Parmesan Zucchini Chips

  • By Dutch Oven Daddy
  • 19 Jul, 2017

A crispy, flavorful Cast Iron treat!


·      4 green zucchinis (small to medium), sliced into 1/4-inch to 1/2-inch rounds

·      3 tablespoons olive oil

·      salt and fresh ground pepper

·      1 cup panko crumbs

·      1 cup grated Parmesan cheese

·      1 teaspoon dried oregano

·      1 teaspoon garlic powder

·      cooking spray (I use Redstone Olive Oil)

·      Serve with Plain Yogurt


1.          Preheat oven to 450.

2.          Line 3 baking sheets with parchment paper and set aside.

3.          In a large mixing bowl, combine squash, olive oil, salt and pepper; mix until well combined.

4.          In a separate bowl, combine panko crumbs, Parmesan cheese, oregano, and garlic powder.

5.          Dip slices of squash in cheese mixture and coat on both sides, pressing on the coating to stick.

6.          Place the squash in a single layer in 12 inch skillet.

7.          Lightly spray each slice with cooking spray. This will help with achieving a crunchier texture.

8.          Bake for 10 minutes.

9.          Remove from oven; gently flip over all the slices, lightly spray with cooking oil and bake for 8 more minutes, or until chips are golden brown.

10.    Remove from oven; transfer to a serving plate and serve with a dollop of Plain Yogurt.

Dutch Oven Daddy

By Ned Adams 12 Dec, 2017

4 Russet potatoes
2 tablespoons unsalted butter, melted
8 to 12 thin slices cheddar cheese, cut into 1/2 inch squares
1/3 cup shredded Parmesan cheese
1 tablespoon chopped parsley
Salt and pepper to taste


1. Preheat oven to 425 degrees.

2. Slice 1/8" slits in the potatoes without cutting all the way through. I used two table knifes to put on each side of the potato so we didn't cut through.

3. Melt butter.

4. Add potatoes to a 12" or 13" Cast iron skillet and baste with butter.

4. Season with salt and pepper.

5. Bake for 55-60 minutes.

6. Add cheese every 2 slit of each potato.

6. Sprinkle with each potato with Parmesan cheese.

7. Bake for an additional 5-10 minutes until cheese is melted.

8. Top with parsley and serve.
By Jeremy Hall 11 Dec, 2017

  • 1 lb. sage sausage

  • 1 stalk celery, chopped

  • 1 large onion, diced

  • 1 ½ cup butter

  • Salt and pepper

  • ½ tsp. ground thyme

  • ½ tsp. poultry seasoning

  • ½ tsp. ground sage

  • 1 ½ loaves white bread, torn into small pieces

  • Water


1. Melt the butter in a skillet, add the celery, onion and seasonings.

2. Cook over medium heat until the veggies are translucent in color.

3. Cook the sausage in a separate skillet.

4. Place the bread in a 12" skillet, add the veggies and sausage and mix until the bread is well coated.

5. Add water to the mixture, as needed, until the bread is moist. Put tin foil over the skillet and bake at 350° for 20-35 minutes, until the top of the bread is golden brown.

By Jeremy Hall 09 Dec, 2017

  1. 1 pound boneless skinless chicken breasts, cooked and shredded
  2. 1 Tbs olive oil
  3. 4 Tbs butter
  4. 1/4 cup all-purpose flour
  5. 1 small onion, chopped
  6. 2 garlic cloves, minced
  7. 6 cups chicken broth
  8. 2 cups milk
  9. 1 cup carrots, shredded
  10. 2 tsp parsley flakes
  11. Salt and pepper for seasoning
  12. 2 packages potato gnocchi
  13. 1 cup fresh spinach, chopped


  1. In dutch oven butter and olive oil together.
  2. Add your onions, carrots and garlic and cook until onions become translucent.
  3. Whisk in your flour and let cook for a minute, slowly stir in your chicken broth and simmer until it starts to thicken up.
  4. Meanwhile in pan cook your gnocchi according to package directions, drain and set aside.
  5. Add your milk to your veggie and chicken broth mix and bring to a boil, stir in your seasonings.
  6. Once at a boil reduce heat and add your gnocchi, spinach and chicken simmering until heated through and thickened.

By Jeremy Hall 06 Dec, 2017


1/3 cup shortening
1/2 cup sugar
1 egg
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup milk
1/2 cup sugar
1 tsp ground cinnamon
1/2 cup butter or margarine, melted
By Ned Adams 30 Nov, 2017
1 lb ground beef
1 large potato, chopped
2 cups carrot sticks
1 seasoning salt
1 can cream of celery soup (you can use cream of mushroom or cream of chicken too)

1. Preheat oven to 350 degrees.

2. Add ground beef to half of a 10" skillet.

3. Add potatoes and carrots to the other half of skillet.

4. Sprinkle seasoning salt over all the ground beef, potatoes and carrots.

5. Top with the cream of celery soup.

6. Cover tightly with foil and bake for 45-60 minutes until ground beef is cooked and potatoes and carrots are soft.
By Ned Adams 26 Nov, 2017
16 oz package smoked sausage, sliced
1 large onion, peeled and sliced
5 large potatoes, chopped into 1/2" cubes
2 tablespoons olive oil
2 teaspoons paprika
1 teaspoon dried thyme
1 cup shredded cheddar cheese
Salt and pepper to taste

1. Preheat oven to 400 degrees.

2. Combine all ingredients except for cheddar cheese in a large mixing bowl.

3. Add mixture to a 15" cast iron skillet. You can half the recipe and use a 10" skillet.

4. Bake for 45-60 minutes.

5. Top with cheddar cheese and return to the oven for 3-5 minutes until cheese is melted.
By Ned Adams 19 Nov, 2017
  • 1 (29 ounce) can pumpkin puree
  • ¾ cup half and half
  • 3 eggs
  • 1 cup brown sugar, packed
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 (15.25 ounce) yellow cake mix
  • ½ cup pecans, roughly chopped
  • ½ cup melted butter

  1. Preheat oven to 350 F.  Whisk together the pumpkin, half and half, eggs, brown sugar, pumpkin pie spice and salt. Pour into the 12 inch Skillet.
  2. Sprinkle with the dry cake mix and top with chopped pecans. Last, drizzle melted butter over everything.
  3. Bake at 350 F for 45 minutes, or until a knife inserted comes out clean. Let cool and serve with  vanilla ice cream.

By Ned Adams 14 Nov, 2017
  • 1 or 2 lbs. Mueller’s Elbow Macaroni
  • 1 lb. Sharp cheddar cheese
  • 1 lb. Mozzarella cheese
  • 1 lb. Monterey Jack Cheese
  • Grated Parmesan Cheese
  • Pecorino Romano Cheese
  • 1 1/2 sticks Land O Lakes salted butter
  • 3 Cups Whole milk
  • 4 large eggs
  • 4 tsp. Sea Salt
  • 3 tsp. white sugar
  • Dried basil
  • Hungarian paprika
  • Tbsp. extra-virgin olive oil


  1. Grate you sharp cheddar, mozzarella, and Monterey Jack cheeses. Keep them separated.
  1. Bring a pot of water to a boil and then add 1 tsp. of sea salt. And 3 Tbsp. extra-virgin olive oil
  1. Add the elbow macaroni to the boiling water and stir frequently so that it does not stick together. Do NOT cook your macaroni until it is soggy. Cook it until it is just shy of al dente. When your macaroni is al dente, it still has a little bite and chew to it. This is good because it will cook further when you put the dish in the oven. The size of your dish will determine how much macaroni you will need. For my 3-quart enameled cast iron Dutch oven, 1 lb. was enough. If you are not sure, go ahead and use 2 lbs. You can always use the leftover for something else.
  1. Drain the macaroni and add about a 3/4 stick of butter cut into cubes, and stir until melted.
  1. Set macaroni aside and allow it to cool for 20 minutes or so.
  1. If cooking in cast iron, preheat your oven to 375 degrees F. If cooking in glass, preheat to 400 degrees F.
  1. Generously coat the dish you are using with butter.
  1. Begin to build your macaroni and cheese. Add a single layer of macaroni. Then, add a light layer of mozzarella, then sharp cheddar, and then Monterey Jack cheese. I always do the sharp cheddar second because of the contrasting color with the white cheeses. It makes it easier to see where I’ve been when spreading the last white cheese.
  1. After the layer of cheeses, sprinkle a very sparse layer of dried basil.
  1. Repeat. Add a layer of macaroni followed by layers of mozzarella, sharp cheddar, and Monterey Jack cheeses. Follow again with the sparse layer of dried basil.
  1. Repeat one last time. On this last layer, the presentation layer, you want the cheeses to be a little more mixed. You don’t want all of the white cheeses on top. Should be a nice mix. So kind of alternate your cheeses so the top looks mixed – not all one color.
  1. Sprinkle on one last sparse layer of dried basil.
  1. Then, on the top only, sprinkle a light layer of Parmesan cheese followed by a light layer of Pecorino Romano cheese.
  1. Top the dish off with an ultra light layer of Hungarian paprika for color. Use a shaker so you don’t get clumps.
  1. In a blender, combine 3 cups of milk, 4 eggs, 3 tsp. sea salt, and 3 tsp. white sugar. Blend for about 15 seconds. How much of this you will need to make will depend on how large of dish you are using.
  1. Pour the milk/egg mixture slowly into the center of the macaroni. Pour slowly so that you do not disturb your layer of Parmesan, Pecorino Romano, and paprika. Keep an eye on the edges of the dish and fill to just below the top of the last layer of macaroni. The cheese should mound above the macaroni and milk/egg mixture.
  1. Cover the dish with a lid or foil, and put in the oven for 30 minutes.
  1. After 30 minutes, remove lid or foil and cook an additional 30 minutes. Keep an eye on it for the last ten minutes so that you DON’T scorch the top. The top should just be lightly browned. If the top begins to get too brown, put the lid back on or tent the dish with foil. It does need the full hour in the oven.
  1. After your macaroni and cheese has cooked for one hour, test the center for doneness. This dish should be relatively firm, not soupy or runny. Insert something like a bamboo skewer into the center of the dish, all the way to the bottom. If a runny liquid is released, your dish is not done. Cover and put back in the oven for an additional 10 minutes or so, then check it again. Time will vary on this dish depending on what you cook it in. Deeper dishes take longer to cook.
  1. Allow the dish to rest for 10 minutes or so before serving.

Credit Jeff Rodgers

By Ned Adams 13 Nov, 2017
3-4 lbs Crab Legs, Thawed
1 cup butter, melted
2 Tbsp fresh lemon juice
1 Tbsp Old Bay Seasoning
2 Tbsp Garlic Powder
Lemon Wedges

1. Combine butter, lemon juice, garlic powder and Old Bay Seasoning together.

2. Cover Crab Legs with mixture in a 13" Cast Iron Skillet.

2. Preheat Pellet Grill to 350 degrees. (You can also do this in an oven or Dutch Oven.)

3. Add Crab to Grill and cook for 20-30 minutes.

4. Use the remaining juice for dipping.
By Ned Adams 12 Nov, 2017

  • 1 pound Italian Sausage
  • 1 onion chopped
  • 2 cloves garlic minced
  • 3 cups water
  • 1 pound uncooked medium shell pasta
  • 1 (14 ounce) can crushed tomatoes
  • 1 (8 ounce) can tomato sauce
  • 1 tablespoon sugar
  • 3/4 teaspoon fresh basil
  • 1/2 teaspoon Italian seasoning
  • Salt and freshly ground pepper
  • 8 ounces ricotta cheese
  • 8 ounces mozzarella cheese shredded
  • 4 ounces Parmesan shredded


  1. Preheat oven to 475 degrees. In a Dutch oven, cook sausage and onion over medium heat, about 5 minutes. Drain well.
  2. Bring to a boil pasta until it is soft, about 5-10 minutes.
  3. Add noodles and water, Stir in garlic, about 30 seconds. Stir in water, pasta, crushed tomatoes, tomato sauce, sugar, basil, Italian seasoning, 1 teaspoon salt, and 1/4 teaspoon pepper.
  4. Drop large spoonfuls of ricotta on top of pasta. Sprinkle with mozzarella and parmesan. Bake until cheese is melted , about 15 to 20 minutes.

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