Dutch Oven Chicken
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
2 teaspoons seasoning salt
6 slices bacon, cut in half
1/2 cup prepared mustard
1/2 cup honey
1/4 cup light corn syrup
1/4 cup mayonnaise
1 tablespoon dried onion flakes
1 tablespoon vegetable oil
1 cup sliced fresh mushrooms
2 cups shredded Colby-Monterrey Jack cheese
2 tablespoons chopped fresh parsley
Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.
Preheat Dutch Oven. Place bacon and cook over medium high heat until crisp. Take out Dutch Oven and set aside.
In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.
Heat oil in a Dutch Oven to about 350 degrees. Place the breasts in the Dutch Oven and saute for 3 to 5 minutes per side, or until browned. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.
Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Watch for your steam and the smell then you will know its done.
Garnish with parsley and serve with the reserved honey mustard sauce.
Makes 4 servings
Aussie Chicken
Submitted by: Rebecca
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Serving Size: 4
Ingredients: 1 medium red bell pepper
1 medium green bell pepper
1 small onion
2 clove garlic
2 tablespoon chicken broth
2 tablespoon water
2 can (8 ounce) tomato sauce
1/4 cup raisins
3 tablespoon molasses
1 tablespoon cider vinegar
1/2 teaspoon hot-pepper sauce
1 teaspoon mustard powder
1/2 teaspoon black pepper
1/4 teaspoon salt
4 - whole chicken legs
In a medium saucepan, combine the bell peppers, onion, garlic, broth, and water. Bring to a boil over high heat. Reduce the heat to medium, cover, and simmer, stirring occasionally, for 5 minutes, or until the vegetables are tender-crisp.
Stir in the tomato sauce, raisins, molasses, vinegar, hot-pepper sauce, mustard powder, black pepper, and salt. Bring to a boil over high heat.
Place the chicken pieces in the prepared roasting pan. Spoon the sauce over the chicken, turning to coat.
Bake oven to 425°F, turning the pieces and basting occasionally with the sauce, for 30 minutes, or until a thermometer inserted in the thickest portion registers 170°F and the juices run clear.
Baked Chicken Barbecue
Nutritional Info:
Calories: 380
Carbs: 33
Sodium: 761
Fat: 8
Fiber: 4
Protein: 44
Cholesterol: 159
Dutch Oven Checklist
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___ Don't forget the Food!!!
4 boneless, skinless chicken breast halves
1 (8 ounce) package sliced fresh mushrooms
2 (4 ounce) cans whole green chili peppers, drained, and sliced lengthwise
4 ounces sliced Havarti cheese with dill
Italian dressing
Greek seasoning (optional)
1 tablespoon butter
1 tablespoon white cooking wine
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic salt
salt to taste
Directions:
Warm and oil your 10" Dutch Oven.
1. Preheat oven to 400 degrees. Use 15 briquettes on the top and 10 on the bottom
2. Marinate chicken in Italian Dressing and Greek Seasoning, if using, for a minimum of 30 minutes.
3. Place chicken in 10" Dutch Oven. Sprinkle top with additional Greek seasoning, if desired, and bake in preheated oven for approximately 25 minutes, or until no longer pink in center and juices run clear.
4. Shortly before chicken is done, melt butter in a cast iron skillet over medium-high heat until bubbling. Pour in wine, Worcestershire sauce, and garlic salt, and bring to a boil. Stir in mushrooms. Reduce to a simmer, cover, and cook until mushrooms are tender, about 3 to 5 minutes. Adjust seasoning with salt as needed.
5. Remove chicken from the oven. Lay green chili slices on top of each breast, then top each chili with a slice of cheese. Return to the oven until cheese has melted.
6. Remove chicken from the oven, top with mushrooms and their pan juices, and serve.
Servings: 4 to 6
* Prep Time: 20 Minutes
* Cook Time: 40 Minutes
* Ready In: 1 Hour
Recipe by: BCWEBB
8 Boneless Skinless Chicken Breasts 3 Lemons 4 ½ Cups Chopped Mushrooms 4 Cans Chicken Broth Salt & Pepper to taste 1 Tbsp Olive Oil 1/4 Cup Butter 4 Tbsp Flour 2 tsp Tarragon 1/2 tsp Garlic Coat chicken in olive oil and place in 12” regular Dutch Oven, and then squeeze the juice of 2 Lemons over the chicken. Season with Salt & Pepper, and slice remaining lemons and put 1 – 2 slices on each chicken breast. Bake for 30 to 40 minutes. 15 Briquettes on top and 10 on the bottom. While chicken is cooking put 8 briquettes under your 10” Dutch Oven. Melt butter; add mushrooms sauté until mushrooms are golden brown about 6 min. Stir in Flour completely. Slowly add chicken broth and continue stirring. Gently boil until mixture reduced to form a thick creamy sauce about 10 minutes. When the chicken is done Spoon over the chicken in your 12” Dutch Oven. Serve over Rice. I cook the rice before I leave home so that is all done just need to warm it up a little. If you are a little worried about the acid in your Dutch Oven use a 12” aluminum liner!!!
PDF=Baked-Lemon-Chicken-Mushroom-Sauce
6 skinless, boneless chicken breast halves
1 tablespoon olive oil
1 lemon
1/4 cup butter
3 cups fresh sliced mushrooms
1/2 cup chicken broth
2 tablespoons all-purpose flour
1 tablespoon chopped fresh parsley
Directions:
Warm and oil your 10" Dutch Oven.
1. Preheat oven to 400 degrees. Use 15 briquettes on the top and 10 on the bottom
2. Place the olive oil in your dutch oven. Place the chicken breasts in the dish, coating each side with oil. Squeeze the juice of 1/2 lemon over all. Slice the rest of the lemon and place a lemon slice on top of each chicken piece. Bake in your dutch oven oven for 30 to 40 minutes until brown.
3. In a large cast iron skillet, melt the 1/4 cup butter or margarine. Add the sliced mushrooms. Saute until the mushrooms are brown and have exuded their juices, about 6 minutes. Sprinkle with the flour and blend. Add the chicken broth, stirring to make a medium thick sauce. Allow to reduce, adjusting with a little more broth to make a creamy sauce. Add fresh parsley at the last minute. Spoon the sauce over the lemon baked chicken breasts. Delicious!
Serve over rice or potatoes.
You might want to double the sauce!! That way you have enough to go over everything. Lemon-infused chicken is graced with a delicately smooth mushroom sauce.
Servings: 4 to 6
4 - 5 lb. Chicken
1 Cup Melted Butter
1 Cup Stuffing (Pepperidege Farm is Good)
1 Cup Uncooked Popcorn (Orville Redenbacher's Low Fat)
Salt and Pepper to Taste
Here is a Chicken recipe that also includes the use of Popcorn as a stuffing--- imagine that. When I found this recipe, I thought it was perfect for people like Me, who just are not sure how to tell when poultry is thoroughly cooked, but not dried out. Give this a try!!!
Directions:
Warm and oil your 12" deep Dutch Oven. Brush chicken well with Melted butter, salt and pepper. Fill cavity with stuffing and Popcorn. Place in dutch oven with back side down.
Listen for the popping sounds. When the Chicken's butt blows the lid off and the chicken flies across the room, the chicken is done and ready to eat!!!!! That is if you can catch it!!!!
And, you thought I couldn't cook...!!!! LOL
From our Dutch Oven Classes 4-14-2009
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Few foods are sadder than barbecued chicken burned black on the outside but still raw on the inside. This chicken gets soaked in a flavorful lemon marinade that wont scorch while it cook and is finally glazed with the tomato-based sauce cowboys love.
Marinade:
1/2 Cup Lemon Juice
1/4 Cup Vegetable Oil
1 Tablespoon Worcestershire Sauce
1 Tablespoon Chile Powder
2 Cloves Garlic, crushed through a press
1/2 teaspoon Salt
2 (3 1/3 pounds) whole Chickens, each cut into 8 pieces
2 Cups Cowboy Barbecue Sauce Go to Cowboy Barbecue Sauce click here
Serves: 6 to 8 People
In a large nonreactive bowl, combine all the marinade ingredients. Add the chicken and rub in the marinade. Cover and refrigerate for at least 2 hours or up to 6 hours.
Make a hot charcoal fire or a hot flame in a gas grill.
Remove the chicken from the marinade and arrange around the cooler, outside edges of a lightly oiled grill. Cover the grill and cook, turning once, for 35 minutes. Basting the chicken with the barbecue sauce. Cover the grill and continue cooking, turning and basting occasionally, until the juices run clear yellow when pierced with the tip of any sharp knife, 15 to 20 minutes or more. Serve immediately. By National Cowboy Hall of Fame, Oklahoma City
2 Sliced Onions
6 - 8 Boneless Skinless Chicken Breasts or Thighs
3 Cans Chicken Noodle Soup
2 Tablespoons Cornstarch
1 Bottle BBQ Sauce
Directions:
1. Pre Heat and oil your 12" Regular Dutch Oven. Place the Onion slices on the bottom of your dutch oven.
2. Layer the Chicken over the top of that
3. Top with cans of Chicken Noodle Soup all but one
4. Take the last can of soup and mix with the corn starch and BBQ Sauce. Pour over the top of everything.
5. Bake for 45 to 60 minutes or until you see steam coming out from under you dutch oven lid.
6. Sauce can be used as a gravy or just on top of the chicken.
Servings: 6
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Ingredients
3-4 large chicken breasts
1 package of bacon
5 small potatoes sliced into 1/4 - 1/2 inch slices
1 red onion chopped
1 lb butter optional
1 bottle of your favorite BBQ sauce
26 coals
Instructions
Pre-heat your 12' regular Dutch Oven. Place put bacon in dutch oven.
Cook bacon until cooked. Drain most of the excess grease (you want to keep probably 1/4 cup in the dutch oven) or if you are me just add the rest of the items!
Add onions, potatoes, chicken breasts, onion, butter, and BBQ sauce into the dutch oven.
Cover with lid and make sure there are 14 coals underneath the the dutch oven and 12 on top.
Cook about 35-50 minutes, or until the chicken is done.
2 Servings
Ingredients: 2 tablespoon barbecue sauce
8 inch Boboli pizza crust
1/4 cup canned diced tomatoes with Chile peppers
3/4 cup precooked chicken
2 tablespoon scallions
1/2 teaspoon cilantro
1/4 cup smoked mozzarella
Smear the barbecue sauce evenly over the pizza crust.
Add the remaining ingredients in order.
Bake in a 450 degree Fahrenheit oven for 8 to 10 minutes.
Add 1/4 c mixed-color peppers for a vitamin C boost.
Eat with a simple tossed salad: mixed greens, sliced onions, and cherry tomatoes.
Dutch Oven Checklist
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___ Aluminum Foil
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___ Dutch Oven Scraper
___ Spray bottle of vinegar
___ Spray bottle of oil
___ Don't forget the Food!!!
1 Cup Buttermilk
2 1/4 tsp. Black Pepper, divided
1 tsp. Salt
1/4 tsp. Cayenne Pepper
1 Whole Chicken or Thighs, Breasts, or Legs = 8 Pieces
1 1/2 Cups All-Purpose Flour
2 tbsp. Paprika
2 tsp. Dry Mustard
1 1/2 tsp. Garlic Salt
2 1/2 Cups Vegetable Oil
Directions:
Step 1:Place the buttermilk, 1/2 tsp. black pepper, salt and cayenne pepper in a large re sealable plastic bag. Add the Chicken, seal and shake to coat. Chill for 30 minutes or up to 2 hours, if possible.
Step 2: Place the flour, paprika, mustard, garlic salt and remain pepper in a separate bag. Add 1 Chicken piece to the bag, close and shake to coat your chicken. Transfer to a plate or wire rack. Repeat with the remaining chicken pieces.
Step 3: Preheat your 12" deep dutch oven. You just want it warm so that you can put the fried chicken in to keep warm. You may want to put a paper towel or so in the bottom to take up any grease off the chicken. Heat your cast iron skillet to 350 degrees with vegetable oil. Add your chicken pieces to your skillet.....not too many now 3 to 4 pieces depending on what you are frying. Reduce the heat and cover and cook for 10 minutes.
Step 4: Turn the chicken over and cook, uncovered, until the juices run clear when the chicken is pierced with a knife, about 10 minutes longer, Drain the chicken on a paper towels. Transfer to the 12" Deep Dutch Oven. Repeat the steps for frying and draining for the remaining chicken pieces. You want to serve your Chicken Hot!!!
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___ Aluminum Foil
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___ Dutch Oven Scraper
___ Spray bottle of vinegar
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___ Don't forget the Food!!!
½ lb Bacon
2 lbs. Boneless Chicken
6 Tablespoons Flour
1 ½ cups Chopped Celery
1 ½ cups Chopped Onion
1 cup Green Pepper
2 Tablespoons Minced Garlic
1 – 16 oz. Chicken Broth
1 small bottle Clam Juice
1 cup White Wine
1 Teaspoon Salt
½ Teaspoon Black Pepper
¼ Teaspoon White Pepper
¼ Teaspoon Red Pepper
½ Teaspoon Thyme
½ Teaspoon Cajun Seasoning
1 ½ pounds Medium Shrimp – peeled cut into thirds
2 Tablespoons Chopped Parsley
Using your 12” Dutch Oven cook bacon until crisp. Drain on paper towel & reserve till later. Brown Chicken in the bacon grease & then transfer to a bowl. Discard all but 2 Tablespoons of the drippings, add 3 Tablespoons of flour and cook until lightly brown. Add the onions, celery, peppers, & garlic. Cook about 5 minutes then stir in the chicken broth, clam juice, wine and the seasoning. Bring to a boil stirring constantly. Reduce the heat, add the other three tablespoons of flour and stir. Add the chicken and cook for about 5 minutes, stir in the shrimp, cook for another 5 minutes or until shrimp are done. Take off the heat crumble in the bacon, save some bacon if you want some on top when done, stir in then sprinkle with parsley and serve. Serves about 20 people.
By Ross & Angie Conlin
1 1/2 to 2 pounds boneless chicken breast halves or thighs, cut in large chunks
1/2 cup chopped onion
1 cup chopped celery
2 Quarts Chicken Stock
Dash black pepper
One package noodles
6 to 8 Pop and Fresh Butter Jumbo Biscuits, or your favorite
Tastes like you spent hours cooking!
Directions:
In your 12" Deep Dutch Oven preheat and oil then put in chicken with chopped onion and celery. Add the chicken stock add your pepper and noodles. When the noodles are just about done add the biscuits. You can pull apart the jumbo biscuits and you have two biscuits to put on top of the soup. Hopefully you have a little room for the rolls to grow. Put the lid on and cook till everything is done. You might want to oil the lid before you put it on so the rolls do not stick to the lid. Put 15 briquettes on the top and 10 on the bottom.
By Colleen Sloan Dutch Oven Class April 2011
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Put enough chicken wings in a 12" dutch oven to feed each person 4 or 5 each. Add a big bottle of catsup and 1 ¾ cans of coke.
Cover and cook at 350 degrees for 35 minutes. Drink the rest of the can of coke, and wait for the chicken to cook. Meat will pull from bones when done. Very simple and easy but tastes great. Takes about 40 minutes. Add a little salsa and curry or cayenne to spice it up.
Dutch Oven Checklist
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___ Charcoal Briquets (Kingsford)
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___ Aluminum Foil
___ Cook Book
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___ Gloves
___ Storage Bag
___ Paper Towels
___ Dutch Oven Scraper
___ Spray bottle of vinegar
___ Spray bottle of oil
___ Don't forget the Food!!!
1 1/2 to 2 pounds boneless chicken breast halves, cut in large chunks
1/2 cup chopped onion
1 cup chopped celery
1 can (10 3/4 ounces) condensed cream of chicken or cream of chicken and mushroom soup, undiluted
1 jar (12 ounces) chicken gravy
1/4 teaspoon poultry seasoning
1/2 teaspoon dried leaf thyme
Dash black pepper
2 cups frozen mixed vegetables
6 to 8 Pop and Fresh Biscuits, your favorite
Tastes like you spent hours cooking!
Directions:
In your 12" Deep Dutch Oven preheat and oil then layer the chunks of uncooked chicken breasts with chopped onion and celery. Combine the soup and gravy with poultry seasoning, thyme, and pepper; pour over the chicken. Add mixed vegetables frozen is OK to use I think they work better because they do not come out mussy. You can take pop and fresh rolls and add them now too. Do leave a little room for the rolls to grow. Put the lid on and cook till everything is done. You might want to oil the lid before you put it on so the rolls do not stick to the lid. Put 15 briquettes on the top and 10 on the bottom. It should take about 1 hour to cook.
Serves 6
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
1 Egg
1/2 cup Milk
Seasoned Bread Crumbs
2 to 3 tablespoons olive oil
8 Slices Mozzarella Cheese, or more
1 jar (16 oz.) Spaghetti Sauce (Your favorite)
Parmesan Cheese
Whisk together the egg and milk
Dip the chicken breasts in the milk and egg mixture and then the bread crumbs.
Heat olive oil in the bottom of you dutch oven. Cook over medium heat.
Brown Chicken in the hot oil on both sides until golden brown. This should take about 3 to4 minutes. Leave Chicken in the bottom of your dutch oven.
Place 8 slices of mozzarella cheese on the chicken breasts. Two per each one.
Pour on 1 Jar of your favorite spaghetti sauce over all.
Sprinkle with Parmesan cheese and a little more mozzarella.
Bake at 350 degrees for about 25 to 35 minutes, or until you see steam coming out of your dutch oven.
Serve over spaghetti noodles or I have severed it over rice too.
Makes 4 servings
Dutch Oven Checklist
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___ Spray bottle of vinegar
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___ Don't forget the Food!!!
6 Breaded Veal ( or chicken) patties
1 Tbs. Melted Shortening
1 jar prepared Spaghetti Sauce
8 oz. Grated Mozzarella Cheese Tastes like you spent hours cooking!
Directions:
Preheat skillet over fire. Brown both sides of patties in 1 Tbs. melted shortening. Arrange 3 patties in center of skillet. Top with half the spaghetti sauce and 1/3 of the cheese. Stack the other patties on top of the first ones. Cover with remaining sauce and cheese. Cover and simmer on very low heat about 5 minutes or until cheese has melted. Serve on plate as main dish with side veggies and bread, or serve as sandwiches on toasted garlic bread.
Serves 6
Dutch Oven Checklist
___ Dutch Ovens
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___ Charcoal Briquets (Kingsford)
___ Lighter Fluid, and matches
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___ Aluminum Foil
___ Cook Book
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___ Whisk
___ Gloves
___ Storage Bag
___ Paper Towels
___ Dutch Oven Scraper
___ Spray bottle of vinegar
___ Spray bottle of oil
___ Don't forget the Food!!!
6 skinless, boneless chicken breast halves or thighs = enough to go in the bottom of your dutch oven
1 Onion = sliced or diced
1 Can Cream of Chicken Soup
1 1/2 Cups Carrots = sliced
1 1/2 Cups Celery = diced
Green Onions
5 Small to Medium Potatoes = diced
1 Tb. Sage
1 Can of Pea's, drain off the juice or frozen pea's half a bag.
Log Cabin All Purpose Seasoning
Directions:
1. Warm and oil your 12" Deep Dutch Oven.
2. Put sliced onions on the bottom them put your chicken. Spray Vinegar over Chicken
3. Take cream of chicken soup and spoon around over the chicken.
4. Put chopped carrots over that.
5. Put Celery over the top of that.
6. Now the diced potatoes.
7. 1 table spoon of sage next.
8. Sprinkle with Log Cabin Seasoning
9. Put the pea's and some carrots on the top.
10. Put the lid on and hope you have room for that!!!
Put 15 briquettes on the top and 10 on the bottom. If using a Volcano Cooker just us 12 briquettes on the bottom. Wait till you smell the food or wait till you see steam coming out from under the lid. Then you will know that it is done.
By Colleen Sloan Dutch Oven Class April 2011
Dutch Oven Checklist
___ Dutch Ovens
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___ Aluminum Foil
___ Cook Book
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___ Whisk
___ Gloves
___ Storage Bag
___ Paper Towels
___ Dutch Oven Scraper
___ Spray bottle of vinegar
___ Spray bottle of oil
___ Don't forget the Food!!!
1 tablespoon oil
2 pounds fresh chicken breasts, cut into thin strips or cubes
1 lime, squeezed
1 (4 oz.) can diced green chili peppers
2 garlic cloves, minced
2 tomatoes, chopped
½ pound cream cheese
Salt to taste
1 pound corn tortillas
½ pound queso fresco, sliced
2 (14 oz.) cans enchilada sauce
½ pound jack blended cheese, shredded
Queso fresco is the most widely used cheese in Mexican cooking. The firm-textured fresh white cheese (its name translates as "fresh cheese") is slightly salty, with a mild, tangy taste similar to farmer's cheese. Like other fresh cheeses, queso fresco is lower in fat and sodium (despite its salty flavor) than aged cheeses. It's easily crumbled to sprinkle on dishes like enchiladas.
Directions:
You can use a 12" regular or a 14" Dutch Oven. Pre Heat and oil with 1 tablespoon of oil.
1. Stir in chicken until it starts to brown slightly. Add lime, chili peppers, garlic, tomatoes, cream cheese, and salt.
2. Place chicken mixture and a slice of queso fresco in each tortilla.
3. Roll tortilla and place in bottom of Dutch oven. Repeat until Dutch oven is packed tight with rolled tortillas.
4. Pour enchilada sauce over top and cover with shredded cheese.
5. Cover and bake 15-20 minutes. On the 12" DO us 15 briquetts on the top and 10 on the bottom.
6. Cheese should be completely melted and bubbly.
Tip: Consider serving enchiladas with Spanish rice, freshly squeezed lime, avocado, and salsa!
If you want to practice at home: Place Dutch oven in 350° F oven with lid on.
1 12-ounce package chicken sausage
1 teaspoon extra-virgin olive oil
1 small onion, sliced
1 Granny Smith apple, thinly sliced
1 10-ounce package shredded cabbage, preferably finely shredded
1/4 cup cider vinegar
1/4 teaspoon salt
1 cup apple cider
1 teaspoon caraway seeds
Directions:
1. Cook sausages in a large cast iron skillet or just use your 10" dutch oven over medium-high heat until brown on all sides, 2 to 3 minutes. Transfer to a plate.
2. Use your 10" dutch oven.
Add onion and apple and cook, stirring constantly, until beginning to brown, 1 to 2 minutes. Add cabbage, vinegar and salt and cook, stirring often, until just wilted, about 2 minutes. Add cider and caraway seeds; bring to a boil. Add the sausages to the dutch oven, cover, reduce heat to a simmer and cook until the sausages are heated through and cabbage is tender, about 10 minutes. Use 13 briquettes on top and 8 on the bottom. Just wait for the steam coming from under the lid and then you will know that it is done.
4 servings
Active Time: 15 minutes
Total Time: 25 minutes
1/4 Cup Vegetable Oil
1 Medium Onion, finely chopped
1 Green Bell Pepper, chopped
1 Red Bell Pepper, chopped
1 teaspoon Garlic Salt or Powder
1 teaspoon All Purpose seasoning
2 Cups Diced Cooked Chicken
1 Cup Salsa
3 Cups Roasted Garlic Spaghetti Sauce
3 Cups Cutup Corn Tortillas
2 Cups Grated Cheddar Cheese
3 Green Onions, chopped
Directions:
1. Preheat and oil your 10" regular Dutch Oven to 350°F.
2. Add onion, bell peppers, and seasonings. Saute until onions are transparent.
3. Add chicken, salsa, and spaghetti sauce. Stir and bring to a slow boil and stir in tortilla pieces. Spread cheese on top and sprinkle green onions on the top. Cover and finish cooking or when the cheese it melted it should be done.
4. Now to get 350°F in your Dutch Oven put 13 on top and 8 on the bottom. Remember when you see steam coming out from under the lid you know it is done.
This recipe is from Cabin Cooking Cookbook by Colleen Sloan on page 94
Dutch Oven Checklist
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___ Spray bottle of vinegar
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___ Don't forget the Food!!!
2 skinless, boneless chicken breasts, boiled and shredded or cut into cubes and put in dutch oven to cook.
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
1/2 cup shredded Monterey Jack cheese (optional)
Sour cream (optional)
Directions:
Use your 10" dutch oven.
Use 13 briquettes on top and 8 on the bottom.
Put all ingredients except tortilla chips, cheese, and sour cream into your Dutch Oven. Bring to slow simmer, then cook for 20 – 30 minutes. Put tortilla chips into individual bowls and pour soup over chips. Top with cheese or sour cream and a few more chips! To make this a little lighter, omit chips, cheese and sour cream.
Dutch Oven Checklist
___ Dutch Ovens
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___ Lid Rest
___ Dutch Oven Trivets
___ Charcoal Briquets (Kingsford)
___ Lighter Fluid, and matches
___ Charcoal Starter
___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons.
___ Aluminum Foil
___ Cook Book
___ Long Tongs
___ Whisk
___ Gloves
___ Storage Bag
___ Paper Towels
___ Dutch Oven Scraper
___ Spray bottle of vinegar
___ Spray bottle of oil
___ Don't forget the Food!!!
16 pieces of chicken
1 can Cream Celery
1 can Cream Mushroom
1 can Cream Chicken
1 bottle Bar-B-Que Sauce
6 Strips of Bacon
In a 12" Dutch Oven place the bacon strips and fry.
Place all other ingredients on top of bacon strips ;and sprinkle the top with salt and pepper.
Cover and cook at 350 degrees for about 45 minutes.
In your Volcano or Collapsible Stove (Lift-N-Grill) 12 coals on the bottom in a circle. When using coals only, place 10 on the bottom and 15 on the top.
Get Ready for the treat of you life!!! You can win a contest with this one!!!
Makes 12 servings
Country Dutch Oven Chicken
From Log Cabin Dutch Oven page 31
2 - 10 oz. Cans Rotel Diced Tomatoes & Green Chilles
2 - 14 oz. Cans Chicken Broth
1 - 16 oz. Can Rosarita No-Fat Traditional Refried Beans
1 - Can Whole Kernel Corn
2 Cups Shredded Cooked Chicken or Turkey, if you are using a can pour in juice too.
1 Cup Chopped Onion
Fried Corn Tortilla Strips or Chips
Shredded Monterey Jack Cheese
Directions:
Use your 10" dutch oven.
Use 13 briquettes on top and 8 on the bottom.
Put all ingredients except tortilla chips, cheese into your Dutch Oven. Bring to slow simmer, then cook for 10 – minutes. Put tortilla chips into individual bowls and pour soup over chips. Top with cheese.
Serves: 6
Dutch Oven Checklist
___ Dutch Ovens
___ Lid Lifter
___ Lid Rest
___ Dutch Oven Trivets
___ Charcoal Briquets (Kingsford)
___ Lighter Fluid, and matches
___ Charcoal Starter
___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons.
___ Aluminum Foil
___ Cook Book
___ Long Tongs
___ Whisk
___ Gloves
___ Storage Bag
___ Paper Towels
___ Dutch Oven Scraper
___ Spray bottle of vinegar
___ Spray bottle of oil
___ Don't forget the Food!!!
4 Cups Shredded Cooked Chicken
4 Cups Shredded Mexican Cheese Blend (divided)
2 (10 oz) can Cream of Chicken Soup
1 Cup Milk
1 Cup Sour Cream
2 Cans Ro-tel tomatoes (drained) or you can use Garlic Tomatoes
1 tsp. Garlic Powder
1 Packet Taco Seasoning
1 Large Bag Doritos
1/2 Cup Diced Onion or one Onion (optional)
1 tsp. Chili Powder (optional)
Shredded Lettuce (optional)
Diced Tomato (optional)
Directions:
Step 1: In your 12" regular Dutch Oven oil and Preheat the oven to 350 degrees = 15 briquettes on top and 10 on the bottom.. In a large bowl mix together shredded chicken, 1 cup of cheese, cream of chicken soup, milk, sour cream, Ro-tel tomatoes, taco seasoning and other optional items if you wish. Mix well.
Step 2: Add a layer of crushed Doritos across the bottom. Top with a layer of the chicken mixture. Add another layer of crushed Doritos, and then add another layer of the chicken mixture. Top with remaining cheese. You can add more crushed Doritos on top as well if you wish.
Step 3: Cover and cook in your Dutch Oven for 30-25 minutes or until bubbling hot. Remove lid and top with lettuce and tomato if you choose.
Serves: 8
Dutch Oven Checklist
___ Dutch Ovens
___ Lid Lifter
___ Lid Rest
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___ Charcoal Briquets (Kingsford)
___ Lighter Fluid, and matches
___ Charcoal Starter
___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons.
___ Aluminum Foil
___ Cook Book
___ Long Tongs
___ Whisk
___ Gloves
___ Storage Bag
___ Paper Towels
___ Dutch Oven Scraper
___ Spray bottle of vinegar
___ Spray bottle of oil
___ Don't forget the Food!!!
8 chicken breasts
2- 8 oz. bottles of Russian Dressing
1- 12 oz. Bottle of Apricot Jam
1 pkg. Instant Onion Soup Mix
Pour over Chicken, and bake in oven for about 1 1/2 hours. Heat should be 350 degrees, which in a 12" Dutch Oven is 10 on the bottom and 15 on top. Replenish your briquettes as need to maintain the 350 degrees. 12 briquettes in a Volcano or Lift-N-Grill.
From the Log Cabin Dutch Oven Cook Book page 23.
Dutch Oven Checklist
___ Dutch Ovens
___ Lid Lifter
___ Lid Rest
___ Dutch Oven Trivets
___ Charcoal Briquets (Kingsford)
___ Lighter Fluid, and matches
___ Charcoal Starter
___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons.
___ Aluminum Foil
___ Cook Book
___ Long Tongs
___ Whisk
___ Gloves
___ Storage Bag
___ Paper Towels
___ Dutch Oven Scraper
___ Spray bottle of vinegar
___ Spray bottle of oil
___ Don't forget the Food!!!
Ingredients List:
• 2 lbs boneless, skinless, chicken breast cooked and shredded (about 3-4 chicken breasts)
• 1/2 teaspoon Garlic Powder
• 8 oz Cream Cheese, softened
• 1/2 cup heavy Cream or Milk
• 1/4 cup Chicken Stock
• 1/2 pound Jalapeño Peppers (about 5-6 peppers)
• 4 oz Sharp Cheddar Cheese, grated
• 1/2 teaspoon Paprika
• 1/2 cup Crumbled Crispy Bacon
Directions:
1. To cook this jalapeño popper chicken recipe: Preheat & oil your 12” Regular Dutch Oven to 375˚F. Lay shredded cooked chicken in a botton of Dutch Oven. Season with garlic powder, paprika, and pepper. 17 Briquettes on top and 12 on the bottom
2. Whisk together heavy cream, cream cheese, and chicken stock. Spread the mixture evenly over shredded chicken.
3. Wash the jalapeño peppers and cut the tops off. Remove the seeds and stems if you want it milder, or leave some if you want more spicy. Cut the peppers into strips and lay them on top of the cream cheese. Sprinkle the cheddar cheese on top.
4. Bake the chicken for 20 minutes or until bubbly and hot. Let cool for 5 minutes before you sprinkle with bacon on. Garnish with fresh chopped parsley if you like. Yum!!!
Ingredients:
• 2 pounds chicken breasts
• 1 tablespoon olive oil
• 1/2 cup mild salsa (medium if you like spicy)
• 3-4 tablespoons brown sugar
• 1 4 oz. can mild diced green chilies
• 1 14.5 oz. can diced tomatoes, drained
• 1 tablespoon chili powder
• 1 1/2 teaspoons salt
• 1 tsp EACH ground cumin, garlic powder, onion powder,
• 1/2 tsp EACH smoked paprika, dry oregano, pepper
• 1/2 teaspoon ground chipotle chili pepper (optional for more heat)
• 1 teaspoons liquid smoke
• Hot sauce to taste
Instructions:
1. Rub chicken breasts with oil and place in the bottom of your Dutch Oven. Add all of the remaining ingredients except for the hot sauce. Cook until chicken is tender enough to shred.
2. Remove chicken to a cutting board, and let rest 5 minutes before shredding (there will be liquid remaining). Return shredded chicken and let cook on low for an additional 20 minutes to absorb some of the liquid/juices. Drain all excess liquid. Taste and add hot sauce to taste if desired.
Use 3 tablespoons brown sugar if using mild salsa and not using ground chipotle chili pepper. Use 4 tablespoons if you are using medium salsa and/or the ground chipotle chili pepper. The brown sugar balances out the heat. I use both medium salsa and the chipotle chili pepper and it has a kick but not overly spicy in my opinion - perfect to be smothered in cheese. I had a comment that the chicken is not spicy at all if you leave out the chipotle pepper - perfect for kids.
10 or 12 pieces of Chicken
1/2 Cup Flour
2 tbs. Shortening or Bacon Grease
1 tsp. Salt
1/4 tsp Pepper
Directions: Rinse Chicken and put 3 or 4 pieces in a plastic bag. Drop in all ingredients but the shortening. Hold top of bag and shake till chicken is all covered. Warm and grease your cast iron skillet with the melted shortening. Fry over medium heat until brown on all sides. Cover and allow to summer on low heat for 15 minutes.
This makes 6 Servings.
By Colleen Sloan From her Holidays & Tradions Cookbook page 66
Dutch Oven Checklist
___ Dutch Ovens
___ Lid Lifter
___ Lid Rest
___ Dutch Oven Trivets
___ Charcoal Briquets (Kingsford)
___ Lighter Fluid, and matches
___ Charcoal Starter
___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons.
___ Aluminum Foil
___ Cook Book
___ Long Tongs
___ Whisk
___ Gloves
___ Storage Bag
___ Paper Towels
___ Dutch Oven Scraper
___ Spray bottle of vinegar
___ Spray bottle of oil
___ Don't forget the Food!!!
6 Skinless, Boneless Chicken Breasts (about 6 oz. each)
1 tbsp. Vegetable Oil
1 tsp. Paprika
1 tsp. Salt
1/2 tsp. Cinnamon
1/2 tsp. Ground Cumin
1/2 tsp. Dried Tarragon
1/2 tsp. Black Pepper
2 tbsp. Maple Syrup
1 tbsp. Butter, melted
Directions:
Step 1:Pre heat and oil your 12" Dutch Oven.
Step 2: Combine the paprika, salt, cinnamon, cumin, tarragon and pepper in a medium bowl; mix well. Coat the Chicken evenly with the paprika mixture. Put in your Dutch Oven and cook for 15 minutes.
Step 3: Combine the Maple Syrup and butter in a small bow. Brush half of the mixture evenly over the chicken, put the lid back on and bake for 10 more minutes.
Step 4: Turn the chicken over and brush with the remaining Maple syrup mixture. Bake until you see steam coming out from under your lid or you smell you chicken.
Another idea: In Step 3 replace the Maple Syrup with Sweet Chili Sauce and in Step 2 forget the Tarragon.
1 bottle (16 oz.) Russian or Catalina Salad Dressing
2/3 cup apricot preserves
2 envelopes dry onion soup mix
16 boneless skinless chicken breast halves
In a medium bowl, combine dressing, preserves and soup mix.
Place chicken in a warmed and oiled 12" Dutch Oven. Top with dressing mixture.
Cover and bake at 350 degrees for 45 to 50 minutes. Bake , until chicken juices run clear or you can smell it.
In your Volcano or Collapsible Stove, Lift-N-Grill, 12 coals on the bottom in a circle. When using coals only, place 10 on the bottom and 15 on the top.
Makes 12 servings
From Log Cabin Presents Lewis and Clark page 56.
2.5 Lbs whole young chicken
1/4 cup olive oil
1 orange and juice in it
1/8 cup honey
1 tsp garlic (minced)
1/2 tbsp balsamic vinegar
1/4 tsp onion salt or sea salt
1 tbsp lemon juice
dash of sea salt and black pepper (for after cooked)
First clean your chicken and remove excess fat. Tie the legs of roasted chicken together with string. Set aside
Cut an orange into quarters. Squeeze the juice into a bowl but keep the oranges for later.
Combine your juice, olive, oil, garlic, and honey, balsamic vinegar, and other remaining spices in one small bowl. Mix well.
Place Chicken in dutch oven. Pour juice and garlic and honey mixture over the chicken, coating it nicely and evenly.
Place oranges around chicken in the dutch oven.
Cook for 50 minutes or until Chicken is done. 15 Briquettes on top and 10 on the bottom. You might have to replace them one.
Remove and spoon any extra juice from pot and coat it again over chicken.
Serve with veggies!
Ingredients:
2 cups milk
2 tablespoons powdered Ranch seasoning mix, (plus an extra teaspoon)
1 teaspoon salt
6-8 pounds whole chicken
1 tablespoon all purpose flour, (OK to substitute gluten-free flour)
1 pound baby red potatoes, quartered
4 carrots, peeled and cut into 1 1/2" pieces
2 tablespoons salted butter, melted
Servings about 6 people
Directions:
You can use a 12" Deep Dutch Oven or 14" Deep Dutch Oven it just depends on the chicken and how many vegetables you want.
1. In a bowl large enough to hold the entire chicken, whisk together milk, two tablespoons ranch seasoning, and salt.
2. Rinse chicken, and submerge in the milk marinade. Try to get some of the milk inside the cavities of the chicken, and coat the bird completely. Lay bird breast-side down in the bowl, cover with plastic wrap, and place in refrigerator for 2-24 hours before baking.
3. Oil and Preheat Dutch Oven to 375 degrees. 17 on top and 12 on the bottom. Sprinkle flour over the bottom of the Dutch Oven. Pour vegetables into Dutch Oven . Stir together melted butter and one teaspoon Ranch seasoning, and pour seasoned butter over the vegetables.
4. Lift chicken out of marinade, and allow it to drip mostly dry. Place it on top of the vegetables in the Dutch Oven. Put your lid on and cook. Cook time about 90 minutes. When you smell it or see steam coming out from under the lid you know it is done.
5. Remove Chicken from Dutch Oven, and allow to stand for 10 minutes or until cool enough to cut up. Take the Vegetables out of the dutch oven and put in a bowl or serve on top of chicken or under the chicken.
1 Pound Boneless, Skinless Chicken Breasts, fat trimmed
1 Medium Red Bell Pepper, sliced = about 1 1/2 cups
1/4 Cup Extra-Virgin Olive Oil
4 Large Garlic Cloves, minced
1 Medium Onion, diced = about 1 cup
1 teaspoon Crushed Red Pepper Flakes
1/2 teaspoon Black Pepper
1/4 teaspoon Salt
Directions:
You can use a 12" regular Dutch Oven. Pre Heat and oil.
Put in all ingredients and stir.
Put the lid on.
On the 12" DO us 15 briquettes on the top and 10 on the bottom.
When you smell it or see steam coming out from under the lid you know it is done.
Dutch Oven Checklist
___ Dutch Ovens
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___ Charcoal Briquets (Kingsford)
___ Lighter Fluid, and matches
___ Charcoal Starter
___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons.
___ Aluminum Foil
___ Cook Book
___ Long Tongs
___ Whisk
___ Gloves
___ Storage Bag
___ Paper Towels
___ Dutch Oven Scraper
___ Spray bottle of vinegar
___ Spray bottle of oil
___ Don't forget the Food!!!
1 Italian Sausage
1 cup Pork
1 cup Chicken
1 onion
2 cans of Cream of Mushroom or Cream of Celery or Cream of Chicken
2 Boxes of Stuffing Mix
15 to 20 Mushrooms or 2 small cans
Cut up chicken, Italian sausage and pork just let them cook together. When this is 3/4 done add the onion and mushrooms. When done add 2 cans of Cream of whatever and the 2 boxes of stuffing. Add enough water to make it creamy. Cook until done. Pull off the coals and add all the coals to the top of your dutch oven to brown the top of stuffing if you like about 3/4 of the way through so, you will brown the top of your stuffing and finish cooking the meal. You should be done in 15 to 20 min. You wait for the smell then you will know when it is done.
Dutch Oven Checklist
___ Dutch Ovens
___ Lid Lifter
___ Lid Rest
___ Dutch Oven Trivets
___ Charcoal Briquets (Kingsford)
___ Lighter Fluid, and matches
___ Charcoal Starter
___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons.
___ Aluminum Foil
___ Cook Book
___ Long Tongs
___ Whisk
___ Gloves
___ Storage Bag
___ Paper Towels
___ Dutch Oven Scraper
___ Spray bottle of vinegar
___ Spray bottle of oil
___ Don't forget the Food!!!
1 Cornish Game Hen per person
1 Small Onion, diced
1 Potato per hen
2 Carrots per hen
1 Stick Butter, melted
1/2 tsp. Garlic Powder
1 tsp. Lemon Juice Salt and Pepper to taste
Directions: Season inside and out with salt and pepper. Insert a as much diced onion as desire into each cavity. Place on trivet ( or upside down pie tin) breast side up in Dutch Oven. You do not need to do this unless you do not want it sitting in its own juices! Arrange potatoes and carrots around hens. Melt butter and stir in garlic and lemon juice. Pour over hens. Place lid on Dutch Oven.
Place Dutch Oven over 8-10 white hot coals, spread under dutch oven. Place 14-18 hot coals on lid in a circle around the lid.
Bake for 1-1½ hour or until chicken legs come away easily when moved and vegetables are tender.
Serves 2 - 4 depending on how many hens you have and what size dutch oven you decide you use!!!
Pdf.= Roast Cornish Game Hens
Dutch Oven Checklist
___ Dutch Ovens
___ Lid Lifter
___ Lid Rest
___ Dutch Oven Trivets
___ Charcoal Briquets (Kingsford)
___ Lighter Fluid, and matches
___ Charcoal Starter
___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons.
___ Aluminum Foil
___ Cook Book
___ Long Tongs
___ Whisk
___ Gloves
___ Storage Bag
___ Paper Towels
___ Dutch Oven Scraper
___ Spray bottle of vinegar
___ Spray bottle of oil
___ Don't forget the Food!!!
Chicken Thigh's or Breasts, you can leave them whole or cut them up. You can marinate this over night or not. 1 or 2 Cups Salsa, your favorite 1 or 2 cans Mushrooms 1 or 2 Onions, sliced 6 to 18 Potatoes, sliced - or you can use small Red Potatoes whole!!! Salt & Pepper, to taste Directions: You can use a 12" regular or 12" Deep Dutch Oven or a 14" Deep Dutch Oven. You will need enough chicken to fit in the bottom of the one you are using. Warm and oil your dutch oven. Place the chicken in the bottom. Next take your salsa and pour over the top of that. Just enough to just about cover the chicken. Next put the Mushrooms on top of the chicken, now the sliced onion on top of everything in your dutch oven. Take the sliced potatoes and put on top of the onions. Just fill the dutch oven till you have about 1/2 inch from the top of the dutch oven. Put the Salt and Pepper on the potatoes, you can do that every so often so that they get salt & pepper on all of them if you like. Put the lid on and cook. It takes about 1 hour or so to cook. When you smell it or see steam coming out from under the lid you know it is done. When you serve this you take off the Potato layer and put in a bowl. Then you can take the chicken out and add your potatoes to your plate. It seems to be easier that way so you get a whole piece of chicken per person along with some salsa. However, you can serve it how you like too!! Serves: as many as how many pieces of chicken you use!! We used Log Cabin Seasoning on top of our potatoes.
1 1/2 pounds fresh asparagus spears, halved so they fit in the bottom of your dutch oven.
4 boneless, skinless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon pepper
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1/2 cup mayonnaise or 1/4 cup if you do not want too much sauce
1 teaspoon lemon juice
1/2 teaspoon curry powder or cayenne pepper( if you use the cayenne do not use the cheese)
1 cup shredded Cheddar cheese
Directions:
Warm and oil your 10" Dutch Oven.
If desired, partially cook asparagus; drain. Place the asparagus in your oiled 10-in. dutch oven. Place chicken on top of that. Season with salt and pepper. In a bowl, mix soup, mayonnaise, lemon juice and curry powder; pour over chicken. Cover and bake at 375 degrees F for 40 minutes or until the chicken is tender and juices run clear. Sprinkle with cheese. Let stand 5 minutes before serving.
4 servings
8 cloves garlic, peeled and crushed
2 Tbsp Honey
2 Tbsp Dijon Mustard
1 Tbsp Tamari Soy Sauce (or 1 1/2 Tbsp regular soy sauce)
2 Tbsp Lemon juice
1/4 cup Olive Oil
2 teaspoons Salt
1 teaspoon freshly ground Pepper
20 Chicken Drummettes
Directions
1. Rinse and pat dry Drummettes, place in a large, nonreactive bowl, or leakproof plastic bag. Mix together garlic, honey, mustard, soy sauce, lemon juice, oil, salt and pepper for marinade. Pour marinade over chicken Drummettes and make sure each piece is well coated. Refrigerate for at least one hour and up to one day.
2. Preheat and oil your 12" Regular or 14" Regular Dutch Oven to 400°F. Place chicken in a single layer in your Dutch Oven. Bake 25-35 minutes (depending on the size of your chicken Drummettes) until well browned and cooked through.
Serves: 10 if you are Lucky!!!
You don't have to use only Drummettes(the part of a chicken wing that looks like a mini drumstick), you can use wingettes or just pieces of chicken, cut the size of Drummettes. Note that cooking time will vary with different cuts.
Ingredients
- 2 pounds Chicken Breasts
- 1 tablespoon Olive Oil
- 1/2 cup Mild Salsa (medium if you like spicy)
- 3-4 tablespoons Brown Sugar
- 1 4 oz. can Mild Diced Green Chilies
- 1 14.5 oz. can Diced Tomatoes, drained
- 1 tablespoon Chili Powder
- 1 1/2 teaspoons Salt
- 1 tsp EACH ground Cumin, Garlic Powder, Onion Powder,
- 1/2 tsp EACH Smoked Paprika, Dry Oregano, Pepper
- 1/2 teaspoon Ground Chipotle Chili Pepper (optional for more heat)
- 1 teaspoons Liquid Smoke
- Hot Sauce to taste
Instructions
- Rub chicken breasts with oil and place in the bottom of your 12” Dutch Oven. Add all of the remaining ingredients except for the hot sauce. Cook until chicken is tender enough to shred.
- Remove chicken to a cutting board, and let rest 5 minutes before shredding (there will be liquid remaining). Return shredded chicken and let cook on low for an additional 20 minutes to absorb some of the liquid/juices. Drain all excess liquid. Taste and add hot sauce to taste if desired.
If serving over rice, try stirring in some enchilada sauce after you drain your chicken for some saucy Enchilada Mexican Chicken.
Dusted with dry rub, dipped in sourdough starter, and fried until golden brown, this is chicken-fried steak for the gods. Ask your butcher to run the staked through the tenderizing (or Swissing) machine that is used on cube steaks. Round steak is delicious but tougher than an old pair of boots. One more hint---properly pounded chicken-fried steak is too big for frying more than one steak at a time in a big skillet. If you have to large skillets, you can fry two at once, but don't crownd two big steaks in one pan.
2 Pounds round Steaks, about 1/2" thick, cut into 4 portions and tenderized by the butcher
1 Cup Sourdough Starter Go to Sourdough Starter
1 Cup plus 2 Tablespoons All-Purpose Four
1 Tablespoon Cookie's Dry Rub
1/2 Cup Lard, Bacon Grease, or Vegetable Oil
1 1/2 Cups Milk
1/4 teaspoon Salt
1/4 teaspoon Hot Red Sauce
Serves: 4 to 6 People
Using a meat pounder, pound the round steaks to 1/2" thickness. This could take some time, so take a sip of your favorite beverage to fortify yourself.
Place the sourdough starter in a medium bowl. Place 1 cup of the flour on the plate. Season both sides of the steak with the dry rub. Dip a steak in the starter and then coat with the flour, shake off the excess.
Preheat the oven to 200 degrees. In a large cast iron skillet, heat the lard over medium-high heat. Add the steak and cook, turning occasionally, until golden brown on both sides, about 10 minutes. Transfer to paper towels to drain briefly. Then place on a baking sheet and keep warm in the oven while repeating the procedure with the remaining steak. You can also preheat your dutch oven to keep them warm if you are out and about.
By Robert l. "Buck" Reams of Fort Worth, Texas
1 Medium Onion, cut in half and sliced medium thick
3 Medium Cloves Garlic, pressed
1 TBS Chicken Broth
1 TBS Minced Fresh Ginger
1 large boneless, skinless chicken breasts, cut into 1 inch pieces
1 bunch Asparagus, cut into 1-inch pieces (about 2 cups when cut)
2 TBS Soy Sauce
1 TBS Rice Vinegar
Pinch Red Chili Flakes
Salt and White Pepper to taste
Directions:
Warm and oil your 12" Cast Iron Skillet or your Cast Iron Wok.
1. Cut onion and mince garlic and let both sit for at least 5 minutes.
2. Heat 1 TBS broth in a 12-inch skillet or Wok. For about 2 minutes over medium-high heat, stirring constantly.
3. Add ginger, garlic, chicken, and continue to Saute for another 3-4 minutes, stirring constantly.
4. Add asparagus, soy sauce, vinegar, and red chili flakes. Stir together and cover. Cook for another 2-3 minutes. This may have to cook for an extra couple minutes if the asparagus is thick. Season with salt and pepper to taste.
Serve over Brown Rice.
Serves 2
Ingredients
• 1 (3- to 4-pound) whole chicken, such as a broiler or fryer
• 2 teaspoons kosher salt
• 4 cups dry bread cubes (approximately 1-inch cubes)
• 2 cups (1/2-inch) butternut squash cubes (from about 1 small squash)
• 1/2 large red onion, chopped
• 4 sprigs fresh thyme
Instructions
1. Preheat and oil your 12” deep Dutch Oven to 375°F. = 18 coals on top and 12 on the bottom.
2. Pat the chicken dry with paper towels. Season inside and out with the salt. Tie the legs together with kitchen twine if desired. Set aside while the oven preheats and while you prepare the dressing ingredients.
3. Place chicken in the middle or your Dutch Oven Layer around the chicken the bread, squash, and onions.
4. Put your lid on cook for about 1 hour or wait till you see steam coming out from under the lid and then you know it is done.
5. Remove the Chicken and Rest for 15 minutes.
6. Cut up and server with the bread crumbs, squash, and onion!!
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