Teardrop City 2018 Dutch Oven Cooking

Once again we headed to Teardrop City 2018 located in Max Meadows, Virginia at the Fort Chiswell RV Park. It was held July 25-29 and I taught a Dutch Oven Cooking Class. It was popular enough during the Teardrop City 2016 event that Eric asked if I would do it again this year. I willingly signed up to do it again. I share those recipes with you now and hope that you enjoy them as much as I do. Scroll to the bottom of the page to find out what cookware etc. that I use.

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Dutch Oven Cooking 2018

Roast Chicken

4 chicken legs or thighs                                         Olive oil

Dry ranch dressing mix                                         3-4 Carrots, peeled and sliced into ½” pieces

1-2 Potatoes , cut into 1” pieces                            1  Onion, sliced into ½” thick wedges

3 cloves garlic                                                          Salt

Any other root vegetables such as parsnips and turnips may also be added.

Place onion in a bowl with a drizzle of oil and mix. Add a sprinkle of ranch dressing seasoning and place in the center of a 2 qt. dutch oven. Repeat with the remaining vegetables and place around the sides of the dutch oven to the outside of the onion. Rub oil on chicken and sprinkle with ranch seasoning and salt. Place chicken on top of onion and bake at 425 degrees for about 1 to 1 ½ hrs. Until chicken juices run clear.  Serves 2.

8inch oven- 17 top coals and 5 bottom coals.

Jalapeno Popper Dip

3 Jalapeno Peppers, seeded & minced                    3 Cups Mexican shredded cheese

12 oz. Bacon cooked crisp & chopped                     ½ teaspoon Salt

8 oz. Cream cheese                                                    Black pepper to taste

8 oz. Sour cream or Greek yogurt
(Itend to use Greek Yogurt)                                     1 onion, chopped fine

1 tablespoon butter or olive oil                                Hot Sauce, several drops if desired

In a 2 quart dutch oven, saute onion in oil. Add the remaining ingredients except for a bit of bacon and pepper which you will use as a garnish. Heat to 350 degrees for 20-30 minutes and stir every few minutes to prevent sticking and burning. When melted and well mixed, add the garnish. Serve with vegetables or corn tortillas.

8 inch oven- 12 top coals and 4 bottom coals.