Camp Cuisine - Camping Recipes
Inspire your inner camp chef with recipes for camping trips. It doesn’t matter if it’s shared around a campfire, cooked in your RV's gourmet kitchen, or take-out from the local deli, food just tastes better on a camping vacation!
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Mother's Day Breakfast in Bed
Are you ready to make the greatest mom you know breakfast in bed? While camping? Don’t worry, it isn’t as hard as it seems! With these two fool-proof menus, you’ll show her just how much she’s appreciated.
Wildflowers are beautiful to look at, but did you know that they can also wake up your taste buds? A number of these lovely buds and flowers are edible, and their colorful presence adds a touch of whimsy to any dish. Try these recipes for a foray into flower eating, then branch out on your own. Just remember - not every flower is edible, so stick to standards like nasturtiums, violets, and pansies.
You should never eat flowers or other plant parts unless you're 100% sure of their identification. Also, in case you might be allergic to a particular flower, take care to never eat too much of the bloom at one time. Organically grown flowers are always the best, so it's smartest to use flowers from your own yard or to buy edible flowers from the grocery store or farmer's market.
Colorful nasturtiums have a slightly peppery taste and make a great addition to fresh dishes like green salads. Try this salad in the springtime when baby greens are in the market.
Serves: 4 - 6
6-8 cups mixed salad greens. For more color, include a variety of dark and light greens and some red cabbage or raddichio leaves.
..5 cup fresh basil
2 t thyme with flowers
8 small nasturtium blossoms
..5 cup untoasted cashews
..25 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
..5 t mustard powder
1 t honey
salt and pepper to taste
Wash the greens and spin them dry. Place greens in a large bowl and add basil, thyme, nasturtiums, and cashews. In a jar (with a lid), shake the olive oil, lemon juice, mustard powder, and honey until well mixed. Dress the salad and season with salt and pepper.
Violet Mango Salad
The pretty, purple members of the viola family (violets, violas, and pansies) are some of the most popular edible flowers. These bright blooms are easy to grow and taste delicious. They work well in salads and fresh dishes, and also make a nice addition to desserts like cakes and pies. Sugared violets are particularly lovely on desserts.
Important note: African violets are not part of the viola family. Do NOT eat them. African violets are wholly different and can never be substituted for violets or pansies in recipes.
1/4 c violet leaves, washed and spun dry
1 t olive oil
1 t balsamic vinegar
1 ripe mango, peeled and cut into chunks
8 violets, stemmed, rinsed, and patted dry
salt and pepper to taste
1 t thyme
1 t honey
In a jar, shake together the oil, vinegar, honey, thyme, and salt and pepper. Toss the violet leaves with the dressing and arrange salad in bowls. The violet petals are delicate, so it's best not to toss them with the dressing. Instead, reserve a little to drizzle over the top when your salad is completely arranged.
There’s nothing better than getting a group of friends together to grill up a bunch of burgers. Here are a few ideas to spark your inner chef. Get creative with a typical ground sirloin burger by using unusual ingredients and flavors. Or you can change it up with turkey burgers or crab cake burgers. Add a few easy-to-assemble or store-bought side dishes, and you’ve got the perfect recipe for your next get-together.
Stuffed Pesto Turkey Bacon Burgers
MAKES 4 SERVINGS
PREP: 10 MIN., GRILL: 12 MIN.
1 lb. lean ground white-meat turkey
¼ cup bottled basil pesto sauce (or choose your favorite)
4 oz. feta cheese
a dash (or more) of hot sauce like Tabasco™
12 precooked bacon slices
4 toasted Italian rolls
Shredded spinach leaves
- Make 8 thin turkey burger patties.
- Combine next 3 ingredients in a large bowl until just blended.
- Spread cheese and pesto mixture on 4 of the turkey burger patties
- Top each with a remaining turkey burger patty and press edges together to seal in stuffing
- Wrap pre-cooked bacon slices in a single layer tin foil
- Grill turkey burgers and foil-wrapped bacon on a covered grill over medium-high heat (350° to 400°). Grill for 5 to 6 minutes on each side or until done.
- Place turkey burgers on Italian roll and top evenly with spinach, tomato, and bacon slices, and cover with roll tops.
- Greek Salad
Pre-packaged spinach salad topped with black olives, crumbled feta, chopped red onion, pine nuts, and dressed with bottled Greek dressing
- Balsamic Berries
Wash and top a pint of strawberries. Marinate them in balsamic vinegar and brown sugar in refrigerator 1 – 4 hours. Serve with ready-made whipped cream topping; over vanilla ice cream; or in the traditional style with sour cream.
Black and Blue Burgers
MAKES 4 SERVINGS
PREP 10 MIN., GRILL: 12 MIN.
1 1⁄2 lb. ground sirloin
2 Tbsp. stone ground mustard
1 Tbsp. dried Italian seasonings
4 oz. blue or gorgonzola cheese, crumbled
4 Tbsp. (or to taste) ground peppercorn mix - preferably black, green and pink, though black peppercorns will do
Toppings: romaine lettuce, tomato slices
- Combine ground sirloin, mustard, blue cheese, and Italian seasonings; shape into 4 patties.
- Press burgers in peppercorns to coat
- Grill on a covered grill over medium-high heat (350° to 400°) for 5 to 6 minutes on each side or until no longer pink in center.
- Serve on buns with lettuce and tomato.
- Blue cheese potato chips
Spread a bag of thick cut kettle style salt-and-vinegar potato chips on a piece of stick-resistant tin foil and top with crumbled blue cheese to taste. Heat on the grill until blue cheese bubbles. Add chopped garlic for a pungent twist.
- Watermelon with a squeeze of lime.
For an adults-only treat, drizzle with lemon vodka and a dash of salt.
Island Fever Crab Cake Burgers
MAKES 4 SERVINGS
PREP: 10 MIN., GRILL: 20 - 30 MIN.
4 frozen crab cakes
4 thick slices of Maui or Vidalia onions
1 tsp. extra virgin olive oil (EVOO)
4 oz. of brie, rind removed
4 Tbsp. Earth & Vine™ Kiwi Pineapple Jalapeno Fruit Spread or other tropical fruit spread
4 oz. pre-packaged angel-hair coleslaw
2 tsp. (or more to taste) favorite bottle poppy seed dressing
4 Hawaiian rolls
- Place crab cakes on stick-resistant tin foil and grill over medium-high heat (350° to 400°) with grill lid closed for 10 – 12 minutes on each side.
- Brush Vidalia or Maui onions with EVOO and grill on grates, covered with stick-resistant tin foil for 3 -4 minutes, each side.
- Remove rind from brie (this is easiest if the brie has been placed in the freeze for 30 minutes or an hour in advance)
- Mix angel-hair coleslaw with poppy seed dressing and top bottom half of each Hawaiian roll with 1 ounce.
- Spread 1 ounce of Tropical Fruit Spread on inside top of each Hawaiian roll
- Place 1 ounce of brie on each crab cake during the last minute of cooking to soften and begin to melt.
- Place a brie-covered crab cake on top of each coleslaw-topped Hawaiian Roll and cover with roll tops.
- Quick Candied Island Yams
Mash a can of yams (in syrup, but with most of the syrup poured off) with a really ripe banana, a small can of pineapple (drained), and brown sugar to taste. If it’s adults only, add a splash or more of Amaretto. Pour mixture into a glass ovenproof casserole dish, topped with dried coconut, and heat on grill along side crab cakes. Alternately, pop it into a microwave for 3-4 minutes, 1 minute at a time until heated through (time varies depending on microwave). If you must, you can also top with tiny marshmallows.
- Grilled pineapple packets
Brush pineapple with EVOO and a spoonful of the tropical jam used for the crab cakes. Grill pineapple on stick-resistant foil until pineapple is tender and the juices are caramelizing. Top with a sprinkling of Demerara sugar (or other coarse sugar) and, if you have it handy, candied ginger.
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