Posts filed under 'Recipes'
November 7th, 2006
spryken
- 4 habenero peppers, chopped - seeded (some seeds and veins can be added if you want it scorching
- 4 large sweet peppers, chopped - bell, pablano, anaheim, etc
- 4 cloves garlic, crushed
- 2 yellow onions, chopped
- 8 boneless, skinless chicken breasts
- 4-6 cups chicken stock
- 2-4 Tablespoons vegetable oil
- 2 Tablespoons ground cumin - or to taste
- salt to taste
Heat a 12 - 14 quart dutch oven over coals until hot. Add oil to coat. Add the chopped peppers and onions. Saute’ about 2-4 minutes, add the garlic and saute’ until the peppers and onions are softened. Add the cumin, stir. Add the chicken breasts and just cover with stock. Season to taste with salt.
Bring to a boil and cover. Stew at a gentle boil until the chicken easily shreds with a fork, about 90 minutes, adding stock if needed. Uncover and shred the chicken. Continue to boil, uncovered until thickened.
Serve over rice, or in tortillas.
You can control the heat with the type of peppers and amount of seeds/veins you add. Habenero peppers are HOT!! If you are unfamiliar with them think cayenne on steroids!! You can substitute jalepenos for a milder version, but the great smoky/fruity habenero flavor will be missing.
It is best to err on the mild side. You can always add more heat!
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Entry Filed under: Camping, Cooking, Recipes
October 30th, 2006
spryken
This is a delicious ground beef and rice dish that is easy for the boys to prepare.
- 2 pounds ground beef, browned
- 1 large onion chopped
- 2 large cans diced tomatoes
- 2 cups rice
- 4 cloves garlic, crushed
- 3 Tbs chili powder
- 1 Tbs dried oregano
- salt
- tabasco to taste
- water as needed to complete the cooking of the rice.
Combine all ingredients. Cover and bake using 12 briquettes bottom and 12-14 briquettes top for 60 minutes.
You can brown the ground beef in the dutch oven, but I usually do that at home and avoid having to drain the grease at the campsite. I have added broccoli during the last 5-10 minutes cooking to sneak in an extra vegetable.
Entry Filed under: Camping, Cooking, Recipes
October 25th, 2006
spryken
Yes, very cheesy and delicious…..
- 1 (7oz) package spaghetti - salted, cooked, and drained
- 1/4 cup butter or margarine
- 1 medium green pepper, chopped
- 2 1/2 T all purpose flour
- 1 cup milk
- 1 (10oz) jar diced pimento
- 1/8 t garlic powder
- 1/4 cup dry white wine (or water)
- 1 (4oz) can sliced mushrooms drained
- 4 chicken breasts halves - cooked & cut into bite-sized pieces
- 3 cups (12oz) shredded processed american cheese (or use a mixture of Monteray Jack, cheddar, and American)
- 1/2 cup sliced almonds
Combine butter and green pepper in a sauce pan & saute. Add flour, and stir well. Stir in next 6 ingredients and 2 cups of shredded cheese. Heat thoroughly, stirring constantly.
Add the cooked spaghetti and stir to combine. Transfer to your Dutch Oven. Sprinkle remaining cheese over casserole. Top with almonds. Cover and bake on 300 for 45 minutes.
I doubled everything except the cheese. Used about 3-4 cups total. Baked using 8-10 coals on the bottom and 14-16 on top. Baked for about an hour, until nicely browned and bubbling.
Great Success!!
Entry Filed under: Camping, Cooking, Recipes
