Breakfast sandwiches with Bagels
Served that on a toasted multi grain bagel, extra old cheddar, cut cucumbers, tomatoes, salt & pepper.
Served that on a toasted multi grain bagel, extra old cheddar, cut cucumbers, tomatoes, salt & pepper.
Served that on a toasted multi grain bagel, extra old cheddar, cut cucumbers, tomatoes, salt & pepper.
Steak Bites & Szchewan Beans over the Bonfire
One of hubby and I’s favorite snack. Inspired by 2 dishes we loved from restaurants. The Steak bites served with sesame sauce at Canadian Brewhouse in Canada are awesome, one of their best sellers!
These Szchewan Beans we used to eat at Milestones in Alberta. We just loved them. Although they are not on the menu anymore. Costco Canada now actually sells a szchewan green bean kit to make these, they aren’t bad!
Steak bites. Marinated in soya sauce for a couple hours. Then put your favorite steak spice on them.
These beans, I could eat this whole pan lol!
The green beans I put them in that pan just covered with water and boil til almost cooked. I drain water. And add about 2TBSP of this sauce. I make this sauce ahead this stores in my fridge til needed.
1TSP Szchewan peppercorns
1/4CUP soy sauce
3TBSP honey
1TBSP sesame oil
1TBSP rice wine vinegar
1TBSP Chinese cooking wine or mirin
3 garlic cloves, finely minced
2TSP fresh ginger, finely minced
1TBSP garlic chili paste more for more spicy or 1TSP chili flakes
1/2TSP Chinese five spice
Chicken Curry over the Bonfire
Another incredible dish over the fire. Hubby just loved it. Although he loves curry!
When I buy my meat at the grocery store before freezing it I prepare and or add some things to it before freezing.
This was a pack of chicken thighs. Skin on and bone in. I added some curry, chili powder, tumeric, onions & mushrooms some oil to mix it all around til well incorporated. I had put in freezer bag and froze.
Add the thawed chicken mixture to a hot cauldron with the oil & butter added. Cook til thigh skins are nicely browned.
Fire Roasted Ham & Corn Chowder
Lucky is supervising he said I cut the veggies well haha
Potates
Carrots
Celery
Canned corn
Canned cream corn
Garlic
Stock stock
Oil/butter
Salt, pepper, bay leaves, thyme, rosemary & parsley
S’mores it is. Did there faces ever light up!
We were cooking lots of stuff over the fire this day and I was onto recipe two so I needed to transfer this soup into a different pot as I needed my cauldron. That’s why finished product in something different ;0)
It got devoured fast!
Jalapeno Cheddar Dutch Oven Bread
3 cups water lukewarm
1 1/2TBSP active dry yeast
1 1/2TBSP salt
6 1/2 cups all-purpose flour
In a bowl add the warm water, salt and yeast stir.
In another bowl add flour & salt, then pour the yeast mixture over the flour and mix with wooden spoon.
Place the dough in a large container, and cover well. but do not close completely, there needs to be one corner left open to let the gases escape.
Let the dough rise for 2 hours up to 18hours.
The dough will be very sticky and elastic.
Add flour to your hands, and divide the dough in two pieces. Add more flour to your hands as necessary. Shape the dough into the desired shape for your bread and place it seam down in a hot Dutch oven. Sprinkle some more flour on top of the loaves. Let the loaves rest for another 30 minutes so that they can rise a bit.
Preheat oven to 450 F degrees.
Bake the bread for 30covered then about 8-12minutes uncovered til browned and crisp
Cool on a rack.
Jalapeno Cheddar loaf
add half cup grated cheddar & 1 cut cubed jalapenos to your flour/salt at the beginning of recipe. I top with a couple of jalapenos and cheddar before it goes in oven.
