Using the old Dutch oven
There is probably nothing like campfire meals to bring out the very best of camping or RVing. A Dutch oven with tempting aromas drifting out and mixing with the smells of the campfire just seems to be a great match.
Sure, it’s a little work, and cleanup is somewhat less than easy, but if you’re willing to pay that small price, the results are well worth it. Some campers we know make an art form out of tending a campfire, and those talents seem to really come out when the campfire has a pot over it.
Here are a few of our favorite Campfire meals made with nothing but a campfire with a grill over it and a Dutch oven…. And of course, some great ingredients……
Chicken & Rice Deluxe
1/4 cup butter (or less)
1-1/2 pounds boneless, skinless chicken breast halves, cut up
1/2 large onion, chopped
1/2 large sweet green pepper, chopped
1 large celery ribs, chopped
1 cup rice
2 cups water
1 can condensed cream of mushroom soup
1 envelope onion soup mix
1/4 teaspoon pepper
1. Melt the butter in a large Dutch oven; brown the chicken pieces well in the butter.
2. Stir in all the remaining ingredients; bring to simmer; cover and reduce heat to low. (You may need a little practice at this). Try moving the pot to one side of the fire and rotate the pot occasionally to evenly cook the contents. It’s harder than you think to mess it up. Cook for 1 hour or until the rice is tender adding more water as needed.
Traditional ground beef chilli mac recipe used many times
2 pounds lean ground beef
1- 1/2 cups chopped onions
16 oz tomato sauce
8 ounces green chilies
2 cups macaroni
1-1/3 tablespoons chili powder
1 teaspoon garlic salt
1/4 teaspoon salt
1/2 cup water
1 – cup multi-cheese shredded cheese
Brown the onions and the beef in a Dutch Oven. Add all remaining ingredients except cheese. Bring to boil. Move to cool side of firet, cover, simmer 20 min adding additional water as needed. Top with cheese and serve.
Italian Vegetables and Chicken
(Excellent Campfire Meal)
3/4 stick butter
3 cloves garlic, minced or garlic salt
2 green peppers
1 large onion
2 cups fresh mushrooms
8 ounces mozzarella cheese slices
Salt and pepper the chicken pieces and brown in a Dutch oven with the butter and the minced garlic or garlic salt. Chop all the vegetables into large pieces and add to the Dutch oven with the chicken. Cover and cook until the chicken is tender. Uncover and top with the cheese to melt it just before serving.
This one cooks down a lot, so don’t be afraid to add more vegetables than called for. The Mozzarella makes this dish. It’s incredible !
1/2 pound cooked smoked sausage, halved and sliced
2 cups cubed, cooked ham
2 celery ribs, chopped
1 large chopped onion
1 medium green pepper, chopped
5 green onions, thinly sliced
2 minced garlic cloves
14 1/2-ounce can diced tomatoes, undrained
1 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
2 cans (14-1/2 oz.) chicken broth
1 cup uncooked long grain rice
1/3 cup water
4-1/2 teaspoons worcestershire sauce
1 pound small cooked, peeled, and deveined shrimp
1. Saute the smoked sausage and the ham in 1/4 cup vegetable oil in a Dutch oven until lightly browned. Remove and keep warm.
2. Saute the celery, onion, gr. pepper, green onions and garlic cloves in the drippings till tender.
3. Add the tomatoes, thyme, salt, pepper, and cayenne pepper and cook 5 minutes longer.
4. Stir in the broth, rice, water, and Worcestershire sauce. Bring to a boil, reduce heat, cover, and simmer for 20 minutes or until rice is tender. Stir in the sausage, ham, and the shrimp. Heat through and serve immediately. Serves 6.
Simple Traditional Irish Stew
You can also top with a dollop of the following: 1/3 cup sour cream combined with 2 tsp. snipped fresh mint. Mix ahead of time and refrigerate for up to 24 hours.
3 pounds of lean shoulder lamb chops, bone in
1 tablespoon butter
4 large carrots, sliced
4 onions, quartered
Salt & pepper to taste
1 tablespoon chopped parsley
1 tablespoon chopped chives
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1 can beef broth
1 pound white potatoes, peeled & cut into small chunks
1/2 cup beer
1. Heat the butter in a Dutch Oven and brown the chops.
2. Add the carrots, onions, thyme, basil and beef broth, then the potatoes.
3. Add the beer. Simmer covered for 2 hours in a 275° oven, on the stovetop, or over a campfire.
4. Skim off any fat if necessary. Thicken the gravy with cornstarch. Top with the parsley and chives to serve.