Table of contents for Cozy Fall Suppers 2020 in Southern Cast Iron

Chicken Spaghetti MAKES 4 TO 6 SERVINGS You can also make this comfort food classic with turkey. ¼ cup unsalted butter½ cup chopped yellow onion1 cup chopped green bell pepper1 cup chopped red bell pepper1 clove garlic, minced3 tablespoons all-purpose flour2 cups chicken broth1 cup half-and-half½ cup grated Parmesan cheese4 cups chopped cooked chicken½ (16-ounce) package spaghetti, cooked according to package directions½ cup shredded sharp Cheddar cheese 1. Preheat oven to 350°. 2. In a 10-inch cast-iron skillet, melt butter over medium heat. Add onion, bell peppers, and garlic. Cook, stirring occasionally, until vegetables are tender, about 5 minutes. Whisk in flour; cook for 2 minutes. Whisk in broth; cook, stirring frequently, until bubbly, 3 to 4 minutes. Whisk in half-and-half; cook, stirring constantly, until bubbly. Stir in Parmesan; remove…

Bacon-Horseradish Brussels Sprouts MAKES 6 TO 8 SERVINGS The creamy horseradish sauce can be made ahead of time, making this dish even easier to get on the table. 4 slices center-cut bacon, chopped1½ pounds Brussels sprouts, trimmed and halved2 tablespoons unsalted butter1 tablespoon apple cider vinegar1 tablespoon stone-ground mustard2 teaspoons kosher salt, divided½ teaspoon ground black pepper, divided¾ cup sour cream4 teaspoons prepared horseradish1 small clove garlic, gratedGarnish: ground black pepper 1. In a 12-inch cast-iron skillet, cook bacon over medium heat until crisp, 10 to 12 minutes. Remove bacon, and let drain on paper towels, reserving drippings in skillet. 2. Add Brussels sprouts to skillet; cook, stirring frequently, until browned and tender, 12 to 14 minutes. Stir in butter, vinegar, mustard, 1 teaspoon salt, and ¼ teaspoon pepper. 3.…

Slow Cooker Sausage and Seafood Gumbo MAKES 8 TO 10 SERVINGS You’ll be dreaming of a bowl of this Cajun classic all season long. 1 pound smoked sausage, sliced ¼ inch thick½ cup vegetable oil¾ cup all-purpose flour2 cups chopped yellow onion2 cups chopped celery1 cup chopped green bell pepper1 tablespoon minced fresh garlic (about 4 cloves)1 jalapeño pepper, minced4 cups chicken broth2 tablespoons chopped fresh thyme, divided1 teaspoon kosher salt½ teaspoon ground black pepper4 dried bay leaves1 (14.5-ounce) can fire-roasted tomatoes, undrained2 pounds medium fresh shrimp, peeled and deveined, tails left on¾ pound fresh steamed crab claws1 teaspoon Creole seasoningHot cooked rice, to serveGarnish: sliced green onion 1. In a large cast-iron skillet, cook sausage over medium heat, stirring occasionally, until browned, about 7 minutes. Remove sausage from skillet.…

Pear and Honey Tart MAKES 6 SERVINGS You can have this creamy, honey-sweetened delight on the table in less than 30 minutes. 1 (17.3-ounce) package frozen puff pastry, thawed2 tablespoons unsalted butter2 large red pears, cored and sliced1 (8-ounce) package cream cheese, softened¼ cup honey, plus more to serve2 teaspoons lemon zestGarnish: chopped toasted pecans 1. Preheat oven to 425°. Line a large rimmed baking sheet with parchment paper. 2. On a lightly floured surface, unfold 1 pastry sheet. Roll into a 10-inch square, and place on prepared pan. Unfold remaining pastry sheet, and cut 4 (2-inch-wide) strips. Reserve remaining pastry for another use. Brush edges of pastry with water. Place strips around edge of crust, trimming to fit. 3. Bake until golden brown, 15 to 18 minutes. Let cool…

Braised Greek Chicken Thighs MAKES 6 SERVINGS These crispy chicken thighs sing with the flavors of lemon, garlic, and olives. 8 bone-in skin-on chicken thighs2 teaspoons kosher salt, divided1½ teaspoons ground black pepper, divided3 tablespoons olive oil1 head garlic2 (8-ounce) packages pearl onions, blanched and peeled3 lemons, halved¼ cup fresh lemon juice½ cup dry white wine3 sprigs fresh thyme1 cup mixed Greek olives, pittedGarnish: fresh thyme 1. Preheat oven to 350°. Let chicken stand at room temperature 20 minutes. Sprinkle chicken with 1½ teaspoons salt and 1 teaspoon pepper. 2. In a 12-inch cast-iron skillet, heat oil over medium-high heat. Add chicken, skin-side down; cook until browned, 5 to 6 minutes. Slice ¼ inch from top of garlic. Add garlic to pan; turn chicken. Cook until browned, about 3 minutes.…

BREADS Cheese and Herb Angel Biscuits 82 Pumpkin-Parmesan Bread 94 DESSERTS Apricot-Ginger Oatmeal Bars 100 Carrot Cake Bars 112 Coffee and Cream Blondies 101 Pear and Honey Tart 97 Skillet Apple Cake 105 Spiced Apple Shortcakes 104 Spiced Rice Pudding 108 White Chocolate Pumpkin Cheesecake 109 MAIN DISHES Apple and Rosemary Stuffed Pork Chops 56 Bacon-Wrapped Pork Tenderloin with Sweet Potatoes 65 Biscuits and Sausage Gravy Casserole 16 Braised Greek Chicken Thighs 53 Butternut Squash and Pulled Pork Casserole 12 Chicken Spaghetti 9 Company Pot Roast 61 Cuban-Style Pot Roast 57 Fennel and Orange Roasted Chicken 69 Garlic, Lemon, and Herb Chicken 60 Poppy Seed Chicken and Rice Casserole 25 Pork Shoulder with Gingersnap Gravy 64 Ravioli Lasagna 28 Red Wine-Braised Short Ribs 72 Smoked Brisket and White Cheddar Mac…