Archive for March, 2017

Camp Fire Recipe: Green Bean and Corn Casserole

Friday, March 17th, 2017

If you are looking for a different type of green bean casserole then this dish is for you.  I came up with this recipe when I was welcomed with a lot of people at my family’s campsite.  We had planned on having one of my son’s favorite dishes but when the number of people doubled for dinner, I had to come up with something new.  Below is this simple and quick recipe that I came up with.  While most people will have canned green beans and corn in their camp kitchen, they may not have plain, dried onion flakes.  If you find yourself in this situation, you can substitute with onion soup mix.  When using this approach, make sure to not add the salt since the soup mix is full of it. 

Also, if you do not have cheddar cheese, do not worry.  Any variety of cheese will do.  

Camp Fire Recipe:  Green Bean and Corn Casserole

Ingredients

Liquid or spray oil

2 (14.5 ounce) cans of green beans

1 (15 ounce) can of corn

1 (10.75 ounce) can of cream of mushroom soup

¼ cup of dried onion flakes

16 ounces of Cheddar cheese

Salt and black pepper to taste

Garlic powder to taste

1 (3 ounce) can of French fried onions

green.bean.corn.casserole

Steps

  1. Start with building a fire to prepare the coals.
  2. Grease the inside of a 10 inch Dutch oven with liquid or spray oil.
  3. Drain the cans of green beans and add to a large bowl.
  4. Drain the can of corn and place in the bowl in step 3.
  5. Add the can of mushroom soup to the bowl.
  6. Grate the cheese and put in bowl.
  7. Place the spices in the bowl to your taste and mix.
  8. Pour into the prepared 10 inch Dutch oven and top with lid.
  9. Carry the 10 inch Dutch oven to a heat resistant surface.
  10. On the surface, arrange 10 prepared coals.
  11. Put the 10 inch Dutch oven on top of the circle of coals.
  12. Cover the lid with 20 prepared coals.
  13. Cook for 30 minutes.
  14. Once the time period has passed, carefully remove the lid and sprinkle the French fried onions on top and replace lid. 
  15. Cook for another 5 minutes.
  16. Once this time period has passed, knock off the coals on the lid and remove the Dutch oven from the circle of coals.

Serve.

Campfire Recipe: Roasted Apple, Vegetable, and Kielbasa

Tuesday, March 14th, 2017

If you are looking for a healthy meal, one pot meal then this recipe is for you.  Yes, I know the choice of meat in this recipe can be a little fatty, the vegetables make up for this diet luxury.      

Campfire Recipe:  Roasted Apple, Vegetable, and Kielbasa

Ingredients

Spray or liquid oil

2 cups of fresh Brussels sprouts

1 red onion

2 large Yukon Gold potatoes

2 Gala apples

3 carrots

1 pound Kielbasa

2 Tablespoons olive oil

1 teaspoon smoked paprika

Salt and black pepper

apple.vegetable.kielbasa

Steps

  1. Start by building a fire to prepare the coals.
  2. Lightly grease the inside of a 12 inch Dutch oven with spray or liquid oil.
  3. Trim and half Brussels sprouts.  Put in Dutch oven.
  4. Cut red onion into slices and place in 12 inch Dutch oven.
  5. Cut potatoes and apples into chunks.  Put in Dutch oven.
  6. Cut carrots into 1 inch slices and Kielbasa into ½ inch slices.  Place in Dutch oven.
  7. Add olive oil, smoked paprika, salt and black pepper.  Mix with hands and top with lid.
  8. Move the 12 inch Dutch oven to a heat resistant surface.
  9. Arrange 12 prepared coals in a circle on the heat resistant surface. 
  10. Put the Dutch oven on top of these 12 coals. 
  11. Cover the lid completely with prepared coals.
  12. Cook for 20 minutes.
  13. Remove the lid and stir. 
  14. Put the lid back on and cook for another 20 minutes.
  15. After the time has passed, knock off the coals from the lid and remove the Dutch oven from the circle of coals.
  16. Serve.

As wonderful as this dish is, I always have suggestions that I have used to change up the recipe a bit.  While I love Brussels sprouts, I know that not everyone like them.  If you fall into this category, consider using cabbage or broccoli in place of the Brussels sprouts.  Another change can be made with the potatoes and apples.  Yes, I did mention a particular variety of each.  The reason for this was the fact that these varieties tend to hold up better and do not turn into mush.  If you do not have these varieties in your camp kitchen, do not worry.  Any variety of potato and/or apple will work fine. 

Finally, when it comes to the meat keep in mind that any type of precooked meat will work in this dish. 

Camp Fire Recipe: Cowboy Cornbread

Friday, March 10th, 2017

Nothing beats a dish made out of cornbread while you are camping.  It really reminds me of what the pioneers ate while on the trail.  While they probably did not add hot dogs to the dish, I am sure they may have added bacon to flavor the bread. 

Below is a simple recipe that is easy enough for a beginning cook to try at the campsite.  The best part is this recipe is very forgiving and is simple to change up and make it your own.   

Camp Fire Recipe:  Cowboy Cornbread

Ingredients

Spray or liquid oil

4 hot dogs

1 (8 ounce) can of whole kernel corn

1 (8.5 ounce) package of corn muffin mix

1 egg

1/3 cup of milk

4 ounce block of Monterey cheese

cowboy.cornbread

Steps

  1. Start a fire to prepare the coals.
  2. Lightly grease an 8 inch Dutch oven with liquid or spray oil.
  3. In a medium sized bowl, combine corn muffin mix, and milk.
  4. Cut hot dogs up into slices and place in bowl in step 3.
  5. Drain whole kernel corn and add to bowl.
  6. Crack egg in a small bowl and beat.
  7. Add the egg to the bowl.
  8. Grate Monterey cheese. 
  9. Measure 1/3 cup of cheese and place in bowl.
  10. Mix.
  11. Pour into prepared 8 inch Dutch oven.
  12. Put lid on Dutch oven and move to a heat resistant surface.
  13. Arrange 8 prepared coals in a circle and place Dutch oven on top.
  14. Place 13 prepared coals on lid.
  15. Cook for 20 minutes.
  16. After this time period has passed, carefully remove the lid and top with remaining cheese.
  17. Put the lid back on and cook for another 5 to 10 minutes.
  18. Once this time period has passed, knock off the coals from the lid and remove the 8 inch Dutch oven from the circle of coals.
  19. Serve.

As simple and delicious as this recipe is, you may be wondering about doubling the recipe.  This is easily done if you use a 10 to 12 inch Dutch oven.  To cook, make a circle of 10 to 12 prepared coals on a heat resistant surface.  Add 15 to 18 prepared coals to the lid, depending on what size Dutch oven you use.  Cook until the corn muffin mix is solid.

To make this a complete meal, cook up some baked beans and add some coleslaw as the sides.