Every time ribs are on sale, I buy a slab or two and frequently, some go straight to the freezer. With an upcoming project, freezer space is at a premium so time to make some room. My basic pattern for rib cooking is to use a dry rub of seasonings, place the ribs on a bed of sliced onions, then put the dutch oven on a ring of coals with another ring on the lid. The best way for tender results of most meats is cooking slowly over time. While they will be fully cooked in an hour or less, longer in this case equals more tender. I’ve found that…
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Creamy Pizza Rice
Recently, when shopping at Sam’s, the marketing efforts of Royal Basmati Rice paid off as the bright ink on the burlap bag caught my eye and somehow a 20 lb bag of rice that was not on my shopping list ended up in my cart. That afternoon I made a Creamy Chicken, Broccoli and Rice Casserole that will find its way into a future post. The next week, I decided to put together a Pizza Rice Casserole that is the subject of this post. Realizing that I had more rice than recipes, I posted a request on my personal Facebook page for suggestions. A number of folks responded so over…
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Challenge accepted! (Apple Dumpling Edition)
In a group we are both in, Lora, a camping friend of ours, posted the following: “I know someone said something about apple something…. Now I can’t find the post. Anyway here is my favorite apple recipe, maybe Uncle Mike can figure out how to do it in a Dutch oven. It is soo good!” What followed was a link to Genius Kitchen’s recipe for Mountain Dew Apple Dumplings. The instructions there are simple and the results delicious. The challenge was adapting this to a Dutch Oven and from the looks of the recipe and accompanying comments, it would be worth the effort. So, challenge accepted! Here’s our take on…
