Taters with Feta and Green Chile

Posted on August 4, 2015 by Texas Iron Chef

Fancy Taters with FetaThis recipe is an easy way to “fancy-up” and “flavor up” potatoes!  I spotted Martha Stewart’s recipe on Pinterest and knew it would work beautifully in a camp Dutch oven.  I added green chile and feta, and next time around, I will add bacon crumbles.  This side dish compliments any main dish of beef or pork and has potential for breakfast as well!

Dig In!

Taters with Feta and Green Chile
Print Recipe
Thin slices of golden potatoes sit vertically in a 12-inch camp Dutch oven with slices of shallots and chunks of green chile spaced between the stacks. Melted butter, olive oil, and garlic powder are drizzled over and then the potatoes are baked at a low temp for over an hour. Feta cheese is sprinkled over the golden brown top and given a few minutes to melt before serving.
Servings Prep Time
6 hungry friends 15 minutes
Cook Time
75 minutes
Servings Prep Time
6 hungry friends 15 minutes
Cook Time
75 minutes
Taters with Feta and Green Chile
Print Recipe
Thin slices of golden potatoes sit vertically in a 12-inch camp Dutch oven with slices of shallots and chunks of green chile spaced between the stacks. Melted butter, olive oil, and garlic powder are drizzled over and then the potatoes are baked at a low temp for over an hour. Feta cheese is sprinkled over the golden brown top and given a few minutes to melt before serving.
Servings Prep Time
6 hungry friends 15 minutes
Cook Time
75 minutes
Servings Prep Time
6 hungry friends 15 minutes
Cook Time
75 minutes
Ingredients
Servings: hungry friends
Instructions
  1. Drizzle about 1 tbsp of olive oil into the bottom of a pan. Thinly slice the potatoes and place vertically in a 12" Dutch oven. Place the sliced shallots in between the potatoes. Add garlic powder. Add salt & pepper to taste. Drizzle the remaining olive oil over the potatoes and shallots. Spread the chopped green chilies evenly over the potatoes and shallots. Bake at 300 degrees until potatoes are done and some browning appears on the bottom and bottom. (About 75 minutes). After the potatoes are done, add in the crumbled feta cheese evenly over the top. Replace the lid for a few minutes to melt the cheese. Server hot.
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Stuffed Piggies

Posted on July 20, 2015 by Texas Iron Chef

When I spotted these adorable little piglets on Stephanie‘s beautiful blog Girl Versus Dough, I had to try it!  Besides being off-the-cuteness charts, the recipe looked easy, and I knew they would be a big hit at any Dutch Oven Gathering.  I can’t wait to make them for my granddaughters the next time we see them.  A Dozen Stuffed Piggies

The dough is very easy to make with very little kneading, but shaping the piggies does take a little bit of time to make the ears, snout, and tail.  The results are worth it!Ready to Take A Bite

Stuffed Piggies
Print Recipe
A light and flaky bread surrounds cooked sausage, making a delightful hand-held meal.
Servings Prep Time
12 Stuffed Piggies 30 Minutes
Cook Time Passive Time
20 Minutes 1 Hour
Servings Prep Time
12 Stuffed Piggies 30 Minutes
Cook Time Passive Time
20 Minutes 1 Hour
Stuffed Piggies
Print Recipe
A light and flaky bread surrounds cooked sausage, making a delightful hand-held meal.
Servings Prep Time
12 Stuffed Piggies 30 Minutes
Cook Time Passive Time
20 Minutes 1 Hour
Servings Prep Time
12 Stuffed Piggies 30 Minutes
Cook Time Passive Time
20 Minutes 1 Hour
Ingredients
Servings: Stuffed Piggies
Instructions
  1. Prepare a 16-inch camp Dutch oven with a thin layer of vegetable oil or a round of parchment paper.
  2. In a small Dutch oven, mix together milk, sugar, and vegetable oil. Place over one or two hot charcoals and stir until liquid comes up to about 100 degrees Fahrenheit. Remove from heat and stir in yeast. Let it sit for several minutes until the yeast starts to foam and bubble.
  3. Pour warm liquid into a bowl, and stir in 2 1/2 cups flour until a sticky dough forms. Cover tightly with plastic wrap and place in a warm, draft-free place for an hour to let the dough rise.
  4. Stir in baking powder, baking soda, and salt. Sprinkle remaining flour on a clean surface and gently knead for a few minutes until the dough is smooth and just barely sticky. (You may not need all of the flour.) Using a table knife or a bench scrapper, divide the dough into 13 pieces and roll into a ball.
  5. Slice the sausages into thirds for a total of 12 two-inch pieces. Flatten a ball of dough into a circle that covers the palm of your hand and is thin around the edges and thicker in the middle. Place a piece of cooked sausage in the middle and wrap the dough around to cover the sausage completely, pressing the edges together. Cover with a damp paper towel. Repeat for the remaining sausage pieces.
  6. To make the snout, cut off a piece of dough that is about the size of a large pea and shape into a ball. Push two toothpicks into the ball to form the nostrils and then gently push the toothpicks with snout onto the dough-covered sausage balls. Leave the toothpicks in to hold the shape of the nostrils while the dough bakes.
  7. Cut off two small pieces of dough to make ears and press them into the dough. If they do not want to stick, dab a little egg on the bottom of the ear and use the tip of a toothpick to gently press it on. Roll a piece of dough into a 1/2 inch length to make the tail. Gently press it on the back of the pig, using egg wash if needed to secure it. Press two pepper corns between the ears and snout for the eyes. Place in the prepared camp Dutch oven. Apply egg wash and sprinkle with Kosher salt.
  8. Fire up a chimney full of charcoal. Place 14 hot charcoals in a circle the fits the outer diameter of the Dutch oven. Place the oven over the charcoal, add the lid, and make a double ring of hot charcoal around the edge of the oven, about 25 hot charcoals. Bake until dough is golden brown, about 20 minutes.
  9. Warm up the marinara sauce in a small Dutch oven over several hot charcoal.
  10. Enjoy!
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