I have a fun, yummy recipe for you today. It includes one of my all time favorite ingredients--Pesto! If you haven't tried pesto yet, you really need to. Its usually a mixture of basil, pine nuts and olive oil and its fabulous! I put it on grilled cheese sandwiches, or any sandwich for that matter. Its also great added in to pasta sauce or Alfredo sauce.
Showing posts with label Grade A recipes. Show all posts
Showing posts with label Grade A recipes. Show all posts
Tuesday, September 27, 2011
Friday, September 16, 2011
Cheesy Horseradish Mashed Potatoes
I'm really trying to get into my creative groove lately. I'm tired of all the recipes I have (even though I haven't even tried most of them). So I'm tweaking the ones I've made before. Some have been epic fails, but this one turned out really well. I have a recipe for mashed potatoes that is flavored with dry ranch dressing, and I've been on a horseradish kick, so why not flavor potatoes with horseradish.
Saturday, September 3, 2011
Grape and Apple Crisp
Yes. Yes, it does say grape and apple crisp. Never cooked with grapes, you say? Well neither had I, until today. Grapes are #2 on my list of favorite fresh fruits, right behind ripe, juicy pears. I love them so much fresh that it had never occurred to me to ever try to cook with them. But in the process of making this recipe I learned something about grapes.
Monday, August 29, 2011
Brown Sugar Spiced Pork Loin
I don't think I've kept it much of a secret, but I am really not a fan of pork (except bacon of course). We raised pigs for so many years that it just turns my stomach. The thought of a pork chop makes me want to hurl. But after many years, I'm finally to where I can enjoy a nice pork tenderloin, in fact, I've actually been looking for tenderloin recipes because I like it so much. Crazy! Anyway, I'm attracted to recipes that have different/weird spice combinations, and when I saw the cumin and cinnamon together, I knew I had to try it.
Tuesday, July 12, 2011
Baked Risotto
Risotto is one of those things I never make. Who has 45 minutes to stand around and stir rice? Not me! So I was excited to see this baked risotto at Cook's Country. I was pleasantly surprised by the results and there is a ton of things you could do to make this recipe your own. Adding sauteed asparagus or cooked broccoli or carrots. As it was, the Parmesan cheese and parsley were perfect with the Spinach and Cheese Stuffed Meatloaf I made for dinner.
Some notes about this recipe. I've made enough recipes from Cook's Country to know that every step has a purpose and will effect the finished dish, so I made this exactly as the recipe said. At one point you need to cover the rice/broth with foil. When you do this, don't let the foil hang out of the dutch oven, just roll the foil down so it is all inside your pot.
This was really good, so give it a try!
Baked Risotto
10" dutch oven
5 cups low-sodium chicken broth (Yes, use low sodium or it will be too salty)
1/2 cup water
2 bay leaves
4 Tbs. unsalted butter
1 onion, minced
Salt and pepper to taste
2 cups Arborio rice (Not long grain or instant)
3 cloves minced garlic
1/2 cup dry white wine (I used chicken broth)
1 1/4 cups grated Parmesan cheese
1 Tbs. chopped fresh parsley
In a 10" dutch oven, bring the broth, water and bay leaves to simmer over a full spread of coals. When almost boiling, put the lid on the pot and remove from the heat.
In another 10" dutch oven, melt the butter over a full spread of coals. (You can use the same coals you used to heat the broth.) Add the onion and 1/2 teaspoon of salt and cook until lightly browned. Stir in the rice and cook until the edges begin to turn translucent. Stir in garlic and cook until fragrant. Add the wine (or broth) and cook until completely absorbed.
Pour the warm broth over the rice. Cover the dutch oven with a sheet of aluminum foil, making sure it rests on top of the broth. Cover and bake at 400° until the rice is tender and the liquid is absorbed, about 15-20 minutes. Use 1 1/2 rings on top and 1 ring on the bottom. Discard bay leaves. Stir in Parmesan cheese and parsley and season with salt and pepper to taste. Serves 6-8.
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Some notes about this recipe. I've made enough recipes from Cook's Country to know that every step has a purpose and will effect the finished dish, so I made this exactly as the recipe said. At one point you need to cover the rice/broth with foil. When you do this, don't let the foil hang out of the dutch oven, just roll the foil down so it is all inside your pot.
This was really good, so give it a try!
Baked Risotto
10" dutch oven
5 cups low-sodium chicken broth (Yes, use low sodium or it will be too salty)
1/2 cup water
2 bay leaves
4 Tbs. unsalted butter
1 onion, minced
Salt and pepper to taste
2 cups Arborio rice (Not long grain or instant)
3 cloves minced garlic
1/2 cup dry white wine (I used chicken broth)
1 1/4 cups grated Parmesan cheese
1 Tbs. chopped fresh parsley
In a 10" dutch oven, bring the broth, water and bay leaves to simmer over a full spread of coals. When almost boiling, put the lid on the pot and remove from the heat.
In another 10" dutch oven, melt the butter over a full spread of coals. (You can use the same coals you used to heat the broth.) Add the onion and 1/2 teaspoon of salt and cook until lightly browned. Stir in the rice and cook until the edges begin to turn translucent. Stir in garlic and cook until fragrant. Add the wine (or broth) and cook until completely absorbed.
Pour the warm broth over the rice. Cover the dutch oven with a sheet of aluminum foil, making sure it rests on top of the broth. Cover and bake at 400° until the rice is tender and the liquid is absorbed, about 15-20 minutes. Use 1 1/2 rings on top and 1 ring on the bottom. Discard bay leaves. Stir in Parmesan cheese and parsley and season with salt and pepper to taste. Serves 6-8.
The Finished Product
The Review
This wasn't quite as creamy as other risotto I've had, but it was delish. I'm going to have to experiment with it a little bit more, but the family thought it was a keeper. It has nice flavor, but if you don't use low sodium broth it will be too salty by the time you add the Parmesan cheese. I've made other baked risotto recipes, but this one has turned out the best so far. I'll be making this again for sure.
Monday, July 11, 2011
Black Bean Salsa in Won Ton Cups
You'll have to forgive me for going a little Martha Stewart on you today. With such a large family meal time is generally a cook and eat affair. But once in a while I try to get a little creative and do something cute and fun. This was one of those days. It also helps my kiddos to try new foods if its in a fun package. That's where these little won ton cups come in. All they are is won ton wrappers gently pressed into muffin cups and baked until they're crispy.
Now to make these in the dutch oven I had to get a little creative. My muffin pan is too big to fit into my 14" DO. So I used the foil muffin cups made by Reynolds. (I usually find them in the foil and plastic wrap section of the grocery store.) I love them because they can stand up by themselves instead of needing the support of the muffin pan. I found that the easiest way to make these is to put the foil liners in a muffin pan and then gently put the won ton wrappers into the liners. I had to work with them a little bit to get them just right. Then transfer the foil liners to my dutch oven and bake. Easy Peasey!!
Black Bean Salsa in Won Ton Cups
1 15 oz. can black beans, rinsed and drained
8 oz. frozen corn, thawed
1 large tomato, seeded and diced
1 medium sized avocado, peeled and diced
1 small onion, diced
1 Tbs. fresh lime juice (about 1/2 a lime)
1 1/2 tsp. red wine vinegar
1 tsp. Cumin
Salt and pepper to taste
A dash or two of cayenne
Mix all the ingredients except the avocado and chill for at least 1 hour or overnight. Add more lime juice, salt and pepper if needed. Carefully mix in avocado, spoon into won ton cups and serve.
Won Ton Cups
DO size depends on how many you make. I fit 12 of them easily in a 14" DO
Won ton wrappers
Foil muffin cup liners
Place foil liners in the cups of a muffin pan. Carefully place the won ton wrappers inside the liners forming a cup. Transfer the foil liners to a dutch oven and bake at 350° for 10-15 minutes or until the won ton wrappers are golden brown and crispy. Fill with Black Bean Salsa and serve immediately.
Source: This is an original recipe
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Now to make these in the dutch oven I had to get a little creative. My muffin pan is too big to fit into my 14" DO. So I used the foil muffin cups made by Reynolds. (I usually find them in the foil and plastic wrap section of the grocery store.) I love them because they can stand up by themselves instead of needing the support of the muffin pan. I found that the easiest way to make these is to put the foil liners in a muffin pan and then gently put the won ton wrappers into the liners. I had to work with them a little bit to get them just right. Then transfer the foil liners to my dutch oven and bake. Easy Peasey!!
Black Bean Salsa in Won Ton Cups
1 15 oz. can black beans, rinsed and drained
8 oz. frozen corn, thawed
1 large tomato, seeded and diced
1 medium sized avocado, peeled and diced
1 small onion, diced
1 Tbs. fresh lime juice (about 1/2 a lime)
1 1/2 tsp. red wine vinegar
1 tsp. Cumin
Salt and pepper to taste
A dash or two of cayenne
Mix all the ingredients except the avocado and chill for at least 1 hour or overnight. Add more lime juice, salt and pepper if needed. Carefully mix in avocado, spoon into won ton cups and serve.
Won Ton Cups
DO size depends on how many you make. I fit 12 of them easily in a 14" DO
Won ton wrappers
Foil muffin cup liners
Place foil liners in the cups of a muffin pan. Carefully place the won ton wrappers inside the liners forming a cup. Transfer the foil liners to a dutch oven and bake at 350° for 10-15 minutes or until the won ton wrappers are golden brown and crispy. Fill with Black Bean Salsa and serve immediately.
Source: This is an original recipe
The Finished Product
The Review
This was really good if I do say so myself. I count it as a total triumph that all of my kiddos except the black bean hating 8 year old liked it. I'm looking forward to having the leftovers for lunch today since its even better after everything has marinated a while. Grade A.
Saturday, July 9, 2011
Pesto Breadsticks
Hi everyone! I've been on vacation for a couple of weeks and it was wonderful. I spent my days swimming with the kiddos or lounging by the pool, taking walks along the riverbank and enjoying perfect weather and great company. Who knew Reno, Nevada could be so relaxing. There is really more there than casinos.
But now I'm home and still have no oven, so I've been giving my dutch ovens a real workout. I had hoped to be working on some fun and different DO dishes, but necessity has forced me to cook the conventional dinner dishes and breads. We even cook fish sticks for lunch in the big black pots! I have never been so grateful that I spent last year learning to cook outdoors!
Today's recipe is a twist on my all time favorite bread stick recipe. I have been obsessed with pesto lately, and I've been looking for excuses to add it to everything I can think of. I've used it for everything from a pasta sauce to sandwich spread to grilled cheese sandwiches. My family is starting to wonder if I'm going a little nutty. On the upside of my new obsession, I came up with this yummy recipe!
Pesto Bread Sticks
2- 12 inch dutch ovens
1 1/2 cups warm water
1 Tbs. instant yeast
2 Tbs. sugar
3 1/2 cups flour
1/2 tsp. salt
6 Tbs. butter
Prepared Pesto (I used a beautiful sun-dried tomato pesto. I found it in the canned tomato section of the grocery store. Regular basil pesto can usually be found in the deli section near the gourmet cheeses.)
Mix all the ingredients except the butter and the pesto in a mixing bowl and mix well until a soft dough forms. Knead for about 3 minutes. Let the dough rest for 10 minutes. Place 3 Tbs. of butter in each dutch oven and melt the butter over about 6 coals. You don't want to heat the pots too much, just enough to melt the butter. Remove the pots from the heat.
Roll out the bread stick dough into a rectangle until it is about 1/4-1/2 inch thick. Spread the pesto on half of the long side of the dough. I used quite a lot of pesto, probably over 1/2 cup because I love it so much. The amount of pesto is up to you. If you love it, really slather it on, if you aren't so sure, use less. After the pesto is evenly spread, fold the plain section of dough over the pesto. So you will end up with the dough folded in half lengthwise and pesto in the middle. (Am I making any sense at all?)
Using a pizza cutter, cut the dough into strips about 1 inch wide. Twist slightly and place in your pots. This makes about 22-24 bread sticks, so split them between the 2 pots. Cover and let rise 30 minutes. Bake at 375° for 15-20 minutes or until golden brown. Use 1 1/2 rings + a couple of coals on top and 1 ring on the bottom. Remove from heat and spread with melted butter and sprinkle with Parmesan cheese if desired.
But now I'm home and still have no oven, so I've been giving my dutch ovens a real workout. I had hoped to be working on some fun and different DO dishes, but necessity has forced me to cook the conventional dinner dishes and breads. We even cook fish sticks for lunch in the big black pots! I have never been so grateful that I spent last year learning to cook outdoors!
Today's recipe is a twist on my all time favorite bread stick recipe. I have been obsessed with pesto lately, and I've been looking for excuses to add it to everything I can think of. I've used it for everything from a pasta sauce to sandwich spread to grilled cheese sandwiches. My family is starting to wonder if I'm going a little nutty. On the upside of my new obsession, I came up with this yummy recipe!
Pesto Bread Sticks
2- 12 inch dutch ovens
1 1/2 cups warm water
1 Tbs. instant yeast
2 Tbs. sugar
3 1/2 cups flour
1/2 tsp. salt
6 Tbs. butter
Prepared Pesto (I used a beautiful sun-dried tomato pesto. I found it in the canned tomato section of the grocery store. Regular basil pesto can usually be found in the deli section near the gourmet cheeses.)
Mix all the ingredients except the butter and the pesto in a mixing bowl and mix well until a soft dough forms. Knead for about 3 minutes. Let the dough rest for 10 minutes. Place 3 Tbs. of butter in each dutch oven and melt the butter over about 6 coals. You don't want to heat the pots too much, just enough to melt the butter. Remove the pots from the heat.
Roll out the bread stick dough into a rectangle until it is about 1/4-1/2 inch thick. Spread the pesto on half of the long side of the dough. I used quite a lot of pesto, probably over 1/2 cup because I love it so much. The amount of pesto is up to you. If you love it, really slather it on, if you aren't so sure, use less. After the pesto is evenly spread, fold the plain section of dough over the pesto. So you will end up with the dough folded in half lengthwise and pesto in the middle. (Am I making any sense at all?)
Using a pizza cutter, cut the dough into strips about 1 inch wide. Twist slightly and place in your pots. This makes about 22-24 bread sticks, so split them between the 2 pots. Cover and let rise 30 minutes. Bake at 375° for 15-20 minutes or until golden brown. Use 1 1/2 rings + a couple of coals on top and 1 ring on the bottom. Remove from heat and spread with melted butter and sprinkle with Parmesan cheese if desired.
The Finished Product
 |
| As you can tell, I didn't split my bread sticks up into two pots. I was running low on charcoal so I tried to cram them all into my 14" oven. Not a great idea since they were terrible to try to get apart in one piece. Use two pots to make it easier. |
The Review
I've tried several variations on these bread sticks, but this one is my favorite. The bread is soft and delicious, my kiddos thought the pesto made them taste like pizza. And anything that tastes like pizza is a hit at my house. I think these are a great way to introduce new flavors to kids in a form that they will love. Grade A.
Recipe Source: Adapted from Mel's Kitchen Cafe
Thursday, June 23, 2011
Taco Meatball Ring
With every day that passes without an oven I become more and more grateful that I can dutch oven cook. Its not just for camping or emergencies! Although I think that not having an oven could qualify as an emergency sometimes. But not for me because I spent last year preparing for just such an occasion! I'm actually quite pleased that we aren't eating out every night. (Not that we would, I'm way to cheap for that.) Nor are we relegated only to what I can make in a skillet or slow cooker. (Although there's been some of that.) Nope! Nothing has changed, oven or not!
This recipe is a fun twist on tacos. It is also really easy. This will go into the camping category for sure! I used 1 dutch oven for the whole meal, but it would be faster if you used one oven to cook the meatballs and one to cook the actual dish. But its up to you.
Taco Meatball Ring
12" dutch oven
2 1/2 cups shredded cheddar cheese, divided
3 Tbs. water
4 Tbs. taco seasoning
1 lb. ground beef
2 tubes refrigerated crescent rolls
Shredded lettuce
Chopped tomato
Sliced green onions
Sliced black olives
Sliced jalapeno peppers
Sour cream and salsa
In a large bowl, combine 1 1/2 cups of cheese, water and taco seasoning. Crumble beef over mixture and mix well. Shape into 16 balls.
Place the meatballs in a dutch oven and bake at 400° for 12 minutes or until meat is no longer pink. Use 2 rings on top and 1 ring on the bottom. Drain the meatballs on paper towels. Pour the grease out and wipe the oven clean. (I let it cool for a few minutes so I could handle the oven.)
Arrange the crescent rolls in your dutch oven, forming a ring with the pointed ends facing the outer edge of the pan and the wide ends overlapping.
Place a meatball on each roll. Fold the point over the meatball and tuck under the wide end of the roll. The meatball will still be visible. Repeat with all the meatballs. Bake at 375° for 15-20 minutes or until the rolls are golden brown. Use 1 1/2 rings + a few coals on top and 1 ring on the bottom.
Serve with lettuce, chopped tomato, olives, jalapenos, green onions, sour cream and salsa.
This recipe is a fun twist on tacos. It is also really easy. This will go into the camping category for sure! I used 1 dutch oven for the whole meal, but it would be faster if you used one oven to cook the meatballs and one to cook the actual dish. But its up to you.
Taco Meatball Ring
12" dutch oven
2 1/2 cups shredded cheddar cheese, divided
3 Tbs. water
4 Tbs. taco seasoning
1 lb. ground beef
2 tubes refrigerated crescent rolls
Shredded lettuce
Chopped tomato
Sliced green onions
Sliced black olives
Sliced jalapeno peppers
Sour cream and salsa
In a large bowl, combine 1 1/2 cups of cheese, water and taco seasoning. Crumble beef over mixture and mix well. Shape into 16 balls.
Place the meatballs in a dutch oven and bake at 400° for 12 minutes or until meat is no longer pink. Use 2 rings on top and 1 ring on the bottom. Drain the meatballs on paper towels. Pour the grease out and wipe the oven clean. (I let it cool for a few minutes so I could handle the oven.)
Arrange the crescent rolls in your dutch oven, forming a ring with the pointed ends facing the outer edge of the pan and the wide ends overlapping.
Place a meatball on each roll. Fold the point over the meatball and tuck under the wide end of the roll. The meatball will still be visible. Repeat with all the meatballs. Bake at 375° for 15-20 minutes or until the rolls are golden brown. Use 1 1/2 rings + a few coals on top and 1 ring on the bottom.
Serve with lettuce, chopped tomato, olives, jalapenos, green onions, sour cream and salsa.
The Finished Product
The Review
This was really good. Especially if you're a meatball connoisseur like I am. Next time I'll just serve it out of the dutch oven instead of on a serving platter. It took 4 large spatulas and a few extra arms to get it out in one piece. It was totally not worth taking it out of the pan just to save a few dirty dishes. But we'll be having this again for sure. My kiddos loved it! Grade A.
Wednesday, June 8, 2011
Roasted Garlic Chicken Pizza
Hi everyone! I'm back dutch oven cooking with a vengeance. Like I said before, my oven went the way of the dodo, so I have no way to bake anything in it Thank goodness I spent last year learning to cook outdoors, because right now I have no choice. I'd be in a panic if I didn't know how to dutch oven cook.
Let me start out this recipe by telling you that this is an original recipe, but the idea came from the Food Network, specifically "Diners, Drive-In's and Dives". I spend more evenings than I'd like to admit watching and taking notes on the program (and lets be honest, many other food shows). I'm weird, I know. My hubby just shakes his head when he sees me grab my notebook and plop down on the couch. Anyway, I took the idea for this pizza and ran with it.
At first, I thought it would be more of a grown up pizza, but my kiddos loved it. Even with the artichokes and sun dried tomatoes. Maybe there's hope for their tasters yet! So, here goes, I hope you love it as much as we did!
Roasted Garlic Chicken Pizza
2- 12" dutch ovens (thin crust) or 1- 12" dutch oven (thick crust)
Crust:
3 cups flour
1 Tbs. honey, heaping
1 cup warm water
1 Tbs. yeast
1/2 tsp. garlic powder
Toppings:
Pizza sauce
Canned artichokes, coarsely chopped
Black olives
Mozzarella cheese, shredded
1 garlic bulb (not a clove, but the whole head of garlic)
Sun-dried tomatoes, packed in oil, patted dry and coarsely chopped
Garlic Butter:
1/4 cup butter or margarine
5 cloves minced garlic
Dried parsley (I used about a tablespoon)
Shredded Mozzarella, Monterrey Jack and cheddar cheese (about 3/4 cup total)
Shredded Romano cheese
3 chicken breasts, seasoned, cooked and cut into chunks
To roast the garlic, cut the top quarter of the bulb off and discard. (It is the pointy side you want to cut off.) Drizzle about a 1/2 teaspoon of olive oil over the bulb then wrap in foil. Place a trivet inside your dutch oven and place the bulb on top of it. (If you don't have a trivet, just roll up 4 small balls of foil and balance the wrapped garlic bulb on top of them. The idea is not to let the garlic sit directly on the bottom of the dutch oven.) Bake at 450° for about 40 minutes or until the garlic is very tender. Use 2 1/2 rings on top and 1 on the bottom. Remove from the oven, unwrap and allow to cool. When cooled, squeeze the garlic cloves from the papery skin and mash.
To make the dough, mix all the ingredients together except the flour. Add the flour a little at a time and knead or mix until a soft dough forms. Press in the bottom of a greased dutch oven.
To build the pizza, spread the dough with your favorite pizza sauce. Then add the chopped artichokes and sliced black olives. Top with Mozzarella cheese, roasted garlic (you have to kind of spread it on or crumble it the best you can with your fingers) and sun dried tomatoes. Bake at 475° for 12-15 minutes or until crust is golden brown and cheese is melted. I used 2 1/2 rings + a couple of coals on top and 1 ring on the bottom.
While the pizza is baking, prepare the garlic butter. In a small dutch oven over about 6-8 coals, melt the butter and add the minced garlic. Cook until the garlic is fragrant, about 1 minute. Add the parsley, cheeses and chicken and allow to melt together. It may look like a gloppy mess, but that's what you want. Keep it warm and stir often while the pizza cooks.
When the pizza is finished cooking, remove it from the heat and put the garlic butter/cheese mixture on top of the pizza. Serve hot. Makes 2 thin crust pizzas or 1 thick crust pizza.
Let me start out this recipe by telling you that this is an original recipe, but the idea came from the Food Network, specifically "Diners, Drive-In's and Dives". I spend more evenings than I'd like to admit watching and taking notes on the program (and lets be honest, many other food shows). I'm weird, I know. My hubby just shakes his head when he sees me grab my notebook and plop down on the couch. Anyway, I took the idea for this pizza and ran with it.
At first, I thought it would be more of a grown up pizza, but my kiddos loved it. Even with the artichokes and sun dried tomatoes. Maybe there's hope for their tasters yet! So, here goes, I hope you love it as much as we did!
Roasted Garlic Chicken Pizza
2- 12" dutch ovens (thin crust) or 1- 12" dutch oven (thick crust)
Crust:
3 cups flour
1 Tbs. honey, heaping
1 cup warm water
1 Tbs. yeast
1/2 tsp. garlic powder
Toppings:
Pizza sauce
Canned artichokes, coarsely chopped
Black olives
Mozzarella cheese, shredded
1 garlic bulb (not a clove, but the whole head of garlic)
Sun-dried tomatoes, packed in oil, patted dry and coarsely chopped
Garlic Butter:
1/4 cup butter or margarine
5 cloves minced garlic
Dried parsley (I used about a tablespoon)
Shredded Mozzarella, Monterrey Jack and cheddar cheese (about 3/4 cup total)
Shredded Romano cheese
3 chicken breasts, seasoned, cooked and cut into chunks
To roast the garlic, cut the top quarter of the bulb off and discard. (It is the pointy side you want to cut off.) Drizzle about a 1/2 teaspoon of olive oil over the bulb then wrap in foil. Place a trivet inside your dutch oven and place the bulb on top of it. (If you don't have a trivet, just roll up 4 small balls of foil and balance the wrapped garlic bulb on top of them. The idea is not to let the garlic sit directly on the bottom of the dutch oven.) Bake at 450° for about 40 minutes or until the garlic is very tender. Use 2 1/2 rings on top and 1 on the bottom. Remove from the oven, unwrap and allow to cool. When cooled, squeeze the garlic cloves from the papery skin and mash.
To make the dough, mix all the ingredients together except the flour. Add the flour a little at a time and knead or mix until a soft dough forms. Press in the bottom of a greased dutch oven.
To build the pizza, spread the dough with your favorite pizza sauce. Then add the chopped artichokes and sliced black olives. Top with Mozzarella cheese, roasted garlic (you have to kind of spread it on or crumble it the best you can with your fingers) and sun dried tomatoes. Bake at 475° for 12-15 minutes or until crust is golden brown and cheese is melted. I used 2 1/2 rings + a couple of coals on top and 1 ring on the bottom.
While the pizza is baking, prepare the garlic butter. In a small dutch oven over about 6-8 coals, melt the butter and add the minced garlic. Cook until the garlic is fragrant, about 1 minute. Add the parsley, cheeses and chicken and allow to melt together. It may look like a gloppy mess, but that's what you want. Keep it warm and stir often while the pizza cooks.
When the pizza is finished cooking, remove it from the heat and put the garlic butter/cheese mixture on top of the pizza. Serve hot. Makes 2 thin crust pizzas or 1 thick crust pizza.
The Finished Product
The Review
This is by far one of my favorite pizza recipes. I'm so proud of it, I can't even tell you. The richness from the roasted garlic and the bite from the minced garlic in the garlic butter are perfect together. It has such complex flavors. Talk about a party in your mouth! I love how the garlic flavor gets infused into the cheese and the chicken when you make the garlic butter. The smell alone with have your mouth watering. I can't wait to make it again. I don't mean to toot my own horn, but this gets an A+!
Wednesday, May 18, 2011
Upside-Down Strawberry Shortcake
Hi everyone! I'm back with another yummy cake recipe. For someone who doesn't appreciate baking, I've sure been doing a lot of it. Unfortunately, because of the weather I haven't been doing much in my DO. Its been so cold and rainy that I'm wondering when Utah was mysteriously moved to Seattle. We've been preparing for the flooding that we know is coming as soon as the record snow pack starts to melt. I know it'll be nothing compared to what is happening to those along the Mississippi River (and my heart and prayers go out to everyone effected), but to have any flooding at all in the nations second driest state is a big deal. But enough about that!
I have to tell you about this yummy cake. I made it last week (on one of our few sunny days). I thought it would be a great way to showcase one of my favorite spring foods--strawberries. The berry layer is really cool because you spoon it on top of the cake and it magically migrates to the bottom as it cooks. My kids thought it was really cool. They loved it so much that while it was cooling on the counter and I was running an errand or two, they ate the entire cake by the fork full. I got exactly 2 1/2 bites. It was sooo not fair, but those few bites were delish!
Upside-Down Strawberry Shortcake
12" dutch oven
1 cup mini marshmallows
1 (16 oz.) pkg. frozen sweetened strawberries, sliced
1 (3 oz.) pkg. strawberry gelatin
1/2 cup shortening
1 1/2 cups sugar
3 eggs
1 tsp. vanilla extract
2 1/4 cups flour
3 tsp. baking powder
1 cup milk
Sprinkle the marshmallows into the bottom of a greased 12" dutch oven. In a bowl, combine the strawberries and gelatin powder; set aside. In another mixing bowl, cream the shortening and sugar. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Pour the batter over the marshmallows. Spoon the strawberry mixture evenly over the batter. Bake at 350° for 45-50 minutes or until a toothpick comes out clean. Use 1 1/2 rings on top and 1 ring on the bottom. Cool.
Sorry there's no picture, my kids ate it all before I could take one! The little stinkers!!
The Review
This was seriously good. My kids love that there was gelatin mixed with the strawberries and it was sweet enough that you really wouldn't need the extra sugar from the sweetened strawberries. In my opinion, its best served warm, before the gelatin has time to congeal. My kids said it was nice and gooey. I personally think that this would lend itself well to vanilla bean ice cream. But doesn't everything? Grade A.
Source: Taste of Home magazine
I have to tell you about this yummy cake. I made it last week (on one of our few sunny days). I thought it would be a great way to showcase one of my favorite spring foods--strawberries. The berry layer is really cool because you spoon it on top of the cake and it magically migrates to the bottom as it cooks. My kids thought it was really cool. They loved it so much that while it was cooling on the counter and I was running an errand or two, they ate the entire cake by the fork full. I got exactly 2 1/2 bites. It was sooo not fair, but those few bites were delish!
Upside-Down Strawberry Shortcake
12" dutch oven
1 cup mini marshmallows
1 (16 oz.) pkg. frozen sweetened strawberries, sliced
1 (3 oz.) pkg. strawberry gelatin
1/2 cup shortening
1 1/2 cups sugar
3 eggs
1 tsp. vanilla extract
2 1/4 cups flour
3 tsp. baking powder
1 cup milk
Sprinkle the marshmallows into the bottom of a greased 12" dutch oven. In a bowl, combine the strawberries and gelatin powder; set aside. In another mixing bowl, cream the shortening and sugar. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Pour the batter over the marshmallows. Spoon the strawberry mixture evenly over the batter. Bake at 350° for 45-50 minutes or until a toothpick comes out clean. Use 1 1/2 rings on top and 1 ring on the bottom. Cool.
Sorry there's no picture, my kids ate it all before I could take one! The little stinkers!!
The Review
This was seriously good. My kids love that there was gelatin mixed with the strawberries and it was sweet enough that you really wouldn't need the extra sugar from the sweetened strawberries. In my opinion, its best served warm, before the gelatin has time to congeal. My kids said it was nice and gooey. I personally think that this would lend itself well to vanilla bean ice cream. But doesn't everything? Grade A.
Source: Taste of Home magazine
Monday, April 25, 2011
Banana Coconut Upside Down Cake
Hi Everyone! I'm still here and still alive, just overwhelmingly busy the last month. As most of you know, my mom was diagnosed with Non-Hodgkin's Lymphoma in December and she is 5 treatments in to a 6 treatment chemo regimen. I'm happy to report that her cancer is responding really well to the chemo. The lymph nodes that were the size of a softball are now the size of a marble, so her prognosis is really good. On the flip side, CHEMO SUCKS! I've spent as much time as I can helping her through the weakness and fatigue. We are very grateful that we only have a few more weeks of it, then we can get back to living. Thanks to all of you for your kind emails and prayers.
I have a really fabulous recipe for you today. Its so good that I'm working on a variation or two to use in a cook off. For today I'm posting the original recipe, but I'll share the variations later once I've got it just right. But I'll give you a hint, think Pina Colada Cake.
Banana Coconut Upside Down Cake
2-10" dutch ovens
1 yellow cake mix
3 eggs
1/4 cup oil
1/2 cup sour cream
1/2 cup water
6 bananas, sliced 1/4 inch thick
1 1/2 cups shredded coconut
1 cup packed brown sugar
1/2 cup butter
2 Tbs. lemon juice
To prepare the pots, oil the bottoms and fit each pot with a piece of parchment paper that is cut to fit inside, then oil the parchment.
Combine the cake mix, eggs, oil, water, and sour cream and mix vigorously for 2 minutes. Place the banana slices evenly on the bottom of each pan.
In a small dutch oven, melt the butter over 6-8 coals. (I had to use my 12" because it was the smallest one I had left.) Add the brown sugar and lemon juice and heat until the sugar dissolves. Pour half of the brown sugar mixture over the bananas in each pot . Sprinkle the coconut over the brown sugar sauce.
Pour the cake batter over the top of the coconut in each pan, dividing equally.
Bake at 350° for 35-40 minutes or until a toothpick comes our clean. Use 1 ring on top and 1 ring on the bottom. Remove from heat and let sit for 10 minutes. Invert onto serving dishes. Serve warm. Makes 2-10" cakes.
I have a really fabulous recipe for you today. Its so good that I'm working on a variation or two to use in a cook off. For today I'm posting the original recipe, but I'll share the variations later once I've got it just right. But I'll give you a hint, think Pina Colada Cake.
Banana Coconut Upside Down Cake
2-10" dutch ovens
1 yellow cake mix
3 eggs
1/4 cup oil
1/2 cup sour cream
1/2 cup water
6 bananas, sliced 1/4 inch thick
1 1/2 cups shredded coconut
1 cup packed brown sugar
1/2 cup butter
2 Tbs. lemon juice
To prepare the pots, oil the bottoms and fit each pot with a piece of parchment paper that is cut to fit inside, then oil the parchment.
Combine the cake mix, eggs, oil, water, and sour cream and mix vigorously for 2 minutes. Place the banana slices evenly on the bottom of each pan.
In a small dutch oven, melt the butter over 6-8 coals. (I had to use my 12" because it was the smallest one I had left.) Add the brown sugar and lemon juice and heat until the sugar dissolves. Pour half of the brown sugar mixture over the bananas in each pot . Sprinkle the coconut over the brown sugar sauce.
Pour the cake batter over the top of the coconut in each pan, dividing equally.
Bake at 350° for 35-40 minutes or until a toothpick comes our clean. Use 1 ring on top and 1 ring on the bottom. Remove from heat and let sit for 10 minutes. Invert onto serving dishes. Serve warm. Makes 2-10" cakes.
The Finished Product
The Review
Wow! Is all I can say. This is a really simple recipe that gives absolutely stellar results! The bananas are my favorite part, hands down. Next time I'm going to slice them even thicker because I kept wanting more bananas. The brown sugar sauce and the coconut....I'm drooling all over my keyboard right now! I think a pineapple cake mix would be really good too! This gets an A-, only because I have some really good ideas to make it even better!
Source: The Girl Who Ate Everything
Source: The Girl Who Ate Everything
Tuesday, March 15, 2011
Dutch Oven Santa Fe Chicken
Good morning!! Its been a while since you've heard from me. I'll bet you thought I was MIA and had forgotten all about you. Not so!! Life has been crazy, but thankfully it's slowing down.
This is a recipe I've had for a while. Its been on the menu every week for a couple of months, but I could never seem to get the time to actually make it. And yes, its one of those that you are kicking yourself in the pants for not trying sooner. It is delicious! Who knew that chicken flavored Rice A Roni and taco seasoning went so well together? Then add the richness of the cream cheese and you have yourself a winner!
The recipe itself is really simple. The hardest part is rolling up the chicken with the filling inside. But I have some tricks to make it easier. First, instead of spreading the filling on the chicken and rolling it up, use a sharp knife to cut a pocket in the chicken breast. This works best with a nice, fat piece of meat. Leave the opening of the pocket fairly small, but make sure the pocket itself is quite large. Second, don't close the opening of the pocket with toothpicks. There is nothing I hate worse than having to pick toothpicks out of my dinner. Instead, use small pieces of spaghetti noodles. The pasta will soften as the chicken cooks and no one will ever know it was ever there. Pretty clever, huh? We gave this an A.
Dutch Oven Santa Fe Chicken
12" or 14" dutch oven
1 (8 oz) pkg. cream cheese, softened
1 (4 oz.) can diced green chilies
6-8 boneless, skinless chicken breasts
1 medium onion, diced
1 (14 oz.) can chicken broth
1 pkg. dry taco seasoning
1 box chicken flavored Rice a Roni
Additional water as needed
Mix half of the green chilies with the cream cheese. Cut a pocket in each chicken breast. Make the pocket large, but try to leave the opening small. (See picture below) Stuff each pocket with the cream cheese mixture. Secure with small pieces of dry spaghetti noodles (instead of toothpicks). Combine the remaining green chilies, onion, broth, taco seasoning and Rice a Roni and pour into an oiled dutch oven. Place the chicken on top of the rice. Bake at 350° for 45 minutes or until chicken is cooked through. Stir fairly often adding more liquid to the rice as needed. You want it soft, but not mushy. Use 1 1/2 rings on top and 1 ring on the bottom. Serves 6-8.
This is a recipe I've had for a while. Its been on the menu every week for a couple of months, but I could never seem to get the time to actually make it. And yes, its one of those that you are kicking yourself in the pants for not trying sooner. It is delicious! Who knew that chicken flavored Rice A Roni and taco seasoning went so well together? Then add the richness of the cream cheese and you have yourself a winner!
The recipe itself is really simple. The hardest part is rolling up the chicken with the filling inside. But I have some tricks to make it easier. First, instead of spreading the filling on the chicken and rolling it up, use a sharp knife to cut a pocket in the chicken breast. This works best with a nice, fat piece of meat. Leave the opening of the pocket fairly small, but make sure the pocket itself is quite large. Second, don't close the opening of the pocket with toothpicks. There is nothing I hate worse than having to pick toothpicks out of my dinner. Instead, use small pieces of spaghetti noodles. The pasta will soften as the chicken cooks and no one will ever know it was ever there. Pretty clever, huh? We gave this an A.
Dutch Oven Santa Fe Chicken
12" or 14" dutch oven
1 (8 oz) pkg. cream cheese, softened
1 (4 oz.) can diced green chilies
6-8 boneless, skinless chicken breasts
1 medium onion, diced
1 (14 oz.) can chicken broth
1 pkg. dry taco seasoning
1 box chicken flavored Rice a Roni
Additional water as needed
Mix half of the green chilies with the cream cheese. Cut a pocket in each chicken breast. Make the pocket large, but try to leave the opening small. (See picture below) Stuff each pocket with the cream cheese mixture. Secure with small pieces of dry spaghetti noodles (instead of toothpicks). Combine the remaining green chilies, onion, broth, taco seasoning and Rice a Roni and pour into an oiled dutch oven. Place the chicken on top of the rice. Bake at 350° for 45 minutes or until chicken is cooked through. Stir fairly often adding more liquid to the rice as needed. You want it soft, but not mushy. Use 1 1/2 rings on top and 1 ring on the bottom. Serves 6-8.
Monday, January 3, 2011
Day 365: Pull Apart Bread
Well, I'm finally posting last Friday's recipe after enduring a weekend with 4 of us having strep throat. I've never had it before and I could go my whole life and never have it again. We were miserable with 103° fevers. What a way to ring in the new year! LOL!
Well, this is it for 2010 and my year of dutch oven cooking. I've thought a lot about what I would say on my last post of the year. It really is bitter sweet. On one hand, I'm sick of cooking in the cold, and on the other hand, I've totally fallen in love with my dutch ovens. I can't imagine not using them everyday. I think that with all our modern conveniences we really miss out on some of the simple things in life. The challenge and satisfaction of creating something when its difficult or when you have no idea what you're doing. There is a simplicity in dutch oven cooking that I would have never understood if I hadn't had this year long experience. Its something I wish everyone could appreciate. There is just no way for me to put it into words, it just takes you back to your roots. I feel a connection to generations past and have a new respect for those who cooked in black pots everyday on the trail as they settled the West. I know I've mentioned my family suffered hardships as they crossed the plains in the 1840's with the Mormon pioneers, and this year has given me a tiny glimpse into what their lives must have been like.
It has been a real journey for me. I started out not knowing anything and relying on books and all of you for knowledge and help. Now I'm confident in my dutch oven skills and I've grown as a cook and as a person. I won't lie, this was a very, very difficult project. It took a lot of planning and work, especially during baseball and soccer season. Juggling the demands of 7 children, church and community service, keeping up my home...the list goes on. I'm really proud to say that with the exception of my vacation in July and the week we found out my mom has cancer, I've cooked outside on charcoal everyday. Very few people can understand just what that entails. But its been a great ride! Its something I'd do over again, and I'm a better person for having done it.
There are a few people I have to thank by name. First is Mark from Mark's Black Pot. He put a link on his site and helped get the word out about my blog. Dave Herzog and Ron Clanton, who I was lucky to meet at the World Championships. Ranes Carter, who gave me the amazing opportunity of being a cooks assistant at the World Championships. I learned so much from watching the world class cooks in action. Doug Thornton, president of the Arkansas Dutch Oven Society, for being a guest blogger and following my posts religiously everyday. And to all of you for reading, commenting, laughing at me and probably rolling your eyes at my sometimes stupidity! Its been a heck of a ride and I couldn't have done it without you. Thanks for the emails, the recipes and the encouragement! I love you all!
Now whats next for me? I told my hubby to put me on a forced 1 month dutch oven fast, though I don't think it will last that long. Starting in February, I'll post once or twice a week. I could never leave my black pots behind, they've become a part of who I am as a cook. I hope to try some new things that I couldn't do when I was trying to feed a family everyday. I hope there will be a lot more experimenting. So don't forget about me...I'll be back soon!
Today's recipe comes from a Pampered Chef cookbook.
Italian Pull Apart Bread
10" dutch oven
1 can Pillsbury grands biscuits
3 Tbs. butter
2 cloves minced garlic
1 tsp. Italian seasoning
3 Tbs. Parmesan cheese
Melt the butter in a 10" dutch oven over a full spread of coals. Add the Parmesan, garlic and Italian seasoning. Quarter the biscuits with kitchen shears. Add the cut biscuits to the pot and stir well to coat. Bake at 375° for 25 minutes. Use 1 1/2 rings plus 2 coals on top and 1 ring on the bottom. Serves 4-6.
My camera is charging, I'll have the pic up in a little while!
The Review
This is one of my kid's favorite breads. I can' believe I didn't post it before now. It is garlicky and cheesy and delicious. Grade A.
Well, this is it for 2010 and my year of dutch oven cooking. I've thought a lot about what I would say on my last post of the year. It really is bitter sweet. On one hand, I'm sick of cooking in the cold, and on the other hand, I've totally fallen in love with my dutch ovens. I can't imagine not using them everyday. I think that with all our modern conveniences we really miss out on some of the simple things in life. The challenge and satisfaction of creating something when its difficult or when you have no idea what you're doing. There is a simplicity in dutch oven cooking that I would have never understood if I hadn't had this year long experience. Its something I wish everyone could appreciate. There is just no way for me to put it into words, it just takes you back to your roots. I feel a connection to generations past and have a new respect for those who cooked in black pots everyday on the trail as they settled the West. I know I've mentioned my family suffered hardships as they crossed the plains in the 1840's with the Mormon pioneers, and this year has given me a tiny glimpse into what their lives must have been like.
It has been a real journey for me. I started out not knowing anything and relying on books and all of you for knowledge and help. Now I'm confident in my dutch oven skills and I've grown as a cook and as a person. I won't lie, this was a very, very difficult project. It took a lot of planning and work, especially during baseball and soccer season. Juggling the demands of 7 children, church and community service, keeping up my home...the list goes on. I'm really proud to say that with the exception of my vacation in July and the week we found out my mom has cancer, I've cooked outside on charcoal everyday. Very few people can understand just what that entails. But its been a great ride! Its something I'd do over again, and I'm a better person for having done it.
There are a few people I have to thank by name. First is Mark from Mark's Black Pot. He put a link on his site and helped get the word out about my blog. Dave Herzog and Ron Clanton, who I was lucky to meet at the World Championships. Ranes Carter, who gave me the amazing opportunity of being a cooks assistant at the World Championships. I learned so much from watching the world class cooks in action. Doug Thornton, president of the Arkansas Dutch Oven Society, for being a guest blogger and following my posts religiously everyday. And to all of you for reading, commenting, laughing at me and probably rolling your eyes at my sometimes stupidity! Its been a heck of a ride and I couldn't have done it without you. Thanks for the emails, the recipes and the encouragement! I love you all!
Now whats next for me? I told my hubby to put me on a forced 1 month dutch oven fast, though I don't think it will last that long. Starting in February, I'll post once or twice a week. I could never leave my black pots behind, they've become a part of who I am as a cook. I hope to try some new things that I couldn't do when I was trying to feed a family everyday. I hope there will be a lot more experimenting. So don't forget about me...I'll be back soon!
Today's recipe comes from a Pampered Chef cookbook.
Italian Pull Apart Bread
10" dutch oven
1 can Pillsbury grands biscuits
3 Tbs. butter
2 cloves minced garlic
1 tsp. Italian seasoning
3 Tbs. Parmesan cheese
Melt the butter in a 10" dutch oven over a full spread of coals. Add the Parmesan, garlic and Italian seasoning. Quarter the biscuits with kitchen shears. Add the cut biscuits to the pot and stir well to coat. Bake at 375° for 25 minutes. Use 1 1/2 rings plus 2 coals on top and 1 ring on the bottom. Serves 4-6.
The Finished Product
My camera is charging, I'll have the pic up in a little while!
The Review
This is one of my kid's favorite breads. I can' believe I didn't post it before now. It is garlicky and cheesy and delicious. Grade A.
Friday, December 31, 2010
Day 364: Fudgey Cake Bars
First thing this morning I have some news about the cookbook. There haven't been very many orders so far. If I were to print it with so few orders I would lose money on it. I'm going to wait a few more weeks and see if more orders come in before I make a decision on whether or not to have it printed. I'm hoping everyone is just waiting until after the Christmas expenses are over to order. So if you want a copy place your order soon! But I'll keep everyone updated.
Second, I had a request from a reader to do a review of how my equipment held up after such heavy usage and I think its a great idea! So next week I'll do a review of my equipment and post some pictures of how my pots and cooking table look now.
Finally, I have one more recipe to post this afternoon to reach my goal of 365 days. So come back later today so I can give you all a temporary farewell and my thanks!
I made these yesterday afternoon as a treat for my kids. They are so simple and easy to put together that its ridiculous. I have to admit that I melted the chocolate in my microwave. Its about 22° outside, the wind is blowing like crazy, its cold in my garage and I'm wimping out! I did bake these outside though so I didn't completely give up! :) I found this recipe here.
Fudgey Cake Bars
12" dutch oven
1 yellow cake mix
2 eggs
1/3 cup oil
1 can sweetened condensed milk
1 cup chocolate chips, I used semi-sweet
Combine cake mix, eggs and oil and press 2/3 of it into a greased 12" dutch oven. In a microwave safe bowl, combine milk and chocolate chips. Microwave to melt, stopping every 30 seconds to stir. Don't microwave too long, stir well and allow the melted chocolate to melt the chunks still left after microwaving two times at 30 seconds each. Pour chocolate mixture over crust. Sprinkle remaining crust over chocolate. Bake at 350 degrees for 20 minutes or until they start to turn golden. Use 1 1/2 rings on top and 1 ring on the bottom. Serves 12.
The Review
Whoever came up with this recipe is a total genius! Cake mix, chocolate and sweetened condensed milk?! All I can say is YUM! These were super easy and best of all fast and delicious! My kids loved them! These are a keeper. Grade A.
Second, I had a request from a reader to do a review of how my equipment held up after such heavy usage and I think its a great idea! So next week I'll do a review of my equipment and post some pictures of how my pots and cooking table look now.
Finally, I have one more recipe to post this afternoon to reach my goal of 365 days. So come back later today so I can give you all a temporary farewell and my thanks!
I made these yesterday afternoon as a treat for my kids. They are so simple and easy to put together that its ridiculous. I have to admit that I melted the chocolate in my microwave. Its about 22° outside, the wind is blowing like crazy, its cold in my garage and I'm wimping out! I did bake these outside though so I didn't completely give up! :) I found this recipe here.
Fudgey Cake Bars
12" dutch oven
1 yellow cake mix
2 eggs
1/3 cup oil
1 can sweetened condensed milk
1 cup chocolate chips, I used semi-sweet
Combine cake mix, eggs and oil and press 2/3 of it into a greased 12" dutch oven. In a microwave safe bowl, combine milk and chocolate chips. Microwave to melt, stopping every 30 seconds to stir. Don't microwave too long, stir well and allow the melted chocolate to melt the chunks still left after microwaving two times at 30 seconds each. Pour chocolate mixture over crust. Sprinkle remaining crust over chocolate. Bake at 350 degrees for 20 minutes or until they start to turn golden. Use 1 1/2 rings on top and 1 ring on the bottom. Serves 12.
The Finished Product
The Review
Whoever came up with this recipe is a total genius! Cake mix, chocolate and sweetened condensed milk?! All I can say is YUM! These were super easy and best of all fast and delicious! My kids loved them! These are a keeper. Grade A.
Thursday, December 30, 2010
Day 362: Sukiyaki
This is our traditional New Year's Eve meal. My hubby's family has been making this on New Year's for over 30 years. A family friend lived in Japan for several years and learned to make it while he was there, so I can actually vouch for the authenticity of this one. Since most of our family was in town for the week we decided to celebrate early. It also meant I got to share the recipe with all of you. It is a mixture of thinly sliced beef and vegetables simmered in soy sauce.
Sukiyaki
12"or 14" deep dutch oven
Sauce
2 cups soy sauce
4-6 cups water
1 1/2 -2 cups sugar
Pepper
Combine the sauce ingredients and adjust to taste. You don't want it too strong or sweet.
Vegetables
Rice sticks or bean threads, soaked in water until softened (In a pinch you can use ramen noodles without the seasoning packet)
Bean sprouts
Bamboo shoots
Mushrooms, sliced
Chinese cabbage (Napa cabbage), torn
Green onions, sliced into strips lengthwise
Yellow onions, quartered
Tofu, cubed
4 lb. sirloin tip roast, sliced thin.
Heat some oil in a deep dutch oven over a full spread of coals. Add roast and cook in batches. Place vegetables and noodles in the dutch oven (It should be really full). Cover with sauce. Move about 1/4 of the coals from the bottom to the top and simmer until everything is tender. Serve with rice.
The Review
Since this has been a tradition in our family forever, you can guess how good it is. It is one of my favorite meals, bar none. The only draw back to this meal is that it is expensive and time consuming. But for a once a year celebration I can't complain. The onions are my favorite part so I always make a ton of them. Grade A.
Sukiyaki
12"or 14" deep dutch oven
Sauce
2 cups soy sauce
4-6 cups water
1 1/2 -2 cups sugar
Pepper
Combine the sauce ingredients and adjust to taste. You don't want it too strong or sweet.
Vegetables
Rice sticks or bean threads, soaked in water until softened (In a pinch you can use ramen noodles without the seasoning packet)
Bean sprouts
Bamboo shoots
Mushrooms, sliced
Chinese cabbage (Napa cabbage), torn
Green onions, sliced into strips lengthwise
Yellow onions, quartered
Tofu, cubed
4 lb. sirloin tip roast, sliced thin.
Heat some oil in a deep dutch oven over a full spread of coals. Add roast and cook in batches. Place vegetables and noodles in the dutch oven (It should be really full). Cover with sauce. Move about 1/4 of the coals from the bottom to the top and simmer until everything is tender. Serve with rice.
The Finished Product
The Review
Since this has been a tradition in our family forever, you can guess how good it is. It is one of my favorite meals, bar none. The only draw back to this meal is that it is expensive and time consuming. But for a once a year celebration I can't complain. The onions are my favorite part so I always make a ton of them. Grade A.
Tuesday, December 28, 2010
Day 358: Cheesy Mushroom Chicken
I can't believe the year is almost over! I can't believe I've cooked in my dutch ovens every day this year--sometimes more than once! I'm not sure how I'm going to feel giving up the every day dutch oven thing. I told my hubby I was going to take a month off in January, but he doesn't believe me. He says I won't be able to leave them alone that long. He's a smart man! :) But in a way, I'll be glad to be relieved of the pressure of blogging everyday and trying to find new recipes. But I'm looking forward to trying some new and exciting things and experimenting more. Since I was feeding a family I couldn't do too much experimenting because we had to be able to eat every night. But next year I'm going to experiment a lot. I hope you'll keep reading and cooking right along with me.
Today's recipe is one I cooked sans recipe. Its basically a skillet cordon bleu, and I'm sure everyone has a version of this one, but today you're getting mine! :) Before I forget, I have to thank my daughter for letting me use her camera!
Cheesy Mushroom Chicken
12" dutch oven
4 boneless skinless chicken breasts
1 egg, lightly beaten
1 1/2 cups crushed butter flavored crackers
3/4 tsp. salt
1/2 lb. fresh mushrooms, sliced
4 Tbs. butter or margarine, divided
4 slices ham
4 slices smoked provolone cheese
Flatten the chicken to about 1/4 inch thickness. Place the egg in a shallow bowl. Combine the cracker crumbs and salt in another bowl. Dip the chicken in egg then in the cracker crumbs and set aside.
In a 12" dutch oven over a full spread of coals, saute the mushrooms in 2 Tbs. butter until tender. Remove and set aside. Add the remaining butter to the dutch oven. Add the chicken. Cook for 5-6 minutes on each side or until browned. Cover and move enough coals to the lid to bring the oven to 350° (1 1/2 rings on top and 1 ring on the bottom). Bake for about 10 minutes or until juices run clear. Remove the lid and place a slice of ham, mushrooms and a slice of cheese on each breast. Cover and cook until the cheese is melted. Serves 4.
The Review
This was absolutely delicious! I took one bite and was hooked. I wish I'd made a few extra. The butter flavored crackers really add a nice flavor and texture. They were the perfect coating. And be sure to use the smoked cheese, you won't be sorry. This got rave reviews from the whole family. You need to go to the store and make this tonight! Grade A.
Today's recipe is one I cooked sans recipe. Its basically a skillet cordon bleu, and I'm sure everyone has a version of this one, but today you're getting mine! :) Before I forget, I have to thank my daughter for letting me use her camera!
Cheesy Mushroom Chicken
12" dutch oven
4 boneless skinless chicken breasts
1 egg, lightly beaten
1 1/2 cups crushed butter flavored crackers
3/4 tsp. salt
1/2 lb. fresh mushrooms, sliced
4 Tbs. butter or margarine, divided
4 slices ham
4 slices smoked provolone cheese
Flatten the chicken to about 1/4 inch thickness. Place the egg in a shallow bowl. Combine the cracker crumbs and salt in another bowl. Dip the chicken in egg then in the cracker crumbs and set aside.
In a 12" dutch oven over a full spread of coals, saute the mushrooms in 2 Tbs. butter until tender. Remove and set aside. Add the remaining butter to the dutch oven. Add the chicken. Cook for 5-6 minutes on each side or until browned. Cover and move enough coals to the lid to bring the oven to 350° (1 1/2 rings on top and 1 ring on the bottom). Bake for about 10 minutes or until juices run clear. Remove the lid and place a slice of ham, mushrooms and a slice of cheese on each breast. Cover and cook until the cheese is melted. Serves 4.
The Finished Product
The chicken is hiding under there somewhere!
The Review
This was absolutely delicious! I took one bite and was hooked. I wish I'd made a few extra. The butter flavored crackers really add a nice flavor and texture. They were the perfect coating. And be sure to use the smoked cheese, you won't be sorry. This got rave reviews from the whole family. You need to go to the store and make this tonight! Grade A.
Monday, December 27, 2010
Day 357: Cinnamon Oatmeal Bread
I made this bread to slice and toast for breakfast Christmas morning. I actually made it a few days in advance and froze it. This recipe comes from a Taste of Home cookbook.
Cinnamon Oatmeal Bread
10" dutch oven
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1-1/2 cups quick-cooking oats
1-1/2 cups warm milk (110° to 115°)
2/3 cup shortening
1 cup sugar, divided
2 eggs, lightly beaten
2 teaspoons salt
5 to 5-1/2 cups all-purpose flour
2 tablespoons butter, melted
2 teaspoons ground cinnamon
In a bowl, dissolve yeast in warm water. Add oats, milk, shortening, 1/2 cup sugar, eggs, salt and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and rise in a warm place until doubled, about 1 hour.
Punch dough down; cover and let rest for 10 minutes. Divide in half; roll each piece into a 16 x 8 inch rectangle. Brush with butter. Combine cinnamon and remaining sugar; sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal.
Place loaves seam side down in two greased 10" dutch ovens. Cover and let rise in a warm place until doubled, about 25 minutes. Bake at 375° for 40-45 minutes or until golden brown. Use 1 1/2 rings plus a couple of coals on top and 1 ring on the bottom. Cover loosely with foil if bread browns too quickly. Remove from pans to cool on wire racks. Makes 2 loaves.
Broken camera = no pics. Hopefully I'll have it back in a day or two. Keep your fingers crossed!
The Review
I really loved this. It is hearty and chewy and really yummy. I love the texture the oats add. It was great toasted and spread with honey butter, but I was thinking that French Toast would also be great made with this bread. Grade A.
Cinnamon Oatmeal Bread
10" dutch oven
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1-1/2 cups quick-cooking oats
1-1/2 cups warm milk (110° to 115°)
2/3 cup shortening
1 cup sugar, divided
2 eggs, lightly beaten
2 teaspoons salt
5 to 5-1/2 cups all-purpose flour
2 tablespoons butter, melted
2 teaspoons ground cinnamon
In a bowl, dissolve yeast in warm water. Add oats, milk, shortening, 1/2 cup sugar, eggs, salt and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and rise in a warm place until doubled, about 1 hour.
Punch dough down; cover and let rest for 10 minutes. Divide in half; roll each piece into a 16 x 8 inch rectangle. Brush with butter. Combine cinnamon and remaining sugar; sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal.
Place loaves seam side down in two greased 10" dutch ovens. Cover and let rise in a warm place until doubled, about 25 minutes. Bake at 375° for 40-45 minutes or until golden brown. Use 1 1/2 rings plus a couple of coals on top and 1 ring on the bottom. Cover loosely with foil if bread browns too quickly. Remove from pans to cool on wire racks. Makes 2 loaves.
The Finished Product
Broken camera = no pics. Hopefully I'll have it back in a day or two. Keep your fingers crossed!
The Review
I really loved this. It is hearty and chewy and really yummy. I love the texture the oats add. It was great toasted and spread with honey butter, but I was thinking that French Toast would also be great made with this bread. Grade A.
Day 356: Ranch French Bread
I hope everyone had a wonderful Christmas holiday. I know we did. It was hectic, but full of friends, family, love and gratitude. Sorry I didn't post yesterday like I'd planned, but I went to my Mom's to help clean up after the Christmas chaos. There were 9 adults and 18 kids crammed into her house, and by the time the day was over it looked like a bomb had gone off. So I went to help her get cleaned up and organized. By the time we were done we were both completely spent!
This recipe comes from a Taste of Home cookbook. I served this bread with the hand rolled raviolis I made for Christmas Eve dinner.
Ranch French Bread
14" dutch oven
2 pkgs. active dry yeast
1/2 cup warm water
1/2 cup sugar, divided
2 cups warm buttermilk
1/2 cup butter or margarine, softened
3 eggs
1-2 envelopes dry ranch salad dressing mix
2 tsp. salt
8-9 cups flour
In a mixing bowl, dissolve the yeast in warm water. Add 1 tsp. sugar and let stand for 5 minutes. Add the buttermilk, butter, eggs, ranch dressing mix, salt, 4 cups flour and remaining sugar. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise until doubled, about 1 hour.
Punch the dough down. turn onto a lightly floured surface and divide into fourths. Roll each portion into a 14 x 12 inch rectangle. Roll up jelly roll style starting on the long end. Pinch seams to seal and tuck ends under. Place seam side down in a greased dutch oven. Withe a sharp knife, cut 5 shallow slashes across the top of each loaf. Cover and let rise until doubled, about 30 minutes.
Bake at 350° for 20-25 minutes or until golden brown. Use 1 1/2 rings on top and 1 ring on the bottom. Brush with melted butter. Cool on wire racks. Makes 4 loaves.
I dropped my camera on Christmas eve and now its not working. :( I took it to see if it can be fixed so I'll add the pic soon.
The Review
This was surprisingly good. The ranch flavor was really subtle but gave it a nice flavor. The crumb was really soft. We sliced it and topped it with Monterrey Jack cheese then laid the slices in the dutch oven until the cheese melted. It went really well with the raviolis I made for Christmas. Grade A.
This recipe comes from a Taste of Home cookbook. I served this bread with the hand rolled raviolis I made for Christmas Eve dinner.
Ranch French Bread
14" dutch oven
2 pkgs. active dry yeast
1/2 cup warm water
1/2 cup sugar, divided
2 cups warm buttermilk
1/2 cup butter or margarine, softened
3 eggs
1-2 envelopes dry ranch salad dressing mix
2 tsp. salt
8-9 cups flour
In a mixing bowl, dissolve the yeast in warm water. Add 1 tsp. sugar and let stand for 5 minutes. Add the buttermilk, butter, eggs, ranch dressing mix, salt, 4 cups flour and remaining sugar. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise until doubled, about 1 hour.
Punch the dough down. turn onto a lightly floured surface and divide into fourths. Roll each portion into a 14 x 12 inch rectangle. Roll up jelly roll style starting on the long end. Pinch seams to seal and tuck ends under. Place seam side down in a greased dutch oven. Withe a sharp knife, cut 5 shallow slashes across the top of each loaf. Cover and let rise until doubled, about 30 minutes.
Bake at 350° for 20-25 minutes or until golden brown. Use 1 1/2 rings on top and 1 ring on the bottom. Brush with melted butter. Cool on wire racks. Makes 4 loaves.
The Finished Product
I dropped my camera on Christmas eve and now its not working. :( I took it to see if it can be fixed so I'll add the pic soon.
The Review
This was surprisingly good. The ranch flavor was really subtle but gave it a nice flavor. The crumb was really soft. We sliced it and topped it with Monterrey Jack cheese then laid the slices in the dutch oven until the cheese melted. It went really well with the raviolis I made for Christmas. Grade A.
Friday, December 24, 2010
Day 355: Cranberry Cake
Just a quick post! I've been up since 4:30 a.m. making hand rolled raviolis for dinner and getting everything ready for tonight. The fat man cometh!! I'm as excited as my kids! I won't be posting tomorrow since its Christmas, but I'll have 2 recipes on Sunday. I hope you all have a wonderful holiday and my love goes out to all my wonderful readers! Thanks for your comments and your support. MERRY CHRISTMAS!!!
Cranberry Cake
12" dutch oven
3 eggs
2 cups sugar
3/4 cup butter, softened
1 teaspoon almond extract
2 cups all-purpose flour
2-1/2 cups fresh or frozen cranberries, thawed
2/3 cup chopped pecans (I left these out)
Whipped cream, optional
In a large bowl, beat eggs and sugar until slightly thickened and lemon-colored, about 5 minutes. Add butter and extract; beat 2 minutes. Gradually stir in flour just until combined. Stir in cranberries and pecans. Spread in a greased 12" dutch oven.
Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Use 1 1/2 rings on top and 1 ring on the bottom. Serve with whipped cream. Serves16-20.
My camera is charging so I'll add the pic as soon as I can.
The Review
This is really yummy! The cranberries are tangy and the cake sweet. Its the perfect combination. It is the perfect way to showcase a berry that is most often neglected. I'll definitely be making this again! Grade A.
Cranberry Cake
12" dutch oven
3 eggs
2 cups sugar
3/4 cup butter, softened
1 teaspoon almond extract
2 cups all-purpose flour
2-1/2 cups fresh or frozen cranberries, thawed
2/3 cup chopped pecans (I left these out)
Whipped cream, optional
In a large bowl, beat eggs and sugar until slightly thickened and lemon-colored, about 5 minutes. Add butter and extract; beat 2 minutes. Gradually stir in flour just until combined. Stir in cranberries and pecans. Spread in a greased 12" dutch oven.
Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Use 1 1/2 rings on top and 1 ring on the bottom. Serve with whipped cream. Serves16-20.
The Finished Product
My camera is charging so I'll add the pic as soon as I can.
The Review
This is really yummy! The cranberries are tangy and the cake sweet. Its the perfect combination. It is the perfect way to showcase a berry that is most often neglected. I'll definitely be making this again! Grade A.
Thursday, December 23, 2010
Day 354:Herbed Cheese Ring
I found this recipe in a Taste of Home magazine. Its perfect paired with soup. I got busy and forgot to put the topping on, but it was still great!
Herbed Cheese Ring
10" dutch oven
1 pkg. active dry yeast
1/4 cup warm water
1 cup warm milk
1/4 vegetable oil
2 Tbs. honey
1 egg
1 tsp. salt
1 cup whole wheat flour
2 1/2 cups white flour
1 tsp. each dried oregano, basil and rosemary, crushed
Filling
2 cups shredded cheddar cheese
1/2 tsp. dried parsley flakes
1/4 tsp. garlic powder
1/4 tsp. paprika
Topping
1 egg, beaten
2 tsp. sesame seeds
4 tsp. grated Parmesan cheese
In a mixing bowl, dissolve yeast in warm water. Add the milk, oil, honey, egg, salt, whole wheat flour, 1 cup of white flour and herbs; beat until blended. Stir in enough remaining flour to form a soft dough. Cover and let rise for 1 hour or until doubled. Punch the dough down and turn onto a floured surface; divide in half. Roll into a 15 x 10 inch rectangle. Combine filling ingredients and sprinkle half over the dough. Roll up jelly roll style, starting with the long end. Pinch seams to seal. Place seam side down and bring the ends together to form a ring, pinching the ends to seal. With a sharp knife, cut 1/2 inch slashes at 2 inch intervals. Carefully transfer to a greased dutch oven. Repeat with the remaining dough.
Cover and let rise for 30 minutes. Brush each ring with egg; sprinkle with sesame seeds and Parmesan. Bake at 350° for 25 minutes or until golden brown. Use 1 1/2 rings on top and 1 ring on the bottom. Makes 2 loaves.
The Review
The whole family loved this. We served it with Ham Bone Soup that I made using the last of the Honey Baked Ham and the kids liked the bread better than the soup. Which is saying something because they devoured the soup. I think next time I'll reduce the amount of herbs just a little and maybe mix in some Monterrey Jack cheese (just because I like it), but other than that, it was really good. Grade A.
Herbed Cheese Ring
10" dutch oven
1 pkg. active dry yeast
1/4 cup warm water
1 cup warm milk
1/4 vegetable oil
2 Tbs. honey
1 egg
1 tsp. salt
1 cup whole wheat flour
2 1/2 cups white flour
1 tsp. each dried oregano, basil and rosemary, crushed
Filling
2 cups shredded cheddar cheese
1/2 tsp. dried parsley flakes
1/4 tsp. garlic powder
1/4 tsp. paprika
Topping
1 egg, beaten
2 tsp. sesame seeds
4 tsp. grated Parmesan cheese
In a mixing bowl, dissolve yeast in warm water. Add the milk, oil, honey, egg, salt, whole wheat flour, 1 cup of white flour and herbs; beat until blended. Stir in enough remaining flour to form a soft dough. Cover and let rise for 1 hour or until doubled. Punch the dough down and turn onto a floured surface; divide in half. Roll into a 15 x 10 inch rectangle. Combine filling ingredients and sprinkle half over the dough. Roll up jelly roll style, starting with the long end. Pinch seams to seal. Place seam side down and bring the ends together to form a ring, pinching the ends to seal. With a sharp knife, cut 1/2 inch slashes at 2 inch intervals. Carefully transfer to a greased dutch oven. Repeat with the remaining dough.
Cover and let rise for 30 minutes. Brush each ring with egg; sprinkle with sesame seeds and Parmesan. Bake at 350° for 25 minutes or until golden brown. Use 1 1/2 rings on top and 1 ring on the bottom. Makes 2 loaves.
The Finished Product
The Review
The whole family loved this. We served it with Ham Bone Soup that I made using the last of the Honey Baked Ham and the kids liked the bread better than the soup. Which is saying something because they devoured the soup. I think next time I'll reduce the amount of herbs just a little and maybe mix in some Monterrey Jack cheese (just because I like it), but other than that, it was really good. Grade A.
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