Skip to content
Recipes
Steakhouse Burgers
These Steakhouse Burgers bring a hearty, flavorful twist to your classic burger. Combine ground beef with grated onion, minced garlic, Worcestershire sauce, and seasonings to create juicy patties. Cook the burgers in a hot cast iron skillet or on a grill, adding a slice of sharp cheddar cheese just before they’re done. Let the burgers rest before assembling on buns with crispy onion straws and your favorite toppings. Enjoy a burger that’s packed with flavor and sure to impress at any cookout.
Skillet Tomato and Cheese Melt
The Skillet Tomato and Cheese Melt is a delightful and simple dish that's perfect for enjoying around a Swedish Log. In a Victoria SIGNATURE Series 10" skillet, warm cherry tomatoes and garlic in olive oil, then add a block of mozzarella. Season with thyme and pepper, cover to melt the cheese, and serve the warm, gooey mixture on toasted bread with a drizzle of balsamic glaze. This recipe combines the rustic charm of a campfire with the comforting richness of melted cheese and the fresh burst of tomatoes, making it an ideal treat for any outdoor gathering.
S’mores Campfire Skillet
The S’mores Campfire Skillet is a fun and indulgent dessert that's perfect for sharing. It combines gooey melted milk chocolate and creamy peanut butter cups with soft, toasted marshmallows. Cooked in a cast iron skillet over medium-low heat, this treat is best enjoyed by dipping graham crackers, pretzels, cookies, or fresh fruit into the rich, melty mixture. Whether made over a campfire, on a grill, or in the oven, it’s a delightful, nostalgic treat that captures the essence of classic s’mores with a delicious twist.
Mole Poblano
Mole Poblano is a complex and flavorful Mexican sauce that's worth the effort. Begin by bringing 5 cups of chicken stock to a boil in a saucepan, then remove it from the heat. Submerge 4 dried chipotle chilies, 4 dried mulato chilies (or ancho), and 6 dried pasilla chilies, along with 1/2 cup of pitted prunes, in the hot stock, and let them rehydrate for 30 minutes. Meanwhile, preheat your oven to 400 degrees Fahrenheit. Roast a large quartered yellow onion and 6 halved roma tomatoes on a baking sheet until softened and charred, about 20 minutes. In a large cast iron skillet over medium heat, toast 1/3 cup of sesame seeds, 6 whole cloves, 1 teaspoon of aniseeds, and 1/2 teaspoon of whole peppercorns until fragrant. Then add 1 teaspoon of ground cinnamon, 1 teaspoon of cumin, and 1 teaspoon of Mexican oregano, and toast for another minute. Grind the spices until fine. In a blender, combine the roasted onion and tomatoes, the rehydrated chilies and prunes (with most of the stock), 8 cloves of chopped garlic, the ground spices, and 1/2 cup of almonds until smooth. Optionally, strain the mixture and transfer it to a skillet over medium-low heat. Simmer the sauce with 2 tablespoons of butter, 2 ounces of Mexican chocolate, and salt to taste. Adjust the consistency with additional stock if needed. If the mole is too spicy, balance it with fresh lime juice or white vinegar. Enjoy this rich and flavorful sauce with your favorite dishes!
Honey Hoisin Chicken
Honey Hoisin Chicken presents a flavorful dish that's easy to prepare. Begin by combining hoisin sauce, honey or agave, minced garlic, chicken stock, and red pepper flakes in a small dish. Set this sauce aside. Pat dry 2 pounds of chicken and generously season it with garlic powder, onion powder, chili powder, cumin, and salt. Heat a cast iron skillet over medium to medium-high heat with neutral cooking oil. Once hot, add the chicken skin side down (if applicable) and cook until golden brown and crisp, about 5 minutes. Flip the chicken, cover the skillet, and reduce the heat to medium. Cook for approximately 15 minutes. Next, add the prepared honey hoisin sauce to the skillet and bring it to a simmer. Allow the sauce to reduce and thicken slightly. Once the chicken is cooked through with an internal temperature of 165 degrees Fahrenheit, transfer it to a platter and spoon the additional sauce over each piece for a delightful meal.
Strip Steak with White Bean Ragout
Strip Steak with White Bean Ragout offers a savory dish perfect for any occasion. Begin by allowing your steaks to reach room temperature for 30 minutes before grilling. Pat dry with paper towels and season generously with sea salt, black pepper, and seasoned salt. Heat a large cast iron skillet over medium to medium-high heat and add butter and olive oil. Sear the seasoned steaks for 5-6 minutes on each side until cooked to your desired doneness. Once cooked, transfer the steaks to a cutting board and cover lightly with foil. In the same skillet, add butter, cannellini beans with the liquid, sliced mushrooms, minced garlic, shallot, rosemary, thyme, and red pepper flakes. Simmer for 5 minutes, then stir in grated parmesan. Adjust seasoning if needed. Slice the rested steak and serve with the flavorful white bean ragout for a delicious meal.
Strawberry Cobbler with Vanilla Cream Biscuits
Strawberry Cobbler with Vanilla Cream Biscuits presents a delightful dessert with a harmonious blend of sweet strawberries and tender biscuits. Begin by preheating your oven to 400 degrees and greasing a 10” or 11” cast iron skillet. For the biscuits, combine cake flour, all-purpose flour, baking powder, and granulated sugar, then cut in cold, shredded butter until the mixture resembles coarse crumbs. Stir in cold buttermilk and shape the dough into a square, layering with thin slices of cream cheese before cutting into biscuits and freezing. Meanwhile, toss halved strawberries with granulated sugar, lemon juice, cornstarch, vanilla extract, and salt, then spread in the skillet. Arrange the chilled biscuits over the strawberries, brush with buttermilk, and sprinkle with coarse sugar. Bake for 30-35 minutes until the biscuits are puffed and golden brown. Garnish with ice cream or whipped cream and savor the delightful flavors.
Citrus Shrimp Wraps with Grilled Corn Salsa
Citrus Shrimp Wraps with Grilled Corn Salsa offer a delightful fusion of flavors. First, grill fresh sweet corn until lightly charred, then combine with diced red onion, chopped cilantro, minced jalapeño, lime juice, and sea salt for a zesty salsa. Prepare the citrus crema by blending sour cream or yogurt with citrus juice, minced garlic, and sea salt. Marinate shrimp in a mixture of olive oil, citrus juice and zest, honey or agave, grated ginger, salt, and pepper before grilling until glazed and cooked through. To assemble, arrange romaine lettuce leaves on a platter, top with grilled corn salsa, citrus grilled shrimp, and a drizzle of citrus crema. Finish with a sprinkle of chopped cilantro and lime wedges for a burst of freshness.
Chilaquiles Rojos
Chilaquiles Rojos offers a traditional Mexican delight. Begin by soaking dried chilies in chicken stock and broiling tomatoes, onion, and jalapeño until lightly charred. Blend these charred ingredients with garlic, salt, cumin, pepper, and some chicken stock until smooth. Fry corn tortilla wedges until crisp and sprinkle with salt. Simmer the rojos sauce until reduced, then add the fried tortilla chips and mix until coated. Serve the chilaquiles topped with a fried egg, crumbled queso fresco or cojita, fresh cilantro, and a drizzle of crema or sour cream for a flavorful meal.