Jessica

The Honeymoon Finale and Camp Clam Chowder

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A quick overview of our favorite camping spot and an amazing recipe for Camp Clam Chowder.

I have already talked about the first half of our honeymoon in wine country, as well as our trip to Watkins Glen, but those only took up the first half of the week. The second half was spent camping in our favorite spot; a special place that we go to every year (2012, 2013, 2014).

It’s a really beautiful lake that we hike back into and setup camp for the weekend only venturing out for extra supplies at the truck. It’s a little known place that doesn’t get much traffic so most of the time we are completely on our own there, and it’s pretty much bliss. Brody loves it because he gets to have his run of the campsite sans leash or fence. There is also lots of swimming with this little guy.

Lake Champlain on the way back home.

We went later in the year than we usually do so it was a bit colder, which of course calls for tummy warming foods. Some of my favorites are foil potatoes, Hobo Stew, Fire Roasted French Style Onions and camp clam chowder.

This chowder is probably one of the tastiest and easiest things to prepare over the fire. With lots of protein and carbs, it’s great for a long journey. Like any chowder its super filling and warming form the inside out. Don’t let it’s looks fool you, it’s delicious. The only down side for a long trip is lugging in the canned clams, so if you want to make this on a longer trip I would dump the canned clams into a light weight container or Ziploc , just be sure it doesn’t leak because that will turn into a sticky mess.

For the rest of the ingredients I brought the potato flakes, herbs, & spices in a baggy with a whole shallot and a small potato (optional). The shallot and potato were removed and chopped up just before cooking. The bacon was saved from breakfast and just crumbled when ready for use.

Camp Clam Chowder

Prep time: 2 mins

Cook time: 10 mins

Total time: 12 mins

Serves: 2 Servings

Ingredients

2 strips of bacon, cooked & crumbled
1-2 tablespoons of butter or oil
1 shallot, minced
2 6.5 oz chopped clams in juice
1 vegetable bouillon, crumbled
¼ cup water (possibly more)
1/3 cup instant potatoes
1 teaspoon dried chives

Instructions

Put the bacon in a pan over the fire and cook for 1-2 minutes, the bacon should release some fat.
Add the butter (or oil), shallot and cook for 2-3 minutes or until the shallot begins to soften.
Stir in the chopped clams, bouillon, and water. Cook (at boiling temperature) for 2-3 minutes.
Add the potatoes and cook, while stirring until thickened.
Top with chives and serve.

Optional: Cook Foil Camp Potatoes alongside the chowder and add the cooked potato to each bowl.

Thai Glazed Salmon in foil

By Jessica

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This is a recipe for Thai Glazed Salmon in Foil that comes together in minutes with fresh Asian style herbs and spices.

So I think Chuck and I found our new favorite salmon recipe. Chuck even said he might like it better than the Maple Salmon that I usually make him, and this is a man who eats maple everything.

I myself could not get enough. The sauce it sweet, and tangy with a little heat at the end, and it goes great slathered over rice, and veggies. The little chunks of lemongrass, garlic, and ginger add little bursts of flavor that send the whole thing over the moon.

I like the idea of cooking it in foil because it keeps all the juices in, while the last few minutes of broiling add a wonderful char, caramelizing and a bit more flavor.

Thai Glazed Salmon in foil

Prep time: 15 mins

Cook time: 25 mins

Total time: 40 mins

Serves: 4 Servings

Ingredients

2 tablespoons fresh grated lemon grass
2 tablespoons grated ginger
3 cloves garlic, minced
1/4 cup low sodium soy sauce
3 teaspoons sesame oil
1-2 teaspoons Sriracha (to taste)
1/4 cup honey
2 tablespoons rice wine vinegar
2 lbs salmon
Hand full of green onions for garnish

Instructions

Preheat the oven to 375 degrees
In a small bowl whisk together lemongrass, ginger, garlic, soy, sesame oil, sriracha, honey, and vinegar.
Lay a large piece of foil (large enough to wrap the salmon) on a baking sheet and place the salmon skin side down.
Spoon the sauce over the salmon and fold up the sides of the foil creating a sealed packet.
Bake for 17-20 minutes.
Turn up the oven to broil and open the packet. Cook for another 2-3 minutes. The sauce should caramelize and the salmon will flake with the flat side of fork when cooked through.
Garnish and serve.

Thai Chicken Burgers

Chopped Thai Chicken Salad

Easy Lemon Pepper Fish

C&G in October

By Jessica

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Documenting the big moments in life have become increasingly important to me and in an attempt to get better at it this year I will be doing a monthly series C&G (or Chuck and Ginger). I hope to use this series as a way to remember our first year of marriage together. Each month I will include the event’s from the 19th of the previous month to the 18^th of the current month, allowing the series to end on our first anniversary.

In September they got married, and went on the most perfect honeymoon.

G started planning life after wedding planning almost immediately.

C started planning hunting trips almost immediately.

Together in October they worked hard to get the house back in running order, because man it was pretty much a hurricane there for a while.

With friends they celebrated theirs and other big events even more (the Shaubers and the Vush’s both had house warmings).

G went hiking to catch a glimpse of the beautiful fall foliage.

C went did lots of hunting, coming home with a small prize and lots of sightings.

It was a phenomenal first month of marriage.

Wedding Photos

By Jessica

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Yes this is the obligatory wedding photo dump, because I got my wedding photos in!! I know your excited. Everyone likes tons of pictures on Monday right? Here you go.

Meal Plan 10.18.15

By Jessica

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This is a meal plan based on the real recipes that I cook at home during the week. We are getting indulgent with these home style recipes because it’s fall and its getting cold and why the hell not?