Beef, camping, food notes, Mains, Parties, Petit Bites

California Burrito Taquitos {food notes}

carne asada, french fries, cheddar jack cheese, 9-inch flour tortillas cut in half. Roll. Pyrex pan. Spray with canola oil.  Cook at 425 for 15-25 minutes, serve with sour cream and fire roasted tomato salsa.

 

maybe use shrimp instead of carne asada next time?

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Beef, camping, Mains, Parties, Petit Bites

Beach Sliders

Labor Day at the beach was the perfect setting for sliders.  I made the buns the night before using the Master Bread Dough recipe ( I brushed them with egg wash before baking, it gave them the perfect outer color and texture for hamburger buns).  I made the hamburger patties very thin, so they would cook quickly and thoroughly at the beach.

Ingredients:

  • 1 tsp bacon fat
  • 1/2 diced onion
  • 1 lb ground beef
  • 1 shake of Worcestershire sauce
  • ground black pepper
  • sharp cheddar cheese, sliced
  • red onion, sliced
  • dill pickles, sliced

Method:

  1. Saute the diced onion in bacon fat.  Add a little salt while sauteeing. Let cool. Food process, or chop very fine.
  2. In a large bowl, mix hamburger, sauteed onion, black pepper, and Worcestershire sauce until smooth.  *
  3. Shape into patties and cook until your desired shade of pink.
  4. Put each burger in a bun, top with a cheddar cheese slice, a red onion slice, and pickles.  Serve  with basic burger condiments.

* I didn’t chop the onions fine enough, so I had to add 1/3 cup of bread crumbs and half of a beaten egg to bind it all together.

In all honesty, these were good, but were kind of dry– most likely a function of cooking at the beach.  Still, I wanted to add a bacon flavor that I don’t think was present, or that we didn’t sense with our well alcohol-lubricated pallets.

Another Variation is to food process a small white onion and mix it with hamburger meat.  My grand-ma calls these “lamb burgers” but really it’s just hamburger meat with onion.  If I make sliders again, I’m going to either mix pork sausage with the hamburger and forgo everything else, or make grand-ma’s lamb burgers and top them with crispy bacon strips (Bacon-cheese-lamb burger sliders).

Yet another variation is my cousin Rex’s burger claim to fame: mix hamburger, seasoned salt, pepper, and Worcestershire sauce together and make patties.  Top with provolone cheese instead of cheddar and serve on toasted sourdough bread with lettuce.  YUM!

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camping, Desserts

Heather’s Banana Boats

I went on our annual camping trip and discovered these delicious desserts.  Very Girl Scouts indeed!

Ingredients:

  • bananas, unpeeled
  • chocolate bar/chips
  • peanut butter
  • marshmallows
  • tin foil & fire

Method:

  1. Cut your banana in half, lengthwise, but don’t cut all the way through (aim for making a boat).
  2. Fill your banana with chocolate, peanut butter, and top with marshmallows.
  3. Cover the whole thing in tin foil and put it in the fire, or the oven.
  4. When the marshmallows and chocolate are melted, it’s done.
  5. Eat with a spoon.
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camping, Desserts, Sides

Heather’s White Sauce (wink wink)

This is a sweet dipping sauce for fruit, especially strawberries.  You can serve it up for parties as a dessert platter with sides of sliced apples, pineapple, strawberries, mini brownie squares, chocolate pieces, and graham crackers.  I think it would also be good as frosting for cupcakes.

Ingredients:

  • 1 block of cream cheese
  • 1 jar marshmallow creme (“fluff”)
  • 1/2 a package of white chocolate chips, chopped
  • a handful or two of chopped pecans (optional)

Method:

Mix equal parts of marshmallow creme and cream cheese until smooth. Stir in white chocolate chops and pecans.  Enjoy.

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Beef, camping, Mains

Moussa Ground Beef and Peas, Updated!

This is Terry & Holly’s Mom’s recipe and one of my favorite things in the world to eat! I got the recipe direct from the source. (at last!) The spice mix is key, and also fun to play with.  It can be made with either ground turkey or ground beef.  Enjoy!

Ingredients:

  • 1/2 tsp each of:
    • salt
    • sugar
    • cinnamon
    • nutmeg
    • turmeric
    • curry powder (optional)
    • 1 tsp of black pepper
  • 1 lb. ground beef or turkey
  • 1 diced onion
  • 1 package frozen peas
  • 1 cooked, diced potato
  • prepared white rice (to serve with)

Method:

  1. Mix the spices and set aside.
  2. Saute the onions until tender.
  3. Add the beef and cook until brown.
  4. Add the spices, 1/2 cup of water, and peas.  Simmer until peas are cooked.
  5. Add the potatoes and adjust the seasonings.
  6. Serve over steamed rice.
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camping, dressings & sauces

Lolita’s Hot Sauce/Salsa

According to Brian, this is what makes California Burritos great: Lolita’s Hot Sauce.

Ingredients:

  • 3-4 serrano peppers
  • 2-3 tbsp tomato paste
  • 1 tbsp maple syrup
  • salt
  • water

Method:

  1. Boil the serrano peppers until they’re a bit swollen, soft, and darker green.  Reserve the water
  2. In a food processor, process peppers, tomato paste, salt (to taste), maple syrup and water (add the water in stages until you reach your desired consistency).

Serve with California Burritos.  What’s a California Burrito?  A burrito with carne asada, french fries, cheese, hot sauce/salsa, and sour cream.

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camping, Desserts, Sides

That’s so Granola!

I made granola last week, and at first, I didn’t like it.  But then, I tried it with milk —heaven!  I ran out in one week and now I’m making more.  I got the recipes from here and here— I used a mixture of the two recipes.   My first attempt came out not very sweet (which is what I was going for so WAHOO!)  This recipe is a good way to get in your oatmeal–we eat it in the morning with milk and corn flakes and also in the evening atop vanilla ice cream.  It’s verrry crunchy and doesn’t get soggy easily.

  • 3.5 cups rolled oats
  • 2.5 cups puffed crispy brown rice (don’t use Rice Krispies, use something more crunchy)
  • 1/2 cup brown sugar
  • 3/4 cup unsweetened apple sauce
  • 1/4 cup honey, maple syrup, or agave
  • 1 tsp vanilla extract
  • chopped walnuts
  • crushed banana chips
  1. Preheat the oven to 325.
  2. Mix the oats, puffed rice, and sugar in a large bowl.
  3. In a separate bowl mix the honey, vanilla, and apple sauce. Stir this into the oats bowl and stir in the walnuts too.
  4. Mix until incorporated.  Spread out the mixture onto an oiled cookie sheet, try to make an even layer.
  5. Bake at 325 on a cookie sheet for 30 minutes.
  6. Turn over the granola ( I cut it in bars as wide as my spatula) and bake for another 15-20 minutes, depending on how thick your granola layer is it may take longer.  I needed to remove the edge pieces and baked the center for 15 minutes longer.  My granola was very baked-looking, it wasn’t light colored but a deep brown sugar color. It wasn’t as hard as I would have liked when it was warm, but as it cooled it hardened up.
  7. Let it cool on the cookie sheet.
  8. Break it up into pieces and mix with banana chips and store it in an airtight container.

What else?

Mix the granola with corn flakes to make granola cereal.  Top plain yogurt with drizzled honey, fresh berries, and chunks of granola.  Top vanilla ice cream with granola (Brian’s favorite dessert of late).  Add more nuts, dried fruit pieces, and m&ms to make trail mix.

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