Rosemary Olive Oil Bread

Ingredients:
1 Cup warm water
1 Tbsp. sugar
2 tsp. active dry yeast
1/4 tsp. Italian seasoning (or pinch of each ground garlic, dried oregano, and dried basil)
1/4 tsp. black pepper
2 Tbsp. extra virgin olive oil
1 1/2 cups white whole wheat flour
1/2 cup bread flour
1 egg, whisked + 1 Tbsp. water, for egg washdried rosemary, for sprinkling

Directions:
1. In a large bowl, combine the warm water, sugar, and yeast. Let sit 10 minutes to proof.
2. Stir in the salt, rosemary, seasonings, olive oil, and whole wheat flour. Add the bread flour and stir until the dough forms a ball. Knead on a lightly floured surface for about 5 minutes, adding more flour as necessary to prevent sticking, until smooth.
3. Place the dough in a lightly greased bowl; cover; and let rise until doubled in size, about 1 hour.
4. Punch down the dough and form it into a round loaf. Place it on a cornmeal-dusted piece of parchment paper; cover; and let rise until doubled in size, about 45 minutes.
5. Meanwhile, preheat your dutch oven to 400 F. Once the dough has risen, gently brush the top with egg wash and sprinkle with dried rosemary.
6. Place the parchment paper and dough into the dutch oven. Place the lid back on the top of the Dutch oven, and cook the bread for 20-25 minutes. Check it at 20 minutes, and if it isn't quite done, cook it for another 5 minutes.

Breakfast Pizza

Ingredients

• 6 strips of bacon
• ½ pound breakfast sausage
• 1 clove garlic, minced
• ½ green bell pepper, chopped
• ½ red bell pepper, chopped
• ½ onion, chopped
• 5 mushrooms, sliced
• 1 tube refrigerated crescent rolls
• 6 eggs
• 1 teaspoon Italian seasoning or pizza seasoning
• ½ teaspoon red pepper flakes
• Salt & pepper, to taste
• 1 cup shredded mozzarella cheese
• 1 cup shredded cheddar cheese

Instructions

1. In a dutch oven over coals or in a skillet on the stove:
1. Cook bacon, drain grease. Set aside to cool. Crumble once cooled.
2. Brown sausage, drain grease. Mix in garlic, peppers, onions, and mushrooms in with the sausage. Saute until softened - about 5 minutes. Stir in crumbled bacon. Remove mixture and set aside.
2. In dutch oven unroll crescent rolls and line base. Create the "crust" of the pizza by pinching the dough vertically along the side of the Dutch Oven, up to 1".
3. Fill the crust with meat and veggie mixture. Beat eggs. Add in Italian seasoning, red pepper, and salt & pepper. Pour over meat and veggie mixture.
4. Sprinkle cheese on top of egg, meat & veggie mixture.
5. Cover the dutch oven with lid and place 8-10 coals on the bottom and 12 on top. Be careful not to put too much heat on the bottom as to not burn the crescent dough.
6. Bake 25 - 35 minutes or until eggs are no longer jiggly in the middle.
7. Remove from heat. Let cool a few minutes, slice, serve up, and enjoy!

Modified from: https://50campfires.com/dutch-oven-deep-dish-breakfast-pizza/

Chicken Tortilla Soup

Ingredients: 
1 Tablespoon Olive Oil
1/2 Onion Diced
1 Celery Stalk Chopped
1 Red Bell Pepper Chopped
1 1/2 Teaspoon Garlic Powder
3 Teaspoons Taco Seasoning
2 Roma Tomatoes Chopped
1 15 Ounce Can Fire Roasted Diced Tomatoes Drained
1 Can Fire Roasted Diced Green Chiles Drained
1/3 Cup Mexican Shredded Cheese
1 Can Black Beans Drained
1/2 Avocado
10 Tortilla Chips
2 Cups Chicken Broth
2 Cups Water
3 Cooked Shredded Chicken Breasts
2 Cups Corn
1 1/2 Teaspoon Salt
1/4 Cup Chopped Cilantro

Instructions: 
1. Heat your dutch oven over briquettes (for a standard 12-inch dutch oven, you will need 10 briquettes on the bottom and 18-20 on top)
2. Add olive oil to dutch oven
3. Add onion, bell pepper, and celery. Cook the veggies until tender, about 10 minutes.
4. Add the garlic powder, taco seasoning, tomatoes, canned tomatoes, green chiles, and stir to combine, cooking for another 5-10 minutes.

5. Place the veggies, avocado, and cheese in a blender. Blend for about a minute or until smooth.
6. Add 1/2 can of black beans (save the other 1/2 of the beans) and add tortilla chips. Pulse a few times, leaving chunks in the soup.
7. Pour the mixture back in the dutch oven and stir in shredded chicken, 1/2 can of black beans, corn, chicken broth, water, and salt. Cook for 30 minutes.

8. Stir in the cilantro and serve with fresh avocado, chips, cheese, and sour cream (if desired).

BBQ Chicken and Potatoes

Ingredients

• 3-4 large chicken breasts
• 1 lb package of bacon
• 5 small potatoes, sliced into 1/4 – 1/2 inch slices
• 1 red onion, chopped
• 1 lb butter, optional (I made this with 1/2 lb of butter and I thought the end result was still too oily. Next time I'll leave it out.)
• 1 bottle of your favorite BBQ sauce (about 18 oz)
• 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 browned. Drain most of the excess grease (you want to keep probably 1/4 cup in the dutch oven). If you are making this at home, I find it's easier to bake the bacon in a 400 degree oven for 20 minutes and chop it up so everything gets dumped into the Dutch oven at once.
3. Add onions, potatoes, chicken breasts, onion, butter, and BBQ sauce into the dutch oven. (Use enough sauce to coat all the other ingredients. It will become soupier as it cooks, so you might not need the whole bottle)
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 potatoes are done.

Delicious Baked Omelet

Ingredients

10  Eggs
1 pt.  Cottage Cheese
1/2 cup  Flour
1 tsp  baking soda
1 lb.  jack cheese grated
3/4 tsp salt
1/2 cup melted butter
7 oz. can of diced green chilies

Instructions

Beat eggs until fluffy. Gently fold in remaining ingredients.
Bake in Dutch Oven for about 35 minutes. Omelet is done when golden on top, or firm all the way through.
Can also bake in an oven at 350 degrees.

Barbecue Brisket Pizza

Ingredients
8-10 oz pizza dough (Trader Joe's pizza dough works great)
1 T flour
1 T cornmeal
1/2 cup fresh pineapple
1/4 red onion, sliced
1 1/2 cups Monterey Jack cheese
cilantro
barbecue sauce
pre-cooked beef brisket pieces
*Pizza topping are adaptable to your preference*

Instructions
Prepare your charcoal briquettes. For a 10" Dutch oven, you'll need about 30. For a 12" Dutch oven, you'll need about 33. Once the briquettes are ready, preheat the Dutch oven to 450. If you're using a 10" Dutch oven, put 10 coals under and 20 on the lid, for a 12" oven, put 11 coals under and 22 on the lid.

Roll the dough out in a circle shape about the size of the Dutch oven. Use flour on the rolling surface and rolling pin to avoid too much stickiness. Spread the cornmeal over the surface of a piece of parchment paper (a little wider than the circumference of the Dutch oven) and transfer the dough onto the parchment paper. Use a fork to poke a few holes in the dough so it doesn't bubble up when cooking. Add the barbecue sauce- but avoid using too much as it may cause the dough to become soggy. Put the rest of the toppings on.

Remove the lid of the Dutch oven and carefully place the parchment paper and pizza down into the pre-heated oven together.

Cover and bake for 20 or so minutes, until you can see browning and the dough is cooked through. Halfway through the cooking time, turn the oven and lid to prevent burn spots. Carefully remove from Dutch oven and enjoy!

Tomato-Basil Parmesan Soup

by Brian Hill

Use a 6 quart, 12" Dutch oven.

Ingredients:
  24-28 oz of canned diced tomatoes with juice
  1/2 cup finely diced celery
  1/2 cup finely diced carrots
  4 cups vegetable or chicken broth
  1/2 cup finely diced onions
  1 bay leaf
  1 tsp dried oregano or 1 Tbsp fresh oregano
  1 Tbsp dried basil leaves or 1/4 cup fresh basil
  1/4 cup butter
  1/4 cup flour
  1 cup Parmesan cheese
  1 quart milk
  1 tsp salt
  1/4 tsp black pepper

Instructions:
  1. Pre-cook celery, carrots, and onions in broth for 20 minutes until vegetable are fully cooked.
  2. In warming Dutch oven, melt butter and add flour mixing to form a crumbly roux.
  3. Add cooked vegetables and broth, tomatoes, and all herbs and spices.  Smash tomatoes and bring to a light simmering boil.
  4. Add milk and stir often to keep the soup from sticking, melt the roux, and thicken the soup (About 20 minutes).
  5.  When soup is thickened and nearly ready to boil, remove from heat and add Parmesan cheese.

You could also run the soup through a blender or food processor for a smooth soup.

Will be especially good if cooked with double cheese grilled cheese sandwiches cooked on a cast iron skillet over your coals.

For a demo of this dish, watch this YouTube video:

https://youtu.be/14QWWNOxW3Y