🔥 Around the Campfire (week 46)

Dear Campers ~

Here's a quick recap in case you missed anything at camp last week:

Post ~

11/7: 🔥week 45

11/8: framed wedding keepsake

11/9: tip-sy tuesday: airplane water bottle

11/10: spinach salad with beets and goat cheese

11/11: creamy chicken and rice soup

11/12: number/letter charcuterie boxes

11/13: personal pumpkin pie shortcut

What's Cooking ~

• grilled tuna, sticky rice, steamed spinach
• marinated chicken thighs, roasted broccoli, 
• grilled steak, baked potato, sautéed mushrooms, chopped salad kit
• tuna pasta salad (with leftover tuna, peas, carrots, celery, mayo/greek yogurt)
• grilled chicken, cauliflower 'macaroni and cheese', caesar salad

Miscellaneous stuff keeping me busy ~

• read 'The Paper Palace' and really liked it - it's a Reese Witherspoon book club pick about a women, a love triangle, some secrets and lies, and a summer beach house that I'd love to see in person. The ending is somewhat vague - I googled to read what other people thought happened but that isn't a reason to not read this! Interesting. ⭐️⭐️⭐️1/2
• also read 'That Summer' by Jennifer Weiner that I have mixed feelings about. It's also about a woman, some secrets and lies, and a summer beach house that I'd love to see in person; the subject matter and plot tho are maybe not my favorite. I'll go ⭐️⭐️⭐️ because it is readable, I did want to know how things would wrap up, and I usually really like this author. 

That's it for now - hope to see you this coming week at camp for more crafts, recipes, whatever else I think of to make. Bye!

Sincerely ~

Jill

camp counselor

11.14.20: picked red onions

11.14.19: MSIH: pumpkin snickerdoodles

11.14.18: pinecone owls

11.14.17: kid craft: decorating apples

11.14.16: curvy keepsake box turkey

11.14.15: wine and design: fall centerpiece

Personal Pumpkin Pie Shortcut

This is genius and even tho I haven't made it yet I'm totally stealing this idea - cut out circles of pumpkin pie to form individual pies. I found this on Pinterest and 'borrowed' the picture so you can see how simple this shortcut is - I will update the photo after I do this for Thanksgiving. 

Start with a chilled pumpkin pie (you can make or buy it - Sams and Costco sell great ones and they're big so you'd get more servings!). Spray a 2" biscuit or cookie cutter with non-stick spray and press it into the pie making small individual servings of pie. Start cutting around the outside of the pie working towards the center, cut each one out as close as you can to the others so you can get as many servings as possible. Top each with a dollop of whipped cream and sprinkle with cinnamon if desired. 

Bonus - you get to eat all the leftover scraps!

11.13.20: coin jar by B

11.13.19: candy corn cone

11.13.18: pinecone turkeys

11.13.17: crocheted beanie

11.13.16:  spanish rice

11.13.15: crocheted dog scarf

Charcuterie Number Boxes

Well this is my favorite kind of post - a craft, an appetizer, and a project all in one. It's a super good, fun, and creative idea I wish I would have thought of - paper mache numbers or letters turned into charcuterie platters. First, who doesn't love a charcuterie board, but then make it out of something so clever? I'm totally loving this idea.

You can find paper mache letters and numbers at the craft store; cut the top off (I'd use an exacto knife or something like that) and fill with whatever you want! Meghan thru a birthday party for Mickey's 30th last weekend and this was part of the munchie table - she used a 3 and an 0 but it'd also be cute with a (short) name, initials, or date - and had it filled with all sorts of delicious goodness. I don't think she lined the boxes and it seemed fine, I think I'd put down waxed paper or parchment tho to keep the box from potentially getting soggy. 

Prosciutto, salami, sliced cheese, nuts, fruit, breadsticks, crackers, spreadable cheese, jam, cherry peppers - anything goes!

11.12.20: pine nut pilaf

11.12.19: TT: how much turkey?

11.12.18: herb bubble bread

11.12.17: stuffed spaghetti squash

11.12.16: caramel apple shots

11.12.15: pumpkin roll

Creamy Chicken and Rice Soup

Way back in January I posted a recipe for creamy chicken soup that we love and I've made quite a few times (click here for that recipe and additional notes), and I posted another called 'mushy roomy rice' in April that is also delish. I had some of the rice left over and wondered how it would taste added to the creamy chicken soup and yep, you guessed it, it's SO good!! Great way to use up leftover rice, I don't think it has to be the mushroom rice - I bet any would taste good.  I followed the original soup recipe omitting onion, added 2 cups of mushroomy rice. Yum. 

SOUP:

•  1-2 teaspoons olive oil
•  1 1/2 cups peeled, diced carrots (about 3-4 medium carrots)
•  3/4 cup diced celery (about 3 stalks)
•  1/2 cup diced onion, (1 small onion)
•  4 cups chicken broth (I use low sodium)
•  2 cubes chicken bouillon or 1 tablespoon chicken bouillon paste (this is optional, it'll add more flavor)
•  3 bay leaves
•  1 tablespoon dried parsley
•  1 1/2 teaspoons herbs de provence  (a mixed blend of herbs like thyme, basil, rosemary, tarragon, savory, marjoram, oregano, and bay leaf. lots of recipes online if you want to make your own blend)
•  1 teaspoon turmeric
•  1/2 teaspoon garlic powder or 2-3 cloves garlic, finely minced
•  1/2 teaspoon coarsely ground black pepper
•  3 1/2 cups milk or half-and-half (or a combo - see note)
•  3-4 cups cooked, chopped chicken
•  Shredded parmesan, asiago or gruyere cheese, for topping (optional)

ROUX:

•  6 tablespoons all-purpose flour
•  3 tablespoons olive oil
•  3 tablespoons butter

INSTRUCTIONS

1. For the soup, in a 4-quart or larger saucepan, heat the olive oil over medium heat. Add the carrots, celery and onion. Pour in the broth and add the chicken bouillon, bay leaves, parsley, herbs de provence, turmeric, garlic powder, and pepper. Stir to combine.
2. Bring the mixture to a simmer and cook, uncovered or partially covered, for 12-15 minutes until the vegetables are tender. 
3. For the roux, while the soup simmers, in a small saucepan, add the olive oil and butter and cook on medium heat until the butter is melted. Add the flour and whisk to combine until a smooth paste forms. Remove from the heat. 
4. Add the milk (and/or half-and-half) to the soup and heat through. Add the roux to the soup and cook, stirring or whisking constantly, over medium heat until the soup thickens and gently simmers, 5-7 minutes. 
5. Stir in the chicken, season to taste with salt and pepper (this is important for flavor!) and heat through. 
6. Remove the bay leaves and serve with a sprinkle of Parmesan, asiago or gruyere on top. 

11.11.20: chessman banana pudding

11.11.19: pony bead indian corn

11.11.17: DIY paper bows

11.11.16: mosaic project by B

11.11.15: fleece scarf

Spinach Salad with Goat Cheese and Beets

Last week I shared a different spinach, goat cheese, and beet salad that also includes quinoa - here's my standard recipe that we love and I make all the time! Not that the other one isn't great, I just don't always have cooked quinoa on hand or time to make it...and I love the dressing with honey and dijon, yum.

• 1 1/4 pounds fresh beets, scrubbed and trim the tops
• 1 T. balsamic vinegar
• 1 1/2 t. honey
• 1 1/2 t. Dijon mustard
• 1/4 t. salt
• 1/4 t. pepper
• 1/4 cup olive oil
• 5 cups baby spinach
• 2 oz. goat cheese, crumbled
• 1/2 cup walnuts, toasted

1. cover the beets with water and simmer until tender 30-60 minutes. Cool, peel, cut into 1" pieces.

2. Whisk together the vinegar, honey, mustard, salt, pepper and olive oil. 

3. Place spinach in salad bowl. Drizzle with dressing; toss to coat. Top with beets, goat cheese and walnuts. Add additional salt and pepper as desired.

10 servings

note: I just use pre-cooked beets, they taste great and way quicker. And I omit the walnuts 'cuz of Dave's allergies. 

recipe from Taste of Home

11.10.20: TT storage wrap tip

11.10.19: 🔥 week 45

11.10.18: fried green tomatoes

11.10.17: fridge buttons by B

11.10.16: baked egg cups

11.10.15: button earrings

Tip-sy Tuesday: airplane water bottle

Super easy tip for today - you might find this useful or you might say 'duh, everyone knows that' but either way it's what I'm sharing today hahaha - I'm passing it along because it's fresh in my mind from my crazy busy weekend. My sis and I flew to NC to help celebrate my oldest niece's 30th birthday and I'm not sure what we were thinking but it was the fastest most exhausting trip ever. Got up at 3am Saturday morning to catch a flight, then back home at midnight Sunday 😲😴. It was worth it but I'm still catching up on sleep!

On to the easiest travel tip - bring an empty water bottle and fill it at the airport after you go thru security. 

That's it, you can stop reading now. It seems obvious but maybe not. Save yourself from having to purchase a waaaaay over-priced bottle of water from the airport stores. 

PS: this might be counter to what I just said about saving money, but a few trips ago I purchased a water bottle that rolls up so saves some space in my backpack - I didn't bring it on this trip, I used an empty plastic bottle that you can see in the side pocket of my (overly) colorful backpack :) 

11.9.20: troll costume

11.9.19: yogurt sauce for salmon

11.9.18: green tomato jam

11.9.17: baked risotto balls

11.9.15: magazine page bows

Framed Wedding Keepsake

I made this for Mickey and Kyle as just a little fun keepsake, it was very easy to do - other than I bought a cheap frame off Amazon and it literally fell apart! But I out-witted it and taped it together with gold washi tape - take that dumb frame. 

This is what I did:

Cut a piece of heart patterned vellum for the background. Tape the wedding and rehearsal dinner invites to the vellum. I found some small floral picks at the craft store that mimic her bouquet and cut them into smaller pieces and arranged them along with a piece of lace ribbon on the side. Squished the whole thing into the frame - taped shut. Maybe you'll have better luck with your frame if you decide to make this!

I like how the 'bouquet' looks in this picture, but it was too thick:

11.8.20: 🔥week 45

11.8.19: salmon 2 ways

11.8.18: green tomato muffins (don't be scared, they taste like zucchini bread!)

11.8.17: the school psychologist is in sign

11.8.16: dish washing tip

11.8.15: provencal summer vegetable bake

🔥 Around the Campfire (week 45)

 Dear Campers ~

Here's a quick recap in case you missed anything at camp last week:

Posts ~

10/31: 🔥 week 44

11/1: roasted red pepper deviled eggs

11/2: tip-sy tuesday: folded cuffs

11/3: spinach salad with beets, goat cheese, and quinoa 

11/4: indian corn display and a tip

11/5: MSIH: lemon orzo soup 

11/6: chopped salad with corn and jicama 

What's Cooking ~

• pork tenderloin, baked sweet potatoes, steamed broccoli
• steak, air fryer steak fries, sautéed mushrooms
• grilled bone-in chicken, chopped salad with corn and jicama (above)
• burgers, potato salad
• pork chops, spinach salad (above)

That's about it for this week - we had a very busy week so didn't do much else! Hope you'll stop back often to see more recipes, crafts, projects, whatever else I think of to make at camp! Bye!

Sincerely ~

Jill

camp counselor

11.7.20: pickled green beans

11.7.19: MSIH: pumpkin chili

11.7.18: green tomato pasta sauce

11.7.17: easy parmesan risotto

11.7.16: Fall ball jars

11.7.15: pumpkin spice cookies

Chopped Salad with Corn and Jicama

I made this chopped salad for the first time back in 2016, posted the dressing recipe but didn't have a pic of the whole salad - so 5 years later I finally remembered to make it again for a more complete post! 

The ingredients for this salad change depending on what I have or feel like - it's usually chopped romaine, fresh or thawed frozen corn kernels, cherry tomatoes cut in half, chunks of jicama and avocado - toss with the honey lime dressing right before you serve it.

Honey-Lime Dressing
1/4 cup fresh lime juice
1/4 cup olive oil
2 tbsp honey
2 tbsp finely chopped fresh cilantro (or more to taste)
1 garlic clove, peeled and minced
1 tsp chopped jalapeño pepper (use canned for less heat)

Toss all salad ingredients in a large bowl. In separate bowl, mix dressing
ingredients. Pour dressing over mixture and toss again. Season with salt
and pepper to taste. Makes 4 servings.

I used bottled lime juice and doubled the recipe; the cilantro really adds a lot of fresh flavor so I wouldn't skip that.

 A good tip for when you are measuring out honey is to spray the measuring cup first with non stick spray - then the honey will slide right out. 

click here if you aren't familiar with jicama and don't know how to handle it!

11.6.20: phone cases by Brooke

11.6.19: canning jar ring pumpkin

11.6.18: green tomato soup

11.6.17: football vase


















11.6.16: Kyle's white chicken chili

11.6.15: crocheted beanie

MSIH: Lemon Orzo Soup

I made this soup the same morning I saw the recipe because it sounded sooooo good (plus it was really cold out that morning!) - it made way more than I expected so I sent some home with my sis so she can give us a 'my sis is hungry' review...here's what she has to say about it:

Things that make you go hmmmmm... 

This soup. That’s it. all I’ve got today. HAHAHA!

So the texture is slightly off putting.  I say that because the orzo “swelled” and soaked up the juice.  That made them tiny squishy bits.  In fairness Jill did tell me to add a little water if I wanted it to have more broth to it. I didn’t do that since I was eating it for breakfast I decided to leave it thick so I could pretend it was oatmeal and I was being healthier than I was.

 

The flavor itself had only a hint of lemon- almost an aftertaste- which I actually liked over just a flat out lemon taste.  The bits of carrots and chicken were also delicious.  The husband wouldn’t like this one in general because he’s a dude- but I thought it was pretty good.  Pretty good doesn’t seem like a booming endorsement but it sure made a better breakfast than oatmeal. I also am going for seconds – which I don’t do at breakfast with oatmeal either. 😉

• 1 tablespoon olive oil
• 1 ½ cups diced carrots, about 3-4 medium carrots
• ½ cup diced celery, about 3 ribs
• ½ cup finely diced onion
• 2 cloves garlic, or 1/2 teaspoon garlic powder
• 8 cups chicken broth (I use low-sodium)
• ¾ cup (138 g) orzo pasta
• 1 bay leaf
• ½ teaspoon salt
• ¼ teaspoon dried oregano
• ¼ teaspoon dried basil
• ¼ teaspoon dried thyme
• 2 to 3 cups cooked, chopped chicken
• ¼ to ½ cup fresh lemon juice (see note)

Optional Roux:

• 3 tablespoons butter, melted
• 3 tablespoons flour

INSTRUCTIONS 

• In a large pot, heat the oil over medium heat. Add the carrots, celery, onion and garlic, and cook for 5-6 minutes, stirring often, until the onions have softened and started to turn translucent.
• Add the broth, orzo, bay leaf, salt, oregano, basil, and thyme. Bring to a simmer and cook for 10-12 minutes until the orzo is tender. 
• Optional for slightly thicker soup: stir together the melted butter and flour until smooth. Whisk into soup and simmer for 1-2 minutes. 
• Stir in the chicken and lemon juice and cook until heated through, 2-3 minutes. 
• Remove the bay leaf. Season to taste with additional salt and pepper, if needed. Serve servings of soup with chopped fresh parsley and Parmesan cheese (optional but tasty).

Jill again - her review is pretty much what I thought, I put in 1 cup of orzo and there was plenty of broth the first day but it was absorbed when I ate it the next morning (also for breakfast, that's funny!). I added water to mine and turned it back into soup - the flavor is good, I used 1/3 cup bottled lemon juice so if you want it more lemon-y adjust the amount to your taste, omitted the onion, used garlic powder, and whisked in the roux so the broth would be thicker. 

click here for original source

11.5.20: MSIH: west coast chili

11.5.19: TT: pumpkin pie spice

11.5.18: crock pot beef stew

11.5.2017: pot roast with tomato sauce
11.5.2016: sweet dill pickles
11.5.2015: corn husk wrapped candles