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

Baked Salmon with Tomatoes, Spinach and Mushrooms

      Kraft brings us this simple, colorful and satisfying recipe and it's a terrific way to cook salmon in your dutch oven.  Place the fillets in your well oiled oven, toss the rest of the ingredients together, spoon them over the salmon and in 20 minutes you've got a complete dinner and healthy to boot.  I used a sun-dried tomato vinagrette but you could also experiment with raspberry-walnut or even an Italian dressing would be fine, you are only limited by your imagination. In my 10 inch dutch oven, the salmon baked for 20 minutes with 10 coals in a ring around the bottom and 22 on top.  To make it even easier I used baby spinach and didn't even bother to chop it.  Moist and flavorful, this recipe simply can't be beat.

Baked Salmon with Tomatoes, Spinach and Mushrooms
4 skin-on salmon fillets (1 lb)
2 cups chopped fresh spinach leaves
1 cup sliced fresh mushrooms
1 tomato, chopped
1/3 cup Sun Dried Tomato Vinagrette Dressing

     Lightly oil or spray dutch oven.
     Place fish fillets, skin-side down, in prepared oven.
     Combine remaining ingredients.
     Spoon over fish.
     Bake 20-25 minutes at 375 degrees, depending on thickness of fish.
     Makes 4 servings.

Yes, there really are salmon fillets buried under all that spinach

Bake for 20-25 minutes at 375 degrees

Lots of good things for you in one easy dish

Shrimp and Mango Tacos

      Convert your dutch oven into a wok with this simple stir fry of Shrimp and Mango Tacos.  A Recipe for Health from Martha Rose Shulman and the New York Times, all you have to do is place your dutch oven over a full spread of coals and in under ten minutes, dinner is ready.  My 8 inch dutch oven, minus the lid, was plenty big enough for this recipe.  Assemble all the ingredients and have them close by because once the cooking starts you'll want to add everything in a quick succession, when the shrimp turn pink they are done.  Fold flour tortillas around the cool, fresh filling and you'll have a perfect outdoor dinner.  Serve with a side of rice or better yet, eat with your fingers, no clean up and no paper plates to throw in the fire.

Shrimp and Mango Tacos
2 Tblsp Canola oil
1 pound medium or small shrimp, peeled and deveined
1-2 garlic cloves, sliced
2 tsp ground cumin
salt to taste
2 serrano OR bird chilies, OR 1 large jalapeno, seeded and minced
1 large mango, peeled, seeded and finely chopped
1/4 cup chopped cilantro
2-3 Tblsp lime juice
8 flour tortillas, taco size

     Heat oil in dutch oven over a full compliment of coals until sizzling hot.
     Add the shrimp, salt to taste and garlic.
     Saute, stirring until the shrimp begins to color, about two minutes.
     Add the cumin, chilies, mango and cilantro and continue to cook until the shrimp is pink and opaque, about 4-5 minutes.
     Stir in lime juice.
     Place 2 tortillas on each plate, fold over tortillas and serve with rice.
     Makes 2-4 servings.

Heat oil over a full compliment of coals

When oil is hot add shrimp and garlic

Add mango, cilantro, cumin, lime and jalapeno, cook until shrimp is pink and cooked through

Serve hot with flour tortillas

One-Pot Salmon with Snap Peas and Rice

      This One-Pot Salmon with Snap Peas and Rice from Real Simple magazine is a complete meal all rolled into one.  All you need to do is assemble your ingredients beforehand and time the cooking well.  Start out by partially cooking the rice over a full spread of coals and the lid well covered with enough heat to keep it at a strong simmer.  You'll know you're on the right track when you see steam pouring out of your oven.  After ten minutes or when most of the water is absorbed by the rice, move the bottom coals to a ring around the base of your oven, you don't want to scorch the rice.  Place the salmon on top of the rice, sprinkle with the peas and spoon the sauce over all.  I baked mine in my 8 inch oven with the lid completely covered with coals, once I added the salmon it took less than 15 minutes to cook, keep an eye on it, there's nothing worse than rubbery, overcooked fish.  I must confess, after we finished eating I realized I forgot to add the soy sauce.  It was so good I didn't even miss it.  Next time I will definitely include it in the sauce but if you're on a low salt diet, it's still good without it.  This is a great meal for two and it's nice to have everything come out of one oven at the same time and ready to serve.  The rice is fragrant with ginger and a tad bit on the sticky side.  The flavors of this dutch oven dinner are superb, you'll feel fat and happy with this healthy, colorful dinner.
 
One-Pot Salmon with Snap Peas and Rice
1 cup long-grain white rice
2 1/3 cups water
1 pound salmon fillet, skin removed, sliced into 2-4 pieces
kosher salt and pepper
4 ounces sugar snap peas, trimmed
1/3 cup low-sodium soy sauce
4 scallions, trimmed and sliced
2 Tblsp rice vinegar
1 Tblsp fresh ginger, grated
1 Tblsp brown sugar

     Lightly oil or spray dutch oven.
     Combine soy sauce, scallions, vinegar, ginger and sugar in small bowl.
     Mix rice and 2 1/3 cups water in dutch oven.
     Place over a full compliment of coals and cover the lid with as many coals as you'll need to bring it to a boil, you need to see the steam pouring out of your oven.
     Simmer for 10 minutes or until most of water has been absorbed by rice.
     Move bottom coals to a ring around the base of the oven.
     Season salmon with salt and pepper.
     Place the salmon on top of rice.
     Scatter peas over salmon and rice.
     Spoon sauce over salmon, rice and peas.
     Cover and cook for 12-15 minutes or until peas are tender and salmon is opaque and beginning to flake.

Simmer rice for 10 minutes or until most of water is absorbed

Add salmon and peas, spoon ginger -scallion sauce over all

Cover and cook for 12-15 minutes or until salmon and peas are tender

A healthy one-pot dinner

Oh-So-Easy Salmon

      Salmon has become one of those super foods that we should all be eating on a regular basis.  I often bake it in my conventional oven and was anxious to try it in my camp oven.  This recipe from Grey Poupon is about as simple as it gets.  Spray or oil your dutch oven well, add the fish, cover with dijon mustard, sprinkle with crumbs and bake in a hot oven.  The secret is not over cooking your fish.  I was surprised at how quickly the salmon cooked, be sure to check it after 10 minutes, there is nothing worse than rubbery fish.  I used crushed Ritz crackers for the topping but you could use any brand you like.  Add a little dill or lemon pepper to boost the flavor.  I baked it in my 12 inch oven with 12 coals in a ring around the bottom and 24 on top.  Super easy to make, with a nice, tangy bite, this one's a keeper.

Oh-So-Easy-Salmon
4 salmon fillets or a 1 pound piece of salmon
3 Tblsp Grey Poupon regular dijon mustard or Harvest Coarse Ground Mustard
16 crackers, crushed (about 1/2 cup)

     Lightly oil or spray dutch oven.
     Place salmon fillet in prepared oven.
     Spread mustard evenly over fish.
     Sprinkle with crushed cracker crumbs.
     Add a little dill weed or lemon pepper if so desired.
     Bake at 400 degrees for 15-20 minutes.
     Makes 3-4 servings.

Place salmon fillet in well oiled oven

Spread with mustard

Sprinkle with crumbs

Moist salmon bakes for 15-20 minutes at 400 degrees

Moules a la Mariniere

     Mussels were at the top of my list of things to try in my dutch oven.  Where better to look for the recipe than Mastering the Art of French Cooking by Julia Child?  I searched my mother's spattered copy and found Mrs. Child's recipe for Moules a la Mariniere.  Her simple, basic and most authentic version takes 10 minutes to make in your dutch oven and the end result is a pot full of sweet, tender mussels bathed in a a buttery, perfumed broth.  A loaf of crusty bread is a must, sopping up the fragrant broth and bits of shallot is the best part of eating this earthy dish.  I made these in my 12 inch oven over as many coals as would fit underneath.  Her recipe calls for 6 quarts of mussels however I purchased a 2 lb. mesh bag and it was more than enough for two people.  Cover the pot and bring the broth to a quick boil before adding the mussels, from there it only takes 10 minutes to steam them open.  For those of you who are able to find fresh mussels in your area, give this classic dish a try.  Serve them right out of your dutch oven with lots of bread and plenty of napkins.  This rustic meal is not only fun to eat but incredibly delicious too.  Bon appetit!

Moules a la Mariniere
Fresh Mussels Steamed Open in Wine and Flavorings
2 cups light, dry white wine or 1 cup dry white vermouth
1/2 cup minced shallots, or green onions or very finely minced onions
8 parsley sprigs
1/2 bay leaf
1/4 tsp thyme
1/8 tsp pepper
6 Tblsp butter
6 quarts scrubbed mussels
1/2 cup roughly chopped mussels

     Lightly oil or spray your dutch oven.
     Bring all but the last two ingredients to a boil over a full compliment of coals.  Boil for 2 to 3 minutes to evaporate its alcohol and to reduce its volume slightly.
     Add the mussels to the dutch oven.  Cover and boil for 8-10 minutes or until the mussels have opened.  Discard any mussels that haven't opened after steaming.
     With a big skimmer, dip the mussels into wide soup plates. Allow the cooking liquid to settle for a moment so any sand will sink to the bottom. Then ladle the liquid over the mussels, sprinkle with the parsley and serve immediately.

Parsley, thyme, shallots, pepper and butter flavor the broth

Bring broth to a boil and cook for several minutes

Add mussels and stir

Cover and cook for 8-10 minutes

Serve with chopped fresh parsley and a chunk of bread

Classic Tuna Noodle Casserole

     Even though it's the first week of July I was in need of some major comfort food today.  It was too hot and I was too lazy to go to the grocery store but I did have all the ingredients on hand to make this Classic Tuna Noodle Casserole from Starkist.  I usually look for one pot pasta dishes for my dutch oven, this one does require you to cook the noodles beforehand.  If you're a purist you can boil them in a second dutch oven or you can cook them over your camp stove.  If you bring them from home be sure to add a little olive oil or butter to prevent them from sticking.  You can even mix this casserole right in your dutch oven then sprinkle it with cracker crumbs and cheese.  If you really want to make it a vintage dinner, top it with your favorite potato chips.  I made mine in a 10 inch oven with 10 coals in a ring around the bottom and 16-18 on top.  All you have to do is brown the topping and heat the casserole until it is bubbling, about 20-30 minutes.  Next time you're in need of a little comforting remember this creamy casserole, it's bound to bring back memories of your childhood.

Classic Tuna Noodle Casserole
2 5 oz. cans tuna, drained
8 oz. egg noodles
1 cup frozen peas
1/2 cup milk
1 10.75 oz. can Cream of Mushroom Soup
1/2 cup sour cream
3/4 cup Ritz type crackers, crushed
1/4 tsp garlic powder
1/2 tsp thyme (optional)
Pepper to taste
Sprinkling of Parmesan cheese (optional)

     Lightly oil or spray a 10 or 12 inch dutch oven.
     Cook noodles according to package directions; drain in colander.
     In separate bowl, mix together soup, milk, sour cream and garlic powder.  Stir in noodles, peas, pepper, tuna and thyme.
     Transfer to prepared dutch oven.  Top with cracker crumbs and Parmesan cheese.  Bake at 375 degrees for 20-30 minutes or until topping is brown and casserole is bubbling.  Serves 4.

Sprinkle on your favorite topping

All you have to do is heat it until bubbling

An oldie but a goodie

Salmon and Corn Chowder

     I have been making this Salmon and Corn Chowder from Friday is Fish; The Everyday Cookbooks for a long time. It is probably my favorite fish stew and I often make it when I'm looking for something guilt free and healthy to make for dinner.  With the price of salmon going up all the time, it's a good way to stretch a smaller piece to feed four people.  It's made for dutch oven cooking, the only thing I would suggest is that you prepare and line up your ingredients in advance so that it's assembly will go a lot more smoothly.  In a 10 inch oven I cooked it over a full spread of coals with the lid completely covered.  If you're camping, substitute a can of drained corn for the frozen variety.  I often use roasted red pepper from a jar in place of chopped bell pepper as it cooks more quickly and adds a slight roasted flavor.  The original recipe calls for pureeing half of the soup in a blender or food processor before adding the salmon.  I gave the potatoes a good mash once they were tender to smooth the soup out a bit.  If you're in a hurry, cook the bacon on your camp stove until crisp and start the chowder with the reserved bacon fat in your dutch oven.  The fresh dill really gives this colorful stew a lift.  Try it, it does a body good.   

Salmon and Corn Chowder
3 slices of bacon, cut crosswise into thin strips
1 medium onion, coarsley chopped
2 garlic cloves, minced
2 Tblsp flour
2 1/2 cups reduced sodium chicken broth
1 lb. unpeeled red potatoes, cut into 1/2 inch cubes
1 medium green or red bell pepper, diced
2 cups frozen corn, thawed
1/4 tsp black pepper
1 lb. salmon fillet, cut into 1/2 inch cubes
1 cup low-fat milk
1/4 cup fresh dill sprigs, minced or 2 tsp dried

     Lightly oil or spray 10 or 12 inch dutch oven.
     Cook the bacon over a full compliment of coals, stirring frequently, until crisp, about 10 minutes.  Drain bacon on paper towels and set aside. 
     Cook onion and garlic in bacon fat until onion softens and turns translucent.
     Stir in flour and cook, stirring constantly, until the flour is no longer visible, about 30 seconds.  Add the broth and potatoes.  Cover with as many coals on the lid that you need to bring liquid to a boil.  Simmer for 15 minutes or until potatoes are tender.
     Using potato masher, crush about half of potatoes until mixture is smooth.
     Add the bell pepper, corn and black pepper, cook for 5 minutes more with lid on or until bell pepper is crisp tender. 
     Add salmon and milk and cook until salmon flakes easily, about 5-7 minutes. 
     Remove from heat and stir in dill.  Serve garnished with bacon.  Serves 4.

Saute onion and garlic in bacon fat, stir in flour

Cook potatoes til tender in chicken stock then mash

Add pepper and corn, cover and cook 5 more minutes

Stir in salmon and milk

Add a handful of fresh dill

Garnish with crispy bacon

Coastal Shrimp and Tomato Rice

     This quick and tasty shrimp dish from The Dinner Doctor by Ann Byrn has all the flavor of low country cooking.  In twenty minutes and with five ingredients you can have a bowlful of Southern goodness.  Open a can of tomatoes, peel some shrimp and you're in business.  I made this in my 8 inch dutch oven with 9 coals on the bottom and completely covered the lid.  It will serve two ravenous campers or maybe four as a side dish.  Enjoy the taste of Charleston on your next camping trip, this simple little recipe will reward you with big flavor.

Coastal Shrimp and Tomato Rice
1 14.5 oz. can diced tomatoes with green pepper and onions
1 cup instant rice (Minute Rice)
2 Tblsp sliced pimiento-stuffed green olives
1 lb. medium-size shrimp
1/2 tsp black pepper or more to taste
1/2 cup crumbled feta cheese

     Lightly oil or spray an 8 or 10 inch dutch oven.
     Place tomatoes in prepared oven.  Fill the tomato can with water and add to tomatoes.  Cover and cook over a full spread of coals with as many as will fit on the lid to bring it to a low boil. 
     Stir in rice and olives.  Cover and simmer for 10 minutes or until rice is almost tender.
     Add shrimp and pepper; stir.  Cover and cook 5-10 more minutes or until shrimp is pink and opaque.
     Sprinkle the feta over the shrimp.  Cover and cook for 1-2 minutes or until cheese has melted.

Stir rice and olives into simmering tomatoes

When rice is almost done stir in shrimp and pepper

Crumble feta over shrimp and heat until melted

Bold flavor from just a few ingredients

Shrimp With Salsa Rice

     Some of the best recipes can be found at your fingertips on food company web sites.  They tend to use available and sometimes prepared ingredients, perfect for camping and outdoor cooking.  I adapted this shrimp, salsa and rice recipe from the Ortega company, it seemed tailor made for a camp dutch oven.  Just a few pointers, after you saute the rice and onion over a full compliment of coals, move them to the outside edge around the bottom of the oven.  This will prevent your rice from burning.  I used 18 coals on the lid of a 10 inch oven. The shrimp takes no more than 5 minutes to cook so don't add it until your rice is just about completely done.  You can cook the bacon in your dutch oven or do it ahead of time on the stove, but don't leave it out as it gives the dish a nice smokey flavor.  Use mild, medium or hot salsa depending on your taste.  Garnish with fresh chopped cilantro, a dollop of sour cream and dig in!

Shrimp With Salsa Rice
2 tbls. vegetable or olive oil
2 cups white rice, uncooked
1 small onion, chopped
2 cups ORTEGA Salsa - Thick & Chunky (Medium)
1 14 1/2 oz. can chicken broth
1 pound medium raw shrimp, peeled and deveined
4 slices bacon, cooked, drained and crumbled

     Heat oil in 10 or 12 inch dutch oven over a full compliment of coals.  Cook onion in oil until soft and translucent.  Add rice and stir to completely coat with oil.
     Add chicken broth and salsa; stir.
     Cover and add enough coals on lid to bring liquid to a simmer.  Cook for 20 minutes or until rice is tender and most of liquid is absorbed.
     Place shrimp on rice; cover.  Cook for 4 to 6 minutes more or until shrimp are pink and fully cooked.  
     Top with bacon.  Serves 4-6.

Saute rice and onion in oil

Add salsa and chicken broth

Ready in about 25 minutes

Garnish with bacon and fresh cilantro