There’s just nothing more fun than going camping with a group of friends, family or even by yourself.
Some of the enjoyment of a cabin is the preparation of the meal over an open fire
Below are a few recipes I most often use when I go camping.
- 6 slices bacon, cut crosswise into 1/4-inch pieces
- 1 tablespoon olive oil
- 2 white potatoes, cubed
- salt and ground black pepper to taste
- 1 onion, chopped
- 4 eggs, beaten
- Cook and stir bacon in a skillet over medium heat until crispy, about 5 minutes. Transfer to a paper towel-lined plate to drain, discarding most of the grease.
- Return skillet to the stove and add olive oil; heat over medium heat. Add potatoes, salt, and pepper; cook and stir until browned and somewhat crispy, about 10 minutes.
- Mix onion into potatoes and cook until onion is translucent about 5 minutes. Return bacon to the skillet; cook and stir until heated through 1 to 2 minutes.
- Pour eggs over potato mixture; cook and stir until eggs are set, 5 to 6 minutes.
- beef or chicken
- bell peppers
- jalapeno peppers (optional)
- small potatoes
- zucchini squash
- fresh garlic
- 2-3 Tbsp olive oil
- lemon or lime
- McCormick's Salt-free Chicken seasoning
- powdered butter flavoring
- 2 Tbsp soy sauce
- lemon pepper seasonings
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 a 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.
Blueberry-Cinnamon Campfire Bread
- 1 loaf (1 pound) cinnamon-raisin bread
- 6 large eggs
- 1 cup 2% milk or half-and-half cream
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans, toasted
- 2 cups fresh blueberries, divided
- Prepare campfire or grill for low heat. Arrange bread slices on a greased double thickness of heavy-duty foil (about 24x18 in.). Bring foil up the sides, leaving the top open. Whisk eggs, milk, syrup, and vanilla. Pour over bread; sprinkle with nuts and 1 cup blueberries. Fold edges over top, crimping to seal.
- Place on a grill grate over campfire or grill until eggs are cooked through, 30-40 minutes. Remove from heat; let stand 10 minutes. Sprinkle with remaining blueberries; serve with additional maple syrup if desired.
Only one pan is required for these irresistible nachos
- 1 pound ground beef
- 1 jalapeño pepper, sliced
- 1 bunch green onions, thinly sliced (white and light green parts only)
- Small bag dipping chips
- 2 cups shredded cheddar cheese
- 2 cups chopped iceberg lettuce
- 1 tomato, chopped
- Salsa or taco sauce for dipping and/or drizzling (optional)
- In a cast-iron skillet, cook ground beef over medium heat (using grill, campfire or stovetop) until no longer pink. Create a hole in the center of the meat and add jalapeños and green onions. Cook, stirring frequently for 3-4 minutes. Transfer mixture to a bowl and line the bottom of the hot skillet with chips.
- Pour the ground beef-green onion mixture evenly over the chips. Top with cheese, lettuce, tomatoes, and salsa/taco sauce. Dig in immediately!