RECIPE:

Bourbon

Blackberries

1 Cup Self-Rising Flour

1 Cup Buttermilk

1 Cup Sugar

1/4 Cup Melted Butter


Winter Breakfast at Fire Pit

by Celeste Uy March 13, 2016

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Dutch Oven Cinnamon Monkey Bread
Ingredients
  • 2 rolls of Pillsbury biscuits
  • ½ cup sugar
  • ½ cup brown sugar
  • 3 Tbsp cinnamon
  • 1 stick butter, melted
Instructions
  1. Spray dutch oven with cooking spray. I would recommend lining the oven with foil and coating with cooking spray.
  2. Chop biscuits into quarters. Mix sugar and cinnamon in plastic bag. Drop each quarter into bag and shake to coat well.
  3. Place the mixture in the dutch oven.
  4. In a separate pan, melt the butter and pour over biscuits.
  5. Bake at 350 degrees for 35 minutes. Check around 30 minutes to see if the dough is done.
Ingredients
  • 2 rolls of Pillsbury biscuits
  • ½ cup sugar
  • ½ cup brown sugar
  • 3 Tbsp cinnamon
  • 1 stick butter, melted
Instructions
  1. Spray dutch oven with cooking spray. I would recommend lining the oven with foil and coating with cooking spray.
  2. Chop biscuits into quarters. Mix sugar and cinnamon in plastic bag. Drop each quarter into bag and shake to coat well.
  3. Place the mixture in the dutch oven.
  4. In a separate pan, melt the butter and pour over biscuits.
  5. Bake at 350 degrees for 35 minutes. Check around 30 minutes to see if the dough is done.

Dutch Oven Cinnamon Monkey Bread

by Kelly Yocum February 07, 2016

Chop biscuits into quarters. Mix sugar and cinnamon in plastic bag. Drop each quarter into bag and shake to coat well. Place mixture in dutch oven!

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Preparation
Directions: Prepare Dutch oven by oiling well with olive oil. Combine yeast, sugar and warm water to activate yeast. Let sit for 15 minutes. Combine dry ingredients.
Add yeast mixture to dry ingredients. Add apple cider vinegar, then the eggs, one at a time, then the olive oil. Mix well between additions. Pour in the club soda in a slow drizzle, adding just enough to wet all the ingredients completely. The dough should feel soft and firm. Turn out onto a surface floured with rice flour and knead well. Gluten free dough is much looser than wheat flour dough. Place dough back in mixing bowl and cover with a towel. Allow to rise in a warm place for about 1 hour.

Meanwhile, after dough has risen about 30 minutes, start your baking fire, using charcoal briquettes. Allow your Dutch oven to sit, covered, in the fire to heat up. When dough has risen, place it in your well-oiled, hot Dutch oven. Set your Dutch oven back into its spot among the charcoal briquettes, surrounding Dutch oven. Place 10-12 briquettes on the lid of Dutch oven. Allow to bake approximately 30-40 minutes (baking time varies depending on fire temperature.) Check on bread at anytime while baking.

Remove bread, slice, slather with butter.

Ingredients
2 tsp. active dry yeast
1 tsp. xanthan gum
1 tsp. sugar
2 tsp. baking soda
1/2 cup warm water
1 tsp. salt
1 1/2 cups sorghum flour
1 Tbsp. apple cider vinegar
1 cup brown rice flour
2 eggs
1/2 cup tapioca flour
2 Tbsp. olive oil
1/2 cup potato starch club soda
2 Tbsp. flaxseed meal (optional)

Gluten Free Sorghum Bread

by Kelly Yocum February 03, 2016

Directions: Prepare Dutch oven by oiling well with olive oil. Combine yeast, sugar and warm water to activate yeast. Let sit for 15 minutes. Combine dry ingredients.

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Rick's Killer Chili

De-bone roast and remove all sinew and fat. Place bones and scraps in a large shallow pan and roast bones in a 450o oven until well-browned. Put roasted bones into a large pot and just cover with water. Coarsely chop four stalks celery and two unpeeled carrots. Add 1 tsp. salt, 2 tsp. pepper, and 2 Tbs. parsley flakes. Bring to a boil; reduce heat and simmer 2-3 hours. Strain liquid; discard bones and vegetables. Degrease bouillon by placing in refrigerator 3-4 hours or overnight. Fat will rise to the surface and congeal so it is easy to remove and discard; reserve 2 C.

Cut meat into large chunks and place a few at a time into a food processor. Using a pulsing action, coarsely chop the meat. Beef should resemble very coarsely ground beef. Brown the beef a little at a time in hot oil in a large Dutch oven. Remove with slotted spoon and set aside. Add sausage to pot and brown well.

Remove with slotted spoon and set aside. Drain excess oil and sauté onions, bell pepper, jalapeños and garlic, stirring frequently, about 5 minutes or until tender. Return meat to pot. Add cumin, oregano, chipotle chilies with adobo sauce and 6 Tbs. of the chili powder; stir well. Add tomatoes and their juice, tomato paste, 1 can of beer, 2 C. reserved beef broth (or a 14-1/2 oz. can), vinegar, pepper and 1 tsp. salt. Bring to a high simmer, stirring with wooden spatula to release any bits of meat which have stuck to the bottom of the pot. Reduce heat and simmer, covered, for 2-3 hours. Add 2 (or more) Tbs. chili powder. Adjust seasonings. Add a bit of cayenne pepper if you want it hotter.

Cover and continue to simmer very slowly 2 hours (or more) for flavors to marry; stir occasionally. If you have time, make chili the day before you want to serve it as it is better the second day. Just place in refrigerator overnight and reheat. Just before serving, adjust consistency by adding additional beef broth if chili is too thick. If too thin, add a little masa flour. Makes 2 quarts.

 

Ingredients
4 to 4½ lb. 7-bone chuck roast
1 lb. mild Italian sausage &/or chorizo
3 Tbs. olive oil
1/2 tsp. black pepper
1/4 tsp. white pepper
6 cloves garlic, pressed or minced fine
1 (14.5 oz.) can diced tomatoes, not drained
1 lg. yellow onion, chopped coarse
1 lg. bell pepper, chopped coarse
3-4 jalapeño peppers, diced (with seeds)
1-2 chipotle chilies 2 Tbs. Adobo sauce
2 cans (12 oz.) Budweiser beer (drink one)
1/2 tsp. oregano
2 tsp. cumin
12-oz can tomato paste
8 Tbs. chili powder
2 C. beef broth (see recipe)
1 Tbs. white vinegar
Salt to taste

De-bone roast and remove all sinew and fat. Place bones and scraps in a large shallow pan and roast bones in a 450o oven until well-browned. Put roasted bones into a large pot and just cover with water. Coarsely chop four stalks celery and two unpeeled carrots. Add 1 tsp. salt, 2 tsp. pepper, and 2 Tbs. parsley flakes. Bring to a boil; reduce heat and simmer 2-3 hours. Strain liquid; discard bones and vegetables. Degrease bouillon by placing in refrigerator 3-4 hours or overnight. Fat will rise to the surface and congeal so it is easy to remove and discard; reserve 2 C.

Cut meat into large chunks and place a few at a time into a food processor. Using a pulsing action, coarsely chop the meat. Beef should resemble very coarsely ground beef. Brown the beef a little at a time in hot oil in a large Dutch oven. Remove with slotted spoon and set aside. Add sausage to pot and brown well.

Remove with slotted spoon and set aside. Drain excess oil and sauté onions, bell pepper, jalapeños and garlic, stirring frequently, about 5 minutes or until tender. Return meat to pot. Add cumin, oregano, chipotle chilies with adobo sauce and 6 Tbs. of the chili powder; stir well. Add tomatoes and their juice, tomato paste, 1 can of beer, 2 C. reserved beef broth (or a 14-1/2 oz. can), vinegar, pepper and 1 tsp. salt. Bring to a high simmer, stirring with wooden spatula to release any bits of meat which have stuck to the bottom of the pot. Reduce heat and simmer, covered, for 2-3 hours. Add 2 (or more) Tbs. chili powder. Adjust seasonings. Add a bit of cayenne pepper if you want it hotter.

Cover and continue to simmer very slowly 2 hours (or more) for flavors to marry; stir occasionally. If you have time, make chili the day before you want to serve it as it is better the second day. Just place in refrigerator overnight and reheat. Just before serving, adjust consistency by adding additional beef broth if chili is too thick. If too thin, add a little masa flour. Makes 2 quarts.

 

Ingredients
4 to 4½ lb. 7-bone chuck roast
1 lb. mild Italian sausage &/or chorizo
3 Tbs. olive oil
1/2 tsp. black pepper
1/4 tsp. white pepper
6 cloves garlic, pressed or minced fine
1 (14.5 oz.) can diced tomatoes, not drained
1 lg. yellow onion, chopped coarse
1 lg. bell pepper, chopped coarse
3-4 jalapeño peppers, diced (with seeds)
1-2 chipotle chilies 2 Tbs. Adobo sauce
2 cans (12 oz.) Budweiser beer (drink one)
1/2 tsp. oregano
2 tsp. cumin
12-oz can tomato paste
8 Tbs. chili powder
2 C. beef broth (see recipe)
1 Tbs. white vinegar
Salt to taste

Rick's Killer Chili

by Kelly Yocum February 01, 2016

De-bone roast and remove all sinew and fat. Place bones and scraps in a large shallow pan and roast bones in a 450o oven until well-browned. Put roasted bones into a large pot and just cover with water. Coarsely chop four stalks celery and two unpeeled carrots.

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Preparation

Spray 12-inch Dutch oven with vegetable oil cooking spray. Cut or tear the tortillas into bite-sized pieces, if desired, and layer 1/3 in the bottom of the prepared Dutch oven. In a skillet, saute the onion and garlic until translucent. Measure out one cup of the enchilada sauce and set aside. Add the remaining enchilada sauce and green chiles to the skillet. Drain chicken and add to the skillet, breaking up the chicken chunks with a fork. Simmer over low heat for 5 min., stirring occasionally.

Remove from heat and stir in olives. Spoon half of the meat mixture over the tortillas in the Dutch oven. Sprinkle with one cup of the cheese. Layer half of the remaining tortillas over the cheese, cover with the remaining meat mixture. Sprinkle one cup of the cheese. Layer the remaining tortillas on top, then spread on reserved enchilada sauce. Sprinkle top with remaining 1/4 cup of cheese and the chives. Cover the Dutch oven, place over coals and place 10 coals on the lid. Cook for about 30 minutes, or until bubbly and cheese is lightly browned. Serve with sour cream, if desired.

Serves 8 to 10

Ingredients

10-12 corn tortillas (6-inch)
1 cup chopped onion 2 cloves garlic, minced
2 Tablespoons olive oil 1 can (28 oz.)
green enchilada sauce1 can (4 oz.)
1 small can of sliced olives
2 1/4 cups shredded cheddar cheese
2 Tablespoons snipped chives
vegetable oil cooking spray
white chicken meat 1 can (2 1/2 oz.)

Day of the Dead Chicken Enchiladas

by Kelly Yocum January 31, 2016

Spray 12-inch Dutch oven with vegetable oil cooking spray. Cut or tear the tortillas into bite-sized pieces, if desired, and layer 1/3 in the bottom of the prepared Dutch oven. In a skillet, saute the onion and garlic until translucent

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