30+ Comforting Lodge Ceramic Dutch Oven Recipes to Try Today

The Lodge Ceramic Dutch Oven is a kitchen essential that has stood the test of time.

Known for its even heat distribution, durability, and versatility, this cooking tool is perfect for everything from slow-braising meats to baking bread and simmering soups.

Whether you’re a novice cook or a seasoned chef, the Lodge Ceramic Dutch Oven can make your cooking process easier, and the results, even better.

If you’ve never tried using a Lodge Ceramic Dutch Oven, or if you’re looking for fresh recipe ideas to make the most out of your kitchen staple, you’re in for a treat!

This blog will share over 30 delicious and creative recipes, including savory stews, tender roasts, mouth-watering casseroles, and more, all made in your Lodge Dutch oven.

With each recipe, you’ll experience the unmatched flavor that comes from slow cooking and the beauty of one-pot meals that save you time and clean-up.

Get ready to discover the endless possibilities of Lodge Ceramic Dutch Oven cooking!

30+ Comforting Lodge Ceramic Dutch Oven Recipes to Try Today

From hearty stews to savory breads and beyond, the Lodge Ceramic Dutch Oven is truly a versatile kitchen tool that can help you create a wide range of mouthwatering dishes.

The recipes featured in this article offer something for every taste and occasion, and with the Dutch oven’s unique ability to evenly cook food, you’ll achieve perfect results every time.

We hope these 30+ Lodge Ceramic Dutch Oven recipes inspire you to try something new in your kitchen and discover the magic of one-pot meals.

Whether you’re cooking for a crowd or preparing a cozy meal for yourself, the Lodge Dutch oven will elevate your dishes to new heights.

Don’t forget to share your cooking experiences with us – we’d love to hear how these recipes turned out in your kitchen!

Rustic Dutch Oven Artisan Bread

This Rustic Dutch Oven Artisan Bread recipe transforms simple ingredients into a beautifully crusty and chewy loaf. The Lodge ceramic Dutch oven is the key to achieving a bakery-quality crust while retaining moisture for a tender interior. Ideal for beginner and experienced bakers alike, this bread is perfect for soups, stews, or as a standalone snack. The no-knead method makes this recipe even more appealing for those short on time but big on flavor.

Ingredients:

• 3 cups all-purpose flour
• 1 ½ teaspoons salt
• ½ teaspoon instant yeast
• 1 ½ cups warm water
• 1 tablespoon olive oil (optional, for flavor)

Instructions:

1. In a large bowl, mix flour, salt, and instant yeast. Gradually add warm water and stir until the dough comes together into a sticky ball. Cover with plastic wrap and let it rise for 12-18 hours at room temperature.
2. Preheat the oven to 450°F (232°C) with the Lodge ceramic Dutch oven (lid on) inside to heat up.
3. Transfer the dough onto a floured surface, shape it into a round loaf, and let it rest for 30 minutes.
4. Carefully remove the hot Dutch oven from the oven, place the dough inside (you can line it with parchment paper for easier cleanup), and cover with the lid.
5. Bake for 30 minutes, then remove the lid and bake for an additional 15 minutes to achieve a golden crust.
6. Allow the bread to cool on a wire rack for at least 15 minutes before slicing.

The result is a stunning loaf with a crisp crust and soft, airy interior that tastes as good as it looks. This bread pairs beautifully with butter, jam, or a hearty bowl of soup. Baking in the Lodge ceramic Dutch oven is a game-changer for bread enthusiasts!

Hearty Beef Stew with Root Vegetables

This Hearty Beef Stew with Root Vegetables is the epitome of comfort food. The Lodge ceramic Dutch oven ensures even cooking and maximum flavor development as the beef and vegetables simmer to perfection. Packed with protein and vitamins, this one-pot meal is ideal for cold days or family dinners.

Ingredients:

• 2 pounds beef chuck, cut into 1-inch cubes
• 3 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 4 cups beef broth
• 1 cup red wine (optional)
• 3 carrots, sliced
• 2 parsnips, sliced
• 2 potatoes, diced
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and pepper to taste

Instructions:

1. Toss beef cubes in flour, shaking off excess.
2. Heat olive oil in the Dutch oven over medium heat. Brown the beef in batches, then set aside.
3. Sauté onions and garlic until softened. Stir in tomato paste and cook for 1 minute.
4. Deglaze the pot with red wine, scraping up browned bits. Add beef broth, thyme, bay leaves, and browned beef. Bring to a simmer.
5. Add carrots, parsnips, and potatoes. Cover with the lid and cook on low heat for 2-3 hours, stirring occasionally.
6. Season with salt and pepper before serving.

This hearty beef stew is rich, flavorful, and deeply satisfying. The Lodge ceramic Dutch oven locks in heat and flavors, making each spoonful a warm and comforting delight. Serve with crusty bread for the ultimate winter meal.

Lemon Herb Roasted Chicken

A golden, juicy Lemon Herb Roasted Chicken is the perfect centerpiece for any meal. Using the Lodge ceramic Dutch oven, the chicken cooks evenly, retaining its moisture while achieving a beautifully crisp skin. This recipe infuses the meat with fresh herbs and citrus, creating a delicious aroma and a burst of flavor in every bite.

Ingredients:

• 1 whole chicken (4-5 pounds)
• 2 tablespoons olive oil
• 1 lemon, halved
• 4 garlic cloves, smashed
• 3 sprigs fresh rosemary
• 3 sprigs fresh thyme
• Salt and pepper to taste
• 1 cup chicken broth

Instructions:

1. Preheat oven to 375°F (190°C).
2. Pat the chicken dry and rub olive oil over the entire surface. Season generously with salt and pepper.
3. Stuff the cavity with lemon halves, garlic, rosemary, and thyme.
4. Place the chicken breast-side up in the Dutch oven and pour chicken broth around it.
5. Cover with the lid and roast for 1 hour. Remove the lid and roast for an additional 30 minutes to crisp the skin.
6. Let the chicken rest for 10 minutes before carving.

This Lemon Herb Roasted Chicken is a simple yet impressive dish that delivers incredible flavor with minimal effort. The Lodge ceramic Dutch oven ensures tender, juicy meat and a perfectly browned exterior. Serve with roasted vegetables or a fresh salad for a complete meal that will wow your guests.

Vegetarian Chili with Black Beans and Sweet Potatoes

This Vegetarian Chili with Black Beans and Sweet Potatoes is a hearty, nutritious meal perfect for any season. Packed with fiber and antioxidants from black beans, sweet potatoes, and spices, this dish is a comfort food for plant-based eaters and meat lovers alike. The Lodge ceramic Dutch oven ensures that all the flavors meld together beautifully while creating a thick, savory chili that will warm you from the inside out.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 1 red bell pepper, diced
• 2 garlic cloves, minced
• 2 medium sweet potatoes, peeled and cubed
• 2 cups vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon fresh cilantro, chopped (optional for garnish)

Instructions:

1. Heat olive oil in the Dutch oven over medium heat. Add onions, bell pepper, and garlic. Cook until softened, about 5 minutes.
2. Add cubed sweet potatoes, vegetable broth, black beans, diced tomatoes, tomato paste, cumin, chili powder, smoked paprika, salt, and pepper. Stir to combine.
3. Bring to a simmer, then reduce the heat to low. Cover and cook for 45 minutes, stirring occasionally, until the sweet potatoes are tender and the chili has thickened.
4. Taste and adjust seasoning as necessary. Garnish with cilantro if desired and serve hot.

This Vegetarian Chili with Black Beans and Sweet Potatoes is a filling and flavorful dish, bursting with the warmth of cumin, chili powder, and sweet, tender potatoes. The Lodge ceramic Dutch oven locks in the flavor, ensuring every bite is rich and satisfying. It’s perfect for a weeknight dinner, meal prep, or serving at gatherings.

Crispy Skillet Cornbread

This Crispy Skillet Cornbread recipe takes advantage of the Lodge ceramic Dutch oven’s ability to provide an even heat distribution, resulting in a golden, crispy crust while keeping the inside moist and tender. With a slightly sweet flavor, this cornbread is an ideal side dish to complement soups, stews, or barbecues.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• ¼ cup melted butter
• 2 tablespoons honey
• 1 tablespoon vegetable oil (for greasing)

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
3. In a separate bowl, beat eggs and combine them with buttermilk, melted butter, and honey.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Heat the Lodge ceramic Dutch oven on the stovetop over medium-high heat. Once hot, add vegetable oil, swirling to coat the bottom.
6. Pour the batter into the hot Dutch oven and place it in the oven. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cornbread cool slightly before slicing and serving.

This Crispy Skillet Cornbread is the perfect balance of crunchy edges and a soft, fluffy interior. Thanks to the Lodge ceramic Dutch oven, it develops that perfect golden-brown crust that makes every bite feel indulgent. Serve it alongside your favorite dishes for a comforting touch of Southern goodness.

One-Pot Chicken and Rice Casserole

This One-Pot Chicken and Rice Casserole is an easy and flavorful dish that makes dinner a breeze. The chicken stays juicy while the rice absorbs all the delicious seasonings and broth, becoming perfectly tender and flavorful. The Lodge ceramic Dutch oven excels at cooking this one-pot meal evenly and efficiently, resulting in a complete meal that’s both satisfying and simple to prepare.

Ingredients:

• 4 chicken thighs, bone-in and skin-on
• 1 tablespoon olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 ½ cups long-grain white rice
• 3 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 cup frozen peas
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in the Dutch oven over medium heat. Season the chicken thighs with salt, pepper, thyme, paprika, and garlic powder. Brown the chicken on both sides for about 4 minutes per side, then remove and set aside.
3. In the same pot, add onions and garlic, sautéing until softened, about 3 minutes. Add rice and stir to coat with the oil and onion mixture.
4. Pour in chicken broth, return the chicken thighs to the pot, skin-side up, and bring to a simmer.
5. Cover and transfer to the oven. Bake for 35-40 minutes, or until the chicken is cooked through and the rice is tender.
6. In the last 5 minutes of cooking, stir in the frozen peas.
7. Remove from the oven, let it rest for 5 minutes before serving.

This One-Pot Chicken and Rice Casserole is a comforting, complete meal that’s perfect for busy nights when you need a flavorful dinner without much fuss. The Lodge ceramic Dutch oven helps lock in moisture, making the chicken and rice perfectly cooked every time. Serve with a side salad or crusty bread for a wholesome meal the whole family will love.

Creamy Chicken Alfredo Pasta Bake

This Creamy Chicken Alfredo Pasta Bake is a hearty and indulgent comfort food made even easier with the Lodge ceramic Dutch oven. With tender chicken, a creamy Alfredo sauce, and a golden-brown top, this pasta bake is perfect for feeding a crowd or enjoying leftovers for days. The Dutch oven ensures an even cook, giving you a creamy, cheesy, perfectly baked casserole.

Ingredients:

• 2 tablespoons olive oil
• 4 chicken breasts, cubed
• 1 onion, diced
• 2 garlic cloves, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 ½ cups heavy cream
• 1 cup chicken broth
• 1 ½ cups grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 12 oz penne pasta, cooked al dente
• Salt and pepper to taste
• ½ cup breadcrumbs (optional for topping)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in the Dutch oven over medium-high heat. Add cubed chicken, onions, and garlic. Cook until the chicken is browned and cooked through, about 7-10 minutes. Season with basil, oregano, salt, and pepper.
3. Stir in heavy cream and chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
4. Stir in Parmesan cheese until melted and combined. Add cooked pasta and mix well.
5. Sprinkle mozzarella cheese on top of the pasta and cover with the lid. Bake for 20-25 minutes, or until the cheese is melted and bubbly. For a crispy top, sprinkle breadcrumbs on top during the last 5 minutes of baking.
6. Let the dish cool for a few minutes before serving.

This Creamy Chicken Alfredo Pasta Bake is pure comfort in a dish, with tender chicken, creamy sauce, and cheesy goodness all cooked together in the Lodge ceramic Dutch oven. The result is a beautifully golden and flavorful casserole that the whole family will love. It’s easy to make, filling, and perfect for any night of the week.

Braised Short Ribs with Red Wine and Mushrooms

This Braised Short Ribs with Red Wine and Mushrooms recipe is a sophisticated yet easy-to-make dish perfect for special occasions or a cozy dinner. The rich flavors of the beef, wine, and mushrooms blend beautifully in the Lodge ceramic Dutch oven, resulting in tender, melt-in-your-mouth short ribs. The braising process locks in all the flavors, making this a truly comforting meal.

Ingredients:

• 4 beef short ribs, bone-in
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 onion, diced
• 2 garlic cloves, minced
• 1 cup red wine
• 2 cups beef broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 cup mushrooms, sliced
• 1 tablespoon butter (optional for finishing)

Instructions:

1. Preheat your oven to 325°F (163°C).
2. Season the short ribs generously with salt and pepper. Heat olive oil in the Dutch oven over medium-high heat. Brown the ribs on all sides, about 8 minutes. Remove and set aside.
3. Add diced onion and garlic to the Dutch oven, cooking until softened, about 5 minutes. Stir in tomato paste and cook for another minute.
4. Pour in red wine to deglaze the pot, scraping up any browned bits from the bottom. Add beef broth, thyme, rosemary, and mushrooms. Stir well.
5. Return the short ribs to the pot and bring to a simmer. Cover and transfer to the oven. Braise for 2 ½ to 3 hours, or until the meat is fork-tender.
6. Before serving, remove the ribs and reduce the braising liquid on the stovetop if desired. Stir in butter for a richer sauce.
7. Serve the short ribs with mashed potatoes, rice, or roasted vegetables.

These Braised Short Ribs with Red Wine and Mushrooms are an impressive yet easy dish that will elevate any meal. The Lodge ceramic Dutch oven ensures the ribs are evenly cooked and incredibly tender, while the rich wine-based sauce adds depth and flavor. Perfect for a cozy dinner or a special occasion, this dish is sure to impress!

Spicy Sausage and Bell Pepper Skillet

This Spicy Sausage and Bell Pepper Skillet is a vibrant, flavorful one-pot dish that comes together in no time. The Lodge ceramic Dutch oven allows you to sear the sausage and vegetables to perfection, creating a balance of savory, sweet, and spicy flavors. It’s a great weeknight dinner or a crowd-pleasing meal for casual gatherings.

Ingredients:

• 1 lb Italian sausage (spicy or mild, your choice), sliced
• 2 tablespoons olive oil
• 1 onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 2 garlic cloves, minced
• 1 teaspoon red pepper flakes (optional for extra heat)
• 1 teaspoon paprika
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste
• 1 cup chicken broth

Instructions:

1. Heat olive oil in the Lodge ceramic Dutch oven over medium-high heat. Add the sausage slices and cook until browned and cooked through, about 8 minutes. Remove the sausage and set aside.
2. In the same pot, add onion, bell peppers, and garlic. Cook until softened, about 5 minutes.
3. Stir in red pepper flakes and paprika, and cook for another minute to toast the spices.
4. Add chicken broth to the pot, scraping the bottom to loosen any browned bits. Bring to a simmer.
5. Return the sausage to the pot, stirring everything together. Cook for an additional 5 minutes to heat through and allow the flavors to meld.
6. Garnish with chopped parsley and season with salt and pepper to taste.

This Spicy Sausage and Bell Pepper Skillet is a quick and satisfying dish, with juicy sausage, colorful peppers, and a perfect balance of spices. The Lodge ceramic Dutch oven ensures that the sausage is crispy on the outside and juicy on the inside, while the peppers remain tender and flavorful. It’s a great option for a weeknight meal that’s both delicious and filling.

Slow-Cooked Beef Stew with Root Vegetables

This Slow-Cooked Beef Stew with Root Vegetables is the ultimate comfort food, with tender chunks of beef and a medley of root vegetables simmered to perfection. The Lodge ceramic Dutch oven is perfect for slow cooking, allowing the flavors to meld and create a rich, hearty stew. Whether it’s a chilly evening or a family gathering, this stew is a crowd-pleaser that will keep everyone satisfied.

Ingredients:

• 2 tablespoons olive oil
• 2 lbs beef stew meat, cubed
• 1 onion, diced
• 2 garlic cloves, minced
• 4 carrots, peeled and chopped
• 3 potatoes, peeled and diced
• 2 parsnips, peeled and chopped
• 1 cup red wine
• 4 cups beef broth
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• Salt and pepper to taste
• 2 tablespoons flour (optional, for thickening)

Instructions:

1. Preheat your oven to 325°F (163°C).
2. Heat olive oil in the Lodge ceramic Dutch oven over medium-high heat. Brown the beef stew meat in batches, about 6-7 minutes per batch. Remove the beef and set aside.
3. Add diced onion and minced garlic to the Dutch oven and cook for 3-4 minutes, until softened.
4. Stir in flour (if using) to help thicken the stew, then pour in red wine to deglaze the pot, scraping up any browned bits.
5. Return the beef to the pot, followed by the carrots, potatoes, parsnips, beef broth, thyme, rosemary, and bay leaves. Stir everything together and season with salt and pepper.
6. Bring the stew to a simmer, then cover and transfer the pot to the oven. Bake for 2-2 ½ hours, or until the beef is fork-tender and the vegetables are cooked through.
7. Remove the bay leaves and serve hot.

This Slow-Cooked Beef Stew with Root Vegetables is the perfect cozy meal for a cold day. The tender beef and vegetables, infused with herbs and a rich broth, create a comforting dish that’s full of flavor. The Lodge ceramic Dutch oven ensures even cooking, making this stew easy to prepare and perfect for long, slow cooking. It’s a meal everyone will love, whether served on its own or with some crusty bread.

Lodge Dutch Oven Baked Mac and Cheese

This Lodge Dutch Oven Baked Mac and Cheese brings together the creamy, cheesy goodness of macaroni and cheese with a golden, crunchy topping. The ceramic Dutch oven helps to evenly bake the mac and cheese, ensuring a crispy, cheesy crust while keeping the inside creamy. This dish is a perfect side or main course for any meal, and it’s sure to be a hit with both kids and adults.

Ingredients:

• 12 oz elbow macaroni, cooked and drained
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 cup milk
• 1 cup heavy cream
• 2 tablespoons butter
• 2 tablespoons flour
• 1 teaspoon Dijon mustard
• 1 teaspoon garlic powder
• Salt and pepper to taste
• ½ cup breadcrumbs
• 2 tablespoons grated Parmesan cheese

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In the Lodge ceramic Dutch oven, melt butter over medium heat. Stir in flour and cook for 1-2 minutes, creating a roux.
3. Slowly whisk in milk and heavy cream, cooking until the sauce thickens, about 5-7 minutes. Stir in Dijon mustard, garlic powder, and salt and pepper.
4. Remove from heat and stir in the shredded cheddar and mozzarella cheeses until melted and smooth.
5. Add the cooked macaroni to the cheese sauce, mixing well to coat.
6. In a separate bowl, combine breadcrumbs and Parmesan cheese. Sprinkle the mixture on top of the mac and cheese.
7. Transfer the Dutch oven to the oven and bake for 20-25 minutes, or until the top is golden brown and crispy.
8. Let the mac and cheese cool slightly before serving.

This Lodge Dutch Oven Baked Mac and Cheese is the ultimate comfort food with a creamy, cheesy filling and a crunchy, golden topping. The Dutch oven ensures that the dish bakes evenly, with a crisp crust and perfectly melted cheese. It’s a great addition to any meal, or the star of a cozy night in, making it a favorite for cheese lovers everywhere.

Lodge Dutch Oven Roasted Chicken with Vegetables

A classic Roasted Chicken with Vegetables recipe becomes even better with the Lodge ceramic Dutch oven. The chicken comes out crispy on the outside and juicy on the inside, while the vegetables roast to perfection. This one-pot meal is easy to prepare, making it an ideal choice for a Sunday dinner or a family meal. The Dutch oven locks in the flavors, ensuring every bite is tender and flavorful.

Ingredients:

• 1 whole chicken (about 4-5 lbs)
• 2 tablespoons olive oil
• 1 lemon, quartered
• 4 garlic cloves, smashed
• 4 sprigs fresh rosemary
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 4 carrots, peeled and cut into large pieces
• 2 potatoes, cut into large chunks
• 1 onion, quartered

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Remove the giblets from the chicken and pat dry with paper towels. Season the chicken generously with salt and pepper, both inside and out. Stuff the cavity with lemon quarters, garlic cloves, and rosemary.
3. Rub the outside of the chicken with olive oil and sprinkle with thyme.
4. Place the vegetables (carrots, potatoes, and onion) in the bottom of the Lodge ceramic Dutch oven, then place the chicken on top.
5. Cover the Dutch oven with the lid and roast for 1 ½ to 2 hours, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
6. For extra crispy skin, uncover the Dutch oven during the last 20 minutes of cooking.
7. Let the chicken rest for 10 minutes before carving and serving with the roasted vegetables.

This Lodge Dutch Oven Roasted Chicken with Vegetables is the perfect balance of crispy, juicy chicken and perfectly roasted vegetables. The ceramic Dutch oven ensures even cooking and helps retain moisture, resulting in a tender, flavorful dish. It’s an easy, one-pot meal that’s ideal for family dinners, holidays, or any time you want a comforting, satisfying meal.

Lodge Dutch Oven Chicken and Rice Casserole

The Lodge Dutch Oven Chicken and Rice Casserole is a simple yet flavorful dish that combines tender chicken with savory rice and vegetables, all cooked in one pot for a hearty, comforting meal. The Lodge ceramic Dutch oven allows the chicken to stay juicy while the rice absorbs all the delicious flavors, making it a perfect weeknight dinner or meal prep option.

Ingredients:

• 4 bone-in, skinless chicken thighs
• 1 tablespoon olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 cup frozen peas
• 1 cup sliced carrots
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in your Lodge ceramic Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper, then brown them in the Dutch oven for 3-4 minutes per side. Remove the chicken and set it aside.
3. Add the diced onion and minced garlic to the Dutch oven and cook for 3-4 minutes, until softened.
4. Stir in the rice, chicken broth, peas, carrots, and thyme. Bring the mixture to a boil.
5. Nestle the browned chicken thighs back into the pot, skin side up, and cover the Dutch oven.
6. Transfer the pot to the oven and bake for 35-40 minutes, or until the chicken is fully cooked and the rice is tender.
7. Remove the chicken and rice from the oven, and garnish with fresh parsley before serving.

This Lodge Dutch Oven Chicken and Rice Casserole is a complete meal in one pot, perfect for busy weeknights. The combination of juicy chicken, savory rice, and sweet peas and carrots is always a hit. The Lodge ceramic Dutch oven ensures the rice cooks evenly and the chicken stays tender, making this recipe a go-to for easy and delicious family dinners.

Lodge Dutch Oven Pulled Pork

This Lodge Dutch Oven Pulled Pork recipe delivers tender, flavorful pulled pork with minimal effort. The long, slow cooking process in the Dutch oven results in juicy, fall-apart meat that can be used for sandwiches, tacos, or served with your favorite sides. The Lodge ceramic Dutch oven locks in moisture, ensuring a rich, succulent pulled pork every time.

Ingredients:

• 4 lbs pork shoulder, trimmed of excess fat
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 1 tablespoon smoked paprika
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup barbecue sauce
• 1 cup apple cider vinegar
• 1 cup chicken broth

Instructions:

1. Preheat your oven to 300°F (150°C).
2. Rub the pork shoulder with olive oil, smoked paprika, cumin, chili powder, cinnamon, salt, and black pepper.
3. Heat a bit of oil in your Lodge ceramic Dutch oven over medium-high heat. Brown the pork shoulder on all sides, about 4-5 minutes per side. Remove the pork and set aside.
4. Add the chopped onion and minced garlic to the Dutch oven and cook for 2-3 minutes, until softened.
5. Pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir to combine.
6. Return the pork shoulder to the Dutch oven, ensuring it’s partially submerged in the liquid.
7. Cover and transfer the Dutch oven to the oven. Cook for 3-4 hours, or until the pork is fork-tender and easily shreds.
8. Remove the pork from the Dutch oven and shred with two forks. Serve with the sauce from the pot, or use for sandwiches, tacos, or over rice.

This Lodge Dutch Oven Pulled Pork recipe is the perfect dish for a crowd-pleasing meal. The pork comes out tender and flavorful, and the rich sauce provides a perfect complement to the meat. Whether you’re serving it for a casual dinner or making it for meal prep, this pulled pork will be a favorite for any occasion. The Dutch oven ensures that the pork cooks slowly and evenly, resulting in a melt-in-your-mouth dish every time.

Lodge Dutch Oven Vegetable Soup

This Lodge Dutch Oven Vegetable Soup is a comforting, healthy dish packed with vibrant vegetables and a rich, flavorful broth. The slow simmering in the Lodge ceramic Dutch oven allows the flavors to develop fully, resulting in a soup that’s perfect for chilly days. It’s a great vegetarian option that’s easy to customize with your favorite vegetables.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 zucchini, chopped
• 1 can (15 oz) diced tomatoes
• 6 cups vegetable broth
• 1 cup frozen peas
• 1 cup green beans, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Heat olive oil in your Lodge ceramic Dutch oven over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
2. Stir in the garlic, carrots, and celery, and cook for another 5 minutes, allowing the vegetables to soften.
3. Add the zucchini, diced tomatoes, vegetable broth, frozen peas, green beans, oregano, basil, salt, and pepper. Stir everything together.
4. Bring the soup to a boil, then reduce the heat and simmer, uncovered, for 25-30 minutes, or until the vegetables are tender.
5. Taste and adjust seasoning as necessary.
6. Ladle the soup into bowls and garnish with fresh basil or parsley.

This Lodge Dutch Oven Vegetable Soup is a simple yet satisfying dish, perfect for a light lunch or a comforting dinner. The vegetables are tender, and the broth is rich and flavorful, making it a warm and healthy option for any day. The Dutch oven ensures even heat distribution, resulting in a beautifully simmered soup that highlights the freshness of each ingredient. It’s a versatile recipe that can be easily customized with whatever vegetables you have on hand, making it a staple in any kitchen.

Note: More recipes are coming soon!