In an effort to slim down my families diet and to stretch out the grocery budget I’ve been buying meat in the large family packs and dividing them into smaller bags before I freeze them so I no longer cook 6 chicken breasts for the 6 of us. It’s pretty great when I can fix a meal using 2 chicken breasts and have leftovers for lunch the next day.

That being said I had 2 of the thick cut pork chops in the freezer and thought what can I make that will stretch them out – Becka found some frozen egg rolls that were made a while back and I thought why not Sweet and Sour Pork to go with them, and better yet I had all the ingredients….  Note to self – probably ought to look into menu planning this trying to figure out what to cook for dinner @ 5 PM on the way home from work is for the birds!!!!!

Dutch Oven

Sweet and Sour Pork

1 1/2 pounds boneless pork loin, sliced 1/2-inch thick

1 tablespoons vegetable oil

1 can (20 ounces) pineapple chunks in juice

3/4 cup water

1/4 cup vinegar

1 tablespoon soy sauce

1/4 cup brown sugar

1/2 teaspoon salt

2 tablespoons cornstarch

2 tablespoons water

1/2 cup thinly sliced onion

1 green pepper, cut in thin strips (variation - use 1/2 Red and 1/2 Green peppers)

2 cups hot cooked rice

Cut pork slices into strips about 3 inches long and 1/2 to 1 inch wide. Sauté pork strips in hot oil over medium heat until lightly browned in a 10” Dutch Oven; drain. Drain pineapple; reserve juice. Combine pineapple juice, 3/4 cup water, vinegar, soy sauce, brown sugar, and salt; pour over pork in skillet. Cover and simmer 1 hour, or until meat is tender. In a cup, combine cornstarch and 2 tablespoons water; stir until smooth. Add cornstarch to pork mixture. Cook over low heat, stirring constantly, until mixture is thickened and bubbly. Add pineapple chunks, onion and green pepper. Cover and simmer sweet and sour pork for 10 minutes longer, or until vegetables are tender. Serve sweet and sour pork over rice.
Sweet and sour pork recipe serves 4 to 6.

This recipe could be easily prepped at home for a nice dinner while you are out camping, cooked over a propane stove or using 10-12 briquettes under while Sautéing the pork and 8 under and 10 on top while simmering.

Adapted from http://southernfood.about.com/od/sweetandsourporkrecipes/r/bl30207m.htm

Hope you’ll give this recipe a try, and Have fun Cookin’

Cyndi

Tamale Pie

In my house when I buy hamburger, If it gets put in the freezer in the chunk form - the only thing we use it for is to brown it because making patties from frozen burger is nasty - they fall apart. So when I called home and asked my daughter to go find something to thaw out for dinner, tonight she pulled out some burger, the first thing that came to my mind was burritos, no - didn't sound good, spaghetti, - nope not hitting the spot tonight, enchilada casserole, maybe - Tamale pie, winner!!! This is a dish my mom use to make, that we all enjoyed, I have make this in a Dutch Oven as well as a 9x13 pan, outside as well as the oven. This is a very versatile dish - you can half if for a small group, double it for a large one.  I hope you enjoy this as much as my family does. 

Tamale Pie

2 Tbsp olive oil                   

2 C chopped onions

2 C green peppers            

2 lb. Ground Beef

2 clove minced garlic       

2 Tbsp Sugar           

2 tsp salt                                

Dash of pepper

4 (8oz) tomato sauce       

2 cans corn

2 cans chopped olives     

Chili powder… to taste (2-6 tsp.)

3-4 C Colby Jack cheese

Sauté onion and peppers in olive oil. Add meat. Brown. Add next 8 ingredients. Simmer 20 to 25 minutes till thick.  Top with cheese and corn meal topper. 

Corn Meal Topper

1 ½ C Corn meal

4 C cold water

1 tsp salt

2 Tbsp butter

Stir corn meal and salt in cold water. Stir while cooking or it will become lumpy. Add butter. Bring to a boil. Will look like a thick mush. Spoon over the top of mixture. Bake at 375° till topping is slightly browned.

Spread the Corn Meal Topper over the meat mixture that has been topped with cheese.

I added a little cheese to the top and baked at 375 degrees for about 45 minutes.

Have fun Cookin'

Cyndi

Table on content - sorta

I'm really not that computer smart, so I thought,how could I list all the recipes on this blog then I thought why not just list them they you could simply type in the recipe that you want, into the search and it will take you to the page it is on. I also was afraid I was duplicating recipes - and sure enough, I had. So know I will know what is on here so far. 

I hope you all spend time with your family, and have fun cookin'

Cyndi

Table Of Contents 5/6/2012

Christmas Pepper Jelly

Day Old Bath Water

Pumpkin Cupcakes

Mom’s Old Fashion Chili

Super Simple Apple Cobbler

Dutch Oven Potatoes

Savory Parmesan Bite

Apple Bites

Cream Cheese Bites

Peanut Butter Cups

Cinnamon Almonds

Onion Bombs

Beef Wellington

Mediterranean Bread

Black Bottom Brownie Cheesecake

Danish Cake

Rosemary Potatoes

Stuffed Pork Tenderloin

Raspberry Delight

Asiago Loaf

Sunday Orange Rolls

Mushroom, Artichokes, and Chicken

Melissa’s Rolls

Polynesian Barbecue Ribs

Fred’s BBQ Sauce

Dinner Rolls

Pumpkin Delight

Taco Soup

Sourdough Pizza Bread

Butter Peach Cobbler

Apple Spice Cobbler

Cereal Mix

Stuffed Croissants

Raspberry Pretzel Salad

Spinach stuffed Chicken

Teriyaki Chicken

Yummy Chicken

Potato Logs

Crab stuffed Beef tenderloin

Munster Bread

Delicate Pear cake with Caramel Sauce

Chicken Enchilada Soup

Beef Stroganoff

Cream cheese pumpkin bread

Roasted Pumpkin seeds

Pumpkin muffins

Carnita’s

Butter Crunch Pie

Lion House Rolls

Candied Yams

Turkey Stuffing Casserole

Turkey enchiladas

Sourdough bread

Mock Sourdough

Ham/Clam Chowder

Orange Chicken & Egg rolls

Tortellini Soup

Coconut Chicken

Blackberry apple cobbler

Chocolate Banana Bread

Momma’s Homemade Bread

Snickers Cheesecake

Bacon Cheese pull-apart

Cowboy Chili

Dutch Oven curry

Breakfast casserole

Chicken Alfredo Lasagna

Chicken & Dumplings

Bacon Ranch Chicken Rolls

Awesome Peanut Butter Bars

Chicken & Rice

Hot Fudge Marshmallow Monkey Bread

Taste of Dutch - IDOS Spring Gathering 2012

So from years past I have learned you can never make enough copies of your recipes - so this year I have business cards to pass out @ the Taste of Dutch at the IDOS Spring Gathering. So if you are here, chances are you picked up one of my cards, and had the opportunity to sample some mighty fine Dutch Oven cooking from all over. I am not sure if I got to meet all of you fine folks. as I was the one running around making sure the classes went of without any problems - I hope you learned lots of new tricks are that you are excited to pull out your ovens season them up and get cooking. 

Some of the recipes that my family will cook, I have already posted so here are the links Chicken Enchilada Soup, Cinnamon Almonds, Bacon Ranch Chicken Rolls, and we have added this one to our Menu this year:

Hot Fudge – Marshmallow Monkey Bread

1 tablespoon Butter, softened

2 can (16.3 oz) refrigerated buttermilk biscuits (8-10 biscuits)

13 large marshmallows

½ cup Butter

½ cup hot fudge ice cream topping

1 teaspoon Vanilla Extract

1 cup sugar

1 tablespoon baking cocoa

Grease 12” Dutch Oven 1 tablespoon butter. Cut the biscuits into quarters; set aside.

In 5” Dutch Oven, place marshmallows, 1/2 cup butter, hot fudge topping and vanilla. Over medium heat (6-8 briquettes), until melted. Using wire whisk, stir until smooth.

In medium bowl, stir sugar and cocoa until blended.

Carefully place 1/4 of the biscuit pieces into hot chocolate mixture, gently folding in to coat. Add another 1/4 of the biscuits, gently folding in to coat. Using tongs, remove biscuits from chocolate, letting excess chocolate drip off. Drop 1 biscuit piece at a time into sugar mixture; spoon sugar over biscuit to coat. Layer biscuits in your Dutch Oven. Repeat with remaining biscuits. Sprinkle any remaining sugar mixture over biscuits.

Bake at 350° for 30 to 40 minutes, or until biscuits are deep golden and no longer doughy in center. Cool in pan 5 minutes (remove the lid). Place cooled lid back on the oven; carefully turn Dutch Oven over. Remove the bottom of the oven leaving the rolls on the lid to serve; immediately scrape any remaining topping in pan onto bread. Pull apart warm bread to serve.

No Pictures of this one yet - I'll update this after the Taste of Dutch. I am getting this ready and will have it posted 2 days before due to my work schedule and all that has to be packed and prepared. 

I really hope you all enjoyed yourselves at the Spring Gathering, Please feel free to leave a comment if you have any questions. I'd be happy to help. 

A couple of dates to put on your calendar:

June 14, 2012 Dutch Oven Class in Clinton City

June 23, 2012 West Haven Days Dutch Oven Cook-off

June 30, 2012 Dutch Oven 101 - @ For Your Kitchen in Clearfield - http://www.fykitchen.com/classes.cfm -  There is a fee for this class

Tentatively July 28, 2012 Cakes, Pies, and Cheesecakes in your Dutch Oven @ For Your Kitchen - There will also be a fee for this class

August 15-18, 2012 - Davis County Fair - Dutch Oven Cook-off  8/18/12

Check out the Lake Bonneville IDOS Chapter of Facebook I will post more info as the dates get closer. 

Have Fun Cookin'!!!

Cyndi

Chicken & Rice

So today my son decided to go camping with some friends and asked to borrow a couple of my Dutch Ovens- of course I said sure - then he asks for some ideas what to cook for his friends. Being 21, and having a limited income, of course this had to come from my pantry..... So I went in search of recipes - one I already have here it is the Blackberry Apple Cobbler - I had some home canned pie filling so it was just sending up the rest. The other is Cavatini - and until I prepare it and taste it I won't post it - it is a sort of pizza casserole, so..... that's another post.

So on to my topic - as I was looking for recipes that I had the ingredients for that he could take, I found an old book of mine that has a bunch of Dutch Oven recipes so I thought I'd share with you one of the 1st dishes I learned to cook in a Dutch Oven.

Sorry I don't have a picture of this - so here is my generic photo.  :o)

Chicken & Rice

2 lbs boneless skinless chicken breasts (chopped into bite sized pieces)
1 lb baby carrots
8 oz fresh chopped mushrooms
1 lb frozen peas (optional)
chicken bouillon
4 C long grain rice
8 C water
1 Green pepper (chopped)(optional)

Preheat a 12" Dutch Oven with a small amount of oil and brown the chicken pieces. Remove excess oil and spread chicken evenly over the bottom of the oven. Pour dry rice evenly over the chicken followed by the remaining vegetables. Mix water with about twice the chicken bouillon used for 8 cups, so the bouillon is strong. Carefully pour this mixture over the vegetables. Bake for 1 hour with 10 briquettes on the bottom and 16 briquettes on the top.

Some variations:
add 2 tablespoon of Curry powder, or
add 1/2 medium onion chopped and sauteed with the chicken till soft, or
instead of the peas toss in a bag of mixed frozen veggies

Pretty basic and feeds a lot of people.

Give this basic recipe a try and get those Ovens outta the basement or the garage.
A little plug here - if you are in the area I will be teaching a Dutch Oven 101 Class at For Your Kitchen on 6/30/2012. Check out the link for more information.

Have Fun Cookin'
Cyndi

Awesome Peanut Butter Bars

Happy Easter ya'll!

Yesterday I spent most of the day cooking for a family gathering - I love cooking for my family and extended family. Needless to say I was too tired to cook today and there was plenty leftover for dinner tonight, all except the dessert. I was craving something sweet and to prevent me from raiding the kids Easter baskets I decided to make Peanut Butter Bars. Last week we had PB Bars from a package (Lehi Roller Mills), they were pretty good but I only got 2 out of a 9x13 pan. So this week I pulled out a recipe that I haven't made for quite some time, like 3 or 4 years. I made these for a church activity, and my neighbor, who every time she introduced me, she tells people - "she makes Awesome Peanut Butter Bars"  They really must have made an impact. Ha ha 

So I'll share them with ya'll.

Awesome Peanut Butter Bars

3 Squares of butter @ room temperature

1 1/4 C Sugar                                  2 1/2 C Brown Sugar

1 TBS Vanilla                                     1 TSP Baking Soda

3/4 TSP Salt                                       2 C Peanut Butter

3 C Flour                                           3 C Quaker Oats

3 Eggs

1/2 Pkg Mini Reese peanut butter cups chopped.

Preheat oven to 325, Mix butter, eggs, salt, sugar, and brown sugar till a paste. Add vanilla, baking soda, peanut butter, flour, oats and 1/2 pkg peanut butter cups. Mix well. (this will look dry—it is suppose to) Spread into a 11x17 cookie sheet, smash into corners, make an even crust– cook for 20 minutes. Let crust cool completely.

Peanut Butter Bars Frosting

Version 1 

1 C Chocolate frosting (milk Chocolate (Store bought is easiest)

1 C Peanut butter

1/2 Pkg Mini Reese peanut butter cups chopped

Mix Frosting, peanut butter till smooth & spread over cooled crust sprinkle on peanut butter cups. Let set for 1 hour & enjoy!  

Version 2

1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted!)

3 1/2 -4 cups confectioners (powdered) sugar

1/2 cup cocoa powder

1 C peanut butter

1/2 teaspoon table salt

2 teaspoons vanilla extract or 1 teaspoon almond extract

4-5 tablespoons milk or heavy cream

1/2 Pkg Mini Reese peanut butter cups chopped

Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time. Sprinkle on peanut butter cups & spread over cooled crust. Let set for 1 hour & enjoy!  

Warning these are very rich and it makes a lot so have a big glass of milk nearby!!! 

Yes this can be made in a Dutch Oven, just half the recipe or split into 2-12" Dutch Ovens. 

Have fun cookin'

Cyndi

Bacon Ranch Chicken Rolls

As I pondered today what to fix for dinner, racking my brain, what did I have in the freezer, pretty sure that I had chicken, that is where I started my meal.

Bacon Ranch Chicken Rolls

3 cans refrigerator biscuits
2 lbs chicken cooked and chopped into bite size pieces
1 C Parmesan cheese
1 C mozzarella
1 (8oz) pkg of Cream Cheese cubed
2 cloves of garlic minced (for ease I use the bottled pre-minced)
8 small green onions chopped
2 stalks of celery diced
2 Tbsp fresh (curly) parsley
1 envelope Ranch Dressing
1 lb Bacon cooked till crispy and crumbled

Combine all ingredients except the biscuits. Roll out biscuits till flat, place a scoop of filling in the center of the biscuit and seal. Place in 2 well greased 12" ovens, bake at 350 degree for 20-25 minutes

To take this outdoors - Pre-cook your chicken and bacon - or for that fact you could prepare your filling and just keep it in the cooler - when your ready to eat - flatten the biscuits, stuff and bake. These are a lot like hot pockets so.... experiment with the meats - try Ham instead of chicken.....

Left overs - if you have any are great the next day for lunch.

Have fun cookin'
Cyndi