recipe

“Miss Rita To The Rescue!”Recipe Index

 

OMG! I *love* to eat!!!

Isn’t it the greatest thing on Earth?

Over the years, I’ve posted a lot of my favorite recipes on this blog, but I do realize that sometimes all those awesome recipes get a little lost with all my Cricut crafting.

Hence this Recipe Round Up!

Each recipe is linked to this index, so feel free to bookmark this page!  I will update it as I add more recipes!

ON TO THE FOOD!

 

Amazing Chicken Marinade

Bacon-Wrapped Water Chestnuts

Beef Barley Soup

Better than Cinnabon Cinnamon Rolls

Beef Stew in the Dutch Oven

Beef Stroganoff

Beer Battered Fried Pickles

Good Enough for Santa Chocolate Chip Cookies

Chicken Stock in the Dutch Oven

Christmas Morning Quiche

Cioppino: San Francisco’s Fish Stew

Crusty Bread in the Dutch Oven

Durgin-Park Boston Baked Beans

Easy Chicken & Stuffing in the Slow Cooker

General Tso’s Chicken

Italian Bread in the Dutch Oven

Italian-Style Potato Pancakes

Jalapeno Cheese Bread

Julia Child’s French Onion Soup Gratinee

Key Lime Pie

Lazy Lasagna in the Dutch Oven

Make Your Own Pizza Dough

Make Your Own Sushi Rice at Home

Meatless Stuffed Mushrooms

Skinny Enchilada Rice Bowl

Skinny Black Bean Burritos

Sausage Tortellini Soup

Skinny Sesame Chicken & Broccoli

Ricotta Calzone

Pasta Puttanesca

Pizzelle: Auntie’s Italian Cookies

Ditch The Canned Pumpkin

Rib Eye in the Dutch Oven

Expertly Cutting a Pineapple & Pera Pena Drink

Whole Chicken in the Dutch Oven

 

 

 

 

 

Dutch Oven · New England · recipe

Beef & Barley Soup in the Dutch Oven

Beef & Barley Soup–if you don’t count chowder–is quite possibly the quintessential New England soup.

But nowadays finding a good version can be difficult to find, except maybe in a can. And even the best canned soups are still too salty and tinny for regular consumption.

So, I set about making a healthy and easy Beef & Barley that would rival the ease of warming up a canned version and I think I’ve done it. Of course, I used my trusty Dutch Oven, but I also used my Instant Pot to make ready the beef.

I started with a small piece of meat that was intended as a small roast. I got it on sale for less than $4 and it weighed just under two pounds. Because I froze it when I bought it, I first defrosted it and then cooked it with a small amount of beef broth and some salt and pepper in the Instant Pot on the beef setting. Couldn’t be easier, but note that you could use a portion of roast beef leftovers if you have that.

Once the beef was cooked and had rested, I chopped it up in small pieces and tossed it into the Dutch Oven along with some tomato sauce, a box of beef broth and the drippings from the Instant Pot. I added a can of peas and carrots, but you could use fresh or frozen. It’s up to you, of course.

The Barley was cooked separately from a dried bag of the grain. If you’re wondering where you find dried Barley, check the dried beans section of your grocery store. Once cooked, add the Barley to the soup toward the end of the cooking to keep it from getting too soggy.

Small oyster crackers are the only thing you need to complete this wonderful, homey meal, which is perfect for a cold late Autumn supper.

One small points:

This soup is exceptionally economical. I figured the entire recipe cost me under ten dollars for ten servings!

Ingredients:

  • Small cut of roast beef, prepared either in an oven or Instant Pot, about 1 1/2 pounds
  • Box of beef broth
  • Small can of tomato sauce
  • Can of diced carrots and peas
  • About two cups of water
  • Salt and pepper to taste
  • Barley, 1 cup, dried and cooked separately with 2 1/2 cups water and salt to taste

Directions:

  1. Cook beef in Instant Pot with a small amount of beef broth and allow to rest OR use precooked cut of roast beef
  2. Slice and then dice the cooked beef and place in Dutch Oven with any pan drippings from the cooking of the beef
  3. Add tomato sauce, beef broth and water to the Dutch Oven and bring contents to boil on the stovetop
  4. Reduce heat to allow the soup to slowly boil off some of the added water and thicken, about 1 hour
  5. Meanwhile in a separate pan, bring the dried Barley to boil with 2 1/2 cups water and salt to taste; cook for 45 minutes
  6. After cooking off some of the liquid, add the can of peas and carrots and the Barley
  7. Allow soup to simmer for an hour or more so that all the flavors meld together
  8. Serve with small oyster crackers

Dutch Oven · recipe

Quick & Easy General Tso’s Chicken: Another Dutch Oven Recipe

Who doesn’t love Chinese food?

Here’s a seriously quick and easy General Tso’s Chicken recipe that is way healthier than the take out kind, because the chicken is sautéed instead of fried before adding the sweet and spicy sauce.

My version is prepared in my trusty Dutch Oven (naturally!), but you can use a regular pan or even an Instant Pot for this one!

General Tso's Chicken in the Dutch Oven
A healthier version of General Tso’s Chicken prepared in my Dutch Oven

Ingredients:

  • 1-2 pounds skinless, boneless chicken breast, cubed
  • 1-2 teaspoons sesame oil
  • 1 minced garlic clove
  • 1 peeled and minced chunk of fresh ginger, about the size of your thumb
  • 6 tablespoons rice/rice wine vinegar
  • 6 tablespoons soy sauce (use low sodium if you like)
  • 1/4 teaspoon crushed red pepper flakes (more or less to taste)
  • 3/4 cup prepared hoisin sauce (I used Oy! Vey! Hoisin Sauce)
  • 4 tablespoons brown sugar
  • a bunch of green onions, chopped
  • 2 tablespoons cornstarch

Instructions:

  • Oven medium heat and in your Dutch Oven, heat the sesame oil for a minute or so.
  • Add cubed chicken and sauté for about 5 minutes until the chicken turns white; chicken does not have to be cooked through
  • In a separate bowl, mix together garlic, ginger, rice vinegar, soy sauce, pepper flakes hoisin sauce and brown sugar
  • Pour the mixture over the chicken and mix together
  • Cover the Dutch Oven and cook over medium heat for 10-15 minutes until chicken is cooked completely
  • Stir in the cornstarch and cook for about two minutes or until your sauce is thick and bubbly
  • Stir in green onion
  • Serve with boiled white or brown rice

 

Quick & Easy General Tso's Chicken

  • Servings: 4-6
  • Difficulty: easy
  • Print

A Chinese takeout inspired recipe that's quick, easy and healthier, too.

Ingredients

  • 1-2 pounds skinless, boneless chicken breast, cubed
  • 1-2 teaspoons sesame oil
  • 1 minced garlic clove
  • 1 peeled and minced chunk of fresh ginger, about the size of your thumb
  • 6 tablespoons rice/rice wine vinegar
  • 6 tablespoons soy sauce (use low sodium if you like)
  • 1/4 teaspoon crushed red pepper flakes (more or less to taste)
  • 3/4 cup prepared hoisin sauce (I used Oy! Vey! Hoisin Sauce)
  • 4 tablespoons brown sugar
  • a bunch of green onions, chopped
  • 2 tablespoons cornstarch

Directions

  • Oven medium heat and in your Dutch Oven, heat the sesame oil for a minute or so.
  • Add cubed chicken and sauté for about 5 minutes until the chicken turns white; chicken does not have to be cooked through
  • In a separate bowl, mix together garlic, ginger, rice vinegar, soy sauce, pepper flakes hoisin sauce and brown sugar
  • Pour the mixture over the chicken and mix together
  • Cover the Dutch Oven and cook over medium heat for 10-15 minutes until chicken is cooked completely
  • Stir in the cornstarch and cook for about two minutes or until your sauce is thick and bubbly
  • Stir in green onion
  • Serve with boiled white or brown rice

Let me know if you try this recipe and how you made out.

I’m trying really hard to increase my readership, so please feel free to share with anyone that likes to eat!

Dutch Oven · recipe

Lazy Lasagna in the Dutch Oven

Lazy Lasagna
Hot-from-the-oven Lazy Lasagna!

I’m back with my Dutch Oven and a new recipe for what I call “Lazy Lasagna”–but it could also be a pasta bake, if you’d like.  I call it Lazy Lasagna, because it has all the ingredients of my regular lasagna without all the time consuming layering.

Barilla Mezzi Rigatoni
Mezzi rigatoni, regular sized rigatoni or even ziti would work fine for this dish

To make this dish, I started with cooking two boxes (two pounds) of Barilla’s Mezzi Rigatoni, which is a short but wide tube of pasta.  I cook the rigatoni for 10 minutes only, because I want to keep my pasta firm. Regular rigatoni or even ziti would work just as well, so feel free to use what you have.

When the pasta has cooked, drain off the water in a colander and return the cooked pasta to the original pot.  It’s helpful if you do not overly drain your pasta for this one, because a little of the pasta water will help when mixing your ingredients into the pasta.

Ricotta and Shredded Cheeses
Ricotta and Shredded Cheeses used for making this Lazy Lasagna

To the drained pasta, add a full container of ricotta, a jar of pre-made sauce OR your own homemade sauce, a generous portion of shredded mozzarella cheese and seasoning.  I like to add salt, pepper, a touch of crushed pepper, and a blend of dried basil, oregano and rosemary, but obviously adjust to your preference.  Mix until blended well.

Cooked pasta mixed with sauce and cheeses
I was making this for people who don’t like too much sauce, so my pasta looks pink! You can adjust the amount of sauce you use.

Add some sauce to the bottom of your Dutch Oven then add your pasta mixture.  Two pounds of pasta with all the other mix-ins will fill a 5.5 quart Dutch Oven almost to the top.  If you have a smaller pan, adjust accordingly.

Lazy Lasagna ready for the oven
Lazy Lasagna all assembled and ready to go into the oven

Top the pasta mixture with the remaining sauce and then sprinkle the top with shredded mozzarella and then a healthy portion of shredded, dry cheese (I use Stella Three Cheese Italian, which is a mixture of Parmesan, Asiago and Romano cheeses).

Completed Lazy Lasagna
Just removed my Lazy Lasagna from the oven and it’s cooling on the board

Cover and bake in your preheated 375 degree oven for 45 minutes.  Then remove the cover and bake for another 10-15 minutes to brown the cheese on top.

 

Digging In to the Lazy Lasagna
No need to worry about cutting THIS lasagna perfectly!

 

Ingredients:

  • Two boxes of Mezzi Rigatoni or similar tube shaped pasta
  • Two jars of prepared pasta sauce or equivalent of homemade sauce
  • One 32 ounce container of ricotta cheese
  • Two cups (or so) shredded mozzarella
  • 1/2 cup shredded Italian cheese blend
  • Seasonings such as salt, pepper, crushed pepper, basil, oregano and rosemary
Plated Lazy Lasagna
Spoon a portion of your Lazy Lasagna and serve with extra sauce if you’d like…or not!