Friday, May 16, 2014
Today I'm sharing with you the final recipe that I reviewed from Gooseberry Patch's latest cookbook. Remember - you can enter to win it here!
I think I mentioned before that I'm temporarily on a paleo diet. Ugh. Don't get me wrong, it's great for a lot of people. I've lost 11 pounds in the past 2 months without even trying, and it's so healthy. But it seems like all I eat is brown rice, meat, and steamed veggies. It has gotten very boring!
I was so excited to see an entire chapter on marinades in Gooseberry Patch's book. This one was so simple and has turned out to be a new favorite of mine. It took our grilled chicken to a whole new level. Whether you bake your chicken, grill it outside, or just plop it on a counter top grill like I did, you will love the flavor this marinade imparts.
Grilled Chicken Marinade
from Gooseberry Patch's Grilling and Campfire Cooking
1/4 cup lemon juice
2 T. olive oil
2 cloves garlic, minced
1/2 t. dried oregano
1/2 t. dry mustard
salt to taste
1-1/2 to 2 lbs. boneless, skinless chicken breasts
Mix together marinade ingredients. Flatten chicken slightly and place in a shallow glass dish. Pour marinade over chicken, turning to coat well. Cover and refrigerate for 2 to 8 hours. Drain, discarding marinade. Grill chicken as desired. Serves 4 to 6.
Monday, May 5, 2014
Be sure to leave a comment to enter to win Gooseberry Patch's latest cookbook!
Things here at DCC have been a little slow lately, and I apologize. I've been on a doctor-mandated paleo diet to help a medical issue, and that has completely sapped all of my creativity. Most of our meals consist of plain veggies, brown rice, and meat. Not much to blog about.
BUT, lucky for you, that should be changing very soon! I cannot WAIT to get back to cooking. Creating recipes is such a fun hobby, and I love sharing it.
In the meantime, I've still been able to review some amazing Gooseberry Patch cookbooks with the help of my handsome husband and taste-tester. The latest cookbook in my series of reviews is one I am so excited about because it's so different!
Grilling and Campfire Cooking - doesn't that sound awesome?! I was a little nervous when Gooseberry Patch first asked me to review this cookbook because we actually don't own a grill and have no plans to go camping anytime soon (that's life with a potty-training 2-year-old). Turns out, that stuff doesn't matter. This cookbook is perfect for folks who like to grill and camp, but it's also great for those of us who don't. Just about all of the recipes are easily made in the oven or on a counter-top grill.
Check out the chapter titles! There's way more than just burgers in this book:
- Hot Off the Grill
- Burgers, Kabobs, and More
- Gather 'Round the Campfire
- Foil Packet Dinners
- Cooking Out Indoors
- Flavorful Marinades, Rubs, and Sauces
- Icy-Cold Fresh Salads
- Delicious Desserts and Refreshing Beverages
We're looking forward to trying the Blackberry Skillet Pancake, Pan-Fried Corn Fritters, Rosemary Vegetable Medley, and Barbecued Beef Brisket this summer. As soon as I'm off this diet, you can bet I'll be trying the Tangy Apple BBQ Sauce and Ranch Cornbread Salad. And, oh my goodness, the desserts! I can't wait to try the Dutch Oven Peach Cobbler, Chocolate Burritos, and Butter Pecan Ice Cream!
For this review, we tried four recipes that we could easily convert to the kitchen. We loved them all!
Spicy Marinated Burgers
These were actually my own creation and submitted by me! I love seeing my name printed in a cookbook. If you've never sent a favorite recipe to Gooseberry Patch, you need to! You can get the recipe for these delicious burgers here.
Bountiful Hobo Packs
These hobo packs are chock-full of a HUGE variety of meat and veggies! I used my biggest cast-iron dutch oven, and I still couldn't get all of the ingredients to fit. I ended up having to use two! It was a simple meal, but it was so good that we were glad we had leftovers. I'll be sharing this recipe at the bottom of this post - be sure to check it out!
Jambalaya on the Grill
This recipe for jambalaya is intended to be made hobo-style, in foil packets. But, for kitchen cooking, it also worked great in a large cast-iron skillet in the oven. My husband absolutely loved this - it had a lot of flavor and was really filling. I also loved it because it was so easy! Dinner took me so little prep time that I was able to spend more time cleaning my kitchen and playing with my baby girl. Always a winner in my book!
I'll be sharing this recipe within the next week, so keep an eye out for it!
Grilled Chicken Marinade
We've been eating a lot of grilled chicken lately, so I was more than glad to try out a new way to prepare it. This marinade was so easy to put together (seriously...took me 2 minutes), and the chicken tasted fabulous. I cooked my chicken on a counter-top grill, but I can only imagine how amazing it would taste on a charcoal grill. I liked this marinade so much that I've used it several times in the past few weeks. I love putting it in a freezer bag with my chicken and then freezing it for later.
I'll also be sharing this recipe soon...stay tuned!
Now, to share the first of these recipes. I can't tell you how much I loved this! If you don't like any of the veggies in there, just leave it out or replace it with something different. It's completely versatile and delicious no matter how you do it!
Bountiful Hobo Packs
- 2 lbs. ground beef
- 1 onion, diced
- 1 green pepper, cubed
- 2 potatoes, peeled and sliced
- 1 bunch broccoli, cut into bite-size flowerets
- 8 carrots, sliced, or 1 lb. baby carrots
- 1 to 2 zucchini, sliced
- 3 ears sweet corn, husked and each broken into 3 pieces
- 1 head cabbage, cut into chunks
- 5 tomatoes, cubed
- 1 t. seasoned salt
- 1/2 t. pepper
- Optional: 1/2 t. garlic powder
- 1/2 cup butter, sliced
Spray eight 18-inch lengths of heavy-duty aluminum foil or a large disposable aluminum baking pan with non-stick vegetable spray. Break up uncooked beef; divide among foil pieces or place in pan. Layer with vegetables. Add seasonings to taste; top with pats of butter. Wrap tightly if making individual packs, or cover pan tightly with aluminum foil. Grill over medium heat, or bake at 350 degrees, for 1-1/2 hours. Serves 8.
My note: As mentioned above, I actually layered everything into two cast iron dutch ovens, covered, and baked in the oven. It was perfect!
ENTER TO WIN! Instead of doing a rafflecopter giveaway this time, I'm going to keep things simple. If you'd like to enter to win a copy of this fabulous cookbook, just leave me a comment below telling me what you look forward to grilling this summer. I'll pick a winner on May 20. Be sure to leave your contact info!