour the batter into the pan and place the pan into the oven for twenty to twenty-five minutes.
7. Run a knife around the edge and turn the cornbread out onto a cutting board.
8. Serve hot with beans and black eyed peas.

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INGREDIENTS

Quick Vegetarian Chili:

• 8 cloves garlic
• 1 medium white onion
• 2 teaspoon ancho chili powder
• 2 to 3 chipotle peppers from a can*
• 1 teaspoon cumin powder
• 1/2 teaspoon onion powder
• 1 teaspoon minced, dried porcini mushrooms (optional but awesome)
• 1 tablespoon vinegar
• 1 tablespoon cane sugar
• 2 tablespoons canola oil (like Whole Foods 365 Brand)
• 1 can drained pinto beans (like Whole Foods 365 Brand)
• 1 can diced fire-roasted tomatoes (like Whole Foods 365 Brand)
• 1 medium green pepper (diced)
• 3 to 4 dashes liquid smoke
• Kosher salt and cracked black pepper (to taste)
• Mustard Rosted New Potatoes (recipe follows)
• 1/2 cup shredded cheddar cheese
• Sour cream (to garnish, like Whole Foods 365 Brand)
• 2 tablespoons chopped chives (to garnish)

Mustard Roasted New Potatoes:

• 1 1/2 pounds red new potatoes (cut in half)
• 1 tablespoon canola oil
• 1 tablespoon mustard (like Zatarain's)
• Kosher salt and cracked black pepper (to taste)

DIRECTIONS

Chili Directions:

1. Preheat the oven to 350 and make the Mustard Rosted New Potatoes.
2. Into the work bowl of your food processor, place the garlic, onion, ancho chili, chipotle, cumin, onion powder, porcini, vinegar, and sugar. Blend until well incorporated into a paste. In a large skillet (one with a lid that fits) over high heat, add the canola oil.
3. Once the oil starts to shimmer, add the paste from the food processor. Cook the paste for 10 minutes, stirring consistently until all of the liquid has evaporated and the color is a deep red. Add the beans, tomatoes, green pepper, liquid smoke, and salt and pepper to taste.
4. Cover and cook for 30 minutes, stirring occasionally.
5. Pour chili over Mustard Rosted New Potatoes, cover loosely with foil, and return to the oven for another 30 minutes. Remove foil, top with cheddar, and garnish with sour cream and chives.

*Here is a great rule of thumb when using chipotle chills from a can: one chili = hot, two = medium hot, and three = very hot if you are making a recipe that will feed four people. Just remember, they are jalapeño chili peppers, so treat them accordingly. (We used 3 in this dish because we're pretty fireproof.)

Potato Directions:

1. Toss the potatoes, canola, mustard, salt, and pepper together in a medium cast-iron skillet.
2. Into a preheated 350 degree oven, place the skillet for 30 minutes or until potatoes are tender.

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INGREDIENTS

Socca Ingredients:

• 1 cup garbanzo bean flour
• 1 1/4 cups water
• 2 cloves garlic (microplaned)
• 2 tablespoons olive oil
• Black pepper (generous amount)
• Salt

Creamed Arugula Ingredients:

• 1 large bag of fresh arugula
• Olive oil
• 2 garlic cloves (thinly sliced)
• 1 egg (beaten)
• 2 ounces goat cheese
• Water or milk
• Salt and pepper

Artichoke and Pine Nut Ragout Ingredients:

• Olive oil
• 1 large shallot (diced)
• 1 cup wine
• Pinch of sugar
• Pinch of salt
• Pinch of red pepper flakes
• 1 tablespoon tomato paste
• 1 tablespoon olive paste (optional)
• 9 baby artichoke hearts (halved)
• 1 red bell pepper (peeled, diced)
• 1/2 cup mixed olives (chopped)
• 1 large tomato (peeled, diced)
• 1/4 cup pine nuts
• 10 capers
• 1/4 cup chopped parsley

DIRECTIONS

Socca Directions:

1. Mix all ingredients with a whisk so there are no lumps. Batter should be thinner than pancake batter. Set mixture aside for at least 10 minutes.
2. Heat a cast-iron skillet on medium heat. Using a silicone pastry brush, coat the surface of the skillet with about a teaspoon of olive oil.
3. Pour about 1/4 cup of batter into the skillet and keep your eye on it.
4. Once the surface appears dry (about 2 minutes), use a metal spatula to flip it. Allow it to cook for another 2 minutes.
5. Repeat until all batter has been used.

Creamed Arugula Directions:

1. Blanch arugula in super-salty water for a few seconds. Rinse and squeeze out any excess water.
2. In a medium skillet over medium heat, sauté garlic in a tablespoon of olive oil until toasted.
3. Add the blanched arugula, egg, cheese, and about 2 tablespoons of water or milk. Mix vigorously until the egg has cooked through.
4. Add salt and pepper to taste. Remove from the heat and set aside.

Artichoke and Pine Nut Ragout Directions:

1. In a large skillet over medium high heat, sauté shallot in 3 tablespoons olive oil until translucent. Add the wine, sugar, and salt.
2. Reduce mixture until thick and syrupy.
3. Add the remaining ingredients and cook until heated through. (For this ragout, you do not want the vegetables to break down as they would in a tomato sauce.)
4. To assemble, spread creamed arugula on one side of the socca. Fold socca into quarters and place onto the plate. Top with ragout and grated parmesan.

*Make it vegan by leaving the egg and cheese out of the arugula*

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INGREDIENTS

• Whole Wheat Beer Bread
• 2 tablespoons melted butter
• Lemon Zest + Thyme Pimento Cheese (can sub in white cheddar!)
• 2 medium tomatoes (sliced)
• 2 cups fresh arugula
• Salt and pepper to taste

DIRECTIONS

1. Slice beer bread into 1/2-inch slices and brush one side of each slice with melted butter.
2. Heat the cast-iron grill pan over medium high heat until it begins to smoke.
3. Grill each slice for about a minute and a half or until well-marked by the grill pan, then give each slice 1/4 turn and grill another minute if you want those cross-hatched grill marks. Repeat until all slices are grilled.
4. Spread two spoonfuls of pimento cheese on a slice of the grilled bread, top with tomato, salt and pepper to taste, a little arugula, and then crown it with another slice of grilled beer bread.

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INGREDIENTS

• 1 large head of radicchio (about the size of a grapefruit, or two smaller ones)
• 1/4 cup olive oil (divided)
• 1 tablespoon local honey
• 1 tablespoon lemon juice (from one lemon)
• 1/4 cup golden raisins
• 1/4 teaspoon cracked black pepper
• Sea salt (to taste)
• 1/4 cup toasted, chopped pecans
• 1 medium orange (supremed)

DIRECTIONS

1. Preheat your outdoor grill to high. You may also use a cast-iron grill pan for this if the weather is nasty or you don't have a grill. Just preheat the grill pan over high heat. (Be warned! Cast-iron can get pretty smoky, so turn on the vent-a-hood.)
2. Next, slice the large radicchio into quarters leaving the root-end intact so that the leaves do not separate. Drizzle cut radicchio with 1/8 cup of the olive oil.
3. Grill the radicchio for about 20-30 seconds per side. You want grill marks and a smoky flavor, but you don't want to burn it all up.
4. Remove radicchio from the grill to a plate in order for it to rest while you make the dressing.
5. Place the honey and lemon juice in a medium mixing bowl. Whisk as you add the remaining 1/8 cup of olive oil. Add the raisins, pepper, and salt to taste.
6. To assemble the salad, place once quarter of the grilled radicchio on each plate and press it with the palm of your hand. This will spread the leaves out just a bit to make a nicer presentation. Divide the dressing, walnuts, and supremed orange slices among the salads. Add sea salt and cracked black pepper to taste.

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DIRECTIONS

1. Grab a few whole marinated artichokes from the olive bar and split them lengthwise with a sharp knife. (I think the large ones with the stem attached are prettier.)
2. Throw them cut-side-down into a hot cast-iron grill pan. Allow them to cook for about 3-4 minutes per side or until they are nicely marked and heated through.
3. Place them atop any simple pasta recipe with some chopped parsley and shaved parmesan.

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INGREDIENTS

Grilled Eggplant Bahn Mi Sandwich Ingredients:

• Do Chua (recipe follows)
• Shiitake Mushroom Paté (recipe follows)
• Grilled Eggplant (recipe follows)
• 2 12-inch crispy baguettes
• 1/4 cup mayonaise
• 1 tablespoon sriracha
• 1 cucumber (sliced)
• 1 serrano or jalapeño (thinly sliced)
• 2 green onions (sliced)
• Cilantro leaves (to garnish)
• 2 medium limes (quartered)
• Sea salt (to taste)

Do Chua (pickled carrots and radish) Ingredients:

• 1 medium carrot
• 4 medium radish
• 1/4 cup water
• 1/4 cup rice vinegar
• 1 teaspoon Kosher salt
• 1 teaspoon honey

Shiitake Mushroom Paté Ingredients:

• 1 tablespoon olive oil or unsalted butter
• 1 tablespoon sesame oil
• 2 cups sliced shiitake (about 10 ounces, stems and all)
• 1 large shallot, sliced (1/2 cup)
• 1/2 cup water
• 1 tablespoon soy sauce
• 1 teaspoon unsweetened cocoa powder
• Cracked black pepper (to taste)

Grilled Eggplant Ingredients:

• 1 medium eggplant
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• Cracked black pepper (to taste)

DIRECTIONS

Grilled Eggplant Bahn Mi Sandwich Directions:

1. Preheat your oven to 350 degrees. Make the Do Choa, Shiitake Mushroom Paté, and Grilled Eggplant according to the recipes.
2. In a 350-degree oven, warm the baguettes so the outside of them is nice and crispy. Split the baguette down one side and leave the other side intact (like a hinge). In a small bowl, combine the mayonnaise and sriracha to make sriracha mayo.
3. Start assembling the sandwiches by spreading the sriracha mayo on the top and the paté on the bottom.
4. Continue by adding eggplant, cucumber, hot pepper slices, sliced green onion, Do Chua, and garnish with cilantro leaves.
5. Add sea salt to taste. Cut each sandwich in half and serve with lime wedges.

Do Chua Directions:

1. Thinly slice carrots and radishes using a mandolin or sharp knife.
2. Place vegetables into a 1/2-pint mason jar. In a small pan over high heat, bring the water, vinegar, salt, and honey to a boil.
3. Remove from heat and carefully pour over the vegetable in the jar.
4. Place the lid on the jar and place in the fridge until ready to serve. (Makes 1/2 pint.)

Shiitake Mushroom Paté Directions:

1. In a large frying pan over high heat, add the olive and sesame oil. Once the oil starts to shimmer, add the shiitake mushrooms and shallots. Allow mushrooms and shallots to pick up plenty of color from the pan before stirring; this gives your paté a deep flavor.
2. Cook mushrooms for a total of 2 minutes.
3. Deglaze the pan with 1/2 cup water and transfer the contents of the pan to your food processor.
4. Add the soy sauce, cocoa powder, and cracked black pepper. Blend until very smooth. Place pâté in a bowl and in the fridge until ready to serve. (Makes about 1 cup.)

Grilled Eggplant Directions:

1. Preheat your outdoor grill to high -- or if a grill isn't available, use a cast-iron grill pan. Using a vegetable peeler, remove 1/2 of the eggplant skin in long strips.
2. Slice eggplant into 1/2-inch rounds and place onto a rimmed baking sheet. In a small mason jar or bowl, combine the soy sauce, sesame oil, and rice vinegar and shake it up to emulsify. Brush both sides of each eggplant slice with the mixture and add cracked black pepper to taste.
3. Grill eggplant slices for 3 to 4 minutes per side or until well-marked by the grill grates. Remove and wrap slices in aluminum foil until ready to serve.

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INGREDIENTS

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 cup diced roasted beets
• 1 teaspoon baking powder
• 1/2 teaspoon Kosher salt
• 1 cup smoked cheddar
• 1/4 cup minced red bell pepper
• 1/4 cup butter + 1 tablespoon
• 2 tablespoons honey
• 2 eggs (beaten)
• 1/2 cup 2% milk
• 1/2 cup 2% Greek yogurt

DIRECTIONS

1. Place a 10-inch cast-iron skillet into a cold oven and preheat it to 400 degrees.
2. In the work bowl of your food processor, mix together the cornmeal, all-purpose flour, roasted beets, baking powder, and salt. Blend until beets are completely incorporated into the flour and the mixture has taken on a pink hue. In a medium bowl, mix together the cheddar, pepper, melted butter, honey, eggs, milk, and yogurt and whisk.
3. Next, add the dry ingredients to the wet ingredients. Stir until just incorporated.
4. Using a sturdy, reliable oven mitt, carefully remove the hot cast-iron skillet from the oven and place it onto a trivet.
5. Place the remaining tablespoon of butter into the skillet and swirl it or use a silicone brush to coat the bottom of the pan.
6. Pour the batter into the pan and place the pan into the oven for twenty to twenty-five minutes.
7. Run a knife around the edge and turn the cornbread out onto a cutting board.
8. Serve hot with greens and black eyed peas.

Click HERE for more about this recipe.