Campfire Cooking: Pull-Apart Pizza Bread and Baked Avocados

campfire cooking

It’s May long weekend here in Canada and I am sitting in my tent trailer camping as I write this. Not my usual camping, I have to admit. I am in a site that has power, water and sewer. None of these services I need. We bring our own power and water and the forest provides us with a latrine or we build a latrine. But it’s May long and we went out without a reservation, so the only site we found is basically “glamping”. So I figured I might as well bust out the computer and write about campfire cooking.

It just so happens that I have a camping post I have been waiting to write so I could share with you the great cookbook I had the opportunity to review: The Flaming Marshmallow’s Guide to Campfire Cooking, by Nikki Fotheringham. I was given this cookbook to review and try out some of the recipes! The recipes are simple enough for any outdoor enthusiast and they can be made over a campfire or your barbecue grill. The book not only has over 50 recipes, it also has some tips on packing, cooling and storing food; building a campfire; and tips to start your day while you are out in the wilderness. The camping recipes include breakfasts, lunches, dinners, snacks and desserts. And to finish it off you can find scary ghost stories at the end of the book.

In today’s camping post I am going to share with you two campfire cooking recipes that I tried from The Flaming Marshmallow’s Guide to Campfire Cooking. Both simple and both delicious! I have to provide full disclosure here though. In Alberta we are on a complete fire ban, so neither of these recipes were made over a campfire, but instead the barbecue grill. They will work just as well over your campfire and once this fire ban is lifted, I will be using this book a lot more all season!

campfire cooking

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May Craft Beer Review

May Craft Beer Review

Winter is officially gone and spring has come in big with lots of warm weather meaning lots of great beer drinking weather! With winter behind us, so are the dark, heavy stouts and porters; now I find myself grabbing the lighter lagers, wit beers and IPAs. The May craft beer review is an assortment of great beers to celebrate the outdoor weather. Some are strong with loads of flavour and others are the lighter, easy drinking fare. Either way the variety I am reviewing are craft beers that can be enjoyed during these next few spring and summer months. 

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Chicken Breakfast Sausage Patties

Chicken Breakfast Sausage

What is your favourite meal of the day? Mine is easily breakfast. But it has to be a savoury breakfast. None of the sweet syrups, sugary berries or whipped cream for me! I want salty, fatty bacon and sausages and creamy egg yolks please! However, if I ate the way I really wanted all the time, I would be having some weight problems, so to lighten up my savoury breakfast craving, I made these chicken breakfast sausage patties! They are lower in fat since I am using ground chicken, opposed to the typical ground pork. As well they have lots of savoury herbs and spices in them with just a touch of brown sugar sweetness. Pair these up with some perfectly fried eggs or throw them onto an egg sandwich with whole wheat English muffins! Whatever way you have it, I am sure you will enjoy these lightened up chicken breakfast sausage patties! 

Chicken Breakfast Sausage

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Mexican Casserole

Mexican Casserole

Happy Cinco de Mayo!! If you read my post from last week, you will know that I am using the red enchilada sauce for today’s recipe! You can go back and read it and grab the recipe here. I’ll wait for you to come back. 🙂 Okay, now that you are ready, let’s make a Mexican casserole! Basically it’s kind of like a lazy enchilada recipe. I would say that this recipe is also on the healthy side of things! It has a lot of nutrients in it with roasted vegetables, shredded chicken, black beans and lots of spice to rev up that metabolism! I don’t know if there is evidence to back up the capsicum-metabolism-boosting theory but for today I am just going with it! I have to warn you – this dish doesn’t come out of the oven looking beautiful or anything like that. So even though I don’t think of myself as a fantastic food photographer (still learning lots!), I am warning that the photos may not look like this is an awesome dish, but trust me…. the flavours are outstanding!! I tested it out on my parents and husband, and it was a win!! 

Mexican Casserole

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Red Enchilada Sauce

Red Enchilada Sauce

Cinco de Mayo is coming up and I will have two recipes for you to help celebrate. I cook and eat Mexican all year round because it is one of my favourite cuisines. I even have a huge cookbook called Mexico that I often look for inspiration. To start my mini-Mexico series of two posts, I bring to you homemade red enchilada sauce. It is way better than anything you can buy in a can and is not hard at all to make! Next week I will be posting a Mexican casserole that uses this red enchilada sauce, so be sure to keep watch for that!

Red Enchilada Sauce

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Turkey Leek Mushroom Skillet

Turkey Leek Mushroom Skillet

Leeks are interesting to me. They are an allium, like the onion and garlic. But they don’t grow in a bulb like the onion or garlic; instead they have a cylinder of leaf sheaths, which is part of the edible portion of the leek. They have a mild onion flavour and are great in soups and stocks. Today I used a leek to make this turkey leek mushroom skillet. I had a carb loaded breakfast and lunch so I was looking for a lighter dinner without rice, pasta or potato. Making this turkey leek mushroom skillet took me less than 40 minutes to whip up and was packed so full of flavour and protein, I didn’t even miss the side of carbs I usually have with dinner. Plus if you don’t include olive oil, salt or pepper, this dish is under five ingredients! 

Turkey Leek Mushroom

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