Welcome kitchen witches and crafty cooks!
This is the space for meaty meals and main dishes that feature meat and fish. Feel free to scroll down to explore! May the recipes provide guidance for your craft and inspiration for your kitchen creations.
If you have related recipes or advice to share, please feel free to add them via comment/reply.
Blessed be and happy cooking!
Cast Iron Pizza
Yields: 4 - 6 serving(s)
Prep Time: 30 mins
Total Time: 3 hrs 30 mins
Ingredients:
1 tsp. active dry yeast
1 tsp. granulated sugar
1 cup warm water (90 to 100°)
2 1/2 cups all-purpose flour
6 Tbsp. olive oil, divided
1 1/2 tsp. kosher salt
3 Tbsp. grated parmesan cheese, divided
3/4 cup Homemade Pizza Sauce
2 cups shredded low-moisture mozzarella cheese, divided
1/4 lb. hot Italian sausage
3 mini sweet bell peppers, sliced thin
1/4 medium red onion, sliced thin
2 Tbsp. sliced pickled banana peppers, pat dry
2 Tbsp. chopped Italian parsley
Directions:
Sprinkle the yeast and sugar over 1 cup of warm water (90 to 100°) in the bowl of a stand mixer. Whisk to combine and then let sit until bubbles have formed on the top, about 5 minutes. Add the flour, 2 tablespoons of olive oil, and salt; mix with the dough hook on low speed until the dough comes together, about 2 minutes. Scrape the bottoms and sides of the bowl. Increase the speed to medium-low until everything is well incorporated, 2 to 3 minutes more.
Drizzle the top of the dough and down the sides of the bowl with 1 tablespoon of olive oil. Use a rubber spatula to flip the dough to coat it in the oil. Cover the bowl with plastic wrap and let it rise for 1 hour. Continue onto step 3, or, if you want pizza another night, place the dough in the refrigerator for up to 2 days.
Pour 2 tablespoons of olive oil into a 12-inch cast-iron skillet. Use your hands to spread the oil around the bottom and sides of the skillet.
Transfer the dough to the prepared pan, flipping it to coat both sides in oil. Using your fingers, press the dough into the pan. If the dough keeps shrinking, cover the pan in plastic wrap and allow the dough to rest for 10 minutes before pressing it to cover the bottom of the pan. Cover the dough and allow it to proof for 1 1/2 hours. Allow the dough to proof for an additional 30 minutes to 1 hour if the dough came from the refrigerator.
About 45 minutes before the dough is finished proofing, heat the oven to 475° and place one oven rack on the bottom of the oven.
Sprinkle the surface of the dough with 2 tablespoons of Parmesan. Spread the Homemade Pizza Sauce evenly over the surface of the dough, reaching all the way to the edges. Sprinkle the dough evenly with 1 1/2 cups of mozzarella cheese, all the way to the edges.
Remove the sausage from the casings and pinch off small pieces. Toss the peppers and onions with the remaining 1 tablespoon of olive oil. Top the pizza with the crumbled sausage, sweet peppers, red onion, and banana peppers.
Sprinkle with the remaining 1/2 cup of mozzarella.
Bake the pizza on the bottom rack until the cheese is golden and bubbling and the bottom crust is deeply golden, 18 to 23 minutes.
Remove the pizza to a wire rack. Run an offset spatula or a butter knife around the edges of the crust to loosen the pizza and sprinkle with the parsley and the remaining 1 tablespoon parmesan. Allow the pizza to cool 5 minutes before carefully removing to a wire rack or a cutting board. Serve warm.
Notes:
Swap shredded provolone cheese for mozzarella for an Italian sausage sandwich-style pizza.
Do you need a stand mixer to make pizza dough?
Stand mixers provide a very quick and easy way to combine ingredients. However, armed with a sturdy rubber spatula or a wooden spoon, kneading the dough by hand works just fine. Simply allow the yeast to bloom in the sugar and water mixture in a large bowl. Stir the oil and the flour in and combine the dough with the spatula or wooden spoon. You may need to mix it for 1 to 2 minutes more than called for in the recipe.
How do you keep pizza from sticking to a cast-iron skillet?
Before attempting this pizza, you should know How to Season a Cast-Iron Skillet
As long as itâs well seasoned, the amount of oil in this recipe should prevent the pizza from sticking.
Is a cast-iron pan pizza the same as deep-dish, Chicago-style pizza?
This cast-iron skillet pizza sports a thick, fluffy crust similar to focaccia that gets almost fried and crispy from the oil in the pan. It is topped with an even layer of sauce and cheese. Deep-dish, Chicago-style pizza has a thick crust that is tall on the sides, acting like a wall for the large amount of toppings piled in the center. It starts with cheese on the bottom to protect the crust from sogginess, and then the toppings and the sauce are placed on top. Both distinct, both delicious.
Recipe courtesy of The Pioneer Woman.com
Homemade Pizza Sauce
Yields: 3 cups
Prep Time: 5 mins
Total Time: 5 mins
Ingredients:
1 28-ounce can crushed tomatoes
1 Tbsp. olive oil
3 cloves garlic, grated
1 tsp. kosher salt
2 tsp. balsamic vinegar
1 tsp. Italian seasoning
1/2 tsp. ground black pepper
1/4 tsp. red pepper flakes
Directions:
In a medium bowl, stir together the crushed tomatoes, olive oil, garlic, salt, vinegar, Italian seasoning, black pepper, and red pepper flakes until well combined. Refrigerate until ready to use.
Notes:
What is the difference between pizza sauce and marinara sauce?
Marinara sauce, also known as red sauce, is a tomato-based sauce thatâs simmered for a long time to deepen the rich flavor and to thicken it so it will cling to pasta. Generally, pizza sauce does not require any prior cooking: It just heats up on the surface of the dough. The slightly thinner sauce is easy to spread in an even layer over pizza dough, and itâs very lightly seasoned so it wonât overpower the other ingredients.
Can homemade pizza sauce be made ahead?
This tomato sauce can be stirred together and stored in an airtight container for up to 3 days. After that, the raw garlic becomes too potent. Think of this sauce as more of a marinade for the tomatoes; it shouldnât sit for too long!
Recipe courtesy of The Pioneer Woman.com
Breakfast in Bread
Total: 25 min
Prep: 5 min
Cook: 20 min
Yield: 4 individual tarts
Ingredients:
All-purpose flour, for dusting
1 sheet frozen puff pastry (half of a 17-to-18-ounce package), thawed
2 strips of bacon
1 1/2 cups shredded Havarti cheese
3 tablespoons shredded parmesan cheese
4 large eggs
Kosher salt and freshly ground pepper
Chopped fresh chives, for topping
Directions:
Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper. On a lightly floured surface, roll out the puff pastry into a 12-inch square, then cut into 4 equal squares.
Slightly fold and pinch the edges of each square to form 4 round tart shells. Transfer to the prepared baking sheets and prick all over with a fork. Bake until golden, 8 to 10 minutes.
Meanwhile, cook the bacon in a medium skillet over medium heat, turning, until crisp, 8 to 10 minutes. Transfer to paper towels to drain, then crumble.
Let the tart shells cool slightly on the baking sheets. If the centers are very puffy, prick with a fork to deflate. Sprinkle evenly with the Havarti and Parmesan. Make a shallow well in the cheese in the center of each tart and crack an egg into each; season with salt and pepper. Top with the bacon, then return to the oven and bake until the egg whites are set, 10 to 15 minutes. Top with chives.
Recipe courtesy of Food Network.com
Looks yummy!
It does! Plus, I thought the name of the recipe fitting for Valentineâs Day!
High-Protein Marry Me Chicken
Yields: 4 serving(s)
Prep Time: 10 mins
Total Time: 40 mins
Ingredients:
3/4 cup chicken bone broth
1/2 cup heavy cream
1/4 cup whole milk cottage cheese
2 Tbsp. chopped sun-dried tomatoes (from about 4 tomato halves)
2 Tbsp. finely grated Parmesan, plus more for serving
1 tsp. tomato paste
Kosher salt
Freshly ground black pepper
4 (6-oz.) boneless, skinless chicken cutlets
2 Tbsp. all-purpose flour
1 tsp. Italian seasoning
2 Tbsp. extra-virgin olive oil
1 Tbsp. unsalted butter
2 garlic cloves, finely chopped
1/4 tsp. crushed red pepper flakes
1/2 cup fresh basil leaves, torn, plus more for serving
Directions:
In a blender, puree broth, cream, cottage cheese, tomatoes, Parmesan, and tomato paste until smooth; season with salt and black pepper.
Pat chicken dry; season all over with salt and black pepper. Sprinkle with flour and Italian seasoning, pressing with your fingers to adhere.
In a large skillet over medium-high heat, heat oil. Working in batches if needed, cook chicken, turning halfway through, until browned on both sides, about 5 minutes per side. Transfer to a plate and let rest 5 minutes.
In the same skillet over medium-low heat, melt butter. Add garlic and red pepper flakes and cook, stirring and scraping browned bits from the bottom of the skillet, until fragrant, about 30 seconds.
Return chicken and any accumulated juices to the skillet. Pour sauce over. Add basil and cook, spooning sauce over chicken, until sauce has slightly thickened, 5 to 7 minutes; season with salt and black pepper.
Divide the chicken among the plates. Top with more Parmesan and basil.
Recipe courtesy of Delish.com
Mini Cheddar Meatloaves
Prep Time: 10
Cook Time: 45
Total Time: 55 minutes
Yield: 4 servings
Ingredients:
1 egg
ž cup milk
1 cup shredded cheddar cheese
½ cup quick-cooking oats
2 green onions, thinly sliced
1 teaspoon salt
1 pound ground beef
â
cup ketchup
Âź cup brown sugar
1 tablespoon Worcestershire sauce
2 teaspoons lemon juice
Directions:
Preheat your oven to 350 F (175 C) and spray a square baking dish with non-stick spray.
In a large bowl, whisk together your egg and milk, then stir in the cheese, oats, onion, and salt.
Add the beef to the mixing bowl and gently combine with your hands. Form this mixture into four mini loaves and place them in your baking dish.
In a small bowl, whisk together the ketchup, brown sugar, Worcestershire sauce, and lemon juice. Spoon this evenly over each of your meatloaves.
Bake for 45 minutes. Allow to cool for about ten minutes before serving.
Recipe courtesy of Awesome on 20.com
I have the perfect mini loaf pan for this! I love meatloaf. My mom made the best. Thank the Divine Mother she wrote her recipe down! This is definitely being saved!
Maybe you could mix the two recipes, or something? Add cheddar to her meatloaf. That way, you just add to the goodness!
Sounds like a good idea! So smart, my Amethyst! xoxo
Hey, if the recipe you have ainât broke, donât mess with it. But I donât see how adding cheese would hurt. Cheese makes everything better!
I am trying this in mini loaf pans too, since I have them.
Great idea! I hope they turn out well!
One of them crumbled a bit, because I never can let them rest long enough, but they tasted wonderful! I made Irish soda bread and a salad to go with it.
Iâm like that! I have a hard time waiting! Glad they tasted good! And the sides sound like you had a wonderful dinner!
Nice! Iâd love a slice of that with some nice butter and yum!
Ginger Orange Pork Medallions
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Ingredients:
1 1/4 pounds pork tenderloin, cut into 1-inch pieces and patted dry
1-2 Tablespoons olive or vegetable oil, for the pan
2/3 cup orange marmalade
1 Tablespoon fresh ginger, grated or ginger paste
1 Tablespoon fresh garlic, minced
2 Tablespoons fish sauce, or soy sauce
3 Tablespoons fresh lime juice, from about 1 lime
Directions:
Just lightly season the pork with salt and pepper and donât add any additional salt during cooking. The fish sauce will add salt. Taste at the end and add a bit more, if you think it needs it.
Make the sauce by stirring together the marmalade, ginger, garlic, fish sauce and lime juice. Set aside.
Prepare the pork tenderloin by removing the silver skin along the side and removing any visible fat. Cut into 1-inch-thick slices, then press down a bit with the palm of your hand to flatten a bit. Pat dry, then season lightly with a bit of salt and pepper.
Heat oil in a large skillet over medium-high heat. (*A cast-iron or stainless steel skillet is perfect for this. Non-stick skillets arenât generally recommended for higher heat cooking. Place pork medallions in the skillet and cook until nicely browned underneath. Flip and broil the other side. *Donât rush this step. Browned pork tenderloins not only look nicer, but the browning will add flavour to the sauce, as well. Remove to a plate.
Lower the heat under the skillet to medium. Add the sauce and stir a bit to stir in any browned bits on the bottom of the pan. Allow the sauce to simmer vigorously, stirring regularly, until it is thickened and syrupy, 2-3 minutes. Return the pork to the pan and toss in and cook with the sauce, until the pork is well coated and re-warmed.
Notes:
To dress up this dish, before cooking the pork, heat some oil in a skillet, cut some fresh ginger into inch-long, julienne strips, and shallow fry until golden. Remove to a paper towel to cool. Use as a garnish for the finished dish.
Tips!
Browned equals flavour! Take the time to really brown the pork medallions well and be sure you are cooking at medium-high heat. Not only will they look nicer (no one likes pale pork), but the browned bits on the bottom of the pan will bring great flavour to the sauce.
A cast-iron or stainless steel skillet is perfect for browning meat, as it takes the higher heat well and leaves a nice coating of browned bits. A non-stick skillet isnât the best choice for higher-heat browning, as they are not usually recommended for high-heat cooking (plus they donât make much in the way of those great browned bits).
Finally, the secret to cooking pork medallions so they are tender is simply not to overcook them. The smaller, thinner pieces will take much less time to cook through than a larger chop or tenderloin. Thatâs why we brown them first, quickly, over a higher heat, then remove them from the heat. When they are added back to the pan at the end, they need only a short time to reheat and finish cooking.
Making ahead, storing, and freezing:
These orange pork medallions are best enjoyed freshly cooked, as making ahead risks overcooking the pork. Store leftovers in the refrigerator for up to 3 days.
The cooked pork should freeze well for up to 3 months.
Recipe courtesy of Seasons and Suppers.ca
Easy Honey Garlic Salmon
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 4 servings
Ingredients:
4 (6-ounce) skin-on salmon fillets
Âź cup honey
3 tablespoons hot water
3 tablespoons freshly squeezed lemon juice
6 cloves minced garlic about 2 tablespoons
1 Âź teaspoons smoked paprika
ž to 1 teaspoon kosher salt divided
â
teaspoon cayenne pepper
2 tablespoons extra virgin olive oil
Âź teaspoon ground black pepper
Chopped fresh parsley or green onion for serving
Lemon wedges are optional for serving
Directions:
Place a rack in the center of your oven and preheat the oven to 450 degrees F.
Let the salmon rest at room temperature for 10 minutes. With paper towels, pat it dry on both sides.
In a small mixing bowl or liquid measuring cup, whisk together the honey, hot water, lemon juice, garlic, smoked paprika, Âź teaspoon salt, and cayenne pepper. Keep near the stove.
Heat an ovenproof skillet (cast iron is ideal) just large enough to hold the salmon comfortably over medium-highâyou donât want the salmon to overlap, but you also donât want there to be too much extra room around the salmon, or the sauce may burn.
Sprinkle the salmon with 1/2 teaspoon salt and 1/4 teaspoon black pepper (wait to season the fish until just before adding it to the pan).
Once the skillet is hot, add the olive oil. Swirl to coat the pan, then add the salmon, skin-side up/flesh side down. When lowering the fish into the pan, move it in a direction away from you so that you arenât splattered with oil. Sprinkle the skin side of the fish with a generous pinch of additional salt.
Cook the salmon for 4 minutes without disturbing it, until it is browned and releases easily from the pan. With a thin spatula (a fish spatula is perfect), carefully turn over each fillet. Turn off the heat.
Pour the honey mixture over the salmon fillets. With a spoon, baste the top of the fish with the sauce for 1 minute.
Transfer the skillet to the oven. Bake until the salmon flakes easily with a fork, about 4 to 5 more minutes for 1-inch fillets; if your salmon is thicker or thinner, you will need to adjust the cooking time accordingly. Salmon is done when it reaches 145 degrees F on an instant-read thermometer and flakes easily with a fork.
Do not overcook the salmon will be dry (once I get close to 145 degrees F, I remove the salmon to a plate, then cover it and let it rest a few minutes so the carryover cooking finishes the job).
Sprinkle the salmon with parsley or green onion and squeeze additional lemon over the top if you like. Enjoy hot with more pan sauce spooned over the top.
Notes:
INGREDIENT NOTE: If your honey starts to get very dark, donât panic! It is just the sugar caramelizing, and your fish should not taste burned. If this happens, it may be that your skillet is too large (so the honey cooks more quickly) or too hot. Take it as a learning for next time and enjoy your salmon.
TO STORE: Refrigerate leftover salmon in an airtight storage container for up to 2 days.
TO REHEAT: Honey garlic salmon can be very gently reheated in a skillet over medium-low heat.
Nutritional Facts:
Serving: 1(of 4)Calories: 379kcalCarbohydrates: 20gProtein: 34gFat: 18gSaturated Fat: 3gCholesterol: 94mgPotassium: 889mgFiber: 1gSugar: 18gVitamin A: 404IUVitamin C: 6mgCalcium: 32mgIron: 2mg
Recipe courtesy of Well Plated.com
Creamy Lemon Garlic Chicken
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Ingredients:
1 ½ pounds boneless skinless chicken thighs (about 4-5)
1 ½ cups chicken broth (low or no sodium can be used)
3 Tablespoons olive oil
1 Tablespoon Dijon mustard
Âź teaspoon salt
3 cloves garlic, minced
1 Tablespoon lemon zest (the zest from one lemon)
2-3 Tablespoons lemon juice (the juice from one lemon)
½ cup heavy cream
1 Tablespoon chopped parsley (optional, for garnish)
Directions:
In a large gallon-sized bag or bowl, combine 1 ½ pounds boneless skinless chicken thighs, 1 ½ cups chicken broth, 3 Tablespoons olive oil, 1 Tablespoon Dijon mustard, Ÿ teaspoon salt, 3 cloves garlic, minced, 1 Tablespoon lemon zest, and 2-3 Tablespoons lemon juice.
Seal the bag and gently shake to coat the chicken. Let it marinate in the refrigerator for at least 20 minutes. Do not discard the marinade. Set aside for later. (See notes section below.)
Heat a large skillet over medium-high heat and add the chicken thighs.
Cook for 5 to 6 minutes per side, or until golden brown and cooked through. The chicken should reach an internal temperature of 165F degrees.
Remove from the pan and let rest while you prepare the sauce.
Pour the reserved marinade into the pan. Bring it to a boil for a few minutes. Then reduce the temperature to medium heat for about 5-10 minutes or until reduced by half. Please see notes below about this step.
Turn the heat to medium-low before whisking in ½ cup heavy cream.
Add back in the chicken, cook for an additional 1-2 minutes or until heated through.
Sprinkle with 1 Tablespoon chopped parsley (optional) and fresh lemon slices before serving.
Notes:
NOTE: Boiling the marinade for a few minutes will kill any harmful bacteria making it safe to consume as a sauce. If you are concerned at all about this step, I would recommend not making this recipe. Or you can make a second batch of marinade and use that as your sauce.
FREQUENTLY ASKED QUESTIONS:
What to serve with easy Creamy Lemon and Garlic Chicken?
These flavorful chicken thighs are great with any of your favorite sides. I think it would be wonderful with simple rice, orzo pasta, or even some egg noodles. Youâll see in my images, that it was served with green beans. Also, any side of steamed veggies, Zucchini or Fried Squash would be nice too. Make it full and super filling with your favorite Mashed Potatoes and Southern Sweet Potato Casserole.
What if I donât have lemons?
While I prefer the fresh lemons, so you can use lemon juice and lemon zest for this dish for the best flavor, I suppose you could use an alternative. I always recommend steering clear of the strong, acidic-tasting bottled lemon juice as it just wonât do this recipe (or any recipe for that matter) any justice, but white wine vinegar can be used instead. You wonât get that bright lemon flavor, of course, but it can be used in a pinch.
Can I double this recipe?
Yes, but depending on the size of your skillet, you may need to work in batches.
How do I store leftover Creamy Lemon and Garlic Chicken?
Leftovers should be stored in an airtight container in the refrigerator for up to 3 days.
Can I freeze leftovers?
To freeze, place the cooled chicken and sauce in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge before reheating gently on the stove or in the microwave. Keep in mind that the cream sauce may slightly separate after freezing, but a quick stir while reheating should help restore the texture.
Nutritional Facts:
Calories: 410kcal | Carbohydrates: 3g | Protein: 35g | Fat: 29g | Sodium: 674mg | Fiber: 0.4g | Sugar: 2g
Recipe courtesy of The Country Cook.com
