Girl With The Iron Cast https://girlwiththeironcast.com/ Enjoy food, enjoy cooking! Thu, 17 Nov 2022 04:28:28 +0000 en-US hourly 1 https://wordpress.org/?v=6.0.3 https://girlwiththeironcast.com/wp-content/uploads/2022/03/cropped-submark-color-32x32.png Girl With The Iron Cast https://girlwiththeironcast.com/ 32 32 147705591 Olive Pepper Chicken Skillet https://girlwiththeironcast.com/olive-pepper-chicken-skillet/ https://girlwiththeironcast.com/olive-pepper-chicken-skillet/#respond Wed, 10 Aug 2022 18:13:03 +0000 https://girlwiththeironcast.com/?p=13503 cast iron skillet with skin on chicken, surrounded by baby potatoes, castelvetrano olives, sliced red peppers, and fresh herbs on a grey background

This olive and pepper chicken skillet, is a one pot meal packed with flavor. Skin-on chicken breasts (or thighs), crisped to perfection, surrounded by baby potatoes, castelvetrano olives, hot peppers, fresh herbs, and the most delicious pan sauce. Why this recipe works Using a cast iron skillet, you can sear skin-on chicken to get crispy...

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cast iron skillet with skin on chicken, surrounded by baby potatoes, castelvetrano olives, sliced red peppers, and fresh herbs on a grey background

This olive and pepper chicken skillet, is a one pot meal packed with flavor. Skin-on chicken breasts (or thighs), crisped to perfection, surrounded by baby potatoes, castelvetrano olives, hot peppers, fresh herbs, and the most delicious pan sauce.

Why this recipe works

Using a cast iron skillet, you can sear skin-on chicken to get crispy skin and then transfer the dish into the oven to finish cooking the chicken through, as well as the additional ingredients. Cast iron is great from transferring dishes from the stovetop, directly into the oven.

What kind of chicken to use in this recipe

For this recipe, I used boneless skin-on chicken breast. Most skin-on chicken breast come with the bone still inside. You can either remove it yourself, or if you leave it you will have to cook the breast a bit longer in the oven. This recipe also works great with chicken thighs as well.

Baby potatoes

To make this a one skillet meal and add sustenance, I use baby potatoes. Since the whole dish is cooking together, make sure you use small potatoes. If you use larger potatoes, they will not cook in the time it takes for the chicken to be cooked through. Slicing them in half will also assist with them fully cooking through.

How-to cut a bell pepper

There are many ways to cut a bell pepper, but my favorite way is as follows. Using a pairing knife, cut at a diagonal around the crown. Grab the stem, twist, and pull, most of the seeds should come out. Slice the bell pepper in half and shave off the white membranes, this can be bitter tasting. Slice in strips, then proceed to dice. For this recipe I wanted the bell pepper smaller, so I chopped them again after dicing.

Hot peppers

In this olive and pepper skillet, I use hot peppers to compliment the briny olives and sweet bell peppers. You can use a few different types of peppers depending on what is currently available at the store. I have used Fresno peppers (in my grocery the most common), long red hot (pictured above), or cherry rounds. You can also use jalapeños too.

I remove the seeds so that the dish still gets a spicy note, but isn’t overpowering or overwhelming. Using a pairing knife, slice the stem off, then I cut around the seeds inside, then pull them out. I also recommend wearing cooking gloves when dealing with hot peppers.

Fresh herbs

Every time I cook potatoes, I love using a bunch of fresh herbs. I used fresh rosemary and oregano. Finely chop both together, so it coats all the ingredients when you add it to the skillet. If you need to use dry herbs in a pinch, halve the amount in the recipe, since dry herbs are more concentrated in flavor.

What are castelvetrano olives

Castelvetrano olives are Sicilian green olives, most notable for their green color and buttery meaty taste. When selecting your olives at the store, make sure you grab the ones that are pitted and that are free from dyes.

How-to cook skin-on chicken

Skin-on chicken is so popular, because of the delicious crispy skin you get and the flavor it gives a dish when the fat renders out.

Salt and pepper the chicken on both sides. In the cast iron skillet, over medium heat, place the chicken skin side down. Cook for 2-3 minutes or until the skin gives and lifts. If the skin is stuck, it isn’t ready to be flipped yet. Sear on the other side for 2 minutes, then remove and set aside (it will finish cooking in the oven).

Cooking the rest of the dish

  • Once you have seared the chicken and set it aside, add: olive oil, diced yellow onion, and minced bell peppers. Sauté for 4 minutes until onion begins to soften.
  • Next, add in the sliced hot peppers, paprika, and minced garlic. Sauté and mix all ingredients.
  • Deglaze the pan with white wine. Use a wooden spoon to scrape up the bottom of the skillet, this will get all the delicious crispy bits that the chicken left behind (so much flavor!).
  • Add in the baby potatoes, castelvetrano olives, fresh rosemary and oregano. Stir to combine. Pour in 1 cup chicken broth. Nestle the chicken into the potatoes then transfer into the oven.
  • Cook at 400F, for 20-25 minutes, or until the internal temperature has reached 165F for the chicken. Always have a thermometer handy when cooking chicken!
  • Remove from oven and serve!

Storing/reheating

  • Store: Remove olive and pepper chicken from the skillet and store in an airtight container in the refrigerator for up to 4 days.
  • Reheat: reheat in oven at 350F for 15 minutes or until chicken is warmed through. You can also microwave, but skin will not be as crisp if reheated this way.

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Olive Pepper Chicken Skillet

This olive and pepper chicken skillet, is a one pot meal packed with flavor. Skin-on chicken breasts (or thighs), crisped to perfection, surrounded by baby potatoes, Castelvetrano olives, hot peppers, fresh herbs, and the most delicious pan sauce.
Course Main Course
Cuisine American
Keyword cast iron chicken, castelvetrano olives, chicken, hot peppers, olive pepper chicken, one pot meal, one skillet, potatoes
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Calories 579kcal

Ingredients

  • 4 skin-on boneless chicken breasts (or thighs) see note
  • 2+2 tbsp olive oil extra virgin
  • 1 yellow onion, diced 1 cup
  • 1 red bell pepper, finely chopped 1 ½ cups
  • 1.5 lb bag baby potatoes halved (2 cups)
  • 5 cloves garlic minced
  • 4.9 oz jar castelvetrano olives, pitted 1 cup
  • 2 Fresno or hot peppers, seeded, thinly sliced see note
  • 2 tbsp fresh rosemary finely chopped
  • 2 tbsp fresh oregano finely chopped
  • ½ cup white wine
  • 1 cup low sodium chicken broth
  • 1 tbsp paprika
  • 1 tsp kosher salt
  • ½ tsp ground black pepper

Instructions

  • Preheat oven to 400°F
  • Salt and pepper the chicken on both sides. In a large cast iron skillet, over medium heat, add 2 tbsp olive oil and spread. Place the chicken skin side down. Cook for 2-3 minutes or until the skin gives and lifts. If the skin is stuck, it isn't ready to be flipped yet. Sear on the other side for 2 minutes, then remove and set aside on a plate (it will finish cooking in the oven).
  • Add to the skillet 2 tbsp olive oil, diced yellow onion, and minced bell peppers. Sauté for 4 minutes until onion begins to soften. Next, add in the sliced hot peppers, paprika, and minced garlic. Sauté for an additional minute, mixing all ingredients together.
  • Deglaze the pan with white wine. Use a wooden spoon to scrape up the bottom of the skillet. Allow the wine to reduce for 3 minutes.
  • Add in the baby potatoes, castelvetrano olives, fresh rosemary and oregano. Stir to combine. Pour in 1 cup chicken broth. Nestle the chicken, skin side up, into the potatoes then transfer into the oven.
  • Cook at 400°F, for 20 minutes, or until the internal temperature has reached 165°F for the chicken using a meat thermometer.
  • Remove from oven and serve!

Notes

Cast iron skillet
  • For this recipe I used a 11 inch cast iron skillet
Chicken
  • For this recipe, I used boneless skin-on chicken breast. Most skin-on chicken breast come with the bone still inside. You can either remove it yourself, or if you leave it you will have to cook the breast a bit longer in the oven.
  • This recipe also works great with chicken thighs as well.
Peppers
  • You can use a few different types of peppers depending on what is currently available at the store. I have used Fresno peppers (in my grocery the most common), long red hot (pictured above), or cherry rounds. You can also use jalapeños too.
Storing/Reheating
  • Storing: Remove olive and pepper chicken from the skillet and store in an airtight container in the refrigerator for up to 4 days.
  • Reheating: Reheat in oven at 350F for 15 minutes or until chicken is warmed through. You can also microwave, but skin will not be as crisp if reheated this way.
*See in-post for step-by-step photos of the recipe*

Nutrition

Calories: 579kcal | Carbohydrates: 43g | Protein: 54g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 1495mg | Potassium: 1838mg | Fiber: 9g | Sugar: 5g | Vitamin A: 2075IU | Vitamin C: 80mg | Calcium: 119mg | Iron: 4mg

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Al Pastor Kabobs https://girlwiththeironcast.com/al-pastor-kabobs/ https://girlwiththeironcast.com/al-pastor-kabobs/#respond Tue, 24 May 2022 17:06:01 +0000 https://girlwiththeironcast.com/?p=13259 skewered pork al pastor on wooden skewers with char marks from grill on a white oval plate

These al pastor grilled kabobs brings your favorite flavorful taqueria  meat, into your own home! This al pastor marinade recipe with guajillo and ancho chiles, achiote, pineapple, and delicious spices, gives you the most flavorful and tender pork. Grilled and charred to perfection, these al pastor grilled skewers will be on repeat all summer long!...

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skewered pork al pastor on wooden skewers with char marks from grill on a white oval plate

These al pastor grilled kabobs brings your favorite flavorful taqueria  meat, into your own home! This al pastor marinade recipe with guajillo and ancho chiles, achiote, pineapple, and delicious spices, gives you the most flavorful and tender pork. Grilled and charred to perfection, these al pastor grilled skewers will be on repeat all summer long!

What is al pastor?

Al pastor (better known as Al pastor tacos) is a dish from central Mexico, where marinated pork is grilled/roasted on a rotating ‘trompo’ (round spinning top). This style of rotating spit-grilling came from the Lebanese and immigrants brought it to Mexico.

What kind of meat to use in Al pastor

Traditional Al pastor utilizes marinated boneless pork shoulder and once it is roasted, it is thinly sliced right off the trompo onto tortillas. If you can only find bone-in pork shoulder, kindly ask your butcher to remove the bone for you. You can also cut it out yourself at home.

Since most of us do not have rotating trompo’s at home, I put a spin on the traditional al pastor and made it into delicious grilled skewers. Cut the pork shoulder into 1 ½ inch cubes and set into a large bowl.

Al pastor Marinade ingredients

  • Boneless pork shoulder
  • Dried guajillo chiles
  • Dried ancho chiles
  • Achiote seasoning or paste
  • Dried oregano
  • Ground cumin
  • Chicken broth
  • Pineapple juice
  • White vinegar
  • Garlic
  • Chipotles in adobo
  • Kosher salt

What chilies to use for al pastor

The traditional chiles used in al pastor are ancho, guajillo, and Chile de arbol. I found dried chiles at Aldi, you can also check your local grocery store a Mexican grocery, or get them online. I had trouble finding Chile de arbol, so for this recipe I just used guajillo and ancho chiles. 

Dried chiles are fresh peppers that have had the moisture removed from them. You can rehydrate them to use in sauces/salsas or even grind them up while dry to use as a seasoning.

What is achiote

Achiote, also known as annatto, is an orange-red condiment with a sweet, nutty, and peppery taste. Achiote comes in different forms, most common being powder and paste. For this recipe I used the powder form, but you can also use the paste as a substitute.

I also found this achiote powder at my local grocery store in the Mexican section, which also had some coriander in it. It may be labeled “annatto” when looking at your local store.

How-to rehydrate chiles

  • Bring a saucepan of 2 cups of water (or microwave) to a boil.
  • Cut stem off chiles and remove seeds
  • In a pyrex or heat safe container, carefully pour the boiling water over the dried chiles. Allow them to rehydrate for 15 minutes, while you prepare the rest of the marinade.

How to make al pastor marinade

  • Blend marinade: In a blender add all of the al pastor marinade ingredients: guajillo and ancho chiles, achiote, oregano, cumin, chicken broth, pineapple juice, white vinegar, garlic, chipotles in adobo, and kosher salt. Blend on high until smooth.
  • Pour marinade over the pork in the bowl and use your hands to mix and ensure all of the pork is fully coated in al pastor marinade.
  • Marinate overnight: pork can be tough and benefits from an overnight marinade. The vinegar and pineapple juice enzymes help break down the pork making it very tender once cooked.

How to grill al pastor kabobs

  • If using wooden skewers, soak them in water for 10 minutes. This will keep them from splitting and burning. Place marinated al pastor pork on each skewer.
  • Preheat grill to medium/high heat (400F). Ensure your grill grates are clean/oiled.
  • Once grill is to temperature, place al pastor kebabs over direct heat.
  • Grill turning every few minutes until the internal temperature is 170F (will take about 10-15 minutes depending on the size of the meat pieces). Use a digital thermometer to check for doneness. 

How to eat al pastor kabobs

Al pastor is traditionally shaved onto a tortilla for a taco. The great thing about these al pastor skewers is you can enjoy them any way you would like. Chop them up for tacos, enjoy them with a side of rice, the world is your oyster. One this is for sure, this al pastor marinated kabob recipe is going to be a grilling favorite!

Storing

  • Storing cooked al pastor: to store the cooked al pastor kabobs, remove the meat from the skewer and place in an airtight container. Refrigerate for up to 4 days.
  • Storing marinade: you can make the marinade in advance and store it in the refrigerator for up to 4 days, re-blend before using. You can also freeze the marinade.

More kabob recipes

Made this recipe and loved it? Leave a star rating below!

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Al Pastor Kabobs

These al pastor grilled kabobs brings your favorite flavorful taqueria  meat, into your own home! This al pastor marinade recipe with guajillo and ancho chiles, achiote, pineapple, and delicious spices, gives you the most flavorful and tender pork. Grilled and charred to perfection, these al pastor grilled skewers will be on repeat all summer long!
Course Pork
Cuisine Mexican/American
Keyword al pastor, al pastor kabob, al pastor skewer, grilled al pastor
Prep Time 20 minutes
Cook Time 12 minutes
Additional Time 8 hours
Total Time 8 hours 32 minutes
Servings 4 -6 servings
Calories 554kcal
Author Stephanie

Ingredients

Instructions

  • Bring a saucepan of 2 cups of water (or microwave) to a boil. Cut stem off chiles and remove seeds. In a pyrex or heat safe container, carefully pour the boiling water over the dried chiles. Allow them to rehydrate for 15 minutes, while you prepare the rest of the marinade.
  • Cut pork shoulder into 1 ½ inch cubes and place in a large bowl.
  • In a blender add all of the al pastor marinade ingredients: guajillo and ancho chiles, achiote, oregano, cumin, chicken broth, pineapple juice, white vinegar, garlic, chipotles in adobo, and kosher salt. Blend on high until smooth.
  • Pour marinade over the pork in the bowl and use your hands to mix and ensure all of the pork is fully coated in al pastor marinade. Cover with plastic wrap, place in refrigerator, and marinate overnight.
  • If using wooden skewers, soak them in water for 10 minutes. This will keep them from splitting and burning. Place marinated al pastor pork on each skewer.
  • Preheat grill to medium/high heat (400F). Ensure your grill grates are clean/oiled.
  • Once grill is to temperature, place al pastor kebabs over direct heat. Grill turning every few minutes until the internal temperature is 170F (will take about 10-15 minutes depending on the size of the meat pieces). Use a digital thermometer to check for doneness. 
  • Al pastor is traditionally shaved onto a tortilla for a taco. The great thing about these al pastor skewers is you can enjoy them any way you would like. Chop them up for tacos, enjoy them with a side of rice, the world is your oyster. Enjoy!

Notes

Pork

  • If you can only find bone-in pork shoulder, kindly ask your butcher to remove the bone for you. You can also cut it out yourself at home.
  • P can be tough and benefits from an overnight marinade. The vinegar and pineapple juice enzymes help break down the pork making it very tender once cooked.

Dried chiles

  • The traditional chiles used in al pastor are ancho, guajillo, and Chile de arbol.
  • I found dried chiles at Aldi, you can also check your local grocery store a Mexican grocery, or get them online.
  • I had trouble finding Chile de arbol, so for this recipe I just used guajillo and ancho chiles.

Achiote

  • For this recipe I used the powder form of achiote, but you can also use the paste as a substitute.
  • I also found this achiote powder at my local grocery store in the Mexican section. It may be labeled “annatto” when looking at your local store.

Storing

  • Storing cooked al pastor: to store the cooked al pastor kabobs, remove the meat from the skewer and place in an airtight container. Refrigerate for up to 4 days.
  • Storing marinade: you can make the marinade in advance and store it in the refrigerator for up to 4 days, re-blend before using. You can also freeze the marinade.

*See in-post for step by step photos and more information on recipe*

Nutrition

Calories: 554kcal | Carbohydrates: 26g | Protein: 80g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 205mg | Sodium: 1038mg | Potassium: 1829mg | Fiber: 8g | Sugar: 15g | Vitamin A: 6175IU | Vitamin C: 13mg | Calcium: 67mg | Iron: 6mg

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Blackened Chicken Alfredo Pasta https://girlwiththeironcast.com/blackened-chicken-alfredo-pasta/ https://girlwiththeironcast.com/blackened-chicken-alfredo-pasta/#respond Fri, 29 Apr 2022 15:14:27 +0000 https://girlwiththeironcast.com/?p=13017 cast iron skillet on white background filled with creamy Alfredo pasta and sliced blacked chicken breast on top of pasta

This blackened chicken Alfredo pasta pairs flavorfully seasoned blackened chicken, with a rich creamy Alfredo pasta sauce. This Alfredo sauce recipe quickly comes together with minimal ingredients, for the perfect weeknight dinner. What is blackening seasoning? Blackening seasoning is a mixture of spices and dried herbs that have a smokey and slightly spicy flavor. Blackening...

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cast iron skillet on white background filled with creamy Alfredo pasta and sliced blacked chicken breast on top of pasta

This blackened chicken Alfredo pasta pairs flavorfully seasoned blackened chicken, with a rich creamy Alfredo pasta sauce. This Alfredo sauce recipe quickly comes together with minimal ingredients, for the perfect weeknight dinner.

What is blackening seasoning?

Blackening seasoning is a mixture of spices and dried herbs that have a smokey and slightly spicy flavor. Blackening seasoning typically consists of: Paprika, garlic powder, cayenne, thyme, oregano, onion powder, kosher salt, and black pepper.

You can get it already blended at the store or easily make it yourself at home since the spices are mostly staples that most have at home already. My favorite store bought blackening seasoning is Chef Paul’s Blackened Redfish Magic. I use this on my chicken and seafood.

Why should I blacken chicken?

When you blacken meat (most commonly chicken or fish), when the melted butter comes into contact with the protein, it creates a darkened (“blackened”) crust.

How-to cook blackened chicken

To blacken chicken, I use a cast iron skillet. Using the cast iron to blacken protein gives you that delicious seared crust on the outside.

Melt the butter over medium high heat, once bubbling add the chicken with blackening seasoning and sear on each side for 2 minutes. I finish the chicken in the oven at 400F for 10-15 minutes until the internal temperature is 165F. The thickness of the chicken will affect the cook time.

Why finish chicken in the oven? Searing the chicken on the stovetop and transferring to the oven, locks in the moisture and keeps the chicken moist, so it doesn’t dry out.

What is Alfredo?

Alfredo is a sauce made popular by the dish ‘fettuccini Alfredo’. Alfredo sauce is made of butter, parmesan cheese, and pasta water to make a creamy cheesy sauce. This pasta has evolved in the US and now some add heavy cream and other elements.

With the addition of heavy cream, I also like to add one egg yolk to the Alfredo sauce. This makes the sauce super rich tasting and also helps thicken the sauce.

How-to make Alfredo sauce

As I mentioned before, classic Alfredo is simply butter, parmesan, and pasta water. I added more ingredients to this base to create my favorite Alfredo sauce.

  1. Melt butter in the skillet, once melted add in the garlic and sauté for one minute.
  2. In a bowl, whisk the egg yolk with the cream. Add it into the skillet with the garlic.
  3. Allow the sauce to come to a gentle boil, whisk in the parmesan cheese.
  4. Add in the al dente pasta, reserving a cup of pasta water. Begin tossing the pasta in the sauce, adding the pasta water to thin the sauce. Continue to do so until silky sauce is achieved.

Pasta sauce tip: I prefer to make my sauce looser than you would think, because as it cools and sits, the pasta absorbs more of the liquid and can leave your sauce clumpy.

Tips for silky Alfredo sauce

Pasta water is liquid gold. When making pasta sauce make it a habit to reserve pasta water. The starches in the pasta water that were released by the pasta, help thicken and create a silky pasta sauce for so many dishes.

Serving the blackened chicken Alfredo

Serve the blackened chicken sliced over the Alfredo pasta or on the side. I prefer serving the blackened chicken over top, so the spices get into the pasta sauce making it even more flavorful. Garnish with freshly chopped Italian parsley over the top. Enjoy!

Looking for more pasta recipes?

Made this recipe and loved it? Leave a star rating below!

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Blackened Chicken Alfredo Pasta

This blackened chicken Alfredo pasta pairs flavorfully seasoned blackened chicken, with a rich creamy Alfredo pasta sauce. This Alfredo sauce recipe quickly comes together with minimal ingredients, for the perfect weeknight dinner.
Course Pasta/Noodles
Cuisine Italian American
Keyword Alfredo sauce, blackened chicken, blackened chicken Alfredo pasta
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 803kcal
Author Stephanie

Ingredients

  • 1 ½ pounds boneless skinless chicken breasts
  • 1 tablespoon blackening seasoning
  • 4 tablespoons unsalted butter divided
  • 2 cloves garlic minced
  • 1 cup heavy cream
  • 1 egg yolk
  • ¾ cup freshly grated parmesan reggiano
  • 8 ounces linguine cooked al dente
  • 1 cup reserved pasta water
  • 1 tablespoon flat leaf parsley chopped
  • Kosher salt
  • Fresh ground black pepper

Instructions

  • Preheat oven to 400F.
  • In a pasta pot, get salted water boiling.
  • Season both sides of chicken breast with blackening seasoning and rub it in.
  • In a cast iron skillet over medium/high heat, add 2 tbsp butter. Once melted and bubbling hot, add the chicken breast. Sear chicken on each side for 2 minutes. Transfer skillet to the oven for 10-15 minutes until the internal temperature is 165F. The thickness of the chicken will affect the cook time.
  • While the chicken cooks make the Alfredo pasta. Cook the linguine al dente, according to package instruction. Reserve a cup of pasta water.
  • Over medium heat, melt butter in the skillet, once melted add in the garlic and sauté for one minute. In a bowl, whisk the egg yolk with the cream. Add it into the skillet with the garlic.
  • Allow the sauce to come to a gentle boil, then whisk in the parmesan cheese until melted and combined. Add in kosher salt and black pepper to taste.
  • Add in the al dente pasta and begin tossing the pasta in the sauce, adding the pasta water to thin the sauce. Continue to add pasta water do so until silky sauce is achieved.
  • Serve the blackened chicken sliced over the Alfredo pasta or on the side. Garnish with freshly chopped Italian parsley over the top. Enjoy!

Notes

Blackening seasoning

  • Blackening seasoning typically consists of: Paprika, garlic powder, cayenne, thyme, oregano, onion powder, kosher salt, and black pepper.
  • You can use store bought blackening seasoning or make your own at home.
  • My favorite store bought seasoning is Chef Paul's Redfish Magic. I use it on seafood and meat.

Alfredo sauce

  • Classic Alfredo is simply butter, parmesan, and pasta water. I added more ingredients to this base to create a richer sauce.
  • I prefer to make my Alfredo sauce looser than you would think, because as it cools and sits, the pasta absorbs more of the liquid and can leave your sauce clumpy. This is where the pasta water helps achieve the perfect consistency.

Pasta water

  • Pasta water is liquid gold. When making pasta sauce make it a habit to reserve pasta water. The starches in the pasta water that were released by the pasta, help thicken and create a silky pasta sauce for so many dishes.

Storing/reheating

  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat in microwave until chicken is warmed through.

Nutrition

Calories: 803kcal | Carbohydrates: 47g | Protein: 52g | Fat: 45g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 271mg | Sodium: 819mg | Potassium: 867mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1587IU | Vitamin C: 4mg | Calcium: 240mg | Iron: 2mg

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Fried Goat Cheese and Roasted Beet Salad https://girlwiththeironcast.com/fried-goat-cheese-roasted-beet-salad/ https://girlwiththeironcast.com/fried-goat-cheese-roasted-beet-salad/#respond Sat, 26 Mar 2022 18:30:59 +0000 https://girlwiththeironcast.com/?p=12991 close up of fried goat cheese cut in half surrounded by roasted beets on a bed or arugula on a white plate

This fried goat cheese and roasted beet salad with homemade roasted beets, crispy fried goat cheese discs, over a bed of arugula, and topped with walnuts, thinly sliced shallots, and a honey balsamic vinaigrette. Roasted beets and crispy goat cheese are the perfect pair in this delicious salad. Ingredients Roasted beets Fried goat cheese: log...

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close up of fried goat cheese cut in half surrounded by roasted beets on a bed or arugula on a white plate

This fried goat cheese and roasted beet salad with homemade roasted beets, crispy fried goat cheese discs, over a bed of arugula, and topped with walnuts, thinly sliced shallots, and a honey balsamic vinaigrette. Roasted beets and crispy goat cheese are the perfect pair in this delicious salad.

Ingredients

  • Roasted beets
  • Fried goat cheese: log of goat cheese, egg wash, panko bread crumbs, flour
  • Arugula
  • Shallots
  • Walnuts
  • Honey balsamic vinaigrette: balsamic vinaigrette, honey, olive oil

Why eat beets?

Beets are loaded with nutrients and low calorie. They are high in fiber, vitamin A, potassium, antioxidants, and so many other vitamins. Beets can help lower blood pressure and anemia, and improves blood flow and circulation to your muscles.

There are many different colors of beets, the most popular being red and golden beets. I’ve used this beet salad recipe with both colors, the red being more grassy/earthy and the golden beets being more mild/sweeter in flavor.

How to roast beets

  1. Most grocery stores sell beets on the stalk and some will sell with the stalk cut off. You can actually utilize the beet greens in salads or sauté them, for added nutrients in dishes.
  2. Cut the beets off the stalk and if there is a long root on the end, remove that as well.
  3. Scrub the beets under cold water until clean.
  4. Wrap the beet tightly in foil and place on a baking dish. The beets will leak as they cook, so you can also place parchment paper under the beets, for easier clean up. Roast beets at 425F for 1 hour.
  1. After an hour has passed, remove the beets from the oven and carefully remove the foil (it will release a lot of hot steam).
  2. Next, cut any exposed stem at the top and peel the skin off the beet. I use gloves because the beets stain my hands. The skin will easily peel off the beet, discard.
  3. Slice the beets into 1 ½ inch pieces and repeat with remaining beets.
  4. I like my beets chilled, so I place the bowl of sliced roasted beets in the refrigerator to chill. You can also just have them at room temperature.

How to bread goat cheese

I’ve made this roasted beet salad with just goat cheese, but the texture and flavor of the crispy fried goat cheese just takes it to another level.

  1. Fried goat cheese ingredients: goat cheese log, panko bread crumbs, flour, eggs
  2. Place goat cheese in the freezer for 10 minutes, this will help slicing it and keeping its form. Slice goat cheese log into ¼ inch round slices. If you slice them too thin, they will fall apart.
  1. Take a goat cheese disc and coat in flour, tapping/brushing off any excess flour for an even coating.
  2. Next, use a fork to lower the flour coated goat cheese into the egg, coating both sides.
  3. Place the goat cheese into the panko breadcrumbs covering the entire slice.
  4. Repeat with remaining slices of goat cheese. Place breaded goat cheese in refrigerator until you’re ready to fry.

How to fry goat cheese

  1. In a cast iron skillet or fry safe pan, heat oil to 325F-350F. Since we are shallow frying, you only need enough oil to reach half the thickness of the goat cheese.
  2. Shallow fry goat cheese for 2-3 minutes on each side or until golden. Be sure not to crowd the goat cheese slices, you may have to fry in batches.
  3. Place on a paper towel lined plate to absorb excess oil.
  4. Repeat until all sliced goat cheese is fried.

How to assemble roasted beet and fried goat cheese salad

Lay down bed of arugula then top with roasted beets, thinly sliced shallot, fried goat cheese slices, chopped walnuts, and then drizzle with honey balsamic vinaigrette over the top.

How to store

  • Beets: you can prepare the beets ahead of time and keep them in an airtight container in the refrigerator for up to 4 days.
  • Fried goat cheese: you can store the fried goat cheese in the refrigerator, but it is best enjoyed freshly fried.
  • Salad: if preparing the salad in advance, do not dress the salad until it’s ready to serve.

Looking for other salad recipes?

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Fried Goat Cheese and Roasted Beet Salad

This fried goat cheese and roasted beet salad with homemade roasted beets, crispy fried goat cheese discs, over a bed of arugula, and topped with walnuts, thinly sliced shallots, and a honey balsamic vinaigrette. Roasted beets and crispy goat cheese are the perfect pair in this delicious salad.
Course Salad
Cuisine American
Keyword fried goat cheese, fried goat cheese and roasted beet salad, roasted beets
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 servings
Calories 432kcal
Author Stephanie

Ingredients

  • 1 pound red or golden beets 3-4 medium size beets
  • 4 ounces goat cheese log shaped
  • 1 cup Italian panko bread crumbs
  • ¼ cup all purpose flour
  • 2 eggs whisked
  • Neutral oil for shallow frying about 1 ½ cups enough to shallow fry
  • 1 medium shallot thinly sliced
  • cup chopped walnuts
  • 5 ounces arugula
  • 3 tablespoons olive oil
  • 1 tablespoon honey
  • 2 tablespoons balsamic vinegar

Instructions

  • Preheat oven to 425F.
  • Place log of goat cheese in freezer for 10 minutes while you prep the beets.
  • Cut the beets off the stalk and if there is a long root on the end, remove that as well. Scrub the beets under cold water until clean.
  • Wrap each beet tightly in foil and place on a baking pan lined with parchment paper. Roast beets at 425F for 1 hour.
  • Remove goat cheese from freezer. Slice goat cheese into ¼ inch thick round discs. Set up a breading station with 3 bowls: one for panko breadcrumbs, one for whisked eggs, and one for flour.
  • Take a goat cheese disc and coat in flour, tapping/brushing off any excess flour. Next, use a fork to lower into the egg, coating both sides. Finally place the goat cheese into the panko breadcrumbs covering the entire slice. Repeat with remaining slices of goat cheese. Place breaded goat cheese in refrigerator until you're ready to fry.
  • In a cast iron skillet or fry safe pan, heat oil to 325F-350F. Since we are shallow frying, you only need enough oil to reach half the thickness of the goat cheese. Shallow fry goat cheese for 2-3 minutes on each side or until golden. Be sure not to crowd the goat cheese slices, you may have to fry in batches. Place on a paper towel lined plate to absorb excess oil.
  • After an hour, remove the beets from the oven and carefully remove the foil (it will release a lot of hot steam). Next, cut any exposed stem at the top and peel the skin off the beet, discard skin (I use gloves because the beets stain my hands).
  • Slice the beets into 1 ½ inch pieces and repeat with remaining beets. I like my beets chilled, so I place the bowl of sliced roasted beets in the refrigerator to chill. You can also just have them at room temperature.
  • Lay down bed of arugula then top with roasted beets, thinly sliced shallot, fried goat cheese slices, and chopped walnuts.
  • In a small jar add olive oil, honey, and balsamic vinaigrette. Shake to combine, then drizzle over salad. Serve and enjoy!

Notes

How to store

  • Beets: you can prepare the beets ahead of time and keep them in an airtight container in the refrigerator for up to 4 days.
  • Fried goat cheese: you can store the fried goat cheese in the refrigerator, but it is best enjoyed freshly fried.
  • Salad: if preparing the salad in advance, do not dress the salad until it's ready to serve.

*see in-post for step-by-step photos of recipe preparation*

Nutrition

Calories: 432kcal | Carbohydrates: 37g | Protein: 15g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 347mg | Potassium: 642mg | Fiber: 6g | Sugar: 16g | Vitamin A: 1292IU | Vitamin C: 12mg | Calcium: 174mg | Iron: 4mg

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Spinach Ricotta Gnudi https://girlwiththeironcast.com/spinach-ricotta-gnudi/ https://girlwiththeironcast.com/spinach-ricotta-gnudi/#comments Wed, 23 Mar 2022 15:46:28 +0000 https://girlwiththeironcast.com/?p=12937 spinach and ricotta gnocchi on a bed of red sauce topped with fresh basil and cheese, on an oval white and brown plate

These pillowy soft spinach ricotta gnudi are light, fluffy, and easy to make. This spinach and ricotta gnudi recipe sits on top of spicy arrabbiata sauce and topped with freshly grated parmesan, for the perfect Italian meal. What are gnudi? Gnudi originated in Tuscany and are basically “naked” ravioli with the base of the gnudi...

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spinach and ricotta gnocchi on a bed of red sauce topped with fresh basil and cheese, on an oval white and brown plate

These pillowy soft spinach ricotta gnudi are light, fluffy, and easy to make. This spinach and ricotta gnudi recipe sits on top of spicy arrabbiata sauce and topped with freshly grated parmesan, for the perfect Italian meal.

What are gnudi?

Gnudi originated in Tuscany and are basically “naked” ravioli with the base of the gnudi being made from ricotta cheese.

Are gnudi and gnocchi the same? Gnudi differs from gnocchi, which has a starch base of potato or flour.

Once cooked, gnudi are delicate, so they are typically not mixed with sauce. Instead place gnudi atop the sauce or spoon sauce over them.

Gnudi Ingredients

  • Ricotta: Use whole milk ricotta and squeeze all the liquid out with cheese cloth, towel, nut bag, etc.
  • Frozen Spinach: Thaw frozen spinach overnight in fridge and squeeze all the liquid out like the ricotta.
  • Flour: You want little flour in the actual gnocchi, but enough to bind it together. The rest of the flour will be used to dust the outside. Traditionally semolina flour is used, but you can substitute with all purpose flour.
  • Parmesan: Freshly grated parmesan is best, pre-shredded typically has anti-caking agents that can affect taste/texture.
  • Egg: One egg and two egg yolks are used for the gnudi.

Removing the liquid from the ricotta and spinach, helps the gnudi form better and keeps them from falling apart. If you do not squeeze all the liquid out, the ratio’s will be off with the flour and they will fall apart.

How to make gnudi

  1. In a bowl add: ricotta cheese, parmesan cheese, spinach, flour, eggs, salt, and pepper.
  2. Mix with a silicone spatula until all ingredients are fully mixed together.
  3. To make the gnudi uniform, I use a cookie scoop, but you can also use a spoon or eye ball it.
  4. Roll the gnudi into a round ball and repeat.

After forming all the gnudi, roll them on a plate with the flour to fully coat. Tap off any excess for an even layer.

How to cook gnudi

Salt a pot of water and bring it to a boil. Once boiling, add gnudi in batches, and wait until they float to the top. Time depends on size of your gnudi, but they cook quickly in a few minutes. Remove with a spider strainer or spoon with holes. Set aside on plate and repeat with remaining gnudi.

How to serve gnudi

Gnudi are delicate, so I do not recommend tossing them in sauce. You can serve them on top of the sauce and/or spoon sauce over the top of them.

Serve spinach ricotta gnudi topped with fresh grated parmesan, fresh basil, and optional red pepper flakes.

Gnudi are best eaten right away while still warm.

How to store/freeze/reheat gnudi

  • Storing: store cooked spinach ricotta gnudi in an airtight container, with sauce, in refrigerator for up to 4 days. You can also refrigerate the uncooked gnudi, after they have been rolled in flour, place them on parchment lined plate and cover with plastic wrap for up to 2 days.
  • Freezing: to freeze un-cooked gnudi, after they have been rolled in flour, place them on parchment and in freezer for 1 hour. Once frozen, add them to freezer safe bag.
  • Reheating: To reheat gnudi from refrigerator, you can reheat in the microwave, but cover so sauce doesn’t splatter. To cook frozen gnocchi, you can boil them from frozen, but the gnudi will need additional time to cook.

Looking for more Italian recipes?

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Spinach Ricotta Gnudi

These pillowy soft spinach ricotta gnudi are light, fluffy, and easy to make. This spinach and ricotta gnudi recipe sits on top of spicy arrabbiata sauce and topped with freshly grated parmesan, for the perfect Italian meal.
Course Pasta/Noodles
Cuisine Italian
Keyword gnudi, spinach ricotta gnudi
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 476kcal
Author Stephanie

Ingredients

  • 10 ounces frozen spinach thawed, liquid squeezed out*
  • 12 ounces whole milk ricotta liquid squeezed out
  • ¾ cup semolina flour or all purpose divided
  • 1 cup freshly grated parmesan + more for serving
  • 3 eggs 1 whole, 2 egg yolks
  • 1 teaspoon Kosher salt
  • 1 teaspoon ground black pepper
  • 24 oz arrabbiata sauce or red sauce of choice
  • Fresh chopped basil for garnish
  • Red pepper flakes for garnish optional

Instructions

  • In a large pot, bring salted water to a boil. In a small saucepan, warm red sauce on low.
  • Using a cheese cloth, nut bag, or towel, squeeze all liquid out of spinach and ricotta cheese. Discard liquid. *If you do not squeeze all the liquid off, the ratio will be off with the flour, causing them to fall apart in the water*
  • In a large bowl add gnudi ingredients: spinach, ricotta cheese, parmesan, 1 whole egg, 2 egg yolks, ¼ cup flour, salt, and pepper. Using a silicone spoon, mix until all ingredients are fully combined.
  • Using a cookie scoop or spoon for uniform size, spoon out and roll into a ball (about 1 ½ inches). Repeat until all of the mix is used.
  • Add ½ cup flour to a plate and roll each gnudi ball in the flour until fully coated. Tap to remove excess so flour is evenly distributed. Repeat with remaining gnudi.
  • Once gnudi are formed and water is boiling, gently drop into water (do this in batches to not over crowd in pot). Allow them to boil until they float to the top of the water. Remove with spider strainer or spoon with holes, then set aside and repeat.
  • Gnudi are delicate, I do not recommend tossing in sauce. You can serve them on top of the sauce and/or spoon sauce over the top of them. Serve spinach ricotta gnudi topped with fresh grated parmesan, fresh basil, and optional red pepper flakes. Gnudi are best eaten right away while still warm. Enjoy!

Notes

Liquid in spinach and ricotta

  1. Removing the liquid from the ricotta and spinach, helps the gnudi form better and keeps them from falling apart. You can use a cheese cloth, nut bag, or a towel.
  2. If you do not squeeze all the liquid out, the ratio of flour will not be enough and cause them to fall apart. Add more flour if needed.

Storing

  1. Store cooked spinach ricotta gnudi in an airtight container, with sauce, in refrigerator for up to 4 days.
  2. You can also refrigerate the uncooked gnudi, after they have been rolled in flour, place them on parchment lined plate and cover with plastic wrap for up to 2 days.

Freezing

  1. To freeze un-cooked gnudi, after they have been rolled in flour, place them on parchment and in freezer for 1 hour. Once frozen, add them to freezer safe bag.

Reheating

  1. To reheat gnudi from refrigerator, you can reheat in the microwave, but cover so sauce doesn't splatter.
  2. To cook frozen gnocchi, you can boil them from frozen, but the gnudi will need additional time to cook.

*See in-post for step-by-step photos*

Nutrition

Calories: 476kcal | Carbohydrates: 41g | Protein: 30g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 188mg | Sodium: 1996mg | Potassium: 997mg | Fiber: 6g | Sugar: 7g | Vitamin A: 9823IU | Vitamin C: 16mg | Calcium: 539mg | Iron: 5mg

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Cajun Shrimp Pasta https://girlwiththeironcast.com/cajun-shrimp-pasta/ https://girlwiththeironcast.com/cajun-shrimp-pasta/#respond Mon, 14 Mar 2022 20:33:44 +0000 https://girlwiththeironcast.com/?p=12891 cast iron skillet filled with bowtie pasta, shrimp, topped with parsley and surrounded by fresh herbs on a grey background

This cajun shrimp pasta with a homemade cajun spice blend, tender juicy shrimp, bell peppers, and bowtie pasta, tossed in a creamy sauce. This easy cajun shrimp pasta dish has few ingredients, but packed full of flavor! How-to remove tail from shrimp For this recipe I use peeled and deveined shrimp for time/ease, you still...

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cast iron skillet filled with bowtie pasta, shrimp, topped with parsley and surrounded by fresh herbs on a grey background

This cajun shrimp pasta with a homemade cajun spice blend, tender juicy shrimp, bell peppers, and bowtie pasta, tossed in a creamy sauce. This easy cajun shrimp pasta dish has few ingredients, but packed full of flavor!

How-to remove tail from shrimp

For this recipe I use peeled and deveined shrimp for time/ease, you still have to remove the tail when purchased. When removing tails from peeled shrimp, you want to keep all the meat that’s in the tail. Grab one shrimp and pinch at the very back of the tail, this will release the meat from inside, and none will go to waste!

Cajun spice blend

  1. Cajun spice blend: Paprika, garlic, powder, onion powder, cayenne pepper, kosher salt, black pepper, dried oregano, and dried thyme.
  2. Stir spice blend to evenly mix spices. Reserve 1 tbsp to be used on veggies.
  3. Add oil, spice blend, and toss shrimp in cajun spice blend until fully coated. Allow the shrimp to marinate while you prep the veggies.

How-to dice a bell pepper

  1. Using a pairing knife, cut around the crown on a diagonal angle
  2. Pull the stem and remove, taking majority of the seeds out. Tap out any seeds that have accumulated at the bottom.
  3. Shave the white membranes out of the inside of the pepper and discard. The white membranes are bitter.
  4. Cut the pepper into long strips, then dice. Repeat with second bell pepper.

Pasta

For this recipe, I used bowtie pasta. This recipe will work with any pasta shape, so use what you have on hand.

Cook the shrimp

I love cooking with shrimp, because they cook quickly and cooking them in cast iron you get an amazing sear on them too. Over medium heat, add butter and cook shrimp in one even layer for 1-2 minutes on each side or until they form a “C” shape. If you cannot fit them in one even layer, then cook them in batches. Remove and set aside.

Creamy cajun pasta base

  1. Add the diced bell peppers/onions
  2. Add in unsalted butter and the reserves tablespoon of cajun spice blend. Stir to combine, sauté for 4 minutes for bell peppers and onion to soften. Add in minced garlic and sauté 1 more minute.
  3. Add in heavy cream or you can substitute half & half (sauce will not be as thick and creamy with half & half). Allow the sauce to come to a gentle boil.
  4. Add in fresh parsley to the cream sauce

Finishing the dish

  1. Add back in the cajun cooked shrimp
  2. Stir to combine and coat shrimp in sauce
  3. Prior to draining the pasta, reserve ½ cup of pasta water. Add in al dente cooked pasta and turn the heat off. It’s important to cook the pasta al dente, because it will cook a bit more once combined with the sauce. Stir until pasta is fully coated in sauce. You can add a few tbsp of pasta water at a time to the sauce if needed.

Serving the cajun shrimp pasta

To finish the creamy cajun shrimp pasta, top with additional freshly chopped parsley. Serve right away while the dish is warm.

How to store/freeze/reheat

  • To store: Store leftovers in an airtight container in refrigerator for up to 4 days.
  • To freeze: Allow pasta to fully cool, place in a freezer safe container or store flat in freezer ziplock. Defrost overnight in refrigerator.
  • To reheat: Reheat in microwave until shrimp are warmed through.

Made this recipe and loved it? Leave a star rating below!

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Cajun Shrimp Pasta

This cajun shrimp pasta with a homemade cajun spice blend, tender juicy shrimp, bell peppers, and bowtie pasta, tossed in a creamy sauce. This easy cajun shrimp pasta dish has few ingredients, but packed full of flavor!
Course Seafood
Cuisine American
Keyword cajun shrimp, cajun shrimp pasta, creamy cajun pasta sauce, creamy cajun shrimp pasta, homemade cajun spice blend
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 755kcal
Author Stephanie

Ingredients

  • 1 pound uncooked shrimp peeled, deveined, tails removed
  • 1 tablespoon paprika
  • ½ tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cayenne
  • 1 teaspoon Kosher salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter divided
  • 2 bell peppers 1 green, 1 red de-stemmed, seeded, diced
  • 1 medium yellow onion diced (¾ cup)
  • 3 cloves garlic minced
  • ¾ cup heavy cream
  • 3 tablespoons flat leaf parsley chopped + more for serving
  • 12 ounces bowtie pasta
  • ½ cup reserved pasta water

Instructions

  • Bring a pot of salted pasta water to a boil. Cook pasta al dente, reserving ½ cup of pasta water prior to draining.
  • In a small bowl, mix together all the spices: paprika, garlic powder, onion powder, cayenne, salt, pepper, oregano, and thyme. Reserve 1 tbsp of this cajun seasoning and set aside. In the bowl with shrimp, add 2 tbsp olive oil and the cajun seasoning (minus the 1 tbsp you're reserving). Mix until shrimp are fully coated.
  • In a dutch oven or high walled skillet, over medium heat, melt 2 tbsp of butter. Cook shrimp in one even layer for 1-2 minutes on each side or until they form a "C" shape. If you cannot fit them in one even layer, then cook them in batches. Remove and set aside.
  • In the same skillet, add the diced bell peppers/onions, 2 tbsp butter, and 1 tbsp of cajun seasoning. Stir to combine, sauté for 4 minutes till bell peppers and onion soften. Add in minced garlic and sauté 1 additional minute. Add in heavy cream and allow sauce to come to a gentle boil. Add in parsley.
  • Return the cooked shrimp to the sauce and stir to coat. Add in al dente cooked pasta and turn the heat off. Stir until pasta is fully coated in sauce. You can add a few tbsp of pasta water at a time to the sauce if needed. Top with additional chopped parsley and serve. Enjoy!

Notes

Removing shrimp tails

  1. When removing tails from peeled shrimp, you want to keep all the meat that's in the tail. Grab one shrimp and pinch at the very back of the tail, this will release the meat from inside, and none will go to waste!

Pasta

  1. For this recipe, I used bowtie pasta. This recipe will work with any pasta shape, so use what you have on hand.

Heavy cream

  1. You can substitute half & half for the heavy cream, but sauce will not be as thick.

Storing/freezing/reheating

  1. To store: Store leftovers in an airtight container in refrigerator for up to 4 days.
  2. To freeze: Allow pasta to fully cool, place in a freezer safe container or store flat in freezer ziplock. Defrost overnight in refrigerator.
  3. To reheat: Reheat in microwave until shrimp are warmed through.

*See in-post for step-by-step photos of preparing and cooking the dish*

Nutrition

Calories: 755kcal | Carbohydrates: 76g | Protein: 30g | Fat: 38g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 223mg | Sodium: 1252mg | Potassium: 634mg | Fiber: 6g | Sugar: 8g | Vitamin A: 4416IU | Vitamin C: 84mg | Calcium: 153mg | Iron: 3mg

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Roasted Tomatillo Chicken Soup https://girlwiththeironcast.com/roasted-tomatillo-chicken-soup/ https://girlwiththeironcast.com/roasted-tomatillo-chicken-soup/#respond Sun, 13 Mar 2022 16:58:46 +0000 https://girlwiththeironcast.com/?p=12854 white bowl with roasted tomatillo chicken soup topped with cotija cheese, avocado, and fresh diced avocado

This roasted tomatillo chicken soup with roasted tomatillos, poblano peppers, jalapeño, and aromatics, slow cooked with bone-in chicken breast, and creamy white beans. This tomatillo white bean chicken soup is packed with flavor and the perfect hearty soup. What are tomatillos? What are tomatillos? Tomatillo’s are Mexican husked tomatoes, bright green in color. Tomatillo’s are...

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white bowl with roasted tomatillo chicken soup topped with cotija cheese, avocado, and fresh diced avocado

This roasted tomatillo chicken soup with roasted tomatillos, poblano peppers, jalapeño, and aromatics, slow cooked with bone-in chicken breast, and creamy white beans. This tomatillo white bean chicken soup is packed with flavor and the perfect hearty soup.

What are tomatillos?

What are tomatillos? Tomatillo’s are Mexican husked tomatoes, bright green in color. Tomatillo’s are less sweet than regular tomatoes, but more acidic. To prep tomatillos, peel the husk off and discard, there will be a sticky film on the tomatillo, just rinse under water to remove. You can sauté, grill, or roast them which will bring out their delicious flavors and mellow the acidity.

Peppers

What type of peppers are used? The peppers will be the base of the tomatillo chicken soup. Whole poblanos, your peeled tomatillos, a jalapeño, yellow onion, and garlic. Roasting these ingredients bring so much flavor out of them and gives them a smokey flavor note. Because garlic roasts quickly, leave them off until halfway through.

How-to roast peppers

  1. Broil peppers, tomatillos, and onions on high for 10 minutes (flipping halfway through) or until well charred.
  2. Cover the pan with foil and allow to steam for 5 minutes. This makes it easier to peel the skin off the poblano peppers.
  3. Peel all the skin off the poblano peppers and discard.
  4. Remove the seeds and stem from the poblano pepper and jalapeño and also discard.

Making roasted tomatillo pepper sauce

Add the roasted tomatillos, poblano peppers, jalapeño, onion, and garlic into a blender. Blend on high for 1 minute until fully smooth.

Chicken

What kind of chicken to use? For this recipe I used bone-in chicken breast. The chicken is going to cook in the soup, prior to removing and shredding. The bone gives the soup an extra rich depth of flavor. You can also use boneless chicken breast or even thighs, use what you have on hand.

Starting the base of the soup

  1. In a dutch oven or soup pot add in avocado oil, chili powder, smoked paprika, ground cumin, kosher salt, and black pepper. Stir and allow spices to bloom for 1 minute until fragrant.
  2. Next, add in the blended roasted tomatillo sauce
  3. Stir to combine with spices
  4. Pour in chicken broth and allow to come to a boil. Once boiling, add in the bone-in chicken breast and cover. Allow chicken to boil for about 20 minutes or until internal temperature of chicken is 165F. Time will be dependent on thickness of chicken and if you’re using a bone-in (will take longer to cook than boneless).

Beans

A great way to add creaminess and thickness to a soup is to add blended beans. I use cannellini beans because they are buttery smooth and creamy, so they are perfect for blending. I add ⅓ cup of broth from the soup to help blend the beans smooth. Set aside, the blended beans will be added once the chicken is done.

Shredding chicken

As mentioned before, you want the thickest part of the chicken breast to register 165F on a thermometer. I shred my chicken breast with two forks, but everyone has their own preferred method. Discard the bone.

Finishing the soup

To finish the roasted tomatillo chicken soup, add in the shredded chicken, blended beans, two cans of cannellini beans, and chopped cilantro. Stir and allow flavors to meld for 5 minutes and beans are warmed through.

Cilantro: Not a fan of cilantro? you can easily substitute flat leaf parsley in this recipe.

How to serve roasted tomatillo chicken soup

This tomatillo chicken soup is amazing on it’s own, but the toppings are what make this soup a home run. Crumbled cotija cheese, fresh diced avocado, fresh cilantro, and a squeeze of lime finish this soup off. Make sure not to skip them!

Storing and reheating the soup

  • Storing: To store this soup, store separate from toppings, in an airtight container in the refrigerator. Keep in refrigerator for 4 days.
  • Freezing: To freeze, allow soup to fully cool, and transfer into freezer safe container or ziplock (and store flat).
  • Reheating: To reheat from refrigerator, use microwave until warmed through or warm through on stovetop. To reheat from freezer, allow to defrost in refrigerator, then warm via microwave or stovetop.

Made this recipe and loved it? Leave a star rating below!

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Roasted Tomatillo Chicken Soup

This roasted tomatillo chicken soup with roasted tomatillos, poblano peppers, jalapeño, and aromatics, slow cooked with bone-in chicken breast, and creamy white beans. This tomatillo white bean chicken soup is packed with flavor and the perfect hearty soup.
Course Soup and Stew
Cuisine Tex Mex
Keyword chicken soup, poblano pepper soup, roasted tomatillos, tomatillo chicken soup, tomatillo soup, white bean soup
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 -6 servings
Calories 609kcal
Author Stephanie

Ingredients

Soup Ingredients

  • 6 tomatillos husk removed, rinsed under cold water
  • 2 poblano peppers
  • 1 small yellow onion peeled and quartered
  • 1 jalapeño pepper
  • 5 cloves garlic
  • 2 tablespoons avocado oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • 1 teaspoon Kosher salt
  • ½ teaspoon ground black pepper
  • 1.5 quarts low sodium chicken broth
  • 2 pounds bone-in chicken breast or 1.5lb boneless
  • 3 cans cannellini beans drained and rinsed, (set 1 can aside)
  • 2 tablespoons chopped cilantro

Soup Garnish

  • Crumbled cotija cheese
  • Diced avocado
  • Cilantro
  • Lime wedges

Instructions

  • Turn oven broiler on. Line a quarter baking sheet with foil (for easy clean up) and place poblano peppers, peeled tomatillos, jalapeño, and quartered onion on sheet with space in between. Broil for 5 minutes, then flip ingredients oven and add garlic coves. Broil an additional 5 minutes until peppers are charred.
  • Remove from oven and cover with foil to steam for 5 minutes. Remove foil and peel poblano peppers, discard skin. Remove stem and seeds from poblanos and jalapeño, discard.
  • Add roasted elements into a blender and blend on high for a minute until smooth. Set aside.
  • In a dutch oven or soup pot, over medium heat, add in avocado oil. Add cumin, chili powder, paprika, salt, and pepper. Stir and allow spices to bloom for 1 minute.
  • Pour in the roasted tomatillo sauce and stir to combine with spices. Pour in chicken broth and bring to a boil. Use a measuring cup and remove ⅓ cup of soup liquid.
  • Once boiling, add in whole bone-in chicken breasts and cover. Cook for 20 minutes or until internal temperature of thickest part of chicken reaches 165F.. Time will be dependent on thickness of chicken and if you're using a bone-in (will take longer to cook than boneless).
  • While the chicken is cooking, we are going to blend 1 can of the cannellini beans. Drain/rinse beans and add them to a cup or bowl. Pour in ⅓ cup of reserved soup liquid and blend with an immersion blender till beans are smoooth. Set aside.
  • Once chicken is fully cooked through, remove and shred on a cutting board, discarding the bone. Lower the heat to simmer, return chicken into the soup, add blended beans, as well as the 2 cans of whole beans, and chopped cilantro.
  • Stir to combine all the elements and allow flavors to meld/beans to heat through for 5 minutes.
  • Serve with crumbled cotija cheese, fresh diced avocado, fresh cilantro, and a squeeze of lime finish the soup off. Enjoy!

Notes

Tomatillos

  1. To prep tomatillos, peel the husk off and discard, there will be a sticky film on the tomatillo, just rinse under water to remove.

Chicken

  1. For this recipe I used bone-in chicken breast. The bone gives the soup an extra rich depth of flavor. You can also use boneless chicken breast or even thighs, use what you have on hand.
  2. I shred my chicken breast with two forks, but everyone has their own preferred method.

Beans

  1. I use cannellini beans because they are buttery smooth and creamy, so they are perfect for blending. You can also substitute northern beans.

Cilantro

  1. Not a fan of cilantro? you can easily substitute flat leaf parsley in this recipe.

Storing/Freezing/Reheating

  1. Storing: To store this soup, store separate from toppings, in an airtight container in the refrigerator. Keep in refrigerator for 4 days.
  2. Freezing: To freeze, allow soup to fully cool, and transfer into freezer safe container or ziplock (and store flat).
  3. Reheating: To reheat from refrigerator, use microwave until warmed through or warm through on stovetop. To reheat from freezer, allow to defrost in refrigerator, then warm via microwave or stovetop.

Nutrition

Calories: 609kcal | Carbohydrates: 64g | Protein: 66g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 116mg | Sodium: 1619mg | Potassium: 1295mg | Fiber: 19g | Sugar: 5g | Vitamin A: 664IU | Vitamin C: 63mg | Calcium: 250mg | Iron: 10mg

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Cacio e Pepe Gnocchi with Spicy Pancetta https://girlwiththeironcast.com/cacio-e-pepe-gnocchi-with-spicy-pancetta/ https://girlwiththeironcast.com/cacio-e-pepe-gnocchi-with-spicy-pancetta/#respond Mon, 07 Feb 2022 23:22:31 +0000 https://girlwiththeironcast.com/?p=12711 a white bowl filled with cacio e pepe gnocchi topped with crispy pancetta in the middle

This cacio e pepe gnocchi with spicy pancetta has few ingredients, but packed full of flavor. Toasted peppercorns, pecorino Romano cheese, transformed into a silky sauce over pillowy gnocchi, and topped with Calabrian Chile pancetta. You don’t have to travel to Rome for this delicious cacio e pepe pasta dish. What is cacio e pepe?...

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a white bowl filled with cacio e pepe gnocchi topped with crispy pancetta in the middle

This cacio e pepe gnocchi with spicy pancetta has few ingredients, but packed full of flavor. Toasted peppercorns, pecorino Romano cheese, transformed into a silky sauce over pillowy gnocchi, and topped with Calabrian Chile pancetta. You don’t have to travel to Rome for this delicious cacio e pepe pasta dish.

What is cacio e pepe?

Cacio e Pepe is a pasta dish from Rome, which translates to “cheese and pepper”. The ingredients of the dish are black peppercorns, grated pecorino Romano cheese, and a long pasta (such as spaghetti or bucatini). 

Gnocchi

For this cacio e Pepe recipe, I wanted to make a spin on a delicious classic and use gnocchi. I used shelf stable gnocchi purchased from the store, but feel free to make your own gnocchi to use in this recipe!

Cacio

For the “cacio” in this recipe, we will be using pecorino Romano. Pecorino Romano is a hard sheep’s milk. If you cannot find it, substitute with another sheep’s milk. Freshly grating your cheese is so important for cacio e Pepe, so you do not end up with a stringy/grainy sauce. Pre-shredded cheeses have anti-caking agents that affect the texture and taste once melted.

Black peppercorns

The other most important ingredient is the “Pepe”. Toasting the whole black peppercorns prior to crushing them enhances the flavor and aroma of the pepper. Once they are lightly toasted, crush them using a mortar and pestle, or with the back of a skillet.

Pancetta

Cacio e Pepe is so flavorful on it’s own, but to pump up the flavor some more, we are going to add pancetta. Pancetta is salt cured pork belly that you can find already diced in the meat section of the grocery. The crispy pancetta gives the gnocchi dish texture, depth, and some heat from the Calabrian Chile’s that will be mixed with the pancetta. 

Making Calabrian pancetta

Over medium/high heat, add the pancetta to your skillet and cook for 4-5 minutes until they become crispy. Lower the heat to medium and add 1 tbsp of Calabrian Chile paste. Continue to sauté the pancetta in the chiles for an additional minute. Careful, the Chile paste may sputter when added to the pan. Remove and set aside.

How-to make cacio e pepe gnocchi

  1. Toast whole black peppercorns in skillet over medium/low heat for 4 minutes. Remove from skillet and crush in mortar and pestle, leaving a few bigger pieces.
  2. In same skillet, over medium/high heat, add in diced pancetta. Sauté until crispy, about 4-5 minutes. Add in 1 tbsp of Calabrian Chile paste and sauté an additional minute. Careful, the Chile paste may sputter when added to the pan. Remove, set aside, and wipe pan out.
  3. In a pot of boiling water, cook gnocchi al dente according to package instructions. Reserve 1 cup of pasta water prior to draining gnocchi. (You can also use a spider strainer to transfer gnocchi straight to pan)
  4. In skillet over low heat, add crushed pepper, cooked gnocchi, and ¼ cup of pasta water. Toss gnocchi until coated in pepper. 
  5. In a bowl, add the grated pecorino Romano cheese and 5 tbsp of the pasta water. Mix using a silicone spoon until a paste forms. 
  6. Remove gnocchi from heat and add the cheese paste, stirring vigorously, but carefully, until sauce forms and coats the gnocchi. Add more pasta water if needed to thin sauce.

Serving

Serve the cacao e Pepe gnocchi right away with dollop of spicy pancetta in the center. This dish is best served warm so the sauce remains silky and smooth.

Storing/reheating

  • Store cacio e pepe gnocchi in an airtight container in the refrigerator for up to 4 days. You can store it together or separately from the Calabrian pancetta.
  • To reheat, microwave until gnocchi are warmed through or put in a sauce pan and warm over low heat.

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Cacio e Pepe Gnocchi with Spicy Pancetta

This cacio e pepe gnocchi with spicy pancetta has few ingredients, but packed full of flavor. Toasted peppercorns, pecorino Romano cheese, transformed into a silky sauce over pillowy gnocchi, and topped with Calabrian Chile pancetta. You don’t have to travel to Rome for this delicious cacio e pepe pasta dish.
Course Pasta/Noodles
Cuisine Italian American
Keyword cacio e pepe, cacio e pepe gnocchi, calabrian chile, gnocchi, pancetta, spicy pancetta
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 498kcal
Author Stephanie

Ingredients

  • 1 pound gnocchi homemade or store bought
  • 2 cups freshly grated Pecorino Romano cheese
  • ½ teaspoon whole black peppercorns
  • 4 ounces diced pancetta
  • 1 tablespoon chopped Calabrian chiles
  • 1 cup reserved pasta water from gnocchi

Instructions

  • Bring a pot of salted water to a boil.
  • In a large skillet over medium/low heat, toast whole black peppercorns for 4 minutes, giving them a shake every so often. Remove from skillet and crush in mortar and pestle, leaving a few bigger pieces.
  • In same skillet, over medium/high heat, add in diced pancetta. Sauté until crispy, about 4-5 minutes. Add in 1 tbsp of Calabrian chiles and sauté an additional minute. Careful, the chiles may sputter when added to the pan. Remove the pancetta, set aside in a bowl, and wipe skillet out you will be using it again.
  • In the pot of boiling water, cook gnocchi al dente according to package instructions. Reserve 1 cup of pasta water prior to draining gnocchi. (You can also use a spider strainer to transfer gnocchi straight to pan)
  • In the skillet over low heat, add crushed peppercorns, cooked gnocchi, and ¼ cup of pasta water. Toss gnocchi until coated in pepper. 
  • In a medium bowl, add the grated pecorino Romano cheese and 5 tbsp of the pasta water. Mix using a silicone spoon until a paste forms. 
  • Remove skillet with gnocchi from heat and add the cheese paste, stirring vigorously but carefully, until sauce forms and coats the gnocchi. Add more pasta water if needed to thin sauce.
  • Serve immediately with a spoon of spicy pancetta in the center of each bowl.

Notes

Cheese

  1. For this recipe I use pecorino Romano. Pecorino Romano is a hard sheep’s milk. If you cannot find it, substitute with another sheep’s milk.
  2. Freshly grating your cheese is so important for cacio e Pepe, so you do not end up with a stringy/grainy sauce. Pre-shredded cheeses have anti-caking agents that affect the texture and taste once melted.

Storing/Reheating

  1. Store cacio e pepe gnocchi in an airtight container in the refrigerator for up to 4 days. You can store it together or separately from the Calabrian pancetta.
  2. To reheat, microwave until gnocchi are warmed through or put in a sauce pan and warm over low heat.

*See in-post for step-by-step photos*

Nutrition

Calories: 498kcal | Carbohydrates: 43g | Protein: 24g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 71mg | Sodium: 1176mg | Potassium: 119mg | Fiber: 3g | Sugar: 1g | Vitamin A: 257IU | Vitamin C: 5mg | Calcium: 561mg | Iron: 5mg

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Queso Fundido https://girlwiththeironcast.com/queso-fundido/ https://girlwiththeironcast.com/queso-fundido/#comments Sun, 06 Feb 2022 01:52:41 +0000 https://girlwiththeironcast.com/?p=12684 queso fundido with chorizo in a cast iron skillet topped with diced tomatoes and cilantro

This cast iron skillet queso fundido with Oaxaca cheese, Monterey Jack, roasted poblano pepper, and Mexican chorizo, is the ultimate party dip. This easy queso fundido recipe only has 4 ingredients, but is packed full of flavor. What is queso fundido? Queso fundido translates to “molten cheese”. This cheese dip is typically made with hot...

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queso fundido with chorizo in a cast iron skillet topped with diced tomatoes and cilantro

This cast iron skillet queso fundido with Oaxaca cheese, Monterey Jack, roasted poblano pepper, and Mexican chorizo, is the ultimate party dip. This easy queso fundido recipe only has 4 ingredients, but is packed full of flavor.

What is queso fundido?

Queso fundido translates to “molten cheese”. This cheese dip is typically made with hot melty cheese and spicy chorizo. Additional elements such as onions and roasted peppers elevates this cheesy dip to the ultimate party dip.

Types of chorizo

There are two types of chorizo, Spanish/Portuguese which is par-cooked and Mexican which is raw and cooked to a crumbly consistency. For queso fundido, you want to use Mexican chorizo.

What kind of cheese to use for queso fundido?

The most common cheese in Mexican dishes is queso Asadero. It can be hard to find, so Oaxaca cheese is a great melting alternative. For an extra layer of flavor, I like to use Oaxaca and Monterey Jack cheese for this queso fundido.

Roasting a poblano pepper

To amp up the flavors, I love adding roasted poblano to the queso. I broil a whole poblano pepper until it’s charred on each side (about 10 minutes). Cover with foil and allow the pepper to steam for 5 minutes, this helps the skin easily peel off. Peel the skin off the poblano pepper, then dice, discarding the seeds.

Grating your cheese

In other posts I’ve discussed the importance of freshly grating cheese for the best melt. Pre-shredded cheese has anti-caking agents, that can make it not melt as well, become stringy, and have a grainy texture once melted. 

How-to make queso fundido

  1. In a cast iron skillet, over medium/high heat, add in the chorizo. Cook the chorizo fully through, breaking it up into smaller pieces as it cooks. Use a slotted spoon and set aside.
  2. Lower the heat to medium, add in avocado oil, diced onion and roasted poblano peppers. Sauté until the onion becomes translucent.
  3. Add onion poblanos to the chorizo bowl and mix them together. 
  4. Turn the heat off and add half the cheese to the bottom of the skillet evenly.
  5. On top of the cheese, add in the chorizo, onion, poblano mix.
  6. Add the rest of the cheese on top. 

Put queso fundido into the oven at 400F and bake for 8-10 minutes until the cheese is melted and bubbling.

Finishing the dip

Garnish the queso fundido with cilantro and I also like to add some diced tomatoes on top. Enjoy the queso with tortilla chips and/or spooned in warmed tortillas.

Looking for more dip recipes?

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Queso Fundido

This cast iron skillet queso fundido with Oaxaca cheese, Monterey Jack, roasted poblano pepper, and Mexican chorizo, is the ultimate party dip. This easy queso fundido recipe only has 4 ingredients, but is packed full of flavor.
Course Appetizer
Cuisine Mexican
Keyword queso fundido
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 -8 servings
Calories 377kcal
Author Stephanie

Ingredients

Queso Fundido

  • 8 ounces Oaxaca Cheese freshly grated
  • 8 ounces Monterey Jack Cheese freshly grated
  • 1 large poblano pepper
  • 1 cup diced white onion
  • 1 tablespoon avocado oil
  • 8 ounces Mexican Chorizo

Garnish/Serve with:

  • Fresh cilantro
  • 2 Roma tomatoes diced
  • Tortilla chips and/or warmed tortillas

Instructions

  • Put oven on high broil, and place a whole poblano pepper on a small sheet pan. Broil until it’s charred on each side (about 10 minutes total). Remove from oven and cover with foil, allow the pepper to steam for 5 minutes, this helps the skin easily peel off. Peel the skin off the poblano pepper, then dice, discarding the seeds.
  • Preheat oven to 400F degrees
  • In a cast iron skillet, over medium/high heat, add in the chorizo. Cook the chorizo fully through, breaking it up into smaller pieces as it cooks. Use a slotted spoon and set aside.
  • Lower the heat to medium, add in avocado oil, diced onion and roasted poblano peppers. Sauté until the onion becomes translucent, about 4 minutes. Add onion and poblanos to the chorizo bowl and mix together. 
  • Turn the heat off and add half the grated cheese to the bottom of the skillet evenly. On top of the cheese, add in the chorizo, onion, poblano mix, and evenly spread. Add the rest of the cheese on top. 
  • Place in the oven for 8-10 minutes, until the cheese is browned and bubbling.
  • Remove from the oven, garnish with cilantro and roma tomatoes, and serve immediately in the cast iron skillet.
  • Use tortilla chips or scoop the queso fundido into warmed tortillas. Enjoy!

Notes

Chorizo

  1. There are two types of chorizo, Spanish/Portuguese which is par-cooked and Mexican which is raw and cooked to a crumbly consistency. For queso fundido, you want to use Mexican chorizo.

What kind of cheese to use?

  1. The most common cheese in Mexican dishes is queso Asadero. It can be hard to find, so Oaxaca cheese is a great melting alternative. For an extra layer of flavor, I like to use Oaxaca and Monterey Jack cheese for this queso fundido.
  2. Use freshly grated cheese for the best melt. Pre-shredded cheese has anti-caking agents, that can make it not melt as well, become stringy, and have a grainy texture once melted.

What size cast iron?

  1. For this recipe, I recommend a 8 inch cast iron skillet.

Nutrition

Calories: 377kcal | Carbohydrates: 6g | Protein: 21g | Fat: 30g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 74mg | Sodium: 568mg | Potassium: 166mg | Fiber: 1g | Sugar: 3g | Vitamin A: 763IU | Vitamin C: 34mg | Calcium: 321mg | Iron: 1mg

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Mojo Beer Carnitas https://girlwiththeironcast.com/mojo-beer-carnitas/ https://girlwiththeironcast.com/mojo-beer-carnitas/#comments Tue, 11 Jan 2022 15:51:07 +0000 https://girlwiththeironcast.com/?p=12592 crispy shredded pork on a pan with a charred tortilla and minced onion on top

These crispy mojo beer carnitas are going to change your tastebuds life! Mojo marinated pork shoulder, slow cooked in beer all day, for the most tender, juicy pork. The cooked pork is shredded, drizzled in the mojo beer sauce, and broiled in the oven for delicious crispy carnitas. This mojo beer carnitas recipe is perfect...

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crispy shredded pork on a pan with a charred tortilla and minced onion on top

These crispy mojo beer carnitas are going to change your tastebuds life! Mojo marinated pork shoulder, slow cooked in beer all day, for the most tender, juicy pork. The cooked pork is shredded, drizzled in the mojo beer sauce, and broiled in the oven for delicious crispy carnitas. This mojo beer carnitas recipe is perfect for tacos, bowls, burritos, quesadillas, and more! 

What are carnitas?

Carnitas translates to “little meats” and originated in Michoacán, Mexico. Carnitas are traditionally braised or simmered in lard for many hours (or even the entire day) until tender and juicy. 

What type of pork to use for carnitas

For carnitas, pork shoulder is traditionally used. Boneless Boston butt is located just above the shoulder of the pig, and can also be used for this carnitas recipe. Pork shoulder has fat marbled throughout the meat, so when slow cooked, the meat becomes flavorful, tender and juicy. If you cook pork shoulder too fast with high heat, you will not get the fall apart juicy tender meat that we all love for shredded pork. 

What is mojo?

In cuban cooking mojo is a sauce typically made with oil (or lard), garlic, and citrus juices (traditionally orange juice). Mojo sauce is mostly used as a marinade for pork, chicken, or steak. The citrus in the mojo marinade breaks down and tenderizes meat, so when cooked you’ll have juicy tender meat to enjoy.

Marinating pork in mojo

  1. Cut the pork shoulder into large pieces. Fat gives the pork flavor, but if there is a thick layer on the top, trim the fat a bit and discard.
  2. Add spices to the pork: dark brown sugar, chili powder, smoked paprika, ground cumin, oregano, bay leaves, salt and pepper.
  3. Add in 1 large yellow onion, cut into chunks, 6 cloves garlic pressed, orange juice, peels from orange, and lime juice.
  4. Mix all the ingredients so the pork is fully coated in spices. Cover and marinate overnight in refrigerator.

Slow cooking carnitas

  1. The next day, add the mojo marinated pork and all of the marinate to the slow cooker.
  2. Add in 6 chipotle peppers in adobo sauce, this will give a smokey flavor and little kick to the carnitas.
  3. Pour in beer.
  4. Using tongs, mix all the ingredients and set the slow cooker on low for 6-8 hours.

Why use beer when braising?

Braising meat in beer not only helps tenderize the meat, but it brings out the richness of the meats. The alcohol ends up evaporating with cooking, so you won’t taste it, just the notes of the beer in the meat. When using beer with pork, I use lighter beers. For this mojo beer carnitas recipe, I love playing up the citrus flavor with a beer such as blue moon or feel free to use your favorite light beer!

Carnitas sauce

After the pork is done slow cooking, remove with tongs and set aside. Laddle, or carefully pour all of the remaining sauce into a colander with a pot or bowl underneath. Using a fork or spoon, press down on the onions/peppers/oranges to release as much juice as possible. Bring to a boil on the stovetop, then allow to simmer while you shred the pork.

Shredding pork into carnitas

Using two forks, shred the pork into chunks. The pork should be very tender and easily shreddable. As mentioned before, high heat is not your friend when cooking pork to be shredded. Once all the pork is shredded, place on a large baking sheet, in one even layer.

Saucing the carnitas

Using the mojo beer sauce, spoon a couple of tbsp of sauce over the carnitas. I would say I used about a ¼-1/3 of a cup total. You don’t want a ton of sauce or else the pork will have trouble crisping up in the oven. Keep the rest of the sauce for when you eat it, you can drizzle more on/dip your tacos in.

Crisping carnitas

What we all love most about carnitas, is the crispy bits of pork. After you have sauced the pork, put it in the oven under the broiler on high. You have to keep an eye, because last thing you want is to burn everything after all these hours! Broil for 2-3 minutes, or until carnitas begin to crisp on top.

How to eat carnitas

I like to keep it simple when having carnitas, to let the pork shine. I char corn tortillas, add the mojo beer carnitas, drizzle some extra sauce, top with minced white onion, cilantro, and a squeeze of lime on top. You can also enjoy these mojo beer carnitas in a bowl, in a burrito, a quesadilla, the options are endless!

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Made these mojo beer carnitas and loved them? Leave a star rating below!

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Mojo Beer Carnitas

These crispy mojo beer carnitas are going to change your tastebuds life! Mojo marinated pork shoulder, slow cooked in beer all day, for the most tender, juicy pork. The cooked pork is shredded, drizzled in the mojo beer sauce, and broiled in the oven for delicious crispy carnitas. This mojo beer carnitas recipe is perfect for tacos, bowls, burritos, quesadillas, and more! 
Course Pork
Cuisine Mexican/Cuban/American
Keyword beer carnitas, carnitas, carnitas tacos, mojo carnitas, pork, pork carnitas
Prep Time 20 minutes
Cook Time 6 hours
Additional Time 8 hours
Total Time 14 hours 20 minutes
Servings 4 -6 Servings
Calories 557kcal
Author Stephanie

Ingredients

Carnitas Marinade

For crockpot after marinade

  • 7 ounces chipotles in adobo 6 peppers used
  • 12 ounces Blue Moon beer or light beer/lager of choice

Serve Carnitas with

  • Corn tortillas charred/warmed
  • 1 white onion minced
  • cup cilantro chopped
  • Lime wedges

Instructions

Marinating pork

  • Cut the pork shoulder into large pieces. Fat gives the pork flavor, but if there is a thick layer on the top, trim the fat a bit and discard. Add into a large bowl.
  • Add spices to the pork: dark brown sugar, chili powder, smoked paprika, ground cumin, oregano, salt and pepper.
  • Next add in the rest of the ingredients: yellow onion, pressed garlic, orange juice, orange peels, lime juice. Using your hands, mix all the ingredients until the pork is fully coated in the spices. Tuck the bay leaves into the pork, cover with wrap, and place in refrigerator. Marinate overnight.

Slow Cooker

  • Once the pork is done marinating, dump all of the marinade ingredients into a slow cooker. Add in 6 chipotle peppers in adobo sauce and pour in the beer.
  • Using tongs, mix all the ingredients and set the slow cooker on low for 6-8 hours. *Note: high heat cooking is not recommended for this recipe*

Finishing Carnitas

  • After the pork is done slow cooking, remove the pork with tongs and set aside on a cutting board.
  • Laddle or carefully pour all of the remaining sauce into a colander with a pot or bowl underneath. Using a fork or spoon, press down on the onions/peppers/oranges to release as much juice as possible. Bring the sauce to a boil on the stovetop, then allow to simmer while you shred the pork.
  • Using two forks, shred the pork into chunks. The pork should be very tender and easily shreddable. Once all the pork is shredded, place on a large baking sheet, in one even layer.
  • Turn high broiler on the oven, on
  • Using the mojo beer sauce, spoon a couple of tbsp of sauce over the carnitas, about a ¼-1/3 of a cup total. Keep the rest of the sauce for when serving.
  • Put the tray of carnitas in the oven under the broiler on high. Broil for 2-3 minutes, or until carnitas begin to crisp on top. Keep a close eye, so they do not burn. Remove from oven.

Serving Carnitas

  • To serve, add mojo beer carnitas to charred corn tortilla. Drizzle a little sauce over the top, follow by the minced white onion, chopped cilantro, and add a squeeze of lime over top. Enjoy!

Notes

What type of pork to use

  1. For carnitas, pork shoulder is traditionally used. Boneless Boston butt is located just above the shoulder of the pig, and can also be used for this carnitas recipe. Pork shoulder has fat marbled throughout the meat, so when slow cooked, the meat becomes flavorful, tender and juicy.

Cooking pork

  1. If you cook pork shoulder too fast with high heat, you will not get the fall apart juicy tender meat that we all love for shredded pork. I do not recommend cooking on high heat or for less than 6 hours.

Other uses

  1. These mojo beer carnitas are so versatile. You can use the meat in burritos, quesadillas, bowls, sandwiches, there are endless possibilities.

Storing/reheating carnitas

  1. Store carnitas in an airtight container for up to 4 days in the refrigerator. Store sauce in a seperate airtight container.
  2. You can cool and add into a freezer bag to freeze for longer keeping. Freeze sauce separately. Move into refrigerator to defrost.
  3. To reheat, you can place in oven at 325F for 15 minutes, or you can microwave. If pork is no longer crispy, broil to crisp back up. I recommend adding a bit more sauce when reheating, because pork can dry out in refrigerator.

Nutrition

Calories: 557kcal | Carbohydrates: 45g | Protein: 51g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 162mg | Sodium: 1085mg | Potassium: 1271mg | Fiber: 11g | Sugar: 22g | Vitamin A: 923IU | Vitamin C: 77mg | Calcium: 154mg | Iron: 6mg

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