Keystone Campfire Skillet recipe
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Nashville Hot Shredded Chicken Sandwich
- 1 can (28 oz) Keystone Chicken, drained
- 1 cup Keystone Chicken Broth
- 3-1/2 Tbsp. brown sugar
- 1-1/2 tsp. garlic powder
- 1 tsp. paprika
- 2 tsp. chili powder
- 1/4 cup unsalted butter
- 3 cups coleslaw for topping
- Dill pickle chips for garnish
- Add all of the ingredients in a medium pan, mix well.
- Cook on medium for 10 minutes, stirring frequently.
- Serve warm on a bun with coleslaw and dill pickle chips.
Tinfoil Philly Cheesesteak Sandwiches
- 1 can (28 oz) Keystone Beef
- 1 large loaf french bread
- 1/2 tsp garlic powder
- 2 tbsp. extra virgin olive oil
- 3 bell peppers (red, green, or yellow)
- 1 yellow onion
- 1/4 cup butter
- 1 tsp salt
- 18 oz mozzarella cheese slices
- Cut 1 1⁄2” slices into the bread without cutting all the way through the bottom. Melt the butter, stir in the garlic powder, then brush on the inside of each slice of bread.
- Heat the olive oil in a large skillet over medium heat. Slice the bell peppers and onion into thin slices, then sprinkle with salt and saute until soft and the onion is translucent. (If making this recipe while camping, this step can be done ahead of time and stored until needed.) Add Keystone Beef and heat.
- Divide the pepper/onion mixture into every other slice in the bread (this will make it so you have a clean top and bottom for each sandwich). Portion the meat on top of the veggies, then top with cheese.
- Spray the inside of your foil, then wrap the loaf twice with foil (this helps keep the bread from burning). Place near the fire/hot coals, and cook for 20-30 minutes until heated through and cheese is melty.
- To serve, slice in the cuts that don’t have toppings in them, creating individual sandwiches.
Chicken and Egg Hash
- 1 can (28 oz) Keystone Chicken, drained
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 4 bacon strips, diced
- 2 large potatoes, peeled and diced
- 1 tbsp. canola oil
- 1/2 cup frozen peas, thawed
- 1/2 cup frozen corn, thawed
- 2 tbsp. minced fresh parsley
- 3/4 tsp salt
- 1/8 tsp pepper
- 4 eggs
- In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels to drain. In the drippings, saute onion until tender.
- Add garlic; cook 1 minute longer. Stir in the Keystone Chicken, potatoes and oil.
- Cover and cook for 10 minutes. Stir in the peas, corn, parsley, salt and pepper.
- Make four wells in the hash; break an egg into each well. Cover and cook over low heat for 8-10 minutes or until eggs are completely set. Sprinkle with bacon.
Easy Tinfoil Stuffed Peppers
- 1 can (28 oz) Keystone Ground Beef
- 3 cups cooked white rice
- 1 zucchini, diced
- 2 tsp Italian seasoning
- 1 2/3 cups spaghetti sauce, divided
- 1 1/2 cups shredded mozzarella cheese, divided
- 3 bell peppers (red, green or yellow), halved and cored
- Mix together the Keystone Ground Beef, rice, zucchini, Italian seasoning, 1 cup of spaghetti sauce and 1 cup of mozzarella. (If making this recipe while camping, this step can be done ahead of time and stored until needed.)
- Prepare 6 sheets of foil for each pepper half by spraying with cooking spray. Place pepper into the foil packet, then fill with beef filling. Top with remaining sauce and cheese.
- Add 1 tablespoon of water to each packet (it will be between the foil and the pepper), and wrap the foil around the peppers, tenting them to they have room to steam.
- Place on or near the fire/hot coals, then cook for 20-25 minutes until heated through and peppers are tender.
Skillet Chicken Enchiladas
- 1 can (14.5 oz.) Keystone Chicken, drained
- ½ cup red bell pepper, diced
- ½ cup green bell pepper, diced
- ½ cup yellow bell pepper, diced
- ½ cup orange bell pepper, diced
- 1 medium onion, diced
- 2 tbsp. oil
- 1 can (15 oz.) green chile enchilada sauce
- 5-6 corn tortillas
- 1 1/2 cups shredded cheddar cheese
- Salt and pepper to taste
- Fresh cilantro to garnish (optional)
- In a large cast iron skillet, saute the peppers, onion, Keystone Chicken and salt with the olive oil until tender over the campfire (or stove top). Once softened, transfer the vegetables from the cast iron skillet to a large bowl.
- Pour a 1/2 cup of the enchilada sauce into the bottom of the skillet. Assemble the enchiladas by placing a scoop of the vegetable-chicken mixture onto a corn tortilla with as much cheese as desired. Roll the tortilla and place it, seam side down, into the skillet.
- Assemble the enchiladas by placing a scoop of the vegetable-chicken mixture onto a corn tortilla with as much cheese as desired. Roll the tortilla and place it, seam side down, into the skillet.
- Repeat with the remaining tortillas and filling.
- Pour the rest of the green chile enchilada sauce over the top of the enchiladas and sprinkle with the remaining cheese.
- Cover the skillet and heat through until the cheese is melted. Serve immediately and top with fresh cilantro.
Easy Skillet Chili Mac
- 1 can (28 oz.) Keystone Ground Beef, drained
- 2 cans (14 oz.) chili sauce without meat
- 2 cups shredded cheddar cheese
- Place the elbow macaroni in a large cast iron skillet over a campfire (or stove top).
- Add water to the skillet until the noodles are covered.
- Cook until the noodles are cooked through, adding more water if necessary. Stir occasionally so the noodles don’t stick to the bottom of the pan.
- Once the noodles are cooked through, pour out any excess water if not evaporated, and mix in the cans of chili sauce and the Keystone Ground Beef.
- Sprinkle the cheese on top, and stir until combined. Enjoy!
Skillet Beef Hash
- 1 can (28oz) Keystone Beef, undrained
- 4 tbsp liquid from can of Keystone Beef
- ½ medium onion, diced
- 2 cans (15 oz) potatoes, diced
- 1 clove garlic, minced
- salt and pepper to taste
- Add 4 tablespoons of broth from Keystone Beef to medium skillet set over medium heat. Add in the onions and garlic, cook until tender about 3 minutes.
- Add diced potatoes and Keystone Beef and cook until the beef is heated throughout - about 10 minutes. Stirring frequently. Salt and pepper to taste and serve.