Cookie and Craig’s pot roast
2-3 pound chuck roast
1 can diced tomatoes (with juice)
1 4-ounce can diced green chilis
2 beef boullion cubes
2 tablespoons taco seasoning
1⁄2 teaspoon sugar
Brown the meat on the stove before combining all ingredients in
a Dutch oven. Cook over coals for about two-and-a-half hours.
Enjoy it by itself or serve over rice or mashed potatoes.
— Dawn “Cookie” and Craig Lieginger
David’s Dutch oven fritatta
Eggs (35-40 for a 12-inch Dutch oven)
Cheddar cheese, grated
Dice the bacon and vegetables. Sautee bacon in the Dutch oven.
Add red onions. When they turn translucent, add mushrooms,
broccoli, zucchini and spinach. Keep stirring. Add tomatoes when
the vegetables start to soften. Crack eggs in a bowl, and pour them
into Dutch oven. When eggs start to get “all bubbly and fluffy,”
add a very thick layer of cheddar cheese to the top. Cook over
coals until cheese is melted and egg is cooked, but not burnt.
— David Bennett, Acampo
2.5 pounds of boneless, skinless chicken thighs
2 large red bell peppers, chopped.
1 large onion, chapped
1 pound cremini mushrooms
1 teaspoon hot pepper flakes
3 cloves of garlic
1 cup red wine
1 28-ounce can of whole plum Italian tomatoes with juice
Salt and pepper, to taste
10 leaves of fresh basil
3 teaspoons of olive oil
Salt and pepper the chicken, and sear in olive oil for about
five minutes. Set aside. In the same Dutch oven, saute onions and
peppers until they start to cook down and begin to caramelize.
After about five minutes, add the mushrooms and garlic and season
with salt and pepper. Toss everything together. Cook about 7
When the vegetables are cooked down, add the pepper flakes,
chicken and wine. Let cook for a minute before adding the tomatoes
and half of the basil. Cook for about one hour in the Dutch
When it’s done, sprinkle with the remaining fresh basil.
— Andy Baumback, Sacramento