Archive for the ‘Camping Recipes’ Category

Campfire Recipes: Sweet Pork Chops

Sunday, March 1st, 2015

A long time ago, I learned the importance of eating well while one is camping.  Yes, I have done the beans and hot dogs along with many canned meals.  But nothing beats homemade cooking and there is no exception when it comes to camping.  Below is recipe that I make time and time again.  It is easy, has simple ingredients, and tastes like I spent many hours over the camp fire cooking this meal.

As in any recipe, the ingredients can be changed to your liking.  I have indicated that in this recipe.

Campfire Recipe:  Sweet Pork Chops

Ingredients and Supplies

4 bone-in pork chops, seasoned as you would like

1 box of instant dressing, any flavor

2 large sweet or Irish potatoes, sliced into ½ inch pieces

2 apples, cored and sliced

½ onion, sliced

2 juice boxes, apple flavored

Heavy duty aluminum foil

sweetporkchops

Steps

  1. Build fire.
  2. Unroll the aluminum foil and cut a piece large enough to hold all the food plus a little extra.
  3. Repeat step 2.
  4. Layer the ingredients into the foil following this order:  dressing, pork chops, apples, onion, and potatoes. 
  5. Fold up the sides of the aluminum foil to create a pan and add the contents of the juice boxes.
  6. Seal up the edges of the first layer of aluminum foil.  This is very important since you do not want to lose any juice. 
  7. Repeat the previous step.
  8. Cook the pocket over indirect heat by placing it on hot coals.  Turn the packet every eight minutes until the pocket has been on the coals for a total of 20 to 30 minutes. 
  9. After 20 minutes have passed, remove the pocket from the fire and check the doneness of the meat and potatoes.
  10. If the ingredients are not done, place back onto the fire.

Prior to the aluminum pocket being done, you will notice a wonderful aroma percolating from the fire.  No, it is not a holiday instead it is a wonderful meal that will attract a lot of attention from man and beast.  To complement the meal, consider placing a loaf of French bread in some foil, cut slits in the bread and fill with garlic butter.  Wrap in foil and place on the hot coals.  Or, bake some biscuits in your Dutch oven.  Either one of these breads will compliment the dish and will give you something by which to sop up the juices from this wonderful dish.

Campfire Recipe: Sweet Potato and Ham Breakfast Packets

Sunday, March 1st, 2015

Nothing beats getting up in the morning to the smell of breakfast cooking but frankly I hate to have a lot of dishes to do that early in the morning.  One way of preventing this situation is to cook breakfast in a foil packet.  The packet itself becomes the mixing bowl and plate all in one, which means I only have to wash eating utensils.  Yeah, now I can get on with camping but……Another thing I hate is what to do with leftovers.  While I want to make sure my family and camping guests are well feed, it never fails I have some leftovers or self-made leftovers.  Secretly, I have cooked an extra sweet potato or two so I could have this dish for breakfast the next morning.  But regardless of how I get leftovers, the recipe below is the answer to this problem.  The best part is there is no waste and the breakfast below tastes like I toiled over the campfire for hours.  Well, we really know the truth. 

Sweet Potato and Ham Breakfast Packets

Ingredients/Supplies

1 large sweet potato, precooked

1 Tablespoon butter, melted

1 teaspoon paprika

½ teaspoon garlic powder

¼ teaspoon salt

¼ teaspoon black pepper

2 green onions, sliced thinly

1/3 cup of thinly sliced ham

¼ cup of chopped pepper

4 eggs

¼ cup fresh basil, chopped

Aluminum foil

breakfastpackets

Steps

  1. Peel cooked sweet potato and slice as thin as possible.
  2. In a bowl, combine melted butter, paprika, garlic powder, and half of the salt and black pepper.
  3. Roll out the aluminum foil and cut four 14-inch squares. 
  4. To each square, brush on the butter mixture.
  5. Divide the sliced sweet potato between the four aluminum squares.
  6. Drizzle remaining butter mixture over sweet potatoes.
  7. Top with ham, green onions, and chopped pepper.
  8. Pull up the sides of the foil squares so that they form a container.
  9. Crack an egg and place in one of the packets.  Seal the packet by bringing the sides together and folding down.  Repeat with the remaining aluminum foil packets.
  10. Place packets on grill rack over fire.  Cook for 8 minutes.
  11. Allow to cool slightly before opening.  Once open and check for egg doneness.  If it is cooked to your liking, sprinkle on fresh basil and salt and pepper.

While I am a lover of sweet potatoes, not everyone is.  If this is the case or you do not have any sweet potatoes, do not fret.  Irish potatoes are fine.  Also, if you do not have ham, consider using cooked sausage or even a little smoked salmon.  Vegetables are another ingredient that can deviate from the recipe.  Try using any vegetable leftovers from the dinner the night before.  Finally, if you really want to take this dish over the top, add a little cheese to the packet when you add the basil and seasoning.  At this point, do not put the foil packet back on the grill.  The internal heat is hot enough to melt the cheese.

Camp Fire Recipe: Sweet Cake on a Stick

Sunday, March 1st, 2015

While I love to camp with my kids, there are times I like to camp with adults.  When I have the luxury to do this, I like to have something a little special for dessert.  No S’Mores at this camping party.  Below is one of my favorite “adult” desserts.  While there is nothing that is “adult only” in this recipe, I like to use it as a rite of passage with my kids. 

Sweet Cake on a Stick

Ingredients

Pound cake

Sweetened condensed milk

2 Tablespoons peanut butter

1 cup of shredded coconut

1 cup mini chips, any flavor

cakeonstick

Steps

  1. Build your fire.
  2. Place sweetened condensed milk in a shallow dish.
  3. Mix peanut butter into the sweetened condensed milk
  4. Mix coconut and chips in a separate bowl.
  5. Place pound cake on a cutting board and cut into 1-inch cubes. 
  6. Put cut cubes in a bowl.
  7. Take a roasting stick and push thorough one of the cubes.
  8. Dip cube into the sweetened condensed milk and peanut butter mixture.
  9. Roll into the coconut and chip mixture.
  10. Roast over fire until coconut is toasted and chips are melted.
  11. Allow to cool slightly and enjoy.

As simple and tasty as this recipe is, there are a few tested variations to this recipe that I have tried.  One is to give a hazelnut and chocolate butter a try in place of the peanut butter.  If you are not a fan of coconut, give a combination of cinnamon and sugar a try.  Combine this version with cinnamon and chocolate flavored chips. 

For a purely adult version, consider adding a little flavored liquor to the sweetened condensed milk.  But keep in mind that the liquor will cause the cake to cook faster. 

Regardless of what you soak and roll your cake on a stick in, there is one hint that is very important and that is to dry your cake before roasting.  What do I mean by this?  Well, a freshly baked pound cake is very moist.  Adding more moisture and rolling it in ingredients can make it soggy and a soggy cake cube runs the chance of falling off the roasting stick.  To reduce the chances of this happening, allow the cut cake to set open for awhile.  This will allow the outer part of the cake to dry out a bit before it is placed on a stick.  In doing so, the cake will stay on the stick longer.