LODGE SAUCEPAN RECIPES

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CAST IRON PEACH COBBLER | LODGE CAST IRON



Cast Iron Peach Cobbler | Lodge Cast Iron image

Growing up, Erika Council and her family celebrated Juneteenth with homemade pies. This recipe is inspired by the biscuit-like crust of those strawberry hand pies and the famous peaches of her home state, Georgia. Just like the strawberry pies of her youth, this peach cobbler promises to be juicy and extra sweet!

Provided by Erika Council

Prep Time 30 minutes

Cook Time 40 minutes

Yield 4 - 6

Number Of Ingredients 8

1 cup of all-purpose flour
3 teaspoons of baking powder
½ teaspoon of kosher salt
1 ¾ cup of granulated sugar, divided
1 cup of buttermilk
5 of peaches, peeled, cored, and sliced
2 teaspoons of ground cinnamon
½ cup of butter

Steps:

  • Add the sliced peaches, ¾ cup of the sugar, and cinnamon to a saucepan and stir to combine. ?
  • Cook on medium heat for just a few minutes until the sugar is dissolved and helps to bring out juices from the peaches. Remove from heat and set aside. 
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Melt butter in a 9 inch cast iron skillet or 9 x 13-inch baking dish.
  • In a large bowl, mix together the flour, baking powder, salt, 1 cup of the sugar, and buttermilk. Pour mixture into the pan over butter. Spoon peaches and juice evenly around the pan.
  • Bake at 350 in a preheated oven for 30 to 40 minutes, until the crust turns golden brown. Let cool for about 10 minutes before serving. Serve with a scoop of vanilla ice cream. 

CHICKEN TORTELLINI SOUP RECIPE: HOW TO MAKE IT



Chicken Tortellini Soup Recipe: How to Make It image

This recipe puts a different spin on traditional chicken noodle soup. I like to use cheese tortellini instead of plain noodles for a pleasant and filling change of pace. This easy creation has become a family favorite that I can count on often. —Jean Atherly, Red Lodge, Montana

Provided by Taste of Home

Categories     Lunch

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 8 servings (about 2 quarts).

Number Of Ingredients 10

2 cans (14-1/2 ounces each) chicken broth
2 cups water
3/4 pound boneless skinless chicken breasts, cut into 1-inch cubes
1-1/2 cups frozen mixed vegetables
1 package (9 ounces) refrigerated cheese tortellini
2 celery ribs, thinly sliced
1 teaspoon dried basil
1/2 teaspoon garlic salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper

Steps:

  • In a large saucepan, bring broth and water to a boil; add chicken. Reduce heat; cook for 10 minutes. , Add the remaining ingredients; cook 10-15 minutes longer or until chicken is no longer pink and vegetables are tender.

Nutrition Facts : Calories 170 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 37mg cholesterol, SodiumContent 483mg sodium, CarbohydrateContent 20g carbohydrate (2g sugars, FiberContent 3g fiber), ProteinContent 14g protein. Diabetic Exchanges 2 lean meat

LODGE 10.25" CAST IRON SKILLET : TARGET
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