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Dutch Oven Chili Bake

January 28, 2010 By The Recipe Mom Leave a Comment
chili

chiliWhat You Need:

1 small onion, chopped
1 1/4 C of white rice
1 1/4 C of beef broth
1 (26 oz.) can black beans, rinsed and drained
1 1/2 lbs. ground chuck
1 (4 oz.) can green chilies, drained and diced
1 t of salt
1 t of ground cumin
1 t of dried oregano
2 C zucchini, shredded
1 (14 oz.) can petite diced tomatoes

How to Make It:

Set the temperature of the oven to 450 degrees.
Generously grease the bottom and sides of a cast iron Dutch oven.
Spread the onions over the bottom of the pan.
Add the rice and water and stir to coat the rice well.
Put the beans into a mixing bowl and crumble in the ground chuck.
Stir in the chilies, salt, cumin and oregano until all the ingredients are blended together well.
Drop the mixture by spoonfuls into the pan.
Scatter the shredded zucchini into the pan.
Top the zucchini with the tomatoes.
Cover the pan and bake 45 minutes.

Makes 4 servings

Chili comes in many shapes and sizes and this version is like no other. It has a thick stew like consistency that is hearty as well as delicious. Use any type of bean including chili beans or kidney beans when making this dish for your family to try.

Preparation Time: approximately 10 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 55 minutes

Nutritional Information: (approximate values per serving)
Calories 882; Fat 27g; Carbohydrates 105g; Cholesterol 99 mg; Sodium 102 mg; Protein 57g; Fiber 28g

Filed Under: Beef, Brunch Ideas, Dinner Ideas, Dutch Oven, Lunch Ideas, One Dish Meals, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , ,

Big Blue Sea Stew

January 22, 2010 By The Recipe Mom Leave a Comment
seafood-stew

seafood-stewWhat You Need:

2/3 C of water
2 C rotini pasta
1 t of olive oil
16 shrimp, peeled and deveined
1/2 lb. sea scallops
1/2 t of salt
ΒΌ t of pepper
1 small onion, diced
6 garlic cloves, crushed
1 red bell pepper, cored, seeded and cut into slices
1 yellow bell pepper, cored, seeded and cut into slices
4 fresh tomatoes, chopped
1 small zucchini, cut in half lengthwise and cut into slices
2 celery stalks, sliced thin

How to Make It:

Place the oven temperature at 450 degrees and allow the oven to preheat.
Spray a cast iron Dutch oven pan well with a non stick cooking spray.
Pour the water into the Dutch oven.
Add the pasta and stir coating well.
Spread the pasta in an even layer over the bottom of the pan.
Place the shrimp and scallops into the pan and sprinkle with the salt and pepper.
Add in the onion, garlic and both types of bell peppers.
Layer the tomatoes over the peppers and the zucchini over the tomatoes.
Scatter the celery evenly over the top.
Cover and bake 45 minutes or until the pasta is tender and the seafood is cooked through.

Makes 4 servings

Precooked seafood will work just as well as raw seafood. If you are using raw seafood your dish will have a much stronger flavor than when using precooked.

Preparation Time: approximately 15 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 1 hour

Nutritional Information: (approximate values per serving)
Calories 241; Fat 3g; Carbohydrates 35g; Cholesterol 53 mg; Sodium 53 mg; Protein 18g; Fiber 5g

Filed Under: Brunch Ideas, Dinner Ideas, Dutch Oven, Lunch Ideas, One Dish Meals, Recipe Cards, Recipes, Seafood Tagged With: , , , , , , , , , ,

Seasoned Tropical Shrimp

January 16, 2010 By The Recipe Mom Leave a Comment
islshrimp

islshrimpWhat You Need:

1/2 of an onion, sliced thin
6 garlic cloves, crushed
1 t of ginger
1 sweet potato, halved lengthwise and sliced into 1/4 in. pieces
1 1/2 lbs. shrimp
3 bananas cut into 1/4 in. slices
1 bell pepper, cored, seeded and cut into thin strips
1/2 T of water
1 T of sugar
1 t red pepper flakes
4 T of white vinegar
1/2 t salt
1/4 t pepper
1 (10 oz.) pkg. frozen spinach
1 (14 oz.) can diced tomatoes, drained well

How to Make It:

Allow the oven to preheat to 450 degrees.
Lightly spray a cast iron Dutch oven with a non stick cooking spray.
Place the onions and garlic into the bottom of the pan and season with the ginger.
Layer the sweet potatoes into the pan.
Spread the shrimp over the top of the sweet potatoes.
Place the bananas over the shrimp.
Stick the bell pepper strips between the bananas.
Pour the water into a measuring cup then add the sugar, pepper flakes and vinegar to the cup.
Whisk the mixture until blended together well.
Pour half of the seasoned mixture over the top of the ingredients in the pan.
Place the spinach into the pan evenly over the bananas and peppers.
Top the spinach with the tomatoes.
Pour the remaining seasoned water over the top.
Cover and bake 25 minutes or until the vegetables are fork tender and the shrimp are cooked through.

Makes 4 servings

Sweet potatoes differ in size so be sure to use only enough to make a single layer in the pan. Be sure to cut away any brown spots on the bananas before slicing them. The bananas are what give this dish is tropical taste. Pineapple rings may be substituted for the bananas. You may also add a chopped Serrano pepper to the onions and garlic if you like a little spice.

Preparation Time: approximately 15 minutes
Baking Time: approximately 25 minutes
Total Time: approximately 40 minutes

Nutritional Information: (approximate values per serving)
Calories 281; Fat 2g; Carbohydrates 57g; Cholesterol 43 mg; Sodium 317 mg; Protein 11g; Fiber 8g

Filed Under: Dinner Ideas, Dutch Oven, Lunch Ideas, One Dish Meals, Recipe Cards, Recipes, Seafood Tagged With: , , , , , , , , , , , , , , ,

Lime Pepper Steak with Rice

January 13, 2010 By The Recipe Mom 3 Comments
steak

steakWhat You Need:

2 C of white rice
2 C + 2 T of beef broth
1 1/2 lbs. round steak
1/2 t of salt
1/4 t of pepper
1/2 C of lime juice
1 t of cilantro
1 t of oregano
1 t of ground cumin
4 garlic cloves, chopped
1 onion, halved and sliced thin
1 yellow bell pepper, cored, seeded and cut into strips
1 green bell pepper, cored, seeded and cut into strips
1 red bell pepper, cored, seeded and cut into strips

How to Make It:

Grease the bottom and sides of a cast iron Dutch oven with olive oil.
Set the oven temperature at 450 degrees allowing the oven to preheat.
Spread the rice over the bottom of the prepared pan.
Pour the broth over the rice and stir the rice to cover it well with the broth.
Lay the steak over the top of the rice and sprinkle with the salt and pepper.
Place the lime juice, cilantro, oregano and cumin into a small mixing bowl and mix to blend well.
Pour half of the mixture over the seasoned steak.
Scatter the garlic and onions evenly over the steak.
Spread all the strips of bell pepper over the top of the garlic and onions.
Pour in the remaining lime juice mixture.
Cover and bake 45 minutes or until the steak is done to your liking.

Makes 4 servings

If your piece of steak is thick you may need to cook this meal up to 6 minutes longer. Check the steak after the 45 minutes and if it is not cooked the way you like it return it to the oven. Cook an additional 6 minutes then check it again.

Preparation Time: approximately 15 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 1 hour

Nutritional Information: (approximate values per serving)
Calories 611; Fat 17g; Carbohydrates 81g; Cholesterol 81 mg; Sodium 87 mg; Protein 39g;
Fiber 4g

Filed Under: Beef, Dinner Ideas, Dutch Oven, One Dish Meals, Recipe Cards Tagged With: , , , , , , , ,