Striving for good food in the great outdoors- the pioneer way.

Monday, August 31, 2009

BBQ Nachos and Pizza Monkey Bread

Earlier this summer, we went camping with both Abby and Maple (the dog) for the first time. We've camped a lot, but we've never taken the dog and of course, hadn't camped with Abby yet.

Even though we didn't go too far from home, we still felt like we were able to get away for the weekend. Maple and Abby did great. For those of you who know our crazy dog, that is a surprise. She barks a lot and loves other dogs, but on this camping trip she was SO good. Abby, of course, was a gem- as she always is.

Anyway, getting to the point of things, we tried a couple of recipes in the Dutch oven that were super easy and simple. We figured we would do simple things since this was a first camping trip with the girl and the dog. Both were good, and super easy. Great if you want something simple when in the great outdoors.

Always remember with our baking time and number of coals, this is what we used. So many different things can impact your baking time and the number of coals necessary. The biggest factor is wind. If it is a windy day, you better plan on heating up some extra coals just in case.

BBQ Nachos

1 tub of pre-cooked bbq pork (Lloyd's brand is what we used)
1 can corn, drained
1 can black beans, drained
1 bag yellow corn chips
Shredded pepper jack cheese (8 oz)
Sliced jarred jalapeno peppers

Line your Dutch oven (10 or 12") with foil. This isn't necessary, but does make for an easier clean-up with the melted cheese. Layer the chips, pork, corn, black beans, and cheese. Top with jalapeno pepper slices. Bake with 13 coals on top, 7 coals on bottom until the cheese is melted and meat is heated through.

Pizza Monkey Bread

Have you ever had the traditional cinnamony, brown sugary, monkey bread? Well, this is the same idea only instead of all the sweet additions to those cut up biscuits, we used pizza sauce, pepperoni, Parmesan cheese, and spices to make this monkey bread. It sure was good.

2 tubes of refrigerated biscuits
1 package dry onion soup mix
1 teaspoon Italian Seasoning
1/4 cup Parmesan cheese
Pepperoni (I pre- diced the pepperoni before the camping trip)
1 jar pizza or pasta sauce
2 tbsp butter

Cut each biscuit into 4 pieces. In a ziplock bag (you can do this before you leave home), combine dry onion soup mix, Italian seasoning, and Parmesan cheese. Melt the butter (we put the butter in a pie plate and set it on top of the briquette chimney as they were getting heated up). Spray your DO with cooking spray. Pour a thin layer of sauce in the bottom of your pan. Dip the pieces of dough into the butter, then coat with the Parmesan cheese mixture. Place in your DO. Combine the remaining pizza sauce/pasta sauce with the diced pepperoni. Pour the top of the biscuit pieces. Top with the remaining Parmesan cheese mixture. Bake with 13 coals on top, 7 coals on bottom for about 25-30 minutes.

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