10 Easy and Affordable Mini Dutch Oven Recipes to try

What is a Mini Dutch Oven? 

A heavy-wall baking container with the family attached lid is known as a Dutch oven. These touch events are typically made from the uncompromised quality of firm iron and it is pre seasoned too. 

But, most Dutch ovens are made up of the cast aluminum or ceramic as an alternative to cast iron. Instead of being pre seasoned, some of the dutch ovens are coated with enamel, and are often called French ovens. 

Usage of Mini Dutch ovens

For flawless cooking, grilling, frying, toasting, searing, the mini Dutch ovens are extraordinarily flexible and adaptable. It not only stews and roasts, but bread can also be baked in a Dutch oven. 

They can carry 2 cups conveniently, and mini Dutch ovens are the ideal cookware for preparing a small amount of food, snacks, starters, or small side dishes. 

• Huevos Rancheros

It is a breakfast dish which contains eggs. It originated from Mexico, and is presented in the Mexican style. 

Principal Ingredients 

• Bacon slices 4
• Onion 1
• Jalapeno peppers 3
• 110 ounce can of minced tomatoes and chilies
• Grated cheese 1 1/2 cups
• Eggs 8
• Salt and pepper 
• 8 tortillas small 

Directions

1. The Dutch oven should be heated to approx 375 degrees to fry. 
2. Bacon should be chopped into minute pieces and to be fried until it is done nicely. 
3. Chop the onions
4. Extract seeds and stems from jalapenos and mince them into minute pieces. 
5. Minimize the heat under the mini dutch oven to approx 300 degrees. 
6. Mix it for 5 minutes after adding onions and jalapenos. 
7. Beat it for 10 minutes after adding the can of tomatoes, which is undrained. 
8. The grated cheese should be scattered over the mixture. 
9. After cracking the eggs over the grated cheese, spread them equally. 
10. Yolks can be smashed as per your preference. 
11. It should be seasoned with pepper and salt. 
12. Cook it at 350 degrees for 15 minutes after putting the cap on the dutch oven and transfer the heat to the lid. Keep baking till the eggs are hard. 
13. After that, put a pile of tortillas on eggs.

• Crispy Roasted Potatoes along with Burrata

Smothered crispy potatoes in sticky cheese sounds delicious, doesn't it? Let us see how it is prepared in mini Dutch ovens. 

Principal Ingredients

• 4 reddish-brown potatoes 
• Kosher salt 
• Black pepper is freshly prepared 
• 2 spoons of oil
• 2 solid balls of burrata
• Lemon peel for flavoring 
• Garden-fresh parsley 

Directions

1. The oven should be preheated to 375 degrees. 
2. The potatoes should be peeled off and chopped into chunks of 2 inches. After washing the potatoes,

1. Put them into a large container filled with cold water.
2. Keep boiling and cooking it for 5 minutes until it is partially boiled.
3. Let it drain after pouring it into a colander. 
4. Place the potatoes in an oven-safe frying dish, and then it should be sprinkled with oil. Tossing should be done well after seasoning it with salt and pepper. 

The potatoes should be roasted for 30 minutes till it is slightly golden. The potatoes ought to be squished softly with a potato smasher after removing them from the oven. After sprinkling additional oil, gently turn over the potatoes. It may take another 40 to 45 minutes to bake until it turns slightly brown, extra crunchy, and crispy. 

Note: Toppings from the torn burrata should be done after removing it from the oven. Sprinkle it with pepper and salt, lemon peel and raw parsley leaves. 

• Baked Egg and Sweet Potatoes Nests

Principal Ingredients

• 1 minced or spiralized sweet potato 
• 2 spoons of virgin olive oil 
• Coarse salt 
• Black pepper 
• 2 eggs
• Diced green onions for garnishing purpose (optional)

Directions

1. The oven should be preheated to 425 degrees. 
2. Put sweet potatoes in the oven mixed with two spoons of olive oil, salt, and pepper. 
3. It should be roasted for approx 30 minutes before it turns crunchy and brown. 
4. Make a small space at the center of the potatoes after removing it from the oven. 
5. Break an egg into space
6. Then, bake it for an extra 5 to 7 minutes. 
7. Serve it after sprinkling it with extra salt, pepper, and diced green onions. 

• Mini Spinach and Sun-Dried Tomatoes Frittatas 

Customizing the dish for choosy eaters can be one of the advantageous points for you. The dish is a ‘Breakfast type’ and can easily be cooked inmini Dutch ovens. 

Principal Ingredients 

• Sprinkles of olive oil 
• 1/4 cup of minced green onion 
• 1 clove garlic 
• Minced spinach 2 cups
• 6 eggs
• 1/4 cup of almond milk 
• 1/3 cup of minced tomatoes, which should be sun-dried. 
• 1/4 cup of diced herbs which includes basil, parsley, tarragon etc. 
• A small amount of pepper flakes. 
• Pepper and salt 

Directions

1. The oven should be preheated to 350 degrees; if you are going to use cast iron skillets, then skillets should also be preheated in the oven. If not, then greasing should be done for ramequins or 6 small muffin cups and set aside. 
2. The olive oil should be heated in a medium-sized skillet. Add in green onions, garlic, spinach, and a small amount of salt and pepper. Keep cooking till the spinach turns to languish, set aside. 
3. The milk and eggs should be mixed finely in an average bowl. Take the prepared spinach and tomatoes, which should be sun-dried, and add them into the mixture. After pouring the mixture into cooked skillets, cook it for approx 10 to 12 minutes. 
4. Drizzle on raw herbs and black pepper after removing it from the oven. Serve it after cooling down. 

• Shrimp and Grits in mini Dutch ovens 

These are always mouth-watering, regardless of their presentation. 

Principal Ingredients 

• Grits which should be prepared 
• Defrosted and large shrimp 
• Minced mushrooms 
• Garlic
• Butter
• Olive oil 
• Chicken soup 
• Lemon 
• Scallions 
• Serrano chili
• Hot sauce 

Directions

1. The shrimp should be seasoned with salt and pepper.
2. Fry it in olive oil. Keep frying it for about 2 minutes till they turn pink.
3.  After transferring the shrimp to a platter, add in mushrooms and cook it until soft for approximately 5 minutes. 
4. After adding garlic, cook it for another minute. Add chicken soup to the mixture and turn the heat high. Keep boiling until it's half. 
5. Add in shrimps, butter, a tiny bit of lemon juice, a little bit of hot sauce, and a drizzle of scallions.
6. Keep mixing it gently for the butter to melt. Use scallions, chile, and lemon wedges to garnish.

• Mini Shakshuka

This dish has a little amount of everything: savory tomatoes, spicy harissa puree, and salty cheese. 

Principal Ingredients 

• 2 spoons of olive oil 
• 1/2 yellow onion finely minced
• 1 red bell pepper chopped
• Garlic cloves 3 which should be nicely peeled and chopped 
• 1 to 2 spoons of harissa puree
• 2 spoons of ground cumin
• 1/2 spoon of ground coriander
• 1 28 ounce of crushed tomatoes 
• 2 spoons of chopped Italian parsley (you can keep extra for garnishing purpose) 
• Salt
• 2 ounces of feta cheese or goat cheese
• 4 eggs
• Grilled or Toasted Bread

Directions

1. Olive oil should be added with medium heat in an average pot. After it gets hot, yellow onions and red bell pepper should be added. 
2. Keep cooking it for about 3 to 4 minutes till it is soft. After that, keep cooking it for 1 minute till it's toasted and scented. 
3. Tomatoes should be crushed and poured in. Bring the tomato sauce to just below the boiling point. It should be covered to prevent the bubbling from creating a mess on your stove. Keep cooking it for about 15 minutes. 
4. Sprinkle the salt according to your taste and liking. Mix the Italian parsley. The sauce should be according to room temperature, and then should be stored in the fridge before serving it.
5. The oven should be preheated to 350 degrees. Prepare a space in the center with a spoon and break in the egg. Do the same with the left out eggs. Drizzle with feta cheese and cook it for 12 to 15 minutes till the white part of the egg has set.
6. Then, the yolks will be molten after transferring it to the oven. The garnishing can be done with extra Italian parsley, a little amount of salt, and they can be served with toasted bread. 

• Mini Dutch babies with Lemon Curd and Blueberries 

Principal Ingredients 

• 3 eggs
• 1/2 cup of (60g) flour
• 1/2 cup of (115g) milk
• 1 spoon of crushed sugar
• 1 spoon of vanilla extract
• 2 spoons of finely shredded lemon peel 
• A small amount of salt
• 4 spoons butter without salt

• Home prepared lemon curd, or it can be from the store - 1/2 cup.
• 1/2 pint blueberries 

Directions

1. The oven should be preheated to 425 degrees. 
2. Eggs, flour, milk, sugar, vanilla, salt, and lemon peel should be added.
3. The butter should be placed in hefty skillets and then put in the oven till the butter gets melted. 
4. Half of the batter should be poured into the pan and then bake for 20 minutes in the oven. 
5. Keep baking it till the pancakes are fluffy and golden. Bake it 5 minutes extra by lowering the oven temperature to 300 degrees. 
6. The topping should be done by confectioners sugar, lemon curd, and blueberries after removing the pancakes from the mini Dutch ovens.

• Mini Dutch Boy Pancakes 

Principal Ingredients 

• 1/2 cup of flour
• 1/2 cup of milk
• 3 eggs
• 2 spoons of sugar
• 2 spoons of pure vanilla extract 
• 1/4 spoon of salt

Blueberry lemon sauce 

• 2 spoons of sugar 
• 1 spoon cornstarch 
• 1 cup blueberries 
• 3 spoons of water
• 1/4 spoon pure lemon extract 

Directions

1. The oven should be preheated to 400 degrees. 12 cup muffin pan with no-stick cooking spray should be sprayed for the pancakes. 
2. All the ingredients should be placed in a blender container. After covering it, it should be mixed at an average speed till it becomes smooth. 
3. It ought to be poured equally into the muffin pan.
4. Keep baking it for 13 to 16 minutes till it turns golden brown. After that, leave it for cooling purposes. 
5. In a small size of a saucepan, combine sugar and cornstarch for the Blueberry lemon sauce. 
6. Add in blueberries, water, and lemon extract. Keep boiling it on medium heat, keep mixing it constantly. 
7. Boil it for 1 minute. Pour the sauce in the center of each pancake. It's ready to serve.

• Small Batch Chocolate Chip Cookie

Principal Ingredients 

• 1/4 cup of molten butter
• 8 spoons of crushed sugar 
• 1/4 cup of packed brown sugar
• 1 egg yolk
• 1 spoon of vanilla extract
• 1/4 spoon of baking soda
• 1/8 spoon of salt
• 1/2 cup of flour
• 1/3 cup of chocolate chips
• Reddi-whip for serving purpose

Directions

1. The oven should be preheated to 350 degrees. 
2. The butter should be melted in a vessel. Beat sugar, egg yolk extract, baking soda, and salt. Attentively beat the flour, then mix it with the chocolate chips.
3. Keep baking it for 18 to 24 minutes till it is fluffy and puffed. Baking time can be affected by the usage of another pan.
4. Serve it with loads of Reddi-whip.

Conclusion

Try these recipes out in mini Dutch ovens to know the difference and do not forget to call your friends over for a small gathering. Go through the recipe thoroughly before you start to cook. Keep the measurements accurate and do not over cook.