CT Culinary Recipe: Fiesta a la Farm!

IMG_2444This summer at Camp Towanda, Chef Ben and his Culinary Cooking classes threw a Fiesta at The Farm! Now you can make it a CT Culinary Mexican Night with your “home family” and think fondly of your camp family!

*All recipes are “group-size” and serve 12-15 people.

HOMEMADE GUACAMOLE:

Ingredients:

  1. 11 avocados ­ peeled, pitted, and mashed
  2. 3­ 3/4 lime, juiced
  3. 1 tablespoon and 3/4 teaspoon salt
  4. 1­ 3/4 cups diced onion
  5. 2/3 cup chopped fresh cilantro
  6. 7­1/2 roma (plum) tomatoes, diced
  7. 1 tablespoon minced garlic
  8. 3­ 3/4 pinches ground cayenne pepper (optional)

Directions:

  1. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

MEXICAN CORN SALAD: 

Ingredients:

  1. 12 ears of corn, husked
  2. 9 tablespoons mayonnaise
  3. 6 tablespoons fresh lime juice
  4. 1/4 teaspoon paprika or cayenne pepper (optional)
  5. 6 ounce Cotija cheese (or parmesan) plus more for serving
  6. 2 tablespoons chopped fresh cilantro plus more for serving
  7. Kosher salt
  8. Freshly ground pepper

Directions:

  1. Prepare grill for medium heat. Grill corn, turning occasionally, until tender an slightly. Cut kernels from cobs and transfer to a medium bowl.
  2. Whisk mayonnaise, lime juice, paprika, cayenne, if using, 2 oz. Cotija cheese, and 2 tablespoons cilantro in a large bowl; season with salt and pepper. Add corn and toss to combine. Top with more cheese and cilantro.
  3. Mix Corn & Dressing

QUESADILLAS:

Ingredients:

  1. 8’’ soft tortilla shells
  2. 16oz shredded cheese (cheddar, mozz, Monterey Jack, etc.)
  3. Vegetable oil
  4. Fillers of your choice: Cooked Chicken, onions, mushrooms, peppers, tomatoes, etc.

Directions:

  1. Fill your tortilla shell with cheese + fillers you choose and fold in half
  2. Heat flat top / skillet / sauté pan with oil
  3. Place tortilla on flat top / skillet / sauté pan and let sit for 2-3 min then flip
  4. Remove, let cool for 1.5 minutes and cut into 1/3’s

CHICKEN SOFT TACOS:

Ingredients:

  1. 2­1/4 pounds skinless, boneless chicken breast meat ­ cubed
  2. 3 tablespoons red wine vinegar
  3. 3/4 lime, juiced
  4. 1­1/2 teaspoons white sugar
  5. 3/4 teaspoon salt
  6. 3/4 teaspoon ground black pepper
  7. 3 green onions, chopped
  8. 3 cloves garlic, minced
  9. 1­1/2 teaspoons dried oregano
  10. 15 (8 inch) flour tortillas
  11. 1­1/2 tomato, diced
  12. 1/4 cup shredded lettuce
  13. 1/4 cup shredded Monterey Jack cheese
  14. 1/4 cup salsa

Directions:

  1. Sauté chicken in a medium saucepan over medium high heat for about 20 minutes.
  2. Add vinegar, limejuice, sugar, salt, pepper, green onion, garlic and oregano.
  3. Simmer for an extra 10 minutes.
  4. Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side.
  5. Repeat with remaining tortillas.
  6. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.

GLAZED CHURROS:

Directions:

  1. Dip end of churro into melted chocolate
  2. Roll into desired topping
CT Culinary Kitchen- Mexican Fiesta Recipe
CT Culinary Kitchen- Mexican Fiesta Recipe

About Camp Towanda:

Camp Towanda is an independent, traditional, co-ed sleep-away camp in the Poconos in Pennsylvania. It is privately owned, operated and directed by Mitch and Stephanie Reiter.  For over 90 years, Camp Towanda has continued to define what camp should really be. Our program offers state-of-the-art facilities, an excellent and professional athletic department, waterfront, extensive arts, drama and adventure programs, culinary cooking classes, and special events.  We are highly regarded and respected as an industry leader and are involved in giving back to various organizations throughout the year.  Camp Towanda is accredited by the American Camp Association and a member of the Camp-Alert-Network, Wayne County Camp Association, Camp Owners and Directors Association and the Pennsylvania Camp Association.

CT Culinary Recipe: The Mediterranean Menu

culinary2 What’s Cookin’ in the Camp Towanda Culinary Kitchen? This summer, our campers were busy cooking up delicious dishes at the CT Culinary Country Kitchen. Chef Ben’s classes were very popular and no one left hungry! We learned how to make everything from Chicken Parm to Cannolis, Quesadillas to Guacamole and Egg Rolls to Sushi!

Just in time for Labor Day Weekend, we are sharing our Mediterranean Menu– refreshing, tasty and healthy (well…except for the Fried Oreos, but at least they will make you think of the Wayne County Fair!).  Make this with your “home family” and think fondly of camp….P.S. all recipes are “group-size” and serve 12-15 people! So invite the neighborhood!

WATERMELON & FETA SALAD:

Ingredients:

  • 1 c balsamic vinegar
  • 1 T sugar
  • 25 pcs 4×2″ cubed watermelon
  • 10 oz feta cheese crumbled
  • 2 T shredded mint

Directions:

  1. In a small saucepan, whisk together the balsamic vinegar and sugar. Cook over medium heat until reduced by half and syrupy, about 4 minutes.
  2. Stack pieces of watermelon on each plate and drizzle balsamic reduction. Sprinkle with feta cheese and mint and serve.

HUMMUS:

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Ingredients:

  • 2 Cloves of Garlic
  • 2 Cloves of Garlic, Chopped
  • 2 Cans (19oz) Garbanzo, half liquid reserved
  • ½ C Lemon Juice
  • ¼ C Tahini
  • 2 t Salt
  • ¼ C Olive Oil
  • Black pepper to taste

Directions:

  1. In a blender, chop the garlic. Pour garbanzo beans into blender, reserving about a tablespoon for garnish.
  2. Place lemon juice, tahini, chopped garlic and salt
    in blender.  Blend until creamy and well mixed.
  3. Transfer the mixture to a medium serving bowl.
  4. Sprinkle with pepper and pour olive oil over the top.
  5. Garnish with reserved garbanzo beans.
  6. Blend until creamy and well mixed.
  7. Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans.

CHICKEN & VEGETABLE KEBOBS

culinary4

Ingredients:

  • 1 C Olive Oil
  • 1 C Balsamic
  • Salt
  • Black Pepper
  • Red Chili Flakes
  • Garlic
  • Chicken Breast Chunks
  • Peppers
  • Onion
  • Mushrooms
  • Skewers

Directions:

  1. In 2 separate containers (or Ziploc bags) combine olive oil, garlic, balsamic, lemon juice, red chili flakes, salt & pepper. 1 container is for chicken, the other add Peppers, Onion + Mushroom. Let marinate for 1 4 hours (or longer if you have time).
  2. On each skewer, alternate chicken & vegetable.
  3. Bake in oven at 375 degrees for 15 minutes.

GREEK YOGURT WITH HONEY & FROZEN GRAPES AND FRIED OREOS!

IMG_0252

Ingredients:

  • Oreos
  • Instant pancake mix
  • Greek yogurt
  • Grapes
  • Honey
  • Vegetable Oil
  • Powdered sugar

Directions for Grapes & Honey:

  1. Freeze grapes overnight.
  2. Place yogurt in 1 large bowls or individual bowls.
  3. Drizzle in the honey and mix. Add frozen grapes as desired or just eat alone.

Directions for Fried Oreos:

  1. Add water to instant pancake mix.
  2. Cover Oreo completely in pancake mix.
  3. Fry in vegetable oil until golden. Let cool and top with powdered sugar.
culinary3
Mediterranean Menu- Camp Towanda Culinary

Copyright 2014- Camp Towanda

About Camp Towanda:

Camp Towanda is an independent, traditional, co-ed sleep-away camp in the Poconos in Pennsylvania. It is privately owned, operated and directed by Mitch and Stephanie Reiter.  For over 90 years, Camp Towanda has continued to define what camp should really be. Our program offers state-of-the-art facilities, an excellent and professional athletic department, waterfront, extensive arts, drama and adventure programs, culinary cooking classes, and special events.  We are highly regarded and respected as an industry leader and are involved in giving back to various organizations throughout the year.  Camp Towanda is accredited by the American Camp Association and a member of the Camp-Alert-Network, Wayne County Camp Association, Camp Owners and Directors Association and the Pennsylvania Camp Association.

Camp Towanda Culinary Favorites: Turkey Veggie Chili

CULINARYLOGO1This summer at Camp Towanda, we stirred up a tasty batch of healthy and hearty Turkey Veggie Chili! It is the PERFECT meal for a crisp fall day or any time of year.  Bring it to a tailgate party or make some for the whole family to enjoy for dinner! Here are 3 delicious ways to enjoy our Towanda Turkey Veggie Chili: 1) Over Rice 2) In a Burrito 3) Baked in a Mini Pie.

Enjoy! And send us your cooking pix (wearing a Towanda Tee in the kitchen, of course).

Towanda Turkey Veggie Chili

TurkeyVeggieChili

2 lbs of ground turkey meat
1 cup diced carrots
1 cup diced onions
1/2 cup diced celery
1/2 cup diced zucchini
1/2 cup diced yellow squash
1 whole jalapeño chopped
1/2 cup diced pepper any color
1 1/2 cans of tomato past
1 1/2 cans of crushed tomato
1 packet of fajita seasoning
1 teaspoon of dried ancho crushed pepper
1 teaspoon cumin

 

 

Over Rice

In a large pot sautée onions, carrots and celery to a sweat…add ground turkey continue to sauté till meat is cooked…add zucchini, yellow squash peppers and all seasoning stir until coated. Then add tomato purée and crushed tomato simmer for an hour…And serve over rice.

Rolled in a Burrito

Take 12″ flour tortillas, add rice and cheese, roll like a burrito and fry it on both sides.  Finish in the oven for 15 mins at 325 degrees.

Mini Chili Pies

Take pie dough and make mini chili pies in muffin tins…press the dough in the muffin tin making little cups..bake pie shells off for about 8 minutes in the oven at 325. Then add the chili topped off with cheddar cheese and bake for 12-15 mins more…yum!!!

Which way is your favorite? Tell us!

The Heat is On!

sunTHE HEAT IS ON  (Glen Frey)
flyingI really think it is getting hotter everyday!!!  Most activities we are doing are just mellow..like volleyball, culinary, indoor basketball, rollerblading indoors, gymnastics indoors, general swims…plus Fusion Water (our alternative to Gatorade…staying hydrated, the healthy way.  Check out these recipes and make some at home!)

scubaWAITING FOR THE SUN (The Doors)
The LITS and CITS went to The Binghamton Mets game on Wednesday;  they left at the 5th inning and detoured into a movie theater…I don’t think they cared what they saw; it had a/c!

photo 1

SUNNY AFTERNOON (The Kinks)
Wednesday night dinner dress code was “college shirt night”.  So in an effort to help further keep the crowd cool…FROZEN Kit-Kats went to those in SYRACUSE ORANGE!

YOU ARE THE SUNSHINE OF MY LIFE (Stevie Wonder)
The Lower Camp show of Dear Edwina was HOT in the amphitheater; they were very cute!
we gave out ice pops as the sun set in the Western Sky.

photoSOAK UP THE SUN (Sheryl Crow)
The entire camp went to Dorney Park Thursday; timing could NOT have been better; it is a water park and thats what we needed!  Our supervision is tops and our staff was ready with sunscreen. We arranged for the park to provide easy to get glasses of water at the concessions and gave the kids extra cash to buy drinks.  It was hot, but why not be hot in a water park!  Good times, everyone home safe!

girls poolWALKIN ON SUNSHINE (Katrina & The Waves)
Late reveille today; looks like one more scorcher; I think we will mellow down a bit and just sit in the lake and pool (the lake is warm!!!) for the better part of the day!

GOOD DAY SUNSHINE (Beatles)
Tomorrow is Visiting Day! We are excited to welcome over 2000 people to camp and hope the weather cooperates! Sibling Sleepover is Saturday night (which includes a fun, funny and spirited all-camp evening activity–COUNSELOR TALENT SHOW!)

waterplumSUMMER OF ’69 (Bryan Adams)
On Sunday, we look forward to welcoming our Alumni for the annual BBQ! We have over 90 people (over 21 years old) registered for this special day!

A little rain, or a lot of shine, we know this weekend will be great! Safe travels to all our visitors and we’ll see you at the white rock!

BONUS TRACKS TO MITCH’S “CHART-TOPPING” TUNES

NEW RISING SUN (Jimi Hendrix)

SUMMER BREEZE (Seals & Crofts)

SUNSET GRILL (Don Henley)

SUMMER LOVIN  (Grease)

BEHIND THE SUN (Red Hot Chilli Peppers)

SCHOOL’S OUT FOR SUMMER (Alice Cooper)

LETTHE SUN SHINE (5th Dimension)

SUMMER LOVE SENSATION (Bay City Rollers)

AINT NO SUNSHINE (Bill Withers)

DON’T LET THE SUN GO DOWN ON ME (Elton John)

I WANNA GO TO THE SUN (Peter Frampton)

IN THE SUMMERTIME (Mungo Jerry)

The HOUSE OF THE RISING SUN (Animals),

TOO HOT (Kool & The Gang)

SUNSHINE OF YOUR LOVE (Cream)