My Camper Kitchen

Archive for the ‘Snacks’ Category

Credit: Helen Rosner

INGREDIENTS

1 lb. okra
4 cloves garlic
3 sprigs fresh dill
1 habanero or Scotch bonnet chile, stemmed and halved
2 cups white wine vinegar
2 tbsp. kosher salt
1½ tbsp. mustard seeds
½ tbsp. fennel seeds
8 whole black peppercorns

INSTRUCTIONS

Combine okra, garlic, dill, and chile in a sterilized 2-qt. glass jar; set aside. Bring vinegar, salt, both seeds, peppercorns, and 1¾ cups water to a boil in a 4-qt. saucepan over high heat, stirring to dissolve salt. Pour into jar, seal, and let cool to room temperature; refrigerate for up to 1 month.

Photo and Recipe by Carolyn Davidson Hicks

Ingredients

2 Tomatoes, sliced
1 1/2 oz Parmesan and Romano Cheese
1 dash of Italian Herb Blend for each tomato slice
1 dash Salt
1 dash Black Pepper
1 tablespoon Olive Oil

Directions

Preheat the oven to 450 F.
Cut the tomatoes lengthwise into approximately 1/3-inch slices. Place them on a baking sheet. Top with shredded Parmesan Romano, Italian Herb Blend, salt and fresh ground pepper (season according to your taste).
Drizzle with some olive oil and bake until tomatoes are tender and the cheese is melted, for about 10-15 minutes.

Photo and Recipe by Carolyn Davidson Hicks

Ingredients:
16 even-sized open cup mushrooms, stalks cut level
1/4 cup unsalted butter, softened
3 cloves garlic, chopped very finely
2 tbsp fresh thyme, chopped
1 1/2 tbsp lemon juice
salt and freshly ground black pepper to taste
1/4 cup fresh breadcrumbs
1/4 cup fresh chopped chives

Directions:
Preheat the oven to 350 degrees F. Coat mushrooms in clarified butter mixed with garlic, thyme, salt and pepper. Lightly dust in Italian Breadcrumbs. Coat bottom of pan with clarified butter. Place mushrooms cap down. Sprinkle with Chives. Bake for about 15 to 20 minutes or until mushrooms turn partly soft and lightly brown. Do not over cook.

Serve along side steak and Asparagus with Hollandaise sauce for an awesome meal!

Photo and Recipe by Carolyn Davidson Hicks

1 cup chopped mango
1 small sweet onion chopped
1 tablespoon sugar
Dash of  salt and pepper
1 chopped green onion
1 tablespoon chopped chives
1 small tomato diced
1 dash of lime juice
1 tablespoon apple cider vinegar
1 teaspoon garlic paste
2 tablespoons chopped fresh oregano

Mix all ingredients and refrigerate before serving to allow all the flavors to combine! Serve with chips.

Recipe and Photo by Carolyn Davidson Hicks

Ingredients
1 lb sharp cheddar cheese, grated
1 cup mayonnaise
1 7-oz jar pimentos, drained and finely diced
1 small chopped or minced sweet onion
1/2 teaspoon hot sauce
1/2 teaspoon cayenne pepper
1/4 cup of finally chopped red onions

In a medium bowl mix together cheese, mayonnaise, pimentos, red onions, sweet onions, hot sauce, and cayenne. Serve immediately or store in an airtight container in the refrigerator for up to a week.

Photo and recipe courtesy of 12tomatoes.com!

Ingredients
8 ounces of reduced fat cream cheese (softened)
1/4 cup reduced fat mayo (or substitute Greek yogurt or sour cream)
3/4 cup freshly grated Parmesan cheese
1/4 cup reduced fat sour cream
3/4 cup shredded mozzarella cheese
1 can of artichoke hearts in water, chopped and drained (or equivalent of marinated artichoke hearts for bolder flavor)
1 package of frozen spinach (thawed, drained, and squeezed)
4 cloves of garlic, chopped
1/2 cup of roasted tomatoes (optional; see above for instructions)
Salt and pepper to taste
Crushed red pepper to taste (about 1 teaspoon)

Directions
Thaw the frozen spinach in the microwave for about three to four minutes and drain.

Combine the cream cheese and mayo or yogurt in a large bowl (substituting extra sour cream for the mayo works, too). Then, add the freshly grated Parmesan, mozzarella, and chopped garlic.

Season with salt, pepper, and crushed red pepper. Fold in the roasted tomatoes.

Wrap the drained spinach in a paper towel and squeeze out as much liquid as you can. Break up the spinach and add it to the mixture, too.

Add the drained and chopped artichokes, then the sour cream.

Mix, taste, and adjust the seasonings accordingly. Then, put the dip mixture into a casserole dish (something close to 6.5 x 10.5 inches works great) that has been greased with cooking spray.

Bake uncovered at 350 degrees F for about 25 to 30 minutes, or until lightly browned and bubbly around the edges.

Serve with pita chips, tortilla chips, bread, or even vegetables.