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Let’s cook it RIGHT!

Corny Eggs


Ingredients:
4 slices of bacon
1 can creamed corn
4 eggs


Directions:

Cut up bacon into bite sized pieces, put into a cast iron frying pan and cook till crispy.  Drain excess bacon grease.  Add corn to pan, and when hot add eggs and stir until set.

Salt & pepper to taste

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CHICKEN BURRITOS

 

Since this meal is mainly intended to be an easy-to-prepare LUNCH to be heated over the coals of an open campfire it is best to have all the ingredients within the burrito pre-cooked.  If you want to cook the chicken and rice at the campsite, then follow the directions below.

 

Ingredients:

  • (4) Chicken pieces (a)
  • (1) 8-10 oz. package of Yellow Rice (b)
  • (4) Large Flour Tortillas (c)
  • (1) Medium bag of frozen (or canned) corn kernels (d)
  • (1) 8 oz. bag of Shredded Cheddar Mix (e)
  • (1) Small jar of salsa (mild, medium or hot, depending on taste)

Notes:

(a) Purchase a pre-cooked chicken at Costco, B.J.’s or your local supermarket. If you are up for it, purchase a package of chicken cutlets or breasts that includes at least 2 full breast pieces.  Trim and cut chicken pieces to cutlet size.  Be sure to follow food-handling guidelines, wear gloves and wash surfaces after touching raw meat. Fry or bake the chicken until cooked.  Cooked chicken should be white (not pink) when done.  After cooling, all cooked chicken should be cut into thin slices in order to be rolled into the burrito.

 

(b) Cook rice as directed on the box or package.  To add some flavor, try Mexican or Spanish style yellow rice for more flavor and color.  Goya is one of the popular brands for yellow rice.

 

(c) Be sure to purchase “large”.  Flour is only one option; you can purchase many flavors including wheat and whole grain.  Flour seems to be the softest and easiest to roll.

 

(d) Corn is only one vegetable that goes with this meal.  You can substitute peas or any other small vegetable, if you prefer.  Canned vegetables should be well drained before placing on the tortilla.

 

(e) It is best if you buy the cheese finely shredded.  Also, cheddar is only one flavor; try  “Mexican Mix” which has 3 different cheeses. 

 

Making the Burrito:

Wear food-handling gloves.  Place a piece of aluminum foil bigger than the diameter of the tortilla on a flat surface and lay the flat tortilla on top of it.

 

Once all cooked items cool, place 4-5 thinly sliced chicken pieces, two tablespoons of cooked rice on the flat tortilla.  Add a spoonful of thawed corn kernels.  Sprinkle a handful of shredded cheese on top.

 

To successfully roll a burrito that will not fall apart or leak out the sides, place chicken and other items on one half of the round tortilla.  As you roll the tortilla away from you, fold in the left and right edges as you go to form a “pocket”.  Do not hesitate to push down on the roll as you go, to keep the burrito tight and the contents intact.  After you complete the roll, slide it back to the edge of the aluminum foil closest to you and roll the foil over the burrito.  Once complete, cover with another piece of foil of the same size.

 

Keep all burritos refrigerated (or in cooler) until ready to heat over the fire.

 

Cooking:

When ready to heat, place burrito over coals, turning frequently to prevent burning.  Burrito should be hot and ready to eat in 20-30 minutes (depending on the coals). 

 

Remove from fire.  Take the outer layer of foil off, but leave the inner layer of foil to keep the burrito intact and easy to eat.  Top burrito with Salsa as you eat and enjoy, Amigo!

  

Serves: 4  (multiply ingredients to feed more people)

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Chicken & Rice – One Pot Meal

Ingredients:

Uncooked chicken breast (no bones), 6 oz per person

Minute Rice- brown, ½ cup uncooked per person

Soup Mix- Cheddar Cheese and Broccoli (thick cream style soup), 1 cup per person

White Beans in can, 1 can for 4 people

Broccoli, frozen in bag, one serving per person

Peas and Carrots, frozen in bag, one serving per person

Olive oil, 1 tbsp. per person

Seasoning put in a baggie- garlic powder, celery seed, pepper, onion powder, 3 chicken bouillon cubes, and parsley

Directions:

Prior to campout- cube chicken into small pieces and place in baggie, keep cold enough to be safe, but not frozen at cooking time.

Cooking-

In pot large enough to hold all ingredients (one pot meal) heat olive oil and cook chicken.  Chicken may be cooked in separate pot to save time- Boil water in large pot while chicken is cooking in another pot.

Once chicken is cooked (no pink inside), remove from large pot (if using one pot method) and put aside where it will not get knocked over.  Chicken will be added to meal later.

Add water to large pot .Use the amount of water recommended in rice directions, and 2/3 of the water recommended in the soup mix directions. Add seasoning and bring to a roaring boil.

Add rice and boil for one minute less than the time suggested on the rice box, then add soup mix slowly while stirring to avoid lumps, and then bring to a boil again.

Once boiling add all veggies, beans and cooked chicken, stir and heat until just starting to boil, then simmer 5 minutes.

Bon Appetite!

Equipment:

Large pot with cover, pot to cook chicken (optional), can opener, large spoon, measuring cup…

To download all these meals in PDF format, click HERE

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