Category: camping dinner

Campfire Jambalaya: A Taste of New Orleans

Jambalaya
New Orleans Chicken & Sausage Jambalaya cooked over campfire

When I was in my 20’s, I visited New Orleans for the first time and fell in love instantly. That first trip my friend and I visited the New Orleans School of Cooking. We learned how to make jambalaya, gumbo, bread pudding and pralines. I highly recommend adding to your next trip to The Big Easy. On a recent camping trip, I decided to try making jambalaya over the campfire. I was happy it turned out great! Jambalaya is a comfort dish. It can feed a group and is perfect for a slightly chilly camping evening. The most common proteins in jambalaya are chicken, sausage, and shrimp but my recipe omits shrimp. Also don’t forget the “holy trinity” of Cajun cooking – onion, celery and bell pepper. I cooked this in my reliable cast iron pan and I paired this dinner with my campfire cornbread.

Ingredients –

  • 1/4 c. oil
  • 2 cups cooked chicken, shredded (I roasted a chicken for this before the trip. Just shred and add to a Ziploc bag to put in cooler)
  • 4 andouille sausages
  • 1 c. chopped onion
  • 1/2 c. chopped celery
  • 1/2 c. chopped green bell pepper
  • 1 tbsp. chopped garlic
  • 1 cup long grain rice
  • 2 cups of chicken stock or broth (I would bring extra like 32 oz carton)
  • 3 large tsp. Joe’s Stuff seasoning (or voodoo seasoning)
  • 1/4 c. paprika (smoked or sweet. I used smoked)
  • 2-3 chopped green onions (optional)
  • 1 14.5 oz canned chopped tomatoes
Sausage & Chicken with onion, bell pepper and celery (holy trinity) sautéing

Directions –

  1. Cook sausage in pan with a bit of oil. Once fully cooked, remove and slice. Set aside for now
  2. Add oil to cast iron and let it heat up
  3. Once hot, add chopped onions, celery and bell pepper to pan
  4. Stir the holy trinity until the tenderness you want
  5. Add sausage and shredded precooked chicken to pan
  6. Pour broth into pan and season with Joe’s Stuff (or Voodoo) and paprika
  7. Bring to a boil
  8. Add rice and bring to a boil again
  9. Cover with foil and move pan to indirect heat
  10. Cook until rice is done. This will depend on how hot your fire is but should take about 30-45 minutes
  11. Check while cooking periodically and add more broth as needed to cook rice
  12. Cook covered for 25 minutes and then remove foil and continue to cook until rice is done, stirring periodically to make sure rice doesn’t stick
  13. When done, top with green onions and chopped tomatoes, if desired

Rating: 5 out of 5.

Celebrate New Year with Black-Eyed Peas: A Delicious Recipe

It is almost the holidays and my family has a few traditions for Christmas and especially New Years. Usually though we have forgotten to pick up black eyed peas until that time period after Christmas and before New Years so I’ve learned to keep the dried beans on hand year round now!

In some cultures, eating black-eyed peas on New Year’s Day is considered a tradition that brings good luck and prosperity for the coming year. This practice is particularly common in the Southern United States. The peas are thought to symbolize coins or wealth, and the tradition has been passed down through generations as a superstition associated with ensuring a prosperous start to the new year.

Black-eyed peas are a nutritious food with several health benefits. They are a good source of protein, fiber, and various vitamins and minerals. Some potential benefits include:

1. **Rich in Protein:** Black-eyed peas are a plant-based source of protein, which is essential for muscle repair and overall body function.

2. **High in Fiber:** The fiber content in black-eyed peas promotes digestive health and can help regulate blood sugar levels.

3. **Vitamins and Minerals:** They contain vitamins such as folate and vitamin A, as well as minerals like potassium and iron, contributing to overall health.

4. **Heart Health:** The fiber, potassium, and folate in black-eyed peas may support heart health by helping to manage blood pressure and reduce the risk of cardiovascular issues.

5. **Weight Management:** The combination of protein and fiber can contribute to a feeling of fullness, potentially aiding in weight management.

In addition to their nutritional value, black-eyed peas are versatile and can be used in various recipes, making them a healthy addition to a well-balanced diet.

Over the years, I’ve tried a few different versions of black eyed peas until one New Years a couple years back, I asked to take over duties and made this recipe that has now solidified me making it for my family every January 1!

This past summer, since I like the recipe so much, I thought to try out on my friends while camping. I usually make some kind of soup the last night and thought this could be the option. I am happy to report it was a hit with my friends in the wilderness just as much as my family warming up to it on a cold New Year’s Day around a bayberry candle watching the Rose Parade!

Ingredients –

  • 2 cups black-eyed peas, dry (or 2 cans not dry)
  • 8 oz. Bacon chopped (or more) – I love to go to Kinder’s or Diablo Foods for this!
  • 1 cup white onion, diced
  • 2 tsp. Garlic, minced
  • 4 c. Chicken broth
  • 1 – 2 Bay leaves
  • 1/4 tsp. Red pepper flakes
  • Smoked salt – I use Cherrywood Smoked Salt from Oaktown Spice Shop – best ever!
  • Pepper
New Year’s Black-Eyed Peas

1) If using dry peas, soak 6 hours or overnight. For camping, I brought a Tupperware and soaked them in that overnight.

2) In cast iron skillet, cook bacon until crispy. Drain on paper towels and chop. Set aside

3) Add onions to cast iron with bacon and cook until translucent

4) Add garlic with onions, cook until fragrant

5) In a large pot, add peas, onions, garlic and chicken broth, bay leaf, red pepper, and smoked salt and pepper to taste

6) Bring to a boil

7) Move to indirect heat if camping over fire, or low heat if at home, and simmer 20-30 minutes

8) Garnish with bacon, more salt (if desired), and a few dashes of Tabasco (if desired)

9) Enjoy and cheers to the new year!

The Goose Hangs High!

I would love feedback! If you have tried this recipe, please rate below and/or comment!

Chile Verde Chicken & Rice

I will not lie – I am always terrified of not cooking some meats well enough and making my fellow campers sick! So I usually stick to meats that it is ok if I under cook (I.e. beef)

But a few years ago (before pandemic), I took my mom and sister to a cooking class for fun at Sur La Table (R.I.P. Walnut Creek Sur La Table). The chef that day told us about his favorite tool – the ThermaPen! Learning about this product gave me the guts to finally try out cooking raw chicken while camping. No one wants to eat it raw and it can easily be dried out by overcooking. But never fear with the ThermaPen! It can literally get the temp down to the .01!

The Marinade –

  • 1 1/2 lbs of tomatillos
  • 5 garlic cloves
  • 2 jalapeños (I omitted for the trip because one camper could not handle heat. Adjust to the temp level of your fellow campers!)
  • 2 Anaheim or Poblano peppers
  • 1 bunch of cilantro, roughly chopped
  • Black Pepper
  1. Add all ingredients into a blender or food processor. Blend til smooth
  2. Pour marinade over sliced boneless skinless chicken breasts (1/4 – 1/2 lb per person) in a ziplock bag
  3. Freeze in freezer until camping trip
Chile Verde Marinade Ingredients
Camping Chile Verde Chicken and Rice
Grilled Chicken using Thermapen!

Chile Verde Chicken & Rice

  • 4 tbsp olive or vegetable oil
  • Bag of mix seasoning of garlic powder, paprika, oregano, cumin, salt & pepper
  • Onion, yellow or white, chopped
  • 4 cloves garlic, minced
  • 1 cup rice
  • 32 Oz chicken broth
  • 1 can corn
  • 1 can black beans, optional
  • Queso Fresca cheese
  • Avocado, optional
  1. Thaw chicken (if frozen)
  2. Add a bit of oil to cast iron pan and add sliced marinated chicken once heated
  3. Heat on one side for about 5 minutes and flip
  4. Heat another 5 minute and then use Thermapen to test see temperature. If at 165 degrees continue. If you don’t have the Thermapen, to be safe, heat chicken on both sides 8-10 minutes each
  5. Remove cooked chicken
  6. Heat cast iron again with 2 tbsp oil and add chopped onions. Stir a few minutes and then add garlic. Stir for a couple more minutes
  7. Add rice and stir for 1 minute, slightly browning
  8. Add chicken broth, cooked chicken, beans, corn, and extra verde (if have)
  9. Bring to a simmer, top with aluminum foil
  10. Cook for 30 minutes
  11. Uncover and add queso cheese. Recover with foil and cook for another 15 minutes or until rice is cooked
  12. Topped with avocado (if wanted!) and more cheese (do not deny yourself!)

I would love feedback! If you have tried this recipe, please rate below and/or comment!

Rating: 5 out of 5.

Easy Keto Cheese Steak Casserole for Camping

I was starting to wonder if I was going to get to camp this summer but thankfully I was able to find a spot for a couple of nights. So a girlfriend and I packed up the car and headed for some nature, float time and hikes! I wanted to make something easy the first night and my friend is keto so spent time searching my brain for ideas until I realized I could just re-create my cheese steak recipe for the grill as a casserole! It turned out so good we nearly at the entire pan between the two of us!

Keto Cheese Steak Casserole

Ingredients –

  • Sliced deli roast beef
  • Red bell pepper
  • Orange bell pepper
  • Yellow or white onion
  • Italian dressing (I used Ken’s Simply Vinaigrette Italian to avoid any added sugar and carbs)
  • Sliced provolone cheese
  • Sliced pepper jack cheese
  • Butter lettuce (optional)
Peppers and Onion Sauteing over Campfire

Directions –

1) Place cast iron over fire and add tablespoon of oil until heated

2) Add sliced bell peppers and onion to cast iron. Saute until semi-soft

3) Add 1/4 – 1/2 cup Italian dressing until peppers and onion are coated

4) Place sliced roast beef evenly around cast iron

5) Top with provolone and pepper jack cheese until fully covered

6) Cover cast iron with aluminum foil and heat for about 15 minutes or until the cheese has fully melted and roast beef is heated through

7) Serve with butter lettuce (as a lettuce wrap) or side salad

Sugar Pine Reservoir

I would love feedback! If you have tried this recipe, please rate below and/or comment!

Rating: 5 out of 5.

Delicious Camping Side Dish: Red Potato Packets

California is being teased with an early spring right now. It’s either that or sadly we might be headed back to a drought. Either way, I’m going to enjoy the 70 degree sunny days with some delicious bbq!

While I might not be camping right now, bbq’ing gives me a great opportunity to try out new recipes. Potato packets have always been an easy side dish option for me when camping, but I love to try out different varieties.

I’m doing a community garden with some friends and right now we have some delicious parsley, green onions, rosemary and thyme! As for type of potatoes, I’ve done russet and red potatoes but I think I prefer the small red ones for this. I always start with a butter and garlic base and then add from that. Also my friends know how much I love garlic that if I see a recipe for 2 cloves, I immediately change it to 6. For this recipe I will keep it at a normal amount but if you love garlic at me, definitely double or even triple the amount.

Ingredients:

  • 4-5 small red potatoes
  • 2-3 tbsp. butter
  • 2-3 garlic cloves
  • Thyme
  • Rosemary
  • Oregano
  • Salt
  • Pepper (optional)
  • Green onions (optional)
  • Aluminum foil

*One note – when I am camping, I will just use Italian Seasoning or Herbes de Provence instead of fresh

Directions:

  1. Rip a piece of aluminum foil that is big enough to hold potatoes and close into a packet loosely
  2. Cut red potatoes into 1/2 inch cubes (cut in half or quarters depending on size)
  3. Cut butter into 1 tbsp pieces and then quarter into quarters
  4. Align potatoes into the center of the foil and place the small cubes of butter evenly on top of potatoes
  5. Mince garlic and add also to the tops of the potatoes
  6. Chop herbs and green onions and place on top of potatoes
  7. Sprinkle with salt and pepper
  8. Wrap foil into packets with a loose opening on top
  9. Place on campfire or grill and heat for about 45 minutes
  10. Remove, open and either place on a plate or even eat out of the packet!

I would love feedback! If you have tried this recipe, please rate below and/or comment!

Rating: 5 out of 5.

How to Make Jalapeño Cornbread Over a Campfire

Sorry for the hiatus! The last week of August was spent getting everything together for my largest camping trip to date. I then went traveling for a month! For this last camping trip, I bought extra cast irons for the campfire and definitely had to use my new Coleman grill for additional items for the amount of people we had. Before the trip I really wanted to get this griddle but it was out of stock until yesterday. Thankfully there was a big cash back event yesterday and it is back in stock so I grabbed it for next year shenanigans!

So in the meantime for this past camping trip, I had to rely on my trusty cast irons! If you are in the market, Macy’s has one on Last Act for under $20 so I would grab one now before they are gone (I know I am getting one for backup!)

A lot of camping trips I like to make chili the last night. What goes best with chili but cornbread! I like to spice up my cornbread with jalapeños but if you want plain omit those and the cheese. Also feel free to add any of your favorites!

Ingredients –

  • 2 eggs
  • 2/3 c. Buttermilk (or milk)
  • Chopped jalapenos
  • Cheddar cheese
  • 2 tbls honey (optional)

Directions –

  1. Mix corn mix, eggs and milk in a bowl and stir until well blended
  2. Add honey (if desired), chopped jalapeños, and shredded cheddar or mexican cheese
  3. Stir again until combined
  4. Add 2 – 4 tbls butter in a cast iron pan over campfire
  5. Swirl butter around in pan until melted
  6. Add cornbread to middle of pan and spread evenly around the pan with a spatula
  7. Cover pan with foil
  8. Cook medium-low heat away from direct flame for about 15 minutes or until sides start to tan
  9. Let pan rest covered for about 5 minutes
  10. Cut into slices and serve!

* Note: if you want to have easy cleanup, add foil to the bottom of the pan and skip the melted butter step. Just pour directly into foil lined pan. I usually like easiest cleanup on the last night!

I would love feedback! If you have tried this recipe, please rate below and/or comment!

Rating: 5 out of 5.

Campfire Southwestern Chicken Rice

I always love making Mexican dishes while camping because I always have the ingredients on hand and it’s always a crowd pleaser. On a camping trip this summer, I decided to branch out a little and try to make rice. I was nervous how this would do in my cast iron pan but then I saw these mini chicken broth containers at the store and knew I needed to try. They are small so they don’t take up much space which is great when camping but also you don’t have to feel like you are wasting a lot with a big container or not using a whole can. For the broth I used almost two small ones but I would definitely just gauge with the dry ingredients (veggies, chicken, rice) vs. liquid ratio. Also, for this recipe I used chicken that I cooked at home before the trip. Before any camping trip, I roast a small chicken in my oven for about 2 1/2 hours and then let it cool. Once cooled, I shredded the chicken and store in a ziploc bag. Once at the campsite, you have cooked chicken you can add to a lot of your meals if you would like.

Ingredients-

  • 1 cup rice
  • 1 cup salsa
  • 2 cups chicken (pre-cooked) – I roast a chicken before the trip and shred pieces into a ziplock so you can add to anything
  • 1 can black beans (or pinto)
  • Red bell pepper
  • Green bell pepper
  • 1/2 yellow onion
  • Fajita spice mix
  • 1 3/4 cup chicken broth
  • Mexican shredded cheese
  • Cilantro (optional)

Directions –

  1. Chop bell peppers and onion
  2. Add all ingredients to a cast iron pan
  3. Cover with foil
  4. Heat to a boil (check periodically by lifting a small corner of the foil)
  5. Once boiling, let simmer for 15 minutes
  6. Remove cover and add cheese and then re-cover
  7. Heat another 5 minutes until cheese is melted
  8. Remove and fluff
  9. Top with cilantro if desired or have extra at campsite to use

I would love feedback! If you have tried this recipe, please rate below and/or comment!

Rating: 5 out of 5.

Homemade Spicy Teriyaki Sauce Recipe

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!
  • 3 to 4 oz. pineapple juice
  • 1 tablespoon cayenne pepper
  • 1 tablespoon crushed red pepper
  • Green onions, chopped

Directions –

Blend or whisk all together

  • Add green onions to bag
  • 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!

A Camping Staple – Tri-tip!

Tri-tip over campfire
Finished Tri-tip cooked on campfire
Finished Tri-tip cooked over a campfire

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

Tri-tip in cast iron over campfire

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!

Rating: 5 out of 5.

Delicious Camping Chili with Leftover Ingredients

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 –

  1. 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!
  1. Move pan closer to the flames and heat
  2. Add the chopped onion and minced garlic until onion is soft
  3. Add a bit of the adobo sauce from the chili can, tomato paste, peppers, cumin and Italian seasoning.
  4. Stir and cook for about 3-5 minutes until peppers have softened
  5. Add tomatoes, broth, and beer with the sugar and mix to combine
  6. Move the pot away from the heat towards the edge of the campfire grill
  7. Cover and let simmer for 20 minutes
  8. Add beans and re-cover and cook for another 10-15 minutes
  9. Remove from heat and serve into bowls
  10. 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!

Rating: 5 out of 5.