Campfire Potatoes Recipe

Along with the Cajun Flank Steak we had for dinner tonight, we made Campfire Potatoes. We found the recipe on the side of the bag of Yukon Gold potatoes. I wasn’t very keen on the onions, but it looked OK otherwise.

Ingredients:

  • 24oz Yukon Gold potatoes
  • 1 onion sliced
  • 6 tablespoons butter
  • 1/3 cup shredded cheddar cheese
  • 2 tablespoons parsley
  • 1 tablespoon Worcestershire sauce
  • 1/3 cup chicken broth
  • salt and pepper to taste

Directions:

  1. Heat grill to high heat (around 600).
  2. Slice potatoes thin.
  3. Slice onion.
  4. Spread potatoes and onion slices in the pan.
  5. Cut the butter into pieces and spread them out in the pan.
  6. Mix cheddar cheese, parsley, Worcestershire sauce, salt and pepper and sprinkle over the potatoes.
  7. Add chicken broth and cover with foil.
  8. Cook on the grill for about 35-40 minutes or until potatoes are tender.

Campfire Potatoes - Recipe

I had never worked with Yukon Gold potatoes before. I was surprised at how small they are compared to normal baking potatoes.

Campfire Potatoes - Slicing

We sliced the potatoes with a mandolin set at 1/4 inch. That gave us a lot of slices from that one bag of potatoes.

Campfire Potatoes - Prep

Originally we were going to put the potatoes on foil but we found that they were easier to work with in a foil pan we had leftover from our FootBall Food Frenzy.

Campfire Potatoes - Ready to ServeThe potatoes cooked for about 35 minutes and then we let them stand about 5 minutes. They were very tender. It was a little hard to tell that there was any cheddar cheese on them when they cooked.

Cajun Flank Steak with Campfire PotatoesSo I decided it would be a good idea to add a little cheddar on top after everything was plated. The potatoes were very tender, but I didn’t really care for the onion taste they had. I avoided the onion slices themselves. I can’t say I liked them, but I didn’t entirely dislike them either although I didn’t finish them all. I think I might be able to work with these to come up with something I would like better. Linda suggested using a Spanish onion. I might try that as well as adding more cheddar cheese.

Breakfast Burrito

 

 

Some weekends we hardly have more than a cup of coffee and some toast for breakfast. Others we have a bit more of a hearty breakfast and skip lunch. One of the weekends prior to Christmas, I opted for something different. Instead of doing cinnamon roll waffles, pancakes, or hard fried eggs, I decided to make a breakfast burrito. To be honest this was partially because we had a bunch of tortilla shells left over and I didn’t want them to go to waste.

Linda cooked up bacon for both of us and some scrambled eggs for me. I broke up the bacon and added some cheddar cheese to the eggs in the tortilla shell. Notice that I leave a little more empty towards the bottom of the shell as well as to the left.

Colonie-20121217-00105

I fold up the bottom and then roll it to the left so everything is fully contained inside and nothing can fall out the bottom. Make sure not to put too much stuff inside or it can be very difficult to roll without breaking the tortilla shell.

Colonie-20121217-00106It’s a quick and easy way to make a little more of your breakfast.  You can add sausage and hash browns if you’d like. We just had bacon handy. Not only does this change this up a bit from the ordinary breakfast, it’s also more portable if you’re on the go.

 

My Taco Evolution

When I was younger, I didn’t eat tacos at all. My wife and kids all like them so I had to learn to eat them. At first, I would brown up the ground beef and pull out enough to make my tacos. Then I’d add the Old El Paso taco seasoning to the rest of the meat. We tend to use the soft tortilla shells rather than the hard shells. I would just add cheddar cheese to mine and they would add onions, salsa, sour cream, or whatever else they wanted to theirs.

Preparing things separately gets old fast. Especially since I do most of the day to day cooking at out house. I decided that I needed to find a way to eat the same seasoned meat that they all did. At first, I would still keep some ground beef unseasoned, but I would mix it with some of their seasoned beef. That wasn’t bad, so I kept increasing the ratio of seasoned to unseasoned ground beef. Pretty soon I was able to use the taco seasoning on all of it. Better still – I really liked them.

My wife I and both decided we needed to make our tacos a little healthier. One of the kids (who was out of the house by then) suggested that we try ground turkey instead of beef. It’s a much more lean meat and better for you. We were a bit hesitant and first thinking it would radically change the way they tasted. We picked up some Shady Brook 93% lean ground turkey and gave it a try. We were a bit surprised that it does brown up a little more than we thought it would. The plain ground turkey certainly didn’t taste like beef, but we added the seasoning anyway. It wasn’t exactly the same as with the ground beef, but it was really good.

After changing the meat, we figured the seasoning would be the next best thing to improve. We switched from Original to Low Sodium and hardly knew the difference. I once accidentally bought a cheesy taco seasoning by mistake. We didn’t care for that.

Next we decided to change up our cheese. We started making our turkey tacos with low fat cheddar and mozzarella cheeses. They don’t quite melt the same, but they taste pretty close. We tried fat free cheddar but it really wasn’t the same. We decided to stick with the low fat cheese instead.

I noticed that the stores also carry a 97% lean ground turkey so I decided to try that. It doesn’t brown up like the 93% lean stuff does. I still thought it was pretty good, but my wife prefers the 93% lean so we tend to stick with that most of the time. She often kids around that we are Jack Sprat and his wife – “Jack Sprat could eat no fat, his wife could eat no lean”.

Finally, we had to do something about the tortilla shells. My wife had already switched us all over to wheat bread so it seemed like a reasonable change. We started using whole wheat tortillas instead of the white four ones. They aren’t quite as tasty, but they are still good enough.

Had I tried making the jump right to turkey tacos with low sodium seasoning on a wheat tortilla with low fat cheese, I probably wouldn’t have liked them. By making gradual changes to something I like, I was able to eat something I wouldn’t have thought possible when I was younger.

When trying to broaden the horizons of a fussy eater always try to work with things they do like and make gradual changes. A series of small changes can go a long way. Don’t expect too much of your fussy eaters at one time. Changing their eating habits requires a lot of patience.

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