Living Overland - A new blog dedicated to gourmet camp cooking

[Obi..]

Wonderful variations!

You can also serve this over French Toast, when it is too warm to try and keep ice cream.

I really should redo my Campfire Cooking Posts..IIRC the Fried Chicken and CornBread Waffles and FishTacosFTW should still be in here somewhere. The apple 'especial idea came from my FrenchToast recipe. I also have one for simple Pie Crust cookies laying around here waiting to be written down. I was a baker/chef in a former life.

[Obi..]

I almost forgot, you can also go with some coconut shavings and some Kahlua..you'll need some rum or bacardi for the "poof" and "kick" part though..I forget the exact amounts but IIRC it's 3 jiggers of Kahlua to one pony of Bacardi per given serving.

[flyfishexpert]

It has been a while since I have posted a recipe on the website, due to travel and professional exams, so here you go!

Ingredients

• 1.25lb chicken breast cut into 3/8" thick pieces
• 2-1/4 Tbsp vegetable oil
• 1/2 cup Parmesan
• 1/2 tsp pepper
• 2 Tbsp fresh parsley
• 1/4 tsp garlic powder
• 1/2 tsp salt
• 2 tsp oregano
• 6 Tbsp lemon juice
• 4 Tbsp Worcestershire Sauce
• 1/2 cup white wine

Cooking Instructions
In a zipper bag combine all ingredients, reserving 1 Tbsp fresh parsley, and marinate for up to 4 hours. Cook chicken and sauce over high heat until chicken is cooked through. Serve over your favorite rice and garnish with the remaining parsley.

Cooking near Fishing Bridge Yellowstone NP

[Seanz0rz]

that looks delicious! I'm going.to try that at home! thanks for the post.

[Obi..]

I'm curious on the scampi why the switch from vermouth with the olive oil and butter? Did you do that because of the consistency and texture of the chicken?

Reminds me, I have a great Shepherd's/Cabin Pie Recipe to share! It's one of those "First Night Under the Stars" ones though because you reheat it, but as anyone knows this is one of those dishes that actually get better once it's set up for a day in the fridge. It can also be adapted to a dutch oven if you're fine with some frypan cleanup.

[flyfishexpert]

I'm curious on the scampi why the switch from vermouth with the olive oil and butter? Did you do that because of the consistency and texture of the chicken?

Actually, I have never really liked the flavor of the traditional scampi, even if done right. I by far enjoy the flavor of this recipe, I think the tanginess of the Worcestershire Sauce/Lemon Juice/white wine is a great combination with the Parmesan.

[oly884]

I'm curious on the scampi why the switch from vermouth with the olive oil and butter? Did you do that because of the consistency and texture of the chicken?

Actually, I have never really liked the flavor of the traditional scampi, even if done right. I by far enjoy the flavor of this recipe, I think the tanginess of the Worcestershire Sauce/Lemon Juice/white wine is a great combination with the Parmesan.

I tried this last night with the minor substitution of replacing the white wine with a home-brewed IPA.

Well done sir, it was an amazing treat. Threw it on some brown rice.

Definitely going to make this for my camping trips!

[oly884]

Can Uncle Ben's Ready Rice be substituted for the real thing on the trail? We reviewed the product on the blog: Review of Uncle Ben's Ready Rice: Basmati

Most of the camping we do is dry or desert camping with no access to running water. Rice is one of those dishes requiring large amounts of water and fuel to prepare. These are the items we typically try to preserve while camping, so we normally leave the rice at home.

On a recent trip to the grocery store I discovered Uncle Ben's Ready Rice. Reviewing the cooking directions on the back of the pouch made me think about possibly using the rice for camping. The ready rice can be cooked in a skillet with minimal water and fuel use. One pouch offers two servings of rice, and multiple pouches can be stored in our dry food box very easily.

Just saw this and wanted to comment.

I've loved that stuff and taken those rice packs camping all the time. My main gripe with them has always been the insane amount of sodium they put in it. I'm healthy, but I just can't believe how much sodium is in everything we eat. As a result I've been cutting down on anything packed with sodium.

If you have a safeway near you, get this stuff:



It has zero to VERY little sodium in it, they still last a long time, and they taste great. They also have a few different kinds. I've noticed no difference between this stuff and the Uncle Ben's stuff in terms of taste or cooking.

[flyfishexpert]

Thanks Oly! I will give the Safeway rice a try.

[flyfishexpert]

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Specifications

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To read more or our thoughts on VinniBag, visit our website at www.theoverlandgourmet.com, or by clicking http://www.theoverlandgourmet.com/2011/06/review-of-vinnibag.html"]here.[/URL]