Brilliant blue skies enhance the rusty tin roof of this old house that catches my eye every time we near our favorite campgrounds on Beaver Lake. I wonder what memories these weathered walls hold, and I’m saddened to see such a wonderful structure wasting away. But then I think of the beauty it still brings to all who pass this way.
The Ozarks certainly do not lack for beauty this time of the year. Our camping neighbors from Maine were traveling to Jackson Hole WY, planning to make this an overnight stay along the way. After experiencing our little corner of the lake and surrounding area, they extended their stay to four nights. With these sunrises…
And these views…
Who wouldn’t want to stay longer?
I, too, love the changing, colorful foliage, but the rocks cry out no matter the season.
And when you happen to capture a scene like this, how can you not worship the Creator?
Do you notice that our Coleman Camp Stove is almost as old as the house at the beginning of this post? Well, not really, but we’ve had it since we first got married, and we recently celebrated our 43rd wedding anniversary! They don’t make them like they used to, so we keep this one.
Pair this with a little smoke from your campfire, and you have a quick, easy meal with a gourmet flair lakeside! We loved it, and it tasted…mmmmaybe even better reheated for lunch the next day. I’m sharing this recipe with campers everywhere because it is worthy! And I must give credit to The Midnight Baker blog where I found this recipe and modified only slightly.
Mushroom Asiago Chicken
1 lb boneless skinless chicken breasts (I actually used breast tenders to save cutting them into thirds)
2 cups mushrooms, sliced
3 cloves garlic, minced
3 springs fresh thyme (bruised and torn)
1 cup dry white wine
1/2 cup flour seasoned with salt and pepper
2 Tbs butter
2 Tbs olive oil
1/2 cup heavy cream
1/4 cup Asiago cheese (use more if you love the flavor)
Directions: Pound chicken breasts in heavy duty zip lock bag until flat and uniform. Dredge…I just pour the seasoned flour right into the gallon sized bag with the flattened chicken and toss it around to coat.
In your iron skillet, heat butter with 1 of the tablespoons of olive oil, reserving the other. Add chicken and saute until brown on each side. (About 5 mins on the first side and 3 or 4 on the other.) Remove from pan and cover with foil. To the hot skillet, add the other tablespoon of olive oil and mushrooms and garlic until they begin to brown. Add wine to the skillet to deglaze, scraping all the brown bits from the bottom of the skillet…that’s where your flavor is hidden.) Add thyme and put the chicken back in. Allow the chicken to simmer until almost done. This didn’t take long when using the tenders. Add cream, cooking and stirring to thicken. I sprinkled the cheese on before I removed the chicken from the skillet because I like mine melted and blended in. You may add it as you plate it if you prefer. With a simple fresh salad, this makes a wonderful campsite dinner.
So sorry about the quality of this picture, but we were starving! Saint said I should make this even when we are not camping, but you know it just won’t be the same. Enjoy!
And speaking of the Saint, here he is cutting and splitting wood off our lake property. I loved all the textures and crunchy leaves, but that was the stinkiest fire he’s ever built.
Soon, we hope to be camping here, and I can’t wait to show you our new view of the lake.