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!

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!

Day 33: Spaghetti Florentine

I was watching Food Network the other day looking for new recipe ideas. On one of the shows, someone created this amazing looking baked potato Florentine, which I am going to try to recreate soon. But it gave me an idea for a DO dish. I know I have seen a spaghetti Florentine recipe somewhere before, so I can't take full credit for this one, but I think it still counts as my creation. Am I right?

Spaghetti Florentine

12" dutch oven

8 oz. uncooked spaghetti

1 lb. ground beef or Italian sausage or a mix of the two

1 medium onion, chopped

1 clove minced garlic

1 jar spaghetti sauce

1 egg, beaten

2 cups cottage cheese

1 10 oz. pkg. frozen chopped spinach, thawed and squeezed dry

1/4 cup Parmesan cheese

salt and pepper to taste

Italian seasoning

shredded mozzarella

Cook the pasta according to the package directions. Brown the meat with the onions and garlic until no longer pink. Stir in the spaghetti sauce. Simmer about 10 minutes. In a bowl, combine the egg, cottage cheese, spinach, Parmesan cheese, salt and pepper and Italian seasoning. When pasta is cooked, add it to the sauce mixture and pour into your DO. Then spread the spinach mixture over the spaghetti. Top with mozzarella cheese. I baked mine for 45 minutes using 8 coals on the bottom and 16 on top.

The Finished Product

What I learned

It was warmer today, and it showed because I used the same number of coals as usual, but it was too much heat. Next time I will only use 14 coals on top and cook it about 35 minutes, or until the cheese is just lightly browned. The mozzarella was overcooked (as you can tell).

The Review

This was really good if I do say so myself. I'll adjust the cooking temp and time and it will be even better. Some mushrooms would be good, and next time I will add some canned tomatoes (fresh in the summer) to the sauce. The family loved it, even my picky eaters. This is something I will make again, with some adjustments. For now I will give this recipe a B.

Day 32: Herb-Roasted Vegetables

Today was an absolutely spectacular day! We hit 45 degrees and the sun was bright and warming. I think this is the warmest day we've had since November. Now I officially have spring fever. The days are starting to get longer, the sun is shining...I can't wait for the warm weather!!! I love summer veggies, and I am looking forward to cooking them in my DO. One of the complaints I have about DO cookbooks is that most of the dishes are heavy. I've mentioned this before; but after a month of DO dinners I seriously need to hit the gym. So I am on the lookout for some healthier recipes. I have a few, and I am experimenting with them in the DO--trying to make them work. I'll post them as I get them ready. Today's recipe definitely fits in the healthy category. I wish I could take credit for making this one up, but alas, it is one I have had in my recipe collection for years and never tried until today.

Herb-Roasted Vegetables

14" dutch oven

1 24 oz. pkg. frozen California-blend vegetables

4 Tbs. olive oil

3/4 tsp. garlic salt

3/4 tsp. dried oregano

1/2 tsp. sugar

1/2 tsp. dried thyme

1/4 tsp. pepper

Put the frozen veggies in a single layer in your DO. Combine the oil and the spices; drizzle over the veggies and toss to coat. Bake at 425 for 20-25 minutes or until tender, stir occasionally.

I used 38 coals, 13 on bottom and 25 on top.

The Finished Product

Sorry the pics are so dark.

What I Learned

I finally found the temperature chart that I printed off the Internet back in December and I actually used it. It tells you how many coals to use for each size oven to reach various temps. It was a big help tonight. Most things can be cooked at 350 but for the ones that need different heat, this chart is really valuable. I'm glad I found it. I will try to post it on the sidebar of the blog (as soon as I figure out how).

The Review

Where has this dish been all my life? It was made to cook in a DO. Talk about great flavor. I almost needed a funnel to get it in my mouth fast enough. It was so easy, but the result is full of flavor. The spices are subtle so you can still taste the veggies. I can't say enough about how good this simple dish was. I am going to have the leftovers on a salad tomorrow. My mouth is watering already. Grade A+.

Day 31: Poppy Seed Chicken

I have to say, I overwhelmed by the response I have had to this blog. When I started I thought I would have my family and a few friends reading it. I never dreamed that so many people would be interested in what I'm doing. Thanks for every one's comments, I am learning a lot from all of you!

Today's recipe is my 7 year old daughter's favorite dinner. Whenever I ask her what she wants to eat, its poppy seed chicken. This recipe also comes from the Relief Society cookbook. It was served at a women's meeting at church, and it quickly became one of my favorites.

Poppy Seed Chicken

12" dutch oven

6 boneless, skinless chicken breasts, cooked and cut up in pieces

1 can cream of chicken soup

1 1/2 cup sour cream

1 cylinder of Ritz crackers, crushed

4 Tbs. melted butter

1 1/2 Tbs. poppy seeds

I cut each chicken breast in thirds, and fried it in my DO using about 25 coals. Then mix the chicken, sour cream and soup and put it in the DO. In a separate bowl, mix crackers, melted butter and poppy seeds; sprinkle over the chicken mixture. Bake for 30 minutes at 350 degrees. I used 8 coals on the bottom and 16 on the top.

The Finished Product

 
What I Learned

This is a really easy recipe. The only way to mess it up is to over heat it--which I did. Usually my problem is too little heat, but today it was too much. The gravy separated and was lumpy instead of creamy and smooth. Next time I will use fewer coals, maybe 14 on top, and it will be much better.

The Review

Even with the gravy separating, it still tasted good. I should have checked it sooner and I could have adjusted the heat better. It worked really well in the DO. I'll give this recipe an A-.

Day 30: Middle Eastern Chicken Casserole

I can't believe I have been doing this for a month. Other than it taking a lot of time, it hasn't been to bad--I would even say it has been fun! I have learned a ton! If I only did this on camping trips I would never have learned as much as I have. Consistency has been the key. I get to learn from yesterday's mistakes instead of trying to remember what I did wrong on last year's camping trip.
Many thanks to everyone for your comments on yesterday's biscuit attempt. It is really nice to feel like I am among friends. I have found a few other biscuit recipes that sound good, and I am in the process of trying them, and hopefully they will be successful. I do have one question for all of you out there in cyberspace, how long does it take for your biscuits to cook? The recipes all say 10-15 minutes, but for me it has translated into 30-40 minutes. Is that normal, or am I having more problems that I thought I was? Pipe up everyone--dish out your secrets--I certainly won't have any after all this is over! :)
Today's recipe is one I learned in a Middle Eastern cooking class I took last year. Talk about good food. I am combing the Internet for more recipes. Mediterranean cooking is just amazing. I have even learned to like feta cheese. Don't judge this recipe by the picture--please. The pic is terrible and doesn't do the dish justice. It is definitely worth trying.

Middle Eastern Chicken Casserole

12" dutch oven

4 chicken breasts, cooked and cut up

1 12 oz. pkg. medium egg noodles, drained

2 jars marinated artichoke hearts, drained

Parmesan cheese

1/2 green bell pepper, chopped

2 onions, chopped

1 small jar chopped pimentos, drained

salt and pepper to taste

sauce:

1 cup chicken broth

4 tbs. butter

4 Tbs. flour

1/2 tsp. salt

dash of pepper

4 cups milk

I boiled the chicken in my DO then cooked the noodles in the same water. In your DO saute the onions and green peppers until tender; set aside. I used about 25 coals. In the same DO melt the butter, add the flour to make a roux; stir for one minute. (At this point I would remove some of the coals so the milk doesn't burn.) Add the broth and the milk. Stir until it thickens. This takes about 10 minutes, and it doesn't get really thick. Just cook it until you notice a difference in the consistency. If it gets too thick the whole dish is dry. Mix the noodles, veggies, pimentos, chicken and artichokes together in a bowl. When the sauce is thickened, add the noodle mixture to it and stir well. Sprinkle with Parmesan cheese. Bake for 1 hour. I used 10 coals on the bottom and 16 on top (it was cold outside). You will need to replenish the coals part way through.

The Finished Product

Seriously folks--the pic doesn't do this one justice.

What I Learned

This is the first dish that I have had to worry about replenishing the coals. I know--I'm a chicken. It was easy, I just had to plan ahead and have the coals ready on time. Easy peasy lemon squeezy!

The Review

This was one of those dishes that called for the ingredients to be layered, and I would have done it in my kitchen, but it didn't change the result to mix it all together. I only used about a jar and a half of artichokes because I wasn't sure if my kids would like them. It turns out they did. This was really good. The flavor was unusual, but not weird. This will go into our meal rotation. Grade: B+

Day 29: Dutch Oven Biscuits

So my charcoal hunting expedition to Home Depot was a bust. They only carry Kingsford and Cowboy lump charcoal. I am going to have to make a few more stops next time I'm out.
As you can see by the title of today's post, I finally got up the nerve to try some biscuits in the DO. Cooking breads in the DO is very stressful--especially with all of you watching. I have been putting it off as long as possible. I have to say, it wasn't too bad. They weren't great, and I know I didn't have enough heat because they took to long to cook and didn't rise like they were supposed to. But I should at least get an "A" for effort, right!? I am going to spend all next week practicing my biscuits and at some point they will turn out well. I will post the pics so you can watch the progress :).

Dutch Oven Biscuits

12" dutch oven

2 cups flour

4 tsp. baking powder

1/2 cup shortening

1/2 tsp. cream of tarter

2 tsp. sugar

2/3 cup milk

1/2 tsp. salt

Mix the flour, baking powder, cream of tartar, sugar and salt. Cut in shortening, then add the milk. Mix well. Roll out to about 3/4" thick and cut out biscuits. I used 26 coals with 8 on the bottom and 18 on top. The recipe says to cook for 10-12 minutes, but mine took longer.

The Finished Product

At least I didn't burn them! :)

What I Learned

These were more stressful than they should have been. I have totally psyched myself out. I keep telling myself that I'm just adding heat to food. It shouldn't be that hard. I think it is all in my head. I am going to make biscuits everyday until I get them right and find the perfect recipe. So stay tuned!

The Review

Well, I didn't burn them, and they were edible, so that is a plus. They didn't rise very high and they were a pretty dry, but I think that was a product of the long cooking time. They also didn't brown at all, which surprises me because of how long they cooked. Next time will be better. The first time is always the hardest! I am going to keep working on them until I get them right, so I won't grade these until I do.

Day 28: Baked Ziti

Today's post was supposed to be dutch oven biscuits. However, it was not to be. I mixed up the dough, cut out the biscuits and got ready to bake. I set up the coals with 7 on the bottom and 16 on the top and waited. After about 10 minutes I went to check them, and the coals had gone out. I was MAD! All my anxiety over cooking anything bread like, and the coals go out. I don't know what happened, I did everything exactly the same as always, there was no wind, and it was almost 40 degrees outside. I am not liking Kingsford charcoal right now. So I went online to do some charcoal research. Apparently, Kingsford has changed their formula and it doesn't work as well. According to Kingsford, it burns hotter and longer--I beg to differ. I was mad enough that I ran over to my local Walmart and picked up a bag of Sam's choice charcoal since I am giving Kingsford the silent treatment. Well, guess what? The Sam's choice started just as well, and burned just as long, but it did burn hotter. I didn't have the heat problems that I have had in the past. So today, I am making the 30 mile trek to Home Depot and I am going to experiment with every brand of charcoal they carry. My online research tells me that there are 2 brands that are the ones to try--Royal Oak and Wicked Good. I found Royal Oak lump coals at Walmart, but I am not ready to try those yet so I will try to find their briquettes, and I'm not sure Wicked Good is even available in Utah. I will let you know how my experiments turn out.
On to a happier subject--the recipe. This is just your standard baked ziti recipe. It calls for layering the ingredients, but in the interest of ease and since the result isn't that different, I mixed everything together in my DO and sprinkled the cheese on top. this would be a pretty easy camping recipe, and I think I will take it to Yellowstone this summer.

Baked Ziti

12" dutch oven

1 lb. ground beef

1 cup chopped onion

2 cloves minced garlic

1 jar meatless spaghetti sauce

1 cup chicken broth

1 tsp. oregano

1 16 oz. pkg. ziti pasta, cooked and drained (I used penne)

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

In your DO brown the beef with the onion and garlic. I used about 25 coals. Drain any grease and stir in the spaghetti sauce chicken broth and oregano. Take away a few coals and simmer for 10 minutes. Mix the pasta 1 1/2 cups mozzarella and 1/2 cup Parmesan into the meat mixture. Stir well. Bake for 20 minutes using 8 coals on the bottom and 16 on top. Sprinkle with remaining cheeses and bake 10 minutes more.

The Finished Product

What I Learned

I learned that there is alot to learn about charcoal. I am going to do some experimenting and see what works best, and I may even have to apologize to Kingsford brand after I try some of the others. I thought it was just me that was the problem with heat, but it may be partly the charcoal. I'll keep you posted.

The Review

This was your average baked ziti recipe. I got distracted and used to much ground beef and didn't add more sauce and broth, so mine was a little dry. If you followed the instructions it would be moist and delicious. It worked really well, and like I said, I will make this when we go camping this summer. Grade: B

Day 27: Quick Chili

One of the things that is a challenge with this little DO project is what to do on busy days. I had a million things to do and I got home late and still had to worry about what to cook. I found the perfect busy day and camping chili. It is almost all canned goods that you just dump in. I had dinner ready in about an hour--start to finish.

Quick Chili

12" dutch oven

1 12 oz. can kidney beans

1 12 oz. can pinto beans

1 12 oz. can black beans

2 14 oz cans diced tomatoes

1 15 oz can tomato sauce

1 lb. hamburger

1/4 cup diced onion

garlic salt to taste

1 12 oz. can green beans

1 pkg. chili seasoning mix

1 cup diced beef stick

1/4 cup ketchup

Drain and rinse the beans. In your DO, brown the ground beef, onions and garlic salt. I used about 25 coals on the bottom. Drain any grease. Mix the remaining ingredients in with the ground beef and simmer for 20-30 minutes.

The Finished Product

What I Learned

I learned that there is such a thing as a quick DO dinner. I got everything prepared while the coals were starting, and this came together really quickly.

The Review

This was really good, especially when you consider how short a time it cooks. It will be even better tomorrow when the sausage flavor has time to soak into everything. I added some frozen corn, and you could add any veggies you wanted to make this a really hearty soup. This would be an easy camping meal. This recipe gets a B+ for ease and taste.

Day 26: Gooey Cake

I thought it was time for a sweet treat DO style. I figure since all our New Year's resolutions have flown out the window anyway, chocolate was in order. I ended up having to make this recipe twice. The first time it was diagnosed with acute baking powder deficiency. The second time was much better. My seven year old daughter dubbed this "Gooey Cake".

Hot Fudge Cake

10" dutch oven

1 cup flour

3/4 cup sugar

6 Tbs. baking cocoa, divided

2 tsp. baking powder

1/4 tsp salt

1/2 cup milk

2 Tbs. vegetable oil

1 tsp. vanilla extract

1 cup packed brown sugar

1 3/4 cup hot water

whipped cream or ice cream

In a bowl, combine flour, sugar, 2 Tbs. cocoa, baking powder and salt. Stir in the milk, oil and vanilla until smooth. Spread in you DO. Combine the remaining 4 Tbs. cocoa and brown sugar. Sprinkle over the batter. Pour the hot water over everything, but DO NOT stir. Bake for 30-35 minutes with 7 coals on the bottom and 14 on top.

The Finished Product

What I Learned

First, don't forget to put baking powder in your baked goods. Second, this was really easy. It was a little warmer today, almost 40 degrees when I cooked it, and it made a difference. I didn't need to add quite as much heat.

The Review

When I need a chocolate fix, this is what I want. It was gooey and chocolaty and sweet and rich. I think I could eat it everyday. My kids have begged me to make it again tomorrow. It was really easy to put together and worked perfectly in the DO. I thought about adding some crushed peppermint candies for Christmastime or maybe with peppermint ice cream. This gets an A.

Day 25: Cheesy Chicken Cordon Bleu Casserole with Rice

First on today's agenda--a big thanks to Mark for posting a link to my blog on the forum on the International Dutch Oven Society's website. I'm so excited to get some new readers and comments from "experts". I'll tell you, I am a bit intimidated by cooking for everyone. It is like having dinner guests every day! :) I'm just waiting to fall on my face, but I know all of you will help dust me off and pick me back up.
I love chicken cordon bleu, but I don't often have the time to make it, so I found this great casserole version on picky-palate. In my kitchen I would have used 3 pans, but the D.O. made it a one pot meal.

Cheesy Chicken Cordon Bleu Casserole with Rice

12" dutch oven

2 Tbs. olive oil

1 medium onion, finely chopped

1 red bell pepper, diced (I left this out)

1 clove minced garlic

1/2 lb. diced ham

2 cups cooked chopped chicken

4 Tbs. butter

1/4 cup flour

1/2 tsp. salt

1/4 tsp. pepper

1 14 oz. can chicken broth

3 cups cooked rice

1 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

First, I boiled the chicken in my dutch oven (you could also fry it). Then I used some of the leftover water from the chicken to cook the rice. Set them both aside. Heat the oil in your dutch oven and add the onion and pepper. Cook until softened. Then add the garlic, ham and chicken; cook for about 5 minutes. Put the butter in the D.O. with the meat mixture and allow it to melt. When butter is melted, sprinkle the flour, salt and pepper over the meat and stir well. Pour in the chicken broth and stir until combined. Stir in the rice. Finally top with the cheeses and bake 25 minutes using 12 coals on the bottom and 16 on top.

The Finished Product

What I Learned

One pot meals are great! I would be willing to say that this was as easy to do in the D.O. as it would have been in the kitchen. I am learning to be more organized with my tools and ingredients, and that makes cooking outdoors a lot easier.

The Review

This was really good! It was ooey, gooey and cheesy. The rice added a nice texture and made it more hearty. It would be a really great weeknight meal. This gets an A for taste and ease.

Day 24: Chicken Tikka Masala

One of my goals for this dutch oven experiment was that I not change the kinds of food I cook, only the way I cook them. And so far I have mostly succeeded. The only thing that is different about my cooking now is that I am branching out with what I cook. Tonight's dish is Indian. I have never had any Indian food, so I had no idea what to expect, except that it would be spicy.
This recipe got rave reviews at My Kitchen Cafe, so I thought I would try it out. Her recipes never disappoint.

Chicken Tikka Masala

10" dutch oven

1 cup plain yogurt

1 Tbs. lemon juice

2 tsp. ground cumin

1 tsp. ground cinnamon

2 tsp. cayenne pepper (I only used one)

2 tsp. black pepper

1 Tbs. minced fresh ginger (I didn't have any)

3 boneless, skinless chicken breasts

Combine all the ingredients in a Ziploc bag and refrigerate 1 hour. Fry the chicken in your D.O. using 18-20 coals until cooked through. When chicken is cooked, remove from the D.O., drain any liquid and make the sauce.

Sauce:

1 Tbs. butter

1 clove minced garlic

1 jalapeno pepper, finely chopped

2 tsp. ground cumin

2 tsp. paprika

1/2 tsp. salt

1 8 oz. can tomato sauce

1 cup cream

1/4 cup chopped cilantro

Melt the butter in your D.O. I used about 15 coals on the bottom. Add the garlic and jalapeno and saute for about 1 minute. Add the spices. Stir in the tomato sauce and cream. Simmer on low heat for about 20 minutes or until the sauce thickens. I covered the D.O. and added about 7 coals to the top. Then add the chicken and simmer for 10 minutes more. Garnish with fresh cilantro.

The Finished Product

What I learned

I am getting the hang of simmering foods in a dutch oven. I have found it works best if I reverse the normal rule for adding coals. For a 10" oven I would use 14 coals on the bottom and 7 on top. I also learned that I like Indian foods.

The Review

I have never had a mix of flavors quite like this. It was not at all what I expected. The chicken was tender and it was nicely spiced. I cut the cayenne in half and didn't add the jalapeno. It would have been too hot for my kids. The flavor was amazing, and very unusual. The fam ate it up and there aren't any leftovers. It also came together really quickly and easily. If you are like me and have never tried Indian food, this is the place to start. I will definitely make this again. Grade: B+

Day 23: Simple Perfect Enchiladas

Boy, have I learned a healthy respect for the pioneers! I don't know how they did it. Our weather has been terrible! We had at least 40 mph wind the last day and a half. Usually it wouldn't be such a big deal, I would just move my cooking operation into the garage. But thanks to the wind direction I couldn't even do that, it was blowing directly into the garage. So I had to commit the ultimate act of heresy. It is even worse than using my camp stove. I am so ashamed. I had to cook inside, in my oven. It didn't even feel like dutch oven cooking, and hopefully it won't happen again.
I'm sure I have mentioned my obsession for Mexican food. I am always on the look out for new recipes. Enchiladas are a tricky one for me since I already have the perfect enchilada recipe that I will post soon. Most other recipes leave me wanting. If I didn't have a favorite recipe already, this one would at least be on the favs list. It is another Pioneer Woman recipe.

Simple Perfect Enchiladas

12" dutch oven

Sauce:

1 Tbs. oil

1 Tbs. flour

1 28 oz. can red enchilada sauce

2 cups chicken broth

1/2 tsp. salt

1/2 tsp. pepper

2 Tbs. chopped cilantro

Meat:

1 1/2 lb. ground beef

1 medium onion, finely chopped

2--4 oz cans green chilies

1/2 tsp. salt

Tortillas:

10-14 corn tortillas

1/2 cup oil

Additional Ingredients:

3 cups shredded cheddar cheese

1 can sliced black olives

1 cup chopped green onions

For the sauce, heat oil and add the flour to make a paste. Cook for one minute and add the enchilada sauce, chicken broth, cilantro, salt and pepper. Bring to a boil; reduce heat and simmer 30-45 minutes

For the meat, brown the beef and onions. Drain off the fat and stir in 2 cans diced green chilies and salt. Set aside.

For the tortillas, heat oil in the dutch oven. One by one, using tongs, fry the tortillas in oil until soft, not crisp--about 30 seconds per side. Place on a plate lined with paper towels.

To assemble the enchiladas, pour 1/2 cup of sauce in the bottom of the D.O. Dip each tortilla in the sauce and place in the D.O. Spoon meat, grated cheese, a few olives and green onions in the center of the tortilla and roll up. Place seam side down. Repeat until the pan is filled. Sprinkle any extra meat, olives and onions on top of the enchiladas. Pour in the remaining sauce and cover with cheese. Bake 20 minutes. I'm sure 14 coals on top and 10 on the bottom will work fine.

**When you assemble the enchiladas, just do it in the dutch oven. when it starts to get full, then set the dipped tortilla on top of the enchiladas to fill it. Then roll it up and put it in place.

The Finished Product

These will never come out individually. Just scoop them out like a casserole.

What I Learned

Nothing! Absolutely nothing! Except maybe that I hate wind!

The Review

These were pretty good, and that is saying something because my go to enchilada recipe is amazing. I am not a huge fan of ground beef enchiladas, so if I make these again I will use chicken or shredded beef. They were really spicy--too spicy for my kids, so I would cut the green chilies down to 1 can. The dressed up sauce was much better than sauce straight out of the can. I think they are a little involved for the dutch oven, and would be a pain to do entirely outside. Overall, these get a B.

Day 22: Pumpkin Crumble

What a yucky day to try and cook outside. It was wet, windy and snowy! A storm is in the forecast so I decided to do a dessert this afternoon, before it hit. It took me 20 minutes and just a little bit of gasoline to get the coals lit. But the dish cooked really well. I don't know about you, but I can never get enough pumpkin. I don't know what it is about pumpkin that I love! This would be a good camping recipe because the topping can be made ahead and kept in the cooler in a Ziploc bag, and the pumpkin mixture is really easy too! This recipe is adapted from "101 Things to do With a Dutch Oven".

Pumpkin Crumble

12" dutch oven

Cake:

1 cup sugar

1 1/2 tsp. cinnamon

1/2 tsp. ginger

1/2 tsp. ground cloves

1 12 oz. can evaporated milk

1/2 tsp. salt

1/2 tsp. nutmeg

1/2 tsp. allspice

1 1/2 cups pumpkin (not pumpkin pie filling)

2 eggs

Topping:

1/2 cup + 3 Tbs. butter, softened

1 1/2 cups sugar

2 1/4 cups flour

2 1/2 tsp. baking powder

1 tsp. salt

3/4 cup rolled oats

In a bowl, mix all the cake ingredients together until smooth. Pour batter into an oiled dutch oven.

In a separate bowl, combine butter, sugar, flour, baking powder , salt and oats until crumbly. Sprinkle over cake batter. Bake at 325 degrees using 8 coals on the bottom and 16 on top. Bake 30-35 minutes, or until a toothpick inserted in the center comes out clean. After 30 minutes of baking, remove 3 coals from the bottom and move them to the top so the bottom of the cake doesn't burn.

The Finished Product

What I Learned

It is really hard to light the coals when it is wet and windy. I am going to invest in some lighter fluid for just those kind of days.

The Review

This was pretty good. The topping didn't seem very hearty, so I added the rolled oats and some extra butter. The oats gave it a nice chewy texture. I'm sure it would have been good without them, so you decide. I also was out of some of the spices so I only use the nutmeg, cinnamon and ginger and it still had great flavor. It would have been even better with the allspice and cloves. My kids were thrilled to have such a great after school snack and they ate the whole thing and were asking for more. Graded: B+

Day 21: Chicken Spaghetti

This recipe came out of the Pioneer Woman cookbook. I love her site and her recipes. Most of her recipes are super fattening--lots of cream and butter--but this one wasn't to bad.

Chicken Spaghetti

12" dutch oven

1 cut up fryer chicken, cooked and cubed (I used 4 breasts)

3 cups dry spaghetti, broken into two inch pieces

2 cans cream of mushroom soup

2 1/2 cups grated cheddar cheese

1/4 cup finely diced green pepper

1 small onion, diced

1 4 oz. jar pimentos

2 cups chicken broth

1 tsp. Lawry's season salt

1/8 tsp. cayenne pepper

salt and pepper to taste

Cook the spaghetti until it is al dente. Be sure not to over cook it or it will get mushy. Meanwhile, combine the rest of the ingredients except 1/2 cup of cheese. Drain the pasta and combine with the chicken/soup mixture. Put in your dutch oven and top with 1/2 cup of cheese. Bake for 35-45 minutes. I used 12 coals on the bottom and 16 on top.

The Finished Product

What I Learned

Heat, heat, heat. I swear I am going to burn everything once the weather warms up! This took extra coals, but it was very wet and windy outside. Overall, this one was easy and worked really well in the D.O. This could have easily been a one pot meal. Boil the chicken, cook the pasta in the same water, use the leftover chicken/pasta water for the broth and finally mix it all in the dutch oven. I had to cook my chicken and pasta inside because of the wind, but next time I will do it the one pot way. 

The Review

This recipe was really good! I was worried at first because it was really runny. But the pasta soaked up the rest of the chicken broth and it was great. I would let it sit for 10 minutes before you dig in and it will set up better. I served it right away and it was a little runny. The whole fam thought it was delicious, and the leftovers won't last long. This makes a lot, so if you aren't feeding an army you will want to cut it in half. Grade: A

Day 20: Cheesy Hash Brown Chili

What a day!! The transmission on my hubby's truck is finally finished so we went to pick it up. When we got home we noticed a antifreeze leak and ended up with a big mess on our hands that took most of the morning to fix. Then my #2 son was lucky enough to get braces this afternoon. So sorry for the late post. Trust me, you aren't missing anything by having this one be late! I'll explain more later on. On to the recipe!

Cheesy Hash Brown Chili

10" dutch oven

2 Tbs. olive oil

1 onion, chopped

2 Tbs. chili powder

2 t. ground cumin

1/4 cup tomato paste

1 lb. ground beef

salt and pepper to taste

1 15 oz can kidney beans, drained and rinsed

1 15 oz can diced tomatoes

1 lb. bag frozen hash browns

1 cup shredded cheddar cheese

In your D.O. over about 15 coals, brown the beef and onion. Drain any grease and add the tomato paste, salt and pepper. Add the beans and tomatoes and bring to a boil. Remove a few coals and simmer about 20 minutes. In a large bowl combine the hash browns and the cheese. Spread over the chili mixture. Bake for about 35 minutes or until potatoes are tender and chili is bubbling. I used 10 coals on the bottom and 14 on top.

The Finished Product

 

What I Learned

This was really easy and wasn't much of a challenge except that it was sprinkling on me the whole time. Thankfully the coals stayed lit and it wasn't much of a problem. If it had rained any harder we could have had problems!

The Review

Honestly, this is a recipe I wouldn't mind never having again. My son loved it, but he was the only one. It is a Rachel Ray recipe, and hers are usually really good, but this was the exception. It had a weird taste and just wasn't good. This one gets a D.

Day 19: Heavenly Potatoes and Ham

Today's recipe is another one out of a Relief Society cookbook. (Relief Society is the women's organization in the Mormon church.) This particular cookbook is a favorite. The town I live in is very rural and the main industry is agriculture. We are a little behind the times in that most women I know still bake most of their bread, use dried beans instead of canned, and cook from scratch. I sometimes compare it to Mayberry, and there are plenty of "Aunt Beas" here. As a result, the cookbooks that are put together are amazing. It is nice to live where things move at a slower pace. We don't even have a gas station, and the only store-"The Mercantile" or The Merc for short--(and yes, that is what it was really called) closed several years ago. It is a great place to live. Anyway, back to the great cooks. This recipe is very easy and has great taste. I added a little bit of dill to the sauce, and I liked the results.

Heavenly Potatoes and Ham

10" Dutch oven

2 lb. potatoes, cubed

2 1/2 Tbs. melted butter

2/3 cup shredded cheese

2/3 cup cooked ham, cubed

1/2 cup sour cream

1 can cream of chicken soup

1 Tbs. green onion, chopped

salt and pepper to taste

1/2 tsp. dill

1 1/2 Tbs. melted butter

1/2 cup Parmesan cheese

1/2 cup breadcrumbs

Boil potato cubes until slightly tender. Drain and put back in dutch oven. In a separate bowl, combine the sour cream, 2 1/2 Tbs. melted butter, soup, cheese, green onions, ham, salt and pepper and dill. Mix in with the potatoes in the dutch oven. Mix Parmesan cheese, bread crumbs and 1 1/2 Tbs. melted butter; sprinkle over the top of the potato mixture. Bake using 14 coals on top and 12 on the bottom.

The Finished Product

What I learned

I am still learning to adjust the heat to cook foods properly. I started with to few coals and halfway through cooking I added a few more. So much of learning dutch oven cooking has been learning to adjust the heat according to the weather and the food you are cooking. This isn't something you can learn out of a book. It is mostly experience. Just get out an do it. If I haven't totally ruined something by now, then anyone can do it. Don't be intimidated by the coals. It is so much fun and so frustrating at the same time!

The Review

This was really good. It is total comfort food, and the dill was a nice addition. My family really liked it and it worked well in the dutch oven. Next time I will add more ham, maybe increase it to 1 cup. This recipe gets an A-.

Day 18: Taco Soup

I woke up this morning to the sound of slush on the roof. It doesn't bode well for outdoor cooking. But we really need the snow so I won't complain. And I do love the way the world looks covered in a blanket of fresh snow. My house is surrounded by orchards and fields and it looks so cool to see the baby cherry trees outlined with the snow. And, by the way, Happy Martin Luther King Day! The kids are out of school, so with that thought, LET IT SNOW! My #2 son always makes a snowman village Calvin and Hobbes style. They look half melted or are being chased by sharks or something. The kid is creative!

Now on to the recipe! I have probably made 6 different versions of this soup over the years, but this one is my favorite. I usually make this soup on busy days because it is so fast and easy. I have to admit, I used my camp chef stove because it was such a crazy night and I needed dinner fast.

Taco Soup

12" dutch oven

2 lbs. ground beef

1 onion, chopped

1 4 oz. can diced green chilies

2 cans corn

4 cans stewed tomatoes

1 can pinto beans

1 can kidney beans

1 taco seasoning packet

1 ranch dressing/dip packet

Brown the ground beef and onion in your D.O. Drain the grease. Add all the remaining ingredients. Do not drain the corn or beans, just dump the whole can in. Simmer for 30 minutes. Garnish with shredded cheese, sour cream and chopped cilantro.

The Finished Product

What I learned

I learned 2 things. First, that using my camp chef stove feels a lot like cheating, and second, that I should have used my 12" D.O. instead of my 10". It completely filled the 10" and made it hard to carry into the house!

The Review

This soup is one that I know my family will eat. The hubby is not a huge fan, but he doesn't complain to loudly. The ranch dressing is a nice addition and adds an interesting flavor. It worked great in the D.O. and was really easy. This recipe gets a B, but only because I have made it a million times.

Day 16: Glazed Mini Meatloaves

All this outdoor dutch oven cooking has made me really grateful for our modern conveniences. It is certainly much easier and quicker to cook indoors. But it just isn't as much fun. My ancestors came across the plains from Nauvoo, Ill. with the Mormon pioneers. They couldn't carry much with them, but you can be sure they had some kind of dutch oven. I'm sure one pot meals were the norm for them. I am learning a healthy dose of respect for the women of the "old days". I can also see why the dutch oven style of cooking has survived for hundreds of years. You can do anything with these babys! And the more you do it, the easier it gets. It is so nice to finally be getting a feel for all this, and I love doing it.

I am always on the lookout for a great meatloaf recipe. So many of them are heavy and dry and don't have great flavor. But I think I have found one that is a keeper. I found this recipe at My Kitchen Cafe.

Glazed Mini Meatloaves

D.O. size depends on how many you make

2/3 cup saltine crackers, crushed fine (I used Italian bread crumbs)

1/4 cup whole milk

1/3 cup minced fresh parsley

3 Tbs. Worcestershire sauce

1 large egg

1 1/2 Tbs. Dijon mustard

1 tsp. onion powder

1 tsp. garlic powder

1 tsp. salt

1/2 tsp. pepper

1 1/2 lbs. lean ground meat (beef or pork or a combination of both)

2 tsp. oil

Glaze

1/2 cup ketchup

1/4 cup packed brown sugar

4 tsp. cider vinegar

Stir cracker crumbs, milk, parsley, Worcestershire sauce, egg, mustard, onion powder, garlic powder, salt, and pepper together in a large bowl. Add the meat and combine until uniform. Shape meat mixture into oval loaves, you should get about 5 good sized loaves.

Heat the oil in your dutch oven. I doubled the recipe so I used a 14" D.O. and about 35 coals on the bottom. Add the meat loaves and cook until well done on one side, then carefully flip them over to cook the other side.

While the meatloaves are cooking, mix glaze together until it is smooth. When the meat is browned on both sides, drain off as much of the grease as you can. That was pretty hard with a 14" oven! Now spoon the glaze over the meatloaves and bake until cooked through. Mine took about 30 minutes with 9 coals on the bottom and 18 on top. I used new coals for the baking.

If I were doing this indoors I would put the meatloaves on a baking sheet and bake at 350 for 20-30 minutes.

The Finished Product

What I Learned

This was an easy recipe. I am amazed at how well things cook when you get the heat at least close. It just gets more and more fun to do this.

The Review

This is my favorite meatloaf recipe so far, and believe me--I have tried quite a few! So many of them are dry and tough and just don't taste good. This recipe was moist and had great flavor. The kiddos loved it and so did my hubby. Any recipe that everyone including the 2 year old will eat is definitely a keeper! This on gets an A.

Day 15: Chicken and Dumplings

Do you ever have one of those days where everything goes wrong? Today was one of those. I should have just stayed in bed and saved myself the trouble. The great thing about those days is that they do end--thank heaven--and we get to start over with a new day. All I can say is that tomorrow WILL be better! I have to admit that the disasters included cooking dinner. I certainly learned a few things about my dutch oven today! I struggled through the entire cooking process, but the recipe had nothing to do with the problems...that was all me. I think by the end of the day my brain had had enough and was not firing on all cylinders. And when you are only running on 2 cylinders to begin with...well you see the problem. :) Keep reading and you will see where I went wrong.

Chicken and Dumplings

10" dutch oven

Chicken

1 1/2 cups cubed, cooked chicken

1/2 cup chopped celery

1/2 cup chopped onion

4 cups chicken broth

1 cup milk

2 Tbs. melted butter

1/4 cup flour

2 tsp. chicken bouillon

Simmer celery and onion in chicken broth until tender. Next time I will also add some shredded or thinly sliced carrots to add some color. Make a roux with the butter and flour. Add roux and whisk until smooth. Add milk, bouillon and chicken. Cook until thickened. At this point I added some frozen peas.

Dumplings

1 tsp. salt

2 cups flour

1 Tbs. baking powder

1/4 cup butter

1 cup milk

chives or parsley, chopped (optional)

Combine salt, flour, and baking powder. Stir to blend. Cut in butter. Add milk and chives or parsley and stir just until moistened. Bring chicken mixture to a gentle simmer (just bubbling) and drop dumpling batter by spoonfuls on top of the soup. Cook uncovered 10 minutes; cover

and cook 10 minutes more. I would probably use about 18-20 coals on the bottom for this one.

The Finished Product

What I learned

This is the part where I have to admit just how little I thought about how this recipe should be done. In my kitchen I could have whipped it up with no problems right on my stove top. I would have never put it in my oven to bake--which is what I tried to do in my dutch oven. I should have cooked it like a stove top meal with all the heat on the bottom. Because I tried to bake it (I know--what was I thinking) it never thickened. So to clarify--stove top/skillet meal =bottom heat.

The Review

Even though I did everything wrong, this still tasted great. It would have been better if it were thicker and next time it will be now that I know what I am doing. I was really nervous making something in my D.O. that I had never made in the kitchen. Overall, this one was a success. First, because I learned a lot; second, because it was good. I will make this recipe again. Even with the problems this one gets a solid B+. I will try this recipe again and update the number of coals needed.