Boeuf Bourguignon

This is my mom's recipe. So so so SO good.

1 whole round steak (2 lbs), cut into 1 ½-inch cubes
1/3 cup onion
1 tsp. minced garlic
2 tsp. tomato paste
1/3 cup flour
3 cans beef broth
1 bay leaf
¼ thyme
1 tsp. salt
Scant tsp. white pepper

Heat 2 tablespoons oil in dutch oven. Brown small batches in high heat. Lower temperature and put all meat back in pot. Add onion, garlic; stir until brown.

Add tomato paste and flour; mix well.

Add broth, bay leaf, thyme, salt, and white pepper.
Cook/simmer 3 hours. Then put 2 parts flour/1 part water into container with lid and shake. Strain as you add some to pot. Bring to boil. Add more if it’s too soupy.

Serve with carrots and potatoes (mashed, if desired.)

Adirondack Beans

Don't ask me what adirondack is because I have NO idea! So here is another recipe that is surprising coming from me. Baked beans, pork n beans, whatever side/summer beans.... not really my thing. BUT... I actually really like these and have made them several times.

1/2 lb. hamburger
1/4 lb. bacon cut into small pieces
1/2 cup chopped onion
1/2 cup brown sugar
1/2 cup catsup
1/4 cup molasses
1 tsp mustard
1 can pork and beans
1 can chili beans (drain and discard excess liquid)
1 can kidney beans ( drain and discard excess liquid)

Brown the hamburger, with onion, and bacon together in bottom of Dutch oven. When done, drain the grease, and add al the rest of the ingredients, cover, and place hot coals under and on top of the Dutch oven. Bake for an hour to an hour and a half, stirring occasionally.

Black Forest Cake

1/2 cube butter
1 can pie filling (your choice)
1 chocolate cake mix + ingredients listed on box required to make cake
8 oz cream cheese
1 lemon, juiced and zested
1 can sweetened condensed milk

Melt butter in dutch oven. Add pie filling. Mix cake according to directions and pour batter on top of pie filling. Mix cream cheese, lemon juice, zest, and sweetened condensed milk together and dump into middle of cake. Take a knife and swirl. Bake about 40 minutes at 350 degrees.

Yummy Potatoes

1	lb. extra lean ground beef	1	cup sour cream
1	yellow onion; diced	1	cup grated cheddar cheese
1/2	cup butter		salt and pepper to taste
6	medium potatoes; grated	1/2	cup milk
1	can cream of chicken soup	1/2	cup Ritz cracker crumbs

Preheat a 12" Dutch oven using 18-20 briquettes bottom heat. To hot oven add butter, ground beef, and onions. Saute until beef is brown and onions are soft. Add potatoes and stir to mix. Place lid on Dutch oven and bake using 10-12 briquettes bottom and 14-16 briquettes top for 15-20 minutes or until potatoes start to soften.

In a bowl combine soup, sour cream, cheddar cheese and milk. Stir to mix. Season with salt and pepper. Pour soup mixture over potatoes and stir gently to mix. Sprinkle cracker crumbs over top of potatoes. Replace lid and continue baking for 30 minutes.

Serves: 10-12

Burrito Ranchero

1 3 lb. chuck roast
2 Tb. chili powder
1 tsp. crushed garlic
1 tsp. oregano
1/4 tsp. cumin
1 green chile, seeded and chopped
2 onions, chopped
1 large can diced tomatoes, undrained (28 oz.)
1 large can chili beans, drained (30 oz.)
2 1/2 Tb. quick mix flour
3 Tb. water
8-10 soft flour tortillas
1 C. shredded cheddar cheese
1/2 C. sour cream

Preheat dutch oven to 375 degrees (if you have a 12" D.O. you put 18 coals on top and 9 coals on bottom) Or, you can use your oven .

Brown beef on both sides.

Add chili powder, garlic, oregano, cumin, chile, onion, and tomatoes with juices. Stir and heat to boiling

Reduce heat to 250 degrees(13 on top and 6 on bottom) and cook 2.5 hours until meat nearly falls apart.

Remove meat from D.O., leaving liquids behind.

Mix flour and water in a small bowl and then stir into D.O. Add chili beans
Heat to boiling while stirring. Simmer 5-10 minutes

While beans are simmering, shred the meat.

When beans are done, put a spoon of beans and a spoon of meat in each tortilla. Roll the tortilla, top with cheese, sour cream, taco sauce or guacamole, as desired.

Dutch Oven Pineapple Upside Down Cake

Topping
4 Tbs. butter
1 cup brown sugar
8 pineapple rings
8 maraschino cherries

Cake Batter
1 yellow cake mix
1 cup pineapple juice
1/3 cup water
3 eggs
1/3 cup oil

Prepare Cake Topping: Melt butter in bottom of a 12" Dutch oven. Sprinkle brown sugar evenly over butter being careful not to touch the sugar once it has begun to dissolve into the butter. Carefully place pineapple rings on top of the brown sugar, 7 around the outside and 1 in the center. Place a maraschino cherry in the center of each pineapple ring.

Prepare Cake Batter: In a mixing bowl combine cake mix, pineapple juice, water, eggs and oil; mix well. Spoon cake batter carefully over the top of pineapple rings. Spread batter evenly to edges.

Bake: Cover Dutch oven and bake usinge 10-12 briquettes bottom and 14-16 briquettes top for 45 minutes or until top of cake springs back when touched.

Let the cake cool for 10 minutes or so in the oven with the lid cracked. Next run a rubber spatula around the inside edge of the oven to loosen the cake. To turn the cake out, first lay a piece of parchment paper across the top of the oven so it lays flat and replace the lid so that it holds the paper in place. Make sure you have an available lid stand resting on your table for the next step. Using gloved hands place one hand on the lid and the other hand under the oven and carefully lift and flip the oven over so the cake falls onto the lid. Rest the oven upside down on the lid stand and tap the bottom and sides of the oven lightly with your hand to make sure the cake didn't stick. Then lift the oven off the lid. The cake will be resting on the parchment lined lid and can be cooled this way or slid off the lid using the parchment paper. Allow cake to cool slightly before service.

Serve with vanilla ice cream or whipped cream as topping.

Serves: 8-10

Calico Chicken

6 chicken breast halves; boneless, skinless
(1) 4 oz. can diced green chiles; drained
1 packet taco seasoning
(1) 11 oz. can mexicorn; drained
8 oz. pepper jack cheese
(1) 15 oz. can black beans; drained
1/4 cup melted butter
1/2 cup black olives; sliced
1/2 cup melted butter
1/2 cup green onions; sliced
1/2 cup corn flakes; crushed

Place 1 chicken breast between 2 pieces of waxed paper and gently pound with a meat mallet until about 1/8" thick. Repeat with remaining chicken breasts. Sprinkle about 1/2 tsp. of taco seasoning on the boned side of each breast. Place a 1/2" x 1 1/2" slice of pepper jack cheese on each chicken breast then roll up jelly roll fashion. Tuck in ends and seal well with a toothpick. Dip each chicken roll in melted butter then roll in corn flake crumbs, turning to thoroughly coat each roll. Place in a lightly greased 12" Dutch oven. Bake using 10-12 briquettes bottom and 16-18 briquettes top for 35-45 minutes or until chicken is lightly browned. Remove chicken from oven and remove toothpicks. Wipe the oven clean with a paper towel.

In a large bowl mix together green chiles, mexicorn, black beans, tomato, olives, green olives and 2 Tbs. of the taco seasoning. Spoon vegetables into Dutch oven. Place chicken rolls on top of the vegetable mixture. Grate the remaining cheese and sprinkle over the chicken rolls. Cover and bake an additional 10-15 minutes until vegetables are warmed thru and the cheese has melted.
Serves: 6

Chocolate Lovers Delight

1 1/2 cups water
1/4 cup cocoa powder
1 cup light brown sugar
1 10 oz bag mini marshmallows
1 chocolate cake mix, prepared as directed
6 oz. semi-sweet chocolate chips

Line the bottom and sides of a 12" dutch over with heavy foil. Mix the water, cocoa powder, and brown sugar together and pout into the dutch over. Add marshmallows and spread them out evenly. Pour prepared chocolate cake mix over marshmallows. Sprinkle chocolate chips over cake batter.

Cover oven and bake using 8-10 briquettes on bottom and 14-16 briquettes on top for 60 minutes.

Serve warm with whipped cream. Serves 10-12

***After we tried this I saw this same recipe except instead of preparing the cake according to the directions, they mixed in a can of sprite with the dry cake mix. It sounds good and wonder how well it works.

Mexican Lasagna

My dad found this recipe. It is really good. It is for the dutch oven but I make it a lot in the crockpot too.

4 chicken breasts cut into 1/2 inch pieces
2 tsp. chili powder
1 tsp. cumin
1 tsp. salt
pepper
2 garlic cloves, minced

Cook 4 minutes or until tender. Stir in:

1 (14 1/2 oz) can diced tomatoes, drained
1 can (8 oz) tomato sauce
1 tsp. hot pepper sauce

Bring to boil. Reduce heat and simmer 2 minutes.

In a separate bowl combine:
1 cup ricotta cheese
1 can (4 oz) green chilies
2 Tbs. chopped fresh cilantro

Spoon half of chicken mixture into the bottom of a dutch oven or crockpot.
Top with 4 corn tortillas, ricotta cheese mixture, remaining 4 corn
tortillas, remaining chicken mixture, 1 cup shredded cheddar cheese and
an additional 2 Tbs. fresh chopped cilantro.

Place 9 charcoal briquettes on the bottom and 15 on top. Bake 25 minutes or until heated through.