All posts filed under: Camping stuff

Super sonic sloppy Jo’sĀ 

Sloppy Jo’s are one of those easy meals that just hit the spot sometimes. But why not make them super sloppy Jo’s? The flavors take an ordinary meal to a new level of yum. 1 pound hamburger 1 can spam finely chopped 5 pieces bacon chopped into pieces  Sloppy Jo mix (can or package) Buns 5 green onions chopped In a skillet start to brown hamburger meat, add  chop bacon, and finely chop spam. Brown everything together. Drain grease. Add chopped green onions and stir. Then follow your favorite sloppy Jo mix directions. Brown buns or toast slightly, pour mixture on buns and eat.  As always we hope you enjoy

S’moreOes

It is close to summer, that means bonfires and roasting marshmallows. šŸ™‚ a friend went camping last weekend and came up with another new creation. Chasity is calling them S’moreOes. So good she says you will eat the entire box of cookies with only a few mellows left.  1 box Oreo cookies 1 bag marshmallows Roasting sticks And a good fire Place an Oreo on the stick carefully through the center, then spear the marshmallow and then another Oreo. Press together firmly. Roast until your marshmallow is to your liking. Carefully remove and eat! šŸ˜œ

Cabbage ball

Yep, you read it right….cabbage ball. A whole cabbage packed with seasonings and butter BBQ’d to a soft, flavorful bunch of yum. Takes about an hour to prep and make so plan ahead. I would think this is a great camping item too. 1 head of cabbage  1 stick of butter Foil Seasoning of your choice…..lots of them Pull off outer most leaves and core cabbage…..Exposing the middle, removing all the core. Start your grill, BBQ, open fire pit area.  Pull out a large piece of foil, butter the area that will touch the cabbage, sprinkle some seasoning on the butter, set aside. Pour into the hole a teaspoon at least of your favorite spices, put in a tablespoon of butter, push down with the back of a spoon or your fingers, do it again, pushing down, add spices and butter until the stick is used up. Trust me you can not over spice this. When the butter is used up take the buttered foil and wrap the cabbage up tight. Wrap the cabbage ball …

Aunt Tiny’s “Hunters Delight”

Baby it’s cold out there……a good hearty breakfast is a great way to start these cold winter mornings. Our Aunt Tiny lived in the Imperial valley in California. Our relatives that lived there were all farmers and hunted the fields for birds during the fall-winter months. Now this was all back in the 70’s and 80’s…… And I still make this dish, whether it is camping, hunting, a family gathering or just because.  It has a great flavor, easy to make and hearty. This feeds 2-4 depending on portion size 6 strips of bacon 1/2 chopped onion 1/2 green pepper chopped 3 small potatoes 4 eggs Garlic salt and some pepper In a large frying pan, I use cast iron: fry bacon. You can do it in pieces or whole and break it up later. Do not fry extra crisp. Meanwhile wash potatoes, using a grater on the slice side ( should be two- three slots on a narrow side) slice potatoes and set aside. Chop onion and pepper into small to medium pieces. After …

Fried green tomato burgers

Well we have done it…..not only found the perfect burger but something else to do with fried green tomatoes as well. The other day I made a large batch of fried green tomatoes and John never ate his share. So, I had a small to medium bowl left over. It had fried bacon and green tomatoes with garlic salt all ready to go….just needed to be heated up for another day. As the story goes……we planned on going out of town this weekend and hamburgers was the first meal planned. I had packed the bowl of cook tomatoes and thought of using that on the burgers. Go figure we are delayed the first night. However, I used the same meal plan even for home. This might be something to try camping or at home. We inhaled them!  1 pound hamburger of your choice 6 strips bacon 4 green tomatoes Garlic salt Two hamburger buns Thousand island dressing 1 raw sweet onion Lettuce leaves Cheese if desired Before hand I would cook bacon, slice green tomatoes …

John’s potato saladĀ 

I know I’m late…..the three day weekend is just about over and you have already meal planned for today. However, summer has really just begun and potatoe salad can be served all year long. Truthfully my potato salad is not so great but John’s…….well……people think I made it and ask for the recipe. Super easy, really delicious.  6 russet potatoes pealed and cut into TWO INCH HUNKS 8  eggs  (hard boiled) Two cups of mayonnaise or more if needed 2 stalks of finely chopped celery Salt and pepper Boil potatoes hunks in salted water for ten minutes, add eggs in the shells to the same pot, put a lid on it and turn off heat. Let sit for twenty minutes. Everything will be done then. Remove hard boil eggs and place on plate or in bowl to cool. Dump potatoes in strainer to drain and rinse will cold water. Just a light rinse. Place in serving bowl and refrigerate until completely cool. When cool add mayonnaise and stir, chop celery, slice the eggs and add …

Chicken fried venison

I know, I know…..some of you are just WHAAAT…eat a deer? But yes, they are amazing, fat free and tons of protein. Here is another great recipe to try. If you saved the oil from the fried chicken you made a few months ago this works out perfect. If not then fry some chicken tenders and save the oil. You might need to add a bit more for cooking though. venison steaks cut about 1/2 inch thick and pounded seasoned flour…salt/pepper/garlic powder oil to fry in milk egg wash…..1 egg and about 1 cup of milk Heat fry pan up and add oil once it is hot. Pound meat, roll in flour mixture, shake off excess, dip in milk egg mixture then back in flour mixture. Gently place in Ā hot fry pan. Cook until brown on the one side flip and cook until brown again. This meat cooks fast and will be done once brown so I cook on fairly high heat. Not too hot you do not want the oil to start to burn. …

Italian wedding soup…Texas style

We like to make homemade sausage out of wild game….be it venison or boar. Several varieties include, chorizo, mexican and of course some Italian flavors. If you do not have a recipe for this I will include that later on down the road. That is if you want to make some…..If not just a good link or loose meat italian sausage will work for this recipe, which is super easy. 1 pound italian sausage 1 bag parsnips, peeled and chopped in hunks 2 cans beef broth 2 cups water 1/3 bag of chopped kale or about 5 cups chopped 1 tsp onion powder 1 clove of garlic finely chopped 1 tsp salt 1 can white kidney beans drained Heat sauce pan large enough to hold all ingredients, tear sausage into large hunks, drop in and cook. Stirring carefully and not often….. do not Ā break the meat up while browning. When brown deglaze the pan with sausage still in pan using small amounts of the beef broth. A wooden spoon works great for this….again keep pieces …

Tropical dove?

Yes, it is dove season….and for those of you that do not know what that means….well …..a bunch of crazy people trying to pluck a fairly fast moving bird out of the sky. Depending on where you live the season always starts on the first of September and in our area runs through October 15 th….. Reopens sometime in December for a short period I believe. Of course checking the game and fish rules is a must for your local area.  The standard issue…..which means the normal…..I will never do anything else to dove….cooking method is…..after they are cleaned, taking a jalapeƱo sliced long ways, a hunk of onion and bacon….wrapping the breast meat up, garlic salt and then the barbecue.       It looks something like this….. But I like to try different ways to cook these little birds and here is one…..more to follow…..I promise. What you need is… Dove breast, cleaned patted dry, for this recipe I used 7 breast Chipotle powder 3 teaspoons Garlic powder 2 teaspoons Salt 1/2 teaspoon Pineapple …

Sweet and hot pork chops or chickenĀ 

We have always loved this time of year with the fresh fruit and garden goodies. I have been fortunate to have lived in places where fruit on trees thrive plus when I was young been taught how to can or preserve the extras for later. That being said……we have plums…..a trillion plums….so I make plum jam or preserves.  A few years back…..Deciding there most be more to jam than toast……I tried an experiment using the plum jam and hot chili oil as a glaze for chicken and pork chops. And it is the bomb! If you do not have access to fresh jam store bought will do. 1/2 jar plum jam or preserves 1/4 cup hot chili oil Mix the two together in a small bowl. Coat chops or chicken with sauce and grill at a medium heat until your desired doneness is reached.  Sometimes I cook the meat a little bit first without the glaze then add it after the first flip. This helps with less burned edges.  Sometimes I marinade the meat for …