Cast Iron Skillet Honey Garlic Chicken Thighs

So this year my husband and I found out that we both prefer chicken thighs over chicken breasts. Chicken thighs are the moistest, most flavorful cut of the chicken you can get! I always buy skinless and boneless because that’s how we prefer it, but to each its own.

This recipe was one of those “throw everything together and intohope it tastes good” kind of dinners that I often make at home! And now it is literally both my husband and I’s favorite dinner that I make! So I thought I would share it with you!

This cast iron honey garlic chicken is the perfect mix of sweet, savory, and delicious! I always serve mine with either mashed potatoes or oven roasted potatoes and broccoli! You could also serve it over some white or brown rice if you wanted! Either way I believe this honey garlic chicken recipe will make it on your dinner rotations! Let’s get started!

Cast Iron Honey Garlic Chicke. Thighs

What you will need:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1/4 cup honey
  • 2 tbsp soy sauce
  • 1 tbsp olive oil
  • 1.5 tbsp minced garlic
  • 1 tbsp dijon mustard

Dry Seasonings:

  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika

Directions:

Preheat oven to 425°F.

In cast iron skillet, place chicken thighs with top side facing up. Sprinkle dry seasonings over top of chicken.

In a small bowl, mix together honey, garlic, soy sauce, olive oil, and mustard. Pour mixture over chicken and make sure to spoon sauce on any missed areas.

Bake in oven for 20 minutes. When 20 minutes is up, carefully spoon sauce from the bottom of the skillet over top the chicken thighs and place back in the oven on broil for 3-5 more minutes (be sure to check for color since ovens vary).

Then you are finished! That’s how easy it is! I hope you will love this recipe as much as I do! Happy homemaking!

Egg Roll in a Bowl (Gluten Free)

Y’ALL. This recipe is a game changer for me! I love Asian food; Chinese, Japanese, you name it, it’s my favorite food. However, when I went gluten free I felt like I lost the opportunity to just go to the Chinese restaurant and get what I want. So I had to learn how to make it at home (which those recipes will come soon). However, I have yet to attempt a gluten free egg roll because… how? So! This recipe is perfect for a gluten free, low carb lunch that reminds you of those delicious egg rolls (that sometimes are just a tad too greasy)! It’s also super easy and customizable to whatever your taste is! I found this recipe and made it my own and I’m so excited to share it with you. Let’s get to it!

Egg Roll in a Bowl

What you will need:

  • 1 lbs ground meat (beef, pork, or chicken) (my favorite is chicken)
  • 1 package of slaw mix
  • 2 stalks of celery (diced)
  • 5 stalks of green onion (3 diced for mixture, 2 for topping)
  • 1 tbsp minced garlic
  • 2 tbsp soy sauce (Gluten Free)
  • 1 tbsp red chili paste or siracha (add more or less depending on your spice level)
  • 1 tbsp honey
  • 1 tsp sesame oil
  • 1 tsp vegetable oil
  • 1 tbsp rice wine vinegar
  • sesame seeds (for topping, optional)

Dry Seasonings:

  • 1 tsp ground black pepper
  • 1/2 tsp salt
  • 1 tsp ginger (dried or sub 1 tbsp fresh ginger)
  • 1/4 tsp allspice (optional but super delicious)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder

Directions:

In a soup pan or deep sauté pan, heat sesame and vegetable oil to medium-high heat. Toss in diced celery, green onion, and minced garlic and stir. Then toss in minced meat of choice, chopping up finely with spatula to make it very fine. Once the meat is mostly cooked, add in slaw mix and stir. Then add the following: soy sauce, red chili paste, honey, rice wine vinegar, and all dry seasonings. Stir well and cook until the cabbage in the slaw mix is cooked down and softened! When done, put in a bowl and top with dice green onions and sesame seeds! 

Total cook time takes about 25 minutes of prep and cooking! It’s so fast and easy, and most importantly super delicious. 

I hope you enjoy this recipe! Comment with your thoughts and pictures and let me know how it went! Love you guys and happy homemaking! 

Skillet Meatloaf (Gluten Free)

When you hear meatloaf, you either think yummmm or yuckkk! Meatloaf has a bad rep okay, for being a gross, dry, flavorless mound of meat. Doesn’t sound very appetizing. But as the goal of remaking homemaking, meatloaf needs to be remade! It is the perfect medium for all kinds of flavors! You can customize your meatloaf for whatever flavor style you like whether that’s traditional, bbq, Mexican style, etc.


This recipe I am posting today is my traditional meatloaf recipe that I have worked on for years to perfect! After making it in a traditional meatloaf pan (which is an option for you if you do not have a cast iron skillet), I realized my favorite pieces were on the end, where most of it was crispy and delicious! So one day I looked at my cast iron skillet and figured, let’s try it! Turns out it’s the perfect pan to capitalize on the crispiest, juiciest slice of meatloaf! 


**Side note before we get started – a cast iron skillet in my opinion is a kitchen staple piece. If you do not have one, I urge you to get you one today! I will post another blog about caring for your cast iron skillet in the right way! 

Lodge 12 Inch Cast Iron Skillet. Pre-Seasoned Cast Iron Skillet with Red Silicone Hot Handle Holder.


Let’s do this! 

Skillet meatloaf (GF)

What you need:

  • 1 lbs ground beef (Grass fed is the best for us)
  • 1/2 lbs ground sausage (optional)
  • 1/2 onion (diced)
  • 1/2 bell pepper (diced)
  • 1 tbsp minced garlic
  • 3 eggs (*2 eggs if not doing GF recipe)
  • **1 cup of breadcrumbs (I make my own GF ones – scroll down to see how below)
  • 1 tsp cornstarch
  • 1 tbsp Worcestershire sauce
  • 1/2 cup ketchup (1/4 cup for mixture and 1/4 for topping

Dry Seasonings:

  • 1.5 tsp salt
  • 1 tsp ground black pepper
  • 2 tsp dried minced onion
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried basil
  • 1/2 tsp paprika

Directions:

Preheat oven to 375 F. 

In a bigger mixing bowl, add in diced onion, bell pepper, ground beef, ground sausage, minced garlic, eggs, breadcrumbs, cornstarch, Worcestershire sauce, and 1/4 cup of ketchup (I do not sauté my veg prior to mixing because I like a little bite to mine in the meatloaf! It will soften but you’ll know it’s there).

Then add in all of the dry seasonings and stir well! You can use a spoon but the best way to stir a meatloaf is to use the utensils God gave you, those hands (take off any rings because it gets messy).  

Get your cast iron skillet and spray or coat with oil (I prefer to use spray coconut oil). Then turn your meatloaf mixture into the pan and smooth down to an even mixture across the skillet. Take the remainder of your ketchup and smooth over the top with a spatula or spoon. Bake for 35 minutes on middle rack, then move to the top of the oven and broil for 5-8 minutes (for your desired color). 

**Disclaimer: If you do choose to use ground sausage, you may see fat forming on the top of the meatloaf. I just take it with the ketchup and smooth it around the top before broiling. After broiling if there is still visible fat, just smooth again and drizzle a little extra ketchup over top for a better look! You shouldn’t have this issue if you omit the sausage. 

I served with mashed potatoes and mixed veggies! The good thing about meatloaf is you can pack tons of vegetables in it and kids love it (because it has ketchup of course). Not to mention it is a homemade meal that makes you feel at home, and that’s our goal as homemakers! Let me know what you think and post comments and pics below! Happy homemaking!!

***How to make GF breadcrumbs

So I just took about 3-4 pieces of my GF bread and diced it up. I put some oil in the skillet and broiled them in the oven (mixing around every 2 minutes) for about 10 minutes. Once all toasty, I blitz in my food processor and added to the meatloaf mixture!