Alright, here is what I cooked at the girls youth camp this weekend.
These are simple recipes but they really pack a punch. After dinner I felt like the camp hero with all the compliments I got.
I will have to see about rounding up some pictures though. I had my point-and-shoot camera with me, but a girls camp on a hot day is no place to keep your camera in your pocket. I got drenched with a bucket of water and completely ruined my camera. Luckily, it was my wife that was the perpetrator so I could retaliate.
- Cube about 4 lbs. Idaho potatoes.
- Dice (I prefer larger chunks) 3 large white onions.
- Set up a 14â€³ Camp Chef Dutch oven on an Explorer 2-burner camp stove and warm over medium heat.
- Fry 1 lb. bacon until lightly crispy in Dutch oven.
- Fill oven nearly to the top with cubed potatoes and onions, add salt and pepper, if desired, and cover with lid.
- Cook for about 30 minutes, stirring occasionally.
- When potatoes are soft, or desired consistency, remove from heat and add one 16 oz bag of shredded cheese.
- Stir in cheese and allow to melt.
I doubled this by using two 14â€³ Dutch ovens on the Explorer stove.
I went for simple and flavorful here so there are no exact measurements. This is really easy and tastes great. Cook as much as you need for your group.
- For this one I used a large 20â€³ Dutch oven over 2 of the burners on a Camp Chef Pro 90 camp stove on medium heat.
- Fill oven about halfway (like I said, no exact amounts) with boneless, skinless chicken breasts.
- Pour three bottles of Famous Daves Sweet and Zesty barbecue sauce over chicken and lightly boil until chicken is no longer pink (about 30 minutes). Stir occasionally.
Everyone has their own way of doing cobbler. I made three different flavors so that everyone could find something they liked. Chocolate mix with rasperry filling, white mix with peach and pineapple filling, and white mix with apple filling.
- Line 12â€³ Camp Chef Dutch oven with aluminum foil, shiny side in.
- Pour fruit filling onto bottom of Dutch oven.
- Pour dry mix over fruit filling.
- Pour small amount of Sprite or other lemon/lime soda over dry mix.
- Place each Dutch oven over 1 burner on a Camp Chef Pro 90 camp stove on low heat and place a Dutch Oven Dome over the top of each oven. This will brown the top of the cobbler and create a convection style cooking environment.
- Cook until desired consistency. I like my cobbler to be slightly runny.