Category: Dutch Oven

Categories
Casserole Dutch Oven Main Dish

Shepherd’s Pie

Ingredients

  • 1-1½ lbs Ground turkey (or ground beef)
  • 1 can Cream of chicken (or mushroom) soup
  • 1 lb bag frozen green beans (or 2 cans)
  • 1 lb bag frozen corn (optional)
  • 4 cups Mashed potatoes
  • 2 cups shredded cheese

Directions

  1. Cook the meat (basic seasonings)
  2. Mix meat and soup in a 9X13 pan
  3. Layer beans  (and corn if using corn) over meat
  4. Cover with mashed potatoes
  5. Cover shredded cheese (you can use sliced cheese if needed)
  6. Bake at 375°F for 30-45 minutes (cheese should be melted and frozen vegetables will want to be on the 45 minute end)
Categories
Breakfast Dutch Oven Main Dish Uncategorized

Homemade Biscuits & Gravy

This comes from Cowboy Kent Rowlins

Buttermilk Biscuits

Ingredients

  • 3 cups flour
  • 3 tbsp sugar
  • ½ tsp salt
  • 4 tsp baking powder
  • ½ tsp cream of tartar
  • ¾ cup chilled butter (it should be hard)
  • 1 egg
  • 1¼ cups buttermilk

Directions

  1. Mix flour, sugar, baking powder, and cream of tartar.
  2. Cut ⅛ inch slices of butter into the mixture then break butter into crumbles in the mixture using a fork.
  3. Lightly whip the egg and pour into the mixture.
  4. Por in buttermilk and mix until incorporated into a moist, lumpy dough.
  5. Sprinkle flour over the dough and coat your hands in flour then knead into a ball (30 second should do).
  6. Spread for on the counter then place the dough on the counter and knead it for another minute to get everything well incorporated.
  7. Roll dough into a ½ inch thick sheet.
  8. Cut biscuits into 3″ circles and place in a little buttered baking dish.
  9. Bake at 400° for 25(ish) minutes (while you make the gravy). (Still figuring out the exact time as I did it by look the first time.)

Sausage Gravy

Ingredients

  • 1 lb sausage
  • ½ cup butter
  • ½ cup flour
  • 4 cups milk

Directions

  1. Cook the sausage then set the meat aside.
  2. Melt butter in the pan with any liquid from the sausage.
  3. Sprinkle flour into the butter/fat mixture a little at a time and stir incorporate it using a spatula with holes to prevent any lumps.
  4. Pour in milk until it is a little runnier than you’d want the gravy and mix well.
  5. Add the sausage and simmer until you get the consistency you want.
Categories
Dutch Oven Lunch Main Dish Quick Prep

Stuffed tortillas

Ingredients

  • 12 tortillas
  • 1½ lbs defrosted ground turkey
  • 1 medium onion
  • 2 eggs
  • 1 tbsp parsley
  • 1 tsp garlic
  • ½ tsp paprika
  • 1½ tsp salt
  • 1 tsp ground pepper
  • Olive oil

Directions

  1. If using uncooked tortillas, lightly cook the tortillas before starting other steps.
  2. Chop the onion in small pieces.
  3. Add onion, eggs, parsley, garlic, paprika, salt, and pepper to the defrosted meat and mix thoroughly.
  4. Spoon 3 tablespoons of filling into each tortilla and spread evenly over half the tortilla then fold the other half of the tortilla on top.
  5. Drizzle 2-3 teaspoons of oil on a pan preheated to medium and place two stuffed tortillas in the pan.
    • Anytime the pan is basically dry, add more oil to the pan when flipping or adding new tortillas.
  6. Cook the tortillas over low heat for 3 minutes on each side until the tortilla is crispy and there is no juice running from the filling when you press on the tortilla.
Categories
Breakfast Casserole Dutch Oven Main Dish Quick Prep

Hash brown omelet

Ingredients

  • 2 medium potatoes peeled and cubed
  • 3 eggs
  • 2 tbsp Butter
  • 1 tbsp Olive oil
  • 2 tbsp milk
  • ¼ cup shredded cheese
  • To taste
    • Salt
    • Pepper
    • Paprika
    • Oregano

Directions

  1. Fry potatoes in butter and oil (potatoes should be in half inch cubes)
  2. Whisk eggs with milk, salt, pepper, paprika, and oregano
  3. When potatoes are lightly browned pour the egg mixture in potatoes
  4. Cover and allow eggs to cook through
  5. When are are cooked, flip the potato/egg patty and to with cheese
  6. Cover until cheese melts
Categories
Breakfast Dutch Oven Main Dish Quick Prep

Savory Stuffed Pancakes

Ingredients

  • Batter
    • 8 eggs
    • 2 cups flour
    • ¾ cup milk
  • Filling
    • 1½ lbs ground turkey
    • ½ onion
    • 3 cloves garlic (1½ tsp)
    • 5-6 oz tomato sauce
    • Shredded cheese (optional)

Directions

  1. Finely chop onion and garlic.
  2. Brown onion, garlic, and meat together.
  3. When the meat is browned add tomato sauce and simmer until there is no noticable liquid.
  4. Set stuffing inside
  5. Blend eggs flour and milk until smooth. It should be a little bit thicker than crepe batter.
  6. Spread batter in a heated pan. Cook for about 20 seconds then flip and cook for 20 seconds more. (This will take longer if the pan wasn’t already heated.) They should be thicker than a crepe but thinner than a traditional pancake. They should also be larger than a pancake (nearly crepe sized) so that they are big enough to fold over the stuffing.
  7. Place 2-3 tbsp of stuffing over half the pancake and fold the over the stuffing. This is the time to add cheese if you choose either in the stuffing or on top of the folded pancake.

Savannah picked up this recipe in Brazil. In fact she learned it in 1-person volume (“1 egg, 4 spoonfuls of flour and a little milk” along with the stuffing ingredients without any measurements) and we found out after 1 meal that it was worth keeping around.

Categories
Dutch Oven Lunch Main Dish Quick Prep Sandwich

Pulled pork

Ingredients

  • 2-4 lbs uncooked pork (roast, tenderloin or any other boneless favorite)
  • 1 cup brown sugar
  • 1 tbsp garlic powder
  • 1 tsp paprika
  • 1 tsp cayenne pepper
  • ¼ cup mustard
  • 1 cup barbeque sauce
  • 1½ cups Dr. Pepper (other colas will work or use water if you prefer)

Directions

  1. Mix everything except the pork together
  2. Cut pork into into 2″sections (to make sure the flavor goes all the way through)
  3. Combine pork pieces and sauce in a pressure cooker
  4. Cook on high for 60 minutes and release pressure
  5. Pull out pork pieces and shred them with a fork—they should come apart easily
  6. Pour some of the cooked liquid over the pork to keep it moist (½ to 1½ cups depending on how much meat)
  7. Add more barbeque sauce to pulled pork as desired

Pulled pork pairs well with coleslaw, mashed potatoes, or mac&cheese. 2 lbs of pork should make a decent meal while 4 lbs should serve a larger group. This can also be done in an oven or show cooker but that would take several hours at 300° and probably requires more water due to evaporation (I haven’t tried it myself).

Categories
Casserole Dutch Oven Main Dish Quick Prep

Pasta Casserole

Ingredients

  • 1 lb Rigatoni (other pastas probably work but we like rigatoni)
  • 48 oz marinara sauce (~4 cups)
  • 2 cups water
  • 20 meatballs (1-1½ lbs)
  • 1 cup finely shredded mozzarella
  • 1 cup shredded parmesan (we’ve also used parmesan/romano/asiago mix)

Directions

  1. Combine pasta, pasta sauce, water, and chopped up meatballs in 9×13 pan
  2. Cook at 425° for 20 minutes
  3. Mix shredded cheeses in a bowl
  4. Pull casserole out of the oven and mix in half of the cheese mix then cover with the remaining cheese
  5. Cook for another 5 minutes in the oven to allow the cheese to melt on and through the casserole
Categories
Dutch Oven Main Dish Quick Prep Soup

Unstuffed Cabbage Rolls

Ingredients

  • 2 lbs ground beef
  • 1 medium onion, diced
  • 1 small head of cabbage, chopped
  • 1 large (28-ounce can) diced tomatoes
  • 1 can (398ml) tomato sauce
  • ¼ cup white vinegar
  • 2 tbsp brown sugar
  • 1 cup beef broth
  • 1½ tbsp paprika
  • 2 cloves garlic, minced
  • 2 tsp salt
  • 1 tsp cracked black pepper
  • 1 cup rice, uncooked (or 2 cups cooked)

Directions

  1. Start rice cooking if it is not already cooked.
  2. Brown ground beef and onions then transfer to a pot.
  3. Add cabbage, diced tomatoes, tomato sauce, white vinegar, brown sugar, beef broth, paprika, minced garlic, salt and black pepper to the pot and mix.
  4. Bring to a boil then simmer covered on low heat for 20 minutes.
  5. Stir in rice and serve.
Categories
Dutch Oven Quick Prep Side

Easy Cornbread

Ingredients

  • 1 cup cornmeal
  • 1 cup flour
  • 4 tbsp sugar
  • 4 tsp baking powder
  • ½ tsp salt
  • 1 cup milk
  • 1 egg
  • ¼ cup oil

Directions

  1. Mix dry ingredients
  2. Add wet ingredients
  3. Beat until smooth
  4. Pour batter into a greased 8″ square pan
  5. Bake at 425° for 20-23 minutes
Categories
Dutch Oven Main Dish Side

Golumpki

Ingredients

  • 1 whole head cabbage (about 4 pounds)
  • Salt (for salting boiling water)
  • 2 tbsp butter
  • 1 large onion (chopped)
  • 1 lb ground beef
  • ½ lb ground pork
  • 1½ cups cooked rice
  • 1 tsp garlic (finely chopped)
  • ¼ tsp black pepper
  • 2 tsp salt
  • 1½ cups beef stock
  • Garnish: 1 cup sour cream

Directions

  • Prepare the cabbage
    1. Fill a large pot with water, bring to a boil, and salt it.
    2. Remove the core from the cabbage by cutting around it and discard it.
    3. Place the cabbage in the boiling water. Cover and cook until leaves are softened enough to remove individual leaves. (About 3 minutes.)
    4. When leaves are cool enough to handle, cut away the thick center stem from each leaf. Be careful to not cut all the way through.
    5. After retrieving 18 leaves, chop the remaining cabbage and place it in the bottom of a casserole dish or Dutch oven with a lid.
  • Make the filing
    1. Heat up a large skillet, melt the butter, and add the chopped onion. Cook until tender and remove from the heat to let them cool off.
    2. Mix the cooled onions with the beef, pork, cooked rice, garlic, salt, and black pepper until well combined. Don’t overmix or the meat will become tough.
  • Assemble the rolls
    1. Flatten a cabbage leaf on a cutting board or work surface and place about ½ cup of the meat filling.
    2. Fold sides of leaf over meat then roll along stem from the center to the outside edge of the leaf.
    3. Repeat for each leaf.
  • Cook and serve
    1. Heat oven to 350°
    2. Place the cabbage rolls, seam down, on top of the chopped cabbage. Season each layer with salt and pepper.
    3. Pour the beef stock over the rolls, cover, and place in the oven.
    4. Bake for 1 hour or until cabbage is tender and meat is cooked.
    5. Serve with a drizzle of sour cream, or alternatively, mix the pan juices with the sour cream and ladle it over the cabbage rolls.