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.

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 

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.

 

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.

Easy Dutch Oven Pizza from Scratch

 Ingredients:

   Dough:

- 2 1/4 tsp (1 packet) active dry yeast

- 1 cup warm water

- 1 tsp sugar

- 1 tsp salt

- 2 1/2 cups all-purpose flour

- 1 tbsp olive oil (optional, but I used it and it turned out great)

- extra oil and flour or parchment paper to keep dough from sticking to oven 

 Toppings (whatever you want! Here're the ones I used):

- tomato sauce

- shredded mozzarella

- diced bell pepper

- diced yellow onion

- precooked grilled chicken with garlic

- balsamic glaze

 Instructions:

Beforehand:

- Mix water, sugar, and yeast. Let sit 5-10 mins until foamy

- Add salt and olive oil

- Stir in flour gradually until a soft dough forms. Knead 5-8 minutes until smooth and elastic

- Cover and let rise 45-60 minutes (until doubled)

 Assembly:

-  Preheat dutch oven: 8 coals on bottom, 20 on top. Lid on and wait 10 minutes.

- Lightly oil pan and sprinkle flour on top. OR use parchment paper

- Press dough into a circle slightly smaller than dutch oven

- Pre-bake crust: put just dough in dutch oven for 5-7 minutes

- Remove lid and add toppings 

-  Cover and cook another 10-15 minutes (or until cheese is melted and crust is fully cooked). Rotate orientation of oven and lid every 5 minutes. 

- Remove pizza from coals and slice. Drizzle glaze on top (optional)

 

 

 

 

 

 

 

 

 

 

 

Detroit Style Pizza

**Ingredients**

**Dough:**

 * 300g (about 2 ¼ cups) bread flour

 * 5g (1 tsp) instant yeast

 * 9g (1 ½ tsp) kosher salt

 * 220g (about 1 cup) warm water

 * Olive oil (for greasing)

**Toppings:**

 * Sliced Muenster cheese

 * 12 oz low-moisture mozzarella cheese, cut into ½-inch cubes

 * 1 cup pizza sauce

 * Pepperoni (optional)

**Instructions**

 1. **Mix:** In a stand mixer bowl, combine the flour, yeast, and salt. Add the water and mix on low speed until a rough ball forms. Turn off the mixer and let the dough rest for 10 minutes.

 2. **Knead & Rise:** Mix on medium-low speed with the dough hook for 10 minutes until the dough becomes smooth and silky. Form it into a tight ball, cover the bowl, and let it rise in a warm place for about 2 hours (until doubled in size).

 3. **First Stretch:** Generously oil the bottom and sides of your Dutch oven. Put the pizza dough in and stretch it toward the sides. Cover and let rest for half an hour.

 4. **Second Stretch & Top:** Stretch the dough again so it reaches the edges. Line the perimeter of the Dutch oven with the sliced Muenster cheese so it rests against the sides for a crispy edge. Press the cubed mozzarella cheese evenly across the rest of the dough, add pepperoni if using, and spoon the sauce in thick stripes across the top.

 5. **Bake:** Cook for 30 minutes in the Dutch oven with 14 briquettes on the bottom and 30 briquettes on top.

Coconut Curry Dumplings

Dumpling Dump-and-Bake

Ingredients:

- 1 can coconut milk

- 2 tbs red curry paste

- 2 cloves minced garlic

- 1/4 cup soy sauce

- Cilantro

- Green onions (for topping)

- Frozen dumplings of choice (I like trader joe's chicken gyozas!)

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Whisk the coconut milk, curry paste, garlic, soy sauce, and cilantro together in a bowl or in the dutch oven. Place dumplings (however many fit, I used an entire TJ's package) in the sauce and spoon some of the sauce over the dumplings. 

Place 10 briquettes on bottom and 14 briquettes on top and cook for 40 minutes. If cooking in the oven, I use a 9x13 pan and cook it at 400 for 20ish minutes. 

Top with green onions and serve over coconut rice or rice noodles. Enjoy!

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!

Korean Army Stew

 

Ingredients:

-1 can Spam

-2 packs of 16oz of beef broth

-1 pack of little sausages 

-1/2 onion

-3 Green Onions

- 1 package of soft Tofu

- 1 large package of Enoki Mushrooms

-2-3 packages of ramen noodles

-2 slices of american cheese

Sauce: (Change measurements on desired taste and spiciness) 

-6 Garlic

-1 1/2 Tablespoon Soy Sauce

-1 Tablespoon Red pepper paste

-1 Tablespoon Red pepper flakes 

Instructions:

1. Cut up all the ingredients how you'd like and combine the sauce ingredients in a separate bowl. 

2. After prepping coals under your dutch oven roast the onions in the sauce till softened

3. Add in the broth and the rest of the ingredients except the ramen and cheese and bring to a boil.

4. After boiling for about 20 minutes add in 2 or 3 ramen noodle packages and put two slices of american cheese on top, and let it boil for another 3 minutes.

5. Stir ingredients together and enjoy!

Alice Chicken

 

Ingredients:

• 4 chicken breasts
• 1 pack of bacon
• 1 pack of mushrooms
• 2 cups of cheese (whichever you prefer)
• Sauce:
• 1 cup mayo
• 1 cup honey
• 4 Tbs spicy mustard
• 4 tsp vinegar
• Salt and pepper to taste

Marinade (if you so choose):

• 2 cups of water
• 1/2 tsp salt
• 1/2 tsp of liquid smoke
• 1/4 tsp pepper, onion powder, garlic powder, and paprika
• Marinade for 3-4 hours or over night

Cooking:

• Prep 28 briquettes
• Place all briquettes on the bottom of Dutch oven
• Cook bacon. It won't turn crispy unless prepped beforehand. Cook to preference.
• Remove bacon and cut into small pieces
• Cut mushrooms and cook in bacon grease
• Remove mushrooms and combine with bacon
• Place chicken into Dutch oven with 8 briquettes on bottom and rest on top
• Mix all sauce ingredients into a mixing bowl
• After 15 min flip chicken
• Once chicken temp reaches 165 degrees add sauce, bacon, mushrooms and cheese on top
• Once cheese is melted your meal is ready

Steak Street Tacos

Dutch Oven Steak Street Tacos

Serves: 1

Ingredients:

• 3.5 oz steak (your choice of cut), finely chopped
  
  

• 1 tbsp Pappy’s seasoning (or your favorite all-purpose blend)
  
  

• 1 tsp garlic powder
  
  

• 1 tbsp olive oil (plus more for cooking)
  
  

• Juice of ½ lime
  
  

• 3 small corn tortillas
  
  

• 6 tbsp white onion, finely diced (or however much you like)
  
  

• 6 tbsp fresh cilantro, chopped (or however much you like)
  
  

Optional Toppings:

• Lime wedges
  
  

• Salsa
  
  

• Hot sauce
  
  

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Marinade the Steak:

1. In a small bowl, mix chopped steak with Pappy’s, garlic, olive oil, and lime juice.
   
   

2. Cover and let marinate for 30 minutes while you prep your coals and toppings.
   
   

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Prep Your Heat:

1. Light 25 charcoal briquettes.
   
   

2. Once briquettes are ashed over, place 15 under your Dutch oven and 10 on top of the lid.
   
   

3. Preheat the Dutch oven with the lid on for 10 minutes to get it nice and hot.
   
   

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Cook the Steak:

1. Remove the lid and add a little olive oil to the bottom of the Dutch oven.
   
   

2. Add marinated steak and quickly spread it out.
   
   

3. Cover with the lid and cook for about 4 minutes (until meat is browned and cooked through).
   
   

4. Remove the lid and set the top coals aside.
   
   

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Crisp the Tortillas:

1. Flip the Dutch oven lid over and place it directly on the ground.
   
   

2. Drizzle a small amount of oil on the inverted lid.
   
   

3. Place tortillas on the hot lid to crisp—about 1 minute per side, or to your liking.
   
   

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Assemble Your Tacos:

1. Place steak on each tortilla.
   
   

2. Top with diced onion and fresh cilantro.
   
   

3. Add any extras like lime juice, salsa, or cheese.
   
   

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