Happy Birthday to Me!

I've hit a major milestone today.  I'm officially OLD!  Yep, the big 4-0.  Time to start my mid life crisis.  I'm thinking sports cars (maybe a yellow 2011 Camaro) and younger men.  On second thought, I think I'll stick with the sports cars, I finally got the man I have trained and I don't want to start over.  :)  I hope you all have a wonderful day and I'll try not to cry when they have to call the fire department to put out the candles on my cake.  See you tomorrow!

Super Simple Apple Cobbler and Cooking with Coals From a Fire

This is a fun and delicious recipe!  It came from Cyndi Boyer and was printed in the Spring 2011 Dutch Oven News.  We had a hot dog roast on the back of our property and it was the perfect way to end the evening. 

I have to admit, I did have a few problems when I made this.  Not with the recipe, but with the fact that it was my first time trying to cook with coals from a fire.  Talk about an eye opening experience.  I thought I was pretty good at gauging heat by feel, but it turns out I'm not.  Truth be told, I was just nervous about trying it so I didn't get my oven hot enough.  It was the same feeling I had when I first started this whole dutch oven adventure last year, and look how that turned out.  I'll only get better.

Here is what I learned my first time out.  

First, the coals you use should look a lot like charcoal do.  Not in shape, but in color.  Some will be covered in ash, some black and grey and some glowing red.  The key is that they are all hot.

Next, you have to figure out how many coals to use.  This is where I think the Dinwiddie method comes in handy.  The main premise behind it is that if you cover a certain amount of surface area your oven will get hot enough to cook with.  So I tried to make sure that the coals I used from the fire covered roughly the same surface area that the rings of charcoal would.  Easier said than done, I know, but it was a good place to start.

Finally, just check your food as it cooks.  If it isn't cooking as fast as it should, grab a shovel and add some more coals, if its cooking too fast, remove some.  Just like when you use briquettes.

Its really not that different from using charcoal.  You just have to pay attention and make adjustments when necessary.  I won't be nearly as intimidated next time I use coals from a fire.  And I'm pretty sure I'll be raiding the wood shed again soon!  I'd love to hear how you have adjusted to using real coals!

I'm sorry I didn't take any pictures while this was cooking, but I was so preoccupied with the real coals that I completely forgot.

Super Simple Apple Cobbler

12" dutch oven

3 large (21 oz.) cans apple pie filling

2 cans refrigerated cinnamon rolls (Like Pillsbury) with icing

Dump all three cans of pie filling in your dutch oven.  Open the cinnamon rolls and separate into individual rolls.  With kitchen shears, quarter the cinnamon rolls and sprinkle in a single layer over the pie filling.  Bake at 350° until the cinnamon rolls are golden brown.  Use 1 1/2 rings on top and 1 ring on the bottom.  Drizzle with icing and serve.

Herbed Chicken and Pasta

This has been one of my family's favorite meals forever.  I've been making it long enough that I can't even remember where I got the recipe.  The best thing about this is that its one of those things I can have on the table in about 30 minutes and I know everyone will be happy.

Herbed Chicken and Pasta
10" dutch oven

1-2 tsp. salt free seasoning blend (I used Mrs. Dash)
1 tsp. poultry seasoning
1 lb. boneless skinless chicken breasts, cut into chunks
2 Tbs. vegetable oil
4 Tbs. butter, divided
2/3 cup water
2 Tbs. teriyaki sauce
2 Tbs. onion soup mix (I used Lipton)
1 envelope savory herb and garlic soup mix, divided (I've used both Lipton and Knorr brands)
8 ounces of your favorite pasta
2 Tbs. Parmesan cheese
1 Tbs. Worcestershire sauce

Combine the seasoning blend and  poultry seasoning and sprinkle over the chicken.  Saute the chicken in oil and 2 Tbs. butter over a full spread of coals until juices run clear.  Add the water, teriyaki sauce, onion soup mix and 2 Tbs. herb and garlic soup mix.  Bring to a boil.  Cover and move about 1/4 of the coals from the bottom of the dutch oven to the top, and simmer for 15 minutes.  Meanwhile, cook the pasta according to package directions.  Drain and add to the chicken mixture.  Add the cheese, Worcestershire sauce, remaining butter, and remaining herb and garlic soup mix.  Toss to coat and serve immediately.  Serves 4.

The Finished Product

The Review

I haven't made this in a long time, and I'd forgotten how good it is.  The herb and garlic soup mix can be a little hard to find.  My local grocery store will randomly quit carrying the Lipton brand, which I like best, but the Knorr brand makes a good substitute.  This was super easy in the DO, and the DO flavor really adds that something extra to this meal.  We love it!

BBQ Ranch Chicken Rolls

Here is another simple but easy recipe.  I made these for my kiddos for lunch a while ago and the loved them!  It would make a great camping meal since you can use all prepared ingredients.  I made everything from scratch, but you could easily use refrigerated pizza dough, Lloyd's BBQ Chicken and prepared ranch dressing.

BBQ Ranch Chicken Rolls
14" dutch oven

3 cups flour
1 Tbs. honey
1 Tbs. oil
1 cup warm water
1 Tbs. instant yeast
1/2 tsp. garlic salt
1/4 cup prepared ranch dressing
2 cups shredded BBQ chicken  (I cooked and shredded 2 large chicken breasts, shredded them and mixed with BBQ sauce)
1/4 cup sliced green onions
1 1/2 cups shredded cheddar cheese

Mix the first 6 ingredients in a mixing bowl until a soft dough forms.  Allow the dough to rest for 20 minutes, then roll into a rectangle.  Don't roll it too thin or it will tear when you try to roll it up with the chicken inside.  Spread the ranch dressing over the dough, then top with the chicken, green onions and cheese.  Starting at the long end, roll into a log shape like you would for cinnamon rolls.  Using a sharp knife or dental floss, cut it into 1" slices and place in a greased dutch oven.  Bake at 350° for 20-20 minutes or until golden brown.  Use 1 1/2 rings on top and 1 ring on the bottom.  Serve with ranch dressing for dipping.  Serves about 10.

The Finished Product

The Review

I wish the picture looked as good as it tasted.  My kiddos love these!  I have to admit, I'm a sucker for BBQ chicken so I ate more than my fair share of these.  Next time I'll add more cheese, and I'll leave the dough a little bit thicker.  I rolled it so thin that it tore as I was trying to roll them up.  So watch out for that.  This would be a great camping meal.

Happy Days of '47!!

I hope you all have a great weekend!  Its the Days of '47 or Pioneer Day in Utah.  Its when we celebrate the Mormon pioneers arrival into the Salt Lake valley.  Some of my ancestors were among them.  We celebrate with parades, BBQs and fireworks.  I'm looking forward to some time with my fam.  I'll be back next week!