Author: Debbie
Campfire Cooking with Pecan Praline French Toast {Foodie Friday}
When I think of campfire cooking, I automatically think of three things:
1.) Old Westerns
2.) Hot Dogs
3.) Marshmallows/S’mores
These things are all dandy. But the truth is, campfire cooking is just like regular cooking! There are no limits to what you can cook. And contrary to popular belief, Cowboys are not the only ones who do it.
All it takes is a little extra prep and you can cook anything outdoors that you would cook at home.
Here are some handy tips to keep in mind:
- Plan meals ahead of time. Any ingredients that you can peel, chop or marinate beforehand, should be done at home. Pack and store ingredients in ziplock bags and coolers.
- Bring the right equipment. There are tons of camping cookware options out there, such as stovetops, campfire grills and Dutch Ovens. However, you can also use an old set of regular pots and pans. You also need to think about utensils, mixing bowls, TONGS and items to use for clean up. Will you use firewood or charcoal? Bring the appropriate fire building materials.
- Figure out your fire. Depending on what you are cooking, you will need to adjust your firewood/coals accordingly. You don’t want to cook over an open flame so you will need to let your wood/coals burn down to embers or white hot coals. You also should be aware of the amount and how it is distributed to ensure heat consistency. Turning your food every 15 minutes will also help with heat distribution and help avoid hot spots.
Keeping these tips in mind, you should be well on your way to roughing it in the woods!
I enlisted the help of the River Valley Black Pot Cookers, who travel the nation participating in Dutch Oven Gatherings (also known as DOGS), to bring you this easy Dutch Oven recipe for Pecan Praline French Toast.
Pecan Praline French Toast -- Campfire Cooking
2014-09-11 16:03:20
Ingredients
- 6 eggs
- 1 ½ cups half and half
- 1 tbsp brown sugar
- 2 tsp vanilla
- 1-2 12 oz. loaf French or Italian bread
- 1 tbsp butter
- ¾ cup brown sugar
- ½ cup maple syrup
- ¾ cup chopped pecans
Instructions
- Whisk eggs, half and half, brown sugar and vanilla in bowl until mix is smooth and sugar is dissolved. Pour 1 cup of egg mixture into a size 12 Dutch Oven (or 9x13 casserole if you want to replicate at home).
- Arrange slices of bread on top of the mixture and pour the rest of the egg mixture on top.
- Melt butter in saucepan over medium heat. Mix ¾ brown sugar and maple syrup into butter, stirring until smooth
- Bring syrup to a boil, and then bring to simmer for 1 minute. Stir pecans into syrup.
- Spoon syrup over bread mixture and cook at 350 degrees for 30-45 minutes, or until golden brown.
- To achieve this temperature in the Dutch Oven, you will need 9 coals on the bottom and 15 on the top
- Be sure to rotate the lid clockwise every 15 minutes, and the bottom counter-clockwise every 15 minutes.
Arkansas Women Bloggers https://arkansaswomenbloggers.com/
To learn more about the River Valley Black Pot Cookers, head to their facebook page for more recipes and information on their Cookin’ for Kids project, purchasing school supplies for kids in need.
Misty is a full-time working wife and mom. She lives in Central Arkansas with her husband and three boys. Aside from her real-job pushing bacon, she struggles to keep up with her blog about the projects in her daily life. Follow her attempts at www.burlapandbeestings.com
Sunday Link-Up {September 14, 2014}
Dishing It With Chef Matt McClure {Foodie Friday)
This year’s Foodie Friday preconference of #AWBU featured four outstanding speakers, including Chef Matthew McClure (@matthewrmcclure) of The Hive at 21CBentonville. He encouraged all of us to eat seasonally and eat locally. Much of his menu at the restaurant is determined by the produce he procures from local vendors and farmers. We were treated to two of his favorites during his presentation which we devoured on the spot. He graciously agreed to share his Roasted Chicken with Garam Masala Spice and OkraTouille recipes with us.
He brought along a little friend to help with the presentation.
We might have been tempted to lick the platter!
We are especially thankful to Taste Arkansas for sponsoring Foodie Friday and supporting ARWB.
How to cut up a chicken into 10 pieces.
Roasted Chicken with Garam Masala Spices
2014-09-09 09:18:02
For the spice
- 2 star anise
- 2 guajillo pepper
- 1 cinnamon stick
- 1 teaspoon mustard seed
- 1 teaspoon anise seed
- 1/2 teaspoon pink peppercorns
- 1/2 teaspoon black peppercorns
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon cloves
For the Chicken
- 1 whole chicken cut into 10 pieces
- 1/4 cup garam masala spice mix
- 2 teaspoons kosher salt
- 2 teaspoons sugar
Instructions
- Toast the spices and then grind into a fine powder.
- Massage the chicken with all spices, salt and sugar.
- Roast the chicekn in a 375 degree oven for 25-35 minutes until done.
- Remove from the oven and allow to rest for 5-10 minutes.
Arkansas Women Bloggers https://arkansaswomenbloggers.com/
OkraTouille
2014-09-09 09:24:47
Ingredients
- 1 yellow onion, diced
- 1 pint chopped tomatoes
- 1 cup summer squash, diced
- 1 pint fresh okra, sliced 1/2-inch thick
- Aleppo pepper
- salt
- canola oil
Instructions
- Stew the onion with oil and salt until translucent.
- Add chopped tomato to onions and continue to stew until they are completely cooked through and tender.
- In a cast iron pan, begin to sear the squash and okra over medium-high heat in canola oil; do not overcook. Allow the squash to cook until it is golden-brown but not mushy.
- Repeat this process until all of the squash and okra are cooked and added to the stew.
- Once the stew is built, simmer over low heat for 20 minutes to allow the flavors to blend and to thoroughly cook the okra.
- Finish with a generous pinch of Aleppa pepper.
- Taste and adjust seasoning as desired.
Arkansas Women Bloggers https://arkansaswomenbloggers.com/
Debbie Arnold serves as a co-administrator for Arkansas Women Bloggers and pontificates and eats at Dining With Debbie. She and her Hubby split their time between Central and Northwest Arkansas. She loves to cook, develop recipes and have play dates with her two perfect grands. Mostly, she has play dates with the Perfect Ones. If you’re interested in writing for Foodie Friday, she’s the one to contact.
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Sunday Link Up {September 7, 2014}
Tasty 10-Minute Chicken Salad {Foodie Friday}
By Laurie Marshall of JunqueRethunque
Several years ago we began cutting wheat out of our son’s diet, so the typical sandwich solutions for lunches and snacks were right out. I wanted to come up with some quick and tasty options, and this chicken salad has become a favorite go-to. It’s even easy enough to whip up at the last minute before school in the mornings. (Especially if you take your kids to school while still in your p.j.s, like I do on occasion…) My son usually eats it with gluten-free pretzels like a dip, but it makes a tasty sandwich if gluten isn’t an issue for your family.
Not only is this super easy to make, it’s also easy to be creative with the ingredients in this recipe. You can toss in your favorite ingredients to change up the flavor and texture. For example, my son likes the combination of apples, grapes and almonds, but you could substitute those for carrots, celery and pecans. I am a fan of the herbalicious flavor that is infused by the fresh thyme, but I know it might be a bit much for some. If you have suggestions for additional variations, share them in the comments section.
Chicken Salad
2014-08-26 06:35:36
Yields 3
Ingredients
- 1 9.75 oz. can white-meat chicken (you can use leftover roasted chicken too!)
- 1 small apple, diced (I use Fuji apples for sweetness and crunch)
- 2/3 cup seedless grapes, any color
- 1/4 cup roasted almonds, chopped
- 1/4 cup mayo with olive oil
- 2 Tblsp fresh thyme (optional)
Instructions
- In a small mixing bowl, stir together all ingredients, taking care to distribute each ingredient evenly through the mixture. If you like a creamier chicken salad, just add a bit more mayo until it has reached the consistency you prefer.
- Boom! You’re done! Did I mention it was easy?
Arkansas Women Bloggers https://arkansaswomenbloggers.com/
lLaurie is a writer and junque-hunter living in Springdale, Arkansas with her husband, son and three goofy cats. She raises kids and chickens and makes messes in her craft room. She loves to create good food, pretty gardens, and happy kids. But when that doesn’t happen as planned, she simply reads about them on Pinterest. You can follow Laurie at See Laurie Write.
#AWBU 2014 Celebrating Local Flavor with Riceland Foods
@RicelandFoods
Riceland on Facebook
Arkansas Women Bloggers wishes to express its genuine gratitude for the strong support of and sponsorship by Riceland Foods for #AWBU. We are extremely proud of our association with this Arkansas-based company.
Did you know that Arkansas ranks 1st in the nation in rice production, producing close to 50 percent of the nation’s rice. Arkansas’ rice industry supports 2,500 rice farms, employs more than 35,000 Arkansans and contributes over $4 billion annually to the state’s economy.
Sunday Link Up {August 31, 2014}
Cheddar Rice Souffle with Riceland Rice {Foodie Friday}
By Talya Boerner of Grace Grits and Gardening
In the early 1980s, I loaded all my belongings in my yellow corvette (for realz) and headed to Texas. Moving was simple when my belongings consisted of clothes and a bulky stereo.
Today? Not so much. Moving back to Arkansas thirty-three years later is a tad more challenging. There are certain things that can’t be transported by a moving company across state lines. Obvious things like hazardous chemicals, but bourbon and wine? Hmmm. And my plants! Huh? Yeah, I’ll be the crazy person driving a carload of ferns and herbs to Arkansas.
What about food, you ask? Although pantry foods can be moved, I’d rather fill the expensive moving truck with other things. So in light of this food issue, for the past month I’ve been on a mission to cook only from our freezer and pantry. Thus, every night is a pantry raid at our house. I create whatever I can, using what’s on hand. And what’s on hand often includes rice.
Seriously.
Apparently I have been stockpiling rice. Arkansas rice to be specific. My family farms rice in Northeast Arkansas, so when I eat Riceland Foods rice milled in Stuttgart, Arkansas, I am buying local. That makes me happy deep in the heart of Texas.
This cheddar rice soufflé (tweaked from my grits soufflé recipe) served as our main supper course one night last week. The soufflé part of the equation combined with rice made the dish light and fluffy. Although this is not a difficult recipe, there is planning involved so set aside two hours for prep, stovetop cooking, cooling and baking. The final result is well worth the effort. I’ll be making this cheddar rice soufflé again soon.
Cheddar Rice Souffle
2014-08-22 20:25:40
Serves 8
Ingredients
- 2 cups cooked long-grain Riceland rice
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk
- 1 ½ cups sharp cheddar cheese
- 2 tablespoons minced green onion
- 1 tablespoon chopped fresh parsley
- 1 teaspoon Worcestershire
- ½ teaspoon salt
- ½ teaspoon Tabasco
- ¼ teaspoon dry mustard
- 3 eggs (room temperature) separated
Instructions
- Melt butter on low heat in a heavy saucepan. Add flour. Stir until smooth. Gradually add milk. Heat until thick and bubbly like gravy.
- Add rice and all remaining ingredients except eggs. Stir over low heat until mixed well. Mixture will be thick.
- Remove pan from heat and let cool for at least thirty minutes.
- Beat egg yolks on high speed until lemony yellow color.
- Add egg yolks to cooled rice mixture and mix well.
- Beat egg whites until stiff peaks form.
- (When beating egg whites, make sure there is no water, oil or yolk residue inside your mixer. Even a drop will affect your whites. Egg whites should be at room temperature before beating.)
- Gently fold egg whites into rice mixture.
- Pour into 1 ½ quart ungreased casserole dish. Bake at 325 degrees for approximately 50 minutes (ovens vary) until knife in center comes out clean and top has a nice golden color. (During baking, resist opening the oven to peek at your dish.)
- Serve immediately.
Notes
- This is a great way to use leftover rice too!
Arkansas Women Bloggers https://arkansaswomenbloggers.com/
Talya Tate Boerner
Owner, Grace Grits and Gardening
@gracegrits
Facebook: Grace Grits Gardening
As the daughter of an Arkansas cotton farmer, Talya grew up making mud pies and does her best thinking wearing gardening gloves. Although she has lived in Dallas since college, she has a continued passion for the Mississippi Delta and returns home to the family farm often. Talya freelances for Front Porch, Bourbon and Boots, East Dallas Advocate and Only in Arkansas. She is working on several writing projects including her first novel. Follow her heartfelt stories about food, farm, garden and life at Grace Grits and Gardening.
The winner of our Giveaway for two Bacon Bowl tickets from Petit Jean Meats is Keisha P. Congrats. Petit Jean Meats will be in touch.
#AWBU 2014 Local Flavor with Arkansas Grown
@arkansasgrown
