Fill in the blank,  this recipe is designed to fit all sort of meats from beef to poultry.

Pull out your momma’s cast iron skillet that’s hiding in the back of the cabinet collecting dust.  If it has not been used in a while or has been misused, go to the following link to learn how to prepare and re-season your skillet : http://www.lodgemfg.com/use-care-seasoned-cast-iron.asp

Once the skillet is prepared, if not already lightly spray with oil for every one of the following recipes:

Pork A La Cast Iron:

Sprinkle:

• my house seasoning into the bottom of the skillet
• dried dill
• crushed red pepper

All evenly sprinkled into bottom of seasoned pan.  Lay 2-4 pork chops evenly into skillet.  Repeat same seasonings evenly over the meat.

Now pour a little Italian dressing between the pieces to add just enough moisture to help steam the meat.

Cover with the lid, or foil if the lid is missing, and place into a cold oven, turn on to 350 degrees for 30 minutes then reduce to 250 degrees for an additional 20-30 minutes to desired doneness.

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Tip: Cast iron utensils must be heated up slowly, to conserve the life and the integrity of the utensil.
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Beef A La Cast Iron:

Sprinkle:

• crush black pepper into the bottom of the skillet
• your favorite steak seasoning

All evenly sprinkled into bottom.  Lay beef/steak evenly into skillet.  Repeat same seasonings evenly over the meat.

Now pour a little liquid smoke between the pieces of meat to add just enough moisture to help steam the meat and add a wonderful flavor. Worcestershire sauce can be used in place of the liquid smoke.

Cover with the lid and place into a cold oven, turn on to 350 degrees for 30 minutes then reduce to 250 degrees for an additional 20-30 minutes to desired doneness.

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Chicken A La Cast Iron:

Sprinkle:

• crush black pepper into the bottom of the skillet
• a good rotisserie chicken seasoning

All evenly sprinkled into bottom.  Lay completely thawed chicken pieces evenly into skillet.  Repeat same seasonings evenly over the meat.

The chicken does not need liquid, but if you want it more steamed or not to risk it drying out, add a little water, Worcestershire, soy sauce, Italian dressing any kind of liquid that will give a desired flavor.

Cover and bake at 350 degrees for 45 minutes and reduce heat for 20-30 minutes to 250 degrees till done or ready to eat.

***Be sure to check your chicken doneness before removing from oven, if any red or bloody juice appears if you cut near the thick areas, such as joint and breast areas raise your temperature back to 350 and return to oven for 10 minute intervals till done.***

Tip:  Chicken is one of those meats that must be fully cooked.  There is no such thing as “rare”, “medium rare”, “medium well”.  ONLY WELL DONE IS YOUR OPTION WITH CHICKEN!!

Photo provided by cybrgrl: http://www.flickr.com/photos/cybrgrl/2272836837/