Tag: cast iron cooking

Celebrate New Year with Black-Eyed Peas: A Delicious Recipe

It is almost the holidays and my family has a few traditions for Christmas and especially New Years. Usually though we have forgotten to pick up black eyed peas until that time period after Christmas and before New Years so I’ve learned to keep the dried beans on hand year round now!

In some cultures, eating black-eyed peas on New Year’s Day is considered a tradition that brings good luck and prosperity for the coming year. This practice is particularly common in the Southern United States. The peas are thought to symbolize coins or wealth, and the tradition has been passed down through generations as a superstition associated with ensuring a prosperous start to the new year.

Black-eyed peas are a nutritious food with several health benefits. They are a good source of protein, fiber, and various vitamins and minerals. Some potential benefits include:

1. **Rich in Protein:** Black-eyed peas are a plant-based source of protein, which is essential for muscle repair and overall body function.

2. **High in Fiber:** The fiber content in black-eyed peas promotes digestive health and can help regulate blood sugar levels.

3. **Vitamins and Minerals:** They contain vitamins such as folate and vitamin A, as well as minerals like potassium and iron, contributing to overall health.

4. **Heart Health:** The fiber, potassium, and folate in black-eyed peas may support heart health by helping to manage blood pressure and reduce the risk of cardiovascular issues.

5. **Weight Management:** The combination of protein and fiber can contribute to a feeling of fullness, potentially aiding in weight management.

In addition to their nutritional value, black-eyed peas are versatile and can be used in various recipes, making them a healthy addition to a well-balanced diet.

Over the years, I’ve tried a few different versions of black eyed peas until one New Years a couple years back, I asked to take over duties and made this recipe that has now solidified me making it for my family every January 1!

This past summer, since I like the recipe so much, I thought to try out on my friends while camping. I usually make some kind of soup the last night and thought this could be the option. I am happy to report it was a hit with my friends in the wilderness just as much as my family warming up to it on a cold New Year’s Day around a bayberry candle watching the Rose Parade!

Ingredients –

  • 2 cups black-eyed peas, dry (or 2 cans not dry)
  • 8 oz. Bacon chopped (or more) – I love to go to Kinder’s or Diablo Foods for this!
  • 1 cup white onion, diced
  • 2 tsp. Garlic, minced
  • 4 c. Chicken broth
  • 1 – 2 Bay leaves
  • 1/4 tsp. Red pepper flakes
  • Smoked salt – I use Cherrywood Smoked Salt from Oaktown Spice Shop – best ever!
  • Pepper
New Year’s Black-Eyed Peas

1) If using dry peas, soak 6 hours or overnight. For camping, I brought a Tupperware and soaked them in that overnight.

2) In cast iron skillet, cook bacon until crispy. Drain on paper towels and chop. Set aside

3) Add onions to cast iron with bacon and cook until translucent

4) Add garlic with onions, cook until fragrant

5) In a large pot, add peas, onions, garlic and chicken broth, bay leaf, red pepper, and smoked salt and pepper to taste

6) Bring to a boil

7) Move to indirect heat if camping over fire, or low heat if at home, and simmer 20-30 minutes

8) Garnish with bacon, more salt (if desired), and a few dashes of Tabasco (if desired)

9) Enjoy and cheers to the new year!

The Goose Hangs High!

I would love feedback! If you have tried this recipe, please rate below and/or comment!

Easy Campfire Muffins Recipe to Try

Once I found this cute cast iron muffin tin, like this one, I knew I was going to have to test out some muffins for breakfast. I’ve mentioned this before but I used to make my own pancake/baking mix before a camping trip until I learned about Kodiak Pancake Mix which can be used for many different baking items, I haven’t looked back. It is easy to use, delicious and packed with protein! I highly recommend if you haven’t checked them out before.

Ingredients –

  • 2 cups Kodiak Pancake Mix
  • 2 Bananas
  • 2 eggs (I pour from my egg water bottles that I prep before the trip and gauge 2 eggs)
  • 1/2 cup cinnamon sugar mix (1 part sugar to 3 parts sugar like I use for monkey bread recipe)
  • 1 to 1.5 cup water
  • Brown sugar
  • Oil or cooking spray
  • Foil
Continue reading “Easy Campfire Muffins Recipe to Try” →

Easy Cast Iron Veggie Frittata for Camping

If you ever wanted to know how real my blog is (and that I’m not working to get influencers or likes), you can tell from my photos.

I have a good group of friends who go camping with me and encouraged me to make this blog because they LOVE my food and they thought others would like as well. In fact they recruit others who never go camping (including this summer) on the sole basis of my food

My motto is I don’t do the basics – hot dogs, hamburgers. Nothing against any of those things, I just love to push myself. And not all our winners, but when something is, I want to share this here!

I say this because my friends will be the first to tell you – I am so busy prepping, cooking and serving the meal, that a lot of times, I don’t turn on my phone to take a picture (I ALWAYS camp where there is NO signal so my phone is never on!). In fact a big group trip we had this summer, I had to have people remind me and we were all living in the moment, that out of 8 people, only one remember on one occasion!

I preface all of this because this meal is one of them. I saw the grill we had when we got there and realized it was not big enough to cook reasonably for 8 people completely in two cast iron pans. So I did a quick maneuver to make the frittata and it was so good, half of it was served up before I could take a picture (hence the first picture!)

The fun thing about this dish is you can play around. I made it again the next day with a couple different ingredients. We had half the group loving tomatoes which I say is a must for this, but another half hating them, which is why half the frittata has tomatoes. You can strategically place based on likes!

Morally of the story, I hope you come here to find new recipes, try them and love them and share! And if anything, just know I’m 100% authentic!! Cuz I promise I am and just want you all to enjoy – bad pictures or not 😂

Breakfast Veggie Frittata

Ingredients –

  • 2 tbsp vegetable or olive oil
  • 1 yellow or white onion, diced
  • 1 – 2 tomatoes, diced
  • 2 tbsp minced garlic
  • 1 cup spinach
  • 8 – 12 eggs (depending size of group), whisked
  • Sliced mozzarella and/or Mexican cheese
  • Any leftover meat or deli meat you want to use up (optional)
  • Any other veggies you want to use up (optional)
  1. Slice all veggies and mince garlic
  2. In one cast iron pan, pour oil into it and heat
  3. Add onions and garlic and sauté until tender
  4. Whisk eggs in a bowl with veggies and cheese
  5. For easy cleanup, line another cast iron with aluminum foil (if only one pan, skip this step)
  6. Pour mixture into pan
  7. If omitting any veggies for the group, do not add them in the bowl in step four and carefully place them on top of the eggs in the pan here on one side to separate from total
  8. Cover pan with foil
  9. Place over indirect heat on the campfire
  10. Cook for about 35-45 minutes until the eggs have set in the pan (don’t jiggle in the middle when you move the pan)
  11. Top with hot sauce, if desired
  12. In the first picture, instead of shredded cheese, I topped with American cheese. Also good but recommend shredded!

I would love feedback! If you have tried this recipe, please rate below and/or comment!

Rating: 5 out of 5.

Campfire Southwestern Chicken Rice

I always love making Mexican dishes while camping because I always have the ingredients on hand and it’s always a crowd pleaser. On a camping trip this summer, I decided to branch out a little and try to make rice. I was nervous how this would do in my cast iron pan but then I saw these mini chicken broth containers at the store and knew I needed to try. They are small so they don’t take up much space which is great when camping but also you don’t have to feel like you are wasting a lot with a big container or not using a whole can. For the broth I used almost two small ones but I would definitely just gauge with the dry ingredients (veggies, chicken, rice) vs. liquid ratio. Also, for this recipe I used chicken that I cooked at home before the trip. Before any camping trip, I roast a small chicken in my oven for about 2 1/2 hours and then let it cool. Once cooled, I shredded the chicken and store in a ziploc bag. Once at the campsite, you have cooked chicken you can add to a lot of your meals if you would like.

Ingredients-

  • 1 cup rice
  • 1 cup salsa
  • 2 cups chicken (pre-cooked) – I roast a chicken before the trip and shred pieces into a ziplock so you can add to anything
  • 1 can black beans (or pinto)
  • Red bell pepper
  • Green bell pepper
  • 1/2 yellow onion
  • Fajita spice mix
  • 1 3/4 cup chicken broth
  • Mexican shredded cheese
  • Cilantro (optional)

Directions –

  1. Chop bell peppers and onion
  2. Add all ingredients to a cast iron pan
  3. Cover with foil
  4. Heat to a boil (check periodically by lifting a small corner of the foil)
  5. Once boiling, let simmer for 15 minutes
  6. Remove cover and add cheese and then re-cover
  7. Heat another 5 minutes until cheese is melted
  8. Remove and fluff
  9. Top with cilantro if desired or have extra at campsite to use

I would love feedback! If you have tried this recipe, please rate below and/or comment!

Rating: 5 out of 5.

How to Make Cheesy Enchiladas at the Campsite

enchilada1

 

This is my very first post!  And because it is my first, I thought I would start with one of the favorites that I get requested for a lot – my enchiladas.  You can make these vegetarian, or add more meat to cater to those in your camp group.  Whatever you do, just make sure you have plenty of cheese!
I usually use chicken for mine but you can use whatever kind of meat you like or are already cooking at your campsite.  For the chicken, I usually cook at home in my rotisserie and then shred and put into a large zip-lock bag before the trip to save time when at the campsite.

What you need –

  • 1 can of corn
  • 1 can of beans
  • 32 oz. can of enchilada sauce – mild to hot depending on the group (I like mine with heat)
  • 2 lbs. cooked and shredded chicken
  • package of corn tortillas
  • 4 cups of cheese – I usually use the Mexican blend
  • Cast Iron or Dutch Oven
  • Foil
  • Bag of tortilla chips

Directions –

  1. Cover the cast iron in a couple layers of foil for an easier cleanup
  2. Layer the bottom foil with corn tortillas overlapping each other
  3. Spread some of the canned corn and beans over the tortillas
  4. Add chicken over the corn and beans
  5. Spread 1/3 – 1/2 of the enchilada sauce over everything.
  6. Cover with cheese
  7. Add another layer of corn tortillas and repeat until you reach the top of the pan
  8. Top with the remaining cheese
  9. Cover the pan with foil and place over campfire but indirectly of the flames
  10. Cook for one hour or until cheese is fully melted and it looks heated through and sauce is bubbling

One thing to note here – this is supposed to be a casserole but I have found people enjoy eating is served in bowls almost like a soup or dip and eat with tortilla chips

I would love feedback! If you have tried this recipe, please rate below and/or comment!

Rating: 5 out of 5.