Chicken Enchiladas

 

Ingredients

• 2 cups cooked shredded chicken
• 1 (10 oz) can green enchilada sauce
• 1 (10 oz) can red enchilada sauce
• 1/2 medium onion diced
• 2 cups shredded cheddar cheese divided
• 6 flour tortillas about 7-inch soft taco size
• Cooking spray

Optional Toppings

• 1 small bunch fresh cilantro chopped
• 1/2 cup sour cream

 

 

Instructions

• Cut up the onion and cilantro.
• In a medium bowl, mix the chicken, green enchilada sauce, onion and 1 cup of the cheddar cheese.
• Pre-heat a 12-inch cast iron camp Dutch oven to 350 F degrees (25 coals total: 17 top/8 bottom)
• Evenly split the chicken mixture on the tortillas and roll them up.
• Spray the bottom and sides of your Dutch oven with cooking spray.
• Pour 1/4 of the red enchilada sauce in the bottom of the Dutch oven.
• Lay the rolled tortillas in the sauce in the oven with the seam side down.
• Pour the remaining red enchilada sauce over the top of the enchiladas.
• Cover the Dutch oven with its lid (and coals) and bake for 35-40 minutes until the enchiladas are heated through. Turn oven and lid 1/4 turn in opposite directions every 10-15 minutes for even baking.
• Remove the cover and sprinkle the remaining 1 cup cheddar cheese over the enchiladas.
• Replace the lid (with coals) and continue baking (about 5 minutes) until the cheese melts.
• Remove the Dutch oven from the heat and remove the coals from the lid; let stand (covered but without coals) 5 minutes to firm the enchiladas.
• Remove the Dutch oven lid and top with cilantro.
• Serve topped with sour cream, if desired.

Simple Rosemary Bread

 Ingredients

Warm Water: 1 ½ cups (108°F–115°F)

Active Dry Yeast: 1 teaspoon

Granulated Sugar: 2 teaspoons

Salt: 1 ½ teaspoons

All-Purpose Flour: 3 ¼ cups

Fresh Rosemary: 1–2 tablespoons, finely chopped (add this during the initial flour mix)

Step-by-Step Instructions (Prepare at home first)

1- Activate Yeast: In a large bowl, whisk together the warm water, yeast, sugar, and salt. Let it sit for 5–10 minutes until you see the yeast start to grow and foam. Whisk briefly again.

2- Mix Dough: Add the flour and chopped fresh rosemary. Fold the mixture by pushing the dough into the middle and scraping the edges of the bowl until the flour is mostly incorporated. The dough should be wet and sticky.

3- First Rise (1 Hour): Cover the bowl with plastic wrap and a cloth towel. Let it rest for 1 hour.

4- Optional: Fold & Second Rise (1 Hour): Remove the cover. Poke holes to release air, then fold the edges into the center for about a minute. Re-cover and let it rest for another hour.

5- Shape: After the second hour, perform one last fold. Turn the dough out onto a floured surface. Using floured hands, tuck the bottom edges underneath to form a smooth, round ball.

7- Score: Place the dough on a piece of parchment paper in the dutch oven when dough is ready

Use 12–14 briquettes on top and on the Bottom use 8–10 briquettes (This prevents the bottom from burning).

Dust the top with a little flour and rub it in. Using a knife, cut a cross (or your preferred design) into the top of the dough to help it open while baking.

8- Bake Covered: Place the dough (with parchment paper) into the preheated Dutch oven. Cover and bake for 35 minutes, keeping 12–14 briquettes on the lid and 8–10 on the bottom.  

9- Cool: Remove the bread and let it cool on a wire rack for at least 10 minutes before slicing. 

Quebec Maple Syrup Dumplings

 

DUMPLINGS:

2 cups all-purpose flour 

2 tablespoons sugar 

4 teaspoons baking powder 

1/2 teaspoon kosher salt 

3 tablespoons unsalted butter 

1 cup 2% milk 

1/2 teaspoon vanilla extract

SAUCE: 

2-1/2 cups water 

2 cups packed brown sugar 

1/2 cup unsalted butter, cubed 

1/2 cup maple syrup 

1/2 teaspoon vanilla extract 

Vanilla ice cream

Directions

1. Light 30 briquettes 

2.In a large bowl, combine flour, sugar, baking powder and kosher salt. Cut in butter until crumbly. Gradually add milk and vanilla, tossing with a fork until dough comes together; set aside.

3.In a Dutch oven, combine water, brown sugar, butter, syrup and vanilla. 

4.Place 20 briquettes under the Dutch oven and 10 on top cook until the mixture reaches a simmer. 

5.Drop dough by tablespoonfuls on top of the simmering liquid. Remove 5-10 briquettes from the bottom; cover and cook until a toothpick inserted in center of dumplings comes out clean,  about 13-15 minutes

6. spoon sauce over dumplings halfway through cooking.

7. Serve warm with ice cream.

Dutch Oven Street Tacos

Ingredients 

Tortillas

3 Cups Flour

1 Tsp Salt

1 Tsp Baking Powder

1/3 Cup Olive Oil or Vegetable Oil

1 Cup Warm Water

(Or get store bought tortillas)

Taco Meat

〜 10 oz Your Choice of Finely Cut Steak

1 Lime or Lime Juice

1 Packet of Taco Seasoning

1 Tbsp Garlic Powder

Your Choice of Additional Seasonings

1/3 Cup Butter or Oil

Instructions

Prep

Tortillas

Mix all dry ingredients into a bowl

Add Oil and Water and mix (Add more flour if it's too sticky)

Cover dough for 10-15 mins

Cut dough into small balls and roll out each tortilla flat (Try for about 3in and as thin as possible) 

Steak

Mix lime juice, steak, and seasonings in a bowl

Cover and let marinate

Cooking

Light 25 Briquets

10 on lid and 15 under

Add oil or melt butter in Dutch Oven 

Add Marinated Steak and spread

Cook 〜 5 mins until browned

Flip the lid, add oil or butter, and
cook tortillas 

Campfire Baked Brie

 

Super easy and delicious cheese and bread recipe.

1. Crush a bag of nuts (pecans or walnuts).

2. Toast the nuts in the oven at 350 deg F, about 15-20 minutes. Remove from oven.

3. Score the top of the Brie wheel. Insert you knife about half an inch into the wheel. Be careful about cutting into the sides of the wheel (the cheese will ooze out as it cooks).

4. Place the Brie wheel into the oven on some parchment paper. 

5. Cover the wheel generously in your favorite jam (I did apricot and blackberry).

6. Cover the jam with the toasted nuts. 

7. Cook for about 15 minutes.

8. Serve with sliced french bread or green apples.

You can also try a savory version with tomatoes and rosemary instead.

10 minute S'Mores Cake

 Ingredients:

• 1 Pre-Baked Angel Food Cake (should be around 10 oz)
• 5 Hershey’s Chocolate Bars
• 1 pkg Graham Crackers
• 1/2 lrg pkg Jumbo Marshmallows (about 15oz)

Instructions:

Heat ~22 barquettes.

Tear the angel food cake into pieces about the size of a large strawberry and use them to cover the bottom of the Dutch oven.

Break the graham crackers into ~8 pieces (small squares) and cover the cake. Mix a few pieces into the cake pieces.

Layer on the chocolate bars, breaking them into the individual rectangles.

The cake before adding the marshmallows

Cover the top with the marshmallows.

When the barquettes are warm, put ~12 barquettes on the bottom and ~10 on the lid.

* Note: It's easy to burn the bottom and top, so it's better to have less heat and cook it slightly longer to give the chocolate time to melt

Cook about 15-20 minutes, start checking after around 12 to make sure you melt the chocolate and don't burn the bottom or the marshmallows. 

This recipe is a slightly adapted version of this one: https://www.polkadotchair.com/10-minute-dutch-oven-smores-cake-recipe/

Lemon Berry French Toast Pudding

 This dish was so easy and so pretty! Also it tastes amazing and that’s always good!

1/2 cup cream
1 tsp salt
1 tsp vanilla
1/4-1/2 cup sugar
2 packages of cream cheese
2 dozen eggs (seems like a lot but you use it all)
1-2 cups of Frozen Blueberries (can also use jam*)
Sandwich loaf (only use half)

Optional 

1 lemon

Few leaves of fresh basil

Crack eggs into metal bowl

Mix well and then add vanilla, salt, and sugar

Slice cream cheese into thin slices

Cut bread slices into quarters

If using lemons cut in half, then half again, then thinly cut out slices. If there is a think rind cut that part off too. It is important you cut these as thin as you can!

Pour a bit of the egg mix into your Dutch oven (tip: remix egg solution before you pour it every time to keep sugar from sinking to bottom)

Then you will create the first layer by laying out the bread pieces evenly until they are tightly fitted, and then adding the cream cheese slices. With the cream cheeses spread it out but don’t cover all of the bread, leave roughly half/a third of the bread uncovered. Then sprinkle evenly some blueberries and, if using, lemon slices.

Pour out more egg mixture until you have covered everything within and then add the layers of bread, cream cheese, and toppings again. I usually only make 2 layers and on the top of the second later, after I have poured out the remaining egg mixture, I will make some design on the top to make the dish look a bit fancier. Maybe a ring of lemon slices or swirls of jam, just get creative here!

Then throw the Dutch oven on your briquettes (adding several on top too, of course) and let cook.

Rotate every 10-15 minutes and check it after 25 minutes. It took me roughly 40 minutes to cook last time but cooking time can vary with the heat of the coals. Don’t open too much though as it will make the dish puff up less. It is ready when the top is a light golden brown.

Easy Camp Soup (Spicy Chicken)

 The nice thing about this recipe is that all the ingredients are safe to eat before cooking (although you should definitely cook/heat it if you want it to taste good).

Ingredients:
3 cans of canned chicken
Chicken Broth (20-30 ounces)
3 cans of beans of your choice (I used a can of white bean, black bean, and kidney bean)
1 can pickled jalapenos
1 can pickled serrano peppers (get the type that also has carrots in it)
1 diced onion
3 corns/little slices of a garlic clove (or use a few table spoons of the canned/diced garlic)
1 tablespoon cumin
a generous amount of shredded mexican blend cheese
1 bag of tortilla chips
A small amount of oil

Cooking
First put a small amount of oil in the bottom of your dutch oven and add the onion and garlic
After 10 minutes or so (lid off you have been occasionally stirring it) THEN add the chicken broth.
Let it heat up, with the lid on.
After about 10 minutes add all the other ingredients except the cheese (depending on the size of your canned peppers cut them into smaller pieces first)
Let it cook for another 15-20 minutes, if you feel like its too soupy then leave the lid off to boil out some of the broth.

Add cheese for a final 3 minutes

Its ready to serve!

note... I forgot to take a picture of when I made it, but it should come out looking like this:

Stuffed Mushrooms: Updated!

This recipe is a modified/updated version of this one: https://byucampcooking.blogspot.com/2024/04/stuffed-mushrooms.html

Finished dish

Ingredients:

• 24 fresh mushrooms (mine were on the smaller end and filled up a 10" oven, depending on your mushroom and oven size you may need more or less)
• 8 oz cream cheese
• 4 oz feta cheese crumbles
• 2 green onions
• 2 cloves of garlic
• ½ cup ground sausage cooked into small crumbles

Before class (at home):

Wash mushrooms and remove stems.

Cook ground sausage and crumble into small pieces

Combine cream cheese, crumbled feta, green onions, garlic, and 1/3 cup of sausage in a bowl. Mix using a hand mixer if possible. 

At class:

Heat up 24 barquettes.

While barquettes are warming up, stuff each mushroom (they should be heaping but not so top-heavy that they flip over). Fill them (seriously, stuff them as close as possible to each other) into your Dutch oven.

Sprinkle the remaining sausage over the stuffed mushrooms.

Bake mushrooms at 350°F (10 barquettes on bottom and 14 on top) until the mushrooms look melted, but not soupy (20-30 minutes).

Mushrooms before they were cooked

Cauliflower & Onion Casserole

This recipe is modified based on the one found here: https://www.simplystacie.net/cauliflower-bake/

Ingredients:

• 1 head of cauliflower, cut into florets
• 1 cup yellow onions, chopped
• 3 tbsp salted butter
• 1 tsp dried oregano
• 2 cloves garlic, minced
• 6 large eggs
• 1 ½ cups Bisquick
• 1 cup milk
• 2 cups cheddar cheese, shredded

Before class:

Cut 1 head of cauliflower into florets. Microwave for 5 minutes in a glass dish with a little bit of water covered in plastic wrap (this helps steam/soften it)

Cut 1 onion and three cloves of garlic. Fair warning, when I made this in class, a lot of people said, "Wow, there is a lot of onion in here." I used a pretty large onion, and it wasn't very strong, so the flavor was fine, but the texture was a bit odd; all that is to say, if you don't want an excessive amount, do 1/4-1/2 onion. 

At class:

Heat up 24 briquettes. 

While you wait for it to heat, mix the eggs, Bisquick, milk, and cheese in a bowl.

When the briquettes are hot, put 10 below the Dutch oven and 14 on the lid. With the lid off, add all the butter, let it melt, and then sauté the onions and garlic. Once the onions look almost done, add the cauliflower to finish softening it. 

When the vegetables are soft, pour the egg mixture over the veggies. 

Bake for ~50 minutes. I needed to start a second batch of briquettes in order to fully cook the dish. 

Lemon Pepper Chicken
With Tomatoes and Potatoes

Ingredients:
Lemon Juice
Lemon Pepper Seasoning

Kiko-man Soy Sauce

Chicken Breast
Tomatoes

Potatoes

Steps:
Cut about 3 chicken breasts fully de-thawed into smaller pieces so they can cook thoroughly. First, butterfly the chicken breasts, then slice into small pieces (think flatter more rectangular dicing).

Marinade (amounts can be tweaked to preferences)
-Cover your cut up chicken breast thoroughly in lemon pepper seasoning.
-Get a good zip-lock bag (think gallon sized, that you aren't worried about leaking) double bag to be safe.
-Put all the chicken in the bag
-1 cup of lemon juice
-A big splash of avacado oil (or olive oil)
-Mix in the bag thoroughly
-Add 1/4 cup of soy sauce

Close both bags securely.
Leave in fridge (for at least 2 hours, however preferably start this the night before or morning of)

Cooking
(for convenience you should partially pre-cook the potatoes, boil 4 or 5 big potatoes to about 80% completion at home (if you can't tell err on the side of cooked more)) 
Cut the potatoes into 4ths or 5ths

Get 4 garden variety tomatoes, dice.

Put a small amount of oil at the bottom of your Dutch oven. And put Dutch oven over the briquets. Mostly drain/empty the marinade leaving only a little of it to go in with the chicken. Put all chicken into Dutch oven.
Close lid.

25min later flip all chicken,
close lid.

10 min later
add tomatoes and potatoes.

10 min later
stir

another 5-10 min the dish is probably done but make sure to use a thermometer or cut up some of the chicken pieces (the largest ones) to check if the chicken is fully finished.

 

Dutch Oven Beignets (2026 winner)

Ingredients (From Scratch)

• 3 cups (415g) all-purpose flour, plus more for dusting
• 3/4 teaspoon kosher salt
• 3 tablespoons sugar, divided
• 1 cup warm whole milk (about 100°F)
• 2 teaspoons active dry yeast
• 1 large egg
• 3 tablespoons butter, melted
• 1 1/2 to 2 quarts vegetable oil (for frying)
• 3 cups powdered sugar

Also make sure to have a bowl that can be used to mix the doughnuts after they are finished

Directions

1. Start the Dough

In a mixing bowl, combine:

• Flour
• Salt
• 2 tablespoons sugar

---

2. Bloom the Yeast

In a separate bowl, mix:

• Warm milk (~100°F)
• Remaining 1 tablespoon sugar
• Yeast

Let sit about 5 minutes until foamy.

---

3. Make the Dough

• Beat the egg into the milk/yeast mixture
• Add to the flour mixture
• Mix until a wet, slightly shaggy dough forms

Add melted butter and mix until incorporated (about 1 minute).

---

4. Knead

• Knead for about 6 minutes
• Dough should be tacky but workable

---

5. Let It Rise

• Shape into a ball
• Place in a greased bowl and cover
• Let rise 1–2 hours, until doubled

---

6. Prep Frying Station

• Heat 1.5–2 quarts oil in a Dutch oven
• Set up:
  • Cooling rack + baking sheet
  • Bowl with sifted powdered sugar
  • Tongs or slotted spoon

---

7. Roll & Cut

• Roll dough to about 10x14 inches, 1/4-inch thick
• Cut into 16 rectangles
• Let rest while oil heats

---

8. Fry

• Heat oil to 325°F (The oil should be hot enought that the dough floats after about 5 seconds in the pot)
• Fry in batches:
  • 1.5–2 minutes per side
  • Until golden brown

---

9. Drain & Coat

• Remove and let drain briefly (~1 minute)
• Toss in powdered sugar while still warm

Shortcut Option 

If you want something faster and more foolproof:

 Use Cafe du Monde beignet mix. It can be bought online through Amazon or at a few grocery stores in the state.

Lasagna

 

Beef Bolognese Sauce

• 2 tbsp olive oil
• 2 brown onions, sliced
• 500g beef mince
• 80g streaky bacon, diced
• 3 cloves garlic, crushed
• 1 carrot, diced
• 1 celery stalk, diced
• 4 button mushrooms, sliced
• 2 tbsp tomato paste
• 1 tsp porcini powder
• 1/2 tsp dried oregano
• 1/2 c beef stock
• 700g jar of passata
• 1/2 c red wine (or cranberry/pomegranate/grape juice)
• 1 bay leaf
• 2 sprigs thyme / 1 tsp dried thyme

Bechamel Sauce

• 50g unsalted butter
• 1/4 c flour
• 500ml full cream milk
• 100g vintage cheddar cheese, grated
• 1 heaped tablespoon grana padano or reggiano parmesan cheese, freshly grated
• sea salt flakes, to season
• freshly ground black pepper, to season

To Assemble

• 1 pkt lasagne sheets, you’ll need approx 250g
• 100g mozzarella cheese, grated

The Bolognese and bechamel are best made beforehand. Assemble in dutch oven and then cook using 36 briquettes to start, adding on additional at the end to brown the top.

Instructions

Bolognese

1. Preheat the oven to 150°C/300°F.
2. In a cast-iron French oven, add the oil to the pan. On a low heat, saute the onion until translucent.
3. Add the bacon and garlic and saute for 2 minutes.
4. Add the minced beef to the pot. Cook on low-med heat until the mince is just cooked.
5. Add to the pot the remaining ingredients. Stir to fully combine and bring to simmer point. Pop the lid on the pot and put it in the preheated oven to slow cook for 2 hours.
6. Remove from the oven and set aside.

Bechamel Sauce

When you have 30 minutes left of cooking time with the Bolognese, start on the bechamel sauce.

1. On low heat, melt the butter in a small saucepan or Dutch oven. Add the flour and stir until it forms a paste. Cook, stirring continuously, on low heat for 5 minutes. We are cooking out the flour to make a base for our sauce.
2. Add 1 cup of milk, continually stirring to allow the milk to incorporate into the flour mixture (or roux). At this stage, change from using your wooden spoon to stir to a whisk. It will make it much easier to get a smooth, creamy sauce.  Gradually add the remaining milk a little at a time, stirring continuously until the mixture resembles a thick, creamy sauce. A bechamel sauce can take a lot of liquid, so don’t be afraid if it looks really runny. Cooking the sauce will cause the sauce to thicken. If it thickens too much, just add a little more milk.
3. Add the grated cheeses and stir through to melt them into the sauce.
4. Season with sea salt flakes and freshly ground pepper.

To Assemble

1. Lay the bottom of your Dutch oven with lasagna sheets. If they go up the sides of the pot a little, that’s fine, as long as the base is covered. 
2. Top with roughly half of the Bolognese and spread evenly over the top of the pasta sheets.
3. Add a layer of lasagna sheets.

4. 
   Pour the bechamel sauce evenly over the top of the pasta sheets.

5. Add a layer of lasagna sheets.

6. Top with the remaining Bolognese mixture and gently spread into an even layer.
7. Add a layer of lasagna sheets.

8. Pour the remaining bechamel sauce evenly over the top of the pasta sheets.

9. Top with grated mozzarella.

10. Bake in dutch oven at 400 degrees for 30-45 minutes. Add additional briquettes to the top of your dutch oven for a nice brown top.

11. Leave to rest for at least 10 minutes before serving.

Creamy Chicken and rice

 

This is an easy to make meal that tastes really good and is hard to mess up.

Needed Ingredients:

2lb shredded cooked chicken

2 cans of cream of chicken soup

8oz of cream cheese

2 tbs dry ranch dressing powder

1 tbs Italian dressing powder mix

1 cube of butter

Saute 1/2 onion (optional)

4 cups of cooked rice

Process:

I marinated my chicken before hand in a marinade mix of ranch dressing powder and Italian dressing powder. 

Then I cooked the chicken in my dutch oven, then shredded the chicken. 

Then I sauted onions

Then on low heat I mixed everything (except rice) and let it simmer for 30 minutes. 

After this the meal was ready to be served.

Greek Bread (Horiatiko Psomi)

 

Ingredients

Bread

• 2 ½ tsp Active Dry Yeast

• 1 ½ cups Water (Tepid/Lukewarm)

• 1 tbsp Honey

• 2 ½ cups All-Purpose Flour (plus extra for flouring)

• ½ cup Finely ground Semolina flour

• 2 tsp Salt

• 2 tbsp Extra Virgin Olive Oil

Add-ins (Optional)

• ½ cup Firm Feta cheese (cut into ¼-inch cubes, kept cold)

• ¼ cup Kalamata olives (pitted, chopped, and blotted completely dry)

• ¼ cup Sun-dried tomatoes (drained, chopped, and blotted completely dry)

Topping/Garnish

• 1 pinch Flaky sea salt

• 1 tsp Dried oregano

Directions

1. In a large mixing bowl, stir the yeast, tepid water, and honey. 

2. Add the all-purpose flour, semolina, salt, and olive oil to the yeast mixture. Using a spatula or wooden spoon, stir until a sticky, shaggy dough forms and no dry flour remains (thicker than cake batter but not a solid ball of dough).

3. Cover the bowl tightly. Place in a warm, draft-free spot and let rise for 3 hours, or until the dough has roughly doubled in size and looks bubbly.

4. Generously flour a work surface and scrape the dough onto it. IF NOT USING ADD-INS: Gently pull the dough into a rough loaf shape. IF USING ADD-INS: Gently pull the dough into a rectangle shape. Sprinkle 3/4 of the dry olives, tomatoes, and cold feta over the surface. Fold the dough into thirds like a letter (bottom to middle, top down). Flatten slightly, add the remaining mix-ins, and fold once more into a round ball. Place the shaped loaf onto a large sheet of parchment paper.

5. Preheat the dutch oven to be about 430°F. For a 12-inch oven, you need 9-10 briquettes on the bottom and 18-19 briquettes on the lid. Preheat the empty dutch oven (with lid on) for 15–20 minutes.

6. Using the parchment paper as a sling, carefully drop the dough into the hot Dutch oven. Sprinkle the dough with flaky salt and oregano. Replace the lid and bake for 30 minutes. Every 10 minutes, rotate the pot to prevent hot spots.

7. After 30 minutes, remove the lid. If the bottom coals look weak/ashy, replace them with 5–8 fresh, glowing briquettes. Continue baking with the lid off for 10–15 minutes until the crust is a deep mahogany brown and the internal temperature reaches 200°F–210°F.

8. Lift the bread out and move it to a cooling rack immediately. Let it rest for at least 30–60 minutes before slicing to allow the internal crumb to set.