7 Dutch Oven Recipes to Make at the RV Campground

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Dutch ovens make it easy to cook simple dishes like soup or chili, as well as hearty meals for breakfast, lunch, and dinner outdoors with ease. From braised chicken thighs to chocolate chip cookies, here are seven recipes you can make from the comfort of your camping chair.

Tips for buying a Dutch oven for

RV

camping

Before we get into Dutch camping oven recipes, let’s take a look at how to choose your Dutch oven. You can expect to spend around $100 for a high-quality version. Look for a Dutch cast iron presazoned with a tight-fitting flat lid, sturdy wire handle, and feet. The flat lid will allow you to place hot embers on top of it and the handle will facilitate rotation for even cooking.

The feet add some space between the Dutch oven and the charcoal while baking or roasting. If you opt for a Dutch furnace without feet, you may want to buy a trivet to make that space for coal an option.

We recommend a 10- or 12-inch Dutch oven for most scenarios, which fits six to eight servings of food while still being light enough for easy transport. The recipes below will work in a 10-inch or 12-inch Dutch oven.

Other accessories to consider for a basic

Dutch oven cooking kit:

• Coal fireplace starter
• Hot silicone gloves
• Long tweezers
• Fire start squares

How to use your Dutch oven

while camping

You can use a Dutch oven to cook over an open flame on a campfire, propane grill, or cooking stove as you would any pot. True to its name, it can also be used as an oven when surrounded by hot embers placed under the pot and on top of the lid. The more embers you use, the hotter the oven heats up.

To calculate how many charcoal briquettes

you need, take the diameter of your pot and double (you’ll need about 20 briquettes for a 10-inch oven). Place a third of the briquettes under your Dutch oven in a circular pattern and spread the rest evenly over the lid. Here is a useful table to reference when cooking at different temperatures.

For many recipes, you’ll need to preheat your Dutch oven over a flame or by placing the charcoal around your oven before adding the food to the pot.

To ensure even cooking, turn the lid and pot every 5 to 10 minutes during cooking. Turn the lid in one direction and the bottom of the Dutch oven in the other. Keep it consistent and always turn the lid clockwise and the bottom of the pot counterclockwise.

Charcoal briquettes are the most reliable choice for fuel. The briquettes are uniform in size and will offer reliable heat distribution. You can also use charcoal in chunks or even the embers from your campfire, but you’ll want to choose pieces that are about the same size as a charcoal briquette.

It will take about 30 minutes to fully heat a batch of coal in a fireplace starter or stacked pile on your campfire, so plan your time and food preparation accordingly. Charcoal is ready to use for cooking when it is mostly white and ashen.

Togo tip: For quick and easy lighting, use a fire start square

.

Whenever possible, cook with your Dutch oven inside a ring of fire. If it’s safe to do so, you can also place your bottom layer of coal directly on the ground, either on the pavement or in flat, sandy ground, away from anything that might start a fire. Otherwise, place the bottom layer of carbon on an aluminum tray to create a fireproof barrier.

Dutch oven recipes to

make when camping RV

The recipes below assume a Dutch oven heated to about 350 degrees Fahrenheit

. A 10-inch Dutch oven

• will require 20 charcoal briquettes: 7 under the Dutch oven and 13 on top.

For a

• 12-inch Dutch oven, you will need 24 charcoal briquettes: 8 under the Dutch oven and 16 on top.

Mountain Man Breakfast

This baked egg dish is as plentiful as the name suggests and includes all the energy you’ll need for a day of outdoor adventures

.

Tip of Togo

Serve this with tortillas, hot sauce, salsa, and avocado for an easy breakfast taco or burrito

.

Prepare in advance

Save some time cutting at the camp and prepare your onions and peppers at home. Store pre-chopped vegetables in an airtight container in your refrigerator or RV refrigerator until you need them. You can also peel, cook and dice your potato at home.

Ingredients

1/2

• pound bulk breakfast sausage

1/2 onion, diced 1

• jalapeno pepper, diced (substitute with bell pepper if you don’t want heat)

1

• reddish potato, peeled, diced and cooked until fork is tender
• 8 eggs

1/2 teaspoon

• smoked paprika

1

• /2

teaspoon

• ground black pepper 1 teaspoon
• kosher salt 1
• cup cheddar cheese, Grated

Directions

1. Heat your Dutch oven over a flame while heating your charcoal briquettes

.

2. Once the pot is hot, add the breakfast sausage and use a wooden spoon to separate it. Cook over the fire until the sausage is golden brown.
3. Add the onion and jalapeño pepper. Cook for about 3 minutes until the vegetables are tender and the onion begins to become translucent.
4. Add the potato. Spread the mixture of sausages and vegetables evenly across the bottom of the Dutch oven.
5. When the charcoal is hot, beat the eggs with paprika, black pepper and salt in a bowl. Pour the mixture evenly over the sausage and vegetables.
6. Sprinkle the cheese over the eggs evenly

.

7. Place the Dutch oven over the coals. Place the lid and place the remaining embers on top of the lid. Use tweezers to distribute evenly.
8. Cook for 20 to 30 minutes until eggs are curdled. Turn the top and bottom of the Dutch oven about a quarter turn every 5 to 7 minutes.

Ham and Cheese Drop Biscuits

Whether for breakfast, lunch or dinner, these cookies are quick, cheesy and comforting.

Advice

From Togo Double the size of these cookies to make a satisfying breakfast sandwich. Simply divide the cookies in half and add a fried egg to serve.

This

recipe is so easy that you don’t really need to be prepared in advance, but you can chop the ham and crush your cheese before hitting the road

.

Ingredients

1 tablespoon butter

• 21/4 cups Bisquick baking mix

1/2 cup

• cheddar cheese, grated

1 cup ham

• , diced 1

/2

• tablespoon
• smoked paprika 2
• /3 cup milk

How to use

1. Hot charcoal briquettes

.

2. Place the butter in the bottom of your Dutch oven.
3. Preheat the Dutch oven for about 10 minutes by placing it on coals. Then place the lid on top with the rest of the embers spread evenly over the lid.
4. While the Dutch oven is preheated, mix the Bisquick in a medium bowl with the cheddar cheese, ham and smoked paprika. Beat together.
5. Add the milk. Mix until the dough is gathered in a somewhat stiff dough and all the dry baking mixture is moist.
6. Remove the lid from the Dutch oven and place eight cookies in uniform sizes on the bottom of the Dutch oven. Replace the lid.
7. Cook for 15 to 20 minutes until cookies are well cooked and lightly browned. Turn the top and bottom of the Dutch oven about a quarter turn every 3 to 5 minutes.

<img src="https://togorv.com/wp-content/uploads/2020/12/Dutch-Oven-Recipes-01-1460×974.jpg" alt="Dutch oven chicken and mushroom dishroom

” />

Braised chicken thighs

with shallots and mushrooms

These chicken thighs are stewed in a simple but tasty jus and will make you feel like you’re in a French bistro.

Council

This dish makes its own extremely tasty sauce while it is being roasted. Be sure to serve it with something to absorb the sauce, such as mashed potatoes, stuffing, egg noodles, or crusty bread.

Season

the chicken thighs with salt and pepper the evening before making this dish. You can also prepare mushrooms and shallots and store them in an airtight container in a refrigerator or refrigerator.

Ingredients

• 6-8 chicken thighs with bone and skin

1 tablespoon

• kosher salt

1/2 tablespoon

• ground black pepper

1/2 tablespoon olive oil

• 15 button mushrooms or cremini, quartered

1

• large shallot, halved and sliced
• 2 garlic cloves, crushed

1

• tablespoon all-purpose flour

1

• /4 cup dry white wine 1 cup
• chicken broth 1
• tablespoon Dijon wholemeal mustard
• 5 thyme

stalks

Directions

1. Dry chicken thighs thoroughly with a paper towel. Then season evenly with salt and pepper everywhere. Meanwhile, hot coal briquettes.
2. Heat the Dutch oven over a moderately hot flame (about medium-high heat on a propane stove). Add the olive oil. Then place each chicken thigh in the Dutch oven, skin down. Seal for 5 to 7 minutes until the skin is deep golden brown, then flip and seal the side of the meat for 2 minutes. Remove from pan and set aside. Seal in two batches to maintain uniform heat in the Dutch oven.
3. Once the chicken has been scorched, remove any excess oil. Keep about 1 tablespoon of fat in the pot. Add the mushrooms. Cook until the mushrooms lose their moisture and begin to brown.

If the pan

4. is dry, add a little more fat to the pan. Add the shallots and cook for about 3 minutes until the shallots soften and become translucent. Pour the crushed garlic into the pot.
5. Sprinkle the flour over the vegetables and cook, stirring constantly, for about 2 minutes to toast the flour

.

6. Add the white wine, chicken broth, Dijon mustard and thyme stalks. Stir well. Bring to a simmer.
7. Put the chicken thighs back in the pan, leaving the top half out of the liquid.
8. Place the Dutch oven over the coals. Place the lid and place the remaining embers on top of the lid. Use tweezers to distribute evenly.
9. Cook for about 30 minutes until the chicken is cooked and record at least 175 F on a probe thermometer.

Pepperoni Baking pasta

The baked ziti with all the flavors of pepperoni pizza is a hearty dinner that everyone in the family will love

.

Council of Togo

You can substitute pepperoni with Italian sausages, ground beef or go meatless

.

Prepare in advance

Make

the sauce at home before heading out on your camping adventure. You can also boil the paste ahead of time. Simply store the sauce and pasta in separate airtight containers until they are ready to bake. If you’re starting to bake with pre-made sauce and pasta, you’ll want to preheat your Dutch oven and expect to bake this casserole for an additional 10 to 15 minutes.

Ingredients

1

• pound ziti (or other noodles of your choice)

Pasta sauce 3 ounces diced pepperoni, diced 1 tablespoon olive oil 1 cup onion, diced 1 cup carrot, diced

• 2 garlic cloves, chopped

28 ounces

• diced

tomatoes, canned

• 28 ounces crushed tomatoes, canned

1 teaspoon dried

• basil

1 teaspoon dried oregano 1 teaspoon

dried

• thyme

1 teaspoon kosher salt

Ricotta cheese mix 1 cup whole milk ricotta cheese 1 teaspoon

dried basil 1 teaspoon

.

• kosher salt

1 teaspoon

• ground black pepper 1 teaspoon
• garlic powder

1

• egg 1
• cup mozzarella cheese, grated

Directions

1. In a large pot, boil two quarts of very salty water. Add the pasta and cook a few minutes less than recommended in the box. The paste should still be slightly firm to the bite and not fully cooked. Drain and set aside.
2. Heat the Dutch oven pot over medium-high heat. Add the diced pepperoni and olive oil. Cook for a few minutes until the pepperoni begins to brown.

Add the onion and carrot to the pot and cook,

3. stirring occasionally, until the vegetables soften and the onion begins to become translucent

. Add

4. the garlic and cook for one more minute

.

5. Add diced tomatoes and crushed tomatoes along with basil, oregano, thyme, and kosher salt. Let simmer uncovered for about 20 minutes. Meanwhile, hot coal briquettes.
6. While the sauce simmers, mix the ricotta cheese, basil, kosher salt, black pepper and garlic powder in a medium bowl. Beat the egg. Add half a cup of mozzarella cheese. Reserve.

Once the sauce

7. has simmered for about 20 minutes, add the paste to the sauce. Mix well.
8. Then, use the back of a large ladle or spoon to create divots in the paste. In each divot, add a tablespoon of the ricotta mixture and cover the divot with paste. This is how a layered effect is achieved with ricotta cheese.
9. Sprinkle the remaining mozzarella cheese evenly on top

.

10. Place the Dutch oven over the coals. Place the lid and place the remaining embers on top of the lid. Use tweezers to distribute evenly.
11. Cook for about 30 minutes until the pasta bubbles and the cheese melts and browns slightly. Turn the top and bottom of the Dutch oven about a quarter turn every 5 to 7 minutes.

Cornbread Topped Chili

Think of this as a Southwest-style pot pie with a cornbread crust

.

Togo Council

Use a packet of chili seasonings instead of the spices in this recipe for simplicity. Serve the finished chili in the oven with sour cream, hot sauce, chopped cilantro and sliced scallions.

Make the chili base at home and store it in an airtight container in a cooler or refrigerator. If you use a prefabricated foundation, preheat your Dutch oven and cook for an additional 5 to 10 minutes.

Ingredients Chile

1 tablespoon olive oil 1 cup onion, diced 1 jalapeno pepper, diced 1 green pepper, diced 2 garlic cloves, chopped 1 pound ground beef 2 tablespoons chili powder 1 tablespoon

• ground cumin

1/2 tablespoon

• dried oregano 1
• teaspoon kosher salt
• 2 tablespoons tomato paste

15

ounces

• diced tomatoes 15 ounces of black

bean can

,

• drained cornbread

• 8.5-ounce packet Jiffy corn muffin mix

1/2 cup

• cheddar cheese, grated

2

• scallions, sliced

1

• egg 1
• /3 cup milk
• 2 tablespoons butter, melted

Instructions

1. Heat the Dutch oven pot over medium-high heat. Add olive oil, onion, jalapeño pepper and green pepper. Cook for 3 to 5 minutes until the vegetables soften and the onion begins to become translucent. Add the garlic and cook for another minute.
2. Add ground beef, chili powder, cumin, oregano and salt. Cook until ground beef is mostly browned. Meanwhile, hot coal briquettes.
3. Add the tomato paste and cook for another 2 to 3 minutes.
4. Add diced tomatoes and black beans. Stir and cook for another 5 minutes. Then remove the flame.
5. In a medium bowl, combine the corn muffin mix, cheddar cheese and scallions and stir to combine. Then add the egg, milk and melted butter. Stir until a dough forms.
6. Place the cornbread dough evenly over the top of the chili and put the lid on the pot.
7. Place the Dutch oven over the coals. Place the lid and place the remaining embers on top of the lid. Use tweezers to distribute evenly.
8. Cook for about 30 minutes until the chili bubbles and the cornbread is cooked and browned. Turn the top and bottom of the Dutch oven about a quarter turn every 5 to 7 minutes.

Dutch

Oven Skillet Chocolate Chip Cookie

With a Dutch oven, any campfire connoisseur can bake the comforting gift of chocolate-sparkling hot biscuits.

Advice

from Togo To simplify this recipe you can use pre-made cookie dough or a boxed mix. Make sure you use enough dough to spread about a half-inch thick layer of dough on the bottom of your Dutch oven.

Make the entire batch of cookie dough at home before your camping trip. Store it in a zip-lock bag in a cooler or RV cooler until ready to use.

Ingredients

• 11/8 cups all-purpose flour

1/2 teaspoon

• baking soda

1/2 teaspoon

• kosher salt

1/2 cup

• unsalted butter, smoothed

6

• tablespoons brown sugar 6 tablespoons
• granulated white sugar

1

• teaspoon vanilla extract

1

• egg

1 cup

• semi-sweet chocolate chips 1
• /2 cup nuts, Chopped and toasted (optional)

Directions

1. In a small bowl, combine flour, baking soda, and kosher salt. Beat well together. Meanwhile, hot coal briquettes.
2. In a large bowl, mix the butter and sugars together with a hand mixer until creamy and fluffy, about 5 minutes.
3. Add the vanilla extract and egg to the butter and sugar mixture. Mix until completely incorporated and smooth.

Add the

4. flour mixture to the large bowl and mix to combine. Add

the

5. chocolate chips and nuts

.

6. Press the dough into the bottom of the Dutch oven so that it is even. Place the lid on the pot.
7. Place the Dutch oven on the coals Put the lid and place the remaining embers on top of the lid. Use tweezers to distribute evenly.
8. Cook for about 30 minutes until the dough is well cooked and golden on top. Turn the top and bottom of the Dutch oven about a quarter turn every 5 to 7 minutes.
9. Once baked, remove the heat and remove the lid. Let stand for at least 10 minutes and then cut into pieces into cake to serve.

Apple crispy Crispy apple

is the best Dutch baked dessert and the perfect way to end a day of camping. The apples are soft and caramelized and the topping golden and crunchy.

Togo Council

Turn this crispy apple into any crunchy fruit you want. Simply replace apples with the fruit of your choice: we suggest peaches, cherries or berries. You can even use frozen, thawed fruit in the refrigerator, to make it an easy substitute.

You

can make the coverage crunchy at home and store it in a zip-lock bag in a cooler or cooler. You can also mix sugar, apple pie spice, and cornstarch ahead of time. Store in a zip-lock bag with your dry products.

Crisp Topping

Ingredients

1 cup

• rolled oatmeal

1 cup

• all-purpose flour

1 cup

• brown

sugar 1/2 cup

• walnuts, toasted and finely chopped (optional)

1/2

• teaspoon kosher salt

1/2 cup

• unsalted butter, diced

Apple filling

• 8 apples, cored, peeled and cut into pieces

1/

• 4 cup white granulated sugar 1/

2 tablespoons

• apple pie spices 1 tablespoon
• cornstarch

Instructions

1. In a medium bowl, combine oatmeal, flour, brown sugar, nuts and salt. Add the butter and use your fingers to knead the butter in the dry ingredients, forming a crumbly dough. Meanwhile, hot coal briquettes.
2. Place the apples at the bottom of a Dutch oven. Add sugar, apple pie spice and cornstarch. Mix to combine.
3. Shred the crispy topping mixture evenly over the apple layer

.

4. Place the Dutch oven over the coals. Place the lid and place the remaining embers on top of the lid. Use tweezers to distribute evenly.
5. Cook for about 45 minutes. Turn the top and bottom of the Dutch oven about a quarter turn every 10 to 15 minutes.

These Dutch oven recipes are just a few ideas to get you started. Remember to think of your Dutch oven as, well, an oven: anything you can bake in your home oven, you can try in the Dutch oven.