Camping Menu

My husband, Jasper and I share a love of tent camping. Peaceful hiking during the day, the soothing fire at night, and tasty campfire cooking make our trips memorable. This was our first camping trip of the season and this was our menu.

I recommend creating a menu before you go. This step will make for easier prep, better meals, and less random food to tote. In fact, I do as much at-home prep as possible. It’s much easier than trying to balance a cutting board. On a rock. In the dark. Believe me.

Another thing I recommend is getting yourself a cast-iron camping dutch oven. It has little feet and is designed to use with hot charcoals (you situate the oven over the coals and place some on the lid for even heat distribution… it’s really exciting stuff!) . You can bake, fry, saute, stew, or roast in these amazing little contraptions. I have this one from Lodge Cast Iron. I also use this 10″ Cast Iron Skillet. Cast Iron cookware is the perfect way to cook at camp. I know my dad will argue with me, but you can’t grill everything!

Dinner Meal:

Seared Steak with Herbed Butter – I bought filets earlier in the week that I needed to use up, so that’s what I used. Skillet-browned chicken breasts or fish with the same herb butter would be more economical and make more sense for camping. Just sear each steak for 3-4 minutes on each side in a cast iron dutch oven. I mixed up the Herbed Butter (click on the link) at home, bagged it, threw it in the ice chest, and sliced off a pat to top the steaks.

Green Salad with Apricots & Toasted Walnuts– I made this salad (if you click on the title, it will link you to the recipe) ahead of time and bagged it. It keeps fresh in the ice chest.

Cast Iron Skillet Fried Potatoes– I diced up the potatoes at home to make for easier camp cooking.

Toasted Italian Bread– At home, I sliced up some italian bread, bagged it, then pan toasted it with a little Herbed Butter at camp.

Breakfast:

Biscuits & Sausage Gravy

2 biscuits per person, frozen

1 lb. sausage

2 Tbs. oil

4 Tbs. flour

4 cups milk

salt & pepper, to taste

Bake biscuits in a Cast Iron Dutch Oven, 1/3 coals on bottom, 2/3 on top, until golden (about 12-15 minutes).

Crumble and brown sausage in a large cast iron skillet or dutch oven

Remove sausage and drain on paper towel.

Add 2 Tbs. oil to sausage drippings in pan. Stir in flour. Allow flour to cook 2-3 minutes.

Stir in milk. Continue to stir constantly until thickened.

Add sausage and stir to combine.

Ladle sausage gravy over biscuits & serve.

Lunch:

Open-Faced Chili Dogs

I made the chili at home. Just warm & serve at camp.

1 hot dog per person

1 bun per person

about 3 Tbs. chili, recipe follows, per person

shredded cheddar

Grill hot dogs until blackened.

Grill buns until toasted.

Heat chili in cast iron dutch oven until warm.

Assemble chili dog. Place hot dog on the toasted bun, ladle with chili, and top with cheddar cheese.

Chili

This freezer-friendly recipe is adapted from Ree Drummond’s Simple, Perfect Chili. Don’t skip the Masa…It makes this chili!

2 lbs. ground beef, 10% fat or less

2 gloves garlic, minced

1 tsp. oregano

1 Tbs. cumin

1/4 tsp. cayenne pepper

2 Tbs. mexican chili powder (mexican has a little more heat)

8 oz. can of tomato sauce

1 tsp. salt

1/3 cup masa mixed with 1/3 cup water

any mix-ins you like (pinto or kidney beans, jalapeños, onions, diced tomatoes, etc.)

Brown beef (break up beef really well in the pan) and garlic. Drain fat.

Pour in tomato sauce and spices.

Cover and reduce heat to low. Simmer for 1 hour, stirring occasionally. If chili is becoming dry, add in 1/2 cup water, as needed.

After an hour, stir in masa & water mixture. Adjust seasonings at this point. Simmer 10 minutes further, will thicken slightly.

Dinner:

3-Cheese Burgers with Fried Potatoes

1 hamburger patty per person

1 hamburger bun per person

Herbed Butter

mayonaise

cheddar, feta, and parmesan cheeses

At home, mix shredded cheddar, feta crumbles, and shredded parmesan cheeses in a baggie and store in ice chest.

Brown patties in a cast-iron skillet over hot coals. Sprinkle cheese mixture over each browned patty. Allow cheese to melt.

Butter buns with herbed butter and toast in skillet.

Assemble burger. Spread mayo over bottom bun, add any fixin’s you brought along (lettuce, tomato, onion), add cheesy patty, and top with bun.

Serve with Cast Iron Skillet Fried Potatoes.




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2 Responses to “Camping Menu”

  1. Kimberly Says:

    Girl I needs to come camping with u

  2. Heather Says:

    dang autumn! you eat better camping than i do at home 🙂

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