Tag Archives: Quick and Easy

Easy Everyday Cast Iron Skillet Recipes

Easy Everyday Cast Iron Skillet Recipes

Santa-Fe Chicken Breasts

Serves 4 | Prep time 15 minutes | Cooking time 30 minutes

Ingredients

  • 4 (4-ounce) skinless, boneless chicken breasts
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon Tex-Mex spice blend, more if needed
  • 6 bacon strips, diced
  • 1 tablespoon vegetable oil, more if needed
  • 3 garlic cloves, minced
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons barbecue sauce
  • ½ cups Tex-Mex shredded cheese
  • 1 tablespoon fresh chives, chiseled
  • 1 tomato, deseeded and diced

Directions

  1. If needed, cut the chicken breast in 2 horizontally if the chicken breasts are large and thick.
  2. Brush the chicken breasts with vegetable oil. Evenly season each chicken breast with salt, black pepper, and a Tex-Mex spice blend. Set aside.
  3. In a large cast-iron skillet, cook the bacon over medium heat until crispy. With a slotted spoon, transfer the bacon to a plate lined with paper towels to drain the excess oil.
  4. Leaving the bacon dripping in the skillet, add 1 tablespoon vegetable oil. Warm the oil over medium heat. Add the garlic and chicken breasts. Cook for 4-6 minutes per side or until the internal temperature reaches 165ºF (74ºC).
  5. Add the lime juice and barbecue sauce to the skillet and stir to combine. Turn the chicken breasts over to coat in the sauce.
  6. Top each chicken breast evenly with the cheese. Continue cooking until the cheese starts to melt.
  7. To serve, sprinkle the reserved bacon, chives, and diced tomatoes on top of the chicken breasts. Serve warm.

Nutrition (per serving)

Calories 312, fat 11 g, carbs 15 g, sugar 3 g, Protein 38 g, sodium 610 mg

 

Mongolian Beef

Serves 4 | Prep time 10 minutes | Cooking time 5 minutes

Ingredients

  • 1 pound flat iron steak, sliced thinly against the grain
  • ¼ cup low-sodium soy sauce
  • 1 teaspoon ginger, peeled and grated
  • 2 garlic cloves, minced
  • ¼ cup avocado oil
  • 3-4 green onions, cut into 1-inch slices

Directions

  1. Place the steak slices, soy sauce, ginger, and garlic in a Ziploc bag. Seal the bag and shake to coat well.
  2. Refrigerate the bag to marinate for about 1 hour.
  3. Remove the steak slices from the bag, reserving the marinade.
  4. In a large cast-iron skillet, heat the oil over high heat. Stir-fry the steak slices for about 2-3 minutes.
  5. Stir in the reserved marinade and scallions. Cook for about 1-2 minutes.
  6. Serve hot.

Nutrition (per serving)

Calories 300, fat 15 g, carbs 3 g, sugar 1 g, Protein 37 g, sodium 963 mg

 

Easy Shrimp Fettuccini

Serves 3 | Prep time 15 minutes | Cooking time 6 minutes

Ingredients

  • 2 tablespoons unsalted butter
  • 4 garlic cloves, minced
  • 1 pound shrimp, peeled and deveined
  • ⅛ teaspoon cayenne pepper
  • ¼ teaspoon kosher salt
  • ¼ cup dry white wine
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon flat-leaf parsley, chopped
  • 1 pound fettuccine, cooked according to the package instructions

Directions

  1. In a large cast-iron skillet, melt the butter over medium heat. Sauté the garlic for about 30-60 seconds.
  2. Add the shrimp, cayenne pepper, and salt. Stir to combine.
  3. Stir in the wine and lemon juice and cook for about 3-4 minutes.
  4. Stir in the parsley and remove from the heat.
  5. Add the pasta and stir.
  6. Serve warm.

Nutrition (per serving)

Calories 272, fat 10 g, carbs 4 g, sugar 0 g, Protein 34 g, sodium 621 mg

 

Eggplant Parmesan

Serves 4 | Prep time 15 minutes | Cooking time 40 minutes

Ingredients

  • 1 cup panko breadcrumbs
  • 3 tablespoons olive oil, divided
  • Kosher salt, to taste
  • 2 garlic cloves, minced
  • ½ teaspoon fresh oregano, finely chopped
  • Pinch of crushed red pepper flakes
  • 1 (28-ounce) can crushed tomatoes
  • 1½ pounds small eggplant, halved lengthwise
  • 8 ounces mozzarella cheese, torn into bite-sized pieces
  • ⅓ cup Parmesan cheese, grated
  • 2 tablespoons fresh basil leaves, chopped

Directions

  • Arrange a rack in the top third of the oven and preheat the oven to 400°F (204°C).
  • In a small mixing bowl, stir together the breadcrumbs, 1 tablespoon of the oil, and a pinch of salt. Set it aside.
  • In a 12-inch cast-iron skillet, heat 1 tablespoon of the oil over medium-low heat. Sauté the garlic, oregano, crushed red pepper flakes, and ½ teaspoon of salt for about 30 seconds.
  • Add the tomatoes and stir to combine.
  • Increase the heat to high and bring to a simmer, then reduce the heat to medium-low and simmer for about 5 minutes.
  • Meanwhile, in a large mixing bowl, add the eggplant halves, remaining oil, and salt. Toss until well combined.
  • Remove the skillet with the sauce from the heat.
  • Place the eggplant halves in the skillet cut side down and gently submerge in the sauce.
  • Cover the skillet and bake for about 20-25 minutes or until the flesh of the eggplants is tender.
  • Remove the skillet from the oven and preheat the broiler.
  • Carefully flip each eggplant half and spoon some sauce on top.
  • Evenly sprinkle with the mozzarella, followed by the breadcrumb mixture and Parmesan cheese.
  • Broil for 3-4 minutes or until the cheese is melted and bubbly.
  • Garnish with the basil and serve immediately.

Nutrition (per serving)

Calories 497, fat 24 g, carbs 32 g, sugar 16 g, Protein 26 g, sodium 821 mg

 

Chocolate Brownie

Serves 6 | Prep time 15 minutes | Cooking time 34 minutes

Ingredients

  • ½ cup plus 1 tablespoon unsalted butter, melted and divided
  • 1 cup granulated sugar
  • ¼ cup unsweetened cocoa powder
  • 1½ teaspoons pure vanilla extract
  • ¼ teaspoon kosher salt
  • 3 large eggs
  • 1 cup all-purpose flour
  • 1 cup chocolate chunks

Directions

  1. Preheat the oven to 350°F (177°C).
  2. Grease a 10-inch skillet with 1 tablespoon of melted butter.
  3. In a large mixing bowl, add the melted butter, sugar, cocoa powder, vanilla, and salt.
  4. Add the eggs one at a time to the bowl, beating well after each addition.
  5. Add the flour and mix until just combined, then fold in the chocolate chunks.
  6. Place the mixture into the prepared skillet, and with the back of a spoon, smooth the surface of the mixture.
  7. Bake for about 30-34 minutes or until the center is just set.
  8. Remove the skillet from the oven and serve immediately.

Nutrition (per serving)

Calories 533, fat 26 g, carbs 68 g, sugar 48 g, Protein 8 g, sodium 264 mg

 

 

***These recipes and more are found in Louise Davidson’s Cast-Iron Cookbook: 125 Easy Everyday Cast-Iron Skillet Recipes. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Delicious Red Lobster Copycat Recipes!

Delicious Red Lobster Copycat Recipes!

Delicious Red Lobster Copycat Recipes!

Prepare your favorite Red Lobster’s fish and seafood dishes at home with easy-to-make copycat recipes!

Cheddar Bay Biscuits

No Red Lobster cookbook would be complete without a recipe inspired by their world-famous Cheddar Bay Biscuits. Enjoy these with a bowl of soup or a salad, or just make a batch and eat the whole thing. It’s hard to stop after just one.

10 biscuits | Prep. time 10 minutes | Cooking time 10 minutes

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 2 teaspoons garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper (optional)
  • 1 cup buttermilk
  • ½ cup unsalted butter, melted
  • 1½ cups sharp cheddar cheese, shredded

Topping

  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon fresh parsley leaves, chopped
  • ½ teaspoon garlic powder

Directions

  1. Preheat the oven to 450°F (232°C).
  2. Line a cookie sheet with parchment paper.
  3. Combine the flour, baking powder, sugar, garlic powder, salt and cayenne in a mixing bowl.
  4. In a separate bowl, whisk together the buttermilk and butter. Pour over the flour mixture. Stir with a fork just until moist. The batter will be lumpy. Next, stir in the cheese, gently.
  5. Scoop ¼-cup portions of the batter onto the lined cookie sheet.
  6. Bake until the tops are golden brown (about 10–12 minutes).
  7. Stir together the butter, parsley, and garlic powder to make the topping. Brush over the top of each biscuit.
  8. Serve.

 

Crab Linguini Alfredo

This rich and creamy crab alfredo is a Red Lobster fan favorite. With this copycat recipe, it will become a favorite in your own house as well.

Serves 6 | Prep. time 10 minutes | Cooking time 30 minutes

Ingredients

  • 1 pint half and half
  • ½ cup unsalted butter
  • 2 tablespoons cream cheese
  • ½–¾ cup parmesan cheese
  • 1 teaspoon garlic powder
  • 4–6 crab legs
  • Pasta of your choice
  • Chopped parsley for serving

Directions

  1. Melt the butter over medium heat in a medium saucepan, then stir in the cream cheese.
  2. When the cream cheese has softened, whisk in the half and half and parmesan. Whisk in the garlic powder and reduce heat to low. When everything is well incorporated, let simmer for about 10 minutes.
  3. In a large pot, cover the crab legs with water and boil until cooked completely about 8–9 minutes.
  4. While the crab is cooking, cook the pasta to your liking in a separate pot.
  5. Remove the cooked crab from the pot and crack open the legs to remove the meat.
  6. Serve by covering the pasta with the cream sauce and topping with crab meat. Sprinkle with freshly chopped parsley if desired.

 

Batter Fried Shrimp

Who doesn’t love batter-fried shrimp? This recipe is inspired by the delicious batter-fried shrimp at Red Lobster.

Serves 6 | Prep. time 5 minutes | Cooking time 5 minutes

Ingredients

  • 1½ pounds shrimp, peeled and deveined
  • ½ cup oil
  • 1 egg, beaten
  • 1 cup all-purpose flour
  • ½ cup milk
  • ¾ teaspoon seasoned salt
  • ¼ teaspoon salt
  • Oil for deep frying

Directions

  1. In a large pot, preheat the frying oil to 350°F (177°C).
  2. Beat together the ½ cup of oil and the egg. Add the flour, milk, seasoning salt, and pepper.
  3. Dip the shrimp into the batter one by one, then carefully drop them into the hot oil and cook for 30–60 seconds or until they turn a nice golden brown. Using a slotted spoon, remove the shrimp from the oil and place it on a paper towel-lined plate to drain.
  4. Serve with cocktail sauce or your favorite dip.

 

Surf and Turf

Surf and turf is a classic recipe at Red Lobster. This recipe pays tribute to the restaurant’s famous menu item.

Serves 4 | Prep. time 25 minutes | Cooking time 15 minutes

Ingredients

  • 2 cloves garlic, minced
  • 2 teaspoons plus 2 tablespoons olive oil, divided
  • ¼ cup fresh parsley, minced
  • 3 tablespoons green onions, chopped
  • 2 tablespoons fresh thyme, minced
  • 2 teaspoons grated lemon zest
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ⅛ teaspoon cayenne pepper
  • ½ cup butter, softened
  • 1 cup soft breadcrumbs
  • ¼ cup butter, melted
  • 4 lobster tails (8–10 ounces each), split in half lengthwise
  • 4 beef tenderloin steaks (4 ounces each)
  • 4 teaspoons coarsely ground pepper

Directions

  1. Preheat oven to 375°F (191°C).
  2. Heat the 2 teaspoons of olive oil in a small skillet. Add the garlic and cook until fragrant. Remove from heat.
  3. In a mixing bowl, combine the green onion, parsley, thyme, lemon zest, salt, pepper, cayenne, and the sautéed garlic. Save ½ cup of this mixture to use later in the crumb topping.
  4. Add the softened butter to the remaining mixture and stir to combine. Form into a 1-inch-thick log and refrigerate until firm.
  5. In another bowl, combine the breadcrumbs with the reserved ½ cup of the herb mixture.
  6. Place the cut lobster tails on a baking tray and cover each with some of the crumb toppings. Bake for 15 minutes or until lobster is firm.
  7. While the lobster is cooking, season the steaks with salt and pepper. Heat a large skillet over medium-high heat, add the remaining olive oil, and cook the steaks for 3–5 minutes on each size depending on their size and how well done you like them.
  8. Divide the herbed butter log into ¼-inch slices and place one piece on each of the steaks. Save any remaining butter in the refrigerator.
  9. Serve the finished steak and lobster together on a plate.

 

Lava Cake

As long as the lava is flowing, try this recipe that is a version of Red Lobster’s famous lava cake.

Serves 6 | Prep. time 10 minutes | Cooking time 18 minutes

Ingredients

  • ½ cup chocolate chips
  • ⅔ cup butter, cut into pats
  • ½ cup sugar
  • ½ cup flour
  • 3 tablespoons cocoa powder
  • ¾ teaspoon baking powder
  • 3 eggs
  • Vanilla ice cream for serving

Directions

  1. Spray 6 custard cups or small ovenproof bowls with nonstick cooking spray.
  2. Melt the chocolate chips over low heat in a small pot, then add the butter a little at a time, whisking constantly. Whisk in the sugar and keep stirring until smooth. Pour into a large mixing bowl.
  3. In a separate bowl, mix together the flour, cocoa powder, and baking powder. Mix this into the chocolate using a hand mixer. When it is well combined, add the eggs one at a time and beat until smooth.
  4. Turn the hand mixer to medium and beat for 6 full minutes.
  5. Pour the batter into the prepared custard cups. Cover the cups with plastic wrap and put them in the freezer overnight.
  6. Preheat the oven to 375°F (191°C).
  7. Remove the plastic wrap from the cups and bake for about 17 minutes or until the edges of the cake firm up. The center will be moist.
  8. Remove from the oven and let the cakes cool for about 5 minutes, then turn upside down onto a serving plate.
  9. Serve with ice cream if desired.

 

 

 

***These recipes and more are available in Copycat Recipes: Making Red Lobster’s Most Popular Recipes at Home by Lina Chang. To get your own copy, click on the cover and here.

To download and print a copy of the recipes, click here.

 

Delicious Authentic Italian Recipes!

Delicious Authentic Italian Recipes!

Have a taste of Italy with these recipes!

Chicken Carbonara Rigatoni

Serves 4–6 | Prep. time 15 minutes | Cooking time 4–6 minutes

Ingredients

  • ½ cup Parmesan cheese, grated, divided
  • 2 egg yolks, beaten
  • 1 pound rigatoni
  • ½ cup butter, melted
  • 1 cup heavy whipping cream
  • 1 teaspoon salt
  • Ground pepper to taste
  • 1 pound ground chicken breast

Directions

  1. Add salted water to a medium saucepan or skillet and heat it over medium heat.
  2. Add the pasta and cook as per package directions. Drain water and set aside.
  3. Melt the butter in a medium saucepan or skillet over medium heat.
  4. Add chicken and brown the meat until cooked through about 4-5 minutes.
  5. Add ¼ cup of the Parmesan cheese as well as the egg yolks, cream, salt, and pepper. Stir with a whisk or wooden spoon taking care to release the bits of flavor stuck on the bottom the pan. Cook for about 5 minutes.
  6. Mix in the cooked rigatoni and simmer the mixture for 15 minutes, stirring occasionally. Sprinkle with the remaining Parmesan cheese and serve warm.

 

Neapolitan Pizza

Serves 6-8 | Prep. time 15 minutes | Cooking time 3-8 minutes

Ingredients

  • 1 thin-crust or any dough of choice
  • 1 cup mozzarella di bufala
  • 1-2 cloves garlic, sliced very thinly
  • 2 eggs, beaten
  • Coarse sea salt and freshly ground black pepper, to taste
  • Fresh basil leaves
  • 1 tablespoon extra-virgin olive oil

Directions

  1. Preheat oven to hottest temperature (500-550°F for most home ovens), with a rack, positioned closest to grill. When well-heated, turn on the grill.
  2. Place the crust in a heated skillet or non-stick pan and cook until dough begins to puff up and bottom begins to brown, about 1-3 minutes.
  3. Transfer to pan or pizza peel.
  4. Tear mozzarella di bufala and scatter over dough.
  5. Sprinkle with garlic.
  6. Drizzle with beaten eggs over the pizza and season with salt and pepper.
  7. Top with basil leaves and drizzle with olive oil.
  8. Place under the grill and bake until eggs are just set and crust is browned, about 2-5 minutes.
  9. Serve hot.

 

Osso Buco in a Tomato Sauce with Creamy Polenta

The veal shanks are slowly cooked in a tomato-based sauce and served on a bed of creamy polenta. Italian comfort food at its best.

Serves 4 | Prep. time 25 minutes | Cooking time 2 hours

Ingredients

  • 4 veal shanks, about 8-9 oz. each
  • ½ cup or more all-purpose flour for dusting
  • 2 onions, diced
  • 1-2 carrots, diced, about 1 cup
  • 1 celery stalk, diced
  • 3 cups veal or chicken stock
  • 1 cup dry white wine
  • 1 can Italian-style stewed tomatoes (14 oz.)
  • 1 tablespoon fresh basil, chopped (or 1 teaspoon dry basil)
  • 1 tablespoon fresh sage, chopped (or 1 teaspoon dry sage)
  • 2 tablespoons olive oil
  • Sea salt and freshly ground black pepper

For Creamy Polenta

  • 1½ cup yellow cornmeal, fine or medium
  • 3 cups milk
  • 3 cups cold water
  • ½ cup butter
  • 1 cup freshly grated Parmesan cheese
  • 1 teaspoon sea salt
  • Sea salt and freshly ground black pepper

Directions

  1. Rinse veal shank under cold water, and pat dry with paper towels.
  2. Dust shanks with flour.
  3. In a large, deep skillet, warm the olive oil on medium-high heat. When the oil is hot, brown veal shanks on each side until golden brown. Remove veal shanks from skillet and set aside.
  4. Add onions, carrots, and celery. Fry for 2-3 minutes until the vegetables are tender and fragrant. Add wine and deglaze by loosening any remaining bits of meat in the skillet.
  5. Add veal shanks back to the skillet. Add stock, tomatoes, basil, and sage. Increase the heat to high, and bring to a boil. Season with salt and pepper to taste. Cover with a lid. Reduce heat to medium, and let simmer for 2h00 or until the veal shank are well cooked and tender.
  6. In the meantime, prepare the polenta. Add the water, milk, and salt to a large saucepan. Bring to a boil on high heat, whisking continuously to avoid lumps. Reduce heat to medium-low, and let simmer for about 30 minutes. Stir frequently until it becomes thick and velvety. Add Parmesan cheese and butter. Taste and adjust the seasonings with salt and pepper. If the polenta’s texture becomes too dense, adjust with some water.
  7. To serve, place a generous amount of polenta on plate, and top with a veal shank and its sauce.

 

Caesar Salad

Serves 6 | Prep. time 10 minutes | Cooking time 10 minutes

Ingredients

Caesar Salad Dressing

  • 2 small cloves garlic, minced
  • 1 teaspoon anchovy paste
  • Juice of 1 lemon
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 cup mayonnaise
  • ½ cup freshly grated Parmigiano-Reggiano
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

Croutons

  • 2 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, halved
  • 3 cups French or Italian bread, sliced into ½-inch cubes
  • Salt and pepper

For salad

  • ½ cup Parmesan cheese, shredded, plus more for topping if desired
  • 2 heads romaine lettuce, torn into bite-sized pieces

Directions

For the dressing

  1. Whisk together the garlic, anchovy paste, lemon juice, Dijon mustard, and Worcestershire sauce.
  2. Add the mayonnaise, Parmigiano-Reggiano, salt, and pepper. Mix well.
  3. Taste and adjust the proportions to your liking.
  4. Will keep, refrigerated, for 2 weeks.

For the croutons

  1. Preheat the oven to 350°F.
  2. Heat the butter, olive oil, and garlic in a saucepan over low heat.
  3. Remove the saucepan from the heat as soon as the butter has melted.
  4. Let it stand for 10 minutes, and then remove the garlic.
  5. Toss in the bread cubes, and mix to coat.
  6. Spread the bread cubes on the baking sheet, and bake until the croutons are golden brown (about 10 minutes), shaking the pan once or twice.
  7. Remove the pan from the oven and set it aside to cool.

To assemble the salad

  1. Toss the lettuce and croutons in the dressing until well coated.
  2. Sprinkle on the Parmesan cheese and toss lightly.
  3. Sprinkle more Parmesan on top, if desired, and serve.

 

Traditional Panna Cotta with Berries

Panna cotta is served as sweet treat to celebrate a special occasion. You have to plan ahead as it needs at least 6 hours to rest in the refrigerator before serving.

Serving: 4 | Preparation: 6h20 minutes or more

Ingredients

  • 2 cups heavy cream
  • 2½ tablespoons granulated sugar
  • 3 tablespoons milk
  • 1 gelatin leave*
  • 1 vanilla bean pod – scraped seeds

For the topping

  • 1½ cups fresh berries of your choice
  • ¼ cup sugar
  • ¼ cup water
  • Mint leaves

Directions

  1. Place gelatin leaf in a saucepan with cold water. Place saucepan over medium-high heat and just before it starts to boil, remove the saucepan from the heat and squeeze gelatin. Add milk to a small bowl. Add gelatin to the milk. Stir gelatin with a spoon until dissolved.
  2. Combine fresh cream with the sugar and vanilla seeds in a medium saucepan. Heat over medium-high heat and bring to boil, stirring frequently.
  3. When it boils remove from the heat and add milk-gelatin mixture. Mix well and pour into 4 ramekins. Place in refrigerator, overnight or at least for 6 hours.
  4. Prepare the topping; Combine sugar and water in a small saucepan and heat over medium-high. Bring to simmer and continue simmering for 5 minutes; add berries and stir well. Let it simmer for 2-3 minutes and set aside to cool.
  5. To remove the panna cotta from the molds, place the ramekins in a bowl of boiling water for 1-2 minutes. With a knife, delicately unmold the sides, reverse and place on a plate. Drizzle with prepared berries topping. Decorate with mint leaves.

 

*Note: you can find gelatin leaves in fine Italian grocery stores. If you cannot find any, you can use 1 teaspoon of unflavored gelatin powder (half a packet). The method to prepare the gelatin to add to the cream mixture is to sprinkle the gelatin with 1½ tablespoon of cold water in a small bowl. Stir with a spoon and let it rest for 10 minutes until the gelatin has dissolved. Continue the recipe as described.

 

 

***These recipes and more can be found in Sarah Spencer’s A Taste of Italy: Traditional Italian Cooking Made Easy with Authentic Italian Recipes. To get your own copy, click on the cover or here.

Italy Recipes

To download and print a copy of the recipes above, click here.

Delicious Quick and Easy One-Pot Meal Recipes!

Delicious Quick and Easy One-Pot Meal Recipes!

20 Minute Tortilla Soup

Serves 6 | Prep. time 5 minutes | Cook time 20 minutes

Ingredients

  • ½ pound boneless, skinless chicken breasts, cubed
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 tablespoon olive oil
  • 2 cups canned tomatoes, with liquid, chopped
  • 3 cups chicken broth
  • 2 cups fresh corn kernels
  • 1 cup tortilla chips, broken
  • 1 cup cheddar cheese, shredded

Directions

  1. Season the chicken with salt, black pepper, cumin, and chili powder.
  2. Add the olive oil to a soup pot over medium heat.
  3. Add the seasoned chicken to the pot and sauté until browned, approximately 5 minutes.
  4. Add the tomatoes with the liquid, chicken broth, and corn kernels to the pot.
  5. Increase the heat to medium-high and bring the liquid to a low boil.
  6. Reduce the heat to low, cover, and simmer for 10 minutes, or until the chicken is cooked through and the corn is tender.
  7. Serve garnished with shredded cheddar cheese and crushed tortilla chips.

 

Spiced Meatball Stew

Serves 6 | Prep. time 5 minutes | Cook time 20 minutes

Ingredients

  • ½ pound lean ground beef
  • ¼ cup seasoned bread crumbs
  •  1 teaspoon cinnamon
  • ½ teaspoon allspice
  • ½ teaspoon nutmeg
  • 1 tablespoon olive oil
  • ½ cup red onion, diced
  • 4 cups fresh green beans, washed and trimmed
  • 2 cups stewed tomatoes
  • 6 cups beef broth
  • 1 cup quick-cooking brown rice

Directions

  1. In a bowl, mix the lean ground beef, seasoned bread crumbs, cinnamon, allspice, and nutmeg.
  2. Lightly oil a large skillet with cooking spray.
  3. Form the meat mixture into small meatballs measuring ½ to 1 inch in diameter and place them in the skillet.
  4. Turn the skillet heat on medium and cook the meatballs, turning occasionally until nicely browned.
  5. While the meatballs are browning, heat the olive oil in a large soup pot.
  6. Add the onions and sauté for 5 minutes, or until caramelized.
  7. Transfer the meatballs from the skillet into the soup pot.
  8. Add in the green beans, stewed tomatoes, and beef broth.
  9. Increase the heat to medium-high and bring the liquid to a boil.
  10. Add the rice then reduce the heat to low, cover and simmer for 15 minutes or until the meatballs are cooked through and the rice is tender.

 

Baked Creamed Chicken

Serves 4 | Prep. time 5 minutes | Cook time 25 minutes

Ingredients

  • 5 ounces low-fat cream cheese
  • 20–40 basil leaves (more or less to taste)
  • 4 boneless, skinless chicken breasts
  • 5½ ounces prosciutto, finely sliced
  • Pepper to taste

Directions

  1. Preheat the oven to 375°F (190°C).
  2. Arrange the prosciutto slices on a piece of aluminum foil so they overlap slightly. Spread the cream cheese over them and set aside for 15 minutes.
  3. Place the basil leaves on top.
  4. Wrap the prosciutto slices around the chicken breasts. Season with pepper.
  5. Place them over a baking sheet.
  6. Bake for 25–30 minutes until the chicken is tender.
  7. Let cool slightly, slice, and serve warm.

Note You can store leftovers in an airtight container in the refrigerator for up to 3–4 days. Simply reheat in the oven and serve.

 

Crunchy Crusted Salmon

Serves 4 | Prep. time 5–10 minutes | Cook time 12–15 minutes

Ingredients

  • 2 slices whole-wheat bread, torn into pieces
  • 4 teaspoons honey
  • 2 teaspoons canola oil
  • 3 tablespoons finely chopped walnuts
  • 4 (4-ounce) salmon fillets
  • 4 teaspoons Dijon mustard
  • ½ teaspoon dried thyme

Directions

  1. Preheat the oven to 400°F (200°C). Grease a baking sheet with some cooking spray.
  2. Place the salmon over the baking sheet.
  3. Combine the mustard and honey in a bowl. Brush the salmon with the honey mixture.
  4. Add the bread pieces to a blender or food processor and blend to make fine crumbs.
  5. Add the crumbs and walnuts to a mixing bowl. Mix well.
  6. Add the thyme and canola oil; combine again.
  7. Press the mixture over the salmon and bake for 12–15 minutes until the topping is evenly brown and the salmon is easy to flake.
  8. Serve warm.

 

Maple Vanilla Custard

Serves 6 | Prep. time 10 minutes | Cook time 10 minutes

Ingredients

  • 4 eggs
  • 4 cups milk
  • 1 teaspoon vanilla bean, crushed
  • ½ cup maple syrup
  • ½ teaspoon salt
  • Butter

Directions

  1. Whisk eggs in a bowl, mix in vanilla, maple syrup, and salt.
  2. Pour milk into cast iron pot, bring to simmer.
  3. Remove milk from the stove.
  4. Add a tablespoon at a time of hot milk into the egg mixture, mixing continuously in order not to cook the egg.
  5. Once the egg mixture has been tempered with milk, whisk the egg mixture into the pot of milk.
  6. Return pot to stove, and simmer for 5 minutes.
  7. Cool and serve.

 

 

***These recipes and more can be found in 30-Minute Meals from Kitchen to Table: Quick and Easy One-Pot Meal Recipes by Louise Davidson. If you want to get a copy of this cookbook, click on the cover below or here.

If you want to download or print a copy of the recipes above, click here.

Pizza Recipes!

Pizza Recipes!

Before ordering a pizza for the delivery tonight, why not try to make it at home? It’s easy and you’ll impress your friends and family and best of all, no one will know it’s not takeout!

Basic Pizza Sauce

Serves:2

Preparation Time: 15 minutes 

Ingredients

  • 1 16-ounce can tomatoes (Roma, 6-in-1, or Sclafani) drained through cheesecloth OR 2 cups fresh tomatoes, peeled, crushed, and drained
  • 1/8 teaspoon garlic powder
  • 1/2 teaspoon sugar, or to taste (depending on the acidity of tomatoes used)
  • 1/2 teaspoon oregano
  • 1/2 teaspoons salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 1/4 teaspoon red pepper flakes, or to taste

Directions

  1. Puree tomatoes, if needed, in a food processor or blender.
  2. Drain through cheesecloth.
  3. Combine with the rest of the ingredients, mixing well.
  4. Store in an air-tight container, refrigerated.
  5. Let sit, preferably overnight, for flavors to meld.

 

Meat Overload Pizza

Serves: 8 | Preparation Time: 25 minutes | Cooking Time: 25 minutes

Ingredients

  • 1 thin pizza crust, or crust of choice
  • 1/2-3/4 cups marinara sauce
  • 2 Tablespoons olive oil
  • 1 1/2-2 pounds assorted meat like ground beef, pepperoni, Italian sausage, breakfast sausage, ham (chopped), and bacon
  • Salt and pepper, to taste
  • 2 cups mozzarella cheese

Directions

  1. Heat oven to 425°F.
  2. Cook bacon until crisp. Cool slightly and then crumble.
  3. Cook sausages in a little oil over medium heat to brown. Drain over paper towels.
  4. Season ground beef with salt and pepper and sauté until browned. Drain.
  5. Spread sauce over dough.
  6. Sprinkle with about 1/2 cup mozzarella followed by half of the meat ingredients.
  7. Continue layering with cheese and meat.
  8. Bake until golden brown and bubbly (about 25 minutes).
  9. Let it sit for 3-5 minutes before slicing.

 

Barbecue Chicken

Serves: 8 | Preparation Time: 15 minutes | Cooking Time: 15-20 minutes

Ingredients

  • 1 12-inch thin crust, or pizza crust of choice
  • 1/2-3/4 cup barbecue sauce
  • 2 cups shredded, cooked chicken
  • 2 cups smoked Gouda cheese, shredded
  • 2 cups whole-milk mozzarella, shredded
  • 1/2 medium red onion, thinly sliced

Directions

  1. Preheat oven to 525°F. Place rack at level.
  2. Spread barbecue sauce over crust.
  3. Add shredded chicken, scattering evenly.
  4. Sprinkle with cheeses and top with onion slices.
  5. Bake until cheese has melted and crust is golden (about 15-20 minutes).

 

Pesto Veggie Pizza

Serves: 6-8 | Preparation Time: 25 minutes | Cooking Time: 10 minutes

Ingredients

  • 2 cups fresh mushrooms, sliced
  • 1 cup fresh broccoli florets, chopped
  • 3/4 cup zucchini, thinly sliced
  • 1/2 cup sweet yellow pepper, julienned
  • 1/2 cup sweet red pepper, julienned
  • 1 small red onion, thinly sliced and separated into rings
  • 1 Tablespoon pesto sauce
  • 1 prebaked 12-inch thin pizza crust dough
  • 1/3 cup basic or marinara sauce
  • 1/4 cup grated Romano or Parmesan cheese
  • 1/4 cup ripe olives, sliced
  • 3/4 cup shredded mozzarella cheese

Directions

  1. Preheat oven to 450°F.
  2. Place pre-baked crust in a pizza pan or pizza stone.
  3. Meanwhile, coat a skillet with non-stick cooking spray or coat with vegetable oil and heat over medium heat.
  4. Sauté mushrooms, broccoli, zucchini, peppers, and onion until tender.
  5. Remove from heat and stir in pesto. Set aside.
  6. Spread pizza sauce over pizza crust and sprinkle with cheeses.
  7. Arrange sautéed vegetables and olives over cheese.
  8. Bake until crust is golden brown and cheese has melted (about 8-12 minutes).

 

Apple Pie Pizza

Serves: 6-8 | Preparation Time: 20 minutes | Cooking Time: 17-22 minutes

Ingredients

  • 1 thin or pan pizza crust dough

Cinnamon streusel topping

  • 1/2 cup packed light brown sugar
  • 1/2 cup all-purpose flour
  • 3/4 teaspoon cinnamon
  • 4 tablespoons butter, softened

Apple topping

  • 1 tablespoon butter
  • 2 apples, peeled, cored, and chopped
  • 2 Tablespoons brown sugar
  • 1/2 teaspoon cinnamon

For glaze

  • 2 tablespoons butter
  • 1/3 cup milk
  • 1/4 teaspoon vanilla
  • 2 cups powdered sugar

Directions

  1. Preheat the oven to 425°F.
  2. Par-bake crust just to set dough (about 5 minutes). Remove from oven and let cool.
  3. Prepare streusel topping. Combine sugar, flour, and cinnamon well and the cut butter in with a pastry cutter or fingers. It should have a coarse, cornmeal-like texture. Set aside.
  4. Prepare the apple mixture. Melt the butter in a skillet over medium heat. Add apples, brown sugar, and cinnamon. While stirring frequently, cook until the mixture begins to be bubbly and fragrant (about 5 minutes). Remove from heat and let cool slightly.
  5. Spread apple mixture over crust and sprinkle with streusel topping.
  6. Bake until golden and bubbly (about 12-15 minutes).
  7. Remove from oven and let cool on a wire rack.
  8. Prepare glaze. Heat milk with butter in a saucepan over medium-low to medium heat. Remove from heat as soon as the butter is melted and stir in vanilla. Continue whisking while adding sugar gradually until smooth.
  9. Drizzle over apple pie pizza and serve.

 

 

***These recipes and more can be found in Lina Chang’s Pizza Takeout Cookbook: Favorite Takeout Pizza Recipes to Make at Home. To get a copy of this book, click on the cover or here.

To print or download a copy of the recipes, click here.

Delicious Smoothie Bowl Recipes!

Delicious Smoothie Bowl Recipes!

What’s for breakfast? Smoothie bowls! Nothing could be a more glorious start to a day than a hearty bowl of scrumptious breakfast smoothie! Yes, it is what it says: smoothie is a bowl.

Raspberry Mango Smoothie Bowl

Just the tempting name is enough to make one drool, but the creamy concoction is a pretty sight to behold.

Serves 2

Ingredients

Smoothie

  • 1 banana
  • ½ mango, frozen
  • ½ avocado
  • 1 cup raspberries
  • ¼ cup coconut milk
  • ⅔ cup coconut water
  • 3 teaspoons chia seeds
  • 1 tablespoon honey
  • 2 tablespoons oats
  • 2 tablespoons ground flax seeds

Toppings

  • 3-4 strawberries, sliced
  • ¼ cup raspberries

Preparation

  1. Toss all smoothie ingredients into the blender, except chia and flax seeds, and mix on high until a smooth puree forms.
  2. Top with seeds of your fancy and slices of raspberry and strawberry.

 

Blueberry Cheesecake Smoothie Bowl

If you were to take a slice of your all-time favorite blueberry cheesecake and put it in the blender, it would taste exactly like this smoothie! Blueberries are the ultimate powerhouse when it comes to nutrients. They are packed with phytonutrients, antioxidants, vitamin C and K, and fiber, and we love to incorporate them in our breakfasts!

Serves 1

Ingredients

Smoothie

  • 1 ½ cups blueberries
  • 3 tablespoons honey
  • ¼ cup cream cheese
  • ½ cup milk
  • Handful ice cubes

Toppings

  • 2 graham crackers, crushed
  • 6-7 fresh blueberries
  • 2 tablespoons cacao nibs

Preparation

  1. Crush two graham crackers in the food processor and set aside.
  2. Toss all the smoothie ingredients into the blender and blend on high for 2-3 minutes, until a thick consistency is achieved.
  3. Pour into a bowl and top with crushed graham crackers, blueberries, and cacao nibs.

 

Vanilla Almond Smoothie Bowl

This smoothie is a delectable milkshake in disguise and one that you will absolutely love!

Serves 1

Ingredients

Smoothie

  • 2 cups low fat milk
  • 2 scoops natural vanilla protein powder
  • 2 tablespoons toasted slivered almonds
  • 1 banana
  • 3-4 ice cubes

Toppings

  • 1 banana, sliced
  • 1 tablespoon almonds
  • 1 tablespoon unsweetened coconut
  • 1 tablespoon chia seeds

Preparation

  1. Place all the smoothie ingredients into the blender, and blend until a thick ice cream consistency is achieved.
  2. Transfer to a bowl and garnish creatively with the toppings.
  3. Serve chilled.

 

Chocolate Peanut Butter Smoothie Bowl

This thick delectable chocolate smoothie bowl would make a drool-worthy breakfast for the entire family. There are a plethora of toppings that can be thrown in to impart a crunchy freshness to the scrumptious bowl, such as fresh fruits, dried fruits, nuts, seeds, chocolate, or peanut butter.

Serves 2

Ingredients

Smoothie

  • 8 pitted dates
  • ½ cup rice milk
  • 4 medium bananas (It’s good to freeze them beforehand)
  • 8 tablespoons unsweetened cocoa powder or carob powder
  • 2 tablespoons crunchy organic peanut butter

Toppings

  • 1 banana, sliced
  • 1 tablespoon shredded coconut
  • 1 tablespoon chocolate chips
  • 1 tablespoon crushed peanuts
  • 1 tablespoon sesame seeds

Preparation

  1. Blend all the smoothie ingredients together until a smooth consistency is reached. If your blender is not powerful enough, you can avoid freezing the bananas or chop them into small chunks before putting them in.
  2. Add heaps of your favorite toppings and dive in! Making breakfast has never been so easy.

 

Super Green Smoothie Bowl

People might expect that smoothie bowls made with veggies taste would like freshly mowed lawns, but in fact, the delectable ingredients incorporated in this smoothie mask the underlying veggie flavor so much, you wouldn’t even know what you were downing, if not for the vibrant color. The recipe has been tweaked with the detoxifying goodness of chlorella, a micro-algae that supercharges the status of this smoothie to sky levels! Chlorella is also rich in chlorophyll and is a powerful supplement known to help strengthen the immune system.

Serves 2

Ingredients

Smoothie

  • ½ cup unsweetened coconut milk
  • 2 tablespoons chia seeds
  • ½ small avocado
  • 2 cups frozen peaches
  • 1 ripe banana
  • Fresh ginger, 1” piece
  • 2 pitted dates
  • 1 cup spinach
  • 1 teaspoon chlorella

Toppings

  • 1 tablespoon coconut flakes
  • 1 pinch cinnamon
  • 1 banana, sliced
  • 1 tablespoon cacao nibs
  • 2 tablespoons blueberries and raspberries
  • 1 tablespoon hemp seeds

Preparation

  1. Blend all smoothie ingredients at high speed until smooth.
  2. Transfer to a bowl and top with unsweetened coconut flakes, cinnamon, banana slices, cacao nibs, blueberries, raspberries, and hemp seeds!

 

 

 

***These recipes and more can be found in Sarah Spencer’s Smoothie Bowls: Healthy Breakfast Bowl Recipes. To get a copy of this book, click on the cover or here.

To print or download a copy of the recipes, click here.

Texas BBQ Recipes! Perfect for a Memorable 4th of July Celebration!

Texas BBQ Recipes! Perfect for a Memorable 4th of July Celebration!

Celebrate the 4th of July in style this year with a delicious Texas BBQ meal!

Cowboy Rib-Eye

This is a true steak lover’s favorite. It is a premium cut and one of the most expensive. Texans often splurge on this one for holidays and special occasions. Make sure the butcher has bone-in steaks, or ask him to cut them for you.

Serves 4

Ingredients

  • 4 10-ounce rib-eye steaks, bone-in, 1 inch thick
  • 1/2 stick of butter, room temperature
  • 6 tablespoons fresh cilantro, chopped
  • 1 clove garlic
  • 1/4 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Directions

  1. Preheat grill.
  2. Prepare the cilantro butter by combining butter, cilantro, garlic, cumin, and chili powder in a food processor. Pulse until cilantro is finely chopped. Scrape butter from processor onto plastic wrap. Shape into a log and roll tightly. Refrigerate until firm, then slice into 4 pieces.
  3. When the grill is hot, salt and pepper the steaks. Cook 4–5 minutes on each side for a medium-rare steak.
  4. To finish, remove steaks from the grill and place them on dinner plates. Top hot steaks with cilantro butter slice and serve.

 

Honey Spice Baby Backs

Plan ahead to rub the ribs down the night before. This gives the ribs a fantastic flavor base for the sticky, spicy glaze finish. The meat will fall off the bone.

Serves 4–6

Ingredients

  • 2 slabs (about two pounds each) of baby back ribs
  • 4 tablespoons five-spice powder
  • 1 teaspoon ground ginger
  • 2 teaspoons dark brown sugar
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 bottle medium-dark beer for the braise

Glaze ingredients

  • 1/2 cup honey
  • 2 tablespoons ketchup
  • 2 teaspoons soy sauce

Directions

  1. Mix the rub ingredients in a mixing bowl until blended. Rub on both sides of ribs; cover and allow to marinate overnight.
  2. Pour the beer into a roasting pan. Place the ribs bone-side down in a roasting pan. Cover tightly and cook 1 1/2 hours in a 325ºF oven. Baste 2 or 3 times.
  3. Light the grill prior to ribs finishing in the oven. Mix together the glaze. When ribs are done, remove them from the oven and place them on a baking sheet. Brush the ribs with the glaze. Finish ribs on the grill, about 7 minutes on each side until the glaze darkens in spots.

 

Grilled Skewered Shrimp

The skewered shrimp can be served as an appetizer or on a bed of rice for a meal. They cook quickly, so don’t leave them unattended or they will dry out and become rubbery.

Serves 6–8

Ingredients

  • 2 pounds raw medium shrimp, peeled and deveined
  • 1/2 cup butter, melted
  • 1/4 cup olive oil
  • 1/2 cup white wine like Chardonnay or Pinot Grigio
  • 3 cloves garlic, minced
  • 1 lemon, juiced
  • Sea salt and freshly ground pepper
  • 3 tablespoons cilantro, chopped
  • 3 tablespoons basil, chopped
  • Skewers

Directions

  1. If using wooden skewers, soak in water while shrimp marinate. Preheat grill.
  2. Combine butter, olive oil, wine, garlic, lemon juice, salt, and pepper in a mixing bowl. Mix well; add shrimp, mixing to coat. Cover and place in refrigerator for up to 30 minutes.
  3. Push the skewer through shrimp in two places so the shrimp form a “c.” (Hint: this keeps them from turning on the grill). Place shrimp skewers on a hot grill, turning after 3 minutes. Cook an additional 2–3 minutes just until done. Remove from heat and place on serving platter. Sprinkle with cilantro, basil, and additional salt and pepper to taste.

 

Spicy Grilled Corn-on-the-Cob

There is no reason the vegetables (OK, starch) can’t be done on the grill along with the meat. This recipe calls for cilantro but other herbs like oregano and basil are also delicious. Try your favorite.

Serves 6

Ingredients

  • 6 ears of corn, in the husk
  • 1/4 cup sea salt
  • 2 tablespoons paprika
  • 1/2 teaspoons black pepper
  • 1 small clove garlic
  • 3/4 cup fresh cilantro, packed
  • 1 lime
  • Chives for garnish

Directions

  1. Prepare the corn by peeling back the husks and removing the silks. Soak the corn, with husks, in water about 30 minutes prior to grilling.
  2. Combine the salt, paprika, black pepper, garlic, and cilantro in a food processor. Pulse until cilantro is well incorporated. Set aside.
  3. After soaking, drain and rub the corn with lime juice. Grill on ahot grill, with husks peeled back, about 8–10 minutes, turning until all sides have charred. Remove from grill. Apply the reserved spice mixture to the corncobs. Close up husks. Return to grill until just warm and serve with chives snippets and butter.

 

Strawberry Shortcakes

Several areas of Texas grow strawberries and when they are at their ripest, people rush to get their fill. The cheesy cakes in this recipe work nicely with all berries. So, feel free to substitute with any of your favorites.

Makes 6 large servings

Ingredients

  • 1 pint fresh strawberries, washed, stemmed, and sliced (any berries may be used)
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 tablespoons cold unsalted butter, diced
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1 cup sour cream
  • Whipping cream

Directions

  1. Preheat oven to 425ºF.
  2. Sift together flour, baking powder, cinnamon, salt, and soda into a mixing bowl. Add the butter and blend with a pastry tool until the mixture forms coarse crumbs, about the size of peas. Stir in the cheese, then add sour cream. Stir until the mixture forms a soft dough.
  3. Turn out the dough on a lightly floured surface and knead 6 times. Roll the dough out until 1/2 inch thick. Cut with a 3 1/3-inch round cutter. Bake on an ungreased baking sheet for 15–17 minutes until golden brown. Cool on wire rack.
  4. To assemble, cut cakes in half, add plenty of sliced strawberries, cover with the other cake’s half. Arrange some more strawberry slices. Garnish with whipped cream and enjoy.

 

All these recipes and more are available in David Martin’s cookbook Let’s Grill: Texas’ Best Secret BBQ Recipes. Click here or on the cover to get your own copy!

To download or print these recipes, please click here.

Easy Camping Recipes!

Easy Camping Recipes!

Be ready to bring it on your next camping trip with these easy-to-make camping recipes that will wow your family and friends!

Campfire-style 25-minute Beer Pancakes

Have some leftover beer from the night before? Put it to good use in these hearty and tasty beer-infused pancakes.

Serves 16 – Preparation Time 20 minutes – Cooking Time 5 minutes

Ingredients

  • 3⅓ pancake mix
  • ½ cup toasted pine nuts
  • ½ cup currants
  • 2 cups pale lager beer
  • 2 large eggs
  • ¼ cup vegetable oil, plus more for cooking
  • Butter
  • Pancake syrup

Preparation

  1. In a bowl, add pancake mix, nuts, and currants. Mix well until combined. Then, form a hole in the middle of the mixture. Pour in beer, eggs, and vegetable oil. Combine until incorporated.
  2. Place a grilling grate on top of the campfire, then put a cast iron pan on top to heat through. Test the hotness by dropping a few cold water droplets onto the pan. If sputtering, the pan is hot enough.
  3. Pour in 1 tablespoon oil to coat pan, then pour ¼ cup pancake batter. Cook for about 3 to 4 minutes or until bubbles forms on the surface. Flip, then cook for another minute. Repeat for remaining batter.
  4. Serve with butter and syrup drizzled on top.

 

Hawaiian Chicken Skewers

Fire up the grill and get this tasty Hawaiian-inspired chicken, pineapple, bell pepper, and onion kebab cooking. This one’s complete with a delicious sweet sauce.

Serves 6 – Preparation Time 20 minutes – Cooking Time 15 minutes

Ingredients

Sauce

  • 1½ cups pineapple juice
  • 1½ tablespoons cornstarch
  • ½ cup brown sugar
  • 2 tablespoons soy sauce
  • ½ teaspoon salt

Skewers

  • 2 pounds chicken breasts, boneless and skinless, cut into bite-sized pieces
  • 1 large pineapple, cut into bite-sized pieces
  • 2 large red bell peppers, cut into bite-sized pieces
  • 1 large onion, cut into bite-sized pieces
  • 12 strips thick-cut bacon
  • 12 wooden skewers, soaked in cold water for at least 30 minutes before using

Preparation

To make at home

  1. Add pineapple juice, cornstarch, brown sugar, soy sauce, and salt to a saucepan over high heat. Mix until combined. Bring to a boil and then reduce heat to medium Let simmer for about 2 minutes. Let cool and place in airtight container.

At the campsite

  1. Light charcoal briquettes in a chimney starter for about 10 minutes or until gray and ashy. Add charcoal to the barbecue pit and set the grate on a medium position.
  2. While the charcoal is heating, prepare the skewers by alternating chicken, pineapple, bell pepper, and onion. Wrap 1 strip of bacon around each prepared skewer.
  3. Place skewers on grill and cook for about 10 to 15 minutes until chicken is cooked through. Make sure to frequently rotate skewers to cook them evenly.
  4. In the meantime, heat the sauce on the grill.
  5. Remove from heat and transfer to a serving plate. Serve with prepared sauce on the side.

 

30-minute Camping Grilled Steak

This classic grilled steak is cooked to perfection using an uncommon yet simple grilling method. This one’s definitely a must-try.

Serves: 2 – Preparation Time: 10 minutes – Cooking Time: 20 minutes

Ingredients

  • 1 2-pound 2-inch-thick bone-in rib-eye steak
  • 2 teaspoons kosher salt
  • 1 teaspoon black peppercorns, roughly cracked
  • Vegetable oil, for brushing
  • Coarse sea salt, to taste

Preparation

  1. Using a paper towel, dab steak to make it dry then put it on top of a wire rack. Sprinkle with ½ teaspoon salt on each side. Set aside at room temperature for about 1 hour or more.
  2. Dab steak again using a paper towel. Sprinkle another ½ teaspoon salt on each side to season a second time. Then, sprinkle ½ teaspoon peppercorns on each side. Rub black peppercorns onto steak to make them stick.
  3. Prepare your grill by creating 2 zones for cooking, medium-high and medium-low. Coat grill grate with oil using a brush. Add steak onto the medium-high zone and grill for about 3 to 4 minutes per side, turning once. Transfer steak to the medium-low zone and grill for another 3 to 4 minutes per side, turning once.
  4. Next, use a pair of tongs to cook the steak on its sides. Grill sides for about 1 to 2 minutes until fat is rendered.
  5. The steak should cook for a total of 14 to 18 minutes and should reach the internal temperature of 120 °F for rare doneness, while it could rise up to 125 °F or higher, while resting, for medium-rare.
  6. Remove from heat then place onto a cutting board. Allow steak to rest for about 10 minutes. Slice against the grain. Sprinkle with coarse sea salt to season.

 

Mexican-style Grilled Corn

This toasted corn on the cob makes for a great cheese-coated snack with just the perfect amount of spiciness.

Serves: 6 – Preparation Time: 10 minutes – Cooking Time: 20 minutes

Ingredients

  • 6 ears corn, with husks
  • Water for soaking
  • ⅓ cup mayonnaise
  • 2 tablespoons sour cream
  • ½ teaspoon ground poblano chili pepper, plus more for serving
  • 2 teaspoons fresh lime juice
  • 1 pinch salt
  • 1 cup Parmesan cheese
  • Lime wedges

Preparation

  1. Loosen husks from corn, but do not take completely off. Place corn in cold water for about 20 minutes to soak.
  2. Meanwhile, preheat camp grill to medium-hot which is about 350 °F.
  3. Once corn is done soaking, pull back husks and take out strands of silk attached to kernels. Return husks to cover corn. Then, loosely tie a cooking twine around the corn.
  4. Arrange corn on grill, then cover. Grill for about 20 minutes, flipping corn in 5-minute intervals to cook each evenly. Remove corn from heat once kernels become soft. Make sure not to overcook as this will result in mushy kernels.
  5. While corn is cooking combine mayonnaise, sour cream, poblano chili pepper, lime juice, and salt to make the spread. Mix well.
  6. Sprinkle Parmesan onto a plate.
  7. Once corn is cooked, remove husks and coat prepared spread onto corn using a brush. Then, coat corn with Parmesan cheese by rolling each cob onto the plate.
  8. Serve with a drizzle of lime wedges on top followed by a sprinkle of more poblano chili pepper.

 

One-Pan Three-Berry Cobbler

This is an amazing dessert to prepare if you have the chance to go berry picking near your campsite. Cooked over the campfire, this mixed berry cobbler is great for sharing.

Serves: 8 – Preparation Time: 10 minutes – Cooking Time: 35 minutes

Ingredients

  • 2 pounds fresh mixed berries (blueberries, raspberries, and blackberries)
  • ¼ cup plus 2 tablespoons and 1 teaspoon sugar, divided
  • 2 tablespoons water
  • 1 tablespoon fresh lemon juice
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon coarse salt
  • ½ cup plus 2 tablespoons buttermilk
  • 2 tablespoons unsalted butter, melted
  • ⅛ teaspoon cinnamon, ground

Preparation

  1. In a cast-iron skillet, add berries, ¼ cup sugar, water, and lemon juice. Stir and cook over the campfire for about 10 to 15 minutes until the mixture thickens.
  2. Mix flour, baking powder, baking soda, salt, and 2 tablespoons sugar in a bowl. Pour in buttermilk and butter. Mix until combined and the mixture turns into a tacky dough.
  3. In a separate bowl, combine cinnamon and 1 teaspoon sugar to make the cinnamon-sugar spice.
  4. Add 6 heaping spoonfuls of dough onto the berries, then distribute cinnamon-sugar spice evenly on top.
  5. Cover with lid or loosely with foil. Continue cooking for about 20 minutes until cooked through. Insert a toothpick in the cobbler cake, when cooked it should come out clean, if not continue cooking for another 2-3 minutes
  6. Serve.

 

All these recipes and more can be found in Louise Davidson’s cookbook Easy Camping Recipes: Foil Packet – Campfire Cooking – Grilling – Dutch Oven. Click here or on the cover to get your own copy!

 

Click here to download a copy of the featured recipes above.

Pecans and Molasses Ice Cream

Pecans and Molasses Ice Cream

This sounds unusual, but the flavors match up perfectly. The flavor from the molasses is balanced perfectly by the lovely crunch from the pecans.

Serves 12 I Prep. time 14-16 minutes I Freezing time 4 hours

Ingredients

  • ½ cup molasses
  • 1 (14-ounce) can sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 2 cups heavy cream
  • ¾ cup roasted pecans

Directions

  1. In a large mixing bowl, combine the molasses with the condensed milk and vanilla extract.
  2. In another bowl, whip the heavy cream until stiff peaks form.
  3. Fold a scoop of the whipped cream into the condensed milk mixture, then transfer the sweetened condensed milk mixture into the remaining whipped cream and fold it in until it is creamy and delicious.
  4. Spread the mixture in a Pyrex or stainless steel 8×8-inch pan.
  5. Place the ice cream in the freezer for about 2 hours.
  6. Fold the pecans into the ice cream base and return it to the freezer for 2 more hours.
  7. Remove the ice cream from the freezer and let it stand for 10 minutes.
  8. Scoop out and serve.

Nutrition (per serving)

Calories 342, Fat 21.3 g, carbs 35.1 g, sugar 34.6 g
Protein 4.3 g, sodium 60.2 mg

Recipe is from Lina Chang’s No-Churn Ice Cream Cookbook: Quick and Easy Homemade No-Churn Ice Cream, Sundae Sauce, and Cone Recipes. Click on the cover or here to learn more.

To download and print this recipe, click here.

 

Irish Coffee

Bennigan’s Copycat Irish Coffee

Bennigan’s Copycat Irish Coffee

“Wow” is the word that usually comes out when people go to Bennigan’s and order this boozy Irish coffee for the first time. Crème de menthe and cherry added on top heighten the visual appeal of this coffee. The time is right to make a clone of this ultimate Irish coffee at home.

Serves 1 | Prep. time 10 minutes | Cooking time 10 minutes

Ingredients

  • ½ ounce Kahlua liqueur
  • 1 ounce Jameson Irish whiskey
  • Splash crème de menthe
  • Whipped cream
  • 10 ounces hot coffee
  • Maraschino cherry to garnish

Directions

  1. Add the whiskey and Kahlua to a coffee cup.
  2. Pour in the coffee.
  3. Add the whipped cream on top and splash with crème de menthe.
  4. Decorate with a cherry.
  5. Serve warm.

Recipe is from Lina Chang’s Copycat Recipes: Making Restaurant’s Most Popular Cocktails and Drinks at Home. Click on the cover or here to learn more.Making Restaurant's Most Popular Cocktails and Drinks at Home

To download and print this recipe, click here.