Chicken Broccoli Rice Casserole

2 cups cooked rice (any kind)

2 small cans of cream of chicken soup

splash of milk (I used about 1/4 cup)

2 cooked chicken breasts (I used rotisserie which has more flavor)

1 head of broccoli, chopped into small pieces

1/2 stick of butter, melted

1 cup breadcrumbs (any kind)

salt and pepper to taste

1. Shred cooked chicken breasts or break rotisserie chicken into small pieces.

2. Dump cream of chicken into the dutch oven, along with a splash of milk to thin. Add cooked rice, uncooked broccoli, and chicken. Stir until well mixed. Add more milk until the desired consistency is reached.

3. Melt the butter. I did this at home in the microwave, but if you are camping, consider using olive oil instead, or melting butter on a camp stove. Mix breadcrumbs with melted butter, adjusting the amount of butter or crumbs until the consistency is right; there shouldn't be leftover liquid, but all the crumbs should also be coated.

4. Spread the crumbs evenly over the casserole mix. Cook with normal amounts of coals (I did 8 on bottom and 12 on top) for about 20 minutes until everything is heated through and the broccoli is softened somewhat. Then move all the coals to the lid (or supplement with fresh coals) for another 10 minutes to "broil" the mixture and brown the breadcrumbs. The casserole is done when the breadcrumbs are thoroughly browned and everything is heated through, with the broccoli becoming tender. Serve warm and enjoy.

Multi Berry Cobbler

By Elisabeth Currit and Nathan Thompson

                                                          

Ingredients:

Filling:

• 24 oz bag (about 3 cups) frozen berry mix. We used a strawberry, blueberry, blackberry mix
• 2 tablespoons sugar
• 1 tablespoon flour
• Juice and zest from 1 lemon (about 1 tablespoon of juice)
• 1 teaspoon ground cinnamon

Topping:

• 1 cup flour
• 1/4 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup butter
• 1/3 cup milk
• Whipped cream or ice cream if desired 

Instructions:

• Combine the filling ingredients and mix to coat the berries
• Place the berry mixture into the Dutch oven (use a liner to make cleanup easier)
• To make the topping, combine the flour, sugar, baking powder, and salt in a separate bowl and mix. 
• With the butter, add it to the dry topping mix and mash until it all comes together into pea sized pieces.
• Spread the topping across the berry mix in the Dutch oven. 
• Place the Dutch oven on a bed of about 10 coals, with about 12 on the lid. Rotate both the Dutch oven and the lid slightly every 15 minutes to help it cook evenly. Let cook for approximately 45 minutes, or until the topping is golden brown.
• Serve with ice cream or whipped cream! 

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.

Veggie Casserole

Ingredients

• 2 tbsp olive oil
• 1 medium onion
• 3 cloves garlic
• 2 medium zucchini
• 2 medium yellow squash
• 2 large potatoes 
• 2 large tomatoes
• 2 tsp dried thyme
• 2 tsp fresh rosemary chopped
• Salt/pepper to taste
• 2 cups shredded Italian cheese (optional)

 Instructions

1. Preheat the dutch oven to 400 degrees. Finely dice the onion and mince the garlic. Saute onions in dutch oven with olive oil until softened (roughly 5 minutes) then add the garlic until fragrant (about 1-2 minutes).
2. While the onion and garlic are sauteing, thinly slice the rest of the vegetables using a mandolin. Slice them into the same shape.
3. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, thyme, and rosemary.
4. Cover the dish with foil and bake for 30 minutes. 
5. Optional: Top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.

Italian Creamy Chicken

 Ingredients:

• 2 chicken breasts (cubed)

• 8 medium potatoes (cubed)

• 4 tablespoons butter

• 2 bell peppers (diced)

• ½ yellow onion (diced)

• 2 teaspoons salt

• 2 tablespoons flour

• Pepper to taste

• 1 tablespoon Italian seasoning

• 2 ½ cups heavy whipping cream

Instructions

1. With about 8-10 coals below the Dutch oven, melt the butter in the bottom.

2. Pour in chicken and potatoes and cook until browned.

3. Pour in bell peppers and onions and cook until the onions are slightly translucent.

4. Salt and pepper chicken, potatoes, onions, and peppers to taste

5. Dump in flour and stir until coating all the contents.

6. Pour in heavy cream and Italian seasoning and stir until incorporated

7. Place lid on top with another 8-10 coals and let steep for around 20 minutes or until thickened and potatoes cooked all the way through

8. Serve!

No-Knead Bread

Ingredients

1 0.25-oz. packet active dry yeast (2 1/4 teaspoons)

1 tsp. granulated sugar

1 1/2 c. warm water (110°F)

3 1/3 c. all-purpose flour

2 tsp. kosher salt

Directions

1. In a large mixing bowl, sprinkle the yeast and sugar over 1 ½ cups warm water (110°F). Stir to combine and allow to sit until the yeast blooms, 2 to 3 minutes. 

2. Add the flour and salt. Using a sturdy rubber spatula, combine the flour mixture with the water mixture until a shaggy dough forms and all the flour has been incorporated. Scrape down the sides and bottom of the bowl and cover tightly with plastic wrap. Allow to rise at room temperature until doubled in size and bubbly, 3 to 4 hours. (If you’re not ready to bake bread, place the dough in the refrigerator for up to 2 days. Allow to sit at room temperature for 30 minutes before proceeding.)

3. Turn the dough out onto a lightly floured surface. Being careful not to deflate the air bubbles, use floured hands to gently pat the dough into a 5-inch round. Fold all the edges of the round into the center of the dough to form a ball, with the outside coated in flour from the work surface. Using a bench scraper or a spatula, flip the dough so that it is seam-side down. Use floured hands to gently pull the dough towards you into a taut round.

4. Transfer the dough to a large sheet of parchment paper. Dust the surface of the dough with flour and cover loosely with plastic wrap. Let rest 1 hour until puffed.

5. About 45 minutes before you're ready to bake bread, preheat the oven to 500°F. Place a large Dutch oven with a lid into the oven to heat. 

6. Uncover the dough and gently score the dough as desired with a sharp knife or a bread lame (razor). Carefully remove the hot Dutch oven from the oven and remove the lid. Using the parchment paper as handles, transfer the dough into the pot and cover it with the lid. 

7. Place the Dutch oven into the oven and immediately lower the temperature to 450°F. Bake for 25 minutes. 

8. Remove the lid and bake until the bread is deeply golden, crusty, and hollow when tapped, 15 to 20 minutes more.

9. Remove the pot from the oven and carefully transfer the bread to a cooling rack. Allow to cool for 20 minutes before slicing.

Tip: Use bread flour in place of all-purpose flour for a chewier bread. Do not substitute with whole wheat or gluten-free flour blends.

https://www.thepioneerwoman.com/food-cooking/recipes/a43841415/boule-no-knead-bread-recipe/ 

Cheesy Garlic Breadsticks with Fresh Herbs

 1 lb pizza dough

4 tablespoons unsalted butter, melted

3 garlic cloves, minced

1 cup shredded mozzarella cheese

2 tablespoons fresh parsley, chopped

2 tablespoons fresh basil, chopped

1/4 cup grated parmesan cheese

salt and pepper to taste

Instructions:

1. Preheat the Dutch oven with 10 coals underneath and 14 coals on top

2. Roll out the pizza dough into a rectangle, about 1/2 inch thick

3. Mix the melted butter and minced garlic. Brush this over the dough

4. Sprinkle the mozzarella cheese, fresh parsley, and basil over the dough

5. Add the grated parmesan and season with salt and pepper

6. Place the dough in the dutch oven, cover, and cook for 15-20 minutes until golden brown

7. Cut into strips and serve warm.

*my recipe had enough dough to make 2 batches of this. It turned out really nicely. You want to keep heat up but be careful to not add to many coals under the dutch oven or the bottom of the breadsticks will be extra crisp. This one is tough to make camping, but is great if you are at home and are able to cut these up in a clean space. Definitely something to impress company with!