John Wayne Cast Iron Cornbread

Recipe from the John Wayne Cast Iron Cookbook and adapted for a 12 in dutch oven

2 C. Yellow, White, or Blue Cornmeal

2 C. Flour

2 1/4 tsp. Baking Powder

3/4 tsp. Baking Soda

3/4 tsp. Salt

2 1/4 C. Buttermilk

1/3 C. Sugar

5 Large Eggs

12 Tbsp. Butter (divided)

1. Preheat the dutch oven (with most briquettes on the lid) to about 400
2. Combine cornmeal, flour, baking powder, baking soda, and salt in a mixing bowl. Whisk to combine.
3. In a separate bowl, whisk together the buttermilk, sugar, eggs, and 9 tbsp. of melted butter. Add the wet ingredients to the dry and stir to combine.
4. Once oven is preheated, add remaining 3 tbsp. of butter to the oven and cover bottom and sides. Pour in the batter, smooth the top, and bake for about 40 minutes (plus/minus 10 min), turning lid and bottom every 15 min. 

If you divide the quantities by 1.5, it makes the perfect amount for a 10 in. cast iron skillet in the oven (the cornbread shown in the skillet was made with blue cornmeal)

ORANGE GLAZED STUFFED PORK CHOPS

Adapted from Lodge Recipes
By: Brooke Kendell

Prep Time: 10-20 minutes
Cook Time: 1 hour

Ingredients: 
½ cup butter
½ cup diced celery
¾ cup diced onion
1 cup fresh bread cubes
1 tablespoon parsley
1 teaspoon salt
1 teaspoon fresh ground pepper
½ teaspoon paprika
½ teaspoon rosemary
½ teaspoon allspice
1 apple, peeled and diced
8-10 pork chops, with pocket cut in each
2 ounces olive oil
¾ cup water

Glaze:
1 cup sugar
2 tablespoons cornstarch
2 oranges, zest and juice
1 teaspoon cinnamon
14 whole cloves
½ teaspoon salt

PREPARATION
1. In a 12-inch dutch oven, melt butter and saute celery and onion until tender.
2. Add remaining ingredients. Add a small amount of water, if necessary, to moisten the dressing.
3. Using fingers, stuff the mixture into the slit in the pork chops. Seal the pockets with toothpicks and tie with butcher string.
4. Brown the chops in olive oil on each side. Stand the chops on their sides and pour the water around them.
5. Cover and simmer at about 350° F until tender, about 50 – 55 minutes. (16 on top, 10 on bottom)
6. While chops are cooking, prepare glaze by combining sugar and cornstarch in a 10-inch dutch oven or skillet.
7. Stir in the orange zest and juice, cinnamon, cloves and salt.
8. Cook over medium heat until sauce is thick and clear.
9. Place pork chops on lid for presentation. Pour sauce over them and garnish with parsley and orange slices.
10. ENJOY!

Baked Penne

Ingredients:

-8 ounces penne pasta

-28-ounces of canned crushed fire roasted tomatoes

-2 cups whole milk

-1/2 cup melted butter

-3 cloves garlic, minced

-1 teaspoon garlic powder

-1 teaspoon onion powder

-2 teaspoons oregano

-1 teaspoons salt 

-a few handfuls of spinach

-parmesan cheese al gusto

Instructions:

add pasta, crushed tomatoes, milk, butter, garlic, garlic powder, onion powder, oregano, and salt to dutch oven. 16 coals on top, 12 coals on the bottom. cook for 45 minutes, rotating and stirring every 15 minutes. press spinach into pasta and put parmesan on top. cook for 5 more minutes and enjoy! (also if you want to make this an entree, add meatballs or other protein!)

Gingerbread

Gingerbread - Recipe from www.everydaydutchoven.com

• 2/3 cup dark brown sugar
• 2/3 cup molasses
• 2/3 cup boiling water
• 4 Tbsp. unsalted butter, cut into chunks
• 1 tsp baking soda
• 1/2 tsp salt
• 1 large egg, beaten
• 1 1/2 cups flour
• 1 tsp each cinnamon and ginger
• 1/4 tsp ground cloves
• 1/4 cup crystallized ginger, finely chopped

Ginger Cream Cheese Icing

• 4 Tbsp. softened butter
• 4 oz. cream cheese, softened
• 1 1/2 cups (6 oz.) confectioner's sugar
• 1 tsp. vanilla
• 1/4 cup crystallized ginger, finely chopped

Lightly oil or spray 10 inch dutch oven; line with parchment paper. In a large bowl, blend the sugar, molasses, boiling water, and butter; stirring until the butter melts. When the mixture is lukewarm, add the baking soda, salt and egg. Sift together the flour and spices; add to the wet ingredients. Gently stir in the crystallized ginger. Pour the batter into prepared dutch oven. Bake at 350 degrees (8 coals around the base and 18-20 on the lid) for 25-28 minutes, or until it tests done. Cool completely before frosting. Or you can skip the frosting and eat it plain or add a dollop of whipped cream with a sprinkling of cinnamon.

Cheesy Garlic Bites

These were so good that I couldn't get a picture fast enough before they were eaten....

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.)

Let it cool, but not too much... & enjoy! 

Comforting Chicken Noodle Soup

Ingredients: 
2 can cream of chicken soup
2 can chicken broth (15oz each)
1 stick butter or margarine
1 lb chicken breasts
1 package frozen egg noodles (24 oz)
Salt and pepper

Instructions:
Allow your egg noodles to defrost over night. This will allow your noodles to cook faster in your dutch oven. I also cooked the chicken ahead of time and cut it up into little pieces. In your dutch oven combine all of the ingredients and mix well. I placed 20 or so briquettes underneath the dutch oven and none on top. Cook for about 30 minutes or until the noodles are to your liking. Remember to stir frequently to prevent any burning.

Spinach Quiche

by Sylvia Magleby

This quiche recipe is super easy to make and customize to your taste!

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).