Breakfast Burrito!

I can't keep this one on the shelf! These puppies have been flying out of the freezer quicker than I can make them. The good news? They are inexpensive and easy to prepare....you can also clean out your fridge which is what I did! I found this recipe for our camping trip but they've been such a big hit I'm going to start scheduling breakfast burrito making parties. This dish has been keeping Mr. Lawyer full till lunchtime. The burritos stay moist and don't get weird like my semi-successful attempt at frozen english muffin sandwiches which developed hard spots when heated and the cheese always melted off.

We're going to have so much fun playing with different flavor combinations: different breakfast meats, cheese, pepper, onions, mushrooms, a variety of spices! I can't wait to make some more.

Breakfast Burritos!

(Pinterest find)

Ingredients:
6 eggs
1/4 cup sour cream
8 oz shredded cheese
2 large sausages
1/2 green pepper

1/2 red onion
10 tortillas
Foil

Directions:

1. Cook sausage in a large skillet. Set aside.

2. Saute peppers and onions until cooked. Set aside with sausage.

3. Crack your eggs in a bowl and mix in the sour cream. Then scramble the eggs in a large skillet.
4. Add the sausage, peppers, and onion to the scramble eggs. Mix well. Add cheese and mix some more.
5. Time to stuff your tortillas! Place the desired amount of scrambled eggs onto the center tortilla. I had medium sized tortillas so I went with about 1/2 cup. Wrap it up like a burrito: fold in the sides and then roll from top/bottom. Place all the burritos on a baking sheet and place in the freezer until semi-frozen. This helps get rid of the moisture so it doesn't get soggy.

6. Once the burritos have been cooled in the freezer wrap them in tinfoil for camping or plastic wrap/tupperware for home consumption. Store in the freezer until you want them.

7. Heat them up! For camping heat them up in the coals. For the microwave cover the burrito in a damp towel and microwave for 1 minute, flip the burrito and microwave it for another minute. Let cool and enjoy!

Heating them up on our morning campfire.

My new baby is here!

My coveted retro steel-belted Coleman cooler fresh from the 'bean store in Maine.

In love.

My dad has had one of these FOREVER. I can remember it from when I was very little so he's had it at least 20-25 years, same color and everything....and by everything I mean constantly filled with beer in our backyard. The boy and I only had a day cooler that holds two bottles of water and a pack of hot dogs. This resulted in only eating hot dogs and trail mix on our trips. Now I can eat my weight in trail mix but I felt that a new cooler was in order. I saw this cooler and was in love. I think it's part of my whole "trying to recreate my childhood" crisis. Our first camping trip of 2013 is in two weekends, I can't wait to break this fabulous beast in!

Sidenote: I might end up using it as a coffee table because I'm not quite sure where in the apartment it's going to be stored....

Banana S'mores!

I always hit a wall in July because summer camp is exhausting. This never ending heat is not helping one bit. It was twenty degrees cooler back home on the lake and it's making me incredibly jealous/homesick. As a result my kitchen gets a bit of a break and we resort to salads, tuna melts, pasta and other simple meals. I just don't have the energy or motivation to try out a new recipe!

You can kind of make out our banana in this picture.

We went camping this past weekend and tried out a new pinterest find: Banana S'mores! Or Campfire Banana Splits. It's pretty simple: you peel a banana, slice it down the center, place it in foil and top it off with some yummies. You could go the s'more route and add chocolate chips, mini marshmallows, and sprinkle the top with graham crackers. You could also go with a chocolate and peanut butter route. Then you wrap it all up and throw it in the fire! Well, by the fire. The banana gets all hot and soft and all the toppings melt together. Delicious!

Camping in Style!

For the holiday weekend we ventured up to the Finger Lakes for some awesome camping that included hitting up the wineries. Best type of camping ever. As per usual, we camp in style!

You wish your camping food looked like this!

Pine-Smoked & Maple-Glazed Wild Salmon

(from the Mother Unit)

Ingredients:

1 to 2 large handfuls green pine needles
1/2 cup bourbon
1/2 cup grade-B maple syrup
3 tablespoons Dijon mustard
2 teaspoons freshly milled black pepper
Four 6-ounce salmon fillets, patted dry
Kosher salt, to taste
Directions:
1. Prepare a medium-high-heat fire, with the flames occasionally licking the grill grate. Let it burn for at least 30 minutes. Whilst the fire heats, soak the pine needles in the bourbon.
2. In a bowl, whisk together the syrup, mustard, and pepper. Season the salmon generously with salt and coat with the glaze.
3. Place a large cast-iron skillet upon the grill grate. Let it heat until very hot. Using tongs or one's own gloved hand, press the needles into the bottom of the skillet, taking care not to drizzle combustible bourbon into the flames, and place the rack on top of the needles. Place the fish on top of the rack and cover the pan. Cook until the fish is just opaque, about 15 minutes for medium. Serve, brushed with additional glaze, if desired.

This is by far the best fish recipe I have had in a long time....maybe ever. We decided it could be replicated by broiling it at home. The bourbon and pine needles was fun but we couldn't taste any flavors from it. The majority of the flavor came form the glaze and man oh man was it yummy. We had salmon AND white fish, both were delicious. Speaking of delicious: those campfire potatoes! The most heavenly thing I have smelled in my whole life was those potatoes and onions cooking mixed in with campfire smoke. My heart is getting all melty just thinking about it. No joke. Most wonderful smell ever (and they tasted good too!)

Campfire Potatoes

(from the Mother Unit)

Ingredients:
5 medium potatoes, peeled and thinly sliced
1 medium onion, sliced
6 tablespoons butter
1/3 cup shredded cheddar cheese
2 tablespoons minced fresh parsley
1 tablespoon Worcestershire sauce
Salt and pepper to taste
1/3 cup chicken broth
Directions:
1. Place the potatoes and onion on a large piece of heavy-duty foil (about 20 in. x 20 in.); dot with butter.
2. Combine the cheese, parsley, Worcestershire sauce, salt and pepper; sprinkle over potatoes.
3. Fold foil up around potatoes and add broth. Seal the edges of foil well. Grill, covered, over medium heat for 35-40 minutes or until potatoes are tender.

Care to see the rest of our great Camping Adventure to the Finger Lakes? See more pictures after the jump!

A Camping Engagement!

We went camping this past weekend.

There was fishing and hiking.

Toasty Campfires.

Weenie Roasts

Camp Fire Jiffy-Pop

But most importantly...

S'mores and a RING!

YAY!