This time I have to give my husband all the credit. He made Dutch Oven chicken and potatoes and it was excellent!
Dutch Oven Potatoes
1 lb bacon, cut into 1 inch pieces
1 good sized onion, chopped
potatoes, sliced
cheddar cheese, shredded
In a hot cast iron dutch oven, cook the bacon until done. I like it nice and crispy. Remove and set aside. Cook the potatoes and onions in the bacon grease until the potatoes are done. Add the bacon and cheese and let the cheese melt. *Note: You can use charcoals or a Camp Chef to cook these. My husband did it on our Camp Chef (camping stove).
Lemon Chicken
6-8 boneless, skinless chicken breasts
1/2 c lemon juice
1 tsp. Tabasco sauce
1 tsp. seasoned salt
1 tsp. garlic powder
Mix together the juice, tabasco, salt, and garlic powder. Marinate the chicken in the mixture for 1-2 hours (or til you need it) in the refrigerator. Now you can either grill the chicken or cook it in a dutch oven like we did. On the grill, baste the chicken as you turn it with the leftover marinade. For the dutch oven, melt 1/2 cube of butter in the dutch oven and add the chicken and an onion (chopped). Cook til the chicken is done. *Note: The chicken tasted only of lemon, so if you like it with more of a kick, add more Tabasco sauce.
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