Coca Cola BBQ Chicken

Melissa shared this recipe with us, and we tried it when we went camping this past weekend. It was super yummy!

Ingredients:

• 10 boneless, skinless chicken breasts
• 1 can coke
• 16 oz BBQ suace
• 1 T. worchestershire sauce
• 1/2 tsp garlic powder
• 1/2 tsp black pepper

Arrange chicken in an oiled dutch oven.  Mix the BBQ sauce, coke and spices and pour over chicken. (Optional: I put it all together in a bag in the morning and left in our cooler all day so the sauce could act as a marinade. It made things super easy when it came time to cook.) Cover the dutch oven and cook over coals for 60-70 minutes, until chicken is no longer pink. 

*Even though this is a dutch oven recipe, it would be easily adjustable to make in the oven at home. 

Dutch Oven Potatoes

We made these classic potatoes when we went camping last weekend. They were perfection!

Ingredients:

• 1/4 pound bacon, cut into 1-inch pieces 
• 1 small onion, chopped 
• 2 1/2 pounds russet potatoes, peeled and cut into bite-size chunks 
• 1/4 cup chopped parsley leaves 
• 1 tablespoon seasoned salt 
• Freshly ground black pepper 
• 1/2 cup water 
• 2 tablespoons butter, cut into small pieces 

Directions:

Preheat a wood fire or outdoor charcoal grill to medium heat. In a Dutch oven placed on the grill grate or directly on the embers of the fire, cook bacon until crisp. Add onions and cook until transparent, about 5 minutes. Put potatoes into a large mixing bowl. Add parsley, seasoned salt and pepper, to taste. Mix all ingredients well. Put potatoes into the Dutch oven, and add water and butter. Cook, covered, until potatoes are browned and tender, about 20 minutes. Serve warm.

Mom's Easter Salad with Poppy Seed Vinaigrette

Salad

• 1 head romaine lettuce*
• 1 head green leaf lettuce*
• 1 cup celery, chopped
• 11 oz. can mandarin oranges, drained
• 2 apples, diced
• 1/2 c. dried cranberries 
• 10 - 12 small cherry tomatoes, halved (mom prefers to leave this out)
• 1/2 c. crumbled goat cheese
• 1/4 c. slivered almonds
• 1 T. sugar
• 2 avocados, pared and cut into chunks (mom prefers to leave this out)

Dressing

• 1/2 c. sugar
• juice of 1 grated onion (grate and then put through sieve
• 1/3 c. apple cider vinegar
• 1 tsp dry mustard
• 3/4 tsp poppy seeds
• 1/2 tsp salt
• 1 c. vegetable oil

Directions:

Wash lettuce, spin dry, and tear into pieces. Combine with celery, mandarin oranges, apples, cranberries, tomatoes, and cheese in a large serving bowl. Toss.

In a 9-inch nonstick skillet, cook almonds with a 1 T. sugar over medium heat, stirring constantly, until sugar is dissolved and almonds start to caramelize. Cool.

To make dressing, whisk together all dressing ingredients except vegetable oil. Gradually pour in vegetable oil, whisking to combine. 

Add almonds and avocados to salad just prior to serving. Toss with dressing. 

*You can substitute one package mixed green sin place of the romaine and green leaf lettuce.