Favorite Camp Recipes

[Katjo]

Campfire Chicken Quesadilla

Ingredients:

3-pound shredded chicken 
5 ounces coarsely grated Monterey Jack cheese
Salt and Pepper 
4 (7-inch) flour tortillas
Hot sauce (optional, for serving)

Step 1

Cut 8 (12x16") pieces of heavy-duty foil. Layer 2 pieces of foil on top of each other to create 4 stacks.

Step 2

Place a flour tortilla in the center of each foil stack. Dividing evenly, top one half of each tortilla with chicken and cheese and season with salt and pepper. Fold tortillas in half, then bring edges of foil together to enclose the quesadillas and crimp edges to seal.

Step 3

Place foil packs side by side directly onto hot coals or grill and cook, rotating with tongs occasionally, about 5 minutes. Carefully remove 1 packet from heat and check if cheese is melted. If necessary, return pack to coals and continue to cook, 5–10 minutes more. Serve with hot sauce, if desired.
 

[Katjo]

Chicken Pineapple Kabobs.

Ingredients:

For the marinade:

• ¼ cup olive oil
• ½ cup chopped cilantro
• 1 tablespoon honey
• 2 teaspoons minced ginger, note: Trader Joe’s carries ginger paste that’s perfect for this
• 1 lime, juiced
• 1 teaspoon salt

To build the skewers:

• ½ lb chicken, boneless, skinless thighs work best, cut into 1-inch pieces
• 1 medium red onion, sliced into 1-inch pieces
• Pineapple wedges, cut into 1 inch cubes. 

Instructions:

• Combine the ingredients for the marinade in a large bowl or ziplock bag.
• Add the chicken to the marinade and stir to coat. Cover or seal the container, and let marinate for at least an hour, or up to 24 hours. 
• In the meantime, fire up your grill or get your campfire going.
• Build the kabobs by threading the chicken and vegetables onto your skewers. Brush with a bit of oil.
• Grill the kabobs over medium-high to high heat, turning occasionally so they cook evenly until the chicken is cooked through – about 10 minutes total.
• Remove from the grill and enjoy!

[Katjo]

Easy salsa

4 large plum tomatoes (about 1 pound), diced (to yield 2 cups)

¼ cup chopped white onion

3 tablespoons chopped fresh cilantro

2 teaspoons minced jalapeño (remove seeds for less heat)

1 ½ teaspoons fresh lime juice

¾ teaspoon kosher salt (or to taste)

1 small garlic clove, minced

 

Combine all the ingredients in a bowl. If you want your homemade salsa to have a smoother texture—more like jarred—pulse half the salsa in a food processor, then combine it with the remaining chunky half. Cover tightly and refrigerate for up to 5 days.

Great way to use up those fresh garden tomatoes. 
chips and salsa, delicious snack at camp!😋

[Steve Morris]

On 9/16/2022 at 11:12 AM, Katjo said:

Chicken Pineapple Kabobs

We did similar at a TearJerkers event last month, except Deb concocted her own teriyaki-ish sauce. Mmmmm!

[Katjo]

35 minutes ago, Steve and Deb said:

We did similar at a TearJerkers event last month, except Deb concocted her own teriyaki-ish sauce. Mmmmm!

That photo actually made my mouth water!😋Looks delicious! 

[Katjo]

Grilled Bacon Corn on the Cob
 

This is so good over an open fire!

Corn on the cob (husk removed)

butter

salt and pepper 

bacon slices 

Coat each ear of corn with butter, season with salt and pepper. 
Wrap a slice of bacon around each ear. 
Wrap each ear loosely in heavy duty aluminum foil.
Place corn on grill over medium heat.
Cook for about 30 minutes, turning frequently, until bacon is crisp. 

[SeaDawg]

Everything is better with bacon, right? 🥓 😄 

I love grilled corn, and also steamed/roasted in the husk in foil. I strip the husk back in two pulls, strip the silk, place each ear on foil, cup it up,, and pour some water in the trough. Seal by folding three times. (Saves the water of soaking the husk.) I can cook that on the grill, or nestled on the edge of the coals of the fire, turning frequently. 

Grilled corn (husk pulled back) gets a smokier flavor,  and requires more attention.  I like elote, Mexican street corn. Camping version requires adjustment for things I actually carry: sour cream vs Mexican crema, plus mayo and chile powder and/ or Mrs dash Chipotle for the finish, and parmesan vs cotija for the sprinkles. It's not authentic,  but it sure is tasty. 

 

[Katjo]

On 9/24/2022 at 5:24 PM, SeaDawg said:

Everything is better with bacon, right? 🥓 😄 

I love grilled corn, and also steamed/roasted in the husk in foil. I strip the husk back in two pulls, strip the silk, place each ear on foil, cup it up,, and pour some water in the trough. Seal by folding three times. (Saves the water of soaking the husk.) I can cook that on the grill, or nestled on the edge of the coals of the fire, turning frequently. 

Grilled corn (husk pulled back) gets a smokier flavor,  and requires more attention.  I like elote, Mexican street corn. Camping version requires adjustment for things I carry: sour cream vs Mexican crema, plus mayo and chile powder and/ or Mrs dash Chipotle for the finish, and parmesan vs cotija for the sprinkles. It's not authentic,  but it sure is tasty. 

 

That sounds so good! I love grilled corn.
When I was younger our church use to have a corn roast every year, it was always the most scrupulous corn I’ve ever had.😋

[Katjo]

Cinnamon Sugar Donuts

We only make these while camping!!  Special treat!  I buy the Pillsbury biscuits, poke a hole in the center and fry in oil. We then shake them in a brown paper bag with cinnamon sugar. So easy.
Warm donuts—everyone loves them!

[Steve Morris]

That doughnut looks scrumptious!

The last two campouts, we experimented with refrigerator cinnamon rolls on the Skottle. First time we "baked" them, putting water in the bottom, a cooling rack, and then the rolls in a pie pan, covered for about 40 minutes. Came out okay, but not very browned. All eight were like that one gooey center roll that everyone likes.

Last week we smashed the cinnamon rolls like a Smashburger, and then fried them. These came out more dense and crispy. Both were very tasty, but also very different.

 

[Katjo]

1 hour ago, Steve and Deb said:

That doughnut looks scrumptious!

The last two campouts, we experimented with refrigerator cinnamon rolls on the Skottle. First time we "baked" them, putting water in the bottom, a cooling rack, and then the rolls in a pie pan, covered for about 40 minutes. Came out okay, but not very browned. All eight were like that one gooey center roll that everyone likes.

Last week we smashed the cinnamon rolls like a Smashburger, and then fried them. These came out more dense and crispy. Both were very tasty, but also very different.

 

Ohhhh that looks so good!😋

[SeaDawg]

3 hours ago, Katjo said:

Cinnamon Sugar Donuts

We only make these while camping!!  Special treat!  I buy the Pillsbury biscuits, poke a hole in the center and fry in oil. We then shake them in a brown paper bag with cinnamon sugar. So easy.
Warm donuts—everyone loves them!

Giant tom thumb donuts....

Interesting 

[Katjo]

2 hours ago, SeaDawg said:

Giant tom thumb donuts....

Interesting 

Always a hit and super easy!🍩😋

[Geronimo John]

When cooking for a small herd, I make them my Geronimo John International Cowboy Special:

• Pan fry well several cans of diced low sodium Spam with just a bit of butter. Drain well.
• Dice many pounds of potatoes and pan fry a bit crisp with some olive oil.  Salt and Pepper.
• Mix Spam and Spuds in skillet and get it hot.
• Whip raw eggs and mix into hot skillet with the above.    Mix some while cooking.
• Add lots of cheese, Pace Picante Sauce,  and some sour cream on top. 
• Then sprinkle Tabasco (Depending on the crowd:  If children, about two drops.  If Texan, a lot.  If Cajun all you have!) 

You don't know how many times I have been asked where I got the delicious ham I used.  Seriously.

[Geronimo John]

I think I need to save this entire thread and work it top to bottom this summer.  So many amazingly great easy to do  gourmet ideas.   

[Geronimo John]

Trailer Corn on Cob:

I have always gently pulled down the leaves and removed the silk.  Rinsed off the corn and re-layered the leaves, and secured with a rubber band.  Then nuked them about 2 minutes rolled over and 90 seconds more.

I have heard some just toss the whole ears of corn into the microwave and the result is the same with a LOT less effort.  Is this a snipe hunting story or for real?  If for real, seriously how do you do it?

Thanks

GJ

[Steve Morris]

@Geronimo John Oh, it's real! Get a flashlight, and go stand next to the farthest tree out back. We'll chase 'em your way. 😉

 

But seriously, yes, this is how we do it all the time. Toss in entire ear of corn, and cook on high for four minutes times number of ears. Then chop off the stem end and squeeze the corn out from the other end. Almost no silk left, and perfect every time.

As you've likely figured already, serving more than a few ears takes considerable time. You can cheat a little, cooking six ears 20 minutes, but not a lot less. More than that, we report to traditional boiling.

This was the guy that became famous for figuring it out.

 

[Katjo]

You can also take the leaves and silk off, wet a paper towel and roll the corn cob in it, microwave for 3 minutes. Comes out perfect!!

We often use this method when we camp and want a few quick ears of corn. 

[Katjo]

Camp recipe from Oliver😋

 

[Tideline77]

We are looking for recommendations on a small size electric rice cooker and also would like any recommendations on camp cooking using a flat bottom wok. 
cooking over gas or induction. Just trying to get a plan organized

The rice cookers I see on the web are mostly big countertop sizes and we had hoped to find a smaller size to save space and not haul around a full size appliance 

as we are outfitting our new to us Oliver hull 1218

 

my wife is Chinese and about 75% of our meals are cooked in a wok ! We use a flat bottom caphalon non stick at home and it cleans up with just rinsing and wiping it out

I don’t  think induction and caphalon will work 🤔 together 

Edited October 12 by Tideline77

[Bob and Elizabeth]

We got a small DASH rice cooker on Amazon. It works well and doesn’t take up much room. It is also easy to clean.

[Tideline77]

Thank you

we found it online

its called a mini !