Beef Stes

Ingredients:
1 small beef roast (cut into chunks and browned)
Lawry’s seasoning salt
Beef broth or beef bouillon with water
3-4 carrots, sliced
4-5 stalks of celery, sliced
1 onion, chopped
2 Tbsp of barley
1 lb. of red potatoes cubed
1 package of peas
A little bit of cornstarch for thickening
½ to ¾ cup of water
1 tsp of sugar
1 ½ to 2 Tbsp Worcestershire sauce

Instructions:

Brown the beef roast with a little bit of lawry's seasoning salt, add beef broth or bouillon and water and let it simmer. 

Par boil the carrots, celery, and onion. 

Add the potatoes and barley. 

Mix all ingredients together and thicken with cornstarch, water, sugar, Worcestershire sauce. 

Stir well and simmer until tender. Don’t overcook or use too much heat. 

Smoky Dave’s Vegetarian Chili

This is a really simple recipe that has very little prep.

Ingredients:
1 onion (diced) - type doesn’t really matter but white is preferable
1 pkg. Taco seasoning
1 pkg. Ranch Dressing mix
2 16oz cans stewed tomatoes
1 16oz can Chili beans
1 16oz can corn, drained
1 16oz can pinto beans, drained and rinsed
1 16oz can tomato sauce
Some butter for the oven and browning onions

Preheat dutch oven, line with butter to insure easy cleanup. You want to have this simmering, so I used 18 coals on the bottom and 8 on the top. Start by browning the onions with a pad of butter, and then add the rest of the ingredients. Stir mixture together, and then let simmer until the chili is hot throughout. (I let it go for about 12-15 minutes, but make sure that it doesn’t lose too much fluid) This is best served with cornbread and a little cheese and sour cream on top.
Also, If you want to add meat I would suggest 1 lb. of ground turkey, browning it at the beginning with the onions.

7 Layer Breakfast Casserole

For use in a six-quart, 12-inch oven.
Ingredients:

• 30 oz sausage (I used 2.5 packs of Walmart brand)
• 30 oz frozen shredded potatoes
• 1 dozen eggs 
• 2 cups shredded cheese 
• 1 can biscuit dough (or you can make your own)
• Salt and pepper to taste

Instructions:

1. Place 20 briquettes under the Dutch oven and sauté in a little bit of butter or oil onions and green pepper. Then brown the sausage in that mixture.
2. After sausage is brown, remove from coals and dump the whole bag of potatoes and spread evenly.
3. In a separate bowl, whisk the eggs and then pour the eggs over the potatoes.
4. Evenly spread biscuits on top of everything else. 
5. 10 briquettes on bottom and 14 on top. Check at 30 minutes, may have to go up to 45.

Dutch Oven Oatmeal

1 cup vegetable oil

2 t salt

1 cup white sugar

1 cup brown sugar

4 eggs

2  t cinnamon

½ t nutmeg

5 cups oatmeal

1 T+1 t baking powder.

·      Mix together and add 2 c milk.

·      Bake at 350 for 30-40 minutes in a covered casserole until firm to the touch and golden.

·      Serve with fresh fruit and whipped cream.

·      Serves 9-10

New Recipe: SCONES!

INGREDIENTS

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 6 tablespoons cold butter, cut into pieces
• 2 large eggs, beaten
• 1/4 cup vanilla yogurt
• 1 teaspoon vanilla extract
• 2 tablespoons coarse sugar, for sprinkling on top

DIRECTIONS

1. Grease and preheat the Dutch oven to 375 F.
2. Blend together the dry ingredients in a bowl.
3. Use your fingers or a pastry cutter to work in the cold butter.
4. In another bowl, whisk together the eggs, yogurt and vanilla extract.
5. Add the wet ingredients to the dry ingredients and gently stir until just combined.
6. With a large spoon, drop the dough into the prepared Dutch oven, and sprinkle the tops of the dough with sugar.
7. Put the lid on with 9 hot coals on the bottom and 18 on top of the lid.
8. Bake at 375 F for 20-24 minutes or until golden brown.
9. Remove from oven and serve warm.
   
   

Cheesy Garlic Bites

Ingredients:

24 Rhodes Dinner Rolls, thawed

1/2 cup butter or margarine

1 cup parmesan cheese 

1 cup mozzarella cheese

1 Tablespoon garlic salt

1 Tablespoon Italian seasoning

Instructions

Thaw rolls until soft.

Cut rolls into fourths with kitchen scissors.

Roll each fourth into small dough balls.

Place dough balls in the dutch oven.

Melt butter and combine with garlic salt and Italian seasoning.

Coat roll pieces with butter mixture and put both cups of cheese across the top.

Bake for 40 min., checking every 15 min. (20 briquettes on top, 16 on the bottom for 12 in.)

Zuppa Toscana

Ingredients:

½ lb ground Italian sausage

1 tsp crushed red pepper

1 small diced white onion

3 Tbs bacon pieces

1 ¼ tsp garlic puree

6 cups water

3 cubes chicken bouillon

2/3 cup heavy cream

2 sliced russet potatoes

Directions:

1.       Sauté sausage and red pepper in a large pot.  Drain fat.  Move sausage mixture to a small bowl, set aside.

2.       In the same pan, sauté bacon, onions, and garlic for about 15 min.

3.       Add bullion and water to pan.  Cook until boiling.

4.       Add potatoes and cook about half an hour.

5.       Add cream and cook until heated.

6.       Stir in sausage. 

7.       Garnish with kale if desired.  Serve.

Spinach Quiche

Ingredients

• 3/4 cup mayonnaise

• 3/4 cup milk

• 9 eggs

• 1-1/2 shredded jack cheese (cheddar is fine too)

• 4 cups fresh spinach
• 1/4 cup chopped ham
• 3/4 cup Veggies of your choice (mix and match!)
• Ideas: red pepper, broccoli, onion, cherry tomatoes, peas, shredded carrot, asparagus, etc.

• 3/4 teaspoon Kosher salt (or to taste)

• 1/4 teaspoon white pepper

• 9 inch refrigerated pie crust (this kind worked well for me)

Directions

1. Add all the ingredients except for the pie shell in a large bowl and whisk together well. 
2. (The pie crusts will be a little too small. Either roll out one of the pie crusts thinner so it will cover more surface area, or simply tear off pieces of the second pie crust and add it to the other one by pinching edges together) Put pie crusts in the oven. 
3. Pour the ingredients into the pie crust. 
4. Bake @ 400 degrees for 45 minutes.
5. Take the lid off, cook for another 10 minutes. You can check it is done by inserting a toothpick (should come out clean).

Hash Brown and Sausage Breakfast Strata

This breakfast is extremely easy and delicious!

Ingredients:

• 1 lb pork sausage
• 1/2 yellow onion, diced
• 1/2 green pepper, diced
• 6 eggs
• 1 package hash browns
• 1 package shredded cheese
• Salt and pepper 

Instructions:

1. Brown sausage and onion in bottom of the dutch oven
2. Add hash brown, onion, green pepper
3. Sprinkle cheese on top
4. Scramble eggs and pour across the strata
5. Bake at 350 (30 briquettes 16 on top, 14 on bottom) for 30-45 minutes, or until cheese is crispy

Best served with salt and pepper to taste. Left overs are great inside breakfast burritos with salsa!

Classic Breakfast Casserole

Classic Breakfast Casserole

Ingredients:

• 2 lbs sausage
• 2 lbs frozen hash browns
• 8 eggs
• 1/4 cup milk
• 2 cups shredded cheddar cheese
• 1/4 cup vegetable oil
• salt and pepper

Instructions:

• Put 10 briquettes on the bottom of the oven and fry the sausage until well done. While the sausage is cooking, whisk the eggs and milk in a separate bowl and set aside. Remove cooked sausage and place in a bowl.
• Pour in the vegetable oil and lightly brown the hashed browns. It works best if you leave the hash browns for quite some time only flipping occasionally. Once they are lightly browned, spread over bottom of dutch oven and compress. Then salt and pepper that layer generously. 
• Spread the sausage over the hash browns and salt and pepper that layer generously. Then pour the egg and milk mixture over the two layers. Pour it slowly and evenly over the whole casserole otherwise a hole of egg will create and won't cook evenly. Then add the shredded cheese and salt and pepper again.
• Put the lid on the dutch oven and put 16 briquettes on top. Add 4 more to the bottom. Cook for 30 minutes until the eggs are fully done. Test the very middle with a spoon to see if it is done. Take off heat and serve!

Crunch Rolls

Crunch Rolls

Ingredients:

• 3 cups all-purpose flour
• 2 1/2 teaspoons salt
• 1 teaspoon active dry yeast
• 1 1/2 cups warm water

Directions:

• In a large bowl stir together the flour, salt, and yeast. Then stir in the water until the mixture forms a shaggy dough. Don't over mix.
• Cover bowl tightly with plastic wrap and let it sit at room temperature on a cloth for 30 minutes (the cloth keeps the bowl from losing heat at the bottom from whatever surface it is on).
• Place dough on a well-floured surface and divide into 10 equally sized pieces. Gently form into round balls and place in Dutch oven starting in the middle. The rolls should be touching. Loosely cover with cloth and let rest for 30 minutes.
• Put 11 charcoals on bottom and 22 charcoals on top for 450 degrees. Cook for at least 30 minutes turning 90 degrees every 10 minutes. 
• Once golden brown, remove from Dutch oven and place on a plate or cooling rack.

Dutch Oven Zucchini Chocolate Chip Bread

Used the recipe on the blog :) It was a bit gooey, might be good to add in 5-8 extra briquettes if lots of fresh zucchini is used to counteract the moisture. Was used for bread week!