30+ Savory Lodge 5 Quart Dutch Oven Recipes to Warm Your Soul

Cooking with a Lodge 5 Quart Dutch Oven opens up a world of culinary possibilities.

Known for its durability and ability to evenly distribute heat, this kitchen powerhouse can handle everything from simmering stews and baking bread to roasting meat and crafting decadent desserts.

Whether you’re a seasoned cook or a kitchen novice, the Lodge Dutch Oven makes it easy to create flavorful, one-pot meals with minimal cleanup.

In this blog, we’ll explore a diverse collection of 30+ recipes tailored for the Lodge 5 Quart Dutch Oven.

From comforting classics like Beef Stew and Chicken Pot Pie to adventurous options like Moroccan Tagine and Cast Iron Baked Ziti, there’s something here for every taste and occasion.

Get ready to transform your cooking game with these creative, delicious, and foolproof recipes.

30+ Savory Lodge 5 Quart Dutch Oven Recipes to Warm Your Soul

The Lodge 5 Quart Dutch Oven is more than just a pot—it’s a kitchen essential that elevates every dish it touches.

From braised meats and hearty soups to artisan bread and creamy casseroles, the versatility of this tool makes it a favorite for home cooks and professional chefs alike.

With these 30+ recipes, you’ll discover the endless possibilities of Dutch oven cooking and gain confidence in creating restaurant-quality meals at home.

Whether you’re feeding your family on a weeknight, hosting a dinner party, or experimenting with new culinary ideas, this collection of recipes is here to inspire and guide you.

So, grab your Lodge Dutch Oven and get ready to turn ordinary ingredients into extraordinary meals.

Lodge 5 Quart Dutch Oven Braised Short Ribs

This hearty and flavorful braised short ribs recipe is perfect for a cozy meal. The Lodge 5 Quart Dutch Oven creates a tender, fall-off-the-bone texture as the ribs slow-cook in a savory blend of wine, broth, and aromatic herbs. Ideal for family dinners or a special occasion, this dish pairs beautifully with mashed potatoes or crusty bread to soak up the rich sauce.

Ingredients:

• 4 bone-in short ribs
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 cup red wine
• 2 cups beef broth
• 1 tablespoon tomato paste
• 2 sprigs thyme
• 2 sprigs rosemary
• 1 bay leaf
• 1 tablespoon flour (optional, for thickening)

Instructions:

1. Preheat the oven to 325°F (163°C).
2. Season the short ribs with salt and pepper.
3. Heat the olive oil in the Lodge 5 Quart Dutch Oven over medium-high heat. Brown the short ribs on all sides, about 4 minutes per side. Remove and set aside.
4. In the same pot, add diced onion and garlic. Sauté until softened, about 5 minutes.
5. Add the tomato paste and cook for 2 minutes, stirring occasionally.
6. Pour in the red wine and scrape the bottom of the pot to release any brown bits. Let it simmer for 3-5 minutes.
7. Return the short ribs to the pot, then add the beef broth, thyme, rosemary, and bay leaf. Bring to a boil.
8. Cover the Dutch oven with a lid and transfer it to the preheated oven. Cook for 2.5 to 3 hours, or until the ribs are fork-tender.
9. If you prefer a thicker sauce, remove the ribs and whisk in flour to the liquid, simmering on the stovetop for 5-7 minutes.
10. Return the ribs to the sauce and serve hot.

This braised short ribs recipe offers a rich, comforting meal perfect for a chilly evening. The slow-cooking method in the Lodge 5 Quart Dutch Oven ensures that the meat is tender and infused with flavors. The savory sauce can be served with mashed potatoes, polenta, or rice to complete the dish, making it a versatile and impressive choice for any dinner table.

Lodge 5 Quart Dutch Oven Chicken and Vegetable Stew

A wholesome, nourishing dish, this chicken and vegetable stew is packed with lean protein and vibrant vegetables. Using the Lodge 5 Quart Dutch Oven, the chicken breasts and vegetables simmer together, absorbing the savory broth and creating a comforting meal. It’s perfect for those looking for a hearty yet healthy meal that is both easy to prepare and full of flavor.

Ingredients:

• 2 boneless, skinless chicken breasts, cubed
• 2 tablespoons olive oil
• 1 onion, diced
• 3 carrots, peeled and sliced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup diced potatoes
• 1 cup frozen peas
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in the Lodge 5 Quart Dutch Oven over medium heat. Add the cubed chicken and season with salt and pepper. Cook for 5-7 minutes, until the chicken is browned. Remove and set aside.
2. In the same pot, add the onion, carrots, and celery. Sauté until softened, about 5 minutes.
3. Add the garlic and cook for another minute, until fragrant.
4. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot.
5. Stir in the diced potatoes, thyme, rosemary, and a pinch of salt and pepper.
6. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 20 minutes, until the potatoes are tender.
7. Return the cooked chicken to the pot and stir in the peas. Simmer for another 5 minutes.
8. Adjust seasoning with salt and pepper as needed.
9. Serve the stew hot, garnished with chopped parsley.

This chicken and vegetable stew is not only comforting but also packed with nutrients. The Lodge 5 Quart Dutch Oven allows all the ingredients to meld together, creating a hearty, flavorful stew. The balance of tender chicken, seasonal vegetables, and savory broth makes this dish perfect for a light yet filling dinner. Serve it with crusty bread to dip into the broth for an added touch of comfort.

Lodge 5 Quart Dutch Oven No-Knead Artisan Bread

This no-knead artisan bread recipe allows you to bake a fresh loaf with minimal effort and time. The Lodge 5 Quart Dutch Oven helps achieve a perfectly crispy crust and soft, airy interior. With just a few ingredients and a bit of patience, this homemade bread is ideal for any meal. Enjoy it fresh from the oven or as a side for soups and stews.

Ingredients:

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon instant yeast
• 1 1/2 cups warm water
• 1 tablespoon olive oil

Instructions:

1. In a large bowl, combine the flour, salt, and yeast. Stir to combine.
2. Pour in the warm water and olive oil. Mix with a spoon until a shaggy dough forms.
3. Cover the bowl with a kitchen towel and let the dough rise at room temperature for 12-18 hours (overnight is ideal).
4. After the dough has risen, preheat the oven to 450°F (230°C) with the Lodge 5 Quart Dutch Oven inside.
5. Once the oven is preheated, carefully remove the Dutch oven and place the dough inside. Use a spatula to shape it into a round loaf.
6. Cover the Dutch oven and bake for 30 minutes. After 30 minutes, remove the lid and bake for an additional 15-20 minutes to brown the crust.
7. Remove the bread from the Dutch oven and let it cool on a rack before slicing.

This no-knead artisan bread is simple to prepare and produces a bakery-quality loaf with an irresistible crispy crust and soft, chewy interior. The Lodge 5 Quart Dutch Oven’s even heat distribution ensures a perfect bake every time, making it an essential tool for bread enthusiasts. Whether you enjoy it with butter, as a side dish, or for making sandwiches, this bread is a satisfying addition to any meal.

Lodge 5 Quart Dutch Oven Beef Stew with Root Vegetables

This beef stew with root vegetables is a classic comfort food that benefits from the slow-cooking power of the Lodge 5 Quart Dutch Oven. The tender chunks of beef, carrots, parsnips, and potatoes come together in a savory broth, making it the perfect dish to enjoy on a cold winter evening. The Dutch oven allows the flavors to meld beautifully, resulting in a rich and hearty meal.

Ingredients:

• 2 pounds beef stew meat, cubed
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 4 cups beef broth
• 3 carrots, peeled and sliced
• 3 parsnips, peeled and sliced
• 4 medium potatoes, peeled and cubed
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat the olive oil in the Lodge 5 Quart Dutch Oven over medium-high heat. Season the beef stew meat with salt and pepper, then brown the cubes in batches, about 5 minutes per side. Remove and set aside.
2. In the same pot, add the onion and garlic. Sauté for about 5 minutes until softened.
3. Stir in the tomato paste and cook for 2 minutes, allowing the flavors to deepen.
4. Pour in the beef broth, scraping the bottom of the pot to lift any browned bits.
5. Add the carrots, parsnips, potatoes, thyme, rosemary, and bay leaf. Stir to combine.
6. Return the beef to the pot, bring the stew to a simmer, and cover.
7. Reduce the heat to low and cook for 2-3 hours, until the beef is tender and the vegetables are cooked through.
8. Adjust seasoning with salt and pepper to taste.
9. Serve the stew hot, garnished with fresh parsley.

This beef stew with root vegetables is a comforting, all-in-one meal that’s both nourishing and filling. The slow simmer in the Lodge 5 Quart Dutch Oven creates perfectly tender beef and flavorful vegetables, making this stew a great dish to prepare ahead of time. Whether served on a chilly day or at a family gathering, this stew is sure to satisfy and warm everyone up.

Lodge 5 Quart Dutch Oven Jambalaya

Jambalaya is a vibrant, flavorful dish that combines the best of Creole cooking. This version, made in the Lodge 5 Quart Dutch Oven, brings together sausage, chicken, shrimp, and a medley of vegetables in a spiced tomato-based sauce. The Dutch oven ensures that all the flavors develop beautifully, while the ingredients cook evenly. Perfect for feeding a crowd, this jambalaya is a one-pot wonder.

Ingredients:

• 1 pound smoked sausage, sliced
• 2 chicken breasts, diced
• 1 pound shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 onion, diced
• 1 bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 2 cups chicken broth
• 1 1/2 cups long-grain rice
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional)
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat the olive oil in the Lodge 5 Quart Dutch Oven over medium-high heat. Add the sausage and chicken, cooking until browned and the chicken is cooked through, about 7-10 minutes. Remove and set aside.
2. In the same pot, add the onion, bell pepper, celery, and garlic. Sauté for 5 minutes until softened.
3. Stir in the diced tomatoes, chicken broth, rice, paprika, cayenne (if using), thyme, and bay leaf. Bring the mixture to a boil.
4. Return the sausage and chicken to the pot, stirring to combine. Reduce the heat to low and cover the pot. Cook for 15-20 minutes, until the rice is tender.
5. Add the shrimp, stirring them into the mixture. Cover and cook for another 5-7 minutes, until the shrimp are pink and cooked through.
6. Remove the bay leaf and adjust seasoning with salt and pepper.
7. Serve the jambalaya hot, garnished with fresh parsley.

This hearty jambalaya brings bold, smoky flavors and a touch of heat, all while being easy to prepare in the Lodge 5 Quart Dutch Oven. With a mix of savory sausage, tender chicken, and succulent shrimp, this dish delivers a delicious blend of textures and flavors. It’s a perfect choice for a family meal, a casual dinner party, or any time you crave a dish with a little extra kick.

Lodge 5 Quart Dutch Oven Lemon Herb Chicken

Lemon herb chicken cooked in the Lodge 5 Quart Dutch Oven yields a perfectly roasted bird with a crispy golden skin and juicy, tender meat. The aromatic herbs and zesty lemon infuse the chicken with flavor while it slow-roasts in its own juices. This dish is perfect for a Sunday dinner or any time you want a simple, elegant meal with minimal effort.

Ingredients:

• 1 whole chicken (about 4 pounds)
• 2 tablespoons olive oil
• 2 lemons, quartered
• 4 garlic cloves, smashed
• 4 sprigs fresh rosemary
• 4 sprigs fresh thyme
• Salt and pepper, to taste
• 1 cup chicken broth

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Rub the chicken with olive oil and season generously with salt and pepper, both inside and out.
3. Stuff the cavity of the chicken with lemon wedges, garlic cloves, rosemary, and thyme.
4. Place the chicken breast-side up in the Lodge 5 Quart Dutch Oven. Pour the chicken broth into the bottom of the pot.
5. Cover the Dutch oven with the lid and roast the chicken in the preheated oven for 1 hour.
6. After 1 hour, remove the lid and continue roasting for an additional 30-45 minutes, until the chicken skin is golden brown and crispy.
7. Let the chicken rest for 10 minutes before carving.
8. Serve the chicken with the pan juices from the Dutch oven.

The Lodge 5 Quart Dutch Oven creates a roasted chicken that is both juicy and full of flavor. The combination of fresh herbs and lemon adds a fresh, fragrant taste to every bite. Whether served with roasted vegetables, potatoes, or a simple salad, this easy-to-make dish brings a touch of elegance to any meal. The leftovers (if there are any) are great for sandwiches or salads the next day.

Lodge 5 Quart Dutch Oven Chili Con Carne

Chili con carne is a rich and flavorful dish that thrives in the Lodge 5 Quart Dutch Oven. This recipe combines ground beef, beans, and a blend of spices simmered to perfection. The Dutch oven allows the chili to cook evenly, developing deep flavors with every bite. It’s a perfect hearty meal for a family dinner or a gathering of friends, and it’s easy to adjust for your preferred level of spiciness.

Ingredients:

• 1 pound ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional, for heat)
• Salt and pepper to taste
• 2 cups beef broth
• 1/4 cup fresh cilantro, chopped (for garnish)
• Sour cream and shredded cheese (optional, for serving)

Instructions:

1. Heat a tablespoon of oil in the Lodge 5 Quart Dutch Oven over medium-high heat. Add the ground beef and cook until browned, breaking it apart as it cooks.
2. Once the beef is browned, add the onion and garlic, sautéing until softened, about 5 minutes.
3. Stir in the chili powder, cumin, paprika, and cayenne pepper (if using). Cook for another 2 minutes, allowing the spices to bloom.
4. Add the diced tomatoes, tomato paste, beans, and beef broth to the pot. Stir to combine.
5. Bring the chili to a boil, then reduce the heat to low and cover. Let it simmer for 45 minutes to an hour, stirring occasionally. Adjust the seasoning with salt and pepper.
6. Once the chili has thickened and the flavors have melded, remove from heat.
7. Serve the chili hot, garnished with fresh cilantro, sour cream, and shredded cheese, if desired.

This chili con carne is a satisfying, flavorful meal that’s perfect for chilly nights or casual get-togethers. The Lodge 5 Quart Dutch Oven ensures that every ingredient is cooked to perfection, resulting in a thick, flavorful chili that’s sure to please a crowd. With the option to add toppings like cheese and sour cream, you can make this dish your own and enjoy the deep flavors developed through slow cooking.

Lodge 5 Quart Dutch Oven Vegetable Lasagna

Vegetable lasagna made in the Lodge 5 Quart Dutch Oven is an excellent meatless dish that’s loaded with layers of fresh vegetables, ricotta cheese, mozzarella, and marinara sauce. The Dutch oven’s ability to evenly distribute heat ensures that every layer is cooked perfectly, resulting in a delicious and hearty vegetarian lasagna. Ideal for a cozy family dinner or as a crowd-pleasing option at gatherings.

Ingredients:

• 9-12 lasagna noodles (depending on your pot size)
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 zucchinis, thinly sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 cup fresh spinach, chopped
• 3 cups marinara sauce
• 15 oz ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to the package directions. Drain and set aside.
2. Heat the olive oil in the Lodge 5 Quart Dutch Oven over medium heat. Add the onion and garlic, cooking for 5 minutes until softened.
3. Add the zucchini and bell peppers to the pot and sauté for 5 more minutes. Stir in the spinach and cook until wilted, about 2 minutes. Season with salt, pepper, basil, and oregano.
4. Remove the vegetable mixture from the pot and set aside.
5. Spread a small amount of marinara sauce in the bottom of the Dutch oven. Layer lasagna noodles, followed by a layer of vegetables, ricotta cheese, mozzarella, and marinara sauce. Repeat the layers until all ingredients are used, finishing with a layer of mozzarella and Parmesan on top.
6. Cover the pot with the lid and bake for 30 minutes. Remove the lid and bake for an additional 10-15 minutes, until the top is golden and bubbly.
7. Let the lasagna rest for 10 minutes before serving.

This vegetable lasagna, made in the Lodge 5 Quart Dutch Oven, is a comforting and wholesome dish full of fresh vegetables, rich cheese, and savory marinara. It’s a great way to enjoy a lighter, meatless alternative without sacrificing flavor or satisfaction. The even heat distribution from the Dutch oven ensures the lasagna bakes evenly, creating a perfectly golden crust while keeping the layers moist and flavorful. It’s an ideal meal for vegetarians or anyone looking to enjoy a cozy, hearty dish.

Lodge 5 Quart Dutch Oven Roast Pork with Apples and Sauerkraut

This roast pork with apples and sauerkraut recipe uses the Lodge 5 Quart Dutch Oven to create a tender, flavorful meal that combines savory pork with the sweetness of apples and the tanginess of sauerkraut. The Dutch oven’s ability to retain heat and cook evenly makes it the perfect choice for slow roasting the pork, allowing the flavors to meld together beautifully.

Ingredients:

• 3-4 pounds bone-in pork shoulder
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 onion, sliced
• 2 apples, cored and sliced
• 2 cups sauerkraut, drained
• 1 cup apple cider
• 1/2 cup chicken broth
• 1 teaspoon caraway seeds (optional)
• 1 teaspoon dried thyme
• 1 bay leaf

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Rub the pork shoulder with olive oil and season generously with salt and pepper.
3. Heat a tablespoon of olive oil in the Lodge 5 Quart Dutch Oven over medium-high heat. Sear the pork on all sides until browned, about 5 minutes per side. Remove the pork and set aside.
4. In the same pot, add the onion and apples. Sauté for 3-4 minutes, allowing them to soften slightly.
5. Add the sauerkraut, apple cider, chicken broth, caraway seeds (if using), thyme, and bay leaf. Stir to combine.
6. Place the pork back into the pot, nestling it into the sauerkraut and apples.
7. Cover the pot with the lid and roast for 2-3 hours, until the pork is tender and easily pulls apart.
8. Remove the pork from the pot and let it rest for 10 minutes before slicing.
9. Serve the pork with the sauerkraut and apples, spooning some of the cooking juices over the top.

This roast pork with apples and sauerkraut is a flavorful dish that combines savory, sweet, and tangy elements. The Lodge 5 Quart Dutch Oven does an excellent job of creating a tender roast, allowing the pork to soak up the flavors of the apples and sauerkraut. The dish is perfect for a family dinner or a special occasion, and the leftovers are just as delicious the next day, making it a versatile meal for any time of year.

Lodge 5 Quart Dutch Oven Beef Stew

Beef stew is a classic comfort food that is perfect for a cozy dinner. The Lodge 5 Quart Dutch Oven creates an ideal environment for slow-cooking beef and vegetables, allowing the flavors to develop and the meat to become incredibly tender. This hearty dish, made with chunks of beef, carrots, potatoes, and onions, is the perfect meal to warm up on a chilly evening, and it’s easy to prepare for a crowd.

Ingredients:

• 2 pounds beef stew meat, cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 onion, chopped
• 3 carrots, peeled and sliced
• 3 potatoes, peeled and cubed
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/4 cup red wine (optional)
• 4 cups beef broth
• 2 tablespoons tomato paste
• 1 bay leaf
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions:

1. Heat the olive oil in the Lodge 5 Quart Dutch Oven over medium-high heat. Season the beef stew meat with salt and pepper, then brown the beef in batches. Remove the beef and set aside.
2. In the same pot, add the onion and garlic. Sauté for 3-4 minutes until softened.
3. Stir in the carrots, potatoes, thyme, rosemary, and tomato paste. Cook for another 2 minutes to combine the flavors.
4. Deglaze the pot with red wine, scraping up any brown bits on the bottom. If not using wine, add a splash of beef broth.
5. Return the beef to the pot and add the beef broth and bay leaf. Stir to combine.
6. Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours, stirring occasionally, until the beef is tender and the flavors have melded.
7. Remove the bay leaf and adjust seasoning with salt and pepper.
8. Serve the stew hot, garnished with fresh parsley.

This beef stew is a classic, flavorful dish made even better by the Lodge 5 Quart Dutch Oven. The slow simmering process ensures that the beef is melt-in-your-mouth tender, while the vegetables absorb all of the delicious, rich flavors. It’s the kind of comforting dish that makes you feel at home, no matter where you are, and the leftovers taste even better the next day, making it an ideal meal for meal prep or family dinners.

Lodge 5 Quart Dutch Oven Chicken and Rice

Chicken and rice is a versatile, one-pot meal that can be prepared easily and served as a complete meal. Using the Lodge 5 Quart Dutch Oven ensures that the chicken stays juicy while the rice becomes flavorful from the broth and spices. This dish is perfect for a quick weekday dinner, and you can easily customize it by adding vegetables or adjusting the seasoning to your taste.

Ingredients:

• 4 bone-in chicken thighs, skin-on
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon turmeric (for color and flavor)
• 1/2 cup frozen peas (optional)
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions:

1. Heat the olive oil in the Lodge 5 Quart Dutch Oven over medium-high heat. Season the chicken thighs with salt and pepper, then brown them on both sides for about 5 minutes. Remove the chicken from the pot and set aside.
2. In the same pot, add the onion and garlic. Sauté for 3-4 minutes until softened.
3. Stir in the rice, cooking for 1-2 minutes to lightly toast it.
4. Add the chicken broth, paprika, thyme, and turmeric to the pot. Stir to combine.
5. Return the chicken thighs to the pot, skin-side up. Bring to a boil, then cover the pot with the lid and reduce the heat to low.
6. Simmer for 25-30 minutes, or until the rice is cooked and the chicken is tender. If using, add the peas during the last 5 minutes of cooking.
7. Remove the chicken and fluff the rice with a fork. Adjust seasoning with salt and pepper as needed.
8. Serve the chicken on top of the rice, garnished with fresh parsley.

This chicken and rice recipe is a perfect example of comfort food made easy. The Lodge 5 Quart Dutch Oven cooks the chicken to perfection while infusing the rice with flavor, creating a one-pot meal that is both hearty and satisfying. Whether you’re looking for a quick weeknight dinner or a dish to feed a crowd, this chicken and rice is sure to be a hit.

Lodge 5 Quart Dutch Oven Baked Mac and Cheese

Baked mac and cheese is a rich and creamy dish that is perfect for any occasion, from family dinners to potlucks. Made in the Lodge 5 Quart Dutch Oven, this recipe ensures a perfectly baked top layer with gooey, cheesy goodness underneath. With the right balance of cheeses and a creamy sauce, this mac and cheese will be a family favorite.

Ingredients:

• 1 pound elbow macaroni
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 3 cups milk
• 2 cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon mustard powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 cup breadcrumbs (optional, for topping)

Instructions:

1. Preheat the oven to 350°F (175°C). Cook the elbow macaroni according to package instructions. Drain and set aside.
2. In the Lodge 5 Quart Dutch Oven, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux.
3. Gradually whisk in the milk, making sure no lumps form. Bring to a simmer and cook for 5-7 minutes, until the sauce thickens.
4. Stir in the cheddar, mozzarella, and Parmesan cheeses, then add the mustard powder, garlic powder, salt, and pepper. Stir until the cheese is fully melted and the sauce is smooth.
5. Add the cooked macaroni to the cheese sauce and stir to combine.
6. If using breadcrumbs, sprinkle them on top of the mac and cheese for a crunchy topping.
7. Transfer the Dutch oven to the oven and bake for 20-25 minutes, until the top is golden and bubbly.
8. Remove from the oven and let it cool for a few minutes before serving.

This baked mac and cheese made in the Lodge 5 Quart Dutch Oven is a decadent, cheesy delight with a crispy golden top. The creamy, cheesy sauce envelops the macaroni perfectly, making each bite indulgent and comforting. Whether you’re serving it as a side dish or the main event, this mac and cheese is sure to be a crowd-pleaser and will quickly become a family favorite.

Lodge 5 Quart Dutch Oven Chicken and Dumplings

Chicken and Dumplings is a comforting, soul-warming dish that combines tender chicken in a savory broth with fluffy dumplings. The Lodge 5 Quart Dutch Oven is perfect for simmering the chicken and vegetables while the dumplings cook to perfection on top. This dish is ideal for cozy dinners, offering rich flavors and satisfying textures in every bite. The slow simmer brings all the ingredients together, making it a hearty, one-pot meal for any occasion.

Ingredients:

• 1 whole chicken (about 3-4 pounds), cut into parts
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 onion, chopped
• 3 carrots, peeled and chopped
• 3 celery stalks, chopped
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 teaspoon dried thyme
• 2 bay leaves
• 1/2 cup frozen peas
• 1 cup heavy cream
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3/4 cup milk
• 4 tablespoons unsalted butter, melted
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in the Lodge 5 Quart Dutch Oven over medium-high heat. Season the chicken with salt and pepper, then brown the chicken parts on all sides, about 5 minutes. Remove the chicken and set aside.
2. In the same pot, add the onion, carrots, celery, and garlic. Cook for 5-7 minutes, until the vegetables soften.
3. Add the chicken broth, thyme, and bay leaves. Return the chicken to the pot, skin-side up. Bring the broth to a boil, then reduce the heat to low and cover. Simmer for 45-60 minutes, until the chicken is cooked through.
4. Remove the chicken and set aside to cool slightly. Shred the meat, discarding the skin and bones, then return the chicken to the pot. Stir in the peas and heavy cream, and adjust seasoning with salt and pepper.
5. For the dumplings, in a separate bowl, combine the flour, baking powder, and salt. Stir in the milk and melted butter until just combined.
6. Spoon the dumpling dough onto the surface of the simmering soup, one tablespoon at a time. Cover and cook for 10-12 minutes, until the dumplings are cooked through.
7. Garnish with fresh parsley and serve hot.

This Chicken and Dumplings recipe made in the Lodge 5 Quart Dutch Oven is the epitome of comfort food. The rich, flavorful broth pairs perfectly with the tender chicken, while the dumplings add a soft, pillowy texture to each bite. It’s a wholesome, filling meal that’s sure to satisfy everyone at the table. Whether you’re looking for a family dinner or something to serve on a chilly evening, this dish will quickly become a favorite.

Lodge 5 Quart Dutch Oven Beef Chili

Beef chili is a hearty, savory dish packed with bold flavors and a little kick from chili powder and spices. The Lodge 5 Quart Dutch Oven allows the flavors to meld together while the beef becomes tender and the beans soak up the rich broth. This chili recipe is perfect for feeding a crowd or meal prepping for the week, and it’s easy to customize with different toppings and ingredients. Serve it with cornbread or over rice for an extra layer of comfort.

Ingredients:

• 1 pound ground beef
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 jalapeño, chopped (optional)
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 (14.5-ounce) can diced tomatoes
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (8-ounce) can tomato sauce
• 2 cups beef broth
• 1 bay leaf
• 1/2 cup shredded cheddar cheese (optional)
• Sour cream (optional)
• Fresh cilantro, chopped (optional)

Instructions:

1. Heat olive oil in the Lodge 5 Quart Dutch Oven over medium heat. Add the ground beef, breaking it up with a spoon. Cook until browned, about 5-7 minutes. Drain excess fat if necessary.
2. Add the onion, garlic, bell pepper, and jalapeño (if using). Cook for another 5 minutes, until the vegetables are softened.
3. Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Cook for 1 minute to toast the spices.
4. Add the diced tomatoes, kidney beans, black beans, tomato sauce, beef broth, and bay leaf. Stir to combine and bring to a boil.
5. Reduce the heat to low and cover the pot. Let the chili simmer for 30-45 minutes, stirring occasionally, until it thickens and the flavors develop.
6. Remove the bay leaf and adjust seasoning with salt and pepper.
7. Serve the chili with optional toppings like shredded cheddar cheese, sour cream, and fresh cilantro.

This Beef Chili made in the Lodge 5 Quart Dutch Oven is the perfect balance of spicy, savory, and comforting. The combination of tender beef, hearty beans, and a rich, flavorful broth makes this dish perfect for any occasion. Whether you’re serving it for a casual dinner or a game day gathering, it’s guaranteed to be a hit. The best part? It’s even better the next day, making it a great option for meal prep or leftovers.

Lodge 5 Quart Dutch Oven Lemon Herb Roast Chicken

A classic roasted chicken with a zesty lemon and herb rub is always a crowd-pleaser, and the Lodge 5 Quart Dutch Oven is the perfect vessel for cooking this juicy and flavorful dish. The enclosed cooking environment ensures even heat distribution, allowing the chicken to roast to golden perfection with crispy skin and tender meat. Serve this roast chicken with your favorite sides for a classic Sunday dinner or holiday meal.

Ingredients:

• 1 whole chicken (about 4 pounds)
• 2 tablespoons olive oil
• 1 lemon, quartered
• 4 garlic cloves, smashed
• 1 onion, quartered
• 1/4 cup fresh rosemary, chopped
• 1/4 cup fresh thyme, chopped
• Salt and pepper to taste
• 1/2 cup chicken broth
• 2 tablespoons unsalted butter

Instructions:

1. Preheat the oven to 400°F (200°C). Pat the chicken dry with paper towels and rub the skin with olive oil. Season generously with salt and pepper.
2. Stuff the chicken cavity with lemon quarters, garlic cloves, onion, rosemary, and thyme.
3. Place the chicken breast-side up in the Lodge 5 Quart Dutch Oven. Add the chicken broth to the bottom of the pot.
4. Cover the pot with the lid and roast in the oven for 1 hour, then remove the lid and roast for an additional 30 minutes, or until the skin is golden and crispy.
5. During the last 10 minutes of cooking, dot the chicken with butter for extra flavor and richness.
6. Once the chicken is cooked, remove it from the pot and let it rest for 10 minutes before carving.
7. Serve the chicken with pan juices and your favorite side dishes.

This Lemon Herb Roast Chicken is a simple yet incredibly flavorful dish made even better by the Lodge 5 Quart Dutch Oven. The chicken is perfectly roasted with crispy skin and juicy meat, while the lemon and herb seasoning infuse the bird with fresh, zesty flavors. It’s the perfect meal for a cozy Sunday dinner or a special occasion, and the leftovers can be used in soups, sandwiches, or salads.

Note: More recipes are coming soon!