Uncooked seafood will have a stronger “deep sea” flavor than precooked, frozen seafood.  However, if that’s all you have available, it will still be delicious!

2 C rotini pasta
2/3 C of water
1 t of olive oil
16 shrimp, peeled and deveined (about medium)
1/2 lb. sea scallops (not overly large)
1/2 t of salt
1/4 t of pepper
1 small onion, diced
6 garlic cloves, crushed
1 red bell pepper, cored, seeded and cut into slices
1 yellow bell pepper, cleaned and cut into slices
4 fresh tomatoes, chopped
1 small zucchini, cut in half lengthwise and cut into slices
2 celery stalks, sliced thin

Set your oven to 450 degrees and spray a Dutch oven pan with cooking spray.
Dump the pasta into the bottom of the pot.
Pour the water over the pasta, stir to coat and spread the pasta into an even layer.
Spread the shrimp and scallops over the top of the pasta and sprinkle with the salt and pepper.
Place the onion and garlic over the seafood, then layer both types of bell pepper over the top.
Spread the chopped tomatoes over the peppers, then add the zucchini slices.
Layer the zucchini slices over the tomatoes.
Scatter the celery over the entire top being sure it covers the top completely.
Cover the pot and bake 45 minutes or until the pasta is tender.

Makes 4 servings

The surprise is peanut butter.  This appears to be an everyday stew until you make the sauce to pour over the chicken.  Together with the sweet potatoes, this Thai inspired chicken stew won’t be mistaken for ordinary!

For a real Thai flavor, substitute coconut milk for the regular dairy milk.

1 onion, diced
1 C of white rice
1 2/3 C of chicken broth
1 lb. chicken breasts, coarse cut
1 red bell pepper, cleaned and diced
1 1/3 Cup of milk
4 garlic cloves, minced
1/2 t cayenne pepper
1/2 t of salt
6 T of creamy peanut butter
4 tomatoes, diced
1 sweet potato, cut into cubes
1 (5 oz.) pkg. frozen spinach

Preheat your oven to 450 degrees.
Spray the inside and the underneath of the lid of a cast iron Dutch oven well with cooking spray.

Spread the onions into the bottom of the pot.
Place the rice into the pot and pour the broth over the rice, stirring slightly to make sure the rice is coated and evenly distributed.
Lay the chicken pieces over the rice and top the chicken with the bell peppers.

Pour the milk into a small mixing bowl and whisk in the garlic, cayenne and salt.
Add the peanut butter and stir until the peanut butter dissolves.

Pour the mixture over the top of the chicken and peppers.
Add the tomatoes in a layer over the top now, then the potatoes and top with spinach.

Cover and bake 45 minutes or until the chicken is cooked through.

Makes 4 servings

Who says chili has to simmer on top of the stove?  This chili is an easy “no watch” version that is hearty and simple to put together.  It is a little thicker than most chili – much more like chili stew.  You can use any kind of bean that you prefer in place of the black beans.  Traditional kidney beans are just fine, or try a combination of a couple varieties.

1 small onion, chopped
1 1/4 C of white rice
1 1/4 C of beef broth
1 (26 oz.) can black beans, rinsed and drained
1 1/2 lbs. ground beef
1 (4 oz.) can green chilies, drained and diced
1 t of salt
1 t of ground cumin
1 t of dried oregano
2 C zucchini, shredded
1 (14 oz.) can petit diced tomatoes

Set the oven to preheat to 450 degrees.
Spray the sides and bottom of a cast iron Dutch oven pan with a non stick cooking spray.
Scatter the onions over the bottom of the pan, sprinkle the rice over the onions and pour the water over the rice, smoothing the rice into an even layer.

In a separate mixing bowl, place the beans, ground beef, chilies, salt, cumin, and oregano, then mix until well blended.
Drop the mixture by forkfuls into the pan.
Spread the zucchini over the meat mixture and top with the diced tomatoes.
Cover and bake 45 minutes or until cooked through.

Makes 4 servings

This is a very hearty dish that actually should be served for lunch or dinner instead of breakfast.  Choose a nice, nutty whole grain bread to serve alongside each serving.

1 t of ground cumin
6 garlic cloves, minced or grated
1 sweet onion, diced
1 orange bell pepper, cleaned and diced small
2 Yukon Gold potatoes cut into small cubes
1/2 t of salt
1/4 t of pepper
1 small head of cabbage, shredded
4 large eggs

Turn the oven on to 450 degrees and allow the oven to preheat.
Lightly spray the inside and the lid of a cast iron Dutch oven.

Arrange the ingredients in the Dutch oven in layers in this order: cumin, garlic, onion, bell pepper, potatoes, salt and pepper.
Evenly distribute the cabbage into the pot and make 4 wells to hold each egg.

Carefully break the eggs into each well leaving the yolk intact.  You may salt and pepper the eggs if you like.
It doesn’t matter if the eggs leak out of the wells into the dish;  they will still be nestled well enough inside the wells.
Cover and bake 30 to 35 minutes or until eggs are completely cooked through.

Makes 4 servings

I make this classic corned beef dinner for St. Patrick’s Day every year in my cast iron Dutch oven because it’s just such a classic look – and a warm and wonderful meal.  Try it any time this winter when the weather is cold and demanding… and the same can be said for your family!

1 large onion, halved and sliced thin
2 celery stalks, sliced thin
2 lbs. corned beef, sliced thick (use either deli or regular, being sure it’s sliced thick so it doesn’t crumble up)
2 large russet potatoes, unpeeled and cut into 1/2 inch cubes
2 cups of carrots, sliced
1 head of green cabbage, chopped
1/2 cup of beef broth (a little more if you like more juice)
1/4 teaspoon of allspice
1/4 teaspoon of salt
1/4 teaspoon of pepper
2 bay leaves

Spray a cast iron Dutch oven well with a non stick cooking spray.
Set the oven temperature to 450 degrees and preheat the oven.

Separate the onion slices and layer into the bottom of the prepared pot.
Scatter the celery over the onions.
Place the corned beef over the top of the onions and celery.
Layer the potatoes over the meat.
Scatter the carrots over the potatoes.
Put as much cabbage into the pot as it can hold.
In a small glass bowl, pour the beef broth and add the allspice, salt and pepper and whisk until there are no lumps.
Pour the mixture over the top of the cabbage in the pot.
Place the bay leaves into the pot.
Cover and bake 30 minutes.
Remove the bay leaves and spoon the sauce over each serving.

Makes about 4 servings.  Add a hearty bread for dipping.

This layered Dutch oven dinner has great appeal to kids.  Cooking with bananas is always interesting and the mix of ginger, banana, onion, and shrimp flavors can’t be described… it just tastes like The Islands!

1 small sweet onion, sliced thin into rings
6 garlic cloves, crushed
1 Tablespoon of freshly grated ginger root
2 small or 1 medium size sweet potato, halved lengthwise and sliced into 1/4 inch pieces (use just enough to cover the bottom of the Dutch oven).
1  1/2 lbs. shrimp
3 bananas cut into 1/4 in. slices
1 red bell pepper, cored, seeded and cut into thin strips
1/2 T of water
1 T of brown sugar
1 t red pepper flakes
4 T of white vinegar
1/2 t salt
1/4 t pepper
1 (10 oz.) pkg. frozen chopped spinach
1 (14 oz.) can diced tomatoes

Set the oven temperature to 450 degrees and allow the oven to preheat.

Coat the inside of a cast iron Dutch oven with a non stick cooking spray.

Scatter the onions and garlic into the bottom of the pot and sprinkle evenly with the grated ginger.
Place the sweet potato slices over the onions layer.
Layer the shrimp over the potatoes.
Arrange the bananas over the shrimp and stick the bell pepper strips between the banana slices.
Pour the water into a measuring cup and add the sugar, red pepper flakes and vinegar, and whisk until the sugar has completely dissolved.  Then stir in the salt and pepper.
Pour half of the seasoned water over the ingredients in the Dutch oven.
Layer the spinach into the pan and top the spinach with the tomatoes.
Pour the remaining seasoned water over the top.
Cover and bake 25 minutes or until the vegetables are tender.

Serves about 4 people.

Converted white rice can be used in this Dutch oven dish, but brown rice adds a nice, firm and nutty flavor.  Throw in a handful of sweet kernel corn, diced white potatoes, or anything you like.  It’s all good when you’re cooking with good spices!  This is one way to warm up your family!

4  garlic cloves, chopped
1  small onion, halved and sliced
2  jalapeno pepper, stemmed, seeded and chopped
2  C of instant brown rice
2  C + 2 T of vegetable or chicken broth
1  teaspoon ground cumin
1  teaspoon ground turmeric
3  carrots, diced
2  parsnips, diced
1  zucchini, halved and cut into 1/2 inch thick  slices
3  C of frozen peas

Set the oven to 450 degrees and let preheat.

Coat the inside and the lid of a cast iron Dutch oven with cooking spray.

Scatter the garlic, onions and jalapeno into the bottom of the Dutch oven. Spread the rice evenly over the top of the onion mixture.

Pour the broth into a bowl and add the cumin and turmeric and whisk until blended in well.
Pour 3/4 of the mixture over the top of the rice.
Stir to coat the rice well with the liquid spreading the rice out evenly.
Layer in this order; carrots, parsnips, zucchini, peas.
Pour the remaining broth into the pot.
Cover and bake 45 minutes or until the vegetables are tender.

Makes 4 servings or so.

Choose mozzarella cheese if you want a nice, stringy, gooey dish that will please the kids.  You can, however, use cottage cheese if you wish, or really any cheese will do.  The nice thing about this dish is both kids and adults like it.  The zucchini is cleverly hidden from the kids by the addition of so many other flavors and textures, and the adults will love the layers of healthy veggies and pinto beans.

4 scallions, chopped
1 large zucchini, quartered lengthwise and cut into 1 inch slices
2 T fresh cilantro, chopped
1 yellow bell pepper, cored, seeded and cut into 1/2 inch strips
1 (8 oz.) pkg. mozzarella cheese, finely shredded and divided
1 (26 oz.) can pinto beans, rinsed and drained
3 green chilies, stemmed, seeded and chopped
3 tomatoes, chopped (or 1 can diced tomatoes)
4 fresh oregano sprigs, or 1/2 teaspoon dried oregano
4 tortillas, whole wheat is good, or sun dried tomato tortillas

Preheat your oven to 450 degrees.
Spray a cast iron Dutch oven well with a non stick olive oil cooking spray.
Scatter the scallions over the bottom of the pan.
Layer the zucchini slices over the scallions and sprinkle with the cilantro.
Spread the bell pepper strips over the zucchini.
Sprinkle half of the cheese evenly over the top.
Spread the pinto beans evenly over the cheese.
Scatter the green chilies over the beans.
Spread the tomatoes over the top of the beans and add the remaining cheese.
Tuck the oregano sprigs into the mix.
Spray both sides of the tortillas lightly with the olive oil spray.
Cut the tortillas in half and roll up each half.
Lay the tortillas rolls over the top of the other ingredients.
Cover and bake 35 minutes or until the vegetables are fork tender.

You can add sausage or other meat to this dish to stretch it into an all-out, hearty dish to warm up your family on a cold winter night.  You can also consider, for your budget’s sake, adding other proteins instead of meat.  Drain a can of garbanzo beans (chick peas) and roast them along with the pine nuts for an inexpensive protein option.

1/2 C of pine nuts
4 C of penne pasta
1 1/3 C of water
1 t of olive oil
1/2 sweet onion, sliced
8 oz. flavorful cheese, your choice (freshly grated Parmesan is my favorite)
1/2 C oil packed sun dried tomatoes, chopped
1/2 t of red pepper flakes
1 t basil
6 T of balsamic vinegar
10 mushrooms, sliced
10 kale leaves, stemmed and chop roughly

Preheat oven to 450 degrees.

On a cookie sheet, spread the pine nuts in an even layer.
While the oven is preheating place the pine nuts in the oven and toast for 3 minutes or until golden, stirring a couple of time for even toasting.
Remove the pine nuts and set aside to cool slightly.

Spray the inside and lid of a cast iron Dutch oven with a non stick cooking spray.

Dump the pasta, uncooked, into the bottom of the prepared Dutch oven.
Pour the water over the pasta and stir gently and smooth out to even layer.
Scatter the onion slices over the pasta, top with the cheese, tomatoes, red pepper flakes and basil.
Pour the vinegar into the Dutch oven, then add mushrooms and toasted pine nuts.
Fill the Dutch oven with as much of the kale as you can fit in and still have a tight fitting lid.
Bake 45 minutes or until the pasta is tender.

Will feed about 4 people.

If you make chicken Parmesan often you’ll appreciate a simple recipe to perk up this classic dish.  The sun dried tomatoes adds a nice sweet and savory flavor, but the cheesy classic is still quite recognizable… and tasty!

2 large eggs
1/2 cup sun dried tomatoes in oil
2 cups breadcrumbs
whole garlic cloves
4 chicken breasts, boneless, skinless
salt and pepper to taste

1 jar Marinara Sauce any brand
2 cups mozzarella or Italian Cheese Blend shredded cheese

Preheat oven to 400 F.

In a large bowl, whisk the eggs until frothy.

In food processor, combine tomatoes, breadcrumbs, and garlic, processing until smooth.

Salt and pepper the chicken.

Dip chicken first into the egg and then the tomato/breadcrumb mixture.

Heat olive oil in a large oven-proof skillet on medium heat. Place the chicken in the skillet and cook 10 minutes turning over half way through cooking.

After all the chicken in browned, place the skillet in the oven and cook the chicken for 10 minutes.

Pour the Marinara sauce over the chicken and bake for an additional 10 minutes or until chicken is cooked thoroughly.

Sprinkle cheese on top and cook for 5 more minutes or until melted.