This month’s challenge of cooking over a campfire was pretty successful and earlier this week I talked about my campfire breakfast of eggs cooked in an orange shell. If you haven’t seen it yet, you really should check it out. I can hardly believe how tasty those eggs were.
But, since I only talked about the first half of the day, I wanted to share with you our dinner recipe. It was also really yummy and got glowing reviews from my husband. If you don’t know Brett, then let me just tell you that he’s not a big fan of food (I know, right?!?) so when he likes something, you know it must be good.
I decided to stick with a few standbys for dinner. The first night was burgers (beef for him, Boca for me). Nothing crazy there that warrants a post, but the next night I went with a recipe I learned on a high school camping trip – foil dinners! They are super simple to put together and even easier to cook. Which makes sense, right? If I was going camping with a bunch of kids, I’d want to make dinner as easy as possible.
With foil dinners everyone can customize their plate to their liking. No complaints about not liking carrots or wanting more potatoes. Everyone gets what they want, which makes for a much happier chef. The beauty of these is that you get to pick what goes in so feel free to improvise to suit your family’s tastes.
Start with your ingredients. I cut everything up at home before we left. It just made it that much easier once we were camping.
Next, layer it all together. Even if you do not like cabbage, you need to use it as the vessel for all of the yummy goodness inside. It’s what keeps your food moist and delicious inside.
Finally, put the packet directly on the coals and cook for 10 – 15 minutes on each side. This depends on the heat of your fire, how big your foil dinner is and what you put inside. So, you might have to check it and put it back on for more time if it’s not completely cooked. If you are cooking these for a large group, it’s great to write everyone’s name on their packet with a sharpie. It will get charred, but will help a lot when it comes to identifying them when done.
That’s it! Super simple and super yummy. What are your favorite camping recipes? I’d love to hear in the comments below.
I would call this month’s challenge both a success and cheat. Even though it was incredibly short and I did a pretty bad job documenting, I was able to cook a full day of meals over the campfire with items that had not been prepared at home (well, mostly). The cheating part comes into play with a few of the meals that either started with some preparation at home or were provided by our camp neighbors.
But, I like to focus on the successful part.
I was able to make breakfast, lunch, dinner, and dessert on open flame. Breakfast was eggs cooked in an orange shell. Lunch was grilled sandwiches and potatoes. Dinner was a foil dinner with turkey meatballs, potatoes, and carrots. And dessert was s’mores of course.
Let’s start with breakfast – eggs cooked in an orange shell. The ingredients were super simple; one orange and two eggs.
First, you need to cut off the top of the orange so you can scoop out all of the pulp while keeping the peel in tact.
This proved to be a little difficult with my plastic spoon.
However, after a decent amount of effort, I was treated to the yummy orange, a bit of juice and a perfectly hollowed out orange peel.
Then, I cracked two eggs into the shell and mixed them up. Be careful not to spill it while you scramble them up a bit.
Place the top of the orange back in place and wrap in foil tightly.
Be sure to keep it right-side-up as you place it on the fire. Rotate it every few minutes to ensure even cooking. See that ball of foil in the lower left corner? That’s breakfast!
After about 10 minutes, your eggs should be cooked. Dig in and enjoy!
FYI, it was super delicious. The bit of orange left on the “lid” gave the inside just a hint of orange flavoring and kept it moist inside. You can see that the eggs cook up so they did overflow a bit (or I spilled a bit) and I thought that one egg might have fit better. But, after all of that work of digging out the orange, I was determined to get a more filling breakfast than one egg!
I did so great at breakfast that I totally forgot to take photos at lunch of my grilled sandwich! Basically I just made up a turkey sandwich with cheese, wrapped it in foil and placed it on the grill above the flame. After about 5 minutes on each side it was slightly grilled and warmed enough to melt the cheese.
Check out tomorrow’s post where I post about our yummy campfire foil dinners.
Have you ever had a craving for something late at night? Please tell me I’m not be the only one. I tend to be one of those people who craves something for a while and then all of a sudden, WHAM! I have to have it NOW!
That was me this week with chocolate chip cookies. In the back of my mind, a cookie sounded oh so delicious until one night at 10:00 pm, I just had to have one. I went digging through my cupboards and realized I was short on chocolate chips. Ugh!
Of course, I could have made the cookies with less of the key ingredient, but that’s just crazy. After all, necessity is the mother of invention so how was I going to improvise? I was not about to run out to the grocery store at 10:00pm like a mad woman craving chocolate.
Problem was I didn’t have quite enough chocolate chips for a full batch. So, what’s a girl to do? Use what you’ve got! I love the combination of sweet and salty so since I was short on the sweet, I decided to up the salty. Good thing too because the improvisation led to some really yummy cookies that I have dubbed Sweet and Salty Triple Chip Cookies.
What did I use, you ask? The three chips are mini chocolate chips, white chocolate chips, and potato chips. That’s right! There are potato chips in these cookies!
Turned out to be just the right combo and perfect for a late night treat. Do you have any odd flavor combinations you love or successful recipe improvisations? I’d love to hear about them in the comments below.
[yumprint-recipe id=’11’]Side note: one of my favorite things to do is make up a batch of cookie dough and refrigerate it. You will get perfectly shaped cookies and can easily have warm, homemade cookies anytime you want. Just pop ’em in the oven for about 10 minutes and you’re good to go.
I have been so bad about taking photos while cooking lately. I’ve made lots of yummy things too, but for some reason photographing them has not been on the top of my mind.
So instead of sharing a full recipe today, I am going to share a tip. It’s so simple that it will change your life (okay, maybe a bit dramatic, but I think it’s awesome)! I’m going to show you how to cook and shred a frozen chicken breast in 25 minutes. Yep, now you can get home from work and get a meal on the table without having to preplan and fuss too much.
First, I do a little prep work when I purchase my chicken. I buy fresh chicken breasts and spend 20 minutes cutting the fat off of all of them at once. When that’s done, I put each breast in a separate plastic baggie and then load them all into one big gallon size bag before freezing them. This saves you from having to thaw the breast to cut off the fat or picking the fat off after cooking. And since I do them all at once, there is only one messy clean up job.
Now that we’re ready to cook, let’s move on…
Second, place one frozen chicken breast into a sauce pan and fill it with water. Boil the frozen chicken breast for 20 minutes on medium heat – more than a simmer, but not enough to splash water all over your stove.
Third, when the chicken is cooked through, pour some of the hot water into your stand mixer bowl to heat it up. (You can skip this step if you are planning to heat up your chicken again).
Finally, empty the bowl and place the warm chicken at the bottom. Using the paddle attachment, turn on the mixer to 1 or 2. After 30 seconds you will have perfectly shredded chicken!
And that’s how you shred chicken with a mixer so you can get dinner on the table, lickety-split.
I have found that using this method of shredding chicken produces finer “strings” so the meat actually goes farther. I know it’s the same amount, but it feels like there is more meat than when I used to shred chicken with two forks or my fingers. This means that I can get away with fixing one chicken breast for my husband and I instead of two. So not only is it super simple, but it’s cost effective. Score!
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