camp food for the soul (continued)

Grilled Corn on the Cob

10 ears fresh corn with husks
1 cup mayonnaise
2 cup shredded Parmesan cheese
2 tablespoon chili powder
2 teaspoon salt
2 teaspoon ground black pepper

1. Remove heavy outer husks from corn; pull back (but do not remove) inner husks. Remove and discard silks; rinse corn, and dry with paper towels. Tie inner husks together with string, leaving ears exposed. Set grill to medium/high.

2. Brush a thin layer of mayonnaise on each ear of corn. Sprinkle the corn with the Parmesan cheese, chili powder, salt, and pepper. Wrap each ear with aluminum foil and place on the grill.

3. Grill, turning occasionally, until the kernels begin to brown, about 10 minutes. (Some kernels will begin to char and pop.) Serve immediately.

Turkey Burgers (I don't do the red meat burgers... sorry)

3/4 pound ground turkey
1 medium zucchini, grated
1 medium carrot, grated
2 cloves garlic, finely chopped
3/4 teaspoon dried thyme
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 large egg
3 tablespoons olive oil
4 slices crusty bread
4 small leaves Boston lettuce
4 tablespoons mayonnaise (optional)
2 teaspoons fresh lemon juice (optional)

1. In a large bowl, combine the turkey, zucchini, carrot, garlic, thyme, salt, pepper, and egg. Form the mixture into 4 patties.

2. Cook the patties, turning once, until no trace of pink remains, 4 to 5 minutes per side. Meanwhile, place the burger buns on the grill and brush with the remaining oil. Grill until golden brown and crisp, about 1 1/2 minutes.

3. Top burgers with the lettuce leaves and tomato. If using, combine the mayonnaise and lemon juice in a small bowl and serve with the burgers.

How bout an upgrade? For some extra zing, rub the bread with the cut side of a peeled, halved garlic clove immediately after removing the buns from the grill.

camp food for the soul...

Fresh Onion Chip Dip...

The chilling time for this fresh-onion dip is an advantage because it helps the flavors blend-and it means you can make it up to a day ahead and tuck it in the cooler. Serve it with sea-salt-and-vinegar potato chips, root-vegetable chips, and/or veggie dippers.

Prep: 15 minutes Cool: 20 minutes Chill: 1 to 24 hours
1 1/2 cups chopped sweet onion (such as Vidalia)
2 Tbsp. butter1 8-oz. carton dairy sour cream
1/4 tsp. celery salt or garlic salt
1/4 tsp. coarsely ground black pepper
1/8 tsp. cayenne pepper
4 tsp. snipped fresh chives
Milk (optional)
Snipped fresh chives and coarsely ground black pepper (optional)

1. In a medium skillet cook onion in butter about 5 minutes or until tender. Cool.

2. In a blender or food processor combine cooked onion mixture, sour cream, celery salt, 1⁄4 teaspoon black pepper, and cayenne pepper. Cover and blend or process until nearly smooth. Transfer to a small bowl or totable storage container. Stir in 4 teaspoons chives. Cover and chill for 1 to 24 hours.

3. Before serving, stir in milk, 1 teaspoon at a time, as necessary to thin dip to dipping consistency. Sprinkle with additional chives and black pepper, if desired. Makes 1 1/2 cups.

saucepan baked beans...

1 16-oz. can pork and beans in tomato sauce
1 15-oz. can navy or Great Northern beans, rinsed and drained
1/4 cup ketchup 2 Tbsp. maple syrup or packed brown sugar
2 tsp. dry mustard
2 slices bacon, crisp-cooked and crumbled
1. In a medium saucepan, combine pork and beans, navy beans, ketchup, maple syrup, and dry mustard. Bring mixture to boiling on grill side burner over medium heat; reduce heat. Simmer, uncovered, about 10 minutes or until mixture reaches desired consistency, stirring frequently. Top with bacon. Makes about six servings.

A yum start to my outdoor inspired menu!

More tomorrow!!

Making S'mores...

Did you know the S'more was introduced by the Girl Scouts in 1927? One is never enough...

If a toasted gooey-on-the-inside, crispy-on-the-outside marshmallow sandwiched between melting milk chocolate and flaky graham crackers gets you reminiscing about your camp days, make s'mores.

Try personalizing your s'more with a banana slice, Reese's Peanut Butter Cup, Nutella, or Peppermint Patty in place of the chocolate.

Toasting marshmallows indoors? Set stovetop burner on low heat, place your marshmallow on a metal skewer, and toast to golden brown. Or place the s'mores (without the top cracker) in a 350°F oven for two to three minutes; remove and top with graham cracker.

Not feeling so creative? Check out these cool kits from Laura's Candy, and Cozi.

sweet treats...

Stay cool on the 4th of July with this patriotic ice cream sweet treat.

INGREDIENTS

6 waffle-cone bowls, such as Keebler Waffle Bowls
1 pint(s) raspberry sorbet
1 pint(s) blueberry sorbet
1 pint(s) vanilla ice cream
Whipped cream or whipped topping, to taste
Maraschino cherries and star-shaped sprinkles (optional), for garnish

DIRECTIONS

In each waffle bowl, place one scoop of raspberry sorbet, one scoop blueberry sorbet, and one scoop of vanilla ice cream. Top with whipped cream, a maraschino cherry, and star-shaped sprinkles, if desired.

margarita...

Yesterday's happy... the margarita.

One word: delightful.

Looking for your after work happy? Try this recipe:

Ingredients

2 limes
4 tablespoons tequila
2 tablespoons vodka
1 tablespoon Triple Sec
2 cups watermelon, seeds removed
1/4 cup sugar
3 cups crushed ice

Directions

1. Rub the rims of two glasses with a slice of lime each, and dip the rims in salt.

2. Process the juice of 1 1/2 limes with the other ingredients in a blender until smooth. Add more crushed ice, and blend until slushy.

Makes 2 cocktails.

Maybe your in the mood for a no-fuss mix? Check out the all natural mixes from William Sonoma.

Cheers!

make this...

Best Apple Pie Ever !!

You can't go wrong here. We're talking Perfect Picnic Pie. Come to think of it... you might as well make 2.

1 recipe Pastry for Double-Crust Pie*
3/4 cup granulated sugar
1/4 cup maple sugar or packed brown sugar
2 Tbsp. all-purpose flour
1 tsp. ground cinnamon
1/4 tsp. salt
1/4 tsp. ground nutmeg
3 lb. tart cooking apples, peeled, cored, and thinly sliced (8 cups)
2 Tbsp. butter, cut up
1/4 cup whipping cream
1–2 tbsp. milk 1 Tbsp. raw sugar

1. Prepare pastry. On a lightly floured surface, roll 1 pastry ball to a 12-inch circle. Transfer to a 9-inch pie plate; set aside.

2. In a large mixing bowl combine granulated sugar, maple sugar, flour, cinnamon, salt, and nutmeg. Add apples; toss to coat. Transfer to pastry-lined pie plate. Dot with butter and pour whipping cream over filling. Trim edge of crust even with edge of pie plate.

3. On the lightly floured surface, roll out remaining pastry to a 12-inch circle. Cut an “x” or a design in the center of the pastry. Place pastry over filling in pie plate. Seal and crimp edges. Cut small slits in top of crust, if desired. Brush with milk and sprinkle with raw sugar. Place pie on a foil-lined baking sheet. To prevent overbrowning, cover pie edges with foil.

4. Bake in a 375° oven for 40 minutes. Remove foil from edges. Bake for 25 to 30 minutes more or until fruit is tender and filling is bubbly. Cool on a wire rack. Makes 8 servings.

*Pastry for Double-Crust Pie: Place steel blade in food processor. Add 2 1/2 cups all-purpose flour; 1 cup butter, cut up; 2 teaspoons granulated sugar; and 1/2 teaspoon salt. Cover; process with on/off turns until most of mixture resembles cornmeal but a few larger pieces remain. With processor running, quickly add 1/3 cup cold water through feed tube. Stop processor when all water is added; scrape sides. Process with 2 on/off turns. Remove from bowl; shape into a ball. Divide in half. If needed, wrap and chill until easy to handle. (Or, in a large bowl stir together 2 1/2 cups all-purpose flour, 2 teaspoons sugar, and 1/2 teaspoon salt. Using a pastry blender, cut in 1 cup butter until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, using a total of 5 to 6 tablespoons water, until all the flour mixture is moistened. Shape into a ball.)

back to the basics, with a twist...

Grilled Cheese

Update this old-time sandwich with a variety of breads, cheeses, and new flavors..

Cuban Sandwiches: Start with a loaf of Cuban bread, ciabatta, or narrow French bread. For each sandwich, use a 4- to 6-inch piece of bread cut in half horizontally. Butter outsides of each half. Spread insides of bread with yellow mustard. Layer bottom half with thinly sliced ham and pork, sliced Swiss cheese, and sliced dill pickle. Add top half of bread.

Butter the outsides of bread slices and cook on a medium-hot panini grill or griddle pan until golden and cheese is melted (flip halfway through if not using a press that heats on both sides).

Grilled Cheese with Seeds and Veggies: Fill a split bagel, pita bread half (totally go with the pita), or 2 bread slices (buttered on outsides) with sliced Havarti with dill, Colby Jack, or smoked Gouda cheese; thin slices avocado; thin strips sweet red pepper (fresh or roasted); sprouts or broccoli slaw; and sunflower seeds (love the crunch!!) in thin layers. Cook as directed for Cuban Sandwich. Hey, why not serve up with a side of ranch dressing for dipping?

Okay, so I'm reluctant to post this one (not a tuna salad fan - AT ALL), but a friend swears by it. So, have at it...

Tuna Melt: Make a batch of tuna salad with mayonnaise, chopped onion, and celery. Season with curry powder (careful here), salt, and pepper to taste. Spread a layer (not too thick) of tuna salad onto a piece of whole-grain or seed bread. Top with a piece of cheddar or Colby cheese and another slice of bread. Cook as directed for Cuban Sandwich.

Tips... A cast-iron skillet works fine, especially when bread is weighted down with a grill press. If you have it, try it... grill these sandwiches is with an electric sandwich press, or a panini grill.

My personal hometown fav... Grilled Cheese w/ Swiss on Rye and a side of diner fries!

make this... coconut cupcakes

Yes, I'm cupcake crazy... but this recipe (courtesy of Martha Stewart) is too good to not share. Mom and I used it as one of our Memorial Day cupcakes. So yum!

3 cups cake flour (not self-rising)
2 teaspoons baking powder
1 teaspoon salt
3 sticks (1 1/2 cups) unsalted butter, room temperature
2 1/4 cups sugar
1/2 teaspoon pure vanilla extract
1 cup coconut milk
8 large egg whites
1 1/4 cups shredded sweetened coconut
seven-minute frosting
coconut for garnish

1. Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper liners; set aside.

2. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of the bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until just combined. Transfer mixture to a large bowl; set aside.

3. In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not over beat. Gently fold a third of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining egg-white mixture; stir in shredded coconut.

4. Divide batter evenly among the muffin cups, filling each with a heaping 1/4 cup batter. Bake, rotating pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Transfer pans to a wire rack. Invert cupcakes onto rack; then reinvert and let cool completely, top sides up. Frost cupcakes with seven minute frosting, swirling to cover. Cupcakes may be stored in a covered container in the refrigerator for up to 3 days. Garnish with fresh coconut just before serving.

Seven-Minute Frosting (and don't let the candy thermometer scare you, it's worth it!)

3/4 cup plus 2 tablespoons sugar
1 tablespoon light corn syrup
3 large egg whites, room temperature

1. In a small, heavy saucepan, combine 3/4 cup sugar, corn syrup, and 2 tablespoons water. Heat over medium heat, stirring occasionally, until sugar has dissolved. Rub a bit between your fingers to make sure there is no graininess. Raise heat to bring to a boil. Do not stir anymore. Boil, washing down sides of pan with a pastry brush dipped in cold water from time to time to prevent the sugar from crystallizing, until a candy thermometer registers 230 degrees about 5 minutes. (Depending on the humidity, this can take anywhere from 4 to 10 minutes.)

2. Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites on medium speed until soft peaks form, about 2 1/2 minutes. Gradually add remaining 2 tablespoons sugar. Remove the syrup from the heat when the temperature reaches 230 degrees (it will keep rising as pan is removed from heat). Pour the syrup in a steady stream down the side of the bowl (to avoid splattering) containing the egg-white mixture, with the mixer on medium-low speed.

3. Beat frosting on medium speed until cool, 5 to 10 minutes. The frosting should be thick and shiny. Use immediately.

make this... bourbon slushies

Two words... SO GOOD! But watch out, they pack a punch.

1 cup of boiling water
5 tea bags

Combine and let steep a bit, then take out tea bags and add

24 oz of water
12 oz of frozen OJ
6 oz of frozen lemonade
10 oz of bourbon

Put in a large plastic container and freeze overnight. Should be slushy consistency. Serve in glass with Diet Sprite or Sprite One (regular sprite is too sweet).

Tips from the trade: I prefer making the slushies with Makers Mark and also suggest doubling the recipe (might as well right?!). Cheers everyone!!

PS. Props to L for the bad ass pic... she has an eye for these things.

make this... chicken noodle soup

Chilly nights call for cuddly, family-soothing suppers, featuring all the best flavors of winter.

Consider adding gingerroot for a zesty flavor twist. Stir 2 tablespoons minced ginger in with the broth. Prep: 30 minutes Cook: 45 minutes

3 medium onions, chopped (1 1/2 cups)
3 stalks celery, sliced (1 1/2 cups)2 cloves garlic, minced

1 Tbsp. olive oil or butter
3 lb. meaty chicken pieces (drumsticks, thighs, and breast halves), skinned
4 cups reduced-sodium chicken broth
1 cup water
4 carrots, sliced (2 cups)
1 Tbsp. snipped fresh thyme
1 bay leaf
1/2 tsp. poultry seasoning
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 16-oz. pkg. frozen egg noodles
4 tsp. cornstarch
1 1/2 cups frozen peas
2 Tbsp. lemon juice
Fresh Thyme sprigs (optional)

1. In a Dutch oven cook onions, celery, and garlic in olive oil just until tender. Add chicken pieces, broth, water, carrots, 1 tablespoon thyme, bay leaf, poultry seasoning, salt, and pepper. Bring to boiling. Reduce heat; simmer, covered, for 25 to 30 minutes or until chicken is no longer pink. Remove from heat. Remove chicken; set aside to cool slightly. Return pan to heat; bring broth mixture to boiling. Add frozen noodles and bring to boiling again. Reduce heat and cook, covered, for 20 to 25 minutes or until noodles are desired doneness. Meanwhile, remove meat from bones; discard bones. Chop the chicken. Remove bay leaf from noodle mixture and discard. Add cooked chicken to noodle mixture.

2. In a small bowl dissolve cornstarch in 2 tablespoons water. Add cornstarch mixture to pan along with peas and lemon juice. Cook and stir until slightly thickened and bubbly; cook and stir 2 minutes more. Garnish with thyme sprigs. Makes 8 servings.

NOTE: Homemade chicken soup, with thick egg noodles and chunky vegetables, does wonders for the spirit as well as what ails you.