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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.