Meatball Monkey Bread

I'm not sure I mentioned it before, but I've been without an oven for the past couple of weeks so I've been dutch oven cooking a lot.  I have several recipes to share so I'll get to them as soon as I can.  Last night's meal was a really fun one for my kiddos.  They love when I make something with a surprise inside.  Add to it the word "monkey" in the title and they were hooked.  They spent all of dinner acting like monkeys, which since it was nice enough to eat outside, was okay.

These rolls are filled with meatballs, cheese and pepperoni, then dipped in marinara sauce.  Perfect dutch oven food.  I used homemade bread dough, but you could also use frozen bread or roll dough.

Meatball Monkey Bread
12" dutch oven

For the dough:

1 1/2 cups warm water
1 Tbs. instant yeast
2 Tbs. sugar
3 1/2 cups flour
1/2 tsp. salt

Mix all the ingredients in a large bowl or electric mixer and knead for 3 minutes.  Cover and allow to rise for 30 minutes.

For the filling:

1 pkg. frozen meatballs (or about 35 homemade meatballs)
2 cups shredded mozzarella cheese
Sliced pepperoni

For the topping:

3 Tbs. melted butter
Garlic bread seasoning (I used Johnny's Garlic Bread Seasoning from Costco or you could use this homemade one.)

After the dough has risen, divide it into balls about the size of a walnut.  Flatten the dough on a well floured surface.  Put the cheese, pepperoni and meatball on the dough.  Fold up the edges of the dough to completely seal the meatball and cheese inside.  Place inside an oiled dutch oven.  Brush the melted butter over the rolls and sprinkle with garlic seasoning.

Bake at 375° for 20-25 minutes or utnil golden brown. Use 1 1/2 rings + a couple of coals on top and 1 ring on the bottom.  Makes about 35 rolls.

Source:  An original recipe

Sizzler's Malibu Chicken

I have been working hard on the updates to the website, but it is taking longer than I'd hoped.  I had no idea how many hours it would take to create the recipe and post index.  It's coming right along, but there is more to do.  The recipe index is complete except for the camping recipes, so I hope you've found that helpful.  I'm still working on some of the Dutch Oven Basics, so the dead links are pages in progress.  I did just finish the index of all the recipes from my first year, including the good, the bad and the yucky.  There was a little of everything in there. :) 

To answer a question I've gotten in multiple emails, I will be writing a post about how to convert a recipe to use in the dutch oven and a tab with dutch oven products I use and recommend. 

But for now, I'll share a knock off recipe for one of my favorite restaurant meals.  My dad's favorite restaurant was Sizzler, so we ate there a lot, and I always got the same thing every time.  And to this day, Malibu Chicken is still my favorite.  Of course, this doesn't taste exactly like Sizzler's version, but truth be told, I think I like this one better.  I hope you enjoy it!

Malibu Chicken
12" dutch oven

6 boneless skinless chicken breasts (pound 'em thin)

6 slices cooked ham

6 slices Swiss cheese  (I used provolone)

1 egg

1/4 cup flour 

1/4 teaspoon salt

1/8 teaspoon pepper

3/4 cup fine dry breadcrumbs  (I used panko, I've also used crushed Ritz crackers)

2 tablespoons vegetable oil

2 tablespoons butter

1 tablespoon water 

1 teaspoon mustard

1/4 cup mayonnaise

Stir egg and 1 tablespoons water together with a fork. Combine flour, salt and pepper and coat each chicken piece, dip into egg mixture and then coat with breadcrumbs making sure to press crumbs in firmly.

Heat oil and butter in your dutch oven over a full spread of coals.  Brown chicken 4 to 5 minutes on each side. Remove from the pot and keep warm.  Empty any remaining oil from the pot.  Place browned chicken back in the pot and bake at 350° for 15 minutes or until chicken is cooked through.  Use 1 1/2 rings on top and 1 ring on the bottom.  Top each piece with a slice of ham and slice of cheese. Return the lid to the dutch oven and cook until cheese melts. For the dipping sauce combine mustard and mayonnaise.  Serves 6

Source:  Food.com

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