Summer Archives - Page 10 of 44 - Garden Seeds and Honey Bees

Dutch Oven Potatoes
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*8 large baking Potatoes, Russets
*10 slices thick Peppered Bacon, cooked in Dutch oven drain off excess fat and chop bacon for layering and topping
*6 slices Peppered bacon
*1 large Onion, white or yellow
*1 bag Baby Carrots or add as many as desired
*1 bottle 16.9 ounces Sprite or Lemon Lime Soda of your choice
*Grated Cheddar Cheese, used for topping after the Dutch oven potatoes are cooked as desired
*Sea Salt and Black Pepper, add as desired
**Dutch Oven 14 inch (10 quart)
**Briquets, if cooking outdoors in a fire pit
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Add 6 slices of un-cooked bacon to the bottom of the Dutch oven. Then layer with some onions, carrots, potatoes and cooked bacon slices. Repeat until all ingredients are added.
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Pour Sprite over all the potato layers in Dutch oven and cook in the oven or with hot coals.
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Note: We check our potatoes after 30 minutes when cooking in fire pit and then again in 15-30 minutes, checking depending on how fast the potatoes are cooking.
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Bake/cook about 1-1 1/2 hours in oven 350*F. or we cooked ours in our outdoor fire pit with hot **Briquets/coals. We used about 14 hot coals on the top of the lid and 20 underneath of the dutch oven, but add more hot coals as needed until potatoes are tender.
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Top the cooked potatoes with grated Cheese.
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Serves 12-16

For more on Dutch oven cooking see Utah State University Extension Dutch Oven Cooking

Dutch Oven Potatoes

Enjoy!

Lindy

Dutch Oven Root Beer Chicken

Dutch Oven Root Beer Chicken

Supplies:

*12 inch (6 or 8 quart) Cast Iron Dutch Oven

*Meat Thermometer

*Briquets, for cooking outside in a fire pit

Root Beer Chicken

*2 (2.5 pound) bags Frozen Chicken Tenders

*2 Bottles IBC Root Beer

*3 tablespoons Dried Minced Onions

*2 tablespoons Dried Minced Garlic

*1 teaspoon Sea Salt

*1 teaspoon Freshly Ground Black Pepper

*2 gallon sized Ziploc Bags or 1 (2) gallon sized , for marinating chicken tenders

Marinate Chicken with the above ingredients by splitting ingredients in half for each gallon bag or use a 2 gallon sized Ziploc bag. Marinate in the fridge for 2-4 hours (for best flavor) or just place all ingredients in the Dutch oven and cook as follows.

Cooking Choice 1

Place frozen chicken tenders in cast iron Dutch Oven cook in the oven at 350*F for 1-1 and 1/2 hours or until no longer pink inside chicken tenders or internal temperature 165* F.

Cooking Choice 2

Place frozen chicken tenders in cast iron Dutch Oven (with lid that can hold hot Briquets/coals and a pot/dutch oven with legs) then place 12-14 hot coals on top of the lid and add 15-20 under dutch oven for 1 hour or until no longer pink inside chicken tenders or internal temperature 165* F. Add more coals if longer cooking time is needed.

Note: I like to check on them after 30 minutes of cooking, then check in another 15-30 minutes as needed until done.

Drain the liquid from the chicken and discard all but 1/2 cup and save in case it is needed. After chicken is cooked add the following homemade root beer barbecue sauce to chicken and add the reserved sauce if needed for desired thickness.

Root Beer Barbecue Sauce

Sauce ingredients:

*1 cup Ketchup

*1 cup A W Root Beer

*1/4 cup Worcestershire Sauce

*1/4 cup Brown Sugar

*1/4 teaspoon Crushed Red Pepper Flakes

*2 tablespoons Dried Minced Onions

*1 tablespoon Dried Minced Garlic

*Pinch of Sea Salt

*1/4 teaspoon Freshly Ground Black Pepper

Cornstarch Slurry:

*1 tablespoon Cornstarch

*2 tablespoons cold water, mix together with the cornstarch and add to thicken sauce if desired.

Combine the above sauce ingredients in a sauce pan on medium low-heat and stir until mixture thickens, about 8 minutes stirring constantly, and add cornstarch slurry for a thickening if desired, simmering 1-2 more minutes.

Pour sauce over cooked drained Chicken. Serve and enjoy!

For more information on Dutch oven cooking check Utah State Extension Dutch Oven Cooking
Dutch Oven Root Beer Chicken