Foodies unite! Just because you’re camping doesn’t mean you have to leave your taste buds behind. Take the foodie fun with you and camp in style. Here are 10 gourmet meals that are sure to melt in your mouth. Be warned! You may have a lot of visitors stop by once they smell your gourmet chow.
These articles were inspired by the fantastic recipes listed in Sunset Magazine.
Here at RVShare we believe that gourmet meals should be as easy as possible so we have adapted the recipes to simplify them for camping. Enjoy!
Jack Daniels BBQ Chicken and Slaw
This recipe is a great one if you are looking to impress your guests. Cheating with a nice bottle of whisky BBQ sauce will give the taste of gourmet, but save you a bunch of time. This recipe comes with a side slaw that is simplified by buying precut veggie slaw in your produce section. If you need to save time you could pre-cook the chicken 1/2 way at home. Finish it at the campsite on the grill.
1 bottle of Jack Daniels BBQ Sauce
1 large garlic clove, minced
1 package pre-cut cabbage/carrot slaw
1/4 red onion, cut into long slivers
1/2 red bell pepper, cut into thin strips
2 tablespoons chopped cilantro
1/4 cup extra-virgin olive oil
2 tablespoons sugar
2 tablespoons Champagne vinegar
1 tablespoon lime juice
1/2 teaspoon kosher salt
1/4 teaspoon pepper
6 chicken legs with thighs attached (about 3-4 pounds)
1 tablespoon olive oil
- Make sauce: Mix Jack Daniels BBQ sauce with minced garlic in a bowl. Start with a smaller amount of garlic and add to taste. Remember this will strengthen over time. Place sauce in a container with a sealed lid.
- Make the slaw: Toss all vegetables together in a large resealable plastic bag. Mix the dressing ingredients together in a small container with a tight-fitting lid. Chill slaw ahead of time for up to a couple days.
- Prepare chicken: In a large bowl, coat chicken in oil; pack in a resealable plastic bag and chill up to 2 days, or freeze.
- Heat the grill using charcoal or gas. Let the salad dressing warm to room temperature. Set aside 1/2 cup sauce.
- Grill chicken until browned all over, about 15 minutes, turning occasionally. Remember chicken takes time to cook! Once your initial browning is complete brush the sauce on and cook for a few more minutes. Repeat this process every few minutes and then check the chicken with a cooking thermometer. Make sure it is 160 degrees or more.
- Toss slaw and dressing in the zip lock bag together. Serve with chicken and extra BBQ sauce. YUM.
Campfire Beef and Summer Veggies
This recipe is a twist on pot roast. While delicious, it may take a while to cook ,so plan ahead! If you don’t have time to prepare the exact veggies listed, check your produce section for pre-cut items that will work in a pinch!
6 cloves of minced garlic
1 tablespoon chopped fresh basil
2 tablespoons chopped rosemary leaves
2 tablespoons olive oil
About 1 tsp. Kosher salt
About 1/2 tsp. Pepper
1 boneless beef chuck roast (about 2 lbs.)
1 pint cherry tomatoes, stems removed
2 ears corn, cleaned and cut into thirds
1 onion, cut into 6 wedges
1/2 pound green beans
6 zucchini, cut into 1 inch chunks
3/4 pound yellow potatoes (1 inch cubes)
2 tablespoons butter
About 3 cups chicken broth (divide in half)
- Prepare beef: In a zip lock bag, combine garlic, basil, rosemary, oil, 1 tsp. Salt, and 1/2 tsp. Pepper. Put the beef in the ziplock, seal and shake so the beef is covered in spice. You can refrigerate for up to 2 days or stick it in the freezer for later.
- Prepare vegetables: Take 3 ziplock bags. Fill the first with the potatoes. Set on the counter (do not chill). Fill the second with the zucchini and green beans. Fill the third with remaining vegetables. Chill these two bags.
- Set up a fire for top and bottom Dutch-oven cooking. Using a 4- to 6-qt. Cast-iron camp Dutch oven, add butter, and melt. Add beef; cook till browned, about 10 minutes. Turn meat over, add 2 cups chicken broth, cover, and arrange coals on top of the pot. Add fuel now and every 30 minutes and cook for about an hour.
- Turn meat over, add 1 cup broth, vegetables with corn, and the potatoes; cook, covered, 1 hour. Turn meat and corn, add beans and zucchini, and more broth if pot is getting dry; cook, covered, until meat is very tender, 15 to 30 minutes. When the complete season to taste.
NOTE: DUTCH OVEN
- If you’ve never used a Dutch oven here are some helpful tips. First, you will need a campfire with level, hot coals that your Dutch oven can sit on. If you can’t use a true campfire to make your own by using a large amount of charcoal briquettes which have been well heated. Once they turn gray make an even layer and place the Dutch oven on top.
- If your recipe requires top coals you will need to pile hot coals on the lid. Be careful with this process. You may need to scrape the coals back and forth off the top lid as you check the progress of your meal.
- If your food is cooking too fast, remove some of the coals. If you need more heat, add some additional fuel, briquettes or wood about every half hour.
Fresh Grilled Veggie Salad
I love grilled veggies and you will too! This simple salad is made by roasting the vegetables over a fire. While delicious, this is another dish that takes time. If you are in a pinch you can pre-grill the peppers a day before, let them cool, chop and be ready to add when you complete the meal! Don’t have time for this entire process?
1 tablespoon minced garlic
2 tablespoons red wine vinegar
4 medium zucchini, sliced lengthwise 1/2 in.
3 ears husked corn
2 ripe tomatoes, cored
1/2 cup extra-virgin olive oil, divided
3/4 tsp. kosher salt, divided
1/2 tsp. pepper, divided
2 whole onions
2 red bell peppers
2 yellow bell peppers
2 green bell peppers
1 cup fresh mint, chopped or torn in pieces
Heat your fire or charcoal. You are going to want solid heat for about an hour. Place a grill on top of the heat. When you can only keep your hand above the cooking grate for 5 seconds without being burned, you are ready to cook.
- Put your garlic and vinegar in a bowl and mix together.
- In a ziplock toss the zucchini, corn and tomatoes with a bit of oil, salt and pepper. Shake to make sure everything gets lightly covered.
- Put the onions right down in the edges of the charcoal until completely black. Turn every 10-12 minutes. This will take between 24 and 40 minutes to cook.
- Set the peppers directly on the coals to cook. Keep turning them. They will become completely charred. This takes between 10-20 minutes.
- Once the veggies in the coals are cooked, set them aside to cool.
- Put the cooking grate in place and grill the remaining veggies. Turn regularly. You want grill marks and it can take 5 to 35 minutes for this to happen.
- Pull off the blackened exterior of the onions and bell peppers.
- Cut off the corn from the cob and place it into serving bowl.
- Slice all remaining veggies and add to serving bowl.
- Drizzle with olive oil into vinegar and add remaining salt and pepper.
- Pour over veggies. Toss together and add the mint.DELICIOUS!
Chipotle Breakfast Scramble
This is a great breakfast and simple to make. If you don’t like Chipolte you can remove the sauce and poblano. Simply make this same recipe with the other ingredients. Sure, it will be a bit plain, but sometimes that’s what you want!
1 can (7 oz.) chipotle chiles in adobo sauce
1 tablespoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1 pound large Yukon Gold potatoes, cut in 1/2 inch cubes
1 large poblano chile
4 green onions, sliced diagonally
8 large eggs
2 tablespoons milk
2 Tbs. butter
3/4 cup of cheddar cheese (shredded)
2 TBS cilantro – chopped
2 cups of salsa (to taste)
Sour cream or Creme Fraiche
Corn or Flour tortillas
- Chop potatoes and preheat oven to 475 degrees.
- Toss chipotles and sauce into a blender and puree. Place 2 Tbs. into a bowl and keep the rest in a ziplock for your trip.
- In bowl, mix oil, salt, pepper, chipotle and potatoes.
- Place parchment paper on a baking tray and spread the covered potatoes on top.
- Place Poblano peppers in the corners of the baking tray.
- Bake for 25 minutes, turning chiles and potatoes on occasion.
- Let everything cool and then peel, seed and chop the chile.
- In zip lock bag pack potatoes, chile and onion together.
- Whip the eggs and milk together with salt and pepper.
- Heat your skillet and melt butter in the pan.
- Add potato mix and stir as needed till hot.
- Over the top add the egg mixture while reducing the heat to medium.
- Carefully cook and scramble.
- If desired, add the cheese and cilantro.
Serve with salsa, sour cream and warm tortillas.
Campfire slaw goes with everything. It’s a perfect match for the catch of the day. You can also place it on top of burgers to make them gourmet!
1-2 packages of pre-chopped coleslaw or broccoli slaw
1 small jicama (about 1 1/4 lbs.), peeled and julienned
1 large red bell pepper, cored and very thinly sliced
1/2 red onion, halved lengthwise and very thinly sliced lengthwise, rinsed, and patted dry
6 tablespoons olive oil
6 tablespoons unseasoned rice vinegar
3 tablespoons fresh lime juice
1 tablespoon minced cilantro leaves, plus more for garnish
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon sugar
1/2 teaspoon chili powder
1/2 teaspoon red chile flakes
- Put cut vegetables and mix with the precut slaw. Toss into a large ziplock plastic bag.Place in the fridge for up to 2 days before you plan to eat
- Shake oil, vinegar, lime juice, minced cilantro, salt, pepper, sugar, chili powder, and chile flakes together in another ziplock. Make sure to seal carefully and place in fridge.
- Add dressing to vegetables and shake everything together. (This is a fun project for kids).
- Let it rest for 10 minutes and garnish the top with cilantro or other fresh herbs. Wonderful served with fresh chicken or fish!
Extra Kick Corn On The Cob
Grilled corn is all the rage. This is a fun twist with lime and chili powder. If your kids don’t want the spice, simply make some corn with the spread and others with just butter and salt. Either way the fresh off the grill taste will leave them wanting more!
4 tablespoons butter
1 teaspoon finely shredded lime zest
1 teaspoon chili powder
1/2 teaspoon salt, plus more for sprinkling
1/2 teaspoon freshly ground black pepper
1/4 teaspoon granulated garlic
6 ears sweet corn
1 teaspoon chives
- Combine all ingredients except corn in a plastic ziplock and shake to mix. Squish butter to mix in with the spices. Place in fridge.
- Prepare corn by pulling the husk back and removing the silk. Put husk back over ear to protect it and soak in warm water for 1 hour. Pull back husk from each ear without detaching from the bottom of the cob. Remove as much silk as possible and fold the husk back over the ears. Soak ears in water
- Drain corn and open husks. Using a paper towel dry each cob carefully and then spread evenly with butter mixture. Replace husks back over the ears and tie ends with kitchen string. Chill for up to a day.
- Heat grill to 400 degrees. Lower temperature to indirect medium and grill corn over the cooler spots. It will take about 20 minutes for the cobs to become tender. Sprinkle with salt and additional chives.
Dutch Oven Camping Cake
Okay this one is easy and delicious. It also tastes great with homemade ice cream. Be sure to follow the suggestions on baking in a Dutch Oven. There’s a bit of a learning curve, but once you get it you’ll love the results.
2 angel food cake mix
1 cup butter, chilled and cut into small pieces
2 1/4 cups sugar
50 ounces frozen mixed berries (unsweetened)
- Mix berries with sugar and place in ziplock bag.
- Chop butter into small pieces.
This works best on a charcoal grill or a fire pit. Follow these online directions for baking in a Dutch oven.
- Cover bottom of 12 inch Dutch oven in berries. Mix angel food mixes with berries. Place butter slices all over the top of the mix.
- Cook cake about 20 minutes (does not cover the grill or fire pit). Move ash or coals around as suggested.
- The cake will bubble and become golden brown. Due to the juices expect for this to cook for 25-40 minutes and then set for 20 minutes before eating.
- Serve with whip cream or ice cream.
Who doesn’t love Oreos? This fun twist on S’mores can be made with or without the graham cracker. Either way, be sure to buy extra! You’re going to eat them.
Vegetable oil spray
- Spray 12 sheets of foil, each 12 by 12. Center 1-2 Oreos in the middle of the foil.
- Open Oreo and top with a chocolate piece, marshmallow, and a graham cracker. Top with remaining Oreo piece. Fold foil over and crimp edges. If you plan to put these directly near the fire or on a fire grate you may want to double to foil on each packet.
- Cook for 2 or 3 minutes in the medium heat. Grasp packet carefully and open slowly to avoid steam. Yum!
Dutch Oven Easy/Breezy Cinnamon Rolls
What makes these taste better over a open fire? Who knows! They just do!
Vegetable oil spray
1 -2 packages Cinnabon Pillsberry Cinnamon Rolls
- Heat charcoal or grill as required for Dutch Oven Baking.
- Spray Dutch Oven with oil.
- Place rolls in the pan and cover.
- Bake for 10-15 minutes monitoring every 5.
- Top with frosting for a delicious camping treat.
Campsite Grilled Pizza
Add any ingredients you want to this basic grilled pizza recipe. This is a quick and easy meal after a long day hiking or biking!
Naan bread or any type of Focaccia
Fresh chopped garlic
Fresh Roma tomatoes
Shredded Parmesan cheese
- Prepare the ingredients at home, making sure everything is chopped and ready to assemble. Use ziplock bags for each ingredient.
- Saute garlic in hot olive oil. Slowly add the fresh oregano and stir it continuously.
- On top of nan bread spread pizza sauce and garlic mixture.
- Top with remaining ingredients and double wrap in foil.
- Place on grill with low heat and grill until the cheese has melted and the bread is crispy.
Which recipe are you going to try? Do you use a Dutch Oven when you are camping? Why or Why not? Add your thoughts and your favorite gourmet recipes in the comment box below.
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