You are here: Home / Archives for Dutch Oven

Teriyaki Chicken and Hash Browns

February 8, 2010 By The Recipe Mom Leave a Comment

What You Need:

1 (16 oz.) pkg. frozen hash browns
1/2 t salt
1/4 t of pepper
1 1/2 lbs. frozen chicken breasts
1/2 C teriyaki sauce
1 (16 oz.) bag of frozen mixed vegetables

How to Make It:

Spray an oven proof Dutch oven well with a non stick cooking spray.
Set the oven to 450 degrees and preheat.
Break up the frozen hash browns in the pan.
Sprinkle with the salt and pepper.
Place the frozen chicken over the hash browns.
Add the teriyaki sauce.
Spread the frozen vegetables over the chicken.
Cover tightly and bake 45 minutes or until the chicken is cooked through.

Makes 4 servings

Forgot to put something out to cook tonight? Try this quick and easy recipe. Everything comes right out of the freezer and goes directly into the pan. Use any type of frozen vegetables you have on hand. To make the potatoes a little creamier add 1/4 cup of water, milk or chicken broth before adding the chicken.

Preparation Time: approximately 5 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 50 minutes

Nutritional Information: (approximate values per serving)
Calories 280; Fat 3g; Carbohydrates 32g; Cholesterol 75 mg; Sodium 194 mg; Protein 32g; Fiber 6g

Filed Under: Brunch Ideas, Chicken, Dinner Ideas, Dutch Oven, Kid Friendly, One Dish Meals, Recipe Cards, Recipes Tagged With: , , , , , ,

Red Peppers and Pearl Barley Bake

February 7, 2010 By The Recipe Mom Leave a Comment
redpeppers

redpeppersWhat You Need:

1 C vegetable broth
1/2 C of pearl barley
2 C feta cheese, crumbled
5 garlic cloves, minced
1/2 C roasted red peppers packed in oil
1 red bell pepper, cored, seeded and cut in strips
1 T of lemon juice
4 Portobello mushrooms, sliced thin
3 C of spinach, roughly chopped

How to Make It:

Adjust the oven temperature to 450 degrees allowing the oven to preheat.
Generously coat a cast iron or oven proof Dutch oven with a non stick cooking spray.
Pour the broth into the pan.
Add the barley, stir and smooth into an even layer.
Spread the cheese over the barley.
Place the garlic, roasted red peppers and bell pepper strips into the pan.
Dribble the lemon juice over the other ingredients.
Place the mushrooms into the pan.
Add as much spinach to the pan as you fit and still have a tight fitting lid.
Cover the pan and place in the oven for 45 minutes or until the barley is tender.

Makes 4 servings

The sweet addition of both roasted and fresh peppers along with the salty feta cheese makes for a delicious side dish. Serve this dish with white fish, seafood, chicken or even pork.

Preparation Time: approximately 15 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 1 hour

Nutritional Information: (approximate values per serving)
Calories 461; Fat 25g; Carbohydrates 36g; Cholesterol 80 mg; Sodium 143 mg; Protein 35g; Fiber 6g

Filed Under: Brunch Ideas, Dinner Ideas, Dutch Oven, Lunch Ideas, One Dish Meals, Recipe Cards, Recipes, Side Dishes Tagged With: , , , , , , , , , ,

Beef Cabbage and Tomato Layers

February 6, 2010 By The Recipe Mom Leave a Comment
cabbage

cabbageWhat You Need:

1/2 C of pearl barley, rinsed and drained well
1 C of water
1/2 t of salt
1/4 t of pepper
8 intact large green cabbage leaves, divided
2 (14 oz.) cans of diced tomatoes
1 T of lemon juice
2 T light brown sugar
2 eggs, lightly beaten
1 onion, chopped
2 carrots, grated
1 1/2 lb. ground beef
1 t of parsley flakes
2 garlic cloves, minced
1/2 C of raisins

How to Make It:

Allow the oven to preheat to 450 degrees.
Generously spray the inside and lid of a cast iron Dutch oven with cooking spray.
Pour the barley into the prepared pan.
Pour the water over the barley in the pan and sprinkle in the salt and pepper.
Arrange a single layer of cabbage over the barley.
Drain the tomato juice into a small bowl.
Add the lemon juice and whisk to combine.
Whisk in the brown sugar until dissolved.
Place the eggs, onion, carrot, beef, parsley and garlic into a separate mixing bowl
Mix the ingredients together well.
Fold the tomatoes into the meat mixture until well combined.
Drop half of the meat mixture in an even layer over the cabbage leaves.
Pour half of the tomato juice mixture over the top.
Sprinkle with the raisins.
Layer more cabbage leaves over the top in a single layer.
Evenly spread the remaining meat mixture over the cabbage leaves.
Layer any remaining cabbage leaves over the meat.
Pour the remaining tomato juice mixture over the cabbage leaves.
Cover and bake 45 minutes or until the cabbage is tender.

Makes 4 servings

Preparation Time: approximately 20 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 1 hour 05 minutes

Nutritional Information: (approximate values per serving)
Calories 350; Fat 8g; Carbohydrates 55g; Cholesterol 144 mg; Sodium 525 mg; Protein 20g; Fiber 7g

Filed Under: Beef, Brunch Ideas, Dinner Ideas, Dutch Oven, Kid Friendly, Lunch Ideas, One Dish Meals, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , ,

Lemon Garlic Salmon and Vegetables

February 5, 2010 By The Recipe Mom Leave a Comment
salmon

salmonWhat You Need:

4 scallions, chopped
1 1/4 lb. salmon fillet
2 t olive oil
1/2 t salt, divided
1/4 t of pepper, divided
3 garlic cloves, sliced thin
1 lemon, sliced thin
10 whole fresh dill sprigs, divided
10 red potatoes, sliced thin
4 carrots cut into strips
1 zucchini, cut into sticks
2 celery stalks, sliced
1 cucumber, cut into sticks

How to Make It:

Set the oven temperature to 450 degrees and allow the oven to preheat.
Lightly grease the inside and lid of an oven proof Dutch oven pan.
Spread the scallions over the bottom of the pan.
Drizzle the salmon fillet with the oil and sprinkle it evenly with half of the salt and pepper.
Place the fillet, skin side down, over the scallions.
Layer the garlic, lemon slices and half of the dill sprigs over the salmon.
Spread the potatoes, carrots and celery out evenly in the pan.
Place the cucumber sticks over the top.
Add the remaining dill sprigs and sprinkle with the remaining salt and pepper.
Cover tightly and bake 40 minutes or until the salmon flakes easily with a fork.

Makes 4 servings

If you prefer a richer flavor add 3 or 4 pats of butter to the salmon instead of using the olive oil. Adding the olive oil to the fillet will result in a less flavorful fillet.

Preparation Time: approximately 30 minutes
Baking Time: approximately 40 minutes
Total Time: approximately 1 hour 10 minutes

Nutritional Information: (approximate values per serving)
Calories 407; Fat 13g; Carbohydrates 46g; Cholesterol 70 mg; Sodium 113 mg; Protein 30g; Fiber 6g

Filed Under: Brunch Ideas, Dinner Ideas, Dutch Oven, Fish, One Dish Meals, Recipe Cards, Recipes Tagged With: , , , , , , , , , , ,

Nutter Butter Chicken Stew

February 4, 2010 By The Recipe Mom Leave a Comment
pbutter

pbutterWhat You Need:

1 onion, diced
1 C of white rice
1 2/3 C of chicken broth
1 lb. chicken breasts
1 red bell pepper, cored, seeded and sliced
1 1/3 C of milk
4 garlic cloves, minced
1/2 t cayenne pepper
1/2 t of salt
6 T of creamy peanut butter
4 tomatoes, diced
1 sweet potato, cut into cubes
1 (5 oz.) pkg. frozen spinach

How to Make It:

Set the oven temperature to 450 degrees.
Lightly spray the inside and lid of a cast iron Dutch oven with cooking spray.
Place the onions into the bottom of the pan.
Add the rice and broth and stir to combine making a smooth layer of rice and onions over the bottom of the pan.
Place the chicken over the top of the rice mixture.
Top the chicken with the sliced bell peppers.
Place the milk into a mixing bowl.
Add the garlic, cayenne and salt and whisk until blended in.
Whisk in the peanut butter until it the mixture becomes smooth and creamy.
Pour the mixture into the pan.
Place the tomatoes and potatoes over the chicken.
Add the spinach.
Cover the pan and bake for 45 minutes or until the chicken is cooked through.

Makes 4 servings

There are many variations to this recipe. Instead of using regular milk use coconut milk and substitute red pepper flakes for the cayenne pepper. Instead of adding rice use a sweet potato or sliced white potato. You can also add tiny shrimp along with the chicken for something a little different.

Preparation Time: approximately 15 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 1 hour

Nutritional Information: (approximate values per serving)
Calories 426; Fat 15g; Carbohydrates 33g; Cholesterol 39 mg; Sodium 626 mg; Protein 27g; Fiber 9g

Filed Under: Brunch Ideas, Chicken, Dinner Ideas, Dutch Oven, Kid Friendly, Lunch Ideas, One Dish Meals, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , ,

Baked Chicken in Spiced Orange Sauce

February 2, 2010 By The Recipe Mom Leave a Comment
ojchicken

ojchickenWhat You Need:

1 t cumin seeds
1 1/2 lbs. chicken breasts
1/2 t of salt
1/4 t of pepper
4 garlic cloves, minced
1 potato, cut into 1 inch cubes
1 bell pepper, cored, seed and cut into wedges
1 small yellow summer squash, cut into chunks
3 C of broccoli florets
6 T of wine vinegar
6 T of orange juice
1 t of oregano
1 t of paprika
1/2 t of allspice
1/4 t of red pepper flakes

How to Make It:

Set the oven to preheat at 450 degrees.
Spray a cast iron Dutch oven with non stick cooking spray.
Sprinkle the cumin seeds over the bottom of the prepared pan.
Season the chicken with the salt and pepper and lay it on top of the seeds.
Scatter the garlic over the chicken.
In order layer the potatoes, peppers, squash and broccoli over the chicken.
Whisk the vinegar and orange juice together until blended well.
Stir in the oregano, paprika, allspice and red pepper flakes.
Pour the mixture over the ingredients in the pan.
Cover and bake 45 or until the chicken is cooked through.

Makes 4 servings

No need to peel the potatoes before cutting them into the cubes. In fact potato skins hold most of the nutrients found in potatoes. Substitute sweet potatoes for the white potatoes if you prefer.

Preparation Time: approximately 15 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 1 hour

Nutritional Information: (approximate values per serving)
Calories 230; Fat 4g; Carbohydrates 18g; Cholesterol 75 mg; Sodium 590 mg; Protein 29g; Fiber 3g

Filed Under: Chicken, Dinner Ideas, Dutch Oven, Kid Friendly, One Dish Meals, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , , , ,

Cabbage with Minted Pork

February 2, 2010 By The Recipe Mom Leave a Comment
porkcabbage

porkcabbageWhat You Need:

2 C of jasmine rice
2 C of vegetable broth
1 T of grated lime zest
1 T of grated lemon zest
1/2 C lime juice
2 T of lemon juice
2 T of soy sauce
2 T of rice vinegar
3 t of light brown sugar
2 t of jalapeno pepper, minced
4 scallions, chopped
1 bell pepper, cored, seeded and diced
1 C of fresh mint, chopped
1 1/2 lb. ground pork
1/2 head of cabbage, chopped
1 C of snow peas

How to Make It:

Spray the bottom and sides of a cast iron Dutch oven well with cooking spray.
Preset the oven temperature to 450 degrees.
Place the rice into the pan.
Pour the broth over the rice and smooth the rice into an even layer.
Place both types of zest into a mixing bowl.
Add both the lime and lemon juice, the soy sauce, vinegar and the brown sugar to the bowl.
Stir until all the ingredients are mixed together well.
Stir in the jalapeno peppers, scallions, bell peppers and the mint.
Break up the ground pork into the bowl and stir until completely blended in.
Drop the mixture by spoonfuls into the pot.
Stuff the cabbage into the pan and spread the snow peas over the cabbage.
Cover and bake 45 minutes or until the cabbage is tender.

Makes 4 servings

This dish is a little spicy with the infusion of the jalapeno peppers. If you like a little less spice, use a milder pepper such as Serrano or Anaheim instead.

Preparation Time: approximately 20 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 1 hour 05 minutes

Nutritional Information: (approximate values per serving)
Calories 652; Fat 21g; Carbohydrates 81g; Cholesterol 99 mg; Sodium 123 mg; Protein 35g; Fiber 4g

Filed Under: Dinner Ideas, Dutch Oven, One Dish Meals, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , , , , , , ,

Cheesy Pasta with Sun Dried Tomatoes

February 1, 2010 By The Recipe Mom Leave a Comment
pasta

pastaWhat You Need:

1/2 C of pine nuts
4 C of tubular pasta
1 1/3 C of water
1 t of olive oil
1/2 red onion, sliced
8 oz. soft goat cheese
1/2 C oil packed sun dried tomatoes, chopped
1/2 t of red pepper flakes
1 t basil
6 T of balsamic vinegar
10 mushrooms, sliced
10 kale leaves, stemmed and chop roughly

How to Make It:

Adjust the oven temperature to 450 degrees allowing the oven to preheat.
Generously coat the inside and lid of a cast iron Dutch oven with cooking spray.
Place the pine nuts onto a cookie sheet in a single layer.
Place them into the oven while it is preheating and toast for 3 minutes.
Be sure to stir the nuts a couple of times so they are completely toasted.
Allow the pine nuts to cool slightly.
Place the pasta into the pan.
Pour the water over the pasta and stir to coat.
Smooth the pasta out over the bottom of the pan.
Spread the onions over the pasta.
Sprinkle in the cheese.
Add the tomatoes and sprinkle with the red pepper flakes and basil.
Pour the vinegar into the pan but do not stir.
Add the pine nuts and the mushrooms.
Stuff enough of the kale leaves into the pan as it will hold yet still being able fit the lid onto the pan.
Cover and bake 45 minutes or until the pasta is cooked the way you like.

Makes 4 servings

This is a tasty pasta side dish that can be added to any meal. Want to make it the main course? Add strips of prosciutto or salami to the pan before adding the tomatoes.

Preparation Time: approximately 10 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 55 minutes

Nutritional Information: (approximate values per serving)
Calories 476; Fat 19g; Carbohydrates 61g; Cholesterol 10 mg; Sodium 299 mg; Protein 18g; Fiber 5g

Filed Under: Brunch Ideas, Dinner Ideas, Dutch Oven, Kid Friendly, Lunch Ideas, One Dish Meals, Recipe Cards, Recipes, Side Dishes Tagged With: , , , , , , , , , , , ,

Tuna Steaks with Orange Sauce

January 31, 2010 By The Recipe Mom Leave a Comment
tuna

tunaWhat You Need:

3 T of sesame oil, divided
1 C + 2 T of chicken broth
1 C of couscous
2 (4 oz.) tuna steaks, chopped
1/2 C of orange juice
4 t of honey
6 T of soy sauce
6 garlic cloves, chopped
4 T of toasted sesame seeds
1/2 t of ginger
4 C of broccoli florets
1 small yellow squash, sliced thin

How to Make It:

Spread 1 1/2 T of oil over the bottom of a Dutch oven pan.
Set the oven temperature to 450 degrees and allow the oven to preheat.
Pour the broth into the prepared pan.
Add the couscous, stir to coat well and smooth out evenly in the pan.
Brush the tuna steaks with 1 T of the oil and place them into the pan.
Whisk together the orange juice, honey and soy sauce in a bowl until well blended.
Whisk in the remaining sesame oil until well combined.
Fold in the garlic, sesame seeds and ginger and pour half of the mixture into the pan.
Place the broccoli and squash into the pan and add the remaining orange juice mixture.
Cover and bake for 45 minutes or until the vegetables are soft and the tuna flakes easily with a fork.

Makes 4 servings

Make this meal simple by using frozen tuna steaks. Just place the frozen steaks into the pan without thawing. They will cook completely with out adding any extra baking time. If you prefer, you can make this dish using salmon or halibut. If fish isn’t one of your favorites try pork, turkey or beef steak instead.

Preparation Time: approximately 10 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 55 minutes

Nutritional Information: (approximate values per serving)
Calories 475; Fat 14g; Carbohydrates 51g; Cholesterol 43 mg; Sodium 1286 mg; Protein 38g; Fiber 7g

Filed Under: Dinner Ideas, Dutch Oven, Fish, Kid Friendly, One Dish Meals, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , , ,

Flavorful American Pot Roast

January 30, 2010 By The Recipe Mom 1 Comment
roastveg

roastvegWhat You Need:

3 C of frozen pearl onions
4 large potatoes, halved lengthwise and cut into 1/2 in slices
1 t of salt, divided
1/2 t of pepper, divided
1 1/2 lbs. boneless chuck roast
6 T of tomato paste
2/3 C of beef broth
2 T of Worcestershire sauce
2 C of whole baby carrots
3 C of frozen green beans
8 fresh mushrooms, sliced thick

How to Make It:

Preset the oven temperature to 450 degrees allowing the oven to preheat.
Use a non stick cooking spray and coat the bottom, sides and lid of a Dutch oven pan.
Spread the onions and potatoes out over the bottom of the pan.
Sprinkle with half of the salt and half of the pepper.
Season the roast with the remaining salt and pepper and place it over the vegetables.
Put the tomato paste into a mixing bowl.
Pour the beef broth and Worcestershire sauce in the bowl and whisk until blended well.
Pour half of the mixture over the meat.
Layer the carrots, then the green beans and then the mushrooms over the top of the meat.
Pour the remaining sauce over the vegetables.
Cover and bake 50 minutes or until the vegetables are tender and the meat is cooked through.

Makes 4 servings

Be sure to choose a good quality roast for a moist, tender and flavorful meal. Be careful not to over cook this dish. Overcooking will cause the roast to become tough. When the aroma of the meal is evident check the dish to see if the meat is done and the vegetables are tender then adjust your cooking time as necessary.

Preparation Time: approximately 15m minutes
Baking Time: approximately 50 minutes
Total Time: 1 hour 05 minutes

Nutritional Information: (approximate values per serving)
Calories 663; Fat 32g; Carbohydrates 55g; Cholesterol 117 mg; Sodium 302 mg; Protein 36g; Fiber 9g

Filed Under: Beef, Dinner Ideas, Dutch Oven, Kid Friendly, One Dish Meals, Recipe Cards, Recipes Tagged With: , , , , , , , , , , ,
« Older Posts