Sweet Love and Ginger

Recipe

Grilled Lemon Herb Wild Turkey

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This is a simple recipe for Grilled Lemon Herb Wild Turkey  that can be made with wild caught turkey or store bought. 

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As you probably know Chuck is something of a hunter, well so is his father (I’m sure this is a surprise). A few weeks ago (maybe months now- the house put me behind on posting) Poppa Chuck got himself a turkey, and was sweet enough to give us a breast. Turkey is a great protein because it’s so lean and has a mild flavor that lends itself well to many recipes, including this one….

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Campfire Monkey Bread

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Monkey bread is a Chuck family staple, and something I had never heard of before I met him. You guys, I was so ill-prepared for the deliciousness. Now I look forward to it, and whenever I see a roll of those pre-made biscuits in Mama Chuck’s fridge I get excited.

During our recent trip to Laconia bike week we camped out at a local camp ground and I was in charge of all the food for our group of about 9 people, which with one Coleman Camping Stove, and a fire pit that had no grate on it was quite the challenge. I learned quite a lot about preparing the food quickly, as well as catering to a number of different preferences, so I think next year I will be much more prepared. There might be a post in there somewhere about cooking for large groups while camping.

For this trip I decided to try out a camping version that I saw online. The premise is pretty much the same except you cook it over the campfire in a Dutch oven.

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It came out great, though with a little smokier flavor than I was used to. I also found that in order to cook it evenly you really do need to place hot coals on top of the Dutch oven. Without even cooking you are likely to end up with a burnt bottom and a raw top. Yes, this comes from experience, so believe me!

Campfire Monkey Bread
Prep time:
Cook time:
Total time:
Serves: 8-10 Servings
Ingredients
  • 2 rolls pre-made buttermilk biscuits
  • 1/3 cup white sugar
  • 1/3 cup brown sugar
  • 3 tablespoons cinnamon
  • 1 stick butter, melted
Instructions
  1. Get a good fire going and burn it until there are a number of hot coals.
  2. Meanwhile combine the sugars and cinnamon in a zip lock bag.
  3. Line a fire safe dutch oven with foil and spray with cooking spray.
  4. Cut the biscuits in to bite size pieces and drop each piece into the bag with the sugar. Toss to coat then drop the biscuit pieces into the prepared dutch oven.
  5. Pour the melted butter over the top for the mixture.
  6. Place the lid on top and put over hot coals. Carefully place a few of the hot coals on top of the lid and cook for 30 to 35 minutes, rotating regularly.

So now tell me, what are your favorite camping treats?

What’s your favorite camping meal aside from the usual hot dog?

Similar Recipes:

Camping Meal Plan

Camp Clam Chowder

Campfire Nachos

Easy Chicken and Rice Casserole, a Dump Dinner

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This is a one dish recipe for Easy Chicken and Rice Casserole, a Dump Dinner. A healthy family meal with little prep time that is sure to please.

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As you know we bought a house recently, and spent the subsequent few weeks in full on work mode, to get several things done before we could move in. Because of the short notice and upcoming events we were unable to take days off to get the work done, so it’s been a lot of late nights after work, which despite my best efforts has resulted in more take out than either of us is interested in. Luckily the grocery store near us makes a mean salad, has great sushi, and a sandwich station so we have been able to keep it somewhat healthy. The other thing that has helped us keep our stuff together is the great American casserole.

I’ve been trying to keep them as healthy as possible, avoiding the condensed soup, and mayo train, but once in a while you just have to use the condensed soup. This recipe uses it, but it’s still way better for you than ordering pizza, which has happened plenty lately believe me. Using the condensed soup makes all the difference in adding depth and flavor to this recipe without adding steps. The point here was to fix it and forget it so we can get back to work on those floors damnet!

I really think this is a casserole I can get behind though. It was delicious and made the whole house smell great while it cooked away. Besides I loaded it up with traditional mixed vegetables and protein packed chicken which in my book makes it one of those classic American meals. If you grew up in the US I’m sure your mother or grandmother cooked something very similar at some point.

I did decide to add a few more mushrooms because really most condensed cream of mushroom soups actually lack a number of mushrooms. Once we get into this house and I can actually use all those awesome wedding shower gifts that I got I vow to start making and canning my own condensed soups that will be loaded with veggies!IMAG0082

Any-whoodles the recipe is below, and sorry for the pics, we were working with a cell phone camera here. I can’t wait to have all my stuff in one place again!

Easy Chicken and Rice Casserole, a Dump Dinner
Prep time:
Cook time:
Total time:
Serves: 4 to 6 Servings
Ingredients
  • 1 (10.5 ounce) Can Cream of mushroom soup
  • 1 1/3 cup water
  • ¾ cup plain rice
  • 1 (16 ounce) bag of frozen mixed vegetables
  • 1 teaspoon oregano
  • 2 boneless skinless chicken breasts, cut into bite size pieces
  • ¼ teaspoon paprika
  • ¼ teaspoon black pepper
  • Pinch of salt
Instructions
  1. Preheat the oven to 375 degrees.
  2. In a large dutch oven combine the soup, water, rice, vegetables, oregano. Mix well.
  3. Season the chicken with salt, pepper and paprika, then place it on top in an even layer.
  4. Cover and bake for 45 minutes.
  5. Stir well and return to the oven to cook uncovered for 10 to 15 minutes. When done the chicken should be cooked through and the rice tender.
  6. Let stand for 10 minutes before serving.

 

Honey Dijon Baked Salmon

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This is a simple and succulent recipe for Honey Dijon Baked Salmon, that comes together in less than 30 minutes!

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Just before we were about to move I took it upon myself to clean out our freezers. We basically went 3 weeks without buying more than milk and a few fresh veggies. I felt the queen of saving money when my weekly grocery bill topped out at $25.

The crazy part is that we aren’t even half way through our chest freezer. Quite a bit of that is venison that Chuck got this year, and that we are still working our way through, but there is also a sale turkey, corned beef, and a lamb roast in there, that I just haven’t found the time to cook yet. I even found a gallon bag of frozen yellow tomatoes that I totally forgot about, so there will be some Yellow Tomato Jam in our future.

Also in this venture I stumbled across some pretty well freezer burnt wild caught salmon. I racked my brains trying to come up with a way to use the basically ruined salmon, I mean there’s burgers, smoking, dog treats, you know all those recipes I’m sure, but in the end I decided to just go with a tried and true recipe that is amazing at keeping moisture in, something that freezer burnt food usually lacks upon cooking.

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The marinade basically forms a crust on the salmon while it cooks to keep all the moisture and flavor in. It’s also really amazing to dip your veggies in, just sayin’. It some together super fast and since there’s citrus in it you only really want to let the fish marinate for 15 to 20 minutes or it will begin to get tough. When it comes out it’s perfectly crusted and beautiful. Something that will please many a picky eater.

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Honey Dijon Baked Salmon
Prep time:
Cook time:
Total time:
Serves: 4 Servings
Ingredients
  • 2 tablespoons olive oil
  • 1 tablespoon dried garlic
  • 3 tablespoons flat leaf parsley, chopped (plus more for garnish)
  • 1/3 cup grainy Dijon mustard
  • 1 tablespoons lemon juice
  • 4 10-12 ounce salmon pieces
Instructions
  1. Preheat the oven to 425 degrees and place salmon skin side up in a large greased baking dish.
  2. Whisk together the oil, garlic, parsley, mustard, and lemon juice. Pour the mixture over the salmon, cover and let stand for 15 to 20 minutes.
  3. Place in the oven and cook for 15 to 20 minutes, or until the fish flakes easily with a fork.
  4. Serve with an additional sprinkle of parsley.

No Boil Taco Ravioli Casserole (Vegetarian)

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 This is a quick and easy recipe for No Boil Taco Ravioli Casserole that will feed a crowd, with less than 5 minutes of prep time the whole thing comes together easily in 30 minutes. IMAG0068

Sometimes you just need a casserole.

And you guys this was that time.

You know that we have been trying out damndest to eat good, and plan ahead , but sometimes life just happens. We found out on a Monday that we were closing on our house on Friday, and realized that because it had been pushed back so far (sigh) we needed to get started on the floors immediately and work our butts off to get them done in a week.

But people still need to eat.

Leave it to me to constantly be thinking of food first however.

I decided to make a casserole that could get us through the weekend. And it did, in a wonderful fashion. I was able to through it together in one pan, with hardly any prep time and it was delicious, as well as filling and satisfying. I did use all prepackaged ingredients, which kind of goes against my base food philosophy, but desperate times man.

This recipe was a hit! Chuck loved it and said I should make it again sometime. Despite it not having meat! I was totally impressed and probably will make it again, since it was seriously so easy. This recipe is also super filling so we were able to eat it for several lunches and dinners before it was all gone.

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I want to mention that you can totally add cooked ground beef, or turkey to this if you want, just brown the meat with some taco seasoning and add it in with or instead of the beans and corn. I chose not to for this recipe because 1)we are trying to eat less processed meat and 2) that was another step in the process I was not willing to add 3)the recipe without meat is way cheaper. I have made this same recipe with meat before and it was just as well received as this particular time.

Also don’t mind the last minute smart phone photos, and gross 80s counters, this is what the first days of home ownership looks like kids. It’s not as glamorous as you originally thought now is it?

No Boil Taco Ravioli Casserole (Vegetarian)
Prep time:
Cook time:
Total time:
Serves: 5-6 Servings
Ingredients
  • 1 jar of salsa
  • 1 (20 ounce) package of frozen cheese ravioli
  • 1 (15.5 ounce) can black beans, drained & rinced
  • 1 (15.5 ounce) can pinto beans, drained & rinced
  • 1 (15 ounce) can cut corn in water, drained
  • 1 jar of taco sauce
  • ½ cup shredded cheddar cheese
Instructions
  1. Preheat the oven to 350 degrees.
  2. In a 9×13 baking pan spread the jar of salsa, covering the bottom of the pan.
  3. Add about half the package of ravioli in one layer on top of the salsa, do the same with the black beans, pinto beans and corn.
  4. Add another layer of ravioli, and then beans and corn.
  5. Top with an even layer of taco sauce and shredded cheddar cheese.
  6. Bake for 25-30 minutes, or until the ravioli is cooked through and cheese melted.
  7. Serve immediately.