Day 313: Cantaloupe Bread

I'm trying really hard not to complain.  I really am.  But it is FREEZING outside!  The last week I've been cooking in my garage because its been pouring rain.  Now today the forecast calls for snow.  Seriously?  I could have sworn that summer just started.  So think of me when your cooking dinner, because I'm probably freezing outside.  :)  But at least I have hot coals to keep me warm! 

But enough complaining.  I saw this recipe on the Internet the other day.  I really wish I had saved the site, because it was a great blog.  Unfortunately, I only jotted down this recipe.  Too bad I didn't find this one a few months ago when I had fresh cantaloupe from my garden.


Cantaloupe Bread
2 10" dutch ovens

2 cups cantaloupe, seeded and pureed (about half a large cantaloupe)
3 eggs
1 cup vegetable oil
2 cups white sugar
1 tablespoon vanilla
3 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger

Brown Sugar Praline Glaze:

1/2 cup butter
1 2/3 cups brown sugar1/2 cup chopped pecans (optional)

In a large bowl, beat together eggs, oil, sugar, vanilla, and cantaloupe. In a separate bowl, sift together flour, salt, baking soda, baking powder, cinnamon, and ginger. Stir flour mixture into cantaloupe mixture; stir to combine. Pour batter into 2 greased 10" dutch ovens.  Bake at 325° for 45 minutes to an hour, until a toothpick inserted into center of loaf comes out clean.  Use 1 1/2 rings minus 1 or 2 coals (depending on outside air temperature) on top and 1 ring on the bottom.

Meanwhile combine butter and brown sugar in a small dutch oven over about 6 coals.  Mix in pecans if desired. Pour sauce over warm bread. Let cool for 1 hour before serving.  Makes 2 loaves.

The Finished Product

The Review

Wow this was moist.  The cantaloupe flavor was really subtle.  If you didn't know what was in it, you'd have a hard time pinning down what it was.  It has a really nice flavor though.  Easily as good as banana or zucchini bread.  It was fun because who would ever think of making cantaloupe bread?  I think its a keeper!  Grade B+.

Day 312: Crisp Onion Rolls

Just a quick post today, I have an early appointment!  I hope you all have a great day!

Crisp Onion Rolls
12" dutch oven

18 Rhode's dinner rolls, thawed but still cold (or use your own homemade rolls like I did)
2 eggs, beaten
1 tsp. flour
1 tsp garlic salt
1/2 tsp. dried parsley
1 tsp. dried rosemary
1/4 cup grated Parmesan cheese
2 (2.8 oz.) cans french fried onions

In a shallow bowl, combine the eggs, flour, salt, parsley, rosemary and cheese.  Place the onions in another bowl.  Dip each roll in the egg mixture, then roll in the onions.  Place in a well greased dutch oven.  Cover and let rise until doubled.  Bake at 350° for 15-20 minutes or until rolls are golden brown.  18 servings.

The Finished Product

They smelled so good that my hubby couldn't even wait for me to take a picture!

The Review

This is a really great idea!  I wish I would have thought of it.  My whole family liked these.  In face, my 5 year old tried to take one to bed with her last night, and she never eats anything.  We thought these were a nice twist on regular dinner rolls!  Grade A.

Day 311: Chicken Parmesan

Next week I'll start taking pre-orders for the cook book!  I'm really excited about finally having it in print.  My only problem is designing the cover art.  I'm not good at that kind of thing, so I'm hoping some of you are.  If anyone is interested in designing the cover please email me!  If I choose your design, I'll send you a free copy of the cook book and your name will be forever immortalized in dutch oven history.  Does it get any better than that?  I don't think so.  :)

On to the recipe.  I'm sure I have a recipe for this on the blog already, but this one is a little different and I actually liked it better.  I had this dish at a family gathering a while back and I recreated it at home yesterday.

Chicken Parmesan
12" dutch oven

2 Tbs. oil
1 (29 oz.) jar pasta sauce
4 chicken breasts pounded flat or cut into large pieces
2-3 cup dry bread crumbs
1 cup grated Parmesan cheese, divided
3 tsp. Italian seasoning
1/2 tsp. salt
1/4 tsp. pepper
1 egg, beaten
1 Tbs. milk
1/2 cup flour
shredded mozzarella cheese
Hot cooked pasta (I used linguine)

In a shallow bowl combine the bread crumbs, 1/2 cup Parmesan cheese, Italian seasoning, salt and pepper.  In another shallow bowl, combine the egg and milk.  Put the flour in another shallow bowl.  Coat each piece of chicken in flour, then in the egg, and finally in the crumb mixture.

Heat the oil  in a dutch oven over a full spread of coals.  Add the chicken to the pot and brown on both sides until almost cooked through.  Remove from the pot and keep warm.  Wipe out the pot with paper towels to remove any excess oil.  Pour pasta sauce in the bottom of the pot and then place the chicken in the sauce.  Sprinkle with cheeses.  Cover and bake at 350° for about 30 minutes, or until the sauce is bubbly and the cheese is melted.  Use 1 1/2 rings on top and 1 ring on the bottom.  Serve over hot cooked pasta.  Serves 4-6.

The Finished Product

The Review

This is my new favorite Chicken Parmesan recipe.  I love that it has a crispy outside, but the chicken ends up super tender and moist inside.  I also like that it cooks in the sauce and the flavors get to combine really well.  I made our really cheesy, because that's how we like it, but use as much or as little cheese as you like.  The fact that its a one pot meal is a big plus too!  We gave this an A.

Day 310: Zesty Sloppy Joes

Last night my hubby and I went to a get together with some friends, so i needed something quick and easy to feed the kiddos.  As a general rule, my kids are spoiled rotten in the food department.  Having something new and (sometimes) exciting every day has made them food snobs.  They all turned up their noses when I told them they were having sloppy joes for dinner.  I gave them my famous "be quiet and eat what your given and be grateful" look and headed out the door.  When I got home there wasn't even one drop left over.  So much for hating sloppy joes!

Zesty Sloppy Joes
12" dutch oven

2 lbs. ground beef
1/2 cup chopped onion
1/2 cup finely chopped green pepper
1 (10 oz.) can tomato soup, undiluted
1 (8 oz.) can thick and zesty tomato sauce
1/2 (8 oz.) can tomato sauce
1/2 cup packed brown sugar
2 Tbs. ketchup
3 Tbs. Worcestershire sauce
1 1/2 tsp. prepared mustard
1 1/2 tsp. ground mustard
1/2 tsp. chili powder
1/2 tsp. garlic salt
Hamburger buns

In a dutch oven over a full spread of coals, brown the beef and onion.  Add the green pepper.  Cook and stir 5 minutes and then drain off any grease.  Add the next 10 ingredients and bring to a boil.  Move about 1/4 of the coals to the lid and simmer for 1 hour stirring occasionally.  Serve on buns.  Serves 10-12.

The Finished Product

The Review

When I got home last night there wasn't one scrap of meat left.  The kids must have really liked it.  I didn't get to try any, but I have to call it a success.  As far as sloppy joes go, my kids gave it an A.  Compared to other meals it gets a B-.

Day 309: French Toast Casserole

Last night we had breakfast for dinner.  I've had this recipe for a while and I thought last night would be the perfect time to try it. 

French toast casserole
12" dutch oven

2 tsp. butter, softened
8 slices white bread, cut in 1-inch cubes
7 large eggs
2 cups milk
1/4 cup heavy cream
1/4 cup maple syrup (I used our cheap sugar-free syrup)
4 T granulated sugar, divided
3/4 tsp. cinnamon
1/4 tsp.  nutmeg1/4 t cardamom
1/2 cup toasted pecans, chopped
maple syrup, for serving

Grease a 12" dutch oven with butter and fill the dish with bread cubes, distributing evenly.  In large mixing bowl, whisk together the eggs, milk, cream, maple syrup, 2 T sugar, cinnamon, nutmeg, and cardamom.

Pour this mixture over the bread cubes, and press down over the surface of the casserole with a spatula to help the bread soak up the liquid.  Sprinkle the top with the remaining sugar.  Cover tightly with aluminum foil, and refrigerate overnight.

Remove from the fridge and allow to come to room temperature before baking.  Bake at 350° for 1 hour or until the casserole if puffy and brown.  Let cool for at least 10 minutes before slicing into squares and topping with the chopped pecans and warmed maple syrup.  Serve with fresh fruit.  Refrigerate all leftovers.  We had ours with a fruit syrup.  You can find that recipe here.

The Finished Product

The Review

This was really good.  We had it for dinner so I put it together in the morning.  It was really easy and the whole family loved it.  I think it would be a great camping breakfast.  Just be sure not to put hot coals on a cold oven...please.  This would also be a good Easter or Christmas morning breakfast since all the prep work is done in advance.  Grade B+.