Manage episode 205487892 series 1471890
Bacon and brussels sprouts are a family favorite done in the oven, and we were pleasantly surprised to find that they cooked up together beautifully over a campfire. These are a great way to get kids involved with campfire cooking, meeting their essential desire to find out how close they can get their food to the fire before it is covered in flames! Umm... Maybe just keep an eye on the kiddos after all...
- 1 lb Bacon (no sugars added, approximately 12 total slices)
- 24 Brussels Sprouts
1. Trim and wash the brussels sprouts.
2. Cut the pound of bacon in half so that you have 24 shorter slices.
3. Wrap the bacon around the brussels sprouts so that both ends of the bacon overlap. Skewer them on a sharpened stick or roasting fork so that the ends of the bacon are secured.
4. Hold the bacon-wrapped brussels sprouts over the flames or coals until the bacon is crispy and appetizing.
5. Eat plain, or with a splash of lemon, sugarless barbecue sauce, or mustard.
A super-tasty appetizer you can prepare before you leave to camp and throw on the coals as soon as they are ready.
- 8 ounces sour cream
- 8 ounces cream cheese, room temperature
- 1 cup shredded paremesan cheese, fresh
- 3/4 cup cooked spinach, chopped
- 1 cup artichoke hearts, chopped
- 1/2 tsp garlic powder
- salt to taste
- 1 lb bacon without sugar, more as needed
Mix all of the ingredients together in a bowl. Salt to taste. Divide the mixture in half.
Layer two pieces of heavy-duty aluminum foil on a counter and place half the mixture in the center of the foil. Fold the edges up and over the mixture, folding the edges over each other to create a tight seal with the mixture enclosed within.
Repeat the last step with the other half of the mixture so that you have two foil packets of dip.
Store in the refrigerator or a cooler for four hours to allow the flavors to mingle.
Place the packets near hot coals when they are ready. Cook for 20 minutes.
Remove the foil packs and check that the mixture is hot and soft. Enjoy with sliced vegetables or bacon chips.
(To make the dip at home, bake the foil packets in your oven at 425F for 20 minutes.)
- Line a sided cookie sheet with parchment paper.
- Cut bacon strips into 2" long segments.
- Lay the bacon segments out on the lined cookie sheet so they are close together but do not touch.
Put the cookie sheet into a cold oven and turn it on to 400F.
Bake for 12 minutes. Remove the pan and flip the bacon pieces. Bake 8-10 minutes more, or until desired crispiness level is achieved.
- Remove from pan immediately and allow to cool. Store in an airtight container.
"Hobo Dinners," "Campfire Dinners," "Foil Dinners." No matter what you called them growing up, they were a staple campfire meal on most campouts. Here's a potato-free version that relies on radishes to maintain the "feel" of this old favorite. Don't worry, though; baking the radishes cuts back on their sharpness to the point that many people can't tell the difference between a baked radish and potato.
- 1 lb heat and eat sausage such as keilbasa, hot dogs, breakfast links, or precooked Italian sausage, whichever your family prefers, sliced about 1/2 inch thick
- 1/4 head cabbage, cut into wedges with the outer edge of the widge 1/2 inch wide
- 20 radishes, washed and trimmed, then quartered
- 1 onion, sliced
- 4 Tbsp butter
- 1 tsp garlic powder
- bacon fat, olive oil, or melted butter to grease the foil
- Salt and pepper, to taste
Prepare the fire so there is a good bank of coals. Or, preheat a grill to 400F or an oven to 425F.
Cut four, 18-inch sheets of heavy-duty aluminum foil. Brush the centers liberally with bacon fat, olive oil, or melted butter.
- Divide the cabbage between the four pieces of foil, mounding it in the center of the foil. Similarly, divide the radishes, sliced onions, and sausage by piling them atop the four mounds of cabbage.
Top each mound with one tablespoon of butter and 1/4 tsp garlic powder.
Fold the foil up and over the mound of ingredients, sealing opposite edges of the foil together by folding them securely over each other.
If cooking by a campfire, place the foil packets near the coals. Rotate the packet every 15 minutes so that the contents bake evenly. If using a grill, flip the packets every 15 minutes. There is no need to rotate the packets if you are baking them in a standard oven.
Bake for 50 minutes by coals or on the grill or 35 minutes in an oven.
Allow the packets to cool for 10 minutes before opening.
If your seals were good, there will be water in the packet. The water came out of the vegetables in the form of steam and helped with the cooking process. You can eat the food straight out of the foil, or scoop the food from the packets onto a plate, leaving the water behind.
Add salt and pepper to taste. Serve with mustard, hot sauce, salsa, or sour cream.
You know, I always hated baked apples when I was growing up. Which is weird, because you'd think anything with a ton of butter and brown sugar should taste divine. So, I almost didn't bother trying to work out an LCHF baked apple alternative. Boy, howdy, am I glad I did! This is the best baked apple I ever had! I think the problem with all the baked apples of my youth was that there were too many kinds of sweet going on at once. The cloyingly sweet brown sugar fought with the rich sweetness of the raisins which fought with the subtle sweetness of the apple. In this recipe, the natural sweetness of the apple is allowed to shine!
- 4 Gala apples (or a naturally sweet apple of your choice)
- 2 Tbsp lemon juice, divided
- 1/4 cup almonds, finely chopped
- 1/4 cup walnuts, finely chopped
- 1/2 tsp cinnamon, ground
- 1/2 tsp nutmeg, ground
- 1 Tbsp unsalted butter, softened, divided
Prepare the fire so there is a good bank of coals.
Carefully core the four apples, working from the top using an apple corer or a paring knife. Leave the bottom 1/2 inch of the core in place. (Do not core all the way through the apple.)
- With half the lemon juice, brush the inside of the apples.
In a bowl, combine the remaining lemon juice, almonds, walnuts, cinnamon, nutmeg, and half the butter.
Use the mixture to fill the apples.
Split the remaining butter into 4 pieces and place them on top of the mixture in each apple.
Place each apple in its own sheet of heavy-duty aluminum foil and wrap securely.
Put the foil-wrapped apples near the hot coals. Rotate them every 15 minutes. Depending on the heat of the coals, the apples may require 30 minutes to an hour and a half to cook. To test if they are done, use a pair of tongs to gently squeeze the apple in the foil. It should give without feeling mushy.
Remove from the coals and allow them to cool for a few minutes before opening the packets. Serve warm, either straight from the foil or on a plate.
You may substitute your favorite combination of nuts for those suggested by the recipe. If you'd like to prepare these in a standard oven, preheat the oven to 350F and bake the foil-wrapped apples for about an hour. There is no need to rotate them as they bake in an oven but check for doneness as described in the instructions.Best Option When you're out and about and need to eat, the Best Option at Burger King is a Whopper with no bun, cheese, mayo, or ketchup. Keep the lettuce, onion, and tomato. The pickles have no sugar, either. Your best option at Taco Bell is the Veggie Power Menu Bowl with no beans, sour cream, cheese, avocado ranch sauce, or seasoned rice. You can add any of the following: onions, tomatoes, jalapenos, and the fire-roasted salsa. Honestly, with either option, it may be best to just keep moving down the road. Many thanks to Lee Rosevere at Free Music Archive for the music we use in the podcast! Be sure to subscribe to the podcast through iTunes or your podcatcher of choice so new episodes arrive automatically. For more support, like and follow the community on Facebook, and check out our website! Please assume any links in the show notes that go to business sites are affiliate links. Purchasing things from our affiliates through those links helps us pay for hosting fees and equipment for the podcast. You can see a list of ways to support the show on the Support the Show page.