Great recipe for on the BBQ or for camping...
1 1/3 cups uncooked instant rice
1/3 cup sliced fresh mushrooms
1/4 cup chopped green pepper
1/4 cup chopped onion
1/2 cup water
1//2 cup chicken broth
1/3 cup ketchup
1 Tbsp butter
In a 9" round disposable foil pan, combine the first 7 ingredients. Dot with butter. Cover with heavy-duty foil; seal edges tightly.
Grill, covered, over medium heat for 12-15 minutes or until liquid is absorbed. Remove foil carefully to allow steam to escape. Fluff with a fork.
Yield: 4 servings.
www.tasteofhome.com
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I added some Dijon mustard, S&P, basil and some extra water to the rice mix.
I sauteed all the vegetables and once they were cooled, I then added them to the rice mixture.
This dish was easy to prepare, and I made it a few days prior to camping so I simply froze it, kept it on ice & we reheated it on day 2 for supper.
Hubby liked some Tabasco sauce with the rice mixture.
We BBQ'd some sausage, cut it up and added it with the rice...and voila, just like a simple Jambalaya!!
Thursday, August 15, 2013
Friday, August 9, 2013
GRILLED CORN, AVOCADO AND TOMATO SALAD WITH HONEY LIME DRESSING
GRILLED CORN, AVOCADO AND TOMATO SALAD
1 pint grape tomatoes
1 ripe avocado
2 ears of fresh sweet corn
2 tbsp fresh cilantro, chopped
Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Slice the tomatoes in half. Dice the avocado and chop the cilantro.
HONEY LIME DRESSING
Juice of 1 lime
3 tbsp vegetable oil
1 tbsp honey
Sea salt and fresh cracked pepper, to taste
1 clove garlic, minced
Dash of cayenne pepper
Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.
Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors mingle. Enjoy.
1 pint grape tomatoes
1 ripe avocado
2 ears of fresh sweet corn
2 tbsp fresh cilantro, chopped
Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Slice the tomatoes in half. Dice the avocado and chop the cilantro.
HONEY LIME DRESSING
Juice of 1 lime
3 tbsp vegetable oil
1 tbsp honey
Sea salt and fresh cracked pepper, to taste
1 clove garlic, minced
Dash of cayenne pepper
Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.
Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors mingle. Enjoy.
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