Spinach Artichoke Dip

Dutch Oven Baked Oatmeal

 

Ingredients

• 3 tablespoons unsalted butter
• 3 cups old-fashioned oats
• 1 cup chopped walnuts
• 1/2 cup raisins or fresh blueberries (personal preference; if you go with blueberries then use closer to 3/4 cup)
• 1/2 cup light brown sugar (more for serving and sprinkling on top)
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon kosher salt
• 3 cups whole milk
• 3 large eggs, beaten
• 1/4 cup pure maple syrup (more for serving)
• 1 chopped apple
• 1 banana, mashed/chopped

*I chose bananas, apples, and blueberries because I like them, but you can replace any or all of those with whatever fruit you'd like! Chocolate chips would also be good.

Directions

1. Heat briquettes. You'll want to cook at 350 degrees, so heat about 30 (8-10 on bottom, 16-18 on top, a few extra).
2. Place 8-10 briquettes on bottom of your dutch oven. Melt butter in the dutch oven. Once it has melted, swirl the dutch oven around (or use a spoon/spatula/etc.) so the butter coats the bottom and about 2 inches up the sides of the pot.
3. Add oats, walnuts, raisins/blueberries, brown sugar, baking powder, cinnamon, and salt to your dutch oven. Mix together loosely. Add in milk, beaten eggs, maple syrup, apple, and banana and stir to combine. Sprinkle a little more brown sugar on top of the oatmeal (optional) and place the lid back on the dutch oven. 
4. Cover the lid with 16-18 briquettes. Cook until the oatmeal is puffed slightly and set, about 20-25 minutes. Rotate the dutch oven about every 5 minutes for even cooking.
5. Uncover the dutch oven and let the oatmeal sit for about 5 minutes, then serve with extra brown sugar and maple syrup if desired.

By: Mason Straddeck, March 2026

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.