Archive for August, 2013

Atomic Buffalo Turds

Photo By Carolyn Davidson Hicks

Photo By Carolyn Davidson Hicks

Cut Jalepeno’s in half and remove the spine and seeds. Fill each side with your favorite cheese, or shrimp anything you like. Microwave  bacon for about 2 minutes, allow to cool, then wrap each half Jalapeno with the bacon and hold together with a toothpick. Be sure to soak the tooth picks in water for several hours so they won’t burn! Sprinkle each one with Dizzy Pigs Pineapple Head! This is our version of this classic recipe!


Spicy Juicy Lucy-fer Sliders


Note: I can’t take credit for this recipe, I found it at Food Network! It is so good, I wouldn’t want to change a thing about it! No, not even trying to make my own version, lol’s But you can use a grill for this  recipe as well as a skillet!

2 tablespoons olive oil
1 large onion, thinly sliced (about 3 cups)
2 chipotle peppers in adobo, finely chopped
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 1/2 pounds ground beef
4 ounces pepper jack cheese, cut into 12 equal pieces
1/4 cup ketchup
1 tablespoon balsamic vinegar
12 slider-size potato buns, split and toasted


Heat the oil in a large skillet over medium heat and add the onions, spreading them into an even layer. Cook, without stirring, until the edges of the onions are beginning to brown, 5 minutes. Stir the onions and continue to cook, stirring occasionally, until browned and caramelized, another 20 minutes. Add the chipotles, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until fragrant and well combined, 1 to 2 minutes, and remove from the heat. Preheat the oven broiler. Divide the meat into 12 portions, about 2 ounces each. Form a patty around each piece of cheese and flatten to 2 1/2 to 3 inches in diameter. Put the wrapped patties on a foil-lined baking sheet and sprinkle all the patties with 3/4 teaspoon salt. Broil until the cheese is melted and the burgers are still a bit pink inside, about 6 minutes. The burgers will be cooked to at least medium in order to melt the cheese but still stay juicy. Mix the ketchup, balsamic and 1/4 teaspoon pepper in a small bowl. Brush the burgers with some of the ketchup sauce and divide the rest among the bottom halves of the buns. Place a burger on each bottom bun, top with some of the spicy onions and finish with a top bun. Serve warm.

Classic Juicy Lucy


This original recipe yields two Juicy Lucy’s!

Mix 1 pound ground beef chuck with a big pinch of kosher salt. Form into four equal balls, and then shape into four flat patties. Lay slices of American cheese between to patty, then shape the meat around the cheese; make an indentation in the center of the patty. Heat a cast-iron skillet over medium-high heat; sprinkle the patties with salt and pepper. Cook the burgers 4 to 5 minutes per side. Serve on a soft bun.

To take it to the next level, add finely chopped and sauteed  red and green Jalapeno’s directly into the hamburger meat and/or use Pepper Jack Cheese,  then you’ll have a Hot Fiesta Juicy Lucy!

Simplify every aspect of your camper for a better experience!

Storage: Storage is everything but it’s an absolute must that you organize so you can find things quickly without having to dig everything out. Clear bins are great because you can see whats inside.

First aid kits: Make sure it covers almost all possible injuries from burns to breaks!

Fire Extinguishers: You need one in each room and one in the outside compartment of your refrigerator as well as your engine!

Condiments and seasonings: They can make any meal a great meal! No need to sacrifice flavor.

Things you can’t live without:

Plastic cutting board
Paring knife
10-inch chef’s knife
Serrated (bread) knife
Vegetable peeler
Can opener and bottle opener
Tongs and pancake turner/spatula
Serving spoons
Soup ladle
Colander and/or mesh strainer
1 medium and 1 large non-stick skillet
2 saucepans
Dutch oven for cooking pasta and stews
Collapsible Mixing bowls (can also double as serving bowls)
Square or rectangular baking pan
Resealable plastic bags
Aluminum foil and plastic wrap
Long butane lighter
Non-abrasive dish washing sponge
Biodegradable dish washing detergent
Paper towels
Pot holders and dishtowels
Trivets for hot pans (extra potholders will work)
Break-proof ceramic and/or paper plates
Plastic tumblers and mugs
Stainless steel silverware
Basic first-aid kit
Portable Grill and/or smoker
Foldable chairs and tables
Travel Clothes line
Household batteries

Braised Chicken with Buitoni Wild Mushroom Agnolotti!

Braised Chicken with Agnolotti!

Braised Chicken with Agnolotti!


4 to 6 chicken breast

Buitoni Wild Mushroom Agnolottie

Stewed Tomatoes

Parmesan Cheese




Directions: Braise chicken thighs with garlic, mushrooms and onions. Prepare your Buitoni with White Truffle infused Olive Oil and Chives. Grate your Parmesan cheese.

Serve the Buitoni Wild Mushroom Agnolotti with stewed tomatoes and freshly grated Parmesan cheese. Serve the chicken with the veggies well drained from the pot. Garnish with a little chopped basil.


Coleslaw Medley!

This recipe is great for taking to Pot Luck Dinners! Also, if you have a large group coming over for dinner or a BBQ cookout.

Coleslaw Medley Ingredients!

Coleslaw Medley Ingredients!

Coleslaw Medley

Coleslaw Medley

1 small head of regular cabbage

1 small head of red cabbage

Coleslaw Dressing

1 12 oz Shredded Carrots

1 tbsp of celery seed, I like extra!

1 cup of  raisins

1 small onion chopped

2 tbsp sugar

Salt and Pepper to taste

Blend all ingredients. Chill for several hours before serving! We prefer to make our coleslaw dressing homemade rather then from a bottle but this recipe is for Pot Luck and BBQ dinners with a larger crowd, so we cut a few corners!






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Outdoor Cooking