01 May

Dutch Oven Breakfast Frittata, Courtesy of the Valley Forge Black Pots

Dutch Oven Breakfast Frittata

We had the very tasty privilege of hanging out with the Valley Forge Black Pots at the Hamburg Cabela’s store during last week’s Camping Classic event. We tasted way more than our fair share of breakfast, lunch, dinner, and dessert samples.

These folks are not only great Dutch Oven cooks, they are also super generous about sharing recipes with wannabes like us. I’m going to share a couple of the recipes here on our blog, but you can also head over and follow their Facebook page for lots more inspiration.

The very first sample we tasted was the Dutch Oven Breakfast Frittata, and it is always awesome to see veggies show up in a style of cooking that often skews toward meat stews and desserts. I’m going to try a frittata the next time we are at the campground and cross my fingers it turns out this yummy.

Seasonal Breakfast Frittata

Ingredients:

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03 Jun

RVFTA #91 Dutch Oven 101 with Mark Hansen

Dutch Oven Cooking 101with Mark Hansen

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Play
17 Nov

The Foods of Fall Camping: Dutch Oven Treats and a Classic Casserole

This week our article 3 Classic Campfire Cooking Recipes went live on the Progressive site, and it was perfectly timed for the month of November, when we all want to gather around a table with family and friends enjoying comforting and traditional dishes.

The blog post for Progressive included three of our favorite (and easy!) Dutch oven recipes, so head on over there for the recipes.

We included…

The yummy Breakfast Egg Scramble

The classic Dutch Oven Pizza

And the perennial favorite, Monkey Bread.

Now for another favorite camping dish for our family that isn’t prepared over a fire: All Occasion Chicken, as it used to be called in my house growing up. This casserole is about as old fashioned as it gets, but it is perfect for preparing in advance of a trip for an easy meal when you arrive at the campground.

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Another thing it is perfect for? Using up some of that leftover turkey after Thanksgiving. Swapping out the chicken for turkey is perfectly acceptable this time of year.

Ingredients:

  • 4 chicken breasts (I substitute boneless chicken thighs) poached in water and chopped.
  • 1 cup mayonnaise
  • 1 can of cream of chicken soup
  • 1/2 cup chicken broth
  • 2 stalks celery, chopped small
  • 1/2 red pepper, chopped small
  • 1 cup frozen corn

Preparation:

  1. Mix all of the above ingredients and spread into a 9×13 pyrex dish.
  2. Then mix an 8 oz. bag of Pepperidge Farm Herb Stuffing Mix with 3/4 cup melted butter. Spread over the top of the chicken.
  3. Back at 350 degrees for 20-30 minutes until hot and bubbly.

I serve this over plain rice and accompanied by a salad. This time of year, I love to make an Apple Carrot Cranberry Slaw on the side. Chop up a bunch of apples, use a bag of julienned carrots, and toss in a couple of handfuls of dried cranberries. Whisk together oil, vinegar, salt, pepper, and sugar to taste.

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Enjoy at a picnic table, preferably surrounded by loved ones and some beautiful scenery.

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