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DUTCH OVEN HAWAIIAN CHICKEN

March 10th, 2015 by ironcooker

Image4
A camping recipe for your Dutch Oven

Most of you that have seen our set up at shows know one of the things we always have going over the weekend is a skillet or two of Hawaiian chicken.
Fried Potatoes and onions & some fried potatoes & onions with eggs fro breakfast is a normal thing to smell when you pass through our tents.
All cooked in cast iron skillets and Dutch ovens so you can actually see our products in use. I can actually say that one of my all time favorite  for one or two people
is the Universal Cookware stock pot that is a smaller version of a dutch oven with a handle, a skillet lid and can be used as a sauce pan.
So many of you have asked for this recipe.  I thought it was past due and should be shared with you. This is the full version that can be cut in half If you don’t
have the need for 8 chicken breast all at once.

Recipe

Family size package of skinless chicken breasts, 8.
One can sliced pineapple.
Twelve ounce jar of your favorite BBQ sauce.
Marichino cherries.

Place four chicken breasts on the bottom of the 12″ Dutch oven. Use half of the sliced pineapple to place on top of the breasts,
pouring the entire juice over the chicken. The pour half of the BBQ sauce on top of this. Place another layer (the remaining four
breasts) on top of the previous chicken/pineapple layer. Layer again with the remaining pineapple slices, placing a cherry in the
center of each pineapple slice. Pour the remaining BBQ sauce on top. Place the lid on the oven. Place the oven on the coals and
cover the top of the oven with coals. Cooking time is 30 to 45 minutes, remove and check at about twenty minutes. When
finished, make sure that the chicken is thoroughly cooked before serving.

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Dutch Oven Recipes: A Full Day of Dutch Oven

February 8th, 2015 by ironcooker

Dutch oven with feet

A Dutch oven is any in a family of thick-walled cooking pots, usually made in cast-iron.

They have tight-fitting lids and have been used to cook for hundreds of years.  While this article will talk about European and American historical applications, similar cooking pots were all developed by the Dutch, the Japanese and the Balkans.  Derivative cookware took hold in Britain, America, Australia, and South Africa.

The History of the Dutch oven

The proper Dutch oven has a long history of being a sturdy, utilitarian pot in Europe and through America.

Early European History

The similar cookware in the style of the Dutch oven was developed in the late 17th Century in both the Netherlands and Britain.  The Dutch used production and manufacturing methods that involved dry sand molds in which to pour metal.  The result was a smoother cooking surface that was more desirable than what the English could produce, and the pots were eventually imported into Britain to satisfy the demand.  Seeing an opportunity, Abraham Darby would later travel to the Netherlands to observe the manufacturing process.  Once he returned to Britain, he filed for a patent and produced the cookware for Britain and the American colonies.

American History

On the other side of the Atlantic, the design of the Dutch oven began to change in order to better suit the needs of the people.  A shallow pot, legs to hold the pot above coals became commonplace, and a flange on the lid allowed people to place hot coals on the top of the pot to evenly cook the contents without getting coal in the food.  Dutch ovens were beloved by colonists and settlers for their durability and versatility.  A single pot could be used for boiling, baking, stews, frying, roasting, and almost any other cooking application.  They became so desirable in fact that people of that time would include their favorite iron cookware in their will in order to ensure that it was bestowed to the desired inheritor.  It’s no surprise, then, that Dutch ovens were carried into the westward expansion by rugged pioneers like those in the Lewis and Clark expedition, mountain men, and cattle drivers.

Use in Cooking

Dutch ovens are versatile, utilitarian cookware, but they’re specially suited for long, slow cooking recipes.  Think roasts, stews, and casseroles.

In keeping with the pioneering spirit, Dutch ovens are great for camping and the outdoors.  Often, a Dutch oven made for camping will include features like tripod legs, wire bail handle, and a concaved lid to place hot coals on top for an even internal temperature.  You can even use one of these sturdy pots for true baking, producing great foods and sides like biscuits, cakes, breads, pizzas, and pies.  Using smaller insert baking pans, you can rotate out finished foods and keep baking or start on uncooked dishes.  Some models will allow for stacking to conserve heat, and may go as high as 5 or 6 pots atop one another.

Recipes

The Dutch oven was a valuable piece of equipment for its versatility.  If need be, one could literally cook every meal in one of these durable pots.  To demonstrate that point, five recipes to carry you throughout the day are included here.

dutch ovens

Supper

 

Resources

If you’re looking for more recipes, check out these great resources:

Dutch Oven Dude: The quintessential Dutch oven enthusiast, this site is full of recipes for your Dutch oven.  http://www.dutchovendude.com/dutch-oven-recipes.asp

The Blog at Iron Cooker: A great resource for Dutch oven recipes, outdoor life, cast-iron care, and a retailer for several types of Dutch oven.  http://www.ironcooker.com/blog/

Dutch Oven Mania: These people love Dutch ovens!  Find a number of great recipes, guides to clean and maintain your Dutch oven, and advice on what to look for in a Dutch oven.  http://www.dutchovenmania.com/dutch-oven-recipes.html

Seasoning and Care

Depending on how the Dutch oven is manufactured, you may need to keep in mind some tips for keeping your pot clean.

For Bare Cast-IronSize Matters Multiple Dutch Oven

Clean your bare cast-iron Dutch oven like you would any other cast-iron cookware: using a brush and boiling water.  It’s best to use very little or, preferably, no dish soap.  Once it’s dried, apply a thin layer of cooking oil to prevent rusting and store your Dutch oven in a clean, dry place.  Leave the lid ajar for air circulation so you can avoid the smell and taste of rancid oil.  You can also use a newspaper or dry paper towel to wick away any of the ambient moisture.

For Enameled Ovens

Enameled ovens don’t need to be seasoned before they’re used.  Remember that enameling is best suited for water-based heat, which means you should avoid deep-frying.  Clean it like you would you ordinary cookware—some brands can be put in the dishwater.

References

There are some really great photographers whose pictures were too great to pass up.  Thanks to these blogs for beautifying this lens.

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Back to Basics: Cooking Eggs in Cast Iron

June 26th, 2014 by ironcooker

Cooking Eggs in Cast Iron
We found this great, minimalist video that easily demonstrates some of the things we love about cooking with cast iron. The man in the video simply cooks eggs two ways: fried and scrambled. But in doing that, he demonstrates a few things:

  1. Even heating: Scrambled eggs like to go into a pre-heated pan, and the thoroughly even distribution of heat in the cast iron skillet is almost ideal for this recipe.
  2. Non-Stick Qualities: The fried eggs, which could otherwise be a little difficult to handle, easily slides into any position in the pan that we would want.
  3. Easy Cleanup: Cleaning these pans takes little more than a paper towel to wipe up the food particles and excess grease.  Easy as pie!

Recipes

For those of you following along, here are the two recipes he makes in the video.

Single Fried Egg
cast-iron-fried-eggs

  1. Using a cast iron griddle, pre-heat over medium heat.
  2. Grease the griddle using about 1.5 tsp of bacon grease.  Spread to coat the entire griddle.
  3. Add salt and pepper to the greased griddle.
  4. Allow the pan to warm up until you observe a little smoke coming off.
  5. Add a single egg.
  6. Wait until the underside of the egg has set (about 30-40 seconds).  Using a thin spatula, flip the egg.
  7. Let the egg cook for another 30-40 seconds and turn off your heat.
  8. Serve.

Scrambled Eggs
cast-iron-scrambled-eggs

  1. Using a cast iron pan, pre-heat over medium heat.
  2. Grease the skillet using 1 tsp of bacon grease.  Spread to coat the pan.
  3. Add salt and pepper to the pan to taste.
  4. When the pan begins to smoke, add six, fork-beaten eggs.
  5. Stir the eggs until solid.  When most of the liquid has cooked off, turn off heat.
  6. Remove eggs when solid.

Clean Up

cast-iron-egg-clean-upEggs are sticky, of course.  So if any particles get stuck on your pan or griddle, there’s an easy and even green fix.  Just put a little salt in your paper towel and use it to scrub off the excess.  If you’re concerned that the paper towels don’t sop up all of the grease, don’t be.  A little bit of grease will contribute to that enamel that we love so much.

Have you used your cast iron for eggs?  What are your favorite breakfast recipes?  Let us know in the comments section below!

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Four Holiday Breakfast Recipes for Your Cast Iron Cookware

December 19th, 2013 by ironcooker

Holiday Breakfast Recipe for Your Cast Iron
It’s safe to say that sometime in the next few weeks you’re going to want to eat breakfast.  Some of us even have a tradition of making an especially festive breakfast to fuel up after a hard Christmas morning of opening presents.  Others will eat something filling and comforting to try to recover from a New Year’s Eve hangover on January 1st.  (And some of us indulge in both, and then some.)  Regardless of your holiday traditions, it’s a great idea to have a good breakfast recipe in your pocket this season.

With that in mind, let’s run down a few of our favorite sweet, savory, and filling breakfasts that you can make with your cast iron cookware.

Johnny Jalapeno’s Cast-Iron Apple Pancake

Johnny Jalapenos Cast Iron Apple Pancake

This over-sized pancake will make you think an apple pie is cooking in the oven—and what better way to start the day than with dessert?  The fluffy dough is maybe reminiscent of a Dutch Baby, and the sweet, spiced fruit topping is the perfect capstone on the passing fall season.

Skillet Breakfast

Cast Iron Skillet Breakfast

This is a savory mash-up of all of the good things you want for breakfast.  Fried peppers and onions, potatoes and bacon, all held together by blanket of eggs and topped with melted cheddar.  This is exactly what many of us crave the day after an all-night New Year’s bender, or a boisterous Christmas Eve party.

Kerrygold Basic Breakfast Sticky Buns

Kerrygold Basic Breakfast Sticky Buns

Sticky buns make for one of my favorite Christmas morning memories.  It seems like every Christmas that I spend with my family, opening gifts becomes more casual and draws away from the real purpose we’re all there.  Sampling treats from the stocking, drinking cocoa, tea, and coffee, and eating sticky buns and cookies that friends had sent over had become the real focus.  For my family and I, a casual treat like these sticky buns are ideal.

Breakfast Toad in the Hole

Breakfast Toad in the Hole

Sweet and savory flavors are the formula to the best meals.  Adapted from the British ‘Toad in the Hole’ recipe, this breakfast version fit for the American appetite features sausage links surrounded by custardy, maple-flavored pancake.  It’s like the perfect diner breakfast in a slice!

Do you have any favorite breakfast recipes for the holidays?  Tell us about them in the comments below!

Posted in Iron Cookware Recipes | 2 Comments »

Dutch Baby Recipe

December 14th, 2012 by ironcooker


It’s getting cold, and that means it’s a lot harder to wake up in the mornings.  We consider it a public service to be able to offer a breakfast option that will make your family want to get out of bed.

Enter the Dutch Baby, a giant pancake or popover that comes to us care of the German immigrants that came to North America centuries ago.  You might have heard of it before without knowing it—a Dutch Baby also goes by German pancake, Bismarck, or Dutch Puff.

Dutch Baby BreakfastIt’s absolutely delicious—lightly sweet, lightly eggy, and it forms with a dome that crawls up the sides that just begs to be filled.  Traditionally, a Dutch Baby is splashed with vanilla and cinnamon, but you can load it up with whatever your favorite toppings are.  Butter, sugar, and lemon are a great combination.  Maple syrup or honey are both delicious.  And if you’re going with a fruit, stewed fruits or pie fillings are a better call than jams and jellies.

Breakfast for Dinner

If you can barely function before you’ve had your coffee, no worries.  Dutch Babies are one of the perfect foods to be serving on those “breakfast for dinner” treat nights.  The scent of the cooking popover fills the whole house, and by the time it’s ready everyone’s mouths are watering.  Instead of calling around the house, you’ll be beating everyone off with a stick.  Serve with a side of bacon to cut the lightly sweet batter with a salty, fatty crunch.

Let’s Get Cooking!

Dutch Babies are fairly straight-forward, and will make you glad you had cast-iron in the house.

Dutch Baby IngredientsIngredients:

  • 2 tablespoons unsalted butter, room temperature
  • 3 large eggs
  • ¾ cup whole milk
  • ½ cup all-purpose flour, (spooned and leveled)
  • ¼ teaspoon salt
  • ½ teaspoon pure vanilla extract
  • ¼ cup sugar

DirectionsDutch Baby Mixing

  1. Preheat your over to 425 degrees.  In a Preseasoned Cast Iron 10 Inch Skillet, melt 2 tablespoons butter over medium heat and set aside.
  2. In a blender, combine eggs, milk, flour, salt, vanilla, and ¼ cup sugar.  Blend until foamy, about 1 minute.  Pour the batter into the skillet and bake until the Dutch Baby is puffed and lightly browned, about 20 minutes.
  3. Top the Dutch Baby with your favorite toppings.  Butter, cinnamon, and powdered sugar are classics, but you’ve got to use what you like most!

This recipe presumably serves four, but that really depends on if you want to share.

Bake a Baby Tonight!

Have you tried this recipe yet?  Let us know what you think of it!  The jury’s still out on which toppings are the best—but that’s because the judging process is too much fun.  If you’ve settled on a favorite, leave it in the comments!

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Posted in Iron Cookware Recipes | 6 Comments »

Southern Breakfast Recipes

September 23rd, 2012 by ironcooker

Traditional Southern Breakfast 

By: Nicola Kennedy

An Easy and Delicious Mother’s Day Breakfast. Perfect for using your traditional cast iron skillet!
Make this Mother’s Day unforgettable with one of these breakfast menus, or use your imagination and substitute. Quick and easy but delicious, the breakfast casserole is put together the night before. A delicious cantaloupe smoothie and easy muffins make this breakfast memorable.

western ham & eggWestern Ham and Egg Casserole
Make this casserole the night before, then refrigerate and pop it in the oven in the morning.

Ingredients:
8 slices white bread, crust removed, cut into cubes
2 cups (8 ounces) shredded Cheddar cheese
1 1/4 cups cubed, cooked ham (about 8 ounces)
1/2 cup finely chopped onion
1/4 cup finely chopped green bell pepper
6 eggs, beaten
3 cups milk

Preparation:
Place bread cubes in a lightly greased 12x8x2-inch baking dish. Sprinkle with cheese, ham, onion, and green pepper. Whisk together eggs and milk; pour over ham and cheese mixture. Cover and refrigerate for 8 hours. Remove from refrigerator; let stand for 30 minutes. Bake, uncovered, at 350° for 40 minutes or until set.
Western ham and egg casserole serves 8.

An Extra-Special Mother’s Day Breakfast – Here’s an elegant breakfast for anyone who loves to cook. Perfect for Mother’s day or any special occasion breakfast. For a touch of indulgence, serve this breakfast with champagne and orange juice Mimosas.eggs benedict

Eggs Benedict – Fruit Compote With Pears
Sour Cream Cinnamon Rolls
Strawberry Smoothies or Mimosas
Hot Coffee or Tea

Southern Breakfast – Here’s a traditional Southern breakfast, from grits to biscuits and gravy.

Grits
Scrambled Eggs Deluxe
Ham with Red Eye Gravy
Biscuits with Sausage Gravy or Pecan Pancakes
Orange Juice, Hot Coffee, or Tea

Always remember to add a bud vase with her favorite flower to give any breakfast in bed that special touch. Don’t forget the cards and her other gifts too, she will start out the day with a HUGE smile on her face and go to work showing off what her family did for her.

Author Bio
Nicola Kennedy has enjoyed some great Mother’s Days, both as a grateful mom and a loving daughter. She can help you find great Mother’s Day gift ideas with tips and news, information and views at www.I-Love-My-Mom.com

Article Source: http://www.ArticleGeek.com – Free Website Content

 

Posted in Iron Cookware Recipes | 8 Comments »

DUTCH OVEN HAWAIIAN CHICKEN

Tuesday March 10th, 2015 in Iron Cookware Recipes | No Comments »

Dutch Oven Recipes: A Full Day of Dutch Oven

Sunday February 8th, 2015 in Dutch Oven Recipes | No Comments »

Back to Basics: Cooking Eggs in Cast Iron

Thursday June 26th, 2014 in Iron Cookware Recipes | No Comments »

Four Holiday Breakfast Recipes for Your Cast Iron Cookware

Thursday December 19th, 2013 in Iron Cookware Recipes | 2 Comments »

Dutch Baby Recipe

Friday December 14th, 2012 in Iron Cookware Recipes | 6 Comments »

Southern Breakfast Recipes

Sunday September 23rd, 2012 in Iron Cookware Recipes | 8 Comments »

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