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.

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. 

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!)

---

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!

Cheesy Potatoes

Ingredients

• 3–4 potatoes, thinly sliced
• 3 tbsp butter
• 1 cup milk
• 1 1/2–2 cups shredded cheese
  
• Salt
• Optional: Green onions, sliced

Instructions

Add a layer of potatoes to the Dutch oven, then top with a little butter, cheese, and salt. Repeat these layers until everything is used, making multiple layers. Pour the milk evenly over the top, cover, and cook until the potatoes are soft. Top with green onions before serving.

Spinach Artichoke Dip

Potatoes with Rosemary and Asparagus

 

Ingredients

- 3 Potatoes

- 1 Sweet Potato

- 1 Bunch of Asparagus

- Garlic Salt  (approx. 1 Tbsp)

- Rosemary  (approx. 1 Tsp)

- Bacon Grease  (approx. 1/2 cup)

- Optional: Bacon, Carrots, Squash, other vegetables 

- Tip: It may be helpful to soak vegetables beforehand to decrease cook time

Instructions

- Prepare Briquettes - 25

- Dice Potatoes and Sweet Potatoes

- Snap Asparagus

- Add Bacon Grease

- Add Garlic Salt to taste

-  Rosemary to taste

- Add to Dutch Oven

- Heat Dutch Oven to 350 degrees ( 17 Briquettes on top, 8 Brackets on bottom)

- Rotate Oven every 15 minutes for 45 minutes

Honey Bacon-Wrapped Dates

 Ingredients:

• 2 oz. cream cheese, softened

• 1 Tbsp. thinly sliced chives, plus more for garnish

• ¼ tsp. paprika

• 20 medjool dates, pitted (12 oz. package)

• 10 slices bacon (thin cut), halved crosswise

• 2 jalapeños, cut into 20 thin slices

• 2 Tbsp. honey

• Toothpicks

Directions:

• Preheat oven with 29 briquettes (19 on top, 10 on bottom) for 12” oven

• Stir together cream cheese, chives, and paprika in a small bowl

• Cut dates in half, enough so they can be opened like a book but not cut all the way through

• Stuff each date with the filling and fold closed

• Wrap each date with a bacon piece. Top with a jalapeno slide and secure with a toothpick

• Bake dates until bacon is beginning to crisp

• Remove from oven and drizzle the hot dates with honey. Sprinkle extra chives on top

Note: Tastes best when served hot!

Stuffed Mushrooms

This recipe is easy to put together and we loved it! I overcooked mine slightly and they still came out tasting great.

Prep time: ~10 minutes

Cook time: ~30 minutes

Total time: ~40 minutes

Ingredients

• 24 fresh mushrooms
• 8 oz cream cheese
• 4 oz feta cheese crumbles
• 4 green onions
• 2 cloves garlic
• ½ cup bacon cooked and chopped

Instructions

• Remove stems from mushrooms.
• Combine cream cheese, feta cheese, green onions, garlic, and half (1/4 cup) bacon in a bowl and mix well.
• Stuff each mushroom with filling and place in a 12″ Dutch oven.
• Sprinkle remaining bacon over the stuffed mushrooms.
• Bake mushrooms at 350°F until mixture is melted, but not soupy (20-30 minutes)

This recipe comes from this article: https://www.dutchovendaddy.com/dutch-oven-stuffed-mushrooms/

Southwestern Rice

 By Nathan Thompson and Elisabeth Currit

Ingredients:

• 3/4 cup frozen corn
• 1 tablespoon olive oil
• 1 green bell pepper
• 1 red bell pepper
• 1/4 medium chopped onion
• 1 Tbsp minced garlic
• 1 jalapeño
• 1 cup rice
  
• 1/2 teaspoon chili powder
• 1 teaspoon taco seasoning
• pinch of salt
• 1 lime
• 14 oz vegetable broth
• 1 can of black beans, rinsed and drained
• 1 14.5 oz can of diced fire-roasted tomatoes
• 1 avocado
• cilantro leaves for garnish

Instructions:

1. Start heating the charcoals, we did 15-20 and put all on the bottom.
2. While the charcoals are heating up, prepare all of the veggies by dicing them all
3. Sauté the peppers, corn, and onions until they are starting to get soft, then add the jalapeño and garlic and continue to cook for a few more minutes. 
4. Add the vegetable broth, rice, and seasonings. Let cook until the rice is tender.
5. Add in the black beans and tomatoes and cook until heated through. 
6. Squeeze the lime into the rice and mix. Then top with cilantro and avocado and serve.

Bacon and Salted Honey Roasted Brussels Sprouts

 Ingredients:

• 1 lb. brussels sprouts, trimmed and halved lengthwise
• 3 Tbs. olive oil
• Kosher salt and black pepper
• 4 thick-cut bacon slices, chopped
• 1/4 cup honey
• Pinch of red pepper flakes
• 3 Tbs. apple cider vinegar
• 2 Tbs. salted butter
• 1 tsp. grated orange zest
• 4 oz. goat cheese (or grated Manchego or Parmesan cheese)
• 1 cup pomegranate seeds

Directions:

1. In Dutch Oven, toss together the Brussels sprouts, olive oil and salt and pepper for taste.
2. Arrange the Brussels sprouts cut side down and sprinkle bacon around.
3. Roast for 20-25 minutes, or until deeply browed and bacon is crisp.
4. Meanwhile, in a saucepan over medium heat, combine honey and red pepper flakes and bring to a boil.
5. Boil for 1 minute.
6. Remove from heat and stir in vinegar, butter, orange zest, and a pinch of salt.
7. Remove from dutch oven and drizzle mixture over.
8. Top with goat cheese and pomegranate seeds.

Macaroni and Cheese

Ingredients

• 4 c. 

  dried macaroni

• 1 

  whole egg

• 1/2 

  stick salted butter

• 1/4 c. 

  all-purpose flour

• 2 1/2 c. 

  whole milk

• 2 tsp.

   dry mustard

• 1 lb. 

  cheese (such as cheddar, jack, and/or fontina), grate from block

• 1/2 tsp. 

  kosher salt, more to taste

• 1/2 tsp. 

  seasoned salt, more to taste

• 1/2 tsp. 

  ground black pepper

• Cayenne pepper, paprika and/or thyme (optional)

Directions

1. Cook the macaroni. Drain. 

2. Beat the egg in a small bowl.

3. Melt the butter in Dutch oven and sprinkle in the flour. Whisk together over medium-low heat. Cook the mixture for about 5 minutes, whisking constantly. Don’t use too many coals or the rue can easily burn. Pour in the milk, add the mustard, and whisk until smooth. Cook for 5 minutes until very thick.

4. Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg. Whisk together till smooth.

5. Pour the egg mixture into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add the salt, seasoned salt and pepper. Taste the sauce, adding more salt and seasoned salt as desired. Pour in the drained, cooked macaroni and stir to combine. Serve immediately; otherwise, top with extra cheese, close lid and cook for 15 to 20 minutes, then serve.

Notes

- I doubled the recipe for my 12 inch Dutch oven and the recipe doubled nicely.

- For nice creamy texture grate cheese from block rather than using pre-grated cheese, otherwise the sauce can get gritty.

- I used a camp chef stove to heat Dutch oven which was easier, but briquettes will work as well. Use the standard bottom amount for 350 degree oven. make sure to continue whisking through the entire process up until noodles are added.

Potatoes au Gratin

 

Description:

These scrumptious potatoes are cheesy, creamy, classy, and delicious. The gruyere cheese adds a rich depth of flavor and makes them unforgettable, and the hint of bacon compliments the flavor with the satisfaction of a favorite comfort food. Enjoy!

Summary:

• prep time: 45 minutes
• cook time: 1 hr 30 minutes

Ingredients:

• 2 1/2 lbs waxy potatoes (red or golden work well; starchy potatoes, e.g. Russet, are delicious, but lose the classy appearance because they mush together when cooked)
• 1 onion
• salt and pepper to taste
• 1 1/2 cups cream
• 2-3 cloves of garlic
• 2 1/2 cups shredded gruyere cheese (gruyere is expensive; apparently mozzarella and Swiss also work well)
• 2-3 tsp thyme
• 1 pack of bacon

Instructions

1. wash and thinly slice the potatoes (roughly 1/8" slices)
2. slice the onion
3. (optional) microwave the potatoes and the onion slices for 10-15 minutes to save yourself 30-45 minutes of cooking time in the Dutch oven
4. chop the bacon into 1" slices and cook in the lid of the Dutch oven
5. mix cream, salt and pepper, garlic, thyme, and 2/3 of the cheese in the Dutch oven
6. neatly arrange onions and potato slices in the Dutch oven
7. cook for 1 hr, or until the potatoes reach the desired softness (cook uncovered for the first 30 minutes, and cover for the remainder of the time)
8. add the rest of the cheese on top with another sprinkling of thyme and cook for another 30 minutes covered
9. take it off the coals and let it rest for 10-20 minutes if possible
10. Enjoy!

Acknowledgements

This recipe was inspired by one at https://www.recipetineats.com/potatoes-au-gratin/ with some modifications.

*NOTE: at the cookoff, I cooked them with the Dutch oven covered for 1 hr 15 minutes, and left it uncovered for another 15 minutes. The result was certainly delicious, but soupier than I would have liked. If I were to do it again, I would leave the Dutch oven uncovered for much longer to let the cream reduce.

Scalloped Potatoes

 This is adapted from a recipe my family grew up eating often as a side for Sunday dinners. It lends itself to handle different herbs, spices and add-ins well, so have fun. I included what I typically mix in as optional ingredients.

Ingredients

4 TBS Butter

4 TBS Flour

1 tsp Sugar

1 1/2 tsp Salt (or to taste)

1/2 tsp Ground Black Pepper (or to taste)

2 tsp Onion Flakes

3 cups Milk

6 cups Thinly Sliced Potatoes (think potato chip thin, I enjoy using reds with skins on, but russets also work well)

Spice it up:

2 tsp Dried Rosemary (optional)

1 tsp Dried Oregano (optional)

1 tsp Dried Basil (optional)

1 tsp Paprika (optional)

1 tsp Dried Parsley 

1 TBS Minced Garlic (more or less to your taste, I personally love garlic so I added a bit extra)

1 cup diced ham or cooked bacon bits (optional)

1 1/2 cups Sharp Cheddar Cheese (grated)

Directions

Melt the butter (add garlic here if desired and let it cook for one or two minutes until fragrant). 

Add flour, sugar, salt, and pepper and stir until smooth. Gradually add in milk. Stir in potatoes and cook for 10-15 minutes, stirring occasionally (if desired, mix in spices/herbs, half of the cheese, and ham at this point). Cook at 350 for 50-70 minutes (adding the rest of the cheese on top at about the 50 minute mark). I rotated the dutch oven every 15 minutes or so. 

Do NOT stir for the 50-70 minutes, you want the top to brown nicely. It will be very loose at the beginning, but as it cooks the mixture thickens very nicely. If the melted cheese results in too much grease pooling, you can dab it with a paper towel once it has browned. 

 I used 7-8 coals on the bottom and about 24 on top with a deep oven, be ready to place about 15 more on top and 3 or 4 underneath halfway through.

Greek Briam - Roasted Vegetable Stew

Briam is a traditional Greek food, and is often sprinkled with feta cheese and served with a slice of warm bread. This dish can be eaten as a main course, or as a complimentary side! This recipe is adapted from a kitchen oven recipe in 30 Days of Greek Food by Sylia. 

INGREDIENTS 

• 3 medium-sized potatoes (thinly sliced, about 1/8 inch thick)
• 2 to 3 zucchini (thinly sliced, about 1/4 in thick) 
• 1 large red onion (thinly sliced into rounds) 
• 4 garlic cloves (minced)
• 2 cans diced tomatoes with juice (14.5 oz cans, no salt added)
• 1 tsp dried rosemary
• 1.5 tsp dried oregano
• 1/2 cup chopped fresh parsley
• salt, to taste
• pepper, to taste
• extra virgin olive oil, to taste 

INSTRUCTIONS

• Place sliced potatoes and zucchini in a large mixing bowl. Season with salt, pepper, oregano, and rosemary. Add fresh parsley, garlic, and a generous drizzle of extra virgin olive oil. Toss to ensure the vegetables are well coated. 
• Pour 1 can of diced tomatoes in the dutch oven and spread to cover the entire bottom. 
• Arrange the seasoned potatoes, zucchini, and onions in the dutch oven.
• If you have any extra virgin olive oil and season mixture left in the mixing bowl, pour it over the arranged veggies. 
• Top with the last can of diced tomatoes, spreading evenly across the vegetables. 
• Cook for 30 minutes (plus or minus five minutes, depending on how firm you like your vegetables) at 400 degrees in the dutch oven. I used a total of 36 briquettes, and distributed them on the top and bottom. 
• Optional tip: remove the dutch oven lid after baking and broil in a kitchen oven for 5 minutes to slightly char the top layer of veggies.
• Serve with feta cheese and bread.

Buttery Biscuits

½ cup butter

• 2.5 tablespoons granulated sugar
• 1 beaten egg
• ¾ cup buttermilk
• ¼ cup club soda
• 1 teaspoon salt
• 5 cups Bisquick biscuit mix
• ¼ cup melted butter (for top of biscuits)

1. Grease and heat Dutch Oven with 8 coals on the bottom and 17 coals on the top. 
2. Combine all ingredients. Knead the dough by hand until smooth. Pat the dough flat to ¾ inch thickness on waxed paper and punch out biscuits with a biscuit cutter. 
3. Place biscuits on the bottom of the hot Dutch oven and bake for 12-15 minutes or until golden brown. Rotate the oven and lid often to prevent burn spots. Remember, these will bake from the top down. 
4. Remove from heat and brush golden biscuits with ¼ cup melted butter.

Super delicious with gravy!

Dutch Oven Potatoes

Ingredients:

- 1 lb. thick slice bacon

- 2 med. yellow onions; sliced

- 5 cloves garlic; minced

- 1 1/2 cup fresh mushrooms; sliced

- 15 medium potatoes; peeled & sliced

- 10.5 oz. can cream of chicken soup

- 10.5 oz can cheddar cheese soup

- 1 cup sour cream

- 2 TBSP Worcestershire sauce

- 1 TBSP soy sauce

- salt and pepper to taste

Directions: 

Heat a 12" Dutch oven using 18-20 briquettes bottom until oven is hot. Cut bacon into 1 inch slices and place in oven and fry until brown. Add onions, garlic, and mushrooms. Stir, then cover and cook until onions are translucent. Add potatoes. In a large bowl combine remaining ingredients and mix well. Pour soup mixture over potatoes and stir until all potatoes are coated. Cover and cook 60 minutes using 10-12 briquettes bottom and 12-14 briquettes top. Stir pot gently every 15 minutes. 

German Red Cabbage

Ingredients:

- 1 medium onion, halved and sliced

- 1 medium apple, sliced 

- 1 medium head red cabbage, shredded (about 8 cups)

- 1/3 cup sugar

- 1/3 cup white vinegar (or lemon juice)

- 3/4 teaspoon salt

- 1/4 teaspoon pepper

- 1 teaspoon caraway seeds

- bacon (optional)

Directions:

- Preheat dutch oven to 350 degrees

- Sauté onions and apple slices over medium heat until onion is tender (about 5 minutes)

- Stir in remaining ingredients; cook covered until cabbage is tender (about 1 hour) stirring occasionally and rotating the lid every 15 minutes. 

- Serve warm or cold

Butternut Squash Risotto

Image from Cookie and Kate, because I forgot to take my own.

Recipe adapted from: https://cookieandkate.com/roasted-butternut-squash-risotto/  

 4  Tablespoons Olive oil, divided

 1  Small onion, chopped

3  Cloves garlic, minced

4  Cups vegetable broth or chicken broth

1.5 Cup water

1.5 Cups arborio rice

1  Small butternut squash (about 2 pounds), peeled and chopped into 0.5” cubed

1  Cup grated Parmesan cheese

3  Tablespoons butter, diced

1  Teaspoon salt, more to taste

Black pepper, to taste

Red Pepper flakes, to taste

1.      Before: You can either bake your butternut squash in a separate Dutch oven from the rice, or you can bake it in your kitchen oven. I baked mine in my kitchen oven before I cooked the rice in my Dutch oven.

a.      If baking the squash in a kitchen oven: Preheat oven to 375F. Toss your cubed butternut squash in 2 tablespoons of olive oil. Line a large baking sheet with parchment paper and spread your tossed squash on the sheet in a single layer. Sprinkle with salt and pepper. Toss the squash halfway through the bake. Roast until squash is fork tender and the edges are caramelized. Start checking for doneness at 40 minutes. Save and set aside until you are ready to cook your rice in your Dutch oven.

2.      Preheat your Dutch oven to about 350F. Heat 2 tablespoons of olive oil in your Dutch oven. Add chopped onion and a pinch of salt. Cook and stir until the onion is turning to translucent. Add minced garlic and cook until its fragrant. Will be faster than the onions.

3.      Add 3 cups of broth and 1 cup of water to your Dutch oven. Cover and bring it to a boil, or close to a boil.

4.      Once boiling, stir in the 1.5 cup of arborio rice. Cover and bake until the rice is tender. Most of your moisture will be gone. It will look dry, but the rice will be tender and cooked through. It will take about 60 minutes. I found that I needed to add briquets to the top and the bottom of Dutch oven at about 30 minutes.

5.      Once your rice is cooked, remove the Dutch oven from heat. Remove the lid and pour in the remaining 1 cup of broth, Parmesan, and butter. Stir vigorously for 2-3 minutes until the rice is thick and creamy. If you need more liquid, add in the 0.5 cup of water. Stir in salt, lots of pepper and red pepper flakes.

6.      Stir in the roasted cubed butternut squash. Add more salt and pepper to taste.

This was a great risotto recipe! And I found I loved it even more the next day. If you choose vegetable broth, this can be a vegetarian meal.  More adaptations are found on the original recipe I found and adapted at Cookie and Kate. https://cookieandkate.com/roasted-butternut-squash-risotto/

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!