Nothing compliments a camping trip like great food. Yes, everyone can make burgers and hot dogs, but sometimes you want to add a little more culinary pizazz to your outdoor cooking adventures. Mike Rosman RV would like to share 4 recipes that’ll make you a campground hero in no time:
BREAKFAST – Campfire Breakfast Burger
Start your day off on the right foot with this easy, protein-filled, breakfast sandwich.
- 2 cups flour
- 3 teaspoons baking powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 6 tablespoons dry milk powder
- 2 teaspoons black pepper
- 4 tablespoons canola oil
- 1/2 cup shredded cheddar cheese
- 1 cup water
- 12 sausage patties
- 12 eggs
- In a medium bowl, whisk together flour, baking powder, sugar, salt, dry milk powder, black pepper and canola oil until well incorporated.
- To mix the biscuits, pour dry mix into medium sized bowl and add 1/2 cup of water. Slowly add the remaining 1/2 cup of water 1 Tablespoon at a time until the biscuit mix is thick batter. Stir in cheddar cheese.
- Set cast iron pan over medium heat and add oil to coat. Scoop biscuit mix by the scant 1/4 cup onto pan (you will need to work in small batches). Allow to cook until first side is golden brown and flip once. Cook until biscuits are fluffy and cooked through.
- Add sausage to a cold cast iron skillet and then set it over medium high heat. Cook until sausages are golden brown and cooked through, flipping once. Remove and set aside.
- Cook eggs in cast iron skillet until desired doneness.
- Split biscuits in half and top with sausage and egg. Add ketchup or hot sauce if desired and place other half of biscuit on top.
LUNCH – CAMPING QUESADILLAS
A quick and easy Mexican dish that’ll keep everyone running throughout the day (or inspire a siesta).
- 4 medium flour tortillas
- 2 (8oz) chicken breasts, grilled and sliced
- 1 jar Tostitos salsa con queso
- 1 can black beans, rinsed and drained
- 1 c. shredded Mexican blend cheese
- tin foil
- Spread 1 Tbsp salsa con queso over one side of a tortilla.
- Place 1/4 c. chicken on half the tortilla over the salsa con queso. Sprinkle 1/4 c. black beans and about 1/4 c. cheese over the chicken.
- Fold other side of tortilla over to cover ingredients. Place on a piece of tin foil large enough to cover the quesadilla. Leave the ends open.
- Place the foiled quesadilla on the grate directly over the campfire. Keep over fire to cheese is melted and tortilla is crispy.
- Remove from the grate and cut in four pieces.
DINNER – Foil Wrapped Salmon with Herbs and Lemon
Layers of herbs, lemon, and dijon mustard on salmon in tin foil and cooked directly in the fire for a quick and easy gourmet dinner at the camp site.
- 4 salmon filets
- 8 slices of lemon
- 4 tbsp. dijon mustard
- 4 sprigs of dill
- 4 sprigs of tarragon
- 4 tbsp. butter
- 2 garlic cloves, minced
- 1 shallot, sliced
- olive oil
- sea salt and fresh cracked black pepper
- tin foil
- Season salmon filets liberally with sea salt and fresh cracked black pepper. Spread 1 tbsp. of dijon mustard on the tops of each salmon filets.
- Layer 2 lemon slices, a sprig of tarragon and dill, a few slices of shallot, 1 tbsp. of butter, and some garlic on each salmon filet. Splash the tops of the filets with a big gulp of olive oil.
- Wrap salmon filets individually in tin foil.
- Put tin foil wrapped salmon directly in fire until cooked through (10-20 mins).
DESERT – Grilled Chocolate Banana Melt
A tasty campfire dessert treat for the whole family to enjoy!
- 1 banana, peeled
- 2 tablespoons miniature marshmallows
- 2 tablespoons semi-sweet chocolate chips
- 2 tablespoons Cinnamon Toast Crunch™ cereal, slightly crushed
- Preheat grill to medium high heat.
- Slice banana lengthwise and slightly open. Place on a rectangle of aluminum foil.
- Insert marshmallows and chocolate chips into the sliced banana.
- Wrap banana up in foil and cook on the grill for 5-6 minutes.
- Unwrap banana and top with cereal. After melt has slightly cooled eat with a spoon.