New Campfire Favourites

Our family loves camping...not just loves but LOVES it. We are always coming up with new recipes to try on the open fire. Food is a big part of the camping experience as far as we are concerned. Of course we have the tried and true breakfast sandwiches that we have developed and tweaked over the years to greasy, bacony, camping breakfast perfection, but that recipe is for another post....Below are some recipes that we came up with to try something different than the usual burgers, dogs or steaks.

Twist on Asian Wings

1 lb Chicken Wings
2 Tbsp Olive Oil
1 tbsp. Garlic Powder
1 tbsp. Onion Powder
1/4 tsp Ground Ginger
1/8 tsp Ground Clove
1/8 tsp Ground Cinnamon
Sea Salt to Taste

Mix all ingredients together and add chicken wings. Coat wings thoroughly. On an open fire, in a wing basket, place coated wings. Cook for 20-25 mins flipping often to avoid burning.

In a large bowl place cooked wings and salt, toss to coat. Mix together 1/2 tsp wasabi powder, 2 Tbsp Coconut Aminos, 1 Tbsp Maple Syrup and add to bowl with wings. Toss again to coat. Serve immediately.

Makes 1 lb of Chicken Wings

 

Bacon Wrapped, Goat Cheese Stuffed Mushrooms

 

6 large Mushroom Caps, stems removed and wiped clean

6 slices Bacon, par-cooked

1 small log Goat Cheese

1 Tbsp Chives, chopped

1 small jar, marinated artichokes, chopped fine

 

 

In a small bowl, stir together goat cheese, chives, artichokes, salt and pepper to taste. Stuff mushroom caps with mixture. Wrap each cap with the par-cooked bacon. Place stuffed caps on a lightly greased griddle placed on a wire rack over your open fire. Cook until cheese bubbles and bacon is crisp. Alternately, pre-heat broiler. Place stuffed mushroom caps on a lightly greased baking sheet. Broil until cheese bubbles and bacon is crisp.

 

 

Makes 6 Mushroom Caps

 

 

 

 

Chili Cheese Dogs on a Bed of Home Fries

 

Chili:

1/2 lb Ground Beef
1 small can Tomato Sauce
1 Tbsp Chili Powder
2 tsp Onion Powder
2 tsp Garlic Power
1 tsp Ground Cumin
1/2 tsp Chipotle Powder
1/8 tsp Cayenne
Salt & Pepper to Taste

Scramble fry ground beef over medium heat until browned. Add spices and tomato sauce. Reduce heat to low and simmer for 30 minutes.

Home Fries:

4 medium Red or Russet Potatoes, cut into 1/2 inch slices (peel left on)
2 Tbsp Olive Oil
1 tsp Salt
1/2 tsp Pepper
1/2 tsp Paprika

In a large bowl, toss potato slices with oil and spices. Place slices on a preheated griddle, placed on a grate over an open fire. Flip slices often to avoid burning until soft inside and crisp outside.

Meanwhile, place 4 hot dogs or smokies that have been butterflied open on the grate over the open fire to grill. Grill until warmed through.


To Assemble:

Place 10 home fries in the middle of your plate. Place grilled hot dog or smokie on top of potatoes. Spread with 1/4 cup of prepared Chili, grated cheddar cheese and diced white onion.

Makes 4 Servings

 

 

 

Make Your Own Take-Out

Chinese Take-Out is one of those things that I really crave from time to time. If you have any food allergies or sensitivities, you probably wouldn't even consider ordering in due to all of the questions you would have to ask about ingredients and preparation. It's also just not worth risking the contamination and the resulting horrible after effects...if you know what I mean. But yet, the craving remains, sooooo.....the following are a couple of recipes that we came up with to satisfy that craving and still have a smile on your face afterwards.

Crispy Orange Chicken

Marinade:

2 lbs Chicken Breast, cut into bite sized pieces
2 tsp Garlic Power

1 tsp Sea Salt

2 tbsp Organic Tamari

1/4 cup White Rice Flour

1/8 cup Arrowroot

1/8 cup Tapioca Flour

 

Sauce:

3/4 cup Beef Bone Broth
3/4 cup Orange Juice (fresh squeezed)
1 1/2 teaspoon grated Orange Zest
8 strips Orange Peel (each about 2 inches long by 1/2 inch wide)
6 tbsp. Apple Cider Vinegar
1/4 cup Organic Tamari
1/2 cup Coconut Sugar
3 cloves Garlic, minced
1 piece (1 inch size) Ginger, grated

1 tbsp Arrowroot PLUS
2 tsp Arrowroot
2 tbsp Water (cold)
Hot Sauce to Taste (optional, do not add for AIP)

In a medium bowl, combine dry ingredients. Toss tamari with chicken to coat completely. Then toss chicken in dry ingredients. Place on a wire rack to dry out in the refrigerator for 30 minutes.Thinly slice orange peel and set aside.

Whisk together the sauce ingredients in a small bowl and set aside.

Preheat deep fryer to 350 degrees. Remove chicken pieces from refrigerator and fry in small batches until brown and crispy, about 5 mins. Remove from fryer and transfer to paper towel-lined plate to drain. Repeat for all chicken.

When all chicken has been fried, add 1 tbsp. olive oil to a large skillet over medium heat. Saute ginger and garlic for one minute. Add orange peel (except some to garnish) to the skillet and saute one minute more, then pour in sauce. Simmer for five minutes until hot. Toss in chicken pieces and stir to coat. Top with additional orange peel to garnish and a few sliced green onions.

 

 

Makes 1 Hungry Girl Serving or 2 Regular Servings

 

Shrimp Cauli-Fried Rice

1/2 Head of Cauliflower, grated

1/2 cup Shrimp, diced

1/2 cup Frozen Peas, thawed

1/4 cup Green Onion, thinly sliced

2 Eggs, scrambled

2 Tbsp Organic Tamari

2 Tbsp Olive Oil

1 tsp Toasted Sesame Oil

2 tsp Garlic, minced

1 inch Ginger, peeled and grated

 

 

In a large frying pan or wok, heat olive oil and sesame oil over medium heat. Add garlic and ginger and sauté for 30 seconds. Add grated cauliflower and stir fry 5-6 mins until tender. Add peas and scrambled egg and stir fry until egg is cooked. Add tamari and shrimp and stir fry until shrimp turns pink, approx. 30 seconds. Remove to serving platter and garnish with green onion.

 

 

 

Makes 2 Servings