Monday, 9 March 2015

Camping Kebobs Recipe


  • beef or chicken
  • bell peppers
  • mushrooms
  • onion
  • jalapeno peppers (optional)
  • small potatoes
  • zucchini squash
  • 2 cloves fresh garlic
  • 2-3 Tbsp olive oil
  • lemon or lime juice (juice from ½ of lemon or lime)
  • McCormick’s Salt-free Chicken seasoning
  • powdered butter flavoring
  • 2 Tbsp soy sauce
  • lemon pepper seasonings dill


  1. Boil potatoes for approximately 4-5 minutes depending on size. They should still be firm and crisp, not mushy. They will finish cooking on the grill. Let potatoes cool completely before putting in foil bag.
  2. Chop bell peppers, onion and zucchini squash into large pieces. Put chopped vegetables, whole jalapeƱos, whole potatoes and whole mushrooms into a large foil bag with 1 clove chopped garlic, olive oil, lemon or lime juice, soy sauce, butter flavouring, lemon pepper seasonings, and dill.
  3. Cut meat into large stew size pieces. Put meat in a separate foil bag with 1/4 cup of olive oil, 1 clove garlic, chicken seasonings, butter flavouring and 2 tablespoons of soy sauce. When using more than one kind of meat, put in separate bags.
  4. Place the foil bags into larger 2 gallon ziplock bags to store while traveling. To cook, remove foil bags from plastic ziplock bags and grill for 8-10 minutes, turning after 5-6 minutes. Let sit before opening bags.

Sunday, 8 March 2015

Omelet's in a Bag Recipe


  • Eggs (2-3 eggs per person)
  • Cheese (favorite flavor, shredded)
  • Ham
  • Green peppers
  • Quart size freezer bags


  1. Break 2-3 eggs into a quart size Ziploc freezer bag
  2. Beat with a spoon until frothy
  3. Drop ham, green, peppers, cheese, etc. into baggie, work with hands until mixed
  4. Drop baggie (or several baggies) into a pot of boiling water
  5. Let cook for 5-10 minutes, remove with tongs. Halfway through cooking, remove with tongs and break up the egg mixture to ensure the omelet cooks all the way through.
  6. Season with salt and pepper

Breakfast Skillet Camping Recipe

Ingredients: (to serve 4 to six campers)

  • Sage sausage – one 16oz. package
  • Hashbrowns – diced or shredded – one 26oz. package frozen hashbrowns, or two 16oz. dairy-case hashbrowns (like Betty Crocker “Simply Hashbrowns”)
  • Eggs – one dozen
  • Cheddar cheese, shredded – two cups
  • Bacon* – one 12oz or 16oz package (*optional but recommended)
  • Salt & Pepper – season to taste – approx. 1.5 tspn. salt and 1 tspn. pepper
  • *Two tbspn. cooking oil if bacon is not used
  1. Cook bacon strips until well browned and crispy. Remove bacon, but do not drain skillet.
  2. Crumble the sausage into the skillet and cook, (over high heat), until browned.
  3. Use the spatula to chop the sausage while it cooks to avoid ending up with large chunks or semi-patties. You want to end up with the texture of cooked hamburger 
  4. Remove the cooked sausage, (do not drain skillet), and set aside. Then add hash browns and cook, (over high heat), until browned.  The bottom of the skillet should be covered with the bacon and sausage grease – if not add a little cooking oil until it is.
  5. Don’t over-stir these. Use the spatula to turn them a couple times at approx. 5-minute intervals
  6. Scramble the eggs in a bowl while the hashbrowns are cooking
  7. When hashbrowns are done, add back the cooked sausage, then pour in the scrambled eggs. Stir once to mix things up, then cover the skillet and cook over medium heat until eggs begin to set. Stir as needed to keep the eggs from sticking and burning.
  8. When eggs are set, and almost done, crumble the bacon strips and sprinkle over top, followed by two cups of shredded cheese – sprinkled to cover top. Cover the skillet and wait approx. five minutes for the topping to melt.
  9. Remove from heat, sprinkle on Parsley or Fennel – and serve.

Sunday, 25 January 2015

Frank's RedHot Buffalo Chicken Dip Recipe


  • 1 (8 oz. pkg.) cream cheese, softened 
  • 1/2 cup Franks RedHot Original Cayenne Pepper Sauce
  • 1/2 cup bleu cheese or ranch dressing 
  • 2 cups shredded cooked chicken 
  • 1/2 cup crumbled bleu cheese or your favourite shredded cheese 


  1. Preheat oven to 350°F.
  2. Combine all ingredients in a 1-quart baking dish.
  3. Bake 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers and/or vegetables.

Sriracha Potato Skins Recipe


  • 4 medium russet potatoes
  • 2 tablespoons canola oil
  • ½ cup sour cream
  • ¼ cup Sriracha
  • 1 cup cheddar cheese, divided
  • 4 slices bacon, cooked and chopped
  • 2 tablespoons cilantro leaves, for garnish
  • ½ cup sour cream, for garnish


  • Preheat oven to 400℉ and line a large rimmed baking sheet with parchment paper. Rinse, scrub and dry the potatoes, then rub them with the canola oil and sprinkle them with salt. Bake the potatoes until they’re cooked through and the skin is crisp, about 50 minutes. When the potatoes are cooked, let them sit just until they’re cool enough to handle.
  • Cut the potatoes in half lengthwise, then use a spoon to scoop out the cooked insides, leaving about ½-inch of flesh on each skin. Line the potato skins up on the baking sheet.
  • Put the scooped-out insides in a medium mixing bowl with the sour cream, Sriracha, sour cream, and half the cheese. Season the mixture with salt and pepper, then use a wooden spoon or potato masher to mash the potatoes and mix everything together until it’s combined.
  • Scoop the mashed potato filling into the potato skins, then garnish with the remaining cheddar cheese and cooked bacon. Bake the stuffed potato skins in the oven until the skins are crispy, the filling is hot, and the cheese is melted, 10-12 minutes.
  • Serve immediately, with a dollop of sour cream on each potato skin. Garnish with cilantro leaves.

Thursday, 1 January 2015

Five Cheese Macaroni & Cheese Recipe


  • 8 ounces elbow pasta
  • 1/4 cup unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon paprika
  • salt and black pepper, to taste
  • 3 ounces mild white cheddar cheese, shredded (about 1 cup shredded)
  • 3 ounces Gruyere cheese, shredded (about 1 cup shredded)
  • 2 ounces Pecorino cheese, finely shredded (about 3/4 cup shredded)
  • 2 ounces Camembert cheese, rind removed and cut into small chunks
  • 1 ounce (2 slices) white American cheese, finely chopped
  • 1/4 cup Panko bread crumbs


  1. Place an oven rack in the top half of the oven. Bring a large pot of salted water to a rolling boil.
  2. Add macaroni and cook for 5 minutes or until just barely al dente. Strain and set aside.
  3. Heat butter in a 10-inch cast iron skillet or oven-safe saucepan set over medium-high heat. When butter is melted and foamy, sprinkle over flour, whisking to incorporate into a smooth paste. Continue to whisk until frothy and light golden brown, about 2 to 3 minutes. Slowly drizzle in milk, whisking vigorously. If at any point the mixture clumps, continue to whisk until smooth before adding more milk. Continue whisking until all the milk has been added. Cook, whisking regularly, for 7 to 8 minutes or until sauce has thickened to the consistency of heavy cream and just barely starts to simmer around the edges. Whisk in cayenne, paprika, and salt and pepper to taste. Remove from heat.
  4. Set aside 1/4 cup of cheese (a mix of cheddar, gruyere, and pecorino). Sowly add remaining cheese to skillet, one handful at a time, whisking well until melted and smooth. If the sauce still has noticeable chunks in it, return pan to low heat and continue whisking for no more than 1 to 2 minutes or until cheese is completely melted.
  5. Fold cooked macaroni into cheese sauce until evenly coated. Sprinkle with reserved shredded cheese and bread crumbs and broil on high for 4 to 5 minutes or until cheese is bubbly and breadcrumbs are golden brown. Remove from oven and let cool for 5 minutes before serving.

Thursday, 11 December 2014

Breakfast Burrito Recipe

Breakfast burrito recipe


  • 2 eggs
  • 2 tbsp milk
  • 1/2 small sweet green pepper, seeded and diced
  • Pinch each salt and pepper
  • 2 tbsp shredded Cheddar cheese
  • 1 small flour tortilla
  • 2 tbsp medium or hot salsa


  1. Whisk eggs, milk, green pepper, salt and pepper in small bowl.
  2. Spray skillet with cooking spray. Heat skillet over medium-high heat until hot enough to sizzle a drop of water.
  3. Pour in egg mixture and immediately reduce heat to medium-low. As eggs begin to set, gently move spatula across bottom and side of skillet to form large, soft curds. Cook until eggs are thickened and no visible liquid egg remains, but the eggs are not dry.
  4. Sprinkle with cheese.
  5. Spoon the eggs in the centre of the tortilla and top with salsa. Fold up the bottom and then the sides to enclose filling.

Tuesday, 9 December 2014

Gordon Ramsey: How to Cook a Christmas Turkey

Breakfast Casserole Recipe


  • 3/4 lb Lean Ground Pork
  • 3/4 ts Italian Seasoning
  • 1/4 ts Fennel Seeds Crushed
  • 2 cl Garlic Minced
  • 2 (8 Oz.) Cartons Frozen Egg Substitute Thawed
  • 1 c Skim Milk
  • 1/4 c (1 Oz.) Shredded Cheddar
  • 3 Green Onions Chopped
  • 3/4 ts Dry Mustard, 
  • 1/4 t. Salt
  • 1/4 ts Ground Red Pepper
  • 6 Slices White Bread Cut Into 1/2 in. Cubes. 
  • Cherry Tomatoes


  1. Coat a skillet with cooking spray; place over medium high heat until hot. 
  2. Add pork, italian seasoning, fennel seeds & garlic; cook until meat is browned, stirring to crumble meat. drain in a colander; pat dry with paper towels & set aside. 
  3. Combine milk, cheddar, green onions, dry mustard, salt & pepper in a large bowl; stir well. Add pork mixture & bread, stirring until just blended. 
  4. Pour into an 11 X 7 X 2 inch baking dish coated with cooking spray. 
  5. Cover & chill 8 To 12 hours. 
  6. Bake uncovered at 350 F. For 50 Min. or until set & lightly browned.
  7. Garnish with tomatoes & green onion tops if desired.

Monday, 8 December 2014

Egg in Potato Nest Recipe

Egg in Potato Nest

  • 1 cup (250 mL)frozen hash brown potatoes, thawed
  • 3/4 cup (175 mL)grated medium or old Cheddar cheese
  • 4 eggs 
  1. Spray four 1/2 or 3/4 cup (125 or 175 mL) ramekins with cooking spray.
  2. Stir together hash brown potatoes and cheese. Divide mixture between ramekins, covering bottoms and pushing mixture slightly up sides to form a nest.
  3. Crack one egg into each nest. Pierce egg yolks with toothpick or fork several times. Place ramekins in microwave.
  4. Microwave on Medium-High (70% power) until whites are set and yolks are cooked as desired, 3-1/2 to 4 minutes. If yolks are slightly underdone, let stand for 1 minute to continue cooking.
  1. Frozen has brown potatoes can be quickly defrosted in the microwave.
  2. To prepare this recipe in the oven, spray bottoms and sides of 6-cup muffin tin with cooking spray.
  3. Proceed with steps 2 and 3, then bake in preheated 350°F (180°C) oven until whites are set and yolks are cooked as desired, 18 to 20 minutes. Run knife around inside of each muffin cup, then remove.

Sunday, 7 December 2014

Texas Breakfast Casserole Recipe


  • 1 Can Crescent Rolls
  • 1 Pound Sausage -- cooked and drained
  • Fresh Mushrooms -- sliced
  • 3/4 Pound Monterey Jack Cheese -- grated
  • 6 Eggs -- beaten
  • 1 Can Cream Of Onion Soup
  1. Line a 13x9 inch Pyrex dish with rolls, sealing perforations. Cover with sausage, mushrooms and half the cheese. Mix eggs with soup and pour over casserole. Sprinkle remaining cheese on top. 
  2. Chill overnight. Bake at 350 for 1 hour. Note: For variation, you can use cooked, crumbled bacon or bite-sized pieces of ham instead of sausage.

Saturday, 6 December 2014

How Bourbon is Made

Click here to read more.

Dilly Crabmeat Spread Recipe


  • 1 lb imitation crabmeat; flaked
  • 8 oz cream cheese; softened
  • 1/2 c mayonnaise
  • 1 sm onion; finely chopped
  • 1 celery; finely chopped
  • 1 1/2 ts dill weed


  1. Combine all ingredients. Garnish with a sprig of dill or parsley. 
  2. Serve on crackers.

Dilled Garden Dip Recipe


  • 1 1/2 cups lowfat cottage cheese
  • 2 tablespoons lemon juice
  • 2 tablespoons shredded carrot
  • 1 tablespoon sliced green onions
  • 1 tablespoon chopped parsley
  • 1 1/2 teaspoons chopped fresh dill OR 1/2 teaspoon dill weed
  • 1 dashes pepper
  • assorted fresh vegetables


  1. In blender container, combine cottage cheese and lemon juice. Cover; blend 3 to 5 minutes at medium speed or until smooth.
  2. Stir in carrot, onions, parsley, dill and pepper. Garnish as desired. Serve with cut-up fresh vegetables for dipping.
  3. Makes 1 1/2 cups.

TIP: Mixture can also be used as a topping for baked potatoes.

Slow Cooker Chili's Queso Dip Recipe


  • 16 oz. Velveeta Cheese
  • 1 half and half cream/milk
  • ½ teaspoon ground cayenne pepper
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1 15-oz can no-bean chili
  • 3 teaspoons chili powder
  • 2 teaspoons cumin
  • juice of 1 lime juice (about 1 tablespoon)
  • tortilla chips, for serving


  1. Cut velveeta cheese into cubes. Add all ingredients (except for tortilla chips) to slow cooker. Cover and cook on low for 2 hours or on high for 1 hour.
  2. Stir until everything comes together. Cook on low for 30 minutes - 1 hour
  3. Serve with tortilla chips.