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