Not necessarily camp friendly, but a great one for the backyard and kitchen:
Anybody who's met me knows I probably like food... and I do. here are a few classics I've done all by myself.
My burger topping recepie includes beer, so it might not be really freindly for all... I've fed it to my mormon mom, since it's cooked pretty well, and she didn't complain. I used Amberbock, but I'd imagine any dark sweetish beer would work.
Topper for Garlic Mushroom Cheese Burgers
Heat 2 tablespoons of fresh chopped garlic in a saucepan until the garlic starts to hop, then cool it with a couple of tablespoons of beer.
Add a cup of sliced mushrooms, and stir until the beer is starting to caramelize on the mushrooms.
Add 2-3 tablespoons of sour cream, and another splash of beer. Simmer and stir till the sour cream mixture begins to turn to kind of a paste on the mushrooms. Remove from heat, and put in a tinfoil boat, and keep it warm on the side of the grill.
For the patties, I used McCormics Garlic Pepper, Lea and Perrins Worcestershire sauce, and more fresh chopped garlic in a bowl.
Take a patty and salt one side with the garlic pepper. Place the peppered side DOWN on the grill. put a teaspoon of chopped garlic on the upward facing side of the patty. splash half a teaspoon of worcestershire on the garlick and spread around the patty with the back of a spoon.
Cook till it's ready to turn.
Before turning, salt the upward facing side with garlic pepper, then flip. Once flipped, apply the same garlic and worcestershire mix tot he cooked NOW upward facing side of the burger.
When the meat is just about done, drop a slice of provolone cheese on the patty, then top with the mushroom mixture as desired, and drop a slice of swiss over the top of that. Remove to the top rack of the grill till the cheese is melted.
I put a light coating of light mayo on a bun, and dropped the topped patty on it.
I highly recommend this to anyone who enjoys a mushroom burger.
Cold Buster Fajitas and ghetto rice:
What you need:
3 chicken breasts, two green bell peppers, one large red bell pepper, one large red onion, three cloves of garlic, two limes, a packet of taco seasoning, some butter. Garnish with cheese, sour cream and salsa as desired. Serve on tortilla shells.
Add Jalapenos or whatever as desired... I made these last night for my wife, so I didn't get spicy.
I'll start with the rice, since that was how I cooked it last night.
Four servings of brown minute rice, follow the instructions on the box with one exception: When the water boils, stir in half a packet of taco seasoning (I prefer McCormick's). You'll have to stir quickly, and splash some water on the walls cause this WILL froth up pretty quick when you first add the seasonings. Dropping in the rice will help. Stir the rice around well, and then drop the heat on the rice pot according to the rice instructions. Stir once during the next five minutes to circulate spices, and then remove from heat.
On to the rest of the Fajitas.
Slice your peppers and onion as desired. Chop your garlic and half it. Quarter and peel your limes. Set one lime aside with half your garlic.
Slice your chicken on the same cutting board as the others to pick up the flavors from the other things. Set the chicken aside for now.
Put some butter in a large skillet, and bring to a sizzle over medium heat. Add onions and the one half pile of garlic first, since you want the onions and garlic to mingle and be a bit more subdued. One you get your onions to about the 50% point of where you want them and add the peppers. Take half your limes and crush them in a cereal bowl with a smaller bowl. Add the juice and the limes to the peppers.
Sautee till desired. You don't want them too done, since you want the vitamins and zest to remain in the peppers. Take the limes out when they start to fall apart, or before removing the mix from the pan. When you are ready, remove the veggie mix from the pan and set aside. I put mine in a covered pot over low heat.
On to the chicken. In the same pan you used for everything else, drop in another tablespoon or two of butter, and the rest of the garlic. spread around the pan, and then drop the chicken. As the chicken sizzles, crush the rest of the limes, and add the juice and limes to the chicken. Then sprinkle the rest of the taco seasoning over the chicken and begin to stir. Cook as desired, and again, remove the limes if they start to fall apart, or before serving.
Garnish as desired.
Enjoy the deliciousness. It's not too fancy, and the rice is straight ghetto, but it tasted fantastic, and is packed with vitamins to help fight a cold.
