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Cast Iron Holiday Dinner

We shared a couple recipes for cast iron skillet desserts recently, so we wanted to make sure we weren’t neglecting something important: the rest of the meal! Cooking the...

We shared a couple recipes for cast iron skillet desserts recently, so we wanted to make sure we weren’t neglecting something important: the rest of the meal! Cooking the perfect holiday dinner can certainly be a challenge, but with a little help from your trusty Stargazer Cast Iron skillets and these easy-to-follow recipes, you can make your next holiday (or anytime) dinner a big hit.

Let’s get to it!

Boneless Rib Eye Roast with Garlic and Herbs

We’ll start with the main course. What’s better than a hearty, tender roast on a cold winter evening? Plus, you get the added bonus of filling your house with a divine aroma as this beauty cooks to perfection in your oven.

cast iron skillet boneless ribeye roast

The Ingredients

  • 1 boneless rib eye roast (3 1/2-4 pounds), tied
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons kosher salt (or to taste)
  • 2 tablespoons coarsely ground black pepper (or to taste)
  • 2 tablespoons unsalted butter
  • 10 ounces pearl onions
  • 2 cloves garlic, smashed
  • 1/2 cup sherry
  • 1 1/2 cups low-sodium (or homemade) beef stock
  • 1 tablespoon minced fresh rosemary
  • 2 tablespoons minced fresh flat-leaf Italian parsley
  • 3-4 tablespoons heavy cream

Horseradish Cream

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1-2 tablespoons horseradish (or to taste)

The Steps

  1. Make horseradish cream. In a bowl, whisk together mayonnaise, sour cream, and horseradish. Season with salt and pepper. Cover with plastic wrap and refrigerate until ready to use (at least 1 hour in advance).
  2. Preheat oven to 350°F.
  3. Pat roast completely dry with paper towels. Season generously on all sides with salt and pepper.
  4. Place yourStargazer Cast Iron 12-inch skilletover medium-high heat and add olive oil. Once the pan is hot and the oil is almost smoking, sear roast on all sides until browned (including both ends). Carefully transfer pan the to the oven and roast for 1-1 1/2 hours, until an instant-read thermometer inserted into roast registers 130°F (for medium rare). Roast will continue to cook as it rests. Remove from oven and transfer roast to a plate, tent with aluminum foil, and allow roast to rest while you make the sauce.
  5. Place the skillet back over medium heat. Carefully remove all but 2 tablespoons of grease. Add butter and cook for about 1 minute. Add onions and cook until softened, about 10 minutes. Add garlic and cook for another minute. Slowly add sherry to deglaze the pan, scraping up the browned bits on bottom of pan. Add the beef stock. Bring to a boil; reduce heat to low and add cook until sauce has thickened. Add rosemary, parsley and season with salt and pepper. Stir in heavy cream and continue to cook for another 1-2 minutes.
  6. Once roast the has cooled, remove and discard strings and cut into 1/2-inch thick slices. Transfer back to the skillet and serve alongside horseradish cream.

Serves 4-6.

CLICK HERE FOR A PRINTER-FRIENDLY VERSION OF THE RECIPE.

Skillet Hasselback Potatoes

Don't roll your eyes at meat and potatoes! These Hasselback potatoes are rich and buttery, with fresh herbs to brighten up a classic. Go ahead and take your potatoes to the next level.

cast iron skillet hasselback potatoes

The Ingredients

  • 4 cloves garlic
  • Kosher salt, to taste
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon minced fresh rosemary
  • 2 tablespoons minced fresh flat-leaf Italian parsley
  • Freshly ground black pepper, to taste
  • 3-3 1/2 pounds Yukon gold potatoes

The Steps

  1. Preheat your oven to 400°F.
  2. Using the back of a knife, smash garlic slightly. Add a bit of salt over it and continue to smash garlic into a paste. Set aside.
  3. In a small saucepan, melt butter over medium heat. Remove from heat and stir in olive oil. Brush the sides and bottom of your Stargazer Cast Iron 10.5-inch skillet with the butter mixture, coating completely. To the pan of butter, add garlic, rosemary, parsley, and season with pepper.
  4. Clean and scrub the potatoes. Pay completely dry. Trim a piece off bottom of each potato so that it sits flat on a cutting board. Slice potatoes into 1/4-inch thick slices, keeping each potato together after you slice it (this will help you transfer them to skillet). Arrange potatoes (slices) side by side, in a circular pattern, starting on outside of skillet and working your way into center. Brush the top and as much of the potatoes as you can with butter/oil mixture (reserving some for basting).
  5. Bake the potatoes for 1 hour, basting every 15 minutes with reserved butter/oil mixture, until fork tender. Serve warm.

Serves 6-8.

CLICK HERE FOR A PRINTER-FRIENDLY VERSION OF THE RECIPE.

Green Beans with Crispy Crumbs

Like Mom always says, remember to eat your greens! You'll make her proud with this next recipe.

Grean Beans with Crispy Crumbs

The Ingredients

  • 1 bunch fresh green beans, trimmed

Crispy Crumbs

  • 1 tablespoon extra virgin olive oil, plus extra for serving
  • 2-3 tablespoons panko breadcrumbs,
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

The Steps

  1. Make crumbs. In a non-stick pan, heat olive oil over medium heat. Add breadcrumbs and season with salt and pepper. Cook, stirring occasionally, until breadcrumbs are nicely toasted. Remove from heat and set aside.
  2. Fill a medium saucepan with water and bring to a boil. Add greens beans and cook for 3-5 minutes, just until beans turn bright green but still have a little snap to them. Remove with a slotted spoon and transfer to a bowl of ice water to cool. Drain well and pat dry. Transfer to a serving platter, drizzle with a bit of olive oil and top with breadcrumbs.

Serves 4.

CLICK HERE FOR A PRINTER-FRIENDLY VERSION OF THE RECIPE.

That wasn’t so bad, was it? A few easy-to-follow recipes and you’ll be looking like a pro in no time. While these three dishes are great to serve around the holidays and winter time, don’t be afraid to make them any time of the year. Your taste buds (and your guests) will thank you!

What are some of your go-to dishes to cook on or around the holidays? Do you have any family favorites that you always make, no matter what? Give us a shout in the comments below! We’d love to chat more right now, but our roast is ready to come out. Team Stargazer, signing off... Oh, and don’t forget the milk and cookies! 🥛🍪

Photos byJennifer Johnson | Recipes by The Coastal Table

Prep Time: 20min Cook Time: 20min Serves : 6

Sweet Potato Poutine

The Ingredients 2 tablespoons extra virgin olive oil Kosher salt, to taste Freshly ground black pepper, to taste 2 large sweet potatoes, peeled and cut into 1/4-inch sticks...

The Ingredients

  • 2 tablespoons extra virgin olive oil
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2 large sweet potatoes, peeled and cut into 1/4-inch sticks
  • 2 tablespoons unsalted butter
  • 1 large shallot, minced
  • 1 large clove garlic, minced
  • 2 tablespoons flour
  • 2 cups low-sodium (or homemade) chicken or beef stock
  • 2 tablespoons Worcestershire sauce
  • Fresh flat-leaf Italian parsley, minced, for garnish
  • 3/4 cup smoked Gruyère cheese, or to taste, at room temperature

THE STEPS

  1. Preheat your oven to 400°F.
  2. Coat 2 baking sheets with olive oil. Toss the cut potatoes in oil until coated evenly - season with salt and pepper. Arrange in a single layer and place in oven. Bake for 30-40 minutes, turning occasionally, until nicely browned on all sides.
  3. While potatoes are baking, make gravy. In your Stargazer Cast Iron skillet, add butter over medium heat. Add shallot and cook until softened, about 5 minutes. Season with salt and pepper. Add garlic and cook for another minute. Add flour, stirring to incorporate. Once flour is no longer visible, slowly whisk in stock and Worcestershire sauce. Continue cooking until gravy thickens, 10-15 minutes.
  4. Once the gravy is thickened, remove 3/4 of it into a separate bowl, leaving 1/4 of gravy in the skillet. Add sweet potatoes, cheese, and drizzle remaining gravy over top. Garnish with parsley, season with salt and pepper and serve warm.

Serves 4.

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Photo by Jennifer Johnson | Recipe by The Coastal Table

Prep Time: 20min Cook Time: 45min Serves: 2-4

Potatoes Au Gratin

THE INGREDIENTS 1 cup heavy cream 1 teaspoon oil 2 sprigs fresh thyme (1 for garnish) 1 clove garlic, minced 4-5 large white potatoes, peeled and cut into...

THE INGREDIENTS

  • 1 cup heavy cream
  • 1 teaspoon oil
  • 2 sprigs fresh thyme (1 for garnish)
  • 1 clove garlic, minced
  • 4-5 large white potatoes, peeled and cut into 1/8 inch slices
  • 1 teaspoon salt
  • 1½ cup grated gruyere cheese
  • 2 tbsp butter, plus extra for greasing skillet

THE STEPS

  1. Preheat your oven to 400°F. Grease the bottom of your Stargazer Cast Iron skillet with a bit of butter.
  2. In a small sauce pan, add oil, garlic and chopped thyme leaves from one stem. Heat until fragrant then add the heavy cream. Heat until just coming to a boil, and then turn off the heat and set aside.
  3. In your skillet, layer 1/3 of the potatoes overlapping each other. Top with 1/3 salt, 1/3 cheese, and 1/3 butter cut into small pieces and scattered throughout.
  4. Repeat layering 2 times.
  5. Pour cream evenly over potatoes. Place the skillet in the oven for 20-25 minutes or until bubbling and starting to turn golden on top. Remove from oven and serve warm.

CLICK HERE FOR A PRINTER-FRIENDLY VERSION OF THE RECIPE.

Prep Time: 15min Cook Time: 35min Serves: 4-6

Veggie Couscous

The Ingredients 2 cups cherry tomatoes 1 zucchini, sliced ½ red onion, roughly chopped 1 can chickpeas, drained and rinsed 1 tbsp oil 2 cups vegetable broth 1...

The Ingredients

  • 2 cups cherry tomatoes
  • 1 zucchini, sliced
  • ½ red onion, roughly chopped
  • 1 can chickpeas, drained and rinsed
  • 1 tbsp oil
  • 2 cups vegetable broth
  • 1 10-ounce package plain couscous
  • Salt
  • Pepper

The Steps
  1. Heat your Stargazer Cast Iron skillet over medium-high heat and add the oil along with the veggies and chickpeas.
  2. Cook the veggies and chickpeas for a few minutes until they are softened and you can see some browning on the zucchini and onion.
  3. In a separate pan, add vegetable broth, bringing it to a boil. Stir in couscous, cover and remove from heat. 
  4. After five minutes or so, fluff couscous with a fork then add it to your skillet with the veggies and chickpeas.
  5. Season to taste with salt and pepper, and toss. Serve immediately.
Prep Time: 10min Cook Time: 20min Serves: 3-4

Bacon & Parmesan Brussels Sprouts

The Ingredients 1 lb Brussels sprouts, halved lengthwise ½ small onion, chopped 2 slices bacon 2 tsp salt ¼ cup parmesan cheese, grated Pat of butter or touch...

The Ingredients

  • 1 lb Brussels sprouts, halved lengthwise
  • ½ small onion, chopped
  • 2 slices bacon
  • 2 tsp salt
  • ¼ cup parmesan cheese, grated
  • Pat of butter or touch of other cooking oil

The Steps
  1. Cook the bacon over medium heat in your Stargazer Cast Iron Skillet. Allow draining on a paper towel, roughly chop and set aside. 
  2. Bring a large pot of water to a boil then add Brussels sprouts. Cook for 10 minutes to soften, then drain and set aside. 
  3. In your skillet over medium heat, add a pat of butter or touch of cooking oil to the bacon fat. Add the onions, and cook until translucent. 
  4. Add Brussels sprouts, bacon pieces, salt, and parmesan cheese. Toss, finish and serve warm.
Prep Time: 20min Cook Time: 25min Serves: 4-6

Skillet Greens with Ham

THE INGREDIENTS 1 tbsp vegetable oil 7 oz boneless ham steak, trimmed and diced 1 tbsp unsalted butter 1 small onion, sliced Kosher salt, to taste Freshly ground...

THE INGREDIENTS

  • 1 tbsp vegetable oil
  • 7 oz boneless ham steak, trimmed and diced
  • 1 tbsp unsalted butter
  • 1 small onion, sliced
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 clove garlic, smashed into a paste
  • Crushed red pepper flakes, to taste
  • 2 bunches rainbow chard, stems removed, washed, and roughly chopped
  • 2 tbsp low-sodium chicken stock


THE STEPS

  1. Add the oil to your Stargazer Cast Iron skillet and place over medium-high heat. Add ham and cook, turning occasionally, until browned on most sides, about 10 minutes. Remove with a slotted spoon and transfer to a paper towel-lined plate.
  2. Add butter to the skillet, then add onion and cook until softened, 5-10 minutes. Season with salt and pepper. 
  3. Add garlic and red pepper flakes and cook for another 1 minute. Then add chopped rainbow chard and cook for another 2-3 minutes, until greens have just wilted. 
  4. Add stock and cook until liquid has evaporated. Then add the ham back to skillet and cook for another 1-2 minutes to warm through.


Credits
Photo by Jennifer Johnson | Recipe by The Coastal Table

Prep Time: 15min Cook Time: 20min Serves: 4-6