Sometimes, you just have to color outside the lines.....

Discussion in 'Dutch Oven Cooking' started by BelchFire, Nov 5, 2014.

  1. BelchFire

    BelchFire I speak fluent vise-grip

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    Can't seem to get it together for a camping trip in the foreseeable future, so I just had to make it happen. I took two DO's to work today and fed my homies. Chicken and broccoli quiche/casserole in the 12" and an apple cobbler in the 10". There is NONE left. I had the folks in the parking lot running around following their noses trying to home in on it. Fed 6 folks for under $18 and we ate GOOD!

    Sometimes you've just gotta make it happen...... :)
     
  2. vagov

    vagov Well-Known Member

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    Employee of the month award ! Glad you all had a good time
     
  3. Twisty

    Twisty New Member

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    Good Job! [;)]
     
  4. shelmily

    shelmily Well-Known Member

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    That was a nice thing to do for your co-workers. I work at a University, If I tried that, I would be feeding 600. Now that they know you can do it though, watch out. [LOL]

    By the way that chicken broccoli casserole sounds delicious. Mind sharing a recipe?
     
  5. BelchFire

    BelchFire I speak fluent vise-grip

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    Thanks, shelmily; I'm happy to share. It's a recipe that I concocted by myself.

    BelchFire's Chicken/Broccoli quiche'

    1 canned pizza dough (whomp can?)
    2 cans of cooked chicken meat, WELL DRAINED (maybe 3 oz cans? They're short and squatty)
    2 pkgs of frozen broccoli and cheese
    6 eggs
    I like to add another 1/2 cup of shredded cheese, but it's optional
    Salt/Pepper to taste
    Options:
    1 small can of mushroom stems and pieces, WELL DRAINED
    OR 1 small can of sliced black olives, WELL DRAINED
    OR 1 small jar of artichoke hearts. WELL DRAINED (this is the best IMO)
    You can also add dehydrated onions to taste, but fresh onions are too "wet".

    Butter your 12" DO well.
    Then butter it again.
    Stretch the pizza dough out over the bottom and sides of the DO. This takes patience and experience; I think I did it 3 or 4 times before I got it down pat.
    Mix all other ingredients in a bowl and pour into the pizza dough making sure to keep the edges of the dough "up".

    Bake at 375-400 for an hour. I like to use 3/4 coals on top for this to keep the dough from burning on bottom. If you have a deep 12", it will take longer. It's a very "wet" recipe; you can tell by my "well drained" comments above. My kids love it and obviously my co-workers do too. It took me a while to get the salt/pepper right, but now, I'm seasoning like I would scrambled eggs, then a tad more.

    G'luck! [:D]
     
  6. BarbaraFaith

    BarbaraFaith New Member

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    I wish I worked with you.
     
  7. shelmily

    shelmily Well-Known Member

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    Thanks, I will definitely be trying this out.
     
  8. PinnMcrack

    PinnMcrack Active Member

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    [V] I can't have a fire where I work. [:!]
     

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