With the onset of warmer weather I have been getting anxious to be camping and cooking outside again. Cooking in the dutch oven
outside is rapidly becoming a favorite hobby of mine so tonight for supper we are going to try an enchilada style dutch oven burrito. This will be done mostly outside using my Camp Chef 
stove, instead of a fire or charcoal, and partly inside also as I hope to have time to make a dutch oven bread beforehand. For the burritos I will use a filling of cilantro lime pork, beans, and rice. The pork I purchased for the meal was a bone in chop as it was on sale. This will be lightly browned in the dutch oven seasoned only with a little salt and pepper and 1\2 onion(finely chopped). Then, the juice of 3 limes will be added to the pot along with about 3\4 cup chopped cilantro. This will simmer until the meat is completely cooked through and has absorbed the lime flavor. The beans are cooked in an old cast iron bean pot of my parents which I found shortly before they passed away. One can of black, and one can of kidney beans seasoned with garlic salt, cumin, pepper and red pepper will be cooked for about 45 minutes until the liquid is gone. After the beans have been cooked and set aside, my seasoned rice will be cooked in the same pot using 2 cubes of chicken bullion, garlic powder, onion powder and dry mustard. The meat, beans and rice will be added to our tortillas and placed in the dutch oven. These will be smothered with an enchilada sauce
and cheese, then cooked until hot.
Dessert will be a rice pudding based on the one I learned how to make in Portugal. This will probably be done inside on the stove, however, it would work well in bean pot outside also. For this recipe cook a regular short grain rice using a 2 to 1 water to rice ratio. Then add butter, milk, lemon zest, white sugar, brown sugar and cinnamon. This will cook until thick. This is a great way to use leftover, unseasoned, rice. It is also a family favorite.
This meal is particularly exciting for me as I get to use my birthday presents while making it. I received a zester
and a type of citrus juicer
:) (I do not remember the exact brands, but the links take you to similar products) This should be a fun evening!
I will post an update later about how it turns out. It should work well as this is a recipe I have done in the conventional oven before using chicken instead of pork.
outside is rapidly becoming a favorite hobby of mine so tonight for supper we are going to try an enchilada style dutch oven burrito. This will be done mostly outside using my Camp Chef stove, instead of a fire or charcoal, and partly inside also as I hope to have time to make a dutch oven bread beforehand. For the burritos I will use a filling of cilantro lime pork, beans, and rice. The pork I purchased for the meal was a bone in chop as it was on sale. This will be lightly browned in the dutch oven seasoned only with a little salt and pepper and 1\2 onion(finely chopped). Then, the juice of 3 limes will be added to the pot along with about 3\4 cup chopped cilantro. This will simmer until the meat is completely cooked through and has absorbed the lime flavor. The beans are cooked in an old cast iron bean pot of my parents which I found shortly before they passed away. One can of black, and one can of kidney beans seasoned with garlic salt, cumin, pepper and red pepper will be cooked for about 45 minutes until the liquid is gone. After the beans have been cooked and set aside, my seasoned rice will be cooked in the same pot using 2 cubes of chicken bullion, garlic powder, onion powder and dry mustard. The meat, beans and rice will be added to our tortillas and placed in the dutch oven. These will be smothered with an enchilada sauce and cheese, then cooked until hot.Dessert will be a rice pudding based on the one I learned how to make in Portugal. This will probably be done inside on the stove, however, it would work well in bean pot outside also. For this recipe cook a regular short grain rice using a 2 to 1 water to rice ratio. Then add butter, milk, lemon zest, white sugar, brown sugar and cinnamon. This will cook until thick. This is a great way to use leftover, unseasoned, rice. It is also a family favorite.
This meal is particularly exciting for me as I get to use my birthday presents while making it. I received a zester
and a type of citrus juicer :) (I do not remember the exact brands, but the links take you to similar products) This should be a fun evening!I will post an update later about how it turns out. It should work well as this is a recipe I have done in the conventional oven before using chicken instead of pork.
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