6 Delicious Dutch Oven Recipes For A Wonderful Campfire Meal
Are you a fan of Dutch oven? If you are, then this post is for you. There are some wonderful properties that make using Dutch ovens a very good idea. The first thing to know is that there are various delicious recipes that you can prepare with it.
Dutch ovens are cast iron cookware and provide a great means to make a campfire meal as an alternative to a grill during your camping journey. I know you’re excited to see what’s going to be cooking in your next camping trip so let’s get right into it.
Check out this video on Dutch Oven Cooking to get a good feel about it:
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Six Delicious Dutch Over Camping Recipes
1. Shrimp Creole
I prepared this easy shrimp meal on the stovetop within a Dutch oven. I will probably make use of uncooked shrimp next time because it is very easy to cook shellfish for too long when you cannot see it turn pink – though mine was a bit rubbery but still tasty.
- 3/4 cup of chopped onion
- 3 cups of thinly sliced celery
- 1 cup of chopped green bell pepper
- 1/4 cup of butter
- 16-ounce can of chopped tomatoes
- 2 bay leaves
- 3 tablespoons of brown sugar
- 1/4 teaspoon of pepper
- 1 1/2 teaspoons of salt
- 3 tablespoons of lemon juice
- 2 pounds of cooked shrimp
Sauté onion, pepper, and celery in butter in the Dutch oven over coals or on a tiny camp stove for fifteen minutes.
Add tomatoes, bay leaves, brown sugar, pepper, and salt; mix well. Cover and let it simmer, with 7 coals under and 13 coals on top of the oven, for thirty minutes. Add shrimp and lemon juice. Simmer six to ten minutes more or until the shrimp are cooked through. Get rid of the bay leaves.
Serves six to eight.
2. Dutch Oven Zucchini Pie
Made in a ten-inch Dutch oven, this pie is a simple version of a quiche. Pour batter over the top-it creates its own crust during the baking process. It is so fast and easy; I was able to make after my work shirt and still have enough time to attend a high school sports game.
- 2 1/4 cups of chopped zucchini
- 3/4 cup chopped onions
- 1 1/2 cups of chopped tomatoes
- 1/2 cup of grated hard parmesan cheese
- 3/4 cup of Bisquick baking mix
- 1 1/2 cups of milk
- 4 eggs
- 1/4 teaspoon of pepper
- 1/2 teaspoon of salt
3. Grease Dutch Oven
Put zucchini, onion, parmesan cheese, and tomatoes in the oven.
Beat the rest of the ingredients for a minute, and pour into a pan with other ingredients.
Bake at 350° until knife placed into the center comes out clean, approximately forty-five minutes. Cool for five minutes and then serve. To cook with coals with a Dutch oven, put about 19 hot coals over, in an evenly spaced circle around the lid’s rim, with 2 of such coals in the center of the lid.
Below, place about 12 coals in a circle around the pot’s outer edge.
Serves six to eight.
4. Easy White Rolls
You can certainly make breads using a Dutch oven. But you may need to begin slowly with something simple such as these white rolls.
Bruce Tracy, a cookbook author, said to not allow the dough to rise too much (hours rather than minutes) and always remember to roll these dough balls in butter. The fat layer keeps your rolls separated. Here’s Bruce Tracy’s cookbook in baking.
- 1 cup of warm water
- 3/4 cup (1 ½ sticks) of butter (softened, divided)
- 1/4 cup of honey
- 1 teaspoon of salt
- 2 packages of instant yeast
- 2 large eggs, lightly beaten
- 3-4 cups flour, divided
5. Kosher salt, to taste
In a big bowl, combine honey and water. Add 1/2 cup of melted butter, eggs, and salt. Mix the yeast with one cup of flour, before adding them to the wet ingredient. Thoroughly mix for approximately 30 seconds. Thoroughly include more flour, one cup each, until the dough separates from the bowl’s sides. Add extra flour if it’s too sticky.
Scoop dough using a tiny ice cream scoop, and create into tight balls. Dip every ball into the rest of the melted butter, and starting in the middle, put each ball into Dutch oven that’s been prepared with non-stick cooking spray. The balls must be just touching. Cover and allow them to rise about 30 minutes, or until they have doubled in size.
Bake, with 8 coals below and 16 coals over the oven, for approximately 25 minutes until the dough rolls are golden brown. (Bake at 350° if using the oven.) When the bread is finished, take out the coals, brush the top with melted butter, and then sprinkle with some kosher salt (optional). Serve warm.
Serves ten to twelve.
6. Chicken Parmesan
This tastes fresher than chicken parmesan prepped with red sauce. To reduce the oven cooking time, I pounded the breasts super thin. I thought a whole pound of mozzarella was way too much; an eight-ounce package would be enough.
For the pasta
- 1/2 cup of olive oil
- 1 pound of cherry tomatoes
- 4 chopped garlic cloves
- 2 ounces of finely chopped fresh basil
- 1 teaspoon of oregano
- 4 teaspoons of sugar
- 1/2 cup of white wine or white grape juice
- 1/2 pound of chopped brown mushrooms
- 12-ounce box cooked pasta (or 2 pounds of fresh pasta)
- 1 zested, half squeezed lemon
For the chicken
- 2 pounds of boneless, skinless chicken breasts
- 2 cups of flour
- 1 teaspoon of black pepper
- 1 teaspoon of salt
- 2 eggs
- 5 cups of Italian-style bread crumbs
- 1 large tomato, thinly sliced
- 1 pound of sliced and grated mozzarella cheese
In a twelve-inch Dutch oven, put olive oil, garlic, tomatoes, oregano, and basil. Bake for thirty minutes. Add sugar, wine or grape juice, mushrooms, and the cooked pasta. Stir well and remove from heat.
Trim fat from the chicken and pound breasts to the same thickness. Dust the meat in flour and set them on plate. In a bowl, mix pepper, salt, eggs, and some milk to moisten, and then whip them until frothy. Put bread crumbs on a plate. Dip breasts in eggs and roll in the breadcrumbs; place on a plate.
Heat a little oil in a skillet. Fry the breasts one at a time until they’re lightly golden. Pat dry using a paper towel. Set chicken over the pasta, top with thin tomato slices, followed by a little mozzarella cheese. Sprinkle the remaining cheese over the whole dish.
Bake for around minutes, 8 coals underneath and 14 coals over, until chicken reaches an internal temperature of 165°. If you are using a traditional oven, utilize a skillet on the stove with medium to high heat, and put the Dutch oven in a 350-degree oven, covered.
When the chicken is done, take the pot from the oven or heat. Let it rest for about ten minutes. Serve.
This recipe serves six to eight.
Dutch-oven cooking entails a cooking method that has been around for hundreds of years, and not just to the pot you are preparing the food. It's essentially campfire cooking.
All the ingredients enter a non-enamelled, cast-iron cookware that’s then heated by placing a certain number of burning coals under it and over the tight-fitting lid as well.
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