1 lb Bacon (Cut in 1 inch pieces)
1 Yellow Onion (Cut in half moons)
2 lbs Broccoli florets
8 oz Vegetable Broth
1 cup Craisins
1 cup Cashews
Lemon Juice from 1 fresh lemon
In a 4-quart Victoria Cookware Dutch oven, fry the bacon and onions together. When the bacon is crispy pour the vegetable broth and add broccoli. Cover the Dutch oven and steam the broccoli until it is bright green, but don’t over cook. Uncover and add craisins and cashews, stir lightly. After 5 minutes sprinkle fresh lemon juice over the top and serve.
Note: This is a great recipe to do on a stove or in a portable camping stove.
Disclosure: This is a sponsored post. We received the Victoria Cookware Dutch oven from the Victoria Cookware company ( www.victoriacookware.com) . All opinions are our own.
1 pound ground beef
½ tbsp onion powder
¾ cup salsa
½ tsp salt
¼ tsp ground pepper
1 can (1 lb.) refried beans
2 cups shredded sharp cheddar cheese
1 cup sour cream
1 bag tortilla chips
In a skillet, cook the ground beef. Add the onion powder, salsa, salt, pepper, refried beans, and cheese. Stir until well mixed. Bake at 325 degrees for 30 minutes. Just before serving stir in the sour cream. Spoon over tortilla chips.
· 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 (1 lb.) loaf frozen white bread dough, thawed (I used Rhodes bread dough)
2 Tbsp. unsalted butter, melted
12 Swiss cheese slices, halved
12 thin Ham slices
12 thin Turkey slices (I used cracked pepper turkey)
Spray Cast Iron Bread pan with butter spray. Preheat oven to 350 degrees.
On a floured surface roll the dough into a 12" by 20" rectangle. Slice the dough lengthwise into 3 (4") strips. Brush dough with melted butter. Cut dough crosswise into 8 (2") strips to make 24 (2" by 4") rectangles.
Assemble by layering. Dough, cheese, ham then dough, cheese, turkey. Repeat until the bread pan has been filled. Cover and let rise for 1 hour.
Bake for 35 minutes. At the 17 minute mark, cover with aluminum foil so bread doesn't burn.
Top with powdered sugar and have raspberry jam for a dipping side.
Credit: Pull-aparts Pull. Eat. Repeat. Cookbook page 27