Thursday, July 21, 2011

Chicken in Mushroom Sauce

When you're in the mood for some warm comfort food and creamy goodness, this is the recipe to make.  Even if you're not a fan of mushrooms, this creamy sauce, will make you want to lick your plate.  When the soup thickens and mixes with oil/browned chicken mixture, you'll forget what's in the pan.

Ingredients:
1 tablespoon olive oil
1 pound skinless, boneless chicken breast halves
1 can (10 3/4 ounces) Campbell's Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 can of milk
1/2 cup parmesan cheese
Salt and pepper to taste
1 cup regular long-grain white rice, prepared according to package directions (about 3 cups)

Directions:
Place chicken in two sheets of plastic wrap and pound to within 1/4" thick.
Heat the oil in a skillet over medium-high heat.
Add the chicken and cook for 10 minutes or until well browned on both sides.
In a bowl, mix soup and milk to ensure it is well blended.
Add pepper to chicken and and add soup mixture and cheese to skillet and heat to a boil.
Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.
Serve the chicken and sauce with the rice.


Stay hungry my friend.

Tuesday, July 19, 2011

Camping Recipe - Breakfast Burritos

Another recipe for the campfire.  This one is perfect for breakfast after a late night of sitting around the campfire.  All you have to do in the morning is fire up the grill, throw the burritos on the fire and wait.  If you're not big on camping, you can always make these for a quick breakfast in the morning.  Just be sure to take it out of the foil before you place in microwave.
 
Breakfast Burritos
Ingredients
  • 14 -4 inch corn tortillas
  • 4 eggs
  • 1/2 bell pepper, chopped
  • 1/2 cup cheese
  • 7 slices bacon
  • no-salt spice
  • Non-stick aluminum foil
 
Directions
  1. In a medium skillet, cook the bacon until crisp. Place on a paper towel to drain.
  2. In the same pan, scramble eggs and bell pepper, sprinkle with the no-salt spice.
  3. Let egg mixture and bacon cool.
  4. Warm tortilla shells in a dry pan, or over open gas-flame (to make it easier to roll)
  5. Cut each slice of bacon in half, and place one piece in the center of each tortilla.
  6. Top with a scoop of egg and sprinkle with cheese and roll closed.
  7. Place rolled burrito in center of a piece of foil (dull side up) and fold closed.
  8. Repeat until all wrapped.
  9. Place in freezer until ready to take camping.        
        To cook:
  1. Camping: Over the campfire, place foil covered burritos around edges of the fire. Cook for 5 minutes, add some hot sauce and enjoy!
  2. Home: Remove foil, toss in microwave for 1 minutes, add hot sauce and enjoy!
 
Stay hungry my friend!       

Thursday, July 14, 2011

Butter Tarts

Butter tarts make me think of summer trips we would take to the big city.  We would always stop off at this one truck stop and get these delicious butter tarts.  I've been holding off trying to make my own, lest I mess them up.  Here goes nothing.

Ingredients:
Shells
1 1/2 cups all-purpose flour
1/2 teaspoon sugar
1/4 teaspoon salt
4 1/2 tablespoons cold butter, cut into bits
2 tablespoons cold vegetable shortening

Mix flour, sugar, salt, butter and shortening until mixture resembles meal.
Transfer to a bowl and add 2-3 tblsps of ice water, or enough to form dough.
Knead the dough on a floured surface, wrap in plastic wrap and chill for 1 hour.
Roll out the dough untilit's 3/8 inch thick.
Cut into circles (if you cut into 4 1/2 circles, they'll fit in 1/3 cup muffin tins)

Filling
1 large egg, beaten lightly
1 teaspoon vanilla
1/4 cup butter, melted and cooled
1 cup firmly packed brown sugar
1 tablespoon distilled white vinegar
1/4 cup raisins (optional)

In a bowl beat the egg, vanilla and butter until well-combined
Stir in brown sugar and vinegar.
Spoon filling into shells and bake in a preheated 400F oven for 15 minutes; let cool 5 minutes;
Carefully remove from tins and let cool completely.
Don't worry if it's thin and runny, it will thicken when cooled.
Sometimes, people add raisins to their tarts, they're ok, if you want to try it, add 1/4 cup raisins to the filling mix.

Quick recipe:
1 cup brown sugar
1 cup raisins (optional)
2 tablespoons melted butter
1 egg
3/4 cup water
1 teaspoon vanilla
1 9-inch double-crust pie shells

Directions:
Combine all ingredients, except pastry and cook slowly for 7 minutes.
Line muffin pans with pastry.
Pour several spoonfuls in each tart.
Bake at 400F degrees for 20- 25 minutes

Stay hungry my friend!

Tuesday, July 12, 2011

Touring San Diego

On a recent trip to San Diego, I had the opportunity to visit the city with someone who used to live there.  This is always a treat, especially in a city that has so many different neighborhoods.  There is always the tourist destinations like Old Town San Diego, which was fun and I would definately go back to take a bit more time.  The best is always the food spots.  Although I'm a big Food Network fan, I don't normally watch the shows where they visit random cities.  Which as I'm writing this is stupid thing to do.  I should be watching these shows to see where to eat and visit when I'm on tour.  So anyway, we visited El Indio, a family owned and operated mexican restaurant that's been around since the 1940s. 
While I had a craving for a burrito, the photo of a plate of nacho cheese covered taquitos was an irrestible site.   Just look at the picture, don't you agree?  This little of heaven is called morditas, which are bite sized taquitos covered with nacho cheese and jalapeno slices.
Check out Guy Fieri's visit on Diners, Drive-ins and Dives on YouTube.

Stay hungry my friend!

Thursday, July 7, 2011

Herbed Pork Chops in Mushroom Sauce

Another pork chop recipe.  This recipe gives you a nice crusty, spicy layer on the pork, that mixes blends well with creaminess of the mushroom soup.

Camera broke, so again, no photos.

Ingredients:
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon dried basil leaves or dried thyme leaves, crushed
2 boneless pork chops, 1/4-inch thick
1 tablespoon vegetable oil
1 medium onion, sliced (about 1/2 cup)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/4 cup milk
Hot cooked rice

Directions:
Mix garlic powder, paprika and basil on a plate. Coat the pork with the garlic powder mixture.
Heat the oil in a skillet over medium-high heat. Add the pork and cook until well browned on both sides.
Add the onion to the skillet and cook until tender, stirring occasionally.
Stir in the soup and milk and heat to a boil.
Reduce the heat to low.
Cook for 5 minutes or until the pork is cooked through.
Serve the pork and sauce with the rice.

Stay hungry my friend!

Tuesday, July 5, 2011

Camping Recipes BBQ Chicken

Getting ready for a group camping trip is a daunting task.  Everyone usually picks a meal to prepare.  I don't see the fairness in someone making a eggs and bacon or sandwiches, then expecting more than hotdogs and hamburgers for dinner.  Dinners are usually a slab of meat, with full on salad and a side, and what about the vegetarians?  There are only meat alternatives that are offered at every meal!  Anyway, this time around we're each just bringing food for ourselves.  So now my dilemma is making my life easy while a 10 people fight over a tiny grill.   Problem solved!  I am cooking everything in aluminum foil so I can just throw it on the grill and walk away, while someone else uses the grill too. 

To help transport/preserve the food, I'm using chicken that has been vacuum sealed and frozen, as well as chopped the potatoes, onions and garlic, in a vacuum sealed bag as so they don't turn brown until dinner tomorrow. 

Be sure to check next Tuesday's post for the Garlic and Parmesan Potatoes.

Sorry no pictures on this one, it was really dark out by the time the coals heated up and the pics weren't nice.

Barbecue Chicken Packets
Ingredients:
Non-Stick Aluminum Foil
2 boneless, skinless chicken breast halves
1 cup barbecue sauce

Directions:

In the campground firepit, be sure the coals are white hot.
Place the chicken on the non-stick (dull) side of the foil.
Coat the chicken with bbq sauce.
Bring foil sides up and double fold top and end to make a foil pocket.
Grill 15-20 minutes or until the center is no longer pink.

For the oven or grill
Preheat oven to 450°F or grill to medium-high.
Prepare chicken in foil as above.
Bake 18 to 22 minutes on a cookie sheet in oven
Grill 12 to 15 minutes in covered grill.

Stay hungry my friend!