Jan 11thNew Twist to an Old Favorite S’MORES
Since my wife and I retired, we find ourselves constantly around an open campfire. We are always having one ourselves or our camping neighbors are calling us over to visit beside theirs. In campgrounds, Friday seems to be the gathering time for fellow RV’ers to want to just have a big get together around the fire.
Our latest campfire gathering we all decided to have S’MORES. I am sure most, if not all, of you have had a S’MORE at one time or another while camping. It seems to be a Kids favorite part of camping out.
The standard S’MORE is made with a combination of campfire roasted marshmallow, Gram Crackers, and a Chocolate bar or some kind. You take the chocolate and put it between two pieces of Gram Cracker and then put the marshmallow in-between that.
Now for a different twist on an old favorite.
Well, because our last campfire outing had not been planned, none of us had all the ingredients and we had to improvise as best we could. If you have never tried it, instead of using a chocolate bar try taking a Reese’s Peanut Butter Cup. The added peanut butter from the Reese’s makes the S’MORE irresistible. If you try this I am sure your kids will have a new favorite while camping.
Related articles
- S’more ways to say Thank You! (robertsandcompanyblog.com)
- S’more Tortilla (jsfoertsch.wordpress.com)
- S’meeps ~ S’mores + Peeps! (angelfoodskitchen.wordpress.com)
Jan 6thPork and Potatoes on a BBQ Grill
Are you the type that just can’t seem to make anything turn out right on the BBQ. I feel your pain. However, I have found the best and easiest receipt for the BBQ. I have called it Sausage Supreme. The best part of it all is you really can’t make a mistake with it. We cook this weekly and it is our favorite when we have guest.
Ingredients: (Feeds 2 people)
1 Package or Pork Kielbasa
3 Medium Potatoes
2 Green Onions
5 fresh raw Mushrooms
1 TBSP of Minced Garlic
Seasons as you see fit
First take the Kielbasa and cut in half and then slice it into small chunks. Not too small. I make them about ¾ inch in size. Slice the Potatoes, Mushrooms , and Onions all into about the same size and throw it all into a large mixing bowl. Dump in a tablespoon on Minced Garlic and any other spices you mike like. Mix it all together and put it on some foil and make a big pouch out of it. Don’t forget to put some Pam or something on the foil so it doesn’t all stick. I also will put about a Teaspoon of butter on the top before sealing it up. Cook it on the hot side of you grill for about 12 minutes each side. After that just take it out. Put it back in your mixing bowl and serve. It doesn’t get any better than this especially if you add some garlic bread with the meal on the side.
You can also use meats such as a Chicken Breast cut into pieces in the meal instead of the Kielbasa. I have tried both and love them both but the Kielbasa is still the best.
Related articles
- Grilled Pork Tenderloin Pebre (howtofood.net)
- Garlic Cheddar Smashed Potatoes (thecocinamonologues.com)
- lemon-roasted potatoes & Jerusalem artichokes with bay & garlic (cooking-spree.com)
Dec 18thMaking Campfire Brook Trout
With my wife and I traveling the country in our Motorhome, we get lots of chances to try new variations of recipes and cook outdoors at the various campgrounds we stay at. We spend a lot of time experimenting with different things and trying things new whenever we get a chance.
We have found brook Trout cooked over an outdoor campfire is one of the greatest tasting foods out there. You can’t get much fresher fish that this, especially if you cook it the night after fishing all day on the lake or river. You will also find that in all my recipes I post we use Garlic, Garlic is good tasting if used moderately and it has excellent health benefits also.
Ingredients: (Feeds 2)
2 Medium Brook Trout: 8 to 10 inches
1 Cup of Flour
3 Eggs
2 Green Onions
2 Large Mushrooms
½ Clove of Garlic
½ Lemon
3 TBSP of Extra Virgin Olive Oil
Start with a nice campfire going, We like to have a nice campfire going with a small grill on it that we can place a frying pan on. Then take the frying pan and add the Olive oil in the bottom. We use just enough oil to coat the bottom of the pan not to deep fry the fish. We then will smash up the clove of garlic, slice up the green onion and mushrooms. Partially fry the ingredients in the frying pan for about one minute before you through in the trout. Take the 3 eggs and break them open and beat them. Then take the Brook Trout with just the head cut off and dip them in the egg on each side and then in the flour, from there straight to the frying pan. Turn fish after about 5 minutes. Once you start cooking the other side, take your lemon and just squeeze over the trout. Depending on the temperature of the frying pan and the campfire, after about 5 more minutes they should be done. Just remember that Brook Trout meat will turn a solid white when fully cook. Look in the trout cavity for best results of doneness.
Served with bake potatoes that you threw in the fire, wrapped in foil, makes this a perfect dinner after a whole day of fishing.
Related articles
- How to Catch Beautiful Trout (bleacherreport.com)
- QUICK COOKING: Flaxseed adds flavor to Lenten trout (pbpulse.com)
