Dutch Oven Pesto Chicken

Hello everyone!  I hope summer is treating all of you well so far.  I certainly can't complain!  Life has kept me so busy I haven't had much time to cook, not just outdoors, but period!  Six weeks of two softball games a day has taken up any time I've had to cook.  I'm just glad that frozen pizza and grilled cheese sandwiches never killed anyone.  At least not in the short run!  I did have time last week during one of my rare days without a softball game to make this yummy chicken.

I know I've made no secret of my love for pesto.  It is one of my favorite things.  In fact, my basil plants have gotten huge and I'm making a batch of fresh pesto this afternoon!  Can't wait!  Anyway, this chicken is so easy!  We're talking three ingredients, not counting salt and pepper.  It doesn't get simpler than that!  Not only is this easy, it is sooo good.  It is a perfect weeknight meal or camping fare.  They would be great served with Soft Garlic Knots, Mini Focaccia or Parmesan Bread.

Baked Pesto Chicken

10" dutch oven 

 

4 boneless, skinless chicken breasts

salt and fresh ground black pepper for seasoning chicken 

1/2 cup basil pesto (I used my homemade Basil Pesto with Lemon, but you can use purchased pesto.) 

2 oz. (1/2 cup) grated low-fat mozzarella cheese

Trim all visible fat and tendons from chicken pieces, then cut each chicken breast lengthwise into 2 or 3 pieces. (I cut the larger ones into 3 strips and the smaller ones into 2 strips.)
 
Spread 1/4 cup basil pesto over the bottom of a lightly oiled dutch oven. Lay chicken strips over the pesto, then spread 1/4 cup more basil pesto over the chicken.
 
Bake the chicken for 25-30 minutes at 375°.  Use 1 1/2 ring plus a couple of coals on top and 1 ring on the bottom.  Cook just until chicken is barely firm and cooked through. (Don't cook too much at this point, or the chicken will be overcooked by the time the cheese is melted and browned.)

When chicken is barely cooked through, sprinkle chicken with 1/2 cup grated mozzarella cheese.  Cook 5 to 10 minutes more, just until cheese is melted and begins to brown.
Serve hot. 

Source:  Kayln's Kitchen

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!

Blueberry Cinnamon Rolls

Look at the gorgeous blueberries in there!  YUM!

 The prodigal blogger has returned.  Rest assured, I'm not dead.  I'm just lazy.  Really, really lazy.  I have no other excuse.  I could say its been a hard winter, but that would be a big, fat lie.  Its been the mildest winter I can remember in the last 20 years.  I just haven't had the get up and go to get up and go start coals.  But once I got off my lazy butt, I remember how happy it makes me to cook outdoors.

I have a really fabulous recipe to share with you today.  These cinnamon rolls were so good that my husband ate 6 of them before they even cooled off.  Its a good thing he runs marathons, because otherwise he'd be in trouble.  I'd never even thought of making blueberry cinnamon rolls, but let me tell you they are sheer genius!  We're talking  a thickened blueberry sauce with a touch of lemon zest combined with a cinnamon and sugar mixture.  Like I said, GENIUS!!

Now you will need 2 dutch ovens for this recipe.  It makes about 24-30 rolls, so plan accordingly.

After the cream cheese frosting.  Warning:  this isn't diet food!

Blueberry Cinnamon Rolls
14" dutch oven

For the dough: 

2 cups whole milk
1/2 cup vegetable oil
1/2 cup sugar
2 1/4 tsp. active dry yeast
4-5 cups flour
1/2 heaping tsp. baking powder
scant 1/2 tsp. baking soda
1 1/2 tsp. salt

For the Blueberry Filling

1 pint blueberries
3 tablespoons granulated sugar
2 teaspoons cornstarch
2-3 teaspoons fresh lemon juice
1 tsp. lemon zest
3/4 cup water

Additional Blueberries for Sprinkling

1 pint blueberries
2 Tbsp sugar
4 Tbsp cinnamon
2 Tbsp flour

For the blueberry filling

In a small dutch oven, combine 1 pint of the blueberries, sugar and cornstarch. Stir in lemon juice, lemon zest and water. Cook over a full spread of coals, stirring often, until mixture begins to thicken slight. Remove from heat and allow to cool.

For the dough

Mix whole milk, vegetable oil and sugar in a pan. Scald to 150 degrees. Let cool until lukewarm (~45 minutes). Sprinkle in yeast and let sit. Then add 4 C flour, stir mixture together. Cover and let sit for one hour.

Add 1/2 cup of flour, baking powder, baking soda, and salt. Stir mixture together.  Add enough flour to make a semi-sticky dough.

Divide the dough in half. Sprinkle surface generously with flour and form into a rectangle, roll the dough thin, maintaining a rectangular shape. Spread half of the blueberry filling onto the dough. Sprinkle half of the additional blueberries for sprinkling on top. Roll the dough toward you. Pinch the seam to seal it.  Cut rolls 3/4 to 1 inch thick and lay in greased dutch ovens. Repeat with other half of dough and blueberry filling.

Cover the rolls and let sit for 30 minutes.

Bake at 375 for 18-20 minutes or until golden brown.  Use 1 1/2 rings plus a couple of coals on top and 1 ring on the bottom.

Generously drizzle your favorite cream cheese frosting over warm rolls after they finish baking.

Makes 24-30 rolls.

Source:  Adapted slightly from  Beantown Baker

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!

Ricotta Stuffed Spinach and Broccoli Pizza

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

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

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

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

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

Ricotta Stuffed Spinach and Broccoli Pizza

10" Dutch Oven 

16 oz whole wheat or white pizza dough (My favorite recipe is below)

1/2-3/4 Cup ricotta cheese
¼ Cup grated Parmesan cheese, like Kraft
1 Tablespoon extra virgin olive oil
2 Cups fresh spinach leaves, chopped
2 Cups fresh broccoli florets, cooked until fork tender and very well drained
Pinch of salt
½ Cup Roasted red bell peppers, from can or fresh
1 ½ Cup shredded mozzarella cheese
2 Tablespoons extra virgin olive oil
½ teaspoon dried Italian Seasoning

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

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

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

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

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

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

My Favorite Pizza Dough

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

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


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