Some Outdoor Cooking: skillet

Showing posts with label skillet. Show all posts

Skillet Beef and Noodles

INGREDIENTS:

Bag egg noodles

1 1/2 pounds ground beef

Some salt and Pepper

1 diced onion

1 - can mushrooms

Some minced garlic

Small can tomato paste.

3 cups beef broth

2 Tbsp. Worcestershire sauce

1 Tbsp. ground mustard

1 tsp. smoked paprika

1 tsp. garlic powder

1/3 cup sour cream

Some dehydrated potatoes

In a skillet on med high add ground beef, cook until brown.

Add onions, mushrooms, minced garlic salt and black pepper and tomato paste.

Cook and stir for a couple minutes until tomato paste is dispersed.

Add beef broth, dehydrated potato slices, Worcestershire sauce, ground mustard, smoked paprika and garlic

powder. Stir and turn up heat to bring to low simmer.

Add noodles and stir to incorporate. Cook on low simmer for 10-12 minutes

or until noodles and potatoes soften. Add water if needed.

Turn off heat and add sour cream. Stir to incorporate.

Garnish with parsley and serve.

Vegetable Jambalaya

Jambalaya without the meat.

In a Dutch oven, heat oil over medium-high heat. Add some vegetables as green pepper, onion and celery, carrots; cook and saute until tender.

Stir in a couple cups vegetable broth, diced tomatoes, can of tomato paste.

Added some garlic powder, fennel seed powder, gumbo seasoning, red pepper flakes.

Bring to a boil then stir in a cup long grain rice. Reduce heat to simmer for about 20 minutes or until liquid is absorbed and rice is tender. Stir in some lima and kidney beans.

Skillet Tilapia

Got a grill going and used it as a smoker. Coals and cherry wood on one side for indirect heat.

While thats heating up I got the fish ready.

Drizzle a little canola oil on both sides of the fish and rub it around. Then add the seasoning blend to both sides. Set aside while the grill heats up.

Place a skillet over the heat side, when its hot put some oil in it. Place the fish in and sear one side. Put the skillet on the indirect side and turn fish over, drizzle some lemon juice on them. Fresh squeezed lemon if you can. Close the lid and get the temp down a bit. Check the fish about 5 minutes check if they flake easily, if not close lid and check another 5 minutes. Don't over cook them. Just like baking them in the oven but over coals and wood.

The blackened seasoning I used is below or use your own it will come out good.

1 Tablespoon paprika

1 Tablespoon brown sugar

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon cumin

1 teaspoon oregano

1 teaspoon thyme

1/2 teaspoon red pepper flakes

1 teaspoon cayenne pepper

1 teaspoon sea salt

teaspoon ground black pepper

Pork Chops with Garlic Mushroom Sauce

4 thin pork chops, or a couple thicker ones.

teaspoon paprika.

some kosher salt and black pepper.

1/2 cup butter.

package of sliced nushrooms.

5 minced garlic cloves.

tsp. mustard.

3 tbsp. flour.

2 cups beef broth.

Season both sides with the paprika salt and pepper.

Heat a skillet with medium high heat, add a couple tablespoons of the butter.

Sear the chops until golden brown and middle is not pink, few minutes each side.

remove chops and set aside. Melt rest of butter in the same skillet and add the mushrooms.

Cook the mushrooms until golden brown color, four or five minutes. Add garlic and mustard

and cook a few minutes until garlic smells good.

Stir the flour in a cup with a little cool water and add to skillet. Slowly pour in the

beef broth and stir it all together. Season with salt and pepper and go to medium heat.

Keep stirring until sauce thickens, add more flour for thicker sauce. Be sure to mix flour in a little bit of water first. Taste if needs more seasonings.

Mix the chops back in the skillet for a few minutes and cook until heated up.

Hungarian Chicken

4 chicken legs

Salt and pepper

Some olive oil

3 tbsp butter

1 large Onion

3cloves Garlic

3 tbsp. Hungarian paprika

2 tbsp. Flour

1 small jar stewed tomatoes

1 cup chicken broth

3/4 cup sour cream

2 cup noodles

Rub some olive oil on the chicken then season with salt and pepper.

Heat a skillet on medium high. Add tablespoon butter and some olive oil. Sear the chicken skin side down until golden crispy then do the other side then sit it on a plate.

Dice the onion and crush the garlic. Put it in the skillet the chicken was in for a few minutes.

Take it off the heat. Add paprika and flour and mix it all together. Put the skillet on medium heat and add broth and stewed tomatoes. Mix it till its smooth. Place the chicken in the skillet and get some sauce all over it.

Cover and place in oven 400 degrees for 25 minutes or chicken is tender.

Bring a pan of salted water to boil and make your noodles. Drain and add remaining butter.

When the chicken is done, take it out of the skillet put sour cream in and mix. Add noodles and mix, add the chicken and mix it all together.

Dutch Oven Cabbage Casserole

Pound and a half or two ground beef.

Chopped onion.

Two cups rice.

One jar homemade tomato sauce.

One jar homemade stewed tomatoes.

Can of diced tomatoes with green chilies.

Cup water.

Cajun seasoning.

Head of cabbage-cut up.

Cheese.

Mix onion and meat, some Cajun seasoning on it.

Add everything but the cheese to the meat, more Cajun seasoning. Boil then turn down between medium and low. Cover for thirty minutes. Check it for cooked rice and soft cabbage. Cover with cheese.

Korean Bulgogi

2 tbs. oyster sauce.

2 tbs. Chinese rice wine.

2 tbs. oyster sauce.

3/4 lb. beef. I used some leftover brisket.

1/2 cup chicken broth.

1 tbs. hoisin sauce.

1 tbs. brown sugar.

1 tsp. chili garlic sauce.

1 tbs. sesame oil.

cup of bell pepper, diced.

Combine oyster sauce and rice wine in a bowl add beef stir to coat and set aside.

Sauce-Combine chicken broth, hoisin sauce, brown sugar, and chili garlic sauce in a bowl.

Place a wok over high heat. Add the oil, swirl to coat the sides. Add beef and stir until not pink.

I used leftover brisket, so I added it after the bell pepper.

Add bell pepper and stir fry for a minute. Add sauce and bring to boil.

Pour over noodles or rice.

Good.

Aloo Matar

Ingredients.

3/4 cup vegetable oil.

2 medium onions, finely chopped.

1 tablespoon chili and garlic paste.

1 tablespoon ground ginger.

1 bay leaf.

4 potatoes, cut into small peices.

1 cup frozen peas and carrots.

½ cup tomato puree.

1 ½ teaspoons garam masala.

1 ½ teaspoons paprika.

1 teaspoon white sugar.

1 teaspoon salt.

1 teaspoon chili powder.

2 tablespoons dried chopped cilantro.

Instructions

Heat a skillet on medium and add oil. Mix in the onions, ginger powder, chili and garlic paste, and bay leaf. Saute until the onions are soft. Mix in the potatoes and peas and carrots. Cover and cook until the potatoes are tender, maybe 25-30 minutes.

Stir the tomato puree, garam masala, cilantro, paprika, chili powder, sugar, and salt into the vegetable mixture. Continue cooking about 15 minutes.

Cheesy Potatoes with Bacon

Dutch Oven Cheesy Potatoes

Ingredients

8 Red Potatoes.

1 pack sliced bacon cut into smaller pieces.

1 lb. cheese, about half a small block. I used colby jack cut into thin slices.

1 large onion, sliced up.

Cup chicken broth.

some garlic powder.

some seasoning, I used McCormick bacon and chives.

Instructions

Start by slicing your potatoes into bite size cubes, cover with the seasoning. Chop the onion. Set aside.

Cut strips of bacon to 1-inch pieces.

Heat the dutch oven. I did 15 coals on top and 15 under.

Fry the bacon and saute half onions and then take them out. Leave the grease in the bottom of the pot.

Place the potatoes in, then all the onions, and finally bacon and half the cheese.

Cover the dutch oven and cook for about an hour, or until the potatoes are soft. I did this in evening 20 degree weather with lots of snow, took closer to two hours.

Stir frequently.

When potatoes are almost ready, cover with rest of the cheese.

When cheese is all melted in and potatoes are soft, its ready.

Dutch Oven Chicken Marbella

Inspired from silver palate cookbook and fresh off the grid.

1 small bag of prunes, about a cup-chopped.

1 can of green olives.

3/4 cup dry white wine.

1/2 cup red wine vinegar.

6 cloves garlic-chopped.

1/4 cup capers.

2 tbs. dried oregano.

2 bay leaves.

1 tsp. salt.

Small onion cut up.

6 skin on chicken thighs.

1 tbs. olive oil.

2 tbs. brown sugar.

I didn't have capers-I used some thyme. I used white cooking wine. I had skinless, boneless chicken.

Place all but the oil and sugar in a bag or container for a day to two days to marinate.

Heat a dutch oven with 27 coals under it.

Pour the oil in.

Take out the chicken and sprinkle the sugar over the thighs.

Brown the chicken skins in the oil.

Pour all the marinade in with the chicken.

Of the 27 coals, place 9 under and 18 on top of dutch oven.

Bake the chicken about 30-45 minutes, until done.

Pour over rice. Tastes good.

Korean Cheese Corn

Korean Corn Cheese

INGREDIENTS

15 oz. can of corn, I used jar of fresh corn kernels.

2-3 tbs. butter.

1/2 cup mayonnaise.

4 ounces shredded mozzarella or enough to cover the corn.

1 1/2 teaspoons sugar.

2 spring onions, thinly sliced.

Just a small pinch salt and pepper to taste.

A little bit of chopped celery.

INSTRUCTIONS

Heat a cast iron skillet over medium high.

Add butter, add spring onion, celery. When celery softens, add corn. Brown the corn kernels in it.

Mix everything except the cheese and stir together.

Cover with cheese. Can use any cheese you like.

Broil for a few minutes or until mixture melts and bubbles and top is browned.

Dutch Oven Pasta

Dutch Oven Pasta

Recipe
1lb rotini pasta.
1lb italian sausage.
1lb ground meat (i used ground venison).
8oz pepperoni slices.
1 large onion diced cover well with some seasoning or rub on it.
1 bell peppers diced.
8oz mushrooms sliced.
2 cans diced tomatoes.
1 large jar pasta sauce.
12oz mozzarella grated.
8oz shredded italian blend cheese.
8oz shredded sharp cheddar.
4oz parmesan cheese grated to top with.
season with salt, pepper, garlic, and italian seasoning.

Prepare pasta and sit aside.
12 inch dutch oven. preheat 350 degrees, 8 coals under 17 on top.
Put some oil in the dutch oven, saute mushrooms, take out, saute onions and bell pepper, brown meats,
also add the seasons. when brown add mushrooms.
Add pasta sauce. Add diced tomatoes. Add pasta. Add cheese. Add pepperoni slices. Heat about 30 minuted, turn pan and lid at 15 min. sprinkle with parmesan cheese.

Stuffed Pepper Soup

Ingredients

1 pound ground beef
5 cups water
1 can tomato sauce
1 can diced tomatoes with juice
1 can sweet corn with juice
1/4 cup brown sugar
2 bell peppers diced
1 medium onion diced
1 teaspoon salt
3 teaspoons black pepper
2 small beef bouillon cubes
2 teaspoons minced garlic
some seasoning, I used bone sucking seasoning and rub
3 to 4 cups cooked rice

Brown the meat, a little before its brown add the peppers and onion.

Add everything but the rice. Bring to boil, the simmer uncovered for 30 minutes.

Add cooked rice and simmer another 15 minutes.

Dutch Oven Ravioli

Dutch Oven Ravioli
Ingredients
1 pound ground meat. I used ground venison.
1 25 oz bag frozen sausage ravioli, thawed.
1 large 45 oz jar spaghetti sauce
¼ cup fresh Parmesan cheese (can use grated).
1 cup shredded Mozzarella cheese.
1 can diced tomatoes. I used a jar of home made stewed tomatoes.
small onion-diced.
2 tbs. minced garlic.
½ cup water.
can of chopped mushrooms or use fresh ones.
Instructions
Pre made the sauce with the meat, spaghetti sauce, tomatoes, garlic, onion, mushrooms.
Heat dutch oven, I have a 12 inch oven. I used 10 coals on bottom and 18 on top.
Put a little olive oil in it. I used bacon grease.
Put a thin layer of spaghetti sauce on the bottom of dutch oven. Place a single layer of the ravioli over the sauce.
Cover the ravioli with some spaghetti sauce. Sprinkle on mozzarella cheese. Place another layer of the ravioli on top of the sauce. Pour the spaghetti sauce.
Top the sauce with the mozzarella cheese.
Pour the water around the edge of the pan to add some additional moisture.
Cook in the dutch oven for 45 minutes. The sauce should be bubbling and the cheese will just start to brown.
Top with the parmesan cheese. Take the dutch oven off the heat and let it rest for an hour to cool and sauce to thicken.

Meatball Subs

Ground Beef

Ground Pork.
Salt.
Black Pepper.
Garlic Powder.

Diced Tomatoes.
Tomato Sauce.
Some homemade stewed tomatoes.
Onion.
Onion Flakes.
Garlic Powder.
Shredded Cheddar Cheese.
1 Egg.
A Meaty Sauce.
Some BBQ Sauce.
Mix the ground meats, some salt, pepper, some garlic powder, some of the cheese,
some diced onion. Make some meatballs.
Put directly above heat on grill to sear them, turn to get all the sides.
sit on indirect side of grill and place skillet with sauce above heat. When a good simmer comes, place the meatballs in. Let them simmer 35 or so minutes.

Sauce.

In a iron skillet, mix the tomato ingredients, some salt, pepper, bbq sauce, meaty sauce(jar of meaty pasta sauce, I used meaty chili sauce.), diced onion, onion flakes, some of the cheese.
Place the meatballs and sauce on a good roll or bun, top with cheese.

Dutch Oven Pasta with Kielbasa and Cheese

Kielbasa Noodles and Cheese in Dutch Oven
Ingredients
Drizzle of Olive oil.
1 lb smoked kielbasa.
2 garlic cloves-cut up.
2 cups chicken broth.
1 (10 oz) can diced tomatoes.
8 oz dry pasta.
1/2 cup heavy cream or milk.
1 cup shredded cheddar cheese.
green onion/scallions-chopped.
1/2 onion chopped.
parmesan cheese.
Topping
green onion/scallions-chopped.
parmesan cheese.
Preheat dutch oven with 15-20 coals under it. About 10 minutes.
Put a little olive oil in it, put the kielbasa and onion in.
Put lid on and cook about 10 minutes.
Add the garlic and cook another couple minutes.
Add the other ingrediants, put the lid on and load it with coals.
Simmer about 15 to 20 minutes or when the noodles are done.
Stir in 1/2 of the cheddar cheese then top with the rest of it.
Put lid back on with the coals on it but take off the bottom coals.
After a couple minutes it should be done when the cheese is melted.
Top it with some parmesan then the cut up scallion.

Mountain Man Breakfast in Dutch Oven

Ingredients:
Can of Cream of Mushroom.
Medium Onion, chopped.
3 Green Spring Onions-sliced.
8 Oz. sharp cheddar cheese.
7 eggs.
1 pound deer sausage.
Tube of biscuits
3 medium potatoes, cut into small cubes.
Start out with the dutch oven sitting on a bunch of coals to preheat for ten minutes then brown the sausage and saute the medium chopped onion. I added bacon grease for
the deer sausage was not very greasy.
Shortly before sausage is done.
Pour eggs in a bowl and stir. Place biscuits in and allow to soak for five or so minutes.
When sausage is done.
Stir the ingredients in, Pour eggs in, not the biscuits.
Stir it all together. Place biscuits on top.
Go to about 9 coals under the dutch oven and 15 on top.
Check it about 30 minutes.
If the biscuits are done but not the rest, take coals off top, maybe put some under it.
When it all looks good, spread the cheese across the top. Put lid back on for about five more minutes or until melted.
Many options with this breakfast.
Add sliced mushrooms.
Add chopped bell pepper.
Add seasonings.
Add other meats.
Add cheese into the mixture.

Spicy Cheesy Grits

Have coals under dutch oven to boil 4 cups water. Add a pinch of salt to it. Slowly stir in a cup of grits. Leave on for 5 minutes. Pull pot off coals. Add 8 oz. cream cheese, 1/4 cup shredded cheese,some sliced jalapenos,1/4 cup melted butter, 2 cloves minced garlic. Stir. Top with 3 eggs-beaten, some crushed red pepper, some shredded cheese. Get pan ready for 375 degrees. I have 12 inch, so its 9 coals under and 18 on top of it. Let it cook about 40-45 minutes.

Brown Sugar Garlic Oven Baked Pork Chops

 
Very Good
from dinnerthendessert.com/oven-baked-pork-chops
Oven Baked Pork Chops covered in brown sugar and garlic made on a sheet pan with yukon potatoes. One pan, almost no cleanup and the whole family will love them.
Course Main Course
Cuisine American
Keyword Brown Sugar Garlic Oven Baked Pork Chops
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4 servings
Calories 335 kcal
Author Sabrina

Ingredients
2 pounds yukon gold potatoes cut into 1 inch cubes, I used regular medium potatoes
3 tablespoons canola oil
4 bone-in pork loin chops
2 tablespoons garlic minced
1/2 cup brown sugar packed
3/4 teaspoon Kosher salt divided
1/2 teaspoon ground black pepper divided
Instructions
Preheat the oven to 375 degrees.
In a large bowl, coat the potatoes in the oil, 1/2 teaspoon Kosher salt and 1/2 
teaspoon black pepper and spread onto half the sheet pan.
In the same bowl, cover the pork chops with the garlic, brown sugar and the rest of the salt and pepper.
Add the chops to the sheet pan.
Cover with the remaining topping.
Cook for 30-35 minutes or until the pork is at 145 degrees or more.
Let rest for 3-5 minutes before serving

Mexican Style Ground Meat Skillet

Posted on May 22, 2018 by Ed

mexican ground beef skillet

2 pounds ground beef.
2 cups rice, I had long grain rice from the other day.
1 and 1/2 cup frozen corn.
1 jar of stewed tomatoes, drained and cut up.
1 cup frozen peas.
1 cup shredded cheese, I used cheddar-jack.
Taco seasoning, I used burrito seasoning.
2 tbsp. adobo.
2 tsp. chili powder.
2 tsp. onion powder.
2 tsp. garlic powder.
Brown the ground meat on medium heat, I saute’d a small chopped onion with it. Drain the juice, put back on stove. Stir the seasonings in.

Add the corn, tomatoes, peas. cover and cook five more minutes. Stir the rice in, cook another five minutes. Take off the stove and cover with the cheese.