This roast was fall-apart tender and soaked with juice and spices. The French dip sandwiches we made were so flavorful. It was hard not to go back and make a second sandwich, but I knew, if I did, I’d be groaning all afternoon.
This was so much fun to make. It has all the veggies we love in Kung Pao Chicken with a smooth, slightly spicy sauce and crunchy peanuts.
There is something almost euphoric about the smell of fresh baked bread. When you smell it in camp it is downright magical. This is a simple, rustic bread that goes together easy and requires no kneading. Yes, you read correctly, a yeast dough that requires no kneading.
This is a simple breakfast with just a few ingredients. It goes together very quickly. It can be easily customized. Simply changing one ingredient can radically alter the dish.
The croissants bring a buttery sweetness and the Swiss cheese is nutty and sweet, which are nice contrasts to the savory sausage, green onions, and Parmesan.
On the average West Coast diner breakfast menu, the Denver Omelet, also known as the Western Omelet, is a common item. It’s made with red and green bell peppers, onion, ham, and cheddar cheese, and has been one of my favorites for as long as I can remember. So, how to make one in camp […]