Recipes

Breakfast Burritos ~ Freezer Friendly Camping Recipe

This Breakfast Burritos recipe is awesome for camping or just for an easy breakfast idea. Did I mention that it is also freezer friendly, you can make up a big batch of Breakfast Burritos and enjoy them for weeks to come.  You can heat them up over a fire, in the oven or in the microwave (take the foil off), or fry the Breakfast Burritos up in a skillet.

camping menu recipe ideas, Freezer Freindly breakfast burritos made on the campfire, camping hacks, breakfast ideas for outdoor cooking

Breakfast Burritos ~ Freezer Friendly Camping Recipe

camping menu recipe ideas, breakfast burritos made on the campfire, camping hacks, breakfast ideas for outdoor cooking

Ingredients:

  • 8 eggs scrambled
  • 4 -5 cups potatoes (cooked) butter and seasoning salt
  • 1-2 cups breakfast sausage or italian sausage (more if you like)
  • 2 cups grated cheese ( I use mexican blend)
  • medium sized flour tortillas (10-15)
  • Foil to wrap them in

If you can not see the video you can view it here.

Directions:

You can customize these however you like. But this is how I make them for my family.  I start by cooking up the sausage. I like to mix breakfast sausage and mild italian sausage. If you like a LOT of meat you might add more, but I normally cook about 1 1/2- 2 cups of sausage.  I chop it into small pieces, once it is cooked thru I put it in bowl and set it aside.  In the SAME pan that I just cooked the meat in I add the potatoes (washed and cleaned and chopped into bite sized pieces).  The fat or drippings from the sausage helps flavor the potatoes, and it also helps them NOT stick to the pan. I like to season the potatoes with steak seasoning, seasoning salt and garlic powder.

Love the butter

If they look like they are sticking you can add a little butter to the pan. I also like to add about a 1/2 cup of water to the pan and put the lid on. This helps the potatoes cook faster. Once the water is gone, I take the lid off and let them crisp up and brown  a bit. Once the potatoes are cooked I put them aside with the meat. I then whisk the eggs and cook the scrambled eggs.

Freezer freindly breakfast ideas,camping menu recipe ideas, breakfast burritos made on the campfire, camping hacks, breakfast ideas for outdoor cooking

Once you have the eggs, sausage and potatoes cooked it is time to assemble your burritos.  You can use any tortilla, I use the medium sized ones. This recipe will normally make about 15 burritos. If your kids are not picky and will eat everything in the burritos you can now combine the eggs, meat and potatoes. If they are picky keep them separate  so you can custom make their burritos. Add a scoop of filling to the middle of the tortilla top with cheese, fold the sides in roll up to create a burrito, wrap in foil.

Storage:

You can now store them in a ziploc bag in the freezer till you are ready to eat them. Once ready to eat thaw, then heat them up over a fire, in the oven or in the microwave (take the foil off), or fry them up in a skillet.  If you are heating them over a fire put them in the coals (not an open flame) and turn them every few minutes. They should be ready to eat in about 6-9 minutes depending on the temperature of the coals. camping menu recipe ideas, breakfast burritos made on the campfire, camping hacks, breakfast ideas for outdoor cooking, menu plan

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Wash'n Go Compact 3 Gallon Sink

Wash’N Go compact  3 gallon sink/organizer

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How to make Butter – Homemade Butter in a Jar

How to make butter

It’s Matt. I made Butter in a Jar back when I was a kid at a youth activity. Making butter at home was very easy and just took some time. So the other day at the store I grabbed some Heavy Whipping Cream and planned a night with the kids to make show them how to make homemade butter. It is really easy and will provide some tasty and easily homemade butter!

How to make butter

home made butter in jar

Ingredients:

  • Heavy Whipping Cream – any amount 6 cups makes about 1 pound of butter
  • Salt – 1/2 teaspoon per pound of butter- optional, used for preserving butter
  • Jar – with lid, any size, baby food jars are great for kids to make it with

home made butter heavy whipping creamDirections:

Pour Heavy Whipping Cream into jars no more then 3/4 the way full. It is best to leave room for the shaking and turning action. Next begin shaking! And Shake and Shake. Some music to shake too makes it fun for the kids and helps pass time. Something with a fun and quick beat. The best way I figured to shake the jar was to hold it length wise in my hands with the lid in my palms and the base of the jar wedge in my forearms.

It takes about 5 minutes before you notice a thickening forming in the jar. This heaviness is the beginning of the fat changing and sticking together. At this point you really just have a thick whip cream in the jar. Keep shaking. At this point the jar edges will look like:
home made butter foam

 

As another 5-10 minutes pass you will notice the jar filling with the foamy cream.  It feels as if there is no room in the jar as the thick Heavy Cream is aerated even more with the shaking, but keep shaking. It will look like this:

 

home made butter cream

Keep shaking and don’t stop you are almost done when it gets thick. I have heard some add a large marble to the thick foam. But I don’t think it really matters. Just the pressure of the shaking will continue the fat to congeal together. Don’t worry if you don’t think the foam is “churning” or rotating in the jar, gravity and pressure is still working to form the butter.
Before you know it you will see the foam separate and a thin liquid forms in the jar. That thin liquid is buttermilk! The butter is in the last few moments of shaking. Keep shaking until the butter or mass inside is a consistent size.
home made butter buttermilk
At this point you can separate the buttermilk out and save it for biscuits or pancakes and other fun recipes. Then you can add the 1/2 teaspoon salt which is optional. Some say the taste is different, but the main reason is to preserve the butter. Now with the remaining butter you can place it in a small container for refrigeration and easy of using it. So congrats you just made you own butter!  Enjoy your work!
home made butter bowl
As the butter sets you may see drips of buttermilk on the butter. Just let it drip off and drain.
home made butter
DIY - Homemade butter in a jar
 
Recipe type: Condiments
Ingredients
  • Ingredients:
  • Heavy Whipping Cream - any amount 6 cups makes about 1 pound of butter
  • Salt - ½ teaspoon per pound of butter- optional, used for preserving butter
  • Jar - with lid, any size, baby food jars are great for kids to make it with
  • home made butter heavy whipping cream
Instructions
  1. Pour Heavy Whipping Cream into jars no more then ¾ the way full. It is best to leave room for the shaking and turning action. Next begin shaking! And Shake and Shake. Some music to shake too makes it fun for the kids and helps pass time. Something with a fun and quick beat. The best way I figured to shake the jar was to hold it length wise in my hands with the lid in my palms and the base of the jar wedge in my forearms.
  2. It takes about 5 minutes before you notice a thickening forming in the jar. This heaviness is the beginning of the fat changing and sticking together. At this point you really just have a thick whip cream in the jar. Keep shaking. At this point the jar edges will look like:
  3. home made butter foam
  4. As another 5-10 minutes pass you will notice the jar filling with the foamy cream. It feels as if there is no room in the jar as the thick Heavy Cream is aerated even more with the shaking, but keep shaking.
  5. Keep shaking and don't stop you are almost done when it gets thick. I have heard some add a large marble to the thick foam. But I don't think it really matters. Just the pressure of the shaking will continue the fat to congeal together. Don't worry if you don't think the foam is "churning" or rotating in the jar, gravity and pressure is still working to form the butter.
  6. Before you know it you will see the foam separate and a thin liquid forms in the jar. That thin liquid is buttermilk! The butter is in the last few moments of shaking. Keep shaking until the butter or mass inside is a consistent size.
  7. home made butter buttermilk
  8. At this point you can separate the buttermilk out and save it for biscuits or pancakes and other fun recipes. Then you can add the ½ teaspoon salt which is optional. Some say the taste is different, but the main reason is to preserve the butter. Now with the remaining butter you can place it in a small container for refrigeration and easy of using it. So congrats you just made you own butter! Enjoy your work!
  9. home made butter bowl
  10. As the butter sets you may see drips of buttermilk on the butter. Just let it drip off and drain.

If you enjoyed making your own butter, then you will enjoy making your own cheese!

DIY Make your own Cheese

 

 

IDEAS ON USING & PRESERVING APPLES

 

 

 

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CHICKEN LETTUCE WRAPS 15 Minute Recipe

I admit I had never had a lettuce wrap till a few years ago.  My friends kept telling me how awesome they were, but I love egg roll wrappers or taco shells… so I saw no need to wrap something in just lettuce. I really thought it was just part of the healthy recipe movement and you would be sacrificing flavor.

CHICKEN LETTUCE WRAPS 15 minutes recipe, easy dinner ideas that are fast and easy to make, Ground chicken recipes

Easy Chicken Lettuce Wrap recipe

I am here to tell you I was wrong, yes so very very wrong. This Chicken Lettuce Wraps 15 Minute Recipe is a packed full of flavor. The sweet butter lettuce is crisp and refreshing and the perfect way to serve  Chicken Lettuce Wraps. Hope you enjoy this recipe as much as we do!

What you need to make this recipe:

  • 1 lb ground chicken (or turkey)
  • 1 cup chopped onion
  • 1/2 teaspoon garlic powder
  • Pinch of black pepper
  • 1 tablespoon fresh ginger
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons soy sauce
  • 3 tablespoons black bean garlic paste
  • 8oz can water chestnuts (drain and chop)
  • 2 heads of butter lettuce
  • 3 green onions chopped
  • Sriracha  sauce

Directions

Start off by spraying a little bit of nonstick spray into the bottom of a large sauce pan. Add  ground chicken, chopped onions, garlic powder and pepper to the pan. Use a spatula to  break up the chicken into similar sized pieces and to help it cook even.   The chicken does not take that long to cook normally about 6-9 minutes (depending on cooking temp).

Once your chicken is cooked you can now add, ginger, rice wine vinegar, soy sauce, black bean paste, and water chestnuts. Stir well till chicken is well coated, turn heat down to medium/ low and allow to simmer for another 2-3 minutes. If you do not like the crunch of a green onion you can add them at this point to soften them up a little. Or you can just use them for garnish right before serving them.

Preperation

Wash your butter lettuce and pat dry with a clean towel.  To serve use the butter lettuce leaves as a “taco shell” to wrap around your chicken mixture. This is why they are called Chicken Lettuce Wraps 15 Minute Recipe. Top with green onions and sriracha.  This is a meal my whole family loves, my 2 year old has a hard time with the lettuce so we just serve hers over some rice and she eats it with a spoon.

Chicken Lettuce Wraps 15 Minute Recipe  – the filling can also be made the day before, just reheat and serve. It also freezes well, (not the lettuce) just the filling. In fact it has even more flavor the 2nd day, so don’t hesitate to do a little menu planning or meal prep and make your week night meals super easy!

Print the recipe:

Chicken Lettuce Wraps 15 Minute Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dish
Serves: Feeds 4 Adults
Ingredients
  • CHICKEN LETTUCE WRAPS 15 Minute Recipe
  • What you need to make this recipe:
  • 1 lb ground chicken (or turkey)
  • 1 cup chopped onion
  • ½ teaspoon garlic powder
  • Pinch of black pepper
  • 1 tablespoon fresh ginger
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons soy sauce
  • 3 tablespoons black bean garlic paste
  • 1 8oz can water chestnuts (drain and chop)
  • 2 heads of butter lettuce
  • 3 green onions chopped
  • Sriracha sauce
Instructions
  1. Start off by spraying a little bit of nonstick spray into the bottom of a large sauce pan. Add ground chicken, chopped onions, garlic powder and pepper to the pan. Use a spatula to break up the chicken into similar sized pieces and to help it cook even. The chicken does not take that long to cook normally about 6-9 minutes (depending on cooking temp).
  2. Once your chicken is cooked you can now add, ginger, rice wine vinegar, soy sauce, black bean paste, and water chestnuts. Stir well till chicken is well coated, turn heat down to medium/ low and allow to simmer for another 2-3 minutes. If you do not like the crunch of a green onion you can add them at this point to soften them up a little. Or you can just use them for garnish right before serving them.
  3. Wash your butter lettuce and pat dry with a clean towel. To serve use the butter lettuce leaves as a "taco shell" to wrap around your chicken mixture. This is why they are called Chicken Lettuce Wraps 15 Minute Recipe. Top with green onions and sriracha. This is a meal my whole family loves, my 2 year old has a hard time with the lettuce so we just serve hers over some rice and she eats it with a spoon.
  4. Chicken Lettuce Wraps 15 Minute Recipe - the filling can also be made the day before, just reheat and serve. It also freezes well, (not the lettuce) just the filling. In fact it has even more flavor the 2nd day, so don't hesitate to do a little menu planning or meal prep and make your week night meals super easy!

 

Watch our recorded Live Facebook video 

 

CHICKEN LETTUCE WRAPS 15 minutes recipe, easy dinner ideas that are fast and easy to make, Ground chicken recipes

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Easy Homemade Healthy Fried Rice Recipe, taste like restaraunt but healthier and a fraction of the priceEasy Homemade Healthy Fried Rice

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EGG ROLL RECIPE

Sweet and Sour Sauce Recipe 

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Cashew Chicken and Broccoli, one pot meal ready in less than 15 minutes. Quick Meal ideas #CashewChicken, #BroccoliChicken, #Recipe

Cashew Chicken and Broccoli ~ One pot meal ready in less than 15 minutes

 

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Pineapple Zucchini Raisin Bread Recipe Ways to use Zucchini

Pineapple Zucchini Raisin Bread Recipe

This recipe came from my mother in law, she has made Pineapple Zucchini Raisin Bread Recipe for over 20 years and we look forward to it every year.  It is so moist and the perfect blend of spices.  Hope you enjoy it too.

Don’t forget to check out the list of tons of other ways to use zucchini. I have never seen so many different ways to use up zucchini from the garden. Even those huge zucchinis can be used for all kinds of recipes. See below.

You will need,

  • 2 cups shredded zucchini
  • 3 eggs
  • 1 cup oil ( for a healthy substitute use apple sauce)
  • 2 cups sugar
  • 2 teaspoon vanilla
  • 3/4 teaspoon nutmeg
  • 1/4 teaspoon baking powder
  • 1 cup raisins
  • 1 cup walnuts or pecans
  • 1 8oz can of crushed pineapple drained
  • 3 cups flour
  • 2 teaspoon baking soda
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoon  cinnamon
  • 1 teaspoon salt

Directions:

In a large bowl mix wet ingredients ( Zucchini,  eggs, oil, sugar, vanilla, pineapple). Mix till well blended and set aside.

In another bowl add all the dry ingredients, mix them as well.  Then slowly start to mix dry ingredients into the wet ingredients, till fully mixed in.  Pour into two greased loaf pans.

Bake both loaf pans for 60-70 mins at 350 degrees.  Test with a toothpick, once it comes out of the middle clean, take out of oven and let cool before serving.  Once cooled wrap in foil or plastic wrap to keep fresh.

 

Pineapple Zucchini Raisin Bread Recipe ~ Ways to use Zucchini
 
Prep time
Cook time
Total time
 
Ingredients
  • 2 cups shredded zucchini
  • 3 eggs
  • 1 cup oil ( for a healthy substitute use apple sauce)
  • 2 cups sugar
  • 2 teaspoon vanilla
  • ¾ teaspoon nutmeg
  • ¼ teaspoon baking powder
  • 1 cup raisins
  • 1 cup walnuts or pecans
  • 1 8oz can of crushed pineapple drained
  • 3 cups flour
  • 2 teaspoon baking soda
  • 1½ teaspoons baking soda
  • 1½ teaspoon cinnamon
  • 1 teaspoon salt
Instructions
  1. In a large bowl mix wet ingredients ( Zucchini, eggs, oil, sugar, vanilla, pineapple) mix till well blended and set aside.. In another bowl add all the dry ingredients, mix them as well. Then slowly start to mix dry ingredients into the wet ingredients, till fully mixed in. Pour into two greased loaf pans. Bake both loaf pans for 60-70 mins at 350 degrees. Test with a toothpick, once it comes out of the middle clean, take out of oven and let cool before serving. Once cooled wrap in foil or plastic wrap to keep fresh.

 

Pineapple Zucchini Raisin Bread Recipe

 

 More zucchini recipes you might like:

Chocolate Chip Zucchini and Apple Sauce Muffins

101 Things to Do with Zucchini

What do you do with Large Zucchini? Make Zucchini Relish

IMG_0765Fried Zucchini with bread crumbs

Zucchini Brownies

Spiced Zucchini Cupcakes with Caramel Frosting

Spiced Zucchini Cupcakes 
Italian Zucchini and Tomato over rice

Blonde  Zucchini Bars

Pineapple Zucchini Raisin Bread Recipe 

Chocolate Chip Zucchini  Muffins

Zucchini  with bacon, best side dish EVER!

IMG_3304

Grilled Zucchini

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