I got this great recipe from a fellow blogger and we tried it this year while camping. Super awesome!!!!
And it is so easy you won’t believe it!
1 onion (one per person)1-2 pre-made Italian Meatballs (uncooked)foilcampfire, grill or ovenPeel the onion, slice it in half and remove enough of the middle layers to be able to fit one or two Italian meatballs (uncooked). In the picture, we used one meatball per 1/2 onion. Put the onion back together and cover it with a double layer of foil. Put it directly into the campfire or grill coals for about 20-30 minutes until tender.
This is a fun and delicious little desert I found on Pinterest. We’ve enjoyed this treat on several camping trips now.
It’s very easy and you can make different variations to suit your family.
Campfire Banana Smores
- Mini Marshmallows
- Chocolate Chips
- Graham Crackers
- Ice Cream (optional)
You will need one banana for each person who will be enjoying this treat. Cut a large portion of foil and put the pealed, halved banana inside. Top it with mini marshmallows, chocolate chips and broken up graham crackers. Wrap the foil around the treat and place on the fire for about 10-15 minutes. Optionally, when you serve the desert, you can top with ice cream and any other toppings you choose.
A big thank you to the inventors and their original post here:
Campfire Banana Smores
This guide has been 5 years in the making. This year marks our 5th annual camping trip with the kids and it always requires a lot of planning on my part. In our case, we take 100% of the food we eat on the trip because the place we love to go has very few restaurants an no grocery stores within 30 minutes. The cabin does come equipped with a full kitchen so we take advantage of it and cook all our own meals. In this posting, I will supply all the documents you need to fully plan out the best camping vacation ever!
(Also if you look at the Category called Campfire Food under Recipes, you will find some wonderful food to cook on a campfire. You can find the Categories listed on the lower right-hand side of the blog home page.)
Let’s start with some really helpful tips to make your trip the best it can be:
- Start planning your meals long in advance. To achieve the best results, you really have to review the plan more than once.
- Use the planning sheets to decide on the menu, then write out the detailed ingredients list. Nothing ruins a meal faster than a key ingredient or condiment that is forgotten at home.
- When using an ingredient in more than one meal, be sure to take special note so you will buy a large enough quantity of that item for all the meals. (For example, if you use eggs for ingredients and breakfast, be sure to bring enough for everything.)
- Visualize the meal in your mind. Think of all the condiments and items your family normally eats during the meal. Picture yourself sitting at the table eating it and you will be surprised at the number of extra items you will remember.
- Organize your packing by item type using the labels provided. This really helps with unpacking and searching for the items once you arrive.
- Know what items are already supplied by your lodging provider. Most cabins or hotels with kitchens or kitchenettes supply some base staples such as sugar, salt and pepper, coffee, coffee filters, pots and pans and dishes. However, that is not always the case. When in doubt, bring it with you.
- Bring any cooking tool or pot for meals which require specialized items (for example, marshmallow roasting sticks, cast iron skillet for campfire cooking, or charcoal for grilling). I can’t tell you how many times I have brought a bottle of wine with me on a trip only to realize, there is corkscrew.
- When cooking over an open fire, use the grill screen out of a charcoal grill or bring one from home. A grill screen helps to keep the food level and cook more evenly. Start your fire long before you are ready to cook because lots of very hot wood coals make the heat higher.
- Don’t forget other items such as: Bug Spray, Sunscreen, First Aid Kit, Medications, Life Vests (if you will be swimming in a lake), and other essential items.
The first document is a list of labels to use while packing. I use a paperclip to clip the label onto the top of the reusable bag for easy sorting.
The second document is a blank form for creating your own menu and item list for grocery shopping and packing.
This document is a sample menu created by using the above document. Feel free to use this menu or just review it so you can see how I filled in the blank document.
Follow these easy steps and you will have Happy Campers!
We recently ate at Joe’s Crabshack with the kids. I thought one of the children’s deserts they offered was a super fun an easy desert to do at home or for a party. Simple as can be, just get an ice cream sandwich, cut it into wedges and add a few dippers. They included mini-m&m’s, chocolate syrup and sprinkles. The kids loved the idea and dip, dip, dipped!
(I apologize for the poor photos, it was dark out and my camera just didn’t do well. Or it could be the photographer.)
Today I participated in a chili cook-off at the offices for one of my new clients. I used a recipe which I adapted and I won second place!
Careful Y’all! I’m spicy!
The recipe is below. It is slightly adapted from an Emeril Lagasse recipe available on Food Network.com.
For winning second place, I received a $25 gift card and this super awesome cardboard trophy!
Stephenie’s Award Winning White Chicken Chili Recipe:
1/2 lb dry navy beans
2 Tbls olive oil
1 lg yellow onion
2 jalapenos, chopped
1 Tbls garlic, minced
3 chicken breast
2 Tbls chili powder
2 teas salt
1/2 tsp ground cumin
1/4 tsp dried oregano
1/2 tsp crushed bay leaf
3 cups chicken broth
2 (10oz) Cans Ro’tel Diced Tomatoes and Green Chilies (not drained)
2 (4oz) cans Hatch diced green chilies
1/4 C heavy cream
Soak the navy beans over night or for up to 24 hours (preferably around 18 hours) then cook them until tender, about 1-2 hours. Drain them and preserve them in the refrigerator until needed. Heat a skillet with the olive oil and saute the diced onions and jalapeno until tender and starting to caramelize. Add the garlic and the powdered spices (chili powder, salt, cumin, oregano, bay) and cook briefly. Transfer to a pot or crock pot and add the chicken broth, canned tomatoes, and canned chilies and bring to a boil. Lower and simmer for 45 minutes. Meanwhile, salt and pepper the chicken breast and cook them in the skillet with flavor from the onions. Once they are completely cooked, shred the chicken into pieces. When the broth mixture has finished simmering 45 minutes, add the shredded chicken, beans and heavy cream. Simmer for another 15-20 minutes and it is ready to serve.