How to Fix Kids Who Are Finicky Eaters
By GP | July 21, 2010
1. Send then to Grandpa and Grandma’s.
2. Grandpa will roll them out of bed at 5:00 a.m.
3. Grandpa will then miss calculate the morning temperatures and get their teeth to chatter a bit. Being cold makes one hungry.
4. Let them catch a few fish as the sun begins to warm them up.
5. At 9:00 am haul them to a café.
Problem solved!
Topics: GP | 1 Comment »
Smithfield Implement Anniversary Sale
By GP | July 20, 2010
One of our dealers, Smithfield Implement, recently had an anniversary sale and stocked up on Camp Chef gear to be ready for it. Check out all these Camp Ovens, Explorer stoves, and accessories!
Topics: General Discussion | 3 Comments »
Slow Down
By admin | July 19, 2010
Life seems to move by in a blistering pace! Often times we forget that we really can control the speed of it all. So with that in mind we ventured into a neighborhood breakfast gathering.
The morning was over cast with no wind or rain and it just couldn’t have been a nicer day. We left it a come as you can deal from 7:30 – 9:30.
Hash browns, Bacon, Eggs, Fruit, Juice and Milk, The effort was pretty simple for the two of us to manage thanks to our Camp Chef, griddles and Dutch ovens.
Topics: General Discussion | Post a Comment »
Fish Tacos with Pineapple Salsa
By admin | July 15, 2010
Lunch for the office today was Fish Tacos, with Pineapple salsa. Both recipes are taken from the Camp Chef Outdoor Cooking Guide, and were a hit with everyone working today!
Fried Catfish
1 lb. catfish fillet
¼ tsp. lemon pepper
½ cup bread crumbs
1/8 tsp. garlic powder
½ cup corn meal
1/8 tsp. red pepper
1/8 tsp. black pepper
1 egg with 2 Tbsp water beaten
¼ tsp. salt
Cooking oil for frying
Mix together the dry ingredients. Dip fish into the egg followed by the dry ingredient mixture, coating well. Heat oil in fry pot or Dutch oven. Oil should be heated to 350 degrees Fahrenheit (use thermometer for best results). Gently place fish in hot oil. Cook until brown then turn and brown other side. Cook until fish flakes easily, about 3 to 5 minutes.
Pineapple Salsa
1 small can crushed pineapple
1 can black beans (drained and rinsed), optional
4 Roma tomatoes
3 tsp. sugar
1 tsp salt
1 tsp cider vinegar
2 finely chopped jalapeno peppers
1 tsp minced garlic
1 tsp lime juice
2 diced green onions
¼ cup diced cilantro (more if desired)
1 mango, diced
1 avocado, diced
Mix all ingredients until well blended, cover and refrigerate for at least 1 hour to overnight then serve.
For dessert we took refrigerated biscuits, rolled thin, and filled with chocolate chips and marshmallows. Those were then deep fried, and topped with whipped cream…delicious!
Topics: Recipes | Post a Comment »
Bar-B-Que Chicken Quesadillas
By admin | July 8, 2010
Every Thursday for the rest of the summer here at Camp Chef we will be cooking a new recipe from the Outdoor Cooking Guide. Check back to see how things turn out! The Bar-B-Que Chicken Quesadillas were a hit, and are great if you are looking for a new recipe to try!
Bar-B-Que Chicken Quesadillas
2 cups cooked chicken
1 tomato chopped
1 green pepper chopped fine
Spicy barbecue sauce
1 red onion sliced thin
8 flour tortillas
1 cup cheese
Spread barbecue sauce on the tortillas, or mix in with cooked chicken.
Layer the ingredients on tortillas, and place on a griddle. Top with another tortilla, and let cook until cheese is melted.
Quesadillas are done when filling is hot and tortilla is crisp. Serve with additional barbecue sauce or ranch dressing.
Topics: General Discussion, Grilling, Recipes | Post a Comment »