Getting ready to go on a REI camping trip this weekend and they are providing free s’mores that I can’t wait for. Nothing like camping with s’mores but what about changing it up with banana boats! Super easy to make and delicious
Ingredients–
Bananas
Milk or dark chocolate chips
White Chocolate chips
Mini marshmallows
Really anything your heart desires!
Directions –
Cut open banana down the middle, lengthwise, keeping the skin on
Open the peel to create a pocket
Place banana in a packet of foil, la
Fill with the toppings of your choice
Crimp foil to cover the banana
Place on campfire for about 10-15 minutes until warm and marshmallows have melted
I would love feedback! If you have tried this recipe, please rate below and/or comment!
Last Christmas one of my sisters and her husband got me a new camping tool. So last December, I started looking up ideas on what to use it for and breakfast sandwiches were my first thought. Even though we believe there are no calories during camping, I still went with a healthier turkey breakfast sausage vs. other meats but you can use whatever type of breakfast meat patties you are craving. If you would like to do turkey breakfast sausages, please check out my previous recipe post here – Homemade Turkey Breakfast Sausages
Scramble eggs in a pan either on campfire or propane grill if you have one
Warm (or cook if you didn’t make ahead) the breakfast sausages
Assemble sandwiches by layering a sliced English muffin on the bottom of the cast iron, top with a meat patty, some scrambled eggs, a slice American cheese and top with the top of the English muffin
Close cast iron cooking iron and hold over the campfire for about 5 – 8 minutes until the cheese has melted and the English muffin is toasted
Remove and add hot sauce (if you are into that type of thing) and enjoy!
I would love feedback! If you have tried this recipe, please rate below and/or comment!
So while you can definitely make these simply at your campsite with the ingredients and a bowl, I like to make ahead to save time in the morning. You can also freeze these after making which helps keep the cooler cold
I am also lucky to have Oaktown Spice Shop locally and highly recommend their spice blends especially this breakfast sausage one. Yes, you can make your own spice blend but theirs is so tasty, I haven’t made one in years!
Ingredients –
1 lb. ground turkey
Salt
Oaktown Spice Shop Breakfast Sausage blend
Maple syrup (optional)
Directions –
Knead 2 tsp. salt into 1 lb. ground turkey for a few minutes in a large bowl
Add 2 tbsp. of breakfast sausage spice and mix together with hands
Add 1-2 tsp. maple syrup depending on how sweet you like making sure patties remain sticky
Form into small patties
Heat oil in a fry pan
Add patties to pan and cook for about 5 minutes
Flip and cook for another 5 minutes or until the center is 165 degrees
Add to freezer bags if storing in freezer or can keep in refrigerator for 3-4 days
I would love feedback! If you have tried this recipe, please rate below and/or comment!
I just recently tested out this new take on camping breakfast and it was a huge hit! I might test with different ingredients over time but this recipe was so great, I don’t need to.
Ingredients –
Corn Tortillas
Oil
Yellow Onion, chopped
Salsa verde (1 1/2 – 2 small cans)
Eggs
Queso fresco, crumbled
Cilantro
Radishes, sliced (optional)
Avocado, sliced (optional)
Directions –
Add oil to a small skillet. Once heated, add one corn tortilla and fry until crispy (about 3-4 min). Flip and fry other side until crispy. Remove and place on plate with paper towel – *Note: This step was done on my propane grill just for convenience but can be done on a campfire in a cast iron
Cut each fried tortilla into 8 triangles
In a cast iron pan over a campfire, heat oil and then add onions and saute
Add salsa verde to pan and put over direct heat of the fire
Once it begins to bubble, stir in beaten eggs – Since I pour my eggs into water bottles before the trip, this just requires pouring into pan
Stir eggs periodically until thicken
Add chips and toss gently until they are covered in sauce
Remove from campfire
Sprinkle with cheese
Top with extra onions, cilantro, radishes and sliced avocado
I would love feedback! If you have tried this recipe, please rate below and/or comment!
We normally just do sandwiches and snacks for lunches since so much is put into breakfast and dinners. However if you feel like going a bit gourmet for lunch, I’ve made this sandwich recipe a thousand times and it’s easy enough to do in the wild and perfect after a long hike that works up your appetite.
Ingredients –
2 Bell peppers – red, green, orange – whatever you feel like – sliced
1 White onion, sliced
Handful of Mushrooms, sliced (optional)
1 1/2 – 2 lbs. of deli roast beef, sliced
Italian dressing (fat free also works if you want to cut some calories)
1 package of French rolls
Provolone cheese, sliced
Pepper Jack cheese, sliced
**One note, I would use a propane grill for this. We don’t normally make a fire for lunch because it’s so hot but you could essentially do these same steps over a campfire
Directions –
Slice up the onion, bell peppers and mushrooms (if using)
Heat a little bit of oil to a pan
Add sliced onions and bell peppers and heat under tender
Add mushrooms and roast beef to pan until mushrooms are tender
Dress each side of bread with Italian dressing
Arrange sandwiches with meat, onions, bell peppers and mushrooms
Top each with a slice of provolone and a slice of pepper jack
Place sandwiches on grill on low heat and close – if you were doing on a campfire, I would place them in a cast iron and cover with foil to keep the heat in
Heat just a couple of minutes until cheese has melted
Serve up with chips and/or salad!
I would love feedback! If you have tried this recipe, please rate below and/or comment!
We love brownies when camping. Whether to just snack on during the day or to add to s’mores cones or banana boats for dessert in the evening (recipes to come later). After all, calories don’t count when camping, right?
We used to get the brownie bites from Costco or Safeway but then I realized I have a great recipe everyone loves so why not just make ahead. Super quick to make and so much better than store bought! Also you can pre-measure out the dry ingredients into multiple mason jars during some down time saving you time the week of camping to whip together. Just dump dry ingredients into a bowl, add eggs, butter, water and vanilla and bake for about 20 minutes!
Ingredients –
1 2/3 C. granulated sugar
3/4 C. cocoa
1 1/3 C. all-purpose flour
1/2 t. baking powder
1/4 t. salt
3/4 cup melted butter
2 large eggs
2 tablespoons water
2 teaspoons vanilla
Directions –
Preheat over to 350 degrees
Mix together dry ingredients
Add melted butter, eggs, water and vanilla and mix until well blended
Spray a 13×9 baking dish and spread the brownie mixture evenly in it
Bake for about 18-20 minutes or until a toothpick inserted comes out clean
Remove and let cool in pan
I would love feedback! If you have tried this recipe, please rate below and/or comment!
So years back a friend of mine who is a bartender told me a secret for any great Bloody Mary Mix – A1 sauce. I don’t make this a lot cuz of tomato juice but now with my new Yeti, I see this more often in the future. Because who doesn’t love a breakfast with eggs, bacon and a bloody?
Two 64 oz. tomato juice
2 lemons, juiced
2 limes, juiced
1/2 bottle of Worcestershire sauce – I use organic because fun fact – I’m allergic to fish oil! So for any vegetarian or just non fish people, if you want to be considered use organic because having anchovies in Worcestershire is not organic. My vegan coworker told me not to watch the videos not like I ever wanted to. 🙂
5 tablespoons horseradish
8 tsp salt
5 tsp Tabasco
5 tsp celery salt
1 bottle A-1 sauce or steak sauce
Heavy dashes of black pepper – go crazy!
Mix all together and then taste and add to taste. I like to add more lemon and salt and pepper but you do you 😊
Put in a well sealed container and add to cooler chest.
At campsite, add in cup with ice and vodka and top with some bacon!
I would love feedback! If you have tried this recipe, please rate below and/or comment!
This was a new one for last season and since then, I’ve been messing around with my homemade teriyaki sauce. I love spicy and this one definitely has a kick. But if you don’t want spicy, omit the cayenne and red chili peppers.
Ingredients –
2/3 cup soy sauce
1/4 cup rice vinegar
1/4 cup seasame oil
2 tablespoons brown sugar
2 tablespoons honey
4 cloves garlic, minced
4 inches garlic, grated – I bought one of these at an Art & Wine Festival and it has been great for grating garlic and ginger!
Add cut chicken in cubes, veggies (red onion, bell peppers, mushrooms) and cubes pineapple
Add marinade
Marinate for a few hours or preferably over night before leaving on your camping trip. (Another fun tip, if you don’t plan to have this until the second or 3rd night of your trip, marinate a few hours and then freeze. It helps keep your ice chest cool!)
Also another fun tool that makes coring a pineaple so easy to cut is this! One of my favorite purchases that I didn’t think I needed but now am so grateful to have
When ready, alternate chicken, veggies and pineapple on skewers like these and place on grill. Grill for about 4 minutes on each side.
Remove, serve with some sides like the garlic bread I previously shared and enjoy!
I would love feedback! If you have tried this recipe, please rate below and/or comment!
I spent last week in Austin. I love Austin. Great food, delicious cocktails and don’t even get me started on Torchy’s breakfast tacos!! In any case it made me start thinking about the bbq season. It’s finally warm and the rain has stopped here so time to clean that grill!
One of my first night staples when camping is tri-tip. Why is it a staple? Always a hit, I can cook different levels for different people’s preferences, and it makes for great leftovers in breakfast burritos!
So living in California where I do, we have an local bbq place that has amazing tri-tip so I won’t lie, I cheat on this recipe. However, I thought I would do the post for anyone who wants a sure proof tri-tip!
If you live in the Bay Area, you can just cheat and go get an already marinated bag of Kinders tri-tip and throw it on the grill once you are set up at campsite. However if you don’t have a local one or need it to be cheaper given a larger group my suggestion is this –
Go to Costco and buy their large tri-tip – rule of thumb is 1/4 – 1/3 per person but I like leftovers for other meals so go 1/3 – 1/2 per person
Find at least 2-3 Kinders bottles of original marinade
Add meat to a large ziplock bag and add Kinders marinade
Seal bag and shake around to fully coat the meat
Marinate for at LEAST 24 hours
So for camping, I always marinate the night before the trip so it is ready to go when I get to the campsite the next day
For Grilling Over Campfire –
Start campfire and work the fire until you have a good amount of hot coals in the pit
Put cast iron over heat until hot to touch
Add meat fat side down in the cast iron and place directly over heat – if you aren’t getting a sizzling sound right away, putting a foil down on the grill and searing off of that before adding to the cast iron works
Sear fat side down for 5 min and then flip for 5 more minutes
If you are using foil to get a sear, add tri-tip to cast iron pan after this step
Cover cast iron pan with foil
Continue to cook for 10-12 more minutes for medium rare, 20-25 for medium, 30-35 for medium well
If you have a meat thermometer (I personally love my Thermapen), cook until temperature is at the desired doneness
Rare: 125-130° F
Medium Rare: 130-135° F
Medium: 135-145° F
Medium Well: 145-155° F
Well Done: 155° F
Once the temperature is close to your desired doneness (about 5-10 degrees below), remove from the heat and tent with foil for 10-15 minutes before slicing to let the juices sit. The meat temperature will continue to rise during this step
Normally most my friends like medium rare so I cook to that, remove, cut the ends and add those back into the cast iron and cook to medium well for the friends who want that
For Grilling On a Grill
Preheat grill until about 350 degrees or until sizzles with a drop of water
Add meat fat side down
Sear fat side down for 5 min and then flip for 5 more minutes
Continue to cook for 10-12 more minutes for medium rare, 20-25 for medium, 30-35 for medium well or desired temperatures (above)
Remove from heat slightly before reaching desired temperature and place in a tent foil made of aluminum foil for 10-15 minutes before slicing
Serve with garlic bread, corn, salad and/or potatoes!
I would love feedback! If you have tried this recipe, please rate below and/or comment!
Usually by the last night of camping, I try to either make a meal out of everything we have leftover or a meal mostly from cans. My last camping trip I decided to try making a chili based off of both because it’s usually what we have at the end – even some beer!
Ingredients –
1 medium onion, chopped
5 cloves minced garlic
1 green bell pepper chopped
2 jalapeño peppers chopped
1 can of Chipotle chili’s in adobo sauce
2 tablespoons tomato paste
1 28 oz can crushed tomatoes
1 16 oz can chicken broth
1 12 oz beer
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinse
1 can pinto beans, drained and rinsed
2 tsp cumin
1 tsp Italian seasoning
1 tablespoon sugar
2 tsp Tabasco
Any leftover items you might have – cheddar cheese, sour cream, green onions…
Directions –
In a Dutch oven or cast iron pan, add a couple teaspoons of oil and create a thin layer on the bottom. Last summer I bought this pan from Macy’s and it worked great for this meal and fed four people easily!
Move pan closer to the flames and heat
Add the chopped onion and minced garlic until onion is soft
Add a bit of the adobo sauce from the chili can, tomato paste, peppers, cumin and Italian seasoning.
Stir and cook for about 3-5 minutes until peppers have softened
Add tomatoes, broth, and beer with the sugar and mix to combine
Move the pot away from the heat towards the edge of the campfire grill
Cover and let simmer for 20 minutes
Add beans and re-cover and cook for another 10-15 minutes
Remove from heat and serve into bowls
Add the toppings you have (sour cream, cheese) and serve with campfire cornbread – recipe to come!
I would love feedback! If you have tried this recipe, please rate below and/or comment!
Cooking with Campfire 