Recipes You Might Want To Try

We know that sometimes you need a little help thinking about what you want to cook on the road. We wanted to share a few ideas that may help you figure out a meal plan for your next camping trip. These recipes are perfect for camping in the woods or wherever fires are allowed. Always be responsible with your fires! Know the fire restrictions in your area.

Fire Grilled or Fire Bag Kabobs

Whatever protein your prefer (beef, chicken, shrimp, etc.)

whatever vegetables you prefer, examples below:

• bell peppers

• mushrooms

• onion

• jalapeno peppers (optional)

• small potatoes

• zucchini squash

• fresh garlic

• 2-3  Tbsp  olive oil

• lemon or lime - optional

• McCormick's Salt-free Chicken seasoning - optional or whichever seasoning you prefer

• powdered butter flavoring - optional

• 2  Tbsp  soy sauce - optional

• lemon pepper seasonings - optional or whatever you prefer

• dill - optional

Instructions: Boil potatoes for approximately 4-5 minutes depending on size. They should still be firm and crisp, not mushy. They will finish cooking on the grill. Let potatoes cool completely before putting in foil bag. Chop bell peppers, onion and zucchini squash into large pieces. Put chopped vegetables, whole jalapenos, whole potatoes and whole mushrooms into a large foil bag with garlic, olive oil, lemon or lime juice, soy sauce, butter flavoring, lemon pepper seasonings, and dill. Cut meat into large stew size pieces. Put meat in a separate foil bag with 1/4 cup of olive oil, garlic, chicken seasonings, butter flavoring and 2 tablespoons of soy sauce. When using more than one kind of meat, put in separate bags. Place the foil bags into larger 2 gallon ziplock bags to store while traveling. To cook, remove foil bags from plastic ziplock bags and grill for 8-10 minutes, turning after 5-6 minutes. Let sit before opening bags.

We don’t think you are allowed to camp unless you make a staple in the camping world; the infamous Hobo Dinner!

There are a variety of ways and ingredients for you to use for your very own Hobo Dinner. Don’t be afraid to get creative and add items that are not on this list.

Ingredients and Supplies Needed:

• 1⁄2lb meat - whichever kind you prefer, we will be using sausage in the instructions

• 1cup potato, sliced

• 1cup carrot, sliced

• 1⁄2cup onion, sliced

• whatever other vegetables you prefer.

• 4teaspoons butter

• garlic powder

• salt

• pepper

• cooking spray

• aluminum foil

  PREP: If you are using the oven, preheat it to 400 degrees F. If grilling, prepare the grill by heating to medium-high heat (425-450 degrees F.) If putting within a fire bring wood to flame until the wood is white from heat. Tear off four sheets of heavy-duty foil and lightly spritz with cooking spray. If you aren't going to be cooking this meal in foil packs, line a large sheet pan with parchment paper and set aside.

  PREP VEGGIES: Cut the sausage into coins. Thinly slice the potatoes (about 1/8th inch thick). Thinly slice the carrots and cut large carrot slices in half. Thinly slice the yellow onion. Add the sausage, potatoes, carrots, and onion to a large bowl.

  SEASON: Drizzle in 2 tablespoons of oil and all of the seasonings (Italian seasoning, dried basil, dried parsley, garlic powder, paprika, dried thyme, and salt and pepper). Add salt and pepper to personal preference (I add 1/2 teaspoon salt and 1/4 teaspoon pepper). Toss everything together until well combined.

  DIVIDE: Divide the mixture evenly among the four prepared sheets of foil. Cut the butter into 1 tablespoon pieces and cut each tablespoon piece into 4 smaller pieces. Add four pieces of butter to the foil packs (1 tablespoon per foil pack). Seal the foil packs tightly so no air escapes, but do not double wrap the foil (use only one sheet of foil per pack, or the cooking time will be off). To seal the foil packet, bring the short sides together in the middle and gently fold down to completely seal. Then, roll up the ends.

  COOK: Grill for 20-30 minutes or until veggies are fork tender (flip the foil packs at the halfway point). To bake foil packs, place foil packs on a sheet pan and bake for 30-35 minutes or until veggies are fork tender. Campfire cooking: add to hot coals and cook for 20-30 minutes. Be aware they can take up to 40-45 minutes depending on the actual temperature of the coals, actual thickness of cut veggies, outside temperatures, how many foil packs are on the coals, etc. There is great variance in cooking these over coals.

• GARNISH: Carefully open the foil pack, watching for steam to be released. If desired, garnish with fresh herbs (we like fresh thyme) and serve with ketchup drizzled over everything or on the side.

https://www.freshoffthegrid.com/campfire-nachos/

I think everyone can agree that Dutch Oven Nachos would be a great meal to add to your camping meal plans!

1 tablespoon neutral flavored oil

• ½ lb tortilla chips

• 1 (7.75 oz) can El Pato hot tomato sauce, or equivalent

• 1 cup shredded Mexican cheese blend

• 1 (14.5 oz) can black beans, drained

• 1 large avocado, cubed

• 4-5 green onions, sliced

• handful of fresh cilantro, chopped

• 1 small lime, cut into wedges

Instructions:

• Lightly oil the bottom of a large dutch oven, to prevent the nachos from sticking.

• For the first layer, evenly spread ⅓ of the chips into the dutch oven, topped with ¼ can El Pato, ¼ can black beans, ¼ cup cheese, and a handful of avocado, green onions, and cilantro. Repeat for the second layer.

• For the third and final layer, use the remaining ⅓ portion of chips, ½ can El Pato, ½ can black beans, ½ cup cheese, and the remaining avocado, onion, and cilantro.

• Cover the Dutch oven and place on a metal grill over your campfire for about 10 minutes, until the cheese has melted. Serve with the lime wedges.
  
  
  
  

Lastly, who doesn’t love dessert? Well maybe a few of us. Here is a staple in camping. A must try!

https://www.freshoffthegrid.com/campfire-banana-boats/

Ingredients

Classic Banana Boat

• 1 banana

• 2 tablespoons milk chocolate, (chopped from bar or chocolate chips)

• 8 mini marshmallows

• 1 graham cracker square

Instructions

• Take a banana with its peel still on and cut it down the middle (along the concave side). Not all the way through, but until the tip of your knife just grazes the peel on the other side. Pull the peel and banana slightly apart.

• Stuff the chocolate and mini marshmallows (or other fillings, see notes) into the center of the banana.

• Wrap the banana in foil. Place on a campfire or grill until fillings have melted and banana has warmed through, about 10 minutes.

• Unwrap banana and top with crushed graham cracker. Enjoy!