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Recipe Contest: You Can't Fail Foil Packets

This is a keeper campground recipe for our family — it even works when small car camping or deep back country camping dictates minimal gear & cooler ingredients.

MUST HAVE INGREDIENTS:
1) Foil squares
2) Fire
3) Food (even bagged jerky & canned corn works)

OPTIONAL BUT TASTY INGREDIENTS:
4) Corn
5) Potatoes (diced)
6) Onions (chopped tiny)
7) Peppers (small)
8) Seasoning: Steak, blackening, soul or cajun seasoning (like Tony’s) or Season-all (like Spike or poultry)
9) Beans, sausage, jerky or canned fish (your choice)
10) Butter or oil (this is optional if your meat provides oil)

In a foil packet, arrange your choice of these ingredients (Protein choice + Veggies + Starch + Fat). Sprinkle with seasoning. Roll up foil packet and place around fire edge/in ring. Watch it so it cooks and doesn’t burn. Depending on how large you cut your potato pieces, it will take 30 minutes to one hour to cook. Unpeel your packet and YUM! Instant camp breakfast, lunch or dinner! And you even have an easy to clean-up & pack-out “dish.” Choose your favorite ingredients and go. (By the way, I taught my husband this foil recipe when we were dating — he was just eating way too much frozen pizza and he loved it do much he started making frozen chicken breasts with veggies for his mom and sister when they visited. They were do impressed. Same foil formula: (chicken breast+starch+veggie+fat) and cook at 400 degrees for 45 minutes to one hour. Outside in the campfire, the chicken will cook fast or slow depending on your fire so be sure to check the meat for complete “done-ness” before eating. Chicken should not be pink, so be sure to cook it through and even better, if you can cut it into chunks so the individual pieces cook through with the veggie, fat and starch juices. Enjoy!

Travelin' Dawgs

Spicy Bourbon Marinade:

½ cup soy sauce
½ cup bourbon
3 tablespoons brown sugar
1 teaspoon chili powder

Kabobs:

1 package smoked Bratwurst, cut into 1-inch pieces
2 medium sweet red peppers, cut into 1-in. pieces
1 medium green pepper, cut into 1-in. pieces
2 cups whole button mushrooms
1 medium onion, cut into wedges
Metal or wooden skewers

  • In a resealable plastic bag, combine marinade ingredients; add vegetables. Seal bag; marinate for one hour or up to 24 hours.
  • Drain and reserve marinade. Thread sausage and vegetables alternately on skewers. Brush with reserved marinade.
  • Grill over medium heat for 15 to 20 minutes or until sausage is hot and vegetables are crisp-tender, turning and basting frequently with reserved marinade.

NOTE: Prep work can be done at home before heading for campsite.

Remove ingredients from skewers and serve immediately in toasted crusty rolls.

Makes 4 to 6 servings.

Zipped-Up Scramble

Anything protein-packed is a breakfast staple when I’m hitting the trails but the thought of yet another peanut butter sandwich is as appealing as a thunderstorm mid-hike. I don’t like to pack very many utensils and gadgets so here’s my go-to for a filling, and energizing way to kick-start my day.

Sealed & Scrambled Eggs

Ingredients:

2 eggs (or egg beaters for easy transporting)
Shredded cheddar cheese
Fresh Spinach
Salsa
Ham or Turkey
Salt & Pepper to taste

Crack two eggs in a zip-lock bag.
Shake the bag to scramble and toss in cheese, ham, spinach.
Place in a pot with boiling water for about 5-7 minutes, or until eggs are firm.
Slice the zip-lock open and top with salsa, and salt and pepper to taste.
Portable protein!