Camping Craving

Let me make a confession: I am not the ideal camper. I have issues with not being able to shower within a 48hr period. Actually I have issues that I wouldn’t have ACCESS to a shower. There’s something about greasy hair and dirt under my fingers nails that doesn’t say “magical nature experience”. Rather it says “dirty grimy uncomfortable evening”. I am more of the let’s hang out on the patio, grill up some food and then retire to our warm and cuddly bed inside. That’s just me.

However that doesn’t mean that I am not entirely enticed by camping food. Like any well planned dinner you can romance me with mouth-watering marinades, crisp, fresh vegetables, and obviously anything chocolate. Where this post stems from is that the AF wives do monthly coffee get togethers and they are usually themed. I’m all on board for a themed evening hang out but generally when it comes to women the themes tend to meld together and are repeated (very similar to prom themes and sorority parties 🙂 ). My idea is to do a camping themed one. Let the girls kick back some wine coolers, beers with old school coozies on them, and then get some authentic grub going.

Turkey Burgers:

1 pound ground turkey (93 percent lean or less)1 tablespoon Dijon mustard
1 tablespoon fresh thyme leaves2 scallions, slicedkosher salt and black pepper

Directions

In a medium bowl, gently combine the turkey, mustard, thyme, and scallions.
Form the meat into four ¾-inch-thick patties. Season with ½ teaspoon salt and ¼ teaspoon pepper.
Heat the oil in a large nonstick skillet over medium heat. Cook the patties until cooked through, 6 to 8 minutes per side.

I would even go so far as to say you could make these little babies for you little burger buddies….

Soft Pretzel Rolls

1-½ cup Warm Water (110°F)
1 package (1/4 Oz. Packet) Active Dry Yeast (not Quick Rise Yeast)
2 teaspoons Sugar
4-½ cups Unbleached All-purpose Flour
2 teaspoons Kosher Salt
4 Tablespoons Unsalted Butter, melted
¼ cups Baking Soda
1 whole Egg, Lightly Beaten
Pretzel Salt, To Sprinkle On Top

In the bowl of a stand mixer, combine the water and the yeast and let rest 5 minutes until foamy.

Add the sugar, flour, salt, and butter; mix with the dough hook until thoroughly combined. Cover with a towel and let rise in a warm place for 1 hour or until doubled in bulk. Punch down and turn out onto a lightly floured surface.

Line two sheet pans with parchment paper.

Cut the dough into 18 pieces (2 ounces each). To shape, take a piece of dough and start forming a round, smooth ball by pulling the sides to the center and pinching to seal. Place, pinched side down, on a counter and lightly cupping your hand around the dough ball, rotate your hand in small circles lightly rolling the ball around the palm of your hand.

Place the ball on the baking sheet pinched seam side down, with at least 1” between each roll. Cover with a towel and let rise in a warm place for 30 minutes until doubled.

Preheat oven to 425°F and place oven racks on the lowest and middle positions.

In a large saucepan, bring 2 quarts of water to a low boil. Add the baking soda and lower heat to a simmer. Put the rolls into the poaching liquid, seam side down. Poach for 30 seconds then carefully turn the roll over in the liquid. Poach other side for 30 seconds then remove with a slotted spoon to the same prepared sheet pans, seam side down. Repeat with the remaining rolls.

With a pastry brush, glaze each roll with the lightly beaten egg, making sure to coat all sides completely. Top each roll with a sprinkle of pretzel salt. With a sharp straight edged knife, cut a slash or “X” in the top of each roll.

Bake the rolls in the preheated oven for 15-20 minutes.

Annnnnddd the best part…..

S’mores Cookies

  • Beyond mouth-watering

    1/2 cup old-fashioned rolled oats
    1 cup all-purpose flour, (spooned and leveled)
    1 cup whole-wheat flour (spooned and leveled)
    3/4 teaspoon ground cinnamon
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1 cup (2 sticks) unsalted butter, room temperature
    3/4 cup light-brown sugar
    1 large egg
    8 ounces bittersweet or semisweet chocolate, cut into 30 squares
    15 large marshmallows, halved horizontally

  1. Preheat oven to 350 degrees. In a food processor, pulse oats until finely ground. Add flours, cinnamon, baking soda, and salt; pulse to combine. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Beat in egg, scraping down side of bowl. With mixer on low, beat in flour mixture just until combined.
  2. Drop dough by tablespoons, 1 inch apart, onto two baking sheets. Top each with a chocolate square. Bake just until lightly golden, 11 to 13 minutes, rotating sheets halfway through. Remove sheets from oven; heat broiler. Top each cookie with a marshmallow. One sheet at a time, broil until marshmallows are lightly browned, 1 to 1 1/2 minutes. Transfer cookies to wire racks to cool.

Can’t wait for my version of a camp out 🙂

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