SESSION 1 FIRST AID VIDEOS:
- Basic Kitchen First Aid: https://www.youtube.com/watch?v=4e7evinsfm0
- Cuts/Scrapes:https://www.youtube.com/watch?v=EaJmzB8YgS0
- Food Borne Illness:https://www.youtube.com/watch?time_continue=3&v=O9vPNjlqHBc&feature=emb_logo
- Food Label Info:https://www.youtube.com/watch?v=AHbQ5ts8UcU
- Additional Food Label Info:https://www.youtube.com/watch?v=nXBeE1KhUKI
SESSION 2 RECIPE: Pancakes https://www.seriouseats.com/2015/05/the-food-lab-how-to-make-the-best-buttermilk-pancakes.html
Changes I made Today:
- Reduced salt due to salted butter
- Replaced buttermilk with equal mix of milk and yogurt
- Reduced butter in wet mix
SESSION 3 RECIPE:
Basic Shikabob: https://www.dinneratthezoo.com/shish-kabob-recipe/
Changes I made/recommend:
–I did mine with BEEF but you can do them with CHICKEN or other meats/non-meats; make sure everything is cut into same sized cubes (true for ALL suggestions/ingredients below)
–Used other seasoning options (dry seasoned salt) in place of marinade
–You can also add other veggies/fruits (pineapple, tomato, potato, carrots, whatever.)
–Don’t eat meat? Don’t worry…substitute MUSHROOMS for your protein!
Recommendation:
–Serve with white rice and a fruit salad / cheese plate for all 5 items from “MyPlate.”
Other uses for similar ingredients:
FOIL PACKET / HOBO DINNER:
–Place all ingredients in a foil packet, rather than on a skewer. Add seasonings, salt and pepper.
–Add a tablespoon of oil or butter before you close it up.
–Place directly on coals of a campfire or on a grill, or in an over at 350 – 375 degrees.
MORE ON FOIL PACKETS: https://www.countryliving.com/food-drinks/g3394/foil-pack-recipes/
SOUP!
–Place all ingredients in a large pot with water (for 4 people, use 6-8 cups of water.) Add salt and pepper; you may also add 3-4 bullion cubes for 6-8 cups of liquid.)
–Bring to a BOIL, allow to boil for 5 minutes, then lower temperature to a SIMMER!
–Simmer on the stove for at least an hour. Longer is fine, but chicken may begin to fall apart…which is often a good thing!
–Serve with a grilled cheese sandwich and a fruit cup to get all 5 on your MyPlate!
–PRO TIP: Before adding anything, get your pot hot over medium-high heat; then, add butter/oil (1 tbs) to the pot, and drop in your chopped onion and peppers (or other veggies) and allow them to begin to SAUTE and brown. Once brown, add your meat and your liquid. The flavor level with DOUBLE!
–GO MEATLESS: Again, leave out the meat and have a veggie soup. Add a can of kidney beans or white beans for your PROTEIN!
MORE ON SOUP: https://www.foodnetwork.com/topics/soup
SESSION 4 RECIPE(S)
Baked/Breaded Chicken: (don’t like one of these…GOOGLE IT!)
https://www.spendwithpennies.com/crispy-oven-parmesan-chicken/
https://www.foodnetwork.com/recipes/ted-allen/baked-chicken-breasts-with-parmesan-crust-recipe-2120982
https://www.marthastewart.com/336792/breaded-chicken-breasts
Changes/Choices I made:
–I did a 3-step Breading, including FLOUR, then EGG, then BREADING. (see the “Martha Stewart” recipe for more on that.
–I did not include PARMESAN in my recipes; I did add PANKO to my breading.
–I did one of my chicken breasts in crushed POTATO CHIPS.
–I chose to make a side of buttered/cheesy noodles and corn; you could make ANY sides you wanted.
ANOTHER COOL IDEA:
MY Crazy Potato Chip Chicken:
PREP:
–Preheat oven to 375-degrees OR heat about a cup of oil (canola, peanut, or vegetable is fine, depending on allergies) in a cast-iron or high-sided frying pan. (If pan frying, make sure your chicken will fit with space around it)
FOR BREADING:
–Prepare 3 bowls with the following:
—-Bowl 1: 1 cup (or so) of Flour (can be any kind, including gluten free options)
—-Bowl 2: one egg, “scrambled” with whisk
—-Bowl 3: crushed chips (flavor/type your choice)
–One at a time, coat each chicken breast with flour first, then egg, then chip-breading.
IF BAKING:
–Prep a baking sheet with foil. Spray or coat with oil.
–Place chicken on sheet and put on center rack in oven.
–Bake for 25-35 minutes, depending on thickness of chicken.
–Chicken temperature should read 165-degrees internal temp. before serving.
–Once fully cooked to temp, remove from oven and set on a plate to “rest” for 3-5 minutes before serving.
IF FRYING:
–Test oil: Drop a few pieces of chip-breading into oil. If it sizzles/bubbles, your oil is ready. If not, wait until it is hotter. If the oil is SMOKING, turn down you heat and wait 5-10 minutes. Then test oil with chip-breading.
–Once oil is hot, carefully place breaded chicken into oil, leaving an inch or more space between each.
–Allow to fry for 5-7 minutes on one side before flipping; carefully flip with a tongs or sturdy spatula.
–After another 5-7 minutes, check chicken with instant read thermometer or other meat thermometer. If it reads at least 165-degrees, remove it from the oil and set on a plate. Allow it 3-5 minutes of “resting” before serving.
This is PERFECT for a campout but I also make this at home all the time. Buttered noodles and a salad and you are set.
And the FRUIT?!
A basic SALAD is the BEST for adding veggies AND fruit to your dinner. Try adding RAISINS or CRAISINS (dried cranberries) or FRESH BERRIES to your next salad. And don’t forget…TOMATOES are a FRUIT!