Ratatouille Over an Open Fire

Kelsey, Nick and I joined up with our grandparents this past weekend at The Little Orleans Campground for a little R&R by the campfire. Although it was a little chilly, we still had a great time. I finally got a tour of the area and even went to Point Lookout.

The View from Point Lookout

Kelsey and I

And, of course, what is a mini vacation without some seriously good eats? And the coolest part. I got to cook over a campfire again. (Missed it the first time? Check out the post here!)

Our Camping Menu

Lunch
BBQ Bacon Burgers with Pasta Salad

Dinner
Ricotta, Spinach and Sun Dried Tomato Stuffed Chicken Breast with Parmesan Orzo and Ratatouille

Breakfast
Cannoli Stuffed French Toast and Peppered Bacon

 

Ratatouille is a great Spring time dish. It combines squashes, peppers, mushrooms, tomatoes and fresh herbs to create a side dish that is to die for. And lucky for me it is really easy to do over an open fire. 

Ratatouille

Yields: Enough for dinner and then some to share

1ea Large Eggplant, medium dice

2 ea Zucchini, medium dice

2 ea Yellow Squash, medium dice

1# Mushrooms, quartered

1/2 ea Onion, small dice 

2 ea Bell Pepper, any color, medium dice

1 Tbsp Garlic, minced 

10 ea Basil Leaves, torn

3 sprigs, Oregano, leaves removed from stems

1/2 c Chicken Stock 

2# Tomatoes, blanched, peeled, medium dice

Salt 

Pepper 

Oil 

1. Heat a small amount of oil in a pot. 
2. Sweat the garlic. Add the onions and peppers. Sweat for 5 minutes. 
3. Add the mushrooms. Cook for an additional 5 minutes. 
4. Add the squashes and eggplant. Cook for 5 more minutes.
5. Add the stock.
6. Add the tomatoes. Lower the heat and simmer until the vegetables become tender but not mushy, about 15 minutes. Add the basil and oregano during the final minutes of cooking. Season with salt and pepper. Enjoy!

100 Year Old Ice Cream

Can anyone honestly say, that if given a heaping bowl of ice cream, they would turn it down? I think not. And that is exactly why, on Easter Weekend, Justin, his family and I decided we just had to go to The Franklin Creamery after seeing it featured on The Travel Channel.

This quaint little ice cream parlor looks like something straight out of the 1920's. All of the staff wears cute, old timey outfits and the decor is very true to the period. Even the ceiling fans which are constructed to work on a pulley system.

On to the good stuff. All of the ice cream is handmade there by "Ice Cream Specialists" (How do I become one of those?) and boy oh boy is it delicious.

I had the Banana Split for my Baby, which was ah-may-zing, and totally different that a regular split. Vanilla and Peanut Butter  Ice Cream with Banana Coins, Walnuts, Peanuts, Peanut Butter Sauce, Spanish Peanuts, House-Made Whipped Cream and a Single Cherry. I think this should be re-named to the Amanda Split, personally.