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

 

Roasted Apple, Vegetable and Kielbasa Bake

      I stumbled across this recipe online and was immediately drawn to it's ease of preparation plus any time you roast vegetables in your dutch oven they are bound to be good.  I scaled back the amount of vegetables from the original recipe but you can easily add more if you like, just try not to pile them too deep in your oven or they will steam rather than roast and caramelize.  In my 12 inch dutch oven they baked for a total of 40 minutes with 12 coals in a ring around the base of the oven and the lid completely covered with briquettes.  Add a handful of dried cranberries to dress it up for your holiday table. 

Roasted Apple, Vegetable and Kielbasa Bake
2 cups Brussels sprouts, trimmed and halved
1 red onion, sliced into chunks
1-2 large Yukon Gold potatoes, cut into chunks
1-2 Gala apples, peeled and cut into chunks
3 carrots, peeled and cut into 1 inch slices
1 lb Kielbasa, sliced into 1/2 inch pieces
2 Tblsp olive oil
1 tsp smoked paprika
Salt and freshly ground black pepper to taste

     Lightly oil or spray 12 inch or larger dutch oven.
     Combine apples, veggies and Kielbasa in oven.
     Add olive oil, paprika, salt and pepper, and toss to coat.
     Bake at 400 degrees for 40-45 minutes, stirring halfway, until lightly browned and tender.
     Makes 4 servings.

Toss vegetables and Kielbasa with oil and spices in dutch oven

Roast at 400 degrees for 40-45 minutes, stirring halfway

The smoky flavor is so good, I could almost eat the
whole pot in one sitting

Reuben Casserole

     Any time I can add pasta to my dutch oven without cooking it beforehand I am one happy camper.  This casserole from Hillshire Farm is not only easy to assemble, it will warm the cockles of your tummy.  In my 12 inch dutch oven, it cooked for a total of 55 minutes with 12 coals in a ring around the base of the oven, 18 placed in a ring around the outside of the lid, with 8 briquettes spaced evenly in the center.  It was a very cold and windy day so I rotated the lid halfway through cooking time.  Be sure to check your noodles to make sure they are tender before adding the final topping of cheese.  Allow it to rest for 15 minutes before serving so the noodles can absorb some of the creamy liquid.  

Reuben Casserole
1 pkg. Polska Kielbasa
1 10 3/4 oz can condensed cream of mushroom soup
1 1/4 cup milk
1/4 cup chopped onion
1 1/2 tsp prepared yellow mustard
1 14 oz can sauerkraut, rinsed and drained
8 oz. (about 4 cups) uncooked egg noodles
8 oz shredded Swiss cheese (2 cups), divided
1/2 cup bread crumbs
2 Tblsp butter, melted

     Lightly oil or spray 12 inch dutch oven.
     Cut sausage in 1/4 inch slices.
     In large bowl, mix soup, milk, onion and mustard until well combined.
     Spread sauerkraut on bottom of prepared dutch oven.
     Place noodles on top of sauerkraut, pressing down lightly.
     Pour soup mixture evenly over top of noodles.
     Lay sliced sausage on top of soup.
     Sprinkle with 1 cup cheese.
     Combine bread crumbs and butter in small bowl; sprinkle over cheese.
     Bake 50-55 minutes or until noodles are tender.
     Sprinkle with remaining cup of cheese, continue cooking for 5 minutes or until cheese has melted.
     Allow to rest for 10-15 minutes before serving.
     Makes 4-6 servings.

Layer sauerkraut, noodles, Kielbasa, cheese and breadcrumbs
in prepared 12 inch dutch oven

Bake at 350 degrees for 50-55 minutes or until
noodles are tender before adding final layer of cheese

Bake for 5 minutes longer or until cheese has melted

Tangy, creamy, easy to make and especially filling,
try it you'll like it

One-Hour Shrimp Paella

     This scaled back recipe for Paella from Bon Appetit might seem a little tame compared to the more authentic versions you may have tried but it is amazingly good and an ideal dish to prepare in your dutch oven.  Having your ingredients lined up and ready to go is essential.  In my 10 inch deep dutch oven, the Paella cooked for a total of 30 minutes from start to finish.  I sauteed the ham and vegetables over 22 coals then covered my oven with another 18 coals on the lid.  Once the broth and rice came to a boil I removed some of the center coals from the base of the oven.  After 15 minutes, when the rice was almost ready, I added the shrimp and olives.  In 7 minutes the shrimp were done and the rice was fluffy, fragrant and cooked to perfection.  Toss in some frozen peas and artichoke hearts with the shrimp for an even more colorful and filling dinner.

One-Hour Shrimp Paella
1 Tblsp olive oil
8 oz 1/2 inch cubes smoked ham (about 1 1/2 cups)
1 large onion, chopped
1 red bell pepper, chopped
1/4 tsp (generous) saffron threads, crumbled
1/4 tsp hot Spanish paprika or hot Hungarian paprika
3 1/4 cups low-salt chicken broth, divided
1 1/2 cups uncooked white rice
1 lb uncooked, peeled, deveined large shrimp
1/2 cup pimiento-stuffed green olives, halved
Salt and pepper to taste

     Lightly oil or spray dutch oven.
     Saute ham, onions and bell pepper in olive oil over a full compliment of coals.
     Cook for 8-10 minutes or until onions are translucent.
     Stir in saffron and paprika, add 3 cups broth and rice.
     Stir in salt and pepper.
     Cover with as many coals on the lid as needed to bring broth to a boil.
     Simmer until rice is almost tender, about 15 minutes.
     Nestle shrimp into rice, top with olives and drizzle with remaining 1/4 cup broth to moisten.
     Cover and cook until shrimp are just opaque in center, about 6 more minutes.
     Makes 4 servings.

Saute ham, onion and bell pepper over a full
compliment of coals

Add rice, broth and spices; cover and
bring to a boil

Simmer rice for 15 minutes before adding
shrimp and olives

Cover and cook for 5-7 minutes or until shrimp are opaque

I'd give this a five star rating

Thanksgiving Leftovers Casserole

      If you're tired of reheated Thanksgiving leftovers in the microwave give this easy but oh so filling casserole from Kraft a try in your dutch oven.  More like a Shepherd's Pie, the layers of stuffing, turkey, vegetables and potatoes are topped off with melted Cheddar cheese.  If you're not a fan of mayo, mix the veggies and turkey with gravy before spooning over the stuffing.  In my 12 inch dutch oven the casserole baked for a total of 45 minutes with 12 coals around the base of the oven and 28 briquettes spaced evenly on the lid.  I added the cheese during the last five minutes of cooking time, dotting the potatoes with pats of butter would also be a good way to add even more comfort to this fluffy and creamy casserole.  Have a very Happy Thanksgiving!

Thanksgiving Leftovers Casserole
1 6 oz package Stove Top Stuffing Mix for Turkey OR 4 cups leftover homemade stuffing
4 cups chopped cooked turkey
2 cups frozen mixed vegetables, thawed
3/4 cup mayonnaise
1 24 oz package of prepared refrigerated mashed potatoes OR 3 cups leftover mashed potatoes
1 1/2 cups shredded Cheddar cheese, divided
1/8 tsp paprika

     Lightly oil or spray 12 inch dutch oven.
     Prepare stuffing as directed on package; spread onto bottom of prepared oven.
     In large bowl combine turkey, mixed vegetables and mayonnaise; spoon over stuffing.
     Mix potatoes and 1 cup cheese; spoon over turkey mixture then smooth surface with back of spoon.
     Sprinkle with paprika.
     Bake at 375 degrees for 40-45 minutes or until heated through.
     Top with remaining 1/2 cup cheese, continue cooking until cheese has melted.
     Makes 6-8 servings.

Layer stuffing, turkey and veggie mixture and
cheesy mashed potatoes in 12 inch dutch oven

Bake at 375 degrees for 40 minutes before adding
remaining 1/2 cup of cheese

Bake for 5 more minutes or until cheese has melted

The perfect meal to come home to after a hard day of
Black Friday shopping

Turkey Cranberry Enchiladas

     It's turkey time again and I couldn't be happier.  This enchilada recipe from Midwest Living is an easy and unusual way to use up some of your Thanksgiving leftovers.  In my 12 inch dutch oven the enchiladas baked for a total of 50 minutes with 12 coals in a ring around the base of the oven and 28 spaced evenly on the lid.  They can also be made with chicken, the tangy, sweet and spicy flavors in these creamy enchiladas are uniquely delicious.
 
Turkey Cranberry Enchiladas
2 1/2 cups shredded cooked turkey
1 16 oz can whole cranberry sauce, divided
1 15 oz can black beans, rinsed and drained
1 1/2 cups bottled salsa, divided
1 1/2 cups shredded Cheddar and Monteray Jack cheese blend, divided
1/2 cup dairy sour cream
3 scallions, finely chopped
1/4 cup chopped fresh cilantro
1 tsp ground cumin
1/2 tsp freshly ground black pepper
1/2 tsp salt
8 7-8 inch flour tortillas
1 tsp bottled hot pepper sauce

     Lightly oil or spray 12 inch or larger dutch oven.
     For filling:  In a large bowl stir together turkey, half of the cranberry sauce, beans, 1/2 cup salsa, 3/4 cup of the cheese, sour cream, scallions, cilantro, cumin, salt and pepper.
     Spoon about 2/3 cup filling on each tortilla.
     Roll up tortillas around filling.
     Place tortillas, seam side down, side by side in prepared oven.
     For sauce:  In medium bowl stir together remaining cranberry sauce, salsa and hot pepper sauce.
     Spoon sauce over filled tortillas.
     Bake at 350 degrees for 45 minutes.
     Top with remaining cheese, continue cooking for 5 minutes or until cheese has melted.
     Sprinkle with additional cilantro and scallions.
     Makes 4-6 servings.

Place filled tortillas seam side down in prepared dutch
oven then cover with sauce

Bake at 350 degrees for 45 minutes

Sprinkle with cheese and continue cooking for
5 minutes or until cheese has melted

So long hot turkey sandwiches, hello enchiladas

Ghoulish Black Bean Chili Casserole

     I really love a good, mix, dump and bake kind of recipe.  This casserole from Pillsbury can be made with chorizo, Italian sausage or even soy crumbles if you're a vegetarian.  You can brown the sausage in your dutch oven or make it easy and cook it on your kitchen stove beforehand.  I couldn't find the Mexican stewed tomatoes called for in the original recipe.  Plain stewed tomatoes worked just fine but if you want to add some heat, toss in a small can of diced, drained, green chilies.  I baked this in my 12 inch dutch oven with 12 coals around the base of the oven and the lid completely covered with 28 briquettes.  After 55 minutes I added the cheese and let it sit for 5 more minutes to allow it to melt.  Be sure to give this cool weather casserole a try and have a hauntingly good Halloween!
   
Ghoulish Black Bean Chili Casserole
1 lb chorizo or Italian sausage, casing removed if necessary, crumbled, browned and drained
1 medium green bell pepper, seeded and chopped
1 cup chopped onion
1 cup regular long-grain white rice, uncooked
1 8.75 oz can corn, drained
1 15 oz can black beans, drained, rinsed
1 14.5 oz can chicken broth
1 14.5 oz can stewed tomatoes, cut up and undrained
1/2 cup water
2 tsp chili powder
1/2 tsp cumin
1 cup shredded Cheddar cheese

     Lightly oil or spray 12 inch dutch oven.
     In large bowl or dutch oven combine all ingredients, except cheese.
     Bake at 375 degrees for 50-55 minutes or until rice is tender.
     Sprinkle with cheese, bake for 5 minutes more or until cheese has melted.
     Makes 8 servings.

Mix all ingredients, except cheese, and pour into dutch oven

Bake at 375 degrees for 55 minutes then sprinkle with cheese

Bake for 5 minutes more or until cheese has melted

Top this ghoulishly good casserole with sour cream
and chopped fresh cilantro

Tex Mex Creamy Chicken Casserole

     I found this little gem of a recipe on the Country Crock website.  It's cheesy, flavored with lots of corn and chilies and can be assembled in a matter of minutes.  In my 10 inch dutch oven, it baked for a total of 35 minutes with 10 coals in a ring around the base of the oven with 18 on the lid.  Garnish with sour cream, more cilantro and even chopped scallions for a filling, one pot camper's gourmet dinner. 

Tex Mex Creamy Chicken Casserole
1/4 cup butter OR margarine, melted
2 cups shredded, cooked chicken
1 14.75 oz can creamed corn
1 10 oz can diced tomatoes with green chilies (Ro-Tel)
1 1/2 cups shredded Cheddar cheese, divided
3 Tblsp chopped fresh cilantro
8 corn tortillas

     Lightly oil or spray 10 inch dutch oven.
     Combine melted butter, chicken, corn, tomatoes, 3/4 cup cheese and cilantro in large bowl.
     Layer 4 tortillas in bottom of dutch oven, cut several of the tortillas in half if necessary to fit oven.
     Top with half of the chicken mixture.
     Repeat layer with remaining tortillas and chicken mixture.
     Bake at 375 degrees for 25-30 minutes or until hot and bubbling.
     Sprinkle with remaining cheese and continue baking for 5-10 minutes or until cheese has melted.
     Allow to rest for 15 minutes before serving.
     Top with sour cream and more cilantro if desired.
     Makes 4-6 servings.

Layer corn tortillas and chicken mixture in well
oiled dutch oven

Bake at 375 degrees for 25-30 minutes then top with cheese

Bake for 5-10 more minutes or until cheese has melted

A new campground classic

Summer Stuffed Peppers

     There is something about stuffed peppers made in a dutch oven that is beyond compare.  Baked and braised, these 'broasted' bundles come out tender, juicy and loaded with flavor.  Nothing too fancy and very easy to prepare, this classic recipe from Mr. Food tastes like it came right out of your grandmother's kitchen.  In my 10 inch deep oven the peppers cooked for a total of 50 minutes with 10 coals in a ring around the bottom, 14 placed around the outside of the lid with 6 briquettes placed evenly in the center.  Halfway through cooking time baste them with the remaining tomato sauce or finish them off with a topping of your favorite shredded cheese right before you take them off the coals.

Summer Stuffed Peppers
1 29 oz can tomato sauce
1 cup water
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1 lb ground beef
1 cup uncooked instant rice (Minute Rice)
1 small onion, chopped
6 bell peppers, washed, tops removed and seeded

     Lightly oil or spray dutch oven.
     In a medium bowl, combine tomato sauce, water, garlic powder, salt and pepper; mix well.
     Remove 1 cup of mixture to a large bowl and add to it ground beef, rice and onion; mix well.
     Stuff each bell pepper with an equal amount of the meat mixture.
     Place 2 cups tomato sauce in prepared dutch oven, place peppers upright in sauce.
     Spoon half of remaining sauce over peppers.
     Bake at 350 degrees for 50-55 minutes, spooning remaining sauce over peppers halfway through cooking time.

Spoon 2 cups of sauce into dutch oven before adding peppers

Bake at 350 degrees for 50-55 minutes, spoon remaining
sauce over peppers halfway through cooking time

A vintage recipe that never goes out of style

Chicken Chow Mein Casserole

      Call me lazy but with the warm summer days approaching and trips to my favorite campground planned, I have been scouting easy, no-fuss, one-pot recipes that I can assemble quickly in the time it takes to light the coals.  This casserole from Better Homes and Gardens does require a little prep work but if you do all your chopping at home all you have to do is open a few cans when you're ready to cook.  In my 12 inch dutch oven, the casserole baked for a total of 45 minutes with 12 briquettes around the base of the oven and 28 spaced evenly on the lid.  At the 35 minute mark, when the casserole was hot and bubbling, I sprinkled on the noodles and let it cook for 10 minutes more.  The flavors are mild but the vegetables are crisp-tender and the crunchy noodles really give it some pizazz. 

Chicken Chow Mein Casserole
4 cups chopped cooked chicken
4 stalks celery, chopped (2 cups)
2 medium carrots, shredded (1 cup)
1 cup chopped red sweet pepper
2 4 oz cans sliced mushrooms, drained
2/3 cup sliced or slivered almonds, toasted
2 Tblsp diced pimiento, drained
2 10 3/4 oz cans condensed cream of chicken soup
2 cups chow mein noodles

     Lightly oil or spray dutch oven.
     In an extra-large bowl, stir together chicken, celery, carrots, sweet pepper, mushrooms, almonds and pimiento.
     Add soup to chicken mixture; mix well.
     Transfer chicken mixture to prepared dutch oven.
     Bake at 350 degrees for 35-40 minutes.
     Sprinkle with chow mein noodles.
     Bake for 5 to 10 minutes more or until heated through.
     Makes 6-8 servings.

Mix all ingredients but noodles and spoon into prepared oven

Bake at 350 degrees for 35-40 minutes then
add topping of noodles

Light but filling, an easy recipe when you can't call for take-out

Chicken and White Bean Bruschetta Bake

     This is one of those recipes that sounded better than it tasted but if you were eating it under the stars by a crackling campfire you would definitely give it two thumbs up.  It's very easy to make, in fact, you can stir everything together in your dutch oven.  For ease of preparation and the fact that it's a true belly warmer I would recommend it for your camping recipe file.  In my 12 inch dutch oven, it baked for a total of 40 minutes with 12 coals in a ring around the bottom, 16 in a ring around the lid with 8-10 briquettes spaced evenly in the center.  Serve it would some pasta sauce on the side for dipping to add a bit of extra flavor.

Chicken and White Bean Bruschetta Bake
1 19 oz can cannellini beans, rinsed and drained
1 14.5 oz can diced tomatoes with Italian herbs and garlic, drained
2-3 cups cooked chicken, cut into 1-inch pieces
1 Tblsp balsamic vinegar
1/2 tsp salt
1 11 oz can Pillsbury refrigerated original breadsticks
8 oz (2 cups) shredded Italian cheese blend, divided
1/2 tsp dried basil leaves
1 Tblsp chopped fresh parsley, if desired

     Lightly oil or spray 12 inch, or larger, dutch oven.
     In large bowl, mix beans, tomatoes, chicken, vinegar and salt.
     Unroll dough; separate into 12 breadsticks.
     Cut each breadstick into 4 equal pieces.
     Stir 1/4 of breadstick pieces at a time into bean mixture.
     Stir in 1 cup of cheese.
     Spoon into prepared dutch oven, gently smoothing top.
     Bake at 400 degrees for 25-30 minutes.
     Sprinkle with remaining cup of cheese and continue baking for 10 minutes or until bubbly and golden brown.
     Garnish with parsley. 

Combine all but one cup of cheese and spread
evenly in prepared oven

Bake at 400 degrees for 25 minutes then top with cheese

Bake for 10 more minutes or until golden brown and
cheese has melted

A hearty, carbo-loading kind of casserole