Great Recipes for Camping at Home

Written Wednesday, June 23rd, 2010 by Penny Hawkins

This summer, many of us are opting to stay home and vacation rather than spend the money to go somewhere out-of-town. If your family is one of those that has decided to "stay-cation" this summer, don't be bummed out...you can still have a great time right at home! All it takes it a little imagination and some great recipes! The key to "stay-cationing" is to make it fun...stir things up a bit and do things you normally wouldn't do like setting up the camper or a tent and go camping in your own back yard....your kids will love it!  If you are camping this summer, remember that no matter where you do it, no camping trip is complete without great food. Something about being outside not only makes you hungrier, it also somehow makes the food taste better too!  

When I was young, we camped a lot, both at campgrounds and in our back yard, and when we camped, no trip was complete without Hobo Dinner Bundles. These tasty bundles are an all-in-one meal that's cooked in a foil packet and they're lots of fun to do. The bonus is that your kids won’t know they are eating something that is good for them! These tasty burger bundles are topped with vegetables and bacon then wrapped in foil packets and cooked over a grill or campfire (or even in your oven). The foil makes cleanup super easy for mom and fun for the kids because they can eat dinner right out of the packets! To really get into the hobo spirit, encourage everyone to dress for dinner in their “best” hobo clothing, spread a blanket on your deck or patio, use large colorful bandannas for napkins, and (clean) empty jelly jars for drinking. Your kids will love it! To complete your hobo-themed dinner, get some clean sticks from the yard and make S’mores for dessert!

1. In a large bowl combine ground beef, bread crumbs, egg, lemon juice or vinegar,  grated cheese, green bell pepper, garlic salt and pepper. Using your hands, gently combine meat mixture and shape into 4 patties.

2. Place each patty in the center of 2 layers of heavy-duty aluminum foil (pieces should be large enough to cover and close).

3. On each patty, place potato slices, onion slice, and carrots.

4. Cut each piece of bacon in 1/2 and place both pieces on top of vegetables in each bundle.

5. Seal aluminum foil tightly and cook, seam-side up, on campfire, grill or in a preheated 350 degree F oven for approximately 45 minutes. Note: If using your oven, place foil packets on a baking sheet to catch any grease drips.

1. Top each of the 4 graham cracker squares with 1 chocolate piece and set aside.

2. Toast 4 marshmallows over a campfire or hot grill using a long-handles fork or long, clean stick (grownups should help kids with this). Using a 2^nd fork, carefully slide each toasted marshmallow onto each chocolate-topped graham cracker square.

3. Cover each marshmallow with a second graham cracker square to make a sandwich.

I hope each of you enjoys your summer, and remember that whether your vacationing away from home or "stay-cationing" right in your own back yard, make it fun.....be creative...and eat great food!

A Feast for Dad

Written Friday, June 11th, 2010 by Penny Hawkins

This Father’s Day, give Dad a break from the grill and satisfy his craving for meat and potatoes with this easy-to-make feast from your oven. The star of the meal is a hearty Beef Brisket Sandwich in a tangy barbeque sauce, served on your favorite bun or hoagie roll. Co-starring with these savory sandwiches are a cool and creamy Easy Coleslaw and zesty Seasoned Steak Fries. This terrific meal is a breeze to make, giving you more time to spend with your favorite guy on his special day!

Beef Brisket Sandwiches

The great thing about this recipe is that you do most of the work the day before. On the day you want to serve it, all you basically have to do is slice and reheat! Don’t be concerned about the beer; it helps to tenderize this otherwise tough cut of meat and the alcohol will evaporate during cooking. Also, you don’t want to leave out the horseradish; this is the secret ingredient that gives the sauce its’ zip!

1. Place beef brisket fat side up in a large (13x9x2 inch) oven-proof casserole or baking pan.
2. In a medium bowl, mix beer, ketchup, and remaining ingredients. Using a whisk if you have one will make this go faster and eliminate lumps. If you don’t have a whisk, try using a fork to beat the mixture.
3. Pour beer mixture over brisket and refrigerate for at least 4 hours, covered loosely with plastic wrap.
4. Preheat oven to 300 degrees. Remove plastic wrap and bake brisket in a 300 degree oven for 4 hours. Remove from oven and let cool. Refrigerate covered with plastic wrap overnight.

On the day you plan to serve brisket:

1. Skim fat from top of sauce in pan. Remove beef from pan (do not remove sauce). Cut beef in slices to desired thickness across the width (short side) of the brisket and put back in pan with sauce.
2. Preheat oven to 200 degrees. Cover beef loosely with foil and re-heat in pan with sauce in a 200 degree oven until heated through, about one hour (you will want to check beef after 30 minutes, and every 15 minutes or so after that to avoid drying it out). Serve beef in buns with extra sauce spooned over meat, if desired.

Note: Meat can be served cold after this and leftovers can be frozen with sauce.

Easy Coleslaw

In a large bowl, toss the coleslaw mix with about ½ jar or bottle of dressing. If slaw seems dry add a bit more, but remember that the cabbage will give off some water as it sits in the dressing, so don’t add too much or slaw will become watery. Refrigerate for several hours to let flavors combine. When you are ready to serve, if slaw seems dry, add a little more dressing until it seems right to you. Remember, you can always put more dressing in, but you can’t take it out!

Seasoned Steak Fries

1. Bake fries as directed on bag on a large 15x10x1 inch cookie sheet.
2. While fries are still warm, sprinkle with seasoned salt as desired.

Retro Recipe: Porcupine Meatballs

Written Thursday, May 6th, 2010 by Penny Hawkins

Recently I have been in Spring cleaning mode, sprucing up and organizing our big ole' barn of a house from top to bottom. It's a lot of work, and not something I look forward to, but my efforts have resulted in some unexpected benefits as well. Not only do I now have clean closets and drawers, but I've also uncovered some long-forgotten treasures like the notebook from my 9th grade Home Economics class that I wrote about the other day.

During my recent Spring cleaning frenzy, I was cleaning the home office my husband and I share, and came across another treasure- the Betty Crocker Recipe Card Library that used to belong to his mother. It was given to me by D's brother after our sister-in-law Kitty passed away, and it's exactly like the one my mother used to have. This yellow plastic box with recipe cards is vintage 1970's and chock-full of recipes that are truly a blast from the past.

I started flipping through the slightly-faded cards, and came across so many recipes I remember from my childhood...dishes my mom used to make on a regular basis like Tuna Chow Mein Casserole, Pizza Potatoes, and Foil-Wrapped Dinners. These oldies but goodies are still as delicious today as they were 30+ years ago, and I will be sharing them with you from time-to-time because retro is cool again, and good food never goes out of style!

Today's recipe is probably my favorite from childhood, mostly because the name appealed to my 10-year-old self more than the actual dish. The Betty Crocker recipe card calls it "Oven Porcupines", but my mom always called it "Porcupine Meatballs", a name that never failed to amuse me and my brother. This recipe is 70's comfort food at its' best, and tastes just as good now as it did when my mom made it.

Oven Porcupines aka Porcupine Meatballs(adapted from The Betty Crocker Recipe Card Library, copyright 1971, General Mills, Inc.)

Heat oven to 350 degrees. In a medium bowl, combine meat, rice, 1/2 cup water, onion, salt, garlic powder, and pepper. Shape mixture by rounded tablespoonfuls into balls. Place meatballs into ungreased 8x8x2 baking dish. Stir together tomato sauce, water, and Worcestershire sauce; pour over meatballs. Cover with aluminum foil; bake at 350 degrees for 45 minutes. Uncover and bake an additional 15 minutes. Serves 4-6.

Note: This recipe can also be prepared in a skillet on the stove. Prepare meatballs as directed. Heat 2 tablespoons vegetable oil in a large skillet; brown meatballs. Drain off fat.  Stir together tomato sauce, water, and Worcestershire sauce; pour over meatballs. Reduce heat; cover and simmer 45 minutes. If necessary, add small amount of water during cooking.

Member Recipe Review:Breakfast Pot Pie

Written Tuesday, April 13th, 2010 by Penny Hawkins

I tried this recipe a while back and I'm sorry it took me so long to get this review posted because Breakfast Pot Pie rocks! I love the name, and it's comfort food, so what's not to like? Meat? Good! Cheese? Good! Biscuits and Eggs? Good!

I had to make a couple of adjustments to Goldie's recipe, but not because the recipe needed it (it's great just like it is). The first change was because of poor planning on my part...after I started cooking, I realized I was out of Bisquick! (Confession time- this situation was very the reason I wrote my post on "What To Do If You Run Out of..."). A quick scan of the freezer revealed some frozen buttermilk biscuits, so rather than scrap the recipe, I decided I'd try them and see how it worked (they were yummy). The second change was just a small one to keep my hubby happy. My picky eater only like his eggs scrambled, so instead of cracking the eggs and adding them to the pan like Goldie did, I whisked the eggs a bit before pouring them on top of the meat and around the biscuits, and it worked just fine.  

I recommend this recipe highly...it's perfect for an impromptu "breakfast supper", or to feed a group for brunch. I thought this was a very creative recipe and I'm jealous I didn't think of it first! Great job Goldie!

The following pictures and instructions are based on my ingredient changes. For Goldie's original recipe, click here.

Breakfast Pot Pie (revised)

1 can Roast Beef Hash
1/2 small onion, minced
2 T. butter
1 c. cheddar, shredded
4 eggs
dash Salt & Pepper

Heat oven to 375 degrees. Melt butter in an oven-proof pan on top of the stove (for example, you can use your cast-iron skillet, if you have one). Cook chopped onion until opaque, then add canned hash and break it up, stirring to mix.

Flatten a layer of the hash on the bottom of the pan; you're going to allow this to cook and brown a little over medium heat. Top with cheese; do NOT stir. Turn heat to low.

Place frozen biscuits on top of cheese and hash. Carefully pour eggs on hash and around biscuits.

Bake at 375 for 10 minutes.  Salt and pepper to taste.

Mix-n-Match Casseroles

Written Tuesday, February 9th, 2010 by Penny Hawkins

I'm a huge fan of any kind of casserole, after all, what's not to like? They're easy to put together, I usually have the ingredients on-hand in my pantry or fridge, and most of them use only one pot or pan (ok...two if you have to cook pasta or rice). So, unless you or someone in your family is one of those people who hate their food mixed together, or (yikes!) someone who hates the foods on their plate to touch each other, casseroles are just plain easy, delicious, and a busy cooks best friend! (No offense intended to the mixed-food-hating, no-food-on-the-plate touching people, you can't help how you feel...I just don't get it)

One of the things I love most about casseroles is that I can make them with whatever I have on-hand in the fridge and pantry, mixing and matching ingredients to build a casserole around my basic "formula" that I adapted from a recipe I found in my mother's recipe box. I do this so often, that over the years I've come up with a chart of sorts that helps me mix-n-match my ingredients based on what my family likes best.

The following chart gives you an idea of how you can mix-n-match pretty much whatever you have on-hand to create your own fabulous casserole. The rules are simple: make your base, choose 1 item each from the sauce, meat, veggie, and starch choices, combine with base, add anything you want  from the optional add-ins, top with your choice from the toppings selctions, and bake! That's it...one pot, no hassles, and you don't even have to cook the rice or pasta first. How easy is that? You can mix-n-match your own fabulous and delicious casserole tonight! Click on this Mix-n-Match Chart to get started (you can print it!).

Note: You can "plan" these casseroles ahead  by cooking extra meat and freezing or refrigerating it for later use. I often do that with ground beef or chicken, by cooking extra portions than freezing it in one lb. or one cup portions so I can grab-n-go!

Member Recipe Review: Crockpot Chicken

Written Tuesday, February 2nd, 2010 by Penny Hawkins

It's been a little while since my last comfort food recipe review, and before ya'll get the idea that somehow my comfort food obsession has passed (as if!), I decided it was time to go in search of another HHM member comfort food recipe to review. So, I clicked over to the recipes tab here at HHM and  began my search with the help of the handy categories links.

The criteria? I wanted a recipe that was a "set it and forget it" one-pot meal, and it absolutely had to include gravy or sauce! Hmmm...I remembered seeing a "Meal of the Day" a week or so ago that had appealed to me, but where was it? Thinking it had been a chicken dish, I clicked on the "chicken" category link, and after a minute of searching, there it was... on page 4...Ashley's Crockpot Chicken!!!

Besides being easy and delicious, one of my favorite things about this recipe is that it uses ingredients that I already had on hand because they are pantry staples. I was literally able to decide to make this recipe on the spur of the moment, and get it in the crockpot in 10 minutes without going to the store! Now I don't know about ya'll, but that's my favorite kind of recipe! Did I mention it was delicious? Just like Ashley described, it reminded me of everything I love about Thanksgiving dinner!

So if you're looking for spur-of-the-moment inspiration for dinner this week, give Ashley's Crockpot Chicken* a try...it's fantastic! 

*this recipe has been husband-tested, and beancounter hubby gave it a 10 out of a possible 10.

Member Recipe Review: Italian Goulash

Written Friday, December 25th, 2009 by Penny Hawkins

When I saw hometowngirl's recipe for "Mom's Italian Goulash" a few weeks ago, I was hit by a wave of nostalgia. There are two reasons why this recipe makes me feel sentimental: the first is my well-known weakness for comfort food, and the second is because my mother made a very similar dish that I had not eaten in years (mom passed away in 1998).

This recipe was also in the pile a few weeks ago during my now-infamous marathon cooking session. However, unlike his reaction to Spinach Soup, when hubby saw this recipe he immediately aproved because his mother also made a similar recipe. This one he was excited about!

So I made this recipe using Susan's easy-to-follow directions, and pretty soon I had a lovely pan of comfort-food heaven in the oven. Hubby paced back and forth, tasting spoon in his hand, until the Goulash came out of the oven. Finally it was done and even though it was still bubbling hot, in went his spoon. The verdict? Well, other than the fact that he should have waited for it to cool a bit, he declared that it was a good as his mother's and we could have it again anytime!

Thanks for the delicious trip down memory lane Susan!

Soup's On

Written Sunday, December 20th, 2009 by TrishB

Frigid conditions have gripped New York this week. Snowy too. Days are getting shorter and nights longer. Winter is here. So what am I thinking we should have for dinner? Soup. The ultimate in comfort food.

Nothing beats a steaming bowl of hot soup on a cold winter day. It’s also the cure for anything that ails you. Just ask my mother.

Serve soup with a warm piece of crusty bread and, voila, a complete meal. Another great thing about soup is that it’s even tastier the following day. My son loves to heat up a cup after a long day of school. It’s not only delicious but nutritious too. So here are a few of my favorites. These are easy recipes that fill your kitchen with wonderful aromas but more importantly are chock full of flavor, color and texture.

Baked Caramelized Onion Soup with Gruyere Croutons

2 tbs canola oil
9 Cups (approx 4 large) Vidalia or Spanish onions, thinly sliced
3 tsp sugar
3 cups chicken stock and 3 ½ cups beef stock or 6 ½ cups chicken stock
salt and pepper, to taste

Croutons

4 ½ inch thick slices of baguette
1 clove garlic, split
1 cup gruyere cheese, grated

1. Heat oil in a pot over medium high heat.
2. When hot, add the onions and mix well
3. Place wax paper over the onions to cover them (allowing the onions to sweat) and cover with a lid.
4. Cook slowly for about 30 minutes, stirring occasionally until they are very soft.
5. Remove the paper and stir in the sugar and cook until the onions take on a light brown color and are caramelized (approx 20 minutes). Watch carefully during this process and remove the pot from the heat frequently while you stir the edges into the mixture.
6. Add the stock.
7. Simmer covered for about 40 minutes, stirring occasionally. Add salt and pepper to taste.
8. Preheat oven to 250 degrees and bake the baguette slices until lightly toasted.
9. Remove the croutons and rub with garlic.
10. Place a crouton for each serving in a deep ovenproof bowl and ladle the hot soup over the croutons.
11. Divide the cheese into 4 equal portions and sprinkle each bowl and place under the broiler until the cheese is browned and sizzling.
12. Serve immediately.

Tortilla Soup

6 – 6” tortillas
6 Tbs olive oil
6-8 cloves garlic, finely chopped
2 cups onions, finely chopped
1 ½ tsp ground cumin
1 tsp coriander
½ tsp cayenne (optional)
1 tsp salt
1 28 oz can chopped tomatoes, drained
8 cups chicken stock
1 package frozen corn

1. Cut tortillas in ½” wide strips. Saute in 4 Tbs oil until lightly brown and crisp. Set aside on paper towel when done.
2. In a pot, heat the remaining olive oil. Brown garlic.
3. Add onions, cumin, coriander, and cayenne. Stir until soft.
4. Add salt, tomatoes, and 1/3 of tortilla strips.
5. Add broth and cook for 25 minutes.
6. Add corn. Cook 10 more minutes.
7. Serve with extra tortilla chips and condiments.

Condiments

Avocado or guacomole
Monterey jack cheese, shredded
Sour cream

Member Recipe Review: Chicken Spaghettini with Fried Capers

Written Tuesday, November 3rd, 2009 by Penny Hawkins

I sure do love to find new member recipes to cook and review...what a tasty job! And, with so many great recipes here at HHM, it will be a long time before I run out of new ones to try! This week's recipe caught my eye because it has two ingredients I love...pasta and capers!

The great thing about Chicken Spaghettini with Fried Capers, other than the terrific taste, is that I didn't even have to go to the store to make it (yes...I keep capers on-hand at all times!). I followed Billie-Jean's (beejay72) easy directions, and in no time I had an incredibly delicious pot of chicken spaghettini! Since this dish reminded me so much of the flavors in chicken picatta, I added a splash of white wine and chicken broth....perfection! Fresh clean flavors are what make this dish a winner!

Try this recipe soon...your family will love it!

Slow Cooker Comfort Food by Judith Finlayson

Written Tuesday, October 27th, 2009 by Penny Hawkins

According to the biography on her website, "After a long career as an author, journalist, editor, speechwriter and consultant, Judith Finlayson decided to transform her passionate love of cooking and interest in the culture of food into a second career." And what a successful career it has been...her six previous slow cooker books have sold over 600,000 copies! Through these very successful  books, Judith has shown thousands of people not only the convenience of preparing foods in the slow cooker, but also how it can be used to create truly extraordinary dishes not typically associated with this time-saving appliance. 

In her seventh slow cooker book, Slow Cooker Comfort Food, published by Robert Rose, Judith works her recipe magic once again and shows us how to use this humble appliance to prepare both sweet and savory comfort food from around the world. In the introduction to the book, she explains the power and global appeal of comfort food by stating that, " food, as well as wine, has the power to to ease emotional pain. Today we call this phenomenon comfort food- the home-style victuals we associate with emotional nourishment in addition to physical sustenance." She reminds us that comfort food is truly International by saying, " in our globalized world, fresh ideas for unpretentious dishes with the potential for emotional resonance are likely to come from anywhere."

Exploring and sharing comfort food from around the globe is something Ms. Finlayson does particularly well in Slow Cooker Comfort Food. Her recipes take us on an International culinary adventure with delicious choices like Polenta with Mushrooms, Basque-Style Tuna, Caribbean Pepper Pot, and Madame Saint-Ange's Peruvian Cream. By cooking your way through this wonderful book, you can practically take a trip around the world and never leave your kitchen!

The recipes in Slow Cooker Comfort Food are both delicious and unpretentious, and Ms. Finlayson's directions are clear and easy to follow for cooks of most skill levels. Each recipe is also coded to indicate if it is Entertaining Worthy, Vegan Friendly, Can be Halved, or Vegetarian Friendly. Additionally, there are hints and tips for achieving the best results from your slow cooker.

I was initially drawn to this book for two reasons: first, my not-so-secret obsession with comfort food, and second, my never-ending quest for a slow cooker book that was different from all the others. I am happy to say that Ms. Finlayson did not disappoint in either respect, and I have found the quintessential book for preparing truly amazing meals with my slow cooker.

Are you hungry for comfort food yet? Here's a little taste from one of Judith's recipes (I made this and it was out-of-this-world!!):

 Onion-Braised Brisket

Impress your friends with this easy-to-make, yet absolutely delicious brisket. My next-door neighbor, who was invited in for a tasting, described it as “ambrosial.”  When it’s served alongside steaming garlic mashed potatoes, he’s not far wrong.

Serves 8
Large (approx. 5 quarts) slow cooker
Can be Halved (see below)

2 tbsp olive oil, divided (25 mL )
4 to 5 lbs double beef brisket, trimmed (2 to 2.5 kg)
4 onions, thinly sliced on the vertical 
6 cloves garlic, minced 
1 tsp salt (5 mL)
1 tsp cracked black peppercorns (5 mL)
1 tsp dried thyme leaves (5 mL)
2 tbsp red wine vinegar (25 mL)
1 tbsp Dijon mustard (15 mL)
1 cup dry red wine (250 mL)
1/4 cup tomato-based chili sauce (50 mL)
2 tbsp tomato paste (25 mL)
1 cup beef  stock (250 mL)
2 tbsp cornstarch (15 mL) dissolved in 1/4 cup (50 mL) water 
1/2 cup finely chopped parsley (125 mL)

1. In a skillet, heat 1 tablespoon (15 mL) of the oil over medium-high heat.
Add brisket and brown well on both sides, about 6 minutes. Transfer to
slow cooker stoneware.
2. Add remaining tablespoon (15 mL) of oil to skillet. Add onions and cook,
stirring, until they begin to turn golden, about 5 minutes. Add garlic,
salt, peppercorns and thyme and cook, stirring, for 1 minute. Add vinegar,
mustard and wine and bring to a boil. Cook, stirring and scraping up brown
bits from bottom of pan, for 2 minutes. Stir in chili sauce, tomato paste and
beef stock.
3. Transfer to slow cooker stoneware. Cover and cook on Low for 8 to 10
hours or on High for 4 to 5 hours, until brisket is very tender.
4. Transfer meat to a deep platter, slice and keep warm. Transfer sauce
to a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes
to slightly reduce. Remove from heat and add cornstarch solution,
stirring until sauce thickens. Pour over meat and garnish with parsley.

Tip: If halved, reduce cooking time to about 6 hours on Low or 3 hours
on High. Be aware that these cooking times are general estimates. Not
only do cooking times vary substantially among slow cookers, people
have different preferences with regard to how well they like their
meat done. If you prefer fork-tender results, start checking after
the food has cooked for 6 hours on Low.

Make Ahead: Complete through Step 2. Cover and refrigerate mixture for up to 2 days. When you’re ready to cook, complete the recipe.

Photos and recipes from Slow Cooker Comfort Food courtesy of Judith Finlayson and Robert Rose publishing, September 2009, Softcover/$24.95. This is not a paid product endorsement.