Are you planning an outdoor trip? Looking for some mouthwatering food recipes that are easy to cook? When you go out for a trip, food is one of the most exciting aspects of the journey as well. Though, people do not want to spend a lot of their time cooking rather have fun with their family and friends. But if time permits and you want to show your culinary skills here are some of the best camping recipes that you can prepare in almost no time. Go ahead, hit the trip with such super easy food recipes to make your trip even better.
- Hot Dogs With Quick Cast-Iron Beans
- 6 hot dogs
- 6 hot dog buns
- Canola oil, for grill grate
- 1 tbsp. olive oil
- 1 small onion, diced
- 2 tbsp. Molasses
- Kosher salt and freshly ground black pepper
- 2 cloves garlic, chopped
- 2 tsp. red wine vinegar
- 1 (15-ounce) can small white beans, rinsed
- 4 plum tomatoes, chopped
- 2 tsp. Worcestershire sauce
- Ketchup, mustard, and relish for serving
- Set up the grill on medium heat for direct and indirect cooking. Clean the grates and lightly oil it with canola oil.
- Heat the olive oil a cast-iron skillet over direct heat. Use an 8- 9” skillet. Add onion and keep stirring it occasionally, until tender. Do this for 2 to 4 minutes. Add beans, garlic, molasses, and tomatoes. Add salt and pepper to season it properly. Cook, on the skillet, stirring occasionally, until tomatoes break down, alt least for 15 to 20 minutes. Remove the skillet from heat. Stir in vinegar and Worcestershire.
- Grill hot dogs and keep turning it occasionally over 5-6 times. Grill buns for better taste. Your serving is ready. Serve it with buns with beans, ketchup, mustard, and relish.
2. Chicken and Black Bean Nachos
- 1 c. red enchilada sauce
- 1/2 small onion, chopped
- 8 ounces tortilla chips
- 1 c. fresh corn kernels (from 2 ears corn)
- Kosher salt and freshly ground black pepper
- 1 (15-ounce) can black beans, rinsed
- 12 ounces pepper-Jack cheese (about 3 cups), divided
- 3 1/2 c. shredded rotisserie chicken
- Fresh cilantro and lime wedges, for serving
- Set up the grill on medium heat for indirect cooking. Gently toss the chicken, enchilada sauce, onion, corn, beans, and 8 ounces cheese altogether in a bowl. Add salt and pepper to season it properly on medium flame.
- Tear six 12-inch squares of aluminum foil. Place one-sixth of chips, chicken mixture, and remaining cheese on one end of a piece of foil, leaving a 3-inch border. Fold foil over filling to create a packet and crimp edges to seal. Repeat with remaining foil, chips, chicken mixture, and cheese.
- Grill packets over indirect heat until cheese is melted and chicken is warmed through, 6 to 10 minutes. Transfer packets to plates and carefully open. Top with cilantro and serve with lime wedges alongside.
3. French Toast
- 2 tablespoons sugar
- 4 tablespoons butter
- ¼ cup milk
- ½ teaspoon vanilla extract
- 8 slices challah, brioche, or white bread
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 4 eggs
- ½ cup maple syrup, warmed
- Mix cinnamon, sugar, and nutmeg in a small bowl and set aside for some time.
- Melt butter over medium heat in a 10-inch skillet. Whisk eggs, milk, vanilla, cinnamon mixture, and pour into a shallow container.
- Dip bread in the egg mixture and fry until golden brown. Keep flipping the slices in a time interval to cook the other side. Serve with syrup or ketchup.
- Corn oil
- 1 dozen corn tortillas, preferably stale, or left out overnight to dry out a bit, quartered or cut into 6 wedges
- A few sprigs of epazote (optional)
- Salt tastemaker
- 1, 1/2 to 2 cups red chile sauce or salsa verde
Garnish it with:
- Cotija cheese or queso fresco
- Crema Mexicana or creme fraiche
- Chopped red onion
- Cilantro, chopped
- Roughly chopped avocado
Remove seeds, stems, and veins from ancho dried chiles. Heat them lightly in a skillet on medium flame to draw out their flavor. Boil the water and pour it in the saucepan with chilies in it and cover it. Let it sit for 15 minutes. Add chiles, 1/2 teaspoon of salt, 1-1/2 cups of chili soaking liquid with 2 garlic cloves, in a blender. Blend until pureed. Hold down the lid of blender tightly. Strain through a mesh sieve into a frying pan to make the chilaquiles. Garnish well with cotija cheese or queso fresco and roughly chopped avocado.
- Apple bacon cheddar grilled cheese
- 8 slices sourdough
- 12 slices of cheddar
- 4 tbsp. Grainy Dijon mustard
- 1 granny smith apple, thinly sliced
- 1 pink lady apple, thinly sliced
- 12 slices bacon, cooked
- 3tbsp. Mayonnaise
- On one slice of bread, spread 1 tablespoon mustard, then place three slices cheddar, 4 to 5 apple slices, and three pieces cooked bacon. Top with another piece of bread. Spread outsides of each sandwich with a thin layer of mayo.
- Heat skillet over medium-low heat. Cook sandwiches until golden and cheese is melty. Toss it every 3 to 4 minutes per side.
- Serve immediately.
- Chickpea breakfast hash
- ½ teaspoon cinnamon
- ¼ teaspoon coriander
- ½ teaspoon cumin
- 1 tablespoon oil
- 1 summer squash or zucchini (sliced into 1/2-inch half moons)
- 3 mini sweet peppers (cut into 1/4-inch slices, or 1 bell pepper)
- 1 tablespoon oil
- 1 small red onion (sliced into 1/4-inch half moons)
- ½ teaspoon salt
- 2 eggs
- Heat the oil in a skillet over your camp stove on medium flame. Heat until shimmering. Add onions, peppers, and zucchini. Saute until softened, 4-5 minutes would be enough. Add drained chickpeas and spices to the softened mixture. Cook until the veggies and chickpeas are browned in spots. This might take around 10 minutes.
- Either remove the veggies from the skillet or move it a little aside of the skillet to create a centre space. Add oil in the empty pan space. Crack two eggs into the pan and cook it well up to your liking.
- Garnish it with grated cheese and serve hot.
- Lemon brocc
- 2 heads broccoli, separated into florets
- 1 teaspoon of sea salt
- 1 clove garlic, minced
- 2 teaspoons extra-virgin olive oil
- ½ teaspoon ground black pepper
- ½ teaspoon lemon juice
- Preheat the oven to 400 degrees F (200 degrees C).
- In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic. Spread the broccoli out in an even layer on a baking sheet.
- Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finish.
- oil pasta
- 1 pound dry spaghetti
- 1/4 teaspoon red pepper flakes
- 1/4 cup coarsely chopped fresh flat-leaf parsley leaves
- Freshly grated Parmesan or Pecorino Romano cheese, for serving
- 4 tablespoons extra-virgin olive oil, divided
- 6 cloves garlic, thinly sliced
- Boil a large pot of salted water. Add the pasta and cook 1 minute less than al dente, about 9 minutes or according to package instructions. Reserve 2 cups of the cooking water. Drain the pasta and set it aside.
- Heat 3 tablespoons of olive oil in a large skillet. Heat it over medium flame until shimmering. Add garlic and red pepper flakes. Keep cooking until the garlic is golden-brown, 2 to 3 minutes. Remove the pan from the heat if the pasta is not ready.
- Add the pasta water to the skillet and bring to a simmer over medium flame. Boil gently until the liquid is reduced by half. This process might take about 5 minutes. Add the spaghetti and toss continuously until the sauce thickens and coats the pasta. Do it for continuous 3-4 minutes. Remove from heat, stir in the parsley and with remaining 1 tablespoon olive oil, and toss to combine. Serve it immediately with a topping of grated cheese.
- Grilled fish tacos
- 2 garlic cloves, finely chopped ‘
- 3 Tbsp. fresh orange juice
- 2 cups chopped white onion,
- 1 tsp. dried oregano
- ¾ cup chopped cilantro
- 2 garlic cloves, finely chopped
- ¼ -½ cup extra-virgin olive oil
- 1 lb. tilapia, striped bass, or sturgeon fillets
- 1 cup mayonnaise
- 1 Tbsp. milk
- 4 tortillas
- 2 avocados, peeled, pitted, sliced
- 5 tbsp. Fresh lime juice
- ½ small head of cabbage, cored, thinly sliced
- Take a medium bowl. Stir garlic, oregano, 1 cup onion, orange juice, ¼ cup cilantro, ¼ cup oil. Also, add 2-3 Tbsp lime juice in the bowl. Season the fish with salt and pepper. Spread half of the onion mixture over the bottom of the baking dish. Arrange fish over the onion mixture. Spoon remaining onion mixture over fish. Cover and chill 30 minutes.
- Turn fish; cover and chill 30 minutes longer.
- Whisk mayonnaise, milk, and remaining 2 Tbsp. lime juice in a small bowl.
- Prepare a grill for medium-high heat; brush grate with oil. Grill fish, with some marinade still clinging, until just opaque in the center, 3–5 minutes per side. Grill tortillas until slightly charred, about 10 seconds per side.
- Coarsely chop fish; arrange on a platter. Serve with lime mayonnaise, tortillas, avocados, cabbage, Salsa Verde, lime wedges, and remaining 1 cup chopped onion and ½ cup cilantro.
- Scrambled eggs:
- 2 large free-range eggs
- 2 tbsp. Single cream or full cream milk
- A knob of butter
- Whisk two eggs, milk and a pinch of salt to make a consistent mixture.
- Heat the pan and pour butter.
- Heat the butter for a while
- Add the whisk and stir it for a while
- Let it sit for at least 10 seconds, then stir it well.
- Serve it hot.
- Double baked potato boat:
- Cooked Ham
- 3 Baked Potatoes
- Stick of Butter
- 9 Strips of Bacon, cooked
- Sharp Cheddar Cheese
- Take 3 Baked Potatoes and cut them 5 times each. Add a small piece of bacon, ham, and cheese in each segment.
- Lay each potato out on its own piece of tin foil. Put butter on the tops of each potato and spread it around. Cover the potato in the Tin Foil, find a hot spot in your grill or fire, and cook for about 20 minutes. Make sure you count the number of Potatoes going in and coming out, as they tend to look a lot like darkened coals.
- Grilled sweet potato fries:
- 2 Medium Sweet Potatoes
- 1 Clove of Garlic, Chopped
- 1 Teaspoon Chili Powder
- 2 Tablespoons Olive Oil or Vegetable Oil
- 1 Packet of Ranch Dry Mix
- Wash and dry the sweet potatoes. Cut them in lengthwise around 1/3 an inch wide on each side, so they look like fries.
- Soak the fries in water for 30 minutes and then drain and leave it for another one hour.
- Place these fries on a piece of tin foil that’s over a sheet pan. Place the pan on a grate over an open fire of a grill.
- Flip it every ten minutes. Make it crisp.
- Serve it with dip or sauce.
These are 12 recipes that you can totally opt for, while camping, or RVing. These are easy to make and the ingredients are easily available. You can make these amazingly mouthwatering dishes in the minimum time possible. It roughly takes 20-30 minutes to completely cook most of the dishes. You do not even need a lot of utensils as they are quite feasible to prepare in most of the utensils. They are also easy to store and can be stored for quite a long time. So, in case you have any plans for camping, RVing, trecking then take along these unbeatable delicious food recipes to add more fun to the trip.
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