MT ZION 2015

WEEKEND CAMPING AT MT ZION

RECIPES: SWEET CITRUS CHICKEN STUFFING WITH BALSAMIC GREEN BEANS

Sweet Citrus Chicken Stuffing with Balsamic Green Beans

 INGREDIENTS:

1 (6-oz) box Stove Top stuffing mix for chicken

1½ lb boneless, skinless chicken breast, pound

to ½ inch thick

⅔ cup orange juice

⅓ cup brown sugar

3 Tbsp margarine, melted

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1½ lb green beans

2 Tbsp balsamic vinegar

1 Tbsp brown sugar

1 tsp Dijon mustard

2 tsp olive oil

½ tsp salt

¼ tsp pepper

DIRECTIONS: 

Preheat oven to 400°F. Add 1⅔ cups hot water to stuffing; gently stir until just moistened.

Place chicken into a sprayed 9-inch x 13-inch sprayed baking dish. Mix orange juice, brown

sugar and margarine; pour over chicken. Top with moist stuffing. Bake 30 minutes or until chicken is done.

Cook beans in a pot of boiling water for 8 to10 minutes until tender and drain. Combine remaining ingredients; toss with beans and heat for 2 to 3 minutes

FAMILY CAMPING

HILLTOP, MT CHARLESTON

AUGUST 2015

RECIPES: LOADED BAKED POTATO SALAD

Loaded Baked Potato Salad

INGREDIENTS:

6 large Yukon Gold or Russet potatoes

3/4 C sour cream

6 Tb  mayonnaise (not Miracle whip)

3/4 C shredded cheddar cheese

6 Tb chopped chives or green onions

12 strips bacon, cooked crisp and crumbled

1 1/2 tsp freshly ground black pepper

1 tsp salt

DIRECTIONS:

• If you desire, peel the potatoes or leave the skin on for a more rustic salad.  Dice the potatoes into bite sizes pieces, put them in a large pot of water and cover the potatoes with cold water.  Add a bit of salt to the water, cover and bring to a boil.  
• Once boiling, cook for about 8-10 minutes depending on the size of the potato pieces.  You want them tender enough to cut through them with a fork, but not so tender that they fall apart.  Keep an eye on them!  
• Drain the potatoes and set aside to cool a bit.
• In a medium bowl, mix together all the remaining ingredients, holding back a bit of chives and bacon for the topping on the salad.  
• Once the potatoes have cooled slightly, mix in the dressing, top with the set aside chives and bacon and serve if you would like it warm.  
• You can also serve it cold, but wait to top with the extra chives and bacon until serving.

RECIPES: RED ENCHILADA SAUCE

RED ENCHILADA SAUCE

This homemade red enchilada sauce is WAY better than anything you can buy in the can,

And quick and easy to make as well!

INGREDIENTS:

2 Tbsp. vegetable or canola oil

2 Tbsp. all-purpose or gluten-free flour

4 Tbsp. chili powder (*not cayenne! also, see note below if you do not like heat*)

1/2 tsp. garlic powder

1/2 tsp. salt

1/4 tsp. cumin

1/4 tsp. oregano

2 cups chicken or vegetable stock

DIRECTIONS:

· Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thick.

· Use immediately or refrigerate in an air-tight container for up to two weeks.
· I consider this sauce pretty mild. But if you are wary about heat/spice in your sauce, I would begin with 2 tablespoons chili powder and add more from there once the sauce has reached a simmer if you'd like.
· Again, I am using chili powder for this recipe, not cayenne. From the comments, it sounds as though chili powders vary from country to country. But the traditional American chili powder is fairly mild, and should not be overly spicy.

RECIPES: CHICKEN ENCHILADA CASSEROLE

CHICKEN ENCHILADA CASSEROLE

Simple to make, gluten-free.

INGREDIENTS:

3 cups red enchilada sauce (I highly recommend my homemade red enchilada sauce, which can be made gluten-free*)

16 corn tortillas, halved

2 (15 ounce) cans black beans, rinsed and drained

1 (15 ounce) can whole kernel corn, drained

6 scallions (green onions), thinly sliced

4 cups (about 1.5 pounds) shredded cooked chicken

3 cups shredded Monterrey Jack or Mexican blend cheese

1 avocado, peeled, pitted and diced

1/2 cup loosely-packed chopped fresh cilantro

DIRECTIONS:

· Heat oven to 375 degrees F. Prepare a 9x13-inch baking dish with cooking spray.
· Pour about 3/4 cup enchilada sauce in the baking dish, and spread until the bottom of the dish is coated. Top with a layer of about 8 tortilla halves so that the entire dish is covered. Sprinkle evenly with about 1 cup black beans, 1/2 cup corn and a fourth of the green onions.
Then sprinkle with a heaping cup of the chicken, and about 3/4 cup shredded cheese. Repeat with a second layer of tortillas, then sauce, then beans, corn, green onions, chicken, and cheese. Then a final layer of tortillas, sauce, beans, corn, green onions, chicken and cheese. Then conclude with a final layer of tortillas and sauce (reserving about 3/4 cup of cheese to add partway through baking).
· Cover the pan with aluminum foil, then bake for 20 minutes.
· Remove pan and remove aluminum foil. Sprinkle the top of the enchiladas evenly with the remaining 3/4 cup of cheese, then return to the oven (uncovered) and bake for 10 minutes or until the cheese is melted.
· Remove pan, and sprinkle with avocado, cilantro, and remaining green onions. Serve warm.

*If you are not using my enchilada sauce and would like this recipe to be gluten-free, be sure to check the label of store-bought sauces to find one that is GF.

*To make this recipe gluten-free, be sure to check the labels of all ingredients to double-check that they are made gluten-free.