Simple Gourmet Camping Recipes
There’s a lot more available than hot dogs and marshmallows when planning your camping meals. I went on a scout campout this weekend and decided to show the boys some very easy and delicious recipes that work great with limited kitchen/cooking supplies.
Chili Lime Chicken Sandwiches with Mango Salsa and Roasted Pablano Peppers Recipe
The boys went crazy for this dish. They absolutely loved it and never dreamed of eating something like it on a campout. It was really fun teaching them the different steps and techniques. A couple even asked for the recipe so they could go home and cook it for their families.
For the Roasted Pablanos:
- 2 pablano peppers
- vegetable oil to coat
Coat the peppers with oil, then place on a grill rack over the campfire (just coals, no or very low flame), until black all over. Cover with towel or place in bag for 10 minutes to allow to steam. Remove blackened skin by rubbing with a paper towel. Remove stems and seeds and set aside.
For the Chicken:
- 8 chicken breasts, skin and bones removed
- 1/2 lime
- Salt and Pepper to taste
- Garlic powder to taste
- Cumin powder to taste
- Chili powder to taste
Grill over campfire, seasoning both sides with the seasonings and lime juice, until cooked.
For the Mango Salsa:
- 1 mango, seeded, peeled, and diced
- 1 red bell pepper, stem and seeds removed, diced
- 1/2 onion, diced
- 1/2 lime, juiced
- half a bunch of cilantro, chopped
- 1/4 teaspoon ground cumin
- salt and pepper to taste, roughly 1/4 teaspoon each
- 1 jalapeno, seeds removed, finely diced (optional)
Mix all ingredients together in a bowl and set aside.
To assemble sandwiches:
Slice roasted pablanos into quarters and place one quarter on a piece of bread with a chicken breast. Top with mango salsa. Add lettuce and mayonnaise to another slice of bread if you’d like and assemble.
French Toast with Nutella, Strawberries, Bananas, and Powdered Sugar Recipe
Now this is the breakfast of camping champions…
- 1 large loaf sliced bread
- 1 dozen eggs
- milk, maybe 1 cup
- 1 teaspoon or so of cinnamon sugar
- Nutella to spread on toast
- 1 pound fresh strawberries, sliced
- 4 bananas, peeled and sliced
- powdered sugar for garnish
Crack eggs in bowl and whisk with milk to a smooth runny consistency. Add cinnamon sugar and whisk to incorporate. Dip bread, one slice at a time, to coat, then grill over medium-low heat until golden brown on both sides. Spread with Nutella and place sliced strawberries and bananas on top, then sprinkle with powdered sugar.
Recipes by Jothan Yeager, July 2011
The Bald Gourmet is a seeker of delicious food, and creates wonderful dishes no matter where he is, including while camping in the middle of the forest in the mountains.