Archive for the ‘Dutch Oven’ Category
I love shredded beef sandwiches, but hate the amount of sodium in them from prepackaged soup mix, etc. So I came up with my own version to control sodium, and love the results even better. We always serve these at our March Madness gatherings, hence the name Meat Madness.Beef, onion and garlic are cooked in a crock-pot until tender and served on hoagie buns with provolone cheese–the perfect game day food.
Meat Madness Shredded Beef Subs (Directions): Turn a large crock-pot to low heat. On stovetop, add olive oil to a large Dutch oven and heat over medium heat. Add meat and gray it on all sides, about 5 minutes, stirring frequently. Remove meat with a slotted spoon and place in crock-pot. In same Dutch oven, add onions and saute on medium heat for 3 minutes. Add garlic and saute for an additional minute. Remove onions and garlic with a slotted spoon and add to crock-pot. To crock-pot, add remaining 6 ingredients, red wine through crushed red pepper. Stir to thoroughly combine ingredients. Place lid on crock-pot and cook on low for at least 6 hours. Remove beef from crock-pot and shred with two forks. Place beef back into crock-pot with broth ingredients. Serve beef from crock-pot, using slotted spoon, with buns and provolone cheese. Let guests dress their sandwiches with their desired accompaniments.
Ingredients
* 2 1/2 pounds boneless chuck roast, fat trimmed and cut into 2 inch chunks
* 2 tablespoons olive oil
* 1 medium onion, sliced
* 4 garlic cloves, minced
* 1 cup red wine
* 1 1/4 cup banana peppers with juice
* 4 cups low sodium beef broth
* 3 tablespoons dried Italian herb blend
* 3 tablespoons Worcestershire sauce
* 1 tablespoon crushed red pepper
* 1 dozen hoagie sandwich buns
* 12 slices provolone cheese
* Optional: mayonnaise, spicy mustard, and hot sauce
It’s almost 5 p.m. (and the end of the workday), and the hands on the clock seem to be moving in slow motion. To make matters worse, I can’t stop daydreaming about my favorite dessert - Apple Spice Cake! The incessant ringing of the work phone fades into silence and my entire being calls out for this beautiful, holiday cake. Never mind that I have no need for cake. Forget the diet; I’ll start after the holidays! For now though, I GOTTA HAVE THIS CAKE! Fortunately Apple Spice Cake is easy to make, it’s easy to bake, and (obviously) it is really easy to eat.
Apple Spice Cake (Directions): In a 12″ Dutch oven add apples, currants, walnuts, brown sugar, flour, cinnamon, and nutmeg and stir until well mixed and apples are well coated. Pour cake batter over top of apples and spread evenly. Bake using 14-16 briquettes top and 8-10 briquettes bottom for 60 minutes or until top center of cake springs back when touched. Serve with whipped cream.
Ingredients: 8 large granny smith apples (peeled, cored, sliced and quartered), 1/2 cup dried currants or raisins, 1/2 cup chopped walnuts, 1 cup packed dark brown sugar, 2 Tbs. flour, 1 tsp. ground cinnamon, 1 tsp. ground nutmeg, 1 spice cake mix; prepared as directed.
My fondest memories of childhood are going on camping trips with grandpa. Even at an early age, I loved the idea of packing up his van and heading for the mountains (and occasionally, the beach). I can close my eyes and instantly jump back twenty years to imagine a cool, fall morning at an overlook on the Blue Ridge Parkway.
One of the best memories of camping was the campfire cooking with a Dutch oven. Dutch oven campfire cooking is nearly an ancient form of making food, but cooking with Dutch ovens has never been more popular; and with good reason, you simply cannot beat a Dutch oven cooked hearty meal after a day of fishing and hiking. Dutch oven cooked food is so good I don’t limit it to camping trips; I often cook with my Dutch oven at home over charcoal in the yard or on the gas stove in the house.