Camping. I have fallen in love with it for the second time in my life. When I was a kid my mom was unstoppable in the summer. The trailer would be loaded and heading up Hwy 32 from Chico EVERY weekend. We'd take empty, cleaned milk gallons and fill them with spring water half way up, all our groceries were purchased in the only market Chester had (what was that store called?). Mom stopped. For everything. Roadside views, water, swimming, chips, you name it. She was the queen of the road trip. Pulling that little Shasta trailer behind a big ole station wagon on what was then a WAY skinnier version of highway 32. When we got to camp, out would come the dutch oven which she'd load with potatoes, roast, veggies, seasoning, stock. Then a hole would be dug and filled with charcoal. When the coals reached the right temp she would put the dutch oven in and bury it. Later when it was dug up dinner was ready and it was amazing. Wish I would have got that recipe...
Recently Rick and I have become likewise obsessed with camping and even did a 9 day road trip/camp to Durango and back, burning up our National Park Pass along the way. He's the KING of the road trip. Stopping for everything, trying new roads, listening to books on Audible, taking pictures... THE. BEST. On our previous first few overnights or weekends we ate all manner of things we never have in our house. We fell off the healthy eating wagon. Hard. This is not sustainable, at least not in my current clothing. So, on the long trip we decided to try eating more like we do every day at home. Meals of veggies and lean protein. Fruit, nuts, a piece of hard candy or low-fat popcorn for snacks. Since space is limited many food items stretched for several meals. One meal would be Hebrew National Hot dogs, then extra buns would be used for tuna sandwiches which Rick renamed 'Poor man's lobster roll'. Cherry tomatoes were used for Boboli pizza margherita, sandwiches, salads and even as a snack dipped in hummus. Lots of salads with whatever was left over, salami, cheeses, apples, watermelon. One container each of Organic Girl Spinach and Arugula filled a ziplock with a paper towel tucked in to keep moisture down, you can fit this anywhere in the ice chest or my vans mini fridge. All our cooking was simple but our food fresh and delicious and you just can't beat the views along the way.
After we returned from our trip one of our favorite customers (and mom to the adorable Derek and Hudson), Shannon Cook, was headed out camping and told me "You should start a blog about what to cook camping. I don't have any imagination when it comes to camping food, I'm hoping I can take enough corn dogs to get us through. It's even tougher with littles." This is a great idea! But. My imagination may need a boost too. I know we have a lot of camp cooks in our midst, how about if YOU all share your favorite camping recipes in the comment section of my blog?!? I'll even offer a Grand Prize! The chosen recipe will win a Stacker Ice Chest filled with all kinds of goodies for camp! I cannot wait to try all your yummy camp food. And just in case anyone knows how to do the roast like my Mom always did...You'd be my new best friend.
Hometown Healthy~
HOBO PACKS are my families favorite campfire meal! Super easy and can be pre-made at home and thrown on the campfire/rocks surrounding the campfire even...for a super easy first night camping meal! Lay out a double layer of foil and spread 1 TBSP of butter in the middle of the foil. You can place cut up chunks of chicken or steak along with chunks of potatoes, mushrooms, onions, peppers, corn or zucchini! Salt, pepper and a bit of garlic powder top off the meal and then wrap up tightly by folding in the foil edges. You can mark the packs with a permanent marker to distinguish whos is whos. Place next to the firepit for about 15-20 minutes depending on flame and positioning and you can turn them over once with a pair of metal tongs. Cut open the pack and enjoy a perfect healthy camp fire meal!
ReplyDeleteThis sounds amazing! I love that each person can customize their Hobo Pack~
DeleteMy favorite camp breakfast is a dish my husband’s family calls Cowboy. Start by frying cut up bacon or sausage in a cast iron skillet. Drain some grease and then add in cut up potatoes. Fry the potatoes until tender and then add in enough eggs to cover the potatoes. Scramble the egg and potatoes mixture. Top it with cheese and enjoy!
ReplyDeleteMy favorite meal of the day :) My Momma would definitely approve!
DeleteThis is sooo delicious!!
ReplyDeleteChicken And Black Bean Nachos:
3 1/2 c. shredded rotisserie chicken
1 c. red enchilada sauce
1/2 small onion, chopped
1 c. fresh corn kernels (from 2 ears corn)
1 (15-ounce) can black beans, rinsed
12 ounces pepper-Jack cheese (about 3 cups), divided
Kosher salt and freshly ground black pepper
8 ounces tortilla chips
Fresh cilantro and lime wedges
DIRECTIONS
Set up grill for indirect cooking and heat to medium. Toss together chicken, enchilada sauce, onion, corn, beans, and 8 ounces cheese in a bowl. Season with salt and pepper.
Tear six 12-inch squares of aluminum foil. Place one-sixth of chips, chicken mixture, and remaining cheese on one end of a piece of foil, leaving a 3-inch border. Fold foil over filling to create a packet and crimp edges to seal. Repeat with remaining foil, chips, chicken mixture, and cheese.
Grill packets over indirect heat until cheese is melted and chicken is warmed through, 6 to 10 minutes. Transfer packets to plates and carefully open. Top with cilantro and serve with lime wedges alongside.
You win!! Thank you for sharing. My daughter made nachos when we were camping and it was so satisfying and easy to customize for picky eaters. When can you come pick up your prize?
Delete