Whether camping or at home, this wonder pot can be used to make a variety of dishes. We have some tried and true ones for you to try!
What is it?
A Dutch oven is a thick-walled, lidded pot made with seasoned cast iron. This type of sturdy cooking vessel has been used for centuries to slow-cook soups, stews, sauces, and breads. Dutch ovens come in cast iron, enameled, aluminum, and ceramic varieties.
Triple Berry Cobbler Recipe
BY CRYSTAL RAPPLEYE
8 cups fresh mixed berries (strawberries, Blackberries, Raspberries)
1⁄2 cup sugar
1 white cake mix
1 can lemon lime soda
1 stick butter
Heat oven to 375. Rinse berries. Slice strawberries. Toss with sugar. Pour berries into a 15″ dutch oven. Dump cake mix on top. Pour can of soda over the cake mix. Do not stir. Slice butter into 8 even pieces and place on top. Bake for 35-45 minutes. Optional: serve with whipped cream or ice cream.
Dutch Oven Mountain Dew Chicken
Recipe adapted from www.dutchovendude.com.
BY KRISTINA CASE
This recipe has been modified to cook on the grill instead of the traditional way with charcoal, so you can enjoy it when you’re not camping. It’s one of my kids’ favorite Dutch oven recipes!
1 lb. bacon
1 gallon Zip-loc bag with 1 cup flour & 2 tbsp. Lawry’s
4 chicken breasts, cut in half
4 potatoes, diced
1 bag baby carrots
1 large onion, chopped
1 can Mountain Dew soda
1⁄2 cup shredded cheddar cheese
Preheat 12-inch Dutch oven by placing on pre-heated grill at 400 degrees for 10 minutes. Chop bacon into 1″ pieces and add to Dutch oven, then chop onions and add to bacon. Cook until onions are soft and bacon is crispy. Shake chicken breasts in baggie of flour to coat; cook in bacon grease to brown, about 5 minutes, turning a couple times. Add carrots, potatoes, and Mountain Dew, and cook about an hour with lid on. Move chicken to top and sprinkle cheese over the chicken. Cook an additional 10 to 15 minutes.
Traditional Dutch oven cooking method: Cover with lid and cook at 350 degrees for 45 minutes with 3⁄4 of coals on lid.
Kendal’s Dutch Oven Pot Roast
BY KENDAL JENSEN
This recipe can be made in a traditional Dutch oven or an enamled cast iron cooking pot.
3 lbs. beef chuck roast
1 packet dry ranch dressing mix
4 cups of beef stock or 1 Tbsp of beef base (I prefer Minor’s) with 4 cups of hot water
2 yellow onions, cut into chunks
2 Tbsp minced garlic
1 stick of salted butter
2 cups of carrots, cut into chunks
3 cups of russet or red potatoes, cut into chunks
I use some salt and pepper and a little oil for searing.
Season roast liberally with salt and pepper on all sides, rubbing seasoning into the meat. Put Dutch oven on the stove and heat about 2 tablespoons of olive oil. Sear roast on all sides in olive oil until golden brown. Deglaze Dutch oven with beef stock. Put roast, carrots, potatoes, onions, and garlic in Dutch oven with roast. Sprinkle dry ranch seasoning over roast. Place the cube of butter on top of the roast. Replace the Dutch oven lid and put it in an oven. You can bake it as low as 200 degrees F for 8 hours. If you’d like to cook it faster, you can roast it at 300 degrees F for 4-5 hours.
If your oven hasn’t been calibrated lately, or your roast is on the smaller side, check for doneness at 5-6 hours. Each oven and each roast size vary. More marbling i.e., less meat, could cook quicker. The roast should fall apart when tested with a fork.
Spaghetti Squash Casserole
Adapted from Lillie Eats and Tells
BY HAILEY MINTON
1 medium to large spaghetti squash
1⁄2 medium onion diced
1 lb. lean ground turkey
1-2 tsp salt
1⁄2 tsp pepper
2 tsp Italian seasoning
1 tsp garlic powder
1 14.5-oz can of diced or stewed tomatoes
5 cloves garlic
2-3 cups fresh spinach, roughly chopped
2 cups (or more!) of cauliflower cream sauce or marinara sauce
1⁄4 cup fresh basil, chopped
1 cup shredded mozzarella cheese
Cut spaghetti squash in half lengthwise, scoop out seeds, drizzle with olive oil, sprinkle a touch of salt, and bake in a preheated oven of 400 degrees for 40 minutes. While the squash is baking, heat a large pan with oil and add onions and salt. Cook until tender. Add ground turkey and salt, pepper, Italian seasoning, and garlic powder. Add tomatoes and the 5 cloves of garlic and cook for 3 minutes. Add spinach and cook until wilted. When the squash is baked and has cooled a bit, scoop the squash into a Dutch oven and add the meat mixture, sauce, and chopped basil. Mix thoroughly and smooth the top when you’re finished. Top with the cheese, place the lid on top, and bake in your oven at 350 degrees for 15 – 20 minutes.
Cauliflower Cream Sauce
8 cloves garlic, minced
1 Tbsp butter
5-6 cups cauliflower florets (about 1 1⁄2 heads)
1 cup chicken stock
1 tsp salt
1⁄2 tsp pepper
1⁄2 cup milk
Steam the cauliflower 7-10 minutes or until tender. Sauté butter and garlic in a small pan. Transfer cauliflower, the butter and garlic mixture, salt, pepper, and milk to a blender. Blend until smooth.
These handy disposable liners will save a lot of scrubbing and work great for cakes and bread recipes.
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