My Camper Kitchen

Archive for February, 2015

Photo coming soon!

1 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/2 teaspoon cinnamon
2 Tablespoons sugar
1/4 teaspoon salt
1 large egg
1 1/4 cups buttermilk
2 cans of Pineapple Rings well drained and patted dry with a paper towel
1 tablespoon Vanilla Extract
Vegetable oil, for frying

In a medium bowl, whisk together the flour, baking powder, nutmeg, cinnamon, sugar and salt. In a separate large bowl, whisk together the eggs, Vanilla Extract and buttermilk and then whisk the egg mixture into the flour mixture just until combined.

Add 3 inches of oil to a large heavy-bottomed pot set over medium heat. Line a sheet tray with paper towels.

When the oil reaches 350°F on your deep-fry thermometer, begin by dipping each Pineapple Ring in the batter, shaking off any excess then carefully lowering it into the oil. Add several to the oil but do not overcrowd the pot. Flip the pineapple rings occasionally so that they brown on all sides then using tongs, transfer them onto the paper towel-lined baking sheet. Repeat the battering and frying process with the remaining apple rings.

Serve  immediately with caramel sauce for dipping.

Recipe inspired by the good folks at:  http://www.justataste.com/ who used Apple Rings, we tested Pineapple Rings and it was a hit!

Recipe and Photo by Carolyn Davidson Hicks

• 4 boneless, skinless chicken breasts, sliced lengthwise to create a pocket
• 4 oz Mozzarella cheese, shredded (you can use up to 6 oz)
• 1 cup frozen spinach, thawed and drained (you can also use fresh cooked spinach)
• 2 tbsp olive oil
• 2 tbsp your favorite seasoning (We love Cajun or Italian)
• 1 cup of breadcrumbs (I use Italian style)
• salt to taste
• Freshly ground black pepper to taste
• Lots of toothpicks or butchers twin (or just snug them closely in a casserole dish)

Directions:
Preheat oven to 350 degrees.
Cut a slice in along the lengthwise of the chicken breast, stop 1/4 inch before cutting all the way through.  Season the chicken with salt and pepper.
In a medium bowl, combine the mozzarella cheese, spinach, salt and pepper.
Combine the seasoning and breadcrumbs together in a small bowl.
Spoon about 1/4 cup of the spinach mixture in to each chicken pocket. Fasten the seam with several toothpicks or butchers twin.  Be sure to count how many total toothpicks were used!

Brush each chicken breast with the olive oil.  Sprinkle the seasoning mixture evenly over all.  Make sure you get underneath, too.  Sprinkle any remaining spinach and cheese on top of chicken (optional).

Place the chicken seam-side up onto a Casserole dish.  Bake for 35 to 40 minutes, or until chicken is cooked through.

Remove the toothpicks before serving.  Count to make sure you have removed every last toothpick.  Serve whole or slice into medallions.

Note: you can pound them out, stuff them and then roll them back up! But, I find that taking a chicken breast and simply cutting a slit down the side and stuffing it works really great and is faster! Then, just place them in a baking dish close together works really well and you can save your toothpicks.

Serving suggestion: Top with fire roasted tomato sauce and extra cheese!

1 package of smoked sausage, sliced into rounds
1 large onion, peeled and chopped
5 large potatoes, peeled and chopped into 1/2 inch cubes
olive oil
fine sea salt
freshly ground black pepper
sweet paprika
dried thyme
1 cup of grated sharp cheddar cheese

Preheat the oven to 400 degrees. Line a large baking tray (with sides) with several sheets of foil, and drizzle with a bit of oil. Spread the oil out over the pan. Set aside.

Put the sausage rounds, onions and potatoes into a large bowl. Drizzle with a couple tablespoons of olive oil and season to taste with salt, pepper, paprika and dried thyme. Toss together with your hands until everything is evenly distributed. Pour this out onto the baking tray, and spread it out as much as you can.

Place into the heated oven and roast for 45 minutes to an hour, stirring every 15 minutes or so, until the potatoes are golden brown and tender. Turn off the oven. Scatter the cheese over top of the cooked meat and potatoes, Pop back into the oven a few minutes to melt the cheese. Serve immediately.

INGREDIENTS
6 tablespoons olive oil
2 tablespoons of Lemon Pepper granuals sprinkled generously
1 small lemon sliced very thinly
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts
DIRECTIONS
Preheat oven to 400°F ( 180). Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
In a large bowl, combine the remaining oil, garlic, salt, and lemon pepper; add the chicken, green beans and potatoes and toss to coat. Pour this mix into the pan and spread around evenly.
Roast for 50 minutes or until cooked through!

Carrie Lorentz’s photo and recipe!

Great for Low Carbers and Diabetics,
Just like mac and cheese without the pasta, helps keep blood sugar stabilized by cutting out the White Flour

(we like to add extra bacon, broccoli florets and smalled cubed potatoes to ours and top it with Bacon Crumbs)

2 lbs cauliflower florets
8 oz shredded sharp cheddar cheese, divided
8 oz shredded Monterrey Jack cheese, divided
8 oz block cream cheese, softened
4 tablespoons heavy cream
2 bunches green onions, sliced (1 1/2 cups)
6 sliced bacon, cooked and crumbled
1 clove garlic, grated
Salt & pepper to taste
Preheat oven to 350 degrees.
Steam cauliflower florets until tender.
While cauliflower steams, cream together 6 oz of the shredded cheddar, 6 oz of the Monterrey Jack, cream cheese, and heavy cream.
Stir in sliced green onions, chopped bacon, and garlic.
Set aside.
Drain any liquid from steamed cauliflower and add to cheese mixture.
Stir cauliflower and cheese mixture together.
Taste for seasoning, and add as necessary.
If you want a finer texture, give a few mashes with the potato masher.
Pour into a 2-3 quart casserole and sprinkle on remaining cheddar and Monterrey Jack cheese.
Cover dish with foil and bake for 25 minutes; remove foil and continue to bake until cheese is brown and bubbly.

Carrie Lorentz

Photo and Recipe by Carolyn Davidson Hicks!

Ingredients
2 pounds ground beef (80/20)
2 large sweet onions, chopped
3 cloves garlic, chopped
1 red or green bell pepper
3 cups beef broth
2 15 oz cans tomato sauce
2 15 oz cans diced tomatoes
2 tablespoons Italian seasoning
1 12 oz can of black beans rinsed and drained
3 bay leaves (optional)
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon seasoned salt
2 cups pasta, uncooked (We prefer Penne)

Directions

In a Dutch oven, sauté the ground beef over medium-high heat until no pink remains. Break up the meat while sautéing. Spoon off any grease and add the onions and garlic to the pot and sauté until they are tender, about 5 minutes. Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, salt, pepper and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 15 to 20 minutes. Add the pasta, stir well, return the lid to the pot, and simmer for about 30 minutes stirring occasionally. Turn off the heat, remove the bay leaves, and allow the mixture to sit about 30 minutes more before serving.

You can  cut this recipe in half and feed 4 to 6 easily with seconds! This is one of our favorite Pot Luck dinners to make!