This great weeknight meal utilizes my favorite pan, the cast iron skillet. I know some are a little intimidated by the skillet, but don’t be.
I believe many over complicate the seasoning, just start using the pan, and your meals will season it. Over time it just gets better and better.
As for cleaning your cast iron skillet, do not use soap, but this doesn’t mean you don’t clean it! Scarp out any left-over bit and simply wash it with warm water, after it’s dry coat the pan with a slight layer of olive oil using a paper towel. That’s it, cast iron use made simple, because great home cooked meals don’t have to be complicated.
Now onto your new favorite recipe….
2 TBL Olive Oil
1 lb. Ground Turkey
4 Cloves Garlic, Minced
1 Diced Onion
1 Diced Yellow Pepper
3 Medium sized Sweet Potatoes, diced into small pieces
Salt and Pepper to Taste
A pinch of Red Pepper Flakes
8 oz Shredded Mozzarella
½ bunch Fresh Parsley, chopped
Preheat oven to 425F
Place diced sweet potatoes in a large bowl and toss with 1 TBL olive oil, then spread onto a baking sheet and bake in the oven until they are soft.
Meanwhile, heat cast iron pan over medium-high heat and add 1 TBL olive oil. Add ground turkey and garlic. Use a wooden spoon to break into bit and cook until it begins to brown.
Add onions and yellow peppers and cook until they begin to soften, stirring regularly.
Add salt and pepper to taste with a pinch of red pepper flakes, stir to incorporate.
When sweet potatoes are soft add them to the skillet along with half of your chopped parsley.
Turn the oven to broil.
Top skillet with shredded cheese and place in the oven. Broil until cheese is nice and golden. Garnish with remaining parsley and serve in one of my fabulous handmade flat bowls.
Off Your Rocker Pottery
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