I am always looking for easy recipes to make while camping. I often find lots of meat recipes but am looking for an option to roasted potatoes. This option would be much higher in calories but my kids would love it and it looks like an easy clean up.
Grilled Foil Packed Cheesy Fries
1 bag (14 oz) frozen crinkle-cut french fries
1 tablespoon butter, melted
2 tablespoons sliced green onions (2 medium)
2 tablespoons cooked real bacon bits
Heat grill to medium-high heat. Toss frozen French fries with melted butter.
Tear off 2 (12-inch) lengths of Heavy Duty Foil to make foil boats. Place half of the fries in a single layer in the center of 1 piece of foil. Loosely fold foil around edges to form a boat, leaving large hole at top to allow steam to escape; repeat with remaining fries and foil.
Place foil packets on grill over indirect heat. Cover grill; cook 20 to 30 minutes, stirring once, until fries are crispy and baked through. Top each packet with grated cheese; cook about 2 minutes longer or until cheese is melted. Sprinkle with sliced green onions and bacon bits just before serving.
Regardless of where or when we camp there are a few common traditions that occur each trip. One starts each morning around 9:00 am as campers emerge from tents and trailers everywhere. The smell begins to waft in the air as bacon starts to sizzle on camp stoves and grill throughout the park. Fellow campers begin preparation for the ritual of breakfast, a ritual that only exits at the campground. We rarely cook bacon on any other occasion, but when we camp it is a standard item on the grocery list, one that is expected in the same way as smore’s and spider dogs.
Since I started this blog in December 2014 I have seen some amazing dutch oven dishes. It has made me want to acquire some cast iron cooking pots and certainly a dutch oven. I came across this handy cooking chart and can’t help but wonder if it is really this easy. For those of you who use a dutch oven can you please confirm this in the comments and share links to any yummy recipes.
Being the gourmet camping chef I am, NOT, burgers are a staple in my camping menu. We usually have them on our first night after we have completed our set up routine which often includes at least one mishap. By the time we are done we are often hungry and very thirsty, I am sure you can relate. Continue reading
I always find lunch the toughest meal to prepare. The kids are hungry and I don’t feel like cooking. On my next trip I am going to try this make ahead pizza log and see how it works out. I plan to make this for lunch so I will take it out of the freezer the night before so it is thawed in time.
- Roll out your pizza dough into a rectangle. You can make your own or use the refrigerated pizza dough.
- Add in 1/2 cup of tomato sauce,
- 8 ounces mozzarella cheese
- any toppings your family likes.
- Starting at one end roll the dough up like you are making cinnamon rolls and pinch all ends to create a seamless log of pizza goodness.
- Optional: throw a little parsley on the top for a pop of color!
- Wrap it in foil and freeze it.
- Thaw prior to cooking
- You can cook it on a grill or just put it in the logs for a total of 25 minutes, flipping often.
- Once it is done, cut or pull it apart and serve.
Once a year we go on a group camping trip and all combined there are about 30 of us. This year we are doing 2 group pot lucks where each family provides one themed food item, one themed drink and one theme decoration. Our themes are; a Mexican Fiesta and a Greek night.
On my hunt for the perfect themed drink I came across this recipe for Pineapple Margaritas on a blog I follow, rantingchef.com
2 cups lime juice, about 20 limes
2 cups white tequila
2 cups Triple Sec
2 1/2 cups fresh pineapple juice
Fresh pineapple slices, for garnish
Combine the lime juice, tequila, Triple Sec, and pineapple juice. Fill a cocktail shaker 1/2-way with ice and fill 2/3 full with the margarita mixture. Shake for 30 seconds and pour into glasses. Decorate with fresh pineapple slices and serve ice cold.
What is Sangria?
Sangria is the Spanish name for a sugar-sweetened wine and fruit cocktail. Rumored to be first introduced to the US at the 1964 World’s Fair. Today, it’s the world’s most popular wine cocktail.
As a lover of Sangria I have tried a lot of recipes and there are severa tasty ones out there. The first question I asked when I started to drink Sangria was “What Type of Wine Should You Use?” The good news is there is not a wrong answer here. If you want to stay true to the Spanish tradition then use Garnacha or some other kind of a medium bodies red wine. For White Sangria pick an aromatic wine such as Torrontés, Chenin Blanc, Riesling or Pinot Gris. I have found you don’t need an expensive wine to make a great Sangria. Continue reading
First off here is link on How To Marinate a Steak.
And a video linking to tips on buying a great steak.
At the start of camping season I put my “dinner serving” amounts of steak in a zip lock with the selected marinate and toss it in the fridge over night (label the marinate so you know the flavor you are cooking). The next day I freeze it so when we go camping it is ready. I move it into the RV freezer and it is there for whatever meal you have planned. Cuts down on the ingredients you need in the RV and the mess of marinating raw meat in the trailer. Continue reading
As my blog slowly developed I felt it was time to finally introduce food. It’s impossible to cover all the delicious recipes for camping but I thought I would give you some of the great sites I go to for ideas
1. Ideas for cooking over a campfire: http://www.buzzfeed.com/twopoodles/recipes-for-camping-food
A s’more is a traditional nighttime campfire treat popular in the United States and Canada, consisting of a roasted marshmallow and a layer of chocolate sandwiched between two pieces of graham cracker. Wikipedia Continue reading