7 Tasty Foil Pack Foods You Can Cook Over A Campfire (Recipes)


By Cooking Panda

Camping is super fun, but there’s a tendency when you’re roughing it to end up eating food that doesn’t taste very good. How often do you find yourself munching on potato chips and cheap charred hot dogs for three meals in a row?

Well, friends, there’s no reason you shouldn’t be eating delicious meals with ease! You can prep some super tasty meals beforehand and wrap them individually in foil. (Note: You might want to keep said foil packs sealed in zip lock storage bags, or they might get soaked if some of your ice melts.) 

Then, all you need to do is toss them in the coals of your fire or char them on the grill and you’re good to go!

1. Bacon Ranch Chicken Foil Packets

Honestly, I’m forever in debt to this recipe because I had no idea that RANCH BUTTER was a thing. Oh, and in case that still for some reason sounds mediocre, you get to douse everything in cheddar cheese and bacon, because life is really that good.

2. Pasta with Goat Cheese and Tomatoes

Pasta is such an easy food, and it always hits the spot. Pre-cook these noodles before you head out on your trip, so that all you need to do is warm the foil packs when you’re ready to chow down.

3. Butter Garlic Herb Steak Foil Packets

It’s always lovely to toss a huge slab of steak atop a hot grill, but this way actually works even better! The garlic and herb butter ensures that everything stays nice and tender, plus you get potatoes and veggies to round out the meal.

4. Indian Spiced Baked Potato and Egg Foil Packets

Curry-spiced potatoes are delectable for breakfast, lunch or dinner, but when you top them with a runny campfire-baked egg, things just elevate to a whole new level of delicious. This would also be tasty with cheese, ranch sauce, avocado and/or bacon!

5. Parmesan Chicken Foil Packets

Easy and versatile, you can make these with your favorite pasta sauce (you can also douse these in white sauce or pesto, for example) and your favorite grilled veggies. This would be fabulous served with some campfire-toasted crunchy bread or rolls.

6. Shrimp Boil with Potatoes and Corn on the Cob

Shrimp is a perfect campfire food, since it cooks up easily and quickly. Plus, it goes absolutely perfectly with corn, potatoes, lemon and brown butter seasoning. Yum!

7. Campfire Orange Cakes

Don’t forget about dessert! Classic s’mores are always fabulous, but this easy, fruity charred cake is a wonderful way to go! Feel free to use any flavor of cake mix you like — brownie batter would be fabulous too.

Featured Image: Pixabay

Tags: campfire food, camping dinner, camping recipe, foil pack dinner, summer food
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6 Quick Meals To Make When It’s Too Hot For Life (Recipes)


By Cooking Panda

Is the heat getting to you?

If not, consider yourself lucky and file these away for those summer months when you are getting SCORCHED, or consider making any of these tasty recipes for a convenient, fresh lunch.

These recipes are pretty easy, and a lot of them offer a great opportunity to use leftover or pre-cooked meat, or just buy a rotisserie chicken from the grocery store and be done with it.

1. Greek Cobb Salad

Everyone knows that Cobb Salads make for a satisfying and filling meal, which for a salad is something of an accomplishment. But why not mix it up and add an extra element of cool flavors? P.S. Want to know how to boil perfectly fluffy, bright yellow eggs that peel with ease? Look no further than right here.

2. Chicken Summer Rolls

Easy leftover chicken (pork, turkey, shrimp, tofu …), veggie matchsticks, bright herbs, green lettuce, filling rice (you can also use rice vermicelli noodles if you’d rather) and rich peanut butter dip combine for a refreshing meal or side perfect for those days when you need a pick-me-up.

3. Chicken Salad With Apples and Cranberries

With crunchy, sweet apples, tart dried cranberries, earthy chopped nuts, sassy celery chunks and a small but mighty dash of curry powder, this is no ordinary chicken salad! It lends itself pretty well to just about anything you want to eat it with — crackers, lettuce leaf rolls or just a sandwich or wrap would all be really tasty. Want to lighten it up? Swap out all or half of the mayo for Greek yogurt.

4. Slow-Cooker Pork Carnitas

This one is particularly great when it’s too hot to fire up the oven or stove. Toss a pork shoulder into your slow cooker and forget about it for a few hours. It’ll come out ridiculously tender and flavorful — perfect in tacos with a few refreshing toppings like sour cream, cilantro, radishes, pineapple and/or lime.

5. Soba Noodle Salad with Bok Choy

This hearty sesame noodle salad, complete with cucumber, carrot and scallion slaw, is equally delicious warm or cold, and it is incredibly simple. The only cooking you need to do is boil some water, toss some stuff in there, and you’re all set.

6. Chilled Buttermilk Soup

If cold soup sounds weird to you, you should open your mind to the wonders of this creamy, tomato-basil-onion blend that makes a delicious appetizer or scrumptious light meal.

Featured Photo Credit: Steven Depolo/Flickr

Tags: hot weather dinner, no oven, summer dinner, summer food, what to eat when it's hot
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Say Hello To The Cucamelon, The Newest And Cutest Food Trend


By Cooking Panda

Have you ever heard of a cucamelon? That’s “cuke,” like “cucumber,” and “amelon.” If you take a look at one, you can see why it has this name. Appearing to be grape-sized watermelons, they actually taste more like cucumbers, with a hint of lemon.

This plant is native to Mexico and Central America, and it’s growing more and more popular in the United States as well. It grows on a vine and only takes about 80 days to grow from seed to maturity, wielding numerous little cucamelons in no time. According to the Huffington Post, you may be able to find these at some farmer’s markets, but of course you can also grow your own. It may be easiest to find seeds online, since they aren’t widely available yet.

As for the best way to enjoy cucamelons, they can be snacked on all by themselves, used as salad ingredients, pickled or even used as garnishes. Homestead and Prepper, a home and gardening site, reports that using dill and mint during pickling really enhances the cucamelon’s taste. Use them in ways you’d use cucumbers, or find new ways to use them as you grow to learn the taste.

If you’d like to grow them on your own at home, you’ll be happy to know that they are pretty versatile. Cucamelons don’t overrun the rest of the garden if you want to plant them among your other plants, and they can also grow in small spaces like pots or barrels. Just make sure you are prepared for them to grow three to five feet tall.

So, why haven’t we heard of these cute little plants before? It turns out they’ve been around for ages. They were actually said to have been eaten among the Aztecs. In Mexico and Central America, this plant is treated as a delicacy rather than an everyday food. This is probably one of the reasons we haven’t seen it trending sooner.

Now that we’ve discovered cucamelons, expect to start stumbling over all kinds of new and interesting recipes that use them in the near future!

Sources: Huffington Post, Homestead & Prepper / Photo credit: nettle_guru/InstagramLeave It Better/Twitter

Tags: cucamelon, fruits and vegetables, gardening, summer food
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This Is Why Koreans Eat Boiling Soup On The Hottest Days Of The Year


By Cooking Panda

“Fight fire with fire!”

Instead of flocking to an ice cream shop or Popsicle stand on a hot, summer day, many Koreans prefer to partake of a hot bowl of “samgyetang.”

“[Samgyetang] has benefits [in the summer] because when it’s too hot, we eat cold things,” explained Choi Mi-hee, owner of Gangwon Toon Samgyetang in Ilsan, South Korea, as reported by Munchies. “Our stomach gets colder but the rest of us stays hot. So we have to make it the same temperature.”

Samgyetang consists of a young chicken “small enough to fit into a bowl and still very tender.” The poultry is filled with rice, and prepared with ginseng, chestnut, jujube, milk vetch root, garlic, and whatever other ingredients the chef chooses to add a special touch to the meal.

Similar to many traditional dishes in various cultures, the history of samgyetang stemmed from Korea’s period as an “agrarian backwater.” During that time, there was not a lot to eat, and the food that was available was of a lower quality.

Daniel Gray, restaurateur and blogger at Seoul Eats explains:

You didn’t usually have a lot of meat during that time. You couldn’t butcher a cow [in the summer], because everything would spoil. You couldn’t afford to have your cows be food instead of working your fields. A pig would be the same thing, so you had to have smaller kinds of animals: duck, dog, chicken, eel, those sorts of things. And by eating that and having protein in your body, you’d be able to work a little bit more.

On the three hottest days of the summer, otherwise known as the chobok, jungbok, and malbok, according to the lunar calendar, Korean residents head to samgyetang restaurants to enjoy this dish, along with either bottles of soju or ginseng liquor.

“Korea has a lot of foods that are traditionally eaten on certain days,” said restaurateur and Korean food expert, Joe McPherson. “It’s believed that eating a medicinal soup will replenish the nutrients lost from sweating during the hottest days of summer.”

“It may be psychosomatic, but for me, the ginseng in the soup and the ginseng liquor—usually sold in a shot glass with the soup—have cooling effects on my body,” McPherson said. “It’s surprising that a boiling-hot soup can make one feel refreshed in the hottest of summer days.”

Source: Munchies / Photo credit: Jo Turner/Munchies

Tags: cool down, korea, Samgyetang, summer food, traditional food
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