Stuffed Mushrooms

  • By Ned Adams
  • 16 May, 2017


Ingredients

24 large fresh mushrooms
1 carton (8 ounces) reduced-fat spreadable chive and onion cream cheese
1 cup (4 ounces) crumbled blue cheese
4 green onions, chopped
2 garlic cloves, minced
1/2 cup bacon bits, divided

Directions

Remove stems from mushrooms. Combine cream cheese, blue cheese, green onions, garlic, and 1/4 cup bacon bits in a bowl and mix well. Stuff each mushroom with filling and place in a 12″ Dutch oven. Sprinkle remaining bacon bits over the stuffed mushrooms. Roast mushrooms at 350 degrees until mixture is melted, but not soupy.

Adapted from: Everyday Dutch Oven – ( http://www.everydaydutchoven.com/2011/10/blue-cheese-and-bacon-stuffed-mushrooms.html?m=1 )

Dutch Oven Daddy

By Ned Adams 16 Oct, 2017

Ingredients:
2 Tablespoons Olive Oil
3 cloves Garlic, Minced
1 whole Large Onion, Diced
1 pound Italian Sausage
1 pound Ground Beef
1 can (28 Oz. Size) Whole Tomatoes, With Juice
2 cans (14.5 Ounce) Tomato Sauce Or Marinara Sauce
2 teaspoons Italian Seasoning
1/2 teaspoon Red Pepper Flakes
Salt And Pepper, to taste
16 ounces, weight Ziti Or Mostaciolli, Cooked Until Not Quite Al Dente
1 tub (15 Oz. Size) Whole Milk Ricotta Cheese
1-1/2 pound Mozzarella Cheese, Grated
1/2 cup Grated Parmesan Cheese
1 whole Egg
Fresh Minced Parsley

Directions:
1. Preheat oven to 375 degrees.

2. Heat olive oil in a pot over medium heat. Add onions and garlic and saute for several minutes, or until starting to soften. Add Italian sausage and ground beef and cook until browned. Drain off fat, leaving a bit behind for flavor and moisture.

3. Add tomatoes, tomato juice, salt, pepper, Italian seasoning, and red pepper flakes. Stir and simmer for 25 to 30 minutes. After that time, remove 3 to 4 cups of the sauce to a different bowl to cool down.

4. Preheat oven to 375 degrees.

5. In a separate bowl, mix together the ricotta cheese, 2 cups of the grated mozzarella, Parmesan, egg, and salt and pepper. Stir together just a couple of times (do not mix completely).

6. Drain the pasta and rinse under cool water to stop the cooking and cool it down. Pour it into the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps.) Add the cooled meat sauce and toss to combine.

7. Add half the coated pasta to a large 5 quart Dutch Oven. Spoon half of the remaining sauce over the top, then top with half the remaining mozzarella cheese. Repeat with another layer of the coated pasta, the sauce, and the mozzarella.

8. Bake for 20 minutes, or until bubbling. Remove from oven and let stand 5 minutes before serving.

Credit: Pioneer Woman - http://thepioneerwoman.com/cooking/baked-ziti/

Note: This will feed a lot of people and would be easily halved for a smaller audience.

By Jeremy Hall 11 Oct, 2017

Ingredients

  • 1 tablespoon of olive oil
  • 1 small onion, diced
  • 3 cloves of garlic, minced
  • 5 carrots sliced into 1/2 inch pieces
  • 2 celery sticks, sliced into 1/2 inch pieces
  • 2 Chicken Breast
  • 2 tablespoon of soy sauce
  • 8 cups of water
  •  Salt and ground pepper
  • 4 ounces of extra wide egg noodles
  • 1/4 cup of minced fresh flat leaf parsley

Directions

  1. Put Chicken 
  2. Heat olive oil and onions until onions start to soften and become translucent, 2-3 minutes.
  3. Add garlic, carrots and celery and saute for another minute.
  4. Add cubed chicken breasts to Dutch Oven, followed by water, soy sauce, 2 teaspoon of salt, and ground pepper
  5. In the last  10 minutes stir in egg noddles and fresh parsley. 
  6. Let cook for about 5 minutes
  7. Adjust salt and pepper to taste.
By Jeremy Hall 04 Oct, 2017
Ingredients
  • 1  pkg active dry yeast or 2 tsp from a jar
  • 1 tbsp  sugar
  • 1 cup warm water 
  • 2½ to 3 1/4 cups  all-purpose flour 
  • 2 tbsp olive oil
  • 1 tsp salt
  • Cornmeal, for sprinkling skillet
By Ned Adams 02 Oct, 2017

Ingredients:

1 unbaked pie crust
cinnamon to taste
sugar to taste
Optional: add chocolate and carmel syrup


Directions:

1. Preheat oven to 350 degrees.

2. Add pie crust to 12" cast iron skillet and cut into desired shape.

3. Sprinkle with cinnamon and sugar.

4. Bake 15-20 minutes until crispy.

By Ned Adams 28 Sep, 2017

Ingredients:

1 cup pumpkin seeds
1 tsp Redstone White Truffle Oil
1 Tbsp Redstone Sriracha Sea Salt

Directions:

1. Preheat oven to 425 degrees.
2. In a small bowl combine oil and seeds and stir until mixed completely.
3. In a 12" cast iron skillet or 5 quart Dutch oven spread an even layer.
4. Bake 10-17 minutes until pumpkin seeds are crispy.
5. Sprinkle Redstone Sriracha Sea Salt over seeds.

By Ned Adams 26 Sep, 2017

Ingredients:

16 ounces broccoli
1 medium onion, diced
1/4 cup butter
1/2 cup butter
1/2 cup flour
4 cups milk
1 cup chicken broth
1 1/2 teaspoons salt
2 cups grated sharp cheddar cheese
pepper to taste

Directions:

1. Steam broccoli in microwave until tender. Do not overcook.

2. Saute diced onion in a 5 quart Dutch oven in 1/4 cup butter. Set the onions aside.

3. In a Dutch oven melt 1/2 cup butter, stir in flour and slowly add milk chicken broth and salt and pepper.

4. Stir until sauce comes to a boil. It will thicken after a minute or two.

5. Add broccoli, onions and cheese stirring frequently.

6. Serve with warm bread and enjoy!

By Ned Adams 20 Sep, 2017

Ingredients:
2.5 lbs chicken wings
1 small minced shallot
2 Tbsp butter
1/2 cup Maple Syrup
1/2 cup bourbon
2 Tbsp ketchup
1 tsp dijon mustard
2 teaspoons adobo sauce

Directions:
1. Smoke chicken wings at 200 degrees using apple or pecan chips for 1 hour

2. Add chicken wings to 13" cast iron skillet and smoke at 375 degrees for 30 minutes

2. Prepare maple bourbon sauce in a 2.5 quart Dutch oven by adding minced shallot and butter and saute until tender

3. Add maple syrup and bourbon along with ketchup and mustard

4. Simmer until mixture gets thick, it will take about 20 minutes

5. Remove chicken wings from the smoker and baste sauce on each side of the wings.

By Ned Adams 19 Sep, 2017

Supplies:

22 gallon Plastic Bin or Drum
6-8 gauge Copper Wire
Anode (Regular scrap steel, i.e. Lawn Mower blades or any regular non metallic non galvanized steel)
Battery Charger Manual Operating
PVC Pipe
Coat Hanger
Laundry Booster (1.5 cups per 10 gallons)


Directions:

Put metal inside of plastic container. Secure the copper wire to the metal weather its wrapping around metal or fastening with screws. Fill container until its almost to top. Place PVC pipe on top with a bent coat hanger to be able to hang the cast iron piece from the top. Mix your wash into water. Connect the hot (red) lead to metal and negative (black) to wire holding piece. Turn on charger. Keep cast iron piece in the tank for 24 hours. Other cast iron pieces that need more work may need 48 hours. Keep checking back to see if the crud and gunk is all fallen off into the water mixture. If it is, its ready to be scrubbed.

By Ned Adams 18 Sep, 2017

Ingredients:

1 - Jar of Pickle Spears
1 - 20 oz package Applewood Smoked Thick Cut Bacon

Directions:

1. Preheat oven to 425 degrees

2. Wrap each pickle spear with a full slice of bacon (This should make around 11-12 spears)

3. Place each wrapped spear in a 12" skillet

4. Bake in oven for 25 minutes

5. Turn oven to broil for 5 minutes until bacon is fully cooked

By Jeremy Hall 17 Sep, 2017

Ingredients:

  • 2 pound sage sausage
  • 1 (15 ounce) can Black Chili Beans
  • 1 (15 ounce) can White Chili Beans
  • 1 (15 ounce) can pure pumpkin
  • 1 (10 ounce) can Rotel
  • 1 (4.5 ounce) can green chiles
  • 1 packet of chili seasoning
  • 2 tablespoons pumpkin pie spice
  • 1 tablespoon brown sugar
  • 1 teaspoon cumin
  • salt and pepper to taste
  • 1 tablespoon oil olive
Directions: 
  1. In a Enamel/or Cast Iron dutch oven over medium heat, cook meat until brown and drain.
  2. Stir in remaining ingredients and seasonings. Simmer 1 hour.
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