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Posts Tagged ‘dinner’

INGREDIENTS

• 1 can chili
• 1 can pinto beans
• 1 lb ground hamburger
• Rice (minute rice is nice for camping)
• 1 bag Fritos®
• Shredded cheese

Brown hamburger and drain off fat. Season to taste. Set aside in a covered dish to stay warm. Cook rice. Heat the chili in a small sauce pan. In a second sauce pan, heat the beans.

(Yes, if you like it, you can substitute chili with beans!)

Pour Fritos® into a zippered bag and crush.

In a soup bowl, layer the rice, beans, chili, and meat. Top with the crushed Fritos® and shredded cheese.

This recipe is included in the eBook “Camp Cooking from the EatStayPlay.com Newsletter” Get your copy today!

I have recently become acquainted with the wonderful ingredient of panko. Panko is Japanese bread crumbs. This is a recipe that The Queen Mother found (somewhere) that has become one of my go-to staples for a quick dinner.

INGREDIENTS

• Cube steaks
• Panko (I use Kikkoman brand)
• Dijon mustard
• Vegetable oil

I serve two cube steaks per person since the steaks are very thin. Coat each side of the cube steak liberally with Dijon mustard. Make sure you get the mustard all the way to the edge of the steak.

Roll in the panko bread crumbs until fully coated on both sides.

In a skillet, heat the vegetable oil. I don’t measure, just pour in enough to cover the bottom of the skillet. When it’s hot, reduce heat to medium-high and put in the steaks. (I cook two at a time!)

Fry 2 minutes per side on medium-high heat. And trust me on the two minutes!

INGREDIENTS

• 1 lb boneless chicken breasts cut into 1 inch pieces
• 12 oz egg noodles
• 2 cups sour cream
• 1/3 cup chopped green onion
• 1 tsp minced garlic
• 1 TBS chicken bouillon granules (or, if you want a lower-salt dish, substitute whatever dried herbs you like I use dill weed and sweet basil)
• 3 TBS butter or margarine
• Grated Parmesan

At home, cut up chicken breasts, chop green onion, and mince garlic. Put chicken pieces in a large zippered bag and put green onions and minced garlic into a small zippered bag to bring with you.  Be sure to keep chicken very cold either in an ice chest or RV refrigerator. (Do the same with your sour cream and butter.)

When ready to cook dinner, boil water in a large pot and cook noodles according to package directions. Meanwhile, combine sour cream and bouillon granules or dried herbs in a small bowl.

Take a large skillet and put on stove over medium-high heat. Melt butter in the skillet then, add chicken pieces, onion pieces, and minced garlic. Cook and stir until chicken is no longer pink. Reduce heat to medium then, add drained noodles to skillet. Add sour cream mixture and heat through. Do not boil.

Serve everyone, and sprinkle servings with parmesan cheese.

From Kathy Levey.

INGREDIENTS

• 2 pounds flank steak
• 1/2 cup soy sauce
• 1 clove garlic, minced
• 1 tablespoon sugar
• 1 teaspoon salt
• Vegetables for grilling

Cooking instructions:

Slice steak against the grain into pieces about 1 inch thick; cut pieces crosswise into 5″ strips. (They should be about the size of a hot dog.)

Mix soy sauce, garlic, sugar and salt. Soak the meat strips in this marinade for 30 minutes or longer. Cook on campfire grill about 4″ from hot coals 45 minutes on each side, until done. It can also be cooked on a skewer.

I recommend having veggie skewers and meat skewers since the meat will take longer. Serve fajita style with rice.

Tip: The meat can be prepared at home and left soaking in the marinade until ready to cook. This is a great recipe to prepare at home and cook at the campground. Can also be cooked over a propane tabletop barbeque.

At home, cut strips from either steak or boneless, skinless chicken breast halves. Prepare marinade from the following ingredients:

INGREDIENTS

• 1/2 cup lime juice
• 1/3 cup oil
• 1/3 cup tequila
• 1/2 tsp pepper
• 4 cloves garlic, minced
• 1 1/2 tsp ground cumin
• 1 tsp dried oregano

Mix marinade ingredients in a bowl, then pour into a strong, zippered bag along with chicken or steak strips. Refrigerate.

Slice into strips some onion, green and/or red bell peppers, and any other veggies you want (mushrooms, carrots, etc.) Put these in another zippered bag and refrigerate.

When ready to leave for your trip, put both bags in an ice chest or RV refrigerator.

When it’s dinnertime, heat a large skillet over a camp stove. Dump in the chicken or beef strips and marinade. Cook and stir over medium-high to high heat until almost done. Add veggies and cook all until veggies are cooked as much as you want and meat is fully cooked.

Put into warmed flour tortillas. Add whatever you want shredded cheese, chopped tomatoes, salsa, sour cream, avocado, olives, etc.

On 7/2/10 I shared the recipe for “Royal” Family Beanie Weenies. In that, I mentioned Beanie Weenie Casserole which had been shared with me by Jacque Gilbert. (Jacque used to work for me!)

And, in looking through TheOutdoorPrincess.com, I realized that I never actually shared HER recipe. So here it is!

Ingredients:

• 2 15oz. cans of baked beans. (I like Bush’s original)
• 2-3 hot dogs, sliced and cooked
• 1 small sized bag of frozen tater tots
• 1/2 cups shredded cheddar cheese

Combine beans and hot dogs in a 2 qt. casserole dish and spread evenly. Place as many tater tots as will fit in a single layer on top of bean mixture. Bake at 350 degrees for 15-20 minutes, or until tots are golden brown. Top with cheese and bake until melted.

Jacque Gilbert

Chino Valley, Arizona

This recipe comes from the eGuide ‘Camp Cooking with Joanne Fitterer’. This title will be released from the EatStayPlay.com vault on November 22, 2010. It is an EatStayPlay.com exclusive and can ONLY be found here. But, from now through November 22nd, it is available at a 25% discount. The eGuide features 26 must-have camping recipes. Get it now for just $1.99!

Hotdogs always go camping, so here’s a change from the regular dog in a bun. Make it easier for the cook by having everyone skewer his or her own kabob.

INGREDIENTS:

• 1 16 ounce package hot dogs (Or try Kielbasa or Polish sausage) cut into 1 inch chunks
• 1 large onion cut into quarters
• 1 large green pepper cut into 1 inch cubes
• 1 large red pepper cut into 1 inch cubes
• 1 can pineapple chunks (save juice for Sweet and Sour Sauce)
• 8 bamboo skewers

Soak bamboo skewers in water for 10 minutes to prevent them from burning or use metal skewers.

Alternate ingredients listed above on the center of the skewers. Fill skewers to within one inch at each end. Food items should be touching each other but not tightly packed on skewer. Turn skewers with tongs to prevent food items from falling off skewer and grill over a campfire or table top barbeque until vegetables are tender and the hotdogs are hot.

Serve hot with cooked rice and Sweet & Sour Sauce, page 19.

Makes 8 kabobs

NOTE: Hotdogs are packaged fully cooked so they can even be eaten cold. However, Kielbasa or Polish sausage will need to be fully cooked before eating.

‘Camp Cooking with Joanne Fitterer’ is a 22 page eGuide filled with great camp recipes and menus. You won’t be able to find Joanne’s camp cookbook anywhere else- it’s an EatStayPlay.com exclusive. Pre-order your copy today!

Back in January, I hosted a party and served Orange Sangria. In that article, I also mentioned that my main dish was Green Chili Pulled Pork. Since then, I’ve had several requests for the recipe!

Now, I make this in the slow cooker so it’s not technically a camping recipe. But, the next time I go camping, I’m going to try it in a Dutch oven! And, since it heats up well, I think it would be a great dinner to cook before you go and then just heat it up in camp.

Ingredients

• Pork roast (not too lean, and if the fat is marbled through, it’s better)
• 2-3 cloves garlic (my garlic is from my very own garden!)
• No stick cooking spray (I use PAM)
• 2 cans Herdez Salsa Verde

Peel the garlic cloves and cut each clove into 2 or 3 pieces, depending on the size of the clove. Make a few slits in the pork roast and shove the garlic cloves into the roast.

Just be sure you don’t make too MANY slits in the roast since the juice will run out through each slit!

Spray the slow cooker with your no-stick spray. Put the roast in and pour just a few teaspoons of water into the bottom of the slow cooker. Just enough so there’s a thin skim of water on the bottom but not so much the roast is sitting in water! Cook on high for 2-4 hours or until the roast is fully cooked.

Of course, cooking times will depend on the size of your roast and what “high” means on YOUR cooker. I don’t usually cook it on slow since I’m always in a hurry to get it done.

When the meat is fully cooked, remove it from the slow cooker and let it “rest”. When it’s cool enough to handle, shred the roast. You can keep or discard the fat, depending on your preferences.

That’s the part I HATE: shredding! I usually DO keep a bit of the fat for flavor but I discard most of it.

Drain the juice (and bits) from the slow cooker but keep it to the side since you might need a bit.

Return the shredded meat to the pot and add the Herdez Salsa Verde. I always use two cans! You might need to add a bit of the cooking juice back to the pot as well, depending on if the meat is dry.

Heat through on low or warm. Serve with flour tortillas, beans, and rice.

A Note About The Salsa:

There’s a reason I’m recommending a specific brand of salsa here. When I make this, I actually use home-made tomatillo salsa from my garden and the Herdez is the closest to my recipe. That’s because the Herdez Salsa Verde is made from tomatillos, onion, and serrano peppers and not a whole lot else. It’s got a great flavor without being knock-you-down spicy.

(My home-made salsa is all home-grown tomatillos, garlic, jalapenos. Blend and freeze!)

I’ve always been a big fan of Cornish game hens. When I was little, I thought they were the perfect kid-sized chicken — and I could eat the whole thing! For this latest camping trip, the EatStayPlay.com “Royal” Family decided to try out a new recipe of cooking the game hens in the Dutch oven.

Ingredients

• 2-3 Cornish game hens, thawed
• Carrots
• Salt & pepper
• Large bag of charcoal briquettes
• Cooking oil

First off, make sure your Dutch oven has been properly seasoned, according to manufactures” instructions. Nothing is worse than spending time on a meal and then, in that first bite, having it taste like hot metal!

Make a pile of ALL the charcoal briquettes in the fire ring. Light them according to the instructions on the bag. Keep an eye on the time — our bag said the briquettes would be hot and ashy grey in about fifteen minutes. It took 20.

Wash the birds and remove any giblets. Our birds didn’t actually have the heart, neck and gizzards inside, but always be sure to check it.

Rub the inside of the Dutch oven with cooking oil, making sure to evenly coat the sides and bottoms. Place the game hens directly on the bottom of the oven, breast-side up. Liberally sprinkle with salt and pepper, to taste.

Surround the game hens with carrots. We used baby carrots, but large cooking carrots would work as well. Put the lid on the oven.

When the briquettes are hot, flatten out the pile. Place the Dutch oven (ours had built-in legs) directly over a single layer of briquettes. You want to make sure the bottom of the oven rests evenly on the briquettes and there are no hot spots or areas without heat.

Carefully place a single layer of briquettes on the lid of the oven. You want to work kind of quickly but you also need to make sure the briquettes are spaced evenly on the lid. Push any remaining briquettes against the sides of the oven.

Cook 40-45 minutes.

I recommend checking the birds at 40 minutes. We didn’t check them, but took them off at 50 minutes. Most of the bird was moist, but the breast meat was a bit dry.

Kim’s Recommendations:

For our first time, this recipe was excellent! My only complaints were that the carrots caramelized and stuck to the bottom of the oven so I didn’t get to eat any of them. The salt and pepper added some flavor, but not a lot so I recommend sprinkling the birds with your favorite seasoning mix as well.

Next time, we’ll try it with larger carrots, putting an onion quarter inside each of the birds, and cooking with a sprig of rosemary on top. I figure we’ll also stuff garlic cloves into the birds as well. We LOVE garlic in my family.

I also recommend using a pair of LONG metal tongs to move the briquettes around. We had short metal tongs and long leather gloves but ESP Boss still got scorched! If you’re planning on doing a lot of Dutch oven cooking, also invest in a Dutch oven hook to remove the oven lid from the coals.