Nick’s Picks: Coconut Shrimp Ingredients Coconut Shrimp- 1 Pound of shrimp Peeled and Deveined tail on Tempura batter mix 12 oz can coconut milk Shredded Coconut Canola Oil Dipping Sauce- 1 Cup Water 1 Cup Sugar 1 Tbsp Fresh Chopped Ginger 1 tsp Fresh Chopped Garlic 1 Cup Soy Sauce 1 Cup Hoisin Sauce 1
Nick’s Picks: Chocolate Chip Ice Cream Ingredients Chocolate Chip Ice Cream- 2 Quarts of Heavy Cream 1 1/2 Cups Sugar 1 Tbsp Vanilla Ice and Salt 1 Cup Mini Chocolate Chips Homemade Hot Fudge Sauce- 2 Sticks of Butter 3 Cups Sugar 1/3 Cup Unsweetened Cocoa Powder 1 12oz Can of Evaporated Milk 1 tsp
Nick’s Picks: Citrus Cooler Ingredients About two cups of ice Juice from one grapefruit (Ruby Red or Pink) Juice from 2-3 Large oranges Juice from 1 lime Method- Place all items in blender and blend until smooth! It’s just that easy! Serves 4 8oz glasses! Substitute or add your favorite fruits for your own unique
Nick’s Picks: High End Hot Dog Ingredients Some Kingdom Bound campers this year had accommodations with air conditioning and other comfort amenities. For those who enjoy “glamping,” Nick Finlayson takes the hot dog high end. Crostini Mustard Hot Dogs Small Pickles or Mini Gerkens Frill Toothpicks Method- Begin with a crostini. Top it with some
Nick’s Picks: Grilled Peaches Ingredients Campfire food goes fresh and juicy with a simple recipe that takes your average peach and transforms it into a hot, juicy dessert. Peaches Cinnamon Butter, Honey, or anything else you want to use as toppings! Method- Start by halving a peach and removing the pit. Place face down on
Nick’s Picks: Spiedies Ingredients 1 1/2 Pounds Chicken Breast 1 Cup Canola Oil 1 Tbsp Salt 1 Tsp Garlic Powder 1/2 Tsp Paprika 1/2 Tsp Chili Powder 1/2 Tsp Oregano 1 Tsp Basil 1/8 Tsp Black Pepper 1/2 Tsp Poultry Seasoning 1/4 Cup Vinegar (white or Cider) Skewers Method- Cube the chicken breast in even