dinner


Skillet Angel Hair with Shrimp and Roasted Peppers

safford rv

This recipe makes an impressive dinner with ease because you cook the pasta in the same pot as the sauce. One pot on the stove top, one pot to clean, one delicious dinner.

24 large shelled shrimp
1 tablespoons olive oil, divided
4 cups chicken broth
4 garlic cloves, thinly sliced
1 teaspoon crushed red pepper flakes
1 cup Chardonnay or dry white wine
1 ½ cups marinara sauce
12 oz roasted peppers, thinly sliced
1 cup packed fresh basil, divided
1 cup grated parmesan cheese
16 oz uncooked angel hair pasta

In a 12-inch skillet or stockpot heat on medium-high heat oil then add garlic and crushed pepper flakes for 20 seconds or until fragrant. Add wine; cook 3 minutes or until wine is reduced by half. Add broth and sauce. Reduce head to medium; simmer 5 minutes.

Slice basil into strips. Add pasta to skillet or stockpot. Cook covered 3 minutes or until pasta begins to soften. Add shrimp, half of the bell peppers and ¾ cup of basil to skillet or stockpot. Cook covered 5 minutes or until shrimp is cooked through.

Top with remaining bell peppers, basil and cheese.

(recipe courtesy of ChefBoyRv)
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Caveman Pops (aka Roasted Turkey Legs)

safford rv

Turkey Legs….they’re like chicken legs, only bigger….oh, and they’re made with turkey, not chicken.

First, the recipe does call for brining. This is probably something you’ll want to do before you leave home.  Brining poultry, if you have the time, makes such a difference in terms of flavor. Brining turkey..…well, try to find the time. Please. I beg you.

Ingredients

  1. 10 whole Turkey Legs

BRINE:

  1. 4 quarts Water
  2. 1 cup Kosher Salt
  3. 1 cup Sugar
  4. 1 cup Brown Sugar
  5. 2 Tablespoons Seasoning Blend (I Used Montreal)
  6. 1 whole Bay Leaf

DRY RUB:

  1. 2 Tablespoons Chili Powder (less If You Don’t Like Things Too Spicy!)
  2. 2 teaspoons Seasoning Blend (I Used Montreal)
  3. 2 teaspoons Paprika
  4. 2 teaspoons Onion Salt

Preparation Instructions

In a pot, combine water with the salt, sugar, brown sugar, 2 tablespoons seasoning blend, and bay leaf. Bring to a boil then remove from heat. Allow to cool, then pour into a large container or bowl filled with ice. When mixture is cold, submerge turkey in the brine. Cover the container and brine in the refrigerator for 4 to 6 hours, more if you have time.

Get your grill nice and hot. Mix the dry rub ingredients. Remove the turkey legs from the brine and rinse them under cold water. Pat them dry. Rub the dry rub all over the turkey legs, getting under the skin when you can.

Grill legs for 45 minutes to an hour……this gives you plenty of time to gather ’round the campfire and sing your favorite campfire songs….don’t forget to attend to the grill, turning the legs as needed.

Remove them from the grill and wrap the bottom of the legs with aluminum foil for serving.  I do this because it makes ’em easier to grab and eat.  This is also why I all them Caveman Pops….they just look like something they’d dig.

Uuug. Oooog. Uuga. Ooooga.

Grunt.

(recipe, courtesy of Ree Drummond….thanks, Ree!)

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Guinness Sirloin

  • One 16 oz. sirloin of beef
  • One 16 oz can of Guinness Pub Draught Stout
  • One small onion
  • Two shallots
  • 1/2 tsp of Garlic salt
  • 2 pats of butter

This recipe is pretty self-explanatory. Take the sirloin and admire its color and lovely fat marbling. Place steak on a large piece of tin foil. Next, cut into semi-large pieces, the onion. Add that to the top of the steak. Then, chop the shallots into fine pieces. Add to the top of the onions. Put the two pats of butter on top of all of that and sprinkle the garlic salt on top. Then, curl up the corners and sides of the foil to make a sort of bowl to which liquid can be added…..because here it comes….Finally, it is time. Add about 3 ounces of the Guinness and close it all up tightly. You may enjoy the rest of the Guinness at your leisure. Take another piece of foil and wrap it around the entire package to form a double wall of foil so the goodness stays inside. Cook in the coals or just above a hot fire for about 45 minutes for medium. Subtract 5-6 minutes for each level rarer and add 5-6 minutes for each level more well done. Open the package carefully and enjoy. Oh yeah, grab another Guinness, pour into a nice clear cup and enjoy the cascade. Now, pick up your fork and knife and enjoy!!

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Super-Sized Campfire Pierogis

safford rv

campfire pierogis

A pierogis is a dumpling dish that comes from Eastern Europe, but as with most things we have put an American spin on it.  For this particular campfire recipe you will need the ingredients, a hobo pie maker,  and a campfire.

Ingredients:

4 cup serving of prepared Mashed Potato’s
2 cups Cooked, Crumbled, Polish Sausage
2 cups Cheddar or Mozzarella Cheese

Directions:

1. Butter the outside of 2 slices of bread and put the buttered sides out in the Hobo Pie Maker.

2. Spread several spoonfuls of mashed potato on one side, and smooth out, and the sprinkle a little crumbled sausage on top of the potato.

3. Sprinkle with cheese. Close pie maker, and grill over campfire for 2 to 3 minutes.

4. Let it cool for a few minutes.  Enjoy!

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