Lewis RV Blog

  • Published on May 29, 2017
    Spice up your Camping Cookbook

    The camping season has begun and one of the hardest things for people to prepare for is what to cook.  If you are cooking over a fire you are limited to what you can eat, right? WRONG! There are so many endless options of delicious meals you can cook over the campfire.  So if you are looking for some new recipes to try and break away from the same old hot dogs and s’mores, then read on!

    There are so many different ways to cook while camping thanks to new and improving technology, but sometimes a good old fashioned Dutch oven or aluminum foil works perfectly to cook delicious campfire meals.

     

    FOIL PACKET SWEET POTATO TACOS

    INGREDIENTS:

    • 2 pounds ground turkey or beef
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/2 cup finely chopped onion
    • 1/2 tablespoon chili powder
    • 1 teaspoon ground cumin
    • 2 teaspoons ground coriander
    • 16 ounces tomato sauce
    • 1 jalapeño, seeded, membranes removed and finely chopped (keep seeds for more heat, if desired)
    • 1/3 cup water
    • 2 cups chopped fresh spinach
    • 2 cans (15-ounces each) beans (black, pinto, white), rinsed and drained
    • 4 medium sweet potatoes, peeled and chopped small (1/2-inch pieces)
    • Garnishes: shredded cheese, sour cream, avocados or guacamole, salsa, olives, cilantro

    DIRECTIONS:

    1. Preheat the campfire coals
    2. In a  dutch oven, add the ground meat, salt, pepper, and onion. Cook, breaking the meat into small pieces, until the meat is cooked through. Drain any excess grease.
    3. Add the chili powder, cumin, coriander, tomato sauce and jalapeño (if using). Cook over campfire for 2-3 minutes, stirring often. Stir in the water, spinach and beans and simmer for 4-5 minutes. Remove from the heat.
    4. Lightly grease the center of 6-8 foil pieces, each about 12-inches long.
    5. Place about 1 cup of sweet potato chunks in the center of each piece of foil arranging them into somewhat of a single layer; sprinkle with salt and pepper (don’t skip this step!). Add a heaping 1/2 cup or so of the meat mixture on top. Bring the long sides of foil together over the filling and fold tightly down. Fold and crimp each edge until tightly sealed and a little packet is formed. Repeat with all the pieces of foil and ingredients.
    6. Place the foil packets in a single layer on top the coals for 20-25 minutes until the potatoes are tender.
    7. Carefully open the foil packets and serve with taco toppings and garnishes of your choice.

    All images and text ©Mel's Kitchen Cafe.

     

    GRILLED POUTINE FOIL PACKETS

    Poutine foil packs wrapped and tossed on the grill until crispy. Then topped with cheese, gravy, and cheese. A great appetizer and no oven needed!

    Ingredients

    2 pounds frozen steak fries

    2 tablespoons unsalted butter

    8 ounces cheese curds or fresh mozzarella

    Fresh chives

    Salt and pepper

    Brown Poutine Gravy:

    1 large shallot, minced

    2 tablespoons unsalted butter

    2 tablespoons all-purpose flour

    1 1/2 - 2 cups beef stock

    1 teaspoon Worcestershire sauce

    1 teaspoon Dijon mustard

    Salt and pepper

    Directions

    For the gravy:
    1) Add butter and minced shallot to a medium pot over medium heat. Cook shallot until soft, 2-3 minutes. Season with a pinch of salt.

    2) Stir in flour and cook for a minute until it starts to turn a light tan color.

    3) Stir in beef stock slowly so it doesn’t clump. Stir until gravy is smooth and bring to a simmer to thicken. Add Worcestershire sauce, mustard, and season with salt and pepper. Turn heat to low and keep warm until needed.

    For Packets:
    Prepare grill for direct heat either by lighting charcoals and letting them burn down, then spreading them out, or heating gas grill over medium-high heat.

    1) Split 1 pound of frozen large fries or wedges between two large pieces of foil. Drizzle each pack with 1 tablespoon melted butter. Fold the foil up around the fries to form some sides and cover each pack with another piece of foil. Seal the packs closed tightly.

    2) Add packs to grill over direct heat, covered. Grill for 10 minutes, then flip and grill for another 10 minutes.

    3) Flip packs back and carefully open them up to release steam (be careful). Take cover off of packets and sprinkle each one with cheese curds or cubed cheese. Cover grill and grill for another 5-7 minutes until cheese is just starting to melt.

    4) Drizzle poutine packs with brown gravy and cover again for another few minutes.

    5) Before serving, garnish packs with fresh chives!

    This delicious recipe was brought to you by Macheesmo. Read the full post at https://wp.me/pkSYO-cxV.

     

    A great breakfast recipe:

    BBQ BREAKFAST SCRAMBLER

    Servings: 5

    Author: Tammi @ My Organized Chaos

    Ingredients

    • 6 cups hashbrowns thawed
    • 2 cups ham diced
    • 6 whole eggs
    • 1/4 cup milk
    • 2 cups cheddar cheese shredded
    • 1 cup green onion diced
    • salt & pepper to taste
    • 1/2 cup tomato diced

    Instructions

    1. Spray a foil BBQ-safe pan with cooking spray, add in the thawed hashbrowns and ham.
    2. Add eggs to a large bowl with milk and whisk until combined. Stir in the cheese, green onions and tomatoes and pour over the hashbrowns and ham.
    3. Add salt and pepper to taste.
    4. Cover with foil and cook on the BBQ {on indirect heat} at 375 degrees for 30 minutes.
    5. Uncover the pan and cook for an additional 15-35 minutes, until edges are crispy {when done you'll notice that the hashbrowns are coated with scrambled eggs}.
    6. Enjoy!

    Recipe Notes

    You can also cook on a grate over a campfire, cooking time will vary depending on heat though I'd leave covered with foil for the duration.

     

    An easy but delicious dessert:

    CAMPFIRE CINNAMON ROLL UPS

    Ingredients

    • 1 package crescent rolls
    • 1/4 cup sugar
    • 1 tbsp cinnamon
    • Wooden Skewers

    Instructions

    1. Combine cinnamon and sugar in small bowl
    2. Separate crescent rolls and wrap them around the skewer
    3. Roll it in the cinnamon sugar mixture
    4. Cook over campfire for 5 minutes, rotating frequently
    5. Optional - Mix 1/4 cup powdered sugar and 2-3 tbsp water together to make a glaze and drizzle over cooked roll-up

     

    Have you got a favorite recipe you like when you camp? Share with us!

0 Comments

© Copyright Lewis RV 2019. All rights reserved.

Site secured by Comodo