Archive for June, 2017

Campfire Recipe: Dutch Oven Creamy Chicken Cordon Bleu

Thursday, June 29th, 2017

Ok, I associate Chicken Cordon Bleu with fancy eating and in doing so, I normally reserve dishes like this for special occasions but……….there are other times I really want an adult meal. This was very true when my husband and I planned an adult only camping trip. The rules of the camping trip were simple. One, no kids were allowed, which I know seems to be a “no-brainer” but you always have that one. Two, you must bring your favorite “adult camping food” to share. The third rule was that we were all going to have fun. Well, you can image what types of food was brought. Below is the recipe for the “adult camping food” I made for this camping trip. While it is not wild and crazy, it is still delicious and really makes any meal feel like a million bucks.

Campfire Recipe:  Dutch Oven Creamy Chicken Cordon Bleu


Spray or liquid oil

4 chicken breast halves

4 sandwich size slices of Swiss cheese

4 sandwich size slices of ham

8 slices of bacon

1 can (10 ¾ ounce) of condensed Cream of Mushroom soup

8 ounce container of sour cream



  1. Prepare the coals by building a fire.
  2. Lightly grease a 10 inch Dutch oven.
  3. Place grilling rack on top of fire.
  4. Put Dutch oven on grilling rack. Add 8 slices of bacon to the Dutch and partially cook.
  5. Remove bacon and place on a paper towel to drain.
  6. Take the Dutch oven off the grilling rack.
  7. If chicken breasts still have bones and skin, remove.
  8. Take one half chicken breast and top with cheese. Top the cheese with ham and wrap with 2 slices of partially cooked bacon. Make sure the ends are underneath the chicken breast. Once that is done, place chicken in 10 inch Dutch oven. Repeat with remaining chicken breasts.
  9. In a bowl, mix the condensed Cream of Mushroom soup and sour cream.
  10. Pour the mixture over the chicken. Top with lid and move the Dutch oven to a heat resistant surface.
  11. On the heat resistant surface, arrange 10 prepared coals in a circle.
  12. Position the Dutch oven on this circle. Add 22 prepared coals to the lid.
  13. Cook for 40 minutes.

Once that time period has been reached, lift off the lid and check the doneness of the chicken. If done, remove the Dutch oven from the circle of coals and serve. If not done, continue to cook for another 10 minutes.

Camp Fire Recipe: Dutch Oven Moules a la Mariniere

Thursday, June 22nd, 2017

While you may not know that this recipe is about, it is simply fresh mussels steamed in wine. But before I get to the recipe, I do have a little story to tell you. When I was camping on a little island on my way to Key West, a storm hit. I mean a storm. Our tent was torn apart and everything was wet. Our morale was down but………….a friend of mine came to the rescue. That evening after the storm, my friend arrived with a new tent, sleeping bags, and even some dry clothes. What a luxury this was but this friend was not done. He told me to sit back and relax he would take care of dinner. Well, you know I could not pass that up but to keep myself from being completely useless, I built the fire. After that, my work was done and could watch him prepare a family favorite of his. Below is the recipe he prepared. It is simple but delicious. The best part, he was able to use hyperlocal ingredients from the environment by which we were staying.

Camp Fire Recipe:  Dutch Oven Moules a la Mariniere


Liquid or spray oil

2 cups of light, dry white wine or 1 cup of white vermouth

1 bunch of green onions

1 bunch of fresh parsley

½ bay leaf

1 bunch of fresh thyme

Ground black pepper

6 Tablespoons of butter

2 pound bag of fresh mussels



  1. Build fire to prepare the coals.
  2. Scrub the mussels.
  3. Open and finely chop ½ cup of mussels.
  4. Grease a 12 inch Dutch oven with liquid or spray oil.
  5. Add minced mussels to the Dutch oven.
  6. Pour 2 cups of white wine on top of the minced mussels.
  7. Mince green onions until you have a ½ cup. Add to Dutch oven.
  8. Throw 8 sprigs of fresh parsley into the broth.
  9. Place ½ bay leaf on top of the fresh parsley.
  10. Chop the fresh thyme until you reach ¼ teaspoon. Put in Dutch oven.
  11. Add ¼ teaspoon of ground black pepper to the Dutch oven.
  12. Put butter into the liquid and place pot on hot coals.
  13. Bring the liquid to a full boil and boil for 3 minutes.
  14. Once that time has passed, add the mussels and cover with lid.
  15.  Cook for 10 minutes.
  16. Remove any mussels that did not open up and discard.

Serve the remaining mussels with some of the broth.

Campfire Recipe: Cornish Hens with Raspberry Balsamic Glaze

Thursday, June 15th, 2017

What a surprise my husband had for me during a recent camping trip. You see, it was our anniversary, and as usual I planned the meals, packed the clothes and prepared for the trip. One evening, my husband suggested I take a walk along the lake. I thought it was a little odd but I took advantage of the situation. When I came back to camp, the recipe below was prepared along with a nice glass of wine. I hope you enjoy my anniversary recipe, and save it for just that special occasion.

Campfire Recipe:  Cornish Hens with Raspberry Balsamic Glaze


Liquid or spray oil

2/3 cup of seedless raspberry jam

½ cup of balsamic vinegar

8 slices of bacon

4 Cornish Game Hens

Salt and black pepper



  1. Build fire to prepare the coals.
  2. Place grilling rack on top the fire once it has burned down a bit.
  3. Put raspberry jam and balsamic vinegar in a small Dutch oven or saucepan. Place on grilling rack and simmer until the liquid is reduced by half. This should take 10 to 15 minutes.
  4. Once the liquid has been reduced, remove from heat and allow to cool.
  5. Take bacon slices and place in skillet.
  6. Place skillet on grilling rack and cook for 5 minutes. You want the bacon to still be translucent.
  7. Once the bacon is done, take up the bacon and place on paper towels to drain.
  8. Take each Cornish Game Hens and cut out the backbone. Split the hens in half length. Set aside.
  9. Prepare a 12 inch Dutch oven by first greasing it with either liquid or spray oil.
  10. Line the 12 inch Dutch oven with aluminum foil.
  11. Prepare the Cornish Game Hens by first drying them off with paper towels. Once that is done, sprinkle with salt and pepper.
  12. Put hen halves in the 12 inch Dutch oven bottom up first. Brush with glaze.
  13. Flip the hen halves up and brush with remaining glaze.
  14. Wrap a piece of bacon around each prepared Cornish Game Hen.
  15. Put lid on Dutch oven. Move to a heat resistant surface.
  16. Move 12 prepared coals to the heat resistant surface and arrange in a circle.
  17. Place the 12 inch Dutch oven on top.
  18. Cover the lid with prepared coals.
  19. Cook for 45 minutes.
  20. Once that time has passed, remove the coals from the lid, and check for doneness. If not done, return the lid to the Dutch oven, cover with prepared coals, and cook for another 15 minutes.