Blog copyright Janet Groene 2021, all rights reserved.
Camping and RV Recipe of the Week
One Pot Chicken ‘n Broccoli
2 cups milk
1 cup water
14-ounce package medium pasta such as medium shells, penne or rotini
1 jar Alfred sauce
2 to 3 cups frozen chopped broccoli, thawed and drained
8 to 12 ounces fully cooked, unbreaded,, thawed chicken bites OR
1 to 2 cans chunk chicken
1 cup shredded hard cheese such as Parmesan
Bring water and milk to a boil and cook pasta until it’s just tender. Stir in Alfredo sauce, chicken and broccoli. Cover and simmer 10-15 until broccoli is tender. Stir in cheese until it melts. Serves 4 to 6.
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Tips for the Camp Cook
* Salt and pepper boneless, skinless chicken breast halves. Cook in butter and place on plates. Over medium heat, whisk 1 cup honey Dijon mustard with ½ cup honey or maple syrup and spoon over chicken.
* Boil and drain quartered potatoes and toss with butter and chopped pistachios this time, hazelnuts next time.
* Mix a jar of chunky applesauce with a can of apple pie filling and serve as a hot side dish with ham steaks or pork chops from the grill.
* Saute thin-sliced fennel in hot oil and minced garlic until crisp-tender, then stir in a handful or two of chopped tender greens such as baby spinach.
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Campground Potluck
Recipe of the Week
Risi E Bisi
This affordable, colorful side dish is easy to cook on one burner.
10-ounce package frozen peas
2 tablespoons olive oil
Medium onion, finely diced
2 tablespoons real bacon bits
2 cups short-grain or arborio rice
1 quart chicken broth
2 tablespoons butter
½ cup Parmesan cheese
Thaw peas. In a large skillet or saucepan, sizzle onion in olive oil over medium-high heat, gradually stirring in bacon bits. Stir in rice to coat. Add chicken broth and bring to a boil. Cover, reduce heat and cook 20 minutes or until rice is tender Fluff with a fork. Stir in peas, butter and Parmesan and keep warm or serve now. Don’t make it too far ahead or peas lose their color. Serves 8 to 10 as a side dish.
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FREEZE AHEAD RECIPE OF THE WEEK
Crunchy Crumble Topping
Freeze this toothsome desert topping in one- or two-cup portions. Sprinkle over fruit to make a cobbler, batter to make muffins or coffee cake, or thaw and sprinkle over frosting, pudding, ice cream or hot or cold breakfast cereal.
2 cups flour
2 cups brown sugar
1 ½ cups minute oatmeal flakes
2 teaspoons apple pie or pumpkin pie spice
½ to 1 cup chopped nuts
2 sticks butter, melted
Mix dry ingredients, then mix in melted butter. Measure, bag and refrigerate up to 5 days or freeze up to two months.
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