Dutch Oven Cooking

Dutch oven cooking is a time-honored tradition that has been used by campers, cowboys, and outdoor enthusiasts for centuries. This style of cooking involves using a cast-iron pot, called a Dutch oven, to prepare delicious meals over an open fire or hot coals. Dutch oven cooking is popular among those who love to spend time outdoors, as it allows for the preparation of a wide range of meals, from hearty stews and casseroles to fresh-baked bread and desserts.

Not only is Dutch oven cooking a practical way to prepare meals while camping or on the trail, it’s also a fun and rewarding way to connect with nature and the great outdoors. With a bit of practice and some basic skills, anyone can become proficient in the art of Dutch oven cooking, and enjoy the rich, flavorful meals that this style of cooking is known for. Whether you’re a seasoned outdoor enthusiast or a novice looking to try something new, Dutch oven cooking is a great way to elevate your outdoor cooking game and enjoy delicious meals in the great outdoors.

Below is a quick reference to baking temperatures and # briquettes by oven diameter:

Temp.325°350°375°400°425°450°
Nbr. Briquettes151617181920
Top/Bottom10/511/511/612/613/614/6

REMEMBER: Block The Wind!

Temp.325°350°375°400°425°450°
Nbr. Briquettes192123252729
Top/Bottom13/614/716/717/818/919/10

REMEMBER: Block The Wind!

Temp.325°350°375°400°425°450°
Nbr. Briquettes232527293133
Top/Bottom16/717/818/919/921/1022/11

REMEMBER: Block The Wind!

Temp.325°350°375°400°425°450°
Nbr. Briquettes303234363840
Top/Bottom20/1021/1122/1224/1225/1326/14

REMEMBER: Block The Wind!

How many coals go on bottom of the oven to cook at 350F in a 10 inch oven?

For 10″ and 12″ ovens, a quick way to figure out how many charcoal briquettes you will need to achieve this temperature is to double the diameter of your Dutch oven and add one. So, for example, if you have a 10” Dutch oven, you will need about 21 briquettes for 350F.

Low heat ranges from 200 to 300 degrees F.

Medium-low ranges from 250 to 324 degrees F .

Medium heat ranges from 300 to 400 degrees F.

Medium-high heat ranges from 375 degrees to 449 degrees F.

Low Heat Is Better For Soups

Low Heat allows you to cook food for extended periods. You use it to prepare soups and sauces, not to mention delicate items like fish and eggs that are less likely to survive medium or high-heat settings.

Medium-low Heat

Produces tender, juicy meat.

Medium Heat Is Perfect For Rapid Simmering

The medium heat setting sits between the high and low heat settings. Medium heat is somewhat harsh compared to low heat, but it is gentle compared to high heat. It will soften vegetables.

Medium-high heat will fry, sear, and sauté.

It is the perfect match for ground beef, omelets, French toast, etc.

High Heat Is Best For Browning

You use high heat to boil and sear.

Infrared thermometer

The use of an infrared thermometer is an excellent way to tell you the temperature of a cast iron oven, pan or grill when cooking.

Converting a recipe from slow cooker to Dutch oven.

Slow cookers can reach temperatures of ~300 degrees Fahrenheit (149 Celsius) when they’re on the High setting. However, if you’re cooking food that contains a lot of water or liquid, then you can expect the temperature of the food to stop rising at or just below the boiling point (e.g. ~212 Fahrenheit).

RECIPIES

DINNER

DINNER

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Accordion title 30

Apple Barbecue Chicken

Submitted by: Darla A

Ingredients:

12 Chicken Drumsticks

1/4 Teaspoon Pepper

1 Tablespoon Olive Oil

1 Bottle (18 oz.) Sweet and Spicy Barbecue Sauce

2 Cups Applesauce

1/3 Cup Packed Brown Sugar

1 Tablespoon Chili Powder

Preparation:

Sprinkle drumsticks with pepper.

In Dutch oven, heat oil over medium heat.

Brown drumsticks in batches.

Remove from pan.

Add remaining ingredients to pan(oven), stirring to combine.

Add back the chicken to pan.

Bring to a boil.

Reduce heat; simmer covered 20-25 minutes until chicken is tender.

Yields: 4-6 servings

Beef with Biscuits

Submitted by:

Ingredients:

1 1/2 lbs. Ground beef

2 Cloves minced garlic

1 Large can kidney beans

1 Can kernel corn

1 Large onion diced

2 Cans tomato soup

1/2 Teaspoons chili power

1/4 Teaspoon oregano

1/4 Teaspoon cumin

1 Package grand sized pop open type buttermilk biscuits

1 1/2 Cups grated cheddar cheese

Preparation:

Brown the ground beef with onion and garlic, 350° to 400° bottom heat only.

Stir in the soup, corn, beans, and seasonings.

Place the biscuits on top then cover and cook at 375° for 18 to 22 minutes or until the biscuits are golden brown and cooked through.

Sprinkle cheese on top and cook until the cheese melts

Yields: 4 to 6 servings

Chili

Submitted by: Lorene L.

Ingredients:

2 #1 Cans Pinto Beans – liquid drained

6 oz. Can Tomato Paste

3 Med tomato skinned & chopped (or 1 can of same)

2 @lbs. Ground Chuck (Browned)

2 Med Onions coarsely chopped

1 carrot sliced

1 stalk celery sliced

1 green pepper coarsely chopped

2 or 3 tablespoons chili power

1 tablespoon salt

1 teaspoon pepper

1 teaspoon cumin

Preparation:

Put all ingredients in crock pot in order listed. Stir once.

Cover and cook on low for 10-12 hours or high for 5-6 hours

Yields:

6 servings

Creamy Beef and Potatoes

Submitted by: Heather M.

Ingredients:

4 Cups frozen O’Brien potatoes

1 Tablespoon water

1 lb. Beef

1/2 Teaspoon salt

1/4 Teaspoon pepper

2 Cans (10 3/4 oz. each) condensed cream of mushroom soup, undiluted

2/3 Cup 2% milk

2 Cups shredded Colby-Monterey Jack cheese

Preparation:

-Place potatoes and water in microwave-safe bowl. Microwave, covered, on high until tender, 8-10 minutes, stirring twice.

-Meanwhile, in a Dutch oven, cook beef crumbled on medium heat until no longer pink, 6-8 minutes. Drain.

-Stir in salt and pepper.

– In a small bowl, whisk soup and milk until blended; add to beef. Stir in potatoes, sprinkle with cheese.

Reduce heat to low; cook, covered, until cheese is melted.

Yields: 4 servings

Cowboy Beans

Submitted by: Belinda N

Good to prepare ahead of time. the longer they simmer, the better they become.

Ingredients:

2 Cans port and beans, not drained, original

1 Can green beans, drained

1 Can lima beans, drained

1 Can red kidney beans, drained

1 lb. Bacon, fried crisp and crumbled

1 lb. Hamburger, browned

Combine in bowl, then stir into bean mixture:

3 Tablespoons vinegar

3/4 Cup ketchup

1 Teaspoon liquid smoke

3/4 cup brown sugar

3 Tablespoons molasses

Preparation:

Simmer, longer the better. 2+ hours.

Yields: 6 – 8 servings

Grandma’s Pot Roast

Submitted by: Beginner’s Guide to Dutch Oven Cooking

Ingredients:

3-4 lbs. Beef chuck roast

1 or 2 oz oil

1 Bay leaf

2 Cloves garlic, minced

1 Cup hot water

2 Medium onions, cut into wedges

8 potatoes, cut into wedges

6 Carrots, cut into 2″ pieces

2 stalks of celery, cut into 3″ pieces

Salt and Pepper to taste

1/4 Cup flour

Preparation:

Rub the outside of the roast with garlic, then season it with salt and pepper.

Brown the roast in the Dutch oven with a small amount of oil, cook until the roast is well browned.

Add the water and the bay leaf to the Dutch oven.

Cover and roast at 425°, add water as needed, for 35 to 40 minutes.

Place the onions, potatoes, celery, and carrots around the roast. Season with salt and pepper.

Cover and cook for an additional 40-45 min.

Drain the drippings from the meat into a small bowel. Add flour and water to make gravy.

Yields: 6-8 servings

Stacked Enchiladas

Submitted by: Ann P.

Ingredients

1- 12 inch Dutch oven
2- pounds ground beef or ground turkey
1- large onion chopped
1- package yellow or white corn tortillas
2- small cans diced chilies (Mild or Hot, to your taste)
1- large can enchilada sauce
1- 8 ounce can sliced olives
2- packages of taco seasoning mix
4- cups of shredded Mexican mix cheese

Preparation

Prepare a 12-inch Dutch oven to prepare for browning at 350° (17/8 briquettes).
Place chopped onions in Dutch oven, stirring frequently,
when they are half way to tender age, add ground beef or turkey and brown until thoroughly cooked.
Add your taco seasoning mix and stir thoroughly. Remove meat and onions from Dutch oven to drain.

Adjust temperature to 325° (16/7 briquettes)

Now it is time to start layering your stacked enchilada. Take one or two heaping scoop full’s, one third of meat and spread on bottom of Dutch oven; keeping in mind that you will be making about three layers.
Now spread one third of sliced olives, diced chilies, and enchilada sauce over the meat.
Cover this with 5 to 6 of your corn tortillas and then cover your tortillas with one third of your cheese.
Simply repeat this until all of your ingredients are in a Dutch oven.

Now it is simply a matter of cooking the Dutch oven stacked enchiladas until done, approximately 30 to 40 minutes.

Yields: 12 servings

One-Pot Stuffed Pepper Dinner

Submitted by: Charlotte S

Ingredients:

1 lb. lean ground beef (90% lean)

3 Medium green peppers, chopped (about 3 cups)

3 Garlic cloves, minced

2 Cans (14 1/2 oz. each) Italian diced tomatoes, undrained

2 Cups of water

1 Can (6 oz.) tomato paste

2 Tablespoons shredded Parmesan cheese

1/4 Teaspoon pepper

1 Cup uncooked instant rice

Additional Parmesan cheese, optional

Preparation:

-In a Dutch oven, cook and crumble beef with green peppers and garlic over medium-high heat (350°- 400°) until no longer pink and peppers are tender, 5-7 minutes; drain.

-Stir in tomatoes, water, tomato paste cheese and pepper; bring to a boil.

-Stir in rice; remove from heat. Let stand, covered, 5 minutes.

  • If desired, sprinkle with additional cheese.

Yields: 4 servings

Pork Chops in a Mandarin Orange Sauce

Submitted by:

Ingredients:

14″ Dutch oven

6 Large chops

1 – 11oz. can mandarin oranges

1 Tablespoon corn starch

1/4 Cup brown sugar

1/2 Cup water

1 Package onion soup mix

1/4 Cup oil

1 Teaspoon ground cloves

Preparation:

Combine corn starch and brown sugar until well mixed.

Add water and mandarin oranges, including juice.

Mix in cloves and cook over medium heat until thickened.

Add extra water if needed

In a 14″ oven, place oil and chops and sprinkle lightly with onion soup mix (use about a tablespoon, but feel free to use more.

Bake at 350° until meat is cooked, then drain.

Add the mandarin orange mixture, reduce heat and continue to cook for 15-20 minutes.

Yields: 6 servings

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Our travel packages typically include accommodation, transportation, and some guided tours. Check the details to see what’s specifically covered for each package.

Holiday Dish

Submitted by: Carlyse G.

1- 10 0r 12 inch Dutch oven

Ingredients:

1 lb. Hamburger

1 Onion

1 Garlic Clove

1 Green Pepper

1/2 lb. Spaghetti

1 Can Tomato Soup

1 Can Creamed Corn

1/2 Cup grated cheese (any cheese works but I like Mexican 3 or 4 cheese)

1/2 teaspoon Worchester Sauce

1/2 Teaspoon Salt, Cayenne, Paprika

Preparation:

Cook spaghetti.

Brown onion, garlic and green pepper in oil until golden brown.

Brown hamburger

Mix ingredients and soup together in casserole (except corn and 1/2 cup cheese)

Add Cream corn over mixture,

Add 1/2 cup grated cheese over corn

Cover and cook until hot at 350°

Yields: 6 servings

Huevos Rancheros

A 10 minute egg dish taking in the taste of Mexico.
Ingredients:
1 Tablespoon Olive oil
4 Cloves garlic, finely chopped
1 Red chili, finely chopped
14.1 oz Can chopped tomatoes
1 tablespoon Tomato purée
1 Splash of red wine vinegar
1 handful Fresh coriander, chopped
1 pinch Sea salt and freshly ground black pepper
7.1 oz Refried beans
4 Small corn tortillas
3 tbsp Light olive or vegetable oil
4 Large British Lion eggs
1 Avocado, finely chopped
1 Splash of chilli sauce to serve

Preparation:
Heat the oil in a small frying pan.
Add in the garlic and chili and stir fry for 1 minute or until the garlic starts to soften and go golden.
Add in the tomatoes, purée, red wine vinegar and half of the coriander and over a medium high heat cook for 9 minutes, then season to taste.
Heat up the refried beans in a small saucepan.
Heat a frying pan and toast the corn tortillas in them for 20-30 seconds on each side and lay two on each plate.
When toasted put the oil in the pan and fry the eggs (uses free range when possible) for 1-2 minutes,
basting the yolks with the hot oil as you go.
Spread a spoonful of the refried beans on the two tortillas, then dollop on two spoons of tomato sauce on top.
Top each plate with two fried eggs, some avocado and the rest of the coriander.
Finish with a drizzle of chili sauce.

Yields:

Serves: 2

Cowboy Chili con Carne

INGREDIENTS

  • 1 tbsp. vegetable oil
  • 1 lb. boneless chuck or rump roast, cut into 1/2-inch cubes
  • 1 large onion, chopped (about 2 cups)
  • 6 cloves garlic, minced
  • 2 (14 1/2-ounce) cans low-sodium beef broth
  • 1 tbsp. chili powder
  • 1 tsp. cumin
  • 1 (14 1/2-ounce) can diced low-sodium tomatoes
  • 2 dried ancho chilies
  • 1 tbsp. masa harina de maiz
  • 1 c. water
  • 2 (15 1/2-ounce) cans pinto beans
  • 1/2 tsp. salt
  • 1 tbsp. cider vinegar
  • DIRECTIONS
  • Brown the meat: 
  • In a large Dutch oven, add oil and heat over medium-high heat.
  • Once oil is hot but not smoking, add beef and cook until browned, about 5 minutes.
  • Remove beef, set aside, and reduce heat to medium.
  • Make the chili: 
  • Add onion to the Dutch oven and sauté until translucent, 3 to 5 minutes.
  • Add garlic and cook 1 more minute.
  • Return the meat to the Dutch oven.
  • Gradually add 1 can beef broth and deglaze by scraping up the brown bits from the bottom of the Dutch oven.
  • Add chili powder, cumin, and tomatoes.
  • Reduce heat to medium low, cover, and simmer for 1 hour.
  • Puree the chilies: 
  • In a small saucepan over high heat, bring the remaining can of beef broth to a boil.
  • Add ancho chilies and let stand 15 minutes to hydrate. Remove and discard stems.
  • Place chili mixture and liquid in a blender or food processor and blend until smooth, 2 to 3 minutes.
  • Finish the chili:
  •  In a small bowl, whisk the masa and water together.
  • Stir masa mixture into the chili.
  • Add ancho chili mixture, pinto beans, salt, and vinegar.
  • Simmer uncovered for 15 minutes. Serve hot.

Dutch Oven Chicken Breast and Vegetables

Dutch Oven Chicken Breast and Vegetables

Equipment

Ingredients

  • 1 ½ lbs chicken breasts cut in half lengthwise
  • 2 tsp garlic powder
  • 1 tsp salt
  • 1 tsp smoked paprika
  • ¼ tsp black pepper
  • 3 tbsp avocado oil divided
  • 4 carrots chopped
  • 8 oz mushrooms sliced
  • 1 yellow onion sliced
  • 1 ¼ cup low sodium chicken broth divided
  • ¼ cup flour
  • 1 tbsp Dijon mustard
  • ½ cup half n half
  • 1 tbsp fresh thyme leaves

Instructions

  • Preheat oven to 400°. Cut your chicken breasts in half lengthwise and set aside.
  • Mix together garlic powder, salt, smoked paprika, and black pepper in a small bowl. Divide the seasoning mixture in half, then season all sides of your 4 pieces of chicken breast evenly using half of your seasoning mixture. Reserve the other half of the seasoning mixture for step 5.
  • Heat 2 tbsp of oil in your dutch oven on medium, then add your chicken breasts to the pot. Cook about 3-4 minutes on each side until browned. Remove from pot and set aside.
  • Add the remaining 1 tbsp of oil to the Dutch oven and heat on medium. Add the carrots, mushrooms, and onion, and ¼ cup chicken broth to the pot. Scrape up any brown bits on the bottom of the Dutch oven, and cook the vegetables for 7-8 minutes, stirring occasionally.
  • Meanwhile, whisk together the remaining 1 cup chicken broth, flour, remaining seasoning, and Dijon mustard until no clumps remain and pour over the vegetables. Add the half n half as well, stir, and bring to a boil.
  • Once boiling, turn off the heat and nestle the chicken into the liquid and vegetables so the chicken breasts are mostly submerged in the liquid. Sprinkle with fresh thyme leaves, then cover and bake for 10-12 minutes, or until the chicken reaches an internal temperature of 165°. Serve!

Cowboy Spaghetti

Ingredients

  • 1 package (12 ounces) spaghetti
  • 8 bacon strips, chopped
  • 1-1/2 pounds lean ground beef (90% lean)
  • 1 large onion, chopped
  • 1 can (15 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) tomato sauce
  • 1 can (10 ounces) chili-seasoned diced tomatoes and green chiles, undrained
  • 2 tablespoons chili powder
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 3 cups shredded pepper jack cheese, divided
  • Chopped green onions, optional

Directions

  1. Preheat oven to 350°. Cook spaghetti according to package directions.
  2. In a 12-in. cast iron skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Add beef and onion to drippings. Cook and stir until beef is no longer pink, 5-7 minutes, breaking meat into crumbles. Stir in tomato sauce, beans, diced tomatoes, chili powder, Worcestershire sauce, cumin, oregano and garlic powder.
  3. Drain spaghetti; stir into skillet. Stir in 1-1/2 cups cheese and half the bacon. Top with remaining 1-1/2 cups cheese. Bake until heated through, 20-25 minutes. Sprinkle with green onions and remaining bacon.

Bolognese Sauce (for your spaghetti)

INGREDIENTS

  • 4 strips bacon, chopped
  • 1 medium onion, chopped
  • 1 carrot, chopped
  • 1 rib celery, chopped
  • Kosher salt and freshly ground black pepper
  • 1 1/2 lb. 80% lean ground beef
  • 2 cloves garlic, chopped
  • 1 c. dry red wine (Can also use semi-sweet red wine)
  • 3/4 c. heavy cream or whole milk
  • 1 (28-ounce) can whole-peeled tomatoes, tomatoes broken into pieces
  • 2 bay leaves
  • 1/4 c. chopped sweet red peppers (optional)

DIRECTIONS

Cook bacon in a Dutch oven or large pot over medium-high heat until crispy, 5 to 6 minutes.

Add onion, carrot, and celery. (optional peppers)

Season with salt and pepper.

Reduce heat to medium-low and cook, stirring occasionally, until vegetables are soft, 8 to 10 minutes. 

Add beef and cook, breaking it up stirring occasionally, until browned, 8 to 10 minutes.

Add garlic and cook until fragrant, 2 to 3 minutes.

Add wine and bring to boil.

Reduce to a simmer and cook until liquid is reduced by half, 14 to 16 minutes. 

Stir in cream and return to a simmer.

Stir in tomatoes and bay leaves.

Season with salt and pepper.

Simmer until thickened, 3 to 4 hours. (Check on sauce around 2 hours, and if it looks too dry, add 1/2 cup water.)

Discard bay leaves and season with salt and pepper.

Easy Lemon Chicken

INGREDIENTS

  • 4 boneless skinless chicken breasts (or two large breasts split to make them thinner)
  • 2 lemons juiced (1/2 cup)
    2 tablespoons extra virgin olive oil
  • 2 teaspoons lemon pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ¼ teaspoon salt
  • INSTRUCTIONS
  • Place chicken breasts in a gallon-size resealable plastic bag. Pour in lemon juice, olive oil, lemon pepper, basil, oregano, and salt. Shake it a bit so all the chicken get covered.
  • Let marinate in the fridge for 30 minutes or up to 8 hours.
  • Heat a heavy skillet over medium high heat.
  • Remove the chicken from the marinade and place directly into the hot skillet. Discard any remaining marinade.
  • Cook chicken 6 to 7 minutes per side, flipping halfway through. Continue cooking until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
  • Serve hot. Garnish with freshly chopped parsley and lemon slices (optional).

Cajun Red Beans & Rice

INGREDIENTS

  • 6 Cups cooked brown rice
  • 1 (15oz) can talian-style stewed tomatoes, chopped
  • 2 (15oz) cans kidney beans, rinsed and drained
  • 1 (4oz) can diced green chilies, mild or medium
  • 6-12 drops Tabasco sauce
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup green onion, thinly sliced
  • INSTRUCTIONS
  • Coat large skillet with vegetable oil. Over medium high heat, sauté onion until tender.
  • Add stewed tomatoes, beans, chilies, Tabasco sauce and parsley.
  • Reduce heat, cover and simmer for 15 minutes.
  • To serve, place a scoop of been mixture over hot rice.
  • Makes four servings.

Tacos

a simple and delicious recipe for ground beef tacos.

Ingredients:

For the Tacos:

  • 1 lb ground beef (Buffalo is also good)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 packet taco seasoning (or make your own mix with cumin, chili powder, paprika, oregano, and salt)
  • 1/2 cup water
  • Taco shells or soft tortillas
  • Cooking oil (if using soft tortillas)

For the Toppings:

  • Shredded lettuce
  • Chopped tomatoes
  • Diced avocado or guacamole
  • Shredded cheese (cheddar or a Mexican blend)
  • Sour cream
  • Salsa or pico de gallo
  • Lime wedges

Instructions:

  1. Cook the Ground Beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it’s browned and cooked through, about 7-10 minutes. Remove any excess fat.
  2. Add Onion and Garlic: Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent, about 3-5 minutes.
  3. Add Taco Seasoning: Sprinkle the taco seasoning over the beef and onion mixture, then add the water. Stir well to combine. Let it simmer for a few minutes until the water has evaporated and the beef is well-coated with the seasoning.
  4. Prepare the Taco Shells: If using hard shells, warm them in the oven according to the package instructions. If using soft tortillas, heat a little oil in a skillet over medium-high heat, add the tortillas one at a time, and cook for about 30 seconds on each side until warm and pliable.
  5. Assemble the Tacos: To assemble your tacos, fill each shell or tortilla with a spoonful of the beef mixture. Top with lettuce, tomatoes, avocado (or guacamole), shredded cheese, a dollop of sour cream, and a spoonful of salsa or pico de gallo.
  6. Serve: Serve the tacos immediately with lime wedges on the side. Squeeze lime juice over the tacos for an extra burst of flavor.

OPTION #2

Ingredients:

For the Tacos:

  • 1 lb ground beef (Buffalo is also good)
  • 1 packet taco seasoning (or make your own mix with cumin, chili powder, paprika, oregano, and salt)
  • 1 small can Rotel
  • 1 small can mild green chilies
  • Taco shells or soft tortillas
  • Cooking oil (if using soft tortillas)
  • Instructions:
  • Cook the Ground Beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it’s browned and cooked through, about 7-10 minutes. Remove any excess fat.
  • Add Taco Seasoning, Rotel and Chilies: Sprinkle the taco seasoning over the beef . Stir well to combine. Add Rotel and Chilies, stir, let it simmer for a few minutes until the water has evaporated and the beef is well-coated with the seasoning.
  • Prepare the Taco Shells: If using hard shells, warm them in the oven according to the package instructions. If using soft tortillas, heat a little oil in a skillet over medium-high heat, add the tortillas one at a time, and cook for about 30 seconds on each side until warm and pliable.
  • Assemble the Tacos: To assemble your tacos, fill each shell or tortilla with a spoonful of the beef mixture. Top with lettuce, tomatoes, avocado (or guacamole), shredded cheese, a dollop of sour cream, and a spoonful of salsa or pico de gallo.
  • Serve: Serve the tacos immediately with lime wedges on the side. Squeeze lime juice over the tacos for an extra burst of flavor.
https://www.fs.usda.gov/recarea/wallowa-whitman/recarea/?recid=79468

Enjoy your homemade tacos!

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Apple Barbecue Chicken

Submitted by: Darla A

Ingredients:

12 Chicken Drumsticks

1/4 Teaspoon Pepper

1 Tablespoon Olive Oil

1 Bottle (18 oz.) Sweet and Spicy Barbecue Sauce

2 Cups Applesauce

1/3 Cup Packed Brown Sugar

1 Tablespoon Chili Powder

Preparation:

Sprinkle drumsticks with pepper.

In Dutch oven, heat oil over medium heat.

Brown drumsticks in batches.

Remove from pan.

Add remaining ingredients to pan(oven), stirring to combine.

Add back the chicken to pan.

Bring to a boil.

Reduce heat; simmer covered 20-25 minutes until chicken is tender.

Yields: 4-6 servings

Beef with Biscuits

Submitted by:

Ingredients:

1 1/2 lbs. Ground beef

2 Cloves minced garlic

1 Large can kidney beans

1 Can kernel corn

1 Large onion diced

2 Cans tomato soup

1/2 Teaspoons chili power

1/4 Teaspoon oregano

1/4 Teaspoon cumin

1 Package grand sized pop open type buttermilk biscuits

1 1/2 Cups grated cheddar cheese

Preparation:

Brown the ground beef with onion and garlic, 350° to 400° bottom heat only.

Stir in the soup, corn, beans, and seasonings.

Place the biscuits on top then cover and cook at 375° for 18 to 22 minutes or until the biscuits are golden brown and cooked through.

Sprinkle cheese on top and cook until the cheese melts

Yields: 4 to 6 servings

Chili

Submitted by: Lorene L.

Ingredients:

2 #1 Cans Pinto Beans – liquid drained

6 oz. Can Tomato Paste

3 Med tomato skinned & chopped (or 1 can of same)

2 @lbs. Ground Chuck (Browned)

2 Med Onions coarsely chopped

1 carrot sliced

1 stalk celery sliced

1 green pepper coarsely chopped

2 or 3 tablespoons chili power

1 tablespoon salt

1 teaspoon pepper

1 teaspoon cumin

Preparation:

Put all ingredients in crock pot in order listed. Stir once.

Cover and cook on low for 10-12 hours or high for 5-6 hours

Yields:

6 servings

Creamy Beef and Potatoes

Submitted by: Heather M.

Ingredients:

4 Cups frozen O’Brien potatoes

1 Tablespoon water

1 lb. Beef

1/2 Teaspoon salt

1/4 Teaspoon pepper

2 Cans (10 3/4 oz. each) condensed cream of mushroom soup, undiluted

2/3 Cup 2% milk

2 Cups shredded Colby-Monterey Jack cheese

Preparation:

-Place potatoes and water in microwave-safe bowl. Microwave, covered, on high until tender, 8-10 minutes, stirring twice.

-Meanwhile, in a Dutch oven, cook beef crumbled on medium heat until no longer pink, 6-8 minutes. Drain.

-Stir in salt and pepper.

– In a small bowl, whisk soup and milk until blended; add to beef. Stir in potatoes, sprinkle with cheese.

Reduce heat to low; cook, covered, until cheese is melted.

Yields: 4 servings

Cowboy Beans

Submitted by: Belinda N

Good to prepare ahead of time. the longer they simmer, the better they become.

Ingredients:

2 Cans port and beans, not drained, original

1 Can green beans, drained

1 Can lima beans, drained

1 Can red kidney beans, drained

1 lb. Bacon, fried crisp and crumbled

1 lb. Hamburger, browned

Combine in bowl, then stir into bean mixture:

3 Tablespoons vinegar

3/4 Cup ketchup

1 Teaspoon liquid smoke

3/4 cup brown sugar

3 Tablespoons molasses

Preparation:

Simmer, longer the better. 2+ hours.

Yields: 6 – 8 servings

Grandma’s Pot Roast

Submitted by: Beginner’s Guide to Dutch Oven Cooking

Ingredients:

3-4 lbs. Beef chuck roast

1 or 2 oz oil

1 Bay leaf

2 Cloves garlic, minced

1 Cup hot water

2 Medium onions, cut into wedges

8 potatoes, cut into wedges

6 Carrots, cut into 2″ pieces

2 stalks of celery, cut into 3″ pieces

Salt and Pepper to taste

1/4 Cup flour

Preparation:

Rub the outside of the roast with garlic, then season it with salt and pepper.

Brown the roast in the Dutch oven with a small amount of oil, cook until the roast is well browned.

Add the water and the bay leaf to the Dutch oven.

Cover and roast at 425°, add water as needed, for 35 to 40 minutes.

Place the onions, potatoes, celery, and carrots around the roast. Season with salt and pepper.

Cover and cook for an additional 40-45 min.

Drain the drippings from the meat into a small bowel. Add flour and water to make gravy.

Yields: 6-8 servings

Stacked Enchiladas

Submitted by: Ann P.

Ingredients

1- 12 inch Dutch oven
2- pounds ground beef or ground turkey
1- large onion chopped
1- package yellow or white corn tortillas
2- small cans diced chilies (Mild or Hot, to your taste)
1- large can enchilada sauce
1- 8 ounce can sliced olives
2- packages of taco seasoning mix
4- cups of shredded Mexican mix cheese

Preparation

Prepare a 12-inch Dutch oven to prepare for browning at 350° (17/8 briquettes).
Place chopped onions in Dutch oven, stirring frequently,
when they are half way to tender age, add ground beef or turkey and brown until thoroughly cooked.
Add your taco seasoning mix and stir thoroughly. Remove meat and onions from Dutch oven to drain.

Adjust temperature to 325° (16/7 briquettes)

Now it is time to start layering your stacked enchilada. Take one or two heaping scoop full’s, one third of meat and spread on bottom of Dutch oven; keeping in mind that you will be making about three layers.
Now spread one third of sliced olives, diced chilies, and enchilada sauce over the meat.
Cover this with 5 to 6 of your corn tortillas and then cover your tortillas with one third of your cheese.
Simply repeat this until all of your ingredients are in a Dutch oven.

Now it is simply a matter of cooking the Dutch oven stacked enchiladas until done, approximately 30 to 40 minutes.

Yields: 12 servings

One-Pot Stuffed Pepper Dinner

Submitted by: Charlotte S

Ingredients:

1 lb. lean ground beef (90% lean)

3 Medium green peppers, chopped (about 3 cups)

3 Garlic cloves, minced

2 Cans (14 1/2 oz. each) Italian diced tomatoes, undrained

2 Cups of water

1 Can (6 oz.) tomato paste

2 Tablespoons shredded Parmesan cheese

1/4 Teaspoon pepper

1 Cup uncooked instant rice

Additional Parmesan cheese, optional

Preparation:

-In a Dutch oven, cook and crumble beef with green peppers and garlic over medium-high heat (350°- 400°) until no longer pink and peppers are tender, 5-7 minutes; drain.

-Stir in tomatoes, water, tomato paste cheese and pepper; bring to a boil.

-Stir in rice; remove from heat. Let stand, covered, 5 minutes.

  • If desired, sprinkle with additional cheese.

Yields: 4 servings

Pork Chops in a Mandarin Orange Sauce

Submitted by:

Ingredients:

14″ Dutch oven

6 Large chops

1 – 11oz. can mandarin oranges

1 Tablespoon corn starch

1/4 Cup brown sugar

1/2 Cup water

1 Package onion soup mix

1/4 Cup oil

1 Teaspoon ground cloves

Preparation:

Combine corn starch and brown sugar until well mixed.

Add water and mandarin oranges, including juice.

Mix in cloves and cook over medium heat until thickened.

Add extra water if needed

In a 14″ oven, place oil and chops and sprinkle lightly with onion soup mix (use about a tablespoon, but feel free to use more.

Bake at 350° until meat is cooked, then drain.

Add the mandarin orange mixture, reduce heat and continue to cook for 15-20 minutes.

Yields: 6 servings

What’s Included in Your Packages?

Our travel packages typically include accommodation, transportation, and some guided tours. Check the details to see what’s specifically covered for each package.

Holiday Dish

Submitted by: Carlyse G.

1- 10 0r 12 inch Dutch oven

Ingredients:

1 lb. Hamburger

1 Onion

1 Garlic Clove

1 Green Pepper

1/2 lb. Spaghetti

1 Can Tomato Soup

1 Can Creamed Corn

1/2 Cup grated cheese (any cheese works but I like Mexican 3 or 4 cheese)

1/2 teaspoon Worchester Sauce

1/2 Teaspoon Salt, Cayenne, Paprika

Preparation:

Cook spaghetti.

Brown onion, garlic and green pepper in oil until golden brown.

Brown hamburger

Mix ingredients and soup together in casserole (except corn and 1/2 cup cheese)

Add Cream corn over mixture,

Add 1/2 cup grated cheese over corn

Cover and cook until hot at 350°

Yields: 6 servings

Huevos Rancheros

A 10 minute egg dish taking in the taste of Mexico.
Ingredients:
1 Tablespoon Olive oil
4 Cloves garlic, finely chopped
1 Red chili, finely chopped
14.1 oz Can chopped tomatoes
1 tablespoon Tomato purée
1 Splash of red wine vinegar
1 handful Fresh coriander, chopped
1 pinch Sea salt and freshly ground black pepper
7.1 oz Refried beans
4 Small corn tortillas
3 tbsp Light olive or vegetable oil
4 Large British Lion eggs
1 Avocado, finely chopped
1 Splash of chilli sauce to serve

Preparation:
Heat the oil in a small frying pan.
Add in the garlic and chili and stir fry for 1 minute or until the garlic starts to soften and go golden.
Add in the tomatoes, purée, red wine vinegar and half of the coriander and over a medium high heat cook for 9 minutes, then season to taste.
Heat up the refried beans in a small saucepan.
Heat a frying pan and toast the corn tortillas in them for 20-30 seconds on each side and lay two on each plate.
When toasted put the oil in the pan and fry the eggs (uses free range when possible) for 1-2 minutes,
basting the yolks with the hot oil as you go.
Spread a spoonful of the refried beans on the two tortillas, then dollop on two spoons of tomato sauce on top.
Top each plate with two fried eggs, some avocado and the rest of the coriander.
Finish with a drizzle of chili sauce.

Yields:

Serves: 2

Cowboy Chili con Carne

INGREDIENTS

  • 1 tbsp. vegetable oil
  • 1 lb. boneless chuck or rump roast, cut into 1/2-inch cubes
  • 1 large onion, chopped (about 2 cups)
  • 6 cloves garlic, minced
  • 2 (14 1/2-ounce) cans low-sodium beef broth
  • 1 tbsp. chili powder
  • 1 tsp. cumin
  • 1 (14 1/2-ounce) can diced low-sodium tomatoes
  • 2 dried ancho chilies
  • 1 tbsp. masa harina de maiz
  • 1 c. water
  • 2 (15 1/2-ounce) cans pinto beans
  • 1/2 tsp. salt
  • 1 tbsp. cider vinegar
  • DIRECTIONS
  • Brown the meat: 
  • In a large Dutch oven, add oil and heat over medium-high heat.
  • Once oil is hot but not smoking, add beef and cook until browned, about 5 minutes.
  • Remove beef, set aside, and reduce heat to medium.
  • Make the chili: 
  • Add onion to the Dutch oven and sauté until translucent, 3 to 5 minutes.
  • Add garlic and cook 1 more minute.
  • Return the meat to the Dutch oven.
  • Gradually add 1 can beef broth and deglaze by scraping up the brown bits from the bottom of the Dutch oven.
  • Add chili powder, cumin, and tomatoes.
  • Reduce heat to medium low, cover, and simmer for 1 hour.
  • Puree the chilies: 
  • In a small saucepan over high heat, bring the remaining can of beef broth to a boil.
  • Add ancho chilies and let stand 15 minutes to hydrate. Remove and discard stems.
  • Place chili mixture and liquid in a blender or food processor and blend until smooth, 2 to 3 minutes.
  • Finish the chili:
  •  In a small bowl, whisk the masa and water together.
  • Stir masa mixture into the chili.
  • Add ancho chili mixture, pinto beans, salt, and vinegar.
  • Simmer uncovered for 15 minutes. Serve hot.

Dutch Oven Chicken Breast and Vegetables

Dutch Oven Chicken Breast and Vegetables

Equipment

Ingredients

  • 1 ½ lbs chicken breasts cut in half lengthwise
  • 2 tsp garlic powder
  • 1 tsp salt
  • 1 tsp smoked paprika
  • ¼ tsp black pepper
  • 3 tbsp avocado oil divided
  • 4 carrots chopped
  • 8 oz mushrooms sliced
  • 1 yellow onion sliced
  • 1 ¼ cup low sodium chicken broth divided
  • ¼ cup flour
  • 1 tbsp Dijon mustard
  • ½ cup half n half
  • 1 tbsp fresh thyme leaves

Instructions

  • Preheat oven to 400°. Cut your chicken breasts in half lengthwise and set aside.
  • Mix together garlic powder, salt, smoked paprika, and black pepper in a small bowl. Divide the seasoning mixture in half, then season all sides of your 4 pieces of chicken breast evenly using half of your seasoning mixture. Reserve the other half of the seasoning mixture for step 5.
  • Heat 2 tbsp of oil in your dutch oven on medium, then add your chicken breasts to the pot. Cook about 3-4 minutes on each side until browned. Remove from pot and set aside.
  • Add the remaining 1 tbsp of oil to the Dutch oven and heat on medium. Add the carrots, mushrooms, and onion, and ¼ cup chicken broth to the pot. Scrape up any brown bits on the bottom of the Dutch oven, and cook the vegetables for 7-8 minutes, stirring occasionally.
  • Meanwhile, whisk together the remaining 1 cup chicken broth, flour, remaining seasoning, and Dijon mustard until no clumps remain and pour over the vegetables. Add the half n half as well, stir, and bring to a boil.
  • Once boiling, turn off the heat and nestle the chicken into the liquid and vegetables so the chicken breasts are mostly submerged in the liquid. Sprinkle with fresh thyme leaves, then cover and bake for 10-12 minutes, or until the chicken reaches an internal temperature of 165°. Serve!

Cowboy Spaghetti

Ingredients

  • 1 package (12 ounces) spaghetti
  • 8 bacon strips, chopped
  • 1-1/2 pounds lean ground beef (90% lean)
  • 1 large onion, chopped
  • 1 can (15 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) tomato sauce
  • 1 can (10 ounces) chili-seasoned diced tomatoes and green chiles, undrained
  • 2 tablespoons chili powder
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 3 cups shredded pepper jack cheese, divided
  • Chopped green onions, optional

Directions

  1. Preheat oven to 350°. Cook spaghetti according to package directions.
  2. In a 12-in. cast iron skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Add beef and onion to drippings. Cook and stir until beef is no longer pink, 5-7 minutes, breaking meat into crumbles. Stir in tomato sauce, beans, diced tomatoes, chili powder, Worcestershire sauce, cumin, oregano and garlic powder.
  3. Drain spaghetti; stir into skillet. Stir in 1-1/2 cups cheese and half the bacon. Top with remaining 1-1/2 cups cheese. Bake until heated through, 20-25 minutes. Sprinkle with green onions and remaining bacon.

Bolognese Sauce (for your spaghetti)

INGREDIENTS

  • 4 strips bacon, chopped
  • 1 medium onion, chopped
  • 1 carrot, chopped
  • 1 rib celery, chopped
  • Kosher salt and freshly ground black pepper
  • 1 1/2 lb. 80% lean ground beef
  • 2 cloves garlic, chopped
  • 1 c. dry red wine (Can also use semi-sweet red wine)
  • 3/4 c. heavy cream or whole milk
  • 1 (28-ounce) can whole-peeled tomatoes, tomatoes broken into pieces
  • 2 bay leaves
  • 1/4 c. chopped sweet red peppers (optional)

DIRECTIONS

Cook bacon in a Dutch oven or large pot over medium-high heat until crispy, 5 to 6 minutes.

Add onion, carrot, and celery. (optional peppers)

Season with salt and pepper.

Reduce heat to medium-low and cook, stirring occasionally, until vegetables are soft, 8 to 10 minutes. 

Add beef and cook, breaking it up stirring occasionally, until browned, 8 to 10 minutes.

Add garlic and cook until fragrant, 2 to 3 minutes.

Add wine and bring to boil.

Reduce to a simmer and cook until liquid is reduced by half, 14 to 16 minutes. 

Stir in cream and return to a simmer.

Stir in tomatoes and bay leaves.

Season with salt and pepper.

Simmer until thickened, 3 to 4 hours. (Check on sauce around 2 hours, and if it looks too dry, add 1/2 cup water.)

Discard bay leaves and season with salt and pepper.

Easy Lemon Chicken

INGREDIENTS

  • 4 boneless skinless chicken breasts (or two large breasts split to make them thinner)
  • 2 lemons juiced (1/2 cup)
    2 tablespoons extra virgin olive oil
  • 2 teaspoons lemon pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ¼ teaspoon salt
  • INSTRUCTIONS
  • Place chicken breasts in a gallon-size resealable plastic bag. Pour in lemon juice, olive oil, lemon pepper, basil, oregano, and salt. Shake it a bit so all the chicken get covered.
  • Let marinate in the fridge for 30 minutes or up to 8 hours.
  • Heat a heavy skillet over medium high heat.
  • Remove the chicken from the marinade and place directly into the hot skillet. Discard any remaining marinade.
  • Cook chicken 6 to 7 minutes per side, flipping halfway through. Continue cooking until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
  • Serve hot. Garnish with freshly chopped parsley and lemon slices (optional).

Cajun Red Beans & Rice

INGREDIENTS

  • 6 Cups cooked brown rice
  • 1 (15oz) can talian-style stewed tomatoes, chopped
  • 2 (15oz) cans kidney beans, rinsed and drained
  • 1 (4oz) can diced green chilies, mild or medium
  • 6-12 drops Tabasco sauce
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup green onion, thinly sliced
  • INSTRUCTIONS
  • Coat large skillet with vegetable oil. Over medium high heat, sauté onion until tender.
  • Add stewed tomatoes, beans, chilies, Tabasco sauce and parsley.
  • Reduce heat, cover and simmer for 15 minutes.
  • To serve, place a scoop of been mixture over hot rice.
  • Makes four servings.

Tacos

a simple and delicious recipe for ground beef tacos.

Ingredients:

For the Tacos:

  • 1 lb ground beef (Buffalo is also good)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 packet taco seasoning (or make your own mix with cumin, chili powder, paprika, oregano, and salt)
  • 1/2 cup water
  • Taco shells or soft tortillas
  • Cooking oil (if using soft tortillas)

For the Toppings:

  • Shredded lettuce
  • Chopped tomatoes
  • Diced avocado or guacamole
  • Shredded cheese (cheddar or a Mexican blend)
  • Sour cream
  • Salsa or pico de gallo
  • Lime wedges

Instructions:

  1. Cook the Ground Beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it’s browned and cooked through, about 7-10 minutes. Remove any excess fat.
  2. Add Onion and Garlic: Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent, about 3-5 minutes.
  3. Add Taco Seasoning: Sprinkle the taco seasoning over the beef and onion mixture, then add the water. Stir well to combine. Let it simmer for a few minutes until the water has evaporated and the beef is well-coated with the seasoning.
  4. Prepare the Taco Shells: If using hard shells, warm them in the oven according to the package instructions. If using soft tortillas, heat a little oil in a skillet over medium-high heat, add the tortillas one at a time, and cook for about 30 seconds on each side until warm and pliable.
  5. Assemble the Tacos: To assemble your tacos, fill each shell or tortilla with a spoonful of the beef mixture. Top with lettuce, tomatoes, avocado (or guacamole), shredded cheese, a dollop of sour cream, and a spoonful of salsa or pico de gallo.
  6. Serve: Serve the tacos immediately with lime wedges on the side. Squeeze lime juice over the tacos for an extra burst of flavor.

OPTION #2

Ingredients:

For the Tacos:

  • 1 lb ground beef (Buffalo is also good)
  • 1 packet taco seasoning (or make your own mix with cumin, chili powder, paprika, oregano, and salt)
  • 1 small can Rotel
  • 1 small can mild green chilies
  • Taco shells or soft tortillas
  • Cooking oil (if using soft tortillas)
  • Instructions:
  • Cook the Ground Beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it’s browned and cooked through, about 7-10 minutes. Remove any excess fat.
  • Add Taco Seasoning, Rotel and Chilies: Sprinkle the taco seasoning over the beef . Stir well to combine. Add Rotel and Chilies, stir, let it simmer for a few minutes until the water has evaporated and the beef is well-coated with the seasoning.
  • Prepare the Taco Shells: If using hard shells, warm them in the oven according to the package instructions. If using soft tortillas, heat a little oil in a skillet over medium-high heat, add the tortillas one at a time, and cook for about 30 seconds on each side until warm and pliable.
  • Assemble the Tacos: To assemble your tacos, fill each shell or tortilla with a spoonful of the beef mixture. Top with lettuce, tomatoes, avocado (or guacamole), shredded cheese, a dollop of sour cream, and a spoonful of salsa or pico de gallo.
  • Serve: Serve the tacos immediately with lime wedges on the side. Squeeze lime juice over the tacos for an extra burst of flavor.
https://www.fs.usda.gov/recarea/wallowa-whitman/recarea/?recid=79468

Enjoy your homemade tacos!

Apple Barbecue Chicken

Submitted by: Darla A

Ingredients:

12 Chicken Drumsticks

1/4 Teaspoon Pepper

1 Tablespoon Olive Oil

1 Bottle (18 oz.) Sweet and Spicy Barbecue Sauce

2 Cups Applesauce

1/3 Cup Packed Brown Sugar

1 Tablespoon Chili Powder

Preparation:

Sprinkle drumsticks with pepper.

In Dutch oven, heat oil over medium heat.

Brown drumsticks in batches.

Remove from pan.

Add remaining ingredients to pan(oven), stirring to combine.

Add back the chicken to pan.

Bring to a boil.

Reduce heat; simmer covered 20-25 minutes until chicken is tender.

Yields: 4-6 servings

Beef with Biscuits

Submitted by:

Ingredients:

1 1/2 lbs. Ground beef

2 Cloves minced garlic

1 Large can kidney beans

1 Can kernel corn

1 Large onion diced

2 Cans tomato soup

1/2 Teaspoons chili power

1/4 Teaspoon oregano

1/4 Teaspoon cumin

1 Package grand sized pop open type buttermilk biscuits

1 1/2 Cups grated cheddar cheese

Preparation:

Brown the ground beef with onion and garlic, 350° to 400° bottom heat only.

Stir in the soup, corn, beans, and seasonings.

Place the biscuits on top then cover and cook at 375° for 18 to 22 minutes or until the biscuits are golden brown and cooked through.

Sprinkle cheese on top and cook until the cheese melts

Yields: 4 to 6 servings

Chili

Submitted by: Lorene L.

Ingredients:

2 #1 Cans Pinto Beans – liquid drained

6 oz. Can Tomato Paste

3 Med tomato skinned & chopped (or 1 can of same)

2 @lbs. Ground Chuck (Browned)

2 Med Onions coarsely chopped

1 carrot sliced

1 stalk celery sliced

1 green pepper coarsely chopped

2 or 3 tablespoons chili power

1 tablespoon salt

1 teaspoon pepper

1 teaspoon cumin

Preparation:

Put all ingredients in crock pot in order listed. Stir once.

Cover and cook on low for 10-12 hours or high for 5-6 hours

Yields:

6 servings

Creamy Beef and Potatoes

Submitted by: Heather M.

Ingredients:

4 Cups frozen O’Brien potatoes

1 Tablespoon water

1 lb. Beef

1/2 Teaspoon salt

1/4 Teaspoon pepper

2 Cans (10 3/4 oz. each) condensed cream of mushroom soup, undiluted

2/3 Cup 2% milk

2 Cups shredded Colby-Monterey Jack cheese

Preparation:

-Place potatoes and water in microwave-safe bowl. Microwave, covered, on high until tender, 8-10 minutes, stirring twice.

-Meanwhile, in a Dutch oven, cook beef crumbled on medium heat until no longer pink, 6-8 minutes. Drain.

-Stir in salt and pepper.

– In a small bowl, whisk soup and milk until blended; add to beef. Stir in potatoes, sprinkle with cheese.

Reduce heat to low; cook, covered, until cheese is melted.

Yields: 4 servings

Cowboy Beans

Submitted by: Belinda N

Good to prepare ahead of time. the longer they simmer, the better they become.

Ingredients:

2 Cans port and beans, not drained, original

1 Can green beans, drained

1 Can lima beans, drained

1 Can red kidney beans, drained

1 lb. Bacon, fried crisp and crumbled

1 lb. Hamburger, browned

Combine in bowl, then stir into bean mixture:

3 Tablespoons vinegar

3/4 Cup ketchup

1 Teaspoon liquid smoke

3/4 cup brown sugar

3 Tablespoons molasses

Preparation:

Simmer, longer the better. 2+ hours.

Yields: 6 – 8 servings

Grandma’s Pot Roast

Submitted by: Beginner’s Guide to Dutch Oven Cooking

Ingredients:

3-4 lbs. Beef chuck roast

1 or 2 oz oil

1 Bay leaf

2 Cloves garlic, minced

1 Cup hot water

2 Medium onions, cut into wedges

8 potatoes, cut into wedges

6 Carrots, cut into 2″ pieces

2 stalks of celery, cut into 3″ pieces

Salt and Pepper to taste

1/4 Cup flour

Preparation:

Rub the outside of the roast with garlic, then season it with salt and pepper.

Brown the roast in the Dutch oven with a small amount of oil, cook until the roast is well browned.

Add the water and the bay leaf to the Dutch oven.

Cover and roast at 425°, add water as needed, for 35 to 40 minutes.

Place the onions, potatoes, celery, and carrots around the roast. Season with salt and pepper.

Cover and cook for an additional 40-45 min.

Drain the drippings from the meat into a small bowel. Add flour and water to make gravy.

Yields: 6-8 servings

Stacked Enchiladas

Submitted by: Ann P.

Ingredients

1- 12 inch Dutch oven
2- pounds ground beef or ground turkey
1- large onion chopped
1- package yellow or white corn tortillas
2- small cans diced chilies (Mild or Hot, to your taste)
1- large can enchilada sauce
1- 8 ounce can sliced olives
2- packages of taco seasoning mix
4- cups of shredded Mexican mix cheese

Preparation

Prepare a 12-inch Dutch oven to prepare for browning at 350° (17/8 briquettes).
Place chopped onions in Dutch oven, stirring frequently,
when they are half way to tender age, add ground beef or turkey and brown until thoroughly cooked.
Add your taco seasoning mix and stir thoroughly. Remove meat and onions from Dutch oven to drain.

Adjust temperature to 325° (16/7 briquettes)

Now it is time to start layering your stacked enchilada. Take one or two heaping scoop full’s, one third of meat and spread on bottom of Dutch oven; keeping in mind that you will be making about three layers.
Now spread one third of sliced olives, diced chilies, and enchilada sauce over the meat.
Cover this with 5 to 6 of your corn tortillas and then cover your tortillas with one third of your cheese.
Simply repeat this until all of your ingredients are in a Dutch oven.

Now it is simply a matter of cooking the Dutch oven stacked enchiladas until done, approximately 30 to 40 minutes.

Yields: 12 servings

One-Pot Stuffed Pepper Dinner

Submitted by: Charlotte S

Ingredients:

1 lb. lean ground beef (90% lean)

3 Medium green peppers, chopped (about 3 cups)

3 Garlic cloves, minced

2 Cans (14 1/2 oz. each) Italian diced tomatoes, undrained

2 Cups of water

1 Can (6 oz.) tomato paste

2 Tablespoons shredded Parmesan cheese

1/4 Teaspoon pepper

1 Cup uncooked instant rice

Additional Parmesan cheese, optional

Preparation:

-In a Dutch oven, cook and crumble beef with green peppers and garlic over medium-high heat (350°- 400°) until no longer pink and peppers are tender, 5-7 minutes; drain.

-Stir in tomatoes, water, tomato paste cheese and pepper; bring to a boil.

-Stir in rice; remove from heat. Let stand, covered, 5 minutes.

  • If desired, sprinkle with additional cheese.

Yields: 4 servings

Pork Chops in a Mandarin Orange Sauce

Submitted by:

Ingredients:

14″ Dutch oven

6 Large chops

1 – 11oz. can mandarin oranges

1 Tablespoon corn starch

1/4 Cup brown sugar

1/2 Cup water

1 Package onion soup mix

1/4 Cup oil

1 Teaspoon ground cloves

Preparation:

Combine corn starch and brown sugar until well mixed.

Add water and mandarin oranges, including juice.

Mix in cloves and cook over medium heat until thickened.

Add extra water if needed

In a 14″ oven, place oil and chops and sprinkle lightly with onion soup mix (use about a tablespoon, but feel free to use more.

Bake at 350° until meat is cooked, then drain.

Add the mandarin orange mixture, reduce heat and continue to cook for 15-20 minutes.

Yields: 6 servings

What’s Included in Your Packages?

Our travel packages typically include accommodation, transportation, and some guided tours. Check the details to see what’s specifically covered for each package.

Holiday Dish

Submitted by: Carlyse G.

1- 10 0r 12 inch Dutch oven

Ingredients:

1 lb. Hamburger

1 Onion

1 Garlic Clove

1 Green Pepper

1/2 lb. Spaghetti

1 Can Tomato Soup

1 Can Creamed Corn

1/2 Cup grated cheese (any cheese works but I like Mexican 3 or 4 cheese)

1/2 teaspoon Worchester Sauce

1/2 Teaspoon Salt, Cayenne, Paprika

Preparation:

Cook spaghetti.

Brown onion, garlic and green pepper in oil until golden brown.

Brown hamburger

Mix ingredients and soup together in casserole (except corn and 1/2 cup cheese)

Add Cream corn over mixture,

Add 1/2 cup grated cheese over corn

Cover and cook until hot at 350°

Yields: 6 servings

Huevos Rancheros

A 10 minute egg dish taking in the taste of Mexico.
Ingredients:
1 Tablespoon Olive oil
4 Cloves garlic, finely chopped
1 Red chili, finely chopped
14.1 oz Can chopped tomatoes
1 tablespoon Tomato purée
1 Splash of red wine vinegar
1 handful Fresh coriander, chopped
1 pinch Sea salt and freshly ground black pepper
7.1 oz Refried beans
4 Small corn tortillas
3 tbsp Light olive or vegetable oil
4 Large British Lion eggs
1 Avocado, finely chopped
1 Splash of chilli sauce to serve

Preparation:
Heat the oil in a small frying pan.
Add in the garlic and chili and stir fry for 1 minute or until the garlic starts to soften and go golden.
Add in the tomatoes, purée, red wine vinegar and half of the coriander and over a medium high heat cook for 9 minutes, then season to taste.
Heat up the refried beans in a small saucepan.
Heat a frying pan and toast the corn tortillas in them for 20-30 seconds on each side and lay two on each plate.
When toasted put the oil in the pan and fry the eggs (uses free range when possible) for 1-2 minutes,
basting the yolks with the hot oil as you go.
Spread a spoonful of the refried beans on the two tortillas, then dollop on two spoons of tomato sauce on top.
Top each plate with two fried eggs, some avocado and the rest of the coriander.
Finish with a drizzle of chili sauce.

Yields:

Serves: 2

Cowboy Chili con Carne

INGREDIENTS

  • 1 tbsp. vegetable oil
  • 1 lb. boneless chuck or rump roast, cut into 1/2-inch cubes
  • 1 large onion, chopped (about 2 cups)
  • 6 cloves garlic, minced
  • 2 (14 1/2-ounce) cans low-sodium beef broth
  • 1 tbsp. chili powder
  • 1 tsp. cumin
  • 1 (14 1/2-ounce) can diced low-sodium tomatoes
  • 2 dried ancho chilies
  • 1 tbsp. masa harina de maiz
  • 1 c. water
  • 2 (15 1/2-ounce) cans pinto beans
  • 1/2 tsp. salt
  • 1 tbsp. cider vinegar
  • DIRECTIONS
  • Brown the meat: 
  • In a large Dutch oven, add oil and heat over medium-high heat.
  • Once oil is hot but not smoking, add beef and cook until browned, about 5 minutes.
  • Remove beef, set aside, and reduce heat to medium.
  • Make the chili: 
  • Add onion to the Dutch oven and sauté until translucent, 3 to 5 minutes.
  • Add garlic and cook 1 more minute.
  • Return the meat to the Dutch oven.
  • Gradually add 1 can beef broth and deglaze by scraping up the brown bits from the bottom of the Dutch oven.
  • Add chili powder, cumin, and tomatoes.
  • Reduce heat to medium low, cover, and simmer for 1 hour.
  • Puree the chilies: 
  • In a small saucepan over high heat, bring the remaining can of beef broth to a boil.
  • Add ancho chilies and let stand 15 minutes to hydrate. Remove and discard stems.
  • Place chili mixture and liquid in a blender or food processor and blend until smooth, 2 to 3 minutes.
  • Finish the chili:
  •  In a small bowl, whisk the masa and water together.
  • Stir masa mixture into the chili.
  • Add ancho chili mixture, pinto beans, salt, and vinegar.
  • Simmer uncovered for 15 minutes. Serve hot.

Dutch Oven Chicken Breast and Vegetables

Dutch Oven Chicken Breast and Vegetables

Equipment

Ingredients

  • 1 ½ lbs chicken breasts cut in half lengthwise
  • 2 tsp garlic powder
  • 1 tsp salt
  • 1 tsp smoked paprika
  • ¼ tsp black pepper
  • 3 tbsp avocado oil divided
  • 4 carrots chopped
  • 8 oz mushrooms sliced
  • 1 yellow onion sliced
  • 1 ¼ cup low sodium chicken broth divided
  • ¼ cup flour
  • 1 tbsp Dijon mustard
  • ½ cup half n half
  • 1 tbsp fresh thyme leaves

Instructions

  • Preheat oven to 400°. Cut your chicken breasts in half lengthwise and set aside.
  • Mix together garlic powder, salt, smoked paprika, and black pepper in a small bowl. Divide the seasoning mixture in half, then season all sides of your 4 pieces of chicken breast evenly using half of your seasoning mixture. Reserve the other half of the seasoning mixture for step 5.
  • Heat 2 tbsp of oil in your dutch oven on medium, then add your chicken breasts to the pot. Cook about 3-4 minutes on each side until browned. Remove from pot and set aside.
  • Add the remaining 1 tbsp of oil to the Dutch oven and heat on medium. Add the carrots, mushrooms, and onion, and ¼ cup chicken broth to the pot. Scrape up any brown bits on the bottom of the Dutch oven, and cook the vegetables for 7-8 minutes, stirring occasionally.
  • Meanwhile, whisk together the remaining 1 cup chicken broth, flour, remaining seasoning, and Dijon mustard until no clumps remain and pour over the vegetables. Add the half n half as well, stir, and bring to a boil.
  • Once boiling, turn off the heat and nestle the chicken into the liquid and vegetables so the chicken breasts are mostly submerged in the liquid. Sprinkle with fresh thyme leaves, then cover and bake for 10-12 minutes, or until the chicken reaches an internal temperature of 165°. Serve!

Cowboy Spaghetti

Ingredients

  • 1 package (12 ounces) spaghetti
  • 8 bacon strips, chopped
  • 1-1/2 pounds lean ground beef (90% lean)
  • 1 large onion, chopped
  • 1 can (15 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) tomato sauce
  • 1 can (10 ounces) chili-seasoned diced tomatoes and green chiles, undrained
  • 2 tablespoons chili powder
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 3 cups shredded pepper jack cheese, divided
  • Chopped green onions, optional

Directions

  1. Preheat oven to 350°. Cook spaghetti according to package directions.
  2. In a 12-in. cast iron skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Add beef and onion to drippings. Cook and stir until beef is no longer pink, 5-7 minutes, breaking meat into crumbles. Stir in tomato sauce, beans, diced tomatoes, chili powder, Worcestershire sauce, cumin, oregano and garlic powder.
  3. Drain spaghetti; stir into skillet. Stir in 1-1/2 cups cheese and half the bacon. Top with remaining 1-1/2 cups cheese. Bake until heated through, 20-25 minutes. Sprinkle with green onions and remaining bacon.

Bolognese Sauce (for your spaghetti)

INGREDIENTS

  • 4 strips bacon, chopped
  • 1 medium onion, chopped
  • 1 carrot, chopped
  • 1 rib celery, chopped
  • Kosher salt and freshly ground black pepper
  • 1 1/2 lb. 80% lean ground beef
  • 2 cloves garlic, chopped
  • 1 c. dry red wine (Can also use semi-sweet red wine)
  • 3/4 c. heavy cream or whole milk
  • 1 (28-ounce) can whole-peeled tomatoes, tomatoes broken into pieces
  • 2 bay leaves
  • 1/4 c. chopped sweet red peppers (optional)

DIRECTIONS

Cook bacon in a Dutch oven or large pot over medium-high heat until crispy, 5 to 6 minutes.

Add onion, carrot, and celery. (optional peppers)

Season with salt and pepper.

Reduce heat to medium-low and cook, stirring occasionally, until vegetables are soft, 8 to 10 minutes. 

Add beef and cook, breaking it up stirring occasionally, until browned, 8 to 10 minutes.

Add garlic and cook until fragrant, 2 to 3 minutes.

Add wine and bring to boil.

Reduce to a simmer and cook until liquid is reduced by half, 14 to 16 minutes. 

Stir in cream and return to a simmer.

Stir in tomatoes and bay leaves.

Season with salt and pepper.

Simmer until thickened, 3 to 4 hours. (Check on sauce around 2 hours, and if it looks too dry, add 1/2 cup water.)

Discard bay leaves and season with salt and pepper.

Easy Lemon Chicken

INGREDIENTS

  • 4 boneless skinless chicken breasts (or two large breasts split to make them thinner)
  • 2 lemons juiced (1/2 cup)
    2 tablespoons extra virgin olive oil
  • 2 teaspoons lemon pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ¼ teaspoon salt
  • INSTRUCTIONS
  • Place chicken breasts in a gallon-size resealable plastic bag. Pour in lemon juice, olive oil, lemon pepper, basil, oregano, and salt. Shake it a bit so all the chicken get covered.
  • Let marinate in the fridge for 30 minutes or up to 8 hours.
  • Heat a heavy skillet over medium high heat.
  • Remove the chicken from the marinade and place directly into the hot skillet. Discard any remaining marinade.
  • Cook chicken 6 to 7 minutes per side, flipping halfway through. Continue cooking until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
  • Serve hot. Garnish with freshly chopped parsley and lemon slices (optional).

Cajun Red Beans & Rice

INGREDIENTS

  • 6 Cups cooked brown rice
  • 1 (15oz) can talian-style stewed tomatoes, chopped
  • 2 (15oz) cans kidney beans, rinsed and drained
  • 1 (4oz) can diced green chilies, mild or medium
  • 6-12 drops Tabasco sauce
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup green onion, thinly sliced
  • INSTRUCTIONS
  • Coat large skillet with vegetable oil. Over medium high heat, sauté onion until tender.
  • Add stewed tomatoes, beans, chilies, Tabasco sauce and parsley.
  • Reduce heat, cover and simmer for 15 minutes.
  • To serve, place a scoop of been mixture over hot rice.
  • Makes four servings.

Tacos

a simple and delicious recipe for ground beef tacos.

Ingredients:

For the Tacos:

  • 1 lb ground beef (Buffalo is also good)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 packet taco seasoning (or make your own mix with cumin, chili powder, paprika, oregano, and salt)
  • 1/2 cup water
  • Taco shells or soft tortillas
  • Cooking oil (if using soft tortillas)

For the Toppings:

  • Shredded lettuce
  • Chopped tomatoes
  • Diced avocado or guacamole
  • Shredded cheese (cheddar or a Mexican blend)
  • Sour cream
  • Salsa or pico de gallo
  • Lime wedges

Instructions:

  1. Cook the Ground Beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it’s browned and cooked through, about 7-10 minutes. Remove any excess fat.
  2. Add Onion and Garlic: Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent, about 3-5 minutes.
  3. Add Taco Seasoning: Sprinkle the taco seasoning over the beef and onion mixture, then add the water. Stir well to combine. Let it simmer for a few minutes until the water has evaporated and the beef is well-coated with the seasoning.
  4. Prepare the Taco Shells: If using hard shells, warm them in the oven according to the package instructions. If using soft tortillas, heat a little oil in a skillet over medium-high heat, add the tortillas one at a time, and cook for about 30 seconds on each side until warm and pliable.
  5. Assemble the Tacos: To assemble your tacos, fill each shell or tortilla with a spoonful of the beef mixture. Top with lettuce, tomatoes, avocado (or guacamole), shredded cheese, a dollop of sour cream, and a spoonful of salsa or pico de gallo.
  6. Serve: Serve the tacos immediately with lime wedges on the side. Squeeze lime juice over the tacos for an extra burst of flavor.

OPTION #2

Ingredients:

For the Tacos:

  • 1 lb ground beef (Buffalo is also good)
  • 1 packet taco seasoning (or make your own mix with cumin, chili powder, paprika, oregano, and salt)
  • 1 small can Rotel
  • 1 small can mild green chilies
  • Taco shells or soft tortillas
  • Cooking oil (if using soft tortillas)
  • Instructions:
  • Cook the Ground Beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it’s browned and cooked through, about 7-10 minutes. Remove any excess fat.
  • Add Taco Seasoning, Rotel and Chilies: Sprinkle the taco seasoning over the beef . Stir well to combine. Add Rotel and Chilies, stir, let it simmer for a few minutes until the water has evaporated and the beef is well-coated with the seasoning.
  • Prepare the Taco Shells: If using hard shells, warm them in the oven according to the package instructions. If using soft tortillas, heat a little oil in a skillet over medium-high heat, add the tortillas one at a time, and cook for about 30 seconds on each side until warm and pliable.
  • Assemble the Tacos: To assemble your tacos, fill each shell or tortilla with a spoonful of the beef mixture. Top with lettuce, tomatoes, avocado (or guacamole), shredded cheese, a dollop of sour cream, and a spoonful of salsa or pico de gallo.
  • Serve: Serve the tacos immediately with lime wedges on the side. Squeeze lime juice over the tacos for an extra burst of flavor.
https://www.fs.usda.gov/recarea/wallowa-whitman/recarea/?recid=79468

Enjoy your homemade tacos!

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