Easy Huevos Rancheros Casserole

     This casserole from Kraft is a far cry from the authentic version of Huevos Rancheros or 'rancher's eggs' where fried eggs are served atop a warm tortilla and garnished with salsa, refried beans and avocado.   It's hard to imagine tater tots gracing the breakfast tables of ranch hands but nonetheless, this is a very good dutch oven casserole brimming with the flavors of the Southwest.  In my 12 inch dutch oven, the eggs baked for a total of 50 minutes with 12 coals in a ring around the bottom, 18 placed around the outside of the lid with 10 spaced evenly in the center.  After 45 minutes, the eggs had set and were ready for their cheesy topping.  A casserole to feed a crowd which couldn't be easier to make and is easy on the pocketbook as well.

Easy Huevos Rancheros Casserole
1 32 oz package frozen fried potato nuggets
12 eggs
1 cup milk
1 tsp dried oregano leaves, crushed
1 1/2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp garlic powder
1 8 oz package shredded Mexican cheese blend
1 16 oz jar thick and chunky salsa
1 8 oz carton dairy sour cream
Snipped fresh cilantro

     Lightly oil or spray 12 inch dutch oven.
     Arrange potato nuggets in prepared oven.
     In a large mixing bowl, combine eggs, milk, oregano, cumin, chili powder and garlic powder.
     Beat with a wire whisk until combined.
     Pour egg mixture over potato nuggets.
     Bake at 375 degrees for 40-45 minutes or until a knife inserted near center comes out clean.
     Sprinkle cheese evenly over egg mixture.
     Bake for 5 minutes more or until cheese has melted.
     Top with salsa, sour cream, and cilantro.
     Makes 8 servings.

Pour egg mixture over tater tots

Bake for 45 minutes or until eggs are firm in the center
then sprinkle with cheese

Bake for 5 minutes more or until cheese has melted

Extremely comforting with just the right amount of heat

Shoestring Potato Quiche

     The internet can be a cook's best friend.  The other day I picked up a family sized can of potato sticks on the damaged goods shelf for ninety nine cents.  Hmmmm, now what to do with this other than eating the whole can in front of the t.v. in one sitting.  Thanks to the mysterious powers of Google and The Wisconsin Milk Marketing Board I found this recipe for Shoestring Potato Quiche. 
     Basically a crustless quiche, you can mix it in one bowl, pour it into your dutch oven and in 25 minutes have a very tasty, any time of the day, filling meal.  Of course, kids will love this one, as it bakes the potato sticks taste like you added hash browns and you don't have to worry about thawing them at your campsite.  My basic formula for a quiche, which has never failed me, is to add 1 cup of cream to six beaten eggs.  Next time I will definitely make this with 6 eggs instead of 4 and cook it a few minutes longer.  In my 10 inch dutch oven it baked for 20 minutes with 10 coals in a ring around the bottom, 15 in a ring around the edge of the lid and 6 briquettes spaced evenly in the center.  Crunchy, cheesy and simple to make, add some chopped, cooked bacon and you've got a camping quiche everyone will love.

Shoestring Potato Quiche
1 4 oz can (about 2 2/3 cups) shoestring potatoes, divided
4 eggs, slightly beaten (add 2 more eggs for a fluffier quiche)
1 cup milk OR half and half
1 1/2 cups shredded Swiss cheese
1/2 cup grated Parmesan cheese
2 Tblsp chopped green onion
1/4 tsp pepper
1/4 tsp paprika
Dash of cayenne pepper OR hot sauce

     Lightly oil or spray 10 inch dutch oven.
     Reserve 1/4 cup of shoestring potatoes for topping.
     In large bowl, combine beaten eggs and milk.
     Stir in all other ingredients except potatoes.
     Fold in potatoes and pour into prepared dutch oven.
     Sprinkle with reserved 1/4 cup potatoes on top.
     Bake at 375 degrees for 20-25 minutes or until knife inserted comes out clean.
     Let stand for 10 minutes before serving.
     Makes 6 servings.

Pour egg mixture into prepared 10 inch dutch oven and top
with 1/4 cup of potato sticks

Bake at 375 degrees for 20-25 minutes

The potato sticks taste like hash browns once they've baked

Florentine Strata

      There's nothing like coming home from church on a beautiful Sunday morning and cooking breakfast in your dutch oven.  This Florentine Strata looked good because it's made with a carton of Egg Beaters, no messing with transporting and cracking eggs, plus it's lower in fat and calories.  If you want to make it with regular eggs, I would suggest using eight, well beaten.  Very easy to assemble too, toss it all together in a large bowl or even your dutch oven then let it bake away.  In my 10 inch dutch oven, it cooked with 10 coals around the bottom and 20 on the lid, after 35 minutes I sprinkled it with cheese and in 5 minutes it was done.  You can have fun with this recipe, it's a good thing to make when you want to clean out your vegetable drawer.  Most strata recipes require an overnight sit in your fridge, this one is quick, easy and very delicious.

Florentine Strata
1 16 oz. carton Egg Beaters
1/4 cup low fat milk
3 cups French bread cubes (3/4-inch cubes)
1 cup shredded Swiss cheese, divided
1/8 tsp freshly ground black pepper
6 finely chopped scallions
3 oz. (half a package) baby spinach leaves
1 cup sliced fresh mushrooms OR 1 small can sliced mushrooms, drained
1 14.5 oz can diced tomatoes with basil, garlic and oregano, drained well

     Lightly oil or spray dutch oven.
     Reserve 1/2 cup cheese for topping.
     Combine remaining ingredients in large bowl, toss lightly until well combined.
     Spread bread mixture evenly in prepared oven.
     Bake at 350 degrees for 35 minutes.
     Sprinkle with reserved cheese.
     Bake for 5 more minutes or until cheese has melted and tester comes out clean.
     Let sit for 5 minutes before serving.
     Makes 4-5 servings.

Toss everything together and place in well oiled oven

Bake at 350 degrees for 35 minutes then top with cheese and bake
for 5 minutes more

An easy camper's strata

Corn Stuffed Peppers

      Sometimes you're just in the mood for a four ingredient recipe.  With these Corn Stuffed Peppers, Stouffers has gone ahead and done all the work for you.  I apologize to those of you who can't find their brand of frozen Corn Souffle in your local grocery store, I really don't know what you could use as a substitution.  Definitely a good camping recipe, if you don't have refrigeration, you can defrost the souffle overnight in your cooler.  In my 10 inch oven, it did take a good hour to cook with 22 coals on the lid and 10 around the base of the oven.  Believe it or not, the souffle does actually rise leaving a light and fluffy filling, just be sure to leave enough space between the peppers and the lid of your dutch oven.  Hard to believe something this simple could be so elegant, also you can easily double or triple the recipe if you're feeding a crowd.

Corn Stuffed Peppers
2 12 oz. packages Stouffers Corn Souffle, defrosted
1 16 oz. jar mild salsa
4 green OR red peppers
1/3 cup shredded cheddar cheese

Lightly oil or spray dutch oven.
Cut stem ends from peppers; remove seeds and membranes.
Pour salsa into the bottom of dutch oven.
Spoon Corn Souffle into peppers.
Stand peppers in salsa.
Bake at 350 degrees for 55 minutes.
Top each pepper with cheese.
Cook for 5 minutes more or until cheese has melted and knife inserted in center of souffle comes out clean.
Makes 4 servings.

Yup, just 4 ingredients for these tasty peppers

Thaw corn souffle then fill peppers

Bake for 55 minutes, top with cheese then bake until cheese has melted

A light and downright elegant camper's dinner

Hatch Green Chile Pie

     Not wanting to waste even one of the Hatch green chilies I had roasted, this Hatch Green Chile Pie , another good recipe from Central Market, was just the right amount to bake in my 8 inch dutch oven.  Line your oven with the opened, roasted chilies, sprinkle with cheese, pour over the eggs and bake.  With 8 coals around the base of my oven and 14 on the lid, it was puffed and golden in 20 minutes.  Let it rest for 10 minutes before serving and top with a smidgen of sour cream, the coolness helps to balance out the heat of the peppers.
 
Hatch Green Chile Pie
6-7 roasted Hatch green chilies, peeled and sliced open
2 Tblsp heavy cream
1 cup sharp cheddar cheese, shredded
5 eggs
1/4 tsp salt
1/8 tsp pepper

     Lightly oil or spray 8 inch dutch oven.
     Split open the chilies lengthwise and place in prepared oven to form a "crust".
     In a bowl, whisk the eggs, cream, salt and pepper.
     Sprinkle cheese over chilies.
     Pour beaten eggs over cheese.
     Bake at 350 degrees for 20-25 minutes or until pie has set.
     Let rest for 10 minutes before serving.
     Makes 2-4 servings.

Line your oven with roasted chilies

Sprinkle with cheese then add eggs

Bake at 350 degrees for 20-25 minutes

A quick and easy chile pie

 

Mushroom and Scallion Frittata

     Frittatas, or open faced omelettes, are made for dutch oven cooking.  Usually they are started over low heat then once the frittata sets, finished off under high heat in your oven.  In this instance your dutch oven acts both as a skillet and a broiler to make this Mushroom and Scallion Frittata from Martha Stewart.  In my 10 inch oven I sauteed the scallions and mushrooms over a full compliment of coals, once I added the beaten eggs I moved the bottom coals to a ring around the base of the oven and filled in the lid with 20-22 briquettes.  The blast of high heat at the end of cooking time browns the frittata, it may puff up a bit but will soon fall after you remove it from the coals.  If you've ever had Scallion Pancakes in a Chinese restaurant, you'll definitely like this recipe, the scallions sweeten as they cook and compliment the mushrooms nicely.  Top if off with your favorite cheese, feta, Cheddar, Mozzarella or even goat cheese would be a great addition.  Make it any time of the day or even cut it into smaller slices and serve as an appetizer at room temperature.

Mushroom and Scallion Frittata
2 Tblsp olive oil
12 scallions, including green parts, cut into 1 1/2 inch pieces
1/2 pound shiitake mushrooms, stems discarded and caps sliced 1/4 inch thick, or white mushrooms, sliced
Salt and pepper
8 eggs
1/2 cup grated Parmesan cheese

     Lightly oil or spray 10 inch dutch oven.
     Saute scallions, mushrooms and 1/2 tsp salt over a full compliment of coals.
     Cover, with a dozen or so coals on the lid, and cook until softened, about 10 minutes.
     In a large bowl, whisk together eggs and 1/4 teaspoon each salt and pepper.
     Pour egg mixture over the vegetables, cook, stirring for 2-3 minutes.
     Move bottom coals to a ring around the base of oven.
     Sprinkle with Parmesan cheese.
     Cover, adding more coals to the lid moved from the bottom of the oven.
     Cook for 15 minutes or until lightly browned.
     Makes 4 servings.

Saute scallions and mushrooms over a full compliment of coals until softened

Add eggs and cook for 2-3 minutes while stirring

Sprinkle with Parmesan cheese

Cover and cook under high heat for 15 minutes


An any time of the day, an easy and inexpensive dinner

Eggs Benedict Casserole

     There are several theories as to the origin of Eggs Benedict, one is where a Wall Street banker wandered into the Waldorf hotel in New York and asked for a cure for his hangover ordering, "buttered toast, poached eggs, crisp bacon, and a hooker of Hollandaise."  Another gives credit to Mrs. Le Grand Benedict who suggested the recipe to the maitre d'hotel at Delmonico's and let's not forget Commodore E.C. Benedict who was given the recipe from his mother.  Wherever it got it's start, it's considered the ultimate in breakfast food and something usually saved for special occasions and leisurely Sunday brunches. 
     This recipe from Christmas With Southern Living 2010 is an easy and dutch oven friendly way of combining the flavors and textures in one simple casserole.  It's basically an egg strata, do ahead dish that requires an overnight sit in your fridge.  I shortened the sit time to 30 minutes.  If you're at home, by all means, mix it in a large bowl and let it sit for 4-12 hours so the bread can completely soak up the egg mixture.  If you're cooking outside, just let it sit for a half hour in your oven, the bread will absorb plenty of the liquid.  In my 10 inch oven, I started it with 10 coals in a ring around the bottom and 22 on the lid.  After 20 minutes it was starting to brown on top so I removed the center coals and let it finish baking with the briquettes in a ring around the outside of the lid.  This actually might bake better in your 12 inch oven as it puffs like a souffle and it needs a good 45 minutes to bake completely through.
      Top it off with your favorite Hollandaise recipe, I used Knorr's in a package.  If you can find one that only requires water it would be that much easier for camping.  Better yet, Trader Joe's makes one in a jar, it's not quite the same but is good in a pinch and would be great warmed up and served outdoors.  So, no excuses now not to treat yourself to a luxurious breakfast when you're away from home. 

Eggs Benedict Casserole
1 12 oz. package English muffins, cut into 1-inch pieces
8 oz. Canadian bacon, cut into 1-inch pieces
6 large eggs
2 1/2 cups milk
1 Tblsp fresh lemon juice
1 tsp mustard
1/2 tsp salt
1/4 tsp freshly ground black pepper
Packaged Hollandaise sauce

     Lightly oil or spray dutch oven.
     Combine muffin pieces and Canadian bacon in prepared dutch oven.
     Whisk eggs, milk, mustard, lemon juice, salt and pepper in a medium bowl.
     Pour egg mixture over muffin pieces; let casserole sit for 30 minutes.
     If you're at home or have access to refrigeration, allow bread mixture to sit for 4-12 hours before baking.
     Bake at 375 degrees for 40-45 minutes moving center coals if necessary to prevent center from burning.
     Makes 4-6 servings. 
     Top off with your favorite Hollandaise recipe.

Allow casserole to sit for at least 30 minutes before baking

Bake at 375 degrees for 40-45 minutes

Serve with Hollandaise and a sprinkling of chives

  

Impossibly Easy Chiles Rellenos Pie

     I woke up today hungry for Chilies Rellenos and since I didn't have the time or energy to make them from scratch this easy recipe from Betty Crocker proved to be a quick fix for my cravings.  Place canned chilies in the bottom of your 10 inch dutch oven, sprinkle with cheese, combine the egg and Bisquick mixture, pour into your oven and bake.  Mine baked with 10 coals in a ring around the bottom and 20 on top.  Melt more cheese over the top at the end of cooking time and you've got a yummy, good for any time of the day, dutch oven dinner.  Be sure to let it rest for at least 5 minutes after taking it off the coals and it will be easier to slice and finish the pie with your favorite salsa and a spoonful of sour cream.

Impossibly Easy Chilies Rellenos Pie
2 4 oz. cans whole green chilies, drained
8 oz. (2 cups) shredded Mexican cheese blend
3 eggs
3/4 cup Original Bisquick mix
1/4 tsp garlic powder
1 1/2 cups milk
3/4 cup chunky salsa
Sour cream for garnish

     Lightly oil or spray 10 inch dutch oven.
     Slit chilies lengthwise; remove seeds.
     Arrange chilies in single layer in bottom of prepared dutch oven.
     Sprinkle 1 cup of the cheese evenly over chilies.
     Beat eggs in medium bowl with wire whisk.
     Add baking mix, garlic powder and milk; beat until well blended.
     Pour over cheese.
     Bake at 400 degrees for 25-30 minutes or until knife inserted in center comes out clean.
     Sprinkle with remaining cup of cheese.
     Cover and cook for 3-5 more minutes or until cheese has melted.
     Let stand 5 minutes before serving.
     Serve with salsa and, if desired, sour cream; makes 6 servings.

Open chilies and place in bottom of dutch oven

Sprinkle cheese over chilies and pour in egg-Bisquick mixture

Bake for 25-30 minutes at 400 degrees

Top with cheese and cook until melted

A fluffy, cheesy, chile pie



Baked Eggs With Corned Beef Hash

     One of the best parts about cooking a boiled dinner is having the leftovers for breakfast the next day.  I usually make corned beef hash in my cast iron skillet but decided this morning to try it in my dutch oven.  It came out as good if not better than if I had made it on the stove.  The one thing you really need to do is pile as many coals as you can fit under your dutch oven.  Don't let the coals sit too long after you light them, they burn hottest when they are just lit and before they are covered in ash.  Saute the onion and pepper until translucent then stir in the seasonings, potatoes and corned beef.  Put 8 or 10 coals on the lid and it will help things to cook faster.  Once you drop the eggs over the hash, it is only a matter of minutes before they are set, maybe 5-6 at the most.  This recipe can easily be doubled and you can even try it with canned hash if you are camping.  I used my 10 inch oven but if you do double the recipe, use a larger oven, the potatoes will brown more evenly if they are in one layer.  Start your day with a hearty breakfast and don't forget to nibble on the crispy bits left behind in your dutch oven, they're the best part.

Baked Eggs With Corned Beef Hash
2 cups chopped, cooked corned beef
2 medium sized cooked potatoes, diced
1/3 cup chopped onion
1/3 cup chopped red pepper
2 Tblsp chopped fresh parsley plus some for garnish
salt and freshly ground black pepper to taste
2 Tblsp olive or vegetable oil
4 eggs

     Saute chopped onion and pepper in olive oil over a full spread of coals until onion is soft.
     Add corned beef, potatoes, parsley and salt and pepper; stir until well combined.
     Cook for 15-20 minutes or until potatoes start to form a crust; stirring halfway.
     Carefully pour eggs over hash; cover and cook for 5 minutes or until eggs are set.
     Garnish with parsley; makes 2 servings.

Saute onions and pepper over high heat until softened

Add potatoes, corned beef, salt, pepper and parsley

 Cook hash for 15 minutes, stirring halfway, before gently adding eggs

Cover and bake eggs for 5 minutes or until set the way you like them

A feast fit for a lumberjack

Cheese Artichoke Oven Omelet

      A different spin on a classic Mountain Man breakfast, this Cheese Artichoke Oven Omelet from The Heartstone Inn and Cottages in Eureka, Arkansas is a wonderful way to start your day in the great outdoors.  Like a fluffy, crustless quiche only you layer the ingredients in your dutch oven before pouring over the beaten eggs.  In my 10 inch oven, this baked in 30 minutes with 10 coals in a ring around the bottom and 20 or so on the lid.  The only thing I would suggest is packing a whisk if you're making this at your campsite, you really do need it to incorporate the sour cream into the beaten eggs.  Other than that, this is a good beginners recipe and an easy one pot brunch or breakfast entree. 

Cheese Artichoke Oven Omelet
3/4 cup picante sauce OR salsa (hot or mild)
1 14 oz. can artichoke hearts packed in water, drained and roughly chopped
1/4 cup Parmesan cheese, grated
1 cup Monteray Jack cheese, grated
1 cup sharp Cheddar cheese, grated
OR 2 cups Cheddar Jack shredded cheese blend
6 large eggs
1 8 oz. carton sour cream (1 cup)
Tomato wedges and parsley for garnish

     Lightly oil or spray 10 inch dutch oven.
     Spread the picante sauce OR salsa in the bottom of oven.
     Distribute chopped artichokes evenly over the picante sauce.
     Sprinkle Parmesan cheese over the artichokes.
     Cover with Monteray Jack and Cheddar cheeses.
     Beat eggs in medium bowl until well blended.
     Whisk in sour cream until smooth.
     Pour egg mixture over the cheeses.
     Bake at 350 degrees for 30-40 minutes or until set.
     Cut into wedges and serve garnished with tomato and parsley.
     Makes 6 servings.

Layer ingredients in well oiled dutch oven then pour over egg mixture

Bake at 350 degrees for 30-40 minutes or until puffy and golden

Garnish with diced tomato, chopped fresh parsley or cilantro

Chili Relleno Casserole

     I can't recall where I first ran across this recipe but I remember it being very popular at bridal and baby showers I attended over twenty years ago.  It's a cross between a crustless quiche and a chile relleno souffle and couldn't be easier to make.  Just mix the ingredients together in a large bowl, pour into your dutch oven and bake.  To simplify things even more, use a 2 cup package of shredded Cheddar Jack cheese.  In my 10 inch dutch oven, this baked with 10 coals around the bottom and 24-26 on the lid.  After 25 minutes, or when the eggs are set and puffy, sprinkle on the remainder of the cheese and continue heating until melted.  It will be much easier to slice into wedges if you let it sit for a good 15 minutes before serving.  Add an extra can of chilies if you want to bump up the heat but do give this light and airy casserole a try, it's an ideal camper's dutch oven breakfast.

Chili Relleno Casserole
3 cups (24 oz.) cottage cheese
6 eggs, lightly beaten
3/4 cup finely crushed Ritz (or buttery) crackers
1 4 oz. can chilies, drained and chopped
1 cup Cheddar cheese, shredded
1 cup Monteray Jack cheese shredded
OR 2 cups Cheddar Jack cheese, shredded
Fresh chopped cilantro for garnish

     Lightly oil or spray 10 inch dutch oven.
     Combine eggs, cottage cheese, cracker crumbs, chilies and half the cheese in large bowl.
     Pour into prepared oven.
     Bake for 25-30 minutes or until set.
     Sprinkle with remaining cup of cheese; bake for 3-5 minutes or until cheese is melted.
     Let rest in dutch oven for 15 minutes before serving. 
     Makes 4-6 servings.

Pour egg mixture into well oiled 10 inch dutch oven

Bake at 350 degrees for 25 minutes or until eggs have set

Sprinkle with remaining cup of Cheddar Jack cheese

Cover and cook for 3-5 minutes or until cheese has melted

Allow casserole to sit for 15 minutes before serving and top with cilantro