Chicken n’ Dumplins

  • By Ned Adams
  • 16 May, 2017


1 tablespoon olive oil
1 cup chopped onion
1 cup sliced carrot (about 2 whole carrots)
1 cup sliced celery (about 2 celery stalks)
1 tablespoon minced fresh garlic (I used 1 tablespoon garlic powder)
3 (32 oz) chicken broth
1 small bunch of fresh thyme (I used 2 teaspoons ground thyme)
2 1/2 cups all-purpose flour, divided
1 tablespoon plus 1/2 teaspoon salt
2 tablespoons cubed unsealed butter
1/2 whole milk
4 cups shredded chicken (I used 5 cups of a rotisserie chicken)
1/4 teaspoon ground black pepper
1/3 cup chopped fresh parsley


In a 5 quart dutch oven heat olive oil over medium heat cook onion, carrot, celery, garlic until soft. Add chicken broth and ground thyme and bring to a boil.

In a seperate medium bowl, mix 2 cups flour, and 1/2 teaspoon of salt. Cut butter into flour mixture. Stir whole milk in until a dough forms. Roll dough out on a floured surface and cut into 1 by 3 inch pieces that are about 1/8 to 1/4 inch thick.

Add dumplings into stock making sure they don’t stick to the bottom. Cook for 15 minutes and reduce to low heat at the end of the 15 minutes.

In a small bowl add 1/2 cup flour with 2 cups of chicken stock from the 5 quart dutch oven. Whisk together until smooth and thick. Add parsley, 1 tablespoon salt, pepper and chicken. Add mixture to dutch oven and simmer for 30 minutes.

Credit: Southern Cast Iron Magazine Spring 2016 (page 88)

Dutch Oven Daddy

By Ned Adams 16 Oct, 2017

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

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 -

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

By Jeremy Hall 11 Oct, 2017


  • 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


  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
  • 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


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


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


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


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


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


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

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

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


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)


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


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


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


  • 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
  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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