Sunday, July 24, 2011

Happy Pioneer Day!

Here in Utah, we celebrate the Mormon Pioneers settling the Salt Lake Valley on July 24, 1847. For me, it usually meant parades, barbecues and picnics up the canyon. I think of my ancestors, who sacrificed and many died crossing the plains to reach the American West. They cooked in their cast iron pots every day, so the Utah State Pot is the Dutch Oven. Here's a round up of "Chuck Wagon" type recipes for you to try this Pioneer Day Weekend.

10. Chuck Wagon Chicken

Bon Appetit! The Outdoors Start at Your Back Porch!

Bon Appetit! The Outdoors Start at Your Back Porch!

Saturday, July 16, 2011

Backpacking - Chicken & Vegetable Alfredo

This weekend my wife and I hiked to a nearby mountain valley complete with lake, meadows and fresh cold springs. This really hit the spot after walking 3 miles! I have never had such great tasting backpacking food!

2 liter pot
Backpacking stove
15 minutes
2 Servings

  • 1 Knorr Fettucine Alfredo pasta mix
  • 1 Knorr Vegetable Soup/Dip mix
  • 1 tablespoon dried mushrooms
  • 2 tablespoons dried milk
  • 1 pouch Tyson Premium Chunk Breast Chicken
At home:
Mix all dry ingredients except milk in a quart ziplock bag. Add milk to ziplock bag. Put chicken and dry ingredient bags in gallon sized bag.

At camp:
Boil 2 cups water. Add milk and stir with spork until dissolved. Add dry ingredients and cook until noodles are soft and vegetables are reconstituted. Add chicken and simmer for 1 to 2 minutes. Let stand 5 minutes and enjoy.

5 Stars
Bon Appetit! The Outdoors Start at Your Back Porch!

Tuesday, July 5, 2011

Sundried Tomato & Basil Ranch Spread

1 jar sundried tomatoes with oil
1 packet ranch dressing
10 fresh basil leaves
2/3 cup mayonnaise
1/2 cup milk
1 tsp freshly cracked black pepper
1 tsp garlic powder

Combine all ingredients in a food processor. Blend, adding milk if necessary until desired consistency is reached. Serve as a sandwich spread, dip or dilute further to use as dressing.

5 stars

Grilled Chicken Sundried Tomato Panini

1 loaf french bread, sliced
1 pound chicken breasts, tenderized to 1/2" thick
House seasoning
1 head lettuce
1 large tomato
Alfalfa sprouts
Cheese, swiss, provolone or muenster
Pickles, sliced
Yellow peppers, sliced
Black olives, sliced
Sundried tomato & basil ranch spread

Slice bread and vegetables. Season and grill chicken. Build sandwich to manufacturer's specifications. Butter both sides and grill using a heated dutch oven lid as a press. Turn once and enjoy hot.

5 stars

*Photo depicts leftovers toasted with a countertop toaster. I was so busy grilling sandwiches for everybody I couldn't get a photo.