Zucchini Gratin

Yes, I do realize that summer is over and so is zucchini season.  But when I found this recipe I knew I wasn't going to be able to wait until summer.  Besides, everything is always in season at the grocery store!  :)  

I know some of you are going to read this recipe and think "eeww, zucchini and eggs"!  But trust me when I tell you that this is yummy!  The flavors and textures are really great.  I actually make something similar as a breakfast dish, that's part of the reason I knew I'd love this.

Zucchini Gratin
10" dutch oven
 
1 Tablespoon Olive Oil 
3 cloves Garlic, Minced 
1 whole Medium Onion, Chopped 
2 whole Roma Tomatoes, Chopped 
3 whole Medium Zucchini, Sliced And Halved 
1 teaspoon Ground Thyme 
1 teaspoon Salt 
2 Tablespoons Flour 
2 whole Eggs 
½ cups Half-and-half 
¼ cups Shredded Cheddar 
¼ cups Grated Parmesan

Over a full spread of coals, saute onion and tomato in just enough olive oil to coat the bottom of your dutch oven.  Cook until the onion is tender then add the garlic and cook until fragrant, about 30 seconds.

Add zucchini, thyme, salt and flour. Stir and cook for a few more minutes until zucchini is tender. Spread evenly on the bottom of the pot.

In a small bowl, whisk together eggs with half and half. Stir in cheddar cheese. Pour this egg mixture over veggies. Sprinkle on grated Parmesan. Bake at  350° for 30-35 minutes, or until lightly puffed up and a bit golden on top.  Use 1 1/2 rings on top and 1 ring on the bottom.  Serves 6-8.


Source:  Tasty Kitchen

Jalapeno Popper Stuffed Chicken

Oh do I have a yummy recipe for you!  I love jalapeno poppers wrapped in bacon (of course!) so when I saw this recipe I knew I needed to make it.  I found this on Allrecipes and did some tweaking to up the flavor.  I think the final product was really delicious!  I added bacon and pepper jack cheese and spiced up the crumb coating to add some more flavor.  My family loved it, even though it was a little spicy for my little ones.  I think I put a bit to much jalapeno in it for them, but it was just right for me.

I was really surprised at how quickly these came together. The total prep time was a little over 30 minutes, then 30 minutes to cook.  It might be pushing it for a weeknight meal, but not too bad all things considered.  So there's no excuse for not trying these!

Jalapeno Popper Stuffed Chicken
12" dutch oven
 
1 (8 ounce) package cream cheese, softened
1/2 cup + 3 Tbs. shredded Cheddar and pepper jack blend, divided
2 jalapeno peppers, seeded and minced
4 slices bacon, cooked and crumbled
4 (6 ounce) skinless, boneless chicken breast halves
1 cup Panko bread crumbs
1 tsp. garlic powder
1 tsp. chili powder
1/2 tsp. cumin
1 tsp. salt
2 eggs, lightly beaten
1/4 cup vegetable oil (I used the grease from cooking the bacon instead)

Stir together the cream cheese, 1/2 cup Cheddar/pepper jack cheese, bacon and jalapenos in a small bowl. 

Cut a pocket horizontally through the thickest side of each chicken breast, and fill with 1/4 of the cheese mixture. Secure with broken spaghetti noodles (once it cooks there won't be any toothpicks to pull out and the spaghetti noodle will be soft so you won't even know its there). 

In a bowl or pie plate, combine the Panko, garlic powder, chili powder, cumin, salt and remaining 3 Tbs. of cheese.  Place the egg in another bowl or pie plate.  Dip each filled chicken breast in egg, then roll  in bread crumbs to coat. 

Heat the oil in a dutch oven over a full spread of coals, and cook chicken breasts until they are golden brown on both sides but not cooked through.   Drain most of the oil out of the pot.  Cover and bake at 350° for about 30 minutes or until the juices run clear.  Use 1 1/2 rings on top and 1 ring on the bottom.  Serves 4.

Source:  Inspired by Allrecipes

Herb Biscuit Loaf

Here is another easy but tasty biscuit recipe.  Biscuits dipped in a buttery herb mixture and baked until golden brown.  It's tailor made for a dutch oven, don't you think?  This one calls for refrigerated biscuits, but feel free to make your own recipe and it turns out great. 

Herb Biscuit Loaf
10" dutch oven
 
1/4 cup melted butter or margarine
1/2 tsp. dried minced onion
1/2 tsp. dried basil
1/4-1/2 tsp. caraway seeds
1/8 tsp garlic powder
2 (12 oz.) tubes refrigerated buttermilk biscuits

In a shallow bowl, combine the first 5 ingredients.  Dip the biscuits in butter mixture.  Fold in half and place in dutch oven.  Drizzle with remaining butter mixture.  Bake at 350° for 27-30 minutes or until golden brown. Use 1 1/2 rings on top and 1 ring on the bottom.  Serves 8-10

Chicken Enchilada Soup

Okay, I think I'm back.  After the most stressful 6 months of my life, I think I'm almost back to normal.  Things have slowed down, my blood pressure has come down from the stratosphere and I'm no longer in danger of having a stroke every time I hear a noise.  Its been one of THOSE kinds of years.  No.  No health problems, just the manure truck of life backed itself up to my door and left me to clean up the mess.  (Sorry, that was kind of gross.  Accurate, but gross nonetheless.)  Let's move on to more pleasant topics, like food!

This is my version of Ranes Carter's version of Nancy Rappleye's version of this soup (and really, my version is hardly different from Ranes version).  Nancy made this soup at the Camp Chef DOG in 2008.  Since then, Ranes has used it at several pot luck events.  I think it would be great to serve at DO demos.  Think Spring Convention.

Anyway, this is really delicious.  Its a nice cross between this Taco Soup and this Chicken Enchilada Soup I posted last year.  And its relatively healthy too, until you smother it with sour cream and guac.  :)  If you like it really spicy, just use a hot enchilada sauce!

Chicken Enchilada Soup
12" dutch oven


4 chicken breasts, cooked and shredded
1 1/2 pkgs. taco seasoning (or to taste)
2 cloves crushed garlic
2 cans tomato soup
2 (10 oz.) cans enchilada sauce (use your favorite red or green sauce)
2 (15 oz.) cans diced tomatoes
2 (15 oz.) cans black beans, drained and rinsed
2 (15 oz.) cans pinto beans, drained and rinsed
2 (15 oz.) cans kidney beans, drained and rinsed
2 (15 oz.) cans whole kernel corn, drained
1 cup milk
1 cup sour cream
1/2 bunch cilantro, chopped (I left this out)
Mrs. Dash Southwest Chipotle seasoning to taste (you can use any southwest seasoning you have on hand.)

Garnish with:
Shredded cheese
Sour cream
Guacamole
Diced fresh tomatoes or Pico de Gallo
Salsa
Corn chips or tortilla strips

Mix the chicken, taco seasoning and garlic in the bottom of a 12" dutch oven over a full spread of coals.  Cook until the garlic is fragrant.  Add the tomato soup, enchilada sauce, tomatoes, beans and corn and mix well.

In a bowl, combine the milk and sour cream.  Add to the pot and stir well.  Season with cilantro and Southwest seasoning.  Bring to a boil, then reduce the heat by removing some of the coals.  You want it to simmer for 15 minutes.  Serve with desired garnishes.  Serves 12-15.

A Dutch Oven Challenge at Mark's Black Pot!

Mark (of Mark's Black Pot fame) has once again thrown down the gauntlet and invited all of us to join in his latest dutch oven challenge.  This will be a great way to get creative and stretch your culinary and black pot skills.

The rules are really simple.  Prepare a dish using the following ingredients:

• Apples (in any form)
• Oranges (in any form)
• Any meat (Some kind of meat must be included)
• Mint (in any form)
• Any other ingredients and spices as you see fit.

Your recipe should be as original as possible.  Go to the Internet for ideas, if you want, but try to make the dish your own.

When completed, publish your finished dish, with pictures if possible, in the IDOS forums, or at your own blog or website.  Then go back to Mark's Black Pot and leave a comment with the link!

I'm going to make this my own version of Chopped (my favorite food network show).  I seriously have dreams about making up my own recipes, so count me in on this!

Lets all give Mark our support and get creative!  I can't wait to see what everyone comes up with.  I hope we have a good showing from Dutch Oven Madness readers!  I'm going to start some research and get cookin', so be watching for my contribution in the next week or so.