Dutch oven recipes

Salmon and Veggies in Dutch Oven

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:

Allow the oven to preheat to 450 degrees
Spray the inside and lid of a cast iron Dutch oven with a non-stick cooking spray.
Layer the scallions into the bottom of the pan.
Place the salmon fillet onto of the scallions, skin side down.
Drizzle the olive oil over the top of the salmon fillet.
Sprinkle half of the salt and half of the pepper over the salmon.
Add the garlic.
Place the lemon slices over the top of the salmon.
Place half of the dill sprigs over the lemon slices.
Scatter the potatoes into the pot.
Place the potatoes, carrots, zucchini and celery into the pot.
Place the remaining dill sprigs over the top.
Sprinkle with the remaining salt and pepper.
Cover the pan and bake 40 minutes or until the salmon is tender.

Makes 4 servings

Adding the olive oil to the fillet will result in a less dense fillet. If you prefer a richer salmon flavor instead of the oil add a 3 or 4 pats of batter to the top of the fillet before adding the remaining ingredients.

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Baked Chili with a Twist

1 small onion, chopped
1 1/4 C of white rice
1 1/4 C of beef broth
1 (26 oz.) can black beans, rinsed and drained
1 1/2 lbs. ground chuck
1 (4 oz.) can green chilies, drained and diced
1 t of salt
1 t of ground cumin
1 t of dried oregano
2 C zucchini, shredded
1 (14 oz.) can petit diced tomatoes

Allow the oven to preheat to 450 degrees.
Spray the sides and bottom of a cast iron Dutch oven pan with a non stick cooking spray.
Scatter the onions over the bottom of the pan.
Spread the rice over the onions and pour the water over the rice.
Smooth the rice out into an even layer.
Place the beans into a mixing bowl.
Add the ground chuck, chilies, salt, cumin and oregano and mix until well blended.
Drop the mixture by forkfuls into the pan.
Spread the zucchini over the meat mixture and top with the diced tomatoes.
Cover and bake 45 minutes or until cooked through.

Makes 4 servings

Chili comes in many shapes and sizes and this version is like no other. It has a thick stew like consistency that is hearty as well as delicious. Use any type of bean including chili beans or kidney beans when making this dish for your family to try.

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One Pot Bean and Sausage Bake

1 onion, halved and sliced thin
2 garlic cloves, chopped
2 (14 oz.) cans of Great Northern beans, rinsed and drained
2 t dried thyme
1 t celery seeds
1/2 t of salt
1/4 t of pepper
6 (1 ½ lbs.) sausage links
1 zucchini, sliced thin
2 (14 oz.) cans diced tomatoes, drained

Set the oven temperature to 450 degrees allowing the oven to preheat.
Spray the lid, sides and bottom of a cast iron Dutch oven with a non stick cooking spray.
Scatter the onions over the bottom of the pan.
Scatter the garlic over the onions.
Place the beans into the pan and spread them out into a smooth layer.
Sprinkle the beans with the thyme, celery seeds, salt and pepper
Lay the sausage links in a single layer over the beans.
Add the zucchini and tomatoes.
Cover the pan and bake 35 minutes or until the beans are tender the sausage is cooked through.

Makes 4 servings

Any type of pork sausage links works well in this dish but if you want to make it a low fat dish use turkey sausage instead. 5 or 6 fresh tomatoes, chopped may be used in place of the canned tomatoes if you prefer.

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Deep Blue Stew

2 C rotini pasta
2/3 C of water
1 t of olive oil
16 shrimp, peeled and deveined
1/2 lb. sea scallops
1/2 t of salt
¼ t of pepper
1 small onion, diced
6 garlic cloves, crushed
1 red bell pepper, cored, seeded and cut into slices
1 yellow bell pepper, cored, seeded and cut into slices
4 fresh tomatoes, chopped
1 small zucchini, cut in half lengthwise and cut into slices
2 celery stalks, sliced thin

How to Make It:

Adjust the oven temperature to 450 degrees and spray a Dutch oven pan with cooking spray.
Dump the pasta into the bottom of the pan.
Pour the water over the pasta, stir to coat and spread the pasta into an even layer.
Spread the shrimp and scallops over the top of the pasta.
Sprinkle with the salt and pepper.
Place the onion and garlic over the seafood then layer both types of bell pepper over the top.
Spread the chopped tomatoes over the peppers.
Layer the zucchini slices over the tomatoes.
Scatter the celery over the entire top being sure it covers the top completely.
Cover the pan and bake 45 minutes or until the pasta is tender.

Makes 4 servings

Raw seafood will give this dish a stronger flavor than precooked seafood. Precooked seafood will work just as well as raw and will not ruin your meal.

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Honey Ginger Pork Dinner

1- 1/2 lb. pork tenderloin
1/2 t salt
1/4 t of pepper
1/2 C of honey
6 T of Dijon mustard
1 t ground ginger
1 t ground cinnamon
1/2 t ground cloves
10 small new potatoes
4 carrots, sliced into coins
3 C of frozen cut green beans

How to Make It:

Set the oven temperature to 450 degrees and allow the oven to preheat.
Spray a cast iron Dutch oven well with a non stick cooking spray.
Place the meat into the pan.
Season the meat with the salt and pepper.
Place the honey into a small mixing bowl.
Whisk in the mustard, ginger, cinnamon and cloves until well blended.
Pour the mixture over the top of the meat.
Place the potatoes into the pan.
Add the carrots and green beans.
Cover the pan and bake 45 minutes or until the pork is completely cooked through.

Makes 4 servings

This kid friendly dinner is low in fat and filled full of nutrients. You can substitute, chicken breasts, turkey breast or even salmon into this recipe if you prefer.

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Creative Chicken Stew

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:

Spray the inside and the underneath of the lid of a cast iron Dutch oven well with cooking spray.
Preset the oven temperature to 450 degrees allowing the oven to preheat.
Spread the onions over the bottom of the pan.
Place the rice into the pan and pour the broth over the rice.
Stir to coat the rice and then spread into an even layer.
Lay the chicken over the rice and top the chicken with the bell pepper slices.
Pour the milk into a small mixing bowl.
Whisk in the garlic, cayenne and salt.
Ad the peanut butter and stir until the peanut butter dissolves.
Pour the mixture over the top of the chicken and peppers.
Layer in the tomatoes, then the potatoes and top with spinach.
Cover and bake 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 an extra sweet potato or sliced white potato. You can also add tiny shrimp along with the chicken for an extra addition.

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Baked Chicken in Dutch Oven

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:

Spray the lid and the inside of a cast iron Dutch oven with cooking spray.
Allow the oven to preheat to 450 degrees.
Spread the cumin seeds over the bottom of the prepared pan.
Lay the chicken over the seeds and season with the salt and pepper.
Spread the garlic over the chicken.
Layer in order the potatoes, bell pepper, squash and broccoli over the chicken.
Pour the vinegar into a mixing bowl.
Add the orange juice and whisk lightly.
Add in the oregano, paprika, allspice and pepper flakes and whisk until well combined.
Pour the mixture over the chicken and vegetables.
Cover the pan and bake 45 minutes or until the chicken is thoroughly cooked.

Makes 4 servings

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Simply Chicken and Hash Browns

1 (16 oz.) bag of frozen hash browns
2 lbs. chicken breasts
1/2 t of salt
1/4 t of pepper
1 (12 oz.) bag of frozen peas and carrots
1 (6 oz.) can of sliced mushrooms, drained well

How to Make It:

Allow the oven to preheat to 450 degrees.
Spray the lid and inside of a cast iron Dutch oven well with a non stick cooking spray.
Spread the frozen hash browns over the bottom of the pan.
Lay the chicken pieces of the potatoes and sprinkle evenly with the salt and pepper.
Add the bag of frozen peas and carrots and top with the sliced mushrooms.
Cover and bake 40 minutes or until the chicken is cooked through.

Makes 4 servings


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Potato and White Fish Chowder

8 collard green leaves
4 red potatoes, halved and sliced
1/2 t salt
1/4 t of pepper
1 1/2 lbs. cod fillets
14 oz. of fresh clams, shelled
6 mushrooms, sliced thin
4 T of milk
2 t of Old Bay seasoning

How to Make It:

Allow the oven to preheat to 450 degrees.
Spray the inside of a cast iron Dutch oven well with a non stick cooking spray.
Coarsely chop the collard greens and set aside.
Scatter the potatoes over the bottom of the pan and sprinkle with the salt and pepper.
Place the fish fillets on top of the potatoes.
Drain the clams and reserve the liquid.
Place the clams into the pan and top with the mushrooms.
Place the milk into the bowl with the reserved clam juice.
Add in the Old Bay seasoning and whisk to combine.
Pour the mixture into the pan.
Pack in the collar greens until the pan is full but the lid will still fit tightly.
Cover and bake 35 minutes.

Makes 4 servings

Use any type of white fish such as tilapia or flounder in this chowder. Use shrimp or crabs instead of the clams and for a heartier dish add a can of corn kernels. Any type of milk can be used including whole, 2%, skim or even almond milk or heavy cream. It will change the consistency of the broth from a thick broth when using heavy cream and whole milk to slightly thinner with other types of milk.

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Macaroni and Cheese in Dutch Oven

4 C of macaroni
1 1/3 C of water
1 T olive oil
1 (8 oz.) pkg. cheddar cheese, shredded and divided
1 (8 oz.) pkg. mozzarella cheese, shredded and divided
5 garlic cloves, chopped and divided
1 t dried oregano, divided
1/2 t salt
1/4 t of pepper
2 yellow bell pepper, cored, seeded and cut into thin strips
3 C of broccoli florets
3 C of loosely packed fresh spinach, shredded
3 plum tomatoes, chopped

How to Make It:

Set the oven temperature to 450 allowing the oven to preheat.
Spray a cast iron Dutch oven well with a non stick cooking spray.
Pour the macaroni into the prepared pan.
Add the olive oil to the water in the measuring cup and stir until combined.
Pour the mixture over the macaroni and stir until the macaroni is well coated.
Spread the coated macaroni evenly over the bottom of the pan.
Place both types of cheese into a mixing bowl and toss to combine.
Sprinkle half of the cheese mixture over the macaroni.
Scatter half of the garlic over the cheese.
Sprinkle half of the oregano and all of the salt and pepper evenly over the top.
Layer the bell pepper strips into the pan.
Spread the broccoli over the bell peppers.
Cover with the remaining cheese.
Sprinkle the remaining garlic and oregano over the cheese.
Top with spinach and the tomatoes.
Cover and bake 30 minutes or until the cheese has completely melted and the macaroni is tender.

Makes 4 servings

Be careful not to over bake this dish. It will cause the macaroni and cheese to form a crusty layer along the bottom and lower sides. Any type of shredded cheese will work including Monterey Jack, Swiss or Parmesan.

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Potato Roast in Dutch Oven

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:

Allow the oven to preheat to 450 degrees.
Spray the bottom, sides and lid of a cast iron Dutch oven with a non stick cooking spray.
Place the onions and potatoes into the pan and sprinkle half of the salt and pepper over the top.
Place the meat over the vegetables and sprinkle with the remaining salt and pepper.
In a bowl whisk together the tomato paste, beef broth and Worcestershire sauce until well blended.
Pour half of the mixture over the top of the meat in the pan.
Layer the carrots, green beans and mushrooms over the meat.
Pour the remaining sauce over the top of the vegetables.
Cover and bake 50 minutes or until the meat is well done and the vegetables are soft.

Makes 4 servings

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All in One Steak Dinner

1 (16 oz.) pkg. frozen hash browns
1/2 t of salt
3 C of frozen pearl onions
1 1/2 lbs. boneless steak
4 T of steak sauce
2 C of mushrooms, sliced
2 C whole baby carrots
3 C of frozen cut green beans
2 fresh rosemary sprigs

How to Make It:

Allow the oven to preheat to 450 degrees a spray a Dutch oven pan well with cooking spray.
Distribute the hash browns evenly into the pan and sprinkle them with the salt.
Spread the onions over the top of the potatoes.
Lay the piece of steak over the onions.
Smooth the steak sauce over the top of the piece of steak.
Scatter the mushrooms over the top of the prepared steak.
Place the carrots over the top of the mushrooms and cover the carrots with the beans.
Place the rosemary sprigs into the pan.
Cover and bake 30 minutes or until the steak is cooked the way you like.

Makes 4 servings

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Rotini with Pork Meatballs

3 c of rotini pasta
1 t olive oil
2/3 C of water
1 lb. ground pork
1 large egg, lightly beaten
1/2 C of bread crumbs
1/2 t of salt
1/4 t of pepper
2 (12 oz.) jars of marinara sauce, divided
3 carrots, sliced into coins
1 small zucchini, halved lengthwise and cut into slices
1 yellow bell pepper, cored, seeded and cut into strips

How to Make It:

Adjust the oven temperature to 450 degrees and allow the oven to preheat.
Generously spray a cast iron Dutch oven with a non stick cooking spray.
Place the pasta into the pan and drizzle with the olive oil.
Pour the water into the pan and stir to coat the pasta well.
Place the ground pork into a mixing bowl.
Add the egg, bread crumbs, salt and pepper and mix until well blended.
Shape the mixture into meatballs and place into the pan.
Pour 1 jar of marinara sauce into the pan.
Layer the carrots, zucchini and bell pepper strips into the pan.
Pour the second jar of sauce over the vegetables.
Cover and bake 45 minutes or until the vegetables are fork tender.

Makes 4 servings

Any type of pasta may be used in this recipe. If you prefer you may use ground beef, ground turkey or ground chicken to create these tasty meatballs.

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Thanksgiving meal in Dutch Oven

1 lb. boneless turkey breast
1/4 t of salt
2/3 C of frozen cranberries
2/3 C of orange marmalade
1 t of lemon juice
1/8 t of pepper
1/2 C of walnuts
1/2 C of turkey broth
2 C of pearl onions
1 large sweet potato cut in 1/4 inch slices
3 C of frozen cut green beans
1 t of dried sage

How to Make It:

Preset the oven temperature to 450 degrees and allow the oven to preheat.
Spray the bottom, sides and lid of a cast iron Dutch oven with a non stick cooking spray.
Place the turkey breast into the bottom of the pan and sprinkle the top evenly with the salt.
Place the cranberries into the blender and blend until small chunks.
Add in the marmalade, lemon juice and pepper and pulse a couple of time to mix.
Add the walnuts and broth and pulse until the walnuts are chopped into bite size pieces.
Pour half of the mixture over the top of the turkey.
Add the onions and sweet potato slices.
Pour the remaining cranberry sauce over the top of the onions and potatoes.
Spread the green beans over the top and sprinkle with the sage.
Cover and bake 35 minutes or until the turkey is cooked through.
Spread the sauce over each serving.

Makes 4 servings

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Nestled Breakfast Eggs

6 garlic cloves, sliced thin
1 red onion, sliced thin
1 orange bell pepper, cored seeded and sliced ling
2 russet potatoes cut into small cubes
1/2 t of salt
1/4 t of pepper
1 small head of cabbage, shredded
4 large eggs
4 thick slices of whole grain bread

Adjust the oven temperature to 450 degrees allowing the oven to preheat.
Lightly spray the inside and the lid of a cast iron Dutch oven.
Spread the cumin seeds over the entire bottom of the pan.
Scatter the garlic over the cumin seeds then add the onion, bell pepper and then the potatoes.
Sprinkle the salt and pepper over the top.
Place the cabbage into the pan and make 4 wells to hold each egg.
Carefully break the eggs into the well leaving the yolk intact.
Its okay if part of the eggs leak out of the wells they will still be nestled inside the wells.
Lay a slice of bread over the top of each well.
Cover and bake 32 minutes or until cooked through.

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