Hot out the oven... Cast iron

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When it comes to cooking my mom would always grab for the Dutch oven (B.K.A) Cast iron cookware. When your younger you really don't think why, you just know ooh food, but as the years progress the cooking property in cooking has changed. Cast iron has been used for cooking for over two thousand years.
The American Dietetic Association study found that cast iron cookware can leach significant amounts of dietary iron into food. People with hemochromatosis (iron overload, bronze disease) should avoid using cast iron cookware altogether because of the iron leaching effect into the food. Now that I have covered the basics, now let's get straight into proper caring for your cast iron. Cast iron like I have told you has been used over thousands of years. So your cast iron can last for plenty more years with the proper care. Seasoning is a process by which a layer of coconut oil or vegetable oil is applied and cooked onto cast iron or carbon steel cookware. A lightly coat of oil is applied and the cookware is placed upside down in the oven on a layer of newspaper leaving ( to drain for at least an hour). The newspaper is then removed, then the oven is set to 350 and baked for 30 minutes. As some cookware is already preseasoned. Cleaning techniques like scouring or washing in the dishwasher can remove or damage the seasoning on Cast iron cookware, these pans should not be cleaned like any other cookware. Never clean cast iron pans at all. Just simply wipe them out after use, or just washing them with hot water and washing with mild dishwashing liquid, and water then reapplying a thin layer of oil ( you can also use nonstick cooking spray). Here is another approach which is scrubbing with coarse salt and a clean dish cloth.

Garlic butter grits

Serves: 4

1c. Grits
4 c. Water
1 stick butter, melt
1 1/2 tsp. Freshly minced garlic
1/4 tsp. Cayenne pepper

Directions:

1. In a medium sized pot add butter, and minced garlic. Allow the butter to melt. Once butter is melted remove from the burner.
2. Slowly stir grits plus garlic butter into boiling water.
3.Reducing down the heat to medium-low; cover. Cook for 5 to 7 minutes or until desirable texture.

Chicken Pineapple fusion burger

Pineapple Sriracha Marinade

Serves: 4 - 6

1 c. Pineapple juice (Reserved)
1/2 c. Dark brown sugar, packed
1/3 c. Sriracha sauce
1/2 c. Worcestershire sauce

Directions:

1. In a medium sized sauce pans heat the juice, brown sugar. Removing from heat just before it boils. Let it cool a 5-10 minutes, adding Sriracha sauce, and Worcestershire sauce once completely cooled.

2. Place chicken patties in a bowl, and cover with marinade and refrigerate for at least 30 minutes.

Burgers

Serves: 4

1/2 onion, chopped
1/2 c. Crushed pineapple, (save juice for marinade)
1 tsp. Freshly minced garlic
1/2 yellow bell pepper
1/2 red bell pepper
1/2c. Fresh mushrooms, chopped
1/2 tsp. Freshly grated ginger root
1 carrot, chopped
1-2 stalks celery, finely chopped (depends on size)
1 Jalapeño pepper, seeded and chopped
1/2 egg
1/4 c. Bread crumbs
1-1/2 tsp. Cajun seasoning
Cayenne pepper

Directions:

1. Lightly coat a saute pan with oil over medium heat. Saute the onion with the garlic first, then the bell peppers, then the mushrooms, celery and carrots, all til desirable tenderness. Set off to side and allow all vegetables to cool completely.

2. In a medium sized bowl, combine the chicken and vegetables. Add the egg, bread crumbs and seasonings to taste. Mix all together well and form into 4 patties.

3. Heat cast iron fry pan, and wait til it gets good before adding oil to the pan. Cook until completely done, and serve.

Peanut butter and Banana S'more Sandwich

Adapted from: http://allrecipes.com/recipe/smore-sandwiches

Serves: 4

8 slices bread
1/2 cup peanut butter
2 tablespoons and 2 teaspoons butter
1/2 cup milk chocolate chips
1 cup miniature marshmallows
Banana, slice

Directions:

1. Spread butter onto one side of both slices of bread. Placing bread butter sides down in a cast iron fry pan. Spread half of the peanut butter, and layer the banana slices onto the exposed side of each piece of bread. Stick the marshmallows to one side and the chocolate chips to the other. Pressing down with a metal spatula for about 3 minutes on each side, until the bread is toasted. It should be nice and golden brown on both sides.

* Note: you can even make this recipe during camping, same technique using a camp fire. (just don't forget to tag along your cast iron pan) Enjoy!

Buttermilk scrambled egg burrito

Serves:1

1/2 c. Buttermilk
2 eggs,beaten
1 Tbsp. Grated Parmesan cheese
1 tsp. Cayenne pepper
1 pinch of Himalayan salt
2 Tortillas wrapper

Directions:

1. In a small glass bowl combine all ingredients except tortilla wrappers, and whisk together until egg is completely broken down.

2. Using a dutch oven frying pan allow it to get good, and hot before applying butter to the pan.

3. Add egg to the frying pan, and begin to scramble the eggs.

4. Divide the eggs up between the tortilla wrappers, and roll them up to form a burrito.

Tropical coconut breakfast bread

Adapted from: http://www.food.com/recipe/tropical-coconut-bread-29185

Serves: 8 slices per loaf

3 c. all purpose flour
2 tsp. Coconut extract
1 c. Shredded coconut
1 c. Vegetable oil
1 c. Buttermilk
4 Eggs, slightly beaten
1 c. Raisins
1 c. Crushed pineapple, drained
1 c. Dried golden delicious apples
1 tsp. Himalayan salt
2 c. Granulated sugar
1/2 tsp. Baking soda
2 tsp. Baking powder
1- 2 Tbsp. Chia seeds
Directions:
1. Preheat oven to 325. Greasing and flouring both (2) 9 1/2" x 5 1/2" loaf pan.
2. Using a wooden spoon and stir by hand.
In a medium mixing bowl, combine flour, baking powder, baking soda, and salt; blend well.
3. In a large mixing bowl, combine sugar, oil, beaten eggs, and coconut extract; blend well. Alternating add flour mixture and buttermilk to sugar mixture and stir only until moist.
4. Stir in shredded coconut, crushed pineapples, Raisins, Chia seeds. Pour the batter into two prepared loaf pans, placing on the middle rack and bake for about 1 hour.
~Health Benefit
Chia seeds are very high in Omega-3 fatty acids.
Which contain more Omega-3s than salmon along.
These tiny black and white edible seeds are great energy booster. As chia seeds are a concentrated food containing healthy omega-3 fatty acids, carbohydrates, protein, fiber, antioxidants, and as well calcium. What do they taste like? They have a mild, nutty flavor. You can often sprinkle them on cereal, sauces, vegetables, rice dishes, or yogurt or mixed into drinks and baked goods. These little seeds have a very beneficial need to our health, as their counterpart Flaxseeds.

Jalapeno mozzarella mango muffins

(Adapted from: http://www.pillsbury.com/…/aad3dac0-c941-4118-8487-5e6b6e3f… )
Serves: 12
1 1/4 c. buttermilk
1 Egg
1/2 c. Vegetable Oil
2 c. Self-Rising Flour
1/2 (2oz) c.shredded mozzarella cheese
5 tsp. (12 oz jar) Chopped jalapeños, drained
1/4 c. Mango preserves

Directions:
1. Heat oven to 400°F. Place muffin wapper paper inside muffin pan. Spraying muffin cups lightly with No-Stick Cooking Spray.

2. In large bowl, beat low fat buttermilk and egg with whisk. Beat in oil until well blended. Add flour; stir until moistened. Folding in the cheese and 3 teaspoons of the jalapeños until incorporated well.

3. I n small bowl, mix preserves and remaining of 2 tsp. jalapeños.
4. Adding about 2 Tbsp. Batter into cup. Place 1 tsp. preserves mixture in center of each. Evenly top with more remaining batter.
5. Allow to bake for 23 to 26 minutes or until golden brown. Leaving in pan to cool for 5 minutes; before removing to cooling rack. Cool 10 minutes. Serve with more preserve.