leek-mushroomleek, mushroom & pesto pizza

ACTIVE: 10 MIN I TOTAL: 35 MIN I SERVES 4

4 oz mushrooms, thinly sliced
1 small leek (white and light green parts only), halved crosswise and lengthwise and thinly sliced
1 Tbsp olive oil
Kosher salt and pepper
1 lb pizza dough
2 Tbsp Pesto
2 oz fresh goat cheese, crumbled (about 1/2 cup)


1 Heat oven to 425°F. In a large bowl, toss the mushrooms, leek, oil, 1/4 tsp salt and 1/8 tsp pepper.

2 Shape the pizza dough into a 12-in. round and place in the bottom and slightly up the sides of a large (10- to 12-in.) cast-iron skillet.

3 Spread the pesto over the dough, leaving a 1/4-in. border. Top with the vegetables and sprinkle with the goat cheese. Bake until golden brown, 20 to 25 minutes.

PER SERVING: 377 CAL, 12 G FAT (3 G SAT FAT), 9 MG CHOL, 756 MG SOD, 15 G PRO, 56 G CAR, 4 G SUGAR, 1 G FIBER

SKILLET TO TRY
10 1/4-in. Lodge
LOgic Skillet, $22.95; lodgemfg.com.



Sausage, pepper & combread skillet piesausage-pepper

ACTIVE: 20 MIN I TOTAL: 40 MIN I SERVES 6

2 tsp olive oil
1 lb Italian sausage links
2 large red bell peppers, sliced
1 large onion, sliced
3 cloves garlic, finely chopped
1 bunch Swiss Chard, stems discarded, leaves coarsely chopped (about 8 cups)
Kosher salt and pepper
1 8.5-oz box corn muffin mix
1/2 cup grated Parmesan (2 oz)
1/3 cup milk
1 large egg


1 Heat oven to 400°F. Heat the oil in a large cast-iron skillet over medium heat. Add the sausage and cook, turning until browned on all sides, 3 to 4 minutes. Transfer the sausages to a cutting board and cut into 1-in. pieces.

2 Add the peppers and onion to the skillet and cook, stirring occasionally, for 4 minutes; stir in the garlic. Add the chard, 1/2 tsp salt and 1/4 tsp pepper, and cook until the chard is beginning to wilt, 1 to 2 minutes. Remove from heat and stir in the sausage.

3 Meanwhile, in a bowl, whisk together the corn muffin mix, Parmesan and 1/4 tsp pepper. Add the milk and egg and mix to combine. Spread the batter over the sausage mixture, leaving a 1/2-in. border. Bake until golden brown and a toothpick inserted into the cornbread comes out clean, 15 to 20 minutes.

PER SERVING: 456 CAL, 25 G FAT (10 G SAT FAT), 98 MG CHOL, 1,255 MG SOD, 21 G PRO, 37 G CAR, 12 G SUGAR, 3 G FIBER.

Vary the flavor by mixing up the sausage. Hot Italian sausage gives this dish a spicy kick, while andouille and kielbasa add smokiness.


german pancakegerman-pancake

ACTIVE: 10 MIN I TOTAL: 25 MIN I SERVES 4

4 large eggs
1/2 cup whole milk
1/2 cup flour
1 Tbsp granulated sugar
1/2 tsp pure vanilla extract
1/2 tsp grated lemon zest
1/4 tsp kosher salt
2 Tbsp unsalted butter
Confectioners' sugar, for serving


1 Heat oven to 425°F. In a blender, purée the eggs, milk, flour, granulated sugar, vanilla, lemon zest and salt until well combined.

2 Heat a medium or large (9- to 10-in.) cast-iron skillet over medium heat. Add the butter and melt. Add the batter, transfer the skillet to the oven and bake until the pancake is puffed and golden, 12 to 15 minutes. Dust with confectioners' sugar, if desired.

PER SERVING: 219 CAL, 12 G FAT (6 G SAT FAT), 230 MG CHOL, 205 MG SOD, 9 G PRO, 19 G CAR, 7 G SUGAR, 0 G FIBER

In addition to the sugar, try serving this popover-pancake hybrid with a squeeze of fresh lemon and raspberry preserves.


apple-blackberry pieapple-blackberry-pie

ACTIVE: 15 MIN I TOTAL: 55 MIN I SERVES 8

2 Tbsp cornstarch
1/4 tsp kosher salt
1/4 cup plus 2 Tbsp granulated sugar
2 1/2 lb apples, peeled, cored and cut into 1/4-in.-thick wedges
2 Tbsp unsalted butter
1 Tbsp grated ginger
1 10-oz pkg frozen blackberries, thawed
1 refrigerated rolled pie crust
1 large egg, beaten
1/8 tsp ground cinnamon


1 Heat oven to 400°F. In a large bowl, whisk together the cornstarch, salt and 1/4 cup of the sugar. Add the apples and toss to coat.

2 Melt the butter in a large (10-to 12-in.) cast-iron skillet over medium heat. Add the ginger and cook, stirring, until fragrant, 1 to 2 minutes. Add the blackberries and stir to combine.

3 Remove from heat and add the apple mixture, mixing until combined. Lay the pie crust over the fruit, brush with the egg, and sprinkle with the cinnamon and remaining 2 Tbsp sugar. Transfer the skillet to the oven and bake until the crust is golden brown and the fruit is bubbling, 35 to 40 minutes.

PER SERVING: 267 CAL, 11 G FAT (5 G SAT FAT), 37 MG CHOL, 210 MG SOD, 2 G PRO, 44 G CAR, 25 G SUGAR, 3 G FIBER

TRY IT Á LA MODE
Top slices with vanilla ice cream or cinnamon whipped cream, yogurt or créme fraiche.


Seared steak with red onions & spinachseared-steak

ACTIVE: 25 MIN I TOTAL: 25 MIN I SERVES 4

1 Tbsp plus 1 tsp olive oil
2 12-oz sirloin or strip steaks (1 1/2 in. thick)
Kosher salt and pepper
1 red onion, sliced into rounds, rings seperated
2 bunches spinach, thick stems removed
1 Tbsp balsamic vinegar
2 oz blue cheese, broken into small pieces (optional)


1 Heat oven to 400°F. Heat 1 tsp of the oil in a large cast-iron skillet over medium-high heat. Season the steak with 1/2 tsp salt and 1/4 tsp pepper and cook until browned on one side, about 3 minutes. Turn the steak.

2 Scatter the onion rings around the steak, drizzle with the remaining Tbsp oil and cook for 3 minutes. Transfer the skillet to the oven and cook to desired doneness, 4 to 5 minutes for medium-rare. Transfer the steak to a cutting board and let rest at least 5 minutes before slicing.

3 Add the spinach to the hot skillet with the onions, season with 1/4 tsp each salt and pepper, and toss with the onions until beginning to wilt, 1 to 2 minutes. Transfer the spinach and onions to plates and drizzle with the vinegar. Serve with the steak and blue cheese, if desired.

PER SERVING: 309 CAL, 27 G FAT (9 G SAT FAT), 80 MG CHOL, 533 MG SOD, 38 G PRO, 7 G CAR, 2 G SUGAR, 3 G FIBER


brick chicken with garlic & thyme
brick-chicken


ACTIVE: 10 MIN I TOTAL: 25 MIN I SERVES 4

8 small chicken thighs (2 lb total)
8 cloves garlic (in their skins), smashed
8 sprigs fresh thyme
1 Tbsp olive oil
1/4 to 1/2 tsp crushed red pepper
Kosher salt
Cooked green beans, for serving


1 In a large bowl, toss the chicken, garlic, thyme, oil, red pepper and 1/2 tsp salt.

2 Heat a 12-in. cast-iron skillet over medium heat until hot, about 2 minutes. Place chicken, skin side down, in the skillet and spoon the garlic and thyme mixture around it. Place a second skillet on top of the chicken and put heavy cans in the skillet to weigh it down (this will flatten the chicken so it cooks up evenly and extra-crisp). Cook for 10 minutes.

3 Remove the cans and top skillet, turn chicken over and stir the garlic. Return the skillet and cans and cook until the chicken is crisp and cooked through, 5 to 6 minutes more. Serve with green beans, if desired.

PER SERVING: 366 CAL, 25 G FAT (7 G SAT FAT), 115 MG CHOL, 343 MG SOD, 31 G PRO, 2 G CAR, 0 G SUGAR, 0 G FIBER

If seasoned regularly, your cast-iron skillet can last for decades and turn out flapjacks for generations to come. Go to womansday.com/skillet for easy instructions.