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Camp Director Recipes

You folks know how to cook! We love that you love the Camp Director's Herb & Spice blend as much as we do. Below are a few recipes from my mama's kitchen and yours! Have one to share? Email us at hello@digandco.com with all the details (including photos and links to your blog/social media handles). Or just post to instagram and tag #digandco.

 

Camp Director Chicken Thighs for Days

{ from Cleaner Stephanie's kitchen }


Prep time: 10 minutes (plus 1 hour for marinate)
Cooking time: 40 minutes
Serves: 4-6

 

1 cup of extra virgin olive oil
3 tbsp Red Wine Vinegar
3 tbsp Lemon juice
1/4 cup Camp Director's
1 package of boneless skinless chicken thighs (6-8)
(2) 12oz packages of Cauliflower Rice (I like the organic frozen ones from Trader Joe's and/or whatever you can find in your produce salad section and/or food process 1 head of cauliflower and pulse until fine rice like texture)
3 minced garlic gloves
1 tbsp evoo
1 chopped onion
1 bell pepper sliced
Pinch of salt/pepper/Camp Directors blend

  1. Combine ingredients into a large bowl for 1 hour or longer to marinate in the fridge.

  2. Preheat oven to 425.

  3. Place chicken breasts on parchment paper on sheet tray. Brush any leftover marinate on the tops.

  4. Bake for 20 mins, flip, bake for another 20 mins.

Meanwhile on the stove top...Cauliflower "Stirfry" Rice... 

  1. Heat evoo in large frying pan on med high heat.

  2. Add chopped garlic, onions, and peppers and seasonings until cooked down and fragrant.

  3. Add cauliflower rice and cook on low for 10 mins.

  4. Top with chicken thighs. 

 

CAMP DIRECTOR’S ONE-POT CHEESY PASTA W/ CHICKEN 

{ from the Camp Director's Kitchen }

 

10 oz spinach, divided in half 
2 tsp Camp Director’s Herb and Spice Blend
1 c sun-dried tomatoes packed in oil, drained (about 7 ounces)
1 yellow onion, sliced
1 lb uncooked boneless, skinless chicken breasts (cut into 1/2" bite size pieces)
6 garlic cloves, diced
1 lb linguine
2 tsp kosher salt
1 tsp fresh ground pepper
1/2 tsp crushed red pepper flakes
4 c chicken stock
1 c white wine
4 oz fresh parm, shredded

 

  1. Combine 1/2 of the spinach with the tomatoes, onion, chicken, garlic, linguine, Camp Director’s, salt, pepper and crushed red pepper in a big pot

  2. Pour chicken stock and wine over top.  Cover and bring to a boil.

  3. Cook 8-10 minutes until pasta is al dente. Toss pasta with tongs occasionally to keep the pasta from sticking to the bottom of the pot. You will still have some liquid in the pan when the pasta is done cooking. This is going to make the base for a delicious cheese sauce.

  4. Turn off the heat and add the cheese to the pasta. Toss pasta with tongs until the cheese melts into the pasta. Toss in remaining spinach. Enjoy! 

 

Camp Director's Seasoned Oyster Crackers

{ from the Camp Director's Kitchen }

 

2 sticks butter
2 tsp Camp Director’s Herb & Spice Blend
18 oz oyster crackers

  1. In large roasting pan: melt butter and add Camp Director’s.
  2. Pour crackers into mixture; toss gently to coat.
  3. Bake pan in oven for 20 to 30 minutes until slightly brown, stirring every 10 minutes.
  4. Turn out on cooling rack or counter. Let cool completely and store in an air tight container.