Dutch Oven Lovin’ and Some Bitchin’ Chicken

Did you know you can make lumpia in a Dutch oven? You can and, man, is it good!

Filipino lumpia made in a Dutch oven.

So, I may have been away from my blog too long, but that doesn’t mean I haven’t been cooking! It’s summer time and Dutch oven season is in full swing. My Dutch oven group, the Northern Sierra Dutch Oven Group (NSDOG), was busy this month with two events – a delectable global Dutch oven cook-off (meaning, make an international dish in your little black pot) and a first-time class at the Lahontan State Recreation Area, where members of the group taught about 25 participants. Both events had great turn-outs and tasty dishes.

Lahontan class participants put a lasagna together.

Lahontan class participants put a lasagna together.

I started NSDOG in 2009 as a way to hone my cast iron cooking skills and find like-minded individuals. Now the group has over 150 members and we are often invited to cook and/or teach for the community. We are a diverse group of individuals from various backgrounds and locations, but we all share a common passion for cast iron cuisine. It amazes me still how fabulously we get along and work well together. Our Dutch Oven Lovefest knows no bounds!

My buddy Doug enjoying cast iron cuisine

My buddy Doug enjoying cast iron cuisine

My friend Doug, also a founding member of the group, makes a zesty chicken dish called Butch’s Bitchin’ Chicken, which is a hit at the classes we teach. It is simple to make (especially for beginners), packed with flavor, and not too hard on the waistline. My husband never ate this totally rad dish before (did that sound a little ’80s to you?) so I converted it to my kitchen Dutch oven and served it up for dinner last night.

IMG_8004Ingredients
4 boneless, skinless Chicken Breasts, cut into bite-size pieces
1 1/4 cups Chicken Broth
1/2 cup diced Sun-Dried Tomatoes (packed in oil)
8 oz. Fettuccine Noodles (try whole grain for a healthier version)
1/2 cup Pesto
Salt, Pepper and Italian Seasoning

Season the chicken pieces with salt, pepper and Italian seasoning. Mix with your hands until the chicken is thoroughly coated.

Season the chicken pieces with salt, pepper and Italian seasoning. Mix with your hands until the chicken is thoroughly coated.

Heat a little oil in a Dutch oven and place chicken pieces inside.

Heat a little oil in a Dutch oven and place chicken pieces inside.

Pour in the chicken broth and simmer for about 30 minutes.

Pour in the chicken broth and simmer for about 30 minutes.

Boil the noodles in a separate pot. Drain and mix in the pesto.

Boil the noodles in a separate pot. Drain and mix in the pesto.

Add the noodles to the chicken.

Add the noodles to the chicken.

Combine.

Combine.

Sprinkle the sun-dried tomatoes on top and simmer for another 10 minutes.

Sprinkle the sun-dried tomatoes on top and simmer for another 10 minutes.

Serve with a garnish of fresh basil. Ummm...dare I say it? Yep, totally bitchin'!

Serve with a garnish of fresh basil. Ummm…dare I say it? Yep, totally bitchin’!

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Skillet Cashew Chicken

Well, the temps here in Reno over the weekend are supposed to edge into the low 90s. I think summer is finally upon us at last.

During the summer I prefer to eat on the lighter side – dishes that are healthy, full of fresh veggies and aren’t too heavy.

I like to make a lot of stir frys and, since I don’t own a wok, my cast iron skillet does the trick beautifully as it heats quickly and evenly.

One of my favorite Chinese dishes that I order out all of the time is cashew chicken. Ironically, I never made it home. It seemed to be that special dish only for the restaurant. But no more! I found a nice recipe online that includes a lot of my favorite ingredients – ginger, hoisin sauce, rice vinegar, sesame oil, snow peas, and of course, cashews.

Give this light and simple dish a try. You won’t be sweating over the stove and dinner will be ready in no time – so you can get on with summer fun!

IMG_0241Ingredients
3 Tbsps.  reduced-sodium Soy Sauce
1/3 cup + 1 Tbsp. reduced-sodium Chicken Broth, divided
3/4 tsp. Sesame Oil, divided
1 lb. boneless skinless Chicken Breasts, cut into 1-inch pieces
1 Tbsp. Cornstarch
1 Tbsp. Sugar
1 Tbsp. Rice Vinegar
1 Tbsp. Hoisin Sauce
1/2 tsp. minced fresh Gingerroot
1/4 tsp Salt
2 tsps. Canola Oil, divided
1 1/2 cups fresh Snow Peas
2 medium Carrots, julienned
1/2 cup unsalted Cashews
Cooked Rice, optional

In a large resealable plastic bag, combine 2 Tbsps. soy sauce, 1 Tbsp. chicken broth, and 1/2 tsp. sesame oil; add the chicken. Seal bag and turn to coat. Refrigerate for 30 minutes.

In a large resealable plastic bag, combine 2 Tbsps. soy sauce, 1 Tbsp. chicken broth, and 1/2 tsp. sesame oil; add the chicken. Seal bag and turn to coat. Refrigerate for 30 minutes.

In a small bowl, combine cornstarch and 1/3 cup chicken broth until smooth.

In a small bowl, combine cornstarch and 1/3 cup chicken broth until smooth.

Stir in the sugar, vinegar, hoisin sauce, ginger, salt and remaining soy sauce and sesame oil. Set aside.

Stir in the sugar, vinegar, hoisin sauce, ginger, salt and remaining soy sauce and sesame oil. Set aside.

Drain chicken and discard marinade.  Heat oil in cast iron skillet. Add the chicken.

Drain chicken and discard marinade. Heat oil in cast iron skillet. Add the chicken.

Stir fry until no longer pink. Remove to a plate.

Stir fry until no longer pink. Remove to a plate.

In the same skillet, add the carrots and snow peas.

In the same skillet, add the carrots and snow peas.

Stir fry until tender crisp.

Stir fry until tender crisp.

Return chicken to the skillet.

Return chicken to the skillet.

Stir sauce mixture and stir into chicken mixture. Bring to a boil. Cook and stir for about a minute or until thickened.

Stir sauce mixture and stir into chicken mixture. Bring to a boil. Cook and stir for about a minute or until thickened.

Add the cashews.

Add the cashews.

Serve with or without cooked rice. Enjoy!

Serve with or without cooked rice. Enjoy!