have spent most weekends except for the random few in the wild since last October, and I have loved every bit of it. This also means I have grown quite accustomed to eating peanut butter and jelly sandwiches.
Lets see, if I ate at least three pb&j’s a weekend, that adds up to about 100 peanut butter jelly sandwiches since last October. Thats a lot of peanut butter and jelly.
I am striking against my basic camping meals of pb&j. Don’t get me wrong. I have a very special place in my heart for peanut butter and jelly, but it’s time for some exciting dining in the woods. I have realized that just because I am roughing it, this doesn’t mean I have to settle for a simple sandwich. Recently I have whipped together some fancy meals in the woods and thought I would share my Girl vs. Wild chef secrets with you.
With these three tricks you won’t have to settle for the typical pb&j dinner any longer. Unless you want to!
Chicken & rice tinfoil dinner
Take 14-inch square of foil.
Add 1 chicken breast to each piece of foil. This recipe yields 4 servings, so have 4 chicken breasts ready.
Mix 1 (10
-ounce) can cream of mushroom soup and 2/3 cup uncooked instant rice together and divide among the 4 packets.
Add spice for desired seasoning.
Wrap securely in foil, rolling up the edges, and place on grill 5 inches from hot coals. Cook about 40 minutes or until done, turning once.
Serves 4.
Campfire biscuits
Before hitting the trail, mix 2 cups biscuit mix, such as Bisquick style mix, and cup powdered milk in a large zip seal plastic bag.
When ready to prepare add 2/3 cup water to bagged mixture — just enough to make a stiff dough.
Next, collect sticks about inches in diameter and 2 feet long. This is your cooking utensil.
Form the dough around the end of the stick, making ball-shaped biscuits about 3 inches long and 2 inches wide.
Toast the biscuits over the campfire until golden brown.
Last, slip biscuit off the limb and you’re ready to eat.
Serves 4-6.
Apple pie on a stick
Take a large red or green apple and push a stick through the center.
Turn the stick over the coals of a campfire. This is just like roasting a marshmallow. When the apple peel starts to loosen, carefully peel the skin off.
In a bag, mix together equal parts cinnamon and sugar.
Roll the roasted apple in the mixture until evenly coated on all sides.
Lastly, roast the coated apple over the fire for a few more minutes.
Let the apple cool and enjoy!
You can follow Jacquelyn Farris’ continuing adventures in her Girl vs. Wild blog, which is now featured in the “Know It: Travel” at http://newsok.com/vacations.