The Camp Cook
Camp eBook's spot for Food, News, Tips, Ideas and Recipes

Almost everyone loves a salad. All that lettuce and those favored toppings, makes your mouth water just thinking about it doesn't it? Yet many of us ask ourselves if the salads we’re eating really are as healthy as we think.

First you have the lettuce. Lettuce is healthy but doesn't have much of a taste. Therefore we add all those wonderful extras to give our salad the taste we savor. Things such as vegetables, seeds and even fruit give us taste and still benefit the healthy factor of our salad.

So what makes a salad not so healthy? Ever take a close look at a salad bar? What a mouthwatering experience. Yet many of the items on the bar are not so healthy. No one would blame you for adding these delectable little treats. If you want to keep that salad a healthy part of your diet you need to look at some of those tasty items a little closer though.

Fruits and vegetables are a healthy part of a salad. Things such as bacon bits and croutons can be the downfall. Real bacon bits add fat to a salad. Eat them sparingly and you will be fine but add too many and those unhealthy calories will start to add up.

Dressings can also be unhealthy when it comes to a salad. When measuring salad dressing we look at a 2 tablespoon serving. Many of the full salad dressings when measured this way have as much as 11 grams of fat. This is a lot when you really think about it.

Unfortunately we love our salad dressing and the more there is the happier we are. So how do you cut back on those unwanted fat calories? Try using a fat free or low calorie salad dressing. Many of our favorite flavors now come in these healthier versions.

Yes many of the low calorie dressing just don't taste the same as our high fat favorites. If you find yourself shying away from the dressings that are better for you because of the taste try this. Instead of covering that salad with the dressing, put it in a small cup. When you take a bite of your salad dip it into the dressing cup before eating it. This will help to control the amount of dressing you consume.

Remember, if you want a healthy salad you must pay attention to the ingredients you place in it. With a watchful eye and a little self control you can have a healthy salad that tastes great too.

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Labels: Salads

What You Need:

1 lb chicken breasts, boneless, skinless and cubed
1 lb beef sirloin, boneless and cubed
1/2 C canola oil
3 garlic cloves, minced
1/3 C pineapple juice
2 tsp soy sauce
1 tsp red pepper flakes
4 jalapeno peppers
8 strips of bacon - cut in half
16 toothpicks

How to Make It:

Whisk together the canola oil and minced garlic in a large mixing bowl.
Add the pineapple juice and soy sauce and continue whisking until well blended.
Stir in the red pepper flakes.
Place the mixture into a large zip lock bag.
Trim any fat away from the pieces of meat.
Place the meat into the zip lock bag, close tightly and shake to insure the meat is completely covered by the marinade.
Allow the meat to sit in the marinade at least one hour.
Meat can marinate over night if you prefer.
Remove the meat from the bag and discard the marinade.
Cut the peppers lengthwise and remove the seeds, membrane and stems.
Cut the peppers into strips.
Place one strip of pepper on each piece of bacon.
Place one cube of meat on top of each pepper strip.
Add another pepper strip on top.
Wrap the bacon completely around each piece and secure with a toothpick.
Heat grill to medium hot or if using coals place coals in the center of the grill and when the coals burn down to a slight gray spread in a single layer.
Cook 20 minutes, turning every 5 minutes to insure they are cooked on all sides.
When done the bacon should be crisp and the juices from the chicken should run clear.

When working with jalapeno peppers if possible wear gloves. Never touch your face or eyes until you have washed your hands thoroughly.

Be A Grill Master Cookbook. Tips for the Beginner Grill Chef.

Enjoy!
Dan

Labels: Appetizers, Grilling

It never fails. Year after year the stores pack their shelves with various items mean to “decorate” an egg. All dressed up for Easter, the plain, white egg you normally have for breakfast or use in your baking becomes a multi-colored, glittery, or tie-dyed work of art.

If you celebrate Easter then you, too, probably purchase dozens of eggs to decorate but do you know why you do it? Is it simply because that’s what your mother did each year because that’s what her mother did? And why does a bunny deliver them?

Though-out history, eggs have been a part of many spring celebrations. Eggs are generally thought of as a symbol of life and Easter is in Spring when new life abounds in the world. The Romans, who believe that “All life comes from an egg” used eggs in their spring festivals and feasts and salted hardboiled eggs were part of Jewish traditions as well.

Pagan beliefs viewed the egg as a sacred symbol and an old fable told of an egg that fell from heaven and hatched the goddess of Fertility, Astarte (Easter) Since then eggs have been found as symbols of new life and fertility in Rome, Northern Europe, China and Japan.

Christians later adopted the use of eggs into their Easter celebrations as the “seed of life” symbolizing Christ’s resurrection. Many different beliefs have been held about the actual use of eggs. It was once believed that eggs laid on Good Friday and cooked on Easter would promote fertility of the trees and crops will protecting against sudden deaths.

Today Easter Eggs have become a central part of Christian Easter celebrations in North America with chocolate Easter eggs, Easter egg hunts and decorating Easter eggs. It is unclear as to the specific reason for decorating eggs, but painted eggs have been part of spring celebrations in many cultures for centuries, each with their own styles and color traditions. Red and version of red have been the most common color in many cultures, symbolizing the blood of Christ.

The most famous Easter egg to date is the first Faberge egg. This small gold egg encased in platinum and enamel was created by Peter Carl Faberge in 1883 as an Easter gift for the Empress Marie of Russia from her husband Tsar Alexander. The egg was gorgeous, and a tradition began with a new egg being designed each Easter. Nicholas II, Alexander’s son, continued this tradition with a total of 57 eggs designed in total.

Today, Easter eggs are generally connected with the Easter Bunny and Easter egg hunts. The Easter bunny came to be part of Easter tradition because rabbits and hares are known for their ability to produce multiple births and that made them a natural choice for the celebration of spring and new life. For many decades, young children have taken part in Easter egg hunts, searching for colorful eggs laid by the Easter bunny in the grass. Easter egg hunts have become a traditional part of American Easter celebrations, with the Whitehouse and many community churches hosting annual Easter egg hunts each year.

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Labels: Holidays

You’re hungry and you know there's something you're craving. Ah a salad is what you want. You run to the fridge, open the vegetable crisper only to find the lettuce you bought 2 days ago is brown and mushy. Ever happen to you? It happens more often than not.

Here are a few storage tips to make sure you have crisp, fresh lettuce when that craving strikes.

Lettuce is not cheap. When it's not stored correctly we find ourselves tossing it in the trash more often then we care to admit. Lettuce can be purchased in a bag or by the head. Either way, if not stored properly lettuce can, and will, go bad in a very little amount of time.

One way to preserve your lettuce until salad time is to buy a fresh head of lettuce. Lettuce that is in a sealed bag can turn brown faster. It has already been handled, chopped or cut by a metal object and then sealed in the bag. Often times when a bag of lettuce is purchased you can already see the edges beginning to brown before it’s even made it off the shelf.

Grocery stores mist their vegetables to keep them hydrated. Of course we can't do this at home and when it comes to lettuce you are better off if it's stored dry. Always rinse lettuce before storing, but use a paper towel to dry the lettuce leaves before placing them in the proper container.

Store your lettuce in a dry, sealable, plastic bag. Condensation with gather on the inside of the bag even though the lettuce has been dried so line the bag with paper towel before adding the dry lettuce. This will keep a head of lettuce fresh for about a week.

If your refrigerator has a crisper tray, keep your lettuce stored there. Keep the temperature of the refrigerator in the middle of your temperature scale and if you have a humidity setting you can adjust, keep it set on low. The more humidity inside your refrigerator, the better chance of the lettuce leaves acquiring moisture. If the temperature is too high you take a risk of freezing the moisture on the leaves causing them to become translucent and mushy.

Always store your salad fixings in separate containers. The moisture or juices from vegetables and dressings will cause lettuce leaves to wilt. There's nothing worse than craving a salad only to find your lettuce has turned brown and nasty when you open the container. Not only does it make the lettuce less appealing, but the veggies probably aren’t in that great of shape either thanks to the turning of the lettuce.

By storing your lettuce properly you can have a fresh made salad anytime you wish. There's nothing like a good, healthy salad. Go ahead and buy that head of lettuce today and feed your craving whenever the urge strikes, not whenever you’re lettuce feels up to it.

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Labels: Salads

What's the first thing that comes to mind when you want to fix a salad? You're probably thinking lettuce, tomatoes, cucumbers, cheese and dressing right? Boring! Salads don't have to be boring. Liven up your salad by adding all different kinds of scrumptious fixings. Wondering what those fixings might be? Let's explore and get creative to find your favorites.

Close your eyes and picture your favorite salad bar. What do you see? Chances are the first thing is lettuce. Many salad bars have more than one type of lettuce. Is there one you really like? Mix up your lettuce or stick with your favorite. The choice is all up to you.

Now what's next? All those bright colorful vegetables are probably making their presence in your mind by now? Broccoli, cauliflower, carrots, peppers and mushrooms are all great additions to any salad.

Zucchini, squash, radishes and even those baby ears of corn can be added to a salad. Many people don't think about the corn, because they are used to seeing them in stir fry meals only, yet they make the perfect addition to a salad.

Just about any vegetable will work on a salad. You can get more vegetables into your daily diet with a salad than most people could ever imagine. Think of the nutritional value your salad will have with these vegetables included.

How about some fruit? Most salad bars contain fruits like strawberries, pineapple, bananas and other types of berries. Raisins and dried fruits are also a great addition to your salad. Fruits give your salad a sweet taste and they mix well with many vegetables. Fruits add more vitamins and minerals to your salad and up the nutritional value just like vegetables.

Ok what about all those toppers you see at the end of the salad bar? There are bacon bits, sunflower seeds, sesame seeds and various kinds of nuts. All these toppings sound pretty good don't they? You can also add bean sprouts, water chestnuts or red pepper flakes to enhance the flavor.

When it comes to the fixings you place on your salad the sky is the limit. Try new things that you might have never imagined eating on a salad. Add different fruits or vegetables with each salad. Give all those fixings a chance.

Still picturing that salad bar? Open those eyes and get in the kitchen. Create your own salad and make those fixings count.


Visit Camp eBook to get your favorite recipes and cookbooks.
All Digital, Buy Now, Read Now!

Labels: Salads

This is the number one question that grillers have—how to make the perfect grilled steak. Well, practice makes perfect. You will probably have your share of duds before you reach the pinnacle of perfection. But, that doesn’t mean you have to start with inferior products.

Like I said, practice makes perfect. To grill the best steak you’ve ever tasted, you need to use that grill more than a couple of times each year. So, stock that freezer with the best cuts of beef for the job and let’s get down to brass tacks.

The first thing is to choose your meat. I won’t lie to you—beef is expensive. Those thick steaks you see on the commercials will cost a pretty penny, but, not to worry. You can find what you need at a butcher shop or the meat section of your favorite grocery store.

The best meat for grilling is labeled USDA Prime. This beef is marbled which means that there are veins of fat running through the meat. Prime is aged for a several days so that it is perfect for cooking. If you can’t afford the prime cut of beef, move on over to USDA Choice. It is a little cheaper but just as marbled and delicious on the grill.

Now that we know the grade of meat we are looking for, we need to know which types of beef cuts are best on the grill. I personally love a good New York strip steak or a T-bone steak. They grill up nice and tender so they melt in your mouth. Porterhouse and sirloin steaks are also good. Any steak with a bone in it will need longer cooking for the meat next to the bone.

If you choose marinate your steak. A good hour in the fridge should do it. With the proper cuts of meat, this is enough time for the meat to soak up the flavor. Let the meat come to room temperature before grilling.

When you are just starting out, don’t get too ambitious. By this I mean, start with a thinner cut of meat. Don’t throw a two inch thick steak on the grill like the king of the world and have it taste tougher than shoe leather when it’s done. Stay around an inch or less in thickness and practice before moving up to the major leagues.

Steaks that are cherry in color are ready for grilling. Avoid that marked down meat that is turning a shade of gray or brown. Turn to the butcher for advice on the best buys. With meat in hand, light the grill and let the good times roll.

For more about Dutch Oven and Outdoor Cooking,
Visit SouthEast Camper.

Be A Grill Master Cookbook. Tips for the Beginner Grill Chef.

Enjoy!
Dan

Labels: Beef, Grilling

Here in the Carolina's Spring has Sprung, Get out the Grill. What a great meal to have after cleaning up the yard.

What You Need:

1 tsp dry mustard
1 tsp celery seed
1 tsp thyme
1/2 tsp salt
1/4 tsp pepper
1/4 tsp cayenne
4 bone in pork chops, 1 inch thick

How to Make It:

Mix the dry mustard, celery seed, thyme, salt, pepper and cayenne together in a small mixing bowl.
Rub each of the chops on both sides with the spice mixture.
Allow the chops to set at room temperature about 25 minutes.
Place the grill on high temperature.
Sear the chops 4 minutes turning once during cooking.
Lower the heat to medium temperature on the grill.
Continue cooking the chops 8 minutes or until the juices run clear.

When placing a rub on meat make be sure to press the rub into the meat with your fingertips. This will insure the flavor of the rub can be tasted in each and every bite.


For more about Dutch Oven and Outdoor Cooking,
Visit SouthEast Camper.

Be A Grill Master Cookbook. Tips for the Beginner Grill Chef.

Enjoy!
Dan

Labels: Grilling, Pork

Grilling food is actually better for you than one would think. This is not dependent on the type of grill you have it is the grilling process. Here are some ways to make your next grilling adventure a healthy one for the family.

Start with your cuts of meat. Cut off the excess fat when working with chicken. If you aren’t the type who likes to mess with chicken parts, buy them already skinned and boneless. Usually all traces of fat have been removed in the store before packaging.

Steaks are a bit different. Outer fat on the steaks should be cut away but it is okay to have the marbled effect within the meat. Do the same for pork. A butcher can guide you to the right cuts of meat for grilling if you ask them. They deal with meat everyday and have a good deal of expert knowledge on the subject.

Another reason to remove the fat is that it eliminates the cancer causing char and smoke. We have heard that char is not good for us and it is not. Fat falling in the fire can initiate flare-ups that will burn the meat and char it in places. If this does occur, remove the charred part.

Steam your vegetables on the grill. You are cooking the meat on there, why not the rest of the meal? Spray a piece of aluminum foil with non-stick cooking spray and then wrap your sliced vegetables in it. The heat from the grill will create convection current inside the foil. Make sure that you tent the foil so that the air can move among the vegetables.

Fish is a healthy alternative to other meats. Fattier fish like salmon are rich in omega-3 fatty acids. Fish is tasty and tender when cooked on the grill. Fillets of fish crumble up easy so put them in foil just like the vegetables to keep them together during grilling. Fish steaks are better for direct grill cooking than fillets. They are thick but will cook quicker than other meats so don't turn your back on them.

Instead of using salt on grilled foods, experiment with other seasonings. The process sears the outside and the seasonings that you have applied. Combined with the succulent juices that will once the meat is cut, these seasonings will add flavor to your meal.

To grill healthy doesn’t mean you have to sacrifice flavor or your favorite meats. The fat that is in the meat will all drip away as it cooks leaving you with a tender and heart-friendly main course.


For more about Dutch Oven and Outdoor Cooking,
Visit SouthEast Camper.

Be A Grill Master Cookbook. Tips for the Beginner Grill Chef.

Enjoy!
Dan

Labels: Barbecue, Grilling

What’s more fun in the warm months than grilling out? It’s grilling out with friends. Host your own backyard barbeque and invite all your buddies over for a tasty meal and some backyard fun. Here are some tips to get that party started right.

The number one complaint I have about throwing a barbeque party is that the cooks do more cooking than enjoying their company. Last minute preparations mean that the food is not ready when the guests arrive. It is hard to entertain and fix the appetizers at the same time. People seem to eat in shifts as the food gets ready.

Let’s avoid that bit of nonsense this year. If you are going to have a barbeque get-together, plan ahead so that it is easy on the guests and the hosts. Know your menu. Decide the week before what you will serve for the meal. Appetizers or finger foods of some sort allow guests to munch while they wait for the main course to finish on the grill.

Appetizers should be small especially if you plan on serving a variety of grilled meats and vegetables. Try a veggie or fruit tray with some low calorie dip. This is easy to make—you go to the store and pick one up! The name of the game here is to have fun and to do as much as you can ahead of time. These appetizer trays have no preservatives so it’s okay to buy them pre-packaged from the store.

Punch is a good idea for a party where there will be children as well as grown ups. If the punch is meant to be sparkling (adding soda), chill the punch first without the soda and add it just before the guests arrive. That way, the punch won’t lose it’s kick while in the fridge.

If the guests were told to bring their appetites, you may want to eliminate grilled chicken from the menu. Chicken takes a long time to cook depending on the parts of the bird you are grilling. This alone will cause some people to get their food ahead of others. So no guest is left with an empty plate, choose other meats or pre-bake your chicken before grilling to reduce cooking time.

Remember to always preheat the grill. When people come in and see smoke rising from the grill they expect that you have already put food on it. Don’t surprise them with the smell of smoldering charcoal. Forty-five minutes before the party, start the gas or charcoal grill so that the coals get hot and are ready for grilling once the guests arrive.

As for the side dishes and cold salads, prepare those at least an hour (for the side dishes) or two (for the salads) before the party. This cuts down on the work of the host and hostess. You can sit with your friends and await the goodies from the grill. Better still, everyone can watch the grill master at work and nibble on appetizers.

The backyard barbeque should flow smoothly when you take the time to prepare. When the work is done early, the fun can begin as soon as the guests arrive.


For more about Dutch Oven and Outdoor Cooking,
Visit SouthEast Camper.

The weather is beautiful today in the Carolinas.
Let's get the fire burning now and be ready for spring.

Be A Grill Master Cookbook. Tips for the Beginner Grill Chef.

Enjoy!
Dan

Labels: Barbecue, Grilling

What You Need:

3 3/4 C of flour
1/4 C brown sugar
1 T baking powder
1 t baking soda
3/4 C golden raisins
2 C of buttermilk
1 egg

How to Make It:

Allow the oven to heat up to 375 degrees.
Line a cookie sheet with parchment paper and set aside.
Place the flour into a large mixing bowl.
Dump in the brown sugar, baking powder and baking soda and toss to combine well.
Fold in the raisins until incorporated into the dry mixture well.
Pour the buttermilk into a separate small bowl.
Break the egg into the buttermilk and whisk until completely combined.
Pour the mixture into the dry ingredients and stir until all the ingredients are incorporated together and soft dough has formed.
Flour a flat surface lightly and transfer the dough to the surface.
Knead the dough 10 times or until the dough is pliable and smooth.
Form the dough into a large mounded round.
Place the dough on the prepared cookie sheet and use a sharp knife to cut a shallow X in the middle of the mound.
Bake the bread for 45 minutes or until browned on top and a toothpick inserted in the middle comes out clean.

Serves: 10

Cutting the shallow X in the top of the dough before baking allows the bread to expand instead of cracking during the baking process. If you are not fond of raisins try dried currants or dried cranberries instead.

Yum!

Visit Camp eBook to get your favorite recipes and cookbooks. All Digital, Buy Now, Read Now!

Labels: Breads, Holidays

Happy St. Patrick's Day. This is a Great Recipe.

Use up your leftovers, very easy to make this delicious soup.

What You Need:

2 T butter
1 1/2 C white onion, chopped
1 C celery, chopped
2 garlic cloves, minced
8 C chicken broth
1 1/2 C carrots, chopped
4 C cabbage, coarsely chopped
1 bay leaf
1 t parsley flakes
1/2 t thyme
1/4 t pepper
2 1/2 C cooked corned beef, chopped
1 (14.5 oz.) diced tomatoes with juice
1/4 t salt

How to Make It:

Melt the butter in a kettle placed over medium heat.
Add the onion and celery and stir to coat with the butter.
Cook 8 minutes or until the vegetables are fork tender, stiring often.
Stir in the garlic and cook for 1 minute.
Pour the chicken broth into the kettle.
Carefully stir in the carrots and cabbage.
Add in the bay leaf, parsley, thyme and pepper and stir to incorporate.
Bring the soup to a steady boil.
Once boiling, reduce the heat to medium low and cover the kettle.
Allow the soup to simmer 45 minutes, stirring occasionally.
Up the heat to medium then stir in the corned beef.
As the soup begins to boil carefully add in the tomatoes.
When the soup has returned to a steady boil reduce the heat again to medium low.
Cook uncovered for 15 minutes.
Sprinkle in the salt and stir to combine.

Serves: 8

Corned beef was originally substituted by the Irish Americans for bacon in the late 1800's. Many believe that eating corned beef with cabbage on St. Patrick's Day brings good luck throughout the year.


Yum, Enjoy!
Dan

If your looking for more Soup Recipes See Our Soup Collection Cookbook.

Labels: Holidays, Soups

This is very Good and an Easy to make Soup Recipe for St Patrick's Day.

What You Need:

2 T butter
1 t garlic
1 C green onions, chopped
1/2 C celery, chopped
6 C white potatoes, peeled, quartered and boiled
3 (12 oz.) cans light beer
1 T sugar
1 chicken bullion cube
1 t salt
1/2 t pepper
8 C chicken broths
4 C cream

How to Make It:

Place the butter in a soup kettle over medium heat.
Once the butter has melted add the garlic and sauté for 1 minute.
Add the onions, celery and potatoes and continue to cook for 5 minutes or until fork tender.
Pour the beer into the pot and bring the mixture to a brisk boil.
Once boiling carefully mash the potatoes against the side of the soup kettle then stir to combine.
Stir in the sugar until dissolved.
Add the bouillon cube and stir well so it will begin to dissolve.
Stir in the salt and pepper until well combined.
Pour the chicken broth into the pot and bring the mixture back to a brisk boil.
Cover, reduce the heat to low and simmer 30 minutes or until heated through.
Stir in the cream just before serving.

Serves: 10

If your soup is not as thick as you like add a little arrow root to the boiling broth. Be sure to stir it well and only add a little at time until you have reached the desired thickness.

Yum, Enjoy!
Dan

If your looking for more Soup Recipes See Our Soup Collection Cookbook.

Labels: Holidays, Soups

This is a Great Recipe for for your St. Patrick's Day Party.

What You Need:

1 (15 oz.) jar Cheese Whiz
1/3 C beer
1/2 C onion, finely chopped

How to Make It:

Melt the Cheese Whiz in the microwave as directed on the jar label.
Place the melted cheese in a serving bowl.
Stir in the beer until well combined.
Fold the chopped onions into the cheese mixture.
Serve at room temperature or on a warming plate.

Serves: 16

Serve this dip with pretzels, cubes of bread or rye rounds and watch it disappear quickly.

Enjoy!

Dan

Remember that we have many different cookbooks. See our Book List

Labels: Appetizers, Holidays

It is that time of year, A Little Luck of the Irish. Here's a real nice treat for your St Patrick's Party.

What You Need:

1/2 C flour
1/2 C rye flour
2 t parsley flakes
1/4 t salt
1/2 t + 1/8 t garlic powder, divided
1 C of water
1/2 C butter
4 large eggs, well beaten
1/4 C caraway seeds
2 (8 oz.) pkgs. cream cheesed softened
1/2 C mayonnaise
1/4 C sour cream
2 T chives, minced
1 t horseradish mustard
2 (2 ½ oz.) pkgs. deli styled corned beef, chopped
10 green olives, chopped

How to Make It:

Set the oven temperature to 400 degrees and allow the oven to heat while preparing the puffs.
Place both types of flour in a mixing bowl.
Add the parsley flakes and salt.
Sprinkle in the 1/2 t of the garlic powder.
Toss to combine the ingredients together well then set aside.
Pour the water into a small saucepan.
Add the butter and place the saucepan over medium heat.
Bring the water to a brisk boil and allow the butter to melt.
Carefully add the flour mixture and stir until balls begin to form.
Remove the pan from the heat and carefully stir in the eggs until well combined.
Grease a large cookie sheet well.
Drop the dough mixture by a tablespoon onto the prepared cookie sheet about 2 inches apart.
Sprinkle the caraway seeds over the top of each dough mound.
Bake 18 minutes or until a nice golden brown.
Remove to wire racks and cut a small slit in the side of each puff to allow the steam to escape.
Place the softened cream cheese into a medium size mixing bowl.
Fold in the mayonnaise and sour cream until well combined and the mixture is smooth.
Add the chives and mustard and blend the ingredients together well.
Fold the corned beef into the mixture until completely combined through the mixture.
Add the olives and blend in well.
Cut each puff in half with a sharp knife beginning where you made the original slit.
Spread the filling onto the bottom half of each puff.
Place the top half back on the bottom half of each puff.
Refrigerate for at least 30 minutes before serving.

Serves: 24

If you are cooking corned beef for your dinner use small portion to make this filling instead of the deli corned beef. It will take 1/2 to measure out the same amount. Onions can also be added in place of the olives if you prefer.


Enjoy!

Dan

Remember that we have many different cookbooks. See our Book List

Labels: Appetizers, Holidays

With summer almost upon us, barbeque grills everywhere are being dusted off and cleaned for the new season. If you are ready to try your hand at grilling this year, here are a few tips to get you started off on the right foot.

Grilling properly is something that you learn over time. It is like anything else in life. You get better with practice. To learn how to grill a chicken breast or a steak properly, you will have to cook more than one or two a season.

With that said, I know that you are more ready than ever to get started. You have barbeque on the brain and there’s no stopping you. So, here are few quick tips to make this summer’s backyard barbecues the best yet.

The first thing to do is to start out with a clean grill. No one wants to put fresh cuts of meat on a grill that is crusted over with pieces of pork or chicken from the last time you used the grill. Besides the fact that it’s gross, you don’t want that hamburger to taste like a chicken burger. Clean the grill after each use while it is still hot so the char comes off easily.

Use the proper temperature. A gas grill will give you a more even cooking temperature over the entire surface of the grill. If you use a charcoal grill or a smoker, know where the temperature is the hottest and start your meat out in that area. When it is close to being done, move it to the cooler side to finish cooking.

While we are speaking about temperature, let your grill get good and hot before putting anything on it. Some people think that you don’t have to preheat a grill, but meat cooks better when it has reached the correct grilling temperature. You wouldn’t put your roast in a cold oven would you? The same goes for the grill. If you want, use a thermometer to gauge the temperature before grilling your meats.

Have all of your utensils and marinades ready and waiting beside the grill. The one thing to remember when grilling is that you have to man the grill for the entire time you are cooking. It is not like an oven that you can walk away from and come back in fifteen minutes. A grill that is working at its optimum temperature will cook the food faster than you think. Closing the lid also increases the heat and decreases cooking time.

So, prepare your area ahead of time. Don’t forget to bring along your favorite drink and maybe even a snack to nibble on since you will be the happy gourmet griller for the day. Learning to grill can be a lonely job but one whose product will be greatly appreciated by everyone when it comes time to eat. Remember, the more you grill the better you’ll get at it, so cook out as much as your heart desires this summer. Watch how your crowd grows once the word starts spreading that you are the king (or queen) of the neighborhood grill.


Be A Grill Master. Tip for the beginner Grill Chef.

Enjoy!
Dan

Labels: Grilling

The grilling methods noted below are for charcoal style grills with lids.

Direct - This method works by placing your food on the cooking grate directly over the coals or campfire. This type of cooking is true grilling because involves the quick searing meats locking in juices and flavors. Foods requiring short cooking times are best using this method. Be sure to stay close by as foods cook very fast and beware of flare ups.

Indirect – This method is closer to roasting or baking as you would do in your oven at home. For indirect cooking your coals should be piled at one side or two smaller piles at each end of your grill. Place a drip pan with a small amount of water at one side or in the middle depending on what style of indirect cooking you prefer. Indirect cooking is great for foods that will take longer than 15 to 20 minutes, usually an hour or more like chickens, roast and loins. The foods can be places over the coals for searing and applying grill marks then moved over the drip pan for slow cooking. During the indirect cooking wood chips can be added to the coals for smoke or additional flavors can be added to the water creating that special moister heat.

Multi-Level – This type of grilling is good for when cooking meats that require a quick sear then finished with a lower heat. This is done by stacking the coals thicker at one end of the grill and thinner towards other end creating multiple heat zones. This is a great way of cooking for large crowds where the food can be seared, cooked and then remain warm at the low heat end of the grill until needed.

Understanding these methods of grilling styles, Direct, Indirect and Multi-Level are essential for creating wonderful grilled meals. There are foods when both direct and indirect methods are appropriate. The direct method sears the food creating a flavorful crust, followed by indirect to prevent burning the outer area of the food while cooking evenly.

For more about Dutch Oven and Outdoor Cooking,
Visit SouthEast Camper.

It may still be cold here in the Carolinas, but grilling is in our blood.
Let's get the fire burning now and be ready for spring.

Be A Grill Master Cookbook. Tips for the Beginner Grill Chef.

Enjoy!
Dan

Labels: Grilling

When your shut in the house on a cold weekend, nothing is better than a Good Bowl of Hot Soup.

What You Need:

2 T butter
1/2 C dry wild rice
6 C fat free low sodium chicken broth
1/2 C onion, minced
1/2 C celery, chopped
2 C chicken, cooked and chopped
1/2 C slivered almonds, toasted

How to Make It:

Place the butter into a small skillet over medium heat.
Allow the butter to melt completely then add the dry rice.
Reduce the heat to low and stirring occasionally sauté the rice for 10 minutes.
Remove the rice from the skillet and place in the crock pot.
Pour in the chicken broth and stir.
Add the onion and celery and stir to combine well.
Set the heat setting to low, cover the crock pot and cook 4 hours.
Add the chicken and continue cooking on low 1 hour.
Ladle the soup into bowls and top with the slivered almonds.

Serving Size: 8

This soup is very low in fat due to the fat free chicken broth. Regular chicken broth can be added if you prefer. Chopped winter squash is also a great addition to the soup.


For More Crock Pot Recipes, See Our Crock Pot Cookbook - Check It Out.

Enjoy!
Dan

Labels: Crock Pot, Soups

What You Need:

2 C of pkg pancake waffle mix
Wax paper
Freezer wrap

How to Make It:

Prepare waffles as directed on the package.
Pour about 1/2 C of batter into a preheated waffle iron.
Close the lid and cook until iron stops steaming or as directed by the manufacturer of the waffle iron.
Do not raise lid during cooking time.
When waffle is finished cooking, lift lid and remove the waffle to a wire rack to cool.
Continue making waffles until all the batter has been used.
When the waffles are cooled place a piece of waxed paper on the counter. Place one waffle on the wax paper.
Place another piece of wax paper on top of the waffle. Then add another waffle.
Continue alternating wax paper and waffles until all the waffles are stacked and ending with wax paper.
Wrap tightly in freezer wrap. Freeze.
Waffles are good for up to 2 months.
To reheat place the waffles in a toaster on low setting.
You can also place waffles in an oven to reheat. Preheat oven to 450 degrees.
Place then directly on the oven rack and bake 3 to 5 minutes or until heated through.

Enjoy! This is a Great Idea for everyone short of time in the morning.

Dan

Labels: Breakfast