Alright, so I know I’m a little late in the game with the end of summer fast approaching, but my boys were heading out on a weekend fishing/camping trip so I have a perfect excuse now to share my Glamping, I mean, camping recipes with you.
One thing I know about these boys is that they could fish from sun-up to sun-down and forget to eat entirely. Which is fine for them, but not for me when Aiden is along for the ride!
I needed to think up things that would re-heat or cook well over a campfire to ensure my baby is fed. And you know me, I’m a feeder so if I’m feeding 1, I’m feeding ’em all. I would need things hearty enough to fill up 5 grown men and still appeal to Aiden. Good thing Aiden eats steak like a champ and big boys are never to big for campfire hot dogs! And this is only a quick Fri-Sun trip.
Here’s the menu:
- Dinner: Rib Eyes with Parmesan Herb Potato foil packets, cornbread s’mores
- Breakfast: Sausage, Egg & Cheese Breakfast Casserole
- Lunch: Make-Your-Own sandwiches, chips
- Dinner: Hot dogs, Hotlinks, Cheesy Potato foil packets…and probably more s’mores
- Breakfast: Breakfast Burritos
I forgot to photograph just about everything since I was under the gun to get it all prepped in 1 evening after work while watching the first Broncos pre-season, multi-tasking loads of laundry and feeding kids dinner. But I will tell you that I only got 1 large skillet, 1 large mixing bowl and 1 large glass measuring cup dirty so clean up was a cinch.
I started out with the egg casserole (recipe below).
This one was easy – prepare it in a foil pan, then cover it with heavy duty foil all the way around. Since most campfire rings have a raised grated section, this can be reheated directly over the campfire. I did caution them not to burn it!
Next up was breakfast burritos. Which I failed to photograph.
My technique, which is part of the flavor (and my secret!) is to use the same pan for each step to build flavor on top of flavor. And I cheat and use store bought green chile sauce and frozen potatoes to save time.
Brown your sausage and remove to a large bowl. Add a little oil to the drippings and throw in freezer diced potatoes (Ore-Ida hash browns are my fav). Once browned add the potatoes to the sausage and make your scrambled eggs slowly. Too fast and you’ll burn them and loose the fluff! Add these to the large mixing bowl and pour green chile straight in (I use Stoke’s brand for camping, I don’t know why ~ something about it is legendary for me and sticks to some childhood memory and I can’t let it go!). Stir together and drop spoonfuls onto warmed tortillas and top of a handful of cheese.
Roll up into a burrito and use heavy duty foil to wrap entirely. These will be thrown into embers for direct heat or a small campfire, the Sunday before they break down camp, to reheat. They were also frozen overnight so they’ll act as extra ice in the cooler to keep things chilly.
You all know my obsession with potatoes only comes second to my obsession with cheese. So I’m sending two kinds of potato foil packets, and you guessed it, one will be covered in cheese!
I make these Parmesan Herb Potatoes regularly here at home by par-boiling and adding seasonings to the steaming hot potatoes then finish them with a quick roast in the oven to crisp up. So why not send them in foil packets for camping?
I diced up 6 red potatoes (1 for each camper), zapped them in the microwave to partially soften them (reduce time over the campfire to prevent burning) tossed with olive oil, dried Italian herbs, Parmesan cheese, kosher salt and fresh cracked pepper and garlic and onion powder.
Why onion powder? Because Joel has an aversion to onions…if he can see them he suddenly won’t eat an entire dish over it! But he likes the flavor, so powder is my secret in this dish.
Then, lazy little me used the same big bowl from the red potatoes and tossed in diced russet potatoes and zapped them in the microwave and out came this gorgeousness.
Well, not actually. I par-cooked the russets, then added Parmesan, and salt & pepper to the hot spuds. Tossed it all around to coat and piled them up on their foil squares and topped them with a cheddar/mozzarella/bacon mixture.
I should mention that spritzed each foil squarish-rectangle with cooking spray (insurance), before piling up the potatoes and bringing the edges together to form a packet.
The cornbread was also baked in a foil pan and wrapped in heavy duty foil like the egg casserole. My boys love Natural Honey Cornbread by Krusteaz. So they got a fresh baked square, it just came from a box ~ no shame in that, Sisters!
I sent two varieties of smoked sausages for lunch.
Joel’s new favorites by Hillshire Farms: the Gourmet Creations: Beef & Jalapeno with Monterey Jack cheese and a milder version, the Sweet Italian Style with Peppers and Mozzarella cheese. And of course, hot dogs for Aiden.
The rib eyes were going naked and simply getting a dusting of seasoning salt before grilling. But I had to one-up myself and decided that the Red Robin seasoning we had in the pantry needed to be put to use because it has way less sodium than seasoning salt and more spices than just salt.
However, Joel forgot the garlic herb butter that was supposed to top them off. I guess that’s OK because I see now they forgot their toothbrushes too… LOL
So pretty much everything was cooked in foil something or other for easy re-heating and cooking. I think that’s the real secret. Just about anything can be camping food if it’s cook-able in foil!
Here’s to some tall-tale fishing stories that I’m sure the boys will bring back for me. And some seriously awesome Glamping food that I hope they eat every last morsel of.
Here fishy, fishy, fishy…
- 1 pkg of crescent rolls (8oz)
- 1lb breakfast sausage
- 6 eggs
- ½ cup milk
- ½ teaspoon kosher or sea salt
- ¼-1/2 teaspoon fresh cracked black pepper, or a few dashes of hot sauce
- 1 cup cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- Preheat oven to 375 degrees, spray 9x13 pan with non-stick cooking spray
- Unroll crescent dough and line the bottom of the pan, pressing seams together to form a crust. Bake for 6-8 minutes to crisp up the crust, remove from oven and set aside.
- Brown sausage in a skillet until cooked through, about 8-10 minutes. Scatter cooked sausage over pre-baked crust
- Top sausage with shredded cheeses
- Whisk eggs, milk, salt and pepper together and pour over sausage and cheese mixture.
- Bake for 20-25 minutes, until the center is set and crust has browned. Serve warm.
Breakfast burrito, Parmesan Herb Potatoes and Cheesy Potatoes recipes will be posted on separate pages shortly! Stand by!