"Slap Ya Momma" Chili

Ingredients:

• 2 cans of beans (Whatever kind you like. I like to use 1 can of Pinto beans and 1 of Kidney beans) (if you use baked beans I will only judge you slightly)
• 2 cans of diced tomatoes
• 1/2 can of corn
• 1/2 onion
• 1 1/2 lbs ground beef
• Salt
• Pepper
• Cumin
• "Slap Ya Momma" Cajun Seasoning

Instructions:

1. Brown ground beef until most of the pink is gone. Chop up the onion and add it into the beef.
2. Add beef, onions, and rest of ingredients into the dutch oven.
3. For spices, it's really up to personal preference. Just add enough until you're happy with the taste. The cumin and cajun seasoning are what really sets the chili apart so make sure you use enough to thoroughly taste them in the chili.
4. Cook for 45 minutes with 10 coals on bottom and 14 on top

Sweet and Sour Chicken

Sweet and Sour Chicken

3 pounds chicken breast or chicken tenders
1/2 cup corn starch
2 cups apricot nectar
1/2 cup ketchup
1/4 cup soy sauce
1 cup sugar
1/2 cup vinegar
1/2 cup oil

Cut the chicken into small bite-sized pieces and roll in corn starch. Place in the dutch oven and brown. Mix the rest of the ingredients in a separate bowl and pour over the chicken in the dutch oven. Cover and cook for 30-45 minutes. Serve over rice.

Remote Cooking: Cheeseburger Soup

Recipe for Cheeseburger Soup
Source: https://www.savingdessert.com/cheeseburger-soup-recipe/
*was adapted for outside dutch oven cooking with coals*

Ingredients:

1lb ground beef, previously cooked
2 tbsp unsalted butter, melted
3 stalks celery diced
2 large carrots peeled and diced
1 large onion chopped
1 garlic clove, minced
4 medium potatoes peeled and cubed
32 oz (4 cups) chicken broth
1 tsp salt
1 tsp ground pepper
3 tbsp cornstarch
2 cups whole milk
3 cups shredded cheddar cheese

Instructions:

1. Prepare 32-34 hot coals to read a temperature of around 425 degrees Fahrenheit. While coals are heating, add the previously cooked ground beef, melted butter, and all vegetables and spices into the dutch oven and mix together. Add in the chicken broth.
2. Place most of the coals underneath the oven in a 4:1 ratio to allow for the soup to boil (example such as 8 coals on top of the oven, and the remaining 24 underneath)
3. Place oven over hot coals and shut lid. Allow to boil/simmer for 30-35 minutes, or until soup is boiling. While cooking, whisk together the cornstarch and half of the milk (1 cup). Set aside.
4. When soup is boiling and vegetables are softened, slowly mix in the slurry of milk and cornstarch while still on top of the coals until the mixture becomes thick and slightly frothy (about 2 minutes). Add additional coals if needed to achieve this.
5. Slowly add the remaining milk and cheddar cheese until the soup is thick and cheese is melted.
6. Remove from heat, and serve. Add seasoning as needed.
7. Enjoy!

Dutch Oven Banana Bread

Ingredients:
3 Overripe bananas
1/2 C Butter softened
1 C Sugar (I used 1/2 C brown sugar & 1/2 C white sugar)
1 Egg beaten
2 tsp. Cinnamon
1.5 C Flour
Pinch of salt
1 tsp. Baking soda
Nuts optional
(extra butter and flour for creating non-stick surface)

Grease your Dutch oven with butter and then sprinkle flour over the butter to ensure the bread does not stick to the oven. In a bowl, mix together the flour, sugar, cinnamon, baking soda, salt and nuts (if you choose to add them). In a separate bowl, smash the bananas until there are no large chunks. Add the bananas, butter, and egg to the dry ingredients. Mix until well combined. Pour the mixture into the Dutch oven. Place 18 coals on the top of the oven and 6 coals underneath (3/4 of the coals should be on top). Cook for an hour rotating the Dutch oven and lid every 15 minutes.

I doubled the recipe putting some in the normal oven as well, so I probably had 1.5x what the recipe calls for in my Dutch oven. I also added a few more coals about halfway through baking because I waited too long to put my coals on and they were already very ashy when I started my bake. It turned out very good though! It was cooked evenly and I was able to turn it out of the Dutch oven without a problem.

Dutch Oven Baked Ziti

Complete Recipe
Baked Ziti

1 lb. Ziti pasta, cooked
1 lb. bulk Italian sausage
Green Peppers, diced
Onion, diced
Mushrooms, sliced
1 jar of spaghetti sauce, tour choice
Mozzarella Cheese

In a Dutch oven sitting on bottom heat, brown sausage until done. Add peppers and onions, stir and cook until crisp-tender, 3-4 minutes. Add mushrooms and cook another 2 minutes. (With the veggies, add as much or as little as you like, omit what you don’t like.) Add cooked pasta and spaghetti sauce. Add cubed or grated cheese and stir well.
Cover and bake for about 30 minutes with 16 coals on top and 8 under, until heated through. Add more grated cheese on top and cover to melt.


To make it my own and work with the ingredients I had at home, I used egg noodles instead of Ziti pasta.  I also added yellow peppers with the green peppers.  Make sure when cooking the onions and peppers to allow them to crisp. Mine needed more time because the dish came out a little crunchy.

EASY BBQ Chicken and Potatoes

(we forgot to take a picture first. it was that good. Couldn't wait!)

Ingredients

• 3-4 large chicken breast
• 1 package of bacon
• 5 small potatoes sliced into 1/4 to 1/2 inch slices
• 1 red onion chopped
• 1 lb butter optional
• 1 bottle of your favorite BBQ sauce
• 26 coals

Instructions

1. Make sure your coals are burning nicely. Place dutch oven on top and put bacon in dutch oven.
2. Cook bacon until cooked. Drain most of the excess grease (you want to keep probably 1/4 cup in the dutch oven)
3. Add onions, potatoes, chicken breasts, onion, butter, and BBQ sauce into the dutch oven.
4. Cover with lid and make sure there are 14 coals underneath the the dutch oven and 12 on top.
5. Cook about 35-50 minutes, or until the chicken is done.

Notes

This Recipe was so easy and yummy! Make sure you give yourself enough time to cook the bacon AND the chicken and potatoes, the bacon may take a while depending on how fast your oven heats up. I added extra chicken and potatoes and it increased the time about 40 minutes. Chicken was tender and juicy, the sauce mixes really well with it all, almost no effort

Dutch Oven Mountain Man Breakfast

• 1 pound mild pork sausage (such as Jimmy Dean®)
• 1 onion, chopped
• 1 clove garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 (2 pound) package frozen shredded hash brown potatoes
• 12 eggs, beaten
• 1 (16 ounce) package shredded Cheddar cheese

*I would recommend adding fresh bacon bits to the mixture before you cook it

Build a campfire and allow the fire to burn until it has accumulated a bed of coals.

Cook and stir the sausage, onion, and garlic in a 12-inch cast iron Dutch oven with lid, raised over the coals to medium-high heat, until the sausage is no longer pink and the onion is tender. Stir in the red bell pepper, green bell pepper, and hash brown potatoes until evenly mixed. Cook, stirring occasionally, until the hash browns are hot and the peppers are tender, about 15 minutes.

Pour the beaten eggs evenly over the top of the potatoes, allowing them to sink into the potatoes. Cover the Dutch oven, and place 6 to 9 coals underneath, and 12 to 18 on top. Allow to bake until the eggs are firm, about 40 minutes. Sprinkle with Cheddar cheese, cover, and continue cooking until the cheese has melted, about 5 minutes.

* I used Ore-Ida Potatoes O'Brien With Onions and Peppers instead of using fresh peppers and it turned out really well.

* I also would recommend mixing some of the cheese with the eggs before you pour them in the dutch oven and then sprinkle the rest on top

https://www.allrecipes.com/recipe/216742/dutch-oven-mountain-man-breakfast/