Emily's Southwest Pulled Chicken

My daughter-in-law is always showing me new things. She brought this chicken to our 'Ladies Night' gathering. It was an instant hit with all of us. I took it to work today and many requested the recipe. It is so easy I can just  tell them right on the spot, but at my age I might forget it by tomorrow. So for me and everyone else who requested it, here it is: (Unfortunately we ate it all so I will have pictures next time.)

Emily's Southwest Pulled Chicken

4 chicken breasts (I use the frozen ones from Costco so that would be 8 pieces of chicken)
1 large container Mango Peach Salsa (from Costco)
1 can corn (drained)
1 can black beans

Place chicken in a crock pot layered with the salsa. Cook for 5 or 6 hours on high or until done. Remove from pot, slice lengthwise against the grain and let cool slightly. Add corn and beans to salsa. When cool enough to work with, jerk the meat and return to the pot. Ready to serve.

Dutch Oven Dump Cake

During the Summer as a child, we would go over to our Grandparents home in Huntington to visit for the evening. Grandma always had something fun planned for us. Often times it was a hotdog roast with somores. We had to go get a willow stick from Uncle Serns house next door while Grandpa made the fire. Then we'd get folding chairs and sit on them while we watched the fire burn. I still love to sit and watch a cooking fire burn. That's why we have a fire pit in our yard and why I think cooking and eating have to be fun and yummy.

This is the cake of endless possibilities and so easy. I love to combine blueberry and cherry pie filling with a vanilla cake. It makes it an All-American experience.

Recipe

 
1-2 21 oz. cans fruit or pie filling (If using fruit drain juice and use as part of the soda pop)
1 cake mix (dry, unmixed, straight from the box)12 oz can of soda pop (If using juice reduce the amount of soda to equal only 1 1/2 cup of liquid total.)

Line a 12" Dutch oven with tin foil. Add fruit and spread out. 

Dump dry cake mix over fruit.

 Pour the soda (or soda juice mixture) over the cake mix.  Place lid on oven. Bake for 45-60 minutes using 12 briquettes top and 12 briquettes bottom. Rotate oven one quarter turn to the right and lid one quarter turn to the left every 15 minutes. Serve warm with ice cream.

Dutch Oven Potatoes - The Real Thing

The best thing about camping is the food. We love to cook with our Dutch Ovens. We are so crazy about it that we built a brick fire pit in our yard just for that. In fact my husband is famous for his potatoes. He does the cooking part but I usually buy the food, wash the food, cut-up the food, take the food out to the patio, etc. Maybe I should tell people I need some of the credit. No I think this is best so that he will keep cooking them for everyone.


Recipe:


1 pound bacon
4 onions - cubed
10 potatoes - washed and sliced
salt and pepper to taste
 
Heat a 12" deep Dutch oven using 18-20 briquettes bottom until oven is hot. Cut bacon into 1 inch slices, place in oven and fry until halfway browned. Add onions. Stir, then cover and cook until onions are translucent. Add potatoes, salt and pepper. Cover and cook 60 minutes using 10-12 briquettes bottom and 12-14 briquettes top heat. Stir pot gently every 15 minutes.

Dutch Oven Potatoes - Almost

I love Dutch Oven Potatoes. And nobody makes them better than my husband, no body. He is amazing. But I just wanted a small little pan of them so I thought I would just cook them in a frying pan. Silly me. If you have never had Dutch Oven Potatoes you won't know what you are missing. After 35 years of flavoring in the Dutch oven you can't expect the same product in a regular old pan. But these potatoes are yummy in a fry pan, just not the spectacular ones from a dutch oven.

Recipe:

1/2 pound bacon, cut into 1 inch pieces
1 large onion, chopped medium
6 potatoes, scrubbed and sliced medium
1/4 cup butter opt.

Fry bacon pieces in pan. When bacon is about done add onions and fry both together. When onions start to become translucent you are ready for the next step.

 If your bacon is really meaty you may need to add a few pats of butter.

 Add sliced potatoes. Salt and pepper as desired.

 Stir potatoes lifting bacon and onions on top of potatoes.

Keep stirring every few minutes.Let some of the potatoes get crispy and make sure your thickest potatoes are soft but still hold their form. Do not cover with a lid, just let them fry. Enjoy.