Lodge Logic 5 Qt double Dutch oven and casserole with skillet cover. Sturdy integral, ovenproof loop handles for convenience. Tightly controlled metal chemistry and exacting mold tolerances deliver consistent product for even heating and superior cooking performance. The High Dome lid offers greater capacity and also works double duty as a skillet. Electro statically coated with a proprietary vegetable oil, and cured at high temperatures to allow the oil to deeply penetrate t (more…)

This 6 Qt enamel Dutch oven is great for cooking, marinating, refrigeration and freezing. The color porcelain enamel on cast iron can be used on gas, electric, ceramic and induction cooktops, as well as in the oven. Not recommended for use on outdoor grills or over open outdoor flames. Not for use in microwaves. Lodge Color Porcelain Enamel on Cast Iron cookware is cast from molten iron in individual sand molds. The porcelain surface eliminates the need to season cast iron. (more…)

Amazon.com Review

Lodge Color is one of the newest lines from this respected American cast iron cookware company. Traditionally shaped and more affordable than some European brands, Lodge Color enameled cast iron is just as durable, requires no seasoning, and attractively serves at the table. Lodge infuses this 6-quart Dutch oven with two coats of hard-as-nails porcelain enamel, in a choice of several bright colors that are gradated (dark to light) on the exterior, and which are (more…)

Amazon.com Review

The American-based company Lodge has been fine-tuning its construction of rugged, cast-iron cookware for more than a century. No other metal is as long-lasting and works as well for spreading and retaining heat evenly during cooking. Lodge’s Logic line of cookware comes factory pre-seasoned with the company’s vegetable oil formula, and is ready to use right out of the box. At 10-1/4 inches in diameter and 4 inches deep, this 5-quart Dutch oven holds a heap of c (more…)

What You Need:

1 (16 oz.) bag of frozen hash browns
2 lbs. chicken breasts
1/2 t of salt
1/4 t of pepper
1 (12 oz.) bag of frozen peas and carrots
1 (6 oz.) can of sliced mushrooms, drained well (optional)

How to Make It:

Preheat oven to 450 degrees.
Spray the lid and inside of a cast iron Dutch oven well with a non stick cooking spray.
Spread the frozen hash browns over the bottom of the pan.
Lay the chicken pieces of the potatoes and sprinkle evenly with the salt and pepper.
Add the bag of frozen peas and carrots and top with the sliced mushrooms.
Cover and bake 40 minutes or until the chicken is cooked through.

Makes 4 servings

Want a bit more flavor? Add a few halved garlic cloves underneath and around the chicken before adding the peas and carrots. You may also make this dish a little Italian by rubbing the chicken pieces with Italian dressing instead of sprinkling with the salt and pepper.

Preparation Time: approximately 10 minutes
Baking Time: approximately 40 minutes
Total Time: approximately 50 minutes

Nutritional Information: (approximate values per serving)
Calories 440; Fat 4g; Carbohydrates 47g; Cholesterol 75 mg; Sodium 33 mg; Protein 41g;
Fiber 15g

What You Need:

1/2 C of pearl barley
1 C vegetable broth
2 C feta cheese, crumbled
5 garlic cloves, minced
1/2 C roasted red peppers packed in oil
1 red bell pepper, cored, seeded and cut in strips
1 T of lemon juice
4 Portobello mushrooms, sliced thin
3 C of spinach, roughly chopped

How to Make It:

Preheat oven to 450 degrees.
Spray the inside of a cast iron Dutch oven with a non stick cooking spray.
Place the barley into the bottom of the pan.
Pour the vegetable broth over the barley and spread the barley out into an even layer.
Scatter the cheese and garlic over the barley.
Layer the roasted peppers and the bell pepper strips into the pan.
Drizzle the lemon juice over the peppers.
Spread the mushrooms over the top of the peppers.
Stuff as much spinach into the pan as you can fit and still have a tight fitting lid.
Bake 45 minutes or until the barley is tender.

Makes 4 servings

The sweet addition of both roasted and fresh peppers along with the salty feta cheese makes for a scrumptious side dish. Serve this dish with white fish, seafood or chicken.

Preparation Time: approximately 15 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 1 hour

Nutritional Information: (approximate values per serving)
Calories 461; Fat 25g; Carbohydrates 36g; Cholesterol 80 mg; Sodium 143 mg; Protein 35g;
Fiber 6g

Eight slices week old bread
2 eggs
1/4 teaspoon salt
2 cups milk
1/4 cup butter
1/2 cup sugar
1/2 cup raisins
2-teaspoon cinnamon or nutmeg

Pull bread into small pieces.
Combine and beat eggs with salt.
Scald milk and butter in a 2-quart saucepan.
Combine and mix eggs, cinnamon, bread and sugar. Stir well while saturating bread. Mix in raisins and then pour mixture into a 1 1/2 qt. casserole dish. Place this in Dutch oven atop a trivet. Bake for 30 to 40 minutes at 350 degrees or until a toothpick comes out clean. Finish by sprinkling sugar and cinnamon.

1 1/2 cups water
1 10-ounce bag miniature marshmallows
1/4 cup cocoa powder
1 chocolate cake mix mixed as directed for batter
1 cup light brown sugar
6 ounce semi-sweet chocolate chips

Using heavy foil, you will line bottom and sides of a 12″ Dutch oven. Combine water, brown sugar and cocoa powder and mix, pour this mixture into the Dutch oven and then add an even layer of miniature marshmallows. Pour chocolate cake batter over marshmallows and then scatter the chocolate chips over cake batter. Place lid on oven and then bake for an hour or until done. Add a dollop of whipped cream or vanilla ice cream before serving.

1-pound sausage or bacon
2 pounds frozen shredded or southern style potatoes
1 dozen eggs
2 cups shredded cheddar cheese

Cut sausage or bacon into small one-inch pieces and then cook the sausage or bacon in your Dutch oven. Add the potatoes and then replace lid. Cook until done, while occasionally stirring. You will then mix the eggs together in a bowl and then pour mixture atop the potatoes. Replace lid and then cook this until done. After cooking the eggs, sprinkle on cheese, put the lid on again, and bake to melt cheese. You can serve as is or you may wrap in warmed flour tortillas to make breakfast burritos and then add salsa.