Thursday, April 22, 2010

The joy of cooking . . .outdoors

(NC)—Cooking outside in the fresh air is a summer highlight for many outdoor enthusiasts. There's nothing quite like cooking burgers on the grill or roasting s'mores over an open fire. However, food preparation for extended camp-outs or day trips can be quite the undertaking. Thankfully, camp cooking has come a long way with the development of innovative cooking tools like Coleman's Paul Jr. Designs RoadTrip grill. It's a full-sized grill – perfect for large family meals – but folds into a compact size with a pull handle and wheels for easy toting.

“Say goodbye to hot dogs on a stick and hello to gourmet meals,” says Pat Grey, director of marketing at Coleman Canada. “At-home favourites, like Easy Outdoor Chicken Quesadillas, are a real treat after a day spent active in the outdoors.

Coolers, like Coleman's 48 can Party Stacker, make food and beverage storage a breeze, and upgraded accessories like Coleman's melamine dinnerware set take outdoor dining to the next level. Planning meals in advance and getting the whole family involved can make meal preparation easier.

Easy Outdoor Chicken Quesadillas

Makes four servings.

¾ pound skinless, boneless chicken breast halves

3 tablespoons lime juice

8 8-inch flour tortillas

¾ cup shredded Monterey Jack Cheese (3 ounces)

4 scallions, thinly sliced

½ cup mild or medium salsa

Instructions:

1. In a small bowl, toss chicken with lime juice. Set the Coleman Paul Jr. Designs RoadTrip grill to medium heat. Cook chicken halves on covered grill, turning once, for 8 minutes, or until cooked through. Remove chicken and cut into thin slices.

2. Tear off four 24-inch lengths of heavy-duty foil, fold each in half to form a 12" x 18" rectangle-shaped packet and brush with oil. Place one tortilla in center of each rectangle. Dividing evenly, top with chicken, cheese, scallions and salsa. Top with remaining tortillas and seal the packets.

3. Grill packets for 5 minutes, or until piping hot. Carefully open each packet, quarter the quesadillas, divide among four plates and serve. For a spicier quesadilla, use pepper jack cheese or add sliced jalapeños. Serve with hot sauce.

More recipes and outdoor cooking tips can be found online at www.colemancanada.ca.

www.newscanada.com



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