25+ Delicious Lodge Enamel Dutch Oven Recipes for Every Occasion

If you’re looking for versatile kitchenware that delivers exceptional cooking results, the Lodge enamel Dutch oven is an essential tool for any home chef.

Known for its durability and heat retention, this kitchen powerhouse is perfect for a wide array of cooking techniques—from slow cooking and braising to baking and roasting.

With its stunning enameled finish, it also serves as an eye-catching serving piece right at the table.

In this article, we’ll explore over 25 delicious recipes that showcase the incredible capabilities of your Lodge enamel Dutch oven. Whether you’re in the mood for a hearty beef stew, a vibrant vegetable soup, or a comforting baked dish, there’s something for everyone.

Let’s dive into these recipes and discover the magic of cooking with a Lodge enamel Dutch oven!

25+ Delicious Lodge Enamel Dutch Oven Recipes for Every Occasion

Cooking with a Lodge enamel Dutch oven not only enhances the flavors of your dishes but also makes the preparation process enjoyable and efficient. From savory stews and hearty casseroles to delicious desserts, this versatile cookware can do it all.

The recipes featured in this article provide a perfect starting point for both novice and seasoned cooks to explore the vast culinary possibilities.

So gather your ingredients, preheat your oven, and get ready to create mouthwatering meals that will impress family and friends alike.

Your Lodge enamel Dutch oven is waiting for you to unleash its potential!

Hearty Beef Stew

Beef stew is the quintessential comfort food, perfect for cold weather or when you crave something hearty and satisfying. This recipe, cooked in a Lodge enamel Dutch oven, brings together tender beef chunks, root vegetables, and a rich, savory broth. The Dutch oven ensures even cooking and enhances the depth of flavors.

Ingredients:

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 carrots, sliced
• 4 potatoes, diced
• 2 cups beef broth
• 1 cup red wine
• 2 tbsp tomato paste
• 1 tsp thyme
• 1 tsp rosemary
• Salt and pepper to taste
• 2 bay leaves
• 1 cup peas (optional)
• 2 tbsp flour (optional, for thickening)

Instructions:

1. Prep the Ingredients: Season the beef cubes with salt and pepper. Chop the vegetables.
2. Brown the Beef: Heat the olive oil in your Lodge enamel Dutch oven over medium-high heat. Add the beef and brown on all sides. Remove the beef and set aside.
3. Sauté Vegetables: In the same Dutch oven, add the onion and garlic. Sauté until fragrant and translucent.
4. Add Liquids and Seasonings: Stir in the tomato paste, thyme, rosemary, and bay leaves. Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the pot.
5. Combine and Simmer: Return the beef to the pot and add the carrots and potatoes. Bring to a boil, then reduce the heat to low. Cover and simmer for about 1.5 to 2 hours, or until the beef is tender.
6. Add Peas and Thicken: If using peas, add them in the last 15 minutes of cooking. If you prefer a thicker stew, mix 2 tbsp of flour with a bit of cold water to make a slurry, then stir it into the stew.
7. Final Seasoning: Taste and adjust seasoning with salt and pepper if needed.

This hearty beef stew, slow-cooked to perfection in a Lodge enamel Dutch oven, promises a meal that is both comforting and satisfying. The tender beef and flavorful vegetables create a rich, savory dish that warms you from the inside out. Perfect for family dinners, this recipe will become a staple in your household.

Rustic Chicken and Mushroom Casserole

This rustic chicken and mushroom casserole is a one-pot wonder that delivers maximum flavor with minimal effort. Using a Lodge enamel Dutch oven ensures the chicken stays juicy while the mushrooms soak up the creamy sauce. It’s an ideal recipe for busy weeknights or a cozy weekend meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 8 oz mushrooms, sliced
• 1 cup chicken broth
• 1 cup heavy cream
• 1 tsp thyme
• 1 tsp rosemary
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese
• Fresh parsley for garnish

Instructions:

1. Prep the Ingredients: Season the chicken breasts with salt and pepper. Chop the onion, garlic, and mushrooms.
2. Brown the Chicken: Heat the olive oil in your Lodge enamel Dutch oven over medium-high heat. Add the chicken breasts and brown on both sides. Remove and set aside.
3. Sauté Vegetables: In the same Dutch oven, add the onion and garlic. Sauté until translucent, then add the mushrooms and cook until they release their juices and start to brown.
4. Add Liquids and Seasonings: Pour in the chicken broth and heavy cream. Stir in the thyme and rosemary, bringing the mixture to a simmer.
5. Combine and Bake: Return the chicken breasts to the pot, submerging them in the sauce. Sprinkle Parmesan cheese on top. Cover and bake at 350°F (175°C) for 25-30 minutes, or until the chicken is cooked through.
6. Garnish and Serve: Remove from the oven and let rest for a few minutes. Garnish with fresh parsley before serving.

This rustic chicken and mushroom casserole is a testament to the power of simple, quality ingredients cooked in a Lodge enamel Dutch oven. The creamy sauce, tender chicken, and earthy mushrooms come together beautifully, making this dish a comforting and delicious option for any meal.

Classic Baked Ziti

Baked ziti is a classic Italian-American dish that combines pasta, rich tomato sauce, and plenty of cheese. Cooking it in a Lodge enamel Dutch oven ensures even baking and allows the flavors to meld beautifully. This recipe is perfect for feeding a crowd or enjoying as leftovers.

Ingredients:

• 1 lb ziti pasta
• 1 lb Italian sausage, casings removed
• 1 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups marinara sauce
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Cook the Pasta: Boil the ziti in salted water until al dente. Drain and set aside.
2. Brown the Sausage: Heat olive oil in your Lodge enamel Dutch oven over medium heat. Add the Italian sausage and cook until browned, breaking it up with a spoon. Remove and set aside.
3. Sauté Vegetables: In the same pot, add the onion and garlic. Sauté until fragrant and translucent.
4. Combine Sauce and Pasta: Add the marinara sauce, dried basil, and oregano to the pot. Stir in the cooked sausage and pasta, mixing well to coat everything in the sauce.
5. Layer with Cheese: Drop spoonfuls of ricotta cheese into the pasta mixture. Sprinkle with mozzarella and Parmesan cheese, stirring gently to combine.
6. Bake: Cover and bake at 375°F (190°C) for 25-30 minutes, or until the cheese is bubbly and golden.
7. Garnish and Serve: Remove from the oven and let cool slightly. Garnish with fresh basil before serving.

Classic baked ziti, prepared in a Lodge enamel Dutch oven, is a dish that brings comfort and joy with every bite. The combination of pasta, sausage, and cheese baked to perfection creates a hearty meal that is sure to please any crowd. This recipe is ideal for gatherings or as a make-ahead meal for busy nights.

Savory Braised Short Ribs

Braised short ribs are a luxurious and comforting dish, perfect for special occasions or a cozy family dinner. Cooking them in a Lodge enamel Dutch oven ensures they become melt-in-your-mouth tender, absorbing all the rich flavors of the wine and aromatic vegetables.

Ingredients:

• 4 lbs beef short ribs
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 2 cups red wine
• 2 cups beef broth
• 2 tbsp tomato paste
• 1 tsp thyme
• 1 tsp rosemary
• 2 bay leaves

Instructions:

1. Prep the Ribs: Season the short ribs generously with salt and pepper.
2. Brown the Ribs: Heat olive oil in your Lodge enamel Dutch oven over medium-high heat. Brown the ribs on all sides. Remove and set aside.
3. Sauté Vegetables: In the same pot, add the onion, carrots, celery, and garlic. Sauté until softened.
4. Add Liquids and Seasonings: Stir in the tomato paste, then add the red wine and beef broth. Scrape up any browned bits from the bottom of the pot. Add the thyme, rosemary, and bay leaves.
5. Combine and Braise: Return the ribs to the pot. Bring to a simmer, then cover and transfer to a preheated oven at 325°F (165°C). Braise for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
6. Serve: Remove the ribs and vegetables from the pot and set aside. Skim off any excess fat from the sauce. Serve the ribs with the sauce poured over.

These savory braised short ribs, cooked to perfection in a Lodge enamel Dutch oven, offer a rich and indulgent meal that’s sure to impress. The tender meat and flavorful sauce create a dish that’s both elegant and comforting, ideal for a special dinner or a luxurious weekend treat.

Creamy Chicken and Wild Rice Soup

Creamy chicken and wild rice soup is a delightful blend of flavors and textures, perfect for a comforting meal. Cooking it in a Lodge enamel Dutch oven allows the ingredients to meld beautifully, creating a rich and hearty soup that’s perfect for any season.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 carrots, sliced
• 3 celery stalks, chopped
• 3 cloves garlic, minced
• 1 cup wild rice
• 6 cups chicken broth
• 1 cup heavy cream
• 1 tsp thyme
• 1 tsp rosemary
• Salt and pepper to taste
• 2 tbsp flour (optional, for thickening)
• Fresh parsley for garnish

Instructions:

1. Cook the Chicken: Season the chicken breasts with salt and pepper. Heat olive oil in your Lodge enamel Dutch oven over medium heat. Cook the chicken until browned and cooked through. Remove and shred the chicken.
2. Sauté Vegetables: In the same pot, add the onion, carrots, celery, and garlic. Sauté until softened.
3. Add Rice and Broth: Stir in the wild rice and chicken broth. Bring to a boil, then reduce heat and simmer until the rice is cooked, about 45 minutes.
4. Combine Ingredients: Add the shredded chicken back to the pot. Stir in the heavy cream, thyme, and rosemary. Simmer for an additional 10-15 minutes.
5. Thicken if Desired: For a thicker soup, mix 2 tbsp of flour with a bit of cold water to make a slurry, then stir it into the soup.
6. Serve: Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley before serving.

This creamy chicken and wild rice soup, made in a Lodge enamel Dutch oven, is the epitome of comfort food. The rich, creamy broth, tender chicken, and earthy wild rice come together in a harmonious blend of flavors, making this soup a satisfying meal for any day of the week.

Tuscan White Bean and Kale Stew

Tuscan white bean and kale stew is a nutritious and flavorful dish that’s perfect for a healthy meal. The Lodge enamel Dutch oven helps to develop deep flavors and tender textures, making this stew a hearty and satisfying option for lunch or dinner.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 can (15 oz) white beans, drained and rinsed
• 1 bunch kale, chopped
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 tsp thyme
• 1 tsp rosemary
• Salt and pepper to taste
• 1 tbsp lemon juice
• Fresh parsley for garnish

Instructions:

1. Sauté Vegetables: Heat olive oil in your Lodge enamel Dutch oven over medium heat. Add the onion, garlic, carrots, and celery. Sauté until softened.
2. Add Broth and Beans: Stir in the vegetable broth, diced tomatoes, white beans, thyme, and rosemary. Bring to a boil, then reduce heat and simmer for about 20 minutes.
3. Add Kale: Add the chopped kale to the pot and simmer for an additional 10-15 minutes, or until the kale is tender.
4. Finish with Lemon Juice: Stir in the lemon juice and season with salt and pepper to taste.
5. Serve: Garnish with fresh parsley before serving.

This Tuscan white bean and kale stew, prepared in a Lodge enamel Dutch oven, is a delicious and wholesome dish that’s both nourishing and satisfying. The combination of beans, kale, and aromatic vegetables creates a stew that’s packed with flavor and nutrients, making it a perfect choice for a healthy, hearty meal.

Classic French Coq au Vin

Coq au Vin is a timeless French dish that combines chicken, wine, and aromatic vegetables to create a rich and flavorful stew. Cooking this dish in a Lodge enamel Dutch oven allows the flavors to meld beautifully, resulting in tender chicken and a deeply savory sauce.

Ingredients:

• 4 lbs chicken pieces (thighs and drumsticks)
• Salt and pepper to taste
• 2 tbsp olive oil
• 8 oz bacon, chopped
• 1 large onion, chopped
• 2 carrots, sliced
• 3 cloves garlic, minced
• 2 cups red wine
• 2 cups chicken broth
• 2 tbsp tomato paste
• 1 tsp thyme
• 1 bay leaf
• 8 oz mushrooms, sliced
• 2 tbsp flour (optional, for thickening)
• Fresh parsley for garnish

Instructions:

1. Prep the Chicken: Season the chicken pieces with salt and pepper.
2. Brown the Bacon: Heat olive oil in your Lodge enamel Dutch oven over medium heat. Add the bacon and cook until crispy. Remove and set aside.
3. Brown the Chicken: In the same pot, brown the chicken pieces on all sides. Remove and set aside.
4. Sauté Vegetables: Add the onion, carrots, and garlic to the pot. Sauté until softened.
5. Add Liquids and Seasonings: Stir in the tomato paste, then add the red wine, chicken broth, thyme, and bay leaf. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
6. Combine and Cook: Return the chicken and bacon to the pot. Add the mushrooms. Cover and simmer on low for about 1.5 to 2 hours, or until the chicken is tender.
7. Thicken if Desired: For a thicker sauce, mix 2 tbsp of flour with a bit of cold water to make a slurry, then stir it into the stew.
8. Serve: Garnish with fresh parsley before serving.

This classic French Coq au Vin, slow-cooked in a Lodge enamel Dutch oven, offers a deliciously rich and aromatic meal. The tender chicken and deep flavors make it a perfect dish for special occasions or a luxurious dinner at home, bringing a taste of France to your table.

Spicy Moroccan Chickpea Stew

This spicy Moroccan chickpea stew is a vibrant and flavorful dish that’s both healthy and satisfying. Using a Lodge enamel Dutch oven ensures that the spices infuse deeply into the chickpeas and vegetables, creating a rich and aromatic meal perfect for any occasion.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 red bell pepper, chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp smoked paprika
• 1/2 tsp cinnamon
• 1/2 tsp cayenne pepper (optional, for extra spice)
• Salt and pepper to taste
• 1 cup couscous
• Fresh cilantro for garnish
• Lemon wedges for serving

Instructions:

1. Sauté Vegetables: Heat olive oil in your Lodge enamel Dutch oven over medium heat. Add the onion, garlic, carrots, celery, and red bell pepper. Sauté until softened.
2. Add Spices and Liquids: Stir in the cumin, coriander, smoked paprika, cinnamon, and cayenne pepper. Cook for 1-2 minutes until fragrant. Add the diced tomatoes and vegetable broth. Bring to a simmer.
3. Combine and Cook: Add the chickpeas to the pot. Simmer on low for about 30 minutes, allowing the flavors to meld together.
4. Cook the Couscous: While the stew simmers, prepare the couscous according to package instructions.
5. Serve: Ladle the stew over the couscous. Garnish with fresh cilantro and serve with lemon wedges.

This spicy Moroccan chickpea stew, cooked in a Lodge enamel Dutch oven, is a deliciously aromatic and hearty dish. The combination of spices and chickpeas creates a vibrant and satisfying meal that’s perfect for warming up on a cool day or impressing guests with its bold flavors.

Traditional New England Clam Chowder

New England Clam Chowder is a classic American dish known for its creamy texture and rich, seafood flavor. Preparing this chowder in a Lodge enamel Dutch oven ensures even cooking and a perfectly creamy consistency, making it a delightful and comforting meal.

Ingredients:

• 4 slices bacon, chopped
• 1 large onion, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 2 cups heavy cream
• 3 cups diced potatoes
• 2 cans (6.5 oz each) chopped clams, with juice
• 1 bay leaf
• 1 tsp thyme
• Salt and pepper to taste
• Fresh parsley for garnish
• Oyster crackers for serving

Instructions:

1. Cook the Bacon: Heat the Lodge enamel Dutch oven over medium heat. Add the bacon and cook until crispy. Remove and set aside.
2. Sauté Vegetables: In the same pot, add the onion, celery, and garlic. Sauté until softened.
3. Add Liquids and Potatoes: Stir in the chicken broth, heavy cream, diced potatoes, bay leaf, and thyme. Bring to a simmer.
4. Simmer: Cook until the potatoes are tender, about 15-20 minutes.
5. Add Clams: Stir in the chopped clams and their juice. Simmer for an additional 5-10 minutes.
6. Season and Serve: Remove the bay leaf. Season with salt and pepper to taste. Garnish with fresh parsley and serve with oyster crackers.

This traditional New England Clam Chowder, made in a Lodge enamel Dutch oven, brings a taste of the coast to your table. The creamy, rich broth and tender clams create a comforting and delicious dish that’s perfect for any seafood lover, offering a cozy and satisfying meal.

Hearty Beef and Barley Stew

Hearty beef and barley stew is a robust and satisfying dish perfect for cold days. Cooking this stew in a Lodge enamel Dutch oven allows the flavors to develop fully, resulting in tender beef, plump barley, and a rich broth that warms the soul.

Ingredients:

• 2 lbs beef stew meat, cubed
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 carrots, sliced
• 3 celery stalks, chopped
• 1 cup pearl barley
• 6 cups beef broth
• 1 can (14.5 oz) diced tomatoes
• 1 tsp thyme
• 1 tsp rosemary
• 2 bay leaves
• Fresh parsley for garnish

Instructions:

1. Prep the Beef: Season the beef stew meat with salt and pepper.
2. Brown the Beef: Heat olive oil in your Lodge enamel Dutch oven over medium-high heat. Brown the beef on all sides. Remove and set aside.
3. Sauté Vegetables: In the same pot, add the onion, garlic, carrots, and celery. Sauté until softened.
4. Add Liquids and Barley: Stir in the beef broth, diced tomatoes, thyme, rosemary, and bay leaves. Add the barley and bring to a boil.
5. Combine and Cook: Return the beef to the pot. Reduce heat, cover, and simmer for about 1.5 to 2 hours, or until the beef and barley are tender.
6. Serve: Remove bay leaves. Adjust seasoning with salt and pepper. Garnish with fresh parsley before serving.

This hearty beef and barley stew, prepared in a Lodge enamel Dutch oven, is the perfect comfort food for chilly days. The tender beef, nutty barley, and rich broth create a deeply satisfying dish that’s both nourishing and delicious, ideal for family dinners or cozy nights in.

Vegetarian Lentil and Spinach Curry

Vegetarian lentil and spinach curry is a flavorful and nutritious dish, offering a delightful combination of spices and vegetables. Using a Lodge enamel Dutch oven ensures that the lentils cook evenly and the spices infuse deeply, creating a rich and aromatic curry.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 tsp cumin
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 cup red lentils
• 1 can (14.5 oz) coconut milk
• 4 cups fresh spinach, chopped
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice for serving

Instructions:

1. Sauté Aromatics: Heat olive oil in your Lodge enamel Dutch oven over medium heat. Add the onion, garlic, and ginger. Sauté until softened.
2. Add Spices: Stir in the curry powder, turmeric, and cumin. Cook for 1-2 minutes until fragrant.
3. Add Liquids and Lentils: Stir in the diced tomatoes, vegetable broth, and lentils. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the lentils are tender.
4. Add Coconut Milk and Spinach: Stir in the coconut milk and chopped spinach. Simmer for an additional 5-10 minutes.
5. Serve: Adjust seasoning with salt and pepper. Garnish with fresh cilantro and serve over cooked rice.

This vegetarian lentil and spinach curry, made in a Lodge enamel Dutch oven, is a deliciously aromatic and hearty dish. The combination of lentils, spinach, and spices creates a rich and satisfying meal that’s perfect for a healthy and flavorful dinner, offering a taste of vibrant Indian cuisine.

Slow-Cooked Pork Carnitas

Pork carnitas are a Mexican classic, featuring tender, flavorful shredded pork perfect for tacos, burritos, or bowls. Cooking this dish in a Lodge enamel Dutch oven allows the pork to slow-cook to perfection, absorbing all the delicious seasonings and creating a mouthwatering result.

Ingredients:

• 4 lbs pork shoulder, cut into large chunks
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 cup orange juice
• 1 cup chicken broth
• 1 tbsp cumin
• 1 tbsp oregano
• 2 bay leaves
• 1 tbsp chili powder
• Fresh cilantro for garnish
• Lime wedges for serving
• Tortillas and desired toppings for serving

Instructions:

1. Prep the Pork: Season the pork shoulder chunks with salt and pepper.
2. Brown the Pork: Heat olive oil in your Lodge enamel Dutch oven over medium-high heat. Brown the pork on all sides. Remove and set aside.
3. Sauté Onion and Garlic: In the same pot, add the onion and garlic. Sauté until softened.
4. Add Liquids and Seasonings: Stir in the orange juice, chicken broth, cumin, oregano, bay leaves, and chili powder. Return the pork to the pot.
5. Slow-Cook: Cover and transfer to a preheated oven at 300°F (150°C). Cook for about 3-4 hours, or until the pork is tender and easily shreds with a fork.
6. Shred and Crisp: Remove the pork and shred with two forks. For crispy edges, spread the shredded pork on a baking sheet and broil for a few minutes until crispy.
7. Serve: Garnish with fresh cilantro and lime wedges. Serve with tortillas and desired toppings.

These slow-cooked pork carnitas, prepared in a Lodge enamel Dutch oven, offer a deliciously tender and flavorful dish perfect for Mexican-inspired meals. The rich, seasoned pork is ideal for tacos, burritos, or bowls, providing a versatile and crowd-pleasing option for any occasion.

Savory Chicken Pot Pie

Savory chicken pot pie is a comforting classic that brings warmth and satisfaction to the dinner table. Cooking this dish in a Lodge enamel Dutch oven allows for even cooking and perfect melding of flavors, resulting in tender chicken and a creamy filling encased in a flaky crust.

Ingredients:

• 2 cups cooked chicken, shredded or diced
• 1 cup frozen peas and carrots
• 1 cup diced potatoes
• 1/2 cup onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1/4 cup flour
• 2 tbsp olive oil
• 1 tsp thyme
• 1 tsp rosemary
• Salt and pepper to taste
• 1 pie crust (store-bought or homemade)
• 1 egg (for egg wash)

Instructions:

1. Sauté Vegetables: In your Lodge enamel Dutch oven, heat olive oil over medium heat. Add the onion and garlic, cooking until softened.
2. Make the Sauce: Stir in the flour and cook for 1-2 minutes. Gradually whisk in the chicken broth and heavy cream, stirring constantly until thickened.
3. Add Chicken and Veggies: Add the cooked chicken, peas, carrots, potatoes, thyme, rosemary, salt, and pepper. Mix well and remove from heat.
4. Prepare for Baking: Preheat your oven to 425°F (220°C). Transfer the chicken mixture into a baking dish or keep it in the Dutch oven if it is oven-safe. Cover with the pie crust, sealing the edges. Cut slits in the top crust to allow steam to escape. Brush with beaten egg.
5. Bake: Bake in the preheated oven for about 30-35 minutes, or until the crust is golden brown.
6. Serve: Let it cool slightly before serving.

This savory chicken pot pie, baked in a Lodge enamel Dutch oven, is the epitome of comfort food. The creamy filling paired with a flaky crust creates a hearty meal that is perfect for family gatherings or cozy weeknight dinners. It’s a dish that not only nourishes but also brings a sense of home and warmth to the table.

Zesty Lemon Herb Roasted Chicken

Zesty lemon herb roasted chicken is a flavorful and juicy dish that’s perfect for special occasions or Sunday dinners. The Lodge enamel Dutch oven helps keep the chicken moist while allowing the aromatic herbs and lemon to infuse every bite, creating a deliciously fragrant meal.

Ingredients:

• 1 whole chicken (4-5 lbs)
• 2 lemons (one zested and juiced, one quartered)
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• Salt and pepper to taste
• 1 cup chicken broth
• Fresh herbs for garnish

Instructions:

1. Prep the Chicken: Preheat your oven to 425°F (220°C). Pat the chicken dry and season generously with salt and pepper, both inside and out.
2. Make the Marinade: In a bowl, mix the lemon juice, zest, garlic, olive oil, rosemary, thyme, salt, and pepper.
3. Marinate the Chicken: Rub the marinade all over the chicken, making sure to get under the skin for maximum flavor. Stuff the cavity with the quartered lemon.
4. Roast the Chicken: Place the chicken in your Lodge enamel Dutch oven, adding the chicken broth around it. Cover with the lid and roast for about 1 hour. Remove the lid and continue roasting for an additional 30-40 minutes, or until the chicken is golden brown and juices run clear.
5. Rest and Serve: Let the chicken rest for 10-15 minutes before carving. Garnish with fresh herbs and serve.

This zesty lemon herb roasted chicken, made in a Lodge enamel Dutch oven, is a delightful dish bursting with flavor. The combination of lemon and fresh herbs not only enhances the chicken’s natural juices but also creates a fragrant aroma that will fill your kitchen. This recipe is a wonderful centerpiece for any dinner table and is sure to impress your guests.

Tuscan Vegetable and Bean Soup

Tuscan vegetable and bean soup is a hearty and nutritious dish packed with vibrant vegetables and protein-rich beans. Using a Lodge enamel Dutch oven allows the flavors to meld beautifully, resulting in a comforting soup that’s perfect for any day of the week.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 zucchini, diced
• 1 bell pepper, diced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 cups kale, chopped
• Fresh basil for garnish
• Grated Parmesan cheese for serving (optional)

Instructions:

1. Sauté Vegetables: Heat olive oil in your Lodge enamel Dutch oven over medium heat. Add the onion and garlic, sautéing until softened.
2. Add Remaining Vegetables: Stir in the carrots, celery, zucchini, and bell pepper. Cook for about 5-7 minutes until the vegetables begin to soften.
3. Add Liquids and Seasonings: Stir in the diced tomatoes, vegetable broth, cannellini beans, basil, oregano, salt, and pepper. Bring to a simmer.
4. Simmer the Soup: Cover and let it simmer for about 20-30 minutes, allowing the flavors to develop.
5. Add Kale: Stir in the chopped kale and cook for an additional 5-10 minutes until wilted.
6. Serve: Ladle the soup into bowls, garnishing with fresh basil and grated Parmesan cheese if desired.

This Tuscan vegetable and bean soup, prepared in a Lodge enamel Dutch oven, is a wholesome and comforting dish perfect for any occasion. The rich flavors of the vegetables and herbs combine to create a nourishing soup that warms the body and soul. It’s an excellent choice for a healthy meal, and it makes great leftovers, allowing the flavors to deepen even further!

Note: More recipes are coming soon!