Posts Tagged With: Parmesan

Sausage Cheese Croissant Catastrophe

Another catastrophe for the recipe book. We made this a couple weeks ago while teaching outdoor cooking to Girl Scout adult volunteers at Camp Robbinswold. It was very tasty. The croissants brought a buttery sweetness and the Swiss cheese was nutty and sweet, which were nice contrasts to the savory sausage, green onions, and Parmesan.

It was easy to make in camp. The sausage could be browned at home or browned in the Dutch oven in camp. The first five ingredients are tossed together like a salad. The egg mixture is poured over the top and then it’s all covered in cheese. For a fancier version, you could use Gruyère cheese. Kids can help prep by tearing the croissants into chunks.

I would recommend getting it all assembled and then starting your coals. The catastrophe can rest while the coals get going. After a 45 minute bake, the eggs are cooked through and the cheese is all melty.

Equipment
12-inch Dutch oven or 13×9 baking dish, bowl, whisk.

Ingredients
1 pound ground sausage, browned
1¼ cups (5 ounces) Parmesan cheese shredded
1 teaspoon salt
6 green onions, sliced
1 package mini croissants (about 24), torn into chunks
3 cups milk
1 cup heavy cream
5 large eggs, beaten
2 cups Gruyère or Swiss cheese

Prep
Foil line your Dutch oven if you choose, and coat it with butter or cooking spray. To the Dutch oven add browned sausage, Parmesan cheese, salt, green onions and croissant chunks, and toss together. Whisk together the milk, cream and eggs, and pour over the top. Let it rest so the croissants soak up all the liquid. Sprinkle cheese on top. Bake in a 350°F oven, using 17 coals on the lid and 8 underneath, for 45 minutes.

Serves 10-12

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Categories: Breakfasts, Dutch Oven, Recipes | Tags: , , , , , , , , , , , , , , , , , | Leave a comment

Meatball Sub Pull-Aparts

meatball_sub_pull-aparts_french_IMG_1419_690px

Let me just say right up front, this is crazy good! Okay, now that we have that out of the way, we can continue.

This is a warm, hearty meal that tastes amazing. From the rich and flavorful Italian meatballs and marinara sauce to the velvety, gooey mozzarella cheese to the fluffy and crunchy bits of French bread, this was so yummy! Serve it with a fresh green Italian or Caesar salad and you have a winner dinner. Everyone loved this.

It is super simple to make. It only has 5 ingredients and it bakes in about 30 minutes. It really is just assemble and bake. I think all my scouting followers out there will really like this one. Even a patrol of young scouts could make this easily.

This recipe calls for store-bought meatballs, jarred marinara, and refrigerated French bread or you could make your own from scratch. In camp, you could bake this in a 12-inch Dutch oven or, at home, you could use a 9×13 casserole dish.

Equipment
12-inch Dutch oven or 9×13 casserole dish, large bowl, large spoon for mixing and serving, knife, cutting board.

Ingredients
½ bag of Italian meatballs or about 30 golf-ball sized meatballs if you’re making them from scratch
1½ cups marinara sauce
2 cups mozzarella, grated
¼ cup Parmesan, grated
1 tube refrigerated French bread, sliced into medallions and then halved

Prep
If you’re looking for easy clean up, you could foil line your Dutch oven for this one. Spray the foil or the casserole dish with cooking spray. Start 25 coals in a chimney.

Unwrap the refrigerated French bread loaf and slice into medallions about ½-inch thick and then cut each medallion in half. In a large bowl, add the meatballs, marinara sauce, French bread bits, and about half of the mozzarella and toss together like a salad until everything is coated with the marinara sauce. Pour it all into the Dutch oven. Sprinkle the remaining mozzarella and the Parmesan on top.

Bake in a 350°F oven, using 17 coals on the lid and 8 underneath, for about 30 minutes or until it’s brown and bubbly.

Serves 6-8

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Categories: Dutch Oven, Main Dishes, Meals in 30 Minutes, Recipes | Tags: , , , , , , , , , , , , , , , | Leave a comment

Zesty Peppery Parmesan Aioli

Pepper_Aioli_600w_IMG_0754Aioli is a Mediterranean mayonnaise that usually includes olive oil, garlic and lemon juice. This one also has black pepper and Parmesan and goes wonderfully with the Peppercorn Crusted Pork Loin Roast. If you’re slicing the roast and serving it hot, you could use the aioli like a sauce for the pork. If you’re slicing the roast for making sandwiches, you could use the aioli in place of plain mayonnaise. Either way, it adds a whole new level of yumminess to the roast.

Equipment
Medium mixing bowl

Ingredients
1 cup mayonnaise
6 tablespoons extra-virgin olive oil
¼ teaspoon salt
½ teaspoon black pepper
1 clove garlic, minced or powdered
2 tablespoons lemon juice
¼ cup Parmesan, finely grated

Prep
In a medium bowl, stir together all the ingredients until smooth and creamy. Pour into a container and refrigerate.

Pepper_Aioli_600w_IMG_0761

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Categories: Recipes, Sides | Tags: , , , , , , , , , , , | Leave a comment

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