Dutch Oven Blueberry Cream Cheese French Toast

Dutch Oven Blueberry Cream Cheese French Toast

Last month we headed down to Bryce Canyon in Southern Utah for the National Dutch Oven Gathering, they had a little contest for breakfast one morning. The topic was "Breakfast Bread" - not wanting to make cinnamon rolls or the likes - this is what I came up with.....

Blueberry Cream Cheese French Toast

Toss

1 loaf of French bread cut into cubes
2 pkgs. cream cheese cut into cubes
1 C blueberries
       together in a 12" Dutch Oven (or 9x13 pan)

Mix

12 lg. eggs
2 C Milk
1 tsp. Vanilla
1/3 C Maple syrup
       together and pour over the top and refrigerate overnight
Next morning place 9 coals on the bottom and 18 coals on the top and bake till golden brown...about an hour.

Topping

1 C sugar
2 tbsp. corn starch
1 C water,
bring to a boil, stir consistently for 3-4 minutes, mix in 1 C blueberries, reduce heat to a simmer for 10 minutes until the blueberries burst. Stir in 1 table spoon of butter and pour over the baked French toast.


...- it was nice to prep part of it, the evening before, so all I had to do was add briquettes and make the syrup, and breakfast was ready.

This was a nice breakfast in a beautiful canyon, with some amazing people!

Have fun Cookin'
Cyndi

Goulash

As a child, when it came to dinner, my mom had a knack of making a feast, from very little. This came from wondering each week, where the paycheck would come from and if there would be enough for the bills and groceries.

We always had a garden and when space did not allow, we were always welcome to Grandma's surplus, from her 1/2 acre garden. Tomatoes were always in abundance. I remember Mom making homemade Ketchup/Catsup/Katchup.... (however you spell it (Blech) it was not my favorite), she bottled salsa, whole tomatoes, and my favorite, was always....Stewed tomatoes.

Comfort food, is food I remember mom making, that no matter what I was doing, I'd change plans to be home for this. This dish is so very simple and very cost effective, great for those on a budget, and healthy (sorta).

Goulash

1 lb Ground beef

1 box of Mac & Cheese

1 Quart of Stewed Tomatoes 

Brown & Drain the Ground beef (I rinse my now to remove the grease) and return it to the pan. Boil & Drain the macaroni and add to the ground beef. Add the tomatoes and the cheese packet from the Mac & Cheese and stir until the cheese lumps are smooth.... You could use the Velveeta kind too just stir till creamy.

Sorry I don't have a pictures, It never lasts long enough to take one.

If you don't have home canned stewed tomatoes you can always use store bought ones, you'll just need 32 oz ish.... you can add more, if you like them.... this is a very forgiving recipe. We like to top ours with shredded Colby Jack cheese.

Super simple and very tasty!
Have fun cookin'
Cyndi

Bacon Wrapped Stuffed Sirloin

I have been pondering for quite some time as to the future of this blog. This has been a great resource for my friends and family to get recipes for outdoor cooking, or just cooking in general.

 

With starting this new Job, 3 years ago, my time has been consumed to the point that I have completely neglected my blog, to my followers I apologize, I will do my best and post new Ideas when I can. If you have suggestions or questions you would like addressed please let me know.

 

Last night I was inspired by the thin sliced steaks as I walked by the meat case at my local grocery store.

There were a couple of varieties, thin sliced rump, and sirloin.  Sirloin it is.

 

Note: Normally I purchase these thin slices when they make it to the discount bin, they make excellent jerky and I don’t have to cut them.

I have made a similar version of this before for a competition, and used a different stuffing, I like this one better, and it is much more simplistic.

 

Bacon Wrapped Stuffed Sirloin

1 16 oz. package of bacon

1 package thin sliced sirloin steaks (my pkg. had 5)
2 C. wild rice
2 cans of beef broth
2 beef bouillon cubes
4 tbsp. butter – you can use olive oil if you’d like.
1 tsp. salt
½ C. water
Season or Salt and pepper to taste.

Prepare your rice, place Rice, broth, bouillon, butter, water, in a pan bring to a boil, reduce the heat and let sit.  –if doing in a Dutch Oven once boiling let it boil for a few and remove from the heat – the Cast Iron will keep it warm and cooking. – When I prepare this I was at home and I used my rice cooker – just dumped it all it and pushed “Cook”.

Once your Rice is done now it’s time to prepare the meat…. Place the bacon (I started with 3 pieces) in an x type shape. Place your steak in the center of the bacon. Season the steak with Salt and pepper – and hey if you like other seasoning – have at it…..

Place ¼ C of Wild Rice in the center of the steak and bring the corners of the steaks in to cover the rice. So now you have a steak ball, begin wrapping the bacon, to the center of the ball. Once you have all the bacon ends wrapped to the center – you should have a “bacon wrapped” steak ball.

Tip: I secured mine with a piece of spaghetti, it holds everything together like a toothpick and cooks as the food does and you don’t have to worry about finding the toothpick

 

 

I placed this in my skillet and browned them for a bit…. With the ends of the bacon down first to cook and seal them – Let them crisp up so they stay sealed.  Then I placed them in the oven at 350° for 30-40 minutes till they reached 165°.

 I served them with the rest of the wild rice and some fresh cucumbers for a tasty late night dinner.  If you were feeling ambitions you could make gravy with the pan drippings and poured over the rice and meat…. It didn’t need it. It was plenty juicy without.  

 These can be made in a Dutch Oven instead of a skillet and done over coals. Start with a 12” oven with 10-12 briquettes under it to sear the bacon. Once the meat is seared and browned, move the DO and place 8 coals on the bottom and 16 on top. Same time and temp.

 Have fun cookin’

Cyndi

 

Be creative and add a cube of cheese or some fresh herbs to the center….