Enchilada Casserole

Cook ground beef and onion in the Dutch oven, then remove and place in a large bowl.  Stir soup and enchilada sauce into the ground beef mixture.  Spoon a 1/4" layer of meat mixture in the Dutch oven.  Cover with a layer of tortillas (tear to cover).  Cover the tortillas with grated cheese.  Repeat layers of meat mixture, tortillas and cheese until all of the mixture is used up.  Top with cheese.  Put the lid on the oven and place 15 briquets on the lid.  Bake for 35-40 minutes or until mixture is bubbling and heated through.  Serve with sour cream.

Dutch Oven Enchilada Casserole

Add the ground beef, onion, and salt to the Dutch oven and cook until the beef is browned. Add tomato soup, enchilada sauce, and water and simmer together for 5 minutes. Remove ¾ of the mixture and place in bowl. Place 3 corn tortillas on top of the remaining mixture in the oven. Add another layer of the meat mixture on top of the corn tortillas. Sprinkle with ½ of the cheese. Add another layer of the meat mixture. Add 3 more corn tortillas on top of the meat mixture. Add another layer of meat mixture, and sprinkle the remaining cheese on top. Cover with the lid, add some briquettes to the lid and let simmer for 10-15 minutes.

I hope you enjoy these delicious dishes!  Which one did you like better?

P.S., If you would like some more Dutch oven recipes, I recommend 101 Things to Do With a Dutch Oven.

Dutch Oven Enchilada Recipes is a post from: Outdoor Cooking Magic

Dutch Oven Enchilada Recipes is a post from: Outdoor Cooking Magic

Sausage Balls

1 lb sausage (mild or hot)
1 egg
6 oz grated cheddar cheese
3 cups Bisquik

Mix all ingredients together. Pinch off small pieces and form into balls.  Cook 10-15 mins at 350 degrees in a Dutch oven.  Makes 6 dozen.

Dutch Oven Sausage Casserole

8 slices of bread
2 pounds of sausage
16 oz grated cheddar cheese
12 eggs
1 qt. milk
1-1/2 tsp. dry mustard
1 tsp salt

Heat a 12" Dutch oven and cook the sausage.  When done, place in a bowl, wipe out the oven and line it with heavy-duty foil. Lightly grease the foil with butter. Break up bread into the oven. Crumble cooked sausage meat over bread and cover with cheese. In a separate bowl, mix eggs (lightly beaten), milk, dry mustard, and 1 tsp. salt (to taste). Pour the egg mixture over the layered bread-sausage-cheese in the oven, cover, and bake for 35 minutes, checking occasionally.

Enjoy these dishes!

P.S., If you would like some more Dutch oven recipes, I recommend 101 Things to Do With a Dutch Oven.

Dutch Oven Sausage Recipes is a post from: Outdoor Cooking Magic

Dutch Oven Sausage Recipes is a post from: Outdoor Cooking Magic

Try some of these Dutch oven chicken recipes:

Door Slammer Chicken

8 chicken breasts
2-8 oz bottles Russian dressing
1-12 oz jar apricot jam
1 pkg. instant onion soup mix

Mix well & pour over chicken in Dutch oven.  Bake 1 1/2 hrs.  If in oven it should be 350 degrees or use 10 briquettes on bottom & 15 on top of your dutch oven.

from Sue:  This is a very easy, delicious Dutch oven chicken recipe.

Dutch Chicken Bake

3 lbs frozen chicken breasts (skinless and boneless)
2 lbs frozen hash browns
1 29 oz can cream of mushroom soup
milk

Layer hash browns and chicken to fill a 12" oven 3/4 full. Mix can of soup and a can of milk together and pour over top of chicken and hash browns and cook for one hour or until chicken is cooked.

Baked Honey Chicken

2 chickens, cut-up
¼ cup butter
1 cup chopped onions
1 tsp salt
½ tsp pepper
½ tsp rosemary
1 T honey for each piece of chicken
1 cup chicken stock
flour

Sprinkle each piece of chicken with flour. Melt butter in Dutch oven and sauté chicken on both sides. Remove chicken and drain on paper towels.

Sauté the onions until golden brown.  Add chicken stock.  Place chicken in oven on onions, and sprinkle with salt, pepper, and rosemary.  Drizzle each piece of chicken with honey. Cover and bake at 350 degrees F (10-12 coal under bottom of oven) for about 1 hour. Baste the chicken frequently.

Just Chicken in a Pot

3-4 lb whole frying chicken
1 tsp poultry seasoning
1/2 tsp salt
1/4 tsp basil
1/4 tsp pepper

Wash chicken and pat dry. Sprinkle cavity with salt, pepper, and poultry seasoning. Put in Dutch oven and sprinkle with basil. Cover and bake for 4 to 6 hours or until tender.
Rusty

P.S. to get more Outdoor Cooking tips and recipes, sign up below to get the Outdoor Cooking Magic newsletter.

Dutch Oven Chicken is a post from: Outdoor Cooking Magic

Dutch Oven Chicken is a post from: Outdoor Cooking Magic

Picture by Scott Feldstein at http://www.flickr.com/photos/scottfeldstein/

So you decided to grill or smoke a turkey this Thanksgiving, your buddy says to brine it first, and you’re asking yourself, “Huh?”  Here’s why your buddy is right about brining a turkey.

Turkey breast is a lean meat and tends to be drier than dark meat, and moisture loss happens when cooking any type of muscle fiber.  Soaking the turkey in a brine—a solution of salt and water—will help ensure a moister and juicier bird and can reduce this moisture loss during cooking.

Brining can also dissolve some of the proteins in muscle fibers, turning them from solid to liquid, thus increasing the moisture in the turkey.  Since white meat cooks faster than dark meat, brining pulls out the turkey's natural juices and the added water essentially steams the turkey breast while the dark meat finishes its cooking time.

The salt in the brine is the key ingredient that allows the bird to retain moisture, but many brine recipes contain other ingredients.  These are flavor enhancers that don’t increase the juicy texture of the meat.  So you can add dried herbs, such as thyme, oregano, or sage, to the brine or replace the water with another liquid, such as apple cider.

The turkey needs to be completely submerged in the brine, so coolers with ice packs are an easy solution.  You can also place the turkey in a clean trash bag, add the brine, and seal the bag so that the meat is covered, then place the bag in a bowl and refrigerate.

Rinse the brined turkey afterward to remove any surface salt. Properly brined meat shouldn't taste salty, just very juicy with a yummy flavor.

For a whole turkey, the brine concentration is 2 cups salt to 1 gallon water using Diamond Crystal kosher salt;  Morton's kosher salt is denser, so use 1-1/2 cups per gallon of liquid;  table salt is denser still, so use 1 cup per gallon.

Fill a pan with cold water, add the other ingredients you want in your brine, boil the mixture and allow to cool before adding the turkey.

You can actually buy turkey brining kits that gives you everything you need for brining a turkey:

If you prefer to make your own brine, here are some turkey brining recipes you may want to try if you want some additional flavor.

Herb Turkey Brine

• 1 gallon vegetable broth
• 1 cup sea salt
• 1 tablespoon crushed dried rosemary
• 1 tablespoon dried sage
• 1 tablespoon dried thyme
• 1 tablespoon dried savory
• 1 gallon ice water

Citrus Turkey Brine

• 1 cup salt
• 1 lemon, cut into wedges
• 1 orange, cut into wedges
• 1 medium onion, cut into wedges
• 3 cloves garlic
• 4 bay leaves
• 1 tablespoon dried thyme
• 1 tablespoon ground black pepper
• 1 1/2 gallons cold water

Orange Turkey Brine

• 1 (12 fluid ounce) can frozen orange juice concentrate, thawed
• 1 orange, sliced
• 1 lemon, sliced
• 1 lime, sliced
• 1 tablespoon dried thyme
• 1 tablespoon ground black pepper
• 3 cloves garlic
• 2 bay leaves
• 1 cup kosher salt
• 1 1/2 gallons water

Cranberry Turkey Brine

• 2 cups kosher salt
• 3 tablespoons poultry seasoning
• 3 tablespoons onion powder
• 1 tablespoon black pepper
• 4 quarts vegetable broth
• 2 quarts water
• 3 cups cranberry juice

Savory Turkey Brine

• 2 gallons cold water
• 10 ounces Kikkoman Naturally Brewed Soy Sauce
• 1/2 cup kosher salt
• 1/2 cup white sugar
• 2 tablespoons dried sage
• 2 tablespoons dried celery seed
• 1 tablespoon dried thyme

Apple Turkey Brine

• 2 quarts apple juice
• 1 gallon cold water
• 1 cup kosher salt
• 6 cloves garlic, peeled and crushed
• 5 pounds ice cubes

Cranberry-Citrus Turkey Brine

• 1 cup kosher salt
• 1 (12 fluid ounce) can frozen orange juice concentrate
• 1 (12 fluid ounce) can frozen cranberry juice concentrate
• 1 gallon water
• 1/2 cup brown sugar
• 1 cinnamon stick
• 1 lemon, cut into wedges
• 1 orange, cut into wedges
• 1 red onion, cut into wedges
• 3 cloves garlic
• 4 bay leaves
• 1 tablespoon dried thyme leaves
• 1 tablespoon freshly ground black pepper

Brining a Turkey for a Delicious Moist Flavor is a post from: Outdoor Cooking Magic

Brining a Turkey for a Delicious Moist Flavor is a post from: Outdoor Cooking Magic

Rinse your chicken wings and blot dry.  Sprinkle generously with salt, pepper, onion powder, and garlic powder.

Prepare the basting sauce by mixing the following:

• 1 1/2 cups Italian dressing
• 3/4 cup honey
• 1 1/2 tsp liquid smoke
• 1 tsp onion powder
• 2 tsp dried oregano
• 2 tsp hot red pepper flakes
• 2 tsp freshly ground black pepper
• coarse salt to taste

Divide the basting sauce in half.  One half will be used for basting during cooking and the other half will be poured over the wings when they are done.

Set up your grill for indirect grilling, which means to set up your propane or charcoal grill so that you're not cooking directly over the flame or coals.   If you have a multi-burner propane grill, start one or two burners, but cook over the burner that is not lit.  If you have a charcoal grill, start your charcoal, then move the coals to the outsides and cook in the middle (or whatever other method will work for your particular grill).

Prepare some wood chips for smoking by putting a handful into a foil packet and tearing three holes in the foil packet so smoke can escape and flavor the wings.  You can also use a smoker box if you have one, or you can toss them directly on the coals if using charcoal.

Clean and oil the grates and add the wings to the hot grates.  Keep the wings away from the heat.  Cover the grill so the smoke is contained.  Cook the wings until they are golden brown, which will take about 30-40 minutes.  About 15 minutes into the cooking, start brushing the wings with the basting sauce prepared above.   Then baste every 5-8 minutes after that.  Turn the wings occasionally to coat all sides.

In the last few minutes of cooking, move the wings so they are directly over the heat and cook uncovered.  Cook until crisp (but don't let them burn--it's easy to get a few that are cooked a little too much!).

When the wings are done, move them to a plate, pour the other half of the basting mixture over them and serve immediately.

These are simple to do and very tasty.    Enjoy!

Smoked Chicken Wings is a post from: Outdoor Cooking Magic

Smoked Chicken Wings is a post from: Outdoor Cooking Magic

While the chicken was grilling, I started making the black bean salsa.  To make this salsa, I took a 14 oz can of black beans, 8 to 10 ounces of crushed pineapple, diced a couple of tomatoes, diced half of a red onion, a couple of garlic cloves, and some lime juice.

I strained the pineapple and then mixed the black beans with it, then added the diced tomatoes and onions.  Then I used a garlic press to crush the garlic and added that to the salsa, added the salt and pepper, and then added a couple tablespoons of lime juice and mixed it all up.  This ended up being a delicious salsa that went great with the chicken.  I also tried it with some chips, and that was delicious as well.

With the black beans, pineapple, and lime juice, this salsa is a little different from your typical salsa, but was a very tasty part of this meal.  Give it a try and let me know what you think (you don’t even have to do any grilling to make and try the salsa!).

I’ve also got a video here to show you what I to make this dish.  Hope you enjoy it!

http://www.youtube.com/watch?v=4wHa5K9UICY

Grilled Chicken with Black Bean Salsa is a post from: Outdoor Cooking Magic

Grilled Chicken with Black Bean Salsa is a post from: Outdoor Cooking Magic

What I did was take two beef tenderloins and rubbed some black pepper over both sides (about 1 tsp total).  Then I put the tenderloins into a zip-lock bag and added 1/4 cup of creamy Caesar Salad dressing and then put the bag into the refrigerator for about 30 minutes.

While the tenderloins were in the fridge, I got my vegetables ready.  I took six leaves of Romaine lettuce, a couple of tomatoes and an onion.  I cut the onion and tomatoes into thick slices.  I should have cut the tomatoes even thicker, so I would do about 3/4" slices (I was probably at about 1/2").  Then I brushed both sides of the lettuce, tomatoes, and onions with olive oil (if I had to do again, I would wait until right before the tenderloins were done to brush with olive oil--would prevent the lettuce from getting just a little soggy with the oil).  Finally I sprinkled both sides of each of the veggies with a little salt and pepper.

Now, out the grill!  I seared both sides of the tenderloins and the moved them to the top rack to continue while I grilled the veggies.  I put the tomatoes and onions on first, since the lettuce doesn't take very long.  Cook the veggies on high heat, turning once they get some good grilling done on the bottom side (good char marks).  Cook too long and the tomatoes get mushy, which you don't want!

When the tomatoes and onions are done, pull them off, and put the lettuce on.  Thirty seconds on one side and thirty seconds ont he other is all you need and you are done!

This dish had some very interesting aspects to it.  Not only was it delicious (tenderloins are, by default, delicious), but there was an interesting mixture of tastes and textures between the meat, lettuce, onion, and tomatoes.  Definitely one to try!

Check out the video below to see exactly what I did!  And be sure to leave me a comment to let me know how this grilled dish goes for you.

http://www.youtube.com/watch?v=1TMphRHDgkM

Thanks,

Grilled Beef Tenderloin with Grilled Vegetables is a post from: Outdoor Cooking Magic

Grilled Beef Tenderloin with Grilled Vegetables is a post from: Outdoor Cooking Magic

I love hamburgers, so I thought I would try a new burger recipe from a book I got for Christmas, Taste of Home Grill It!  This burger has spinach, mushrooms, onion soup mix, shredded mozzarella cheese and hamburger.  You take about 10 oz. of chopped frozen spinach (defrost and squeeze all liquid out), a cup of chopped mushrooms, and a cup of shredded mozzarella cheese and mix it all with 2 pounds of hamburger.

What I was surprised at was how plump and juicy the burgers where. The mushrooms added some body to the burger, but were hardly noticeable in the burger.  The onion soup added a little flavor.    When I cook these again, I think I'll add some more onion soup mix, probably two packages, as there wasn't a ton of flavor.  Some salt and pepper would have probably helped also.

All in all, a pretty tasty, juicy, plump hamburger!  Give it a try and tell me what you think.

If you want more outdoor cooking recipes and tips, make sure to sign up for my email list.

Spinach-Mushroom Burgers is a post from: Outdoor Cooking Magic

Spinach-Mushroom Burgers is a post from: Outdoor Cooking Magic

If you like, remove the skin from the chicken.  Rinse the chicken well, and pat dry.  Grill the chicken quarters, cut side up in an uncovered grill over medium heat for about 40 to 50 minutes, turning once and brushing frequently with the sauce.  This recipe will make four servings.

Enjoy,

Zesty Barbecued Chicken is a post from: Outdoor Cooking Magic

Zesty Barbecued Chicken is a post from: Outdoor Cooking Magic

Dutch Oven Pork Chops and Garden Vegetables

6 (1" thick) center cut pork chops
3 tbs butter, melted
3 carrots, cut 1/2" slices
1 tsp basil
6 (1/4 oz) instant onion soup mix
2 c water
1-1/2 c fresh green beans, cut 1" lengths
3 small potatoes, peeled, 1/2" cubes

Brown chops on both sides in butter in bottom of oven, drain. Place vegetables in bottom of oven and replace chops on top. Combine dry soup mix and water, mixing well.

Dutch Oven Baked Pork Chops

4 Tbsp Olive oil
1/2 cup flour
1 Tbsp pepper
1 Tbsp salt
2 eggs beaten
1 1/2 cup fresh bread crumbs
1 cup fresh ground parmesan cheese
1 Tbsp dried sage
1 Tsp grated fresh lemon peel
4 Each pork chops, 1 inch thick, center cut

Pre-heat a 12-inch Dutch oven with olive oil.  In a pie plate mix flour, pepper, and salt.  In a 2nd pie plate beat 2 eggs.   In a 3rd pie plate mix bread crumbs, parmesan cheese, sage, and lemon peel.  Roll each chop in flour, then egg, then bread crumb mixtures, and put into oven over 20 briquettes.  Cook chops for about 2 minutes on each side until golden brown, then place lid on the oven and bake at 400 degrees for about 20 minutes, using about 10 to 12 briquettes under the oven and about 14 to 16 on the lid.  Put about 20 briquettes under the oven and use drippings to make gravy.

Hint: Garnish chops with lemon and/or orange wedges.

Enjoy!

P.S., If you would like some more Dutch oven recipes, I recommend 101 Things to Do With a Dutch Oven.

Dutch Oven Pork is a post from: Outdoor Cooking Magic

Dutch Oven Pork is a post from: Outdoor Cooking Magic

Mix all ingredients together and store in an air tight container.

Kansas City Rib Rub is a post from: Outdoor Cooking Magic

Kansas City Rib Rub is a post from: Outdoor Cooking Magic

Put the beef roast, salt, thyme, clove, peppercorns, bay leaf and garlic in Dutch oven.  Add the water.  Heat until it is boiling, then reduce heat and simmer covered for 2 1/2 hours.  Now add remaining ingredients. Cover the Dutch oven and simmer until beef and vegetables are tender.  This should take about 30 minutes.  Remove beef and vegetables. Cut beef into 1/4" slices. Strain broth and serve with beef and vegetables.

If you would like more Dutch Oven recipes, please sign up to receive my Dutch Oven Recipe eBook and newsletter below:

French Style Roast Beef is a post from: Outdoor Cooking Magic

French Style Roast Beef is a post from: Outdoor Cooking Magic

Brown the meat in a dutch oven. Add the onions and saute them.  Add the berries and stock enough to cover the meat. Stir in honey. Bring to boil and cover. Simmer 1 hour. Salt to taste and serve.

Sioux Berry Stew is a post from: Outdoor Cooking Magic

Sioux Berry Stew is a post from: Outdoor Cooking Magic

Combine first 5 ingredients in large self closing plastic bag or shallow glass dish. Add steak and toss to coat it with the marinade.  Refrigerate 3 or more hours. Spear with veggies on metal skewers. Grill or broil 12-15 minutes, turning frequently.

Sizzlin’ Beef Kabobs is a post from: Outdoor Cooking Magic

Sizzlin’ Beef Kabobs is a post from: Outdoor Cooking Magic

Pour cold water over corned beef in Dutch oven to just cover.  Add the onion and garlic to the Dutch oven and the heat to boiling.  Then reduce heat,  cover and simmer until beef is tender.  This would take a couple of hours.  Remove beef to a platter and keep it warm. Now skim the fat from the top of the broth. Cut the cabbage into six wedges and the carrots into 4-5 pieces.  Add cabbage and carrots to your Dutch oven and heat to boiling. Reduce heat and simmer uncovered 15 min.

Enjoy!


P.S., For more Dutch Oven Recipes, I recommend 101 Things To Do With a Dutch Oven.

Corned Beef with Cabbage is a post from: Outdoor Cooking Magic

Corned Beef with Cabbage is a post from: Outdoor Cooking Magic

Combine the flour, salt and pepper. Coat the chicken pieces in the flour mixture. Brown the chicken pieces in hot oil. Drain the pineapple, reserving the juice. Combine the juice, molasses, mustard, and the vinegar, and mix well. Place the chicken in the Dutch oven, arrange the potatoes around the chicken. Brush the chicken with half of the sauce. Cover it and bake at medium heat for 30 minutes. Top with the pineapple and brush with the remaining sauce and then cook 30 min more.

Festive Chicken Bake is a post from: Outdoor Cooking Magic

Festive Chicken Bake is a post from: Outdoor Cooking Magic

Brown beef tips and onion in oil, add whole tomatoes, mushrooms and seasonings. Cover and simmer.

Stir occasionally until meat is tender, about 1-1/2 hours. Blend flour and sour cream. Gradually stir into meat mixture. Heat to serving temperature.

Hungarian Goulash is a post from: Outdoor Cooking Magic

Hungarian Goulash is a post from: Outdoor Cooking Magic

Place the brisket in a Dutch oven and add water, vinegar, 1/4 c Worcestershire sauce, bay leaves, cloves, and garlic.  Bring it to a boil. Cover the Dutch oven, reduce heat and simmer for about 2-3 hours, or until the brisket is tender. In a small saucepan, combine the mustard, horseradish, marmalade, and Worcestershire sauce. Cook this mixture over medium heat.  Make sure to stir constantly, until it is bubbly.  Remove the brisket and drain. Return the brisket to oven and spread with about 1/2 cup of the glaze. Bake at 350 for 20 min.  Serve the brisket with remaining glaze.  

Enjoy!


P.S., For more Dutch Oven Recipes, I recommend 101 Things To Do With a Dutch Oven.

Corned Beef with Dijon Glaze is a post from: Outdoor Cooking Magic

Corned Beef with Dijon Glaze is a post from: Outdoor Cooking Magic

Brown the steak in butter in the Dutch oven.  Add the celery, parsley, catsup, and onion. Cover and simmer 2 to 2-1/2 hours.  You may need to add a half cup of water if the mixture thickens too much. 

Dutch Oven Swiss Steak is a post from: Outdoor Cooking Magic

Dutch Oven Swiss Steak is a post from: Outdoor Cooking Magic

Coat the beef brisket well with the meat tenderizer. Wrap the brisket with 2 layers of heavy duty foil. Refrigerate the brisket overnight. When ready to cook, place it in the Dutch oven, cover and cook with low to medium heat for about 6 to 7 hours.   If you want, you can cook it somewhat faster but the brisket will be much juicier if you cook it slow. When done, remove the brisket from the foil and put it on awarmed serving platter. Make a thin gravy with the flour, juice, and salt and pepper.  Pour the gravy over brisket before you serve it.

P.S., For more Dutch Oven Recipes, I recommend 101 Things To Do With a Dutch Oven.

Ann’s Best Beef Brisket is a post from: Outdoor Cooking Magic

Ann’s Best Beef Brisket is a post from: Outdoor Cooking Magic