I love to cook and camp, I feel like they go hand in hand. When I camp I want to eat good, healthy and convenient meals and this one ticks all the boxes.
1 x chicken breast sliced
4-5 mushrooms finely chopped
1 small onion finely chopped
Teaspoon of oil or butter
300ml of light thickened cream
90 second rice
Veggies to serve
Salt & Pepper to Taste
What to do:
- Heat pan and add oil or butter, onion and the mushrooms – cook until mushrooms are soft.
- Scoop this mix into a bowl.
- Add the chicken and cook until lightly brown and add back the mushroom mix and half the tub of cream. Let this reduce for 5 mins
- In the meantime add a couple of tablespoons of boiling water to a saucepan and add the 90sec rice. Stir until heated through
- Add salt and pepper to the sauce.
- Put rice on a plate and serve with the sauce on top and the veg on the side.
Note: I had asparagus which I cooked in some hot water as the chicken was cooking. I then used that already boiled water for the rice.
Creamy Chicken with Rice
I’ve had a fantastic response from Pinners to the photo I uploaded from a trip to Moreton Island.
Ideally you would share this with a few friends and beers/wines in the late afternoon, maybe with some cheeses and dips.
Campfire Dip – Moreton Island
2 1/2 Tbsp. olive oil
1 x tub of pre sliced mushrooms
1 x small onion finely chopped
Tin of tomatoes
1 cup of grated mozzarella cheese
Glove or two of garlic, crushed
salt and pepper
A splash of wine, red, white, doesn’t matter
Chilli to taste
Leftover sausages – I had some chorizo on hand
50-100g of sundried tomatoes or olives chopped finely
- In the skillet put the olive oil, onion and garlic. Cook for a few minutes until soft.
- Add the mushrooms, cook for a few more minutes.
- Add the tin of tomatoes, salt and pepper and any of the optional extras as this point.
- Loosely place some al foil over the top and cook for 10 mins.
- Grab small handfuls of mozzarella and put them in little piles on top of the tomato sauce. Put the al foil back on and cook for another 5-10 mins until the mozzarella has melted.
- Slice the damper and either dip it in or spoon the sauce on and enjoy with your beer/wine.
This can be made in a normal fry pan on a gas cook top if the fire isn’t an option.
Any leftover? Use it as a pasta sauce, filling for jaffles, on top of bakes tomatoes the next day.
It’s Johny’s birthday tomorrow and I wanted to make him a birthday cake to take into work. Mum suggested that I call my youngest sister Sara for her Oreo Cheese Cake recipe.
Sara SMS’s me the recipe because its wasn’t written down, its just something she made up. Therefore, I decided that this blog would be dedicated to Sara’s marvellous No Bake Frozen Oreo Cheese Cake.
- 2 packets of oreos
- 50g of softened butter
- small container of cream
- tsp of vanilla essence
- 1 block of Philly cream cheese
- 1/2 cup of icing sugar
- block of white chocolate
- Get out a round, quick release cake tin approx 20cm
- line with baking paper
- process the oreos and the butter in the processor until all the oreo chunks have gone
- press this mix into the bottom of the tin so that its compact and even, place in the freezer
- whip the cream and the vanilla essence in a bowl until thick
- beat the Philly cream cheese and icing sugar in another bowl until combined
- mix the cream and vanilla into the Philly cream mix
- crush the white chocolate bar into little pieces and mix into the cream and Philly cheese mix
- take the frozen base out of the freezer, pour the cream mix onto the base and smooth with the back of the spoon until flat and even
- put the cake back in the freezer and freeze for at least 5 hours, overnight if possible
- take out of the freezer about 1/2 hour before you eat
- use low fat Philly cheese, it tastes just as good
- get an extra pack of oreos, process and add to the cream mix when adding the white chocolate chunks
- I found that the above recipe makes quite a small cake so if you want something that sits higher then double the amounts of cream, vanilla, philly cheese and icing sugar.