1960HikerDude

Recipe 10 tablespoon butter 1/2 pound smoked sausage 1/4-inch thick slices 1 large onion, chopped 1 cup chopped green bell pepper 1 cup chopped celery salt to taste 2 teaspoon cajun seasoning 1 cup uncooked brown rice 1 (14.5 ounce) can diced tomatoes with juice 6 cloves minced garlic 3 cups low sodium chicken broth 3 bay leaves 1/2 teaspoon dried thyme leaves 2 teaspoon dried parsley 1 pound peeled and deveined medium shrimp (30-40 per pound) Heat butter in a 12 inch Dutch oven or large pot over bottom heat. Stir in the sausage, and cook for 2 minutes. Add the onion, bell pepper, and celery; season with salt and Cajun seasoning. Cook and stir until the vegetables are soft, 6 to 8 minutes. Stir in the rice until evenly coated in the vegetable mixture, then pour in the tomatoes with juice, garlic, chicken broth, bay leaves, and thyme leaves. Bring to a boil, then reduce heat and simmer for 50 minutes. After 50 minutes, stir in the shrimp, and cook 10 minutes uncovered until the shrimp turn pink and are no longer translucent in the center. Remove the pot from the heat, and let stand 5 minutes. Discard the bay leaves before serving.

Recipe 8 ounces softened cream cheese. 4 to 6 ounces crushed pineapple 6 Jalapeño peppers 6 slices bacon cut in half In a small bowl combine softened cream cheese and crushed pineapple. Give it a good mix Slice each Jalapeño in half the long way Using a small knife, remove seeds and all the white meat from the inside of each Jalapeño. half. Stuff each half with the cream cheese and pineapple mixture and top with bacon. Arrange stuffed Jalapeños halves in your 12 inch Dutch oven. Bake using 9 coals beneath and 16 coals on top to get 350 degrees in your 12 inch Dutch oven. Serve and enjoy.

Recipe 2 Tsp canola oil 1 cup cornmeal 1 cup all purpose flour 1 Tbs of baking powder 1 Tsp salt 2 large eggs 1 cup buttermilk 1/3 cup honey 1/2 stick butter melted 3 jalapeño peppers, diced (keep the seeds if you like heat) 1 cup shredded cheddar cheese Add canola oil to a 10 inch Dutch oven. Pre heat using 8 coals beneath and 17 on top. In a large bowl add cornmeal, flour, baking powder and salt. Give it all a good mix. In a second smaller bowl combine eggs, buttermilk, honey, melted butter. Give it a good mix. Combine the wet and dry ingredients in the large bowl. Be careful not to over mix. Fold in the jalapeños and cheddar. Pour the batter into the Dutch oven. Distribute evenly. Bake for 20 to 25 minutes at 400 Deg F. using 8 coals beneath and 17 coals on top. Cornbread is done when a toothpick inserted into the center comes out clean.

Recipe 1 Lb Italian sausage 1 medium yellow onion cut into rings 1 green bell pepper cut into strips 8 oz sliced mushrooms 5 cloves garlic 2 Tbs Italian seasoning 1 jar of your favorite red spaghetti sauce 1 pound of your favorite hot pasta Store bought garlic bread (optional) Brown the sausages in a 10 inch Dutch oven using bottom heat. Remove the sausage. Drain the grease. Cut the sausage into 1 inch lengths and place them back in the the DO. Add the onion, bell pepper, mushrooms, and Italian seasoning. Bake at 350 Deg. F using 7 coals beneath and 14 coals on top for 30 to 45 minutes. Serve over hot cooked pasta with your favorite red spaghetti sauce. Optional - Slice up a loaf of store-bought garlic bread and arrange it inside a 12 inch Dutch oven. Heat it for 20 to 25 minutes using 9 coals beneath and 16 coals on top at 350 Deg F.

Recipe 2 Tbs olive oil 1 1/4 cup all purpose flour 1 Tsp salt 1 Tsp black pepper 3 Lbs bone-in chicken thighs with skin 6 slices bacon cut into 1-in pieces 1 pint Irish stout 1 Tbs Thyme 1 pound sliced carrots 8 oz sliced baby Bella mushrooms 1 Jumbo or two large yellow onions diced 8 cloves garlic finely diced 2 cups chicken broth 1 Lb peas Heat 2 Tbs olive oil in a 12 inch Deep Dutch oven using medium bottom heat In a medium bowl combine flour, salt and pepper. Give it a good mix. Dredge the chicken thighs in the flour mixture. When the oil is hot, brown the chicken thighs in the about 4 mins each side. You’ll need to do this in two batches. Set the browned chicken aside. Add the bacon to the Dutch oven and cook until it becomes crispy. Stir in the left-over dredging mixture stirring until the flour is absorbed and turns a light brown color. Stir in the the stout and continue stirring until the mixture thickens. Remove the Dutch oven from the heat. 
Place the chicken back in Dutch oven. Distribute the Thyme over the chicken. Add, carrots, mushrooms, onions and garlic. Pour in the chicken broth. Cover and bake for 90 minutes using 9 coals beneath and 18 coals on top to get 350 degrees in your 12 inch deep Dutch oven. After 90 minutes remove the chicken and shred it with a pair of forks. Separate the bones and the skin. Place the chicken back in the Dutch oven. Stir in the peas. Bake for another 30 minutes. Serve and enjoy.

Recipe 3 Lbs. beef chuck stew meat, cut into 1-inch cubes 3 tablespoons vegetable oil Salt to taste Black Pepper to taste 1 cup all-purpose flour 2 large onions, chopped 5 cloves garlic finely diced 12 ounces Irish stout 1 6oz can tomato paste 4 carrots chopped 1 14.5 ounce can beef stock 1/4 cup brown sugar 1/4 tsp cayenne pepper 1 sprig fresh rosemary 2 sprigs fresh thyme 1 dried bay leaf Mashed potatoes Fresh parsley for garnish Heat vegetable oil in a 12-inch Dutch oven. In a large bowl, liberally season the beef with salt and pepper. Pour in about a cup of flower and stir well to coat the beef cubes on all sides. When the oil is hot, brown beef cubes thoroughly on all sides. You will need to do this in batches. Remove browned beef to a bowl. When all of the beef is browned and removed from the pot, pour in the onions. Cook the onions until they start to become translucent. Add garlic and cook for flan additional minute. Pour in the stout and scrape the bottom of the pan with a wooden spoon to de-glaze it. Add tomato paste, carrots, beef stock, brown sugar, cayenne pepper, rosemary, thyme and bay leaf. Bake for 2 hours at 350 Deg. F. using 9 coals beneath and 14 coals on top to get 350 Degrees in your 12 inch Dutch oven. Serve over mashed potatoes and garnish with fresh parsley.

Recipe 1 large yellow onion diced 2 1/2 to 3 Lbs boneless skinless chicken breasts Salt and Pepper 1 cup honey 1/2 cup soy sauce 1/4 cup ketchup 2 Tbs vegetable oil 6 cloves garlic finely diced 1/4 Tsp red pepper flakes 2 Tbs cornstarch 1/3 cup water Sesame seeds Distribute the diced onion in a well-oiled 10 inch Dutch oven. Season the chicken breasts with salt and pepper. Arrange the chicken breasts on top of the onions. In a medium bowl combine the honey, soy sauce, ketchup vegetable oil and garlic and red pepper flakes. Give it all a good mix. Pour it over the chicken. Bake for one hour using 7 coals beneath and 14 coals on top to get 350 degrees in your 10 inch Dutch oven. Swap out your coals after 45 minutes. After one hour, lift the lid and remove the chicken breasts. Combine the cornstarch and water and give it a good mix. Add the cornstarch and water to the pot and give it a good mix. Cut the chicken breasts into bite size pieces and return it to the pot. Give it all a good mix. Remove the coals from the lid and place them below pot. Allow the pot to simmer with the lid off for about 15 minutes until the sauce thickens. Serve over hot cooked rice. Sprinkle sesame seeds on top and enjoy. ACKNOWLEDGMENT: Adapted to the Dutch oven from a recipe found on sixsistersstuff.com. I made some minor changes to suit my tastes. The original recipe can be found here http:// www.sixsistersstuff.com/2012/01/slow-cooker-honey-sesame- chicken-recipe.html

If you’ve been watching my videos for any length of time, you know that I’m a big fan of Lodge cast iron. However, I’ve been intrigued by these GSI aluminum Dutch ovens for while now. I finally took the plunge and give them to myself for Christmas. Since I bought these Dutch oven at retail. I can provide a thorough and unbiased review. So, grab your favorite beverage, kick back, relax and enjoy the show.

Recipe 1 10.5 can (10 1/2 ounces) Cream of Mushroom 1/2 cup milk 1 teaspoon soy sauce 1 dash black pepper 4 cups cooked green beans cut into 2 inch slices. 1 1/3 cups French Fried Onions Place cooked green beans in a 10 inch Dutch oven. In a bowl combine soup, milk, soy sauce, black pepper and 2/3 cups of the onions. Mix well and pour over the green beans and give it another good mix. Bake for 25 minutes using 7 coals beneath and 14 coals on top to get 350 degrees in your 10 inch Dutch oven. Lift the lid and give it a stir. Top with the remaining onion. Bake for an additional 5 minutes. Serve and enjoy. ACKNOWLEDGEMENT - Adapted for the Dutch oven from the famous recipe developed by Campbell’s Soup Company in 1955. The original recipe appears at http://www.campbellskitchen.com/recipes/classic-green-bean-casserole-24099

Recipe 2 pounds white fish cut into 1 to 1 1/2 in pieces salt to taste 29 oz can of crushed tomatoes 1 large yellow onion coarsely chopped 9.5 oz pitted and Kalamata olives 1/2 cup freshly minced parsley 1 1/2 tablespoons capers drained 4 garlic cloves minced 1 red bell pepper seeded and cut into strips 1 yellow bell pepper seeded and cut into strips 12 oz crumbled feta cheese 1/2 cup white wine 3/4 cup olive oil Place fish in 12 inch Dutch oven. Season lightly with salt Distribute crushed tomatoes, onion, olives, parsley, capers, garlic red pepper, yellow pepper and feta over the fish. Pour in wine and olive oil. Bake using 9 coals on the bottom and 16 coals on top for 35 to 40 minutes or until the fish flakes easily.

Recipe 1/2 Cup Olive Oil 1/2 Cup White Whine Juice from 1 lemon 1 pound fresh baby spinach 1 1/2 pounds white fish cut into 1 inch cubes 6 cloves garlic finely diced 1 jar pitted Kalamata olives 2 shallots finely diced 6 Tbs butter cut into pats 12 oz Feta cheese Linguini or other pasta Pour olive oil, white wine, and lemon juice into to a 12 inch Dutch oven. Evenly distribute, spinach in the Dutch oven to form a bed. Distribute fish, garlic, Kalamata olives and shallots over the spinach. Distribute the butter and Feta cheese over the fish. Bake for 30 minutes using 10 coals beneath and 19 on top to get 400 degrees in your 12 inch Dutch oven. Serve over Linguini or other pasta and enjoy.

Recipe 750ml Fireball Cinnamon Whisky ® 8 Fresh apples peeled, cored and sliced 4 tablespoons butter 1 cup granulated sugar 2/3 cup brown sugar 1 tsp cinnamon 1/8 tsp nutmeg 1/4 cup flour 2 refrigerated pie crusts Arrange the apple slices in a shallow pan or bowl. Pour the entire bottle of cinnamon whiskey over the apples. Soak for approximately 4 hours. If the whiskey doesn’t completely cover the apples, stir them once an hour. Drain the apples. Reserve 3/4 cup of the whiskey for later. The cook gets to keep the rest. Trust me, this is apple infused cinnamon whiskey is absolutely delicious. This is a good time to take your pre-made pie crusts out of the refrigerator or cooler. They need to be at room temperature when you build your pie. Melt 4 tablespoons of butter in large skillet. Add the apples. Cook for about 10 minutes until the apples begin to soften. Add granulated sugar, brown sugar, cinnamon and nutmeg. Give it a good mix. Add the reserved whiskey and flour. Give it another good mix and continue cooking until the mixture is well thickened. Line a 9 inch pie pan with one of the pre-made pie crusts. Spoon in the filling. Top with the second crust and press edges. Cut some vent holes in the top curst to let out the steam. Place a trivet in the bottom of your 12 inch Dutch oven. You don’t want the pie pan resting directly on the bottom of your Dutch oven. Bake for 1 hour using 9 coals beneath and 16 coals on top to get 350 degrees F in your 12 inch Dutch oven. The pie is done when the top is golden brown. Allow the pie to cool, serve and enjoy! ACKNOWLEGEMENT Adapted for the Dutch oven from the Appleball Pie recipe on the Fireball Cinnamon Whisky web site. I made minor changes to suit my tastes. http://www.fireballwhisky.com/recipes/appleball-pie/

Recipe Turkey - 15 pounds, or whatever size will fit your Dutch oven 2 or 3 onions quartered 25 whole cloves garlic 3 sticks of butter Salt Pepper 3 Tbs chopped fresh parsley 5 cloves garlic finely diced 2 cups chicken broth 2 cups water 3 springs fresh sage 3 sprigs fresh rosemary 3 sprigs fresh thyme You’ll need a large deep Dutch oven. I use a Maca 12X16X9 inch deep oval oven. Unfortunately, this oven is no longer in production. I was fortunate enough to get one of the last ones Maca made. Remove the gizzards from the turkey. Stuff the cavity with onions and whole garlic cloves. Make a rubbing compound by mashing up 2 sticks of butter (it’s easier if the butter is at room temperature), season with salt and pepper. Add fresh parsley and diced garlic. Mix it all together well. Make a couple small incisions in the turkey skin. Using your fingers, separate the skin from the meat. Stuff the mixture between the skin and the meat. Get as much of the mixture beneath the skin as possible. Rub the any extra on the outside of the skin. Heat the chicken broth and the remaining stick of butter in a small sauce pan until the butter has melted. Using a meat syringe, inject as much of the mixture as possible into all areas of the bird. Place trivet or some other clean metal object in the bottom of your Dutch oven. Add the water and any leftover broth and butter mixture. Place the turkey upside down (breast side down) in the Dutch oven. This helps keep the breast meat from drying out. Place the fresh sage rosemary, thyme and and bay leaves on top of the bird. Bake for 3 to 4 hours at approximately 350 degrees until the internal temperature reaches 170 Degrees. In my Maca I use 15 coals beneath and 30 on top. Depending on your DO, you may want to preheat your oven to speed cooking time. Allow the turkey to rest at least 30 minutes before carving. Acknowledgement - I got the basic recipe from Dutcoventopia web site http://dutchoventopia.com/dutch-oven-turkey-recipe/. My hammock camping and camp cooking friend Skypainter showed me how to make the rubbing compound.

Recipe 2 Tbs vegetable oil 1 large onions diced 3 to 4 Lbs bone-in and skin on chicken thighs 1 cups BBQ sauce 1/2 cup apple cider vinegar 1/2 cup chicken broth 1/2 cup brown sugar 1 Tbs dried mustard 1 Tbs Worcestershire sauce 1 Tbs chili powder 1 1/2 teaspoons thyme 8 cloves garlic finely diced Coat the bottom of your 12 inch Dutch oven with the vegetable oil. Add the diced onion. Arrange the chicken thighs over the onion. In a large bowl combine BBQ sauce, apple cider vinegar, chicken broth, brown sugar, mustard, Worcestershire sauce, chili powder, thyme and garlic. Give it all a good mix. Pour it over the chicken. Bake for 90 minutes using 9 coals beneath and 16 coals on top to get 350 Deg. F in your 12 inch Dutch oven. You’ll need to swap out your coals after 45 minutes. After 90 minutes, remove the chicken thighs from the Dutch oven. Using a pair of forks, shred the chicken thighs. Separate and discard the skin and the bones. Return the meat to the Dutch oven. Refresh your coals one last time and bake for an additional 30 minutes to let all those wonderful flavors combine. Serve and enjoy.

Recipe 1 20 Oz. can pineapple chunks in juice 1/2 cup brown sugar 1/4 cup soy sauce 1 Tbs grated ginger 3 cloves garlic finely diced 1 Tbs cornstarch 3 Tbs water Vegetable oil 2 thick pork chops flour 1 red bell pepper diced In a small sauce pan or a 6 inch dutch oven mix juice from canned pineapple, brown sugar, soy sauce, ginger and garlic. Dissolve 1 Tbs of cornstarch in water and add it to the sauce pan. Bring the mixture to a boil using bottom heat. Reduce heat and simmer uncovered while we prep the chops. Heat about 1/2 inch vegetable oil in the bottom of a 12 inch Dutch oven using bottom heat. Coat the pork chops in flour. Sear the chops about 2 to 3 minutes each side. until browned Remove chops from DO, drain the oil and put them back in. Cover the chops with pineapple chunks and peppers. Pour the sauce on top. Bake for 45 minutes using 9 coals beneath and 16 coals on top to get 350 degrees in your 12 inch Dutch oven. Serve and enjoy.

Recipe Taco Sauce: 1/2 cup thinly sliced green onions 1/2 cup chopped fresh cilantro 1/3 cup mayonnaise (regular or fat free) 1/3 cup sour cream (regular or light) Zest from 1 lime Juice from 1 lime 1/2 tsp salt 2 cloves garlic, minced Fish Spice Mix: 1 tsp ground cumin 1 tsp ground coriander 1/2 tsp paprika 1/4 tsp cayenne pepper 1/4 tsp garlic powder 1/2 tsp salt 1 1/2 lbs white fish cooking spray corn tortillas 2 cups shredded cabbage 1 can sliced black olives. Start a full chimney of charcoal, enough for 2 Dutch ovens. Blend cumin, coriander, paprika cayenne pepper, and garlic powder. Sprinkle generously on fish. Oil the inside of a 10” Dutch oven. Place fish in oven. Place corn tortillas in an 8” Dutch oven. When charcoal is ready, bake the fish at 425 Deg F using 9 coals on the bottom and 8 coals on top. Bake the tortillas at 350 Deg. F using 5 coals on the bottom and 9 coals on top. Set a timer for 10 minutes. In the meantime, blend ingredients for the sauce in a small bowl. After 10 minutes check the fish. Fish is done when it is completely opaque and flakes easily. If the fish is done, remove fish and tacos from heat. Keep the tacos warm in the Dutch oven. Transfer the fish to a bowl and break into small peaces. To serve, place a small bed of cabbage in the taco shell, add fish, taco sauce and black olives. Enjoy.

Recipe 2 Cornish game hens 1 1/2 pounds red potatoes cut into 1” pieces 2 large carrots sliced 8 ounces baby bella mushrooms 2 stalks celery sliced 1 medium onion coarsely chopped Salt and pepper to taste 10 whole cloves garlic 1 1/4 stick butter cut into pats 1/4 cup white wine 1 lemon 4 sprigs fresh rosemary 3 tablespoons poultry seasoning olive oil cornstarch Add potatoes, carrots, mushrooms, celery and onion to your 12 inch Dutch oven. Season liberally with salt and pepper. Add some olive oil and and give it a good mix. Place garlic cloves and butter on top of the vegetables. Add white wine and lemon juice. Cut game hens in two by slicing through the breast and backbone with a large knife. Rinse each half and pat dry. Season both sides liberally with poultry seasoning. Arrange game hen half on top of the vegetables. Place a sprig of fresh rosemary beneath each piece. Bake using 9 coals on the bottom and 16 on top to get 350 Deg F in your 12 inch dutch oven. When the vegetables begin to soften, transfer the broth from bottom of the DO into a sauce pan or another small 6” dutch oven using a turkey baster. Add a 1/4 stick of butter. Season with salt, pepper and poultry seasoning. Thicken the broth with cornstarch and reduce using bottom heat to make gravy. While the gravy is thickening, add more coals to the lid to brown the skin on the game hens. Total baking time is 1 1/2 to 2 hours. The meal is done when the internal temperature of the hens reaches 165 Deg. F. and the vegetables are soft.

Recipe Filling 1 1/2 Lbs ground beef 1 onion diced 4.5 oz can diced green chilis 3 jalapeños diced 1 Tbs chili powder 1/2 Tbs cumin 3/4 cup shredded Mexican cheese 1 10oz can enchilada sauce Tortillas olive oil spray Topping 1 cup shredded Mexican cheese 1 10 oz can enchilada sauce Using bottom heat, brown the ground beef. Remove and set aside. Using the leftover grease, sauce the onions, chilis and jalapeños until the onions soften and become translucent. Add the ground beef to a large bowl. Season with chili powder and cumin. Give it a good mix. Add the sautéed vegetables, cheese and enchilada sauce give it a good mix. Wipe out the bottom of your Dutch oven and give it light coating of olive oil.  Spoon the filing into the center of the tortillas. Fold the tortillas into thirds and place them seam-side down in your 12 inch Dutch oven. Distribute the remaining cheese and enchilada sauce over the enchiladas. Bake for 25 minutes using 9 coals beneath and 16 coals on top to get 350 degrees in your 12 inch Dutch oven until the cheese is fully melted. Serve and enjoy.

Recipe 1 cup cheddar cheese ½ Pound bacon cut into 1 inch pieces. 8 ounces mushrooms diced 1 red bell pepper diced ½ large onion diced 1 tablespoon Montreal steak spice 6 eggs ¼ cup milk Distribute cheddar cheese evenly on the bottom of an 8 inch Dutch oven. Cook bacon in a skillet until crispy. Set aside. Season peppers, onions and mushrooms with Montreal Steak Spice. Saute veggies in bacon grease until soft. Layer the vegetables evenly over the cheese. Layer the bacon over the vegetables. Beat eggs and mix with milk. Pour evenly over the vegetables. Bake at 350 degrees for 30 minutes using 5 coals beneath and 11 coals on top until eggs are fully cooked. Serve and enjoy.

Recipe 1 1/2 pounds boneless chicken breasts sliced into strips 8 ounces grape tomatoes sliced in half 8 ounces pesto basil 1/2 cup shredded Mozzarella 1/2 pound Linguini Distribute chicken breasts in the bottom of a 10 inch Dutch oven. Distribute the pesto basil on top of the chicken. Distribute tomato slices on top of the basil. Bake for 20 minutes using 7 coals beneath and 14 coals on top to get 350 degrees in your 10 inch Dutch oven. After baking for 20 minutes, lift the lid and distribute the mozzarella on top of the chicken, pesto and tomatoes. Bake for an additional 10 minutes until the cheese is melted. In the meantime, cook linguini according to the directions on the package. Arrange the chicken over the pasta and serve. Don’t forget to spoon some of that wonderful sauce over the chicken and linguini. Enjoy.

Recipe 1 Tbs. bacon grease or olive oil 1 tsp. dry rosemary; rubbed 1 med. yellow onions; sliced 3 cloves garlic; sliced 2 lb. beef chuck roast salt and pepper to taste 1/2 cup hot beef stock or broth 1/8 cup honey barbecue sauce 1 Tbs. red wine vinegar 1/2 Tbs. balsmic vinegar 1 1/2 Tbs. brown sugar 1/2 Tbs. soy sauce 1 bay leaf 1/2 tsp. black pepper 1 lbs. baby carrots 4 medium red potatoes; skins on, cut into chunks 1/2 tsp. thyme 1/2 Tbs. parsley flakes Heat a 10" deep Dutch oven from the bottom until oven is hot. Add bacon grease or olive oil, rosemary, and onions; cook 2-3 minutes until you start to see a little color on the onions then add the garlic. Cook for 1 minute longer. In a large measuring cup combine the beef stock, barbecue sauce, red wine vinegar, balsamic vinegar, brown sugar, soy sauce, bay leaf, and black pepper; stir to mix then pour juice slowly into the oven. Season the roast with salt and pepper then add roast to oven and cover with as many of the onions as you can. Replace the lid then reduce the number of coals on bottom to 7 and place 14 coals on the lid. Cook for 30 minutes rotating oven every 15 minutes. After 30 minutes add carrots and potatoes. Season with salt, pepper, thyme, and parsley flakes. Replace the lid and continue baking for 60-90 minutes until vegetables are fork tender. This recipe was modified for a 10 in Dutch oven.

Recipe 1 1/2 pounds lean ground beef 1 egg beaten 1 cup uncooked oatmeal 1 14.5 ounce can diced tomatoes 1 large (or 2 small) green peppers diced 1 large onion diced 10 cloves garlic finely diced Montreal Steak Spice to taste 1 tbsp thyme 1 tbsp oregano Sweet Baby Ray's BBQ Sauce Mix all ingredients thoroughly in a large bowl. Place in a 10 inch camp Dutch oven. Coat top liberally with BBQ sauce. Bake for 1 hour with 7 charcoals on bottom and 14 coals on top. Enjoy!

Recipe 2 Tbs paprika 2 Tbs black pepper 2 Tbs kosher salt 1 Tbs granulated garlic 1 Tbs granulated onion 1 Tbs crushed coriander 1 Tbs dill 1 Tbs crushed red pepper flakes 1 Tsp Sunflower oil
 Combine all the ingredients in a small bowl. Give it all a good mix. Store in an airtight container.

Recipe 1/2 stick unsalted butter 1/2 lb. ground pork 1/2 lb. ground chicken gizzards 1/2 lb. ground chicken livers 2 large yellow onions, finely chopped 2 celery stalks, finely chopped 1 red bell pepper, finely chopped 8 garlic cloves, finely diced 2 cups chicken stock 2 Tbs Cajun or Creole seasoning 1 Tsp dried oregano 1 cup long-grain white rice 6 green onions, white and light green portions, thinly sliced 1/3 cup finely chopped parsley Directions: Melt the butter in a 10 inch Dutch oven using medium bottom heat. Add the ground pork, ground chicken gizzards, and ground chicken livers. Cook until the meat is brown. Add yellow onions, celery, bell pepper, garlic Creole or Cajun seasoning and oregano. Reduce heat to low, cover and simmer. Boil 2 cups of chicken broth in a medium sauce pan. Add white rice and return to a boil. Reduce the heat to low and summer for 20 minutes until all the broth is absorbed and the rice is tender. When the rice is ready, add it to the DO along with the green onions and parsley. Cook covered on low for another 10 to 15 minutes stirring occasionally and adding chicken broth as needed to keep it from drying out and sticking to the bottom the pot. Serve and enjoy.

Recipe 3 tablespoons butter 1 diced onion 1 diced red bell pepper 8 oz diced mushrooms 2 cups diced cooked ham 6 finely diced garlic cloves 12 eggs 1/2 cup milk 1 Tsp black pepper 1 cup shredded cheddar cheese Melt the butter in a 10 inch Dutch oven over medium bottom heat. Add the onion and bell pepper and mushrooms. Cook until the onions turn translucent and the vegetables begin to soften, about 5 to 7 minutes. Add the ham and garlic. Continue cooking for another 5 to 7 minutes. In the meantime add the eggs, milk black pepper and garlic powder to a large bowl. Beat them well. Pour the egg mixture into the the Dutch oven. Bake for 20 minutes using 7Ish coals beneath and 14 coals on top to get 350 degrees in your 10 inch Dutch oven. Distribute the cheese over the egg and bake for another 5 minutes Serve and enjoy.