Bacon Gruyere Mac and Cheese

by Brad Hill

Here is the recipe that I made for the cook off, I doubled the recipe and added a lot more parmesan cheese then regular. I also did a lot more bacon than normal too.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Yield 4 servings

Mac and cheese is always better when crisp bacon goodness is involved, especially in this easy stovetop, no-fuss 30 min dish from start to finish!

Ingredients

• 8 ounces elbow macaroni
• 6 slices Jones Dairy Farm Sliced Bacon, diced
• 2 1/2 cups heavy cream
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh thyme leaves
• 1 1/4 cups shredded gruyere cheese
• 1/4 cup grated Parmesan
• Kosher salt and freshly ground black pepper, to taste

See a Quick Sausage Gnocchi Recipe

Instructions

• In large pot of boiling salted water, cook pasta according to package instructions; drain well and set aside.
• Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
• In a medium saucepan, combine heavy cream, garlic and thyme over medium heat. Bring to a slight boil and reduce by half, about 4-5 minutes. Stir in cheeses, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste. Stir in pasta and bacon until well combined.
• Serve immediately, garnished with bacon, if desired.

http://damndelicious.net/2013/11/01/gruyere-bacon-mac-cheese/

Cherry-Chocolate Cinnamon Cobbler

by Mason Nordfeldt

Ingredients:

2 cans cherry pie filling
1 chocolate cake mix
1 liter Sprite (or other carbonated soft drink)
Red hots (optional)

Spread pie filling evenly in the bottom of a 12-inch Dutch oven. Add an even layer of cake mix and mix in Sprite. Sprinkle red hots throughout as desired for an added cinnamon flavor.

Cook with 10-12 coals on bottom and 12-15 on top for 45-60 minutes.

Heavenly Blackberry Peach Cobbler

by Colin Skousen

2 cans peaches in heavy syrup
2 cans blackberries
1 Krusteaz Crumb Cake/Coffee Cake Mix (with ingredients to prepare)
-1 egg
1 packet of dry tapioca pudding

Drain Peaches and blackberries (save liquid from blackberries for coffee cake).  Add 1/4 of the tapioca pudding packet to the fruit and lay in bottom of Dutch Oven.  Using the blackberry juice in replacement for the water, prepare the coffee cake as directed, adding half of the cinnamon packet.  Ladle the mix over the fruit and sprinkle the remaining cinnamon over the top.  Place 12 coals on the bottom and 14 coals on the top.  Cook for 1 hour.

Famine Ending Chicken Enchiladas

by Morgan Daily

This will melt the faces of everyone who tries it... I won second place with this in Winter 2015 only behind some scrub who made chicken cordon blue (judges thought it was hard or something and gave him bonus points). At any rate, if you make this everyone in the class will want to be your friend and your self-esteem will rise a few points. Enjoy...

Ingredients:

• Three cans of canned chicken (or about two pounds of boiled, shredded chicken)
• One baggie of corn tortillas
• Three cups of your favorite cheese
• One big can of green enchilada sauce
• One little can of green chili peppers
• Sour Cream
• Garlic powder
• Taco seasoning
• Cumin (DO NOT SKIP THIS INGREDIENT OR YOUR ENCHILADAS WILL SUCK)

Instructions:

• Tear your tortillas into quarters, and line the bottom of your dutch oven. Make sure that the whole bottom is covered or your enchiladas will stick to everything

• Cover the tortilla lining with a hearty amount of cheese and chicken, and then drizzle a little bit of your green sauce over it so that everything is slightly damp
• Dust your creation with a little bit of cumin (DO NOT SKIP THIS) and taco seasoning

• Do the same thing over again... Lay another layer of tortillas over your cheese/chicken, and and then cover it over with cheese, chicken, green sauce, cumin ( DONT SKIP!), taco sauce, and this time garlic powder

• Repeat again... the idea is that you end up with like three or four layers of tortillas, cheese, chicken, green sauce drizzle, cumin, taco sauce, and garlic (the garlic should ONLY go on one or two layers or it will be overpowering)
• Finally, mix the remaining green sauce (should be a lot left) with some sour cream to make it creamy, and the little green chili peppers. Pour this ALL OVER everything you already made
• Dump the rest of your cheese on top of the green sauce, and then fling little scoops of sour cream randomly for good measure (can't have enough sour cream)

• Get the coals going and cook this mother for about an hour at standard heat (10 coals underneath, 14 on top) until all the cheese melts... The chicken should be precooked to avoid your classmates getting salmonella, but you can just deny that it was your recipe that caused it as there are so many dishes being sampled on any given day

• Uncap when the top is golden brown and serve up... Ta freakin Da, the end

By Morgan Dailey

Homemade Butter Tortillas

by Juliana Pace Allen

Ingredients:
- 4 to 4 1/2 C white flour
- 1 1/2 tsp salt
- 2 tsp baking powder
- 1/2 C butter (cold)
- 1 1/4 C water

1. In a medium bowl, whisk together the flour, salt and baking powder.
2. Using an electric mixer, pulse dry ingredients with the butter until butter is well distributed. Use cold butter because melting the butter beforehand will change the end result.
3. Add water gradually (You may not need the full amount) until you have reached slightly sticky consistency
4. Take enough dough to form a 1 1/2 inch ball. Using a well floured surface, roll out the dough ball as thin as possible. 
5. Preheat dutch oven for 15 minutes. I used 20 - 25 charcoal but this varies depending on the outside temperature and wind.
6. Cook each tortilla for about 2 minutes a side. When you see small golden spots on one side, its time to flip. 
7. Best served warm with butter. 

Chicken Cordon Bleu

Ingredients


3 boneless, skinless chicken breasts
1/2 pound ham
1/2 pound Swiss cheese
1 Cup crushed garlic croutons or dry bread crumbs
2 Tbsp butter

Instructions

Melt the butter in the Dutch oven over coals.
When melted, stir in the bread crumbs to soak up the butter.
Remove the bread crumbs to a cup or small bowl.
Cut the chicken breasts horizontally to make 6 thinner cutlets.
Lay chicken in Dutch oven, making a single layer.
Slice ham and place a slice on each chicken cutlet.
Slice cheese and place a slice on each piece of ham.
Sprinkle bread crumbs over cheese slices.
Put the lid on the Dutch oven.
Bake at 350 degrees for 35 minutes, until done.

Serves 6.
I based this off of recipe from dutchovendude.com

by Jared Kulbeth

Strawberry-Chocolate Layer Cake

by Rudy Wright

This is a really moist chocolate strawberry layer cake: eat at your own risk. It takes some time and juggling but it is totally worth it.

Prep Time:    15 min.
Cook Time:  50 min.
Cooling Time: 10 min.

   Ingredients:
Dry:
   1/2 C. Powdered Cocoa
   2 C. Flour
   1 tsp. Baking Soda
   1/2 tsp. Salt
Wet:
   2 C. Sugar
   1 C. Vegetable Oil
   1 C. Buttermilk
   1 Egg
   1 tsp. Vanilla
   1 C. Hot Water

8 oz. Package Cool Whip or Whipped Cream
3+ C. Strawberries, sliced
1 C. Extra Water
30 Charcoal Briquettes (10 bottom, 20 top)

Heat your dutch oven as quickly as possible to get the both cups of water almost boiling. To heat the water you can place more briquettes on the bottom until you need them on top to bake the cake.

Mix dry and wet ingredients separately. Scoop out a cup of the hot water for the wet mixture, then mix all ingredients together. The mixture should be fluffy. Leave the other cup of water in the oven and cover it to retain the heat. Lightly grease two 9" circular baking pans (about 1.5" deep) and split the mixture evenly between the two pans. Place rocks or metal nuts in the oven to suspend the baking pans over the hot water. Place one baking pan in the oven and bake for 20-25 minutes. Check with a knife or toothpick to see if it is done. Repeat the baking process for the second pan. (Alternatively, both pans can be baked simultaneously if the second pan can be suspended above the first pan, ensure that there is air flow between the two mixtures and that the top pan is not too close to the lid.) The water will moderate the heat in the oven and keep the cakes moist. You may need gloves or hot pads to remove the pans from the dutch oven.

As the cakes each come out of the oven, let cool for 5-10 minutes and gently remove them from their pans by flipping them over. Spread a layer of whipped cream and strawberries over the first layer before stacking the second layer on top. More whipped cream and strawberries on the top layer. Slice and serve.

7 Layer Dutch Oven Brownies

Prep time

5 min

Cook time

50 mins

Total time

55 mins

Ingredients

• 1 box of your favorite Supreme Brownie Mix
• ½ cup melted butter
• 1 egg
• 1 tsp vanilla

• 1 cup coconut flakes, optional
• 1 cup toffee bits
• 1 cup semisweet chocolate chips
• 1 cup chopped pecans, optional
• 1 cup chopped (not crumbled) pretzels
• ½ cup + 2 tbsp sweetened condensed milk

Instructions

1. In a large bowl stir in the brownie mix, eggs, vanilla and butter until well blended. Press into a well greased Dutch oven. Cover the dutch oven and bake for 14 minutes at 350°.
2. Sprinkle, coconut, toffee bits, chocolate chip bits and pecans (in that order) over the partially cooked brownies. Drizzle evenly with sweetened condensed milk to within 1 inch of sides. Sprinkle the top with the chopped pretzels.
3. Cover and continue to bake for 25 – 35 minutes. Insert toothpick 1 inch from side of pan. Brownie is done when toothpick comes out almost clean. Do not over bake. 
4. Remove from Dutch oven and allow the brownie to cool.

It's easy to burn the bottom of these as the top might not appear finished quite yet. The first time I made them, I ended up burning the bottom. Luckily the burnt part stuck to the bottom so as everyone was serving themselves, they ended up with just the deliciously edible parts on their plates. The second time I ended up baking them for 14 then 35 min. and they turned out perfect!

by Jonathan Steele

Mom’s Stove Top Mac-N-Cheese

by Joshua McDonald

½ lb. elbow macaroni

4 Tbsp. butter

2 eggs

6 oz. evaporated milk

½ tsp. franks hot sauce

1 tsp. salt

½ tsp. mustard

Dash of black pepper

10 oz. Shredded Sharp Cheddar cheese

Cook macaroni in boiling, salted water. I placed a large number of coals underneath the Dutch oven to bring water to a rapid boil and then added the elbow pasta. Follow the cook time directions on the pasta package. Drain water, return pasta to pot, add butter and place Dutch oven over low heat (about 6-8 coals).

  

Mix the rest of ingredients together in a separate bowl. Stir mixture into the pasta. Stir in cheese until melted. Serve!

Turtle Cake

by Houston Reynolds

Ingredients

• Chocolate Cake Mix
• 1 bag chocolate chips (larger ones if more crunch is desired
• 1 small caramel ice cream sauce*
• 1 small chocolate syrup*
• Heath toffee bits
• Butter/Pam
• aluminum liner stronger recommended!
• * your looking for size similar to a large Smuckers squeeze out jam container. The regular Hershey's  chocolate syrup size is a little bit to big. I have used this larger size and it still works great, but it will make an already rich cake that much richer.
• 1 - 12 inch dutch oven
• 24 briquettes - 10 on bottom and 14 on top

Directions 

• Mix cake mix per instructions
• Grease dutch oven aluminum foil and place into dutch oven
• Pour 2/3 of cake mix into dutch oven and cook for about 20 minutes (you want the cake mix to be not quite done)
• Cook with 10 coals on bottom and 14 coals on top
• remove lid cover top of cake with chocolate chips (can use larger chips if more crunchiness is desired)
• Pour in chocolate sauce and caramel sauce (about 3/4) of the container from both
• add the rest (1/3) of the cake mix to the top and cook until top is done (about 20 min)
• *Remove all but two or three coals from bottom to avoid burning the bottom*
• Remove lid and pour on the rest of the caramel and chocolate sauce and sprinkle in Heath Toffee Bits
• At the end you should have a really nice, very moist chocolate cake. Delicious!

The Picture below was taken of a cake made with the larger chocolate and caramel sauce containers. Under the layer of sauce is the moist cake. As you serve it, the sauce on top should run over the edges adding a nice cake topped with sauce look and taste.

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Easy Dutch Oven Pizza

by Megan Hatch

When I use my dutch oven while camping I am all about Easy.  I don't want to spend too much time on the prep or cooking, but I still want the end result to taste good.  This recipe is a real winner and requires almost no prep.

1 can ready-made pizza dough (or make your own)
1 jar pizza sauce
Pizza blend cheese (as much as you want on your pizza)
Choice of Toppings (I used Canadian bacon, tomatoes, and onion)
Cornmeal (for bottom of the dutch oven)

1. Preheat dutch oven lid using about 20 heated briquettes
2. spread a small layer of cornmeal on the bottom of your dutch oven
3. Spread pizza dough into a circular shape on the bottom of your dutch oven.
4. Spread onto dough desired amounts of pizza Sauce and toppings
5. Cook in preheated dutch oven for about 15-20 minutes
6. When pizza dough looks almost cooked add cheese on top and cook for an additional 5-10 minutes or until cheese is melted.

*I rotated my dutch oven every ten minutes to avoid burning.
* In a dutch oven the pizza toppings need to be added before the cheese because they require more time to cook.

Smores Bars

by Joshua McDonald

1 cup butter, softened
1 cup sugar
2 eggs
2 tsp. vanilla
1-1/2 cups crushed graham crackers
2-(7 oz.) jars marshmallow cream
1-1/2 cups flour
1/2 tsp. salt
2 tsp. baking powder
Chocolate candy bars

Cream butter, sugar and eggs until light and fluffy. Stir in vanilla, salt and baking powder. Add flour and crushed graham crackers to the mix. Line the bottom of a 14" (I just used my 12" Dutch Oven and it turned out just fine) Dutch Oven with parchment paper. Take 2/3 of the dough mixture and spread on parchment paper in oven. Place chocolate bars evenly over the dough. Cover with marshmallow cream. I used 3 packages of Cadbury Carmello bars for the chocolate layer, but you can choose whatever you like.

Spoon remaining dough mixture over chocolate bars. Bake at 350 degrees for 45-50 minutes. (For a 14" Dutch Oven, the recipe calls for 21 coals on top and 11 on bottom. I started with 16 on top and 8 on the bottom and gradually added more during the cook time.) 

I got this recipe from http://www.dutchovenmania.com/smores-bars.html

Jambalaya!

by Kimmy Shutt

I'm not a huge fan of instant rice, but it sure is a lot easier in a dutch oven than regular rice.  This recipe is pretty simple, I altered it a little from the original one I found and it turned out great.  I thought it tasted even better the second day once the rice had soaked up some more of the tomato juices.  

Enjoy!

Ingredients
1 lb hot link sausage or kelbasa sausage
1 1/2 large chopped onions
1 cup chopped parsley
4 cloves chopped garlic
2 cans Ro-Tel tomatoes with green chilies (do not drain)
1 tsp thyme
1/2 tsp salt
2 cups dry instant rice
1 1/2 cups water
Feel free to add more spices or veggies to make it your own.  My favorite is adding a little bit of Tony Chachere's Creole Seasoning (It tastes great on everything!)

Heat dutch oven with coals only underneath.
Cut sausage into 1/2 inch pieces.
Fry sausage and onions in dutch oven until onions are clear.
Add garlic and parsley. Cook until parsley is soft.
Add tomatoes, thyme, salt, water, and rice.
Bring to a boil
Place dutch oven on top of 4 or 5 briquettes (low heat) and place 10 briquettes on lid.
Simmer until rice is tender- about 15 minutes.

I adapted this a little, the original reciple can be found at this site!  http://dutchovendude.com/recipes/jambalaya-1798.php

Peach Cobbler

by Danny Walz

2 Cans of Peach pie filling
2 boxes of Yellow Cake mix
2 Cans of Sprite or Fresca (some kind of citrus soda)
Cinnamon

Directions
     Grease the dutch oven so it doesn't stick
     Drain some of the peach juice out and spread them in the dutch oven
     Sprinkle cinnamon over peaches
     Spread the cake mixes over the peaches and then the Soda. ( i only put 1 1/2 cans at first then add the rest as needed)
     Cooks for about 40 minutes

Easy Broccoli Soup

by Janine Brannock

So the one dish my husband and I have not been able to screw up is soups! So of course, that is what I am going to post about!

We all know dutch oven starts off with disgustingly gross weather so this soup will definitely warm your belly, toes and soul. I found the recipe off of justdutchovenrecipes.com. They have the best recipes that are easy to understand and not too complicated.

2 c Water
4 c Chopped raw fresh broccoli1 c Chopped celery1 c Chopped carrots1/2 c Chopped onion6 T Butter or margarine6 T All-purpose flour3 c Chicken broth2 c Milk1 T Minced fresh parsley1 t Onion salt1/2 t Garlic powder1/2 t Salt

In a Dutch oven or soup kettle, bring water to a boil. Add broccoli, celery and carrots; boil 2-3 minutes. Drain; set vegetables aside. In the same kettle, saute onion in butter until tender. Stir in flour to form a smooth paste. Gradually add the broth and milk, stirring constantly. Bring to a boil; boil and stir for one minute. Add vegetables and remaining ingredients. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender. Serves 6-8 (2 quarts). 

stole this pic off the internet.

VOILA! YOU ARE A DUTCH OVEN MASTA' IF YOU SUCCESSFULLY MADE THIS! A+ A+ A+ 

Corn Souffle

by Justin Halverson

This is a great recipe I found on dutchovennet.com. Very simple and quick to make, and it warms the soul! This has a great southern taste and will please cornbread and souffle fans alike. Give it a try!

Ingredients:

8.5 oz corn muffin mix
1/3 cup milk
1 large egg
1 cup sour cream
1 15 oz can whole kernel corn
1 15 oz can creamed corn


Directions:

Combine corn muffin mix, milk, egg, and sour cream in a bowl and mix until smooth. Add in the creamed corn and whole kernel corn and stir until blended.

Pour mixture into a 12" Dutch Oven. Cover and bake at 350 deg for about 45 mins. Put 14 or 15 briquettes on top and 9 or 10 underneath.

Serves 6 - 8.

ENJOY!

Ready to pour.

Finished Product!

Spicy Hominy

by Brad Hill

This is a side dish that I tried out in class. It turned out great. I added some more cheese than the recipe calls for. I found the recipe on dutchovennet.com.

Ingredients:

2 tbs olive oil

1 medium sized onion
2 garlic cloves
1 tsp ground cumin
½ tsp salt
¼ tsp black pepper
2 15oz cans white hominy
2 chili peppers
1 c sour cream
1 c shredded cheddar cheese

Directions:

Mince the onion and garlic. Remove the stems and seeds from the chili peppers and dice them. Heat olive oil in a 10" Dutch oven then add in the onion and cook, stirring occasionally until onion is translucent. While cooking onion, drain and rinse the hominy. Stir the chili peppers, garlic and cumin into the onions. Add in the hominy, salt and pepper and cook until the hominy is heated through. Add in the sour cream and ¾ of the shredded cheddar cheese and mix well. Sprinkle the rest of the cheese on top of the mixture, cover the Dutch oven and bake at 350° for 20 minutes or until the sauce is bubbling and the cheese is melted. 

For outdoor cooking, use 24 charcoal briquettes. Place 15 lit briquettes on top and 9 underneath your Dutch oven. You may need more coals in windy or cold weather. Remove from heat and let it set up for 10 minutes then serve.

Serves 6 to 8

EasyCheating Crumb Cake Cobbler

by Cameron Vongsawad

This is an old camping family secret of ours, the scouts always loved it, and it was so easy to throw together that it was almost cheating. Feel free to try substituting your own homemade crumb cake recipes, the cinnamon crumb cake touch to the traditional cobbler is divine.

Ingredients:
1-21 oz Krusteaz Cinnamon Swirl Crumb Cake & Muffin Mix (other crumb cake mix will do, but this is my favorite)
3-16 oz cans peaches
1/2 cup butter

Note: I really like a lot of peaches in my cobbler, if you don't like a lot and having it kind of soupy, only use 2-16 ounce cans and place approx. 2/3 of the total juice in the bottom and the other approx. 1/3 on top. Also, a lot of the time I double this recipe slightly by doing two boxes of Krusteaz Cinnamon Swirl Crumb Cake & Muffin Mix and 4-5 cans of peaches (That way it goes a lot farther with only one 12" Dutch Oven).

Directions:
Poor 2 can of peaches in your dutch oven with peaches and juice. Poor another can of just peaches without the juice in the dutch oven. Save the juice for later. Evenly distribute the cake mix on top of the peaches and juice without the cinnamon topping. Then sprinkle the cinnamon topping evenly over the top. Lightly mix in(push in with fingers) the cinnamon topping into the cake mix leaving most of it unmixed on top. Slice butter into 6-9 slices that can be spread out over the top of the cake to make the top crisp when baking (don't need to cover it all perfectly, in fact, don't cover it entirely with butter that is just too much). Poor remaining peach juice over the top to help moisten the cake mixture(because the dutch oven is mostly sealed, the cake mixture will pull in most the peach juice from the bottom to bake the cake mixture and adding some to the top can help with this. Sometimes I don't even add juice to the top and I just let it all soak in from below. Both ways are good depending on your preference for cake texture). Bake for 40-45 min at 350 degrees F, it will be golden and crispy on top.

Simple Peach Cobbler

by Samuel Syphrett

Ingredients:

1 can Peach Pie Filling

1 can Peaches (Drained)

½ stick Butter

1 box of Yellow Cake Mix

~ ¼ cup of Sprite (or other carbonated drink)

Directions:

Dump drained can of peaches and peach pie filling into bottom of 12" Dutch oven and spread out evenly around the bottom of the oven.  Pour yellow cake mix on top of the peaches.  DO NOT MIX.  Drizzle Sprite evenly over the yellow cake mix surface.  DO NOT MIX.  Cut the half stick of butter into small squares (about 8) and distribute them evenly over the yellow cake mix surface.  DO NOT MIX.  Place lid on top of Dutch oven.  Place 14 briquettes on top of the lid, lining the outside edge.  Place 10 briquettes on bottom of Dutch oven.  Rotate lid every 15 minutes, for 30-45 minutes or until a toothpick poked into center of cake comes out clean.

Note:

Do not mix at any time during the layering procedure or after.  The addition of Sprite to the mixture allows extra bubbles to rise to the surface during the cooking process, leaving the finished product a dense cake consistency.  The more liquid there is in a cobbler the longer it'll take to cook.

Variation:

For an extra sugar rush, sprinkle about a ¼ cup of brown sugar over the butter/sprite/yellow cake mix surface.

Cheesy Potatoes with Bacon

by Janelle Taysom

Ingredients

10 Potatoes (cubed)

1 Cup Cheese

Half a package of Bacon (cut into squares)

1 can of sprite

Directions

1. Put about 16 briquettes on the bottom of the dutch oven and about 10 on top. 

2. Cook bacon for about 10-15 minutes or until crispy. Don't drain grease!

3. Put in the cubed potatoes and add about half the can of sprite. 

4. Cook for about 30 more minutes or until the potatoes are done. If the potatoes are starting to look dry but aren't fully cooked yet just add more sprite. 

5. Sprinkle on the cheese and let melt for about 5 minutes. 

Enjoy!

Pork Chops and Potatoes

by Dakota Williams

Ingredients
4 pork chops (seasoned how you like)
3 potatoes (cubed)
1 can of Cream of Mushroom Soup
2 tablespoons olive oil
2 cups bread crumbs
2 tablespoons butter (melted)
3/4 cups water

Directions
1. Put oil in dutch oven and put the oven on coals to let it heat.
2. While dutch oven is heating, mix butter, bread crumbs and 1/4 cup of water.
3. After the dutch oven is heated, place the pork chops in the bottom.
4. Pour the bread crumbs mixture on top of the pork chops.
5. Pour in the potatoes.
6. Pour the Cream of Mushroom Soup and 1/2 cup of water on top of everything.
7. Close the lid and let cook for 1 hour.

Alterations
The pork chops could be cut up into smaller pieces to make serving easier. Also, more pork chops could be added to fit bottom of dutch oven if there are more people to feed. Another can of Cream of Mushroom soup could also be used to avoid dryness. Or half can. Depending on amount of meat/potatoes and personal preference.

Moroccan Chicken Stew with Artichoke Hearts and Carrots

by Peter Moody

 

Here is the recipe from bonappetit.com 

Original link: http://www.bonappetit.com/recipe/moroccan-chicken-stew-with-artichoke-hearts-and-carrots

Ingredients

SERVINGS: 6–8

3 tablespoons olive oil

2 onions, chopped

6 garlic cloves, minced

1 tablespoon ground coriander

1 tablespoon ground cumin

1 tablespoon paprika

1 teaspoon turmeric

4 cups low-salt chicken broth

1 teaspoon finely grated lemon zest

2 1/2 pounds skinless, boneless chicken breasts, cut into 1 inch cubes

1 pound frozen baby artichoke hearts

1 pound carrots, peeled, sliced

Kosher salt and freshly ground black pepper

Steamed couscous

Chopped flat-leaf parsley

Preparation

Heat oil over medium-high heat. Add onions and sauté until tender and starting to caramelize, about 8 minutes. Stir in garlic and next 4 ingredients and cook until fragrant, about 1 minute. Add broth and lemon zest and bring to a boil. Reduce heat to medium; stir in chicken, artichoke hearts, and carrots; simmer until vegetables are tender and chicken is just cooked through, 10–15 minutes. Season to taste with salt and pepper. Divide couscous among shallow bowls; spoon stew over and garnish with parsley

I found this recipe fairly easy. It takes longer in a Dutch oven that it would on the stove top, but did quite nicely.  It was not as flavorful as I had hoped when I made it. On retrospect though, I realized I forgot the lemon zest and am not confident that I had the right amount of each spice (my tablespoon measuring cup disappeared so I had to approximate). Additionally, I couldn't find frozen artichoke hearts and so bought ones that where marinated in brine instead. I didn't add the brine, but perhaps this and the missing seasons lowered the flavor intensity.

I made the couscous beforehand and the stew was warm enough that the room temp couscous was okay, but would be better warmed.  

Overall it was a good recipe. I would recommend this if you want a good stew that sounds impressive but is easy enough to make. 

• 
  

Cheesy Funeral Potatoes

by Travis Swallow

Ingredients:

1 c butter

2 (10 oz) cans cream of chicken soup

1 1/2 c sour cream

4 lbs shredded potatoes

5-6 c cheddar cheese, shredded

salt and pepper

5 c corn flakes

3 Tbs butter

Directions:

Place 1 cup butter into hot dutch oven and melt completely. After butter is melted, add cream of chicken soup and sour cream. Mix until blended. Add shredded potatoes and cheddar cheese and mix. Add salt and pepper until seasoned to your liking. Place lid on oven and begin to cook potato mixture. In a separate bowl, place corn flakes. Pour melted 3 tbs of butter over the flakes and stir. When flakes and butter are mixed, remove the lid from the dutch oven and spread corn flakes evenly over the potatoes. Replace the lid. Cook for 50-60 minutes or until the center is hot and steamy.

*Serves: Makes 20 servings

Smores Bars

by Travis Swallow

1 c butter, softened
1 c sugar
2 eggs
2 tsp vanilla
1- 1/2 c crushed graham crackers
2-(7 oz) jars marshmallow cream
1-1/2 c flour
1/2 tsp salt
2 tsp baking powder
chocolate candy bars


Cream butter, sugar, and eggs until light and fluffy. Stir in vanilla, salt and baking powder. Add flour and crushed graham crackers. Line the bottom of a 14" Dutch oven with parchment paper. Spread 2/3 of the dough mixture and spread on parchment paper in oven. Place chocolate bars evenly over the dough. Cover with marshmallow cream. Spoon remaining dough mixture over chocolate bars. Bake at 350 degrees (21 coals on top; 11 on bottom) for 45-50 minutes.

*Notes: I used a 12" oven and just cooked it about 5minutes longer. Also when the bars are finished cooking remove from heat and remove lid. Allow to sit for 10-15 minutes before serving to allow the marshmallows and chocolate to begin to set up.

Fix It and Forget It {Stew}

by Kailyn Hanson

Ingredients:

Medium Potatoes; peeled and sliced [enough to fill about half of the dutch oven]
1 lb Ground Turkey
1 can Cream of Mushroom Soup [I chose to use Cream of Chicken]
1 can Vegetable Beef Soup
1 medium Onion; sliced

Directions:

Put potatoes in dutch oven. Crumble raw meat over the top, add the soups and onion. Cover and bake 1 1/2 hours or until potatoes are done at 350.

Lemon Strawberry Shortcake

By Sarah Baird

12" Dutch Oven

For the Cake:

1 cup sugar

2-2/3 cups all-purpose flour

4 tsp baking powder

1/2 tsp salt

zest of 1 lemon

2 large eggs

1-1/3 cups low-fat buttermilk

1/2 cup butter, melted

juice of 1 lemon

2 tsp vanilla extract

2 cups fresh strawberries, sliced

For the Topping (optional):

2-3 cups freshly whipped cream or canned whipped cream/topping

fresh strawberries, sliced or halved 

Directions:

Grease and flour a 12" dutch oven.

In a large mixing bowl, combine sugar, flour, baking powder, salt, and lemon zest. In a separate bowl, combine the eggs, buttermilk, melted butter, lemon juice, and vanilla. Stir into dry ingredients just until moistened. Fold in strawberries. Pour into prepared dutch oven.

Bake at standard dutch oven heat (10 charcoals beneath, 14 on top) for 45-60 minutes, or until a toothpick inserted near the center comes out clean. Remove lid and let cool for at least 10 minutes. 

Slice and serve with whipped cream and fresh strawberries. Enjoy!

*Adapted from http://www.mybakingaddiction.com/lemon-strawberry-shortcake/#_a5y_p=1823855

Cheesy Skillet Vegetables and Bacon

by Jacob Parry

12" dutch oven

1 lb. bacon
2 (16 oz.) pkgs. frozen broccoli and cauliflower blend
1 lb. baby carrots
1 small onion
2 cloves minced garlic
6-8 potatoes
2 cups grated cheese

Brown bacon in a dutch oven over a full spread of coals.  While the bacon is cooking, cut the onions, carrots and potatoes into bite sized pieces.  When the bacon is done, place on a paper towel to cool.  Brown the onion in the bacon grease.  When brown, add the vegetables and garlic.  Cook until tender, about 20 minutes.  Salt and pepper to taste.  While the vegetables are cooking, crumble the bacon.  When the vegetables are cooked, sprinkle with cheese and bacon.  Place a lid on the dutch oven and allow to sit until cheese is melted.  Serves 6-8.

http://dutchovenmadness.blogspot.com/2010/09/day-267-cheesy-skillet-vegetables-and.html

Bacon-wrapped, Brown Sugar Glazed Little Smokies

by Jacob Parry

Ingredient List:

1 lb bacon, cut into 1/3s.
1 package of little smokies.
3/4 cup brown sugar, or to taste.

Directions:

1. Make enough briquettes to heat the dutch oven till about 350 degrees.
2. Refrigerate 2/3 of the bacon until needed. It is easier to wrap the wieners with cold bacon. Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. Place in the dutch oven. Sprinkle brown sugar generously over all.
3. Cook for 40 minutes to 1 hour in the dutch oven, until the sugar is bubbly and the bacon is cooked. Total time for preparation and cooking is about 1.5 ish hours.

http://allrecipes.com/recipe/bacon-wrapped-smokies/

South Carolina Sweet Potato Casserole

by Karen and Brian Hill

for 12" Dutch Oven

3 cans    Yams, drained and mashed
1 cup      Sugar
2             Eggs
1 t           Vanilla
1/2 stick  Butter, melted
1/2 cup    Milk

Mix all together, place in Dutch oven.  Spread evenly.

Topping:

1 1/2 cup      Brown sugar
1/2 cup         Self-rising flour
1/2 cup         Melted butter
1 1/2 cup      Chopped nuts (pecan or walnut)

Mix together.  Drop and spread spoonfuls over potatoes

Bake 45 minutes in standard Dutch oven heat (10 charcoals on bottom, 14 on top--may also be stacked).