4qt Dutch Oven
- 1 tablespoon neutral-flavored oil
- ½ lb tortilla chips
- 1 (7.75 oz) can El Pato hot tomato sauce or equivalent
- 1 cup shredded Mexican cheese blend
- 1 (14.5 oz) can black beans, drained
- 1 large avocado, cubed
- 4-5 green onions, sliced
- a handful of fresh cilantro, chopped
- 1 small lime, cut into wedges
- Lightly oil the bottom of a large dutch oven, to prevent the nachos from sticking.
- For the first layer, evenly spread ⅓ of the chips into the dutch oven, topped with ¼ can El Pato, ¼ can black beans, ¼ cup cheese, and a handful of avocado, green onions, and cilantro. Repeat for the second layer.
- For the third and final layer, use the remaining ⅓ portion of chips, ½ can El Pato, ½ can black beans, ½ cup cheese, and the remaining avocado, onion, and cilantro.
- Cover the dutch oven and place on a metal grill over your campfire for about 10 minutes, until the cheese has melted. Serve with the lime wedges.
Camping Dutch Oven Chicken and Dumplings
- 1 broiler/fryer chicken 2-1/2 to 3 pounds, shredded or chunked
- 3 cups of water
- 1 cup chopped onion
- 4 celery ribs sliced
- 3 medium carrots sliced
- 1 teaspoon celery seed
- 2 teaspoons rubbed sage divided
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups biscuit/baking mix
- 3/4 cup plus 2 tablespoons milk
- 1 tablespoon minced fresh parsley
- Place chicken and water in a Dutch oven. Cover and bring to a boil.
- Reduce heat to simmer; cook until chicken is tender, about 30 minutes.
- Remove chicken from kettle; bone and cube.
- Return chicken to kettle along with the onion, celery, carrots, celery seed, 1 teaspoon of sage, salt, and pepper.
- Bring to a boil.
- Reduce heat.
- Cover and simmer for 45-60 minutes or until the vegetables are tender.
- For dumplings, combine the biscuit mix, milk, parsley, and remaining sage to form a stiff batter or use a can of biscuits.
- Drop by tablespoonfuls into the simmering chicken mixture.
- Cover and simmer for 15 minutes.
- Serve immediately.
- Boiling pan
- Stirring spoon
- Mugs for cocoa
- 2 cup Red wine
- 2 tbsp Cocoa powder
- 2 tbsp Sugar
- 1/2 tsp Cinnamon
- 4 cup milk
- Hint of salt
Whisk the cocoa powder, sugar, and cinnamon together in a large saucepan.
Add the milk and red wine and bring to a simmer over medium heat, whisking occasionally, until hot and smooth, about 5 minutes.
- 4 large flour tortillas
- 4 potatoes peeled, chopped, cooked
- 1 lb bacon browned and crumbled
- 8 eggs scrambled
- 1-1 1/2 cups cheddar cheese grated
- Pinch salt & pepper
- green onions sliced
- salsa or hot sauce for serving optional
- Sour cream
- Mix all cooked ingredients together.
- Fold in a tortilla. Wrap in foil
- Add to a plastic zipper bag or portable container. Until ready to eat.
- Take out when ready to eat.
- Cook for 10-15 min or until the cheese is melted.
- Serve and enjoy!
- 8-12 Slices Bread (depending on thickness)
- 4 Eggs
- 2 cups Milk
- 1 tbsp Cinnamon
- 1 tbsp Vanilla
- 1 container Galbani Mascarpone
- 1 cup Blackberries
- Powdered Sugar
- Maple Syrup
- Whipped Cream
- Mix eggs, milk, cinnamon, and vanilla in a mixing bowl.
- Layout bread and spread on a thick layer of Galbani Mascarpone on each piece of bread.
- Add blackberries to half of the bread slices.
- Sandwich the bread together and press down.
- Dip each sandwich in the egg mixture.
- If cooking on a pan: place each slice in a hot greased cast-iron skillet over medium heat. Cook until crispy and cooked through (about 4-5 mins) on each side.
- If baking: line a loaf pan with foil, spray with nonstick spray and add all the pieces to the pan. Wrap tightly with foil and bake over the fire until cooked through (45 minutes to an hour normally).
- Serve with maple syrup. Enjoy!