Chicken and Sweeg Potato Curry with Coconut Milk and Spinach

Ingredients

• 1 (5 oz) pkg baby spinach
• 2 lb Chicken thighs, boneless skinless
• 1 small bunch cilantro
• 2 (13.5 fl oz) can coconut milk
• 4 cloves minced garlic
• 2 (1 inch) pieces ginger root
• 1 1/2 lb sweet potatoes
• 1 medium yellow onion
• black pepper
• 2 tbsp. curry powder
• salt
• 2 tsp. turmeric
• cooking oil

1. Wash and dry the fresh produce.
2. Peel and cut the sweet potatoes into 1/2-inch cubes; transfer to a medium bowl. The smaller the sweet potatoes are cut, the faster they will cook.
3. Dice the onion into 1/4-inch pieces and transfer to a small bowl.
4. Preheat the dutch oven with most briquettes on bottom to act as a stovetop.
5. While the pan heats up, pat the chicken thighs dry with paper towels and cut the chicken into bite-sized pieces.
6. Once the dutch oven is hot, add the cooking oil to cover the bottom of the pan.
7. Add the onion and chicken to the pan and season with salt and pepper. Cook until the onion is softened and the chicken is browned, 5-6 minutes.
8. Peel and grate or mince the ginger; transfer to a small bowl.
9. Add the ginger, garlic, curry powder, and turmeric to the dutch oven; stir for 15-30 seconds until fragrant.
10. Add the sweet potatoes and coconut milk to the pan; season with salt and pepper. Bring the mixture to a boil and simmer until sweet potatoes are tender.
11. Finely chop the cilantro and add about 3/4 of it to the curry. Save the rest for garnish.
12. Once the sweet potatoes are tender, add the spinach to the curry and stir until wilted, then remove the curry from the heat.
13. Spoon the curry onto rice and garnish with the remaining cilantro. Enjoy!

Bacon Wrapped Pickles

Ingredients/supplies:

24 oz. jar of pickle spears

1 lb. of bacon

Toothpicks

Directions:

Ignite and preheat 30 charcoal briquettes. While preheating, take one slice of bacon and wrap it around one pickle spear. Use toothpicks at both ends to help hold bacon in place. Wrap however many pickles you desire and lay them in the bottom of the ductch oven--I fit a whole jar of pickles (24oz) in the bottom of a standard 12" (6qt.) dutch oven. Once briquettes are ready, place lid on dutch oven and place 10 bricks on bottom and 20 bricks on top. Rotate lid every 10-15 minutes. Cook until  pickle juice is mostly cooked out and bacon is desired crispiness. If you're only cooking a few pickles (< 6), they may be done after around 30 minutes. More pickles will take more time and may require more charcoals because of the added liquid from the pickles.

This may sound like a weird side, but I promise they're delicious!

Chicken Satay: Cook-off winner 1st Place Sides

Ingredients:

1 pound Chicken Thighs

1 package bamboo skewers

cooking oil

A Lime or two

Marinade:

1 can Coconut Milk

1 tbsp curry powder

1 tsp white sugar

2 tsp red curry paste

1 tsp salt

1 bottle of your favorite Thai Peanut Sauce or make your own

Directions:

1. Cut the chicken into small chunks that can be skewered

2. In a medium-sized bowl mix together the can of Coconut milk, curry powder, sugar, curry paste, and salt.

3. Add Chicken to the marinade and allow it to marinate for at least a half an hour, or overnight for even better results.

4. Remove chicken from marinade and place between 4-5 chunks per skewer depending on the size of chicken chunks.

5. In dutch oven pour in a light covering of oil. Place skewers in the dutch oven. With the lid closed place 14 coals on bottom and about 16 coals on top. Total cook time should be around 25-35 minutes. Rotate the dutch oven and its lid every10 minutes. At about 15 minutes open the dutch oven and rotate the chicken skewers so that the ones towards the middle can also cook evenly. To check: remove a skewer that seems the least cooked and cut the chicken to check that it is fully cooked.

6. Place chicken skewers on a plate and serve with lime wedges and peanut sauce.

For more details or how to make your own peanut sauce check out: 

https://www.recipetineats.com/thai-chicken-satay-peanut-sauce/ 

Thai Chicken

Ingredients

• 2 pounds boneless skinless chicken breasts, cubed in bite-sized pieces
• 1 14oz can coconut milk
• 1/2 cup creamy peanut butter
• 1 lime, zest and juice
• 1/4 cup soy sauce
• 4 cloves garlic, minced
• 1 bunch green onions (green and white parts), chopped
• 1 teaspoon ground ginger*
• 1 teaspoon ground cumin*
• 2 teaspoon curry powder*
• 1/2 teaspoon cayenne pepper*
• Cooked rice and fresh cilantro for serving (optional)

This symbol * means measure and mix at home (if you are making this entire recipe at the campsite, you can measure and mix the ingredients that are marked with * at home.)

Instructions

1. Dump all ingredients in 12-inch Dutch oven and cover, cooking on low simmer till cooked through (about 30 minutes), stirring throughout because it will have a tendency to stick to the bottom of the pan.
2. Remove lid and continue cooking till desired thickness.
3. Serving suggestion: Top with cilantro and serve over cooked rice or Naan (optional).

Roasted Garlic Honey Glaze Dutch Oven Mackerel: 1st Place Winter 2019 Camp Cook-off

Ingredients

Fish

• 1 Stick of butter
• 3-4 Lemons
• Fish of your choice (enough to cover the bottom of the dutch oven)
• Blackened seasoning (I like Zartarains' brand)
• Olive oil
• Fresh rosemary

Glaze

• 2 Cloves of garlic
• 2 teaspoons of rosemary, minced 
• 2 Tablespoons of honey
• 2 teaspoons of olive oil
• 1 teaspoon lemon juice 

Directions

Preparation

1. Melt butter in dutch oven
2. Slice lemons in to wheels and line the bottom of the oven with lemons (about three lemons per fish)
3. Roast minced garlic on dutch oven lid in olive oil until lightly browned, remove garlic from heat and combine ingredients for the glaze in small bowl (stir until oil honey and lemon juice combine)
4. Coat fish liberally in blackened seasoning, then lay the fish on top of the bed of lemons in your Dutch Oven. The fish should not be on the bottom of the oven, but on top of the lemons.
5. Drizzle olive oil over the fish and sprinkle 2 tablespoons of minced rosemary on top of the fish.
6. Place one lemon wheel with a rosemary sprig on top of each fish for presentation.

Cooking

1. Place 12 coals on bottom and 14 on top. Cook for 20-30 minutes. Rotate lid and coals after 10-15 minutes (times vary on fish thickness, Trout lean towards 20 minutes, thick fillets more to the 30)
2. Open the oven and check fish if the fish is cooked all the way through and flaky.
3. If flaky pour 1/2 of the honey glaze mixture over the top of the fish and place back on the heat for 5 minutes.
4. Remove from heat pour the remainder of the honey glaze over the fish and serve hot.

*Note: For a conventional oven bake at 350 degrees 10-12 minutes

Zucchini Bread w Chocolate Chips

Ingredients:

1 C Sugar

1 C Brown Sugar

3 Eggs

1 C Oil

2 C Grated Zucchini (about 2 zucchinis)

3 Tsp Vanilla

3 C Flour

1 Tsp Baking Soda

1 Tsp Baking Powder

1 Tsp Salt

1 Tsp Cinnamon

Chocolate Chips

Sift dry ingredients and set aside

Combine the sugars, oil, and eggs, and beat well. Add zucchini and vanilla. Add in sifted ingredients and stir. Mix in chocolate chips as desired.

Bake with 10 charcoals on bottom and 14 on top, making quarter turn every 15 min for 40-45 min or until toothpick comes out clean.

Sopapilla Cheesecake

Sopapilla Cheesecake

Ingredients:

2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 teaspoon Mexican vanilla extract
2 (8 ounce) cans refrigerated crescent rolls
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 cup butter, room temperature
1/4 cup honey

Directions

1.Preheat dutch oven to 350 degrees F. Prepare 12 inch dutch with cooking spray or dutch oven liner.

2.Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.

3.Unroll the cans of crescent roll dough. Press one piece into the bottom of a 12 inch dutch oven. Evenly spread the cream cheese mixture into the dutch oven, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.

4.Bake until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before serving.

(this is the picture from the website I found the recipe, but it looked like this both times I made it)

Dutch Oven Rice

WARNING: The following recipe makes really good rice.

Ingredients:

- 2 cups of Calrose rice
- 1 1/4 cup of water
- 1 1/4 cup of broth
- vegetable oil
- 1.5 teaspoons of garlic

Step 1: Prepare 30 charcoal briquettes

Step 2: While charcoal is heating up, rinse the rice 2-3 times with cool water in a separate container and then drain all water.

Step 3: Once the charcoal is ready to go, place all thirty briquettes under the Dutch oven.

Step 4: Coat bottom of Dutch oven with 1 - 2 tablespoons of vegetable oil.

Step 5: Now the Dutch oven is going to get really hot, really fast.  So add the garlic to the oil and let it brown, but not burn.  Make sure to stir garlic around.

Step 6: Add rice to Dutch oven and let the grains fry for a few minutes, stirring occasionally.

Step 7: Once the rice grains start to turn a stark white, add the 1 1/4 cup of water and 1 1/4 cup of chicken broth to Dutch oven.  Let it sit till it starts to boil (could be a slow boil rather than a roiling boil)

Step 8:  Once the rice is boiling, place the lid on the Dutch oven and remove a little more than half the briquettes from the bottom and place on top. 

Step 9:  Let the rice cook for 25-30 minutes.  Make sure to rotate Dutch Oven and lid. Taste rice at 25 minutes to see if it is ready. 

Step 10:  If rice is done, maybe a little sticky still, take off the charcoal and remove charcoal from the lid and let the rice sit in covered Dutch oven for about 10 minutes.

Step 11: Serve and enjoy.

Italian Chicken Pie

Sarah Coats

·      Chicken breast (enough to cover bottom of pot)

·      Italian dressing (enough to cover chicken)

·      Cream cheese (1/2 – 1 block)

·      Buttermilk flaky biscuits (enough to cover mixture)

·      Shredded cheddar cheese (to sprinkle on top)

Put chicken and Italian dressing in dutch oven or crock pot, cook until chicken is done.  Add cream cheese, stir, cook until melted.  Place biscuits on top of mixture and cook – if in oven broil until browned, if cooking outside place coals on top of lid and keep a close eye on them to prevent burning, if using crockpot cook biscuits separately in oven and combine when plating.  Add cheese on biscuits and allow to melt.

Apple Crisp

2 T lemon juice

8 C sliced apples (around 6 apples)

½ C sugar

1 ½ C brown sugar

1 C flour

1 C oatmeal

1 ½ tsp cinnamon

1 ½ tsp nutmeg

2/3 C butter, softened

In a large bowl, sprinkle juice over apples. Sprinkle sugar over the apples, tossing to coat. Place apples in lightly greased Dutch oven. Using a medium bowl, mix brown sugar and remaining ingredients together until crumbly. Sprinkle mixture evenly over the apples.

Cover and bake, using 10 coals underneath the oven and 14 on top, for 40 mins or until apples are cooked through. Let crisp sit 15 minutes uncovered to cool and set up.

I switched all the coals to the bottom once I took the lid off.