Wednesday, October 22, 2008

Hickory Run State Park, Poconos

On Oct. 10-12, we spent a chilly weekend camping in Northeastern PA. After a short 1 1/2-2 hour drive, we arrived at Hickory Run State Park. (Near Stanton-not as bad as Biden makes it out to be.) The drive was beautiful, and the road right up to the park was a canopy of perfectly Autumn colored leaves.
Top 6 things:
-cooking over the campfire (s'mores!)

-hopping around the boulder field

-hiking the trails

-exploring the Lehigh River

-taking in Autumn colors for the first time in years

-relaxing in the chilled air

I make a white chili at home a lot, and took it on the road with us. It was easy enough to cook outside (in relative darkness), and just as delicious.  I pre-measured out the spices and just packed all the ingredients ready to throw into the pot. This is from the Taste of Home cookbook.
1 pound chicken breasts, cubed
1 medium onion, chopped
1 ½ teaspoons garlic powder
1 tablespoon vegetable oil
2 cans (15 ½ oz each) great northern beans, rinsed and drained
14 ounces chicken broth
8 ounces chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon pepper
¼ teaspoon cayenne pepper
1 cup (8 ounces) sour cream
½ cup heavy whipping cream

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat, stir in sour cream and cream. Serve immediately.

When we were leaving, we tried to stay off the turnpike to see a little more of the area. We eventually had to get back on the highway, but we stumbled through the enchanting town of Jim Thorpe (right in the middle of a town festival). We definitely have plans to return (perhaps by train), and will be sure to stop at a great ice cream/coffee shop-I'm not sure of the name, but it was right beside the Subway.  It was the best ice cream I have had in a while (even better than Cold Stone).

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