Category Archives: Food

Quick and Easy Dutch Oven Breakfast

Dutch Oven

Brunch cooking in the Dutch Oven

I want to share a quick and easy Dutch Oven recipe with you. If you are a dutch oven pro, you can skip this and maybe teach the rest of us a thing or two.

My first experience with dutch oven was ten years ago when some friends brought their dutch oven kit to a cookout. The food was great and I wanted to give it a shot, but until recently hadn’t. Last year my parents gave us their old camper trailer when they got an upgrade. Among the paper plates, instant oatmeal and random supplies was a cast iron skillet twice my age and a Dutch Oven. The dutch oven needed some serious TLC. With some determination I was able to clean and re-season the dutch oven.

We’ve had it for almost a year now and have learned a lot, but so far we’ve liked everything we’ve cooked in it. I find it ironic that I’m about to share with you my recipe for breakfast when, I’ve yet to use a recipe for anything in it. Thus far I’ve just tried a my own ideas, things I’ve thought would work and so far, the all have. Some of them have been built on generic foundations but some were off the wall. I know you’ve probably already seen a million recipes similar to this, but I’m gonna share mine anyways.

This works best in a 10” Dutch oven, our 12” is a bit big for it. This feeds two to four or in our case two and a Border Collie.

Ingredients

  • 1 lb Jimmy Dean Maple Sausage (or if you’re back east and can get Tennessee Pride Sausage, you’d better – and send me some)
  • 8 Eggs
  • 1 pack of flaky biscuits (10 biscuits) – you could use home made biscuits, but I really like the flaky layers for this.
  • A Bunch – Cheddar Cheese
  • Some – butter

I’ll leave the Dutch Oven 101 stuff to any of the million sites already out there. Read them though, it would have saved me some trial and error (at least the error part).

Start with about 4-5 coals on bottom and 4-5 on the lid. This is to pre-heat it, once the oven it warmed up a bit take the lid off and set it on a rock, or if you’re fancy one of those $12 lid stands.

Throw the sausage in and get it started crumbling, we don’t want to cook it, just give it a head start. Once you’ve got it warming up and just starting to loose the red color, flatten it out and poor in the 8 eggs. You can use as little as 6 or as much as 12 depending on how many people you’ll serve. I suggest 8 for 3 or 4 people. Once the eggs are in, add a layer of cheese, don’t be shy with it. Finally place the 10 biscuits on top of the egg/cheese mix. Tap them down into the mix a bit.

Put the lid on and double the coals on top, then throw on a few more. I’d end up with five on bottom and 12 or so on top.

Dutch Oven Cooking

Amazing as is, but plate it with some Strawberry Jelly and there won't be leftovers

You will want to turn the dutch oven ¼ turn and the lid ¼ turn in opposite direction every few minutes as everything suggests; this will ensure an even cooking temperature. Check it at ten minutes and every few after. Once the biscuits are turning gold on top, it’s done. Take the lid off and rub a bit of butter on the top of the biscuits.

It’s great by itself but for a added treat get a squeeze bottle of smuckers strawberry jelly, once you have it plated and ready to eat, squeeze a little of that on top. ENJOY!

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Chili

I love making Chili. Not sure why, but I always have. I’ve got a few different versions of it but this is my current recipe. When cooking, I usually like to keep things simple, but will add in a extra touch here or there to make flavors come alive.   (note: I don’t really ever remember my parents using any type of measuring spoons/cups when I was being taught to cook…. so use your imagination when interpreting my suggestions)

Prep:

  • 2 Chopped Yellow Onions
  • 3 chopped garlic cloves
  • 1/2 (or a little more) chopped beef (i.e. stew meet, chuck steak) – You’ll want to tenderize it and cut it into small chunks.
  • 2lbs of ground beef (no leaner than 90/10)
  • Tony Chachere’s Original Creole Seasoning
  • Mild Chili Powder
  • 1 can Red Beans
  • 1 can Pinto Beans
  • 1 large can Tomato Sauce

Continue reading »

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Spicy vs Hot

I’ve been reworking my chili recipe over the last few months and I’m getting it better every time. Having live for a few years in New Orleans, I learned the difference between “hot” and “spicy.” The later being full of a rich, lively flavor, the former being… well just dump in hot sauce till you can’t breathe so you can’t taste anything for a week.

Most people outside of Cajun/Creole country don’t know the difference. Too many times I taste something that is “Cajun” and end up kicking myself because I know better than to even try. That’s not to say that “spicy” can’t be “hot.” But, just because you poured in two bottles of TNT or some other fire sauce doesn’t make it authentic. So… occasionally when I tell someone that I don’t like hot food, but I love Cajun cooking, they think I’m nuts. This of course is a direct a result of never tasting the real thing, having only tasted the “cajun” dish du jour down at your local cafe.

I love spicy food! Seriously, for the last year or two I’ve been craving a 20lb bag of fresh crawfish and a bottle of crab boil. Add in some crab boiled red potatoes and real butter and I’d go crazy. Needless to say here in Idaho, though we can get the crab boil, we can’t exactly drive a mile and pull a bag of crawfish out of the swamp.

Making me hungry… must stop. I’ll post the current revision of my chili recipe soon.

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Brownies

Here’s my favorite brownie recipe;

1 stick of melted butter
1 cup of sugar
1 teaspoon of vanilla
2 eggs
1/2 cup of selfrising flour
1/3 cup cocoa
1/3 cup of chopped nuts (if you like nuts)

Mix all of the wet ingredients together then mix in the reamining dry ingredients. Spread in a greased 9 inch square pan then bake at 350 degrees for about 20 maybe 25 minutes… Brownie will pull away from edges when done. Cool in pan.

Serve warm under a scoop of Ice Cream.

(makes 16 brownies)

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