Camp it up!!!

Eversince our move to Utah, two things we have been totally addicted to - Hiking and Camping. And this weekend was no different, I was Brycing up the orange limestones and siltstone spires with a great companion and an even fantastic group.
(My travelogue on Bryce Canyon)

And as we settled our evening into the Campground, I was introduced to something new - a Dutch Oven. And it opened me to an entire new level of cooking. Believe me, there couldn’t be a better way to feast after a long day of hike, and the outcome - lipsmacking, hearty and a 100% vegetarian.
It was one of the best camping food experiences I have ever had, so sharing two great recipes from our Dutch Oven Chef – Jim Jensen

Dutch Oven Corn Bread

Preparation Time: 15 min.
Cooking Time: 45 min.

Serves 10
Ingredients
1 cup Butter melted
2 cups Cornmeal
3 cups All Purpose Flour
4 eggs beaten
3 cups Milk
2 cups Sugar
4 tsp baking powder
1 tsp Salt

Method
Choose a leveled ground to start with your recipes. Keep an aluminum foil on the ground to support the Dutch Oven.
1. In a large bowl mix together butter, eggs, and milk.
2. In a separate bowl sift together sugar, cornmeal, flour, baking powder, and salt.
3. Mix the dry ingredients into wet ingredients 1 cup at a time until well blended.
4. Spoon the cornbread mixture into a lightly greased 12" Dutch oven and spread evenly.
5. Cover Dutch oven and bake using 8-10 briquettes bottom and 14-16 briquettes top for 45 minutes or until cornbread turns golden brown.
6. Serve warm with honey butter.

Tips - For even browning make sure to turn the oven and lid (1/4 turn) in opposite directions every 10 minutes.

Dutch Oven Zucchini Cheese Bake

Preparation Time: 10 min.
Cooking Time: 30 min.

Serves 6
Ingredients
3 Tbsp Butter
1 Tbsp Extra Virgin Olive Oil
3 Roma Tomatoes chopped
2 large Zucchini chopped
1 large Green Bell Pepper chopped
1 large White Onion chopped
3 cloves of garlic minced
dried Italian seasoning to taste
Salt and Pepper to taste
12 oz. Shredded Mozzarella Cheese

Method
1. Choose a leveled ground to start with your recipes. Keep an aluminum foil on the ground to support the Dutch Oven.
2. Now heat the Dutch oven using 16-18 briquettes bottom until hot.
3. To the hot oven add butter and olive oil to melt and blend them both.
4. Add zucchini, onion and garlic; season with salt and pepper.
5. Cook 5-10 minutes until onion turns golden brown. Stir in tomatoes and bell pepper. Season with italian seasoning and additional salt and pepper to taste.
6. Top vegetables with cheese then cover oven and bake using 8-10 briquettes bottom and 14-16 briquettes top for 20 minutes until vegetables are tender and cheese is bubbly.
7. Its ready to be served....gooey, hot and absolutely delish!!!

Tips – Carry each of the above ingredients in separate Ziploc bags or boxes in an iced cooler. It really reduces the Prep time and amounts for a great meal.

Hope these recipes will help you plan out what next to try at your Camping trip!!!

Love,
Rush
RushMeetsGrill