Mexican Twist

     Mr. Food brings us this easy, kid approved, one-pot meal that is ideal for camping and surprisingly good.  If you want to spice it up a bit, use Mexicorn and tomatoes with green chilies and if you're worried about the salt, Ortega now makes a low-sodium taco spice mix.  I browned the beef and onion in my 10 inch dutch oven over a full compliment of coals.  After adding the remaining ingredients I covered the oven with 14 coals on the lid and let it simmer for 25 minutes until the pasta was tender and most of the liquid was absorbed. 

Mexican Twist
1 pound lean ground beef
1 large onion, chopped
4 cups water
1 15 ounce can whole kernel corn, drained
1 14 ounce can diced tomatoes, undrained
2 (1 ounce each) envelopes dry taco seasoning mix
10 ounces (little more than half a box) rotini pasta, uncooked

     Lightly oil or spray dutch oven.
     Saute beef and onion over a full compliment of coals until beef is brown and onion is tender.
     Add remaining ingredients, mix well, making sure pasta is completely submerged in liquid.
     Simmer at a strong bubble for 25-30 minutes, stirring halfway, until pasta is cooked and most of the liquid is absorbed.
     Makes 4 servings.

Saute beef and onion over a full compliment of coals

Add remaining ingredients and mix until well combined

Simmer for 25 minutes or until pasta is tender and
most of liquid has been absorbed

A yummy campfire supper

Block Party Barbecued Baked Beans

     Kraft brings us this very tasty pot-luck bean casserole.  Meaty, smokey and a little sweet, it's the kind of dish you could serve on the side or even as a main course with a big helping of cole slaw.  Saute the beef and onions, drain off any excess grease, add the rest of the ingredients and let it simmer until hot and bubbly.  I browned the beef over a full spread of briquettes then left about 10 coals in a ring around the bottom with 18 on the lid.  If you let the beans sit for a while they'll thicken and soak up some of the flavorful juices.  A good hot dog topping, you could also serve them in a bun like a Sloppy Joe.

Block Party Barbecued Baked Beans
1 lb ground beef
1 onion, chopped
1 16 oz can pork and beans
1 15 1/2 oz can mild chili beans
1/2 cup barbecue sauce
1/4 cup firmly packed brown sugar
1 Tblsp mustard

     Lightly oil or spray dutch oven.
     Brown beef and onion over a full compliment of coals, drain off excess fat.
     Move bottom coals to a ring around base of oven.
     Stir in remaining ingredients.
     Cover and cook with enough coals on lid to keep beans at a steady simmer.
     Simmer for 30 minutes, stirring halfway, until bubbling and heated through.
     Allow to sit for 15 minutes before serving.
     Makes 6 one cup servings.

Brown beef and onion over a full compliment of coals

Stir in remaining ingredients

Simmer for 30 minutes until hot and bubbly

A very filling side dish or main course

Green Chili Stew

     Being the sometimes lazy cook that I am, I decided to forego the browning step of this recipe, threw everything in my dutch oven and let it simmer.  The meat was very moist and flavorful and the stew has just enough heat to warm your insides.  In my 10 inch dutch oven, I placed 10 coals in a ring around the bottom and loaded up the lid with 24-26 coals.  That way the stew quickly came to a bubble, there was enough heat to keep it going for an hour and fifteen minutes and I didn't have to light a second batch of coals.  Toss in the potatoes after 30 minutes and don't lift the lid again for 45 minutes or until you're ready to eat.  Serve it with cornbread or tortillas and be sure to cut your meat into smaller cubes so it will tenderize and cook more quickly.
 
Green Chili Stew
2 lb stew meat, cut into 1 inch cubes
1 onion, chopped
1 10 oz can diced tomatoes with green chilies
1 1/2 cups beef broth
1 4 oz can chopped green chilies
1 tsp garlic powder
1 tsp ground cumin
Salt and freshly ground pepper to taste
2 large potatoes, peeled and cubed

     Lightly oil or spray dutch oven.
     In large bowl or dutch oven, combine all ingredients, except potatoes.
     Bring stew to a low boil, using as many coals as needed to keep it at a strong simmer.
     After 30 minutes, add potatoes.
     Continue cooking for 45 minutes more, undisturbed, or until potatoes and meat are tender.
     Makes 4 servings.

Combine all ingredients, except potatoes, and place
in well oiled dutch oven

Simmer for 30 minutes then add potatoes

Continue cooking for 45 minutes more or until potatoes
and beef are tender

A quick and easy stew that tastes like it was simmered all day 

Hungry Jack Casserole

     Some of you may have grown up on this casserole, it's been around for years.  Unfortunately Pillsbury no longer makes Hungry Jack biscuits however you can substitute with whatever brand you like.  If you use the larger sized Grands, just make sure you leave enough room for them to rise.  This is a good, basic camping meal, something that would constitute a gourmet dinner in the wild.  To simplify the process, brown and drain the beef at home then all you have to do is mix everything together and pour it in your oven.  If you're using a 12 inch oven I would suggest using two cans of pork and beans.  In my 10 inch dutch oven, after I sauteed the beef I baked the casserole with 10 coals in a ring around the bottom and 22 on the lid.  It's hot, filling, a little on the sweet side but would definitely be tasty by the campfire. 

Hungry Jack Casserole
1 lb lean ground beef
1 16 oz can pork and beans
3/4 cup barbecue sauce
2 Tblsp brown sugar
1 Tblsp minced onion
salt to taste
1 cup shredded Cheddar cheese
1 12 oz package Grands Jr biscuits or any same-sized refrigerated biscuit

     Lightly oil or spray dutch oven.
     Brown beef over a full compliment of coals; drain well.
     Move bottom coals to a ring around base of oven.
     Stir in pork and beans, barbecue sauce, brown sugar, salt and minced onion.
     Cover and bake at 400 degrees for 10-15 minutes or until beef mixture is bubbling.
     Place biscuits on top of casserole.
     Cover and bake for 10 minutes or until biscuits are golden.
     Sprinkle with Cheddar, bake for 2-3 minutes or until cheese has melted.
     Makes 4-6 servings.

Brown beef over a full compliment of coals

Stir in bean mixture

Once beef and bean mixture is bubbling add biscuits

Bake for 10 minutes then top with cheese

Good, tasty campfire fixins

Eye of Round Roast with Mustard Herb Crust

     Adapted from this Southern online recipe, this one pot dutch oven roasted meal will have you whistling Dixie when it's time to serve dinner.  The mustard topping creates a flavorful crust of tarragon, pepper and garlic.  Try to use fresh tarragon if you can find it, you'll smell the licorice scented herb steaming from your oven when you open the lid.  In my 12 inch dutch oven, the roast cooked for 1 hour with 12 coals in a ring around the base of the oven, 18 briquettes placed in a ring around the outside edge of the lid and 10 more spaced evenly in the center.  Be sure to let the roast sit for a good 15 or 20 minutes before carving to allow the juices to distribute throughout the meat.  Eye of the Round is a lean cut of meat but cooking it like this in your dutch oven makes it very juicy and tender and the flavors of the herbs and mustard really permeate the beef.  I made a 2.5 pound roast and it was on the well done side after an hour, shorten the cooking time if you like your beef a little more on the rare side. 

Eye of Round Roast with Mustard Herb Crust
1 3-4 pound Eye of Round roast
1/2 cup Dijon mustard
1 Tblsp balsamic vinegar
3 cloves garlic, minced
1 Tblsp chopped fresh tarragon OR 1/2 tsp dried
1/2 tsp coarsely ground black pepper
1 large onion, peeled and cut into thin wedges
2-3 carrots, peeled and cut into large slices
10 small potatoes, unpeeled
1 Tblsp olive oil

     Lightly oil or spray dutch oven.
     In small bowl combine mustard, vinegar, garlic, tarragon and pepper.
     Scatter onion wedges in bottom of prepared oven.
     Place roast, fat side up, atop onions in center of dutch oven.
     Slather roast completely with mustard mixture, being sure to spread a thick coating on top.
     Toss carrots and potatoes with olive oil.
     Spread carrots and potatoes around roast.
     Roast at 400 degrees, 1 hour for a 3 pound roast, 1 hr and 15 minutes for a 4 pound roast.
     Allow beef to rest for 15-20 minutes before serving.

Slather beef well with mustard sauce and surround with vegetables

Depending on size of beef, roast at 400 degrees for 60-75 minutes

A moist and flavorful roast and the vegetables take
on the flavor as well
 

Home Sweet Home Meatloaf

     The cold weather has had me craving meat and potatoes and what could be easier than a one pot meatloaf dinner cooked in your dutch oven?  This fairly simple, no-nonsense recipe from Hunt's makes a very tender and juicy meatloaf that everyone will like.  In my 10 inch deep dutch oven, the meatloaf baked for 55 minutes with 10 coals in a ring around the bottom and 22 on top.  In spite of it being a blustery day, I left it undisturbed and when I went to take it off the coals, it was perfectly done.  Scatter potatoes, carrots, onions or whatever root vegetables you like around the meatloaf to make the meal complete.

Home Sweet Home Meatloaf
1 8 oz can tomato sauce
2 Tblsp firmly packed brown sugar
1 lb ground beef (90% lean)
1 14.5 oz can diced tomatoes with celery, onions and pepper, well drained
1 cup dry unseasoned bread crumbs
2 eggs, lightly beaten
Unpeeled tiny potatoes and sliced carrots, if desired.

     Lightly oil or spray dutch oven.
     In small bowl, mix tomato sauce and brown sugar; set aside.
     In medium bowl, combine beef, drained tomatoes, bread crumbs and eggs.
     Shape mixture into a loaf in prepared dutch oven.
     Spoon tomato sauce mixture over meatloaf.
     Surround with potatoes and carrots if desired.
     Bake at 400 degrees for 50-55 minutes or until meatloaf is cooked through (160 degrees F).
     Let stand for 10 minutes before slicing.
     Makes 4-6 servings.

Spoon sweetened tomato sauce over loaf then
surround with vegetables

Bake at 400 degrees for 50-55 minutes

A mild, juicy meatloaf complete with tender spuds and carrots

Couldn't Be Easier Brisket

     Over the years I have had great results wrapping pot roasts, ribs and corned beef in foil then slow roasting them in the oven.  Any meat cooked at 300 degrees for three hours is bound to be fall off the bone delicious.  This recipe from the Texas Beef Council really couldn't be easier and the clean up is definitely a breeze.  To be on the safe side, I wrapped a 2.5 pound brisket in two layers of foil and cut back a bit on the Coke as I wanted to thicken the sauce. 
      In my 10 inch deep dutch oven I started with 10 coals in a ring around the bottom, 15 around the outside of the lid and 6 briquettes spaced evenly in the center.  After the first hour I replaced the coals with fresh ones and left the brisket to cook for one and a half more hours.  Depending on the size of your brisket you may need to cook it in a larger oven for a longer period of time and refresh the coals more often.  This would also be good made in your crock pot, just be sure to serve some of the tangy, rich gravy on the side.
 
Couldn't Be Easier Brisket
3-4 lb boneless beef brisket
1 bottle chili sauce
1 can Coke
1 packet dry onion soup mix

     Lightly oil or spray dutch oven.
     Combine chili sauce, Coke and soup mix.
     Center brisket on a large sheet of aluminum foil.
     Pour sauce mixture over brisket, bring sides of foil together as if wrapping a package.
     Seal edges of foil securely.
     Wrap with a second layer of foil if desired.
     Place brisket in prepared oven.
     Bake at 325 degrees for 3-4 hours, depending on size of brisket.
     Carve brisket against the grain and serve the pan juices as a sauce.

Pour sauce over brisket

Wrap tightly in two layers of foil

Roast at 325 degrees for 3-4 hours

So tender and the clean up is a snap

Beat the Clock Ghoulish Goulash

     It's that time of year again when ghosts and goblins are lurking around every corner and goulash recipes pop up all over the Internet.  This delectable dish comes courtesy of Mr. Food, its a quick and easy recipe, good for campers as well as hungry trick or treaters.  Brown the beef over a full spread of coals, stir in the remaining ingredients and let your bubbling cauldron work it's magic.  In my 10 inch dutch oven, after sauteing the beef and onions over a full spread of coals, I removed most of the bottom coals, leaving 10 in a ring around the bottom and 22 on the lid.  In 25 minutes the macaroni was tender and most of the liquid had been absorbed.  The paprika does give it some warmth, add a pinch of red pepper flakes if you want to ramp up the heat.  A good basic recipe, saute some red bell pepper with the beef and onions to give it more color.  Whatever you do, enjoy the season and have a hauntingly good Halloween! 

Beat the Clock Ghoulish Goulash
1 1/2-2 lbs lean ground beef
1 medium onion, chopped
3 1/2 cups beef broth
8 oz elbow macaroni, uncooked
1 Tblsp paprika
1 Tblsp garlic powder
1 tsp freshly ground black pepper
1-1 1/2 cups sour cream

     Lightly oil or spray dutch oven.
     Brown beef with onion over a full compliment of coals; drain.
     Move bottom coals to a ring around base of oven.
     Add broth, macaroni, paprika, garlic powder and pepper, stir until well combined, making sure macaroni is completely submerged in broth.
     Cover with as many coals as needed on lid to bring mixture to a strong bubble.
     Simmer for 20-25 minutes, stirring halfway, or until macaroni is tender.
     Remove from heat; stir in sour cream. 
     Makes 4-6 servings.

Brown beef with onion over a full compliment of coals

Stir in broth, macaroni and spices

Simmer for 20-25 minutes, remove from heat then
add sour cream

A filling hobgoblin's goulash

Holiday Brisket in Barbeque Sauce

     Since May 28th has been officially designated as National Brisket Day and I've been looking for a good excuse to break in my new Lodge 10 inch deep dutch oven, this recipe from Kraft looked too good to pass up.  Scatter the wedges of onion in the bottom of your oven, place your brisket on top and cover with the sauce.  I cooked a 3 pound brisket for 3 hours with 10 coals in a ring around the bottom and 18 to 20 on the lid.  It was a very cold and blustery day here so I did replenish the coals hourly.  After letting the roast rest for 20 minutes, I could have almost sliced it with a butter knife.  The sauce is what makes this brisket so delicious, sweetened by the sugar and preserves with a tangy bite from the steak sauce, it's a great combination.  Any A-1 type steak sauce will do, I used one from Trader Joes which was a bit cheaper and tasted just as good.

 Holiday Brisket in Barbeque Sauce
1 3-5 lb. beef brisket
1 12 oz jar apricot preserves
1 10 oz bottle A-1 steak sauce
1 cup ketchup
1/2 cup packed brown sugar
2 large onions, cut in wedges

     Lightly oil or spray dutch oven.
     Sprinkle onions evenly in bottom of prepared oven.
     Place brisket on top of onions.
     Whisk preserves, steak sauce, ketchup and brown sugar in medium bowl until well combined.
     Pour sauce over brisket.
     Bake at 350 degrees for 3-4 hours, replenishing coals hourly, or until internal temperature reaches 160 degrees F.
     Let rest in covered dutch oven for 15 minutes before slicing.
     Serve with drippings.

Pour sauce over brisket and onions

Depending on size of beef, roast at 350 degrees for 3-4 hours

A great sweet and tangy brisket

Wagon Train Pot Roast

     There are days like today when I'm really happy to be a carnivore.  This Wagon Train Pot Roast from Mr. Food is the kind of recipe that conjures up images of chuck wagon cooks tending to a fire on the open plains and dusty cowboys sipping sludge-like coffee from tin cups.  I cannot think of a better or more authentic way of cooking a brisket than in a dutch oven. 
     Over the years I have become somewhat of a lazy cook, I like simple recipes, some days even browning meat for a stew or pot roast seems like too much of an effort.  What I love about this recipe is that you place the brisket in your dutch oven, cover it with sliced onions and sauce then let your camp oven do the work for you.  This is most definitely a set it and forget it recipe.  I put on the first round of coals then left to run a few errands, after the first 90 minutes I completely switched them out with a new batch and in an hour the roast was ready.  In my 12 inch oven it simmered with 12 coals in a ring around the bottom and about 22 in circles around the edge of the lid.  I don't think you have to be totally precise with your temperature control, shoot for around 350 degrees, of course the temperature will drop over time but as long as you keep it at a low bubble you're fine.  I used a 3 lb. brisket so only cooked it for two and a half hours, if I was feeding a crowd I might even try cooking two smaller cuts of meat in my 14 inch oven. 
     By far this is one of my favorite dutch oven dinners, the brisket was so juicy and tender, you could cut it with a fork.  It goes without saying, you must serve this with a mountain of mashed potatoes or a side of noodles to soak up the delicious gravy and sweet onions.  For those of you who remember one of my favorite television series, 'Wagon Train', I can almost hear the Major,  played by Ward Bond,  sitting around the campfire and asking for seconds.

Wagon Train Pot Roast
1 3-4 pound beef brisket
2 cups smoky-flavored barbecue sauce
1 can Campbell's French Onion Soup
2 large onions, cut in half and thinly sliced
3 garlic cloves, minced
1-2 Tblsp hot sauce (like Tabasco)
1/4 cup water

     Lightly oil or spray dutch oven.
     Place brisket, fat side up, in prepared oven.
     In a large bowl, combine remaining ingredients; mix well then pour over brisket.
     Roast at 350 degrees for 2 1/2 to 3 hours or until fork tender.
     Replenish coals halfway through cooking time.
     Remove brisket to a cutting board.
     Cut across the grain into 1/4 inch slices.
     Serve topped with sauce from dutch oven.

Pour onions and sauce over brisket

Bake at 350 degrees for 2 1/2 to 3 hours
The onions caramelize and make a crispy coating for the beef

The most delicious brisket and don't forget to slice across the grain

One Pot Beef Stroganoff

     This recipe for One Pot Beef Stroganoff is a far cry from the original 19th century Russian version but it is a quick, easy and most comforting dutch oven dinner.  Saute the ground beef, add the noodles and liquid, cook until they are softened then polish it off with the onion dip mixture.  After you stir in the onion dip, be sure to cook it for a good 5 minutes more to give the flour a chance to thicken the sauce.  I made it in my 10 inch dutch oven with about 20 coals on the bottom and an equal amount on the lid.  If you've had a rough day at the office or on the trail, this wonderfully creamy dish will warm you on the way down and put a smile back on your face. 
     A quick tip, if you don't want to transport uncooked ground beef in your cooler, brown the beef ahead of time, drain it on paper towels and keep it refrigerated until you're ready to use it. 

One Pot Beef Stroganoff
1 pound ground beef
1 14 1/2 oz. can beef broth
1/2 cup water
1 4 oz. can mushroom slices, drained
1 tsp dried parsley OR 1 Tblsp chopped fresh parsley
1 Tblsp ketchup
1/2 tsp pepper
2 cups medium egg noodles, uncooked
1 cup sour cream dip with onion
2 Tblsp flour

     Lightly oil or spray dutch oven.
     Brown beef over a full compliment of coals; drain off excess fat.
     Stir in beef broth, water, noodles, ketchup, mushrooms, parsley and pepper.
     Cover with as many coals on the lid as needed to keep liquid at a steady simmer.
     Simmer for 15-20 minutes or until noodles are tender, stirring halfway.
     Combine onion dip and flour; stir until well combined.
     Stir onion dip mixture into hot noodles; cover and cook until bubbly about 5 minutes more.
     Sprinkle with fresh parsley if desired.
     Makes 4 servings.

Brown beef over a full compliment of coals

Add noodles, mushrooms, liquid, ketchup and spices then cover and
 simmer for 15 minutes or until noodles are tender

Combine flour and onion dip then stir into hot noodles

Cover and cook for 5 minutes more or until sauce has thickened

Comfort around the campfire