Monday, November 26, 2012

Pin it Button

Okay. After somewhere in the neighborhood of 4 hours of research and editing numerous lines of HTML code (and if you don't  think that was scary, you're sorely mistaken) I've finally found a "Pin it" button that works.  There are a lot of different ways to do it, but not many of them work very well.  Pinterest's own button is probably the most clunky and difficult of them all--go figure.  But I finally got it all worked out.  So I hope you will all go pin to your heart's content and that you enjoy this new feature!

Just remember that you can't pin from the home page, you have to go into each individual post.  Have a wonderful day!!

Tuesday, October 30, 2012

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

Saturday, October 27, 2012

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


Saturday, September 1, 2012

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!

Saturday, August 25, 2012

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!

Friday, July 6, 2012

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

Monday, April 9, 2012

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!

Friday, April 6, 2012

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

Tuesday, February 7, 2012

For Beginners!

I've had several requests for some beginners recipes lately.  So to make cooking easier for the less seasoned dutch oven cook, I've added a label for beginning recipes.  In the topics section of the left side bar you'll see the "Beginners" label.  Click there and you'll be taken to a list of the more simple recipes on the site.  Thanks for the great tip, I'm all for makings things easier for you!

Tuesday, January 24, 2012

Ricotta Stuffed Spinach and Broccoli Pizza

Good morning all!  I'm glad to be back.  It's been a heckuva couple of weeks.  We're all exhausted from the funeral planning and the grief, so I'm glad to be able to get things back to normal.  Especially for my kids.

The first thing I did to get back into a routine was make pizza.  But this isn't your run of the mill pizza.  This is deliciously different.  I love all the veggies and melty cheeses and it was a nice switch from greasy pepperoni and sausage. (Not that I have anything against greasy pizza.  In fact, I could probably live off it.)  

This is actually a knock-off version of a Sbarro pizza.  Do you remember Sbarro?  It was my favorite place to eat when I had a break from my mall shoe store job during college.  Sbarro was also responsible for an alarming increase in my pants size.  I had to start running every day in order to keep ahead of my love of mall food court pizza.  I'm pathetic, I know.  :)

I only found one downside to this pizza.  It takes 2 dutch ovens to prepare.  You need one to wilt the spinach and cook the broccoli and one to bake the pizza.  I guess you could get away with using only one oven, but I've made it my whole dutch oven career with very few burns, and I'd like to keep it that way.  

So give this one a try.  I loved it.  My kids were a little disappointed because there were veggies in it, but they still enjoyed it.

Ricotta Stuffed Spinach and Broccoli Pizza

10" Dutch Oven 

16 oz whole wheat or white pizza dough (My favorite recipe is below)
1/2-3/4 Cup ricotta cheese
¼ Cup grated Parmesan cheese, like Kraft
1 Tablespoon extra virgin olive oil
2 Cups fresh spinach leaves, chopped
2 Cups fresh broccoli florets, cooked until fork tender and very well drained
Pinch of salt
½ Cup Roasted red bell peppers, from can or fresh
1 ½ Cup shredded mozzarella cheese
2 Tablespoons extra virgin olive oil
½ teaspoon dried Italian Seasoning

Divide dough into 2 equal pieces. Spread and press one piece of dough into the bottom and sides of a well oiled 10" dutch oven.   In a medium bowl, mix together the ricotta and Parmesan cheese until well combined. Spread into pressed pizza dough.

Place the broccoli in a 10" dutch oven and just barely cover with water.  Over a full spread of coals, bring the broccoli to a boil and cook until fork tender.  Drain well. (I left mine in a colander to drain while I did the rest of the prep work.  You don't want a soggy pizza.)

In the same dutch oven, heat the olive oil and saute the spinach until wilted down, about 3 minutes. Place evenly over ricotta cheese layer. Place cooked broccoli florets over the spinach and season with a pinch or two of kosher salt. Layer roasted red peppers, then mozzarella cheese over top.

Press out the remaining piece of dough and place over filling, tucking edges inside of pan. Brush with olive oil and sprinkle with Italian Seasoning.

Bake at 375° for 25-35 minutes or until crust is golden brown and cooked through.  Use 1 ring plus a couple of coals on top and 1 ring on the bottom.

Let cool for 10 minutes before cutting.  Makes 8 slices.

My Favorite Pizza Dough

 3 cups flour, more or less
1 tablespoon honey, heaping
1 tablespoon oil, heaping
1 cup warm water
1 tablespoon yeast
1/2 teaspoon garlic salt

Mix all pizza dough ingredients together, except the flour. Add flour and knead for a bit then put into a pan. If baking in a sheet pan, bake for about 12 minutes (checking often) until crust is browned and cheese is golden and bubbly. If baking on the preheated pizza stone, slide pizza onto stone and bake for about 8 minutes. Makes 1 large pizza.

Source:  Pizza adapted slightly from Picky Palate
             Pizza dough from My Kitchen Cafe

Wednesday, January 11, 2012

Pesto Dinner Rolls

We've had a rotten week at our house.  My dear, sweet father-in-law passed away early Saturday morning from a brain hemorrhage.  He's been married to my mother-in-law for 15 years, so he was really a step parent, but we loved him so much it didn't feel that way to us.  So please forgive me if it's a couple of weeks before I get the chance to post anything.  Between the funeral and helping my mom-in-law, we'll be busy.

But I did want to give you this recipe I made last week.  I think you all know how much I love pesto.  It definitely belongs in the "food of the Gods" category (along with chocolate, chipotle peppers and garlic, just to name a few).  These rolls are perfect with any Italian dish, especially if you are too lazy to make garlic bread, which I usually am.  I also think they would make great sandwich rolls.

Now in reality, you could make pesto dinner rolls using any roll recipe you want.  Just add half the flour, then the pesto, then the remaining flour.  Just adjust the amount of pesto for how many rolls you're making.  As I was making these, I was thinking that a sun-dried tomato pesto would be awesome!

Pesto Dinner Rolls
12" dutch oven

2 1/2 - 3 1/2 cups flour
1 tsp. salt
1 tsp. sugar
1 Tbs. instant yeast
1 cup warm water
1 Tbs. oil
4 Tbs. pesto

In a mixing bowl, mix 2 1/2 cups flour with salt, sugar and yeast.   Add the oil and warm water and mix well.  Stir in the pesto.  Add enough flour to make a soft dough, it should be tacky but not sticky.  Knead until smooth and elastic, about 5-7 minutes.  Place in an oiled bowl and turn to oil the top.  Cover and allow to rise until doubled, about 1 hour.

Turn the dough onto a lightly floured surface and divide into 16 portions for rolls, or 8 for sandwich rolls.  Place in a well oiled dutch oven.  Cover and let rise until doubled, about 45 minutes to 1 hour.

Bake at 375° for 20 minutes or until golden brown.  Use 1 1/2 rings + a couple of coals on top and 1 ring on the bottom.  Makes 16 dinner rolls or 8 sandwich rolls.

Wednesday, January 4, 2012

Baked Chicken Fajitas


I have to tell you that I DIDN'T make this in my dutch oven , but the recipe is so good and easy that I had to share.  Like the last post, this would be a great camping recipe.  You could have most of the ingredients prepped and ready to go, so dinner would be a breeze.  I served these in flour tortillas with Mexican Rice and they were a hit with everyone but my pepper hating children.  Its okay, they just picked out the peppers and ate the rest.  Enjoy!

Baked Chicken Fajitas
12" dutch oven

1 lb. boneless, skinless chicken breasts, cut into strips
1 (15 oz.) can diced tomatoes
1 (4 oz.) can diced green chilies
1 medium onion, sliced
1 bag frozen sliced bell peppers (I used the one with a mix of red, yellow and green)
2 Tbs. olive oil
1 Tbs. chili powder
2 tsp. cumin
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1/4 tsp. salt
1/4-1/2 tsp. cayenne pepper
Warmed flour tortillas

In a 12" dutch oven, mix the chicken, tomatoes, chilies, peppers and onions.  In a small bowl, combine the oil and spices.  Drizzle the mixture over the chicken and toss to coat.  Bake at 400° for 20-25 minutes or until the chicken is cooked through and the vegetables are tender.  Use 2 rings on top and 1 ring on the bottom.  Serves about 8.

Source:  Adapted from a Taste of Home magazine

print friendly

Related Posts with Thumbnails