ok.. some quick n dirty ones for the dutch oven
boneless country style pork ribs, cubed.. then pour la victoria salsa verde over it and cook till tender.
pic 1 pic 2This one is single pot full meal.
2 boxes of mjb chicken or other flavored rice, cut about 1/4cup of water out, then put chicken thighs in it sprinkle lemon pepper on the chicken and cook till done, about an hour. but 10-15min before, throw some biscuts on top and cook.
7 bone pot roast, carrots, potatoes, onions, tyme, rosmary, garlic salt, red wine.. cook... then make gravy from the juices left over. oh ya.. dont forget sourdough bread.
country style pork ribs, 3/4gal of bbq sauce, small jar of jam(mixed fruit), red wine, any other spices you like.. cook till tender.. 1.5-3hrs.. i like to be able to cut with a fork. You can also do beef spare ribs like this.
pic 1Now for some more elaborate ones..
BREAKFAST
Dutch oven Scrappleingredience:
* 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.
Cooks in about 45-55 minutes. Spoon on plate topped with butter and syrup. Yummy!
DINNER
This is one my dad came up with.
Phil's Southwest Tamale PieIngredients:
* 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!
i got cobbler recipies too... but im tired.