Check out the New Features!

I hope you've all been enjoying the new features on Dutch Oven Madness.  I've almost completed the Recipe Index.  I hope you've been able to find some of the older recipes that tend to get lost in everything.  I've loved going back through and looking at what I've made.  I planned a month's worth of meals just from the old recipes.

I've also added a Print Friendly button to the bottom of each post.  I think that is my favorite feature so far!  It allows you to edit the post to print only what you want to. 

I've still got a lot to do, but I'm getting a little done every day!  I hope you're enjoying it!

Let's Make Things Easy For You!

Hi everyone!  I hope you've noticed the changes I've been making to Dutch Oven Madness.  I've got a dear friend who has been teaching me some of the technical aspects of web design and I've been practicing on my blog!  My goal is to make things easy for you.  When I finish, everything you need will be at your fingertips. 

I'm in the process of creating a recipe index so you won't have to search through nearly 3 years worth of recipes to find what you're looking for.  It will take a little time, so be patient, please.

The Dutch Oven Basics tab will have everything you need to know to be a successful dutch oven cook right at your fingertips.  Need to season your new dutch oven?  You'll find step by step instructions.  Temperature control methods will be explained in simple, easy to understand ways.  Every post will be updated and (hopefully) easy to understand.

I will also be adding a tab with my favorite dutch oven products and things that will help your experience be successful.

I want Dutch Oven Madness to be your one stop dutch oven resource!  So keep checking back!

Dutch Oven Pesto Chicken

Hello everyone!  I hope summer is treating all of you well so far.  I certainly can't complain!  Life has kept me so busy I haven't had much time to cook, not just outdoors, but period!  Six weeks of two softball games a day has taken up any time I've had to cook.  I'm just glad that frozen pizza and grilled cheese sandwiches never killed anyone.  At least not in the short run!  I did have time last week during one of my rare days without a softball game to make this yummy chicken.

I know I've made no secret of my love for pesto.  It is one of my favorite things.  In fact, my basil plants have gotten huge and I'm making a batch of fresh pesto this afternoon!  Can't wait!  Anyway, this chicken is so easy!  We're talking three ingredients, not counting salt and pepper.  It doesn't get simpler than that!  Not only is this easy, it is sooo good.  It is a perfect weeknight meal or camping fare.  They would be great served with Soft Garlic Knots, Mini Focaccia or Parmesan Bread.

Baked Pesto Chicken

10" dutch oven 

 

4 boneless, skinless chicken breasts

salt and fresh ground black pepper for seasoning chicken 

1/2 cup basil pesto (I used my homemade Basil Pesto with Lemon, but you can use purchased pesto.) 

2 oz. (1/2 cup) grated low-fat mozzarella cheese

Trim all visible fat and tendons from chicken pieces, then cut each chicken breast lengthwise into 2 or 3 pieces. (I cut the larger ones into 3 strips and the smaller ones into 2 strips.)
 
Spread 1/4 cup basil pesto over the bottom of a lightly oiled dutch oven. Lay chicken strips over the pesto, then spread 1/4 cup more basil pesto over the chicken.
 
Bake the chicken for 25-30 minutes at 375°.  Use 1 1/2 ring plus a couple of coals on top and 1 ring on the bottom.  Cook just until chicken is barely firm and cooked through. (Don't cook too much at this point, or the chicken will be overcooked by the time the cheese is melted and browned.)

When chicken is barely cooked through, sprinkle chicken with 1/2 cup grated mozzarella cheese.  Cook 5 to 10 minutes more, just until cheese is melted and begins to brown.
Serve hot. 

Source:  Kayln's Kitchen

Dutch Oven Tip--Using the Right Size Dutch Oven

One of the problems I had when I started dutch oven cooking was figuring out what size DO to use and I know that a lot of beginner dutch oven cooks have the same problem.  I had a hard time converting from standard pan size to DO size.  Sometimes I'd have my 10 inch dutch oven so full that it would overflow as it cooked and other times I wouldn't have nearly enough food in my larger oven so it would cook too fast and I'd burn it.  since I'm sure I'm not the only one who has ever had this problem I've made this little guide to help you!

8 x 8 baking pan = 8 or 10 inch dutch oven

11 x 7 baking pan = 10 inch dutch oven

9 x 13 baking pan = 12 inch dutch oven

10 x 15 baking pan = 14 inch dutch oven

If you still aren't sure what size to use, go with the bigger pot.  It's easier to keep from burning an under filled pot than it is to clean up an overflowing mess.  Happy cooking!

Blueberry Cinnamon Rolls

Look at the gorgeous blueberries in there!  YUM!

 The prodigal blogger has returned.  Rest assured, I'm not dead.  I'm just lazy.  Really, really lazy.  I have no other excuse.  I could say its been a hard winter, but that would be a big, fat lie.  Its been the mildest winter I can remember in the last 20 years.  I just haven't had the get up and go to get up and go start coals.  But once I got off my lazy butt, I remember how happy it makes me to cook outdoors.

I have a really fabulous recipe to share with you today.  These cinnamon rolls were so good that my husband ate 6 of them before they even cooled off.  Its a good thing he runs marathons, because otherwise he'd be in trouble.  I'd never even thought of making blueberry cinnamon rolls, but let me tell you they are sheer genius!  We're talking  a thickened blueberry sauce with a touch of lemon zest combined with a cinnamon and sugar mixture.  Like I said, GENIUS!!

Now you will need 2 dutch ovens for this recipe.  It makes about 24-30 rolls, so plan accordingly.

After the cream cheese frosting.  Warning:  this isn't diet food!

Blueberry Cinnamon Rolls
14" dutch oven

For the dough: 

2 cups whole milk
1/2 cup vegetable oil
1/2 cup sugar
2 1/4 tsp. active dry yeast
4-5 cups flour
1/2 heaping tsp. baking powder
scant 1/2 tsp. baking soda
1 1/2 tsp. salt

For the Blueberry Filling

1 pint blueberries
3 tablespoons granulated sugar
2 teaspoons cornstarch
2-3 teaspoons fresh lemon juice
1 tsp. lemon zest
3/4 cup water

Additional Blueberries for Sprinkling

1 pint blueberries
2 Tbsp sugar
4 Tbsp cinnamon
2 Tbsp flour

For the blueberry filling

In a small dutch oven, combine 1 pint of the blueberries, sugar and cornstarch. Stir in lemon juice, lemon zest and water. Cook over a full spread of coals, stirring often, until mixture begins to thicken slight. Remove from heat and allow to cool.

For the dough

Mix whole milk, vegetable oil and sugar in a pan. Scald to 150 degrees. Let cool until lukewarm (~45 minutes). Sprinkle in yeast and let sit. Then add 4 C flour, stir mixture together. Cover and let sit for one hour.

Add 1/2 cup of flour, baking powder, baking soda, and salt. Stir mixture together.  Add enough flour to make a semi-sticky dough.

Divide the dough in half. Sprinkle surface generously with flour and form into a rectangle, roll the dough thin, maintaining a rectangular shape. Spread half of the blueberry filling onto the dough. Sprinkle half of the additional blueberries for sprinkling on top. Roll the dough toward you. Pinch the seam to seal it.  Cut rolls 3/4 to 1 inch thick and lay in greased dutch ovens. Repeat with other half of dough and blueberry filling.

Cover the rolls and let sit for 30 minutes.

Bake at 375 for 18-20 minutes or until golden brown.  Use 1 1/2 rings plus a couple of coals on top and 1 ring on the bottom.

Generously drizzle your favorite cream cheese frosting over warm rolls after they finish baking.

Makes 24-30 rolls.

Source:  Adapted slightly from  Beantown Baker