KitchenKatalog: Blog 179

Nothing really special here. We bought some chicken sausages at Costco that were smoked mozzarella, artichoke and garlic. I sautéed them on the cast iron pan (they are already cooked).

Meredith made her typical Broccolini with Tahini Sauce and crushed red pepper. Delicious (and easy) as always.

Grilled Chicken and Elotes Salad

We made a nice, big, meal for Meredith's family. We made Grilled Spatchcocked chicken. We started with a rather large chicken since there were a lot of us. We seasoned it with salt, Mural of Flavor, and Fox Point.

The chicken came out pretty good. Really juicy as usual and not too hard. I will say, some of the breast meat wasn't super flavorful; probably because the chicken was so big that it didn't permeate a ton. I do want to try brining it sometime.

Meredith made Elote Salad. She was inspired by Inspiralized (local) to (a) add zucchini and (b) make it as a salad rather than on the cob. But, she really followed Serious Eats (local¹)

This came out really good. A bit spicy but it was a fun way to make it. And by using some zucchini (we used two) it bulked it up and made it healthier.

U: guest, P: name of my Boston Terrier, all lower case ↩

BBQ Glazed bacon and mushrooms and Cheddarwurst

I used some of our leftovers from camping. I made glazed mushrooms with BBQ sauce with the leftover bacon and then simply grilled the rest of the cheddarwrust. Also had some lite caesar salad.

Enchilada Casserole / Lasagna

I made the enchilada casserole / lasagna kind of like I did before (A,B,C). The only difference was that this time I used zucchini and yellow squash instead of peppers. I sautéed 1.5 onions and then added the squash. I added two packets of frozen green chile and seasoned with salt, pepper, onion powder, and garlic powder.

Meanwhile I steamed the chicken until it was cooked enough then shredded it and mixed it with the veggies. I used a lot of red sauce until it was well combined.

I made the layers as corn tortilla, veggie+chicken mixture, some green chile, then cheese. I also discovered that I should cut the tortillas in half since it makes it fit better.

Eggs, Bacon, and Potatoes

Whereas yesterday was our first meal in the camper but wasn't really cooking, for breakfast we actually cooked a meal.

First, I took the leftover potatoes from yesterday and tried to sauté them in a pan to crisp them and hopefully bring out some flavor. It was not super successful but it was ever-so-slightly better than last night.

We made an egg scramble by sautéing some finely-diced onions with adobo powder, then adding tomatoes and finally, the eggs. It was actually pretty flavorful; especially since it was pretty easy.

Since our camper has a real oven that can run on propane¹ (we were dry camping), we were able to bake the bacon. We did it at 350°F for about 20 minutes.

The hardest thing was juggling having just one pan, very little spaces (especially that can handle a hot pan), and not having brought oven mitts. (Plus we only had a few spatulas). It was kind of a fun challenge!

Most newer campers/RVs have a convection oven/microwave. Saves space but requires electricity to run. Our oven runs entirely on propane. ↩

Cheddar Hot Dogs and Sides

Ok, this wasn't really much "cooking" as much as it was heating and arranging, but is was our first Camper meal. We had some cheddarwrust which we heated on the grill pan and then a smokey salad mix (I forget exactly what it was). Finally, we had a small thing of loaded potato salad (mediocre) and some rosemary potato salad (bland. I tried to improve it the next day).

Thai Noodle Salad with Tofu

We made a Thai zucchini noodle salad from Inspiralized (local¹). We basically followed the general recipe except used shredded carrots and kind of did a lot of the other stuff to flavor.

We ended up adding a bit more sesame oil since the vinegar was a bit overpowering.

It was a really easy meal that was pretty healthy. We will keep this kind of thing in mind.

U: guest, P: Name of my boston terrier. Lower case ↩

Tofu Bahn Mi

Not too much for this meal. We sliced and marinated super-firm tofu in soy sauce with some sesame oil, sriracha, and yuzu hot sauce. We baked for at 350°F for about 20 minutes.

The sandwiches were from a baguette, with some mayo (on mine), the tofu, quickly pickled carrots (recipe -- roughly followed and much less), cilantro, green onion, sriracha, jalapeño, and cucumber.