Name: Cast Iron Chicken Fajitas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 people
Ingredients: 2 pounds boneless skinless chicken breasts; 3-4 bell peppers (red, green, and orange, sliced); 2 medium yellow onions (sliced); 2 tablespoons corn oil; ¼ cup brown sugar; 2 tablespoons honey; ¼ cup orange juice; ¼ cup Mazola Corn Oil; 1 teaspoon smoked paprika; 1 teaspoon garlic salt; 1 teaspoon onion powder; 2 tablespoons Dijon mustard; Black pepper to taste; 1 cup Greek yogurt; 2 tablespoons light mayonnaise; 2 tablespoons fresh lime juice; ½ teaspoon ground chipotle pepper; 1-2 tablespoons finely chopped cilantro; Pinch of salt; Freshly chopped tomatoes; Mexican blend shredded cheese; Cilantro (finely chopped)

Cast Iron Chicken Fajitas

October 4, 2018 by Jessica Robinson 5 Comments

This shop has been compensated by Collective Bias, Inc. and Mazola® Corn Oil. All opinions are mine alone. #MakeItMazola #simpleswap #CollectiveBias.

Cast Iron Chicken Fajitas are a quick and easy meal with marinated boneless chicken breasts, sauteed onions, bell peppers, and topped with chipotle lime crema.

We are trying to eat healthier and get to the gym on a more regular basis. With all of these efforts, we’ve decided to swap out lard and extra virgin olive oil with Mazola® Corn Oil in many of our main dishes, homemade dressings, and marinades making our dishes be better for us. A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see MAZOLA.com.

How to make chicken fajitas:

Step 1: Heat 2 tablespoons of corn oil in a large skillet over medium to high heat. Brown the chicken breasts on both sides, about 3 minutes each side. Use tongs to turn chicken.

Step 2: Remove the browned chicken, place on a plate or a small sheet pan lined with aluminum foil. Cover with aluminum foil to keep warm.

Step 3: Saute sliced bell peppers and yellow onion in the same pan you cooked the chicken, over medium to low heat. Add a little more corn oil if needed as they cook. Use a wooden spoon to stir occasionally. Season with salt and black pepper to taste. Cook until softened but still a bit firm, about 8-10 minutes.

Step 4: Slice the chicken into strips and place back in the cooked peppers and onions.

Step 5: Make the chipotle lime crema by stirring together the light mayonnaise, Greek yogurt, lime juice, pinch of salt, and chopped cilantro. Cover with plastic wrap and place in the refrigerator until ready to serve the fajitas.

Step 6: Serve the fajitas on flour or corn tortillas and top with desired toppings such as chipotle lime crema, diced fresh tomatoes, sliced avocados, and Mexican blend shredded cheese.

Mazola Corn Oil is an all-purpose cooking oil that is a smart heart-healthy choice for your family. There are so many great uses include baking, grilling, sautéing, stir frying, or mixing up a marinade or dressing. Mazola Corn Oil has a neutral taste, therefore the natural flavors of your food shine through. Mazola has a smoke point much higher than most cooking oils at 450°F and performs well in a variety of cooking applications, including stir-frying, sautéing, grilling and even baking. And while many home cooks may not realize that all cooking oils have a smoke point, once exceeded, it not only negatively affects the food’s flavor, but also the nutritional value.

Corn Oil has more cholesterol-blocking plant sterols than other cooking oils – four times more than olive oil and one and a half times more than canola oil. Clinical studies indicate that when consumed as part of a diet low in saturated fat and cholesterol, plant sterols can help reduce the absorption of cholesterol in the gut. Be sure and try it in my Brown Sugar Mustard Grilled Chicken recipe in place of extra virgin olive oil, for a lighter version. To learn more about this claim, see MAZOLA.COM

Reduce saturated fats and cholesterol in your meals easily with simple swaps, such as substituting butter with Mazola Corn Oil. To learn more about this claim, see MAZOLA.com. To lighten up the chipotle lime crema, I swapped out sour cream for Greek yogurt and full fat mayo for light mayo.

Do you love my recipes? If you have a moment, please leave a star rating!

grilled chicken and sauteed onions and multi colored bell peppers in a cast iron skillet

5 from 2 votes

Cast Iron Chicken Fajitas

Course Lunch, Main Course

Cuisine American

Keyword cast iron chicken fajitas, cast iron fajitas, chicken fajitas

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 6 people

Author Jessica Robinson

Ingredients

2 pounds boneless skinless chicken breasts
3-4 bell peppers red, green, and orange, sliced
2 medium yellow onions sliced
2 tablespoons corn oil

marinade:

¼ cup brown sugar
2 tablespoons honey
¼ cup orange juice
¼ cup Mazola Corn Oil
1 teaspoon smoked paprika
1 teaspoon garlic salt
1 teaspoon onion powder
2 tablespoons Dijon mustard
Black pepper to taste

Chipotle lime crema:

1 cup Greek yogurt
2 tablespoons light mayonnaise
2 tablespoons fresh lime juice
½ teaspoon ground chipotle pepper
1-2 tablespoons finely chopped cilantro
Pinch of salt

Optional toppings:

Freshly chopped tomatoes
Mexican blend shredded cheese
Cilantro finely chopped

Southern Fried Apple Hand Pies

September 15, 2018 by Jessica Robinson 28 Comments

These Southern Fried Apple Hand Pies are easy to make using either homemade or store bought pie crust or biscuit dough. Make them the day before and fry them up fresh in the morning for a wonderful treat!

What is a hand pie?

When we moved to North Carolina, a local gentleman asked me to make something called “Apple Jacks.” These yummy Southern Fried Apple Hand Pies are small pieces of dough with a dollop of apple filling, then crimped and fried. They are an old-fashioned tradition here in the South. Fresh out of the fryer, they are beyond delicious.

Do I have to make homemade pie crust?

I make them using homemade pie crust. But if want to fuss with homemade crust you can use Pillsbury refrigerated biscuit dough or refrigerated pie crust. Doing a little research, I found that many old-time Southern cooks made these little hand pies with biscuit dough. But, I think you’ll love them with the pie crust. Years ago, when ladies made these, they certainly were not using store-bought crusts. First off, they likely did not have the disposable income that many of us have today nor did they have access to convenience products such as these. Traditionally, making these sort of apple pies, they would have used dried apple pieces, mixing those with water, sugar and cinnamon to make sort of an thick apple sauce.

Find my homemade pie crust recipe on Old Fashioned Blackberry Pie post.

What type of apples are good for hand pies?

I personally love a combination of Granny Smith and either Macoun or Macintosh. This brings the perfect amount of texture and flavor.

Can I make the pies ahead of time?

Absolutely! I make them the night before and slightly overlap them on a half sheet pan lined with parchment paper. Loosely cover the entire sheet pan with plastic wrap and place in the fridge. This also makes the pie dough super cold when you fry them, helping them become perfectly flaky.

You can even freeze them. Thaw in the fridge, uncovered. If you leave them covered with plastic wrap after being frozen, they end up with too much condensation. So just remove the plastic wrap and they’ll thaw perfectly overnight.

Make a big batch of the apple filling and let it cool completely. You can even make this a few days ahead of time to save time! I like to make it the night before I assemble apple hand pies, so it’s completely cooled and ready to go!

As you create each apple hand pie, place them on a half sheet pan lined with a piece of parchment paper. I will typically overlap them just a tad and be able to fit about 5-6 hand pies in each row, with a total of 3 rows per sheet pan. Cover them loosely with plastic wrap and get that tray in the fridge right away! You’ll fry them right out of the fridge, which keeps the hand pies super cold and will help you to achieve a very flaky crust!

I’d love to hear from you!! Please leave a star rating in the comments and let me know how you loved these hand pies!

5 from 19 votes

Southern Fried Apple Hand Pies

Course Breakfast or Brunch, Dessert

Cuisine American, Southern

Keyword apple hand pies, Fried apple hand pies, fried apple pie

Prep Time 30 minutes

Cook Time 3 minutes

Total Time 33 minutes

Servings 12 pies

Author Jessica Robinson

Ingredients

Pie filling:
5 medium/large apples Granny Smith & Macoun
3 tablespoons unsalted butter
2 tablespoons brown sugar
1/4-1/2 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Homemade pie crust or biscuit dough

Instructions

Peel, core and chop the apples into small pieces. Melt the butter in a 10-12 inch fry pan. Cook the apples over medium heat for about 15-20 minutes or until soft. Sprinkle with brown sugar and sugar while they cook. Stir with a wooden spoon occasionally, making sure they do not burn. Sprinkle with cornstarch once they are almost done and let cook to thicken the apples and juice.
Remove from the heat and add the cinnamon, nutmeg and stir to combine. Let the pie filling cool completely.
Roll out your biscuit dough or pie crust on a lightly floured surface, into 4-6 inch ovals, about 1/8-1/4-inch thick. Scoop about 1 tablespoon or so of the cooled pie filing in the center of each round. Fold over, lightly press down on the filling and the edges. (Lightly wet edges with water, using your fingertip if needed) Crimp the edges of the dough with a floured fork. Place uncooked pies on a half-sheet pan which is lined with parchment paper.
Fill a fry pan with about 2-3 inches of canola oil. Heat the oil until very hot. Place only a few hand pies in the hot oil at a time, as to not overcrowd the pan or let the oil cool. Fry until they are brown on both sides, about 3-4 minutes. Remove from the hot oil and let drain on paper towels on a half-sheet pan. Sprinkle with granulated sugar or dust with powdered sugar while they are still warm.
These are best served warm.

A Farmgirl’s Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com

Cast Iron Peach Pie

September 4, 2018 by Jessica Robinson Leave a Comment

Thanks so much to Lodge Cast Iron for sponsoring this post and your amazing 2-handle cast iron pans!

This Cast Iron Peach Pie is simple to make with a homemade lattice crust and baked in a cast iron pan, leaving the crust super flaky.

Don’t you just love homemade peach pie? I mean, any kind of homemade pie is amazing! But, peaches are perfectly ripe right now and perfect for pie making. This pie would make your grandmothers’ and mamas’ proud!

Is there an easy way to peel a peach?

Place whole peaches in boiling water and blanch them for 1 minute. Then remove with a slotted spoon and place in a bowl of ice water. This stops the cooking process. Then take a sharp knife and peel the skin off the peaches.

I prefer using a very sharp paring knife to peel them, cut up into slices, discard the pit, and freeze at the peak of freshness. So, when I’m ready for a homemade peach pie, I’ve got perfectly ripe fruit stashed in my freezer! It seems faster to me and won’t make the peach soft.

How to make a lattice style crust:

Step 1: Place the peaches into a large bowl and toss with instant tapioca, lemon juice, sugar, and nutmeg. Set aside. It’s perfectly fine if they are still frozen.

Step 2: Roll out a piece of pie dough. Then cut into strips either using a small pizza cutter or pastry cutter. Here I used a simple cutter, occasionally I’ll use a pasta cutter that will give you a crimped edge. That’s pretty too when you’re looking to make your pie a little more fancy.

Step 3: Lay strips of pie dough going the same direction over the entire pie. Then fold back every other piece of dough and weave in another strip of pie dough going the opposite direction. Continue this process until you have completed the entire pie. Fold under the edges and crimp.

Don’t you just love this two-handle pan from Lodge?! I’ve got a 10.25-inch and 12-inch one for pies, chicken pot pie, etc. and the 17-inch one for homemade pizza. Be sure and order one here!

Step 4: Brush with egg wash, sprinkle with sugar, and bake in a preheated 400 degree oven for about 1 hour or so. Place the pie onto a half sheet pan lined with parchment paper to catch any drippings from the pie.

Step 5: Let the pie cool completely or almost completely before slicing. If you don’t wait, your filling will not have time to set. Serve immediately with vanilla ice cream.

TIP: In hot summer months, cover the remaining pie with plastic wrap and place in the refrigerator. Enjoy the pie within a few days.

How to keep your pie crust from burning:

My mom always covered the pie part way through the baking process with a piece of aluminum foil with a little slit cut out of the center. So, I do the same with all of my pies. This helps the pie filling to continue to bake without burning the crust. We were raised to use what we had, no fancy gadgets needed.

Do you love my recipes? If you have a moment, please leave a star rating!

For more great products from Lodge, check out their website.

homemade peach pie in 2-handle Lodge cast iron pan

Cast Iron Peach Pie

This Cast Iron Peach Pie is simple to make with a homemade lattice crust and baked in a cast iron pan, leaving the crust super flaky.

Course Dessert

Cuisine American, Southern

Keyword cast iron peach pie, peach pie, skillet peach pie

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 10 people

Author Jessica Robinson

Ingredients

Pie crust:

3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon granulated sugar
2/3 cup Lard
3 tablespoons unsalted butter very cold
ice cold water

Peach filling:

6-8 large peaches, peeled and cut up
1 cup granulated sugar adjust based on how sweet peaches
1/4 cup instant tapioca
2-3 tablespoons lemon juice
1/2 teaspoon ground nutmeg

Instructions

In a large bowl, combine the flour, salt, and sugar with a fork. Using a pastry cutter or two forks, cut the lard and butter into the dry ingredients until they are pea-size pieces. Fill a glass Pyrex measuring cup with ice cubes and cold water. Pour in ice-cold water a little at a time, use a fork to gently roll the mixture around the bowl to combine. Add more water as needed. Press the dough together with your hands.
Place the pie crust into a large Ziploc bag and refrigerate for several hours.
Cut the dough into two equal size pieces and gently roll out with a wooden rolling pin. Place the dough round into the bottom of the cast iron pan. Trim the edges with kitchen shears. Place the pie filling ingredients into the unbaked shell.
Roll out the remaining pie crust and cut evenly into strips with a pastry cutter wheel or small pizza cutter. Lay 5-6 strips horizontally over the pie. Using longer pieces towards the center and shorter pieces near the edge. Roll back every other strip and place a pastry strip down vertically. Fold the pieces back. Continue this process until the pie crust is complete.
Roll under the edges on the crust and gently use your hands to press everything together.
Brush the crust with egg wash and sprinkle with granulated sugar.
Place the pie on a half sheet pan lined with parchment paper. This will help contain the mess. Bake in a preheated 400 degree F oven for 60 minutes or until the crust is golden brown and filling is bubbling. Take out of the oven and let cool on a baking rack. Let cool completely before slicing.

Best Ever Homemade Apple Pie

September 3, 2018 by Jessica Robinson 26 Comments

All American dessert is Best Ever Homemade Apple Pie. Baked in a Lodge cast iron skillet and using seasonal, locally grown apples.

Growing up on a small farm, we always had homemade pies for dessert. My dad is French Canadian and it’s a fact, you must serve bread with dinner and have dessert. After I got married, we moved 6 miles away into our first house. And, I remember he was lost after I moved out. Because I always cooked dinner. So, several times a week he would join us for dinner. And if it was last minute, I’d scramble to whip up something for dessert. Because, you could be for certain he’d expect dessert! Inspired from my rural upbringing, you’ll want to try the Best Ever Homemade Apple Pie. This all-American dessert is a must in our household!

At my parent’s farm, we pretty much used the sugarhouse kitchen exclusively and hardly ever cooked or baked anything in the farmhouse. If you’re wondering what a sugarhouse is, it’s where we boil down sap that comes from maple trees and make it into pure maple syrup. I had baked an apple pie in the sugar house and carried it into the house for dinner, straight out of the oven. And, dropped it on the mudroom floor. That was heart breaking!

Now, traditionally we always baked apple pies or any sort of pie in a glass pie dish. But, over the last few years, I’ve found that there’s nothing quite like baking a homemade pie in cast iron. The bottom crust and filling cooks perfectly. No soggy bottom crust, ever. If you’re looking for a great cast iron pan to bake a pie in, you’ll find a great selection on Amazon! I’m loving their 2-handle pans! (The 17-inch one is great for homemade pizza and the 12-inch or 10.25-inch are great for pies and everything else!)

How do I make my pie crust flaky?

Always keep your pie dough cold. Place it back into the fridge if needed. This keeps the fat particles cold and make the pie dough flaky.

Sometimes I like to go with a simple crust and use a sharp knife to cut air vents in the top. Other times, I love a simple weaved crust. Just take a small pizza cutter or pastry cutter to cut strips of pastry dough. Then weave them back and forth. Tuck under the ends and crimp the edges with your finger or press down with a fork. Brush with an egg wash and bake for a little over an hour. My mom always liked the apples to be slightly soft, so that’s the way we prefer our pie. If you like your apples a little more firm, you can bake for less time. Let the pie cool before slicing, so your filling can set.

Do you love my recipes?! I’d LOVE to hear from you! If you have a moment, leave a comment with a star rating.

Baked apple pie with homemade crust in cast iron skillet

5 from 10 votes

Best Homemade Apple Pie

All American dessert is Best Ever Homemade Apple Pie. Baked in a Lodge cast iron skillet and using seasonal, locally grown apples.

Course Breakfast or Brunch, Dessert

Cuisine American, Southern

Keyword apple pie, cast iron apple pie

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings 6 people

Author Jessica Robinson

Ingredients

6 granny smith apples peeled and cut up
6-8 Macoun or McIntosh apples peeled and cup up
1 cup granulated sugar adjust based on how tart your apples are
3-4 tablespoons lemon juice
4 tablespoons instant tapioca
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
pie crust either homemade or store bought

Instructions

Place the apple pieces into a large bowl and coat with lemon juice, tossing with your hands or a large spoon. Set aside.
On a lightly floured work surface, roll out the bottom crust. Spray a 10 or 12-inch cast iron skillet with cooking spray or lightly coat with canola oil, using a clean paper towel. Place the rolled out crust in the bottom. Gently press into the pan lightly, using your fingers. Use kitchen sheers to trim the edges of the crust, to about 1/2-inch past the pan rim.
Use a slotted spoon to scoop the apples into the pan. Discard the remaining lemon juice. Sprinkle with sugar, cinnamon, nutmeg, and instant tapioca.
Roll out the top crust. Cut strips, using a small pizza cutter or pastry cutter. Place strips of pie crust all going one direction over the prepared pie. Pull back every other strip and place another strip of pie crust, going the opposite direction. Gently place the pie strips you pulled back, back into place. Repeat until you have completely covered the pie.
Trim the edges of pie crust with kitchen sheers and roll under the crust. Crimp with your fingers or press with a fork. Brush with an egg wash and sprinkle with granulated sugar.
Place in a preheated 400 degree F oven for 1 hour. When the crust is browned nicely, about half way or three quarters through baking, cover with a piece of aluminum foil. Slice a hole in the center of aluminum foil using a knife or kitchen shears. This will let the steam escape, allowing the pie to continue cooking and while not burning the crust. Use a sharp knife to check the softness of the apples. Let cool for at least an hour before slicing. This will allow the pie filling to set. Enjoy with vanilla ice cream and whipped cream.

Cast Iron Cinnamon Rolls

August 2, 2018 by Jessica Robinson 11 Comments

Cast Iron Cinnamon rolls are the perfect treat for your next breakfast or brunch. The most delicious, homemade cinnamon rolls you’ve ever had!

Have you been looking for the best homemade cinnamon roll recipe? Look no further than these delicious Cast Iron Cinnamon Rolls! This sweet dough is easy to make and makes the perfect dough for cinnamon rolls.

This is one of my most popular and most requested recipes! I mean, who doesn’t love a homemade cinnamon roll?! They do take some time, as the dough needs to properly rise. But, oh how they are SO worth the effort!

How to make homemade cinnamon rolls:

Step 1: In a large mixing bowl of a stand mixer dissolve the yeast in the warm water. Add the warm milk, sugar, honey and eggs. Add the dough hook attachment, and stir in the flour and salt. Scrape the bottom and sides of the bowl occasionally with a rubber spatula. Cut the butter into small pieces and incorporate into the dough. Scrape the bowl a few times. Beat the dough until it becomes smooth, about 5-7 minutes.

Step 2: Turn the dough out onto a floured work surface and knead for 5-6 minutes, making a smooth dough. This dough is going to be sticky when you turn it out. After kneading, shape into a round ball and place back into the greased mixing bowl. Cover loosely with plastic wrap and drape with a clean kitchen towel.

Step 3: Place in a warm area and let rise until doubled in size, about 2 hours. Turn the dough out onto a lightly floured work surface and knead the dough for a few minutes. Turn back into the greased bowl (spray with cooking spray again if needed) and let rise until doubled, about 1 hour.

Step 4: Turn the dough out onto a lightly floured work surface and roll out with a rolling pin. Making it into a rectangle shape, about 1/2-3/4-inch thick. Spread the melted butter evenly with a pastry brush. Sprinkle the brown sugar and granulated sugar evenly over the melted butter. Sprinkle generously with ground cinnamon.

Looking for one of the best wooden rolling pins made in the USA? Order this one, handmade in Maine by Fletchers’ Mill. Love red handles!

Step 5: Place the cinnamon rolls evenly into greased cast iron pans or a half sheet pan lined with parchment paper. Cover the pan loosely with plastic wrap and a clean kitchen cloth and let rise until doubled, about 1 to 1 1/2 hours.

Step 6: Preheat the oven to 350 degrees F. Once the cinnamon rolls have doubled in size, brush gently with an egg wash. Place the cast iron pan in the preheated oven and bake for 25-30 minutes. Let cool on a baking rack for 15 minutes before spooning the icing over top the cinnamon rolls.

If you love these cinnamon rolls, use the same dough to create Apple Fritters. Those are always a huge hit in our household!

This 17-inch two-handle cast iron pan is perfect for making homemade cinnamon rolls or even pizza. We absolutely love it for pizza! The 10-inch and 12-inch ones work so well for all of my pie recipes! Old Fashioned Blackberry Pie, Best Ever Homemade Apple Pie, Blueberry Pie.

Do you love my recipes? Be sure and leave a star rating if you have a moment!

cinnamon rolls in a cast iron pan drizzled with icing

5 from 7 votes

Cast Iron Cinnamon Rolls

Cast Iron Cinnamon rolls are the perfect treat for your next breakfast or brunch. The most delicious, homemade cinnamon rolls you’ve ever had!

Course Breakfast or Brunch, Desserts

Cuisine American, Southern

Keyword cast iron cinnamon rolls, cast iron skillet cinnamon rolls

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings 10 people

Author Jessica Robinson

Ingredients

Dough:

2 1/4 teaspoons 1 packet active dry yeast
1/4 cup lukewarm water
1 1/2 cups milk warm
1/4 cup granulated sugar
2 tablespoons honey
3 large eggs, room temperature
5 1/2 cups all-purpose flour
1 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter softened

Cinnamon roll filling

1/2 cup (1 stick) butter melted
1 cup brown sugar
1 cup granulated sugar
ground cinnamon

Icing:

3 cups powdered sugar
1 teaspoon pure vanilla extract
2 tablespoons whole milk

Instructions

In a large mixing bowl of a stand mixer dissolve the yeast in the warm water. Add the warm milk, sugar, honey and eggs. Add the dough hook attachment, and stir in the flour and salt. Scrape the bottom and sides of the bowl occasionally with a rubber spatula. Cut the butter into small pieces and incorporate into the dough. Scrape the bowl a few times. Beat the dough until it becomes smooth, about 5-7 minutes.
Turn the dough out onto a floured work surface and knead for 5-6 minutes, making a smooth dough. This dough is going to be sticky when you turn it out. After kneading, shape into a round ball and place back into the greased mixing bowl. Cover loosely with plastic wrap and drape with a clean kitchen towel. Place in a warm area and let rise until doubled in size, about 2 hours. Turn the dough out onto a lightly floured work surface and knead the dough for a few minutes. Turn back into the greased bowl (spray with cooking spray again if needed) and let rise until doubled, about 1 hour.
Turn the dough out onto a lightly floured work surface and roll out with a rolling pin. Making it into a rectangle shape, about 1/2-3/4-inch thick. Spread the melted butter evenly with a pastry brush. Sprinkle the brown sugar and granulated sugar evenly over the melted butter. Sprinkle generously with ground cinnamon.
Roll up, starting at the long end fairly tight. Brush the edge of the dough with melted butter and press to seal. Cut the dough into 2 inch rolls.
Place the cinnamon rolls evenly into greased cast iron pans or a half sheet pan lined with parchment paper. Cover the pan loosely with plastic wrap and a clean kitchen cloth and let rise until doubled, about 1 to 1 1/2 hours.
While they are rising, whisk together your icing. Cover with plastic wrap and set aside. You want it to be fairly thick.
Preheat the oven to 350 degrees F. Once the cinnamon rolls have doubled in size, brush gently with an egg wash. Place the cast iron pan in the preheated oven and bake for 25-30 minutes. Let cool on a baking rack for 15 minutes before spooning the icing over top the cinnamon rolls.

Disclosure: A Farmgirl’s Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com

Apple Cider Doughnuts

July 14, 2018 by Jessica Robinson 39 Comments

Apple Cider Doughnuts are a cake style doughnut rolled in a cinnamon sugar mixture. They are simple to make and will remind you of fairs and apple orchards.

Do you remember fair food? Or delicious homemade Apple Cider Doughnuts from a local apple orchard? These homemade doughnuts rolled in cinnamon sugar will remind you of days spent at an old-fashioned fair or the local apple orchard. The wonderful addition of small pieces of apples will make your mouth water.

How to make homemade apple cider doughnuts?

This delicious, cake style doughnut is made with boiled down apple cider, buttermilk, butter, flour, and sugar. Let the apple cider cool completely before adding it to the mixing bowl.

While they are still warm, roll in cinnamon sugar mixture or dip in a thin glaze.

Glaze: (2 cups powdered sugar, 1 teaspoon of pure vanilla extract, 2-3 tablespoons whole milk, whisked together)

You’ll need a rolling pin and a doughnut cutter. Order a doughnut cutter on Amazon. Unless you have a small, independently owned kitchen store, a doughnut cutter is a bit hard to find.

Make these doughnuts the night before, place them on half sheet pans lined with parchment paper and loosely cover with plastic wrap. Place the sheet pans in the fridge until the next morning and you can fry them up fresh. This helps keep your work to a minimum. And, there’s nothing like a freshly fried doughnut with a cup of coffee!

Don’t forget to order a few of these doughnut cutters. They are the perfect size. I like to have a few, so I always have a clean one ready to go!

Do you love my recipes? If you have a moment, please leave a star review.

5 from 11 votes

Apple Cider Doughnuts

This autumn or winter try making these yummy apple cider doughnuts. They are finger licking good rolled in cinnamon sugar.

Course Dessert

Cuisine American, New England

Keyword apple cider cake doughnuts, apple cider donuts, apple cider doughnuts

Prep Time 20 minutes

Cook Time 5 minutes

Total Time 25 minutes

Servings 20

Author Jessica Robinson

Ingredients

1 cup apple cider
4 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
6 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
2 large eggs, room temperature
1/2 cup buttermilk
1 teaspoon pure vanilla extract
1 medium apple, peeled, cored, and finely chopped Macoun or Macintosh
canola oil for frying

Cinnamon Sugar

1 1/2 cups granulated sugar
2-3 tablespoons ground cinnamon
1 teaspoon ground nutmeg

Instructions

In a medium saucepan over low heat, reduce the apple cider to about 3⁄4 cup, about 20 minutes. Set aside and cool to room temperature.
Sift together the flour, baking powder, baking soda, salt, and spices into a medium bowl and set aside. In a large bowl, use a hand mixer to cream together the butter granulated sugar, and brown sugar. Add the eggs one at a time and continue to mix until incorporated. Use a rubber spatula to occasionally scrape the sides and bottom of the bowl. Add the reserved reduced apple cider, buttermilk, and vanilla extract, mixing to combine. Add the flour mixture and combine. Gently fold the chopped apples into the batter.
Line a baking sheet with parchment paper and set aside.
Turn the dough out onto a lightly floured surface, and use a rolling pin to roll out the dough to 1⁄ 2 inch thickness. Lightly flour a doughnut cutter and use it to cut out the doughnuts, then place them onto the prepared baking sheet.
Line a baking sheet with several layers of paper towels and set aside. In a large heavy-duty pot, add about 3-inches of canola oil. Heat to a temperature of 375 degrees F. Drop about 4 doughnuts into the oil, making sure not to overcrowd the pot. Cook for 1 to 2 minutes on each side, or until lightly golden brown. Remove the doughnuts from the oil and allow to drain on the paper towels. In a small bowl, combine all of the ingredients for the cinnamon sugar; mix well. While the doughnuts are still warm, sprinkle them with the cinnamon sugar.

Blueberry Skillet Pie with Flaky Crust

June 13, 2018 by Jessica Robinson 20 Comments

Blueberry Skillet Pie with Flaky Crust is so easy to make and perfect for summer. Baking a fruit pie in cast iron has never tasted so delicious!

Have you ever baked a pie in a cast iron skillet?

Everyone has been asking me how I made this amazing Blueberry Skillet Pie with flaky crust. Well, I’m going to tell you! My dad bought me a few Lodge cast-iron skillets for Christmas and I love them. My dad has always bought things that are practical and that you can really use as gifts. He’s a very smart man! Nothing better than baking and cooking just like your grandmother did. There was a reason her cooking was so darn good!

Each Sunday afternoon we stop at the farmers market in Colfax. This is by far one of my favorite farmers markets in North Carolina. Farm stand after farm stand stocked with fresh produce, berries and locally produced or made products- which I love! Wild blueberries were in the peak of the season and I picked up a bunch. I asked the grower if I purchased a full flat if they would give me a discount, and they did. That’s less berries to sit in the hot sun for them, money directly into the farmers pocket and plenty of berries for me to bake pies or make homemade jams. These little babies are packed full of flavor, along with nutrients to keep a healthy body. Our freezer is stocked up with plenty of these delicious blueberries. But, before stocking the freezer, I made probably the best pie I’ve ever made thus far. Seriously, if you’ve never made a pie in a cast-iron skillet, the time is now!

5 from 8 votes

Blueberry Skillet Pie

Homemade blueberry pie has never been more tasty. Try making your own homemade crust too!

Course Dessert

Cuisine American, New England, Southern

Keyword blueberry cast iron pie, blueberry pie recipe, blueberry skillet pie

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings 8 people

Author Jessica Robinson

Ingredients

9- inch Lodge cast-iron skillet
pie dough double crust
1 teaspoon canola oil
4 to 5 cups fresh wild blueberries small ones have more flavor
1 to 1 1/2 cups granulated sugar
1/3 cup instant tapioca
2 tablespoons lemon juice
1/2 teaspoon ground nutmeg

Instructions

In a large bowl, mix the blueberries, granulated sugar, lemon juice, tapioca and nutmeg with a spoon. Set aside.
Brush the canola oil in the bottom and sides of your cast-iron pan, either using your fingers or a clean paper towel.
Roll out the bottom round of the pie dough. Gently place into the skillet. Trim the edges with kitchen shears. Keep your pie dough cold and try to not overwork it. This will ensure it is flaky.
Add your blueberry filling.
Roll out the top round of the pie dough. Gently place it on top of the entire pie. Trim the edges if necessary. Roll under the crust edges and pinch with your fingers. Slice a few air holes in the top center of the pie. Brush with egg wash and sprinkle with granulated sugar.
Bake in a preheated 400 degree F oven for about 40 minutes. Lower the temperature to 375 degrees F to finish baking for about another 20 to 30 minutes or until your crust is golden brown and the filling is bubbling. (I usually put a piece of aluminum foil over the entire pie about half way through baking, slice a hole in the center of the aluminum foil to let steam out) this will keep the pie cooking without burning it or turning the crust too dark.
Let cool completely before slicing.

Strawberry Rhubarb Pie Recipe

April 25, 2018 by Jessica Robinson 7 Comments

Looking for Grandma’s Strawberry Rhubarb Pie Recipe and can’t find it?! Try my recipe using simple ingredients and homemade pie crust.

Can you freeze rhubarb?

Growing up, rhubarb grew along the entire edge of our vegetable garden. We picked rhubarb, washed, cut, and froze it all the time. Yes, you can freeze rhubarb! That way it stays fresh and you’ll have a freezer full to do what you want, jams, pies, etc.

Now that we’re in North Carolina, rhubarb, unfortunately doesn’t grow in our area. But, luckily there’s quite a few transplanted Yankees and some of the grocery stores carry it!

Strawberry season has arrived, so I thought what better way to celebrate these sweet, juicy beauties that to make a Strawberry Rhubarb Pie! Strawberries are plump and so sweet right now!

If you’re looking for a homemade pie crust recipe, you’ll find it here:

Homemade Pie Crust Recipe

Don’t feel intimidated by homemade pie crust. It’s really not that hard. Just keep your ingredients cold and don’t over work the dough. It’s as simple as that! Don’t you just love a pretty lattice crust?! I put a braid down the center of the pie for a little something extra. But still simple.

Baking a pie in cast iron:

Have you ever baked a pie in cast iron? Don’t be afraid, it’s quite simple! Just spray the bottom of your cast iron with some cooking spray or rub a little canola oil on with a clean paper towel. Then add your bottom crust, filling, top crust, egg wash, and bake. Simple! The bottom crust comes out perfectly. After you eat the pie, simply wash the pan, dry, and oil.

If you love this Strawberry Rhubarb Pie be sure and check out my other great recipes!

Strawberry Rhubarb Lemonade

Homemade Strawberry Lemonade

Old Fashioned Strawberry Shortcake

Do you love my recipes?! Be sure and leave a comment with a star rating! I’d greatly appreciate it and love to hear from you!

Make this delicious homemade Strawberry Rhubarb Pie with lattice crust. #recipe #strawberryrhubarb #pie #castironrecipes #strawberries

5 from 4 votes

Strawberry Rhubarb Pie Recipe

Looking for Grandma's Strawberry Rhubarb Pie Recipe and can't find it?! Try my recipe using simple ingredients and homemade pie crust.

Course Dessert, Desserts

Cuisine American, Southern

Keyword strawberry rhubarb pie, strawberry rhubarb pie recipe

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings 10 people

Author Jessica Robinson

Ingredients

4-5 cups sliced strawberries
6-7 stalks rhubarb sliced about 1-inch thick
1/3 cup instant tapioca
1 cup granulated sugar adjust based on how sweet your strawberries are
2 tablespoons lemon juice
Sprinkle of ground nutmeg
Homemade or store bought pie crust

Instructions

Combine the strawberries, rhubarb, sugar, lemon juice, and instant tapioca in a large bowl.
Lightly Grease the inside of a 10 or 12-inch cast iron skillet. Place your bottom crust, and trim your edges. Add the strawberry and rhubarb mixture. Add the top crust. Roll under your edges and pinch the crust with your fingers or a fork. Gently brush with egg wash and sprinkle with granulated sugar. Place the pie on a half sheet pan lined with parchment paper.
Bake in a preheated 400 degree Fahrenheit oven for about 1 hour. Let cool completely before slicing.

Cast Iron Skillet Lemon Chicken

March 15, 2018 by Jessica Robinson 3 Comments

Cast Iron Lemon Chicken is such a quick and easy meal to prepare.

Are you looking for something simple and extremely flavorful for dinner? This Cast Iron Skillet Lemon Chicken is the answer. Cast iron cooking is all the rage right now. What’s old is new and rapidly gaining popularity. And, I’ve always had a love for cooking in cast iron. These heavy-duty pans are so durable, retain the heat and distribute it evenly. Plus, clean up is relatively easy.

How do I cook a whole chicken in cast iron?

Simply give the pan a good brushing of a few tablespoons of either extra virgin olive oil or canola oil. Then layer 2 large lemons, sliced thick in the bottom of the pan, along with a large onion, sliced. Ask your butcher to butterfly the chicken, so it will lay fairly flat in the pan. Place the butterflied chicken on top of the lemon and onion slices. Melt 4 tablespoons of butter and drizzle along with 4 tablespoons or so of extra virgin olive oil over the chicken. Sprinkle with salt, black pepper and 1 teaspoon of McCormick “Grill Mates” brown sugar bourbon seasoning over top the chicken.

Cook in a preheated 400 degree F oven for 40 minutes. Then take out and pour 1/2 cup of dry white wine around the chicken. Place the pan back in the oven for about another 15-20 minutes. Or until the chicken is thoroughly cooked. Let the chicken rest for 5 to 10 minutes before slicing. This chicken is super moist and pairs well with a glass of white wine. Try it served over rice pilaf and seasonal vegetables. I cannot wait until we have yellow squash and green beans and yellow wax beans ready in the garden! My mom always cooked green beans and yellow wax beans with a few thin slices of onion, plenty of salt, and a touch of butter. Oh, how yummy does that sound with this delicious Cast Iron Skillet Lemon Chicken!?

Be sure and check out all of my other cast iron recipes:

Cast Iron Pork Tenderloin

Old Fashioned Blackberry Pie

Best Ever Homemade Apple Pie

Do you love cooking with cast iron? I’d LOVE to hear from you. If you have a moment, leave a comment with a review.

cast iron whole chicken with lemons and white wine

5 from 2 votes

Cast Iron Skillet Lemon Chicken

This chicken is simple to make and a delicious home cooked meal. Wonderfully moist and crispy outside cooking in a cast iron skillet.

Course dinner, Main Course

Cuisine American, Southern

Keyword cast iron lemon chicken, lemon chicken

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 4

Author Jessica Robinson

Ingredients

1 whole roasting chicken butterflied
2 large lemons sliced thick
1 large yellow onion sliced thick
4 tablespoons extra virgin olive oil
4 tablespoons butter
1 teaspoon McCormick "Grill Mates" Brown Sugar Bourbon
salt and black pepper to taste
1/2 cup dry white wine
lemon slices for garnish if desired

Instructions

Simply give the pan a good brushing of a few tablespoons of either extra virgin olive oil or canola oil. Then layer 2 large lemons, sliced thick in the bottom of the pan, along with a large onion, sliced. Ask your butcher to butterfly the chicken, so it will lay fairly flat in the pan. Place the butterflied chicken on top of the lemon and onion slices. Melt 4 tablespoons of butter and drizzle along with 4 tablespoons or so of extra virgin olive oil over the chicken. Sprinkle with salt, black pepper and 1 teaspoon of McCormick "Grill Mates" brown sugar bourbon seasoning over top the chicken.
Cook in a preheated 400 degree F oven for 40 minutes. Then take out and pour 1/2 cup of dry white wine around the chicken. Place the pan back in the oven for about another 15-20 minutes. Or until the chicken is thoroughly cooked. Let the chicken rest for 5 to 10 minutes before slicing. This chicken is super moist and pairs well with a glass of white wine. Try it served over rice pilaf and seasonal vegetables. I cannot wait until we have yellow squash ready in the garden!

Maple Pecan Crusted Salmon

March 11, 2018 by Jessica Robinson 7 Comments

Maple Pecan Crusted Salmon is a wonderful healthy inspired recipe featuring chopped pecans and granulated maple sugar. Healthy eating never tasted so good!

Are you trying to eat healthier but still want your meals to be packed with wonderful flavor? Then you’ll definitely want to try Maple Pecan Crusted Salmon. This recipe is so simple to make. Simply make a pecan coating and rub it on the top of a few salmon filets.

Now, let’s talk a bit about granulated maple sugar. It’s an ingredient that I’m very accustomed as my family has been producing pure maple syrup since 1971. That’s crazy right?! Maple is what led me to write two cookbooks and continues to fuel my passion for recipe development. I keep it on hand in our pantry at all times. Since you probably don’t have parents that you can call to have them ship you some, you can easily find it on Amazon. If you live in New England or New York area, there’s plenty of local farms or mom and pop type grocery stores who often have it on hand. But if not, it’s available online. Substitute granulated maple sugar for equal parts in any recipe that calls for granulated sugar. It gives you a touch of maple taste and is a raw sugar.

Simply place the maple pecan coating on the top of the salmon filet and bake in the oven. Or you could place this salmon on a cedar board on the grill. That would be perfect for summer dinners!

Do you love my recipes?! I’d LOVE to hear from you! If you have a moment, leave a comment with a star review.

5 from 5 votes

Maple Pecan Crusted Salmon

Maple and pecans make an amazing coating on this delicious salmon recipe. Perfect for eating healthy but still wanting plenty of wonderful flavor!

Course Main

Cuisine American

Keyword maple crusted salmon, maple salmon

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 4 people

Author Jessica Robinson

Ingredients

2 Salmon filets 5-6 ounces each
1/2 cup pecans finely chopped
3 tablespoons granulated maple sugar
1 tablespoon ground mustard
2 teaspoons onion powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
2 teaspoons fresh orange zest
juice from 1/2 orange
salt and black pepper to taste

Instructions

Spray a cast iron pan with cooking spray. Set aside.
In a small bowl, combine the chopped pecans, maple sugar, ground mustard, onion powder, garlic powder, paprika, salt and pepper. Press on the top of each salmon filet. Place the fillets in the pan.
Cook in a preheated 375 degree F oven for about 20-22 minutes, or until thoroughly cooked. Enjoy with seasonal vegetables and rice.

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