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Taco Tuesday

Posted: Tuesday, August 2nd, 2011

Tacos are great for lunch or dinner when camping, they are easy to hold, all the picky children can choose what they want in them, and each one is full of meat and veggies.  The downside is that those crispy shells have to be packed with care, or you will end up with a pile of crispy chips.

No Problem! When doesn’t something go wrong while camping. It is time for our improvisation skills to come to use once again.

TACOS IN A BAG! a.k.a Camping Tacos

camping tacos are great, and children love them. Here is a simple recipe for those of you who like to come perfectly prepared. But if you don’t have to, then don’t just settle for the ordinary, make them how ever you want! bring all the veggies and ingredients you wish, just don’t forget the beef and the tortilla chips or you will end up with a pile of mush !

Ingredients

  • 1 pound lean ground beef
  • 1 (1 ounce) package taco seasoning mix
  • 4 (2.5 ounce) packages corn chips
  • 2 cups shredded lettuce
  • 1 chopped fresh tomato
  • 1 cup shredded Cheddar cheese
  • 1/3 cup salsa
  • 1/2 cup sour cream

Directions

  1. Place ground beef in a large skillet. Cook and stir over medium heat until browned. Drain excess oil. Mix in the taco seasoning and prepare according to the directions on the package.
  2. With the bags unopened, gently crush the corn chips. Snip the corners off the bags using scissors and slit open the bags along the side edge. Spoon equal amounts of the beef mixture, lettuce, tomato, Cheddar cheese, salsa and sour cream into the bags on top of the crushed chips. Serve in the bag and eat using a fork.

Try Doritos nacho chips or other wonderful flavors for a little something extra!

 

After dinner, i would like to think it is always a good time to meet up with friends, chill, and have a good time. Whistler village is always glad to help us there. With relaxing bars and lounges to the wild club scene, you will find somewhere perfect to enjoy a great night out.

Chad Oliver

Dubh Linn Gate Irish Pub, 4320 Sundial Crescent

With a vocal range and songbook that covers everything from The Cure, The Beatles and Lady Gaga, Chad shouldn’t be missed. You may recognize him Ruckus Deluxe or The Whole Damn County if you’ve been in town for a while.

 

Karaoke

Crystal Lounge, 4154 Village Green

“My Heart Will Go On” won’t sing itself, so come out to belt out all your favourite hits.

 

Really Good Tuesdays with Mat the Alien

Maxx Fish, Whistler Village Square

with special guest Propa Tingz Opening set by Russ 2 Fari. International touring DJ and Maxx Fish Resident, Mat the Alien heats up the dance floor with his amazing turntable talents. This week, Mat welcomes Propa Tingz- a name synonymous with the thunderous, uncompromising sound now known as dub step and is responsible for some of the biggest dance floor bangers in the scene.

 

06 Taco Tuesday Tuesday
Mainly cloudy. 30 percent chance of showers late this morning and this afternoon. High 21. UV index 5 or moderate.
31 Taco Tuesday Tuesday night
A few clouds. Low 8.

 

Come and check out Whistler RV Park and Campgrounds for an affordable place to stay with hot showers and majestic mountain views! www.whistlerrvpark.com

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Smoky Corn Chowder with Bacon by the Campfire!

Posted: Saturday, June 25th, 2011

Here’s how to enjoy a tasty lunch by the campfire today.

Smoky Corn Chowder with Bacon
Serves: 4
Prep: 15 min
Total: 45 min

Ingredients:
6 slices bacon, chopped
1 leek (white part only), finely chopped (or onion works too)
1 russet potato, finely chopped
2 cups frozen or canned corn kernels
1.5 cups chicken broth
1.5 cups milk
398-ml can creamed corn
1 sprig of thyme or 1/2 tsp dried thyme
1 bay leaf

Method:
Heat a large pot, add bacon & cook until crisp. Discard all but 1 tbsp of bacon fat. Add leek & saute until tender. Then add potato, corn, broth, milk, creamed corn, thyme & bay leaf. Bring to a boil, then reduce heat. Simmer uncovered, stirring occasionally, until potatoes are tender. Remove thyme & bay leaf before serving. Season with pepper.

Source: www.chatelaine.com

Come and check out Whistler RV Park and Campgrounds for an affordable place to stay with hot showers and majestic mountain views! www.whistlerrvpark.com

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Fresh fish on the BBQ!

Posted: Sunday, June 12th, 2011

Grilled Rainbow Trout

Servings: 3
Prep Time: 25 minutes
Total Time: 25 minutes

Ingredients:
•6 fresh rainbow trout
•6 or more slices bacon
•1 or 2 large onions, chopped
•lemon pepper seasoning
•1 lemon, quartered

Preparation:
Clean the fish by gutting it and cutting off its head. Wash very well. Pat dry with paper towels. For each fish: Sprinkle insides with seasoning and stuff with onion. Then spray outside of fish with Pam, sprinkle outside of skin with seasonings, and wrap each fish with 1-2 bacon slices, depending on size of fish. Place each fish on a piece of foil that has been sprayed with Pam. Wrap well and place on hot grill for 10-15 minutes or longer, depending on size of fish. You can also place in the coals of fire, but it may cook quicker. When done, open carefully and enjoy.

Accompaniment: Drunk Risotto

Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes

Ingredients:
•1 cup Arborio rice
•1 small onion, finely diced
•1 carrot, finely diced
•1 stalk celery, finely diced
•1/2 teaspoon thyme
•2 15-ounce cans chicken stock
•1/2 cup mushrooms, chopped
•3 tablespoons olive oil
•Parmesan cheese
•salt and pepper, to taste

Preparation:
Get out the 2-burner stove. On one burner, put the chicken stock in a pan and bring to a low simmer. This will be later added to the rice. It’s best when heated so that it doesn’t shock the rice. If stock isn’t available use beer. On the other burner, bring a large skillet to medium heat. Add the olive oil and diced vegetables. Cook, stirring occasionally, until onions are translucent. Now add the rice and thyme to the skillet and stir frequently for a few minutes. Now begins the cycle of adding liquid a ladle at a time, stirring until the liquid is mostly absorbed, adding more liquid, stirring again, and repeating this for about 20-30 minutes. At this point add the mushrooms. Stir, add more liquid, stir some more until ready to serve. You can tell when it is ready to serve, because the rice will have cooked to a creamy smooth texture. If it gets too dry, add more liquid and stir a bit more. Many risotto recipes add Parmesan to the rice while cooking. Or allow each person to add their own salt, pepper and Parmesan to taste.

Source: http://camping.about.com

Dessert: Fire Pit Sundaze

Ingredients:
Foil
Banana
Marsh mallows
Chocolate bar

Cooking instructions:
Slice the banana the long way crack open but leave the skin on. Place on a decent size piece of foil. Fill with chocolate and marsh mallows. Roll the foil around the banana and then roll the ends closed so that there is some space above the banana. Place in the coals of the fire and let it melt down 10-15 mins . Spoon out…. YUMMY!

Variations/Hints:
Others have been known to put things like vanilla ice cream, peanut butter, graham crackers and jelly in the banana.

Source: www.quietjourney.com

Come and check out Whistler RV Park and Campgrounds for an affordable place to stay with hot showers and majestic mountain views! www.whistlerrvpark.com

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Saturday in Whistler = Burgers & Coleslaw!

Posted: Saturday, June 11th, 2011

Weekend is here & it’s time for everyone’s summer favourites !

Flavour-infused BC Burgers

Makes 5 patties.

Ingredients:

  • 2 lbs. Ground Beef
  • 2 cups diced Shiitake or Portabella Mushrooms
  • 1 1/2 cup diced Onion
  • 2 large diced Jalapeno Peppers (include seeds)
  • 5 strips Thick Pepper Bacon
  • 5 slices PepperJack Cheese
  • 5 Hamburger Buns

Cook bacon in separate pan.  Once cooked you will use one strip of bacon (cut in 2 pieces) to top each burger. Mix together in bowl:  ground beef, mushrooms, onions, and jalapeno peppers.  Form 5 patties and cook burgers on grill. Add cooked bacon and top with cheese just before done.  Once cheese melts over bacon remove from heat and serve.  Salt/pepper as needed.

Source: www.rvadventuresblog.com

Or for vegetarians – Spicy Black Bean Burgers

Makes 6 patties.

Ingredients:

    1/2 cup flour
    1 small onion, diced
    2 cloves garlic, minced
    1/2 tsp dried oregano
    1 small hot or jalapeno pepper, minced
    1 tbsp olive oil
    1/2 medium red pepper, diced
    2 cups cooked or canned black beans, mashed
    1/2 cup corn niblets
    1/4 cup bread crumbs
    1/4 tsp cumin
    1/2 tsp salt
    2 tsp chili powder
    2 tbsp parsley, minced (optional)

Directions:

On a small plate, set aside flour for coating. In a medium saucepan, sauté the onion, garlic, oregano, and hot peppers in oil until the onions are translucent. Add the peppers and sauté another 2 minutes, until pepper is tender. Set aside.

In a large bowl, mash the black beans with a fork. Stir in the vegetables, breadcrumbs, cumin, salt, chili powder, and parsley. Mix well. Divide into 6 patties.

Lay down each patty in flour, coating each side. Cook on a lightly oiled frying pan for 5-10 minutes or until browned on both sides.

Source: www.govegan.net

Enjoy your meal with this refreshing salad – Rainbow Coleslaw!

Serves: 4 persons

Ingredients:

4 cups shredded cabbage
1 medium red pepper
1 medium yellow pepper
1 medium green pepper
1 mango
1 Tbsp. olive oil
juice of ½ lemon – can use reconstituted lemon juice
salt
dash of cumin
dash of cayenne

Directions:

Slice your cabbage into fine shreds – not a thick cut. Thinly slice the 3 different colored peppers. Peel and cube a fresh mango or use defrosted frozen chunks but then you need to cut them into smaller cubes. Throw all of the veggies and mango in a large salad bowl.

Dress with 1 olive oil, lemon juice, salt, a sprinkle of cumin, and a sprinkle of cayenne. Drizzle the olive oil all over the veggies and do same with lemon juice and then sprinkle on the seasonings to taste. Do not mix the dressing in a separate bowl. You are only using 1 Tbsp. of olive oil and you need every drop for the salad to taste good – so dress it right there in the bowl.

Source: www.recipes.sparkpeople.com

Come and check out Whistler RV Park and Campgrounds for an affordable place to stay with hot showers and majestic mountain views! www.whistlerrvpark.com

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Friday’s the time for Beer Can Chicken & Grilled Summer Cobbler!

Posted: Friday, June 10th, 2011

Get out the BBQ or campfire for these tasty recipes!

Beer Can Chicken
Make tender, juicy grilled chicken the trendiest way — with a can of beer.
Prep Time: 10 Mins, Total Time: 1 Hr 25 Mins, Makes: 6
Ingredients:
1 whole chicken (about 4 lbs/8.8 kg)
1 tbsp (15 mL) olive oil
1 pouch (35 g) Old El Paso* Fajita Seasoning Mix
1 can (355 mL) regular or nonalcoholic beer
Method:
* If using charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat.
* Fold wings of chicken across back with tips touching. Brush outside of chicken with oil. Sprinkle fajita seasoning mix inside cavity and over outside of chicken; rub with fingers.
* Pour 1/2 cup (125 mL) of beer from can. Hold chicken upright, with opening of body cavity down; insert beer can into cavity.
* Cover and grill chicken upright over drip pan or over unheated side of gas grill over medium heat 1 hour 15 minutes to 1 hour 30 minutes or until thermometer reads 180°F (82°C) and juice is no longer pink when center of thigh is cut.
* Using tongs, carefully lift chicken and place in 9×13-inch (23×33 cm) rectangular baking pan, holding large metal spatula under beer can for support. Let stand 15 minutes before carving. Remove beer can; discard.

Grilled Summer Cobbler
Prep Time: 15 Mins, Total Time: 45 Mins, Makes: 8 servings
Ingredients:
1 1/4 cups (300 mL) Bisquick* Mix
3/4 cup (175 mL) sugar
1/2 cup (125 mL) milk
1/4 cup (50 mL) butter or margarine, melted
1 medium nectarine, sliced (1 cup/250 mL)
1 cup (250 mL) fresh blueberries
1/2 tsp (2 mL) ground cinnamon
Method:
* Heat gas or charcoal grill. Meanwhile, in medium bowl, mix Bisquick mix, 1/2 cup of the sugar and the milk; beat 30 seconds.
* In 9-inch round foil cake pan, melt butter on grill over medium heat. Pour batter over butter in pan. Top with nectarine and blueberries. Sprinkle with remaining 1/4 cup sugar and the cinnamon.
* Cover grill; cook about 30 minutes or until toothpick inserted in centre comes out clean.
Tip
Substitution: Blackberries can be substituted for the blueberries and a peach can be used for the nectarine.
Success: After the cobbler is baked, move the pan to the side of the grill to keep it warm.

Source: www.lifemadedelicious.ca

Come and check out Whistler RV Park and Campgrounds for an affordable place to stay with hot showers and majestic mountain views! www.whistlerrvpark.com

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Comfort Food for a Cloudy Day!

Posted: Thursday, June 9th, 2011

Today’s great for getting cozy & making one of these tasty campfire recipes!

Creamy Macaroni and Cheese

Yield: 2 servings

Prep Time: 5 minutes

Cook Time: 15 minutes

Ingredients

  • 2 cups macaroni, uncooked
  • 2 cups water
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • a pinch of nutmeg (optional)
  • 1/2 cup dried milk
  • 1 cup shredded sharp cheddar
  • additional salt and pepper, to taste

Tools

  • 2 Quart Pot
  • Spoon
  • Grater (or grate cheese at home)
  • Camp stove

Method

  1. Combine uncooked macaroni, water, butter, salt and nutmeg in a pot. Bring the mixture to a boil, then reduce the heat on your stove to low. Cook, stirring often, until the pasta is not quite done to your liking. Add the milk powder and finish cooking the macaroni, stirring constantly. When the milk powder is thoroughly mixed in and the water is mostly absorbed, turn off the heat and mix in the shredded cheese. Season with salt and pepper.

A few tips for perfect Creamy Macaroni and Cheese:

  • If you have a nonstick pot, use it! That will make cleanup much easier and help prevent the milk mixture from burning.
  • If you have a stove with simmer control, use it! If not, you can still make this, you’ll just have to watch it closer and possibly hold your pot a bit above the flame if the sauce starts to burn.
  • I Add about 3/4 cup of fresh broccoli in the last few minutes of cooking to lighten up the meal, and add some freshness.

Noodles with Spicy Peanut Sauce

Yield: 2 servings

Prep Time: 5 minutes

Cook Time: 20 minutes

Ingredients

  • 1/2 pound spaghetti noodles
  • 2 cloves garlic, chopped
  • 1 inch ginger, peeled and chopped
  • 1Thai bird chili chopped (or 1/2 teaspoon crushed red pepper)
  • 2 tablespoons toasted sesame oil
  • 3 tablespoons soy sauce
  • 1 cup peanut butter, preferably chunky
  • 1/4 cup cilantro, chopped

Tools

  • 2 Quart Pot
  • Skillet
  • Fork
  • Knife
  • Cutting board
  • Strainer

Method

  1. Boil water and cook noodles until al dente, about 10 minutes. For small backpacking pots, you may need to break noodles in half first.
  2. In a skillet on medium-high, saute garlic, ginger, and chili in the sesame oil until fragrant, about 1 minute.
  3. Add soy sauce and peanut butter, and stir until smooth, about 1 minute. You may need up to 1/2 cup of cooking liquid if the sauce ends up too thick, so set this aside before draining noodles.
  4. Strain noodles, and mix with the sauce.
  5. Stir in fresh cilantro and make sure noodles are fully coated in sauce. Serve hot.

Source: www.dirtygourmet.com

Come and check out Whistler RV Park and Campgrounds for an affordable place to stay with hot showers and majestic mountain views! www.whistlerrvpark.com

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Frog Legs: An Outdoor Delicacy

Posted: Wednesday, June 8th, 2011

Outdoor Cooking – Frog Legs – Give them a try for your next outdoor supper!

Preparation – Harvesting

If you’re planning on harvesting the frogs yourself, then here’s a crash course in frog gigging. Usually done at night, this hunting technique involves a flashlight and a two pronged spear called a gig. Use your flashlight to scan the shoreline of a small body of water (any old farm pond will be teeming with frogs in the summer). When you see the bright reflection of a frog’s eyes, creep up to it and take your prey with a strong downward stroke of the spear.

When you’re satisfied with your catch, take the frogs back to your campsite and inspect them to make sure they’re all edible. You’ll be able to tell because they’re a brighter green than toads, typically have very dark stripes or spots, and have relatively smooth skin. You will first have to skin the legs, which can be done by making an incision in the skin of its lower back and pulling the skin in a downward direction toward its back feet. Once they’re bare, you can easily detach the legs at their hip joints using your fingers.

Cooking the Legs

Making great frog legs is much like frying fish. First, cover the bottom of a skillet with cooking oil. For batter, combine your favorite brand of breading with an egg and, optionally, a little salt. Dip each leg in the batter, and place them in the skillet. Keep them on a medium heat for about twenty five minutes, turning them occasionally. When that’s done, they are ready to enjoy!

From the pond to the plate, harvesting and cooking your own frog legs is a fun and relatively easy process. As slimy as they look and feel, frogs really do make for the outdoors man’s equivalent to tasty chicken wings. The next time you go camping, make good use of your fishing license by adding some amphibian to your list of outdoor foods to try.

Source: www.lovetheoutdoors.com

Come and check out Whistler RV Park and Campgrounds for an affordable place to stay with hot showers and majestic mountain views! www.whistlerrvpark.com

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Whistler Today – Wednesday June 8th

Posted: Wednesday, June 8th, 2011

Valley Forecast

03 Whistler Today Wednesday June 8th Wednesday
Cloudy with sunny periods. High 19 except 24 in the Pemberton Valley. UV index 6 or high.
32 Whistler Today Wednesday June 8th Wednesday night
Cloudy periods. Becoming cloudy after midnight. Low 8.

 

Whistler Events

A Beautiful Day for Hiking/Walking and Sightseeing

Enjoy the region’s 18 incredible hiking trails at the tops of Whistler and Blackcomb Mountains. Enjoy an easy stroll and learn about the natural environment or grab a picnic lunch, and take in the stunning views. There are experiences for all levels of recreationists.

Source: www.whistlerblackcomb.com

Game 4 – Where to Watch it!

Citta’s in the heart of Whistler Village, is the place to watch tonight’s game, with a new TV visible from any seat on the patio. Enjoy fresh food, full bar and daily drink specials while overlooking the Village Square. Go Canucks Go!

Source: www.cittabistro.com

Cheese Crisps – An Easy, Tasty Snack for Game 4!

Both kids and adults will like this one, and it’s simple to make. The only things that need cleaning up afterwards are the skillet and your fingers.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Ingredients:
  • flour tortillas
  • grated cheddar cheese
  • chopped green onions
  • pepperoni
Preparation:
Brown individual tortillas on both sides in a skillet with a little margarine. After turning, cover the tortilla with some grated cheese, a little chopped onion and a few pieces of pepperoni. Fold the tortilla in thirds and serve warm. 

Variations: Add some of your favorite pizza toppings, or serve it topped with some homemade chili or your favorite salsa.Servings: as needed

Source: www.camping.about.com

Come and check out Whistler RV Park and Campgrounds for an affordable place to stay with hot showers and majestic mountain views! www.whistlerrvpark.com

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Easy Cooking from Whistler RV Park

Posted: Sunday, June 5th, 2011

Check out this easy, tasty recipe perfect for camping!

Smoked Salmon Spread

2 small tins drained canned salmon

1-8oz package cream cheese

1 tbsp liquid smoke

1 tsp horseradish

2 tbsp finely grated onion

1 tbsp lemon juice

1/2 tsp salt

1/2 tsp black or lemon pepper

Little secret: To make salmon appear more like red sockeye, combine it with squeezed red pepper that is put through a garlic press.

Source: www.rvtimes.ca

Come and check out Whistler RV Park and Campgrounds for an affordable place to stay with hot showers and majestic mountain views! www.whistlerrvpark.com

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Sunday at Whistler RV Park – Sunshine, EnviroFest, Hiker’s Bars

Posted: Sunday, June 5th, 2011

Sunday June 5th, 2011

Valley Forecast

Daytime – Sunny. High 21 except 25 near Pemberton. UV index 9 or very high.
Night – Clear. Low 8.

Whistler’s 10th Annual Enviro-Fest
11 am to 4 pm
10 YEAR ANNIVERSARY CELEBRATION
* Delicious raw vegan carrot cake and a vegan chocolate cake at 1 p.m.
* LIVE MUSIC from 11am to 4pm with Kostaman & Friends such as Jana Marie, Frankie G, Susan Holden, Jono Reichard, Jeff Montgomery, The Black Roses and more!
* Kid’s Activities:
- Wild Things Scavenger Hunt from 10am to 11am (meet Paulina at the SLCC parking)
- Face Painting, Balloon Arts, Crafts & Games from noon to 3pm

Quick Energy Hiker’s Bars – Fast, delicious & no cooking required!
Ingredients:
•3/4 cup packed brown sugar
•1/2 cup honey
•1-1/2 cups peanut butter (I like chunky)
•5 cups whole grain cereal flakes
•6 ounces mixed dried fruit bits
Preparation:
In a saucepan, stir together brown sugar and honey. Bring to a boil, stirring constantly. Remove from heat and add peanut butter, stir until smooth. Next, stir in whole grain cereal flakes; then add the dried fruit bits to the mixture. Spread into greased 12″ x 7-1/2″ x 2″ baking pan. Spread 1/3 cup fruit bits on top and press into mixture. Let cool. Cut into 24 bars and wrap each bar in saran wrap. If desired, refrigerate before the trip.

Come and check out Whistler RV Park and Campgrounds for an affordable place to stay with hot showers and majestic mountain views! www.whistlerrvpark.com

pixel Sunday at Whistler RV Park Sunshine, EnviroFest, Hikers Bars

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