Archive of ‘Cooking’ category

Roasted Butternut Squash Soup

| Cooking

Healthy and delicious Butternut Squash Soup

Healthy & Delicious Roasted Butternut Squash Soup

Healthy & Delicious Roasted Butternut Squash Soup – After all the camping and socializing we’ve been doing lately I’m trying to eat healthier meals during the week. Soup is always one of my favorite lunch choices – especially since I freeze individual meal size packages for a quick and convenient lunch. I have a few “go-to” soup recipes but this has recently become one of my most frequent picks. This recipe is really flavorful and the rich, creamy texture helps to make you feel really full and satisfied.

Healthy & Delicious Roasted Butternut Squash Soup

INGREDIENTS

1 large squash
4 cups chicken or vegetable broth
1 can coconut milk
1 tsp oil
1/2 onion chopped
3 garlic cloves
1 tsp fresh ginger chopped finely
1/2 tsp curry powder (or paste)
juice of 1/2 a lime (or more if you like your soup more tangy)
1/4 tsp red pepper flakes (or more if you like it spicier)
cilantro or parsley for garnish

DIRECTIONS

  1. Prepare and bake squash in over for 1 hour. Once the squash is cool, scoop all the squash meat out of the shell.
  2. Saute onions, garlic, ginger & curry powder in oil until soft and well combined.
  3. Put all ingredients from the first two steps into a bowl and using a wand blender, mix until smooth. Place mixture in a large pot on the stove over medium heat.
  4. Add chicken broth, lime juice and red pepper flakes. Heat until it reaches a boil and then turn down to simmer on low for 10 minutes stirring regularly.
  5. Garnish with fresh cilantro or parsley and serve while hot.

Download your Roasted Butternut Squash Soup recipe here.

I hope you enjoyed this recipe. Check out some of my other recipes including: Double chocolate pecan cookiesThe ultimate rice krispie squareBest salad everNo bake energy balls,  the best chicken soup you’ll ever eatBailey’s dipped toasted marshmallowszucchini quinoa pattiesperfect chocolate chip cookiesmarinated feta cheesemediterranean humus.

0 comment

Campfire Toasted Cinnamon Rolls

| Cooking, Kids Fun, Outdoors

Campfire Toasted Cinnamon Rolls

Yummy and fun to make campfire toasted cinnamon rolls.

Campfire Toasted Cinnamon Rolls – In my last post, I mentioned that our family recently had our inaugural camping trip of the year. We went with some friends and had so much fun camping in the Pacific Northwest rain forest along the coast of Vancouver Island (see last post for some photos of our trip). I love trying new camping recipes and this time I’d seen some orange/cinnamon rolls cooked in orange peels over a fire on Pinterest that looked intriguing. Loved the idea but my daughter doesn’t like oranges at all so I had to take another route…what about simply cooking them on a roasting stick? I really wasn’t sure it was going to work and honestly I kind of forgot about them until our last camping night. Once I remembered, I asked the kids if they had any interest in trying a roasted cinnamon bun experiment and they were all over it.

We cracked open a can of Pillsbury Cinnamon Rolls and carefully put them on some roasting sticks. We tried a few different methods but in the end the best way was to simply insert the roll (as is straight out out of the can) on a small double pronged roasting fork. We tried on a single prong but they kept twisting and almost falling off – too much stress. We also discovered that you needed to keep turning them to make sure they were cooked all over, especially in the center. You definitely want some hot, glowing embers to cook the cinnamon rolls, a roaring fire wouldn’t work well at all. As a final surprise, I discovered that these particular cinnamon rolls came with a little container of icing…truly the icing on the cake (or cinnamon roll). Sweet, fluffy, warm and toasty – why does camping food always seem to taste extra delicious! So in the end, it turned out that our campfire cinnamon rolls experiment was a huge success and I would highly recommend it.

Campfire Toasted Cinnamon Rolls

What you need:

  • Can of Pillsbury Cinnamon Rolls
  • Roasting prongs (preferably with the prongs close together)
  • Campfire with hot embers

Directions:

  1. Pop open can and carefully divide the cinnamon rolls.
  2. Gently insert the prongs through the side of the cinnamon roll in the center of the bun making sure it’s near the back of the prongs.
  3. Slowly place your roll over hot embers, rotating frequently and on all sides.
  4. Depending on the heat in your campfire, it should take anywhere from 8-12 minutes to toast your rolls so that they are cooked all the way through.
  5. Remove from campfire and allow to cool slightly before carefully removing the roll from the roasting prongs. Eat and enjoy!

You can download and print the directions here.

I hope you enjoyed this post.  Check out some of my other posts that would be great for camping including: DIY Fire StartersDouble Chocolate Pecan Cookies,  No Bake Energy BallsPerfect Chocolate Chip CookiesBlank Faces Coloring PageJellyfish Friendship Bracelets10-Minute Superhero CostumePrintable Robot Coloring Page Family Movie Night Tickets

Camping Cinnamon Rolls

Toasted Campfire Cinnamon Rolls

2 Comments

Curried Apple Egg Salad Sandwich

| Cooking

Curried Apple Egg Salad Sandwich - the best egg salad sandwich you've ever eaten.

Curried Apple Egg Salad Sandwich

Curried Apple Egg Salad Sandwich – In the past, egg salad sandwiches have been as enticing to me as eating a slop sandwich (sorry if I’ve offended any egg salad sandwich lovers out there). I’m not sure if it was the smell or the drab yellow paste that turned me off but I was a hater none the less. All that changed one day a couple of years ago when I saw a cooking show on TV that was doing interesting takes on good ole fashioned sandwiches. I scrunched up my nose as they showed the typical yellow-grayish mush with white crust-less bread but then something caught my attention…wait, that looks interesting. Curry, apple, lime juice, cilantro… how could anything with those ingredients be bad. Toasted multi-grain bread…yum! OK, that was it, I was sold. I ran out to the store, bought all the ingredients and went to work making the recipe. OMG was all I could say. Fresh, lively and full of flavor. This was by far the best egg salad sandwich I had ever eaten. Now this updated classic sandwich makes regular lunch appearances in our home.

If you’ve been put off by egg salad sandwiches in the past, you must try this – it’ll change your perspective and you’ll become a convert, I promise!

Curried Apple Egg Salad Sandwich

Ingredients:

  • 6 hard-boiled large eggs, chopped
  • 1 cup apples, diced (Granny smith recommended)
  • ¼ cup red onion, finely chopped
  • ½ stalk celery, chopped
  • ¼ cup cilantro or parsley
  • 1/3 cup mayonnaise
  • 1 tbsp fresh lime juice
  • 1½ tsp curry powder
  • 1 tsp old fashion mustard
  • ¼ tsp salt
  • Pinch of cayenne pepper
  • Bread of your choice

Directions:

  1. Hard-boil the eggs. Cool, run under water, remove the shells carefully. Chop or mash eggs into small chunks.
  2. Wisk mayo, lime juice, curry, mustard, salt and cayenne together in a large bowl. Add the eggs, apple, onion and cilantro or parsley, stir to combine.
  3. Toast your bread and spread the curried egg mixture on toast. Enjoy!

Download the Curried Apple Egg Salad Sandwich recipe HERE.

Forget your grandma's recipe, this is the BEST EGG SALAD SANDWICH you've ever eaten.

I hope you enjoyed this recipe.  Check out some of my other recipes including: Double chocolate pecan cookiesThe ultimate rice krispie squareBest salad everNo bake energy balls,  the best chicken soup you’ll ever eatBailey’s dipped toasted marshmallowszucchini quinoa pattiesperfect chocolate chip cookiesmarinated feta cheesemediterranean humus.

1 Comment

Double Chocolate Pecan Toffee Cookies

| Cooking

Double Chocolate Pecan Toffee Cookies - rich, decadent, soft, brownie like, nutty, chocolaty gooey goodness all in one tasty little cookie.

Double Chocolate Pecan Toffee Cookie

Double Chocolate Pecan Toffee Cookie – Last weekend we returned from our family vacation. My daughter was eager to see her best friend MacKenzie, so right away we set up a play date our first day back. MacKenzie’s mom, Kelly, was so sweet and brought over a big tin of cookies to welcome us home. I didn’t get a chance to eat any of the cookies until after Kelly had left but once I had… well, lets just say I had much more than my allotted share. While one part of me was cursing Kelly for bringing these rich, decadent  and sinful cookies into my house, the other part of me was thinking… must learn to make these!  Let me see if I can describe them to you – soft, brownie like, nutty, chocolaty gooey goodness all in one tasty little package. I then proceeded to text Kelly and beg her for the recipe, all the while keeping my fingers crossed that it wasn’t a special secret family recipe. Score! Kelly was kind enough to share her recipe and I made quick work of putting my first batch together. Wow, is all I can say!

DOUBLE CHOCOLATE PECAN TOFFEE COOKIES

INGREDIENTS

1 3/4 cup flour
1/4 tsp baking soda
1 cup butter, softened
1 tsp vanilla extract
1 cup granulated sugar
1/2 cup dark brown sugar, firmly packed
1 egg
1/2 cup unsweetened cocoa
2 tbsp milk
3/4 cup chopped pecans pieces (walnuts would likely work as well)
1/2 cup toffee chips (or Skor chips)
1 cup semi-sweet chocolate chips

DIRECTIONS

Use an electric mixer to cream butter, vanilla and sugars and mix until fluffy. Beat in egg. At low-speed, beat in cocoa and milk. With a wooden spoon mix in the flour and baking soda until blended well. Stir in nuts, toffee and chocolate chips.

Drop by teaspoonfuls onto foil or parchment paper lined baking sheets. Bake at 350 degrees for 12 to 13 minutes. Remove from oven and cool slightly before removing from baking sheets.

Print and/or download the Double Chocolate Pecan Toffee Cookie HERE

Double Chocolate Pecan Toffee Cookie

Double Chocolate Pecan Toffee Cookie

I hope you enjoyed this recipe.  Check out some of my other recipes including: The ultimate rice krispie squareBest salad everNo bake energy balls,  the best chicken soup you’ll ever eatBailey’s dipped toasted marshmallowszucchini quinoa pattiesperfect chocolate chip cookiesmarinated feta cheesemediterranean humus.

You may also want to checkout my popular Pinterest Boards and Follow me on Pinterest.

Thanks for reading!

~ Jamey

0 comment

1 2 3 4 8