Saturday, June 18, 2016

Orange Glazed Blueberry Scones


     As a dutch oven cook, I can never have too many scone recipes.  What makes this recipe from Tyler Florence and the Food Network so good is the sweet, fragrant orange glaze.  I halved the original glaze recipe and did not make it in a double boiler as suggested.  Instead I made it in a heavy bottomed saucepan, whisking continuously until it thickened.  I would suggest removing your scones from your dutch oven before drizzling them with the glaze.  In my 10 inch dutch oven the scones baked for a total of 24 minutes with 10 coals in a ring around the base of the oven with 22 on the lid.  If you decide to make them with frozen blueberries, add them straight from the freezer to the batter.  They are tender and delicious on their own but the buttery marmalade-like glaze makes them downright delectable.

Orange Glazed Blueberry Scones
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1/3 cup sugar
1/4 cup (half stick) chilled, unsalted butter cut into small pieces
3/4 cup buttermilk
1 egg
1 1/2 cups fresh blueberries
Orange Glaze:
2 tablespoons unsalted butter
1 heaping cup confectioner's sugar
1 orange, juiced and zested

     Lightly oil or spray dutch oven.
     In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly.
     Cut in butter using 2 forks or a pastry blender, the butter pieces should be coated with flour and resemble crumbs.
     In another bowl, mix buttermilk and egg together; add to flour mixture, mix until just combined.
     Carefully fold in blueberries.
     Drop large tablespoons of batter into prepared dutch oven.
     Bake at 400 degrees for 20-25 minutes or until golden brown.
     Allow to cool before applying orange glaze.
     To prepare glaze: 
     Combine butter, confectioners sugar, orange zest and juice in heavy bottomed saucepan.
     Cook over medium heat, whisking constantly, until butter and sugar have melted and glaze has thickened.
     Allow glaze to cool slightly before brushing or drizzling over scones.
     Makes 6 to 12 scones.

Add heaping tablespoons of batter into well oiled oven

Bake at 400 degrees for 20-25 minutes

Allow to cool then drizzle with orange glaze
Truly scrumptious

Saturday, June 4, 2016

Blame the Dog Bean Casserole

 
     I must confess,  I was drawn more to the name of this recipe than it's ingredients.  Posted on Allrecipes, it's a filling campfire casserole that can be altered to your liking.  In my 10 inch dutch oven, the beans baked for one hour, undisturbed, with 10 coals in a ring around the base of the oven and 20 on the lid.  Almost better the next day, it's an easy and inexpensive way to feed your hungry campers and be sure to pack a slotted spoon for serving.

Blame the Dog Bean Casserole
1 12 oz package kielbasa, cut into 1/4 inch slices
1 12 oz package smoked sausage, cut into 1/4 inch slices
1 28 oz can baked beans
1 15.5 oz can kidney beans, rinsed and drained
1 8 oz can tomato sauce
1/2 cup ketchup
1/2 cup chopped onion
1/4 cup chopped celery
1 tsp minced garlic
1 tsp dry mustard powder OR 1 Tblsp prepared mustard
1 dash Worcestershire sauce

     Lightly oil or spray dutch oven.
     Combine all ingredients in prepared oven.
     Bake at 350 degrees for one hour or until hot and bubbly.
     Makes 6-8 servings.

Mix all ingredients in prepared dutch oven

Bake at 350 degrees for one hour or until hot and bubbly

A doggone good camper's supper

Friday, May 20, 2016

Mexican Twist


     Mr. Food brings us this easy, kid approved, one-pot meal that is ideal for camping and surprisingly good.  If you want to spice it up a bit, use Mexicorn and tomatoes with green chilies and if you're worried about the salt, Ortega now makes a low-sodium taco spice mix.  I browned the beef and onion in my 10 inch dutch oven over a full compliment of coals.  After adding the remaining ingredients I covered the oven with 14 coals on the lid and let it simmer for 25 minutes until the pasta was tender and most of the liquid was absorbed. 

Mexican Twist
1 pound lean ground beef
1 large onion, chopped
4 cups water
1 15 ounce can whole kernel corn, drained
1 14 ounce can diced tomatoes, undrained
2 (1 ounce each) envelopes dry taco seasoning mix
10 ounces (little more than half a box) rotini pasta, uncooked

     Lightly oil or spray dutch oven.
     Saute beef and onion over a full compliment of coals until beef is brown and onion is tender.
     Add remaining ingredients, mix well, making sure pasta is completely submerged in liquid.
     Simmer at a strong bubble for 25-30 minutes, stirring halfway, until pasta is cooked and most of the liquid is absorbed.
     Makes 4 servings.

Saute beef and onion over a full compliment of coals

Add remaining ingredients and mix until well combined

Simmer for 25 minutes or until pasta is tender and
most of liquid has been absorbed

A yummy campfire supper

Saturday, May 7, 2016

Polka Dot Pasta 'Pizza'

 
     For a fun and tasty change, this Polka Dot Pasta 'Pizza' from Hunt's uses small shell pasta as it's crust in place of dough. Quick and convenient, if you prepare the pasta beforehand, it can be assembled in a matter of minutes.  If you decide to prepare the pasta ahead of time, add a few dashes of olive oil to it after cooking to prevent it from sticking.  In my 12 inch dutch oven the 'pizza' baked for a total of 30 minutes with 12 briquettes around the base of the oven and 26 spaced evenly on the lid.  Be sure to oil your dutch oven well and allow the 'pizza' to rest for about 15 minutes before serving. 
\     
Polka Dot Pasta 'Pizza'
10 oz dry small shell macaroni, uncooked (about 2/3 box)
4 eggs
1 cup grated Parmesan cheese
1/4 tsp ground black pepper
1 24 oz can or jar pasta sauce
2 cups (8 oz) shredded part-skim mozzarella cheese
30 slices pepperoni

     Lightly oil or spray 12 inch dutch oven.
     Cook macaroni according to package directions; drain and set aside.
     Beat eggs lightly in large bowl with wire whisk.
     Add Parmesan cheese and pepper; mix well.
     Stir in macaroni.
     Spoon into prepared dutch oven.
     Cover with pasta sauce.
     Sprinkle with mozzarella cheese.
     Top with pepperoni.
     Bake at 375 degrees for 25-30 minutes or until mozzarella cheese is melted and golden brown.
     Let stand 15 minutes before cutting into pieces and serving.
     Makes 6 servings.

Spread pasta mixture in well-oiled 12 inch dutch oven

Cover pasta with sauce, cheese and pepperoni

Bake at 375 degrees for 25-30 minutes

Let rest for 15 minutes before cutting this kid friendly
'pizza' into squares

Saturday, April 23, 2016

Cheesy Potatoes with Smoked Sausage


     There's nothing I like better than a recipe I can mix in one bowl, pour into my dutch oven and bake.  These Cheesy Potatoes with Smoked Sausage come to us courtesy of Hillshire Farms.  In my 12 inch dutch oven they baked for a total of 45 minutes with 12 coals in a ring around the bottom of the oven with 28 briquettes spaced evenly on the lid.  If you can't find the refrigerated hash browns, use the frozen variety, just thaw before baking.  As a side dish or main course these cheesy, smoky, creamy potatoes are as good to eat as they are easy to prepare.

Cheesy Potatoes with Smoked Sausage
1 package Smoked Sausage (kielbasa)
2 cups (8 oz) shredded Cheddar cheese, divided
1 20 oz bag refrigerated OR frozen shredded hash brown potatoes, thawed
1 cup sour cream
1 medium onion, chopped
1/4 cup butter OR margarine, melted
1/4 tsp ground black pepper

     Lightly oil or spray 12 inch dutch oven.
     Cut sausage into 1/2 inch cubes.
     Combine all ingredients except 1 cup Cheddar cheese in a large bowl.
     Spread mixture evenly in prepared oven.
     Bake at 350 degrees for 35-40 minutes.
     Sprinkle with remaining 1 cup of cheese.
     Bake for 10 minutes more or until cheese has melted.
     Let stand 5 minutes before serving.
     Makes 4-6 servings.

Spread potato mixture in well oiled 12 inch dutch oven

Bake at 350 degrees for 45 minutes adding remaining
cup of cheese during last 10 minutes of cooking time

An excellent camping recipe

Saturday, April 9, 2016

Artichoke Chicken Casserole


     If you like Hellman's hot artichoke dip you are going to love this casserole from Betty Crocker.  It's ridiculously easy and sinfully delicious.  For the sake of convenience you could even make the chicken mixture at home, keep it cold in a Tupperware container then bake it at your destination.  Use low-fat ingredients if you're trying to cut the calories and if you can't find the refrigerated Alfredo sauce, use a heaping cup of the jarred variety.  In my 10 inch dutch oven, the casserole baked for 35 minutes with 10 briquettes around the base of the oven, 14 around the outside of the lid with 4 spaced evenly in the center.  Double the recipe and bake it in your 12 inch dutch oven if you're feeding a crowd.  Perfect for a ladies luncheon or a campfire feast, file this one away, it's a definite keeper.

Chicken Artichoke Casserole
1/3 cup roasted red bell pepper, from a jar, chopped
1/4 cup sliced green onions (4-5 medium )
3 cups cooked, chopped chicken
1 14 oz can artichoke hearts in water, drained and chopped
1 10 oz container refrigerated Alfredo pasta sauce
1 cup shredded refrigerated Asiago-Romano-Parmesan Italian cheese blend
1/2 cup mayonnaise
1 5 oz bag cheese croutons, coarsely crushed

     Lightly oil or spray 10 inch dutch oven.
     In large bowl, combine all ingredients, except croutons.
     Spoon evenly into prepared oven.
     Top with croutons.
     Bake at 350 degrees for 30-35 minutes or until hot and bubbly.
     Makes 4-5 servings.

Top chicken mixture with crushed, cheese flavored
salad croutons

Bake at 350 degrees for 30-35 minutes or
until hot and bubbly

Quite possibly my new favorite casserole

Friday, March 25, 2016

Roasted Apple, Vegetable and Kielbasa Bake


      I stumbled across this recipe online and was immediately drawn to it's ease of preparation plus any time you roast vegetables in your dutch oven they are bound to be good.  I scaled back the amount of vegetables from the original recipe but you can easily add more if you like, just try not to pile them too deep in your oven or they will steam rather than roast and caramelize.  In my 12 inch dutch oven they baked for a total of 40 minutes with 12 coals in a ring around the base of the oven and the lid completely covered with briquettes.  Add a handful of dried cranberries to dress it up for your holiday table. 

Roasted Apple, Vegetable and Kielbasa Bake
2 cups Brussels sprouts, trimmed and halved
1 red onion, sliced into chunks
1-2 large Yukon Gold potatoes, cut into chunks
1-2 Gala apples, peeled and cut into chunks
3 carrots, peeled and cut into 1 inch slices
1 lb Kielbasa, sliced into 1/2 inch pieces
2 Tblsp olive oil
1 tsp smoked paprika
Salt and freshly ground black pepper to taste

     Lightly oil or spray 12 inch or larger dutch oven.
     Combine apples, veggies and Kielbasa in oven.
     Add olive oil, paprika, salt and pepper, and toss to coat.
     Bake at 400 degrees for 40-45 minutes, stirring halfway, until lightly browned and tender.
     Makes 4 servings.

Toss vegetables and Kielbasa with oil and spices in dutch oven

Roast at 400 degrees for 40-45 minutes, stirring halfway

The smoky flavor is so good, I could almost eat the
whole pot in one sitting