PHAT KIDS CAMP RECIPES

I promised the wonderful families at PHAT KIDS CAMP that Chef Keith and I would come up with some simple recipes that can be served with steamed veggies and brown rice.

Simple Solutions: Make the meat selection, then steam your fresh vegetables or frozen organic veggies, take a moment and slice some onions and quick sautee them with a basket full of mushrooms in 1T olive oil, whip up your Uncle Bens Quick Brown Rice and you have a delicious dinner!

PHAT KIDS CAMP Chicken

INGREDIENTS

1 (2 pound) organic roasting chicken, cut and quartered
2 T organic chicken broth
1 sliced onion
2 cloves garlic, peeled
1 teaspoon salt-free seasoning blend
kosher salt and pepper to taste

DIRECTIONS

Place the chicken into a large pot, and fill with enough water to cover it. Bring to a boil, cover, and cook over medium heat until chicken is easily removed from the bone, about 35-45 minutes. The chicken will be boiling, even though the heat is on medium. Turn the chicken over once during this time so it will cook evenly.

When the chicken is cooked, remove it from the water. Run cool water over it, pull off the skin, pull the meat apart in long shreds and place all of the chicken meat in a clean pyrex dish.

Place 1 T olive oil in the original pan, quick saute the onion on high heat, turn the heat to medium add garlic, toss the chicken back in, pour in 2T chicken stock stir til warm, 3 minutes.

Serve with steamed veggies and brown rice.

HERBED CHICKEN

INGREDIENTS

4 bone-in chicken breast halves, with skin
2 T olive oil
Palmful fresh basil
4 peeled garlic cloves
Kosher salt
Pepper

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).

Place chicken breasts in a lightly olive oiled 9x13 inch baking dish or roasting pan. Drizzle olive oil lightly on each breast, rub crushed garlic on chicken, sprinkle a touch of kosher salt and pepper over meat. Crumble and lay fresh basil leaves over chicken. Alternately, you can take fresh rosemary and place it between the skin and the meat.

Bake at 350 degrees F (175 degrees C) for approximately 1 to 1 1/4 hours. Serve with steamed or grilled veggies, mango salsa and brown rice.

GRILLED STEAK

INGREDIENTS

1 1/2 pounds flank steak
1 tablespoon olive oil
1 tablespoon chili powder
1/4 teaspoon oregano leaves
2 tablespoons lime juice
Whole wheat tortillas
Gourmet Salsa

DIRECTIONS

Brush steak with olive oil. Combine the next 3 ingredients to make a paste. Rub paste over steak and refrigerate overnight.
Broil or grill and slice thinly to serve. Throw away marinade. Wrap steak in warm flour tortillas. Serve with salsa, grilled onions and peppers.

We recommend Saddlebred Salsa, available from Desert Palms Equestrian Center Cave Creek Arizona.