Taco Meatball Ring

With every day that passes without an oven I become more and more grateful that I can dutch oven cook.  Its not just for camping or emergencies!  Although I think that not having an oven could qualify as an emergency sometimes.  But not for me because I spent last year preparing for just such an occasion!  I'm actually quite pleased that we aren't eating out every night. (Not that we would, I'm way to cheap for that.)  Nor are we relegated only to what I can make in a skillet or slow cooker.  (Although there's been some of that.)  Nope!  Nothing has changed, oven or not!

This recipe is a fun twist on tacos.  It is also really easy.  This will go into the camping category for sure!  I used 1 dutch oven for the whole meal, but it would be faster if you used one oven to cook the meatballs and one to cook the actual dish.  But its up to you.

Taco Meatball Ring
12" dutch oven

2 1/2 cups shredded cheddar cheese, divided

3 Tbs. water
4 Tbs. taco seasoning
1 lb. ground beef
2 tubes refrigerated crescent rolls
Shredded lettuce
Chopped tomato
Sliced green onions
Sliced black olives
Sliced jalapeno peppers
Sour cream and salsa

In a large bowl, combine 1 1/2 cups of cheese, water and taco seasoning. Crumble beef over mixture and mix well. Shape into 16 balls.

Place the meatballs in a dutch oven and bake at 400° for 12 minutes or until meat is no longer pink. Use 2 rings on top and 1 ring on the bottom.  Drain the meatballs on paper towels. Pour the grease out and wipe the oven clean.  (I let it cool for a few minutes so I could handle the oven.)

Arrange the crescent rolls in your dutch oven,  forming a ring with the pointed ends facing the outer edge of the pan and the wide ends overlapping.

Place a meatball on each roll. Fold the point over the meatball and tuck under the wide end of the roll. The meatball will still be visible. Repeat with all the meatballs. Bake at 375° for 15-20 minutes or until the rolls are golden brown.  Use 1 1/2 rings + a few coals on top and 1 ring on the bottom.

Serve with lettuce, chopped tomato, olives, jalapenos, green onions, sour cream and salsa.

The Finished Product





The Review

This was really good.  Especially if you're a meatball connoisseur like I am.  Next time I'll just serve it out of the dutch oven instead of on a serving platter.  It took 4 large spatulas and a few extra arms to get it out in one piece.  It was totally not worth taking it out of the pan just to save a few dirty dishes.  But we'll be having this again for sure.  My kiddos loved it!  Grade 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 258: Herbed Meatballs with Garlic Mashed Potatoes

Once again, I'm going to spoil the review by telling you now how amazing this meal was.  I found this at Rookie Cookie, a site I stalk regularly.  I made the meatballs in my DO, but I was running behind so I had to make the potatoes in my kitchen.  And I couldn't in good conscience leave the potato recipe out.
I know I've told you before that I really love meatballs.  I love them even more since I've figured out that it is sooo much easier to bake them than fry them.  This is my new favorite meatball recipe!

Herbed Meatballs with Garlic Mashed Potatoes
12" dutch oven

For the meatballs:

3/4 cup freshly grated Parmesan cheese
1/2 cup chopped fresh herbs or 3-4 Tbs. dried herbs  (I used parsley and basil)
1/4 cup dried bread crumbs
2 eggs, beaten
2 Tbsp milk
1 lb ground beef
3 Tbsp grated onion
1 tsp kosher salt
1/2 tsp ground black pepper

In a large bowl, combine Parmesan, herbs and bread crumbs. Mix well. Stir in eggs and milk. Add ground beef, grated onion, salt and pepper. With your hands, gently mix. Do not over mix.
With a small cookie scoop, scoop the meat mixture and then with your hands, gently roll it into a ball.  Place in your dutch oven and repeat. Bake at 400° for 20 minutes.  Use 2 rings on top and 1 ring on the bottom.

For the mashed potatoes:

6 russet potatoes, peeled and chopped
1/3 cup half and half
4 Tbsp butter
2 garlic cloves, smashed
2 tsp kosher salt
A few grinds black pepper

Add potatoes to a large pot and cover with water. Bring to a boil over high heat and boil until potatoes are fork-tender, about 10 minutes. Drain potatoes well and pour into a large mixing bowl. While the potatoes are boiling, add half and half, butter and garlic cloves to a small saucepan over medium heat and melt butter, stirring occasionally. Once melted, remove from heat and set aside.

With a potato ricer or hand mixer, mash potatoes until smooth. Discard garlic cloves and pour half and half mixture over the potatoes and add salt and pepper. Using a rubber spatula, fold the potatoes over themselves, combining all ingredients. Be sure to not over mix. Serve potatoes with a few meatballs over the top.

Serves 4.

The Finished Product

The picture just doesn't do this meal justice!

The Review

This is my new favorite meatball recipe, and the potatoes were amazing!  You won't need any gravy on these babys!  I may not be able to eat regular mashed potatoes ever again.  This recipe will definitely be in my top 10 favorites from this year.  Its nice enough for company, but simple enough to make everyday.  Even my 2 year old gobbled these up!  This is a must try recipe!  Grade A+.

Day 249: Cheeseburger Buns

I hope everyone had a nice holiday weekend!  The last weekend of summer always makes me sad.  I really hate winter!  :)  I hate even thinking about winter!  The really sad thing about summer ending is that I finally learn to dutch oven cook and we don't go camping one time.  How pathetic.  And sad.  And really disappointing.  Oh well, there's always next year.
I do have some good news to tell you though!  A few months ago I did a magazine interview with a writer from Airstream Life magazine.  He was doing an article on dutch oven cooking and he interviewed me and Jack Wallace from IDOS.  I was definitely in good company there.  I've been lucky to meet Jack several times and he is a fantastic DO cook and person.  If you're interested in reading the article, you'll find the online version of the magazine here.
On to today's recipe.  My hubby had to work late last night so I wanted to do something fun and different for the kids, so I came up with this recipe.

Cheeseburger Buns
12" dutch oven

2 (1/4 oz.) pkgs. active dry yeast
1/2 cup warm water
3/4 cup warm milk
1/4 cup sugar
1/4 cup shortening
1 egg
1 tsp. salt
3 1/2 - 4 cups flour
1 1/2  lbs. ground beef
1/4 cup chopped onion
1 (8 oz.) can tomato sauce
8 slices American cheese, quartered  (I used shredded cheddar because I don't think American counts as cheese)

In a mixing bowl, dissolve yeast in warm water.  Add milk, sugar, shortening, egg, salt and 2 cups flour; beat until smooth.  Stir in enough remaining flour to form a soft dough.  Turn onto a floured surface; knead until smooth and elastic, about 5 minutes.  Place in a greased bowl, turning once.  Cover and let rise until doubled, about 30 minutes.
In a dutch oven, cook the beef and onion until meat is no longer pink; drain.  Stir in tomato sauce.  Remove from heat and set aside.  Punch dough down; divide into 16 pieces.  Gently roll out and stretch each piece into a 5 inch circle.   Top each circle with 3 Tbs. meat and 2 pieces of cheese.  Bring dough over filling and pinch edges to seal.
Place seam side down on a greased baking sheet.  Cover and let rise in a warm place until doubled, about 20 minutes.  Bake at 400° for 10-15 minutes or until golden brown.  Use 2 rings on top and 1 ring on the bottom.  Serve warm.  Makes 16 sandwiches.

The Finished Product

The Review

I was instructed by my kids to make these everyday.  I doubled this recipe and there wasn't even 1 sandwich left over.  The kids ate like it was their last meal.  I thought they were okay, but lets face it, this is kid food.  And my kids gave these an A.

Day 222: German Meatballs with Buttermilk Gravy

Last night's dinner was a cook and run.  I had to have my daughter to a cross country work out at school so I didn't get to see dinner until it was cold.  Its days like those that I'm really glad my oldest son can cook.  I started it and he finished it.  I found this recipe here, and it looked pretty good.  Caramelized onions are always a plus in my book.

German Meatballs with Buttermilk Gravy
14" dutch oven

2 lbs Lean Ground Beef
1 Egg
1/4 cup Milk
1/3 cup FRESH Bread Crumbs
1 Small Onion, diced small
2 tsp Spicy Brown Mustard or Regular Yellow Mustard
1 tsp Salt
1/2 tsp Black Pepper
1 Tbsp Vegetable or Canola Oil
1 Medium Onion, thinly sliced
2 Tbsp Olive Oil
1/4 cup Flour
2 cups Buttermilk
1 tsp Brown sugar
2 Tbsp Butter

Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a 10" dutch oven and melt together over a full spread of coals. Add the 1 teaspoon of light brown sugar to the melted butter/oil, add the sliced onion and cook for 5 minutes stirring occasionally until onions begin to brown. Remove a few coals to lower the heat and continue to cook onion stirring occasionally until softened and caramelized, about 15-20 minutes.

While the onions cook, mix the egg, bread crumbs, milk, salt, pepper, and mustard together in a bowl. In a medium bowl add the ground beef, diced onion and bread crumb mixture together. Mix gently until the onions and bread crumbs are evenly incorporated. Shape into walnut sized meatballs. After the onions are caramelized add 1-2 tablespoons of water to the onions to deglaze the pan and set aside. Put the meatballs in a 14" dutch oven and bake them at 400 for about 30 minutes or until they are no longer pink.

Remove meatballs from the pot and add 2 tablespoons of butter to it, add the flour and cook for 1 minute. Whisk the buttermilk into the flour, continue whisking until the gravy is smooth. Taste gravy and season with salt and pepper if needed. Add the caramelized onions and meatballs back to the skillet and allow to simmer for 2-3 minutes or until the gravy has thickened. Serve over hot spaetzle noodles or rice. Serves 8.
 

I couldn't get a picture of this since I was gone.  Sorry!

 
The Review
 
These were just okay.  The gravy was bland even with the caramelized onions.  Some beef bouillon or even some nutmeg would have helped.  They weren't difficult to make, just a little time consuming.  I most likely won't make these again, especially since I have so many other good recipes for meatballs.  Grade C.

Day 215: Spaghetti Pie

Just a quick post today!  I'm trying to finish getting everything together for the Wasatch County Fair cook off in Heber, Utah today.  I really wish I could just bring my entire kitchen.  Its amazing how much stuff I use just to cook a meal!  Wish me luck and send good thoughts my way.  We'll be cooking Prosciutto Wrapped Stuffed Pork Tenderloin with Parmesan Roasted Potatoes, Tomato Upside Down Cornbread and Crepe Cake with Raspberry Chipotle Sauce.  Its gonna be fun!

Spaghetti Pie
10" dutch oven

8 ounces spaghetti
¾ pound of ground beef
1 tablespoon olive oil
small onion, diced
½ green pepper, diced
3 cloves garlic, minced
2 cups tomato sauce or diced tomatoes
1 tablespoon Italian Seasoning
2 Tablespoons butter
1 and 1/3 C. shredded Parmesan cheese, divided
2 eggs, well beaten
1 cup mozzarella cheese
1 and ½ cup ricotta cheese

Cook spaghetti to al dente according to package directions over a full spread of coals. In another DO, cook ground beef, onion, green pepper and garlic over a full spread of coals. Drain off the grease. Add in tomato sauce and Italian seasoning. Let simmer for about 20 minutes. In a large bowl mix spaghetti with butter, 1/3 cup Parmesan, and eggs. Put the spaghetti mixture in the bottom of the dutch oven you cooked it in. Push the spaghetti up the sides of the pan and evenly over the bottom forming the crust. Spread ricotta over spaghetti crust and then sprinkle on the mozzarella. Top with meat mixture and the remaining cup of Parmesan. I also spread some mozzarella on top of the sauce.  Bake at 375° for 20 minutes with 1 ring on top and 1 ring on the bottom.

The Finished Product

 

 
The Review
 
We've really been spoiled by how good we've been eating lately.  These simple, quick dishes just don't do it for me.  This was actually pretty good, and I'll make it again on a busy weeknight.  We had this with some garlic bread and a salad, and my kids really liked it.  This would also be an easy camping meal.  We gave this one a B.

Day 199: Italian Meatloaf

Its been so hot here lately that I didn't want to make anything that would require me to spend any amount of time in front of hot coals.  Meatloaf is the perfect meal since you don't have to babysit it.  My kids have also acquired a taste for it since I always put more than just meat in it.  I found this one herehttp://www.cinnamonspiceandeverythingnice.com/2010/01/italian-meatloaf-rollatini.html.

Italian Meatloaf
12" dutch oven

For the Meatloaf:


1/3 cup Yellow onion, diced
1/3 cup Green Bell Pepper, diced
2 tablespoons Olive Oil, for sauteing
5 cloves garlic, minced
1 and 1/3 pound ground Sirloin
1 egg, beaten
1/2 cup ketchup
1/3 cup Parmesan Cheese
1/4 cup Seasoned Italian Bread Crumbs
1/3 cup Fresh Parsley, chopped
2 teaspoons Worcestershire sauce
2 teaspoons Italian seasoning
1 teaspoon Chile powder
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
2 cups Mozzarella Cheese, shredded
3/4 cup Tomato, vine ripened, diced
1 cup Chopped Spinach, steamed

For the Topping:

Parmesan Cheese
Additional Mozzarella, if desired

In your dutch oven over a full spread of coals, saute the onion and green pepper in oil just until tender. Add the garlic and saute until fragrant. Remove from heat and set aside to cool.

 In a large bowl add all the ingredients for the meatloaf including the onion/pepper mixture. Use a fork to blend everything together.

 Form into a loaf in the dutch oven. Coat the top with ketchup and sprinkle with Parmesan Cheese. Bake about 45 minutes or until cooked through in the middle.

The Finished Product

The Review

I think this is my second favorite meatloaf recipe.  I know I've never kept my love of meatloaf and meatballs a secret, and I've only ever made one that I didn't like, so for this to be number 2 on my list is saying something.  Not only does it taste great, but it looks nice too.  The tomatoes are a really nice addition.  I didn't use the topping because I ran out of cheese and it was still good.  Most of my kids liked it, but I would call this one more of a grown up meal.  I gave this an A, my kids say B.

Day 196: Pizza Swirls

My kids liked yesterday's hamburger roll ups so much that they wanted to try it with pizza today.  As I was thumbing through a cookbook, I happened across a recipe for them.  This comes from another church cookbook

Pizza Swirls
12" dutch oven

1 1/2 cups flour
2 tsp. baking powder
1/2 tsp garlic powder
1/3 cup shortening
3/4 cup milk
1 lb. ground beef
1/2 cup minced onion
1/2 cup chopped green pepper
1 small can sliced mushrooms, drained
1 tsp. salt
1/2 tsp oregano
1 (15 oz.) can herbed tomato sauce ( I used pizza sauce)
1 cup shredded mozzarella cheese

Mix the flour, baking powder and salt.  Cut in shortening to consistency of cornmeal.  Stir in milk just to moisten dry ingredients.  Turn out on a lightly floured surface and knead lightly 6-8 times.  Roll into a 1/4 inch thick rectangle. 
In your dutch oven over a full spread of coals, cook the ground beef, onion and green pepper until the onion is soft and beef is cooked through.  Drain any grease and stir in the mushrooms, salt, oregano and 1/2 cup herb sauce.  Spread over the biscuit dough.  Sprinkle with cheese.  Roll up starting with the long side.  Cut into 1 1/2 inch slices.  Arrange in your greased DO and bake at 425° for 15-20 minutes.  Use 2 1/2 rings on top and 1 ring on the bottom.  Serve with remaining tomato or pizza sauce.

The Finished Product

The Review

The idea for these is really good, but I've decided that I really don't like pizza toppings and biscuit dough together.  The flavors just don't work for me.  This would be much better made with actual pizza dough and it wouldn't be any harder to do.  One of the problems with this recipe is that the biscuit dough is so soft that it tears easily.  Pizza dough would hold up better and not fall apart as much.  You could also put garlic powder and herbs in the dough to add flavor.  My kids really liked this, and I guess that's what counts since I made it for them.  But next time I'll make the changes and make it even better.  This recipe gets a C-.

Day 143: Lasagna Roll Ups

I know the calender says May 24th.  I know because I checked it...twice.  Mother nature thinks it says Feb. 24th.  That is the only way that it could be snowing on May 24th.  What the heck!?!? 

Okay, now that my complaining is out of the way, lets get down to business.  I am really not liking the switch to Kingsford charcoal.  As I was cooking last night, I did everything exactly the same way I always do.  Used the same number of coals and placed them the same way on my oven.  I was set up in my garage, using charcoal that had been stored in my house.  I started the coals and put them on the oven when they were about 1/3 grey and red hot.  But they couldn't even keep at the proper temperature for 30 minutes.  How does anyone cook with these things?  What a pain to have to replace coals every 15 minutes.  I'm trying them again because I thought it was just inexperience that was the problem when I had my temper tantrum a few months back.  But now I'm starting to think that Kingsford really is the problem.  Now, I'm trying to be objective.  I've only been using them again for a few days, so I'm still trying to give them the benefit of the doubt.  And I told myself I would use 2 bags before I make any real judgements.  All I can say is that right now, things aren't looking good for Kingsford.  I think I will shoot the company an email and see what they have to say.  Please remember, I'm not passing judgement...yet.  I really am trying to give Kingsford a fair shake, but I'm afraid the frustration is leaking through---especially when we didn't eat until after 7 pm because I had to start more coals!

But enough about that!  Today's recipe is a mixture of several that I found.  Its really just a different presentation for lasagna.  Have you ever served lasagna to company and had it slide all over and turn into a mess before you can get it on the plate?  This recipe will solve that problem.  I like it because it's easier to get a nice looking serving, especially when you have company, like I do!

Lasagna Roll Ups
12" dutch oven

1 lb ground beef
1 onion, chopped
4 cloves garlic, minced
4 c. Spaghetti sauce

Filling-

2 c. cottage cheese
1/2 cup grated Parmesan cheese
1 egg (lightly beaten)
1 Tbsp. parsley
1/2 tsp onion powder
1/4 tsp. garlic powder
salt & pepper, to taste
Frozen chopped spinach, thawed and squeezed dry
9 lasagna noodles (cooked)
1-1/2 c. shredded mozzarella cheese, divided

In your dutch oven,over about 22 coals, cook ground beef, onion and garlic until the beef is no longer pink. Drain any excess fat from the pan. Add spaghetti sauce and simmer for about 15 minutes.  Remove half of the meat sauce from the DO and set aside. In a bowl combine cottage cheese, Parmesan cheese, egg, parsley, onion powder, garlic powder, spinach, 1/2 cup of mozzarella, and salt and pepper. Spread a little of the cheese mixture evenly over each lasagna noodle.

Roll up and place seam side down in rows in the DO. Top with remaining sauce. Bake in the oven at 375 degrees for 30-35 minutes, using 18 coals on top and 9 on the bottom.  About 5 minutes before the dish is finished cooking top with remaining shredded mozzarella cheese. Return to heat and cook until cheese has melted. 

The Finished Product

The Review

I liked these.  They taste exactly like lasagna, but the presentation is nice.  Everyone gets their own little roll up.  They are easy to serve and look harder to make than they are.  The spinach was a nice touch if I do say so myself.  They were filling, and my kids thought they were fun.  We give these a B+.

Day 140: Skillet Tacos

Last night I used Kingsford charcoal for the first time since about February.  I'd forgotten how tiny the briquettes are.  I've been using Sam's Choice from Walmart, and they are about double the size of Kingsford.  So I did a skillet meal, since I'm always gone Thursday nights.  I used 24 briquettes under my 12" oven.  It could have been that I was impatient and in a hurry, but it seemed to take forever to get the ground beef sizzling. 

Now I know that in theory all briquettes should be about the same, but learning to use a different brand of briquettes is like learning to use a new oven.  The new one may heat up slower, it might have hot spots in different places or the temperatures may be just a little different that the old oven you used forever.  You just have to adapt a little bit and learn how to make the new one cook just right.  Does that make any sense?  : P

Today's recipe came from Real Mom Kitchen, one of my favorite food blogs.  It is a super easy and quick one pot meal.

Taco Skillet
12" dutch oven

1 pound ground beef
1 small red onion, chopped
1 1/2 cup frozen corn
10 corn tortillas (6 inches), cut into 1-inch pieces (I use my pizza cutter to do this)
1 bottle (8 ounces) taco sauce (I used El Pato jalapeno tomato sauce)
1-1/4 cups shredded cheddar cheese, divided

In your DO, cook beef and onion over 20-24 coals until meat is no longer pink; drain.
Rinse frozen corn in a colander with warm water and drain.
Add the drained corn, taco sauce, and 1 cup cheese to meat until well mixed.
Mix in tortilla pieces and heat through.
Sprinkle with remaining cheese. Serves 5-6

The Finished Product

The Review

In all fairness, this was good.  I just isn't a dish that meets my standard for an everyday meal.  We're really not casserole people even though I make them fairly often just because they're quick and easy. However, this would be a great camping meal.  Its made in one pot-quick and easy- just like you want when you're roughing it.  It has good flavor and you could top it with salsa, sour cream or anything you like.  So as an everyday meal, I give this a C, but as a camping meal I have to say B+.

Day 139: Bacon Cheeseburger Meatloaf

In the interest of full disclosure, I have a confession to make.  When I went to cook my dinner last night, I found that I only had 14 coals left.  That is just not enough to cook a 2 1/2 lb meatloaf for an hour.  So, in my shame, I had to cook this, in my dutch oven, in my oven.  For some reason, cooking dinner wasn't as much fun.  It almost seemed a drudgery.  So I am off to the store this morning so we can kick Old Mother Hubbard out of the house, and get back to some real cast iron cooking.
I also have to let you know, that Kingsford charcoal and I are making amends.  I'm swallowing my pride, eating some crow and buying another bag today.  I have two reasons for doing this.  First, if I want to enter a cook off this summer, I better learn to use Kingsford. And second, as I thought about it, I think I let the frustration and my inexperience cloud my judgment.  I'll let you know how it all works out after I've used a bag or two!
On to today's recipe!  This is probably a recipe everyone already has, but since there wasn't much left in my fridge, this is what you get.  The meatloaf recipe is off the back of a box of Lipton Onion Soup, and I dressed it up with the toppings.

Bacon Cheeseburger Meatloaf
12" dutch oven

1 envelope Lipton Onion Soup Mix
2 lbs. ground beef
3/4 cup dry bread crumbs (I used oatmeal)
2 eggs
3/4 cup water (I used milk)
1/3 cup ketchup
6 bacon strips
BBQ sauce or ketchup
cheddar cheese
caramelized onions (french fried would work too)

In a large bowl, combine the soup mix, beef, bread crumbs, eggs, water and 1/3 cup ketchup.  Mix well.  Form into a loaf and put inside your dutch oven.  Top with bacon strips.  Bake at 350* for 45 minutes.  Top meatloaf with BBQ sauce or ketchup, cheese and onions and bake 10 minutes more or until meat is cooked through.  Serves 8.

The Finished Product

Sorry, I started cutting into it before I remembered to take a pic!

The Review

What is it about bacon that makes everything better?  This is the first time I've put bacon on meatloaf, and it won't be the last!  I've tried a lot of meatloaf recipes, and with the exception of the spinach stuffed one I did a while back, this is my favorite.  Even my kids liked it, and thats saying something.  This was a huge loaf, and even though there wasn't a bite left, the kids were still asking for more.  I think this will have to be my go to recipe for meatloaf.  Grade A-.

Day 119: Colton's Taco Filling

I have to play the proud mother for a minute today.  I had to be gone last night, and I got back later than I'd planned.  So I called home to let everyone know that they would have to have leftovers for dinner.  Well, bless my oldest son's heart, he pulled out my dutch ovens, fired up the Camp Chef propane camp stove and cooked tacos for everyone.  After I gave him a big hug, I asked him why he went to all the trouble to do it,  and he said that he didn't want my dutch oven record broken.  Aaaawwww!  What a great kid!  How many 15 year old boys would do that?  I've trained him well, don't you think?  The only thing he forgot to do was take a picture, but I think I can forgive that, since he even cleaned up after himself.  Besides, how appetizing would a picture of taco meat really be?  So here is Colton's Taco Filling.

Colton's Taco Filling
10" dutch oven

1 lb. lean ground beef
1 pkg. taco seasoning
3/4 cup water
1 can refried beans
1 can black beans, drained and rinsed

In your DO, cook the beef until it is no longer pink.  Drain any grease.  Add the taco seasoning, water, refried beans and black beans and mix well.  Cook until heated through.  Serve in taco shells or over chips.  Garnish with cheese, salsa, lettuce, tomatoes and ranch dressing.

The Review

How can I say anything but good about this one?  It does my heart good to see my son growing up and volunteering to take care of and serve others!  I got to have the leftovers, and I had the best taco of my life!
This recipe deserves an A+.

Day 117: Mozzarella Stuffed Meatballs

Good morning everyone!  I got the idea for these meatballs from a meatloaf recipe.  I found a mozzarella cheese stuffed meatloaf (which I will probably make soon), and thought it would be good on a smaller scale.  You all know how much I like meatballs-- its strange, I know.  And if you fill them full of cheesy goodness, they are even harder for me to resist. 

Mozzarella Stuffed Meatballs
12" dutch oven

1/4 cup plain bread crumbs
1/2 cup milk
2 cloves minced garlic
1 lb. lean ground beef (be sure to use lean)
2 Tbs. chopped fresh parsley (I used 1 Tbs. dried)
1/2 cup Parmesan cheese, shredded
1 egg
1 tsp. salt
1/2" cubes mozzarella

Soak the bread crumbs in milk.  Add the beef, garlic, parsley, Parmesan, egg and salt.  Mix well.  Take about  2 Tbs. of meat and form into a ball.  Press a cheese cube into the center of each meatball, being careful to completely seal the cheese inside.  Bake at 350* for 25-30 minutes using 14 coals on top and 10 on the bottom.  Serve with marinara sauce.  Serves 6.

The Finished Product

I wanted to take a pic of the cheese inside, but like I said, some of it leaked out!

The Review

These were yummy!  I loved the cheese surprise inside.  But be sure to use lean ground beef.  I mistakenly bought only 80% lean beef and they were a little greasy.  I also didn't seal the meatballs very well, so some of the cheese leaked out.  But as far as flavor, this is one of my favorite meatball recipes.  This recipe will go into our normal meal rotation.  The kids loved it, and so did the hubby!  We gave these a B+.

Day 114: Super Sloppy Joes

What a beautiful Saturday.  After 3 straight days of rain, its nice to see the sun.  I never thought about the weather this much before I started cooking outside.  If it rained, it rained.  No big deal.  Now I plan my cooking around the weather.  Too funny! 
Last night was a busy night.  I knew I had to be gone, and my hubby had to work, so I cooked dinner in the afternoon and let the kids heat it up later.  Unfortunately, I forgot to take a picture of it.  So, you'll have to take my word for how good this one is.

Super Sloppy Joes
12" dutch oven

2 lbs. ground beef
1/2 cup chopped onion
2 celery ribs, chopped
1/4 cup chopped green pepper
1 2/3 cups canned crushed tomatoes
1/4 cup ketchup
2 Tbs. brown sugar
1 Tbs. vinegar
1 Tbs. Worcestershire sauce
1 Tbs. steak sauce
1/2 tsp. garlic salt
1/4 tsp. ground mustard
1/4 tsp. paprika
8-10 hamburger buns

In your DO, over about 18-20 coals, cook the beef, onion, celery and green pepper until the meat is no longer pink and the vegetables are tender; drain if necessary.  Add the next 9 ingredients; mix well.  Simmer, uncovered, for 35-40 minutes, stirring occasionally.  I removed a few coals so that it was at a slow boil.  Serves 8-10

The Review

This is my favorite sloppy joe recipe.  I like that it doesn't use tomato soup or sauce, and isn't full of BBQ sauce.  It tastes like it has fresh ingredients.  Its just the right mix of sweet and tangy.  This would be an easy camping meal.  It does have to simmer a while, so I just let it cook until the coals are about finished.  Sometimes we will top it with some shredded cheese, and my weird kids like to add a few potato chips on top, too.  This gets a B.

Day 102: Tamale Pie

Good morning everyone! The sky is sunny and blue, its 60 degrees and snow is in the forecast for today. Must be spring in Utah. Even with the snow, I won't complain about the 60 and sunny part. I will, however, do my DO cooking this morning to take advantage of the warmth.

Unfortunately, Old Mother Hubbard has once again taken up residence at my house. I got everything ready to make one of my favorite meals, chicken enchiladas. I even spent and hour outside cooking the sauce, only to find that I had no chicken anywhere in the house. Argh! Thankfully, I had been to the Spring Convention and had a delicious recipe waiting to be made, and I even had all the ingredients! Cindy Boyer made this on Saturday at the convention. So thanks to her, for saving dinner last night!

Tamale Pie

12" dutch oven

2 tbs. olive oil

2 cups chopped onion

2 cups chopped green peppers

2 lbs. ground beef

2 cloves minced garlic

2 Tbs. sugar

2 tsp. salt

dash of pepper

4 (8 oz.) cans tomato sauce

2 cans corn, drained

2 cans chopped olives

chili powder to taste (2-6 tsp.)

3-4 cups Colby jack cheese

Corn Meal Topper

1 1/2 cups cornmeal

4 cups cold water

1 tsp. salt

2 Tbs. butter

Saute onion and peppers in olive oil. Add the meat and brown. Add the next 8 ingredients. Simmer 20-25 minutes or until thick. Use 20-22 coals. For the cornmeal topper, stir cornmeal, butter and salt into cold water in a 10" DO. Bring to a boil over about 15 coals, stirring constantly. It will look like thick mush. Sprinkle the meat with cheese and spoon the cornmeal topper over the meat mixture. Bake at 375* using 18 coals on top and 9 on the bottom, for about 30 minutes or until the filling is slightly browned. Serves 10-12.

The Finished Product

The Review

This was really good. My hubby is not a fan of casseroles in any form, and he ate 3 servings. That is saying something! All but my 2 pickiest eaters loved it. I really liked that it wasn't a cornbread topping, but more of a cornmeal mush. This would be really simple to make when we go camping. I will warn you, it makes a ton! If you aren't feeding an army, I would cut it in half. When I put mine together, it seemed too thick so I added a little more tomato sauce. Don't do that! Mine ended up runnier than I would have liked. I did substitute 2 cans of the tomato sauce with 2 cans of El Pato jalapeno salsa. It is this great little green can of spicy tomato sauce. You can find it in the Hispanic section of most grocery stores. It didn't make it spicy at all, it just added a great flavor. We all gave this recipe a B+.

Day 100: Spinach and Cheese Stuffed Meatloaf

Day 100! Wow! I think I'll give myself a pat on the back for sticking with this little project. 100 is always a celebrated day. The president's first 100 days in office, the 100th day of school, the 100th episode of a TV show. It should come with some kind of fanfare, but we will have to settle for one of my favorite recipes so far. I found this one in a church cookbook. I've said it before and I'll say it again, that is where the best recipes are found. Now, I don't know about you, but I am a raging carnivore! I love meat!!! Give me a thick grilled steak, chicken, meatballs, salmon and yes, meatloaf. The only meat I don't eat is pork. We have raised too many pigs and eaten too much pork. I have cooked it every way known to man, and I ain't cooking it no more! Maybe in a few years. I do make an exception for ham and sometimes pork tenderloin. But I'm getting off topic. Meatloaf, large loaves of meat...I love them! I do have to warn you, the picture of this is TERRIBLE. I think some of the steam fogged up my camera lens. So you will just have to take my word for how good this is.

Spinach and Cheese Stuffed Meatloaf

12" dutch oven

1 1/2 lbs. lean ground beef

3/4 cup bread crumbs

2 eggs

1 tsp. salt

1/2 tsp. onion powder

1 (10 oz.) pkg. frozen chopped spinach, thawed and drained

1/8 tsp. pepper

3/4 cup shredded mozzarella cheese

3 Tbs. grated Parmesan

1 tsp. Italian seasoning

1/4 tsp. garlic powder

3 Tbs. ketchup

Combine the ground beef, bread crumbs, eggs, salt, onion powder and pepper; mix well. On a length of waxed paper or aluminum foil, pat the meat mixture into a 10 x 12 rectangle. Mix together the spinach, 1/2 cup cheese, Parmesan cheese, Italian seasoning and garlic powder. Spread over the beef mixture to within 3/4" of the edges. Starting at the short end, roll the meat up as you would a jelly roll. Seal meat over the filling on the ends. Place roll, seam side down, in your DO. Bake at 350* for 1 hour. Spread ketchup over top of meatloaf and bake 15 minutes more. Remove from heat and sprinkle with remaining cheese. Cover and let the meatloaf stand for 10 minutes. Use 14 coals on top and 10 on the bottom. I also completely replaced the coals about 45 minutes into cooking. Serves 6-8.

The Finished Product

The Review

This is my new favorite meatloaf. I loved this. It is perfectly spiced and totally delicious. One of the best things about this meatloaf is that it is really pretty, but doesn't take any more time to make than a normal one. Even my crazy meatloaf hating kids ate this. That equals a major triumph. The only problem I had was that the top of the loaf split during baking. I'm not sure how to fix that so it doesn't happen again. I may not have pressed it together well enough when I pressed it out. Never the less, I will be making this often. Grade: A.

Day 97: Meatballs with Cream Sauce

Boy, does it feel good to sleep in. Spring break couldn't have come at a better time! I'm usually up at 5 am to start getting kids to the bus on time, so this is a nice change! Have I ever mentioned that I love meatballs? I don't know what it is about bite sized ball of meat with sauce or gravy that is so good. I probably have about a dozen recipes for them. This is one of my favorites. I found it in a Taste of Home magazine years ago.

Meatballs with Cream Sauce

14" dutch oven

1 egg, lightly beaten

1/4 cup milk

2 Tbs. ketchup

1 tsp. Worcestershire sauce

3/4 cup quick oats

1/4 cup finely chopped onion

1/4 cup minced fresh parsley (I used 2 Tbs. dried)

1 tsp. salt

1/4 tsp. pepper

1 1/2 lbs. lean ground beef

1/4 cup flour

Cream Sauce:

2 Tbs. butter

3 1/2 Tbs. flour

1/4 tsp. dried thyme

1/4 tsp. salt

1/8 tsp. pepper

14 oz. chicken broth

2-3 cup milk

2 Tbs. minced fresh parsley

In a bowl, combine all the meatball ingredients except the beef and flour. Add the beef and mix well. Shape into balls. Roll in flour, shaking off excess. Place in your DO and bake at 400* for 10 minutes. Turn meatballs and bake 8-10 minutes more or until no longer pink. I used 24 coals on top and 12 on the bottom.

For the sauce, use an 8" or 10" dutch oven, melt the butter and stir in the flour, thyme, salt and pepper until smooth. Gradually add the broth and milk; bring to a boil. Cook and stir 2 minutes, until slightly thickened.

Drain the meatballs on paper towels; transfer to a serving dish. Top with sauce. Serve over rice or noodles.

The Finished Product

The Review

I loved these! Most meatballs have some sort of BBQ sauce on them, and I loved the light cream sauce. I also love that these are baked and not fried. I have baked all my meatballs for years, it is just so much easier than frying. They were tender and had great flavor. Even my 2 year old at 4 of them. These are always on our winter menus. These get a B+.

Day 80: Spaghetti Squash Casserole

Ugh! I woke up this morning sicker than a dog!! God bless my hubby, he got everyone up and cooked bacon and eggs for the whole crew. I knew there was a reason I married him! LOL! I was back up at the International Sportsman's Expo again yesterday. I was able to see the dishes prepared by the finalists at the dutch oven cook off. They really pulled out all the stops! The presentation was flawless, and everything smelled wonderful! Congratulations to everyone involved. It was a great event! And a special congratulations to Brian and Lisa Blodgett! They are the 2010 International Dutch Oven Society's World Champions!! They cooked Bacon Herbed Wrapped Tenderloin, Raspberry Pineapple Sweet Bread and Caramel Apple Cheesecake Bars with Streusal Topping. You can find their recipes, and many more, in the 2010 World Championship Cook Off recipe book. It is available here, so get your copy now! You won't be sorry you did! I can't wait to start cooking out of my copy! I just read my email of the final results, and I saw that Bev Shepard and Pamela Lane, the two amazing ladies that I helped on Friday took Second Place!!! Congratulations! You are both awesome!

Today's recipe is one that I've had for a while. I can't remember where I got it, but it is safe to say it probably came from a Taste of Home magazine. I had one last spaghetti squash that needed to be used, so we gave it a try.

Spaghetti Squash Casserole

10" Dutch oven

1 small spaghetti squash (1 1/2-2 lbs.)

1/2 cup water

1 lb. ground beef

1/2 cup chopped onion

1/2 cup chopped sweet red pepper

1 clove minced garlic

1 8 oz. can tomatoes with liquid

1/2 tsp. dried oregano

1/4 tsp. salt

1/8 tsp. pepper

1 cup shredded mozzarella or cheddar cheese

1 Tbs. chopped fresh parsley

Cut the squash in half lengthwise and scoop out the seeds. Place them cut side down in your DO and add the water. Bake at 375* for 30 minutes or until it is easily pierced with a fork. I used 16 coals on top and 7 on bottom. When the squash is cool enough to handle, scoop it out and separate the strands with a fork. In your DO, brown the beef, onion, red pepper and garlic. Drain if necessary and add tomatoes, oregano, salt, pepper and squash. Cook and stir 1-2 minutes. I used 20 coals on the bottom for this step. Cover and bake at 350* for 20-25 minutes with 12 coals on top and 8 on the bottom. Sprinkle with cheese and parsley, cover and let stand a few minutes (until the cheese is melted). Serves 6-8.

The Finished Product

The Review

I really didn't expect much from this dish. My family isn't big on casseroles, but I was surprised that everyone ate this. My 7 year old hates squash, but loved it when I told her it was thin spaghetti noodles. She didn't even notice the difference. It was better than I thought it would be. This won't go into our regular meal rotation, but I will probably make it a couple of times a year. I'll give this one a B-.

Day 75: Chef Gordon Ramesy's Shepherd's Pie

One of my favorite TV shows is Kitchen Nightmares on BBCA. I love watching these stupid people fight with a world famous chef about why their restaurants don't suck. It makes me laugh that anyone in the restaurant biz wouldn't take advice from someone as successful as Gordon Ramsey. Don't get me wrong, he's a jerk, but still... One of the dishes he is always teaching on the show is his Shepherd's Pie, and every time he does, I want to try it. So after my last Shepherd's Pie fiasco (seriously, don't make the other recipe) I searched the Internet for Gordon Ramsey's. Not only did I find the recipe, but several videos of him making it. His recipe uses lamb and red wine. I used ground beef and extra chicken stock. The wine would give it more flavor, but my kids would all have strokes if we had any kind of alcohol in the house. I also converted the measurements from metric to standard so you won't have to.

Gordon Ramsey's Shepherd's Pie

10" dutch oven

1 lb. lean ground beef

sea salt and pepper

1 large onion, finely grated

1 large carrot, finely grated

2 cloves garlic, minced

1-2 tsp. Worcestershire

1 Tbs. tomato puree (I used tomato paste)

Handful of thyme sprigs, leaves picked (I used about a tsp. dried thyme)

1 sprig rosemary, needles chopped (I used about a tsp. of dried rosemary)

8 oz. red wine (I used chicken stock)

10 oz. (1 1/4 cup) chicken stock

2 lbs. potatoes, peeled and cut into chunks

2 Tbs. butter

2 egg yolks

Parmesan for grating

sea salt and pepper

Fry the ground beef in your DO over high heat for 3-5 minutes. I used 15-18 coals for that. Add the onions, carrot and garlic. Continue cooking until the beef is browned. Drain if necessary. Add the Worcestershire sauce, tomato puree and herbs and cook 1-2 minutes, stirring constantly. Pour in the red wine and reduce until almost evaporated. Add the chicken stock, bring to a boil and simmer until the sauce has thickened.

Meanwhile, cook the potatoes in boiling salted water until tender. I used a 10" oven with as many coals as I could fit under it. Drain then return to the hot pan over low heat to dry out briefly. Pass them through a potato ricer (I just mashed mine) then beat in the egg yolks, followed my about 2 Tbs. grated Parmesan cheese. Check for seasoning. Spoon the potatoes over the meat mixture starting from the outside and working your way into the middle. Grate some extra Parmesan cheese over and season with salt and pepper. Fluff up the mashed potatoes with a fork to make rough peaks. Bake at 350 for 20 minutes or until bubbling and browned. Serves 4.

The Finished Product

Sorry this pic is so terrible. It was all I could do to take one because everyone was starving!

The Review

Yum, Yum, Yum. The difference between this Shepherd's Pie and the last one is laughable!! This tasted so fresh and was perfectly seasoned. I should have cooked it a little longer to brown the cheese, but we ate late and were starving. My potatoes were also a little to thick so next time I will add a little milk to them to make them spread easier. Over all, this is a really simple and delicious dish. It will become a regular in our winter menu. Grade A.

Day 73: Shepherd's Pie

I thought with St. Patrick's day coming up I would try some St. Patty's Day recipes. Shepherd's Pie is a classic English/Irish dish. It is pure comfort food. I went online to the Taste of Home website and did a search. The picture of this recipe looked really good, so I thought I would give it a try.

Shepherd's Pie

12" dutch oven

2 1/2 lbs. potatoes, peeled and cooked

1-1 1/2 cups sour cream

salt and pepper to taste

2 lbs. ground beef

1/2 cup chopped onion

1 medium sweet red pepper, chopped

1 tsp. garlic salt

1 can cream of mushroom soup

1 can whole kernel corn, drained

1/2 cup milk

2 Tbs. melted butter

I cooked the potatoes in my DO with about 25 coals. Remove them to a bowl and mash with sour cream. Add the salt and pepper; set aside. In the same DO, cook beef, onion and red pepper until meat is no longer pink and vegetables are tender; drain. I used 20 coals. Stir in garlic salt. Stir in soup, corn and milk

Spread the meat mixture in the DO and top with mashed potatoes; drizzle with butter. Bake at 350 for 30-35 minutes or until heated through. Use 10 coals on the bottom and 14 on top. Serves 8-10.

The Review

Don't waste your time. Seriously, don't. It wasn't even worth taking a picture of. This recipe was a total waste of ground beef and charcoal. I thought it would at least be edible, but I was wrong. In all fairness, a couple of my kids liked it, but overall, it was a flop. So I did another Internet search and found another one that looks really good. I will post it in the next few days. I wouldn't make this again if I were starving to death! Okay, maybe I would, but I'd probably try eating bugs first. Grade D-. I'll save the grade F recipe category for the food even the cat won't eat.