Archive for the 'Dinner' Category

Easy Tamale Pie

Ingredients:

  • 1 lb ground beef – I use ground beef and ground pork together
  • 1 can diced Mexican style tomatoes drained
  • 1 can chilies, drained
  • 1 cup chunky salsa verde
  • 1 package 8.5 oz corn muffin mix (Jiffy)
  • 1 cup cream-style corn
  • 1 can sliced black olives, drained
  • 1 ½ cup shredded Mexican cheese

Instructions: 

  • Sauté meat, drain off fat, stir in tomatoes, salsa, chilies & olives and ½ cup of cheese.
  • Mix together muffin mix and cream corn, spread over top of casserole cook until bubbly
  • If edges start browning to fast just cover with foil then put the lid back on.
  • Sprinkle remaining cheese cook another 5 minutes until cheese is melted.
  • This takes about 30 – 40 minutes to cook over med heat.
  • I double for my family of 5.

Mangiare bene vivi felice  (eat well live happy)

Recipe from Margaret Spruce
Submitted by Eric McHenry (#2242), Santa Clara Unit, Region 12

August 21 2013 | Dinner | Comments Off on Easy Tamale Pie

Chicken with Mushrooms

IMGL2020

Ingredients:

  • 2 lbs. boneless/skinless chicken breasts or thighs, (I used thighs) cut into bite size pieces
  • 1½ cups grated Mozzarella cheese
  • 1 cup grated Swiss cheese
  • 1 can cream of chicken soup
  • 1 c. dry white wine
  • 2 cups mushrooms
  • 1 box Chicken Stove Top Stuffing

Instructions:

  • Place chicken in hot dutch oven and sauté chicken until partially cooked.
  • Top chicken with cheese and then add mushrooms.
  • Mix wine and soup together, pour over chicken.
  • Bake at 350 degrees for 40 minutes, (9 coals on bottom and 12 on top of dutch oven)
  • Check coals periodically to make sure you maintain the right temperature.  Add more coals to the bottom if necessary.
  • Sprinkle stuffing on top.  Add 5 or 6 coals to top of lid and bake until stuffing is golden brown, about 30 minutes.

Serves: 8-10

Submitted by Linda and Ross Bauer (#4909), San Joaquin Unit, Region 12

August 18 2013 | Dinner | Comments Off on Chicken with Mushrooms

Dutch Oven Lasagna

Ingredients

  • 1 lb Lasagna Noodles, uncooked (I prefer whole wheat)
  • 32 oz. Marinara Sauce (I prefer one with basil and tomato chunks)
  • 32 oz. Ricotta Cheese
  • 1 egg (beaten)
  • 2 Tablespoons Italian Seasoning
  • 1 lb. Mozzarella Slices
  • 1 lb. Provolone Slices
  • 2 cups Parmesan Cheese
  • 2 cups Mozzarella grated
  • 1/2 cup water

Optional

  • Add 1 lb ground sausage meat or ground beef
  • Remove 4 ounces of Mozzarella Slices, 4 ounces Provolone Slices, 8 ounces Marinara

Directions

  • Coat inside of dutch oven with a small amount of vegetable oil
  • Spread 2 cups of marinara on bottom of oven.
  • Carefully cover bottom of oven with lasagna noodles, breaking to cover shape of oven (save un-used broken pieces for subsequent layers)
  • Mix egg, ricotta, and Italian Seasoning in a bowl
  • Cover lasagna noodles with 1/3 of ricotta mixture.
  • Layer 1/3 of mozzarella slices and 1/3 of provolone on ricotta.
  • Spread 1 1/2 cup of marinara on cheeses.
  • Layer with noodles.
  • Spread 1/3 of ricotta on noodles.
  • Layer 1/3 of Mozzarella Slices and 1/3 of Provolone on ricotta.
  • Spread 1 1/2 cup of marinara on ricotta.
  • Layer with noodles.
  • Spread remaining ricotta mixture.
  • Layer remaining mozzarella slices and provolone.Spread 2 cups of sauce (or remaining sauce if you have less).
  • Top with grated mozzarella and parmesan.
  • Pour water around the edges of the oven
  • Place 10 coals under the oven and 14 coals on top.
  • Bake for approximately 1 1/2 hours until cheese is melted and slightly brown.

Note: It may be necessary to replace charcoal with fresh at the 1 hour mark, depending on wind and outdoor temperature.

Option:

  • After first step, brown the ground meat and place in a bowl.
  • Replace second layer of sliced cheese and marinara with meat

Submitted by Matt Hackney (#3518 ), Georgia Unit, Region 3
This recipe was a favorite of my Scout Troop.  It’s amazing how good this tastes when 4 13 year olds feed 20 from two dutch ovens
(Original Recipe by Matt Hackney)

August 17 2013 | Dinner | Comments Off on Dutch Oven Lasagna

Burritos Dutch Oven Recipe

Ingredients:

  • 1 large onion, diced
  • 1 lb lean hamburger
  • 1 lb sausage
  • 1 bell pepper, diced
  • 2 cans black beans, drained
  • 1 can whole kernel corn, drained
  • 1 14oz can chicken broth
  • 1 package taco seasoning mix
  • 1 box Minute Rice (to make 3 cups)
  • 2 Tbsp cooking oil
  • 18 to 24 soft flour tortillas
  • 2 cups shredded cheese, mexican blend

Instructions:

  • Advance Preparation:
  • Place dutch oven with oil on a ring of coals to heat.
  • Add onion and cook until soft.
  • Brown hamburger and sausage, stir and crumble
  • Add pepper, beans, corn, broth, taco seasoning
  • Raise to boil and simmer 5 minutes.
  • Add rice, stir, cover with lid, and place on 3 or 4 coals.
  • Let heat for 5 minutes.
  • The moisture should get absorbed by the rice. If there is no liquid left after 5 minutes and the rice is still hard, stir in some water.
  • Heat another 5 minutes and check rice for doneness.
  • When the rice is soft, and the liquid is nearly all absorbed, lay the stack of tortillas on top of the filling and put the lid back on.
  • Let sit for 5 minutes on top of 2 or 3 coals to soften and warm the tortillas.
  • Spoon mixture into tortillas and add cheese.
  • Add additional condiments as desired.
  • Serves 8 to 12.

Bring diced onion and green pepper in ziploc bags.

Recipe from “dutchovendude.com”

Shared at Alumapalooza, 2013

Submitted by Matt Hackney (#3518 ), Georgia Unit, Region 3

August 17 2013 | Dinner | Comments Off on Burritos Dutch Oven Recipe

Artichoke and Olive Chicken

51150800.jpg

Ingredients:

  • 1 chicken
  • 1 can artichoke hearts
  • 1 can olives
  • 1 package french onion soup mix
  • 1/4 cup sun dried tomatoes
  • 1 tbsp capers
  • 1 cup chicken broth
  • 1 cup white wine (optional)

Directions:

  • Brown Chicken in dutch oven with oil.  Will be cooked roughly half-way at this point.
  • Add in remaining ingredients, cover and cook at 350F for roughly 20 minutes.

Modified from Epicurious.com

Submitted by LaVerne and Eric McHenry (#2242), Santa Clara Unit, Region 12

August 15 2013 | Dinner | Comments Off on Artichoke and Olive Chicken

Green Bar Stew

Ingredients:

  • 3 lbs. beef, cubed
  • 2 tbsp cooking oil
  • 1 tsp salt
  • 1 cup water
  • 4 carrots, diced
  • 2 med. onions, chopped
  • 4 med. potatoes, cubed
  • 1 tbsp Parsley flakes
Directions:
  • Brown beef in the cooking oil in the open dutch oven; then add salt and water;
  • cover and cook 30 minutes.
  • Add carrots and onions and cook another 30 minutes.
  • Add potatoes and parsley and cook 30-40 minutes more.
  • Cook over low to medium heat  add water to retain about one inch liquid in oven.
Serves 8
Submitted by Roberta and Roger Peeples (#9110), Golden West Unit, Region 12

August 15 2013 | Dinner | Comments Off on Green Bar Stew

Easy Margherita Pizza

Dutch Oven

Ingredients:

  • store bought pizza dough
  • 1/2 buffalo mozzarella, sliced
  • basil leaves
  • pizza sauce
  • small can of artichoke hearts

Directions:

  • Preheat dutch oven lid.
  • Stretch dough to fit the lid of your ditch oven.
  • Spread pizza sauce over the dough in an even layer. Distribute sliced mozzarella cheese evenly on the dough.
  • Add sliced artichoke hearts. Top with basil.
  • Bake until golden and bubbling, about 20 minutes. Remove and let rest for 5 minutes, slice, and serve.

Submitted by: LaVerne and Eric McHenry (#2242), Santa Clara Unit, Region 12

August 14 2013 | Dinner and Lunch | No Comments »

Pesto and Black Olive Pizza

Recipe_pestopizza

Ingredients:

  • store bought pizza dough
  • 1 cup basil pesto
  • 8 ounces fresh buffalo mozzarella cheese, sliced into large pieces
  • 1 tablespoon chopped fresh-leaf parsley
  • 1 can sliced black olives
  • 2 tablespoons grated parmesan cheese

Directions:

  • Stretch dough to fit the lid of a dutch oven.
  • Spread pesto over the dough in an even layer. Distribute sliced mozzarella cheese evenly on the dough.
  • Top with sliced olives and sprinkle with Parmesan cheese.
  • Bake until golden and bubbling, about 20 minutes. Remove and let rest for 5 minutes, slice, and serve.

Source: http://www.lodgemfg.com/recipe/pesto-and-black-olive-pizza?path=/recipes/Indoorentrees

Submitted by: LaVerne and Eric McHenry (#2242), Santa Clara Unit, Region 12

August 14 2013 | Dinner and Lunch | No Comments »

Baked Chicken and Rice

IMGL2110

Ingredients:

  • 1 cup rice
  • 3 pounds chicken breasts or boneless thighs
  • 1 package  Lipton onion soup
  • 1 can chicken broth
  • 1 can cream of mushroom soup

Directions:

In a 10-inch dutch oven, add uncooked rice. Place chicken parts on top of rice and sprinkle onion soup mix on top of chicken.  Dilute chicken broth and cream of mushroom soup with one can of water. Pour mixture over chicken and rice.

Bake with 14 coals on top and 7 on bottom (350F) for at least one hour.

Submitted by: LaVerne and Eric McHenry (#2242), Santa Clara Unit, Region 12

August 13 2013 | Dinner | No Comments »

Cornish Game Hens

Cornish Hens

Ingredients:

  • 4 game hens
  • olive oil
  • 1 sliced yellow onion
  • 1 orange, sliced
  • rosemary
  • 1 package dry Onion Soup mix
  • 2 cups chicken stock

Directions:

  • Thoroughly wash the birds, pat with olive oil.
  • Sauté onions in olive oil until soft.
  • Add birds, breast up with rosemary, Onion Soup mix and oranges on top. Cover and cook slowly 25 to 30 minutes.
  • Add chicken stock and simmer additional 45 minutes.
  • Remove birds and keep warm.

Submitted by: LaVerne & Eric McHenry #2242, Santa Clara Unit, Region 12

August 13 2013 | Dinner | No Comments »

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