Spindles Designs by Mary and Mags
Mom taught us how ... now we create together
Every Summer for many years now, our family has had a camp out at Ponderosa State Park. We hike, ride bikes and swim in Payette Lake. This year on one of the hikes Margaret’s family found and picked wild Huckleberries. Our planned Blackberry Cobbler was reinvented. Here is our new recipe for
“Dutch Oven Blackberry Huckleberry Cobbler”.
Update: We cook with our Dutch oven on a camping stove. Please keep that in mind when you use this recipe.
I really look forward to camping food… because as you know this family loves food. Dutch Oven cooking is still new to me but I’ve already found a favorite recipe – Dutch Oven Cheese Potatoes. These potatoes always seen to taste even better when camping. [Read more…]
Ingredients
1 lb extra large shrimp, peeled and deveined
Salt and pepper
Olive oil
8-9 medium garlic cloves, minced
1 lb chicken breast cooked and sliced or cubed
1 red bell pepper, seeded and cut pole to pole into 1/2″ wide strips
8 oz Spanish chorizo, sliced 1/2″ thick on the bias
1 medium onion, chopped fine, about 1 cup
1 14.5 oz can diced tomatoes, drained, minced and drained again
2 cups long grain brown rice
3 cups chicken broth
1/2 tsp saffron thread crumbled
1 bay leaf
1 dozen mussels, scrubbed and debearded
1/2 cup frozen green pea, thawed
2 tsp fresh parsley leaves chopped
Preheat oven to 350 degrees. Toss shrimp, 1/4 tsp salt, 1/4 tsp pepper, 1 tbsp oil and 1 tsp garlic in medium bowl; cover and refrigerate until needed. Season chicken with salt and pepper, set aside.
Heat 2 tsp oil in large Dutch oven over medium-high heat until simmering but not smoking. Add peppers and cook stirring occasionally, until skin begins to blister and turn spotty black, 3-4 minutes. Transfer peppers to small plate and set aside.
Add 1 tsp oil to now-empty Dutch oven, heat oil until shimmering but not smoking. Add chicken pieces in single layer; cook until browned, about 3 minutes. Turn pieces and brown on second side, about 3 minutes longer. Transfer chicken to medium bowl. Reduce heat to medium and add chorizo to pot; cook, stirring frequently, until deeply browned and fat begins to render, 4-5 minutes. Transfer chorizo to bowl with chicken and set aside.
Add enough oil to fat in Dutch oven to equal 2 tbsp, heat over medium heat oil until shimmering but not smoking. Add onion and cook, stirring frequently, until softened, about 3 minutes; stir in remaining garlic an cook until fragrant, about 1 minute. Stir in tomatoes; cook until mixture begins to darken and thicken slightly, about 3 minutes. Stir in rice and cook until grains are well coated with tomato mixture, 1-2 minutes. Stir in chicken broth, saffron, bay leaf and 1/2 tsp salt; increase heat to medium-high and bring to boil, uncovered, stirring occasionally.
Cover pot and transfer to oven; cook until rice absorbs most of liquid, about 30 minutes. Remove pot from oven; add chicken and chorizo, cover pot, and transfer to oven; cook for 15 minutes. Remove pot from oven; scatter shrimp over meat and rice, insert mussels hinged side down into rice, arrange bell pepper strips in pinwheel pattern, and scatter peas over top. Cover and return to oven; cook until shrimp are opaque and mussels have opened, about 12 minutes.
Let paella stand, covered, about 5 minutes. Discard any mussels that have not opened and bay leaf, if it can be easily removed. Sprinkle with parsley and serve.
This is delicious.
Mary Ellen
 |
| Chocolate Snack Cake |
 |
| Asiago Cheese Bread |
