Tag: camping ideas

Easy King Ranch Casserole for Camping

King Ranch Casserole over Campfire

I read earlier this year that King Ranch casserole is the number one casserole in America. I was surprised by this because I have never heard of it. King Ranch casserole apparently is a classic Texas comfort food dish that rose to popularity in the 1950s and 1960s. I was first weary by the name thinking southern and ranch but was surprised to find out it is a Tex-Mex style casserole.

After searching for recipes (which there are a lot with many different variations), I came up with this one. I also adapted this version since one of my friends cannot stand mushroom and many recipes called for it.

This was incredibly easy and quick to make and was a campsite favorite! There were no leftovers at the end of the trip! I will make this outside of camping now that I am aware of how good it is.

Ingredients –

  • Yellow or white corn tortillas (or mix!)
  • 2 cups of cooked shredded chicken – I make this ahead and use for many recipes or sandwiches while camping
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 jalapeno pepper, diced
  • 1 poblano pepper, diced
  • 2 cloves garlic, minced
  • 1 10 oz. can of green chilis
  • 1 14.5 oz can of diced tomatoes
  • 2 – 3 tablespoons of Mexican or taco seasoning (I made my own, see below)
  • 1 1/2 cups shredded Mexican blend cheese
  • 1 to 2 cans of cream of chicken soup
  • Cilantro (optional)
  • Chips (optional)

Mexican/Taco Seasoning –

  • 2 -3 tbsp. chili powder
  • 1/4 tsp. cayenne powder
  • 2 tsp. ground cumin
  • 1/4 tsp. onion powder
  • 1/4 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/2 tsp. pepper

Directions –

  1. Heat some oil in a cast iron pan. Saute onions, garlic, bell pepper, jalapeno and poblano until tender (you can also skip this step if you want and just add to soup. Vegetables will just be more crunchy but saves time)
  2. Add onion, garlic, pepper mix to a bowl with chicken soup, green chilis, tomatoes and spices and combine until well blended. Add more soup if the ratio does not seem even
  3. Add foil to a bottom of a cast iron pan for easy cleanup
  4. Spoon a bit of the soup mix on top of the foil
  5. Add a layer of tortillas
  6. Top with more soup
  7. Add shredded chicken on top of the soup
  8. Sprinkle cheese all over the top of the chicken
  9. Add another layer of tortillas and repeat steps until items are in the pan
  10. Cover pan with a layer of foil and add to the heat
  11. Cook until golden & bubbly
  12. Top with cilantro and serve with chips and salsa (optional)

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!

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.

Delicious Campfire Breakfast Sandwich Recipe

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

Ingredients –

  • Breakfast sausage patties
  • Eggs
  • English muffins
  • Sliced American cheese
  • Cast iron cooking iron like this one

Directions –

  1. Scramble eggs in a pan either on campfire or propane grill if you have one
  2. Warm (or cook if you didn’t make ahead) the breakfast sausages
  3. 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
  4. 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
  5. 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!

Rating: 5 out of 5.

Make-Ahead Breakfast Sausage for Camping

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 –

  1. Knead 2 tsp. salt into 1 lb. ground turkey for a few minutes in a large bowl
  2. Add 2 tbsp. of breakfast sausage spice and mix together with hands
  3. Add 1-2 tsp. maple syrup depending on how sweet you like making sure patties remain sticky
  4. Form into small patties
  5. Heat oil in a fry pan
  6. Add patties to pan and cook for about 5 minutes
  7. Flip and cook for another 5 minutes or until the center is 165 degrees
  8. 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!

Make-Ahead Brownies for Your Camping Trips

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 –

  1. Preheat over to 350 degrees
  1. Mix together dry ingredients
  2. Add melted butter, eggs, water and vanilla and mix until well blended
  3. Spray a 13×9 baking dish and spread the brownie mixture evenly in it
  1. Bake for about 18-20 minutes or until a toothpick inserted comes out clean
  1. Remove and let cool in pan

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

Rating: 5 out of 5.

How to Make a Delicious Bloody Mary for Camping

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!