Archive for October, 2018

Camp Fire Recipe: Chicken Stuffed Croissant Dutch oven Bake

Tuesday, October 30th, 2018

Yes, I love any recipe that allows me to at least partly cook once and eat twice. This recipe calls for cooked chicken, which I would cook a chicken or two for lunch and finish up the meat for dinner. Another approach is to use this recipe to use up any meat leftovers from dinner the night before. If you do not have enough of one type of meat, by all means combine meats. The key though is to use precooked meat.

This dish is very delicious and there is no reason to change the recipe but……..if you want a creamier sauce, consider adding shredded cheese once the dish is done. There is enough heat left that the cheese will melt and produce a very rich and creamy sauce that is delightful. Also, if you want to add a bit of color, consider adding some green chilies to the shredded meat prior to stuffing in the croissants. Yes, this can add a bit of heat but not that much. Having that little sprinkle of green when you cut into your croissant is really beautiful and breaks up the homogonous white/tan of the dish, which can be boring. In a nutshell, the dish is wonderful and easy either way you choose to make it.  

Camp Fire Recipe:  Chicken Stuffed Croissant Dutch oven Bake

Ingredients

Spray or liquid oil

2 cans of pop and bake croissant rolls

4 cups of cooked chicken shredded

1 10 ¾ ounce can of condensed cream of celery or potato soup

1 10 ¾ ounce can of condensed cream of chicken soup

8 ounces of sour cream

1 cup of chicken broth

chicken.stuffed.croissant

Steps

  1. Start a fire to prepare the coals.
  2. Using a 12 inch Dutch oven, lightly grease the inside with spray or liquid oil.
  3. Pop and unroll one of the cans of croissants.
  4. Separate the croissants and fill each croissant with ¼ cup of shredded chicken.
  5. Roll the croissants around the chicken and place in the prepared 12 inch Dutch oven.
  6. Repeat with the other can of croissants.
  7. In a medium bowl combine the celery or potato soup, chicken soup, sour cream, and chicken broth.
  8. Pour the mixture over the stuffed croissant rolls.
  9. Place lid on Dutch oven.
  10. Arrange 12 prepared coals in a circle on a heat resistant surface.
  11. Put Dutch oven on this circle. Top the lid with 22 prepared coals.
  12. Cook for 45 minutes.
  13. Once that time period has passed, knock off the coals on the lid.

Remove the Dutch oven from the circle of prepared coals and serve.

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Camp Fire Recipe: Grandma’s Soufflé

Saturday, October 20th, 2018

Ok, my grandmother was a down to earth woman who did not believe in wasting anything. Growing up, milk and eggs were just for breakfast. When it came to eggs though you had a choice of fried or scrambled and that was it. Once she got married, she had a bit of freedom to try new things and a soufflé was one of those items on her food cooking bucket list. While she had a few mistakes through this process, she finally came up with a recipe by which she could be successful at with no problems. Below is a version of her recipe. I have changed it up some for Dutch oven cooking but all in all it is the same. Having said that though I do list green chilies in this recipe, which is what she used but I find that they get a bit mushy. I prefer to use jalapenos, which gives me the heat that I like. If you would prefer it to be mild then stick with the green chilies.  

Camp Fire Recipe Grandma’s Soufflé

Ingredients

Liquid or spray oil

1 pound each of Monterrey Jack and Extra Sharp Cheddar cheese, grated

2 4 ounce cans of green chilies, drained, seeded, and diced

4 eggs

1 Tablespoon of all purpose flour

2/3 cup of evaporated milk

½ teaspoon of salt

1/8 teaspoon of pepper

2 fresh tomatoes

grandmas.souffle

Steps  

  1. Build a fire to prepare the coals for cooking.
  2. Lightly grease a 12 inch Dutch oven with liquid or spray oil.
  3. Place the grated cheeses in the bottom of the Dutch oven.
  4. Top the cheese layer with prepared green chilies.
  5. Separate the eggs so that yolks are in one bowl and whites are in another. Make sure that you are using medium sized bowls for both.
  6. Using the bowl with the egg yolks, add the flour, evaporated milk, salt, and pepper. Beat the egg yolks slightly.
  7. Using the bowl with the egg whites beat them until the whites form soft peaks.
  8. Gently fold in the eggs whites into the yolks.
  9. Pour this mixture on top of the cheese/green chili layer.
  10. Cut tomatoes into thin slices.
  11. Gently push the tomatoes along the edge of the egg mixture.
  12. Place the lid on the 12 inch Dutch oven and move to a heat resistant surface.
  13. Arrange 10 coals in a circle on the heat resistant surface.
  14. Put Dutch oven on top of circle of coals.
  15. Place 18 coals on the lid.
  16. Cook for 30 minutes.
  17. Once the time has passed, check to make sure the soufflé has set. If it is still a bit on the liquid side, continue to cook for another 10 minutes.

Once the eggs are set you are ready to serve.

Campfire Recipe: Black Magic Cake

Wednesday, October 10th, 2018

While some of you may feel that this recipe has a Halloween theme to it, it does not. The black magic comes from the cocoa and coffee that are used in this recipe. Yes, I know you are thinking that simply opening a box, mixing up a few required ingredients and pouring it in a Dutch oven would suffice and it would but making a cake from scratch is an experience worth having. So roll up your sleeves, prepare the fire and get ready to make a cake the old fashioned way, not from a box but from scratch.

During cake, birthday celebrations are great for cutting cake and match cake theme and look party. However, the highlight of the cake is that it is a delicious dessert at the birthday party because people like to eat cakes. The taste of the cake as some flavors is more popular with the guests of the party than some other people. There are different flavors that are used to make a birthday cake, and occasionally a variety of layers or tires can have different flavors on the birthday cake.

The birthday cake has three aspects of the taste. It includes the taste of cake sponges, the flavor of the cake filling in the cake and the flavor of the piece used to cover the cake, and makes it very attractive. These three parts make birthday cakes and taste may be similar or different on each, but tastes have to go well with each other. The most popular birthday cakes are popular because of the taste and flavor of the cake and the cake in the cake. If you want to know more about the best cake in Singapore, more info here.

Italian butter-cream, French butter-cream, German butter-cream, and simple cream cheese is a top choice for the icing and influences the taste of birthday cakes. There is a number one option to cover festive cakes, especially if the cake has a design and theme. Fondant is used to make toppings like Kalakand flowers, Kalt and small cake topping, and creative cake design.

Cakes are made from various combinations of refined flour, some form of shortening, sweetening, eggs, milk, leavening agent, and flavoring. There are literally thousands of cakes recipes (some are bread-like and some rich and elaborate) and many are centuries old. Cake making is no longer a complicated procedure.

Baking utensils and directions have been so perfected and simplified that even the amateur cook may easily become and expert baker. T here are five basic types of cake, depending on the substance used for leavening.

The most primitive peoples in the world began making cakes shortly after they discovered flour. In medieval England, the cakes that were described in writings were not cakes in the conventional sense. They were described as flour-based sweet foods as opposed to the description of breads, which were just flour-based foods without sweetening.

Bread and cake were somewhat interchangeable words with the term “cake” being used for smaller breads. The earliest examples were found among the remains of Neolithic villages where archaeologists discovered simple cakes made from crushed grains, moistened, compacted and probably cooked on a hot stone. Today’s version of this early cake would be oatcakes, though now we think of them more as a biscuit or cookie.

Cakes were called “plakous” by the Greeks, from the word for “flat.” These cakes were usually combinations of nuts and honey. They also had a cake called “satura,” which was a flat heavy cake.

During the Roman period, the name for cake (derived from the Greek term) became “placenta.” They were also called “libum” by the Romans, and were primarily used as an offering to their gods. Placenta was more like a cheesecake, baked on a pastry base, or sometimes inside a pastry case.

Campfire Recipe:  Black Magic Cake

Ingredients

Liquid or spray oil

1 ¾ cup of all purpose flour

¾ cup of cocoa

2 teaspoons of baking soda

1 teaspoon of baking powder

1 teaspoon of salt

2 eggs

1 cup of buttermilk or sour milk

1 cup of strong coffee or 1 cup of hot water with 2 teaspoons of instant coffee added

½ cup of vegetable oil

1 teaspoon of vanilla extract

black.magic.cake

Steps

  1. To prepare the coals, build a fire.
  2. Spray a 12 inch Dutch oven with oil or wipe the inside down with liquid oil.
  3. Pull off a piece of parchment paper that is large enough to cover the inside of the 12 inch Dutch oven.
  4. In a large bowl, combine the flour, cocoa, baking soda, baking powder, and salt.
  5. Add the eggs, buttermilk, coffee, vegetable oil and vanilla extract to the bowl with the dry ingredients. If you do not have buttermilk, make sour milk by taking one cup of milk and adding 1 teaspoon of white vinegar to the milk. Stir. This mixture will replace the buttermilk in the recipe.
  6. Beat all the ingredients together for 2 minutes.
  7. Once mixed, pour into the prepared 12 inch Dutch oven.
  8. Place lid on Dutch oven and move to a heat resistant surface.
  9. Arrange 12 prepared coals in a circle on the heat resistant surface. Place the Dutch oven on these coals. Cover the lid wit 20 to 22 coals.
  10. Cook for 15 minutes. After that time has passed, rotate the lid 180 degrees and continue to cook for another 15 minutes.
  11. Once that time has passed, carefully remove the lid and test the doneness of the cake with a toothpick. If the toothpick comes out clean then it is ready. On the other hand, if it comes out gooey, continue to cook for another 10 minutes.
  12. After the cake is done, knock off the coals from the lid and remove the Dutch oven from its circle of prepared coals.
  13. Allow to sit for 10 minutes before removing from the Dutch oven.

Serve plain, with icing and/or a scoop of vanilla ice cream.