Cooking a Steak in a Cast Iron pan

Ok so i Found this and worked out very well so give it a try also keep in mind that it make take a little long depending on the cut of steak that you use. I did NYC Strips and cooked them 4 mins a side and came out very pink but thats how I like my steaks so if you want it done more add more time per side.

What you will need

You need a seasoned cast iron skillet, tongs, safflower or peanut oil, sea salt or kosher salt or Himalayan Pink Salt, and I will assume you have a range and oven. It does not matter whether the range is electric or gas. Good results can be had with either. Also good oven mitts are a must. Any type steak will work, but in this example I am using a ribeye that is a bit over an inch thick. Ribeyes generally have a good flavor so they do not need a lot of seasoning.

If you just acquired your cast iron pan, you will need to season it properly. Most cast iron pans these days come seasoned, but if yours is not, it is easy. Set the oven to 450. Brush cooking oil on the inside surfaces of the pan. Put it in the oven for 1 hour. When it comes out of the oven, let it cool, and wipe any excess oil off. Your pan should look black when it is properly seasoned.

Getting things going.

Pull the steaks out of the refrigerator and let them warm up a bit. We need to preheat the oven to 450 degrees. As the oven heats up, put the cast iron skillet on a large burner and heat it up to high temperature. As things are heating up, place the steak on a plate and pour a little safflower or peanut oil on it. Rub the oil in, then add salt and pepper and rub that in. If you want to add any other seasonings, this would be a good time for dry seasonings. Sometimes I use a mixture of onion and garlic powder with seasoned salt. Turn the steak over and repeat. Now it is time to cook. I also placed a bit of butter in the pan.

Cooking the steak

Once our skillet is nice and hot, take the tongs and place the steak in the skillet, and sear each side for 30-40 seconds. Then take your oven mitt, and place the steak in the 450 degree oven. Luckily, everyone at my house likes their steak medium rare, so all my steaks will have the same cooking time. You will let the steak cook in the oven, 2 1/2 minutes per side. If your taste tends towards medium, you will want to go for a bit over 3 minutes. At the 2 1/2 minute mark, you will pull the pan out of the oven, then turn the steak over, and then put it back in the oven and cook for 2 1/2 more minutes.

Once it has cooked on both sides for the allotted time, take the pan out of the oven and let it set for a few minutes, giving the steak a chance to rest. If you have aluminum foil, loosely cover the steak with the foil while they rest.

While you wait, you can plate your other side dishes. then once a few minutes have passed, take the tongs and put the steak on the plate and enjoy.

Chocolate Peanut Butter Cookies

These are so good just made them today.

INGREDIENTS:

1¼ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (4 ounces) unsalted butter, at room temperature
¾ cup chunky peanut butter
2/3 cup light brown sugar
1/3 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
1 cup semisweet chocolate chips
Coarse salt for sprinkling

DIRECTIONS:

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.

In a medium bowl whisk together the flour, cocoa powder, baking powder, baking soda and salt; set aside.

Beat together the butter, peanut butter and both sugars on medium speed until light and fluffy, about 3 minutes, scraping the bowl as needed. Add the eggs one at a time, beating well after each addition. Add the vanilla extract. Scrape the bowl. Add the dry ingredients and mix on low until just combined. Using a rubber spatula, stir in the chocolate chips.

Use a cookie scooper , spacing the cookies about 2 inches apart. Sprinkle a small pinch of coarse salt on top of each cookie. Bake for about 12 minutes, or until the outside of the cookies are set but the middles are still a little soft. Cool cookies on the baking sheets. Store in an airtight container.

I also think a bit of caramel mixed into these cookies would be great.

 

Brownies with Peanut butter Frosting

INGREDIENTS:

2 cups white sugar 1 cup butter 1/2 cup cocoa powder 1 teaspoon vanilla extract 4 eggs 1 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1 package of white chocolate hot chocolate FROSTING: 1/3 cup Peanut Butter 3 tablespoons butter, softened 3 cups confectioners' sugar 1/4 cup milk 1-1/2 teaspoons vanilla extract Directions:

	Melt the butter or margarine and mix all ingredients in the order given.
	Bake at 350 F degrees for 20 to 30 minutes in a 9 x 13 inch greased pan.

After cooling add frosting

PB & J Squares

OK so here is a new recipe I found and there is a lot you can do with this for mix in I did raisins and Craisins I didn't have any nuts. I'm pretty sure any nuts would work and chocolate chips and i was thinking maybe some pretzels might work.

INGREDIENTS:

6 cups Cheerios® cereal

½ cup peanuts

½ cup raisins

1/3 cup grape jelly

¼ cup sugar

¼ cup light corn syrup

½ cup creamy peanut butter

• 1 Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, place cereal, peanuts and raisins; stir to mix. Set aside.
• 2 In 2-quart saucepan, heat jelly, sugar and corn syrup over medium heat, stirring occasionally, until mixture begins to boil. Boil 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter until mixture is smooth.
• 3 Pour peanut butter mixture over cereal mixture in bowl; stir until cereal is evenly coated. Pour mixture into pan. With buttered back of spoon, press mixture in pan until even. Cool completely, about 1 hour.
• 4 With table knife, cut cereal mixture into 6 rows by 4 rows to make 24 bars. Store in loosely covered container.

A little Help

A little Help

Peanut Butter Chocolate Chip Brownies

So here is new one that i've found and made yum is all i can you can frost them with peanut butter frosting or chocolate or not at all it's your call.

Ingredients:

• 3/4 cup melted butter
• 1 cup peanut butter
• 1 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 tsp vanilla
• 4 large eggs
• 1 1/2 cups all purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups chocolate chips (or white chocolate chips, nuts, etc)

Directions:

• Preheat oven to 350 degrees (dark or glass pans set oven to 325 degrees)
• Spray a 8 or 9 inch square pan with nonstick spray (or use parchment paper)
• Melt butter in a microwave
• Add both sugars, melted butter, vanilla and peanut butter into a bowl and mix until well combined
• Add in eggs; mix until combined
• In a small bowl mix together flour, baking powder and salt
• Slowly add flour mixture to the butter mixture until combined
• Add in chocolate chips
• Put batter into prepared pan and spread evenly
• Bake for about 30-35 minutes (I always start checking them at about 25 min.)
• Cool completely and cut into bars
  
  
  
  
  

Lemon Bars

NGREDIENTS:

1 cup butter, softened 1/2 cup white sugar 2 cups and 1 tablespoon all-purpose flour 6 eggs 1 1/2 cups white sugar 1/4 cup all-purpose flour ¾ of a cup lemons, juiced also save the zest 1/4 teaspoon salt

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	In a medium bowl, blend together softened butter, 2 cups and 1 tablespoon flour and 1/2 cup sugar 1/4 teaspoon salt. Press into the bottom of an ungreased 9x13 inch pan.
3.	Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice and lemon zest. Pour over the baked crust.
4.	Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checkerboard fashion.

Double Peanut Butter Cake

So I found this recipe made a few changes but i still feel it needs something more just not sure what it is but I feel its missing something so if you can ideas let me know thank Jason. Don't get me wrong it's good love the frosting but the cake just doesn't seem very sweet to me. You may want to do a cup of sugar rather than 3/4 of cup just a thought.

•   Prep: 20 min. Bake: 30 min. 

Ingredients:

1/2 cup Creamy Peanut Butter

1/4 cup butter, softened

3/4 cup sugar

3 eggs

1-1/2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup milk

FROSTING:

1/3 cup Peanut Butter

3 tablespoons butter, softened

3 cups confectioners' sugar

1/4 cup milk

1-1/2 teaspoons vanilla extract

• Directions:

  • In a bowl, cream peanut butter, butter and sugar. Add eggs; mix well. Combine flour, baking powder and salt; add alternately with milk to creamed mixture. Mix well. Pour into a greased 9 in. square baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For frosting, cream peanut butter and butter. Add sugar, milk and vanilla; mix until smooth. Frost cake.  
    
    
    
    
    
    
    
    
    
    
    
    
    

Italian Breaded Pork Chops

OK I found this recipes made a few changes to it and feel its pretty good. I didn't Italian seasoned bread crumbs i just had plain so  mixed italian seasoning garlic powder and Parmesan.

INGREDIENTS:

3 eggs, lightly beaten 3 tablespoons milk 1 1/2 cups Italian seasoned bread crumbs 1/2 cup grated Parmesan cheese 1 cup of flour

2 tablespoons dried parsley 2 tablespoons olive oil 4 cloves garlic, peeled and chopped 4 pork chops

DIRECTIONS:

1.	Preheat oven to 325 degrees F (160 degrees C).
2.	In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley.
3.	Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic, reserving for other uses.
4.	Dip each pork chop in flour before dipping in the egg mixture. I also used freezer bag so to make sure ever thing was covered. Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown abut 5 minutes on each side.
5.	Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 145 degrees F Once i pulled it out of the oven i place back in the oil frying pan i used for a few mins.

Sweet and sour baked chicken

So here is a recipe I found and made and really like also add a few changes my to my taste.

3 to 4 boneless skinless chicken breasts
1 cup corn starch
2 beaten eggs
1/4 cup oil
For sauce
3/4 cup sugar
4Tbs ketchup
1Tbs garlic salt
1Tbs soy sauce
1/4 cup apple cider vinegar
1/4 cup white vinegar

I'd also say to add orange zest it would really make this pop it really taste like orange chicken to me so some orange zest would really go a long way in this also i would also throw in a few Szechwan peppers all to your taste.

Cut chicken breasts into chunks and toss in cornstarch, then dip in egg. Heat oil and brown the chicken (don't cook through just brown). Put browned chicken into a baking dish. Mix the ingredients for the sauce in separate bowl and pour over chicken and stir to coat. Put in a 350° oven and bake 30 minutes stirring to coat every 10 minutes. Serve over rice

Hillbilly Recipes.

So I found this on facebook just wanted to share Hillbilly Recipes.  lots of fun recipes.

Leftover fried rice

So i'm calling this leftover fried rice because that's what its made from. So you make it form some of the leftovers you have laying around for me it was white rice and ham.

So in a frying pan melt some butter then fry up 2 eggs  once you scrambled  the eggs up add in the rice and whatever else you want in this for me it was ham and cheese mix in soy sauce to taste and cook for just a bit once rice seem loose and browns just a bit. You can add anything from vegetables to meats this is a great way to get rid of leftovers into something really yummy. I just use with rice we had left over from ordering out so there you do with it as you like.

PIZZA BALLS

So found this on facebook sounds so go i wanted to share with you all seeing there are so many ways you could do this so here we go.

Ingredients:

3 cans Pillsbury Buttermilk Biscuits (10 ct)60 pepperoni slices (2 per biscuit)Block of cheese (Colby/Monterey Jack or Chedder)1 beaten eggParmesan CheeseItalian SeasoningGarlic Powder1 jar pizza sauce
Directions:
Slice cheese into approx. 28 squares. Flatten each biscuit and stack pepperoni and cheese on top (Like in the picture) Gather edges of biscuit and secure on top of the roll. Line rolls in greased 9x13 pan Brush with beaten egg. Sprinkle with parmesan cheese, Italian seasoning and garlic powder. Bake at 425 degrees F. for 18 to 20 mins. Serve with warm pizza sauce for dipping. ENJOY!!

This would be a fun recipe to do with little kids it comes from Rose's Healthy Friends

Happy National S’mores Day

So for that i've found this it comes from Sam the Cooking Guy love his stuff so check this out sounds great.
 National S’mores Day

Italian Whole Chicken

So here is what i did to make a tasty whole chicken

First i marinated the chicken in olive garden italian dressing covering the chicken and a bit into the pan as well so one bottle   next a little balsamic and also worcester and last rub butter all over chicken. where the back of parts is in the next pull out and place an onion into it. Next a little salt and pepper to taste also  garlic powder and italian seasoning. Let sit for a few hours before cooking i did about 4 hours next tent the pan with foil and cook at 400 for 1 hr 30 min or so depending on your oven for me was a little over 2 hrs my oven is a little off. pull foil off after an hour of cooking you can baste with with dressing also may want to add a little more butter so that you get that nice and brown chicken skin on the. then when its done we use the dressing mixture to make rice came out great.

caramel sea salt brownies

So I made these last night for a wine tasting for my wifes friend from work they were a huge hit everyone wanted the recipe so here it is.

INGREDIENTS:

2 cups white sugar

1 cup butter

1/2 cup cocoa powder

1 teaspoon vanilla extract

4 eggs

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

2 tablespoons of sea salt caramel hot cocoa

½ a cup caramel

2 tablespoons of Hershey chocolate syrup

Grate in some fresh chocolate to taste

DIRECTIONS:

Melt the butter or margarine and mix all ingredients in the order given.

Bake at 350 degrees F for 20 to 30 minutes in a 9 x 13 inch greased pan.

Keep in mind you can add nuts or fruit or top with powdered sugar or frost however you like your brownies

No Bake Peanut Butter Pie

This makes 2 pies its pretty easy and its really good.

INGREDIENTS:

1 (8 ounce) package cream cheese 1 1/2 cups confectioners' sugar 1 cup peanut butter 1 cup milk 1 (16 ounce) package frozen whipped topping, thawed 2 (9 inch) prepared graham cracker or chocolate crust  crusts 1 Chocolate bar (whatever kind you like) DIRECTIONS: Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping. Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm. Grate the chocolate bar over the top of the pie

MARSHMALLOW CREME AKA FLUFF

Ok here is two ways you can make Marshmallow Cream AKA Fluff. I know I posted this  with the Fruit Dip recipe but I felt it needed its own post.


Ten large marshmallows = 1 cup miniature marshmallows; 4 large marshmallows = 1 ounce; 1/2 cup mini marshmallows = 1 ounce.

MARSHMALLOW CREME OR FLUFF 1 (6- or 7-ounce) jar Marshmallow Creme or Fluff = Gently heat 1 (16-ounce) package marshmallows plus 3 1/2 tablespoons light corn syrup. Gently melt in a double boiler, stirring constantly.


I don't have a double boiler i use a saucepan with metal bowl this was a lot of work just do a few marshmallows at a time this will be super sticky so be ready for that have a few wet rags ready to use and within reach to where you are cooking.

Ok making it all from scrat 

Ingredients

1 cup sugar, divided

4 egg whites

Pinch of kosher salt

1 teaspoon vanilla extract

Preparation

Combine 3/4 cup sugar and 1/4 cup water in a small saucepan over medium-high heat. Attach a candy thermometer to the side of the pan and simmer syrup without stirring until the thermometer reads 240°, occasionally swirling pan and brushing down sides of pan with a wet pastry brush.Meanwhile, place egg whites, salt, and vanilla in the bowl of a stand mixer fitted with a whip attachment. Whip on high until frothy. Slowly add remaining 1/4 cup sugar. Whip until soft peaks form. Continue whipping until medium peaks form. Reduce speed to medium, then pour hot syrup into meringue in a slow, steady stream while whipping. Increase speed to high and continue whipping until stiff peaks form. Reduce speed to medium and whip until meringue is cool.

Fruit Dip

OK this is pretty easy to make I looked over a number of fruit dip recipes and read what people were saying so this is what i've come up with it call for MARSHMALLOW CREME aka marshmallow  fluff. You can buy it or make it thats what i did i made it i'll post both ways to make it.

here is one way to do the marshmallow cream using marshmallows 

Ten large marshmallows = 1 cup miniature marshmallows; 4 large marshmallows = 1 ounce; 1/2 cup mini marshmallows = 1 ounce.

MARSHMALLOW CREME OR FLUFF1 (6- or 7-ounce) jar Marshmallow Creme or Fluff = Gently heat 1 (16-ounce) package marshmallows plus 3 1/2 tablespoons light corn syrup. Gently melt in a double boiler, stirring constantly.

I don't have a double boiler i use a saucepan with metal bowl this was a lot of work just do a few marshmallows at a time this will be super sticky so be ready for that have a few wet rags ready to use and within reach to where you are cooking.

Ok making it all from scrat 

Ingredients

1 cup sugar, divided

4 egg whites

Pinch of kosher salt

1 teaspoon vanilla extract

Preparation

Combine 3/4 cup sugar and 1/4 cup water in a small saucepan over medium-high heat. Attach a candy thermometer to the side of the pan and simmer syrup without stirring until the thermometer reads 240°, occasionally swirling pan and brushing down sides of pan with a wet pastry brush.Meanwhile, place egg whites, salt, and vanilla in the bowl of a stand mixer fitted with a whip attachment. Whip on high until frothy. Slowly add remaining 1/4 cup sugar. Whip until soft peaks form. Continue whipping until medium peaks form. Reduce speed to medium, then pour hot syrup into meringue in a slow, steady stream while whipping. Increase speed to high and continue whipping until stiff peaks form. Reduce speed to medium and whip until meringue is cool.

Ok now Fruit dip lol the easy part

INGREDIENTS:

1 (8 ounce) package cream cheese, softened 1 (7 ounce) jar marshmallow creme 1 whipped topping

DIRECTIONS:

1.	Using an electric mixer, blend cream cheese and marshmallow cream and whipped topping until mixed thoroughly.