This phyllo-crusted savory pie is packed with caramelized summer zucchini. It is a wonderful way to gobble up an abundance of fresh squash from the garden or your CSA share. 🙂 I loved that it was baked in a cast iron skillet too.
The recipe was adapted from thekitchn.com, contributed by Grace Elkus. We ate it for dinner with a green salad but it could also be served for a special brunch or lunch- an amazing summer meal.
This is another crowd-pleasing, one-pot, comfort food dish. I was immediately drawn to this recipe because making cast iron skillet cornbread on top of skillet chili is genius. Calling it a pie makes it even more fabulous!
This recipe was adapted from HowSweetEats.com. I modified the proportions and added thinly sliced kale to the chili. The smoked paprika was essential to the finished dish. Great.
Yield: Serves 6
For the Chili:
2 T olive oil
1 large sweet or yellow onion,diced
4 largegarlic cloves,minced
4 cups thinly sliced kale (ribs and stems removed)
1(4 ounce)can diced green chiles
1 1/2 cupscooked,shredded chicken (I used grilled chicken thighs)
1 1/2tspground cumin
¼tsp freshly ground blackpepper
1(15 ounce)can cannellini beans, drained and rinsed
1cupcorn(fresh or frozen)
2cups chicken stock
For the Cornbread Topping:
1cupfinely ground yellow cornmeal
1cupall-purpose or whole wheat pastry flour
1 T light brown sugar
1 T baking powder
1(4 ounce) can diced green chiles
plain greek yogurt or sour cream
Preheat the oven to 350 degrees F, preferably on convection.
Heat a large skillet over medium-low heat and add the olive oil. (I used a 12-inch cast iron skillet.)
Add the onions and garlic with a pinch of salt. Cook, stirring occasionally, until they soften, about 3 minutes.
Add the thinly sliced kale leaves and continue to cook until tender, about 5 additional minutes.
Stir in the diced green chiles and shredded chicken.
Add in the cumin, paprika, salt and pepper. Stir well until the spices are combined with the mixture.
Stir in the cannellini beans, corn and chicken stock. Taste and add more salt and pepper, if needed. Reduce the heat to low while you make the cornbread topping.
In a large bowl, stir together the cornmeal, flour, sugar, baking powder, soda and salt.
In a smaller bowl, stir together the eggs and milk.
Pour the egg mixture into the dry ingredients, stirring until just almost combined.
Stir in the green chiles. Stir in the melted butter until combined.
Drop spoonfuls of the cornbread over the chili, using the back of the spoon to spread it slightly, if necessary.
Bake the skillet for 20 to 25 minutes, or until the cornbread layer it set. Be sure to check that the cornbread is set in the center- sometimes it needs a few extra minutes to cook through.
Serve with sour cream/greek yogurt, cilantro, scallions, corn, jalapeño, and limes for spritzing, as desired.
I have been looking for an excuse to make this skillet cake since last summer. Graham crackers… peaches and blueberries… streusel topping… and baked in a cast iron skillet? Irresistible. I finally had to make it after having too many ripe peaches on the counter. 😉 What an excuse!
This recipe was adapted from Food and Wine, contributed by Chicago chef Stephanie Izard. (I have loved her since she won Top Chef.) The cake is baked on the grill in the original recipe. Delicious!
Yield: Serves 10 to 12
For the Streusel:
3/4 cup graham cracker crumbs (from 7 whole crackers)
3/4 cup all-purpose flour
1/2 cup light brown sugar
1 stick unsalted butter, softened
1/2 teaspoon kosher salt
For the Fruit:
3 large peaches, each cut into 1-inch wedges (I used 4 medium white peaches)
3/4 cup blueberries
1/2 cup granulated sugar
3 tablespoons fresh lemon juice
1 tablespoon cornstarch
1 tablespoon unsalted butter
For the Cake:
1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1/2 cup fine graham cracker crumbs (from 4 whole crackers)
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1 stick plus 3 tablespoons unsalted butter, softened
1 1/4 cups light brown sugar
1/4 cup granulated sugar
3 tablespoons honey
4 large eggs
1 1/4 cups buttermilk
1/3 cup canola oil
1 tablespoon pure vanilla extract
Vanilla ice cream, for serving
Make the Streusel:
In a stand mixer fitted with the paddle, beat all of the ingredients together at medium speed until crumbs form.
Press together to form a large mass.
Transfer to a bowl and break into clumps.
Refrigerate until chilled, about 15 minutes.
Prepare the Fruit:
Preheat an oven to 300° F, preferably on convection.
In a medium bowl, toss the peaches with the blueberries, sugar, lemon juice and cornstarch.
In a 12-inch cast-iron skillet, melt the butter over low heat. Remove from the heat.
Scrape the fruit and any juices into the skillet.
Make the Cake:
In a medium bowl, whisk both flours with the graham cracker crumbs, baking powder and salt.
In a stand mixer fitted with the paddle, beat the butter with both sugars and the honey at medium speed until fluffy.
Beat in the eggs one at a time, then beat in the buttermilk, oil and vanilla.
Scrape down the side of the bowl and beat in the dry ingredients until just smooth.
Spread the batter in the skillet in an even layer.
Scatter the streusel evenly on top.
Place the skillet on a parchment paper-lined cookie sheet. Bake for about 1 hour and 15 minutes to 1 hour and 30 minutes, until a toothpick inserted in the cake comes out clean. (The cake is cooked off of the heat in a grill for the same amount of time in the original recipe.)
Let the cake cool for 1 hour. Cut into wedges and serve with vanilla ice cream.