Well finally got my scout cook book in the mail yesterday. Got the one you have brooks. Looks to be some good recipes in it though from my browsing. Looking forward to testing it out.
Well finally got my scout cook book in the mail yesterday. Got the one you have brooks. Looks to be some good recipes in it though from my browsing. Looking forward to testing it out.
So what's some recipes for Harlan? I'm gonna do a breakfast casserole and my usual one night.
No Dutch oven here, just a Coleman dual fuel stove, and a small propane grill.
I do stuff that's easy. Eggs&grits for breakfast, dogs for lunch, and mac&cheese with dogs for dinner. Plenty of ramen noodles, canned soup, ect.
Po Pimpin in my beat up Jeep, ridin round on $2 of gas like I'm da President.
I'll probably do a breakfast casserole one morning, we made a great one at hotsprings that I would like to do again.Originally Posted by 250f4life
I figure I'll probably do something for dinner one night too, but havent decided what yet.
--Brooks
I'll have mine and dean will have his too. Been looking up recipes to try. Dean was saying he wanted to make a breakfast casserole and also his chicken potatoes and corn mix up.
I was goin thru the freezer last night and saw some deer tenderloins I've been saving for the smoke. I'm thinking I'm gone toss um in the Dutch oven for about 10 hours while we are gone on the trails.
4 tenderloins marinated in italian dressing
1 bottle of zesty Italian
1 large onion
1 large bell pepper
Couple cans of Bushes grilling beans
Sounds Tasty for sure. I need to look into some new recipes.
--Brooks
I love some deer tenderloin. I'll see if I can snag some up from my boss man who should still have about 200 lbs in his freezer from around Christmas time.
thinking about trying this one night
Fiesta Chicken With Black Beans
2 (15 oz.) cans corn; drained
3 Tbs. ground cumin
2 (15 oz.) cans black beans; drained
2 Tbs. chili powder
2 yellow onions; halved and thinly sliced
2 tsp. salt (to taste)
2 green bell peppers; cut in strips
1-2 tsp. coarse ground black pepper (to taste)
6 cloves garlic; minced
8 boneless, skinless chicken breast halves; cut in strips
1 (30 oz.) can whole tomatoes; drained and chopped
2 (6 oz.) cans tomato paste
1 lb. pepper jack cheese; grated
1 (8 oz.) can diced green chiles; drained
2 lb. cheddar cheese; grated
In a 12" Dutch oven combine corn, black beans, onion, bell pepper, garlic, tomatoes, tomato paste, chiles, cumin, chili powser, salt and black pepper; stir to mix well. Taste and adjust for seasoning. Season chicken with Emeril's Southwest Spice then add to Dutch oven contents; stir to mix in. Cover oven and bake using 8-10 briquettes bottom and 14-16 briquettes top for 1 1/2 - 2 hours until chicken is cooked thru and no longer pink. Spread cheese over top replace lid and bake for 5 additional minutes until cheese has melted.
Serve with warmed flour tortillas or over rice.
--Brooks
The fiesta Chicken was kick ***!! I actually ate some left overs for dinner sunday.
Deano, how were the tenderloins? I never made it over to try them out.
--Brooks
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