Are you camping this summer? Check out these links for tons of simple (or sorta fancy) meals and treats you can make over a campfire!
For the fish
- ¾ cup + ½ cup all purpose flour (one measurement for batter, one for dredging)
- ½ cup + ½ cup yellow cornmeal (one measurement for batter, one for dredging)
- 1 tablespoon + 1 tablespoon chopped rosemary (one measurement for batter, one for dredging)
- 1 teaspoon baking powder
- 10 ounces light beer
- 1¼ pounds cod, cut into 4 inch pieces
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper
- salt and pepper
- canola oil for fryingFor the remoulade
- ⅓ cup plain yogurt
- 2 tablespoons mayonnaise
- ½ tablespoon dijon mustard
- 1 dill pickle, finely chopped
- 1 green onion, chopped
- 1 small clove garlic, minced
- 1 tablespoon chopped parsley
- juice of ½ a lemon
- ¼ teaspoon red pepper flakes
- salt and pepperFor the fish
- Prepare the batter first by combining ¾ cup all purpose flour, ½ cup yellow cornmeal, 1 tablespoon rosemary, baking powder and beer in a bowl and whisking together until smooth. Set aside and let rest.
- Meanwhile, rinse and pat dry the cod pieces. Season with salt, pepper, garlic powder and cayenne on both sides.
- Combine the remaining all purpose flour, cornmeal and rosemary in a shallow plate.
- Pour enough oil into a large pot or dutch oven until it comes up the sides by about 2 inches and heat up over medium heat.
- Once the oil is hot, dredge the fish pieces in the flour mixture then dip in the batter letting the excess drop off before placing into the hot oil.
- Fry for about 2 minutes per side until golden brown.
- Drain on a paper towel lined plate then transfer to a wire rack. Repeat with remaining fish pieces making sure not to crowd the pot and bring down the temperature of the oil. About 2-3 pieces at a time is best.For the remoulade
- Combine all ingredients in a small bowl and stir together.
They turned out fantastic! I basically took a few recipes and tweeked it.
1 cup of any cookie or cereal or graham cracker you like
2 1/2 tbs melted butter
1 15 oz can pumpkin puree
1/2 cup sugar
2 large eggs
1 tsp vanilla extract
3/4 cup evaporated milk
2/3 cup all purpose flour
2 teaspoons cinnamon
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
Set oven at 350 degrees!
Toss the crust ingredients into a food processor or you can crunch it up by hand.
In a pie pan or cupcake pan or whatever, spray it down with non stick spray and layer the bottom with crust.
Mix cupcake ingredients in another bowl. It will be all like slop when well mixed. Then spoon it over the crust to the brim of the cupcake molds.
Then pop that tray into the oven for roughly 20 - 30 minutes.
You can have them warm or pop it in the freezer for about 10 minutes to quick chill them.
Then top it with some cool whip or icing and enjoy :)
Sometimes I cook things and then take pictures of them. It’s pretty cool.
Skillet Bacon Mac & Cheese (x)