Category: Camping Meals

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.

Easy Camping Pancakes Recipe for Shrove Tuesday

Happy Mardi Gras/Shrove Tuesday/Pancake Tuesday! When I was growing up, the church I went to would serve pancakes on the evening before Ash Wednesday (Shrove Tuesday).

Shrove Tuesday is the day before Ash Wednesday, which marks the beginning of Lent in the Christian calendar. It is traditionally a day of feasting and celebration before the fasting period of Lent begins. In many countries, it is known as Pancake Day because of the custom of making and eating pancakes to use up rich ingredients like eggs, milk, and sugar before the Lenten fast. The word “shrove†comes from the old English word shrive, meaning to confess sins and receive absolution. Shrove Tuesday falls 47 days before Easter, so its date changes each year.

When I got to college, I continued the tradition with my college roommates who are still my good friends today. One of my roommates even started the tradition with her daughters.

Anyone who knows me, knows my deep love for the city of New Orleans! So I really don’t need Mardi Gras to get into the spirit of listening to my favorites Galactic, Trombone Shorty or Kermit Ruffins and whipping up some pancakes (or crepes if feeling French!) but will definitely do so on this day.

Another great time for pancakes is when camping because as my friends and I like to say “there are no calories when camping”. Sometimes I will get lazy and just bring some Kodiak mix but a lot of times I will pre-make the pancake dry ingredients and put it all in a gallon zip lock bag. When at the campsite, just add a couple eggs, a couple tablespoons of vegetable and a bit of liquid you have on hand (milk, buttermilk or water).

Note – This recipe makes about 9 pancakes so multiple by how much mix you would like to make. I usually multiple by at least 4 since the dry ingredients will last in the zip lock bag for a good while if you don’t use it all.

Ingredients:

  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
Camping Pancakes with Bacon

Directions:

  1. Add 2 cups of dry ingredients into a bowl
  2. Add 2 eggs and about 3 tablespoons of vegetable oil
  3. Stir in liquid (milk, buttermilk or water) to the bowl and mix until well combined (about 1 1/2 cups)
  4. If necessary to get desired consistency, add more liquid by tablespoon until reaching consistency you want
  5. Heat a griddle or cast iron pan and add either butter or spray to pan
  6. Pour 1/4 cup of batter onto the griddle or pan
  7. Cook until bubbly on top, puffed and slightly brown around the edges and then flip and cook other side until golden brown
  8. Top pancakes with butter, fruit, maple syrup or whatever your heart desires!

Laissez les bons temps rouler! It’s Mardi Gras Day!

Pancakes with sugared strawberries and whipped cream

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

Refreshing Strawberry Margarita with Mezcal

One of my good friends, who I love to camp with, dared me once to come up with a cocktail with mezcal that she would actually like. After a few tries, I finally came up with one she drank and enjoyed! You can make everything ahead of the trip and store in mason jars and just mix up when on site. I like to bring an empty mason jar to use as a cocktail shaker!

Infused Strawberry Tequila –

  1. Put 4 cups of strawberries, tops removed and sliced, in a large mason jar.
  2. Pour one 750 ml blanco tequila into jar (save the empty jar for later!). Top with lead and seal
  3. Store jar in a cool, dark place. I placed mine in a closet.
  4. Shake twice a day for about 30 seconds until tequila turns red and seems flavorful. About 2-3 days
  5. Using a strainer and funnel, pour tequila through strainer into the empty tequila bottle and discard strawberries
  6. Now ready to add to a cocktail!

Day 1 – Strawberries in mason jars with blanco tequila

Day 3 – Strawberries infused in blanco tequila

Strawberry Infused Tequila

Strawberry Mezcal Margarita –

  • 2 oz strawberry infused tequila
  • 0.5 oz mezcal tequila
  • 0.75 oz lime juice
  • 1.5 oz simple syrup or strawberry simple syrup (note below)

Add all ingredients to a mason jar or cocktail shaker. Add ice, top with lid, and shake for 30 seconds or until cold. Pour into a glass and garnish with a strawberry and/or lime.

Note: to make strawberry simple, heat equal parts water and sugar with about 10 strawberries and simmer (not boil) for about 15-20 min, stirring to make sure sugar is dissolved. Remove from heat and let cool to room temperature. Store in a mason jar or air tight container

Cheers!

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

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.

Light Camping Lunch: Arugula Cucumber Salad Recipe

Salads when camping seem weird to a lot of people but they are actually really easy if you plan for it! They make for nice light lunches when you aren’t super hungry and also combat a meals calories so you can indulge more in brownies and Monkey Bread.

So my key way of working with any salads during camping are a few key things –

– Bring pre-bagged greens of your choice – PRE WASHED

– Buy produce ahead of time and cut, wash, dry and put in baggies before going

– Use anything and everything you have leftover from previous meals! Veggies, meats, dressings, sides. The key to these salads is to use leftovers when available to take less home

– Make a dressing before the trip that is versatile (lemon vinegerette, ranch). I love my lemon thyme dressing for this reason alone

So given all that, I want to share one of my favorite go to salads with favorite on hand items!

Easy Arugula Cucumber Salad

Ingredients –

  • 2 cups arugula
  • 1/2 Cucumber
  • 1/2 Avocado
  • Sliced Red Onion
  • Shaved Parmesan cheese
  • Roasted Pepitas
  • Lemon Thyme Dressing

Directions –

1) Roast pumpkin seeds before trip. Preheat over to 350 degrees. Put raw pumpkin seeds on cookie sheet. Roast for 8 minutes – mixing half way through

2) Put arugula in a bowl. Add cubed avocado, sliced red onions, sliced cucumbers, toasted pepitas and shaved Parmesan cheese

3) Dress with lemon thyme dressing and toss. Eat alone or serve as a side

Arugula Cucumber Avocado Salad

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.

DIY Mango Banana Daiquiri for Camping

What crazy times we are living in right now! I recently bought a BlendJet and I’m so grateful it came before this quarantine/shelter-in-place, because it has given me an opportunity to test out cocktail recipes before future camping trips. I can’t wait to use this portable blender on my camping trips as you can take it anywhere and no plug is needed! If it dies, I can use my car to re-charge. This is going to bring camping cocktails to a whole new game!

At the same time, just dreaming about the days when we can really get out again. Also, who doesn’t love a delicious tropical dream while dreaming of warmer weather and beaches.

Mango Banana Daiquiri
Mango Banana Daiquiri

Ingredients –

  • Pineapple juice or frozen pineapple juice
  • Mango or frozen mango
  • Banana
  • Rum
  • Cream of Coconut, such as Simply Squeeze Coco Real
  • Ice

Directions –

  1. Start with putting 1.5 oz rum, pineapple juice (or frozen pineapple juice) and a couple squirts of cream of coconut into BlendJet
  2. Add mango and banana to BlendJet
  3. If not using frozen fruit, add a couple of ice cubes
  4. Blend until smooth and pour into glass
  5. Sit back, relax and enjoy!

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

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.

Super Easy Game Day (or Camping) Pasta Salad

So one of my easy go to side dishes for any event and definitely easy to throw together for an addition to any meal while camping.

I’ve recently joined a community garden with some girlfriends and right now our parsley is growing like crazy and is so fresh so I added it.

Also if you are not making this while camping and instead at home, I highly recommend this pan from Ayesha Curry. The lock lid is a lifesaver!!

Ingredients:

  • 1 box of pasta like rotini
  • 1/2 to one bottle of Italian dressing
  • Grape tomatoes
  • 3-5 celery stalks
  • 1 can of black olives
  • Italian seasoning
  • Celery salt
  • Salt and pepper
  • Parsley (optional)
  • Cucumbers (optional)

Directions:

  1. Cook pasta according to package
  2. While pasta is cooking, chop celery and cut tomatoes into quarters
  3. Drain pasta
  4. Allow pasta to cool. Tip for camping – add to a large ziplock bag and add to cooler for quicker cooling
  5. Add pasta to a large bowl
  6. Add the tomatoes, celery, black olives and cucumber (if using)
  7. Add about 1/3 Italian dressing and a few shakes of all seasonings. Mix well and continue to add more – testing periodically until you have the amount of dressing and seasoning that you like
  8. Top with chopped parsley

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

Rating: 5 out of 5.