Ham Party Sandwiches

     Now that the dog days of summer have officially passed, it is high time I dust off my iron pots and get back in the swing of outdoor cooking.  I have had this recipe stashed away for years, you can find many versions of it online and also on the King's Hawaiian Roll website.  I don't often cook in foil in my dutch ovens but thought this would be a good recipe to assemble in advance at home, tuck into your cooler and bake at your destination.  In my 12 inch dutch oven, the sandwiches baked for a total of 30 minutes with 10 coals in a ring around the bottom of the oven with 20 spaced evenly on the lid.  I can see why this recipe is so popular, the sweet, buttery, pull-apart sandwiches would be a great party appetizer or tasty lunch for just a few campers.  For a crowd, make a double batch and bake them side by side in your 14 inch oven.

Ham Party Sandwiches
1 (12-count) package King's Hawaiian rolls
1/2 pound shaved ham
8 slices Swiss cheese
1/2 cup (1 stick) butter, melted
1 1/2 tsp Worcestershire sauce
1 tsp poppy seeds
1 1/2 Tblsp Dijon mustard
2 Tblsp dried, minced onion

     Using large serrated knife, cut the entire pack of rolls in half, horizontally (keeping all top and bottom halves separately intact).
     Melt butter; add Worcestershire sauce, poppy seeds, mustard and minced onion.  Mix until well combined.
     Place rolls on large sheet of aluminum foil.
     Drizzle half of butter mixture over bottom half of sliced rolls.
     Cover with layers of ham and cheese.
     Cover with top half of rolls.
     Drizzle top half of rolls with remaining butter mixture, making sure the minced onions are evenly distributed.
     Seal sandwiches securely in foil packet.
     Can be baked right away or refrigerated for up to 24 hours.
     Bake in 12 inch dutch oven at 350 degrees for 15-20 minutes.
     Open foil and bake for 5-10 minutes more or until rolls are lightly browned.
     Enjoy while warm, either cutting or pulling sandwiches apart before serving.

Cover rolls with remaining butter mixture before
sealing in foil packet

Bake at 350 degrees for 15-20 minutes

Open packet and continue baking for 5-10 minutes
or until golden brown

Dutch oven sliders that are ooey, gooey good

 

Potatoes Wrapped in Bacon

     I was thinking of this recipe today while I was swimming, it's terrible, I know, to be obsessing about food while you're trying to burn off calories but since anything tastes good wrapped in bacon, I thought, why not potatoes?  I searched the Internet and found that various versions of this recipe have been around for a while now.  If you only have large potatoes you can cut them into wedges, wrap them tightly with bacon and basically cook them the same way.  In my 10 inch dutch oven, they baked for 55 minutes with 10 coals in a ring around the base of the oven and the lid completely covered with briquettes.  I started with a blazing hot oven and left it undisturbed for almost an hour, when I smelled the bacon I knew they were done.  Double or triple the recipe if you're feeding a crowd.   Crisp on the outside and fluffy on the inside, serve these dressed potatoes for breakfast, as an appetizer or as a side dish with dinner, I guarantee they will fly off the plate.

Potatoes Wrapped in Bacon
12 New or fingerling potatoes, washed and dried thoroughly
6 slices of bacon
Salt and pepper to taste

     Lightly oil or spray dutch oven.
     Cut bacon strips in half.
     Wrap each potato tightly with halved bacon strip.
     Place wrapped potatoes side by side in dutch oven.
     Add salt and pepper to taste.
     Bake at 400 degrees for 50-55 minutes or until bacon is crisp and potatoes are tender.
     Serve warm with sour cream, chives or softened butter.

Wrap potatoes with bacon and place in a single layer
in dutch oven.

Roast at 400 degrees for 50-55 minutes

Serve these crispy spuds with your favorite toppings

Roasted Lemon-Garlic Artichokes

     I found this recipe on the Trader Joe's web site, piling packets of seasoned artichoke halves in a dutch oven seemed like an easy to make and even easier to clean up kind of outdoor recipe.  The artichokes take a bit of preparation but if you have all of your ingredients lined up and ready to go, they take no time at all.  You need to roast them in a hot oven, I placed 10 briquettes around the base of my 10 inch oven and completely covered the lid with coals.  In 50 minutes the strong scent of garlic and lemon told me they were done.  If you don't feel like packing your dutch oven, placing the foil packets around the edge of a hot campfire would also be a great way to cook them.  I served them with a mustard aioli dipping sauce but mayonnaise or melted butter would also be delicious.  Plan on one whole artichoke per person and don't forget to pack a sharp paring knife so you can easily clean out the centers. 

Roasted Lemon-Garlic Artichokes
3-4 artichokes (with stem still attached)
3-4 lemons, cut in half
6-8 cloves garlic, peeled
Extra Virgin Olive Oil
Salt and freshly ground pepper to taste
Heavy duty aluminum foil, cut into large squares

     Lightly oil or spray dutch oven.
     Trim 1/2 inch off the top of each artichoke.
     Cut in half lengthwise being mindful of the spines.
     Using a sharp paring knife, cut out the non-edible purple leaves and hairy fibers in the center, forming a pocket.
     Working in batches, place artichoke half on piece of foil.
     Squeeze half a lemon over the outside and inside of each artichoke.
     Place one or two garlic cloves in the center pocket.
     Drizzle with olive oil and sprinkle with salt and pepper.
     Tightly wrap each artichoke half in foil pieces.
     Arrange in dutch oven.
     Bake at 400 degrees for 45-50 minutes.
     Once cool enough to handle, remove from foil and serve.

Top artichoke half with garlic, lemon juice, olive oil, and
seasonings before wrapping in foil

Roast artichokes at 400 degrees for 50 minutes

Fun finger food and a tasty first course

Olive Garden Portobello Mushrooms with Mozzarella

     Since my last attempt at baking stuffed mushrooms in my dutch oven resulted in them floating in a sea of liquid, I thought I'd give them another go, this time using the larger portobello variety.  This recipe from the Olive Garden calls for baking the mushrooms, gill side down, before turning them over and adding the stuffing.  At this point I was able to drain off the excess moisture before spooning on the filling.  You can also bake them on a rack which would keep them high and dry above any liquid they exude.  They took 25 minutes to bake in my 12 inch dutch oven with 12 coals in a ring around the bottom and 24 on the lid.  Use pearl sized fresh mozzarella if you can find it, it makes the preparation that much easier.  Serve them as an appetizer or like the portobello sandwich at the Cheesecake Factory, in a hamburger bun, they're so meaty and filling you'll never miss the beef.

Olive Garden Portobello Mushrooms with Mozzarella
6 large portobello mushroom caps, stems and gills removed
2 Tblsp olive oil
2 Tblsp balsamic vinegar
8 oz. fresh mozzarella cheese cut into 1/2 inch cubes
1/4 cup roasted red bell pepper OR sun dried tomatoes, chopped
1/4 cup black olives, chopped
4 Tblsp pesto
salt and pepper to taste
*note: Italian Dressing can be used in place of olive oil and balsamic vinegar

     Lightly oil or spray dutch oven.
     Clean the mushroom caps thoroughly, use a damp towel to remove any dirt.
     Sprinkle the oil and balsamic vinegar over the mushroom caps; let caps marinate for an hour.
     In medium bowl combine mozzarella, red pepper, olives, pesto, salt and pepper; mix well.
     Remove the caps from the marinade and lay them, top side up, in prepared dutch oven.
     Bake at 375 degrees for 10-15 minutes.
     Using an oven mitt, drain excess liquid from dutch oven.
     Using tongs, turn mushrooms over.
     Fill each cap with the stuffing mixture.
     Bake for 10 minutes or until cheese has melted.
     Serve while warm.

Place mushrooms gill side down in prepared dutch oven

Bake at 375 degrees for 10-15 minutes

Drain off excess liquid and fill mushrooms with stuffing

Makes a great veggie burger or filling appetizer

    

Raspberry Baked Brie

     I treated myself to a pint of fresh raspberries the other day and when I saw this recipe I knew exactly what I was going to do with the few left in the bottom of the container.  This Raspberry Baked Brie is nothing short of sublime.  Made with a few basic ingredients and Pillsbury Crescent Rolls, it's so easy, a child could make it.  The only thing I would suggest is pressing the two pieces of dough on wax paper, it does tend to stick from the warmth of your hands.  You also need to line your dutch oven with parchment, I think it would be a challenge lifting out the soft, hot dough with a spatula.  This baked perfectly in my 8 inch oven with 8 coals around the base of the oven, 12 around the rim of the lid and 2 in the center.  After 15 minutes I removed the center coals and moved them to the outside to prevent it from burning, it was golden brown in 30 minutes.  You could easily make this in your 10 inch oven, better yet, try baking 2 in your 12 inch  oven, it's so good you'll be wanting one for yourself and one for the rest of your guests. 

Raspberry Baked Brie
1 8 oz. can Pillsbury refrigerated crescent dinner rolls
1 7-8 oz. round Brie cheese
1 Tblsp seedless raspberry jam
1/4 cup fresh raspberries (do not use frozen)
1 egg, beaten
Assorted crackers or French bread slices

     Lightly oil or spray dutch oven; line with parchment paper.
     Unroll dough; separate crosswise into two sections.
     Press each section into 6-inch square, firmly pressing perforations to seal.
     Place cheese on center of one dough square; top with jam and raspberries.
     Cut small shapes from each corner of remaining dough square, one inch from center of square; set cutouts aside.
     Place square on top of cheese round.
     Press dough evenly around cheese, folding bottom edges over top edges; press to seal completely.
     Place in parchment lined oven.
     Arrange dough cutouts on top; brush with beaten egg.
     Bake 25-30 minutes or until golden brown.
     Lift from dutch oven; place on serving plate.
     Cool 10 minutes, serve warm with crackers.

Spread Brie with jam then cover with raspberries

Transfer dough covered Brie to parchment lined oven
then brush with beaten egg

Bake at 350 degrees for 25-30 minutes

Let cool for 10 minutes

Serve warm with crackers and French bread

Bacon Breadstick Foccacia

      Life has been getting in the way of dutch oven cooking lately, family obligations and a camping trip to Acadia National Park have taken me away from my computer and my cookbooks.  Before I left for Maine I was searching for some super easy, few ingredients required, camping recipes.  This Bacon Breadstick Foccacia from Pillsbury requires only an egg, a tube of breadstick dough and a package of precooked bacon.  Similar to the Easy Bacon Cinnamon Rolls, all you have to do is wind the bacon and dough loosely in a spiral and let the coals work their magic.  Pillsbury also recommends using string cheese with pepperoni and garnishing with sliced kalamata olives.  You really don't have to line your oven with parchment paper but I'm all for making life easier in the great outdoors.  Be sure to pinch the edges of the dough together well and the beaten egg helps hold the rings together.  Mine baked for 25 minutes with 12 coals in a ring around the bottom and 28 on the lid.  Crispy, warm and flavored with bacon drippings, eat it as a pull apart bread or cut it into wedges but be sure to give this shortcut foccacia a try.  Spread it with a little peanut butter while it's still warm if you really want to send it over the top. 

Bacon Breadstick Foccacia
1 11 oz. can Pillsbury refrigerated breadsticks (12 breadsticks)
10-12 slices packaged precooked bacon (from 2.1 oz. package)
1 egg, beaten
1 slice packaged precooked bacon, finely chopped
1/2 tsp chopped fresh parsley OR 1/4 tsp dried

     Lightly spray 12 inch dutch oven; line with parchment paper.
     Unroll dough; separate into 12 strips.
     Starting at center of dutch oven, coil bacon slices with dough strips into a loose spiral, pinching ends together securely as strips are added.
     Drizzle or brush beaten egg over dough, using all of egg to fill crevices.
     Sprinkle with chopped bacon and parsley.
     Bake at 375 degrees for 20-25 minutes or until edges are deep golden brown.
     Cut into wedges; serve warm.

Coil breadsticks loosely with bacon

Brush with beaten egg and bake at 375 for 20-25 minutes

So good and made for campfire cooking

Stuffed Jalapeno Peppers

      For those of you heading out for Memorial Day this recipe for Stuffed Jalapeno Peppers from Heinz is a real crowd pleaser and something delicious to make at your weekend celebration.  The assembly takes a little time but trust me, these are so good, it is well worth the preparation.  Hot out of my dutch oven, I wolfed down 6 of these bad boys for breakfast.  In my 10 inch oven, they baked for 20 minutes with 10 coals in a ring around the bottom and 20 briquettes on the lid.  The original recipe says it stuffs 24 pepper halves, I would guess no more than 20 if you heap in the filling.  Spoon the filling into a zip lock bag, snip off the corner and use it as a pastry bag to stuff the peppers.  I substituted Panko crumbs for the fresh ones, they are not only easier to use but I like the extra crunchy topping.  If you want to elevate these to perfection, sprinkle some bacon crumbles into the filling.  Give these a try, making jalapeno poppers in your dutch oven couldn't be easier.

Stuffed Jalapeno Peppers
10-12 large, fresh jalapeno peppers
1/2 cup Heinz Tomato Ketchup
3/4 cup shredded Cheddar cheese
1/2 cup softened brick-style cream cheese
1 cup fresh OR Panko breadcrumbs
2 Tblsp butter, softened or melted
1 tsp minced garlic OR 1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1/2 tsp paprika

     Lightly oil or spray dutch oven.
     Cut peppers in half lengthwise; seed and hollow out the insides.
     Blend Ketchup with Cheddar and cream cheeses.
     Spoon or pipe the filling into the halved peppers, mounding slightly.
     Combine breadcrumbs with butter, garlic, salt, pepper and paprika.
     Sprinkle crumb mixture on top of each stuffed pepper.
     Place peppers, filling side up in prepared dutch oven.
     Bake at 400 degrees for 20 minutes.

My 10 inch oven held 14 large pepper halves

Bake at 400 degrees for 20 minutes

Make a double batch, one for you and one for everyone else

Fire-Roasted Caponata

     This recipe for Fire-Roasted Caponata from Hunt's can be served as a side dish, appetizer or on your antipasto platter.  A Sicilian condiment, easy to make in your dutch oven, the vegetables are roasted and simmered in a sweet, salty, hot and tangy combination of flavors.  In my 10 inch oven I cooked it over a full spread of coals with about 18-20 on the lid.  Peel your eggplant if you choose, I like it with the skin on, I think you get more vitamins that way.  Also I cut back a bit on the red pepper flakes and doubled the amount of capers.  This is one of the best things I have ever made in my dutch oven and I plan on making it a lot this summer, it's one of those dishes that tastes even better the next day. 

Fire Roasted Caponata
2 Tblsp extra virgin olive oil
1/2 cup finely chopped red onion
1/4 cup finely chopped carrot
1 Tblsp minced garlic
4 cups finely chopped eggplant (1 medium eggplant, about 1 lb.)
1 14.5 oz. can Hunt's Fire Roasted Diced Tomatoes, undrained
1 Tblsp drained capers
1/2 tsp crushed red pepper flakes
2 Tblsp honey
2 Tblsp red wine vinegar
Salt and pepper to taste
Pita chips, optional

     Lightly oil or spray dutch oven.
     Saute onion, carrots and garlic in olive oil over a full compliment of coals for 4-5 minutes or until onion is tender.
     Add eggplant, undrained tomatoes, tomato paste, capers, red pepper, honey, vinegar, salt and pepper; stir until well combined.
     Cover and cook with enough coals on the lid to keep mixture at a steady simmer.
     Simmer for 20 minutes or until eggplant is tender.
     Uncover and cook for 5-10 minutes more or until some of the liquid has evaporated and mixture has thickened.
     Serve warm or at room temperature as a side dish or with Pita Chips.

Saute carrots, onion and garlic in olive oil over a full spread of coals

Add remaining ingredients and simmer for 20 minutes

Remove lid and cook for 5-10 minutes or until most of liquid has evaporated

Tons of flavor on a crunchy Pita Chip

Three Ingredient Spinach Pizza

     Recipes don't come much easier than this Three Ingredient Spinach Pizza from Sargento.  Spread a store bought pizza shell with spinach dip, sprinkle with cheese and bake.  I used a package of artichoke and spinach dip instead and it tasted like hot, gooey, cheesy artichoke dip on a crispy crust.  I trimmed a 12 inch Boboli pizza shell slightly to fit my 12 inch oven, using a 14 inch oven would have been even better.  With 12 coals in a ring around the bottom and 26-26 on the lid, the pizza was browned and bubbly in 20 minutes.  Use parchment paper if you can, it makes it so much easier to remove from the oven.  A quick and super simple way to enjoy a hot pizza at your campsite, it would also be delicious cut into squares and served as an appetizer.

Three Ingredient Spinach Pizza
1 10 oz. thin crust pizza shell
1 8 oz. container prepared spinach OR spinach and artichoke dip
1 1/2 to 2 cups shredded Mozzarella cheese

     Lightly oil or spray dutch oven; line with parchment paper.
     Place pizza shell in dutch oven.
     Spread dip evenly over crust; top with cheese.
     Bake at 425 degrees for 20 minutes or until cheese is brown around the edges.
     Cut into wedges and serve.

Top crust with spinach dip and sprinkle with cheese

Bake at 425 degrees for 20 minutes

Simple to make but boy oh boy is this good

Frank's Redhot Buffalo Chicken Dip

     If you're a fan of buffalo wings you've got to put this recipe from Frank's Redhot Sauce on your list of appetizers to serve at your next Superbowl party or dutch oven gathering.  It's really too good to describe and is definitely addictive.  The only change I made was to cut back on the Redhot sauce from a half to a third of a cup.  It was plenty spicy for me but if your guests like it hot use the full portion.  In my 8 inch dutch oven it took a full 20 minutes to bake with 8 coals around the base of the oven and 13 on the lid.  This versatile dip can be made in your microwave, conventional oven and crock pot too.  Serve it hot with your favorite crackers or veggies and watch it fly out of your dutch oven like a football through the goal post.

Frank's Redhot Buffalo Chicken Dip
8 oz. package cream cheese, softened
1/2 cup blue cheese OR ranch salad dressing
1/2 cup Frank's Redhot Buffalo Wing Sauce
1/2 cup crumbled blue cheese OR shredded mozzarella cheese
2 cups chopped cooked chicken OR 2 12.5 oz. cans white chicken breast in water, drained

     Lightly oil or spray 8 inch dutch oven.
     Place cream cheese in large bowl, stir until smooth.
     Mix in salad dressing, Frank's Redhot Sauce and cheese.
     Stir in chicken.
     Bake at 350 degrees for 20 minutes or until mixture is bubbling and heated through.
     Garnish as desired; serve with crackers, pita chips or vegetables.
     Makes 4 cups dip.

Spread dip in 8 inch dutch oven

Bake at 350 degrees for 20 minutes

Serve hot with veggies and crackers

Roast Chestnuts

Chestnuts roasting on an open fire

     Hearing Nat King Cole's version of 'The Christmas Song' on the radio today got me to thinking about roasting chestnuts in my dutch oven.  Many years ago I used to roast them in the fireplace using a special pan with holes in the bottom.  Your heavy cast iron dutch oven is another excellent way to prepare them and couldn't be easier.  When picking chestnuts, look for smooth, hard skins, any soft spots indicate rot.  The hardest part is cutting an X in the outer shell of the chestnut.  Be sure to follow this step, otherwise they will be much harder to peel and may even explode while cooking.  I roasted a half pound in my 8 inch oven with 8-9 coals on the bottom and the lid completely covered with briquettes.  You need a good, hot oven to cook them properly and they are much easier to peel while they are still warm.  Their flavor is incomparable, soft, sweet and loaded with vitamin C, celebrate the season with this timeless tradition.

Roast Chestnuts
1/2 to 1 pound of good quality chestnuts

     With a sturdy knife, carefully cut an X in the flat side of each chestnut.
     Place in an even layer in the bottom of your dutch oven.
     Roast at 425 degrees for 20-30 minutes or until skins have peeled back and chestnuts are tender when pierced with a knife.
     Shake your dutch oven halfway through cooking time to turn chestnuts.
     Remove from heat and cool slightly before peeling.
     Peel while still warm.
     Can be dipped in melted butter and cinnamon if so desired.

Cut an X in the flat side of each chestnut before roasting

Roast for 20-30 minutes at 425 degrees or until tender when pierced with knife

Cider Cheese Fondue

     I have been dying to try making fondue in my dutch oven, what could be better than dipping cubes of French bread and slices of fruit into simmering cheese by the campfire?  I have fond memories of our family sitting around the dining room table dipping beef, shrimp and crusty bread into the fondue pot.  An eight inch dutch oven is the perfect size for melting small amounts of cheese.  There are more recipes than you can shake a fondue fork at however this Cider Cheese Fondue from Allrecipes is fairly basic and a good place to start.  The cider adds a lot of flavor without the expense of a more traditional Kirsh and the cheeses are readily available and come already shredded.  Place your dutch oven over a full compliment of coals, bring the cider to a boil then gently stir in the cheeses.  Once the cheeses have melted and are bubbling, remove most of the coals, leaving 4 or 5 under your oven.  You only need enough heat to keep the cheese hot enough to keep from clumping.  Turn your camp oven into a fondue pot and enjoy this retro favorite at your campsite, while tailgating or after an afternoon of raking leaves on a cool autumn day.

Cider Cheese Fondue
3/4 cup apple cider or apple juice
2 cups shredded Cheddar Cheese
1 cup shredded Swiss cheese
1 Tblsp cornstarch
1/8 tsp pepper
1 loaf French bread, cubed

     Lightly oil or spray dutch oven.
     Bring cider to a boil over a full spread of coals.
     Toss the cheeses with cornstarch and pepper; stir into cider.
     Cook and stir for 3-5 minutes or until cheese has melted.
     Remove coals from under dutch oven, leaving just enough to keep the fondue warm.
     Serve with bread cubes.

Bring cider to a boil over a full compliment of coals

Toss cheeses with cornstarch and stir into simmering cider

Heat and stir until cheese has melted and is bubbling

A great way to warm up and couldn't be simpler to make