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We give nourishment

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We believe we have the best summer camp food! In the ALC kitchen, Chef Kelli works tirelessly with her staff to prepare nutritious, nourishing meals from scratch. In minimizing processed foods, Kelli sets out to expand each camper's palate and expose them to delicious, fresh food. Click on an image to find a recipe and check back often as we post more. 

Chick-Broc

4 chicken breasts
1 cup broccoli florets
1 Tbsp oil (Canola or Olive oil)
4 slices of provolone or mozzarella cheese
4 minced garlic cloves
Salt and Pepper 

Instructions

Preheat oven to 365°F 
Cut broccoli into small florets. Mince garlic.
Lightly beat the center of the chicken. Cut chicken breast to create a pocket. Season chicken with salt and pepper.
In a bowl, combine broccoli and 1 minced garlic clove and lightly season with salt and pepper. Stuff chicken breast with the broccoli filling and cheese then secure with toothpicks.
Heat oil in a large skillet, once hot, and add chicken. Sear chicken 3-5 minutes per side, until chicken is golden brown. Remove the skillet from the heat.
Cover skillet with foil. Bake 15-20 minutes, until the internal temperature of the chicken reaches 165°F.
Let rest 5 minutes 

Soda Can Chicken

Ingredients (Serves 4-6)
1 (4 pound) whole chicken 

2 tablespoons paprika
2 tablespoons brown sugar
1 tablespoon cumin
1 tablespoon oregano
1 tablespoon thyme
2 tablespoons salt
1 tablespoon cayenne pepper
1 tablespoon pepper
1 (12 ounce) can of soda (we used Dr.Pepper or 7-up at camp)
Directions
Preheat grill to 325 degrees. Remove the giblets and rinse chicken inside and out with
water. Pat dry with paper towels.
Mix brown sugar, garlic powder, onion powder, cumin, oregano, thyme, salt, cayenne, and pepper. Rub the mixture over the entire chicken, including the cavity and beneath the skin.
Cover wingtips with foil to keep from overcooking
Discard 1/2 of the can of soda, leaving the rest in the can. Place the can on a baking sheet, and set the chicken upright on the can, inserting it into the cavity of the chicken.

Place chicken on grill at 325 degrees for 45 minutes.
Remove from grill.
Roast the chicken in the preheated oven for 30 minutes to a minimum internal
temperature of 165 degrees F.

Remove the chicken from the oven, discard the soda can, and cover chicken with a doubled sheet of aluminum foil to rest in a warm area for 10 minutes before slicing.
Enjoy!
Side Suggestions: Corn Macque Choux Salad, Garlic Roasted Mashed Potatoes

Balsamic Flank Steak with Chimichuri

Balsamic Marinated Flank (Serves 4)

Marinade:

  • 1/2 onion, chopped

  • 3 cloves garlic, chopped

  • 1/4 cup olive oil

  • 1/4 cup balsamic vinegar
    1 tablespoon Dijon mustard

  • 1 tablespoon rosemary

  • 1 teaspoon salt

  • 1/2 teaspoon ground black pepper

Steak:

  • 1 1/2 pounds flank steak

Directions

  1. Blend all marinade ingredients

  2. Place steak in Ziploc bag and pour marinade over

  3. Refrigerate 12-24 hours for best results

  4. Preheat grill to 400 degrees.

  5. Remove the steak from excess marinade. Place on grill.

  6. Cook until internal temperature reaches the desired degree of doneness

  7. Remove from grill.

  8. Rest in a warm area for 10 minutes before slicing.

Chimichuri

Ingredients

  • 1 shallot, finely chopped

  • 1 Fresno chile or red jalapeño, finely chopped

  • 3–4 garlic cloves, thinly sliced or finely chopped

  • ½ cup red wine vinegar

  • 1 tsp. kosher salt, plus more

  • ½ cup finely chopped cilantro

  • ¼ cup finely chopped flat-leaf parsley

  • 2 Tbsp. finely chopped oregano

  • ¾ cup extra-virgin olive oil
     

Directions

Combine shallot, chile, garlic, vinegar, and 1 tsp. salt in a medium bowl. Let sit 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Serve over flank steak.

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Chicken Piccata

Ingredients (serves 4)

  • 2 skinless and boneless chicken breasts, butterflied and then cut in half

  • Sea salt and freshly ground black pepper

  • All-purpose flour, for dredging

  • 6 tablespoons unsalted butter

  • 5 tablespoons extra-virgin olive oil

  • 1/3 cup fresh lemon juice

  • 1/2 cup chicken stock

  • 1/4 cup brined capers, rinsed

  • 1/3 cup fresh parsley, chopped

Directions

  1. Season chicken with salt and pepper.

  2. Dredge chicken in flour and shake off excess

  3. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oi

  4. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes.

  5. When chicken is browned, flip and cook other side for 3 minutes.

  6. Remove and transfer to oven to baking pan cook in oven for 15 minutes at 350 degrees.

  7. Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor.

  8. Check for seasoning.

  9. Return all the chicken to the pan and simmer for 5 minutes.

  10. Remove chicken to platter.

  11. Add remaining 2 tablespoons butter to sauce and whisk vigorously.

Pour sauce over chicken and garnish with parsley.

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