Quick and Easy Recipes

[smellysell]

Sacrilege!

It's GOT to be Welch's Concord Grape JELLY or it's not a real PB & J!

~Boar

I should have asked the new guy for instructions on how to ignore people before he got booted.

 

[Nihon_Ni]

It's not really a recipe, but one of my go to meals is smoked salmon on toast for breakfast.

4 slices of toast
4 oz smoked salmon
cream cheese
1T capers
2T red onion
salt and pepper to taste

While the bread is toasting, I dice a little red onion. Spread cream cheese on the toast, sprinkle onions and capers, top with salmon. Season to taste.

Makes 2 servings. Goes great with champagne!

 

[smellysell]

It's not really a recipe, but one of my go to meals is smoked salmon on toast for breakfast.

4 slices of toast
4 oz smoked salmon
cream cheese
1T capers
2T red onion
salt and pepper to taste

While the bread is toasting, I dice a little red onion. Spread cream cheese on the toast, sprinkle onions and capers, top with salmon. Season to taste.

Makes 2 servings. Goes great with champagne!

I just can't do capers. Rest sounds delicious.

 

[andersrer]

My go-to recipe that I cook often for my guests and everybody loves is Honey Garlic Chicken. It takes me about 20 minutes and I use chicken breast, flour, garlic, vinegar, soy sauce, butter and of course, honey. It’s pretty easy, cut the chicken breast in half and dust in with flour. Sear the chicken and add the rest of the ingredients to make a sauce that you cook until it thickens. The sauce creates a nice crust and you can eat the chicken with anything. I check weekly for Costco Chicken Prices and stock up on the ingredients to be able to cook it whenever I want.

 

[The Black Cloud]

First post and a link. Suspicious.

 

[jfields]

WV



Campfire Chicken - Maybe not so quick and easy, but I didn't want to start another recipe thread when Chad has this one. I will say clean up after dinner is a breeze and you can use paper plates if you're camping or outside around the fire. These are great to pre-make before camping, canoeing, or hunting trips and just pop in a fire when it's time.



All ingredient amounts are negotiable! Just have to judge based on the size of the packet size you want. Hopefully, my example pictures will be a good reference.



For prep you want bone in chicken. I prefer dark meat legs and thighs, but along/bone breast can be used for the white meat only types. Don't try this with boneless chicken breast. It isn't the same!



1. Chicken thighs & Legs

2. White or gold potatoes

3. Carrots

4. Onions (Vidalia work best)

5. Season salt - McCormick or Lawry's

6. Salt & Pepper - fresh cracked is best

7: Extra Virgin Olive Oil

8: Heavy duty foil - Needs to be the extra wide roll (Don't try regular foil or you'll lose your food).



Prep:

1. Peel carrots, potatoes, and onions

2. Chop all to size. See my reference picture for an idea. Too small and they burn easier.

3. Rinse chicken

4. Lay four 26 inch long heavy duty foil sheets on top of each other.

5. Place a pile of the vegetables in your desired ratios in the middle of the foil and season to taste. Trust me when I say it's easy to think you are over seasoning and it will be too salty, but the vegetables and chicken absorb a lot.

6. Place desired portion of chicken on top of vegetables and season again with the season salt, salt, & pepper.

6. Start to fold foil packet as outlined in photos. Trick is to know how to leave enough room at the top middle so you have enough foil to roll and seal the seams at the end.

7. Add EVOO - For this size I estimate I used about 1.5 cups (be generous).

8. Seal it up all tight. Then take about one 40 inch sheet of foil and roll the packet in it for an added protective layer, making sure it ends with the packets original seam facing upwards for obvious reasons.





Start a fire using smaller wood that will burn down to a good bed of coals asap.

Once you have a good bed, and some still burning wood, clear an opening in the middle and place the packet(s) on top or coals. Then using a shovel, place coals and wood on top. Sometimes I need to have some seasoned dead tree branches or small bows handy to touch the top portion up if I start seeing a lot of exposed foil. You shouldn't ever have to touch the bottom up. Be careful not to be too rough and puncture a packet. If the EVOO leaks out, the food will burn and not be edible.



Once you got her going set a timer. A really small packet is 45 minutes. What you see here is an hour.



When done, use a shovel to take them out. A good set of leather gloves can be handy here. You can quickly unroll the outer protective layer, exposing the original inner packet. I say quickly because if you do it super slow, the juices will leak out, making a mess.

Open up slowly, using a fork to gently separate the chicken skin from the foil if it sticks.



Enjoy!

 

[jfields]

@CigarStone can vouch!

 

[CigarStone]

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@CigarStone can vouch!

Absolutely incredible!