Camping Recipes You Can Make

Camping Recipes You Can Make 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. Campfire Breakfast Ingredients 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 Directions 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. BAG KABOBS INGREDIENTS beef or chicken bell peppers mushrooms onion 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 dill PREPARATION 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 Ingredients 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 Directions 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. Oven Directions: Preheat oven to 350°. Place foil packet on a 15x10x1-in. baking pan. Bake 25-30 minutes or until heated through? Let stand 10 minutes before serving. Sprinkle with remaining blueberries; serve with syrup. Campfire Nachos Only one pan is required for these irresistible nachos Ingredients: 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) Instructions: 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. Trans Become a supporter of this podcast: https://anchor.fm/roger-keyserling/support This podcast is sponsored by The Black Tux

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