Category Archives: Recipes

Chicken & Potato Packets Over Coals

At our elk hunting camp everyone joins together in the evenings for supper.  I plan the menu and assign each person what they need to make/bring.  If the husbands come without their wives I always assign them foods that require no last-minute preparation. 

This year I decided to try grilling one night.  Now I’m the type to try new recipes on my guests but since I’m making an effort to change that habit, I did practice this at home – once. 🙂  It turned out so well that I felt confident we could do it at camp. 

I was a little concerned about wrapping the chicken in aluminum foil because of all the negative things I’ve heard aluminum does for you, but then my niece recommended I use parchment paper first, followed by the foil.  An excellent suggestion!

I was forgetting one little detail in all my planning and that was we had over 60 people at camp.  When I realized that I would be making 91 packets, I swallowed  hard and had to really think about the logistics of the whole operation.  My first plan involved using some extra oven grates we had around here to set on the fire but I realized that with 91 packets I didn’t have near enough oven grates.  So that idea was thrown out when my husband came up with the clever idea of using hog panel fencing.  So that’s what we did.  We took 2 panels and overlapped them, making for the most part, small openings that the packets could not fall through. 

Here is how we cooked the packets.

Russell had some boys, who were full of energy, to dig/pick a trench for me 12′ long and 2′ wide.  The depth was about 1′.  Then a fire was built using pine wood which worked okay but if you have hardwood around, I think it would be preferable.  The problem I had with the pine wood was the coals were already starting to die out in some areas.  Not what I wanted when I had so many packets to grill!

Here is the trench.

After the fire died down, I spread the coals into a thin layer.  Those coals are very hot so only a thin layer is needed for the duration of the cooking time.  I placed the hog panel on the fire trying to overlap them properly.  Then came the chicken packets.

As you can see from the picture we still had areas of flame that we tried to avoid.  All it does is burn the chicken and you don’t want that!  As it was, we had a few pieces that did not escape the blackened effect.  🙂

We flipped the packets every 10 minutes to try and avoid any burning.   If we were cold when we started cooking, we weren’t when we finished.  Those coals are hot! 

I was very pleased with the results.  I’ve always wondered how to cook over coals and now I found it’s nothing to be intimidated by.  For me the main thing is to be sure you have coals and not fire.  Secondly, to spread them in a thin layer.  They don’t need to be deep.

Here is how we prepared the chicken packets.

I made a rub from How to Grill by Steven Raichlen.  It is a tasty rub that I definately recommend.  I did not follow his measurements exactly since I thought it sounded like a lot of salt but I’ll type it up just as he has it in the book.

Basic Barbecue Rub

1/2 cup firmly packed brown sugar

1/4 cup sweet paprika

3 T black pepper

3  T coarse salt

1 T hickory-smoked salt of more coarse salt

2 tsp. garlic powder

2 tsp. onion powder

2 tsp. celery seeds

1 tsp. cayenne pepper.

Combine all the ingredients in a mixing bowl and stir.  Store the rub in an airtight jar away from heat or light; it will keep for at least 6 months.

1.  Lay a piece of heavy duty foil down, followed by parchment paper

2.  Place a pat of butter on paper (I thought this might help it to brown the chicken but it may not be necessary.)

3.  Place piece of chicken on butter pat and rub some of the Basic Barbecue Rub on.  (Since I had so many pieces of chicken to do, I placed several pieces of chicken into a bowl, sprinkled the rub on and just kind of mixed it up so that all the pieces would get coated.)

3.  Place a small to medium potato in each packet.

4.  Fold the sides of the parchment first, followed by the bottom and then the top. 

5.  Repeat the same step with the foil.

6.  Cook for 1hr. 15 minutes. 

You will have a delicious chicken piece and a perfectly done potato.  Add to your meal some salad and a hot roll and you’ll have a complete meal.

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Eggs Baked in Fresh Tomato Salsa w/ Melted Cheese

No pictures to go along with this recipe.  I’m pretty sure I wouldn’t be able to take a good enough one anyway.  There’s an art to food photography that I’ve still to master. 😛  Let me know what you think, if you make this.

 

Make your own fresh salsa for this recipe. Canned salsa just doesn’t work!

Tomato Salsa

 2½ cups diced (¼ inch) tomatoes (2-3 large ripe tomatoes)
¼ cup finely chopped sweet onion
2 Tbsp olive oil
2 Tbsp chopped fresh basil (or dried)
2 tsp fresh lime or lemon juice
1-2 tsp minced jalepeno
½ tsp salt

 

4 large eggs
1 cup grated Monterey Jack or mozzarella cheese
Toasted bread

 

Preheat the oven to 400°F. Brush four (8-ounce) ramekins or some other type of oven-proof dishes with oil. Set the dishes on a baking sheet.

Make the salsa: Combine the tomatoes, onion, oil, basil, lime or lemon juice, jalepeno and salt in a medium bowl and stir to blend.

Distribute the salsa evenly among the prepared dishes. Make an indention in the middle of the salsa in each dish. Break the eggs one at a time into a cup and slip an egg into each dish. Sprinkle with the cheese, dividing evenly.

Bake until the whites are set, about 8-10 minutes. Serve at once, with toast.

Yields: 4 servings

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Menu Plan Monday – June 22

We’re leaving for a youth camp in Ohio on Thursday, so not much cooking will be going on this week. 

Monday

Supper – Tacos

Tuesday

Elk Steaks, mashed potatoes, artichokes (from Zachary’s garden), salad, cornbread

Wednesday

Leftovers – have to clean out the refrigerator before we head out

Elk Steaks, mashed potatoes, artichokes from Zachary’s garden

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Menu Planning Monday – June 15

Last week Zachary & Serenity made breakfast all week long.  They set their alarm and got up at 6a.m. and had it ready by 7!  Usually we eat at 8-8:30 so this was quite an adjustment for me.  Serenity was pretty tired by the end of the week, missing that extra hour of rest in the morning time.  Zachary is an early bird so it was not unusual for him.  This week I’m back on breakfast duty. 

This week things needed to be simple since my friend and her kids will be spending most of the week with us.  We’re going to be busy sewing (besides LOTS of jabbering) so I don’t want to make things too time consuming in the food department.  Hmmm, what to have?

How about…

Monday

Breakfast – Waffles

Supper – Elk steaks, baked potatoes, veggie

Tuesday

Breakfast – Eggs Baked in Fresh Tomato Salsa w/ Melted Cheese

Supper – Spaghetti

Wednesday

Breakfast – Blueberry Pancakes

Supper – Tomato Basil Soup w/ Cheese Tortelloni

Thursday

Breakfast – Egg Burritos

Supper – Lasagna, Salad, Breadsticks- I’m having a group of homeschoolers over to work on props and crafts for our Back to the Middle Ages Speech Day.  They’ll be here for supper.   I’ll be contributing the lasagna.

Friday

Breakfast – Rice Cereal

Supper – Tacos using elk hamburger

 

To see what are others have planned visit I’m an Organizing Junkie.

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Fish Tacos

Fish Tacos have got to be the most delectable use for fish leftovers you will ever have.  We use salmon when making ours.  They’re so easy to prepare and the most delectable use for fish leftovers you will ever have, or did I say that already?

First you’ll need to be sure you have Roasted Raspberry-Chipotle Sauce.  This is key.  Without this I cannot guarantee they they will wow you.  But if you have this sauce…  Let’s just say it’s very important to the goodness of these fish tacos.sauce

A few things you’ll need to make these tacos are:

Grilled or broiled salmon

Flour Tortillas

Feta cheese (wonderful flavor with the salmon)

Cheddar Cheese

Cabbage

Sour Cream

Roasted Raspberry-Chipotle Sauce

 

Only a few ingredients.  See, I told you it would be easy.

Step 1:  Place a bit of oil or butter and heat salmon in skillet, breaking up the salmon steak as you stir.

Step 2:  Chop cabbage – enough for everyone to have some on their tacos

Step 3:  Heat tortillas on stove top.  If you’re not from the southwest this may seem a little perplexing to you.  Out here we have Mexican food, oh at least once a week.  So, when I say heat your tortillas up you will need to get a skillet (preferably cast iron) to warm your tortillas on.  You only to do it for about 30 seconds each side.  Too long and they won’t be bendable.

Step 4:  Now you can prepare your taco starting with the salmon, both cheeses, cabbage, sour cream &  finally the raspberry chipotle sauce.

Step 5:  Eat and love it.

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Menu Plan Monday – June 8

Last week we tried a few new recipes.  The Olive Garden Salad and Dressing was excellent and is something I will make again.  The Quick Beef Wraps and Thai Cucumber Salad (both from Healthy in a Hurry by Company’s Coming) were good but did not wow me enough to want to make again – especially the Quick Beef Wraps.  I didn’t get to make the Honey Gingered Salmon on Friday since I was missing a few ingredients.  So we had broiled salmon instead. 

This weeks menu notes…

MondayBeef Stroganoff (a new recipe)

Tuesday – Green Chile Enchiladas (using leftover sauce), Salad

Wednesday Cheesy Chicken Vermicelli (a new recipe that Laura at I’m an Organizing Junkie tried and gives a thumbs up to), Salad, Bread?

Thursday – Pinto Beans (we love our beans) & Cornbread 

Friday – We’re going to the Science Museum and won’t be home for supper!

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