4 Holiday Recipes To Cook In Your Finex Cast Iron
Thanks to Finex for making eccentric cast iron cookware your meals are effortlessly beautiful and ready to go from oven to table. One of our favorite features is the ergonomic "speed cool" spring handle. This makes it super convenient when removing from the oven. Your guests don't even have to worry about the heated handle on the table. There's a method to the shape of these skillets. Eight sides for eight ways to get a bigger spatula in the pan. Six spouts for easy pouring of sauces and liquids. Does your cast iron have a lid?FINEX cast iron lid gives you a flavor seal for simmering, braising or steaming your favorite foods.
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SKILLET ROSEMARY CHICKEN via Food Network
Ingredients:
3/4 pound small red-skinned potatoes, halved, or quartered if large
Kosher salt 2 sprigs fresh rosemary, plus 1 tablespoon leaves
1 clove garlic, smashed Pinch of red pepper flakes Juice of 2 lemons (squeezed halves reserved)
2 tablespoons extra-virgin olive oil 4 skin-on, bone-in chicken breasts (6 to 8 ounces each)
10 ounces cremini mushrooms, halved
Directions:
1. Preheat the oven to 450. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.
2. Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.
3. Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon.
4. Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.
Photo Source: Jasmine Pulley
Ingredients:
12 oz bag of fresh or frozen cranberries
1 Cup of sugar
1 strip Orange or Lemon zest
2 tablespoons water
Directions:
Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste and cool to room temperature before serving.
Photo Source: Jessica Fiorillo
Ingredients:
5 slices thick cut bacon, cut into roughly 1/2-inch squares
1 pound brussels sprouts, each sprout cut in half
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
Preparation:
1. Place a 10-inch skillet over medium heat. Add the chopped bacon and saute until slightly cooked but not crispy. Remove from pan with a slotted spoon or spatula and set aside.
2. Add the brussels sprouts, olive oil, salt, and pepper and saute until the brussels sprouts soften and turn a brighter and deeper shade of green, about 10 minutes, stirring every 2 to 3 minutes.
3. For stovetop Add the bacon to the pan and stir to combine. Continue cooking until the bacon is crispy and the brussels sprouts have turned gold around the tips and are relatively soft when pierced with a fork, about 6 to 8 minutes more, stirring every 2 minutes.
4. For campfire Add the bacon to the pan and stir to combine. Continue cooking until the bacon is crispy and the brussels sprouts have charred lightly around the tips and are relatively soft when pierced with a fork, about 6 to 8 minutes more, stirring every 2 minutes.
Photo Source: Eva Kosmas Flores
Ingredients:
1/4 cup maple syrup
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 pound heirloom carrots, peeled and cut in half lengthwise
Spices & Seasoning:
3/4 teaspoon salt
1/4 teaspoon dried crushed rosemary
Continue reading for prep + cooking instructions -->
Photo Source: Eva Kosmas Flores
Preparation
1. Preheat the oven to 375 degrees Fahrenheit. In a medium bowl, whisk together the maple syrup, vinegar, and olive oil until combined. Toss the carrots with half of the maple syrup mixture, then toss with the salt and rosemary until coated. Place the carrots in a well-seasoned medium cast iron skillet, we used the FINEX 8″ Cast Iron Skillet, interior facing up, and place them in the oven. 2. Roast for 20 to 40 minutes, depending on the thickness of the carrots, or until the edges of the carrots are a deep golden brown and the carrots have wrinkled slightly. Remove from the oven and drizzle with the remaining maple syrup mixture before serving. 3. 3. Finex pans provide a beautiful presentation straight to the table. After you’ve removed them from the oven, set them on the table and the dish will stay warm for about 10-15 minutes after. They are more forgiving for timing large holiday meals.
Photo Source: Eva Kosmas Flores