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Monday, September 30, 2013


I've been feeling guilty lately, because I haven't posted in a couple of months. Sorry.

In August we had the Davis County Fair, where my husband and I were the chairfolks for the Dutch Oven cook-off... that's a lot of extra hours pulling things together, however, I couldn't have done it without his help. Not to mention the countless hours the rest of my family put into it.  Some of the things I enjoy about organizing this are the fact that we bring new people in to our love of cooking in cast iron pots, and all the new recipes they bring.

This year’s winner has been cooking in Dutch Ovens for years, the last couple of years we have asked him to come be a field judge for this competition and he watch as other teams competed and was bitten by the bug, and decided to compete this year. He and his wife practiced their recipes for weeks, until they mastered them. I was a little iffy on his dessert but it certainly knocked my socks off.

I thought I’d share it with you.

Blueberry pull-a-parts

1/2 cup white sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon                   
1/4 cup butter, melted

Mix sugar, flour, cinnamon, and melted butter together in a bowl; sprinkle over the greased sides and bottom of 12” Dutch Oven.

2 (8 count) cans refrigerated biscuit dough (such as Pillsbury Grands! ®) – Or make yours from scratch.

Separate biscuit dough into 16 biscuits; cut each biscuit into 4 pieces.

3/4 cup white sugar                                                 
1 tablespoon ground cinnamon
1/2 cup butter, melted                                             

Mix sugar and cinnamon together in a bowl. Pour melted butter into a separate bowl. Dip each biscuit piece in the melted butter; roll in the cinnamon-sugar mixture until well coated.

1 1/2 cups fresh blueberries                                  
1/4 cup butter, melted

Toss coated biscuit pieces and blueberries together in a large bowl; arrange biscuits and blueberries in the Dutch Oven. Drizzle with 1/4 cup butter and any remaining butter from dipping.
1/2 cup confectioners' sugar                                
2 tablespoons milk, or more as needed

Bake @ 350° (8 coals on the bottom and 16 on the top) until, golden brown, 20 to 30 minutes. Cool in the pan for 5 -10 minutes before inverting onto a serving platter. Whisk confectioners' sugar and milk together in a bowl until smooth. Drizzle over pull-a-parts.

Some great variations would be to use a mix of berries instead of blueberries or apples instead of blueberries, then drizzle with a caramel sauce…. Recipes like this really get the ‘ol creative gears moving.

Hope you’ll give this a try and put your own spin on it and let me know how it turns out, and in the meantime…..

Have Fun Cookin’ 

Thursday, July 25, 2013

Garlic Cheesy Rolls

Last week I had the opportunity to spend a week doing what I love - Cooking. Cooking for 400 girls and their leaders at Girls Camp - These girls were between the age of 12 -18... Not too terribly picky. Some of the recipes I had chosen, we had to alter when we did the math, and realized that it would have taken 57 batches of dough to make one meals worth of rolls.... as disappointed as I was, in how they turned out the girls still loved them, one sweet girl asked for the recipe... so this post is for her, and anyone else wanting to try these.  I'm certain that when made as a single batch they'll turn out quite nicely. 

Garlic Cheesy Rolls

1 pkg frozen roll dough
1/2 C. Butter - 1 cube melted
1 tablespoon granulated garlic
1/2 C. grated Parmesan
1 C Shredded cheese - we used the Italian 4 cheese blend (Parmesan, Asiago, Mozzarella, Romano) 

Melt the butter, add the garlic and stir. Let cool slightly.
Dip the frozen dough into the garlic butter. (Note: I used food service gloves, and just stick my hands in the butter (it will be hot)) 
Place in either a 12" dutch oven or a 9 x 13 pan. 
Sprinkle with the grated Parmesan, then with the cheese blend.
Let raise, till doubled. 
Bake at 350 degree till golden brown and when tapped, sounds hollow or when a thermometer inserted reaches 190 degrees. 
Enjoy the ooey gooey cheesy goodness. 

Now Here is the recipe I was going to make that seemed like a good idea when we first planned the meals:

Garlic Cheese Rolls
5-6 C Flour                                                               
2 Tbsp Active dry yeast                                       
1/3 C Sugar                                                            
1 Tbsp Salt                                                               
1 Can Evaporated Milk                                       
1/2 C Milk                                                                
1 egg beaten                                                         
1/3 C butter or butter flavored shortening- melted

2 Tbsp Butter
1/3 lb Colby Jack
1 tsp salt
1 tsp granulated garlic
3 cloves of garlic minced
½ C Asiago

1/4 C Whipping cream                                       
1/4 C Melted butter
1/4 C Parmesan cheese grated

Prepare Dough: In a mixing bowl combine 2 cups flour, yeast, sugar, and salt; blend well. Mix in warm milk, egg, and melted butter. Mix thoroughly. Mix in remaining flour 1 cup at a time until dough pulls away from sides of bowl. Turn dough out onto a floured board and knead it for 5 minutes until dough becomes elastic and sticky. Roll dough generously in flour, then cover and place in a warm area free from drafts to rise until double in size.
Assemble Rolls For Baking: Punch dough down then roll into a rectangular shape about 9" x 13". Brush dough with melted butter, spread on cheeses, then sprinkle with garlic and seasoned salt. Roll dough lengthwise like a jellyroll and cut into 13 1-inch rolls. Place rolls in a lightly greased 14" Dutch oven with 8 rolls around the outside edge, 4 rolls forming an inner circle, and 1 roll in the center. Cover Dutch oven and let rise for 15 minutes.
Brush tops of rolls with whipping cream.  Bake using 10 briquettes around the outside on the bottom and 18-20 briquettes top until rolls turn a light brown color.
Yield: 13 rolls

These are great paired with any Italian dish - or just on their own.... 

Warning - I love garlic, if it's too much for you feel free to cut back. 

Have fun cookin'

Smoked Brisket

Yesterday, in Utah it was our "Statehood" Day or the celebration of the day our state was accepted into the union (I stand corrected. A little rusty on my state history, I guess - Thank you - Jake) was founded by the Mormon Pioneers. Around here we call it Pioneer Days, Day of '47 - I am just grateful - I get the day off of work. Now granted I was the only member of my family that got the day off - the rest of them had to work. I decided to fix them a special dinner 'cause I had the time. 

Our local grocery store had a deal on Briskets .... OK so my daughter calls it the "cute girl discount" - the butcher was talking to me about the cuts they offered, then went in the back to see what he had, he came out with a $40 brisket and then promptly marked it down to $24. It pays to be friendly to your butcher. 

Here is what I did to make this little taste of heaven...

Smoked Brisket

Season brisket with your favorite seasoning.
Place brisket fat side up, on foil or in a foil pan (to collect the juices). 
Prepare 12-15 briquettes, place on the bottom grate of your Weber Kettle, for indirect heat.
Add to the briquettes,a few small pieces of your favorite fruit wood (I used apple).
Place the pan or foil w/meat on the top rack of your Weber Kettle. 
Put the lid on and walk away for an hour or so, when the smoke slows check to see if you need to add more briquettes (note only add 4-6 at a time any more will raise the heat too much and will end up burning your meat).
When the meat temps out at 180 degrees (F). 4-5 hours.
Pull an place in a pan with all the juices, cover with foil and let it sit. I like to place mine in the oven on warm (175 degrees) while I fix the rest of the meal.

Another option is after 3 hours pull from the grill and place in a pan with all the juices, cover with foil and place in the oven at 200 degrees for 3-4 hours, till the meat temps out at,at least 180 degrees. 

If you have leftovers - this makes a great sandwich the next day.

Have fun cookin' 

Peach Cobbler

Being without my laptop is like being lost in a dark forest with a fading flashlight.
I am going to post a few recipes tonight that I hope will get you in the kitchen or your outdoor kitchens this weekend and give these a try.

The standard dessert in a Dutch Oven is usually a cobbler. I have given y'all my Super Simple Cobbler recipe, but here is my go to Peach Cobbler, and with Peach season right around the corner (in Utah), give this one a try.

Peach Cobbler

2 C. Fresh peaches, peeled (you can use canned if you'd like just omit the 1st step)
2 C. Sugar
3/4 C. Flour
pinch of salt
2 tsp. baking powder
3/4 C. Milk
1/2 C. butter (1 cube)
Mix peaches with 1 C. sugar; let stand.
Sift flour, salt, and baking powder; mix in remaining sugar.
Stir in milk.
Melt the butter in a 12" Dutch Oven (or large baking dish).
Pour the batter over the butter; do not stir.
Pour the peaches over the batter, again do not stir.
Bake 350 degrees for 1 hour.

Note: this seems like its backwards putting the fruit on top of the batter - I promise, the batter will rise through the peaches and it will look like a cobbler when done, and taste "amazing".

Sorry no pictures - as soon as I get some fresh peaches, I will post one.

Have fun cookin'

Sunday, June 30, 2013

Blueberry Muffins

Last weekend while shopping at our local Winco the had a super buy on Blueberries, I used them in one of my competition dishes that I will share later... ;) but the left overs were just screaming MUFFINS!

I searched what cookbooks I had, due to my computer being down. and found this recipe that I tweaked due to the fact that I didn't have all the ingredients and it was 6:00 in the morning and I wasn't going to run to the store. 

Blueberry Muffins

2 eggs
1 C milk
2/3 C oil
1/2 tsp vanilla
1 tsp lemon rind - (didn't have - used and Orange) - zested
2 2/3 C flour
1 tbsp baking powder
1 1/2 tsp salt
1/2 C sugar
1 1/2 C blueberries

Vanilla Sugar

Whip eggs, milk, oil and vanilla together. Add "citrus" zest. Add flour, baking powder, salt and 1/2 C sugar. Mix well and add blueberries (fresh is nice but frozen will work also). Spray your muffin tin (I like to use liners also)  Spoon it to the muffin tin, top with Vanilla sugar or Raw sugar and bake at 350 degrees for 15 - 20 minutes till golden brown.

I have some left over berries this morning, I think a batch of  mixed berry muffins may be in order for this morning ... I'll let you know how they turn out. :) 

In the mean time.... 
Have fun cookin'

Sunday, June 2, 2013

Veggie Pizza

As I mentioned in my last post, my life this year is a bit crazy. I just returned from a week long cruise in Alaska, followed by a weekend at the cabin for Memorial day, then yesterday we spent the day up at the Camp Chef Warehouse for a Dutch Oven Gathering. And working full time in-between.

I thought I'd share one of the recipes I did yesterday for the DoG. It was pretty simple and perfect for the weather- It was too hot for hot food in my opinion. Not only that but I'm still working off the cruise food. 

Fresh Veggie Pizza
This was prepared in a 12" Dutch oven lid, but if you have a pizza pan or stone that will work great in the oven. 

2 Packages (8 oz) refrigerator crescent rolls
1 (8 oz) container of whipped cream cheese
4 oz. regular cream cheese
2 Tablespoons Mayo or Salad dressing
1 Teaspoon minced garlic
2 teaspoons Dill weed
Salt and pepper to taste
and chopped veggies to taste - On this one is Broccoli, green onions, yellow peppers, shredded carrots, shredded cucumber, celery, tomatoes, and sliced mushrooms. Other options are zucchini, yellow squash, olives, red or green bell peppers - the sky is the limit with the fresh veggies that are in season.

For the Dutch Oven version: lightly spray the inside your lid (I prefer the lids that have a deeper lip than the flat - but they will work too.) with Bakers Joy or Pam type spray. Separate the crescent rolls into 16 triangles and place them with the wide ends on the outside and the points on the inside. Pressing the seams together - on this lid I ended up with an extra triangle that I just used pieces to fill in, then put the rest in the center - see pic.

Bake with your Dutch Oven upside down (lid on the bottom - Supported by a trivet) with 8 coals under and 17 on top, 15-20 minutes - until golden brown. Let cool.

For the Oven version - the layout will be the same just using a pizza pan or stone and bake at 375 in your oven for 12-15 minutes until golden brown.

Topping - 
In a medium sized bowl combine cream cheeses, mayo, salt, pepper, garlic and dill weed, stir until combined and spread evenly over the crescent rolls. 
Sprinkle Veggies over the pizza - Layer if you like, lightly dust with a little more dill weed, slice and serve. 

This will feed about 10 people as a side dish. 

This was definitely different that what is usually prepare at a Dutch Oven Gathering, and was certainly a nice change of pace. 

I hope you will try this out on your next camping trip or even for dinner this week. 

Have fun cookin' 

Camping note - If you try this out camping - take a minute before you leave to chop all your veggies and bag them for quicker prep at the camp site and it will give you more family time in the outdoors! 

Sunday, April 14, 2013

I'm still here...

Hi there - Just wanted to let you all know I am still here.... just insanely busy the last few weeks. With the World Championship Dutch Oven Cook-off last month then Dad got sick and we had him in the hospital for a week... time just slipped away.

Here is a quick recap from my view of the WCCO at the ISE in Sandy Utah. This was March 14-17, an absolutely gorgeous weekend. On Thursday I was able to help out in the IDOS booth selling cookbooks and merchandise and talking with the public about all the great food they can cook in a Dutch Oven. Andrew and I cooked in the Semi-Finals on Friday

Mushroom & Gorgonzola Stuffed Beef Tenderloin
Strawberry Cream Puffs
Mustard Muenster Bread
  - With these dishes we qualified to cook on Saturday for the Championship. In my words we got to go to the dance.... YEAH!!! On Saturday we cooked Crab Stuffed Beef Tenderloin (I'm a bit of a sucker for surf 'n turf), Baklava, and Pumpkin Rolls.
Raspberry Peach Baklava

Crab Stuffed Beef Tenderloin with Scallops
Pumpkin Rolls

This year they had a peoples choice award where the people visiting the ISE could sign up at the IDOS booth, fill out a questionnaire about the teams, and then they were entered in a drawing to be a judge. I was surprised to be chosen as the  peoples choice winner for bread (the pumpkin rolls). The prize was a nice cookbook from Lodge.
Peoples Choice - Bread

Over all Andrew and I came in 8th. That was pretty exciting, as a Mom, I'm pretty proud of Andrew and how well we did. I know I'm not always the easiest to work with when we are competing, but he knew what needed to be done and where to be so that he was not in the way. It was a great weekend, I enjoyed spending time with my family and my Dutch Oven family, they are all wonderful people with hearts of gold.

Pumpkin Dinner Rolls

3/4 cup whole milk, scalded
1 cup canned pumpkin puree
1/3 cup light brown sugar
1/3 cup white sugar
6 tablespoons butter
1 egg
1 teaspoon salt
4 1/2 teaspoons dry yeast plus 1 teaspoon white sugar
1/4 cup lukewarm water
5 cups all-purpose flour
15-20 pecan halves, sliced into 3 vertical sections
1/4 cup melted butter, optional

Pour hot milk in a mixing bowl, add butter and stir to melt. Add sugars, pumpkin puree, and salt to the milk and combine well.

In a small bowl, proof yeast in lukewarm water with a teaspoon sugar. When it gets foamy add to the pumpkin mixture, and add the egg, mix well. Add in flour gradually and mix until well combined. The dough will be sticky.

Turn the dough out onto a counter top dusted with a little flour. Knead for 5 minutes. Form the dough into a ball shape, place in a greased bowl and cover with a cloth. Let it rise in a warm place until it doubles in volume, about 1 hour.

Punch the dough to deflate and turn it out on to a counter top and knead it for a few seconds. Cut the dough in half. Cut each half into about 15 pieces. Roll each piece into a ball shape with your hand. Flatten the piece with palm of your hand a little. Using a knife, give 8 cuts on the edge to mimic flower pedals but the leave center uncut.

Poke the center with your finger to give a deep indentation, and repeat the same procedure to all the other pieces.

Place them, 2" apart, in a Dutch Oven (I like to use the lid of my oval lined with parchment paper), and let them rise again till doubled, about 45 minutes.

If the center indentation is not obvious on the rolls, poke them again with your finger. Brush with egg wash, and bake at 350°F for 9-12 minutes until the top gets slightly golden. Brush the rolls with melted butter or a little honey diluted with water to make them shine. Insert pecan slices on top to mimic pumpkin stem.

Adapted from

Egg Wash
1 Egg
1 tablespoon water
Beat till incorporated. Brush top of dough before baking. 

Have Fun Cookin'

Wednesday, February 20, 2013

Apricot Chicken en Croûte

I wanted to make something different for Dinner tonight and I came across this recipe on the Campbell's kitchen it is an elegantly presented dish that is surprisingly easy to make. It features tender chicken, colorful vegetables and seasoned cream cheese baked in a golden, flaky puff pastry crust. Please see my notes at the end for my take on this recipe.

Apricot Chicken en Croûte

Egg wash
1 egg
1 tablespoon water

1 package (17.3 ounces) Puff Pastry Sheets, thawed
1/2 cup cream cheese, softened
2/3 cup apricot preserves
1/4 cup soy sauce
2 teaspoons minced fresh ginger root
1 egg yolk
1 small red pepper, thinly sliced (about 1 cup)
1 small green pepper, thinly sliced (about 1 cup)
8 skinless, boneless chicken breast halves (about 2 pounds)
1/2 cup Chicken Broth

Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork and set aside.

Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut into 4 (7-inch) squares. Repeat with the remaining pastry sheet.

Stir the cream cheese, 1/4 cup preserves, 1 tablespoon soy sauce, 1 teaspoon ginger root and egg yolk in a medium bowl.

Spread about 1 tablespoon cream cheese mixture on the bottom third of each pastry square. Top each with about 4 red and 4 green pepper strips, and 1 chicken breast. Brush the edges of the pastry with water. Fold 2 opposite sides of the pastry over the filling. Starting at the short side with the chicken, roll up like a jelly roll. Press the seams to seal. Place the pastries, seam-side down, onto a baking sheet. Brush the pastries with the egg mixture.

Bake for 20 minutes or until the chicken is cooked through and the pastry is golden brown. Let the pastries cool on the baking sheet on a wire rack for 5 minutes.

Heat the broth, remaining preserves, soy sauce and ginger root in a 1-quart saucepan over medium heat for 5 minutes or until the mixture is hot and bubbling, stirring occasionally. Serve the sauce with the chicken.

In a Dutch Oven:
Imagine sitting amongst the trees, listening to the stream as it rushes by, birds singing in the trees, with just you and your sweetheart….. as you sit down to this awesome meal just the 2 of you. You can picture the table with a fine linen tablecloth, candlesticks, and beautiful stemware…..  Ok so that’s not gonna happen. For most of us, there will be dogs barking, kids screaming, guys in the next campground over yelling, and you are just rushed to get a meal on the table…. but a girl can dream can’t she?

This would be a great meal to surprise your family with, it is not difficult to make and it looks pretty too.

Prepare as stated, placing  3 – 4 chicken packages in a 12” Dutch Oven place 19 coals on the top and 10 underneath and bake till a thermometer inserted into the chicken reads 165° and the pastry is golden brown.

For the sauce, prepare in a 5” Dutch Oven place over 8-10 coals

Adapted from Campbell's Kitchen, Apricot Chicken

So after making this and tasting it - here are a few of my own addition - the Cream Cheese mixture makes a great sauce also. My family wasn't sold on the broth mixture, they said it was too soy saucy... we tried both, the cream cheese mixture was our favorite.

When it came to the size of the Chicken the chicken breasts I bought were about the size of my hand, I cut them in half and still had to trim them to fit, Chicken tenders would be perfect.

These could be made smaller - bite size if you wanted to take the time. Either way this was pretty taste and I will probably make this again and maybe add some mushrooms or sprouts, this had an oriental flavor from the soy sauce and ginger, but not over powering (unless you use the sauce (my opinion)).

To make this healthier, use low sodium soy sauce, fat free or low fat cream cheese, and low fat sodium free chicken stock.

I would love to hear your thoughts on this recipe.

I hope your family enjoys this as much as mine did.
Have fun cookin'

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Tuesday, February 12, 2013

Cast Iron....

As I was pondering the other day, about the topics I would discuss at a recent demonstration, I thought about all the things my mother used to cook in her cast iron. Coming from a family where my mothers health did not allow her to work outside the home, we survived on my dad's income, that of a construction worker. (I'll date myself here.) In the 70's and 80's the wages for a construction worker were certainly not what they are today. Needless to say we ate fresh produce grown in my grandparents garden, and a lot of that was canned. I loved the summertime and going to grandma's to pick raspberries, currents, rhubarb, peas, carrots, corn on the cob, beans.... the list could go on. In addition to the fresh veggies we had quite a bit of hamburger because it was an inexpensive cut of meat. Mom was always looking for ways to stretch the budget.

 I remember an awful lot of hamburgers, fried potatoes, and eggs, being fried in her cast iron skillet. Mom's Dutch Oven's were always used for chili, soups, the occasional roasts, she always used them when she was canning, jams, jelly, and juice. I even remember at Christmas time Mom would always use her skillet to make candy, to this day I cannot make English Toffee without my Cast Iron skillet and the smells remind me of home.

With all the great food Mom made in her CI - It was always my job to clean up the dishes. At the demonstrations we talk about how to care for your Cast Iron, a lot of the food Mom made was quite greasy, and I used to hate cleaning the pans, they were always saved for last (mind you this was before dishwashers) I would empty the sink and put the pan in and fill it with hot water and I would grab the bottle of dish soap and dump a ton of soap in the pan to scrub it clean. I was always told not to put it in the dish drainer because it would rust so I would put it on the stove and turn the stove on, I loved to watch the water dance and evaporate. Mom never had me oil her pan, but because it was used for nearly every meal it had a nice sheen to it.

Lots of people may be gasping to hear that I use soap in my Cast Iron, I have heard so may ways over the years of how people clean their ovens, in all honesty there is no wrong or right way, as long as it is clean and when you cook the next dish and it doesn't taste like the last, you're doing good. Seasoning, well that is a personal preference also, I know people who use commercial conditioners - like Camp Chef's Cast Iron Conditioner, to those who swear by Flax seed oil, I have my preference, and it is based on where the pan is stored and how often it is used. I like Olive oil for my skillets, because they are stored indoors and used frequently, I use canola or corn oil for my Dutch Ovens that I store out in my garage, because they can sit outdoors for months, and I use the Conditioner for  my ovens that I store in the house.  Now for the reasoning.... Olive oil when exposed to colder temperatures will solidify, and it is nasty to try and clean up. Canola or Corn Oil is a pretty forgiving oil and can handle both cold and hot temperatures (I live in Utah and in the Winter it can get down into the single digits and sometimes below 0F and in the summer we can reach well over 100F) and with storing ovens outdoors it helps to have an oil that is forgiving. Conditioner - why treat my skillets and indoor ovens differently? Well I don't use my ovens daily like my skillets and if I were to use Olive oil in them and they sat for a long period of time the oil would go rancid, and make my house smell funky... No thank you. the Conditioner works nicely and well because with the competions I have won, it is usually a prize and I'd hate to see it go to waste.

Sorry there is no recipe attached to this, I will have to pull out Mom's English Toffee and share it with y'all one of these days.

Please let me know if you have any questions. Please feel free to post your comments. Like I said everyone does things differently and, well, sometimes we learn from others ideas.

But mostly - Have fun cookin' It's what memories are made from.

Sunday, February 10, 2013


To make this a truly international affair, let me tell you I have never tried curry before I have seen it and frankly been terrified to try it, I am not a big fan of "Spicy" food but, after making this dish - all I can say is DANG, this was awesome.... The curry that is found in this dish is an Asian curry that is not too hot, and for wimps like me it was perfect. 

Dutch Oven Curry

Large cast iron skillet                                                  

1-2 lbs. chicken, or beef, or shrimp cut into cubes or pieces                                
Olive Oil or butter                                                             
1 cup carrots, sliced
1 cup celery, sliced
1-2 cups water as needed
1 large onion, chopped   
1 red or green bell pepper, chopped         
1 1/2 cups diced potatoes (par-boiled)
S&B Golden Curry Sauce Mix (we used one that was Mild to Medium)
4 cups cooked rice or noodles

Stir-fry meat in oil or butter about 3 minutes while stirring occasionally. 
Add onions and pepper and sauté.
Add rest of vegetables and water and bring to a boil. Reduce heat, cover and simmer until meat and vegetables are tender, about 10 minutes.

The Curry in this is in a block about 5" by 2" it is found in the grocery store with the Asian food, and it come in different degrees of spicy, so if your taste buds are wanting a little kick, pick up a hotter curry mix. 

Some other notes on this - we used precooked cubed chicken and pre-cooked shrimp (frozen), if you do this skip the first step and add them in at the end and just warm them up. 

What a great change up in your camping menu's,or at home, quick easy and delicious.

Have fun cookin'

Note - I made this at the RV show 1 week later and this time I did not mix in the Rice I put the Curry over the top, looked very nice. 

Some of my thoughts on this recipe -  the 2nd go around... This time we did not have precooked chicken, so I began by simply frying up the cubed chicken and went from there.  Bill's recipe called for par boiled potatoes, I have been taught that root vegetable usually take about the same amount of time to cook,as long as they are cut, roughly, to the same size so  we were using raw carrots, I would not have had any issues using raw potatoes, because they would have cooked in the same amount of time, again this is a new found dish that is quite yummy, that I will certainly make again for my family. 


This is another recipe I prepared at the Utah Boat Show. What a great opportunity to see friends old and new. I enjoy sharing with people what can be done in their Cast Iron pot whether they cook it indoor or out. This is great stew, that is again, quick and easy and delicious.

Bakin' Bill's Trail Stew

1-2 lbs stew meat - (for the demonstration we used Bison and Lamb chops)                                                      
6 potatoes cut into chunks                                        
1 cup baby carrots                                                     
1 cup celery, cut into 1-in pieces                                
1 onion, chopped
1 package beef stew mix
1 package beef & herb gravy mix
salt & pepper, to taste

Place meat in 12-inch Dutch oven with enough water to cover the meat.
Place on lid and heat until the beef is tender.
Add potatoes, carrots, celery and onion, and cook until potatoes and carrots are tender.  Add gravy and stew mixes and stir to mix well.
You may want to add more water. Simmer about 10 more minutes.
Servings: 6-8

Again this was a great quick and very hearty meal, the only thing (I thought) it was missing was a side of biscuits...

Have fun cookin' 


This weekend at the Utah Boat show, I had the opportunity of demonstrating 3 dutch oven dishes, I will share these in 3 separate posts for the easy of looking up later. I don't have pictures with them yet, Bakin' Bill Johnson was the photographer, as soon as I can get them I will post them on here.

I have to say this is one of the 1st recipes I prepared with Bill, at a demonstration, and I guess I don't remember it being as good as it was this time, WOW, what a great dish, and pretty inexpensive also. Great for camping or just a quick skillet meal at home. 

(A great, hearty supper, on even the kids will like)      

8-10 medium size red potatoes cut into chunks - (speeds up things if these are pre-cooked (Parboiled))       
1 lb kielbasa links, sliced                                           
1 sliced onion                                                            
1 sliced green or red bell pepper                               
2 tablespoons olive oil                                               
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/3 cup water
1 - 1 1/2 cups shredded cheese - (This is optional... but who doesn't like cheese)

In 10 or 12-inch Dutch oven, brown potatoes, kielbasa, onion and peppers in oil.  Add seasonings.  Add water.  Bring to a boil. 
Cover and cook for 15-20 minutes on low.  Stir occasionally to avoid sticking.
Uncover, put cheese on top. 
Simmer until cheese is melted.
Recipe by Bakin' Bill Johnson

Some thoughts if you want to try this recipe out camping, take a few minutes at home before you leave, slice up your Kielbasa, and veggies, and put them in little Ziploc type baggies and then put them all in a gallon Ziploc bag to put into your cooler, then when you are ready to prepare your meal you only have to open your cooler once, keeping things colder longer. 

Hope you'll give this recipe a try and...
Have fun cookin'
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