Skip to main content


Showing posts with the label Lodge Cast Iron
Print Friendly and PDF

Chicken and Yellow Rice.

One of my favorite restaurants is the Columbia in Ybor City. Every once in a while, I will break my tradition and order something different from the menu, but usually it's their chicken and yellow rice. This is my quick version. Start by browning two boneless skinless chicken breasts, one small sweet onion, one bell pepper, and a clove of garlic in a Dutch oven with two tablespoons of olive oil.  Cover and heat on medium until the vegetables are translucent. a Next, add two cups of no salt added chicken broth and one half cup of no salt added beef broth. Simmer for 30 minutes. Normally I would use saffron and add it to white rice, but since I'm out of saffron and it's pouring down rain, I'm using a package of yellow rice, which has the saffron including. Add the rice and simmer for 20 minutes or until the rice is tender. When rice is ready,  add a cup of frozen peas. You want them to be warm but still crisp. I hope you enjoy this treat, whi

Chicken and Rice with Gravy

This is one of my low salt recipes. Start by browning two boneless skinless chicken breasts in a dutch oven. Cover and saute for 20 minutes. Add 2 cups of no salt chicken broth and cover, and cook for another half hour. Remove chicken and shred and or chop breasts into bite size pieces. Add a tablespoon of flour to 1/4 cup of cold water. Mix well and add to pan. Next add three packs of Herb Ox sodium free bouillon. Add chicken and cook until gravy thickens. While the chicken is cooking, add two cups of no salt broth to a pot and bring to a boil. Add one cup rice and a tablespoon of butter and cover. Simmer for 20 minutes until the broth is absorbed. Fluff the rice with a fork. Just before serving, add one cup of frozen peas to chicken. The combination of broth and the Herb Ox bouillon create an intense flavor without all the salt. Hope you enjoy this healthy dish.

Cast Iron Ginger Cakes

These desserts are the perfect way to end a meal. Made in Lodge Cast Iron mini pans,  they are the right size for a satisfying finish. Fresh blackberries add just the touch. Recipe: Preheat oven and pans to 375 degrees. Cream together: 4 tablespoons softened butter 1/4 cup sugar 1/2 tsp ginger 1/4 tsp nutmeg 1/4 cup molasses 1/2 tsp baking soda 1 tsp vanilla extract pinch of salt 1/2 tsp cinnamon 2 tablespoons  heavy cream 3 tablespoons milk Add 1 cup pastry flour and mix together. Add optional blackberries or raspberries. Split batter between two small 6 inch or six 3 1/2 inch cast iron pans. Bake 20 minutes until toothpick in center comes out clean.