Honest Abe Living Magazine features Cooking with Lodge Cast Iron recipes in each issue along with photos of log cabins, log homes and timber frame homes.


1  jalapeno chile, sliced
1/4  cup plus 1 tablespoon fresh lime juice
1/4  cup plus 1 tablespoon olive oil
4  skinned and boned chicken breasts
Salt and freshly ground black pepper
1  navel orange, sectioned and cut into 1/4-inch pieces
1  small grapefruit, sectioned and cut into 1/4-inch pieces
4  green onions, thinly sliced
10  cherry tomatoes, seeded and diced
Grated zest of 1/2 orange
Grated zest of 1/2 lime
1 jalapeno chile, minced
4 handfuls mixed greens

  1. Combine the jalapeno slices with 1/4 cup each of the lime juice and oil in a shallow bowl.
  2. Rub the chicken with salt and pepper to taste and place in the jalapeno marinade, turning to coat both sides.  Cover and refrigerate 30 minutes.
  3. Combine the orange and grapefruit pieces, green onions, tomatoes, orange and lime zest, minced jalapeno, the remaining 1 tablespoon each lime juice and oil, and salt and pepper to taste.  Set salsa aside.
  4. Remove the chicken from the marinade; discard the marinade.  Grease a 10-inch cast iron grill pan and heat over medium-high heat until hot.  Add the chicken and cook 5 minutes on each side, until done.  Remove the cooked chicken from the pan and let stand 5 minutes.
  5. Divide the greens among 4 serving plates.  Slice each chicken breast and place over the greens on each plate.  Spoon the salsa over the top and serve immediately.
  6. serves 2 to 4

A Cast Iron Memory: I love the south. I love the way we sit on porches and wave to whoever passes, whether we know them or not. And the way men wave to one another in their pickup trucks, raising their index finger without removing their hand from the steering wheel. And I love the way our mothers hand down recipes and their black-as-pitch cast iron skillets like they were passing down a country estate. The best recipes (“Simply the best, I tell you, darlin”) are passed along in a bit of a whisper while sitting on the front porch, like they contained “11 herbs and spices” otherwise kept in a vault. That’s how this recipe came to me and my wife, Ann, whispered between waves to strangers while sitting on a porch. It’s the best, darlin’. Trust me. — Wayne Gray

We hope you enjoy this recipe from the new Lodge Cast Iron Cookbook: A Treasury of Timeless Delicious Recipes.  The cookbook can be ordered from the Lodge web site or from Amazon. For more information about Lodge and their cast iron cookware, visit www.lodgemfg.com.