Dutch Oven Recipes

As Featured at Fast Recipes

Phil's Southwest Tamale Pie
Chicken Stew
Dutch Oven Scrappel
Peach Cobbler
Pork Chili Verde
Apple Spice Cobbler
 
by Phil
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Recipes are for 12" diameter, 4" deep (baking) Dutch ovens. I like to line my Dutch oven with two layers of heavy duty foil just to make clean-up easier. I always use Kingsford Charcoal briquettes for consistency. Use 15 on the top and 10 on the bottom to produce about a 350 degree oven. All recipes below have cooking times based on this configuration.

A great resource for all things Dutch Oven: Outdoor Kitchens and the Dutch Oven (Thanks to Sarah from The California Hiking Page for suggesting the add!)
 

Phil's Southwest Tamale Pie

This is my own invention from scratch. It is my wife's favorite Dutch oven recipe. You can create variations many ways by changing the ingredients .

Ingredients:

  • 3 small cans of spiced or flavored beans. My favorite is S&W Chipotle Flavored Beans. However, chili beans, black beans, Louisiana style beans, etc., will also work great.
  • 2 pounds of pork cut into 1 inch cubes (You could use chicken or beef just as well. We prefer the pork flavor in this dish.)
  • One yellow or brown onion, chopped.
  • ½ to 1 cup of grated cheddar or jack cheese.
  • 1 teaspoon minced garlic.
  • 1 tablespoon of red chili sauce (optional).
  • 1 can of Marie Callendar's Southwest Cornbread Mix. This is probably a local California brand. It is cornbread mix spiced with red and green bell peppers and hot spices. You can use any package of cornbread mix as a substitute. Prepare using baking instructions on the package (adjust for altitude if you are above 5000 ft by adding extra liquid). When camping I usually mix the cornbread in the 1 gallon freezer bag and it saves a lot of cleanup.
  • 1 tub of sour cream to serve with the cooked tamale pie.

Preparation:

  • Dump the beans, onions, pork, garlic, and chili sauce in the bottom of the Dutch oven and mix with a spoon. Be careful not to tear the foil lining.
  • Sprinkle the cheese on top of the mixture.
  • Pour the cornbread mix over the cheese and even out all over using the backside of a spoon.

Cooking:

  • Usually takes 50-60 minutes. It is done when both the pork and cornbread are fully cooked.

Serving:

  • Spoon it onto your plate, add a dollop of sour cream, and enjoy!

Chicken Stew

This is a favorite of Troop 801 in Brea, California. Scoutmaster Gary Sanui and I have had a lot of fun playing around with this one. You can convert it into a beef stew by using beef cubes browned in hot oil and all cream of mushroom and cream of celery soup.

Ingredients:

  • 2-3 pounds of chicken boneless, skinless chicken thighs (or breasts) cut into 1 inch cubes.
  • 6 potatoes, peeled and cut into 1 inch or smaller cubes.
  • 1-2 brown or yellow onions, chopped.
  • 1 small package of baby carrots or chopped carrots.
  • 3 small cans of cream of chicken soup
  • 2 small cans of cream of celery soup (cream of mushroom soup can be used here if everyone likes mushrooms)
  • 1 package of mushrooms, cleaned (optional)
  • 1 teaspoon minced garlic
  • Salt and Pepper, (and your favorite stew seasonings - bay leaf, sage, rosemary, etc.) Note added 8/14/00: If you can find Campbell's Cream of Chicken Soup with Herbs, it makes the most awesome stew and you don't have to add the seasonings.

Preparation:

  • Dump all the ingredients in the Dutch oven and mix together. Be careful not to tear the foil lining.

Cooking:

  • Cooks in about 1 - 1.5 hours. Test the potatoes to see if they are done. Carrots usually stay somewhat crunchy.

Serving:

  • Spoon on plate and serve with biscuits or over pasta noodles.

Dutch Oven Scrappel

Need a recipe for a breakfast meal? This is another Troop 801 favorite. The Scouts like it with "Little Smokies" rather than pork sausage. It may sound like an odd combination of ingredients, but it is a big hit every time!

Ingredients:

  • 2 lbs of your favorite flavor of "Little Smokies".
  • Three large apples (red delicious seem to be our favorite)
  • One package (can) of Marie Callendars Corn Bread Mix
  • Water for the Corn bread mix
  • 1/2 cup of brown sugar
  • Butter
  • Syrup

Preparation:

  • Put Little Smokies in the bottom of the Dutch oven (If you substitutue pork sausage, brown it first and drain off the fat).
  • Core and slice the apples into 3/8-1/2 inch thick slices and layer them on top of the Little Smokies.
  • Sprinkle the brown sugar on top of the apples.
  • Mix the cornbread mix per instructions. Over 5000 ft. altitude add a few extra tablespoons of water. Pour the mix on top of the apples.

Cooking:

  • Cooks in about 45-55 minutes.

Serving:

  • Spoon on plate topped with butter and syrup. Yummy!

Peach Cobbler

My favorite cobbler of them all and has even been known to result in marriage proposals! (You can substitute almost any canned pie filling for the peaches to make variations).

Ingredients:

  • 2 large cans of peaches in syrup. Use all the syrup from one can and about 1/2 the syrup from the second can.
  • One tablespoon of cornstarch.
  • One box of super moist yellow cake.
  • Eggs, oil, and water as required for the cake mix.
  • 1 large ziplock bag for preparing the cake mix.
  • 4 pats of butter.
  • Additional things to buy that will really make the experience special: French Vanilla ice cream & whipped cream. Pick up some disposable bowls and plastic spoons as well.

Preparation:

  • Dump the peaches and syrup in the Dutch oven and mix in the cornstarch.
  • Mix the cake batter in the ziplock bag per the instructions (Note: many people do not follow the instructions and either just dump the cake mix on top of the peaches or leave out the eggs and oil. These methods still make a good cobbler, but I prefer to make the cake per the instructions.)
  • Sprinkle the brown sugar on top of the peaches.
  • Pour the batter on top of the peaches.
  • Put the pats of butter on top of the batter.

Cooking:

  • Cooks in about 45-55 minutes. Test the cake with a plastic utensil or toothpick to see if it is done. The syrup may be bubbling up in spots--that is not a problem.

Serving:

  • Spoon into the bowl and serve with French Vanilla ice cream and whipped cream (if you can get them).
  • Caution: the cobbler is usually quite hot, so be careful.

Pork Chili Verde

This is absolutely the best Dutch oven recipe you can make with only two ingredients .

Ingredients:

  • 3-4 pounds of pork cut into 1 inch cubes (You could use chicken or beef just as well. We prefer the pork flavor in this dish.)
  • 1 or 1.5 jars (24 oz) of La Victoria Salsa Verde (the green sauce...any style)
  • (optional) 1 tub of sour cream to serve with the chili verde.

Preparation:

  • Dump pork and salsa verde in the Dutch oven and gently mix together.. Be careful not to tear the foil lining.

Cooking:

  • Usually takes 90-120 minutes to create the tenderness you want with a little crust on top.

Serving:

  • Serve with tortillas and cheese with a dollop of sour cream, and enjoy. Save some for an omelette...you will be glad you did.


Apple Spice Cobbler

My son created this cobbler and it has been a super hit every time. Very easy to assemble.

Ingredients:

  • 3 cans of apple pie filling (regular...not with cinnamon).
  • One box of Krusteaz Crumb Cake mix. .
  • Eggs, oil, and water as required for the cake mix.
  • 1 large ziplock bag for preparing the cake mix.
  • Additional things to buy that will really make the experience special: French Vanilla ice cream & whipped cream. Pick up some disposable bowls and plastic spoons as well.

Preparation:

  • Dump the apple pie filling in the Dutch oven.
  • Mix the cake batter in the ziplock bag per the instructions.
  • Follow the instructions on the box for layering the batter with the brown sugar topping mix provided...it rocks! .

Cooking:

  • Cooks in about 45-55 minutes. Test the cake with a plastic utensil or toothpick to see if it is done. The syrup may be bubbling up in spots--that is not a problem.

Serving:

  • Spoon into the bowl and serve with French Vanilla ice cream and whipped cream (if you can get them).
  • Caution: the cobbler is usually quite hot, so be careful.