Ingredients

• 4 medium baking potatoes such as russet, scrubbed clean
• oil for brushing
• 2 cups cooked chicken, shredded or diced and warm
• 1/2 cup hot sauce (such as Frank's Red Hot)
• 2 tablespoons butter, melted
• salt and pepper to taste
• 1/2 cup cheddar cheese
• 1/2 cup blue cheese, crumbled
• 2 green onions, sliced
• 1/4 cup blue cheese dressing

Directions

1. Prick the potatoes a few times with a fork and bake in a preheated 400F oven until tender, about an hour.
2. Let the potatoes cool, cut in half and scoop out the middle leaving about 1/8 inch of potato on the skin. Reserve the scooped out potato for another use like mashed potatoes.
3. Brush the potato skins all over with the oil and bake in a preheated 450F over for 10 minutes on each side.
4. Mix the hot sauce and the melted butter and then mix in the chicken.
5. Season the inside of the potato skins with salt and pepper, fill with the chicken and sprinkle on the cheeses.
6. Broil until the cheese has melted, just a few minutes.
7. Serve while still warm, garnished with green onions and with a side celery and carrot sticks and some blue cheese sauce for dipping.

• Baked Potato at Room Temperature (make some extra from the night before)
• Egg
• Bacon, Ham or Sausage (fully cooked)
• Cheese - Cheddar, American, Colby Jack (whatever you like)
• Seasoning - Salt, Pepper, (I use Penzeys' Country French Vinaigrette)
• Optional Ingredients - Green Onion/Onion, Chives, Sour Cream - have fun!

Directions

1. Preheat oven to 350 Degrees F.  (or have the campfire ready to go)
2. Carefully cut the top off of the baked potato. Scoop/hollow out potato and set aside. Layer potato with desired fillings. Cheese, bacon, cheese. Add a little of the scooped potato, leaving enough room for an egg. Crack egg, and place it on top. Sprinkle with a little more cheese and bacon. 
3. Place on middle rack of oven or close to the coals and bake for approximately 20 minutes or until egg reaches desired texture. 

Makes a great breakfast and easy start of you day while camping.

A super easy breakfast dish to make (when you have the time)

Ingredients

• 1 lb Bacon
• 1 cn Green Chili (chopped)
• 1 c Grated cheese (Jack)
• 1 1/2 c Milk
• 1 c Bisquick
• 6 oz Sour cream
• 3 Eggs
• 1 Salt & Pepper to taste

1. Brown, drain and crumble bacon.
2. Put in bottom of 11X7 greased dish.
3. Top with onion and cheese.
4. Put rest in blender for 1 min.
5. Pour into pan.
6. Bake at 350 until tests done with knife (35-45 min)

Ingredients

• 8 - 1 1/4 to 1 1/2 pound lobsters
• Melted unsalted butter and cocktail sauce for cooking.

Directions

1. Have the fishmonger cut the lobsters in half lengthwise and remove the vein and sack from the head
2. Build a hot fire in a grill
3. Oil a perforated grill rack.  Place the lobster cut side down on the grill rack and cook for 6 to 8 minutes.  Turn the lobsters over and cook until the flesh and white another 6 to 8 minutes.  Serve with melted butter and cocktail sauce.

Ingredients

• 1 packet (2 1/4 teas) active dry yeast
• 1 cup lukewarm water
• 1 tbs honey
• 2 1/4 – 2 1/2 cups flour
• 1 teas salt
• 1/2 teas garlic powder
• 1 teas oregano flakes
• 2 tbs olive oil, divided, plus more for greasing the bowl
• 1/2 onion, sliced
• 1/2 green pepper, sliced
• 2 round cheesesteak patties 
• 1 tbs Worcestershire sauce
• 2 tbs steak sauce
• 1 jar Classico White Pizza Sauce 
• 6 to 8 slices provolone cheese

Preparation

1. Add the honey and yeast to the water and stir to combine. Let stand for 7 to 10 minutes, while the yeast gets foamy.
2. Whisk the flour, salt, garlic powder, and oregano flakes in a large bowl. Make a little hole in the middle and pour in the yeast mix and 1 tbs olive oil. Stir to combine. Knead with your stand mixer or by hand until the dough forms a ball. Knead for 10 minutes. Turn out and form into a tight ball.
3. Place dough into a well greased bowl. Top with greased plastic wrap and let sit until doubled in size, about 1 hour, in a dry warm spot. (I set the bowl on top of my oven as it preheats or in the microwave depending on how warm my house is).
4. Preheat the oven to 425 degrees for at least 40 minutes before cooking. Slide a rack to the bottom-most slot.
5. Preheat a skillet over medium high heat. Add the remaining 1 tbs olive oil and swirl to coat pan. Sautee the onion and pepper for 5 to 7 minutes until soft. Push the veggies off to the side and add the steak patties. Cook according to directions seasoning with Worcestershire and steak sauce. Remove from heat.
6. Turn the dough out onto a floured surface and divide into 2 parts. Roll one at a time into a 1/8? round disk, sprinkling with more flour if needed to keep from sticking. If the dough pulls pack while rolling and doesn’t seem to want to create a disk, let it sit 5 minutes longer.
7. Slide the pizza dough onto parchment paper. Spoon the white sauce over the pizza, leaving 1/2 border for the edges, sprinkle half of the peppers, onions, and steak meat over top. Tear the provolone slices in half and place on top as well. Using the parchment paper, transfer the pizza to your baking sheet, or preheated pizza stone in the oven and bake for 10-13 minutes until edges are golden brown and cheese is browning. Carefully, remove the pizza from the oven and let cool for 5 minutes before slicing and serving.
8. Repeat with remaining dough and ingredients.

1. Start by making your favorite macaroni and cheese recipe. Don't be afraid to get creative. 
2. Once you've made the macaroni and cheese, spread it in an even layer on a cookie sheet that has been sprayed with cooking spray. Let cool.
3. Once the macaroni and cheese is cold, slice it into squares that are roughly 1/2-inch smaller than the bread you plan on using for the grilled cheese.
4. Preheat the oven to 500°F and place a cast-iron skillet (or other oven-proof pan) inside.
5. To assemble the sandwich, butter one side of two slices of bread with salted butter. Gibson likes salted butter because it makes the sandwich have a nice salty crust.
6. Place the bread, buttered side down on a work surface and top one piece with a slice of cheese, the macaroni and cheese square, and another slice of cheese. The cheese slices act as glue for the sandwich, ensuring that the macaroni and cheese doesn't fall out. Cover the second piece of cheese with the remaining slice of bread, butter side out.
7. Remove the skillet (or pan) from the oven and place the sandwich inside.
8. Bake in the oven for 1-2 minutes, until the cheese is completely melted, the bread is toasted, and the macaroni and cheese is hot. Slice into triangles and enjoy immediately.

Ingredients

• 1 lb. raw jumbo shrimp (16 to 20 per pound), peeled and deveined
• 1/2 c. vegetable oil
• 1/2 of a large habanero pepper, seeded and minced
• 3 large garlic cloves, chopped
• 1 T. minced fresh ginger
• 1 T. brown sugar
• 2 tsp. smoked paprika
• 1 tsp. chili powder
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. Mexican oregano
• 1 tsp. kosher salt
• 1/2 tsp. black pepper
• 1/4 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/4 tsp. allspice
• chopped cilantro, flaky sea salt, and fresh lime wedges for garnish
• Beer (buy local) for soaking plank, if grilling shrimp on a plank

Directions

1. Place shrimp in a wide shallow bowl. Set aside.
2. In a small bowl with high sides, combine all ingredients from the vegetable oil through the allspice. Use an immersion blender to completely process until there are no sizeable pieces. Or use a food processor or blender. Pour marinade over shrimp and gently stir to coat evenly. Cover and refrigerate for 2 to 3 hours.

1. Set a large grill plank in a pan with sides and completely cover plank with beer. If the plank wants to float, simply set a bowl or something similar on it to weigh it down. Let soak for 2 hours. Heat a charcoal (using hard wood lump or regular charcoal) or gas grill to medium-high heat (about 475°). If using a charcoal grill, let charcoal get completely hot and white, and then level it out into an even layer. Set soaked plank on grate to get plank hot. When plank starts to crackle, which should take about 3 minutes, set shrimp on plank. 
2. Grill 5 to 6 minutes per side, or until shrimp are no longer opaque. Set plank on a pan and serve shrimp straight from the plank. Sprinkle with chopped cilantro and a bit of flaky sea salt. Serve with lime wedges for squeezing over the top.

If grill shrimp on the grill grates

1. Heat a charcoal or gas grill to medium-high heat (about 475°). If using a charcoal grill, let charcoal get completely hot and white, and then level it out into an even layer. Oil grill grates well. 
2. Set shrimp on grates. Grill for 3 to 4 minutes per side, until shrimp are no longer opaque and have a bit of char. Sprinkle with chopped cilantro and a bit of flaky sea salt. Serve with lime wedges for squeezing over the top.

Ingredients

• 2 (8) ounce filet mignon
• 3 teaspoons kosher salt
• 3 teaspoons freshly cracked black pepper
• 1 stick of butter (1/2 cup) - ½ stick softened
• 1 Tablespoon olive oil
• 2 cloves garlic, minced
• 1 Tablespoon parsley chopped
• 1 Tablespoon rosemary chopped

Directions

1. To make the compound butter: Take ½ stick softened butter and combine with garlic, parsley, rosemary and lemon zest. Place in plastic wrap, roll into a log and refrigerate.
2. Season both sides of the steaks with salt and pepper.
3. Preheat your oven to 400*.
4. Get your pan really hot. Add remaining butter and oil. Sear steaks 2-3 minutes each side until a nice crust forms, while spooning melted butter in the pan over steaks. Once both sides have a nice crust, take the whole oven proof skillet and put it in the 400* oven for 6-8 minutes depending on the thickness of your steak.
5. Cook to 135* internal temperature for medium rare. If you like a little less pink you may cook a few minutes longer or 140*.
6. Add a pat of the compound butter during the last few minutes of the steak being in the oven. It will melt over your steak and adds another layer of flavouring.

What makes it restaurant style?  it’s cooked in an oven and not on a grill, no matter what they tell you.  It gives them better control over quality and more consistently perfect steaks.

Ingredients

• 8 Jalapenos (small)
• Steak
• 1 Tbsp Cream Cheese
• ½ Tbsp Ranch Dressing
• 1-2 Tbsp Chives (chopped)
• Dehydrated Tomato (two slices)
• Cheese
• Butter
• Soft Tortilla Shell

Directions

1. Roast your jalapeños and put them in a ziploc bag for a few minutes to help remove the skin. 
2. While waiting mix the cream cheese, ranch, chives and tomato together and spread it on one half of the tortilla. 
3. Thinly slice your leftover steak and place it on the spread and top with your jalapeños once you have removed the skin and seeds. 
4. Apply a generous dose of cheese on top of all of that, fold the tortilla in half, butter both sides and fry in a pan on medium heat until golden brown on each side.

Ingredients

• 1/4 cup cooked shredded chicken, warm
• 1 tablespoon hot sauce
• 1/2 tablespoon mayo
• 1 tablespoon carrot, grated
• 1 tablespoon celery, sliced
• 1 tablespoon green or red onion, sliced or diced
• 1 tablespoon blue cheese, room temperature, crumbled
• 1/2 cup cheddar cheese, room temperature, grated
• 2 slices bread
• 1 tablespoon butter, room temperature

Directions

1. Mix the chicken, hot sauce, mayo, carrot, celery and onion in a small bowl.
2. Butter the outside of each slice of bread, sprinkle half of the cheeses on the inside of one slice of bread, top with the buffalo chicken salad, the remaining cheese and finally the other slice of bread.
3. Heat a non-stick pan over medium heat.
4. Add the sandwich and grill until golden brown and the cheese has melted, about 2-4 minutes per side.

Ingredients:

• beef or chicken
• bell peppers
• mushrooms
• onion
• jalapeno peppers (optional)
• small potatoes
• zucchini squash
• 2 cloves fresh garlic
• 2-3 Tbsp olive oil
• lemon or lime juice (juice from ½ of lemon or lime)
• McCormick’s Salt-free Chicken seasoning
• powdered butter flavoring
• 2 Tbsp soy sauce
• lemon pepper seasonings dill

Directions:

1. Boil potatoes for approximately 4-5 minutes depending on size. They should still be firm and crisp, not mushy. They will finish cooking on the grill. Let potatoes cool completely before putting in foil bag.
2. Chop bell peppers, onion and zucchini squash into large pieces. Put chopped vegetables, whole jalapeños, whole potatoes and whole mushrooms into a large foil bag with 1 clove chopped garlic, olive oil, lemon or lime juice, soy sauce, butter flavouring, lemon pepper seasonings, and dill.
3. Cut meat into large stew size pieces. Put meat in a separate foil bag with 1/4 cup of olive oil, 1 clove garlic, chicken seasonings, butter flavouring and 2 tablespoons of soy sauce. When using more than one kind of meat, put in separate bags.
4. Place the foil bags into larger 2 gallon ziplock bags to store while traveling. To cook, remove foil bags from plastic ziplock bags and grill for 8-10 minutes, turning after 5-6 minutes. Let sit before opening bags.

Ingredients:

• Eggs (2-3 eggs per person)
• Cheese (favorite flavor, shredded)
• Ham
• Green peppers
• Quart size freezer bags

Directions:

1. Break 2-3 eggs into a quart size Ziploc freezer bag
2. Beat with a spoon until frothy
3. Drop ham, green, peppers, cheese, etc. into baggie, work with hands until mixed
4. Drop baggie (or several baggies) into a pot of boiling water
5. Let cook for 5-10 minutes, remove with tongs. Halfway through cooking, remove with tongs and break up the egg mixture to ensure the omelet cooks all the way through.
6. Season with salt and pepper

Ingredients: (to serve 4 to six campers)

• Sage sausage – one 16oz. package
• Hashbrowns – diced or shredded – one 26oz. package frozen hashbrowns, or two 16oz. dairy-case hashbrowns (like Betty Crocker “Simply Hashbrowns”)
• Eggs – one dozen
• Cheddar cheese, shredded – two cups
• Bacon* – one 12oz or 16oz package (*optional but recommended)
• Salt & Pepper – season to taste – approx. 1.5 tspn. salt and 1 tspn. pepper
• *Two tbspn. cooking oil if bacon is not used

1. Cook bacon strips until well browned and crispy. Remove bacon, but do not drain skillet.
2. Crumble the sausage into the skillet and cook, (over high heat), until browned.
3. Use the spatula to chop the sausage while it cooks to avoid ending up with large chunks or semi-patties. You want to end up with the texture of cooked hamburger 
4. Remove the cooked sausage, (do not drain skillet), and set aside. Then add hash browns and cook, (over high heat), until browned.  The bottom of the skillet should be covered with the bacon and sausage grease – if not add a little cooking oil until it is.
5. Don’t over-stir these. Use the spatula to turn them a couple times at approx. 5-minute intervals
6. Scramble the eggs in a bowl while the hashbrowns are cooking
7. When hashbrowns are done, add back the cooked sausage, then pour in the scrambled eggs. Stir once to mix things up, then cover the skillet and cook over medium heat until eggs begin to set. Stir as needed to keep the eggs from sticking and burning.
8. When eggs are set, and almost done, crumble the bacon strips and sprinkle over top, followed by two cups of shredded cheese – sprinkled to cover top. Cover the skillet and wait approx. five minutes for the topping to melt.
9. Remove from heat, sprinkle on Parsley or Fennel – and serve.

Ingredients

• 1 (8 oz. pkg.) cream cheese, softened 
• 1/2 cup Franks RedHot Original Cayenne Pepper Sauce
• 1/2 cup bleu cheese or ranch dressing 
• 2 cups shredded cooked chicken 
• 1/2 cup crumbled bleu cheese or your favourite shredded cheese 

Directions

1. Preheat oven to 350°F.
2. Combine all ingredients in a 1-quart baking dish.
3. Bake 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers and/or vegetables.

Ingredients

• 4 medium russet potatoes
• 2 tablespoons canola oil
• ½ cup sour cream
• ¼ cup Sriracha
• 1 cup cheddar cheese, divided
• 4 slices bacon, cooked and chopped
• 2 tablespoons cilantro leaves, for garnish
• ½ cup sour cream, for garnish

Directions

• Preheat oven to 400℉ and line a large rimmed baking sheet with parchment paper. Rinse, scrub and dry the potatoes, then rub them with the canola oil and sprinkle them with salt. Bake the potatoes until they’re cooked through and the skin is crisp, about 50 minutes. When the potatoes are cooked, let them sit just until they’re cool enough to handle.
• Cut the potatoes in half lengthwise, then use a spoon to scoop out the cooked insides, leaving about ½-inch of flesh on each skin. Line the potato skins up on the baking sheet.
• Put the scooped-out insides in a medium mixing bowl with the sour cream, Sriracha, sour cream, and half the cheese. Season the mixture with salt and pepper, then use a wooden spoon or potato masher to mash the potatoes and mix everything together until it’s combined.
• Scoop the mashed potato filling into the potato skins, then garnish with the remaining cheddar cheese and cooked bacon. Bake the stuffed potato skins in the oven until the skins are crispy, the filling is hot, and the cheese is melted, 10-12 minutes.
• Serve immediately, with a dollop of sour cream on each potato skin. Garnish with cilantro leaves.

Ingredients:

• 8 ounces elbow pasta
• 1/4 cup unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon paprika
• salt and black pepper, to taste
• 3 ounces mild white cheddar cheese, shredded (about 1 cup shredded)
• 3 ounces Gruyere cheese, shredded (about 1 cup shredded)
• 2 ounces Pecorino cheese, finely shredded (about 3/4 cup shredded)
• 2 ounces Camembert cheese, rind removed and cut into small chunks
• 1 ounce (2 slices) white American cheese, finely chopped
• 1/4 cup Panko bread crumbs

Directions:

1. Place an oven rack in the top half of the oven. Bring a large pot of salted water to a rolling boil.
2. Add macaroni and cook for 5 minutes or until just barely al dente. Strain and set aside.
3. Heat butter in a 10-inch cast iron skillet or oven-safe saucepan set over medium-high heat. When butter is melted and foamy, sprinkle over flour, whisking to incorporate into a smooth paste. Continue to whisk until frothy and light golden brown, about 2 to 3 minutes. Slowly drizzle in milk, whisking vigorously. If at any point the mixture clumps, continue to whisk until smooth before adding more milk. Continue whisking until all the milk has been added. Cook, whisking regularly, for 7 to 8 minutes or until sauce has thickened to the consistency of heavy cream and just barely starts to simmer around the edges. Whisk in cayenne, paprika, and salt and pepper to taste. Remove from heat.
4. Set aside 1/4 cup of cheese (a mix of cheddar, gruyere, and pecorino). Sowly add remaining cheese to skillet, one handful at a time, whisking well until melted and smooth. If the sauce still has noticeable chunks in it, return pan to low heat and continue whisking for no more than 1 to 2 minutes or until cheese is completely melted.
5. Fold cooked macaroni into cheese sauce until evenly coated. Sprinkle with reserved shredded cheese and bread crumbs and broil on high for 4 to 5 minutes or until cheese is bubbly and breadcrumbs are golden brown. Remove from oven and let cool for 5 minutes before serving.