Mexican Camping Chilaquiles

 

Ingredients

• 1 15- oz bag Juanitas tortilla chips
• 1 16- oz can enchilada sauce (red or green, depends on taste)
• 1/2 cup cotija cheese
• 4-6 eggs

FILLING

• 1 cup roasted corn
• 1 cup cooked ground beef (seasoned with chili, paprika, cumin, salt, garlic)
• 1 4- oz can diced green chiles
• 1 lime juiced
  
• sea salt, to taste
• ground black pepper, to taste

SERVE WITH

• Crumbled cotija cheese
• Chopped cilantro
• Mexican crema sauce
• Lime slices
• Hot sauce

Instructions

• Combine filling ingredients. You can substitute any meat or veggie for the corn and ground beef. Toss filling with green chiles, lime juice and season to taste. If filling ingredients are bland, a bit of cumin can help punch up the flavor.
• Grease Dutch Oven with olive oil.
• Pour in a layer of corn tortillas/chips, then 1/3 of filling mixture, 1/3 of cheese and a generous pour of enchilada sauce. Continue layers until you get to the top.
• Create indentations for each egg. Sprinkle cotija cheese over the top and crack eggs into each nest, season with salt and pepper and cover with lid.
• Place on 10-15 briquettes for approximately 20-30 minutes. Then top the dutch oven with 6-8 pieces of charcoal. Rotate lid and dutch oven at 15 minutes.
• Cook until dish is cooked through and egg whites are set with runny yolks.
• Serve with cotija, crema, cilantro, lime slices and hot sauce.

Mexican Street Corn

Ingredients:

• 3 (15.25-ounce) cans corn, drained
• ▢2 tablespoons butter
• ▢kosher salt
• ▢3 tablespoons mayonnaise
• ▢1-2 tablespoons lime juice
• ▢2 teaspoons chili powder
• ▢cotija cheese
• ▢cilantro, roughly chopped

Instructions:

1. Prep the briquettes

2. Combine the corn and butter in the Dutch oven.

3. Once the butter has melted, add in the rest of the ingredients. 

4. Stir occasionally

5. Top with any more fresh cilantro

*This recipe called for the bare minimum of seasonings; I ended up adding a little bit more of everything. 

Butter Chicken

 

Ingredients: 

2 Chicken Breasts (250g)

4-5 roma tomatoes (can also use canned peeled tomatoes)

1 large red onion

4-5 cloves of garlic

3/4 cup cream (I used 20%)

Spices for Curry:

1 tbsp garam masala

1 tsp tumeric

1 tsp cumin

1 tsp coriander powder

2 tsp kashmiri red chilli powder

1 tbsp sugar

2 tbsp dried fenugreek leaves or bay leaves if you dont have those

Chicken Marinade

2 tbsp yogurt

1 tsp garam masala

.5 tsp turmeric

.5 tsp cumin

.5 tsp coriander powder

1 tsp kashmiri red chili powder

Outside of class prep time: ~30 minutes

Cook time: 1 hour

Before Class: (you can also try to do these steps in the dutch oven but I found it easier to do it beforehand)

1.  start by chopping chicken breasts into bite sized cubes

2. marinate it with the spices listed above for around an hour (longer if you have the time)

3. air fry or pan fry the chicken for 12 minutes at 380F

4. chop up 1 red onion and tomatoes

5. heat up 2 tbsp of oil in your pan and add in minced garlic and onions. let that cook for a few minutes before adding in the tomatoes and cook till the tomatoes are soft. the trick is to add a bit of water and cover (4-5 minutes)

6. once soft, add in the spices listed above and blend it up until smooth

In Class:

1. heat up your dutch oven add the curry, sugar, and dried fenugreek leaves or bay leaves and cream and your chicken and you're done. now make it pretty with garnish. Enjoy!

The BEST Peach Cobbler

I was taught how to make the best peach cobbler from Brian! Here's the recipe: 

This is listed in order that I put it in the dutch oven

2 Cans of Peaches

1 Can of Peach pie filling (you also could send it and do all peach pie filling) 

1/2 Cup of Soda (anything works! I used club soda because that's what I had on hand)

1 Box yellow cake mix

1 stick of butter cut up & placed on top

Sprinkle of Brown Sugar 

30 Briquettes:

17 on top

13 on bottom

Cook for 40 minutes! Enjoy! 

Chicken Fajitas Dutch Oven

 

Ingredients:

2 lbs of chicken

3 bell peppers

1 red onion

Choice of cooking oil (I used avocado)

Taco seasoning:

2 tbs of chili powder (I use chili-lime seasoning from trader joes)

2 tsp of cumin

1 tsp of garlic powder

1 tsp of onion powder

1 tsp of paprika

1/2 tsp of cayenne pepper

Instructions:

put all of your heated briquettes underneath your dutch oven and drizzle in some oil. As it's heating, cut up your chicken into strips and sauté the chicken. While chicken is cooking, cut up vegetables. After chicken is cooked, set aside and cook vegetables. When peppers are soft, add chicken back in and pour in the taco seasoning and mix it all around. Serve with choice of tortilla and toppings.

Apple Crisp

 

Dutch Oven Apple Crisp:

Ingredients:

For the crumb mixture:

2 cups quick-cooking rolled oats

2 cups packed brown sugar

1 cup whole wheat all-purpose flour

1/2 tsp of salt

2 tsp of cinnamon

1 cup of butter

Apples:

3-4 lbs of apples (honey crisp are the best)

4 tablespoons of coconut sugar

Instructions:

Combine oats, brown sugar, flour, cinnamon, and dash salt. Cut in butter till mixture resembles coarse crumbs; set aside. Peel, core, and slice fruit. Place fruit into dutch oven, sprinkle with coconut sugar. Sprinkle crumb mixture over all. Bake in a 350 dutch oven for 45 minutes, about 9 briquettes on the bottom and 15 on top. Serve with vanilla ice cream. 

Zuppa Toscana

Modified from https://www.gimmesomeoven.com/zuppa-toscana-a-la-olive-garden/ 

Ingredients: 

1 pound ground Italian sausage (mild or spicy)

-1 tablespoon of butter/vegetable oil (might need, might not)

3 garlic cloves, minced

1 medium white onion, peeled and diced

1.5 pounds Yukon Gold potatoes, diced

5 to 6 cups chicken stock

2 to 3 cups chopped fresh kale

1 cup heavy whipping cream

fine sea salt and freshly-ground black pepper

6 pieces bacon, cooked and crumbled (I just cut it into ½ in squares/strips)

Outside of class prep time: ~30 minutes

Cook time: 1 hour

Before Class: (you can also try to do these steps in the dutch oven but I found it easier to do it beforehand)

1.  Cook sausage in a large pan over medium-high heat until browned and cooked through, breaking the sausage into small pieces as it cooks. Use a slotted spoon to transfer the cooked sausage to a separate plate, reserving 1 tablespoon grease in the stockpot for later, and discarding the excess grease.  (this is what the recipe calls for, I didn’t have enough grease left over so I added a tablespoon of vegetable oil for the next step and it worked just fine)  Set aside.

2. Add onions to the pan (with the grease/oil), and sauté for 5 minutes, stirring occasionally.  Add garlic, and sauté for 1 minute, stirring occasionally. Set aside.

In Class:

1. Add prepped ingredients (sausage, unions, garlic), potatoes, and chicken stock to the dutch oven. Let it cook until the potatoes are tender. 

2. Stir in the kale and cream, and let simmer for an additional 5-10 minutes. Season with salt and pepper to taste. 

3. Mix the bacon in right before taking off heat. Enjoy!