8 Easy Steps on How to Bake Potatoes with a Camping Grill

When my kids were young it wasn’t unusual to find us camping just about every weekend.? We all loved the great outdoors, the smell of a camp fire, fresh caught fish cooking…

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8 Easy Steps on How to Bake Potatoes with a Camping Grill

Baked Beans & Ground Beef – A Kiss Dish (Keep it Simple Silly)

I thought about making baked beans with hot dogs for dinner tonight but decided to try something different.? I mixed 1 can (22 oz.) Bush Grilling Beans (Steakhouse Flavor) and 1 lb. ground beef browned and drained.? After heating, I served it over a hamburger bun, topping it with slaw.? Boy was this good!? And how can you get any simpler?? Of course you can change the flavor by changing the flavor of the baked beans.

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Baked Beans & Ground Beef – A Kiss Dish (Keep it Simple Silly)

Grilling Tips from Kingsford

I love grilling and the even though gas grills are so easy to use, I would much rather have a burger, steak, chicken, just anything cooked over charcoal. Here are some tips for cooking perfectly over a charcoal grill. Basic Grilling 1. Keep food from sticking by rubbing grill with vegetable oil or non-stick cooking spray. 2. Leaving space around each food item on the grill allows for even cooking and smoke penetration. 3. Turn meat just once on the grill—for steaks, turn them when the juices start to bubble on the uncooked side (the clearer the juice, the more well done the meat). 4. Apply sauces

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Grilling Tips from Kingsford

Cooking at the track…

Most of you know by now that my oldest daughter, Kyra races BMX .? She has only been doing this since last May but is really loving it and doing really well.? It’s a tough sport but she seems to just be thriving in the environment.? She is a strong, smart and very tough little girl and we are incredibly proud! Anyway this past weekend we were at a Qualifier for the State races over at Okeeheelee BMX in West Palm, just over on the other coast.? It was a 2 day race with some festivities starting on Friday.? Seeing as I would really rather spend the night in my own bed then any other bed anywhere we decided that we would stay at home on Friday and get a real early start on Sat.? Early start we did and we made it to the track with plenty of time for Kyra to get some practice laps in and then onto the races.? The races on Sat. were great but the mains were delayed by over 2 hours by the coldest, ickiest, nastiest rain ever.? We used the delay time to get checked into our hotel.? Made it back and continued on racing into the night.? On the first day Kyra placed 3rd, 2nd and 3rd in the semis.? In her main she placed 7th.? Not the finish she was hoping for but a great finish nonetheless… Sunday we woke up bright and early to do it all over again.? Sunday though the weather was beautiful.? Cool and sunny.? Kyra placed 3rd in all her motos and 7th in her main.? Perfect racing weather!!! Instead of buying food at the track for all the days there we had decided with our racing buddies to get together and pack up a meal, burgers, hot dogs, and salad. So now onto the food… Tomato Basil Salad (adapted from The Church Cook) This is the perfect salad for a picnic, pot luck or any time you need to make something ahead of time.? The dressing can be made ahead and the salad all prepped just add the dressing and the parmesan about 5 minutes before serving and toss well… 2 chopped seeded plum tomatoes 1 cup (packed) coarsely chopped fresh basil 1/4 cup white wine vinegar 2 tablespoons balsamic vinegar 1 tablespoon Dijon mustard 2 garlic cloves 1 teaspoon sugar 1 cup olive oil, extra-virgin Romaine lettuce, chopped Grape Tomatoes Red Peppers, sliced? Red Onions, sliced thin Grated Parmesan or any other garnishes Blend first 7 ingredients and 1/2 cup oil in processor or blender. With machine running, add remaining 1/2 cup oil; process until well blended. Season to taste with salt and pepper. Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using. Toss the salad 5-10 minutes before serving. Had to

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Cooking at the track…

Microwave Tips

Cooking and reheating food in the microwave can be timesaving, but if it’s not done properly the results can be a disaster. I have a tips that might help. Use damp/wet paper towels to cover your dishes. Cooking hot dogs – lay the hotdogs on a microwave safe dish and cover with a wet paper towel. They cook evenly with no hard overcooked ends. Heating Buns – Use a damp paper towel over the opt of your buns. Again, they heat evenly with no overcooked outside edges. Heating Rice & Pasta – Wet paper towel over the top while heating. Cooking Potatoes – Puncture each potato several times and wrap in a wet paper towel. Check about half way through cooking to see if towel needs to be re-wet. Reheating Meats – Lay a damp paper towel over meat while heating. As you can see, the damp/wet paper towel works on just about anything you want to heat or cook in the microwave. Give it a try the next time you use your microwave to see how well this little trick works.

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Microwave Tips

Grilled Portabella and Brie Burgers

We just got back from a nice long weekend visiting family up in the Panhandle… Spent time with family at the beach, enjoyed some unbelievably fresh seafood from Joe Patti’s (caught right in the Gulf) and was able to relax a bit and come home feeling refreshed…I love that feeling. Before we left for our trip, I put together these awesome veggie sandwiches from the grill. I will admit I was the only one enjoying them while the rest of my family ate their hot dogs. This was “mommy food” and that is just fine with mommy…I made enough for lunch for a few days and was extremely happy with that. This “burger” included layers of grilled vegetables marinated in balsamic vinegar, olive oil, salt and pepper. I spread July’s Ile de France Cheese of the Month, Brie , on the warm grilled bun. Oh oh oh. How can you not feel good about eating that? Grilled Portabella and Brie Burgers Recipe from Aggie’s Kitchen Makes 2 burgers 2 large Portabella mushroom caps 1-2 zucchini, sliced thinly longways 1-2 summer squash, sliced thinly longways 4-5 tablespoons of balsamic vinegar 2 tablespoons of olive oil salt and pepper 1-2 roasted red peppers, fresh or jarred, sliced thinly handful of fresh basil leaves 2 thin slices of Ile de France Brie cheese 2 French hamburger buns Place mushroom caps and sliced veggies in a large shallow baking dish. Sprinkle with balsamic vinegar, olive oil, salt and pepper and let marinate for 15 minutes. Place veggies over medium heat on grill and cook approximately 5 minutes on each side or until you veggies start to soften and you see grill marks. Place sliced buns on grill rack and watch carefully until lightly toasted. Layer mushroom caps on bottom of your buns, top with slices of zucchini, squash and roasted red

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Grilled Portabella and Brie Burgers

Wrapped Dogs

8 hot dogs 8 slices of cheese 8 corn tortillas Cooking Oil Slice the hot dogs lengthwise halfway through. Fold cheese and place inside the opening in the hot dogs. Wrap a tortilla around each hot dog and secure with a toothpick. Add enough enough oil to a frying pan to measure about 2″ deep. Fry wrapped dogs turning once until tortilla is crisp. Best served hot. Changes – instead of using tortillas use refrigerated crescent rolls and bake in a 375 degree oven for about 12 minutes or until rolls are slightly browned. These are great

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Wrapped Dogs