OK look, it's HOT in Arizona this time of year. Like, 115 every day hot. So we escape. I've lived here for five years now and I have yet to spend a 4th of July in Phoenix...and LOTS of people do the same thing.
Camping in the Arizona mountains is one of our favorite destinations for the 4th. But just because we're "roughing it"...doesn't mean we have to eat cheap hot dogs by the camp fire. These are a few great menu ideas that can turn your camping adventure into a "glamping" adventure, regardless of what your outdoor living conditions are!
Slice the back sides of the croissants open halfway, to create a pocket and set aside.
Spray a large skillet with the non-stick cooking spray. Heat on medium heat and add the ham, eggs and green onions. Season with salt and pepper to taste. Continue to cook on medium heat until the eggs are cooked through.
Sprinkle the cheese on top of the scrambled eggs and allow it to melt.
Spoon the mixture into the pockets of the croissants and serve.
**Note: Salsa verde is a GREAT condiment for these**
Grilled Carne Asada Pockets with Chipotle Lime Sour Cream
1 lb. pre-marinated Carne Asada (or see marinade recipe below)
1 cup of shredded 4 Cheese Mexican blend
1/2 cup of fresh, pre-made pico de gallo (or see recipe below)
1 avocado, peeled, seeded and thinly sliced
1 ready-made, uncooked pizza dough (I use Trader Joe's)
1/4 cup flour for dusting
1/4 cup olive oil
3/4 cup Sour Cream
1/2 tsp. Chipotle Powder
Juice of 1/2 Lime
1/4 tsp. garlic powder
Pre-heat outdoor grill to high heat.
Tear the pizza dough in half, making two evenly sized dough balls. Dust with flour and roll out the pizza dough according to the package instructions (you may need to let it rest for a few minutes before rolling out). Make 2 flat, pizza rounds, each about 8-10 inches in diameter. Note: If you're taking these to a tailgate party, do this before you leave.
In a mixing bowl combine the sour cream, chipotle powder, lime juice and garlic powder. Season with 1/4 tsp. each salt and pepper and stir until combined. Set aside.
Place the marinated carne asada on the grill for about 3-5 minutes on each side. Remove from heat, chop into small slices and set aside.
Spread about 2 tablespoons of the chipotle sour cream onto the pizza dough rounds, about 1" from the edges. Spread 1/2 cup cheese and 1/2 of the chopped meat onto one side of each of the dough rounds. Top with about 2 tbsp. of the pico de gallo and a few avocado slices. Fold it in half to cover and seal the edges by pinching it with wet fingers. Brush both sides with olive oil and sprinkle with salt.
Place both of the pockets on the heated grill, cover the grill and cook on high heat for about 4 minutes on each side, until the dough is golden brown and cooked through.
Remove from heat, allow to cool for 5 minutes. Cut in half with a pizza slicer and serve with extra chipotle lime sour cream for dipping.
Carne Asada Marinade
1 lb. thinly sliced skirt or flank steak
1/2 cup olive oil
juice of 1/2 lime
2 tsp. salt
1 tsp. cracked black pepper
1 tbsp. cumin powder
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. paprika
1 tbsp. chili powder
Place all ingredients in a sealable, plastic bag. Seal the bag and let the air escape. Massage and combine the ingredients into the meat for about 2 minutes. Place it in the refrigerator to marinate for about 2 hours.
Fresh Pico de Gallo
2 medium vine ripened tomatoes, chopped
1/4 red onion, chopped
1/2 fresh jalapeño, seeded, membrane removed and chopped
juice of 1/2 lime
2 tbsp. fresh cilantro, chopped
1/2 tsp. garlic powder
1/2 tsp. each salt/pepper
Combine all ingredients in a large mixing bowl. Stir until combined.
6 large Russet Potatoes, washed and roughly chopped
2 tbsp. chopped fresh rosemary
2 large jalapeños, chopped (you can remove the membrane and seeds for a milder flavor)
3 large cloves of garlic, minced or pressed
2 scallions, chopped
1/2 can black beans, rinsed and drained
1/2 cup shredded Monterey Jack cheese
2 tbsp. olive oil
salt and pepper to taste
fresh cut salsa (optional)
1/2 cup sour cream (optional)
a few sprigs of fresh cilantro (optional)
Preheat grill to high heat.
In a large mixing bowl, combine all the ingredients and mix well until combined.
Place two large sheets of aluminum foil onto a flat surface. Divide the potato mixture in half and place them into the center of each of the foil sheets. Enclose the potatoes by first folding the foil lengthwise and folding over several times. Fold the ends over into the center, creating a tight envelope.
Place both envelopes on the grill for about 30 minutes, turning over about half way through.
Remove from the heat and allow them to cool for a few minutes before unfolding. Transfer to a serving dish (be sure to scrape the foil for all the good stuff!). Top with your favorite salsa, sour cream and cilantro. Serve immediately.