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Rudy’s Recipe: BBQ Bacon Chicken Kabobs

This recipe had me hooked at bacon.

BBQ Bacon Chicken Kabobs

You Need:

  • 1 lb. chicken cut into bite size pieces
  • ½ lb. bacon strips
  • 1 red pepper chopped
  • 1 onion chopped
  • salt & pepper
  • Your favorite BBQ Sauce

Make ‘Em:

Heat the grill and chop the chicken and vegetables into bite size pieces.

Assemble the kabobs by alternating between the ingredients. Chicken, bacon, red pepper, onion, chicken, bacon, red … you get the point. 🙂

Sprinkle with salt & pepper.

Place them on the grill and brush with your favorite BBQ Sauce. Cook until chicken is done. Internal temp of 165°.

Yum … BBQ and bacon. And chicken!

– Recipe courtesy of TheNYMelroseFamily.com







Rudy’s Recipe: Grilled Pasta Packets

Grilled Pasta Packets

You Need:

  • 1 lb spaghetti, cooked slightly less than al dente per package instructions (subtract 1 minute from cooking time)
  • 6 roma tomatoes, seeded and chopped
  • 1 cup fresh basil leaves, chopped coarsely
  • 4 oz fresh goat cheese
  • 1 lemon, cut into 6 wedges
  • 1/2 tsp salt
  • 1/4 tsp fresh ground black pepper
  • 3 cloves garlic, finely minced
  • 3 Tbsp olive oil

Make ‘Em:

Preheat grill to medium heat.

Cut one dozen 8×12″ pieces of aluminum foil.  Layer foil so that you are using 2 per packet.  In a bowl, toss together pasta, chopped tomato, basil, salt, pepper, garlic and olive oil.  Spoon one serving of pasta mixture (1 1/4 cups) into the center of each packet.  Squeeze lemon wedge over pasta before adding to packet.  Spoon a few teaspoons of goat cheese into packet.

Bring long edges of foil together, then roll to secure.  Roll edges of packet to form a closed space (do not squeeze out all air).

Reduce grill heat to low, then place packets on grill.  Cook for 10-12 minutes, shaking packets halfway through cooking.

Remove from grill and serve immediately.


– Recipe courtesy of Eat8020.com







Rudy’s Recipe: Roasted Starbursts

So we talked on Facebook about how my daughter and I roasted starbursts last week. Had a few people ask how we did it … so I thought we’d throw that up on the blog for you.

Roasted Starbursts

You Need:

  • Roasting skewers (long ones are best so you’re not too close)
  • Bag of starbursts (you could get just the individual sleeve of them, but we needed more) 🙂

Make ‘Em:

Unwrap starburst. Push onto skewer until it goes through the other side. It gets pretty bubbly and slides around so make sure it’s pushed through there good.

Hold over the fire for about ten seconds or so. I lost count. We roasted ours until they started to bubble and changed into a deeper color. Remove from fire and let cool to the touch. They’re ooey, gooey and crunchy. Which is an interesting combination. Outside gets crunchy and inside is gooey.

What’s your favorite flavor? Ours was pink and red. Yum!







Rudy’s Recipe: Egg Boats

Egg Boats

You Need:

  • 4 demi sourdough baguettes (check the bakery section)
  • 1 package of ground sausage, or use links if you prefer those
  • 8 eggs
  • ½ cup heavy cream
  • 8 ounces pepper jack cheese, grated
  • 3 green onions, thinly sliced
  • salt and pepper, to taste

Make ‘Em:

Preheat oven to 350° F.

Cut and pull out the middle of all 4 sourdough baguettes, leaving ½ inch of bread in the bottom and on the sides. Set baguettes aside.

Prepare sausage by browning in a cast iron skillet. In a medium bowl, lightly beat together the eggs and the cream. Whisk in remaining ingredients and sausage. Now, you can either evenly divide and pour the mixture into each baguette boat … or, you can cook the mixture until the eggs are cooked and spoon into each baguette boat. I prefer to cook the mixture and spoon into the boats so it won’t be soggy and I know it is cooked properly.

Place all 4 baguettes on a baking sheet and bake for 10 – 15 minutes; just enough for bread to crisp and brown. Allow boats to cool for 10 minutes, cut and serve.

**For a twist try making these with pizza sauce and your favorite pizza toppings. Pizza boats! 🙂

– Recipe courtesy of Dinnerordessert.com






Rudy’s Recipe: Campfire Mexican Skillet Pizza

Campfire Mexican Skillet Pizza

You Need:

  • 2 packages Crescent roll dough
  • 1 cup chunky salsa, (mild, medium, or hot … whatever you fancy)
  • 2 cups pizza sauce (16oz)
  • 1 ½ pounds ground meat (hamburger or turkey)
  • 8 oz shredded cheddar cheese
  • 8 oz shredded Mozzarella cheese
  • 2 T oregano

Make It:

Brown ground meat in cast iron skillet and drain off cooking grease.

Stir in salsa, 1 tbsp oregano, heat 3 – 4 minutes, then remove mixture and set aside.

Wipe out your skillet bottom leaving just a light coating of cooking grease. Cover bottom of skillet, and approx. 1” up the sides of skillet with the Crescent roll dough, discard any leftover dough.

Spread 1 cup pizza sauce over crescent roll dough. Add ground meat & salsa mix and spread smooth.
Pour over rest of pizza sauce. Mix the cheddar and mozzarella cheeses and cover the skillet mixture, sprinkle remaining oregano over top cheese.

Very Important! For the next step, cook over low campfire coals for a slow heat. Skillet should not sit directly on coals.

Cover skillet with lid and cook approximately 20 – 30 minutes. Rotate skillet ½ turn after ten minutes. Check crust on sides after 20 minutes. Cook until side crusts start to brown on top edges.

– Recipe courtesy of Pinterest.







Rudy’s Recipe: Toad in a Hole

Toad in a Hole

Toad in a Hole

You Need:

  • 1/2 cup fine-ground yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 tablespoon sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup whole milk
  • 2 large eggs
  • 2 tablespoons unsalted butter (1/4 stick)
  • 14 uncooked breakfast sausage links (12 ounces)
  • 3 tablespoons maple syrup, with more for serving

 Make ‘Em:

Whisk the cornmeal, flour, sugar, salt, and baking powder together in a large bowl. Add the milk and eggs and whisk until just combined and no streaks of flour remain; set aside. You could make the batter 1 day ahead and store it in an airtight container in the refrigerator or a cooler.

Heat a camping stove to medium or use the grill grate over a campfire.

Place a large cast-iron skillet on the stove or grate and heat until a drop of water sizzles and immediately disappears on the surface, roughly 5 minutes.

Add the butter and heat until foaming. Add the sausages and cook, turning occasionally, until browned all over and cooked through, about 12 to 15 minutes. Transfer the sausages to a large plate.

Whisk the batter again to recombine, then pour it into the skillet in an even layer. Arrange the sausages on top of the batter in an even layer and drizzle the measured maple syrup over the surface of the batter and sausages. Cover tightly with aluminum foil and cook undisturbed until the batter is puffed, cooked through, and golden brown on the bottom. It will be about 15 to 20 minutes.

Cut into wedges and serve immediately, with additional maple syrup on the side.

– Recipe courtesy of Chow.com

 







Rudy’s Recipe: Campfire Chili Cheese Fries

Campfire Chili Cheese Fries

You Need:

  • Potatoes, sliced into french fries (or use frozen, but change cooking time to about 20 mins)
  • Butter or olive oil
  • Salt and pepper
  • Shredded cheese (whatever kind you prefer … I used cheddar)
  • Can of chili (again, whatever you prefer)
  • Green onions, optional

Make ‘Em:

Placed sliced potatoes onto heavy duty foil. Dot with about a tablespoon or so of butter (or toss them with olive oil). Salt and pepper those babies.

Pour on chili. Top with cheese and green onions. Seal foil around potatoes into a packet. Leave a steam vent at top.

Grill over hot coals for about 30 – 40 minutes, turning packet several times.







Rudy’s Recipe: Camping Quesadillas

Camping Quesadillas

You Need:

  • 4 medium flour tortillas
  • 2 (8oz) chicken breasts, grilled and sliced
  • 1 jar Tostitos salsa con queso
  • 1 can black beans, rinsed and drained
  • 1 c. shredded Mexican blend cheese
  • aluminum foil

Make ‘Em:

Spread 1 Tbsp salsa con queso over one side of a tortilla.

Place 1/4 c. chicken on half the tortilla over the salsa con queso. Sprinkle 1/4 c. black beans and about 1/4 c. cheese over the chicken.

Fold other side of tortilla over to cover ingredients. Place on a piece of foil large enough to cover the quesadilla. Leave the ends open.

Place the foiled quesadilla on the grate directly over the campfire. Keep over fire to cheese is melted and tortilla is crispy.

Remove from the grate and cut in four pieces.

– Recipe courtesy of CupcakeDiariesBlog.







Rudy’s Recipe: Shake and Pour Pancakes

Happy National Pancake Day!!

Shake and Pour Pancakes

You Need:

  •  9 cups all-purpose flour
  • 1/3 cup double-acting baking powder
  • 4 tsp. salt
  • 1 3/4 cups shortening—which does not require refrigeration
  • 1 3/4 cups non-fat dry milk

Make ‘Em:

Stir baking powder, non-fat dry milk, and salt into the flour. Cut shortening into flour mixture until all particles of shortening are thoroughly coated and the mixture resembles coarse cornmeal. This can be done with a food processor, blender, electric mixer, pastry cutter, whisk, or fork. Store in a tightly covered container, at room temperature for up to six weeks. You can also freeze it.

When you’re heading to the campsite … add 2 cups of your mix and 1 teaspoon of sugar to a 1 quart mason jar, put the lid on the jar, and shake the contents until it’s well-combined. Put on a label like this:

Shake-and-Pour-Pancakes

On pancake morning (or dinner … I’m not judging) add the ingredients and shake the heck outta them. Then pour in your cast iron skillet, on a griddle or whatever you’re using to cook ’em.

Recipe courtesy of OneGoodThingbyJillee.com.







Rudy’s Recipe: Restaurant Style Salsa

In honor of National Tortilla Chip Day (you did know that’s today right), I wanted to share our family’s favorite salsa recipe. I discovered it a year or so ago when watching an episode of Pioneer Woman. It’s so very, very easy and so very, very yummy. 🙂

Restaurant Style Salsa

Salsa

You Need:

  • 1 can (28 Ounce) Whole Tomatoes With Juice
  • 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
  • 1/4 cup Chopped Onion
  • 1 clove Garlic, Minced
  • 1 whole Jalapeno, Quartered And Sliced Thin
  • 1/4 teaspoon Sugar
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Ground Cumin
  • 1/2 cup Cilantro (more to taste)
  • 1/2 whole Lime Juice

Make It:

It makes quite a lot. Which is just fine with me, but I’m warning you so you can use a larger food processor. Don’t be like me and use the smaller one. I am still finding bits of tomato under my cabinets. Probably use a 12 cup model. Or, be adventurous and process the ingredients in batches and then mix everything together in a large mixing bowl.

Throw whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a food processor. Pulse until you get the salsa to the consistency you’d like—around 10 to 15 pulses. Take a taste test and adjust seasonings as needed to your taste.

Refrigerate salsa for at least an hour. At least! The longer it sits, the better it is. Go longer … like overnight.

Serve with tortilla chips or cheese nachos.







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