August 30, 2014

peachesHello! My name is Sarah and I’m the newest addition to the Harmon’s Dietitian team! I’ll be spending most of my time at The District store in South Jordan. I just moved to Utah from Indiana and I love so many things about Utah; the mountains, the sunny days and especially the produce! Summertime in Utah means stone fruits; like peaches, plums, apricots and cherries! Peaches are one of my favorite fruits and peak season in Utah lasts from early August through the end of September.

I love to eat peaches as a snack, but they can also be great in salads, salsas, meat dishes and of course, dessert! Below you will find one of my favorite quick and easy summer peach recipes:

Grilled Peach Dessert
  1. 4 ripe peaches, halved
  2. 2 teaspoons olive oil
  3. 1 cup vanilla or plain Greek yogurt
  4. ½ cup pistachios, shelled, roughly chopped
  5. ¼ cup Honey
  6. Fresh chopped mint for garnish (optional)
  1. Cut peaches in half and brush with olive oil. Place peaches on grill cut side down, until grill marks appear. Remove peaches from grill and top with yogurt, honey and pistachios. Serve immediately and enjoy! Blog
Grilled peaches are also delicious atop a simple spinach salad, or chicken. Take advantage of peach season while it lasts!

Back to School Lunches

August 29, 2014

SchoolLunchSchool is back in session and that means plenty of school lunches! Chef Kimberly Larsen shows us how to make some easy lunches. These lunches are so easy to make, your kids can help as well. Chef Larsen showed us how to make Chicken Ranch Wraps and a Tuna Macaroni Salad. Watch this on Good4Utah by clicking HERE.

Back to School Lunches & Snacks
Chicken Ranch Wraps & Tuna Macaroni Salad
Chicken Ranch Wraps Ingredients
  1. 4 wraps of choice (whole wheat, spinach, etc).
  2. 1/2 cup ranch dressing
  3. 1 cup cooked chicken, shredded or small dice
  4. 1 cup shredded cheddar
  5. 1 cup lettuce, shredded
  6. 8 tomato, slices
  7. 8 avocado slice
  1. 1. Lay wrap flat.
  2. 2. Spread with ranch.
  3. 3. Sprinkle cheese over ranch.
  4. 4. Layer chicken, lettuce, tomato and avocado.
  5. 5. Fold wrap while tucking in the edges.
  6. 6. Slice in half on the diagonal.
  7. 7. Pack in lunchbox or cooler for a yummy main course!
Tuna Macaroni Salad Ingredients
  1. 1 pound elbow macaroni, cooked, rinsed
  2. 1 cup celery, finely chopped
  3. 1/2 cup finely diced red onion
  4. 1/2 cup finely chopped fresh parsley
  5. 1/2 cup carrot, grated
  6. 1 12-oz. can tuna in water, drained
  7. 1/2 cup olive oil mayonaisse
  8. 1/4 cup plain low-fat yogurt
  9. 1 tablespoon lemon juice
  1. 1. Combine all ingredients and stir lightly.
  2. 2. Allow flavors to get happy for a few hours, then serve as a yummy side dish or snack. Blog

Tasty Game Day Recipes

August 29, 2014

SlidersFootball season is officially here and that means it’s time to tailgate! Whether you are a die-hard fan who never misses a live game, or a fan who prefers to watch from the comfort of your own couch, football season and great food definitely go hand-in-hand.

When I tailgate with my family and friends I love to take our portable grill along because I can use it to cook just about anything. Many SUV’s also have great power outlets in the trunk that you can use to keep food hot (great for slow cookers).

Tailgating food is all about fun, and you can’t go wrong with classic burgers and hot dogs. For a tasty spin on your next tailgate party try these slider recipes. They are easy to make and are always a crowd pleaser.

Tasty Game Day Recipes
Pastrami Sliders, Chicken Avocado Sliders, & Honey Chipotle Pork Sliders
Pastrami Slider Ingredients
  1. 1 pound ground beef
  2. 1 egg
  3. 2 tablespoons Worcestershire sauce
  4. 1 tablespoon horseradish
  5. 1 tablespoon smoked paprika
  6. ½ tablespoon garlic powder
  7. ½ tablespoon onion powder
  8. 1 teaspoon chili powder
  9. 1 pinch salt and pepper
  10. 12 potato rolls
  11. ½ pound sliced pastrami
  12. 1 white onion (sliced)
  13. 12 slices provolone
  14. Oil for searing
  1. 1. In a large bowl combine ground beef, egg, horseradish, Worcestershire, paprika, garlic, onion, chili, salt and pepper. Mix until the egg is incorporated, (careful not to over-mix).
  2. 2. Cover with plastic wrap and place in the refrigerator for 35 to 40 minutes or until the meat will hold the shape of a patty.
  3. 3. Use a ¼ cup to scoop the meat into balls and shape into patties then set aside.
  4. 4. Heat some oil in a saucepan over low heat, add the sliced onions to the pan and toss in the warm oil to coat the slices evenly (if you are tailgating, use your saucepan on a grill, or bring along a portable griddle).
  5. 5. Place a lid over the onions and sweat for 20 to 25 minutes, stirring occasionally.
  6. 6. Heat some oil in a sauté pan over medium heat and sear the patties on both sides for 6 to 8 minutes, (rare to medium).
  7. 7. Place a slice of pastrami and online on the slider and top with cheese.
  8. 8. Cover with a lid to melt the cheese.
  9. 9. Place on a lightly toasted roll and serve.
Chicken Avocado Slider Ingredients
  1. 1 pound ground chicken
  2. 1 tablespoon. garlic powder
  3. 1 tablespoon onion powder
  4. 1 teaspoon paprika
  5. 1 pinch salt and pepper
  6. 1 cup breadcrumbs
  7. 1 whole egg
  8. ½ lbs. sliced ham
  9. 2 cups guacamole
  10. 8 slices Swiss cheese
  11. 12 wheat country rolls
  1. 1. In a medium bowl combine chicken, garlic, onion, paprika, bread crumbs, egg, salt and pepper.
  2. 2. Mix all the items until the breadcrumbs are incorporated.
  3. 3. Cover with clear wrap and place into the refrigerator for 35 to 40 minutes or until the chicken mix will hold a patty shape.
  4. 4. Using a ¼ cup scoop the chicken mix into balls.
  5. 5. Shape each ball into a small patty, set aside.
  6. 6. Heat a sauté pan over medium heat, add some oil to the pan.
  7. 7. Sear the patty for 6 to 8 minutes on each side or until an internal temperature of 165 F.
  8. 8. Prepare a slice of ham by adding 1 tablespoon of guacamole in the center of the slice then roll.
  9. 9. Place the ham roll on top of the chicken patty and add the cheese.
  10. 10. Cover with a lid to allow the cheese to melt.
  11. 11. Place onto a small bun and serve with lettuce, tomato and your favorite burger toppings (optional).
Honey Chipotle Pork Sliders Ingredients
  1. 3-4 pounds pork shoulder or butt
  2. 3 tablespoons cumin
  3. 3 tablespoons paprika
  4. 2 tablespoons coriander
  5. 1 white onion, rough chop
  6. 5-6 garlic cloves
  7. 1 cup honey
  8. 2 tablespoons honey wine vinegar
  9. 1 tablespoon Chipotle paste *Made from Chipotle peppers in adobe, puree to make a paste
  10. Slider buns
  11. Shredded cabbage
  1. 1. Prepare Pork Butt/Shoulder by rubbing with cumin, paprika, coriander and salt.
  2. 2. Place in slow cooker or oven safe roasting pan.
  3. 3. Add diced onion on top.
  4. 4. Cover and cook on low for 5-6 hours in slow cooker or 3-4 hours in 325 degree oven.
  5. 5. Remove from oven and allow to cool in juices. Can store in refrigerator for up to 5 days.
  6. 6. When ready to serve, shred meat into bite size pieces.
  7. 7. In medium mixing bowl combine honey, honey wine vinegar and chipotle paste.
  8. 8. Toss pork and coat with honey mixture.
  9. 9. Heat sauté pan to medium high heat.
  10. 10. Coat pan with oil.
  11. 11. Add pork to pan and crisp outside edges quickly.
  12. 12. Serve with toasted bun with avocado, aioli and fresh shredded cabbage. *This pork makes a great topping for nachos too! Blog

Great Health Tip of the Day: More Herbs, Less Salt Day

August 29, 2014

TabboulehToday is the day to celebrate herbs! If mint, basil, or parsley has taken over your garden, find a fun new recipe and give it a try. Not only do herbs (fresh or dried) add a flavor punch to your meal, they also contain healthy antioxidants and replace the need for much added salt to season your food.

Tabbouleh salad is a traditional Mediterranean salad chock-full of herbs. Try the recipe below for an easy way to eat fresh herbs.

Tabbouleh Salad
  1. 1⁄4 cup bulgar, rinsed well
  2. 1 lemon
  3. 1 large tomato, finely diced
  4. 1/2 hothouse cucumber, peeled and finely diced 1/2 small red onion, finely diced
  5. 1 cup flat leaf parsley, finely diced
  6. 1/4 cup mint, finely diced
  7. 1/2 cup extra virgin olive oil
  8. 1/4 teaspoon cumin
  9. 1/2 teaspoon salt
  1. Soak bulgar in the refrigerator until soft (about 2 hours). Zest and juice the lemon. Whisk lemon juice and zest with olive oil, cumin and salt. Mix into bulgar. Gently add in herbs and vegetables. If made ahead, only add half of the dressing to the salad and add the remaining just before serving. Blog

Grilling Contest Winner: Spiced Pears Recipe

August 27, 2014

We want to thank everyone who entered the Harmons Grilling Recipe Contest. We’re excited to announce the winner, who receives a $200 Harmons Gift Card. Congratulations, Jason G from West Jordan!

Check out his winning recipe below. For more grilling ideas and recipes, check out our Food for Thought Summer Edition.

Grilled Spiced Pears
  1. 6 large ripe pears
  2. 1/2 lemon
  3. 5 Tbsp. butter, at room temperature
  4. 5 Tbsp. brown sugar
  5. 5 Tbsp. graham cracker crumbs or ground hazelnuts
  6. 1/2 tsp. grated lemon zest
  7. 1/2 tsp. ground cinnamon
  8. 1/4 tsp. grated nutmeg
  9. 1/2 tsp. ground cloves
  10. 1 Tbsp. rum
  11. 1 tsp. vanilla extract
  1. Cut a thin slice off the bottom of each pear and remove the tops. Discard the bottom slices and set the tops aside. Core the pears, using a melon baller. Rub the cut bottoms and tops with the cut side of the lemon to prevent browning. Squeeze a few drops of juice into the cavities.
  2. Prepare the filling: Beat the butter and brown sugar in a mixing bowl with a wooden spoon. Beat in the graham cracker crumbs, lemon zest, cinnamon, nutmeg, cloves, rum and vanilla. Spoon the butter mixture into the pears and loosely place the caps on top. Arrange the pears in the lightly greased aluminum foil pan. (The recipe can be prepared up to this stage several hours ahead.)
  3. Set up the grill for indirect grilling and preheat to medium. If using a gas grill, place the wood chips in the smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce the heat to medium. When ready to cook, place the pan with the pears in the center of the hot grate, away from the heat. If using a charcoal grill, toss the wood chips on the coals. Cover the grill and smoke-roast the pears until nicely browned and soft on the sides, 40 minutes to 1 hour.
  4. Serve open faced with whipped cream and a bit of caramel. Blog

3 Recipes featuring Utah Trout, Utah Corn & Utah Peaches

August 11, 2014

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There’s a LOCAL CELEBRATION taking place at Harmons in the month of August and Chef Aaron has created 3 recipes using trout, corn and peaches all from Utah! Click HERE to watch him prepared these dishes on ABC4′s News Midday!

3 Recipes Featuring Utah Trout, Corn & Peaches
Salt Baked Utah Trout, Sweet Corn Tomalito, Grilled Peaches w/ Vanilla Gelato & Balsamic Reduction
Salt Baked Utah Trout Ingredients
  1. 3 whole clean Utah Red Trout
  2. 3 cups of kosher salt
  3. 4 eggs
  4. 1 lemon sliced
  5. 2 Tbsp. of sumac berries (optional)
  6. 1/2 cup dill sprigs
  7. 1/2 cup fennel fronds
  1. 1. Crack eggs and separate whites from yolks.
  2. 2. Mix egg white with salt until a well-incorporated paste has developed.
  3. 3. Line a baking sheet with foil and spread a layer of salt down for each trout.
  4. 4. Stuff trout with a pinch of sumac berries (optional) a couple lemon slices and a few fronds of fennel and dill.
  5. 5. Place trout down on salt layer and pack salt on top of fish until it is fully covered.
  6. 6. Place into a preheated oven at 350F. Bake for approximately 40 minutes (may be less depending on the size of fish so check it at 20 minutes) or until the fish has reached an internal temp of 135F.
  7. 7. Remove salt crust completely and serve fish.
  8. 8. Garnish with fresh fennel and crushed sumac berries.
Sweet Corn Tomalito Ingredients
  1. 5 Tbsp. unsalted butter softened
  2. 1/4 cup masa harina
  3. 1/3 cup sugar
  4. 1/2 cup water
  5. 2 cups fresh Utah sweet corn
  6. 1/2 cup cornmeal
  7. 1 teaspoon baking powder
  8. 1/2 teaspoon salt
  9. 1 Tbsp. milk
  10. 1 teaspoon cream
  1. 1. Cream together the masa harina (corn flour) butter, and sugar until light and fluffy.
  2. 2. In a food processor blend half of the corn kernels the water and corn meal until they are a smooth.
  3. 3. Fold into the Harina mixture and add the remaining corn, salt, baking powder, cream and milk and temper until smooth.
  4. 4. Heat on a double boiler covered in foil until firm.
  5. 5. This will take about an hour.
  6. 6. Stir and serve
Grilled Peaches w/ Vanilla Gelato & Balsamic Reduction Ingredients
  1. 4 large fresh peaches, cut in half and pitted
  2. Non-stick cooking spray
  3. 1/4 cup balsamic vinegar
  4. 8 oz. of Coke
  5. 1/4 cup sugar
  6. 2 cups vanilla gelato or ice cream
  1. 1. Spray exposed side of peaches with pan spray and grill on a medium high heat, turning after dark grill marks are established. Grill until skin starts to blister.
  2. 2. Meanwhile, place the coke, sugar and vinegar in a small saucepan and bring to a boil.
  3. 3. Boil for a minute and then reduce to a simmer; continue until syrup starts to form, about 15 minutes.
  4. 4. Peel peach halves and top with scoops of gelato.
  5. 5. Drizzle balsamic syrup over the top and enjoy! Blog

Delicious Corn Recipes

August 7, 2014

Corn on the CobChef Kimberly Larsen shared 3 recipes yesterday with KSL’s Studio 5 using amazing corn grown right here in Utah! Click HERE to watch her prepare these recipes.

Delicious Corn Recipes
3 recipes using Utah grown corn!
Chicken, Corn, Green Chili Quesadilla Ingredients
  1. Marinade Ingredients-
  2. 1 lb. tablespoon grapeseed oil
  3. 1 lime, juice
  4. Quesadilla Filling Ingredients-
  5. 1 tablespoon grapeseed oil
  6. 2 ears corn kernels, lightly grilled
  7. 1 red pepper, seeds and stem removed, mini dice
  8. 1 poblano pepper, seeds and stem removed, mini dice
  9. 1 Anaheim chili, seeds and stem removed, mini dice
  10. 1/2 white onion, minced
  11. 1 teaspoon cumin
  12. 1 teaspoon coriander
  13. 1 teaspoon paprika
  14. Salt and pepper to taste
  15. Corn or flour tortillas
  16. 1 cup Beehive Hatch Chili Cheddar, shredded
  1. 1. In Ziploc bag combine oil and lime juice.
  2. 2. Add chicken.
  3. 3. Season with salt and pepper.
  4. 4. Grill on chicken preheated grill for 3-5 minutes on each side.
  5. 5. Remove from grill and set aside.
  6. Filling Directions
  7. 1. Heat medium sauté pan on medium high heat.
  8. 2. Lightly coat bottom of pan with grapeseed oil.
  9. 3. Add ingredients to pan maintaining a sizzle in pan.
  10. 4. Cook for 5-7 minutes or vegetables are soft.
  11. 5. Remove pan from heat.
  12. 6. Slice chicken into thin strips. Add to pan with vegetables and toss to combine.
  13. 7. Lightly toast tortillas over the open flame or burner on your stove to soften.
  14. 8. Assemble by layering a small amount of cheddar on one side of the tortilla, then top with chicken corn mixture.
  15. 9. Sprinkle more cheddar on top and place second tortilla to cover.
  16. 10.Heat a pan over medium heat.
  17. 11.And very small amount of oil into pan and carefully place the quesadilla.
  18. 12.Cook for about 4 minutes or until golden brown, then carefully flip quesadilla.
  19. 13.When golden brown on both sides, remove.
  20. 14.To serve, cut quesadilla into quarters.
  21. 15.Serve with Harmons ready to eat pico and guacamole.
Roasted Corn Bisque with Avocado & Crab Ingredients
  1. 1 tablespoon grapeseed oil
  2. 1 white onion, small dice
  3. 1 tablespoon fresh garlic, minced
  4. 5 corn cobs, grilled and kernels removed
  5. 2 Anaheim peppers, roasted, peeled, seeded, small dice
  6. 1 poblano pepper
  7. 1 teaspoon cumin
  8. 1 teaspoon coriander
  9. 1 teaspoon paprika
  10. 1/4 teaspoon chili powder
  11. Salt and white pepper
  12. 4 cups chicken stock, low sodium
  13. 1 corn tortilla, cut into strips
  14. 1/4 c heavy cream
  15. 1/2 bunch cilantro, leaves only
  16. 1 avocado thinly sliced
  17. 1 cup crab meat
  1. 1. Heat large saucepan over medium heat.
  2. 2. Coat bottom of pan lightly with oil.
  3. 3. Sauté onion and a pinch of salt, until softened and translucent.
  4. 4. Stir in corn, roasted peppers and garlic.
  5. 5. Continue to sauté for 2-3 minutes.
  6. 6. Add cumin, coriander, paprika and chili pepper.
  7. 7. Add chicken stock and bring mixture to a simmer. Reduce heat to medium low heat.
  8. 8. Simmer for 20 minutes.
  9. 9. Using a slotted spoon, transfer the corn mixture to a blender.
  10. 10.Add cream, corn tortilla and 1/2 cup of the cooking liquid.
  11. 11.Carefully puree until the mixture is smooth, about two minutes.
  12. 12.Adjust with addition cooking liquid to achieve desired consistency.
  13. 13.Season with salt and pepper.
  14. 14.Add 3/4 the cilantro and lightly pulse just until blended into soup.
  15. 15.Top with cilantro leaves, avocado slice and crab meat.
  16. 16.Serve hot or chilled.
Corn and Green Chili Pudding Ingredients
  1. 4 tablespoons butter
  2. 1 medium sweet onions, small dice
  3. 1/2 red pepper, seeds and stem removed, mini dice
  4. 1 poblano pepper, seeds and stem removed, mini dice
  5. 1 Anaheim pepper, seeds and stem removed mini dice
  6. 1 tablespoon garlic, minced
  7. 4 cups corn on cob kernels
  8. 2 tablespoons honey
  9. 1/8 teaspoon cayenne, if desired
  10. 1/4 cup all-purpose flour
  11. 4 large eggs
  12. 1 cup heavy cream
  13. 1 cup half and half
  14. 1 tablespoon sugar
  15. 1/2 teaspoon ground black pepper
  16. 1 cup grated Beehive promontory cheddar
  17. 2 tablespoons chives
  18. 6 strips Harmons bacon, cooked, drained and crumbled
  1. 1. Preheat the oven to 350 degrees F.
  2. 2. Grease a 2-quart baking dish or 8 large ramekins and set aside.
  3. 3. Heat a large saucepan, over medium-high heat.
  4. 4. Melt butter. Add onions and pepper and cook, stirring, for 2 minutes. Add the garlic and cook for additional minute.
  5. 5. Add the corn and cayenne, cook just until just tender, about 3 minutes. Stir in honey.
  6. 6. Season with salt.
  7. 7. Add the flour and cook, stirring, for 2 minutes.
  8. 8. Remove from the heat and let cool slightly.
  9. 9. In a large mixing bowl, whisk the eggs, cream, sugar, black pepper until frothy.
  10. 10.Season with salt.
  11. 11.Put half of the corn mixture in a food processor with a little of the custard and blend until smooth.
  12. 12.Combine pureed corn and whole corn, the cheese, crumbled bacon, and chives.
  13. 13.Pour into the prepared dish and bake until set and a knife inserted into the center comes out clean, 50 minutes to 1 hour. If using ramekins, cook 30-40 minutes.
  14. 14.Remove from the oven and let rest for 10 minutes before serving. Blog

Recipe: Snicker Bar Brownies

July 29, 2014

Yesterday was National Milk Chocolate Day, but it’s never too late to tempt your sweet tooth! We have an delightfully chocolate recipe for you, Snicker Bar Brownies!

Chef Kimberly Larsen prepared this recipe on KUTV’s 2 News This Morning. You can watch it HERE!













Snicker Bar Brownie
Brownie Layer Ingredients
  1. 1 1/2 cup peanut butter
  2. 1 1/2 cup milk chocolate
  3. 1/2 cup unsalted butter
  4. 1 cup light brown sugar
  5. 1/2 cup granulated sugar
  6. 1 tsp. vanilla bean paste
  7. 4 eggs
  8. 1 1/4 cup flour
  9. 1/2 tsp. sea salt
  1. 1. Preheat the oven to 325 degrees and line a 9 x 13 baking pan with parchment paper.
  2. 2. In a small saucepan on low heat, melt the peanut butter, milk chocolate and butter.
  3. Stir continuously to melted completely and very smooth.
  4. 3. Pour into stand mixer with whisk attachment or large mixing bowl and use hand beater.
  5. 4. While mixing on medium-low speed add sugars, then add eggs one at a time.
  6. 5. Stop and scrape at least twice.
  7. 6. Add the vanilla bean paste and salt.
  8. 7. Mix well again.
  9. 8. Remove bowl from mixer.
  10. 9. Lightly fold in flour until no white remains.
  11. 10. Spread in the prepared pan and bake in the preheated oven for 45 minutes (or until a toothpick inserted in the center comes out clean). Don’t over bake. This recipe is for fudge like brownies.
Caramel Sauce Ingredients
  1. 1 cup sugar
  2. 1/4 cup water
  3. Squeeze of lemon juice
  4. 3/4 cup heavy cream
  5. 1/4 cup butter
  6. 1 teaspoon black sea salt
  1. 1. In a medium saucepan, combine the sugar, water and lemon juice over medium-low heat until the sugar dissolves.
  2. 2. Increase the heat and bring to a boil, without stirring.
  3. 3. Use a wet pastry brush to wash down any crystals on the side of the pan.
  4. 4. Boil until the syrup is a deep amber color, about 5 to 6 minutes.
  5. 5. Remove the sugar from the heat and slowly whisk in the heavy cream. The mixture will bubble.
  6. 6. Stir in the butter.
  7. 7. Allow caramel to cool while you make nougat.
Nougat Layer Ingredients
  1. 1/2 cup butter
  2. 1 cup sugar
  3. 1/2 evaporated milk
  4. 2 cups marshmallow crème
  5. 3/4 cup peanut butter
  6. 1 tablespoon vanilla bean paste
  7. 1 1/4 cup roasted salted peanuts
  1. 1. In medium saucepan whisk together butter, sugar and evaporated milk.
  2. 2. Over medium heat bring mixture to a boil, cook stirring constantly for 3 minutes.
  3. 3. Remove saucepan from heat and immediately add in the marshmallow crème, peanut butter and chopped peanuts.
  4. 4. Stir until all ingredients are completely combined.
  5. 5. Spread to cover the brownies in an even layer. Using a flat spatula makes this easier.
  6. 6. Place pan to the freezer to set 10 minutes then spread with caramel. Return to freezer.
Chocolate Layer Ingredients
  1. 2 cups milk chocolate chips
  2. 2 cups peanut butter chip
  3. 1/4 cup butter
  1. 1. To make the final layer, combine the milk chocolate chips, peanut butter chip and butter in small saucepan.
  2. 2. Melt and stir in medium heat until smooth.
  3. 3. Remove the caramel & nougat covered brownies from the freezer and pour the melted peanut butter chocolate over the top.
  4. 4. Spread to an even layer and refrigerate for at least an hour before cutting. Blog

Gourmet Dutch Oven Recipes

July 23, 2014

On Saturday, July 19, Harmons was very excited to sponsor a Dutch Oven Cookoff with the Storm Mountain Chapter of the International Dutch Oven Society (IDOS). Six very talented teams competed for prizes–plus, the winner goes to the 2015 IDOS World Championship!

Each team, several of which have won previous world championships, prepared three courses: Dessert, Main Dish, and Bread.

Wow! Each team’s dishes were gorgeous and delicious. Who knew a cake made in a Dutch oven could look like it came from a fancy French bakery? All six teams created impressive, delicious dishes.

And the winning team is…Matt Pelton and Doug Martin!

Special thanks to Mary’s Chicken for donating whole chickens, Farmland for donating pork butts–and a very large thanks to all the wonderful participants for sharing their fantastic recipes below.

And because life is short, we’ll start with desserts first.

*Need some Dutch Oven Basics? Check out Basic Dutch Oven Cooking Items for Beginners from the International Dutch Oven Society.


Harvest Chocolate Pumpkin Cake
  1. 1 c. buttermilk
  2. 1 c. water
  3. 2/3 c. oil
  4. 2 c. sugar
  5. 1 tsp. baking soda
  6. ½ tsp. salt
  7. 2 eggs
  8. 2 c. flour
  9. ¾ c. cocoa
  1. 2 pkg. 8oz. cream cheese
  2. 2/3 c. canned pumpkin
  3. ½ c. sugar
  4. ½ tsp. cinnamon
  1. ½ c. whipping cream
  2. 4 oz. semi-sweet chocolate, chopped
  1. Fresh berries of your choice, whole almonds, fresh orange peel, grapes
  1. Spray 2- 10” Dutch Ovens with Baker’s Joy, line the ovens with parchment paper circles, and spray again. Combine buttermilk, water, oil, sugar, eggs, baking soda, and salt in a mixing bowl. Add flour and cocoa, whisk until smooth. Divide evenly between the 2 Dutch ovens. Bake for 18-22 minutes or until they test done. Cool for about 10 minutes, remove to a wire rack to cool completely. Meanwhile, beat the cream cheese, pumpkin, sugar, and cinnamon together until smooth. Place one cooled cake layer on the lid of a Dutch oven, then spread with the filling. Top with the next cooled cake layer. Prepare the glaze by pouring the whipped cream into a 5” Dutch oven. Bring just to boiling, and add the chopped chocolate pieces. Do not stir. Let stand for 5 minutes, then stir together. Cool for 15 minutes until it is slightly thickened. Pour over the top of the cake, let some of the glaze drip down the sides if desired. Chill until chocolate is set, about 30 minutes. Top as desired with fresh fruit and nuts. Blog
Idaho Sunset Cake
An original recipe from the Iron Maiden
  1. 6.5 oz. butter
  2. 7 oz. sugar
  3. 4 eggs
  4. 7.5 oz. flour
  5. 1 ½ tsp. baking powder
  6. 1 pinch salt
  7. 1 tsp. vanilla extract
For the orange cake
  1. 1 1/3 c. batter
  2. 1 Tbsp. orange juice
  3. ½ orange zest
  4. 1 tsp. orange extract
  5. Orange food coloring, as needed
For the almond cake
  1. 1 c. batter
  2. ¼ tsp. almond extract
For the strawberry cake
  1. ¾ c. batter
  2. 1 tsp. strawberry extract
  3. Red food coloring, as needed
  1. 16 oz. cream cheese, softened
  2. 8 oz. Mascarpone cheese, softened
  3. 3 Tbsp. butter, softened
  4. 1 c. sugar
  5. 1 ½ tsp. orange extract
  6. 1 tsp. orange zest
  1. Prepare an 8-in Dutch oven by lining it with parchment paper. Set aside.
  2. Cream the butter until smooth then add the sugar. Add the eggs followed by the flour, salt, and baking powder. Lastly, stir in the vanilla extract.
  3. Remove the required amount of batter for each flavor of cake and set aside in separate bowls. For each flavor, mix in the additional ingredients as stated.
  4. Now pour the orange cake first into the Dutch oven followed by the strawberry and almond cake.
  5. Bake the cake at roughly 350F for about 20-30 minutes. (11 coals on the lid / 5 coals underneath).
  6. When done, remove the cake from the heat and set aside to cool. Once cooled, remove the cake from the pan and frost/garnish, as desired.
  7. For frosting, mix the cheeses and butter together until it is smooth and creamy then mix in the sugar. Add the extract and zest. Mix until evenly distributed. Frost the cake, as desired.
Garnishing the Cake
  1. You may garnish this cake any way your heart desires. I like to use combinations of fresh and candied citrus, strawberries and almonds.
Candied Citrus
  1. If you don’t want to use store bought citrus rinds, boil the rinds in a little water for a few minutes and repeat. Then simmer the rinds in simple syrup (1:1 ratio water:sugar) until they are translucent. Remove the rinds and let them dry a bit. Then dust them in sugar, if desired. Blog
Bumbleberry-Apple-Rhubarb Pie
  1. Pie crust dough for a double crust pie
  2. 2 c. thinly sliced tart apples (peeled)
  3. 1 Tbsp. lemon juice
  4. 1 tsp. vanilla
  5. 1 ¼ c. fresh strawberries, cut in half
  6. 1 ¼ c. fresh blueberries
  7. 1 ¼ c. fresh raspberries
  8. 1 ¼ c. fresh blackberries
  9. 1 ¼ c. fresh rhubarb (frozen may be used)
  10. 1/2 c. all purpose flour
  11. 1 tsp. ground allspice
  12. 1 tsp. ground cinnamon
  13. 1 2/3 c. sugar, divided
  14. 3 Tbsp. butter
  15. 1 Tbsp. milk
  1. Prepare dough for a double crust pie. On a lightly floured surface, roll out larger portion of dough to fit a deep-dish pie plate. Chill if necessary for easier handling.
  2. For filling, In a large bowl, toss apples with lemon juice and vanilla; add berries and rhubarb. Combine the flour, allspice, cinnamon and sugar (reserve 1 tablespoon); add to apple mixture and toss gently until fruit is coated evenly. Spoon into crust; dot with butter.
  3. Roll out remaining pastry for top crust (can use lattice crust, if desired). Trim, seal and flute edges. Brush milk over lattice top. Sprinkle with remaining sugar.
  4. Bake in dutch oven (16 briquets on top, 8 on bottom) for 15 minutes. Reduce coals to reach a 350 degree temperature and bake 50-60 minutes longer or until crust is golden brown and filling is bubbly.
  1. NOTE: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander. Blog
Classic Carrot Cake
  1. 2 c. white sugar
  2. 2 c. flour
  3. 1½ tsp. baking soda
  4. 1½ tsp. baking powder
  5. 1 tsp. salt
  6. 1 tsp. cinnamon
  7. ¼ tsp. ground nutmeg
  8. 1/8 tsp. ground cloves
  9. 3 eggs
  10. 1 c. milk
  11. ¼ c. vegetable oil
  12. 1 ½ c. carrots, shredded
  13. 1 c. boiling water
  14. Cream cheese frosting and food coloring as desired
  1. Mix all dry ingredients well in large bowl. Add eggs, milk, vegetable oil, and carrots to dry ingredients and mix until all ingredients are incorporated. Add boiling water and mix thoroughly. Pour into oiled 10 inch Dutch oven and bake using 10 coals on the bottom and 11 coals on top for 40 – 45 minutes. Do not check on cakes before the time is up or they may fall in the center. Remove the cake from the Dutch oven and allow it to cool before working and decorating. Blog
Coconut Dream Cake
  1. 1 ½ c. sugar
  2. 4 Tbsp. shortening
  3. 4 Tbsp. butter, softened
  4. 2 eggs
  5. 2 egg yolks
  6. 1 1/2 tsp. vanilla extract
  7. 2 c. all-purpose flour
  8. 2 tsp. baking powder
  9. 1 tsp. salt
  10. 1 c. 2% milk
Frosting /Filling
  1. 1 c. sugar
  2. 8 tsp. water
  3. 4 tsp. light corn syrup
  4. 2 egg whites
  5. 1/2 tsp. cream of tartar
  6. 1/2 tsp. vanilla extract
  7. 2 c. cold 2% milk
  8. 1 tsp. coconut extract
  9. 1 c. instant vanilla pudding mix
  10. ¾ c. flaked coconut, divided
  1. In a small bowl, cream the sugar, shortening and butter until light and fluffy. Beat in eggs and yolks. Add vanilla. Combine the flour, baking powder, and salt; add to creamed mixture alternately with milk. Beat just until combined.
  2. Pour into two #10 Dutch Ovens coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks. Cool completely.
  3. In a double boiler over simmering water, combine the sugar, water, corn syrup, egg white and cream of tartar. Beat for 1 minute. Continue beating over low heat until frosting reaches 160°, about 5 minutes. Pour into a small bowl; add vanilla. Beat until stiff peaks form, about 7 minutes.
  4. In a bowl, whisk the milk, extract and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Finely chop 1/2 cup coconut; fold into pudding mix.
  5. Split each cake into two horizontal layers. Spread a third of the pudding over one cake layer; repeat layers twice. Top with remaining cake. Frost top and sides. Toast remaining coconut; sprinkle over top. Blog
The Best Ever Carrot Cake
  1. 1 lb. finely grated carrots
  2. 1 ¼ c. sugar
  3. 1 c. firmly packed brown sugar
  4. 1 ¼ c. canola oil
  5. 4 extra large eggs, at room temperature
  6. Finely grated zest of 1 large orange
  7. 2 ¼ c. flour
  8. 1 ½ tsp. baking powder
  9. 1 tsp. baking soda
  10. 1 tsp. ground cinnamon
  11. ¼ tsp. ground ginger
  12. ½ tsp. sea salt
  13. ¼ tsp. ground cloves
  14. ¼ tsp. nutmeg
  15. 1 ¼ c. sweetened shredded coconut
Cream Cheese Frosting
  1. 12 oz. cream cheese, softened
  2. ½ lb. butter, softened (2 sticks of butter)
  3. 2 tsp. vanilla
  4. ¼ tsp. sea salt
  5. 1/3 c. powder buttermilk
  6. 3 c. powder sugar
  7. 2 c. coconut for the sides of the cake.
  1. Mix the sugars, oil, vanilla and eggs together. Add the grated carrots. Mix in the dry ingredients. Add the coconut. Mix well. Pour into 2 – 10” prepared Dutch ovens. Bake at 350 for about 35-45 minutes. Or until tested with a toothpick it comes out clean.
  1. Mix together all the ingredients until smooth. Frost the cake, and pat the coconut around the sides of the cake. Blog

 Main Dishes

Ultimate Fried Chicken
  1. 1 Whole chicken cut up into quarters or 8 pieces
For the marinade
  1. 1 pint buttermilk
  2. 1 Tbsp. Kosher salt
  3. 1 Tbsp. Texas Pete’s hot sauce
  4. 1 tsp. of brown sugar
For the batter
  1. 1 c. all-purpose flour
  2. ½ c. cornstarch
  3. 4 Tbsp. Mountain Chef brand poultry seasoning
  1. Several hours before cooking time, cut up the chicken and place in a re-sealable plastic bag with the marinade ingredients. Let it sit in a fridge or a cooler until you are ready to cook. Heat up some canola oil in a 10” Dutch oven to 400 degrees. While the oil is heating up, let the chicken sit on a cooling rack and allow the buttermilk to drain off. Mix the batter together and roll each piece of chicken into the batter just before placing it in the oil. As soon as the batter is golden in color all around, remove the chicken and place it on a cooling rack. When all the chicken has been fried and the chicken cooled down, place a trivet in the bottom of a 12” Dutch oven and place the chicken on the trivet. Cover the Dutch oven and place 12 coals around the bottom of the Dutch oven with the coals sticking halfway out of the Dutch oven and 14 coals on the top in a checkerboard pattern. Bake for 20 minutes and check the temperature of the meat. The breasts should be pulled at 165 degrees and the thighs and legs pulled at 180 degrees. Let the chicken relax for several minutes before serving. Blog
Smoked Pork Butt
  1. 2 Tbsp. brown mustard
  2. 1 Tbsp. honey
  1. ¾ c. sugar
  2. ½ c. salt
  3. 1/3 c. black pepper
  4. ½ c. paprika
  5. 1 Tbsp. garlic powder
  6. 1 Tbsp. onion powder
  7. 1 Tbsp. chili powder
  8. 1 Tbsp. celery salt
  9. 1 tsp. cumin
  10. 1 tsp. sage
  11. ¼ tsp. cayenne pepper
  12. Apple or hickory chips for smoking
  1. Rinse the roast, pat dry. Apply the “Glue” then pat the rub on the roast. Place in a square Dutch oven. Using a dome over the top, smoke for about 1 – 2 hours.
  2. Then transfer the roast to a 12” Dutch Oven and cook with apple juice for about 2 more hours, or until tender. Blog
Chicken Saltimbocca ala the Iron Maiden
  1. 1 whole chicken, butchered
  2. 1 Tbsp. salt
  3. 2 tsp. pepper
  4. 1 oz. sage
  5. 6 slices dried and cured ham
  6. 6 slices mild white cheese
  7. ¼ c. oil
  8. ½ medium onion, chopped
  9. 1 clove garlic, minced if desired
  10. ½ c. mushrooms, sliced
  11. ¼ c. dry or sweet white wine
  12. ½ c. chicken stock
  13. ¼ c. cream
  1. Butcher the chicken by removing the breasts, thighs and legs. Debone the thighs and legs. If desired, remove all the skin on the chicken pieces. Butterfly the breasts and pound out the dark meat so it is an even thickness. In this recipe, you can use the dark meat, white meat or both. It’s up to you.
  2. Stuff the chicken with the sage, meat and cheese then season with salt and pepper. Secure the meat together with either toothpicks or butcher’s twine.
  3. Sear the chicken in hot oil until it is nicely browned using a Dutch oven over medium-high heat. Remove the chicken from the heat and set aside. Remove any excess oils from the pan, if any.
  4. Sauté the onions until they are translucent. Add the garlic and cook for just a few minutes. Add the sliced mushrooms and cook until reduced. Deglaze the pan with some wine. Allow the wine to cook down a bit then add some chicken stock. Return the chicken pieces to the pan, cover, and allow it to simmer until the meat is cooked through to 165F.
  5. Remove the chicken from the pan. Add the cream and test for flavor. Adjust as necessary.
  6. Serve the chicken with some of the wine mushroom sauce drizzled over it, with a bowl on the side or both.
  7. * All measurements are estimated
Heating the Dutch oven
  1. If using a 12-in Dutch oven, use about 15-20 coals underneath the pot when searing the meat. When it is simmering, transfer about ¼ of the coals from the bottom to the lid then add about 10 more to the lid. You are aiming for about 325-350F. Blog
  1. 2.5-3 pounds boneless pork shoulder or pork butt, cut into 2-inch cubes
  2. 1/2 c. orange juice
  3. 1/4 c. lime juice
  4. 4 cloves garlic, (I used the already chopped and bottled – to save time)
  5. 1 tsp. ground cumin
  6. 1 tsp. salt, plus more to taste
Homemade Corn Tortillas
  1. 2 c. Masa Harina
  2. 1/4 tsp. salt
  3. 1 c. Water + a little
  1. Place the pork in a large Dutch Oven. Add the orange juice, lime juice, garlic, cumin, salt and enough water to just barely cover the meat. Bring the pot to a boil and then reduce the heat to a simmer. Simmer uncovered for two hours. Don’t touch the meat. (You could put all this in a Crock pot and let simmer for 4 hours on high. Then transfer to the Dutch Oven for the last step.)
  2. After two hours, increase the heat to medium-high and while occasionally stirring and turning the pieces, continue to cook for about 45 minutes, or until all of the liquid has evaporated, leaving only the rendered pork fat. Let it sizzle in this fat long enough to brown at the edges, turning pieces gently (they’ll be eager to fall apart), only as needed.
  3. When pork has browned on both sides, it’s ready. Adjust seasonings to taste and serve on warmed tortillas with fixings. (See below)
  4. Mix all ingredients to make a stiff dough. Roll the dough into a 1 ¾” ball, flatten it slightly, place in between 2 pieces of plastic, (I cut apart a gallon Ziploc bag and trimmed to fit the tortilla press- Note if you do not have a press, you can use the bottom of a pie plate or heavy skillet)
  5. Press the dough ball out to a small disc, pressing firmly on the press. Cook the tortilla on a flat griddle (or the lid of a Dutch Oven) with a little oil, until the edges dry up and there are brown spots on both sides. Tortillas will be stiff but will soften as they stand.
  1. Serve with shredded lettuce, cheese, avocado, sautéed onion, and/or salsa. Personally I like the avocado with a little lime juice. Blog
Cordon Bleu Chicken
  1. 1 whole roaster chicken (5-7 lbs.)
  2. 1 quart water
  3. ¼ c. kosher salt
  4. ¼ c. brown sugar
  5. 1 tsp. garlic, minced
  6. 1 tsp. onion powder
  7. 1 tsp. black pepper
  8. ½ tsp. ground sage
  9. ½ tsp. ground thyme
  1. 1/4 lb. Swiss cheese, thinly sliced
  2. 1/4 lb. smoked Ham, thinly sliced
Rice Pilaf
  1. 1 ½ c. long grain rice
  2. 2 Tbsp. butter
  3. ½ c. minced onion
  4. 1 Tbsp. minced garlic
  5. ½ tsp. cumin
  6. ½ tsp. coriander
  7. 4 oz. angel hair pasta, broken up
  8. 3 ¼ c. water
  9. 1 ½ tsp. salt
  10. Black pepper to taste
  11. Fresh parsley
  1. Mix water, salt, brown sugar, garlic, onion powder, black pepper, sage and thyme. Set aside.
  2. Bone out chicken. Discard rib cage. Reserve wings and legs for another use. Flatten chicken meat to an even thickness with a meat mallet.
  3. Set chicken into brine and allow to brine as time allows, up to 4 hours.
  4. Remove chicken from brine, season with additional black pepper and garlic powder to taste and stuff with filling ingredients.
  5. Roll chicken around the filling ingredients. There is the possibility of additional loose chicken skin which you can wrap it around the roll as well. Tie with kitchen twine. Sprinkle with black pepper, garlic powder and paprika to taste.
  6. Spray Dutch oven with cooking spray. Sear the meat on all sides. Place breast down in the same Dutch oven. Bake at 400 degrees for 45-60 minutes until the chicken is cooked through.
Rice Pilaf
  1. Place the rice in a medium bowl and add enough water to cover by 2 inches; using your hands, gently swish grains to release excess starch. Carefully pour off the water, leaving rice in bowl. Repeat four to five times, until water runs almost clear. Using a colander or fine mesh strainer, drain water from rice and set aside. In a Dutch oven, melt the butter. Add the onion and saute for 3-4 minutes, until softened but not browned. Add the garlic, cumin and coriander and cook for another 30 seconds. Add the rinsed and drained rice and the broken, uncooked noodles. Cook, stirring, for another 2-3 minutes until lightly browned. Stir in the water and salt and bring the mixture to a boil. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, about 16-18 minutes. Remove the pot from the heat. Let the rice stand 10 minutes; fluff with a fork and serve. Sprinkle with fresh parsley if desired. Blog
Sweet Pulled Pork with Lime Rice
  1. 4-8 lbs. pork roast
  2. 4 (8 oz.) cans tomato sauce
  3. 3 tsp. garlic
  4. 4 tsp. cumin
  5. 1/2 tsp. salt
  6. Pepper to taste
  7. 4 c. Dr. Pepper
  8. 3-4 c. brown sugar
  9. 3 Tbsp. molasses
Lime Rice
  1. 2 1/2 c. rice
  2. 4 Tbsp. butter
  3. 4 1/2 c. chicken broth
  4. Zest and juice of 2-3 small limes
  5. 4 Tbsp. cilantro
  6. 1 1/2 tsp. salt
  7. 1/2 tsp. cumin
  8. A little pepper
  1. Sear meat on all sides. Place in 12" Dutch oven. In separate container, mix all ingredients. Pour over roast and cook to desired tenderness (meat should easily fall apart). Pull pork and remove from remaining sauce to serve. (Note: This can be done in a Crock Pot on slow heat. In a Dutch oven, cook it for about 5 hours. Internal meat temperature should be at least 165F. The number of briquettes varies. I usually start with 14 on top and 8 on the bottom. Heat should be adjusted during cooking to maintain the liquid at a slow simmer.)
Lime Rice
  1. Mix all ingredients and cook until all the liquid is absorbed in a 10" Dutch oven. Or, throw everything in the rice cooker and press start. Blog


Scarborough Fair Rolls
  1. 2 c. warm water (90 °-100 °F)
  2. 2 Tbsp. dry yeast
  3. 2 tsp. salt
  4. 1 tsp. dried sage (or fresh)
  5. 1 tsp. dried rosemary (or fresh)
  6. 1 tsp. dried thyme (or fresh)
  7. 3 Tbsp. dried parsley (or fresh)
  8. 1 egg
  9. 2/3 c. nonfat dry milk powder (instant or non-instant)
  10. 1/4 c. sugar
  11. 1/3 c. butter or 1/3 c. shortening
  12. 5 -5 1/2 c. bread flour (or all-purpose flour)
  1. Combine water and milk powder until dissolved. Add yeast, sugar, salt, butter, egg, herbs and 2 cups bread flour. Mix until ingredients are wet. Add 2 cups more flour until mixed (dough will be getting stiff). Add additional flour as needed to acquire desired consistency. Dough should be soft, not overly sticky or stiff.
  2. Cover dough and allow to rise in warm place until double in size. After dough has risen, sprinkle surface with flour and place dough on floured surface. Roll out and cut rolls or shape as desired.
  3. Place shaped rolls in Dutch oven and butter. After rolls have raised, brush rolls with melted butter again.
  4. Place desired amount of coals on top and bottom of Dutch oven and cook until rolls are a deep golden brown on top.
  5. Brush with melted butter while hot. Blog
Peasant Bread
  1. 1 ½ c. sourdough starter
  2. 1 c. warm water (115 degrees)
  3. ¼ c. white sugar
  4. 1 Tbsp. dry yeast
  5. 1 c. white flour
  6. 2 tsp. salt
  7. 5 c. white flour (use only what you need)
  1. Begin by mixing the water, starter, sugar, yeast, and 1 cup of flour together well. Let it sit covered for 30-45 minutes until the yeast and gluten have developed well (the batter should be stringy and smell of yeast). Stir in 2 cups of flour and the 2 teaspoons of salt. The batter should be hard to stir. Turn the batter out onto a floured board and begin to work the dough adding flour a little at a time. The dough should be very sticky . After the dough has been worked for about 20 minutes it should bit be as sticky and it should be very stretchy . Only add what flour is necessary to work the dough. Fold the dough into itself and form a ball with the seam side tucked in well (it should be as a balloon when the dough rises expanding up, not out). Lay the dough ball onto a well-floured muslin or linen cloth and place inside of a 9” bowl to rise. When the dough has doubled in size, turn it out onto double layered parchment paper and set inside of a pre-heated 14” Dutch oven with 16 coals around the bottom edge and 20 coals on the top. Slash the top of the dough to allow for expansion and spray the loaf with water. Set the parchment and the dough inside of the Dutch oven and pour ½ cup of water under the parchment paper. Cover the Dutch oven immediately and remove half of the coals from the bottom. Bake the bread for 40 minutes or until the bread is golden brown and sounds hollow when you tap it. Blog
Cracked Wheat Raisin Rolls
  1. 1 ½ c. uncooked cracked wheat
  2. 1 c. raisins
  3. ½ c. packed brown sugar
  4. 2 tsp. salt
  5. 3 Tbsp. butter
  6. 2 c. BOILING water
  7. 2 pkg. active dry yeast
  8. 2/3 c. warm water
  9. 5-6 c. flour
  10. 1 egg, beaten
  1. In large bowl, mix cracked wheat, raisins, brown sugar, salt, butter and boiling water. Cool to 105-115 degrees. In another bowl, dissolve yeast in warm water. Add dissolved yeast and 2 c of flour to the cracked wheat mixture. Mix until moistened, scraping bowl frequently. With spoon, stir in 2 ½-3 c of flour until dough pulls cleanly from side of bowl. On floured work surface, knead in remaining ½-1 c flour until dough is smooth and elastic. Grease large bowl with cooking spray. Place dough in bowl, cover loosely with towel. Let rise in warm place for 45-60 minutes or until light and doubled in size. Punch down to deflate. Roll into balls. Place balls of dough in 12 inch Dutch oven. Let rise until double in size, 45-60 minutes. Brush with beaten egg. Bake 35-45 minutes at 350 degrees until golden.
  1. 1 12 inch oven = 25 coals: 17 top, 8 bottom. Serves approx. 14 Blog
Multigrain Bread Weave
  1. 1 ¼ c. 9 –grain hot cereal mix
  2. 2 ½ c. boiling water
  3. 3 c. flour
  4. 1 ½ c. fresh ground whole wheat flour
  5. ¼ c. honey
  6. 4 Tbsp. butter, melted and cooled
  7. 2 ½ tsp. instant yeast
  8. 1 Tbsp. sea salt
  9. ½ c. cut rolled oats (to sprinkle on the top)
  1. Place cereal in a bowl with the boiling water, let it stand, stirring occasionally until the mixture cools to 100 degrees, and looks like hot cereal. Mix the flours together in a different bowl.
  2. When the hot cereal has cooled, add honey, butter and yeast and mix it up until combined. Add the flour mixture, ½ cup at a time, and knead until it starts to form, for a couple of minutes. Then cover the dough and let it rest for 20 minutes. Add the salt and continue to knead it until it pulls away from the side of the bowl. Adding a little more flour if needed. (The dough will be sticky). Cover and let it rise until double, about 45-60 minutes.
  3. Divide dough into ropes, and weave the bread. Put into the prepared 12” Dutch Oven. Sprinkle with the rolled oats. Let rise for about 30 more minutes. And bake at 375 for about 35-40 minutes. Or until the bread reaches 200 degrees.
  4. (This will make 2 loaves of bread) Blog
Italian Cheese Bread
  1. 5-6 c. flour
  2. 3 Tbsp. sugar
  3. 2 c. water
  4. 2 tsp. salt
  5. 1 ½ Tbsp. yeast
  6. ¼ c. oil
  1. 2 Tbsp. flour
  2. 1 tsp. minced garlic
  3. 1 tsp. dehydrated onion
  4. 1 tsp. Italian Seasoning
  5. 1 Tbsp. dried parsley
  6. 3 Tbsp. grated parmesan cheese
  7. ½ c. shredded Asiago cheese
  8. 1 egg white
  9. 1 tsp. Italian seasoning
  1. Combine 2 cups flour, sugar, salt and yeast in a large bowl. Heat water and oil until very warm (120°-130°). Add to flour mixture. Stir in an additional 2 ½ - 3 cups flour until mixture forms a ball. Knead in an additional ½ to 1 cup flour until dough is smooth and elastic. Place in greased bowl and let rise until double (about 1 hour). Punch down. Knead filling into dough until evenly distributed.
  1. Combine flour, garlic, onion, Italian seasoning, parsley, parmesan cheese and Asiago cheese in a small bowl. Knead into dough as listed above. Shape dough as desired. Mix egg white and Italian seasoning. Brush all over bread. Bake for 25-35 minutes at 400F or until golden. Blog
Classic Dinner Rolls
  1. 2 c. warm water (110 to 115F)
  2. 2/3 c. nonfat dry milk
  3. 2 Tbsp. active dry yeast
  4. 1/4 c. granulated sugar
  5. 2 tsp. salt
  6. 1/3 c. butter, shortening, or margarine
  7. 1 egg
  8. 5 to 5 1/2 c. all-purpose flour or bread flour
  9. 1/2 c. butter, melted
  1. In large bowl, combine water and dry milk powder, stirring until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups of the flour. Mix until ingredients are wet. Mix vigorously for 2 minutes. Add 2 cups flour and mix until ingredients are wet, then for 2 more minutes. Add remaining flour, 1/2 cup at a time, and mix again until dough is soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour.)
  2. Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil; work oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out.) Cover with plastic wrap and allow to rise in warm place until doubled in size, about 1 1/2 hours. Sprinkle cutting board or counter with flour and place dough on floured board. Roll out and shape as desired. Place on a greased or parchment-lined 12” Dutch oven. Cover lightly with plastic wrap. Let rise in warm place until rolls are doubled in size. Bake at 375° F by placing 12 coals around the bottom edge and 16 coals on the top in a checkerboard pattern for 15 to 20 minutes or until browned. Brush with melted butter while hot. Serve with honey butter. Blog

Recipes for National Hot Dog Day!

July 23, 2014


It’s National Hot Dog Day today… and let’s be “frank,” the best way to celebrate is with our amazing recipes! Bob and Randy Harmon and Chef Johnny McAdams went to ABC 4′s Good Morning Utah this morning to show them how to make a “Chicago Dog” and a “Bacon Wrapped Dog.”

Click HERE if you want to watch the segment or simply check out the recipes below!

Chicago Dogs & Bacon Wrapped Chili Dogs
Chicago Dog Ingredients
  1. 8 all beef hot dog
  2. 8 hot dog buns
  3. ½ C. yellow mustard
  4. ½ C. sweet green pickle relish
  5. ½ C. chopped onion
  6. 32 tomato wedges
  7. 8 dill pickle spear
  8. 16 banana peppers
  9. 1 dash celery salt per dog
  1. Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and place in bun. Add toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sweet banana peppers and celery salt.
Bacon Wrapped Chili Dog Ingredients
  1. 12 all beef hot dogs
  2. 1 lbs. bacon
  3. 1 lbs. ground beef
  4. 1 lbs. ground pork
  5. ½ C. chili powder
  6. 2 Tbs. garlic powder
  7. 2 Tbs. onion powder
  8. ¼ C. brown sugar
  9. 3 C. chicken stock
  10. 1 C. ketchup
  11. Salt and pepper to taste
  12. 4 C. shredded cheese
  13. 12 buns
  1. In a large pot, brown the ground meats and spices together. Add the brown sugar, chicken stock and ketchup. Bring to a boil over medium heat. Turn the heat down and reduce. Salt and pepper to taste. Wrap the hot dogs with a slice of bacon, use a tooth pick to secure the bacon to the hot dogs. Cook at 375º F for 13 to 15 minutes or until the bacon has reached your desired crispness. Allow the dogs to cool for 5 to 6 minutes then place in a bun and cover with chili and cheese. Blog