USVI-On-Line

paulandtracie wrote:snorkelqueen, your ideas is one of our favorite things to do on island...counting the days until we leave next week! We also love buying one of the rotisserie chickens from Starfish and using it for a main meal then for leftover sandwiches, late night snack, etc. Last time we bought a roll of crescent rolls but unrolled the whole dough, sprinkled it with olive oil, spices and parmesan, shredded said chicken on top and cooked it on the grill on low for about 15 min--fantastic 'pizza'!

I love that idea! We did the rotisserie chicken with cheese and fancy crackers. Some mango and other fruit. Bottle of wine on the side. It was great.

We made Ina's Roasted Shrimp Orzo salad this last trip. It was great to take to the beach (no Mayo)!

http://www.foodnetwork.com/recipes/ina- ... index.html

I tried this camping last weekend, and we really enjoyed it:

Spray 1 sheet of foil per serving, with Pam, or lightly oil. Slice a servings' worth of red potatoes about 1/2" thick, then add several slices of onion, about 1/4 cup of canned mushroom soup, some shredded cheddar and sprinkle with parmesan cheese, salt and pepper. Wrap packets up tightly and grill on medium, turning every 10 minutes, for about 30".

I'll admit to adding a dab of bacon fat from breakfast to the packets. Pretty good camping or grill side dishes!

Add some hamberger to that packet and you have a boy scout dinner

We bring the canned tuna and walnuts with us -- cheaper that way

1/2 cup shelled chopped walnuts (2 ounces)
1/4 cup extra virgin olive oil
1 large onion, roughly chopped
1 ½ cups cherry tomatoes, halved
3 garlic cloves, minced
3/4 pound spaghettini
1/4 cup minced parsley
freshly ground pepper
1/4 cup freshly grated pecorino (optional)
2 cans of water-packed tuna fish, drained

1. Begin heating a large pot of water over high heat. Meanwhile, warm a tablespoon of olive oil and lightly toast the walnuts in a pan over medium-high heat, stirring constantly. When the walnuts smell like they’re beginning to toast, remove them from the heat.
2. In a wide, heavy skillet or saucepan large enough to accommodate the cooked spaghetti, heat the oil over medium heat and add the onion. When it is translucent, add the garlic. Cook, stirring, until it begins to sizzle, and add the tomatoes. When the tomatoes begin to give off juice, add the tuna, breaking it up with a fork as it goes in. Add the walnuts, stir together for about a minute and remove from the heat.
3. When the water comes to a boil, salt generously and add the spaghetti. Cook al dente, following the timing recommendations on the package but checking about a minute before the indicated time.
4. When the pasta is ready, drain and toss with the walnut mixture. Add the parsley, adjust salt if necessary and add lots of pepper. Serve, passing the pecorino at the table.
Yield: Serves four.