Flank Steak Pinwheels

 

I decided to try something new, and these turned out amazing!  The meat cooks well and the blend of flavors is wonderful!  I would highly recommend trying these out if you have the chance :)

Ingredients:

• 1lb Flank Steak
• 4 Tbsp Steak Seasoning of Choice (I used Craft Spice Blends Bourbon Barrel Steak Seasoning)
• 1 Cup Spinach
• 8 oz Sun-dried Tomatoes in Oil
• 4 Tbsp Pesto (I like Barilla Creamy Genovese Pesto)
• 6 Slices Provolone

Instructions

1. Trim of fatty and uneven portions of the steak
2. Slowly and carefully slice the steak horizontally, leaving a small strip uncut at the end.  Open the steak and make sure it lies flat.
3. Place a sheet of parchment paper on the steak and pound the meat evenly until it is about 1/4 inch in thickness
4. Season the meat liberally with steak seasoning
5. Spread the pesto evenly on the steak
6. Layer the slices of provolone cheese, followed by the spinach (rinsed with stems removed) and lastly the sun-dried tomatoes.  Drizzle the oil from the tomatoes over the steak
7. Starting from the shorter side, roll the steak making sure to keep everything tight.
8. Tie kitchen twin around the roll about 2 inches apart from one another.
9. Season the outside with more of the steak seasoning
10. Push skewers through the roll next to the twine, one for each pinwheel
11. Slice the roll evenly between the skewers.  Trim the skewers
12. Preheat the dutch oven over 10-15 coals until it is ~400 degrees
13. Place the skewered steak pinwheels in the dutch oven and add the lid.  Place a few coals on the lid.
14. Cook the steaks until an internal temperature of 130-140, depending on preference.  About 5 minutes on each side
15. Let meat rest for a couple of minutes, and enjoy!

Brownie Cheesecake

 

Ingredients

Brownie Crust:

• 1/2 cup butter

• 2 oz. semi-sweet chocolate chips

• 2 large eggs

• 1 cup sugar

• 1 tsp. vanilla extract

• 3/4 cup flower

Cheesecake Filling:

• 2 pkgs. of cream cheese (8oz)
• 1/2 cup sugar
• 2 large eggs
• 1/2 tsp. vanilla extract

Suggested Toppings:

(Get creative!)

• Raspberries
• Raspberry sauce or jam
• Chocolate sauce

Soft and Pillowy Naan Bread

Ingredients

• 3 teaspoons dry active yeast
• 1 Tablespoon sugar
• 1 cup warm water -236 grams
• 1/4 cup olive oil
• 2/3 cup plain greek yogurt
• 1 teaspoon kosher salt
• 3 1/2 cups all-purpose flour (plus or minus a couple of tablespoons) – 420 grams, plus more (about 30 grams) for rolling out
• melted butter – to add after cooking, optional

Directions

• Activate the yeast. In a large standing mixer (or you can make this by hand too), combine the yeast, sugar, and warm water. Stir with a spatula and wait for the mixture to get bubbly.
• Add the yogurt, olive oil, and salt, and stir again. Then attach dough hook, and start adding flour. Start with two cups of flour, and then mix. Continuing adding more flour, a little at a time, until you get the right consistency. The dough should start pulling away from the sides of the mixer, and it should be just slightly sticky. You want the dough to be a little sticky but not too much.
• Remove the dough to a greased bowl, and shape it into a ball. Cover with a clean dish towel, and set it aside to double in size in a warm corner of your kitchen. This will take approximately one hour. (If you're not going to cook the dough immediately, you can split dough into quarters, place in sandwich size ziploc bags in the fridge for up to a couple days. It will rise in the fridge but just slower.)  
• Sprinkle some flour on a clean working surface, like a large cutting board or a baking mat. Place the dough on top of the flour, and slice it in approximately 12 wedges.
• Preheat your dutch oven to medium/high heat over coals.
• Meanwhile, roll out one naan at a time, using a rolling pin (and plenty flour) to get a very thin, flat shape. Carefully lift the naan to the hot grill pan. Cook on one side for a minute or two. You should see bubbles forming on this first side. Then flip and cook on the other side for 30 seconds to a minute, or until nice and golden brown.
• Remove grilled naan to a clean towel, and immediately brush some butter on top. Continue rolling out one naan at a time and grilling, until all naan breads are done and piled up high on the towel.
• Serve immediately, or let cool, and store in a storage bag or airtight container.

7 Layer Brownies

 

Ingredients

• 1 box of your favorite brownie Mix
• ½ cup vegetable oil
• 1 egg
• 2 tbsp water

• 1 cup coconut flakes
• 1 cup Heath toffee bits
• 1 cup semisweet chocolate chips
• 1 cup chopped pecans
• 1 cup chopped pretzel sticks (I broke them into thirds)
• 1 can sweetened condensed milk

Directions

• Heat up 27 coals. 
• In a large bowl mix vegetable oil, egg, and water until well blended. Add brownie mix and stir until combined, don't over mix. Pour into a well greased Dutch oven. Cover the dutch oven and bake for 10-15 minutes with 10 coals underneath and 17 on top (or 350 degrees in an oven).
• Sprinkle coconut, toffee bits, chocolate chips, and pecans over the partially cooked brownies. Drizzle evenly with sweetened condensed milk making sure to get it all the way to the edges. Sprinkle chopped pretzels on top. 
• Cover and continue to bake for 25 – 35 minutes. Insert toothpick or fork 1 inch from side of pan. Brownie is done when it comes out almost clean. Don't over bake, better underdone than over done!
• Remove from Dutch oven and allow the brownie to cool.

Gluten Free Dutch Oven Banana bread

Made in a 12in Dutch oven with parchment liner. 

4 medium very ripe bananas

2/3 cup butter, melted

1 teaspoon baking soda

2 pinches of salt

1 1/4 cup sugar

2 large eggs, beaten

2 teaspoon vanilla extract

3 cups Bob's Red Mill Gluten Free flour blend

1. Mash the bananas and add the melted butter in a bowl. 

2. Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour. 

3. Add chopped walnuts and chocolate chips if desired. I like to sprinkle the chopped walnuts on top of the poured batter. 

4. Pour the batter into a Dutch oven lined with parchment paper. 

5. Cook at 350 degrees F. The original recipe says 55-65 minutes if you are using a loaf pan, but cooking mine directly on parchment took closer to 30 minutes to bake. Check if done with a toothpick that comes out clean. 

This recipe is a Dutch Oven alteration of the recipe in this link:

https://www.simplyrecipes.com/recipes/banana_bread/

Chocolate Hazelnut Scones (GF)

I made this in a 12 in. Dutch oven with parchment paper liner. I prepared the dough beforehand at home so it could chill. I made this with gluten free flour, but it can also be made using regular flour. 

 Dough

• 2 3/4 cups (330g) King Arthur Gluten-Free Measure for Measure Flour
• 1/3 cup (67g) granulated sugar
• 3/4 teaspoon table salt
• 1 tablespoon (12g) baking powder
• 8 tablespoons (113g) unsalted butter, cold
• 1 cup to 2 cups chocolate chips and chopped hazelnuts
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 2/3 cup (152g) half-and-half or milk

Topping

• 2 teaspoons milk
• 2 tablespoons (28g) coarse sparkling sugar, optional
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• INSTRUCTIONS

• 1. In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.

• 2. Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.

• 3. Stir in the chips and hazelnuts.

• 4. In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and half-and-half or milk.

• 5. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together. Add 1 to 2 tablespoons of additional milk or half-and-half if necessary. 

  6. Line a Dutch oven with parchment. Sprinkle a bit of flour atop the parchment or pan.

  7. Scrape the dough onto the floured parchment or pan; Round into a circle. The circle should be about 3/4" thick.

  8. Brush with milk. 

  9. Using a knife or bench knife that you've run under cold water, slice the circle into wedges. Try to separate the wedges just a little bit, but it is okay if they are still touching.

  10. For best texture and highest rise, take out the parchment of scones, place onto a plate and set in the freezer for 30 minutes, uncovered. This helps to chill the butter, which will make the scones a bit flakier. 

  11. Bake the scones at 425°F (8 coals on bottom, 24 on top) for 18 to 24 minutes, or until they're a light golden brown. I preheated my Dutch oven for just a few minutes before placing the chilled parchment back inside. When you pull one away from the others, it should look baked all the way through; the edge shouldn't look wet or unbaked.

  12. Cool briefly in the pan. Serve warm. I spooned Nutella into a plastic bag, snipped the corner and drizzled it on top to serve. 

  When the scones are completely cool, wrap them in plastic and store at room temperature for several days. To reheat room-temperature scones, place on a baking sheet, tent lightly with foil, and warm in a preheated 350°F oven for about 10 minutes.

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Chicken Broccoli Rice Casserole

2 cups cooked rice (any kind)

2 small cans of cream of chicken soup

splash of milk (I used about 1/4 cup)

2 cooked chicken breasts (I used rotisserie which has more flavor)

1 head of broccoli, chopped into small pieces

1/2 stick of butter, melted

1 cup breadcrumbs (any kind)

salt and pepper to taste

1. Shred cooked chicken breasts or break rotisserie chicken into small pieces.

2. Dump cream of chicken into the dutch oven, along with a splash of milk to thin. Add cooked rice, uncooked broccoli, and chicken. Stir until well mixed. Add more milk until the desired consistency is reached.

3. Melt the butter. I did this at home in the microwave, but if you are camping, consider using olive oil instead, or melting butter on a camp stove. Mix breadcrumbs with melted butter, adjusting the amount of butter or crumbs until the consistency is right; there shouldn't be leftover liquid, but all the crumbs should also be coated.

4. Spread the crumbs evenly over the casserole mix. Cook with normal amounts of coals (I did 8 on bottom and 12 on top) for about 20 minutes until everything is heated through and the broccoli is softened somewhat. Then move all the coals to the lid (or supplement with fresh coals) for another 10 minutes to "broil" the mixture and brown the breadcrumbs. The casserole is done when the breadcrumbs are thoroughly browned and everything is heated through, with the broccoli becoming tender. Serve warm and enjoy.