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

Roasted Summer Vegetables with Goat Cheese

     For a light and easy dinner or lunch, give this Roasted Summer Vegetables with Goat Cheese salad a try.  From Williams Sonoma, your dutch oven serves as the perfect vessel for roasting the vegetables and keeping your kitchen cool in the summer heat.  In my 10 inch dutch oven the vegetables roasted for a total of 35 minutes with 10 coals in a ring around the base of the oven and the lid completely covered with 24 briquettes.  The crispy lettuce combined with the warm vegetables and creamy goat cheese creates a culinary match made in heaven and is a great way to use up your bumper crop of garden vegetables.

Roasted Summer Vegetables with Goat Cheese
4 Tblsp olive oil, divided
1 lb red or orange bell peppers, seeded and cut into 1-inch pieces
1 red onion, cut into slices
1 lb slender eggplant, cut into 1-inch pieces
1/2 lb zucchini, cut into 1-inch pieces
3 cloves garlic, minced
3/4 tsp ground cumin
3/4 tsp smoked paprika
1/2 tsp salt
1/4 tsp freshly ground pepper
3 Tblsp sherry OR red wine vinegar, divided
1 romaine lettuce head, separated into leaves
4 oz fresh goat cheese, crumbled

     Lightly oil or spray dutch oven.
     Pour 2 Tblsp olive oil into prepared oven.
     Add the bell peppers, onion, eggplant and zucchini.
     Sprinkle with garlic, cumin, paprika, salt and pepper.
     Stir until well combined.
     Roast at 400 degrees, stirring halfway, for 35-40 minutes or until vegetables are tender.
     Drizzle vegetables with 1 Tblsp vinegar.
     In a large bowl, whisk together the remaining 2 Tblsp olive oil and 2 Tblsp vinegar.
     Add the lettuce and toss to coat.
     Divide the lettuce among 4 plates, stacking the leaves slightly to make a bed for the vegetables.
     Spoon the warm vegetables evenly over the lettuce.
     Sprinkle 2 Tblsp goat cheese over each salad.
     Serve immediately, makes 4 servings.

Toss vegetables with olive oil, cumin, paprika, salt and pepper

Roast at 400 degrees for 35-40 minutes

Tender summer veggies on crispy greens, a perfect combination

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

Garden Patch Minestrone

 

     This Garden Patch Minestrone comes to us from Betty Crocker and is conveniently made with a box of Hamburger Helper.  A very good camping recipe, chop the vegetables at home, place them in zip lock bags then all you have to do is open a couple of cans and add the water when you're ready for dinner.  Be sure to light a generous amount of briquettes, not only will you need to saute the veggies over a full spread of coals, you'll need to cover the lid with enough to bring the soup to a good, strong bubble.  The Hamburger Helper creates a rich, beefy broth and with the fresh vegetables you'd never guess this filling minestrone was made with anything out of a package.

Garden Patch Minestrone
2 Tblsp olive oil
2 medium carrots, thinly sliced (1 cup)
2 stalks celery, thinly sliced (1 cup)
1 small onion, chopped
2 cloves garlic, finely chopped OR 1/2 tsp garlic powder
1-2 medium zucchini and/or yellow summer squash, cut in half lengthwise, then cut crosswise into 1/4 inch pieces
1/4 cup chopped fresh basil leaves OR 1 Tblsp dried
1 5.6 oz box Hamburger Helper beef pasta
1 15 oz can cannellini OR dark red kidney beans, rinsed and drained
1 14.5 oz can diced tomatoes with basil, garlic and oregano, undrained
5 cups water

     Lightly oil or spray dutch oven.
     Saute oil, carrots, celery, onion and garlic over a full compliment of coals until vegetables are almost tender, about 10 minutes.
     Move bottom coals to a ring around base of dutch oven.
     Stir in zucchini, basil, uncooked pasta and sauce mix (from Hamburger Helper box), beans, tomatoes and water.
     Cover lid with as many coals as needed to bring soup to strong bubble.
     Simmer for 35-40 minutes or until vegetables are cooked the way you like them.
     Serve with grated Parmesan cheese; makes 6 servings.

Saute carrots, celery, onions and garlic over a full
compliment of coals

Add remainder of ingredients

Simmer for 35-40 minutes or until vegetables are tender

An easy Hamburger Helper camper's minestrone

Roasted Baby Potatoes with Mushrooms, Green Beans and Sausage

     Craving dutch oven roasted vegetables, I took this excellent recipe from Viking, scaled it back a bit and added a package of sun-dried tomato chicken sausage.  You can use whatever sausage you like, just be sure it's fully cooked beforehand.  Leave it out and toss in some diced red pepper, zucchini and more onion if you're a vegetarian.  In my 12 inch dutch oven the vegetables roasted for a total time of 50 minutes with 12 Kingsford briquettes in a ring around the bottom and 30 on the lid.  After 30 minutes, stir in the green beans they only need 15-20 minutes to roast.  If you can't find the tiny potatoes, cut whatever you have into smaller pieces and this recipe can easily be doubled to feed a crowd.  Try to use fresh thyme if you can, combined with the olive oil, garlic and the smokey flavor of your dutch oven, you are going to love this hearty but healthy one dish dinner. 

Roasted Baby Potatoes with Mushrooms, Green Beans and Sausage
3/4 lb baby new or fingerling potatoes, unpeeled
4-5 large mushrooms, sliced
2 shallots, peeled and thinly sliced
2 cloves garlic, chopped
1 Tblsp fresh thyme
1/2 lb fresh green beans, trimmed and washed
1 12 oz package pre-cooked chicken sausage, cut in quarters
2 Tblsp olive oil
Salt and freshly ground pepper to taste

     Lightly oil or spray 12 inch or larger dutch oven.
     Spread potatoes, mushrooms, shallots, sausage, garlic, thyme, salt and pepper in prepared oven.
     Drizzle with olive oil and toss to coat evenly.
     Bake at 400 degrees for 30 minutes.
     Add green beans and stir.
     Bake for 20 minutes or until vegetables are golden brown and potatoes are tender.
     Makes 4 servings.

Toss everything but green beans together in prepared oven

Roast at 400 degrees for 30 minutes then stir in green beans

Roast for 20 minutes more or until potatoes are tender

A healthy one-pot meal in under an hour

West African Vegetable Stew

      I am trying to type this entry while I am scarfing down a big bowl of this amazing West African Vegetable Stew and it is not easy.  A winning recipe from Campbell's, not only is it loaded with healthy ingredients, the flavor is amazing.  The sweetness of the potatoes and cinnamon combined with the heat from the peppers will lull you into a warm, happy place.  I made this in my 10 inch dutch oven with a full compliment of coals on the bottom and the lid covered with 22-24 briquettes.  It cooks in no time flat, just be sure you cut thin slices of the sweet potato.  Get all your veggies of the day in one bowl, serve it over some rice and you'll be fully satisfied.

West African Vegetable Stew
1 Tblsp vegetable OR olive oil
2 large onions, sliced (about 2 cups)
1 lb. sweet potatoes, peeled, cut in half lengthwise and cut into 1/4 inch slices
1 large tomato, coarsely chopped
1/2 cup raisins
1/2 tsp ground cinnamon
1/2 tsp crushed red pepper
1 14.5 oz. can chicken OR vegetable broth
1 15 oz. can chickpeas, rinsed and drained
4 cups coarsely chopped fresh spinach leaves
Hot cooked rice or couscous

     Lightly oil or spray dutch oven.
     Saute onion and garlic in olive oil over a full spread of coals until onion has softened.
     Add the potatoes and tomatoes to the dutch oven and cook for 5 minutes.
     Stir in the raisins, cinnamon, red pepper, chickpeas and broth.
     Cover with as many coals on the lid as needed to keep stew at a steady simmer.
     Cook for 20 minutes or until potatoes are tender.
     Stir in the spinach, cover and cook 3-5 minutes or until spinach has wilted.
     Serve with rice or couscous, if desired.
     Makes 4-5 servings.

Saute onions over a full compliment of coals until softened

Cook sweet potato and tomato over high heat for 5 minutes

Add chickpeas, raisins, cinnamon, red pepper flakes and broth

Simmer until sweet potato has softened then add spinach

This vegetarian stew has it all 

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

Cha-Cha-Cha Chicken

     I was instantly drawn to this Cha-Cha-Cha Chicken recipe from Campbell's because not only is it one of those layer in your dutch oven and bake away kind of dinners but don't you just love the name?  Can't you see yourself saying Cha-Cha-Cha Chicken at a dutch oven gathering while you do a little dance step?  Be sure to spray or oil your dutch oven well because of the tomato based sauce.  In my 10 inch dutch oven it baked for 45 minutes with about 22 briquettes on the lid and 10 in a ring around the base of the oven.  Next time I think I'll try it in my 12 inch oven.  Don't be put off by the amount of onions, they cook down and flavor the sauce nicely.  The chicken is very tender and I would describe the sauce as piquant Tex-Mex meets Asian sweet and sour, nothing too overpowering, this tasty dish has a little bit of something for everyone.

Cha-Cha-Cha Chicken
4 boneless, skinless chicken breast halves (about 1 pound)
1 16 oz. jar Pace Picante Sauce
2 large onions, cut into rings
1 20 oz. can pineapple slices in juice, drained
2 Tblsp chopped fresh cilantro leaves
2 Tblsp packed brown sugar
1 Tblsp grated fresh ginger root
1 Tblsp cooking sherry (optional)
1 tsp soy sauce
2 cups hot cooked regular long-grain white or jasmine rice

     Lightly oil or spray dutch oven.
     Layer the chicken, onions and pineapple in prepared oven.
     Stir the picante sauce, cilantro, brown sugar, ginger root, sherry and soy sauce in a medium bowl.
     Pour the picante sauce mixture over the pineapple.
     Bake at 350 degrees for 45 minutes or until the chicken is cooked through.
     Serve the chicken and sauce with the rice.
     Garnish with freshly chopped cilantro.
     Makes 4 servings.

Layer chicken, onions and pineapple then cover with sauce

Bake at 350 degrees for 45 minutes

A light but tasty dinner

Black Bean Chili with Butternut Squash and Swiss Chard

     Excuse me while I lap the last of this marvelous chili from the bottom of the bowl, I don't want to miss a single drop of the sweet, spicy broth.  The recipe for this Black Bean Chili with Butternut Squash and Swiss Chard comes from a March 2006 issue of Bon Appetit.  Loaded with color and vitamins, you'll never feel deprived with this nourishing stew.  Saute the onions and garlic over a full compliment of coals, stir in everything but the chard and let it simmer until the squash is tender.  Add the chard and cook just until it's wilted, you still want it to retain it's color.  In my 10 inch dutch oven I cooked it over a full spread of coals with about 24 briquettes on the lid.  A great recipe for your Vegan guests but filling and flavorful enough for the carnivores in your family.    

Black Bean Chili with Butternut Squash and Swiss Chard
2 Tblsp olive oil
1 large onion, chopped
3 cloves garlic, peeled and chopped
2 1/2 cups peeled butternut squash cut into 1/2 inch pieces
2 Tblsp chili powder
2 tsp ground cumin
2 15 oz. cans black beans, rinsed and drained
1 14.5 oz. can chicken OR vegetable broth
1 14.5 oz. can diced tomatoes in juice
3-4 cups (packed) coarsely chopped Swiss Chard leaves (from 1 small bunch)
Salt and freshly ground black pepper

     Lightly oil or spray dutch oven.
     Saute onion and garlic in olive oil over a full spread of freshly lit coals until translucent, about 5 minutes.
     Add beans, tomatoes with juice, squash, broth, chili powder and cumin; mix well.
     Cover with as many coals as you'll need to bring chili to a strong bubble.
     Simmer for 20-25 minutes or until squash is fork tender but not mushy.
     Add Swiss Chard, mix well.
     Cover and cook for 5 minutes or until chard is tender.
     Season to taste with salt and pepper.
     Ladle into bowls, garnish with sour cream, chopped red onion and grated cheddar cheese.
     Makes 4 servings.

Saute garlic and onion until translucent

Add tomatoes, broth, black beans, spices and squash

Simmer until squash is tender then stir in chard

Cover and continue cooking for 5 more minutes or until chard has wilted

Garnish this sweet and spicy stew with your favorite chili toppings

Ah-Hing's Eggplant

      I really love eggplant, it's one of my favorite vegetables and something I often order at my local Chinese Restaurant.  This recipe piqued my interest because it seemed easily adaptable to dutch oven cooking and you don't have to salt the eggplant beforehand, the moisture helps the eggplant steam as it cooks.  The gentleman who posted this recipe on The Daily Meal wrote that when his family moved to Hong Kong in the eighties, the Chinese woman who lived with them, Ah Hing, made this delicious dish on a regular basis.  All you really have to do is mix the ingredients in your dutch oven and cook at a high temperature for 20-30 minutes.  You can peel the eggplant but you really don't have to, I like the skin on, especially with the smaller Japanese variety.  In my 10 inch oven, I baked it with 10 coals in a ring around the bottom and the lid covered with 24 briquettes.  So tender and melt in your mouth good, serve this elegant dish with rice and garnish with a little chopped scallion.  I'm sure you could easily double the recipe, file this one away for when you have a bumper crop of eggplant in your garden.

Ah-Hing's Eggplant
1 large eggplant OR 4-5 small Japanese eggplant cut into 1 inch cubes
2 Tblsp sesame oil
8 garlic cloves, peeled and pressed
1 packet or cube of beef bouillon
Salt and freshly ground black pepper to taste

     Lightly oil or spray dutch oven.
     Toss eggplant in dutch oven with garlic, bouillon, sesame oil, salt and pepper.
     Bake at 400 degrees for 20-30 minutes or until eggplant is tender.
     Serve with white rice and garnish with chopped scallions.
     Makes 2-4 servings.

Toss all ingredients in your dutch oven

Bake at 400 degrees for 20-30 minutes

Melt in your mouth delicious

Six Can Chicken Tortilla Soup

      What can I say about this Six Can Chicken Tortilla Soup from Allrecipes except that it is a perfect camping recipe and surprisingly tastes like you made it from scratch.  I added cumin and chili powder to the recipe but if you opt to leave it out there is plenty of zest from the chilies to flavor the soup.  Place your dutch oven over a full spread of coals with enough on the lid to keep it at a steady simmer.  I like it on the thick side but if you like more broth, add another can of chicken stock.  I made it with the canned chicken and it wasn't bad at all but use a leftover rotisserie chicken if you want to give it more of a homemade texture.
     Like all Tortilla Soups, it's the garnishes that really make the difference.  I have been fortunate to have tasted the Tortilla Soup at Las Mañanitas, a lovely old hotel in Cuernavaca, Mexico.  You dine outside there surrounded by beautifully manicured lawns, lush tropical gardens and squawking parrots.  Their Tortilla Soup is probably the best in the world.  After you are served your bowl of rich, clear chicken broth the waiter brings you a tray filled with garnishes of Mexican cheeses, roasted poblano chilies, fresh avocado and sour cream so thick you can stand a spoon in it.  This is a far cry from that delicate soup but still quite tasty, spoon it over a bowlful of tortilla chips and you won't be disappointed. My Dad even said, "I didn't think anything that tastes this good could come from a can."

Six Can Chicken Tortilla Soup
1 15 oz. can whole kernel corn, drained
2 14.5 oz. cans chicken broth
1 12 oz. can chunk chicken, drained
1 15 oz. can black beans, rinsed and drained
1 10 oz. can diced tomatoes with green chile peppers, drained
Optional:
1 tsp ground cumin
1/2 tsp chili powder
Garnishes
tortilla chips
diced avocado
sour cream
chopped cilantro
shredded Cheddar cheese

     Lightly oil or spray dutch oven.
     Open cans of corn, chicken broth, chunk chicken, black beans and diced tomatoes with green chilies.
     Pour all ingredients into prepared dutch oven.
     Add cumin and chili powder; stir well.
     Simmer over a full compliment of coals for 20-30 minutes or until bubbling and heated through.
     Garnish with your favorite toppings.

Open the cans and pour them into your dutch oven

Simmer for 20-30 minutes over a full compliment of coals

Fill your bowl with tortilla chips before adding soup