Rustic Turkey Ragu

It is the last day of March and, after a fairly mild month, light snow flurries are hinting of a bigger storm passing through the Sierras. We need the snow, desperately. This region is in a severe drought and therefore residents don’t mind if winter chooses to come a bit late. Bring on those April showers.

Even with the mild weather, it has still been challenging to keep those extra winter pounds off. Seems I always pack on about five to seven of them. I’m not always disciplined with my diet and I am partial to a local coffee shop’s vanilla chai lattes. Probably not the leanest things to drink but they sure hit the spot! So now, when my pants feel a bit snug around the waist, I have to think about eating better and getting to the gym (and limiting my chai addiction). Lately, I have been incorporating leaner meats in my dishes, like ground turkey instead of ground beef. Here is a nice rustic skillet dish that is fairly light, but hearty enough to keep you warm on a chilly winterish spring evening. I used pasta that I had in the pantry, but wheat or a gluten-free variety would make an excellent substitute.

IMG_8711Ingredients
12 oz. Ground Turkey
1 tsp oil (olive, Canola)
2 medium Carrots, chopped
1 stalk Celery, chopped
4 oz. Cremini Mushrooms, chopped
1/2 Onion, chopped
1-2 Garlic Cloves, chopped
28-oz can 2 14-oz cans) Diced Tomatoes, undrained
1/2 cup Dry Red Wine
1 – 2 tsps. fennel seeds, crushed
12 oz. Pasta
2 Tbsp Fresh Parsley, chopped, or 1 Tbsp. dried Parsley
Grated Parmesan Cheese

Heat the oil and cook ground turkey...

Heat the oil and cook ground turkey…

...until no longer pink.

…until no longer pink. Remove to a plate.

Cook the carrots, celery and onion over medium heat.

Cook the carrots, celery and onion over medium heat.

Cook for about five minutes until they begin to soften.

Cook for about five minutes until they begin to soften.

Add the mushrooms and garlic and cook through, about three to five minutes.

Add the mushrooms and garlic and cook through, about three to five minutes.

All the veggies cooked through.

All the veggies cooked through.

Add the diced tomatoes.

Add the diced tomatoes and mash with a potato masher or meat pounder.

Incorporate with the veggies for the beginning of a nice ragu.

Incorporate with the veggies for the beginning of a nice ragu.

Add the wine...

Add the wine…

...fennel seeds...

…fennel seeds…

...and cooked turkey.

…and cooked turkey.

Stir together and bring to a simmer.

Stir together and bring to a simmer.

Reduce to low heat; cover and cook, stirring occasionally, until the sauce is slightly thickened and the flavors have developed, about 30 minutes.

Reduce to low heat; cover and cook, stirring occasionally, until the sauce is slightly thickened and the flavors have developed, about 30 minutes. While your ragu is getting its groove on, cook your pasta as directed on the package.

Serve the ragu over the cooked pasta. Sprinkle with parsley and parmesan. Enjoy!

Serve the ragu over the cooked pasta. Sprinkle with parsley and parmesan. Enjoy!

 

Guest Post: Lessons on finding the best cast iron skillet by Doug Thomas

Doug Thomas

Doug Thomas, my friend and fellow founding member of the Northern Sierra Dutch Oven Group, spends a lot of time researching and collecting cast iron cookware. He is one of Nevada’s reigning State Dutch Oven Champions and recently competed in the 2014 International Dutch Oven Society’s World Championship Cook Off. I asked him awhile ago if he’d be interested in writing some guest posts for my blog as his knowledge on cast iron, both new and vintage, is boundless. Below is a lovely article on what types of cast iron make the best skillet, along with some tips on collecting vintage pieces.

What is the best skillet for cooking and why?

Without a doubt the best skillet for cooking is made of cast iron. Cast iron skillets hold heat more uniformly and for longer periods of time than other types of metals. Additionally, they should be bare cast iron, not coated with enamel or porcelain. They should not have wooden handles so they can be interchanged from stovetop to oven. Bare cast iron cookware, however,  does require seasoning with oil to seal the pores of the metal to prevent rusting and provide a smooth surface. Bare seasoned cast iron also imparts a certain flavor to the food being cooked and many medical personnel proclaim that it adds a certain amount of iron to the cooked food. Some doctors have even proclaimed that iron supplements can be reduced or eliminated with regular cast iron cooking.

What brand is the best?

There are many differences of opinion as to which brand is preferred. Perhaps one of the best skillets is the one grandmother or great-grandmother used.  With proper care, cast iron skillets can last indefinitely. In addition, the early cast iron skillets were manufactured differently than the ones currently made. They were thinner and therefore of lighter weight. The surface of the metal was also very smooth compared to the porous surfaces found today.

Photo courtesy of Wikipedia

Skillet with Griswold markings. Photo courtesy of Wikipedia

Early manufacture of cast iron skillets began in the late 1800s and early 1900s.  One of the earliest companies was Griswold. Their pans were marked with “ERIE” due to their production in Erie, Pennsylvania. In the early 1900s this was changed to “GRISWOLD.”

Another company, Wagner Ware went into business in 1891 and continued making cast iron for over a century. Today there is a Wagner and Griswold Society that is still quite active. Beware of Wagner skillets currently being sold in cardboard boxes as they are made in Asia. This skillet says “Wagner’s 1891 Original” and was manufactured between 1991 and 1999.

Lodge Skillet with Lid

Lodge Skillet with Lid

Lodge is the only factory still making cast iron skillets in the U.S.A. today. They were founded in 1896, and are manufactured in Tennessee. The current skillets are quite porous and thick-walled compared to the earlier versions.

Skillet with Piqua marking. Photo courtesy of etsy.com.

Skillet with Piqua marking. Photo courtesy of etsy.com.

A lesser-known skillet manufacturer was the Favorite Stove Company. It manufactured pans from the 1910s through the 1930s. These skillets have a very smooth surface and are lightweight. The bottom says “PIQUA” or “FAVORITE PIQUA.” Some have a smiley face under the name. This is an excellent skillet that is often overlooked.

Wapak Hollow Ware Chief Marking. Photo courtesy of ebay.com.

Wapak Hollow Ware Chief Marking. Photo courtesy of ebay.com.

Lastly, the Wapak Hollow Ware Company was formed in Wapakoneta, Ohio in 1903 where it produced several lines of “thin wall” skillets that were lightweight until 1926. These are currently some of the most sought after pans. Some have the word “WAPAK” on the bottom and the most collectable ones have the crest of a Native American chief on the bottom.

Several companies currently import cast iron skillets and include: Bayou Classic, Camp Chef, Coleman, Old Mountain and Texsport.

Choose your cast iron skillet wisely and it will treat you with a lifetime of pleasure.

Shepherd’s Pie

A good friend is experiencing a dream vacation with her family in Australia and New Zealand right now. Yes, I’m a wee bit jealous, but also can’t wait for her to get back to learn about her amazing trip. Before she left we went out to lunch at a favorite Reno restaurant, the very healthy and divine Great Full Gardens, and our conversation naturally turned to her planned adventures and what types of local cuisine she’ll sample. I confess I have never tasted the notorious vegamite (she had and didn’t care for it), but I remember trying shepherd’s pie made by some Australian students during a fun University of Nevada, Reno event – the Night of All Nations. The event features cuisine, music, dance and other experiences which represent the University’s and Reno’s cultural diversity. The annual event offers a wide sample of global cuisine and attendees can pass from booth to booth filling their plates full of such items as Spanish paella, Indian chicken masala, and Australian shepherd’s pie. Even the Klingon nation was represented, but I don’t recall trying any of their food.

So, inspired by my friend’s trip and what I experienced at Night of All Nations, I decided to make shepherd’s pie in my skillet. Traditional shepherd’s pie is made with lamb or mutton, but more common versions are made with ground beef. I decided to make a heartier version, using steak. I knew this would be a dish my husband would like because it is topped with a mashed potato crust. The following recipe is inspired by one found at simplyrecipes.com, with a few personal tweaks. The recipe also left the herbal seasonings up to the choice of the cook. I used Herbs de Provence because it consists of a nice assortment of herbs and seasonings, including basil, rosemary, tarragon, garlic, lavender, marjoram, savory, thyme and parsley. All that spicy goodness in one bottle!

Shepherd's PieIngredients
Approximately 1 1/2 lbs. Steak, cut into bite-sized pieces
1 Onion, chopped
1 – 2 cups vegetables such as chopped Carrots and Celery, Fresh Corn sliced from the cob
Approximately 3 large Potatoes
8 Tbsps of Butter (1 stick)
1/2 cup Beef Broth
1 tsp. Worcestershire Sauce
Salt, Pepper, Seasonings of choice (I used Herbs de Provence)

Peel and quarter potatoes. Boil in salted water until tender, about 20 minutes

Peel and quarter potatoes. Boil in salted water until tender, about 20 minutes

Melt 4 Tbsps. of butter in large skillet.

Melt 4 Tbsps. of butter in large skillet.

Saute onion, carrots and celery over medium heat until tender, about 10 minutes.

Saute onion, carrots and celery over medium heat until tender, about 10 minutes.

Add steak and saute until no longer pink.

Add steak and saute until no longer pink.

Add fresh corn and heat through.

Add fresh corn and heat through.

Add salt, pepper and Herbs de Provence (or your seasonings of choice).

Add salt, pepper and Herbs de Provence (or your seasonings of choice).

Add Worcestershire sauce and beef broth.

Add Worcestershire sauce and beef broth.

Combine everything thoroughly.

Combine everything thoroughly.

Mash cooked potatoes with the remaining butter (4 Tbsps.) and cover the meat mixture. My potatoes are a little on the chunky side - just how I like them!

Mash cooked potatoes with the remaining butter (4 Tbsps.) and cover the meat mixture. My potatoes are a little on the chunky side – just how I like them!

Completely covered with mashed potatoes.

Completely covered with mashed potatoes.

Bake in a 400 degree oven until bubbling and the crust begins to brown, about 30 minutes.

Bake in a 400 degree oven until bubbling and the crust begins to brown, about 30 minutes.

The tasty layers of Shepherd's Pie. Enjoy!

The tasty layers of Shepherd’s Pie.

Enjoy!

Enjoy!

Deep Skillet Chicken Pad Thai

Greetings and Salutations…and Happy New Year to boot!

I hope the holiday season treated all of you well. It seems to have flown by! After a crazy year-end cycle at work, I am trying to get back into a normal routine again…especially when it comes to cooking and devoting more time to this blog. It seems harder and harder to make time for certain things in my life…things that are important but seem to end up on the back burner when juggling professional and personal obligations. I know we all experience it in our lives and try to find a balance. I am looking forward to things slowing down a bit so I can stop and smell the roses…or in this case, the Pad Thai!

So, it’s no secret that Thai food is one of my absolute favorites (I’ve raved about it more than a few times on this blog). One of the most commonly known dishes is Pad Thai, which is basically a stir-fry with rice noodles and other ingredients such as chicken, seafood, vegetables, and eggs. One wintery day a few weeks ago I experienced a mean craving for this delectable dish, but did not want to venture out into the cold to a restaurant. I found a basic recipe online and enhanced it a bit, omitting certain items like bean sprouts and amping up the quantities for the sauce, plus adding a little peanut butter. What I discovered is that Pad Thai is very easy to make and perfect for a cast iron wok or deep skillet. Below is a basic recipe compliments of allrecipes.com, with a few tweaks on my part. I hope you like it!

Deep Skillet Chicken Pad ThaiIngredients
1 (12 – 14 oz.) package Rice Noodles
1 pound Boneless, Skinless Chicken Breasts, cut into bite-sized pieces
1 clove Garlic, finely chopped
1/4 cup + 2 Tbsps. Canola Oil
4 Eggs
2 Tbsps. White Wine Vinegar
3 – 4 Tbsps. Fish Sauce
6 Tbsps. White Sugar (adjust quantity to taste)
1 Tbsp. Peanut Butter
1/8 Tbsp. Crushed Red Pepper
1/4 cup Chopped or Crushed Peanuts
3 Green Onions, chopped

First step, prepare rice noodles according to package directions.

Heat 2 Tbsps. of oil in cast iron skillet or wok.

Next, heat 2 Tbsps. of oil in cast iron skillet or wok.

Add chicken and garlic, saute together until chicken is browned.

Add chicken and garlic, saute together until chicken is browned.

Once browned, remove chicken to from skillet.

Once browned, remove chicken to a plate.

Heat remaining oil over medium-high heat.

Heat remaining oil over medium-high heat.

Crack eggs into hot oil and cook until firm, looking almost as if they are scrambled.

Crack eggs into hot oil and cook until firm, looking almost as if they are scrambled.

Cooked eggs.

Cooked eggs.

Return the chicken to the skillet.

Return the chicken to the skillet.

Combine with cooked eggs.

Combine with cooked eggs.

Add the cooked rice noodles.

Add the cooked rice noodles.

Add vinegar, fish sauce, sugar, red pepper flakes, and peanut butter. Combine thoroughly.

Add vinegar, fish sauce, sugar, red pepper flakes, and peanut butter. Combine thoroughly.

Garnish with chopped green onions and peanuts. You are set to start your new year in Thai fashion!

Garnish with chopped green onions and peanuts. You are set to start your new year in Thai fashion!

Rustic Skillet Pot Pie

Well, guess who has returned to the blogosphere! I sincerely did not intend to take such a long hiatus, but it seems my life got full again over the past few months. I hope all of you had a wonderful holiday and shared it with those nearest and dearest to your hearts.

My husband and I actually went out for Thanksgiving dinner, something we haven’t done in 10 years. With both of our hectic schedules, we decided to truly take the day off and let someone else do the cooking this year. Sadly, no Turkey Day leftovers, but also no big mess in the kitchen to clean up.

I still managed to bake a pumpkin pie and have cranberries patiently waiting in my fridge to be turned into homemade sauce. And I finally attempted my first skillet pot pie, which in this version I made with leftover grilled chicken, but it would also work beautifully with leftover turkey.

The pie crust comes from a recipe I received when I took a pie crust class at Nothing To It Cooking School, a local culinary center. As much as I’d like to share the recipe with you, I don’t feel that I can as it may be proprietary and I don’t have permission to publish it. But you can certainly find basic pie crust recipes online or find frozen crusts at the grocery store.

Finally, I failed to take a group photo of all of the ingredients. See what happens when you neglect your blog too long, you forget how to do things. I’ll get my act together, I swear!

Anyway, enjoy this rustic dish and my thanks to all of you who continue to follow The Skillet.

Ingredients
2 Pie Crusts
6 Tbs. Butter
1/2 cup chopped Onion
1 cup chopped Carrots
1 cup chopped Celery
1/3 cup All-Purpose Flour
1/2 tsp. Salt
1/4 tsp. Pepper
1 3/4 cup Chicken Broth
1/2 cup Heavy Cream
2 1/2 cups cooked Chicken or Turkey, cut into bite-size pieces

If using a cast iron skillet, heat oven to 400 degrees and remove all racks, except one on the lowest rung. If using a glass, ceramic or aluminum pie pan, then heat oven to 425 degrees. One thing I learned at the pie crust class is to always cook pies on the lowest rack in your oven.

In a deep cast iron skillet or 2-quart saucepan, melt butter and saute onions, carrots and celery together until soft.

In a deep cast iron skillet or 2-quart saucepan, melt butter and saute onions, carrots and celery together until soft.

Add flour, salt and pepper.

Add flour, salt and pepper.

Combine thoroughly until dry ingredients coat vegetables.

Combine thoroughly until dry ingredients coat vegetables.

Stir in chicken broth.

Stir in chicken broth.

Add heavy cream.

Add heavy cream.

Combine thoroughly.

Combine thoroughly.

Add chicken or turkey.

Add chicken or turkey.

Combine thoroughly into creamy veggie sauce.

Combine thoroughly into creamy veggie sauce.

Place one crust in 10-inch cast iron skillet or 9-inch pie pan. Spoon filling into skillet.

Place one crust in 10-inch cast iron skillet or 9-inch pie pan. Spoon filling into skillet. Place the second crust on top, seal edges, and cut a few vents.

Bake 30-40 minutes until crust becomes golden brown.

Bake 30-40 minutes until crust becomes golden brown.

Let it rest for 5-10 minutes, then serve. I am thankful for my skillets and plentiful food.

Let it rest for 5-10 minutes, then serve. I am thankful for my skillets and plentiful food.

Smokin’ Basil-Tomato Chicken Skillet

Smoky skies

Hazy days in Reno

Well, it is darn smoky here in Reno, compliments of the massive Rim Fire burning outside Yosemite National Park, nearly two hundred miles away. More than 100,000 acres are ablaze and only five percent of the fire is contained. Each morning we are greeted with smoky, hazy skies and a blood-red sun (which, where I come from, is an ominous apparition). The mountains and foothills are eerie shadows in the distance and sometimes not visible at all.

I lived in Billings, Mont., back in 1988 when the historic Yellowstone fires blanketed the region in smoke and ash. These past few days remind me of that very long summer spent wondering when I’d see blue skies again. The local news predicts we’ll start to see things clear out around Tuesday, but I won’t hold my breath (well, maybe I should!).

So what does all of this have to do with cooking? It means I can’t or shouldn’t be cooking outside, which is part of what summer is all about. Last week I was grilling tri-tip, but this week is all about what to put in my poor neglected skillet.

So here’s a quick (dare I say smokin’), tasty and healthy dish for you to try. I wish you all clear, blue skies to end your summer!

IMG_8338Ingredients
2 boneless, skinless Chicken Breasts, cut into bite-size pieces
1 14.5 oz. can Diced Tomatoes, no salt, drained
1/4 cup fresh Basil or Basil Paste
3 to 4 oz. prewashed Spinach
1/8 tsp. each, Salt and Pepper
2 to 3 Tbsps. grated Parmesan Cheese

Add chicken to hot cast iron skillet.

Add chicken to hot cast iron skillet.

Cook through for about 5 to 7 minutes.

Cook through for about 5 to 7 minutes.

Add the tomatoes and basil. I used basil paste, my new favorite ingredient.

Add the tomatoes and basil. I used basil paste, my new favorite ingredient.

Combine and heat through.

Combine and heat through.

Turn off the heat and add the spinach. Stir constantly as it wilts.

Turn off the heat and add the spinach. Stir constantly as it wilts.

Serve alone or over your favorite pasta. Sprinkle parmesan cheese on top. A smokin' fast dish!

Serve alone or over your favorite pasta. Sprinkle parmesan cheese on top. A smokin’ fast dish!

My Big Fat Greek Meatball Gyro

Wow. Here it is, August already, and I didn’t realize how long it’s been since my last post. Where did July go?

Summer is always super busy for me, as I’m sure it is for everyone. I hope all of you are taking advantage of sunny days and warm weather. I am trying to get outside as much as possible, packing in camping trips, Dutch oven events and dog trials while the good weather lasts. Maybe I should call this post “My Big Fat CRAZY Summer!” Because it has been.

But, since I actually have this one weekend off, I thought I’d share a fun twist on a Greek classic. The traditional gyro is usually served with lamb, but not everyone may be a fan (like my husband). And, as I am always trying to find ways to jazz up staple proteins like ground beef, I found this fun recipe to create a meatball version of the gyro. This meal is quick, tasty and can be pretty lean if you use lean ground beef or ground turkey. You can take it one step further and turn it into a lettuce wrap, instead of using pita bread or Naan. So many options for a light and tasty summer dish.

What really makes the gyro so tasty, for me, is the creamy and slightly tangy tzatziki sauce made from yogurt and fresh cucumber. And it is probably one of the easiest and healthiest sauces to make.

TTzatziki Saucezatziki Sauce Ingredients
1 6 oz. container Greek Yogur
1/2 Cucumber, peeled, de-seeded, and diced
1 clove Garlic, crushed
Salt to taste

Remove the seeds from a cucumber and dice.

Remove the seeds from a cucumber and dice.

Add the diced cucumber to a bowl with the Greek yogurt.

Add the diced cucumber to a bowl with the Greek yogurt.

Add the crushed garlic clove.

Add the crushed garlic clove. Season with salt to taste.

Combine thoroughly. Cover and refrigerate until you are ready to serve with the gyros.

Combine thoroughly. Cover and refrigerate until you are ready to serve with the gyros.

My Big Fat Greek Meatball GyroGyro Ingredients
1 lb. lean Ground Beef
2 Eggs
1/2 tsp. Garlic Powder
1 tsp. dried Marjoram
1 tsp. dried Oregano
1/2 tsp. Salt
1/2 tsp. Pepper
1/2 Cucumber, sliced
8 oz. Grape Tomatoes, halved
Naan flatbread (found in deli section of most grocery stores; Pita bread or lettuce leaves may be substituted)

Place the ground beef in a bowl.

Place the ground beef in a bowl.

Add the two eggs.

Add the two eggs.

Add all of the spices, including salt and pepper.

Add all of the spices, including salt and pepper.

Combine thoroughly.

Combine thoroughly.

Form into large meatballs. This will make about 12-18 meatballs.

Form into large meatballs. This will make about 15-18 meatballs, depending on the size.

Spray a cast iron griddle with cooking spray and heat to medium temperature.

Spray a cast iron griddle with cooking spray and heat to medium temperature.

Cook the meatballs, turning often to cook evenly. Internal temperature should be between 155 - 165, depending on how rare you like your beef.

Cook the meatballs, turning often to cook evenly. Internal temperature should be between 155 – 165, depending on how rare you like your beef.

Starting to get a nice sear.

Starting to get a nice sear.

If you are using Naan, warm in a microwave for 30 seconds to soften. Add the meatballs, tzatziki sauce, cucumbers and tomatoes. Opa!

If you are using Naan, warm in a microwave for 30 seconds to soften. Add the meatballs, tzatziki sauce, cucumbers and tomatoes. Opa!

Strawberry Rhubarb Cobbler

Inspired by some of the summer dish responses (mixed berry cobbler) to the recent cookbook giveaway and my own craving for strawberry rhubarb pie, I decided to compromise and make a strawberry rhubarb cobbler. I practically squealed when this came out of the oven. I was so excited to try it and it smelled divine.

I must confess that cobblers are not my forte. The pastry part usually comes out a bit on the gooey side, which means I used too much liquid in the filling.

But I am happy to say that this particular cobbler came out perfectly. It’s simple, tasty – a little tart, a little sweet – and may have become my new summer favorite.

Strawberry Rhubarb CobblerFruit Filling Ingredients
3 cups Rhubarb stalks, cut into 1-inch pieces
1 1/2 cups Strawberries, stemmed and sliced
1 cup white Sugar
2 Tbsps. quick cooking Tapioca
1 tsp. Orange zest

Place the cut rhubarb in a bowl.

Place the cut rhubarb in a bowl.

Add the strawberry slices.

Add the strawberry slices.

Next, add the sugar.

Next, add the sugar.

Add tapioca.

Add tapioca.

And the orange zest.

And the orange zest.

Combine ingredients.

Combine ingredients.

Cover and let macerate for 30 minutes to 1 hour.

Cover and let macerate for 30 minutes to 1 hour.

Strawberry Rhubarb CobblerCrust Ingredients
2 Tbsps. white Sugar
1 cup all purpose Flour
1 1/2 tsps. Baking Powder
1/4 tsp.  Salt
1/4 cup Butter
1/4 cup Milk
1 Egg, lightly beaten

Combine sugar, flour, baking powder and salt in a bowl.

Combine sugar, flour, baking powder and salt in a bowl.

Cut up the butter and add to flour mixture.

Cut up the butter and add to flour mixture.

Work the butter into the flour mixture with a pastry blender or fork until it looks crumbly.

Work the butter into the flour mixture with a pastry blender or fork until it looks crumbly.

Add the milk and egg.

Add the milk and egg.

Combine until the dough is just softened.

Combine until the dough is just softened.

Pour the fruit mixture into a  10-inch cast iron skillet or 2-quart casserole dish.

Pour the fruit mixture into a 10-inch cast iron skillet or 2-quart casserole dish.

Spoon the dough over the top of the fruit mixture.

Spoon the dough over the top of the fruit mixture.

Bake at 350 degrees for 35 minutes until the crust is golden brown.

Bake at 350 degrees for 35 minutes until the crust is golden brown.

Serve warm with whipped cream or vanilla ice cream. Enjoy!

Serve warm with whipped cream or vanilla ice cream. Enjoy!

To make homemade whipped cream, visit my post on the Upside Down Cranberry Rumpkin Cake for the recipe.

Lodge Cast Iron Cookbook Giveaway!

A few posts back I promised to give away, not one, but two of The Lodge Cast Iron Cookbook. Well today is the lucky day! 

Here’s how you can enter:  tell me two of your favorite summer dishes.

Simply leave a comment here at The Skillet blog, on my Facebook page and/or send a tweet via my Twitter site. You will be entered for each place you leave a comment. So, comment at all three places, you are entered three times into the contest.

That’s it! Easy as pie. Mmmmmm…did I mention that one of my favorite summer dishes is strawberry rhubarb pie? Might have to make one in my skillet.

The two winners will be announced on Monday.

Hope your summer is off to a fabulous start and I look forward to hearing from you soon!

Photo courtesy of Lodge Manufacturing

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’!