Campfire Jambalaya

Campfire Jambalaya 101. The secret of creating a campfire jambalaya is doing the prep work at home. This is very much “all in the pool” kinda meal. And it’s great for camping because it is hearty, delicious and simple. And you need two things at camp, a cast iron dutch oven and a stainless steel spoon. This will feed 6. This particular meal was served on Day Two of a 24 mile paddle on the Upper James River. It was great! There we no leftovers. 1 lb of pre-cut chicken breasts. I froze mine pre-trip1-2 packages pre-cut, pre-cooked andouille sausage1 1/2 Cup of jasmine rice2 cups of seafood stock1 diced yellow (or red) bell pepper1 diced sweet onion3 stalks celeryOlive oil1 14 oz can of petite cut roasted tomatoesIdeally 4 garlic cloves, smashed,...

Paddle Pasta Salad

When I go on a multi-day canoe paddle, my go-to lunch is my pasta salad. I make it before the trip and put it in lunch sized containers. Today I worked up my regular one, but with one exception. I diced up some fully cooked andouille sausage (one of my camp meals will be jambalaya, so I had some extra) and tossed it into the mix. This will be my lunch for three days, with a fair amount left over. Box of Rotini Pasta. Don’t overcook. I like the tri-color. 1 Diced red bell pepper Big handful matchstick carrots 1 medium can of sliced black olives, drained 1 handful of fresh parsley Italian dressing to taste…about half a bottle. Use to taste. 1 cup Parmesan cheese, I used a 10 oz bag of shredded 1 small to medium sweet onion, diced 1 can of artichoke hearts, I like...

Chipolte-Yogurt Garlic Steak Sandwich

Both RedMeatMonday® and SoloMonday© were both postponed to Tuesday due to really nice weather on Monday and the forecast of a rainy Tuesday. So tonight’s RedMeatTuesday, I give you a Chipolte-Yogurt Garlic Steak Sandwich Smothered in Caramelized Onions. The dinner begins with roasting an oil coated bulb of garlic in the air fryer for 20 minutes. Meanwhile a sliced red onion is cooked down in olive oil and then water (covered for the first half) till nicely caramelized. Towards the end I tossed in a nice amount of paprika to enhance the flavor, just for kicks. While this cooked down, I mixed two chipolte peppers with about a quarter cup of Greek yogurt. This can also be done with a half and half mix of mayo and sour cream. This level of heat was perfect for...

Cucumber, Guacamole, Shrimp, Lime Crema delight.

Our offering for Peggy’s Pier this past weekend was a simple, but fun End-Of-Summer kind of bite. A cucumber, Guacamole, Shrimp, Lime Crema delight. We partially pealed an English cucumber (small size and no seeds) and topped it with a spoon full of guacamole. On this went small 45-60 count grass-fed garlic infusedbutter. On top of this went a simple lime crema, which is VERY easy to make. We used Greek yogurt, but it is often made with sour cream. • 8 OZ Greek yogurt• Juice of one BIG lime, or two small ones• 1/2 tsp granulated garlic. Sometimes I use minced garlic Zest the lemon, mix it with the juice and garlic. Sometimes I’ll put in paprika, but I wanted my next step to stand out. After spooning (or piping) on the crema, sprinkle on some Tajin...

Poached Turmeric/Smoked Paprika Eggs

One of my favorite breakfasts, quasi-poached turmeric/smoked paprika eggs with grapefruit and cottage cheese. Pairs well with raw kombucha. Melt a pad of grass-fed Kerrygold Butter (olive oil works too) in a small skillet on a medium heat. Crack in two eggs. Season with smoked paprika, turmeric, garlic powder, onion powder, fresh ground black pepper and a hint of cayenne. When the bottom firms up a bit, tilt the skillet back a bit so the eggs slid back, and pour in a tablespoon of water. tilt the pan around a bit to distribute the water and cover. Turn off the heat, but keep the pan on the burner. Let it finish in the steam for a few minutes, until the yokes have firmed up. Turmeric has many health benefits, but to make it efficiently absorbed by the body...