written by: Odette Abukhater
I don’t know what it is about cooking and summer.
Maybe it’s because the days fluctuate from being hotter than the sun to mild as Autumn.
Maybe because there is no school so there is less structure.
Maybe it’s like the song says, “Give me those lazy, crazy, hazy days of summer.”
Whatever the case the may be, planning meals in summer time is such a chore.
Unless it’s time for camping!
One little word and I’m ready and raring to go with so many different recipes that I want to try out…on my family.
In a previous post, I talked about Car Camp Cuisine. And my favorite car camp cooking, by far, is cooking over an open fire.
There are three tips to cooking over an open fire. That is, in addition to the standard fire safety rules.
First, start the fire early. Every meal you make over an open fire is never cooked over roaring flames. You want a low fire with plenty of glowing embers.
Second, always bring foil on every campout whether you think you are going to use it or not. You will invariably use it.
Third, always overestimate the time it takes to cook over a fire. Its not an exact science and it usually takes longer than you think. If you wait too long to cook your meal, you end up consuming all your S’mores ingredients cold and uncooked while you are waiting for your dinner to cook.
So, if you are a newbie to cooking over an open fire or if you simply need a reminder about how yummy the food can be, here are two recipes you can try on your next camping trip.
BBQ Chicken with a Zing
¼ pound of boneless, skinless, chicken breast pieces. The smaller the pieces, the faster they cook.
1/3 cup diced potatoes
1/3 cup diced green bell pepper (or zucchini or asparagus or the the vegetable of your choice.)
2 Tablespoons Barbecue sauce with a squirt or two of Sriracha sauce
- Take a 15 to 18 inch square of foil. I like the heavy duty foil because of the thickness, but you can use the regular foil, as well. If you have any doubts, just double it up.
- Spray it with Pam
- Throw your ingredients into the middle of the packet and shake it around. Make sure they are evenly distributed.
- Fold the edges to seal it up.
- Place on the edges of the fire. Or if the fire is really low, place on the embers.
Give it about 20 minutes to cook before you start checking for doneness. And don’t burn your fingers when you gobble this down.
Tip: There is no limit on the filling ingredients for this delicious dessert. The trick is to let everyone assemble their own. And the easiest way to do that is to use a muffin tin to display the different toppings.
Sugar cones. You can use the regular size sugar cones or the huge waffle cones.
Various topping ingredients: chocolate chips, mini marshmallows, Reese’s pieces, Rolos, sliced bananas, chopped nuts, shredded coconut, etc.
- Pick a cone.
- Stuff it with a good mix of ingredients. Try and match sizes. If you have tiny mini chocolate chips in with full size marshmallows, the chocolate chips will disintegrate by the time the marshmallows are barely melted.
- Wrap it in foil.
- Place it in the embers.
This one does not take long to melt into gooey deliciousness. And, from personal experience, if the fire is too hot, the cone and everything in it will scorch into a disgusting mess.
But when you get it just right, the mix of crunchy cone with gooey fillings will make you faint.
Or that might be the sugar coma.