Camping meals

“My fear of camping: I’m convinced bugs will crawl up my vagina and lay eggs. Isn’t everyone?”
― Kathy Griffin, Official Book Club Selection: A Memoir According to Kathy Griffin

I told you I would remember to get back online and post some of my recipes from the weekend. Unfortunately, I was so caught up in the gloriousness of nature that I forgot to take pictures of all the meals. (I know, gloriousness is not a word…) My favorite part of camping is planning the meals and finding new ways to out smart all the added cooking preparations.I pack pretty basic snacks: pre-cut fruit and veggies, lots of chips and dip (the boys can’t get enough), cookies, granola bars, and I definitely cannot forget stuff for s’mores (…. and beer!).

Long post for today, but I hope you enjoy all the meals we had each day.

 

DAY ONE

 Lunch – Typical hot dogs, baked beans, and broccoli slaw

                This one is pretty self explanatory and a must-have on the men’s list for suggested meals.

 

Dinner – Dutch oven Green Chile Chicken Enchiladas

dutch1

  Ingredients:

  • 1 lb chicken
  • 8 oz sour cream
  • 2 teaspoons garlic powder
  • 2 cups of cheese (Colby or Monterey Jack)
  • Green Chile Enchilada Sauce (28 oz)
  • Small corn tortillas (enough for three layers)

 

  1. The trick to making this recipe super simple is to prep the meal before camping. I boil my chicken to make it easier to shred. Typically, chicken tenderloins will take 10-12 minutes to fully cook while full chicken breasts will take closer to 20 minutes. Be sure there is enough water to fully cover the chicken.
  2. Once cooked, shred the chicken using forks or a kitchen mixer (my kitchenaid shreds chicken in about a minute). Add the sour cream and garlic powder. Mix thoroughly and place mixture in Ziploc or container to bring camping. This can also go in the freezer if you need to prepare this more than a day or two before the trip.
  3. Prepare coals for the Dutch oven. I use a 12-inch Dutch oven that typically requires 8 coals on the bottom and 16 on top. Always place fewer numbers of coals on the bottom to prevent food from burning on the bottom of the oven. For easy cleaning, line your Dutch oven completely with heavy duty aluminum foil.
  4. When your coals are close to ready, start putting the casserole together. Pour 1” of sauce on the bottom and then line the bottom of the oven with tortillas. Layer half of the chicken mixture on top of the tortillas, followed by a third of the cheese and a third of the remaining sauce. Repeat the layers (tortillas, chicken, cheese, sauce). Add a third layer of tortillas and spread the remainder of the sauce and cheese along the top.
  5. Place the coals accordingly and cook for about thirty minutes. To make sure the casserole is cooking evenly, you may want to rotate the dutch oven every ten minutes or so.
  6. Enjoy with some chips and salsa and a large margarita! Perfect for summer camping by the lake.

 

 

DAY TWO

Breakfast – Dutch oven breakfast casserole

bfast90

Ingredients:

  • 12 eggs (for easy storage, wisk eggs as home with a little salt and store in a large water bottle)
  • ½ a stick of butter
  • 2 lbs of frozen hashbrowns (any kind is fine; I used country style)
  • Pre-cooked Turkey sausage crumbles (or your favorite breakfast meat)
  • 1 ½ cups of shredded cheese
  • Your preference of salt and pepper
  • Optional veggies: diced tomatoes (or rotel), green chiles, spinach, onions, etc.

 

  1. Prepare coals for the Dutch oven. I use a 12-inch Dutch oven that typically requires 8 coals on the bottom and 16 on top. Always place fewer numbers of coals on the bottom to prevent food from burning on the bottom of the oven. For easy cleaning, line your Dutch oven completely with heavy duty aluminum foil.
  2. Melt butter in the bottom of the oven. Once melted, add all the hash browns, meat, veggies, and spices. Allow the mixture to cook with the lid on for about 10 minutes (be sure the mixture is warm and the hashbrowns are no longer frozen)
  3. Add eggs and top with cheese. Cook for an additional 15 minutes or until the eggs are cooked and the cheese is melted.
  4. We enjoyed this casserole with a serving of fruit salad and morning coffee.

 

 

Lunch – Taco Salad

 Ingredients:

  • 1 lb ground turkey
  • Taco seasoning
  • 1 can black beans (drained and rinsed)
  • 1 can rotel (drained)
  • Tortilla chips (or nacho Doritos)
  • Optional toppings: Shredded cheese, lettuce, tomatoes, onions, chiles, sour cream, salsa, avocadoes, etc.

 

  1. This is another one that can save a lot of time by prepping at home. Cook the ground turkey in a large skillet on the stove top. Once fully cooked, drain out excess oil. Place back on the stove top and add the taco seasoning, rotel, and black beans until the combination is thoroughly mixed and warm. Allow the mixture to cool before placing in ziplock or plastic container for camping trip.
  2. Another thing that can be prepared at home is the topping. Shred lettuce, dice tomatoes and onions, etc. and place items in plastic containers or baggies for camping.
  3. When ready for the meal, you can choose to reheat the meat mixture or leave it cold. Prepare each plate with a scoop of the meat mixture and crushed chips. I like to allow others to put their own toppings to fit their unique tastes.

Note: This recipe also works well for “Tacos in a Bag” and is great for kids. Simply bring individual sized Doritos bags or Ziplocs of tortilla chips and scoop the meat mixture and toppings into the bag. It’s the perfect lunch on the go!

 

 

Dinner – Dutch oven BBQ Chicken and Potatoes

dinner234

 Ingredients:

  • Chicken of your choice- breasts, half chickens, leg quarters (I used three leg quarters)
  • 2-3 large potatoes
  • BBQ Sauce
  • 1 tbs Olive oil
  • Salt and Pepper

Sauce ingredients:

  • Bottle of BBQ Sauce (18 oz, I used Sweet Baby Ray’s)
  • ¼ cup Italian dressing
  • ½ cup apple cider vinegar
  • ¼ cup brown sugar
  • 2 tbs Worcestershire sauce
  • 1 tbs minced garlic
  1. Prepare coals for the Dutch oven. I use a 12-inch Dutch oven that typically requires 8 coals on the bottom and 16 on top; however, for this recipe, I like to have extra on top, closer to 20 coals. Always place fewer numbers of coals on the bottom to prevent food from burning on the bottom of the oven. For easy cleaning, line your Dutch oven completely with heavy duty aluminum foil.
  2. I mixed the sauce prior to camping and brought the sauce with me in a container. You could also pour the sauce ingredients into the bottom of the Dutch oven and mix it that way. Once the sauce is poured into the bottom, place the chicken on the bottom. I suggest flipping and stirring the chicken a few times to evenly distribute the sauce.
  3. Chop up the potatoes into desired, bite size pieces. Toss the potatoes in olive oil and desired amounts of salt and pepper. Pour the potatoes on top of the chicken and place lid on the dutch oven.
  4. Once the coals are placed, the cook time can take anywhere from 1 to 1 ½ hours depending on the size of the chicken and the amount of heat in the oven. To check if the dinner is fully cooked, poke the potatoes with a fork and be sure they’re at the desired texture. You could also check the temperature of the chicken, but I have noticed the chicken cooks faster than the potatoes so I test the potatoes.
  5. Enjoy!

 

 

DAY THREE

Breakfast – Crunchy Eggs

This is my camping favorite and, of course, I forgot a picture. It sounds totally weird, but trust me on this one. It is delicious!!! And if you can’t tell, I really like Rotel!

 Ingredients:

  • 2 large skillets or a large flat top – makes it easier to cook all at once
  • 8 eggs
  • ½ a bag of potato chips (crushed)
  • 1 can rotel (drained)
  • 1 tbs minced garlic
  • 2 tbs olive oil (1 tbs in each pan)
  • Desired salt and pepper
  1. Heat olive oil in pans. Once hot, add garlic and rotel into pans (1/2 in each skillet). Once the garlic starts to brown, stir in crushed potato chips and continue to cook for about five minutes.
  2. Next, make four circular “baskets” of mixture in each pan, exposing the pan in the middle of the “basket”. Drop an egg into each “basket” or hole and cook to desired tempature (sunny side up, over hard, etc.). If you would rather do scrambled eggs, simply wisk the eggs and stir into the potato chip mixture until fully cooked.
  3. This recipe is super yummy with some hot sauce or salsa on top!

 

Enjoy the recipes! xoxo Taryn

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