Skillet Smores Food

S'MAUROS: SKILLET S'MORES

Steps:

• Preheat the broiler on high.
• Heat a cast-iron skillet over medium heat. Melt the butter in the skillet, add the nuts and toast until fragrant. Remove from the heat and sprinkle the chocolate chips evenly over the nuts. Spread the marshmallows over the chocolate chips. Place the skillet under the broiler until browned on top.
• Serve in the skillet and use graham cracker squares for dipping.

S'MORES DIP

Steps:

• Combine the chocolate chips, heavy cream, corn syrup, butter and 1/8 teaspoon salt in an 8-inch cast iron skillet (see Cook's Note). Put over medium heat. Stir periodically as the mixture comes to a gentle simmer. Simmer for 6 minutes, stirring frequently, until the sauce is smooth and slightly thickened. Turn down the heat if the sauce comes to a full boil. Remove from the heat and let cool at least 15 minutes.
• Preheat the broiler.
• Cover the fudge sauce with a single dense layer of marshmallows. Place under the broiler and broil until the marshmallows are toasty brown, 2 to 3 minutes (watch carefully as they may brown more quickly depending on your broiler.) Serve right away with dippers.

SKILLET S'MORES

Steps:

• Place an oven rack in the top position and preheat the oven to 450 degrees F. While the oven heats, put a 10-inch cast-iron or stainless-steel skillet in to heat.
• Carefully remove the hot skillet and sprinkle the chocolate and butterscotch chips in the bottom. Drizzle the cream over the top and then top with the marshmallows in an even layer. Set the skillet on the top oven rack and bake until the marshmallows are molten and golden on top, 5 to 6 minutes.
• Serve (carefully, the pan will be very hot) with graham crackers for dipping.

TURKEY CUTLETS IN LEMON WINE SAUCE

Steps:

• In a shallow bowl, mix flour, salt, paprika and pepper. Dip turkey in flour mixture to coat both sides; shake off excess., In a large skillet, heat oil over medium heat. Add turkey and cook in batches 1-2 minutes on each side or until no longer pink. Remove from pan., Add wine and lemon juice to skillet, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced by half. Return cutlets to pan; turn to coat and heat through.