Dutch Oven Triple Chocolate Cake

This cake is delicious and very easy to make.  

Triple Chocolate Cake

2 boxes devils food cake mix

1 bag chocolate chips

2 cans frosting (or 2 batches homemade, which I did) 

Preheat 2 12  inch dutch ovens or I used one dutch oven and cooked one cake and then other.  Make one cake as directed and stir in half the bag of chocolate chips.  Spay dutch oven and line with parchment paper.  Bake at 350 degrees using 17 briquettes on top and 8 on the bottom.   Bake 30 minutes rotating lid a quarter turn every 10 minutes.   Turn cake onto a pan and let cool completely.   Bake the next cake using the same directions.  I placed my cake on a dutch oven lid but you can use a plate or cake stand and frost the cake.  

Thanks for reading, and get out there and get cooking! 

Dutch Oven Garlic Rosemary Bread

I found this recipe for Garlic Rosemary Bread and wanted to try it in my dutch oven.   This bread reminds me of Macaroni Grill's bread.  We had this with a pasta meal tonight and it was fantastic.  I preheated the dutch oven lid like I do everytime I cook bread in it and I baked it at 400 degrees using 19 briquettes on top and 10 on the bottom and cooked it for 35 minutes.  Make sure you rotate the lid a quarter turn about every 5 minutes.

Thanks for reading and get out there and get cooking!

Dutch Oven Coconut Chicken

My wife wanted me to cook this Coconut Chicken for a Swiss Family Robinson theme night we were having.   And it was delicious.  What is great about frying food in your dutch oven outside is your house does not have the usual smell from frying.    We changed things a little just for what we had on hand.

Dutch Oven Coconut Chicken
2 lbs boneless chicken breast (cut into 2 in pieces)
2 large eggs
1/4 cup coconut milk
1/2 flour
1/2 tsp salt
1 sleeve saltine crackers (crushed)
1 cup shredded coconut
1/4 cup oil (more if needed)

Pour the oil in a 12 inch dutch oven and heat to 375 degrees using 18 briquettes on top and 9 on the bottom.

Set out 3 bowls.  In one mix the flour and salt, in the second whisk the egg and coconut milk, and in the 3rd add the crushed saltine crackers and shredded coconut.

When the oil is ready dip the chicken in the flour, then the egg / coconut milk and then coat with the coconut mixture.  Place in the hot oil and cook 2-4 minutes on each side until thoroughly cooked.   Only cook about 6-7 pieces at a time so the oil does not cool down too much and not properly fry them.

We served this with this Island Mango Sauce and it was a huge hit.

Thanks for reading and get out there and get cooking!