Texas Style Chili with Spicy Jalapeno Chicken Sausage

     Another excellent recipe from the Al Fresco sausage company, this versatile, chunky chili can be dished up in a bowl or wrapped in a tortilla.  If you're a vegetarian, omit the sausage and add another can of black beans.  In my 10 inch oven, I loaded up the lid with 28 coals and placed 10 in a ring around the bottom.  After 20 minutes I gave it a stir and after 25 more minutes the vegetables were soft and the chili was bubbling away.  The nice thing about this recipe is that you can do all your prep work at home, place everything in a zip lock bag and roast it at your destination.  Please don't add any liquid, you don't need it, the vegetables create their own juices.  I threw in an extra pepper and only used one package of sausage, the jalapeno really gives it a kick.  Loaded with vitamins, low in fat and brimming with flavor, a perfect outdoor dinner.

Texas Style Chili with Spicy Jalapeno Chicken Sausage
1-2 12 oz packages spicy jalapeno chicken sausage, sliced
2 Tblsp olive oil
1/2 cup onion, roughly chopped
1 large green, red and yellow pepper, roughly chopped
3 cloves garlic, chopped
1 15 oz can black beans, rinsed and drained
2-3 Tblsp chili powder
1 tsp cumin
1 tsp oregano
2 bay leaves (optional)

     Lightly oil or spray dutch oven.
     Combine all ingredients in dutch oven.
     Bake at 375 degrees for 45-50 minutes, stirring halfway, or until vegetables are tender.
     Serve in a bowl or wrapped in flour tortilla.
     Top with sour cream and grated cheese.
     Makes 4 servings.

Mix ingredients in dutch oven

Roast at 375 degrees for 45 minutes, stirring halfway

Don't forget to remove the bay leaves.

Chocolate Raspberry Cobbler

     The only flavor combination I like better than chocolate and raspberry is white chocolate and raspberry.  To round out our trilogy of ridiculously easy recipes, this Chocolate Raspberry Cobbler is not only scrumptious, you can just about make it with your eyes closed.  I did have to hunt around for raspberry pie filling so if you can't find it, try it with a can of cherry filling.  Just be sure that you completely cover the cookie mix with butter, you don't want any large patches of dry batter showing through.  In my 10 inch oven, it baked for 30 minutes with 18-20 briquettes on the lid and 10 in a ring around the bottom.  When you are bowled over by the scented steam of chocolate and raspberry, it's done.  To make this in your 12 inch oven just add a second can of pie filling and leave the rest.  Next time, I might try mixing in some fresh raspberries with the pie filling.   Crispy on the top, gooey on the inside and sweet enough to make your teeth hurt, topped with vanilla ice cream, this is easily one of my favorite dutch oven desserts.

Chocolate Raspberry Cobbler
1 21 oz can raspberry pie filling
1 1 lb 1.5 oz pouch Betty Crocker double chocolate chunk cookie mix
3/4 cup butter OR margarine, melted

     Lightly oil or spray 10 inch dutch oven, line with parchment paper if desired.
     Spread pie filling in bottom of dutch oven.
     Sprinkle cookie mix evenly over pie filling.
     Pour melted butter evenly over cookie mix.
     Spoon or spread melted butter over cookie mix just to cover the dry mix. 
     Bake for 30 minutes at 350 degrees or until topping is set.
     Cool for 10 minutes before serving.
     Store covered in refrigerator, if there's any left!

Pour melted butter over dry cookie mix and raspberry pie filling

Bake for 30 minutes at 350 degrees

You'd better go to confession after eating this sinfully rich dessert

Corn Stuffed Peppers

      Sometimes you're just in the mood for a four ingredient recipe.  With these Corn Stuffed Peppers, Stouffers has gone ahead and done all the work for you.  I apologize to those of you who can't find their brand of frozen Corn Souffle in your local grocery store, I really don't know what you could use as a substitution.  Definitely a good camping recipe, if you don't have refrigeration, you can defrost the souffle overnight in your cooler.  In my 10 inch oven, it did take a good hour to cook with 22 coals on the lid and 10 around the base of the oven.  Believe it or not, the souffle does actually rise leaving a light and fluffy filling, just be sure to leave enough space between the peppers and the lid of your dutch oven.  Hard to believe something this simple could be so elegant, also you can easily double or triple the recipe if you're feeding a crowd.

Corn Stuffed Peppers
2 12 oz. packages Stouffers Corn Souffle, defrosted
1 16 oz. jar mild salsa
4 green OR red peppers
1/3 cup shredded cheddar cheese

Lightly oil or spray dutch oven.
Cut stem ends from peppers; remove seeds and membranes.
Pour salsa into the bottom of dutch oven.
Spoon Corn Souffle into peppers.
Stand peppers in salsa.
Bake at 350 degrees for 55 minutes.
Top each pepper with cheese.
Cook for 5 minutes more or until cheese has melted and knife inserted in center of souffle comes out clean.
Makes 4 servings.

Yup, just 4 ingredients for these tasty peppers

Thaw corn souffle then fill peppers

Bake for 55 minutes, top with cheese then bake until cheese has melted

A light and downright elegant camper's dinner

Caramelized Onion & Sweet Apple Pizza with Brie

      To help myself get back into the swing of dutch oven cooking, I have chosen a couple of fairly simple recipes to post, nothing fancy, just enough to help me get the hang of temperature control again.  This recipe from the Al Fresco sausage company fills the bill on all counts.  The only thing I would suggest doing ahead of time is caramelizing your onions.  You certainly could do that in your camp oven but I like to cook them low and slow on the stove top in my cast iron skillet.  What also drew me to this recipe was using Indian bread, or naan, as the crust of your pizza.  Not only was it crispy on the bottom, one piece of naan fit perfectly into my 10 inch oven.  You can certainly experiment with your toppings, maybe trying sliced pears with blue cheese or a more traditional Italian sausage and mozzarella style combination.  If you can't find chicken sausage, any pre-cooked variety would be fine.  The beauty of these pizzas is that they cook quickly and you can easily make two or three with one batch of coals.  The sweetness of the sausage, onions and apples melds beautifully with the brie, if my herb garden was in full bloom I'd top it with a sprinkling of fresh thyme.  With 10 coals around the base of the oven and 22 on the lid, they were ready in about 12 minutes. These are definitely tres gourmet and a snap to make at your campsite.

Caramelized Onion and Sweet Apple Pizza with Brie
1 12 oz. package Sweet Apple Chicken Sausage, sliced thinly, on the bias
2-3 large onions, thinly sliced
1 large apple, sliced thinly
1 Tblsp olive oil
2 Tandoori style naan
10-12 thin slices Brie, rind removed if desired
1 Tblsp fresh thyme, chopped

     Saute onions in olive oil until soft and caramelized.
     Onions should cook down by about 1/2 in volume.
     Lightly oil or spray dutch oven.
     Place one piece of naan in bottom of dutch oven.
     Top each naan with 1/2 cup of caramelized onions.
     Top with apples, then sausage; finish with brie.
     Sprinkle with fresh thyme.
     Bake at 375 degrees for 10-12 minutes or until cheese is bubbly and hot.
     Allow to rest for 5 minutes before slicing.
     Makes 2-4 servings.

Layer naan with onions, apples, sausage and brie

Bake at 375 degrees for 10-15 minutes or until apples are soft
and cheese has melted

What a great combination of flavors 

Little Cheddar Meatloaves



Dad, on the left, with his brother in the sixties

     Some of you may have wondered if I fell off the face of the earth.  My father became ill last summer and for the past nine months my life has been centered around caring for him at home.  He fought a long and courageous battle but with the help of friends, family and Hospice, my prayers were answered and we were able to keep him with us, in his familiar surroundings, with his cat on his bed, until he passed away at the end of March.  I want to thank all of you who are still checking in on my blog, trying the recipes and leaving such nice comments.  Sitting at my computer was a bit of a luxury and I'm sorry I couldn't reply but knowing you were still out there gave me a big lift. 
     Dad loved life, laughter and good food.  He had more enthusiasm than anybody I know and was so supportive of us in all of our endeavors, especially my dutch oven cooking.  He'd start the day asking what we were having for dinner and loved testing my new recipes.  He'd tactfully offer suggestions when needed, relishing in his new role as food critic, and I came to rely on his opinion before posting a recipe on my blog. 
     I wanted to honor my father in some small way by preparing one of his famous recipes in my dutch oven.  Dad was a master griller, deep dish pizza maker, breakfast chef and he cooked with a smoker long before it became popular.  When we were young we jumped for joy when he made us his delicious 'footballs'.  Basically, he'd form ground beef patties into the shape of footballs, cook them under the broiler and serve them with a side of canned B and B Mushroom Sauce.  We thought we were eating filet mignon at a five-star restaurant. 
     This recipe for Little Cheddar Meatloaves is a big more lavish but much the same in principle.  The original recipe calls for 8 little loaves but I wanted them to be more substantial and made four in my 10 inch oven.  Don't be alarmed when you form them into 'footballs', it makes a wet mixture, however, they bake up into the moistest, juiciest meatloaves I have ever tasted.  They baked for 45 minutes with 10 coals in a ring around the bottom and 24 on top.  After 20 minutes I removed some of the center coals and finished them off with the remaining briquettes in a ring around the outside of the lid. 
     I must confess, I was a little nervous at first firing up my coals today, it's been a while, I had to carefully think about the steps of dutch oven cooking again.  It's been a perfect spring day for backyard cooking, sunny and in the sixties, I know Dad would have loved this recipe and I think you will too.  

Little Cheddar Meatloaves
1 egg
3/4 cup milk
1 cup cheddar cheese, shredded
1/2 cup quick-cooking oats
1/2 cup chopped onion
1 pound ground beef
Salt and pepper to taste
Topping
2/3 cup ketchup
1/2 cup brown sugar
1 1/2 tsp mustard

     Lightly oil or spray dutch oven.
     Beat together egg and milk.
     Stir in cheese, oats, onion, salt and pepper.
     Add ground beef and mix well.
     Shape into 4 loaves and place in prepared dutch oven.
     Combine ketchup, brown sugar and mustard.
     Spoon topping over loaves.
     Bake at 350 degrees for 45 minutes or until meat is no longer pink in center.
     Makes 4 servings.

Shape meat mixture into little 'footballs', then cover with sauce

Bake at 350 degrees for 45 minutes

This one's for you Dad

Apple Streusel Cobbler

      Sorry about the lack of recipes lately, I have been going flat out with family obligations.  Finally had some free time today and seeing as how it's a perfect October day, dutch oven cooking was the first thing on my agenda.  To satisfy my craving for cooked apples and cinnamon I thought this recipe from Pillsbury looked very tasty and a different way to dress up an ordinary Apple Cobbler.  I baked it in my 10 inch dutch oven with 10 coals around the bottom, 14 briquettes around the edge of the lid and 4 coals spaced evenly around the handle.  The cobbler needs to bake for a full 50 minutes in order for the extra layer to cook all the way through but you don't want to burn the buttery topping.  The recipe calls for a 9 inch pan but you could easily bake it in your 12 inch dutch oven.  Also, the cobbler needs a good half hour to set up  and cool, I lined my oven for an easy clean up but it's not really necessary.  The topping caramelizes as it bakes, making a crispy contrast to the sweet, creamy filling, it's guaranteed to satisfy any one's sweet tooth.
 
Apple Streusel Cobbler
1 21 oz. cans apple pie filling
2 large eggs
1 14 oz. can sweetened condensed milk
1/4 cup butter, melted
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
Topping
1/2 cup firmly packed brown sugar
1/2 cup all purpose flour
1/4 cup cold butter, cut into small pieces
1/2 cup chopped nuts (optional)
1/2 cup oats

     Lightly oil or spray dutch oven; line with parchment paper if desired.
     Spread apple filling in bottom of oven.
     Beat eggs, sweetened condensed milk, melted butter and spices in large bowl.
     Pour egg mixture over apple filling.
     Combine brown sugar and flour in small bowl; cut in cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
     Add nuts and oats.
     Sprinkle over top.
     Bake at 375 degrees for 50 minutes or until set.
     Cool before serving.


Sprinkle topping over liquid layer

Bake at 375 degrees for 50 minutes

Dive into this buttery sweet dessert while it's still warm

Slow Roasted Country Ribs

      The cool fall weather has arrived in my neck of the woods and it's time to start thinking about hearty dutch oven meals.  This recipe for Slow Roasted Country Ribs from Mr. Food is just about one of the easiest dinners you'll ever make.  I decided to bake them in my 10 inch Camp Chef Yosemite Deluxe Dutch Oven.  I picked it up for a song last winter online and what I like about it is the extra height it gives you with the deeper lid, perfect for roasting the ribs or cooking stuffed peppers.  I started out with 10 coals in a ring around the base of the oven and covered the lid with around 24 coals, I didn't even peek under the lid, in 1 hour and 30 minutes the onions were soft and the ribs were beautifully browned. You can also make these in your crock pot, cook them for 8 hours on low.  Very tender and juicy but not overly spicy, serve them with a big spoonful of brown mustard to boost the flavor.

Slow Roasted Country Ribs
1 2 lb. package refrigerated sauerkraut, rinsed and drained
1 3 lb. package pork country-style ribs
1 envelope dry onion soup mix
1 onion, thinly sliced

     Lightly oil or spray dutch oven.
     Place sauerkraut in prepared oven.
     Place ribs over sauerkraut.
     Sprinkle with onion soup mix.
     Top with sliced onions.
     Bake at 350 degrees for 1 hour and 30 minutes or until ribs are tender.
     Makes 3-4 servings.

Place ribs over sauerkraut then sprinkle with soup mix and onions

Deluxe oven has a deeper lid

Bake for 1 hour and 30 minutes at 350 degrees

The ribs were very juicy, economical too, a hearty dinner
for under 7 dollars