Lemon Blueberry Drop Scones

      Surely one of the first signs of summer is the drop in price of fresh blueberries.  I picked up a few pints then was lucky enough to discover this recipe for Lemon Blueberry Drop Scones from Allrecipes.com.  What makes this scone recipe different from the ones I've made before is the addition of a beaten egg, melted butter and a cup of yogurt.  It's so easy you don't even have to cut in the butter.  I bought a single serving container of Greek style lemon yogurt and it was not quite a full cup so you may have to buy two or add some plain yogurt like I did.  If you like it on the lemony side, pick up two lemons, one isn't quite enough for all the grated rind you'll need.  I also added a bit more confectioner's sugar as I like my glaze thicker than the recipe calls for.  In my 10 inch oven, they baked with 10 coals in a ring around the bottom and the lid completely covered with briquettes, maybe 26-28.  When I saw the steam pouring out from under the lid, I checked them and they were golden brown and ready to go.  Tart, fresh and a wonderful way to start a summer's day, you've got to give these a try. 

Lemon Blueberry Drop Scones
2 cups all purpose flour
1/3 cup sugar
2 tsp baking powder
1 tsp grated lemon peel
1/2 tsp baking soda
1/4 tsp salt
1 cup lemon yogurt
1 egg
1/4 cup butter or margarine, melted
1 cup fresh OR frozen blueberries
Glaze
1/2-3/4 cup confectioner's sugar
1 Tblsp lemon juice
1/2 tsp grated lemon peel

     Lightly oil or spray dutch oven.
     In large bowl, combine flour, sugar, baking powder, baking soda, salt and grated lemon peel.
     In separate bowl, combine yogurt, egg and melted butter.
     Stir into dry ingredients, just until moistened.
     Fold in blueberries.
     Drop by heaping tablespoonfuls into prepared dutch oven.
     Bake at 400 degrees for 20 minutes or until lightly browned.
     Combine glaze ingredients; drizzle over warm scones.

Ten scones just fit in my 10 inch oven

The boys are back in town

Bake for 20 minutes at 400 degrees or until golden brown

Drizzle on the yellow glaze and gobble them up while they're still warm

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



California Dip Meatloaf

     When I was growing up, for special occasions my Mom would whip up a batch of California Onion Dip.  The day before the party I'd watch her swirl the dry packet of soup mix into the creamy white sour cream, then spoon it back into the plastic container.  I knew in 24 hours it would be mounded into a crystal bowl and my siblings and I would be fighting over who got to scoop the first chip into the oniony dip.  It's amazing that something so simple and easy to make could be so good and bring back so many happy memories.  I still make it every Christmas Eve.  It's no wonder that I jumped at the chance to make this California Dip Meatloaf.  It baked up beautifully in my dutch oven, moist and juicy on the inside with a crispy crust on the outside.  In my 12 inch oven it baked with 12 coals in a ring around the bottom and 28-30 on the lid.  After I put it on the coals I didn't even go outside to check on it for one hour, when I opened the back door it smelled delicious and I knew I was onto something really good.  Super simple with some fun ingredients and the best part is taking out your aggressions by smashing the chips in a plastic bag.  From, 365 Ways To Cook Hamburger And Other Ground Meats, by Rick Rodgers. 

California Dip Meatloaf
2 pounds 85% lean ground beef
1 envelope Lipton Onion Soup Mix
1 1/2 cups crushed salt-free potato chips (about 6 oz.)
3/4 cup sour cream
1/4 cup water
2 large eggs, beaten

     Lightly oil or spray 12 inch dutch oven.
     In medium bowl, combine ground beef, onion soup mix, potato chips, sour cream, eggs and water.
     Mix until just combined then form into a tightly shaped loaf in prepared dutch oven.
     Add baby new potatoes and carrots to dutch oven if desired.
     Bake at 375 degrees for 55 minutes to an hour.
     Let stand 5 minutes before slicing.
     Makes 4-6 servings.

Shape beef mixture into a compact loaf in your dutch oven.

Bake at 375 degrees for 55 minutes to an hour

This chip n' dip meatloaf is mighty good

Mushroom and Scallion Frittata

     Frittatas, or open faced omelettes, are made for dutch oven cooking.  Usually they are started over low heat then once the frittata sets, finished off under high heat in your oven.  In this instance your dutch oven acts both as a skillet and a broiler to make this Mushroom and Scallion Frittata from Martha Stewart.  In my 10 inch oven I sauteed the scallions and mushrooms over a full compliment of coals, once I added the beaten eggs I moved the bottom coals to a ring around the base of the oven and filled in the lid with 20-22 briquettes.  The blast of high heat at the end of cooking time browns the frittata, it may puff up a bit but will soon fall after you remove it from the coals.  If you've ever had Scallion Pancakes in a Chinese restaurant, you'll definitely like this recipe, the scallions sweeten as they cook and compliment the mushrooms nicely.  Top if off with your favorite cheese, feta, Cheddar, Mozzarella or even goat cheese would be a great addition.  Make it any time of the day or even cut it into smaller slices and serve as an appetizer at room temperature.

Mushroom and Scallion Frittata
2 Tblsp olive oil
12 scallions, including green parts, cut into 1 1/2 inch pieces
1/2 pound shiitake mushrooms, stems discarded and caps sliced 1/4 inch thick, or white mushrooms, sliced
Salt and pepper
8 eggs
1/2 cup grated Parmesan cheese

     Lightly oil or spray 10 inch dutch oven.
     Saute scallions, mushrooms and 1/2 tsp salt over a full compliment of coals.
     Cover, with a dozen or so coals on the lid, and cook until softened, about 10 minutes.
     In a large bowl, whisk together eggs and 1/4 teaspoon each salt and pepper.
     Pour egg mixture over the vegetables, cook, stirring for 2-3 minutes.
     Move bottom coals to a ring around the base of oven.
     Sprinkle with Parmesan cheese.
     Cover, adding more coals to the lid moved from the bottom of the oven.
     Cook for 15 minutes or until lightly browned.
     Makes 4 servings.

Saute scallions and mushrooms over a full compliment of coals until softened

Add eggs and cook for 2-3 minutes while stirring

Sprinkle with Parmesan cheese

Cover and cook under high heat for 15 minutes


An any time of the day, an easy and inexpensive dinner

Rosy Peach Upside Down Cake

      It's been a while since I've baked a cake in my dutch oven, would like to blame it on the rainy, windy weather we've been having but honestly the last couple of cakes I've baked were complete disasters.  My faith in my baking abilities was restored today with this beautiful, brilliant colored Rosy Peach Upside Down Cake.  This cake is topped with sweet Jello and peaches and the cake is swirled with the Peach Melba flavored batter.  It is very light and if you chill it after baking, would be positively refreshing on a hot summer's day.  I had to shop around for the Peach Jello but other than that it's a snap to make and could even be baked at your campsite.  In my 12 inch dutch oven it baked with 12 coals in a ring around the base of the oven and about 28 briquettes on the lid.  After 15 minutes I removed some of the center coals to keep the cake from browning too quickly.  Be sure to use a cake tester or bamboo skewer to insure that it's cooked all the way through.  Let it sit for a good 20-25 minutes before lifting out and inverting onto a platter.  It's such a pretty cake and the combination of flavors is delightfully delicious.

Rosy Peach Upside Down Cake
1 29 oz. can sliced peaches, drained
1 3 oz. package strawberry gelatin
1 3 oz. package peach gelatin
1 tsp cinnamon
1/3 cup butter or margarine cut into small pieces
1 18.25 oz. box yellow cake mix plus ingredients needed to bake cake
Whipped cream for topping

     Lightly oil or spray 12 inch dutch oven; line with parchment paper.
     Arrange peaches in single layer in prepared oven.
     Combine strawberry and peach gelatins and cinnamon in small bowl.
     Sprinkle 3/4 of mixture evenly over peaches; dot with butter.
     Prepare cake mix as directed on package.
     Pour 3/4 of batter into pan.
     Stir remaining gelatin mixture into remaining cake mix.
     Blend well and pour into dutch oven.
     Using a spatula or knife, gently zigzag through batter to marble.
     Bake at 350 degrees for 35-40 minutes or until cake tester comes out clean.
     Cool for 20-25 minutes before lifting out and inverting onto platter.
     Cool completely and garnish with whipped cream before serving.

Sprinkle peach slices with gelatin mixture then dot with butter

Cover peaches with batter then gently swirl together with spatula

Bake at 350 degrees for 35-40 minutes

Cool for 25 minutes before lifting out and inverting onto platter

So colorful and delicious too

Mushroom Rice Casserole

     I stumbled across this recipe when I was looking for a way to use up a package of jumbo mushrooms that were past their prime.  There are many variations of this casserole but this one from Food.com seemed the easiest and ideal for dutch oven cooking.  You could try any kind of exotic mushrooms you have on hand.  Years ago I took a year long cooking class at a local community college.  One of the many pointers I remember from our teacher is the proportion of liquid to rice, always 2 to 1 in a pot on the stove and 3 to 1 when baked the oven.  These measurements have served me well.  You can't go wrong with this Mushroom Rice Casserole, it may seem like a lot of liquid at first but it absorbs beautifully into the rice.  In my 10 inch dutch oven I sauteed the onions, mushrooms and butter over a full spread of coals until they were softened and browned.  Before adding the liquid and rice I moved the bottom coals to a ring of 10 around the base of the oven, with 22 on the lid.  In 30 minutes the rice was tender and creamy.  Be sure to give it a stir halfway so it won't stick to the bottom.  Like a shortcut risotto, this simple side dish is a great staple to have in your recipe box.

Mushroom Rice Casserole
4 Tblsp butter
8 oz. sliced mushrooms
1/2 cup chopped onion
1 heaping cup uncooked long grain white rice
1 10 3/4 oz. can cream of mushroom soup
1 14 oz. can beef broth

     Lightly oil or spray dutch oven.
     Saute mushrooms and onion in butter over a full compliment of coals for 5 minutes or until onions are softened.
     Stir in soup, broth and rice.
     Move bottom coals to a ring around the base of your dutch oven.
     Bake at 350 degrees for 30-35 minutes, stirring halfway, or until liquid is absorbed and rice is tender.
     Makes 4-5 servings.



Saute mushrooms and onion in butter over a full compliment of coals

Stir in remaining ingredients and move coals to a ring around bottom

Bake at 350 degrees for 30 minutes, stirring halfway

Sprinkle with fresh thyme or grated Parmesan cheese

Eggs Benedict Casserole

     There are several theories as to the origin of Eggs Benedict, one is where a Wall Street banker wandered into the Waldorf hotel in New York and asked for a cure for his hangover ordering, "buttered toast, poached eggs, crisp bacon, and a hooker of Hollandaise."  Another gives credit to Mrs. Le Grand Benedict who suggested the recipe to the maitre d'hotel at Delmonico's and let's not forget Commodore E.C. Benedict who was given the recipe from his mother.  Wherever it got it's start, it's considered the ultimate in breakfast food and something usually saved for special occasions and leisurely Sunday brunches. 
     This recipe from Christmas With Southern Living 2010 is an easy and dutch oven friendly way of combining the flavors and textures in one simple casserole.  It's basically an egg strata, do ahead dish that requires an overnight sit in your fridge.  I shortened the sit time to 30 minutes.  If you're at home, by all means, mix it in a large bowl and let it sit for 4-12 hours so the bread can completely soak up the egg mixture.  If you're cooking outside, just let it sit for a half hour in your oven, the bread will absorb plenty of the liquid.  In my 10 inch oven, I started it with 10 coals in a ring around the bottom and 22 on the lid.  After 20 minutes it was starting to brown on top so I removed the center coals and let it finish baking with the briquettes in a ring around the outside of the lid.  This actually might bake better in your 12 inch oven as it puffs like a souffle and it needs a good 45 minutes to bake completely through.
      Top it off with your favorite Hollandaise recipe, I used Knorr's in a package.  If you can find one that only requires water it would be that much easier for camping.  Better yet, Trader Joe's makes one in a jar, it's not quite the same but is good in a pinch and would be great warmed up and served outdoors.  So, no excuses now not to treat yourself to a luxurious breakfast when you're away from home. 

Eggs Benedict Casserole
1 12 oz. package English muffins, cut into 1-inch pieces
8 oz. Canadian bacon, cut into 1-inch pieces
6 large eggs
2 1/2 cups milk
1 Tblsp fresh lemon juice
1 tsp mustard
1/2 tsp salt
1/4 tsp freshly ground black pepper
Packaged Hollandaise sauce

     Lightly oil or spray dutch oven.
     Combine muffin pieces and Canadian bacon in prepared dutch oven.
     Whisk eggs, milk, mustard, lemon juice, salt and pepper in a medium bowl.
     Pour egg mixture over muffin pieces; let casserole sit for 30 minutes.
     If you're at home or have access to refrigeration, allow bread mixture to sit for 4-12 hours before baking.
     Bake at 375 degrees for 40-45 minutes moving center coals if necessary to prevent center from burning.
     Makes 4-6 servings. 
     Top off with your favorite Hollandaise recipe.

Allow casserole to sit for at least 30 minutes before baking

Bake at 375 degrees for 40-45 minutes

Serve with Hollandaise and a sprinkling of chives