tag:blogger.com,1999:blog-4107769989561591314.post7035301577571263738..comments2024-01-09T02:54:38.178-06:00Comments on Green Goddess Glamping: Cooking over Your Campfire: It's More Than PrettyTom Keplerhttp://www.blogger.com/profile/11213713830938688817noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-4107769989561591314.post-54203212778002616532019-02-08T10:19:30.585-06:002019-02-08T10:19:30.585-06:00Recipe #3 from Stephanie West Hawthorne
Chicken F...Recipe #3 from Stephanie West Hawthorne<br /><br />Chicken Fajita Pasta<br /><br />Ingredients for 2 servings<br /><br />3 tablespoons oil <br />3 chicken breasts, sliced <br />1 red bell pepper, sliced <br />1 green bell pepper, sliced <br />1 yellow bell pepper, sliced <br />1 onion, sliced <br />1 teaspoon salt <br />1 teaspoon pepper <br />1 tablespoon chili powder <br />1 tablespoon cumin <br />1 tablespoon garlic powder <br />5 cups milk <br />4 cups penne pasta <br />1 cup pepper jack cheese, shredded <br /><br />Preparation<br /><br />Heat oil in a large pot over high heat<br /><br />Add chicken and cook until no pink is visible, about 5-6 minutes, then take the chicken out. <br /><br />Add the bell peppers and onion, cooking until the onion is translucent, about 6 minutes.<br /><br />Add the chicken back to the pot with salt, pepper, chili powder, cumin, and garlic powder, stirring until evenly coated, about 30 seconds.<br /><br />Add the milk and the penne, stirring constantly to prevent any pasta from sticking.<br /><br />Cook for about 20 minutes until pasta is cooked and the milk has reduced to a thick sauce that coats the pasta.<br /><br />Add the cheese and mix until melted.<br /><br />Enjoy!Tom Keplerhttps://www.blogger.com/profile/11213713830938688817noreply@blogger.comtag:blogger.com,1999:blog-4107769989561591314.post-24659545755117882002019-02-08T10:14:04.766-06:002019-02-08T10:14:04.766-06:00Recipe #2 from Stephanie West Hawthorne
Steak Faj...Recipe #2 from Stephanie West Hawthorne<br /><br />Steak Fajita Nachos<br /><br />Ingredients:<br /><br />Steak of choice (NY Strip/Ribeye or even stew meat or chicken)<br />Tortilla Chips<br />Green Pepper or Mixed Bell Peppers ( I use 1-red 1-green and 1- yellow)<br />Onion<br />Fajita seasoning<br />Cheddar Cheese<br />1 jar Queso Blanco (white cheese) cheese sauce (we used the tostitos brand)<br />Lettuce, tomato, sour cream, jalapenos, black olives, raw onion -all for toppers when done<br /><br />Cut steak, peppers, and onions into strips and with a little olive oil, sauté in your cast iron pan. (use a deep cast iron pan, or your dutch oven). Add your fajita seasoning, and a tad bit of water. Cover and let cook until the veggies are cooked through and soft.<br /><br />Once the meat and veggies are cooked, put them into a bowl and off to the side. Fill the bottom of your pan with a layer of tortilla chips, then add about ¼ of the Queso Blanco. Add ½ of your meat, pepper, and onion. Top with cheddar cheese. <br /><br />Add another layer of the tortilla chips and repeat the layering. Put the pan back over the fire for about 10 minutes or so, until the top layer of cheddar cheese has melted. Be careful not to have a flame hitting the pan. You don’t want to burn the chips.<br /><br />When the cheese is melted, scoop out the servings for each plate. I have all the toppings in small dishes in the center of the table so that everyone can pick and choose what toppings they want. These nachos are simply the best! Savory, and a hearty meal in one pan. Tom Keplerhttps://www.blogger.com/profile/11213713830938688817noreply@blogger.comtag:blogger.com,1999:blog-4107769989561591314.post-46679646797790991122019-02-08T08:04:44.420-06:002019-02-08T08:04:44.420-06:00Making me hungry reading the blog. That can't...Making me hungry reading the blog. That can't be good for me. Thanks for another great article. Jim Cookhttps://www.blogger.com/profile/08974773596782892338noreply@blogger.comtag:blogger.com,1999:blog-4107769989561591314.post-24752455474637915942019-02-08T07:42:50.464-06:002019-02-08T07:42:50.464-06:00Stephanie West Hawthorne from a FB camping group a...Stephanie West Hawthorne from a FB camping group asked me to share three recipes. Thanks, Stephanie!<br /><br />Recipe #1:Beer Sausage Potatoes, and Vegetable Dutch Oven Campfire Meal<br /><br />Ingredients:<br />Beer Brats (or even a spicy Italian sausage) cut into 1” pieces<br />Potatoes cut into bite size pieces<br />Brussel Sprouts<br />Cob Corn (cut in halves or thirds)<br />Carrots<br />Any other desired vegetable<br />Tony Cacherres creole seasoning, garlic salt, pepper, and steak seasoning<br />Onion<br />1 bottle of a beer. <br /><br />In your dutch oven, brown your sausage and onion, with a drizzle of olive oil. Add your potatoes, brussel sprouts, corn cob, carrots, and any veggies you want. (We add mushrooms often, but not until about the last ten minutes of cooking.) Add your seasonings and be fairly liberal with them. Add your bottle of beer, cover and simmer. Cook until the potatoes and carrots are tender. Serve and enjoy!Tom Keplerhttps://www.blogger.com/profile/11213713830938688817noreply@blogger.com