Dutch Oven Gluten Free Meals

Autumn Chicken is a satisfying chicken recipe that provides a way to use some of your freshly harvested autumn vegetables. Tasty and filling, this gluten free Dutch oven recipe is one you will want to share! Prep time: 25 Minutes, Cook time: 60 Minutes Ingredients: 2½ – 3 lbs boneless chicken pieces 6 pieces bacon chopped into small pieces 1-2 Tbs. Olive oil 1 large onion Autumn Chicken 6 carrots sliced diagonally in 1 inch pieces 2 stalks celery, chopped 1 large sweet potato peeled and cut into 2 inch cubes ½ pound fingerling potatoes cut in half 8 oz. jar packed in water artichoke hearts, drained 8 oz sliced fresh mushrooms 2 tsp. garlic powder 1 tsp. thyme ¼ tsp. cayenne pepper (or to taste) 1½ cup chicken stock 12 ounces gluten free beer 1 tsp sea salt ½ tsp black pepper Directions: Using a 10 inch Dutch oven, cook the bacon until browned. Remove the bacon from the Dutch oven and place it onto a paper towel to drain. Heat 1 tablespoon of olive oil in your Dutch oven, add the chicken and cook it on both sides for about 2 ½ minutes on each side. You may need to add more olive oil as cooking progresses. Remove the chicken to a plate and set it aside. Add the onions to the Dutch oven and cook for about 5 minutes. You may need to add more olive oil. Next, add the carrots, sweet potatoes, fingerling potatoes, celery, artichokes and mushrooms and cook for about 4 more minutes. Add the beer and deglaze the Dutch oven, making sure to scrape up any bits on the bottom of the oven. Add the chicken stock and spices and stir well. Return the chicken to the Dutch oven and spoon vegetable mixture over it. Cover and bake at 350° for 1 hour. Serve over rice or quinoa and garnish with bacon bits. To prepare Autumn Chicken as a gluten free recipe, be sure to use gluten free chicken stock. Serves 6 to 8

Beef short ribs were a welcome and rare treat when I was growing up. Braised with a mixture of onions, carrots, celery, spices and diced tomatoes, beef short ribs make a wonderful main course. Prep time=30 Minutes, Cook time= 2 Hours Ingredients: 4lbs Beef Short Ribs 1 Medium onion, sliced 2 carrots, diced 2 Ribs of celery, diced Beef Short Ribs Photo1 28oz can diced tomatoes 2 cups Beef Broth 1 cup Dry red wine 2 tbsp Olive oil 6 cloves garlic, minced 1/2 tsp Marjoram 1/2 tsp Basil 1/8 tsp Salt 1/8 tsp Black pepper 3 Bay leaves Dry rub consisting of: 1/4 cup Chili powder 1 tbsp Garlic powder 1 tbsp Onion powder 1/2 tsp salt 1 tsp ground black pepper Directions: The day before cooking your short ribs, place your dry rub into a bowl with the short ribs and completely cover the meat with the rub. Place the spiced short ribs into a zip lock plastic bag and refrigerate or keep on ice until cooking. To prepare your short ribs start by heating your dutch oven to about 300 degrees. Pour your olive oil into the dutch oven and brown the short ribs on all sides. Remove the short ribs to a bowl, cover and set aside. Add the garlic, diced carrots and celery to the Dutch oven and give them a light saute'. Add the short ribs, onion, the tomato with its liquid, then the rest of the ingredients. Cover your Dutch oven and cook at 300 degrees for two hours. Use 20 charcoal briquettes for the outdoor cooking of this recipe with charcoal as your fuel. Place 10 lit briquettes on top and 10 underneath your Dutch oven. Replace your coals about every 30-40 minutes. You may need more coals in windy or cold weather. Serve short ribs with a wild rice pilaf or with garlic mashed potatoes. Recipe serves 6 to 8

Here's an easy Dutch oven recipe that is always a crowd pleaser and your chance to get creative. You can use any store bought sauce or experiment by using your own barbecue sauce. Prep time: 15 Minutes, Cook time: 1 Hour Ingredients: Photo of buffalo wings 4 lbs chicken wings ½ cup honey Your favorite barbecue sauce Hot sauce (if desired) Directions: Pat your chicken wings dry and place them into a Dutch oven. Mix the barbecue sauce and honey together and then pour the mixture over the chicken wings. Use enough sauce to cover the wings. Cover the Dutch oven and bake at 350° for 60 minutes or until done and then serve. Use 24 charcoal briquettes for the outdoor cooking of this recipe with charcoal as your fuel. Place 15 lit briquettes on top and 9 underneath your Dutch oven. Replace your coals about every 30-40 minutes. You may need more coals in windy or cold weather. Offer hot sauce on the side for those who prefer the heat.

Creamy and cheesy with the great taste of bacon, our Cheesy Potatoes is a great side dish that goes very well with beef, chicken or pork. You may want to give this one a try with our stuffed pork tenderloin! Prep time=30 Minutes, Cook time= 1 Hour Ingredients: 3 ½ cups cubed Yukon gold potatoes ½ cup finely chopped onion ¼ cup finely chopped shallot 2 clove finely chopped garlic ½ cup shredded sharp cheddar cheese ½ cup shredded Monterey Jack cheese ½ cup sour cream ½ cup half and half ½ tsp salt ¼ tsp freshly ground pepper ¼ tsp cayenne pepper ½ tsp dry dill 1 cup frozen peas - thawed 6 pieces crisp bacon crumbled 2 Tbs. Olive oil 1 Tbs. Bacon grease Directions: In a Dutch oven brown bacon until crisp then remove it from the oven and set aside on a paper towel to drain. Remove the bacon drippings and wipe out the Dutch oven but save 1 tablespoon of bacon grease. Add 2 tablespoons of olive oil and 1 tablespoon bacon grease to Dutch oven and saute the onion, shallots and garlic for 3-4 minutes. Add the cubed potatoes and cook for and additional 5 minutes. Remove from heat and add sour cream, half and half. Mix well. Add cheese, peas and seasonings. Mix well then cover and bake at 350° for 45-50 minutes. Sprinkle with crumbled bacon before serving. Serves 4

Prep time=30 Minutes, Cook time= 2 Hours Ingredients: 2 ½ lbs. pork baby back ribs Cherry Garlic Baby Back Ribs1 18oz. bottle barbecue sauce (not mesquite or smoked flavored) 1 8oz. jar cherry preserves 1 tablespoon minced garlic ½ teaspoon dried basil ¼ cup honey 1 teaspoon GF Tamari or soy sauce 1 tablespoon Dijon mustard 1 teaspoon black pepper Red Pepper flakes to taste 3 slices lemon Directions: Rub black pepper over ribs then cut them into 2 rib segments. Place the peppered rib segments into the bottom of your Dutch oven. Combine the remaining ingredients except for the lemon slices in a bowl and mix well. Pour the mixture over ribs then place the lemon slices on top of the ribs. Cover and cook using 15 charcoal briquettes on the lid and 9 briquettes beneath your Dutch oven. Cook for two hours or until the ribs fall off of the bone. Replace your charcoal every 30-40 minutes to ensure proper cooking temperature. For indoor cooking, bake the ribs at 325º for 2 hours or until ribs fall off bone. Serves 2 to 4

Here's a great Dutch oven recipe that uses all of the fresh vegetables from your summer garden. Make it as spicy or as mild as you like by adjusting the amount of pepper flakes that you use. Prep time: 30 Minutes, Cook time: 1 Hour Ingredients: 3 lbs. boneless chicken breast cut into 2 inch cubes 1 lb. hot Italian sausage cut into 2 inch pieces 1 large onion, chopped 2 tsp. garlic, chopped 1 large green bell pepper, chopped large red bell pepper, chopped 3 medium zucchini cut into 1 inch rounds 1 small eggplant cut into 1 inch cubes 2 medium potatoes, cubed 16oz chopped mushrooms 1 28oz can diced tomato Salt and pepper to taste Red pepper flakes to taste Juice from ½ lemon ½ tsp. oregano ½ tsp. thyme ½ tsp. basil ½ tsp. parsley 2 small bay leaves ¼ cup white wine 1 tablespoon balsamic vinegar Olive oil Directions: Cut your eggplant into one half inch cubes, salt and set aside on a paper towel to remove excess water. Heat olive oil in a 12" Dutch Oven and brown the chicken pieces over medium heat. Remove chicken and set aside. Brown the sausage pieces then remove the sausage and set it aside. Add onion, garlic and peppers and cook until tender. Add bell peppers, mushrooms and cook 2 minutes. Add zucchini, eggplant and potatoes and cook for 5 minutes. Add remaining ingredients and cook for 10 minutes. Cover and bake for 1 hour at 350°. For outdoor Dutch oven cooking use 24 charcoal briquettes, placing 15 lit coals on top and 9 coals beneath your Dutch oven. Remove the bay leaves before serving. Serve with pasta or rice. Serves 6 to 8

Thick and tasty with a little bit of a bite, Chicken-Veggie Chili is great for cooler-weather camping or at home on a cold weekend. Topped with cheddar cheese and served with cornbread this chili will make for a meal that will certainly stick to your ribs! Using topioca flour or cornstarch instead of wheat flour makes this Dutch oven recipe gluten free. Prep time: 30 Minutes, Cook time: 3 - 4 Hours Ingredients: 2lbs. Chicken breast 3 cups Chicken stock 2 medium onions Picture of Chicken Veggie Chili 3 stalks celery 2 large carrots 1 cup green pepper 1-2 jalapeno peppers 1 can (14.5 oz) diced tomato 1 can black beans 1 can garbanzo beans 1 cup frozen corn–thawed 3 cloves garlic chopped Salt and pepper to taste ¼ cup chili powder 1 tsp. cumin ½ tsp. basil ½ tsp. red pepper flakes (optional) 3-4 tbsp. Olive oil 1 cup tapioca flour or cornstarch Directions: Drain and rinse the garbanzo and black beans and set them aside. Remove seeds from and chop the jalapeno and green peppers, chop the carrots, celery and onions. Cut chicken breasts into bite sized pieces then place the chicken into a zip lock bag along with 1 cup tapioca flour or cornstarch. Shake to coat chicken. Heat the olive oil in your 12 " Dutch oven, add the chicken pieces and fry the chicken until lightly brown. Add the chopped onions, celery, carrots, jalapeno, green peppers, garlic and cook for 5 minutes. Add in the chicken stock, tomato, black beans, garbanzo beans, corn, salt, pepper, cumin, chili powder, basil, red pepper flakes and stir. Cover and cook at 300° for 4-5 hours. If cooking outdoors, use 20 charcoal briquettes. Place 6 lit briquettes on top and 14 underneath your Dutch oven. Replace your coals about every 30-40 minutes. You may need more coals in windy or cold weather. Serves 6-8

This recipe is proof that there are gluten free dessert recipes that really do taste good. Rich and chocolaty, this is one Dutch oven dessert that you are sure to enjoy. Prep time: 30 Minutes, Cook time: 1 Hour Ingredients: 1 cup chopped pecans 1 pkg. Bob’s Red Mill Brownie Mix (Gluten Free) 1 small box instant chocolate pudding mix (check for gluten ingredients) 4 eggs-scrambled ¾ cups water ¾ cups vegetable oil ¾ cups amaretto liqueur 2 Tablespoons amaretto for optional glaze Directions: Line a 10 inch Dutch Oven with parchment paper. Sprinkle pecans over bottom. In a mixing bowl combine in this order and mix with each addition: eggs, water, oil, amaretto liqueur, pudding mix and brownie mix. Beat or whisk until smooth and fluffy. Pour into Dutch Oven, cover and bake at 325° for 45 minutes to 1 hour or until a toothpick inserted into center comes out clean. Do not over bake. After 15 minutes, turn out the brownie dump cake onto a dish. This is a dense brownie. When cooled drizzle with glaze or serve with ice cream or whipped topping or both! Optional Glaze: 2 cups powder sugar 2 Table spoons Amaretto liqueur Water (1 tablespoon at a time until thin enough to drizzle over brownie cake) Serves 6 to 8

Here is a hearty Dutch oven dinner recipe that is great for cooking indoors or outdoors and certain to satisfy. Serve with a fresh salad and freshly baked bread or dinner rolls for a well-balanced dinner. Prep time: 30 Minutes, Cook time: 1 Hour Cornish Hen with Roasted Vegetables Ingredients: 1 Cornish Hen 4 Celery ribs 1 Medium onion, quartered 6 carrots, cut in half 5 potatoes, quartered 4 tbs butter ¼ tsp Kosher Salt ½ tsp Black pepper 1 tsp Basil ½ tsp Garlic powder Directions: Thoroughly rinse the Cornish Hen inside and out then season the inside of the cavity with salt and pepper. Place the hen onto a wire trivet in the bottom of a 12" (6-quart) camp Dutch oven then surround the hen with the carrots, onions and potatoes. Melt the butter and season with salt, pepper, garlic powder and basil. Baste the hen and vegetables with the seasoned butter. Cover the Dutch oven and place the oven over 12 lit charcoal briquettes. Place 12 more charcoal briquettes on top of the Dutch oven. Remove the lid from your oven every 15 minutes and baste the bird with the seasoned butter. After about 45 minutes apply fresh lit charcoal. Add six more lit coals to the top of the camp oven for the final 15 minutes of cooking. Allow 1 hour cooking time per pound of bird but using a meat thermometer be sure the meat temperature has reached 180º F before serving. If cooking indoors in your oven, use an uncovered Dutch oven without feet. Roast the bird at 350º and baste as discussed above. Turn your oven temperature up to 450º F for the final 15 minutes of cooking. 1 hen Serves 2 to 4

Prep time: 20 Minutes, Cook time: 45 Minutes Ingredients: Gluten Free Apple Crisp6 Large cooking apples, thinly sliced 1-1/2 tsp Cinnamon 1/16 tsp Ground nutmeg 2 tbsp Lemon Juice 1/4 cup Raisins or chopped Dates 1 box gluten free yellow cake mix 3/4 cup chopped pecans or walnuts 1/2 cup Butter, softened 1 tsp cinnamon 1/16 tsp Ground nutmeg 1 tsp Vanilla extract 1 egg, beaten Directions: Toss apples along with cinnamon, nutmeg, lemon juice and raisins or dates in an ungreased 12" Dutch oven. In a large bowl combine the cake mix with the pecans, cinnamon, nutmeg, eggs and vanilla extract then cut in the butter until the mixture is crumbly. Do not over mix. Crumble the mixture over the apples in your Dutch oven. Bake at 350° for 45 minutes or until the topping has lightly browned. Use 24 charcoal briquettes for the outdoor cooking of this recipe with charcoal as your fuel. Place 15 lit briquettes on top and 9 underneath your Dutch oven. You may need more coals in windy or cold weather. Serve topped with a whipped topping or ice cream. Serves 8 to 10

Here is an easy to prepare breakfast casserole that allows for creativity. Basically you can use any ingredient in this Dutch oven breakfast that you would use in an omelet. try experimenting by substituting bacon or sausage for ham. Use the ingredients shown below or use your own favorite omelet filling. Have fun and enjoy your breakfast! Prep time: 30 Minutes, Cook time: 30 Minutes Ingredients: 12 Large eggs 1/2 cup water 1 Medium sized onion 1 Medium Sized green pepper 16 oz Mushrooms 1/2 lb Diced ham 1 lb Grated cheddar cheese 2 tbs Olive oil Directions: Dice onion. Remove seeds from and dice the green pepper. In a heated 12" Dutch Oven, add the olive oil and sweat the diced green pepper and onion. Add in the mushrooms and continue cooking until the onion is translucent. Note: The above step can be done in a skillet over a camp stove. While vegetables are cooking, combine the eggs and water in a bowl and beat until eggs are thoroughly beaten. Pour eggs, ham and 1/2 of the cheddar cheese into your Dutch Oven and mix well. Evenly sprinkle the rest of the cheese over the top of the mixture. Cover the Dutch Oven and bake at 350° for about 30 minutes or until eggs have set. Use 24 charcoal briquettes if outdoor cooking. Place 15 lit briquettes on top and 9 underneath your Dutch oven. You may need more coals in windy or cold weather. Serves 6 to 8

Here is a version of Pepper Steak that we have adapted to the Dutch oven that you can enjoy cooked at home or at camp. If you are going on a weekend camp out take the time to prepare the beef and marinade the day before you leave and keep it on ice. You and your diners will be looking forward to a great Pepper Steak dinner all day on Saturday. Prep time: 30 Minutes, Cook time: 1 Hour Ingredients: 2 lbs beef round steak cut into 1x3" pieces 2 Tbs. Olive oil (plus additional for browning meat).Dutch Oven Pepper Steak photo 1 Tbs. Toasted Sesame Oil ¼ cup tamari sauce or soy sauce 2 Tbs. white wine vinegar 2 minced garlic cloves 1 cup chopped onions 1 tsp. honey ½ tsp. salt ¼ tsp. coarsely ground black pepper ¼ tsp. ground ginger ¼ tsp. (or to taste) cayenne pepper 1 large green bell pepper cut into strips 1 large red bell pepper cut into strips 1 14.5 ounce can diced tomatoes 1 Tbs. cornstarch ½ cup water Directions: Mix the olive oil, sesame oil, tamari sauce and white wine vinegar in a zip lock bag. Place the beef into the mixture, seal the bag and marinate for a minimum of 2 hours or overnight in the refrigerator. Heat approximately 3 tablespoons of olive oil in your Dutch oven then add beef along with the marinade and brown the meat. Next add garlic, onions, honey, ginger, salt, pepper, cayenne pepper, green and red peppers and tomatoes. Cover your Dutch oven and cook for approximately 1 hour at 325°. If cooking outdoors in a 12" camp oven use 24 charcoal briquettes. Place 15 lit briquettes on top and 9 below your Dutch oven. Combine water and cornstarch and add to Dutch oven about 10 minutes before serving, cooking until sauce thickens. Serve over rice or noodles. Serves 6-8

All that will be left is a couple scoops of the vegetables. Maybe!! Prep time: 30 Minutes, Cook time: 1 Hour Ingredients: Photo of Pork Tenderloin & Pear 4 lbs pork tenderloin 3 large sweet potatoes 1 medium onion 3 pears 1 Naval orange 1 15oz can Whole berry cranberry sauce 1 tbs minced garlic 3 sprigs, fresh rosemary 1 tsp ground black pepper 1/2 tsp Salt Directions: Peal the sweet potatoes and cut them into 1/2 inch pieces. Peal and core the pears, then cut the fruit into 1" pieces. Coarsely chop the onion. Score the top (fat side) of the tenderloin with a crosshatch pattern and place it onto a trivet in a 14" Dutch oven. Rub the minced garlic, ground pepper and salt into the top of the roast. Place the onion, the sweet potatoes and the pear around the tenderloin. Drizzle the cranberry sauce and the juice of one half of the orange over the contents of the Dutch oven. Remove the leaves from the rosemary sprigs then sprinkle the rosemary leaves over the roast. Cover the dutch oven and bake at 350° for 60 minutes or until the internal temperature of the meat is 160° Fahrenheit. This is a great Dutch oven recipe for home or for camp cooking. Although I didn't have the time for it at the DOG, the drippings make a wonderful dipping sauce. Drain the drippings into a skillet and simmer the drippings over high heat, stirring constantly, until reduced by about 1/3. One is able to keep this recipe gluten free by doing this as a reduction rather then thickening the sauce with flour. Use 28 charcoal briquettes for the outdoor cooking of this recipe with charcoal as your fuel. Place 18 lit briquettes on top and 10 underneath your Dutch oven. Replace your coals about every 30-40 minutes. You may need more coals in windy or cold weather. Serves 10 to 12

Ingredients: 4 lamb shanks Flour (for gluten free version use tapioca flour) Olive oil for sautéing 1 large onion coarsely chopped 6 cloves garlic coarsely chopped 2 carrots chopped into 1 inch pieces 2 stalks celery ½ cup brown lentils 1 28oz can petite diced tomatoes 1 cup water 2 tsp ground coriander 2 tsp ground cumin 1 tsp curry ½ tsp cayenne pepper (adjust to taste) 2 bay leaves 1 tablespoon finely grated lemon peel. 1 cinnamon stick Directions: Lightly dust your lamb shanks in flour or, if preparing gluten-free, tapioca flour. Use a 10” or 12” Dutch oven and lightly the brown lamb shanks in 3 tablespoons olive oil. Remove and set aside the lamb shanks. Add a little more olive oil if necessary then add the onion, garlic, carrots and celery into the Dutch oven and cook for 3 minutes. Add remaining ingredients and cook for an additional 2 minutes. Place lamb shanks on top of vegetable mixture and cover with a round of parchment paper. Place the lid on your Dutch oven and cook at 300° for 2 ½ to 3 hours or until lamb has reached desired temperature on meat thermometer, 160° to 170°. Serves 2 - 4

Our Spiced Mango Carrot Cake is a great tasting gluten-free dessert recipe that is sure to satisfy your sweet tooth. We've elevated the traditional carrot cake with a tropical flair by adding in mango juice. We think that you will enjoy this recipe! Prep time: 20 Minutes, Cook time: 40 Minutes Ingredients: Spiced Mango Carrot Cake Photo 3 cups finely shredded carrot 1 ¼ cups mango juice or mango juice blend 2 cups gluten free baking flour 1 tsp. xanthan gum 1 Tbsp. baking powder 2 eggs 1 cup sugar ½ cup softened butter ¼ tsp ground nutmeg ¼ tsp cinnamon ¼ tsp ginger pinch of salt ¼ cup chopped pecans (or walnuts) ¼ cup chopped dates (or raisins) Directions: In a medium bowl combine the flour, xanthan gum, baking powder, nutmeg, cinnamon, ginger, a pinch of salt, pecans and dates then set it aside. Using a large bowl, whisk together the softened butter and sugar until well combined. Add in one egg at a time whisking well after each addition. Slowly add flour mixture and mango juice (1/2 cup each at a time) until well combined. Next, stir in the shredded carrots and mix well. Prepare a 10” Dutch oven by lining it with tin foil or parchment paper or use parchment paper Dutch oven liners. Cover and bake at 350º for 40 minutes. Use 20 charcoal briquettes, placing 10 on top and 10 beneath your Dutch oven. Rotate your oven and lid in opposite directions every ten minutes to avoid burning your cake due to hot spots. Remove the cake from the Dutch oven and set it aside to cool. When cooled, slice the cake into 2 halves. Frost the tops of each layer with the cream cheese frosting (see below) then stack one half upon the other and serve. Cream Cheese Frosting 1 8oz package Cream Cheese ¼ cup softened butter 4 cups powdered sugar 1 tsp vanilla In a large bowl mix together the cream cheese and butter until smooth. Add in the vanilla then gradually beat in the 4 cups of powdered sugar. Serves 6 to 8

Here is a tasty side dish that most people outside of the South don't see too often. A great side dish for home of camp cooking, this is one that disappears pretty quickly. Ingredients: Spicy Hominy Picture 2 tbs olive oil 1 medium sized onion 2 garlic cloves 1 tsp ground cumin ½ tsp salt ¼ tsp black pepper 2 15oz cans white hominy 2 chili peppers 1 c sour cream 1 c shredded cheddar cheese Directions: Mince the onion and garlic. Remove the stems and seeds from the chili peppers and dice them. Heat olive oil in a 10" Dutch oven then add in the onion and cook, stirring occasionally until onion is translucent. While cooking onion, drain and rinse the hominy. Stir the chili peppers, garlic and cumin into the onions. Add in the hominy, salt and pepper and cook until the hominy is heated through. Add in the sour cream and ¾ of the shredded cheddar cheese and mix well. Sprinkle the rest of the cheese on top of the mixture, cover the Dutch oven and bake at 350° for 20 minutes or until the sauce is bubbling and the cheese is melted. For outdoor cooking, use 24 charcoal briquettes. Place 15 lit briquettes on top and 9 underneath your Dutch oven. You may need more coals in windy or cold weather. Remove from heat and let it set up for 10 minutes then serve. Serves 6 to 8

Beef tenderloin is one of my favorite cuts of meat. Not only is it a great tasting cut of beef, it is also one of the most versatile. Here is a great recipe to try the next time that you are cooking for a group. Butterfly'd and stuffed with fresh goodies, my Stuffed Beef Tenderloin is great for home or camp cooking and will surely have your guests coming back for more. Ingredients: 2.5 lb Beef tenderloin, center cut 6 Slices bacon 4 tbs Unsalted butter 4 tbs Olive oil 1 cup Baby spinach 8 oz Mushrooms, mixed varieties 8 oz Sliced provolone cheese 1 Medium onion, sliced 2 Cloves minced garlic 1 tbs. Ground mustard 1 tbs. Parsley 1 tbs. Thyme 1 ½ tsp. Kosher salt 1 ½ tsp. Ground pepper ½ tsp. Salt ½ tsp. Pepper Butcher's twine Directions: Prepare the stuffing for the roast by melting 2 tbs. butter in a cast iron skillet then add in 2 tbs. of the olive oil, the onions, salt and pepper. Cook the onions, stirring occasionally. While the onions cook, fry up six slices of bacon until soft, not crispy and set aside to drain. Coarsely chop the mushrooms while the onions are softening. After about 5-10 minutes, when the onion begins to caramelize, add in the mushrooms and garlic. Continue cooking until liquid had evaporated. Spread the mixture on a plate and set it aside to cool. Butterfly the tenderloin (or have it done by your butcher). Open the roast and season the cut side with ground pepper and kosher salt. Spread the stuffing mixture evenly over the cut side of the roast leaving a ½” border of uncovered meat around the outside. Spread the spinach over the stuffing then place the bacon slices and the slices of provolone cheese over the top of the spinach. Roll the roast lengthwise and tie it together with butcher’s string. Mix more kosher salt and ground pepper with 1 tbs. of olive oil and rub it over the roast. Let roast stand at room temperature for about an hour. Add olive oil to a pre-heated 14" Dutch oven and brown all sides of the roast at medium high heat. Cover your Dutch oven and cook the roast at high heat (450°) for 30 minutes or until the roast has an internal temperature of 125°. While the meat is roasting prepare herb butter by melting the remaining butter. Add the spices, a clove of minced garlic, a pinch of salt and a pinch of pepper. Remove the roast from the Dutch oven to a cutting board. Spread the herb butter over the roast and allow the roast to rest for 15 minutes before serving. Serves 8

Here is a really tasty chicken recipe that features a great bouquet of Asian flavors. Tasty and filling, this recipe will produce a dish that will quickly disappear! Prep time: 30 Minutes, Cook time: 60 Minutes Ingredients: 2 lbs boneless chicken pieces 6 potatoes, chopped 2 medium tomatoes, chopped Thai Chicken 1 28oz can diced tomatoes 1 cup Chicken stock 1 15oz can Light Coconut milk 1 medium onion, diced 10 cloves garlic, minced 1 thumb sized piece of ginger, grated 2 Bay leaves 1 Cinnamon stick 2 tbs. Curry powder ½ tsp Cayenne pepper 4-6 tbs. Oyster sauce 4-6 tbs Olive oil for stir-frying 2-4 tbs Corn Starch Directions: Preheat your 12" Dutch oven to 350°. Pour a couple tablespoons of olive oil into the Dutch oven, add in the curry powder, cinnamon and cayenne pepper and fry the spices for a couple of minutes until they are toasted and their flavors are released. Pour in a couple more tablespoons of olive oil along with the onion, garlic and ginger. Also add in a couple tablespoons of chicken stock, enough to keep the ingredients frying nicely. Stir-fry for a couple of minutes. Add the chicken and potatoes, stir-frying for a minute to coat them with the spices. Add the remaining chicken stock and the canned diced tomatoes, stirring well to combine. Finally add in the oyster sauce, bay leaf and coconut milk. Bring the mixture to a boil then cover and bake at 350° for one hour. Use 26 charcoal briquettes if cooking outdoors. Place 16 coals on top and 10 coals beneath your dutch oven. Keep in mind that you may need more coals in in cold or windy weather. After 45 minutes stir in a slurry made with ½ cup of water and the cornstarch then add in the chopped tomatoes. Re-cover and bake for 15 more minutes then serve. Serves 6 to 8