Johnny Nix is Cookin' Outdoors
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Recipes
Bacon-Wrapped Stuffed Turkey Breast
6-8 Servings
Ingredients:
1 3 lb boneless turkey breast with skin
1 lb hickory smoked bacon (thin sliced)
1 10 oz frozen chopped spinach (thawed and drained)
1/2 stick unsalted butter (softened)
1 tablespoon basil (dried)
1 cup Asiago cheese (shredded)
Blend butter, garlic and parsley together. With skin side down rub turkey with blended butter mixture. Place spinach down the center of turkey breast then top with Asiago cheese. Using skin of breast roll turkey breast into a roll. Place bacon strips on cutting board so that they slightly overlap, then place turkey breast on top of bacon strips. Begin at one end and wrap bacon around turkey horizontally over-lapping ends. Place turkey breast on roasting rack in Dutch Oven over medium high heat (450 degrees), add top coals after bacon begins to cook and continue cooking for approximately 1 to 1-1/2 hours or until juices run clear or temperature reaches 170 degrees.
6-8 Servings
Ingredients:
1 3 lb boneless turkey breast with skin
1 lb hickory smoked bacon (thin sliced)
1 10 oz frozen chopped spinach (thawed and drained)
1/2 stick unsalted butter (softened)
1 tablespoon basil (dried)
1 cup Asiago cheese (shredded)
Blend butter, garlic and parsley together. With skin side down rub turkey with blended butter mixture. Place spinach down the center of turkey breast then top with Asiago cheese. Using skin of breast roll turkey breast into a roll. Place bacon strips on cutting board so that they slightly overlap, then place turkey breast on top of bacon strips. Begin at one end and wrap bacon around turkey horizontally over-lapping ends. Place turkey breast on roasting rack in Dutch Oven over medium high heat (450 degrees), add top coals after bacon begins to cook and continue cooking for approximately 1 to 1-1/2 hours or until juices run clear or temperature reaches 170 degrees.
Hashbrown Casserole
12" Dutch oven- Serves 10-12
Ingredients:
1 lb bag frozen hashbrown potatoes (southern style)
1 small onion, minced
2 cloves garlic, minced
1 can cream of chicken soup
1/2 cup beef broth
1/2 cup crumbled bacon
1 large can French fried onions, divided
1-1/2 cup shredded Mozzarella cheese, divided
1 cup shredded Parmesan, Romano, and Asiago cheese blend, divided
Mix together soup and beef broth blending well, add minced onion, garlic and bacon crumbles and combine well. In a separate bowl pour melted butter over hashbrown potatoes covering well then stir in 1/2 can of French fried onions and 1 cup of Mozzarella cheese and 3/4 cup of Parmesan blend cheese and mix well. Pour soup mixture over potatoes and stir together well. Place in a well greased 12" Dutch oven. Bake over medium heat (350 degrees) for 45 minutes or until bubbly throughout. Ring edge of potato mixture with the rest of the French fried onions and place remaining cheeses in center. Add top coals for melting cheese and browning French fried onions.
12" Dutch oven- Serves 10-12
Ingredients:
1 lb bag frozen hashbrown potatoes (southern style)
1 small onion, minced
2 cloves garlic, minced
1 can cream of chicken soup
1/2 cup beef broth
1/2 cup crumbled bacon
1 large can French fried onions, divided
1-1/2 cup shredded Mozzarella cheese, divided
1 cup shredded Parmesan, Romano, and Asiago cheese blend, divided
Mix together soup and beef broth blending well, add minced onion, garlic and bacon crumbles and combine well. In a separate bowl pour melted butter over hashbrown potatoes covering well then stir in 1/2 can of French fried onions and 1 cup of Mozzarella cheese and 3/4 cup of Parmesan blend cheese and mix well. Pour soup mixture over potatoes and stir together well. Place in a well greased 12" Dutch oven. Bake over medium heat (350 degrees) for 45 minutes or until bubbly throughout. Ring edge of potato mixture with the rest of the French fried onions and place remaining cheeses in center. Add top coals for melting cheese and browning French fried onions.
Home-Made Peach Cobbler
10-12 Servings
Ingredients:
Filling:
2 (29) oz cans sliced peaches, in juice
3/4 cup sugar
2 tablespoons corn starch
ground cinnamon to taste
Topping:
2 cups flour
1 tablespoon baking powder
1 tsp salt
1/2 cup sugar
1 stick unsalted butter
1-3/4 cup milk
1/2 cup dark brown sugar
Mix 3/4 cup sugar and corn starch together thoroughly. Pour peaches with juice into 12" Dutch oven and mix sugar and cornstarch mixture into peaches. Sprinkle entire top liberally with cinnamon.
Topping: Combine flour baking powder, salt and sugar together and mix well. Cut butter into dry ingredients until you get a crumb consistency. Add milk and mix together well. Drop dollops of dough over entire surface of peaches but don't stir into fruit. Sprinkle brown sugar over surface of dough.
Cook over medium heat (350 degrees) for approximately 45 minutes to 1 hour, adding top coals after mixture begins to bubble to brown top crust.
These and many more delicious recipes are in our new cookbook "All Time Favorites" available for purchase in our online store.