Cabot Cheddar Soda Bread

     I hit the jackpot when I discovered this recipe for Cabot Cheddar Soda Bread on the King Arthur Flour website.  It's one of those made for dutch oven cooking recipes, moist and tangy with a crispy crust only cast iron can deliver.  Try to use an extra sharp Cheddar if you can, that way the flavor will really come through.  In my 10 inch deep dutch oven, the bread baked for a total of 40 minutes with 10 coals around the base of the oven, 16 placed around the edge of the lid with 8 more briquettes spaced evenly in the center.  Once I removed the oven from the coals, I allowed the bread to sit for 5 minutes before carefully turning it out onto a plate.  You can also allow it to cool right in your oven, just wait a good 20-25 minutes before slicing as it will crumble when it's hot. 
    
Cabot Cheddar Soda Bread
2 1/2 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
4 Tblsp cold, unsalted butter, cut in small pieces
8 oz sharp Cheddar cheese (2 cups), grated
1 1/4 cups buttermilk
1 large egg

     Lightly oil or spray 10 inch dutch oven.
     In a large bowl, whisk together the flour, baking powder, baking soda and salt.
     Add the butter, working it into the flour until the mixture is crumbly.
     Toss in the grated cheese.
     Mix the buttermilk and egg, add to the dry ingredients, stir just until moistened.
     Scoop the sticky dough into prepared dutch oven, using your wet fingers, spread it to the edges of the oven.
     Bake at 375 degrees for 40-45 minutes or until a cake tester comes out clean.
     Allow bread to sit in dutch oven for 5 minutes then using oven mitts, gently turn it out onto a plate to cool.
     Wait at least 20 minutes before slicing, it is crumbly when hot.

Press sticky batter into well oiled 10 inch dutch oven

Bake at 375 for 40-45 minutes

Allow to cool for 5 minutes before removing from oven

Let sit for an additional 20 minutes before slicing

Potatoes Wrapped in Bacon

     I was thinking of this recipe today while I was swimming, it's terrible, I know, to be obsessing about food while you're trying to burn off calories but since anything tastes good wrapped in bacon, I thought, why not potatoes?  I searched the Internet and found that various versions of this recipe have been around for a while now.  If you only have large potatoes you can cut them into wedges, wrap them tightly with bacon and basically cook them the same way.  In my 10 inch dutch oven, they baked for 55 minutes with 10 coals in a ring around the base of the oven and the lid completely covered with briquettes.  I started with a blazing hot oven and left it undisturbed for almost an hour, when I smelled the bacon I knew they were done.  Double or triple the recipe if you're feeding a crowd.   Crisp on the outside and fluffy on the inside, serve these dressed potatoes for breakfast, as an appetizer or as a side dish with dinner, I guarantee they will fly off the plate.

Potatoes Wrapped in Bacon
12 New or fingerling potatoes, washed and dried thoroughly
6 slices of bacon
Salt and pepper to taste

     Lightly oil or spray dutch oven.
     Cut bacon strips in half.
     Wrap each potato tightly with halved bacon strip.
     Place wrapped potatoes side by side in dutch oven.
     Add salt and pepper to taste.
     Bake at 400 degrees for 50-55 minutes or until bacon is crisp and potatoes are tender.
     Serve warm with sour cream, chives or softened butter.

Wrap potatoes with bacon and place in a single layer
in dutch oven.

Roast at 400 degrees for 50-55 minutes

Serve these crispy spuds with your favorite toppings

Grands Green Bean Casserole

     I was looking for something different to make for Thanksgiving this year and thought I'd test this Green Bean Casserole from Pillsbury in my dutch oven before serving it to my family.  In my 12 inch dutch oven, the casserole baked for a total of 40 minutes with 10 coals in a ring around the base of the oven and 28 on the lid.  The biscuits baked for 10 minutes before I spooned on the bean mixture.  After 25 more minutes the casserole was hot, bubbly and ready for the final coating of onions.
     I pre-cooked the frozen green beans in my microwave but you could also use 4 15 oz cans of your favorite green beans, drained, right out of the can.  Use your more traditional green bean casserole recipe if you like but do try it sometime on the biscuits, it's a good combination and a fun way to dress up an everyday side dish.
                                                                                                                                         
Grands Green Bean Casserole
24 oz frozen cut green beans, cooked and drained
1 16 oz can Pillsbury Grands Flaky Layers refrigerated buttermilk biscuits
1 18 oz can Progresso Vegetable Classics creamy mushroom soup
1 1/2 cups French's fried onions, divided
Salt and pepper to taste

     Lightly oil or spray 12 inch dutch oven.
     Separate each biscuit into 3 layers.
     Press biscuit layers in bottom and up sides of dutch oven.
     Bake at 350 degrees for 8-10 minutes or until set.
     Meanwhile, in large bowl, mix green beans, mushroom soup, 2/3 cup fried onions, salt and pepper.
     Spoon over biscuits.
     Bake 25-30 minutes or until mixture is hot and bubbly.
     Sprinkle with remaining fried onions.
     Bake 5 minutes more or until onions are golden brown.
     Let stand 10 minutes before serving.
     Makes 8 servings.

Cover bottom and sides of dutch oven with biscuit segments

Bake biscuits at 350 degrees for 10 minutes or until
set before adding bean mixture

Bake for 25-30 minutes before adding final topping
of fried onions

Like an upside down veggie pot pie

Block Party Barbecued Baked Beans

     Kraft brings us this very tasty pot-luck bean casserole.  Meaty, smokey and a little sweet, it's the kind of dish you could serve on the side or even as a main course with a big helping of cole slaw.  Saute the beef and onions, drain off any excess grease, add the rest of the ingredients and let it simmer until hot and bubbly.  I browned the beef over a full spread of briquettes then left about 10 coals in a ring around the bottom with 18 on the lid.  If you let the beans sit for a while they'll thicken and soak up some of the flavorful juices.  A good hot dog topping, you could also serve them in a bun like a Sloppy Joe.

Block Party Barbecued Baked Beans
1 lb ground beef
1 onion, chopped
1 16 oz can pork and beans
1 15 1/2 oz can mild chili beans
1/2 cup barbecue sauce
1/4 cup firmly packed brown sugar
1 Tblsp mustard

     Lightly oil or spray dutch oven.
     Brown beef and onion over a full compliment of coals, drain off excess fat.
     Move bottom coals to a ring around base of oven.
     Stir in remaining ingredients.
     Cover and cook with enough coals on lid to keep beans at a steady simmer.
     Simmer for 30 minutes, stirring halfway, until bubbling and heated through.
     Allow to sit for 15 minutes before serving.
     Makes 6 one cup servings.

Brown beef and onion over a full compliment of coals

Stir in remaining ingredients

Simmer for 30 minutes until hot and bubbly

A very filling side dish or main course

Cast Iron-Roasted Red Potatoes with Rosemary and Onion

     Having all the ingredients leftover from the holidays, I thought I'd put my trusty dutch oven to good use and whip up a batch of these Cast Iron Roasted Potatoes.  The original recipe calls for making them in your cast iron skillet in a 350 degree oven, but I decided to pile on the coals and roast them outside in a searing hot oven.  In my 10 inch dutch oven, they roasted for 45 minutes with 12 briquettes in a ring around the base of the oven and the lid piled with roughly 22 coals. Roasting them in a blazing hot oven will allow the crispy crust to form on the potatoes.  Stir them only once, you need to allow the bottom heat to work it's magic.  Serve them for breakfast, lunch or dinner with red, white or blue potatoes, every spud lover should have this classic in their recipe file.  From The Lodge Cast Iron Cookbook, A Treasure of Timeless, Delicious Recipes.   

Cast Iron-Roasted Red Potatoes with Rosemary and Onion
1 1/2 lbs unpeeled red potatoes, cut into one inch pieces
1 large sweet onion, chopped
2 Tblsp olive oil
1 tsp fresh rosemary leaves or 1/2 tsp dried
1 tsp salt
Freshly ground black pepper 

     Lightly oil or spray dutch oven.
     Add potatoes and onion, drizzle with olive oil.
     Add the rosemary, salt and pepper to taste; stir until well combined.
     Roast at 400 degrees, stirring halfway, until the potatoes are browned and tender when tested with a knife, about 45 minutes.
     Makes 4-6 servings.

Toss potatoes and onions with olive oil, rosemary
salt and pepper

Roast at 400 degrees for 45 minutes, stirring halfway

A blazing hot oven ensures brown and crispy potatoes

Roasted Winter Vegetables with Dried Cranberries

     The beauty of this roasted vegetable recipe from Ocean Spray is that, except for the stuffing, it rolls all of your side dishes into one.  I would suggest making it in your 12 inch or larger dutch oven so you can roast the vegetables in a single layer.  If you make it in your smaller oven, be sure to stir it a couple of times while cooking.  I cooked them in my 12 inch dutch oven for a total of 40 minutes with 12 coals in a ring around the bottom and 28-30 on the lid.  There's nothing like the flavor of vegetables roasted in your dutch oven, not only easy to make but they are a great accompaniment to your turkey or main course.

Roasted Winter Vegetables with Dried Cranberries
2 Tblsp olive oil
1 1/2 pounds medium sweet potatoes, peeled and cut into 1 1/2 inch chunks
1 cup baby carrots
1 cup small whole frozen onions OR 1 medium onion cut into wedges
1 pound small red potatoes, cut into quarters
2 tsp chopped fresh rosemary OR 1/2 tsp dried rosemary
Coarse salt and freshly ground pepper, to taste
1 cup dried cranberries

     Lightly oil or spray dutch oven.
     Combine vegetables, rosemary, salt and pepper in a large bowl, tossing to mix.
     Place vegetable in prepared dutch oven and drizzle with olive oil, stir to coat.
     Bake at 400 degrees for 40-50 minutes or until tender when pierced with a fork.
     Stir halfway through cooking time.
     Add dried cranberries and mix well.
     Makes 6-8 servings.

Toss vegetables with olive oil, rosemary, salt and pepper
and place in single layer in dutch oven

Roast at 400 degrees for 40-50 minutes or until tender, add
cranberries right before serving

Four Can Baked Beans

     From Progresso, the hardest part about making this bean recipe is opening the cans.  Ideal for camping, after the flavors meld, these rich and spicy beans taste like they were simmered all day.  In my 10 inch dutch oven, the beans baked for 50 minutes with 10 coals in a ring around the bottom and 20 briquettes on the lid.  You can monkey around with the flavors, I used bake beans with onions and chile beans with cayenne and cumin, although I would avoid the sweeter maple flavored baked beans.  Allow them to rest for 15-20 minutes before serving so the beans will have time to absorb some of the zesty juices. 

Four Can Baked Beans
1 16 oz can baked beans, undrained
1 15 oz can spicy chili beans, undrained
1 15 oz can black beans, drained and rinsed
1 14.5 oz can fire roasted diced tomatoes with green chilies, undrained

     Lightly oil or spray dutch oven.
     In large bowl, combine ingredients well, pour into prepared oven.
     Bake at 350 degrees for 50-60 minutes or until bubbling and flavors have blended.
     Allow beans to sit for 15 minutes before serving.

Combine all ingredients in well oiled dutch oven

Bake at 350 degrees for 50-60 minutes

Simple to make but loaded with flavor

Roasted Lemon-Garlic Artichokes

     I found this recipe on the Trader Joe's web site, piling packets of seasoned artichoke halves in a dutch oven seemed like an easy to make and even easier to clean up kind of outdoor recipe.  The artichokes take a bit of preparation but if you have all of your ingredients lined up and ready to go, they take no time at all.  You need to roast them in a hot oven, I placed 10 briquettes around the base of my 10 inch oven and completely covered the lid with coals.  In 50 minutes the strong scent of garlic and lemon told me they were done.  If you don't feel like packing your dutch oven, placing the foil packets around the edge of a hot campfire would also be a great way to cook them.  I served them with a mustard aioli dipping sauce but mayonnaise or melted butter would also be delicious.  Plan on one whole artichoke per person and don't forget to pack a sharp paring knife so you can easily clean out the centers. 

Roasted Lemon-Garlic Artichokes
3-4 artichokes (with stem still attached)
3-4 lemons, cut in half
6-8 cloves garlic, peeled
Extra Virgin Olive Oil
Salt and freshly ground pepper to taste
Heavy duty aluminum foil, cut into large squares

     Lightly oil or spray dutch oven.
     Trim 1/2 inch off the top of each artichoke.
     Cut in half lengthwise being mindful of the spines.
     Using a sharp paring knife, cut out the non-edible purple leaves and hairy fibers in the center, forming a pocket.
     Working in batches, place artichoke half on piece of foil.
     Squeeze half a lemon over the outside and inside of each artichoke.
     Place one or two garlic cloves in the center pocket.
     Drizzle with olive oil and sprinkle with salt and pepper.
     Tightly wrap each artichoke half in foil pieces.
     Arrange in dutch oven.
     Bake at 400 degrees for 45-50 minutes.
     Once cool enough to handle, remove from foil and serve.

Top artichoke half with garlic, lemon juice, olive oil, and
seasonings before wrapping in foil

Roast artichokes at 400 degrees for 50 minutes

Fun finger food and a tasty first course

Scalloped Potatoes and Ham

 

      I found this recipe on the back of a package of Simply Potatoes in the grocery store today.  You can find them in the refrigerated foods section, not frozen, they are conveniently packaged, prepared and dutch oven ready.  Ideal for outdoor cooking, store them in your cooler until you're ready to use.  The potatoes baked in my 10 inch dutch oven for a total of 40 minutes with 10 coals in a ring around the base of the oven and 20-22 on the lid.  After 30 minutes, sprinkle with cheese and let them cook for another 10 minutes.  A perfect brunch dish and an easy way to use up your leftover Easter ham, add sliced Kielbasa if you want to make it more of a filling one-pot dinner.

Scalloped Potatoes and Ham
1 20 oz package Simply Potatoes Homestyle Slices
1 cup diced ham
1/2 cup chopped red OR green pepper
1 10 3/4 oz can cream of mushroom soup
1/4 tsp onion powder
1/4 tsp freshly ground black pepper
1/4 cup shredded Parmesan cheese

     Lightly oil or spray 10 inch dutch oven.
     In large bowl combine all ingredients, except Parmesan Cheese; stir well.
     Spread in prepared dutch oven.
     Bake at 350 degrees for 30 minutes or until potatoes are bubbling around edges.
     Sprinkle with Parmesan cheese.
     Continue baking for 10 minutes or until potatoes are tender and center is heated through.
     Makes 6 side servings.



Combine all ingredients except the Parmesan cheese
and gently spread in prepared oven

Bake at 350 degrees for 30 minutes then sprinkle
with cheese and continue baking for 10 more minutes

Simple, creamy and the recipe can easily be doubled

Comforting Potato Casserole

      I've been dying to make this recipe for the longest time, it just sounded so easy, creamy and good.  You definitely need a 12 inch dutch oven to make this recipe, otherwise the potatoes won't cook completely in the center.  Also, be sure to thaw the potatoes to prevent the casserole from becoming watery.  In my 12 inch dutch oven, the potatoes cooked for 75 minutes with 12 coals in a ring around the bottom and 28 on the lid. This luscious casserole feeds a crowd which is a good thing because everyone will be running back for seconds.

Comforting Potato Casserole
2 10 3/4 oz cans condensed cream of mushroom soup, undiluted
2 cups (16 oz) sour cream
2 cups (8 oz) shredded part-skim mozzarella cheese
5 green onions, sliced
1 32 oz package frozen cubed hash brown potatoes, thawed

     Lightly oil or spray 12 inch dutch oven.
     In large bowl, combine soup, sour cream, cheese and onions.
     Add potatoes, toss to coat.
     Transfer to prepared dutch oven.
     Bake at 350 degrees for 1 hour and 15 minutes or until potatoes are tender.
     Makes 10-12 servings.

Spread potato mixture evenly in 12 inch dutch oven.

Bake at 350 degrees for 1 hour and 15 minutes

Incredibly creamy and perfect for a buffet

Roasted Brussels Sprouts with Pecans

     To me a holiday menu would not be complete without my favorite vegetable, Brussels sprouts.  Sprouts roasted in a dutch oven are beyond compare, from Real Simple Magazine, the added crunch of toasted pecans makes this recipe particularly good.  If you are not a fan of sprouts you could easily substitute with carrots, thickly sliced on the diagonal. In my 10 inch dutch oven, they roasted with 10 coals in a ring around the bottom and 20 on the lid, in 30 minutes they were crisp tender, lightly browned and totally delicious. 

Roasted Brussels Sprouts with Pecans
1 1/2 lbs Brussels sprouts, trimmed and halved
1/2 cup pecans, roughly chopped
2 Tblsp olive oil
2 cloves garlic, finely chopped
Kosher salt and freshly ground black pepper to taste

     Lightly oil or spray dutch oven.
     Toss the Brussels sprouts, pecans, olive oil, garlic, salt and pepper in dutch oven until well combined.
     Roast at 400 degrees for 25-30 minutes or until golden brown and tender.

Toss all ingredients together in dutch oven

Roast at 400 degrees for 25-30 minutes

Autumn Acorn Squash

     Here's an easy to make side dish from Mr. Food, acorn squash are brushed with a maple glaze and simply baked until tender.  In my 12 inch dutch oven, they baked with 12 coals in a ring around the base of the oven with 28 briquettes on the lid.  In one hour they were browned around the edges and fork tender however I left them sitting, undisturbed, keeping them warm until the rest of our dinner was ready.  Sweet and buttery with a touch of heat, they make a perfect accompaniment to any fall menu.

Autumn Acorn Squash
2 acorn squash, cut in half lengthwise and cleaned.
1/2 cup maple or pancake syrup
2 Tblsp hot pepper jelly
1 Tblsp butter, melted
1 tsp ground cinnamon

     Lightly oil or spray dutch oven.
     Place squash cut side up in prepared oven.
     In medium bowl, combine maple syrup, jelly, butter and cinnamon.
     Coat cut side of squash evenly with syrup mixture, spooning some in middle of squash.
     Bake at 400 degrees for one hour until squash is fork-tender and starts to brown around the edges.

Brush acorn squash with maple mixture, spooning a little
extra in center

Bake at 400 degrees for one hour until tender and
brown around edges

Bacon Cheddar Corn Pudding

      If you're looking for a nice side dish to bring to your next dutch oven gathering or Thanksgiving dinner, this spoon bread/corn casserole from Kraft is easy and very filling.  In my 10 inch dutch oven, it baked with 10 coals in a ring around the bottom of the oven, 14 placed around the edge of the lid and 6 briquettes spaced evenly in the center.  After 35 minutes, or when the middle was firm to the touch, I sprinkled on the topping and let it bake for 10 minutes more. It has all the elements of a great campfire recipe, can be mixed in one bowl, is easy enough for the beginning dutch oven cook to master and best of all, it's smothered in cheese and bacon.  

Bacon Cheddar Corn Pudding
2 eggs, beaten
1 15 oz can cream-style corn
1 11 oz can corn with red and green bell peppers, drained
1 8.5 oz package corn muffin mix (Jiffy sized)
1/2 cup ranch dressing
1 8 oz. package shredded Cheddar cheese, divided
4 green onions, sliced
4 slices cooked bacon, crumbled

     Lightly oil or spray 10 inch dutch oven.
     Mix first 5 ingredients until well blended; stir in 1/2 cup cheese.
     Pour into prepared dutch oven.
     Bake at 375 degrees for 35-40 minutes or until center is firm to the touch.
     Meanwhile, combine remaining cheese, onions and bacon.
     Top casserole with cheese mixture, bake 10 minutes more or until lightly browned.
     Makes 8-10 servings as a side dish.

Pour batter into prepared 10 inch dutch oven

Bake at 375 degrees for 35-40 minutes or until firm
to the touch in center

Top with bacon, Cheddar, scallion mixture and bake for
10 minutes more or until melted and lightly brown

An easy spoon bread pudding for your next dutch oven gathering