CAN'T GET ENOUGH

I've been into cooking with my cast iron skillet. I have a recipe that I did last night that will knock you out of your morning or evening seat. One thing you need to remember is over time when using it, it gets better, which I will say this is very true. I got the Pioneer Women cast iron skillet about 6 months ago and every month I challenge myself to try something new and fun. Over the winter time I cooked a lot of roasts and searing the meat in the cast iron skillet before adding to the crockpot is a true NEED in life. It locks in the juices and your meat comes out super tender. I was watching the testing kitchen and they previewed a steak being cooked and it had was the best juicy locked in juices and that nice crust on the edges, mind blowing what this little guy can do. Then this recipe happened last night and I had to share it with you right away. Its so delicious and if this recipe is going to get me into blogging again so be it! I had it for the first time at...

 I enjoy everything about our sun/bbq/drink times in Long Beach with our friend Lori. She has a house right next to the beach. (7min walking distance). We arrive at the beach and its full of warm vitamin D, it smells great, and feels slow pace but we all need this. My first time coming to LONG BEACH was Fourth of July weekend of 2015. My arrival started on Saturday morning early (no traffic). Although this weekend was a little different, we hit a lot of traffic, saw many rubber necks, several accidents, and hit a bunch of stop and go spots on the way home. It didn't matter, we started around 630pm and knew we were in for it. We just had our treats and coffee and just relaxed. I had Katie's cake so I was fine! Our Beach time was great. We had drinks on the beach, music, food, sun, and water time. That's all a person really needs. I enjoy my time shutting my eyes and falling asleep and catching up on my cooking and gossip magazines. Katie...

Ingredients 2 tablespoons yellow onion; finely diced one garlic clove;  finely diced 1/2half a cup of broccoli parsnips yellow squash zucchini and carrots These vegetables are about a quarter cup corn celery and Roman tomato ( diced ) 2 tablespoons of tomato paste 1 cup of water 2 cups of chicken broth 2 Bayleaf Pinch of salt and dash of pepper (you can add some when serving) 1/4 tsp of finely diced Rosemary 1 tsp of finely diced parsley, save  another 1 tsp for later half a slice of bacon; don't slice or dice (optional) Rainbow and red kale; diced and washed 1 chicken breast with salt and pepper; diced and set it aside Directions Sautéed onion and garlic until transparent (lid off). Add broccoli, parsnips, carrots as these take a little longer to cook. Sauteed these vegetables for 20 minutes (close lid). Add the rest of the vegetables; yellow squash, zucchini, corn, tomatoes. Added chicken broth, water, tomato paste, and bacon. Add bay leaf, parsley, and k...