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Foodie Monday: Crockpot summer chicken noodle soup

Hi friends,

Another summer crockpot recipe for you to try out at the cabin, the trailer or the house!

Crockpot Summer Chicken Noodle Soup:

– 3-4 chicken breasts (I usually use frozen ones since I forgot to take them out the night before)

– 1.5 c. chopped carrots

– 3 stalks celery, chopped

– 1 med. yellow onion, chopped

– 3 tbsps. minced garlic

– 3 tbsp. olive oil

– 8 c. chicken broth

– 1 c. water and 3 tbsps. chicken base (or bouillon)

– 1 tbsp. each – thyme, rosemary, celery seed, chicken seasoning, salt and pepper

– 2 c. broad egg noodles

– 1 tbsp. lemon juice

Add whole chicken breasts, diced carrots, onion, celery and garlic to your crockpot,  drizzle with olive oil. Cover with broth, water, chicken base, and spices.  Stir, and cover and cook on low for 6-7 hours.

Remove cooked chicken onto a cutting board, allow to rest for 10 minutes, then dice into bite sized pieces.  Meanwhile, add noodles.  Increase crockpot heat to high, cover and cook for 10 minutes.

Stir in diced chicken, lemon juice, stir and serve.

Yum
Amy

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Organized Camping Thursday: Snacks to toast over the campfire

Hi friends,

Here’s a foodie organization post for you for camping! It covers 3 bases in one post, lol.

Here are some foods that we have been recommended to try toasting over the campfire (similar to the way you toast marshmallows) and we’ve tried them out and these are the best!

1. Babybel cheese – toast on the end of your stick just until it starts to puff up, otherwise if left on too long, you’ll lose it in the fire.

2. Croissants – so fancy!  Toast until lightly brown.  No need to butter, the butter inside melts who toasting.  If you’re feeling sweet, add some jam once toasted.

3. Garlic bread rolls – slather up a dinner roll with garlic butter and toast over the fire until browned.

4. Bananas – the boys loved sliced bananas toasted over the campfire.

And there’s always the classic marshmallow – dipped in Nutella, peanut butter, or just plain old toasted.

If you have any other ideas, I’d love to hear them!
Amy

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Foodie Monday: Peach Barbecue Sauce

Hi friends,

Here’s a big hit in our house – like a twice a week asked for recipe for dinner!

Peach Barbecue Sauce (I usually use this on chicken drumsticks and thighs on the BBQ but it would work on pork too)

– 1/2 c. peach jam

– 2 tbsp. BBQ sauce (I like Kraft’s onion, but any kind you have on hand will do)

– 2 tsp. black pepper

– 1 tsp. onion salt

– 2 tbsp. poultry seasoning

Rub over chicken, top with a little extra peach jam if desired and grill until done.  Delish!
Amy

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Foodie Monday: Sloppy Joe Wraps AKA Neat Freak Nicks

Hi friends,

Here’s a new spin on a family favourite recipe – sloppy joes.

In a wrap, they’re not nearly as messy, so Nicholas suggested a new name – Neat Freak Nicks.  I wonder if it will catch on?!

Sloppy Joe Wraps

– 1/2 lb. lean ground beef

– Salt, pepper, onion powder, garlic powder

– 1 each chopped red pepper, yellow onion and chopped garlic clove

– 1 can tomato soup

– 1/2 c. ketchup

– 1 tbsp. red wine vinegar

– 1 tbsp. Worcestershire sauce

Scramble fry beef with spices until brown.  Add chopped veggies and sauté for 5 minutes.  Add in all ingredients and stir until bubbling.

– 12 tortillas

– 1 c. shredded cheese

– Olive oil or Pam spray

Once your sloppy joe filling is ready, fill each tortilla with a scoop and some shredded cheese, roll up.

In a frying pan, spray some olive oil or Pam and fry the rolled tortilla for 3-4 minutes on medium until golden brown.

Yum! And less mess!
Amy

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Foodie Monday: Homestyle Stew

Hi friends,

Here’s a recipe that I’ve adapted from Company’s Coming Main Courses, page 60, I like to make it at home during the winter, or in advance for camping.

Homestyle Stew

– 2 lbs. beef stewing meat, cut up

– 3 tbsp. cooking oil

– 4 c. beef stock

– 2 med. onions, cut up

– 1 tbsp. worcestershire sauce

– 1/2 c. ketchup

– 1 tsp. each salt and pepper, basil, steak seasoning

– 2 c. sliced carrots

– 3 c. potatoes, cut bite sized

– 2 c. water

– 1 c. frozen peas

Brown meat in cooking oil in a large saucepan.  Add stock, onion, worcestershire sauce, ketchup, and all seasonings, cover and simmer 1 1/2 hours.  Add carrots, potatoes, and water, boil 30 minutes until tender.  Add peas, boil 3 minutes more.  Serves 8.

Yum!
Amy

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Foodie Monday: Mayoless egg salad

Hi guys,

Here’s a yummy spring recipe, I got this one from Rachael Ray’s website and it was a big hit with my boys – who aren’t big fans of mayo:

Mayoless Egg Salad

Ingredients

2 tablespoons lemon juice
2 tablespoons Dijon mustard
6 hard boiled eggs
4 scallions, thinly sliced ( I used chives from my garden)
1/2 bunch parsley, minced
6 oil-cured olives, pitted and minced
Salt and freshly ground black pepper

Preparation

In a small bowl, whisk together a dressing with the olive oil, lemon juice and mustard; set aside.

In a large bowl, mash the eggs with a potato masher or a fork. Add the dressing along with the scallions, parsley and olives and fold in until well mixed. Taste and season with salt and pepper.

Delish!
Amy

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Foodie Monday: Chocolate Peanut Butter Thumbprint Cookies

Hi friends,

Here’s a great cookie recipe to try out, from my trusty Hershey’s Chocolate cookbook – it’s fun to make with the kids helping.

Chocolate Peanut Butter Thumbprints

Ingredients
1-2/3 cups (10-oz. pkg.) REESE’S Peanut Butter Chips, divided
1/2 cup (1 stick) butter or margarine, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 cup HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa
1/2 teaspoon baking soda
1/4 cup granulated sugar for rolling
HERSHEY’S MINI KISSES Brand Milk Chocolates(optional)
Directions

1. Melt 1/2 cup peanut butter chips; cool.
2. Heat oven to 375°. Beat butter, 1/2 cup granulated sugar, brown sugar, egg and vanilla in large bowl on medium speed of mixer until fluffy. Beat in melted peanut butter chips. Stir together flour, cocoa and baking soda; stir into peanut butter mixture until well blended.
3. Shape dough by level tablespoons into balls; roll in granulated sugar. Place on ungreased cookie sheet; flatten cookies to 1/4-inch thickness with bottom of glass. Press thumb in center or each to make an indentation.
4. Bake 6 to 8 minutes or just until set. Remove from oven. If necessary, using tip of spoon, press indentation in center of each cookie; immediately place 1 teaspoonful peanut butter chips in each indentation. Let stand 1 to 2 minutes or until chips are softened; spread. Garnish each with 3 chocolates, if desired. Remove from cookie sheet. Cool completely. Makes about 30 cookies.

Note * I always let my cookies set on the counter on wax paper after cooling on the tray for 3 minutes or so.

Yum!
Amy

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