12 Summer Camping Recipes - Panergy

by Regina Wu
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12 Summer Camping Recipes - Panergy

WHAT TO EAT WHILE CAMPING IN THE SUMMER

1. WALKING TACOS

It feels wrong to go on a camping trip in the summer and not eat walking tacos. Here’s a recipe that will surely make your belly happy, and your kid’s too.

Ingredients

  • 1 pound ground beef
  • 1 packet chili seasoning mix
  • ¼ teaspoon pepper
  • 1 can (10 ounces) diced tomatoes and green chiles
  • 1 can (15 ounces) ranch-style beans (pinto beans in seasoned tomato sauce)
  • 5 packages (1 ounce each) corn chips – or try nacho cheese chips!
  • Optional toppings: shredded cheddar cheese, sour cream, and sliced green onions

How to make it

  1. In a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles, for 6-8 minutes
  2. Drain the meat
  3. Stir in chili seasoning mix, pepper, tomatoes, and beans and bring to a boil
  4. Reduce heat; simmer, uncovered, until thickened, for 20-25 minutes, stirring occasionally
  5. Open corn chip bags
  6. Add beef mixture and toppings

2. FOIL PACKET POTATO AND SAUSAGE

This is a quick and easy way to get some good grub when you’re hungry after a long day. They are mobile for on-the-go eating, too.

Ingredients:

  • 3 pounds red potatoes, cut into ½-inch cubes
  • 2 packages (12 ounces each) smoked sausage links, cut into ½-inch slices
  • 4 bacon strips, cooked and crumbled
  • 1 medium onion, chopped
  • 2 T chopped fresh parsley
  • ¼ tsp salt
  • ¼ tsp garlic salt
  • ¼ tsp pepper

How to make it:

  1. Prepare campfire or grill for cooking on medium heat
  2. In a large bowl, toss potatoes with sausage, bacon, onion, parsley, salts, and pepper
  3. Divide mixture among eight 18×12-in. pieces of heavy-duty nonstick foil
  4. Fold foil around potato mixture, sealing tightly
  5. Place packets over campfire or grill
  6. Cook 15 minutes on each side or until potatoes are tender
  7. Open packets carefully

Homemade granola with nuts and seeds in glass jar

3. MORNING GRANOLA

This granola makes for the perfect breakfast when topped with yogurt and some fresh fruit, or as a great snack while you’re out and about hiking.

Ingredients:

  • 6 cups old-fashioned oats
  • ½ cup unblanched almonds, coarsely chopped
  • ¼ cup packed brown sugar
  • ¼ cup flaxseed
  • ¼ cup canola oil
  • ¼ cup honey
  • 1 T maple syrup
  • 1 tsp apple pie spice
  • ½ teaspoon salt
  • ½ teaspoon vanilla extract
  • ½ cup dried cranberries
  • ½ cup raisins

How to make it:

  1. Preheat oven to 300°
  2. In a large bowl, combine oats, almonds, brown sugar, and flax
  3. In a microwave-safe bowl, whisk oil, honey, maple syrup, pie spice, and salt
  4. Microwave on high for 30-45 seconds or until heated through, stirring once
  5. Stir in vanilla
  6. Pour over oat mixture; toss to coat
  7. Spread evenly in a 15x10x1-in. baking pan coated with cooking spray
  8. Bake until golden brown, 30-40 minutes, stirring every 10 minutes
  9. Cool completely on a wire rack
  10. Stir in cranberries and raisins
  11. Store in an airtight container

4. LEMON DILL SALMON PACKETS

We are big fans of packet recipes when camping because it’s an easy and mess-free way to eat. This one is packed with flavor that you may find yourself trying to recreate at home.

Ingredients:

  • 1 T butter, softened
  • 4 salmon fillets (6 ounces each)
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ medium onion, sliced
  • 4 garlic cloves, sliced
  • 4 fresh dill sprigs
  • 1 T minced fresh basil
  • 1 medium lemon, sliced

How to make it:

  1. Prepare campfire or grill for cooking on medium heat
  2. Prepare 4 pieces of a double thickness of foil (about 12 in. square)
  3. Spread butter in the center of each
  4. Place 1 salmon fillet in the middle; sprinkle with salt and pepper
  5. Top with onion, garlic, dill, basil, and lemon
  6. Fold foil around fillets and seal.
  7. Place packets on a grill grate over a campfire or grill
  8. Cook until fish just begins to flake easily with a fork, about 8-10 minutes
  9. Open carefully

Smoked Barbecue Pulled Sliders with Sauce

5. BBQ CHICKEN SLIDERS

Though a bit messier than some of the other things on this list, it is well worth the potential spill. These BBQ sliders just scream summer.

Ingredients:

  • 1 ½ quarts water
  • ¼ cup packed brown sugar
  • 2 T salt
  • 1 T liquid smoke
  • 2 garlic cloves, minced
  • ½ tsp dried thyme
  • 2 pounds boneless skinless chicken breasts
  • ⅓ cup liquid smoke
  • 1 ½ cups barbecue sauce
  • 16 small buns or dinner rolls, split and warmed

How to make it:

  1. In a large bowl, mix water, brown sugar, salt, liquid smoke, garlic, and thyme, stirring to dissolve brown sugar
  2. Save 1 cup of this mixture for cooking chicken; cover and refrigerate.
  3. Place chicken in bowl with remaining mixture and turn to coat chicken
  4. Cover and refrigerate for 18-24 hours, turning occasionally.
  5. Remove chicken from mixture and transfer to a 3-qt. slow cooker
  6. Throw away mixture in bowl
  7. Then add saved 1 cup of mixture and ⅓ cup liquid smoke to chicken
  8. Cook, covered, on low for 4-5 hours or until chicken is tender
  9. Remove chicken; cool slightly
  10. Throw away cooking juices
  11. Shred chicken with 2 forks and return to slow cooker
  12. Stir in barbecue sauce
  13. Serve on buns

6. EGG AND SPINACH BREAKFAST BURRITO

These burritos are perfect for making ahead of time and warming up when you’ve got a day of adventures ahead of you and want something quick to grab and go.

Ingredients:

  • 1 pound bulk lean turkey breakfast sausage
  • 1 T canola oil
  • 1 cup frozen cubed hash brown potatoes, thawed
  • 1 small red onion, chopped
  • 1 small red pepper, chopped
  • 6 cups (about 4 ounces) fresh spinach, chopped
  • 6 large eggs, beaten
  • 10 multigrain tortillas (8 inches), warmed
  • Cheese

How to make it:

  1. In a large skillet, cook sausage over medium heat until no longer pink, for 4-6 minutes
  2. Break into crumbles and remove from pan
  3. In the same skillet, heat oil
  4. Add potatoes, onion, and pepper; cook, stirring, until tender, for 5-7 minutes
  5. Add spinach and stir until wilted, for 1-2 minutes
  6. Add sausage and eggs
  7. Cook and stir until no liquid egg remains
  8. Spoon ½ cup filling across the center of each tortilla and sprinkle with cheese
  9. Fold bottom and sides over filling and roll up

Grilled sausage on the flaming grill

7. GRILLED SAUSAGE AND VEGETABLES

There’s nothing like summer vegetables and grilled sausages when camping. It’s classic, yet still healthy. The extra bit of sweet in here gives it some nice unexpected flavor.

Ingredients:

  • ¾ cup peach preserves
  • ½ cup reduced-sodium soy sauce
  • 3 T minced fresh gingerroot
  • 3 T water
  • 3 garlic cloves, minced
  • Dash hot pepper sauce, optional
  • 4 medium sweet red peppers
  • 1 medium eggplant
  • 3 small zucchini
  • 2 small yellow summer squash
  • 12 hot Italian pork or turkey sausage links (4 ounces each)

How to make it:

  1. Place the first 5 ingredients in a blender; if desired, add pepper sauce. Cover and process until blended.
  2. Cut peppers lengthwise in half; remove seeds. Cut eggplant lengthwise into 1/2-in.-thick slices. Cut zucchini and yellow squash lengthwise into quarters. Place all vegetables in a large bowl; drizzle with 1/2 cup of the sauce and toss to coat.
  3. Place vegetables on a greased grill rack. Grill, covered, over medium heat 8-10 minutes or until tender and lightly charred, turning once. Cool slightly. Reduce grill temperature to medium-low heat.
  4. Cut vegetables into bite-sized pieces. Toss with additional 1/4 cup sauce; keep warm.
  5. Grill sausages, covered, over medium-low heat for 15-20 minutes or until a thermometer reads 160° for pork sausages (165° for turkey sausages), turning occasionally. Remove sausages from grill; toss with remaining sauce. Serve with vegetables.

8. GRILLED SPICY CORN ON THE COB

This spicy take on corn will really make your taste buds sing. It’s a quick and easy way to get some veggies with your meal, or works as a great snack, too.

Ingredients

  • 4 large ears sweet corn, husks removed
  • ¼ cup butter, melted
  • 2 tsp dried thyme
  • 1 T hot pepper sauce
  • 1 tsp chicken bouillon granules
  • ¼ cup chopped seeded jalapeno peppers

How to make it:

  1. Place each ear of corn on a double thickness of heavy-duty foil (about 18×12 in.)
  2. Combine butter, thyme, hot pepper sauce, and bouillon granules
  3. Brush over corn and sprinkle each with 1 tablespoon jalapenos, seal tightly
  4. Grill, covered, over medium heat until corn is tender, for 15-20 minutes
  5. Open carefully
Hobo Dinner

9. BAG KABOBS

Though the name may not sound too catchy, these kabobs will catch your attention with their full flavor. They are a great thing to prep ahead of time and put on the grill once you’re at your campsite.

Ingredients

  • Beef or chicken
  • Bell peppers
  • Mushrooms
  • Onion
  • Jalapeno peppers (optional)
  • Small potatoes
  • Zucchini squash
  • Fresh garlic
  • 2-3 T olive oil
  • Lemon or lime
  • McCormick’s Salt-free Chicken seasoning
  • Powdered butter flavoring
  • 2 T soy sauce
  • Lemon pepper seasoning
  • Dill

How to make it:

  1. Boil potatoes for approximately 4-5 minutes depending on size (they should still be firm and crisp, not mushy)
  2. Let potatoes cool completely before putting in foil bag
  3. Chop bell peppers, onion, and zucchini squash into large pieces
  4. Put chopped vegetables, whole jalapenos, whole potatoes, and whole mushrooms into a large foil bag with garlic, olive oil, lemon or lime juice, soy sauce, butter flavoring, lemon pepper seasonings, and dill
  5. Cut meat into large stew size pieces
  6. Put meat in a separate foil bag with ¼ cup of olive oil, garlic, chicken seasonings, butter flavoring, and 2 T of soy sauce.
  7. Place the foil bags into larger 2 gallon ziplock bags to store while traveling
  8. To cook, remove foil bags from plastic ziplock bags and grill for 8-10 minutes, turning after 5-6 minutes
  9. Let sit before opening bags

10. GREEN CHILE CHICKEN ENCHILADAS

Enchiladas are always a good idea and are perfect for making ahead of time and warming up after a long day of adventuring out in nature.

Ingredients:

  • 3-4 chicken breasts , cooked and shredded
  • 12 corn tortillas
  • ½ c onion, chopped finely
  • 2 c grated Longhorn or Colby cheese
  • ½ c milk
  • 1 can cream of chicken soup
  • ½ – 1 c chopped fresh, frozen or canned green chiles
  • 1 c sour cream

How to make it:

  1. Cut tortillas into quarters and place a layer into crock pot, top with onions and grated cheese
  2. Start another layer and top again with onions and cheese
  3. Mix together milk, green chiles, sour cream, soup, and chicken
  4. Pour some of the mixture over tortillas
  5. Continue with more layers of tortillas, onions and cheese
  6. Pour remaining mixture over tortillas and top with remaining cheese
  7. Cook in crock pot on low for 2-3 hours
  8. This can also be prepared the same way and cooked in a 2-quart casserole dish

11. A MEAN THREE-BEAN SALAD

This mix of tasty ingredients is the perfect side dish for your main meal, or by adding chicken into it, you can make it a meal of its own.

Ingredients:

  • 2 (15 oz) cans pinto beans
  • 2 (15 oz) cans kidney beans
  • 2 (15 oz) cans garbanzo beans
  • 1 c red onion, thinly sliced
  • 1 c green bell pepper, chopped
  • 1 c red bell pepper, chopped
  • ½ c celery
  • ¾ c red wine vinegar
  • ½ c sugar
  • ½ c olive oil
  • ½ tsp dry mustard
  • ½ tsp salt
  • 2 T parsley, chopped
  • 1 T fresh cilantro, chopped
  • 1 tsp fresh oregano, chopped

How to make it:

  1. Drain all the beans; put into a large mixing bowl
  2. Add red onion, bell peppers, and celery
  3. In small bowl, combine vinegar, sugar, olive oil, salt, mustard, cilantro, parsley, and oregano
  4. Pour over beans and veggies; toss to mix well
  5. Cover and refrigerate several hours or overnight, stirring occasionally

coleslaw salad with cabbage and carrots

12. MARINATED COLESLAW

This side dish will go well with all of your favorite summer BBQ eats. We love this one because it is a healthy alternative to other coleslaws yet still packs great flavor.

Ingredients:

  • 1 medium cabbage, shredded with knife
  • 1 onion, sliced fine
  • ½ c vinegar
  • ½ c honey
  • ½ c salad oil
  • 1 tsp salt
  • 1 tsp dry mustard
  • 1 tsp celery seed

How to make it

  1. Combine vinegar, honey, oil and seasoning in pan and heat to boiling
  2. Pour over cabbage and onion
  3. Cool and refrigerate
  4. This will keep at least a week and tastes best the second or third day
by Regina Wu

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