2010 BorregoFest Potluck/Wine Tasting Report

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2010 BorregoFest Potluck/Wine Tasting Report

#1

Post by OAUSA Board Members » Sun Oct 24, 2010 9:47 pm

Tell us how the potluck and wine tasting went this year, share your recipes or ask for recipes. Any suggestions for improvements next year or leave it alone?
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Re: 2010 BorregoFest Potluck/Wine Tasting Report

#2

Post by smslavin » Sun Oct 24, 2010 9:50 pm

From what I saw, it went fantastically well. :D

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Good times last night.
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Re: 2010 BorregoFest Potluck/Wine Tasting Report

#3

Post by unwiredadventures » Mon Oct 25, 2010 2:14 pm

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Re: 2010 BorregoFest Potluck/Wine Tasting Report

#4

Post by unwiredadventures » Mon Oct 25, 2010 2:18 pm

All the food was so fantastic! All of us ate too much.
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Re: 2010 BorregoFest Potluck/Wine Tasting Report

#5

Post by Chazz Layne » Mon Oct 25, 2010 9:50 pm

unwiredadventures wrote:All the food was so fantastic! All of us ate too much.
Ditto. There were a few dishes I had to pass on as one more bite would have spelled disaster. :shock:

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I don't know if it was intentional or not, but it seemed like splitting up the potluckchefs proportionally between the trail runs worked out great.
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Re: 2010 BorregoFest Potluck/Wine Tasting Report

#6

Post by brentbba » Tue Oct 26, 2010 6:11 pm

Posted this in the outdoor recipes section, but will put here also.

For all those folks at the 2010 BorregoFest that asked for the Poppy Seed Chicken recipe, here it is and thanks for all the complements!

It's a great trail recipe as the chicken and the soup/sour cream mix can both be prepared in advance at home, put in zip lock bags and refrigerated until you are ready to cook it. Dutch oven for about 30 minutes works just great. All I had to do at camp was put it all in the dutch oven, smash up the ritz crackers and melt the butter! Very easy, simple and tasty!

POPPY SEED CHICKEN


6 large (or 8 medium) chicken breasts, cooked and cut into bite-size pieces (I prefer grilling the breasts for that added flavor)
2 cans cream of chicken soup
1 cup sour cream
2 cloves of garlic, pressed or minced
1 teaspoon Champagne or Dijon mustard (optional)
54 Ritz crackers, crushed (1 tube = 36 crackers)
½ cup butter, melted
2 tablespoons poppy seeds

Spread chicken pieces in 9x12 glass baking pan or a dutch oven on the trail. Mix soup, sour cream, garlic, and mustard. Pour mixture over chicken pieces and spread out evenly. Sprinkle crushed Ritz crackers on top. Pour melted butter evenly over crackers; then sprinkle with poppy seeds. Heat in 350o F oven for approximately 35 minutes until topping is crisped and sauce is beginning to bubble along sides of pan. Serve over rice or egg noodles.

Enjoy!

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