Let’s go outdoors and enjoy the warmth and new color all around us. This month’s recipes focus on what can be made on a grill. With Cinco de Mayo and Memorial Day approaching, camping or picnicking seems just right.
Black bean, pork and salsa bake is an easy recipe to prepare while in nature. Preparing all the ingredients beforehand makes it easy. At the picnic site, simply mix the ingredients, pop them into a favorite camp kettle and keep the fire going. Elevate your camping breakfast with blackberry monkey bread. Using a muffin tin saves time and ensures the monkey bread will not be underbaked. And why not enjoy a small delicacy while camping or picnicking? Grilled ranch asparagus will win the blue ribbon for taste and is a change from usual camping fare. The outdoors are calling, and you’ve got the answer!
Black Bean, Pork and Salsa Bake
Light the coals and burn until coals begin to turn white. If you are using a grill, preheat the grill.
Spray the inside of your camp kettle with cooking spray, and add all ingredients, reserving the grated cheese. Stir until mixed well and place the lid on the kettle.
Cook over hot coals, or heated grill, for 1 to 1½ hours or until bubbly on the sides.
Uncover, sprinkle cheese on top, cover and place back on the grill for 15 minutes until the cheese is melted.
Serve warm. Makes 4-6 servings.
Sue Hutchison was born and raised a block from the freeway in Southern California. She had an early start with industrial, large-scale cooking before age 20. She's always been both a beach bum and
at home in the kitchen, where she enjoys making new creations.
Blackberry Monkey Bread
Light the coals and burn until coals begin to turn white. If you are using a grill, preheat the grill.
Spray the inside of your muffin tins with cooking spray.
In a bowl, place butter and melt on grill. Once melted, allow the butter to cool.
Open the can of biscuits and tear each biscuit into quarters. Place the pieces into the melted butter and stir until well coated. Stir in sugar-cinnamon mixture, blackberries and nuts.
With a slotted spoon, place six to seven biscuit pieces into each muffin tin.
Place the muffin tin on the hot coals or heated grill and lightly cover with foil. Bake for 15-20 minutes or until an inserted knife comes out clean.
Serves 6-12, depending on muffin tin size.
Sue Hutchison was born and raised a block from the freeway in Southern California. She had an early start with industrial, large-scale cooking before age 20. She's always been both a beach bum and
at home in the kitchen, where she enjoys making new creations.
Ranch Asparagus
Light the coals and burn until coals begin to turn white. If you are using a grill, preheat the grill.
If the grill surface is too widely spaced to cook asparagus without it falling through, line with foil. Brush the grill with butter, or brush the foil if using foil.
Toss asparagus in the ranch dressing mix and place each spear on the grill. Sprinkle with pepper and cook until asparagus is heated and lightly browned.
Serve warm. Serves 2-4.
Sue Hutchison was born and raised a block from the freeway in Southern California. She had an early start with industrial, large-scale cooking before age 20. She's always been both a beach bum and
at home in the kitchen, where she enjoys making new creations.