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Put yourself in this picture and let's eat!
THUMBNAIL RECIPE OF THE WEEK
Salad Dressing Helper
In a zip-top snack bag place 1/3 c. sugar and ½ t. ea. onion powder, garlic powder, mustard powder, salt, pepper, dried dillweed & dried tarragon. In camp, mix 1/3 c. ea. white vinegar & vegetable oil. Whisk in dry ingredients until sugar dissolves. This is enough dressing for a pasta salad to serve 8-10.
CAMPING & RV Recipe of THE WEEK
Pit Stop Chicken
Take a victory lap and when you serve this unusual chicken at your next infield post-race party. You need about 1 ½ cups sliced black olives.
6 meaty portions bone-in chicken
1/2 cup lime juice
Salt, pepper, sweet paprika
1 tablespoon vegetable oil
1 each red and green peppers, seeded and cut up
Large onion, diced
2-3 small cans sliced black olives, drained
12-ounce can lemon-lime soda
Optional garnish: ranch dressing
Put chicken in a bag with lime juice and marinate several hours in the refrigerator. Remove chicken and shake off excess liquid. Discard bag and lime juice. Sprinkle chicken with salt, pepper and paprika and brown in hot oil.
Arrange chicken in a single layer in a baking pan and cover with diced vegetables and olives. Pour soda over all. Bake at 350 F for 40- 45 minutes or until chicken tests done at 170 F. Remove chicken to plates, stir pan juices and spoon over rice. Drizzle lightly with ranch dressing.
It's leaf peeping season. See recipes for warm days, cool nights.
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Tips for the Camp Cook
* Make Pizza Tacos. Chop pepperoni fine. Grate cheese. Shred lettuce. Mince cilantro. Place thin layer of cheese in crisp, flat bottom taco shell. Top with a thin layer of pepperoni, another layer of cheese. Nuke 15-20 seconds or wrap in foil to heat in the campfire. Pile high with cilantro, lettuce, sliced scallions, chopped tomato, sour cream. Devour at once.
* Make Thai-style Red Chicken. Whisk 1 cup water, 1/4 cup each ketchup, soy sauce and Worcestershire and 1 tablespoon each sugar and Tabasco sauce. Pour over 4 portions browned chicken parts. Cover, braise until chicken is tender.
* Buy extra thick-sliced bread and make “toad in the hole” breakfast eggs. No toaster needed.
* Chocolate sauce. Mix 1 c. unsweetened cocoa powder, 2 c. sugar, 1 ½ c. water. Stir over low-medium heat until sugar dissolves and mixture thickens. Remove from heat. Add 1 t. vanilla. Spoon on ice cream or stir into hot or cold milk. Refrigerate leftovers.
CAMPGROUND POTLUCK RECIPE OF THE WEEK
Kicky Creamy Carrot Casserole
Commercial size canned and packaged foods are now found in stores such as Walmart. They’re a huge time and money saver when the campground calls for a potluck. When it's your turn to bring a vegetable side dish....
#10 can sliced carrots, well drained OR
10 cups sliced, cooked, drained carrots
1 cup mayonnaise
8-ounce container lemon flavored yogurt
1 tablespoon each prepared horseradish, yellow mustard, dried parsley flakes, dried chopped chives
1 teaspoon each onion powder, freshly ground pepper
½ cup freshly grated Parmesan cheese
1 1/2 cups dry bread crumbs
1/2 stick butter
Spread drained carrots in a buttered pan suitable for baking or nuking. Whisk mayonnaise, yogurt, seasonings and cheese and spread over carrots.
Oven method: Top with bread crumbs, dot with bits of butter and bake at 350 until toasty on top.
Microwave method: Nuke without bread crumbs until heated through. Melt butter in a small skillet and stir in bread crumbs until toasty and crisp. Sprinkle over hot carrot dish and serve at once.
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VEGETARIAN MAIN DISH OF THE WEEK
Nutty Broccoli Hotpot
Thaw and drain frozen broccoli or get a large bunch of broccoli and cut up the florets and peeled stems to make 4 to 5 cups.
4-5 cups chopped broccoli
2 teaspoons powdered vegetable bouillon
½ cup water
Sprinkle broccoli with powdered bouillon and cook, covered, in ½ cup water just until crisp-tender. Do not drain.
12-ounce can evaporated milk
Water to make 1 2/3 cups total liquid
½ teaspoon ground nutmeg
4 cups diced toasted bread for stuffing
1 cup coarsely chopped, toasted walnuts (or more to taste)
To cooked broccoli add milk, water, nutmeg and croutons and heat through folding and stirring gently to moisten croutons.
If mixture is too dry, add milk, water or broth. Cover and heat through. Sprinkle each serving with more walnuts or with grated cheese. Bonus points: top each serving with crumbled blue cheese.
Cook’s note: Try this easy, one-pot, one-burner recipe with cashews and hazelnuts instead of walnuts.
According to EatThis.com nuts with the most protein per ounce are peanuts, almonds, pistachios, cashews and hazelnuts. Walnuts come last, providing 4 grams protein per ounce compared to 7 grams for peanuts (actually a legume) However, each nut has a unique flavor, fat content and other nutritional features.
FREEZE AHEAD RECIPE OF THE WEEK
Pecan Pie Bar Cookies
Bake and freeze these sticky, chewy treats in a disposable aluminum pan for easy transport to the campground. Or cut and wrap individual squares to add to your backpack. Bring plenty of wet wipes for sticky fingers.
4 eggs
2 cups brown sugar
1/4 cup vegetable oil
2/3 cup flour
1/4 teaspoon each salt and baking soda
2 teaspoons vanilla
2 cups coarsely chopped pecans
Grease a 9 X 13-inch baking pan and set the oven to 350 degrees. Whisk eggs until lemony and stir in remaining ingredients, ending with the pecans. Bake 30 minutes until firm. Sprinkle with 10X sugar.
Cool completely, wrap and freeze. Or cool completely, cut in squares, then sprinkle each piece with 10X sugar, wrap individually and freeze.
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