Tuesday, May 31, 2011

Two of Sean's Favorites: Dutch Oven & Strawberries

This first recipe was given to me over 20 years ago by Dan Toone. He and another brother in our ward were the ultimate Dutch Oven Guru's. I've followed the recipe so many times, that I don't really have the recipe written down. This is quite unusual for me to have such a haphazard recipe, but here goes....

Dutch Oven 7-Up Chicken


6-8 boneless chicken breasts
flour, plus seasonings
1 lb. bacon
8 potatoes, cut into chunks (peeled or not, your choice)
baby carrots
celery, cut into chunks
sweet onion, cut into chunks
grated sharp cheddar
1 can of 7 Up


Cook bacon in dutch oven until crisp. Drain on paper towels.

Mix flour with salt, pepper and other seasonings. (I have used Cajun seasonings, oregano, dried parsley, thyme...whatever appeals to you. Knock yourself out!) Dredge chicken in flour mixture. Brown chicken in bacon drippings.

Layer chicken and cut up vegetables in dutch oven. Season with salt and pepper. Cover with grated sharp cheddar, and bacon. Repeat layers. Pour can of 7 up over and cover with dutch oven lid.

Bake in 350 degree oven for 1 hour. If cooking outdoors, set dutch oven (with legs) on hot coals and place 10 or so hot coals on top. You would really have to burn the heat hot and heavy to burn this dish because the 7 Up liquid gives it a little bit of protection, but you may want to check it about 45 minutes in. The 7 Up will steam the vegetables and the chicken is yummy. I serve this with additional cheese and bacon for topping. This dish can be cooked in the oven and will be wonderful, but is especially yummy cooked in the Utah mountain air.

Strawberry Shortcake Parfaits


2 c. cold milk
1 pkg (4 serving size) Jell-o Vanilla Flavor Instant Pudding & Pie Filling
8 Golden Oreo Original sandwich cookies, coarsely chopped
2 c. sliced strawberries
1/4 c. thawed Cool Whip whipped topping


Add milk to dry pudding mix in medium bowl. Beat with wire whisk 2 min. or until well blended.

Add 1 T. of the chopped cookies to each of 6 parfait glasses; cover with 1/3 c. each of the pudding and strawberries.

Top evenly with the whipped topping; spring with remaining chopped cookies. Refrigerate at least 1 hour before serving.

Source: This recipe came from Kraftfoods.com

Notes: I think this would work well with chocolate pudding and chocolate Oreos. It might be fun to mix things up. This is an incredibly easy and nice recipe for Spring...even an exceptionally wet May Sunday.


  1. I usually just season my flour (that I dredge the chicken in) with salt and pepper, but it sounds fun to try different seasonings. I'm going to do it next time!

    And I love to make this chicken in the mountains. It's so fun and so satisfying.

    Might I add that I found this recipe for strawberry shortcake parfaits after one particularly gluttonous holiday season where we decided that we needed smaller desserts for Sunday dinners. Doing individual parfaits or trifles is perfect because everyone has their own little cup and it's easier not to overdo it!

    if you did the parfaits with chocolate pudding and chocolate Oreos, it would be nice to add raspberries or maybe some canned cherry pie filling as the fruit in place of the strawberries.

    Really, this basic concept can be mixed and matched in so many ways! You could do lemon pie filling, crushed vanilla wafers, and whipped topping and that would be yummy too.

  2. Oh, and I'm so glad we all got you that camera for your birthday! The pictures look great! Good job!

  3. Good work on the photos mom! I wish I had a dutch oven an mountain air to make 7-up chicken!