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Fall in Love With Dutch Ovens

Celebrate the arrival of fall weather with delicious, hearty Dutch oven recipes. However, if you don’t own one, feel free to try these recipes in a pot, oven safe skillet, or another baking dish. 

Fall in Love With Dutch Ovens

Pizza Pasta Bake

OKL Bonus Content Bonus Content!

Serves 6 to 8
Pizza Pasta Bake

Ingredients

 

  • 8 ounces macaroni noodles 
  • 2 eggs
  • 1 cup evaporated milk
  • 3/4 grated parmesan cheese
  • 2 cups (8 ounces) shredded pepper jack or mozzarella cheese
  • 1 teaspoon oregano 
  • 2 teaspoons parsley 
  • 14 ounces pizza sauce
  • 1 package pepperoni

 

Directions

Preheat the oven to 350°F. In a large pot, cook macaroni noodles in boiling, salted water; cook 2 minutes less than instructed on package; drain. While macaroni is boiling, add the eggs and evaporated milk to the Dutch oven and whisk to combine. Add 1/2 cup of the parmesan cheese, 1 cup of the shredded cheese, the oregano and 1 teaspoon of the parsley. Add the drained pasta and mix well. Over top of the noodles, add a layer of pepperoni. Spread the pizza sauce over the pepperoni. Top with remaining mozzarella and parmesan cheeses and another layer of pepperoni. Sprinkle with the remaining parsley. Bake for 25 to 30 minutes, until golden and bubbly. Serve hot.




Easy Caramel Sauce

OKL Bonus Content Bonus Content!

Yields 1 Cup
Easy Caramel Sauce

Ingredients

 

  • 1/2 cup sugar
  • 4 tablespoons butter
  • 1/2 cup heavy cream
  • Pinch of salt 
  • 1 teaspoon vanilla extract 

 

Directions

To a heavy saucepan over medium heat, add the sugar. Cook, stirring occasionally, until the sugar begins to melt and brown. Once the sugar begins to melt, stir constantly until it is fully dissolved. Remove from heat. Stir in the butter; once the butter is melted, stir in the heavy cream. Return to heat and cook over medium, stirring constantly, until the mixture thickens, about 5 minutes. Remove from heat and stir in the salt and vanilla.




Dutch Oven Beef Stew

Serves 6 to 8
Dutch Oven Beef Stew

Ingredients

  • 2 tablespoons olive oil 
  • 1 1/2 pounds (chopped) beef stew meat
  • 1 teaspoon kosher salt 
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 3 ribs celery, chopped
  • 5 carrots peeled and sliced
  • 1 teaspoon smoked paprika
  • 1 teaspoon black pepper 
  • 1/4 cup tomato paste
  • 1 tablespoon Worcestershire sauce 
  • 4 potatoes, peeled and diced 
  • 4 cups low-sodium beef broth* 
  • 2 tablespoons tapioca starch or 1 tablespoon corn starch

Directions

Place a Dutch oven on the stovetop over medium-high heat; once hot, add the oil. Season the beef with the salt. Brown beef in the hot oil, working in batches if necessary. Once the beef is browned, reduce heat to medium-low and stir in the onion, garlic, celery, carrots, smoked paprika, black pepper, tomato paste and Worcestershire sauce. Cook for 4-5 minutes. (Don’t worry if food begins to stick to the bottom of the Dutch oven.) Increase heat to medium-high and add the beef broth. This should release any food that was previously stuck to the bottom of the pan. Add the potatoes and beef. Once the stew comes to a boil, reduce heat to low. Simmer, stirring occasionally until thickened, about 20 to 25 minutes. For a thicker stew, dissolve 2 tablespoons of tapioca starch or 1 tablespoon of cornstarch in 1/4 cup of cold water. Stir the mixture into the stew and cook until thickened. *Note: Substitute 2 beef bouillon cubes dissolved in 4 cups of water.




Southwest Chicken and Rice

Serves 4
Southwest Chicken and Rice

Ingredients

 

  • 1 tablespoon oil
  • 8 bone-in chicken thighs (about 3 pounds)
  • 1 1/2 teaspoons kosher salt 
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 1 red or green bell pepper 
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 cup rice
  • 1 3/4 cups water

 

Directions

Preheat the oven to 350°F. Place the Dutch oven on a burner over medium-high heat. Add the oil. Season both sides of the chicken thighs with 1 teaspoon of the salt. Use tongs to place the chicken, skin side down into the preheated Dutch oven, working in batches if needed. Cook for 3-4 minutes, until golden; flip and cook for 2-3 more minutes. Remove chicken and place it on a plate. Once all the chicken is browned, reduce the burner heat to medium-low. To the juices already in the Dutch oven add the onion, garlic, bell pepper, cumin, chili powder and the remaining 1/2 teaspoon of salt. Cook the vegetables and spices for 3-4 minutes, until vegetables are tender. Increase the heat to medium-high. Stir in the rice and allow it to toast for 2-3 minutes. Turn off the heat. Place the chicken thighs on top of the rice. Add the water. Place the lid on the Dutch oven and transfer to the preheated oven. Cook for 25 minutes. Remove lid and cook for 5 to 10 more minutes, until chicken is cooked through. Fluff rice with a fork before serving.




Dutch Oven Artisan Bread

Yields 1 Loaf
Dutch Oven Artisan Bread

Ingredients

 

  • 2 tablespoons granulated sugar 
  • 2 tablespoons instant or active dry yeast
  • 2 cups warm water 
  • 1 tablespoon salt 
  • 4 to 4 1/2 cups bread flour

 

Directions

In a large bowl combine the sugar, yeast and warm water; mix. Set aside until yeast becomes frothy, about 10 minutes. Stir in the salt and 4 cups of the flour, 1 cup at a time. Turn the dough out onto a floured surface, and knead in the remaining 1/2 cup of flour; knead until the dough is smooth. Grease the bowl and place the dough back in. Cover with a damp towel and place the bowl in a warm place to rise for 1 hour. Punch dough down and form a ball. Roll the dough in flour. Place a large piece of parchment paper into the bowl and place the dough on top. Cut three slits in the top of the bread. Cover the bowl with a damp towel and allow to rise in a warm place for 30 minutes. While the dough is rising, preheat the oven to 400°F with the Dutch oven inside. After the 30 minute rise, remove the Dutch oven from the preheated oven. Carefully transfer the parchment, with the dough on it, to the Dutch oven. Place the lid on the Dutch oven and return it to the oven. Bake for 30 minutes. Remove the lid and continue baking for 5 to 10 minutes, until golden on top. Remove from oven. Allow bread to cool completely before slicing.




Caramel Apple Coffee Cake

Serves 10-12
Caramel Apple Coffee Cake

Ingredients

For the cake:
1/4 cup room-temperature butter
1/2 cup brown sugar
1 egg
3/4 cup whole milk
1/4 cup caramel sauce, plus more for topping*
1 teaspoon vanilla extract
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
2 cups peeled, chopped apples (about 2 large)

For the topping:
1 cup brown sugar
2/3 cup all-purpose flour
6 tablespoons butter

Directions

Preheat the oven to 350°F. To a large bowl, add the butter and brown sugar. Beat with an electric mixer until well combined. Add the egg, milk, caramel sauce and vanilla and beat well. With a spoon, stir in the flour, baking powder, cinnamon, salt and apples; mix until just combined. Transfer batter to a greased Dutch oven (or a greased, 10-inch springform pan). Set aside. In a medium bowl, use an electric mixer to beat all topping ingredients together. Sprinkle over top of the batter. Place a lid on the Dutch oven and bake for 45 minutes. Remove the lid and continue baking for 10-15 minutes, until a toothpick inserted into the center comes out clean. (Baking time may vary based on size of the Dutch oven.) If using a springform pan, bake uncovered for 50-60 minutes. Drizzle with caramel sauce before serving. *Note: Use store-bought caramel sauce or visit Oklahoma Living’s digital edition at www.okl.coop for an easy caramel sauce recipe.