How Do You Cook Salmon in an Iron Skillet in the Oven?

Center cut salmon fillet, 1 to 1.5 lb
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Place your cast-iron skillet into a cold oven and heat to 450 degrees F.

While the pan is getting hot, brush the salmon with olive oil and sprinkle with the salt and pepper to taste.  Once the oven and pan have come up to temperature, remove the pan and lay the fish skin side down.

Return the skillet to the oven and cook uncovered for 14-18 minutes, or until the internal temp of the fillet reads 125 degrees F (if you like it more done, just leave it in the oven a few more minutes).  Remove from the pan and rest for 5 minutes.  Cut the salmon into serving size pieces and serve.

This method can be used for skin-on whitefish, skin-on walleye, skin-on snapper, etc.  The skin gets crispy and delicious!

Breaded Pork Chops – Easy Dinner

Ingredients:
1 cup seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1/3 cup prepared ranch salad dressing
6 pork chops ½ inch thick, 6-8 oz each *
*Boneless or Bone-in – your choice

Directions:
Pre-heat oven to 375 degrees F. In a shallow bowl, combine bread crumbs and cheese.  Place dressing in another shallow dish.  Dip pork chops in dressing, then roll in crumb mixture.
Place in an ungreased 13×9 baking pan.  Bake, uncovered, for 25 minutes or until meat reaches desired doneness (for medium, 155 degrees internal temp – remember that meat will still cook even after removing from the oven). Let stand 5 minutes before serving.
Serves 6
From prep to table 30 minutes

Bacon Cheeseburger Pasta – Easy Dinner

Ingredients:
8 oz uncooked penne pasta or other desired dry pasta
1 lb lean ground beef
6 to 10 bacon strips, diced
1 can (10.75 oz) condensed tomato soup, undiluted
½ cup water
1 cup (4 oz) shredded cheddar cheese
Salt and pepper to taste
warm bread, optional

Directions:
Cook pasta according to package directions.  Drain and set aside.
In a large skillet, cook beef until no longer pink; drain grease and set aside.
In same skillet, cook bacon until crisp; drain from grease on paper towel.  Discard grease and drippings remaining in skillet.
Add cooked, drained pasta to skillet.  Stir in the soup, water, beef and bacon, salt & pepper to taste; heat through.  Sprinkle with cheese and allow to melt – serve immediately.
Optional – Put all ingredients in a casserole (or bake in heavy skillet you have been using) – bake at 400 degrees F for 20 to 25 minutes or until heated through and starting to get crisp on top.  Sprinkle with the cheese and allow it to melt.  Remove from the oven and serve.
Optional sides – fresh salad and warm bread
Serves 4
From prep to table (oven method) 1 hour
From prep to table (skillet method) 30 minutes

Slow Cooked Pork Tenderloin Stew

Ingredients:

1 package pork tenderloins (pkg of 2) about 2 pounds total – remove silver skin and excess fat from tenderloins; then cut into 2 inch pieces
1 teaspoon salt
½ teaspoon pepper
2 large carrots, cut into ½ inch slices
2 celery ribs, coarsely chopped
1 medium onion, coarsely chopped
3 cups beef broth
2 tablespoons tomato paste
1/3 cup pitted dried plums, chopped
4 garlic cloves, minced
2 bay leaves
1 fresh rosemary sprig
1 fresh thyme sprig
1/3 cup Greek olives (optional)
Chopped fresh parsley (optional)
Hot cooked mashed potatoes (optional)

Directions:
After removing silver skin and excess fat, sprinkle the tenderloin pieces with salt and pepper; transfer to a 4 quart (minimum size) slow cooker.  Add the carrots, celery and onion.
In a small bowl, whisk broth and tomato paste; pour over vegetables.  Add plums, garlic, bay leaves, rosemary, thyme and, if desired, olives.
Cook, covered, on low 5-6 hours or until meat and vegetables are tender.
Discard bay leaves, rosemary and thyme.  If desired, sprinkle stew with parsley and serve with potatoes.
Serves 8
Prep time 15 to 20 minutes
Cook on low 5 hours

Slow Cooker Pork Cubano Sandwiches

Ingredients:
2 lbs pork tenderloin – remove silver skin and excess fat
OR
2 lbs boneless pork shoulder

7 tablespoons stone-ground mustard, divided
1 teaspoon ground black pepper
1 lb boneless ham or ham steak (fully cooked) cut into ½ inch cubes
1 jar (16 oz) whole baby dill pickles, undrained, sliced thick – keep juice
2 cups (8 oz) shredded Swiss cheese
8 buns, split

Directions:
Rub pork with 3 tablespoons mustard, season with pepper and place in a large 5 to 6 quart slow cooker.  Add ham and pickles, including the pickle juice.  Cover and cook on low until tender, turning halfway through, at about 3 hours, finish cooking another 3 hours (6 hours total cooking on low).
If pork shoulder was used, skim off fat and grease before shredding.
Shred pork with two forks.  Sprinkle cheese over meat mixture; cover and cook another 30 minutes or until the cheese has melted.
When ready to serve, slice buns and toast lightly in a toaster oven or broiler or grill.  Spread the remaining mustard evenly over cut sides.  Using a slotted spoon, top buns with meat mixture.
Serve immediately.
Serves 8
Prep time 30 15-20 minutes
Cook time 6 ½ hours