Campfire chili bake

 I always love a new camping meal!!! This was super easy to make and was pretty tasty!!!

Serves 6

Ingredients

• 16 ounces elbow macaroni
• 15 ounces chili
• 7 ounces corn chips
• 1 cup shredded cheddar cheese
• salt to taste

Instructions

• Pour the whole box of pasta into a large skillet (approximately 12 inches in diameter).
• Pour 3 cups of cold water into skillet. Make sure the water covers the pasta.
• Turn the burner to high, then set your timer for 10 minutes (optional: add a bit of salt to taste).
• Cook on high, stirring occasionally until almost all of the liquid has evaporated.
• Add chili and bring to a simmer.
• Remove from heat and top with corn chips and Cheddar cheese. Serve immediately

Chicken, Tomato, Pesto Flatbread

Needed another easy camp meal :)  This was it -- super delicious and made in our camper at a rest stop!!!  DELICIOUS!!!

Ingredients:

2 cans chicken

naan bread

grape tomatoes

pesto

sliced mozzarella

Tortellini Pasta Salad

Was looking for some more recipes for camping and eating on the road -- this was GREAT!!!  I made up the noodles ahead of time and then threw everything together and we ate while we drove!!  It was really yummy too!!!

Ingredients:

Tortellini

Grape tomatoes

Italian dressing

Parmesan cheese

red onion

cucumber

feta cheese

Pepperoni

Smoked Whole Chicken

 Rossy is always looking for new ways to smoke a yummy chicken!!!  This was (ew close your ears) "moist" and yummy -- a little too smoky so go light on the wood since chicken takes on a lot of smoke flavor.

Ingredients:

2 whole chickens, cut in half

1 pack of thighs

Brine:

Turkey oven bag

1/2 cup kosher salt

2/3 cup sugar

red onion

garlic

peppercorns

Boil 1 gallon of water and then add: Salt, sugar, red onion, garlic, peppercorns.

Put brine mixture in refrigerator till cool.

Then pour into a plastic bag for 8-16 hours

Remove chicken from brine, pat with paper towel, and store in fridge for 1 hour.  Then sprinkle chicken with salt and pepper.

Smoke chicken at 225 degrees for 2.5 hours with apple wood -- done at 165 degrees

Grilled Peaches with Ice Cream

We were HOME on a weekend and wanted a fun summer treat!!!  This was delicious!!  We did honey instead of raspberry balsamic so the boys would gobble it up :)  SO yummy!!

Ingredients:

Ripe, but slightly firm peaches or nectarines

Blood Orange or Lemon Olive Oil

Vanilla ice cream

Raspberry Balsamic

Preheat outdoor grill or indoor grill pan

Cut peaches in half and remove pits. Cut each half in half again so peach is cut into 4 pieces. Drizzle peaches with olive oil and rub in to cover all surfaces

Place peaches on grill for 1-2 minutes, turning just once, to create grill marks on all sides. Remove from grill and let rest while you scoop ice cream

Place a generous scoop of ice cream in each bowl and top with grilled peaches. Drizzle with Raspberry Balsamic to taste.

Grilled Caprese Zucchini

Um YUMMY!!!!  This was so delicious!!!  What a fun and yummy summer side dish!!!

Ingredients

1 medium zucchini

2-3 plum tomatoes

fresh mozzarella cheese

1/4 cup pesto

Kosher salt and black pepper

EVOO

Balsamic Vinegar

Fresh basil

Preheat indoor grill pan or outdoor grill.

Slice zucchini into 1/4 inch slices.

Brush or toss lightly in olive oil and sprinkle both sides lightly with salt and pepper. Lay zucchini in a single layer on grill and cook for a few minutes on each side until grill marks appear and zucchini is slightly tender.

Remove from grill and place on serving plate. Spread a light layer of pesto on each slice. Layer cheese on top, followed by tomatoes.

Sprinkle with kosher salt and black pepper. Drizzle with olive oil and vinegar and then sprinkle basil on top as desired.

Serve warm, room temp, or chilled

Lime Butter Salmon in Foil with Summer Veggies

Always looking for new recipes -- especially ones we can bring camping....this was great!!  BUT it took longer than it said for the salmon to cook so we had to keep putting back on the grill.  Evan wasn't a fan of the lime taste on the salmon but the rest of us liked it :)

Ingredients:

• 4 salmon fillets
• salt and pepper
• 6 Tablespoons butter, melted 
• 1 tablespoon lime juice
• zest of one lime
• 2 small zucchini
• 2 small yellow squash
• 1 pound asparagus
• 1 small red onion, cut into chunks
• 1 red pepper, sliced 
• 1 lime, cut into 4 wedges
• fresh parsley for garnish

 

• Heat grill to medium heat. Cut 4 sheets, enough to wrap the salmon and veggies, of heavy duty foil. Place salmon on center of aluminum foil and divide the veggies into each packet.
• In a small bowl add melted butter, lime juice, and zest of lime and mix. Pour evenly into each packet. Add lime wedge in each packet and bring up 2 sides of foil over salmon so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• Place salmon packets onto grill and grill for 13-15 minutes flipping at about 7 minutes.To serve carefully open packets and garnish with parsley.