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The Lodge 6 Quart Dutch Oven is a kitchen essential that can transform your cooking experience.
Known for its durability, versatility, and even heat distribution, this cast iron cookware is perfect for preparing everything from stews to casseroles, baked goods to soups.
Whether you’re an experienced home cook or just starting to explore the wonders of cast iron, the Lodge 6 Quart Dutch Oven is a must-have for your kitchen.
In this article, we’ve curated a collection of over 30 Lodge 6 Quart Dutch Oven recipes that will inspire your next meal.
From hearty comfort foods like beef stew and chicken pot pie to savory baked dishes and even desserts, these recipes are designed to maximize the potential of your Dutch oven.
Get ready to discover the joy of cooking with cast iron and elevate your culinary creations to new heights!
30+ Delicious Lodge 6 Quart Dutch Oven Recipes for Hearty Meals
The Lodge 6 Quart Dutch Oven is more than just a pot; it’s a kitchen companion that enhances your cooking.
Its even heat distribution and large capacity make it perfect for feeding a family or entertaining guests. With over 30 recipes to choose from, you’ll never run out of delicious meal ideas to try.
Whether you’re making comforting stews, perfectly baked bread, or a mouth-watering dessert, the possibilities are endless.
So, grab your Dutch oven, preheat your oven, and start cooking your way to culinary success with these recipes!
Lodge 6 Quart Dutch Oven Beef Stew
This hearty and comforting beef stew is a perfect meal for a cozy evening. The Lodge 6 Quart Dutch Oven ensures even cooking, making the beef tender and the vegetables perfectly soft. With a rich broth made from beef stock, herbs, and spices, this stew is a meal the whole family will enjoy.
Ingredients:
- 2 pounds beef stew meat, cubed
- 2 tablespoons olive oil
- 4 large potatoes, peeled and cubed
- 3 carrots, peeled and sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups beef stock
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup frozen peas (optional)
- 2 tablespoons flour (for thickening)
Instructions:
- Heat olive oil in your Lodge 6 Quart Dutch Oven over medium-high heat. Brown the beef stew meat in batches, ensuring all sides are seared. Remove the beef and set it aside.
- In the same pot, sauté the onions and garlic until softened, about 3 minutes.
- Add the tomato paste, thyme, and rosemary, stirring for another minute to release the flavors.
- Add the beef back into the pot, along with the beef stock, potatoes, and carrots. Stir to combine.
- Bring the stew to a boil, then reduce the heat to low. Cover and simmer for about 1.5 to 2 hours, or until the meat is tender and the vegetables are cooked.
- If you’d like to thicken the stew, mix the flour with a small amount of water to make a slurry and stir it into the stew. Continue cooking for an additional 10 minutes.
- Add the peas (if using) and season with salt and pepper to taste before serving.
This Dutch oven beef stew is the epitome of comfort food, packed with tender beef, hearty vegetables, and a flavorful broth. The Lodge 6 Quart Dutch Oven excels at slow cooking, allowing all the flavors to meld together beautifully. It’s an ideal meal for a chilly evening, perfect for family gatherings or any day you need a satisfying, filling dish. The leftovers are just as delicious and make for an easy lunch the next day!
Lodge 6 Quart Dutch Oven Chicken and Rice Casserole
This creamy chicken and rice casserole is a one-pot wonder that delivers savory flavors in every bite. Using the Lodge 6 Quart Dutch Oven, this recipe allows for the rice to cook perfectly, absorbing all the delicious chicken flavors, herbs, and spices. It’s a quick and easy dish for busy nights or when you need to feed a crowd.
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup shredded cheddar cheese (optional)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions:
- Preheat your oven to 375°F.
- Heat olive oil in the Lodge 6 Quart Dutch Oven over medium heat. Season the chicken breasts with salt, pepper, and dried thyme. Brown the chicken in the Dutch oven for 4-5 minutes per side. Once browned, remove the chicken and set it aside.
- In the same pot, add the onions and garlic, cooking until softened, about 3 minutes.
- Add the rice, stirring to coat it with the oil and onion mixture. Pour in the chicken broth and heavy cream, stirring to combine. Season with oregano, salt, and pepper.
- Place the chicken breasts back into the Dutch oven, nestling them into the rice mixture.
- Cover the Dutch oven with the lid and bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the rice is tender.
- Optional: Sprinkle the shredded cheddar cheese over the top during the last 5 minutes of baking for a cheesy finish.
- Remove from the oven and let it rest for a few minutes. Garnish with fresh parsley before serving.
This chicken and rice casserole cooked in the Lodge 6 Quart Dutch Oven is an easy yet flavorful meal. The rice soaks up the savory chicken broth and cream, creating a rich, creamy dish. The chicken remains moist and tender throughout the cooking process, making this casserole a true crowd-pleaser. Whether you’re serving it to a family or guests, it’s a guaranteed hit that requires minimal effort. The addition of cheese gives it an indulgent touch, making it a comfort food favorite.
Lodge 6 Quart Dutch Oven Beef Chili
This rich and smoky beef chili is a perfect dish to serve during chilly weather or at a game day gathering. The Lodge 6 Quart Dutch Oven makes it easy to simmer the chili low and slow, allowing the flavors to meld together beautifully. Packed with ground beef, beans, and chili spices, this chili is both hearty and satisfying.
Ingredients:
- 1.5 pounds ground beef
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- 2 cups beef broth
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional toppings: shredded cheese, sour cream, chopped cilantro
Instructions:
- Heat the olive oil in your Lodge 6 Quart Dutch Oven over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks. Drain excess fat.
- Add the onion, garlic, and bell pepper to the pot, and cook until softened, about 5 minutes.
- Stir in the chili powder, cumin, smoked paprika, and cayenne (if using). Let the spices toast for a minute to release their flavors.
- Pour in the beef broth, diced tomatoes, and beans. Stir to combine, and season with salt and pepper.
- Bring the chili to a simmer, then reduce the heat to low. Cover and cook for at least 1 hour, stirring occasionally. For deeper flavor, you can let it simmer for up to 2 hours, adding more broth if needed.
- Taste and adjust the seasoning as needed before serving.
- Serve hot with your favorite chili toppings such as shredded cheese, sour cream, or chopped cilantro.
This beef chili made in the Lodge 6 Quart Dutch Oven is packed with bold flavors and offers a perfect balance of heat and smokiness. Slow-cooked to perfection, the flavors deepen and develop over time, making this chili a comforting, satisfying meal. Whether you’re enjoying it with family or serving it at a party, it’s a crowd favorite that can be easily customized with your favorite toppings. The Dutch oven allows for even cooking and is a fantastic choice for creating the best chili you’ll ever make.
Lodge 6 Quart Dutch Oven Pulled Pork
This melt-in-your-mouth pulled pork recipe is ideal for a family dinner or a gathering with friends. Slow-cooked in the Lodge 6 Quart Dutch Oven, the pork becomes tender and infused with smoky, savory flavors. Perfect for sandwiches, tacos, or served with a side of coleslaw, this pulled pork is a true crowd-pleaser.
Ingredients:
- 4-5 pounds pork shoulder (bone-in or boneless)
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 cup apple cider vinegar
- 1/2 cup chicken broth
- 1 tablespoon brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional)
- 1/4 cup BBQ sauce (optional for serving)
- 1 tablespoon fresh cilantro (for garnish)
Instructions:
- Preheat your oven to 300°F.
- Heat olive oil in the Lodge 6 Quart Dutch Oven over medium-high heat. Sear the pork shoulder on all sides until browned, about 5-7 minutes. Remove the pork and set aside.
- Add the onion and garlic to the pot, cooking until softened, about 3 minutes.
- Stir in the apple cider vinegar, chicken broth, brown sugar, smoked paprika, chili powder, cumin, salt, pepper, and cayenne. Bring to a simmer.
- Return the pork shoulder to the pot, ensuring it is mostly submerged in the liquid.
- Cover the Dutch oven with the lid and place it in the preheated oven. Cook for 3-4 hours, or until the pork is fork-tender and easily pulls apart.
- Once the pork is done, remove it from the pot and shred it using two forks. Return the shredded pork to the pot and stir it in the juices.
- Optional: Mix in BBQ sauce for extra flavor.
- Garnish with fresh cilantro before serving.
This pulled pork, cooked in your Lodge 6 Quart Dutch Oven, delivers tender, flavorful meat that can be used for a variety of dishes. The slow cooking process allows the spices and liquid to penetrate deeply into the pork, creating a rich, smoky flavor. Serve it as a sandwich, over rice, or in tacos, and enjoy a meal that is both simple and satisfying. The leftovers also make for great sandwiches the next day!
Lodge 6 Quart Dutch Oven Vegetable Lasagna
This vegetable lasagna, made in the Lodge 6 Quart Dutch Oven, is a hearty, comforting dish loaded with layers of rich tomato sauce, tender vegetables, and gooey cheese. It’s perfect for meatless Mondays or any time you’re craving a delicious, satisfying casserole. The Dutch oven ensures even cooking and melds all the flavors together beautifully.
Ingredients:
- 12 no-boil lasagna noodles
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 zucchini, sliced
- 1 bell pepper, diced
- 2 cups fresh spinach
- 1 (14.5 oz) can crushed tomatoes
- 1 (6 oz) can tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg, beaten
- 1 tablespoon fresh parsley (for garnish)
Instructions:
- Preheat your oven to 375°F.
- Heat olive oil in the Lodge 6 Quart Dutch Oven over medium heat. Add the onion and garlic and sauté until softened, about 3 minutes.
- Add the zucchini and bell pepper, cooking for another 5 minutes until they start to soften. Stir in the spinach and cook until wilted.
- Pour in the crushed tomatoes and tomato paste. Add the basil, oregano, salt, and pepper, stirring to combine. Simmer for 10 minutes, allowing the flavors to meld.
- In a bowl, combine the ricotta cheese, 1 cup of mozzarella, Parmesan cheese, and beaten egg. Mix well.
- To assemble the lasagna, spread a thin layer of tomato sauce on the bottom of the Dutch oven. Layer in three lasagna noodles, then add half of the cheese mixture, followed by half of the vegetable mixture. Repeat the layers, finishing with a layer of sauce and the remaining mozzarella cheese on top.
- Cover the Dutch oven with the lid and bake for 30-40 minutes, or until the lasagna is bubbly and the noodles are tender.
- Let the lasagna rest for 10 minutes before serving. Garnish with fresh parsley.
This vegetable lasagna made in the Lodge 6 Quart Dutch Oven is a comforting, satisfying dish that’s perfect for vegetarians and meat-lovers alike. The layers of cheese, tender vegetables, and rich tomato sauce make for a flavorful and hearty meal. Using a Dutch oven ensures even cooking and a deliciously melded flavor. Serve it with a side salad or garlic bread for a complete meal. Leftovers taste even better the next day, making it a great dish for meal prepping.
Lodge 6 Quart Dutch Oven Baked Chicken and Vegetables
This one-pot baked chicken and vegetable dish is a simple yet flavorful meal, perfect for busy weeknights. The Lodge 6 Quart Dutch Oven ensures even cooking, with the chicken staying juicy and the vegetables perfectly roasted. It’s a fuss-free, wholesome dinner that’s easy to make and requires minimal cleanup.
Ingredients:
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 4 medium potatoes, cut into wedges
- 3 carrots, peeled and cut into chunks
- 1 red onion, quartered
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon fresh lemon juice (optional)
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions:
- Preheat your oven to 400°F.
- Heat olive oil in the Lodge 6 Quart Dutch Oven over medium-high heat. Season the chicken thighs with salt, pepper, thyme, and paprika.
- Sear the chicken thighs in the Dutch oven, skin side down, for about 5 minutes, until the skin is crispy and golden. Remove the chicken and set aside.
- In the same pot, add the potatoes, carrots, and red onion. Toss with garlic, salt, and pepper. Arrange the vegetables in an even layer.
- Place the seared chicken thighs on top of the vegetables, skin side up.
- Cover the Dutch oven with the lid and bake in the preheated oven for 40-45 minutes, or until the chicken is cooked through and the vegetables are tender.
- If desired, drizzle with fresh lemon juice and garnish with chopped parsley before serving.
This baked chicken and vegetable recipe is the definition of a simple, wholesome meal. Using your Lodge 6 Quart Dutch Oven ensures that the chicken remains juicy and flavorful, while the vegetables roast to perfection. It’s an ideal meal for busy evenings, and the best part is the minimal cleanup required, since everything is cooked in one pot. The crispy skin on the chicken adds an extra layer of deliciousness, making this dish a family favorite. It’s an easy, satisfying meal that can be enjoyed on its own or paired with a side salad for a complete dinner.
Lodge 6 Quart Dutch Oven Beef Stew
This hearty and flavorful beef stew, made in the Lodge 6 Quart Dutch Oven, is the ultimate comfort food. With tender beef, rich broth, and a medley of vegetables, it’s a filling and warming dish, especially perfect for colder months. The Dutch oven ensures that all the flavors are perfectly melded, making every bite a satisfying experience.
Ingredients:
- 2 lbs beef stew meat (cubed)
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and chopped
- 3 medium potatoes, peeled and diced
- 2 celery stalks, chopped
- 4 cups beef broth
- 1 cup red wine (optional)
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and pepper to taste
- 2 tablespoons flour (optional, for thickening)
- Fresh parsley for garnish (optional)
Instructions:
- Preheat your oven to 325°F.
- Heat olive oil in the Lodge 6 Quart Dutch Oven over medium-high heat. Brown the beef stew meat in batches, ensuring the pieces are well-browned on all sides. Remove the beef and set aside.
- In the same pot, add the onion and garlic, sautéing until softened, about 3-4 minutes.
- Add the carrots, potatoes, and celery, cooking for an additional 5 minutes.
- Pour in the beef broth and red wine (if using), stirring to combine. Add Worcestershire sauce, thyme, rosemary, bay leaves, salt, and pepper. Bring to a simmer.
- Return the browned beef to the pot, making sure it’s submerged in the liquid. Cover with the Dutch oven lid and place it in the oven.
- Bake for 2-2.5 hours, or until the beef is tender and the vegetables are cooked through.
- Optional: To thicken the stew, dissolve 2 tablespoons of flour in 1/4 cup of water and stir into the stew. Cook for another 10 minutes until thickened.
- Remove the bay leaves and garnish with fresh parsley before serving.
This beef stew, made in your Lodge 6 Quart Dutch Oven, is the epitome of a cozy, comforting meal. The slow cooking process allows the beef to become melt-in-your-mouth tender, while the vegetables soak up all the rich, flavorful broth. It’s an easy-to-make dish that requires minimal prep and gives you a filling, satisfying meal. Perfect for a family dinner, it’s even better the next day as the flavors continue to develop.
Lodge 6 Quart Dutch Oven Baked Mac and Cheese
This creamy and cheesy baked mac and cheese recipe, cooked in the Lodge 6 Quart Dutch Oven, is a rich and comforting dish that’s perfect for any occasion. The combination of three cheeses creates a smooth, velvety sauce, and the golden, crispy topping adds the perfect crunch. Ideal for a family dinner or a potluck gathering, this dish is guaranteed to impress.
Ingredients:
- 1 lb elbow macaroni
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups milk (preferably whole milk)
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon mustard powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs (for topping)
- 1 tablespoon melted butter (for topping)
- Fresh parsley (optional, for garnish)
Instructions:
- Preheat your oven to 350°F.
- Cook the elbow macaroni according to the package instructions. Drain and set aside.
- In the Lodge 6 Quart Dutch Oven, melt 2 tablespoons of butter over medium heat. Add the flour and cook, whisking constantly, for 1-2 minutes to create a roux.
- Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Continue to cook, stirring frequently, until the mixture thickens, about 5-7 minutes.
- Lower the heat and stir in the cheddar, mozzarella, and Parmesan cheeses. Add garlic powder, mustard powder, salt, and pepper. Stir until the cheese is completely melted and the sauce is smooth.
- Add the cooked macaroni to the Dutch oven and stir until the pasta is fully coated in the cheese sauce.
- In a small bowl, combine the breadcrumbs with the melted butter. Sprinkle the breadcrumb mixture over the top of the mac and cheese.
- Bake, uncovered, in the preheated oven for 20-25 minutes, or until the top is golden brown and crispy.
- Remove from the oven and let it rest for a few minutes before serving. Garnish with fresh parsley if desired.
This baked mac and cheese made in the Lodge 6 Quart Dutch Oven is the ultimate comfort food. The creamy, cheesy sauce combined with the crunchy breadcrumb topping creates the perfect balance of textures. It’s an easy dish to prepare but tastes like it came straight from a gourmet kitchen. Whether served as a main course or a side dish, this mac and cheese is sure to be a crowd favorite. Leftovers, if there are any, reheat beautifully, making it a great make-ahead meal.
Lodge 6 Quart Dutch Oven Chicken and Rice
This one-pot chicken and rice recipe, cooked in the Lodge 6 Quart Dutch Oven, is a simple yet flavorful meal that’s both comforting and satisfying. The chicken stays tender and juicy, while the rice absorbs all the savory flavors from the broth and seasonings. It’s a quick and easy dinner that requires minimal cleanup.
Ingredients:
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/2 cup frozen peas
- Fresh cilantro for garnish
Instructions:
- Heat olive oil in the Lodge 6 Quart Dutch Oven over medium-high heat. Season the chicken thighs with salt, pepper, and smoked paprika.
- Brown the chicken thighs in the Dutch oven, skin side down, for about 5-7 minutes. Flip and brown the other side. Remove the chicken from the pot and set aside.
- Add the diced onion, bell pepper, and garlic to the pot, sautéing for about 3-4 minutes until softened.
- Stir in the rice, chicken broth, diced tomatoes, and oregano. Bring the mixture to a simmer.
- Return the chicken thighs to the pot, skin side up. Cover the Dutch oven with the lid and simmer over low heat for 35-40 minutes, or until the chicken is cooked through and the rice is tender.
- During the last 5 minutes of cooking, add the frozen peas and stir to combine.
- Remove the chicken from the pot and fluff the rice with a fork. Garnish with fresh cilantro before serving.
This chicken and rice recipe made in the Lodge 6 Quart Dutch Oven is a quick, flavorful, and satisfying meal that’s perfect for busy nights. The one-pot cooking method ensures all the flavors meld together, creating a comforting dish with minimal cleanup. The tender chicken combined with the perfectly cooked rice and vegetables is a winning combination, and the added peas give it a pop of color and texture. It’s an easy meal to prepare and a delicious way to enjoy a hearty, well-rounded dinner.
Lodge 6 Quart Dutch Oven Pulled Pork
This pulled pork recipe, cooked low and slow in the Lodge 6 Quart Dutch Oven, delivers tender, juicy pork with a rich, smoky flavor. Perfect for sandwiches, tacos, or served with your favorite sides, this dish is a crowd-pleaser. The Dutch oven helps create an incredibly flavorful and succulent pork roast with minimal effort.
Ingredients:
- 4-5 lbs pork shoulder (bone-in or boneless)
- 2 tablespoons olive oil
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 cup apple cider vinegar
- 1 cup chicken broth
- 1/2 cup barbecue sauce (optional for serving)
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions:
- Preheat your oven to 300°F.
- Heat olive oil in the Lodge 6 Quart Dutch Oven over medium-high heat. Season the pork shoulder generously with salt, pepper, smoked paprika, cumin, chili powder, and onion powder.
- Brown the pork shoulder on all sides in the Dutch oven for about 8-10 minutes, then remove the pork and set it aside.
- Add the sliced onion and garlic to the pot, sautéing for about 3 minutes until fragrant.
- Pour in the apple cider vinegar and chicken broth, scraping up any browned bits from the bottom of the pot.
- Return the pork shoulder to the pot, ensuring it is partially submerged in the liquid. Cover with the lid and place it in the oven.
- Roast for 4-5 hours, or until the pork is fork-tender and easily shreds.
- Remove the pork from the pot and shred it with two forks. Discard any large pieces of fat.
- Return the shredded pork to the Dutch oven and stir in the barbecue sauce, if using. Let it cook for an additional 15 minutes to absorb the flavors.
- Garnish with fresh cilantro before serving.
This pulled pork made in the Lodge 6 Quart Dutch Oven is a melt-in-your-mouth dish that’s perfect for family gatherings or casual dinners. The low-and-slow cooking method ensures the pork is tender and flavorful, while the sauce provides a delicious tang and depth of flavor. Serve it on buns for a classic pulled pork sandwich, or get creative with tacos or a salad topping. This recipe is a surefire way to impress your guests and create a hearty, satisfying meal.
Lodge 6 Quart Dutch Oven Chicken and Dumplings
This creamy chicken and dumplings recipe, cooked in the Lodge 6 Quart Dutch Oven, combines tender chicken, rich broth, and fluffy dumplings in one comforting dish. The Dutch oven’s even heat distribution makes the perfect base for this classic comfort food. It’s the ultimate cozy meal, great for a family dinner or a chilly evening.
Ingredients:
- 2 tablespoons butter
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 3 cups cooked chicken, shredded (rotisserie chicken works well)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 cup milk
- 1/4 cup chopped fresh parsley
Instructions:
- In your Lodge 6 Quart Dutch Oven, melt the butter over medium heat. Add the onion, carrots, and celery, cooking for 5-7 minutes until the vegetables are softened.
- Add the minced garlic and cook for an additional 1 minute, until fragrant.
- Pour in the chicken broth and bring to a simmer. Add the shredded chicken, thyme, rosemary, salt, and pepper. Let it simmer for 15 minutes, allowing the flavors to meld.
- In a separate bowl, combine the flour, baking powder, salt, and garlic powder. Stir in the milk until the dough forms. The dough will be thick and slightly sticky.
- Drop spoonfuls of the dumpling mixture into the simmering broth. Cover with the Dutch oven lid and cook for 20-25 minutes without lifting the lid, until the dumplings are cooked through.
- Garnish with fresh parsley and serve immediately.
This chicken and dumplings recipe is a true comfort food classic, perfect for feeding a crowd or satisfying your own cozy cravings. The tender chicken and creamy broth paired with the fluffy dumplings make for a heartwarming meal, and the Lodge 6 Quart Dutch Oven ensures that everything is cooked evenly and perfectly. It’s an ideal dish for a chilly day or a family dinner, and the leftovers reheat wonderfully for the next day’s lunch.
Lodge 6 Quart Dutch Oven Beef Chili
This hearty and flavorful beef chili made in the Lodge 6 Quart Dutch Oven is a great meal for a family dinner or a casual gathering. The slow cooking process allows the flavors to deepen, and the Dutch oven provides the perfect environment for tenderizing the beef and infusing the chili with spices. It’s a perfect combination of spicy, savory, and slightly smoky flavors.
Ingredients:
- 2 lbs ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 green bell pepper, diced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (6 oz) tomato paste
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional for heat)
- Salt and pepper to taste
- 2 cups beef broth
- 1 tablespoon olive oil
- Shredded cheese, sour cream, and chopped green onions for topping (optional)
Instructions:
- Heat olive oil in the Lodge 6 Quart Dutch Oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and fully cooked. Drain excess fat if necessary.
- Add the diced onion, garlic, and bell pepper to the pot, cooking for 4-5 minutes until softened.
- Stir in the diced tomatoes, kidney beans, black beans, tomato paste, chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper. Mix well.
- Pour in the beef broth and bring the chili to a simmer. Reduce the heat to low and cover with the Dutch oven lid. Let it cook for at least 1 hour, stirring occasionally, to allow the flavors to meld together.
- Taste and adjust the seasoning, adding more salt or spices as desired.
- Serve with shredded cheese, sour cream, and chopped green onions, if desired.
This beef chili recipe, made in the Lodge 6 Quart Dutch Oven, is a delicious, hearty dish perfect for chilly nights or casual gatherings. The slow-cooked beef, beans, and rich spices combine for a flavorful and satisfying meal that’s sure to please everyone at the table. It’s a great make-ahead dish, and the leftovers taste even better the next day, making it ideal for meal prepping. The chili also pairs perfectly with cornbread or a simple salad, making it an all-around winner.
Lodge 6 Quart Dutch Oven Baked Ziti
This classic baked ziti recipe, made in the Lodge 6 Quart Dutch Oven, features tender pasta mixed with rich marinara sauce, seasoned ground beef, and a cheesy topping that’s perfectly baked. The Dutch oven’s even heat ensures that the cheese melts evenly, creating a golden, bubbly crust that’s irresistible. This comforting dish is perfect for family dinners or potlucks.
Ingredients:
- 1 lb ziti pasta
- 2 tablespoons olive oil
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 jar (24 oz) marinara sauce
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- Fresh basil for garnish (optional)
Instructions:
- Preheat the oven to 375°F.
- Cook the ziti pasta according to package instructions. Drain and set aside.
- In your Lodge 6 Quart Dutch Oven, heat olive oil over medium heat. Add the ground beef and cook until browned. Remove excess fat.
- Add the chopped onion and garlic to the pot, cooking for 3-4 minutes until softened.
- Stir in the marinara sauce, diced tomatoes, oregano, basil, salt, and pepper. Let it simmer for 10 minutes to combine the flavors.
- In a separate bowl, mix together the ricotta cheese, 1 cup of mozzarella cheese, and 1/2 cup of Parmesan cheese.
- Add the cooked ziti pasta to the sauce mixture in the Dutch oven and stir to coat evenly.
- Top the pasta with the ricotta mixture and sprinkle with the remaining mozzarella and Parmesan cheeses.
- Cover with the Dutch oven lid and bake in the oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh basil and serve.
This baked ziti made in the Lodge 6 Quart Dutch Oven is the epitome of comfort food. The combination of perfectly cooked pasta, savory ground beef, and melted cheese creates a dish that’s both hearty and satisfying. The Dutch oven ensures even cooking and a beautifully melted cheese topping, making this an easy and delicious meal that can be made ahead of time and enjoyed with friends and family. It’s perfect for gatherings, leftovers, or simply a cozy family dinner.
Lodge 6 Quart Dutch Oven Beef Stew
This hearty beef stew, cooked in the Lodge 6 Quart Dutch Oven, features tender chunks of beef, carrots, potatoes, and a rich, savory broth. The slow-cooked beef and vegetables develop a depth of flavor that is both satisfying and comforting. The Dutch oven ensures that the ingredients cook evenly, creating a stew that is perfect for cold days.
Ingredients:
- 2 lbs beef stew meat, cubed
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 cups red wine (optional, or use more beef broth)
- 3 large potatoes, peeled and cubed
- 4 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 1 tablespoon cornstarch (optional for thickening)
- Fresh parsley for garnish
Instructions:
- Preheat the oven to 325°F.
- Heat olive oil in your Lodge 6 Quart Dutch Oven over medium-high heat. Brown the beef stew meat in batches, ensuring all sides are seared. Set aside.
- Add the chopped onion and garlic to the Dutch oven and cook for 3-4 minutes, until softened.
- Pour in the beef broth and red wine, scraping up any browned bits from the bottom of the pot.
- Add the browned beef back into the pot, along with the potatoes, carrots, celery, thyme, rosemary, bay leaf, salt, and pepper.
- Bring to a simmer, then cover the Dutch oven and transfer it to the preheated oven.
- Bake for 2 to 2.5 hours, or until the beef is tender and the vegetables are cooked through.
- If you prefer a thicker stew, dissolve 1 tablespoon of cornstarch in a small amount of water and stir it into the stew. Let it cook for an additional 10 minutes to thicken.
- Garnish with fresh parsley before serving.
This beef stew recipe is the definition of comfort food, especially when made in the Lodge 6 Quart Dutch Oven. The slow cooking process allows the beef to become tender and the flavors to meld together, creating a rich, savory broth that’s perfect for dipping crusty bread. Whether you’re enjoying it on a cold winter night or serving it at a family gathering, this stew is sure to satisfy. Plus, it’s a great make-ahead dish that improves in flavor the longer it sits.
Lodge 6 Quart Dutch Oven Chicken Pot Pie
This chicken pot pie made in the Lodge 6 Quart Dutch Oven is a comforting classic. It features tender chicken, a creamy vegetable filling, and a flaky, golden crust. The Dutch oven ensures even cooking, and the deep sides allow for a generous amount of filling. This dish is perfect for a family dinner and can be made ahead for an easy meal.
Ingredients:
- 2 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 cup frozen carrots
- 1/2 cup celery, chopped
- 1/2 cup onion, chopped
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 pre-made pie crusts (or homemade, if preferred)
- 1 egg (for egg wash)
Instructions:
- Preheat your oven to 400°F.
- In your Lodge 6 Quart Dutch Oven, melt the butter over medium heat. Add the onion, celery, peas, and carrots. Cook for 5-7 minutes until the vegetables are softened.
- Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
- Gradually add the chicken broth, stirring constantly to avoid lumps. Add the heavy cream, thyme, salt, and pepper, and bring to a simmer.
- Stir in the shredded chicken and let the mixture cook for 5 more minutes until it thickens to a creamy consistency.
- Roll out one of the pie crusts and fit it into the bottom of the Dutch oven, trimming any excess.
- Pour the chicken mixture into the crust, then top with the second pie crust. Trim and crimp the edges to seal the pie.
- Brush the top crust with a beaten egg for a golden finish.
- Bake in the oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the pie rest for 5 minutes before serving.
This chicken pot pie, made in the Lodge 6 Quart Dutch Oven, is a comforting and filling meal that’s perfect for colder months or when you want a hearty family dinner. The creamy filling paired with the flaky crust is a classic combination that never disappoints. The Dutch oven ensures that the filling cooks evenly, and the generous amount of vegetables and chicken makes it a complete, satisfying dish. It’s also a great make-ahead option for busy days and can be reheated for a quick, delicious meal.
Note: More recipes are coming soon!
