Camping Food

Chicken Bowl
Ingredients
3 Tablespoons soy sauce
2 teaspoons lemon zest 1-2 teaspoons, the zest of 1 lemon
2 Tablespoon lemon juice the juice from 1 lemon
1 Tablespoon brown sugar
4 Tablespoons olive oil divided
2 teaspoons minced garlic
1/2 teaspoons smoked paprika
4 boneless skinless chicken breasts thin sliced
1 pound baby potatoes
1/2 pound green beans trimmed
1 Tablespoon fresh chopped parsley for garnish
salt and pepper to taste
Things You’ll Need
Mixing bowls
Aluminum foil
Instant read thermometer

Instructions
In a medium mixing bowl, whisk together soy sauce, lemon zest, lemon juice, brown
sugar, 2 tablespoons olive oil, minced garlic, and smoked paprika to make the
marinade.
Place chicken in the marinade and cover (or place chicken and marinade in a Ziploc
bag). Refrigerate for at least 30 minutes, even better if you can marinate
overnight.
Just before assembling the foil packets, toss together baby potatoes, green beans,
2 tablespoons olive oil, 1 tablespoon of chopped parsley, and salt/pepper to taste.
Tear off four large (18”x18”) sheets of aluminum foil. Fold in half once to form a
double layer rectangle.
Place 1⁄4 of the veggie mixture in the center of the foil. Place one chicken breast
over the top of the vegetables. Fold in each side to the center and then fold in
the top and bottom to form a secure packet. Repeat for the remaining ingredients to
form four foil packets.
Cook over grill or campfire at 400°F for about 25-30 minutes or until potatoes are
fork tender and the chicken registers 165°F internal temperature.
Season with salt, pepper, and a fresh sprinkle of parsley, if desired.
Expert Tips & FAQs
Leave a little room in the foil packets for the steam to escape.
You are essentially steaming the food in your foil packet. For this reason, the
chicken doesn’t get a lot of color or char like it would over an open fire. Be
careful not to overcook the chicken or it will dry out. A longer marination time
(i.e., overnight) will also make for moister chicken.
You can add any of your favorite vegetables to this foil packet. The veggies cook
in the juices from the chicken and take on the sweet and salty flavors of the
marinade.
I would recommend mixing up the marinade at home and tossing the chicken and
marinade into a gallon size Ziploc before heading out on your camping trip. This
will give the chicken ample time to marinade AND you won’t have to carry the
ingredients for the marinade on your trip!
Maple Chorizo Breakfast Skillet
Ingredients
2 tbsp. extra-virgin olive oil
1 1/2 lb. potatoes, scrubbed clean and diced into ½" pieces
Kosher salt
Freshly ground black pepper
1 large bell pepper, chopped
1 medium yellow onion, chopped
8 oz. cured (not fresh) Spanish chorizo, diced
2 tbsp. maple syrup
4 to 6 large eggs
Sliced green onions, for garnish
Directions
SAVE TO MY RECIPES
Step 1
Place a grate and large cast-iron skillet over a campfire and preheat 15 minutes.
Heat oil in skillet, then add potatoes in an even layer. Season with salt and
pepper and cook, undisturbed, until golden and crispy on one side, 3 to 4 minutes.
Step 2
Stir in peppers, onions, chorizo, and maple syrup. Cook, stirring occasionally,
until potatoes are tender, 10 to 12 minutes.
Step 3
Use a spoon to make wells in mixture. Crack an egg into each well and season with
salt and pepper. Cover skillet with foil (or a lid) and cook until eggs are done to
your liking, 3 to 4 minutes.
Step 4
Garnish with green onions and season with more black pepper before serving.
Grilled Shrimp Foil Packs
Ingredients
1 1/2 lb. large shrimp, peeled and deveined
2 cloves garlic, minced
2 smoked andouille sausages, thinly sliced
2 ears corn, each cut crosswise into 4 pieces
1 lb. red bliss potatoes, chopped into 1-in pieces
2 tbsp. extra-virgin olive oil
1 tbsp. Old Bay seasoning
Kosher salt
Freshly ground black pepper
2 tbsp. freshly chopped parsley
1 lemon, sliced into thin wedges
4 tbsp. butter
See All Nutritional Information
Directions
SAVE TO MY RECIPES
Step 1
Preheat grill over high heat, or preheat oven to 425°. Cut 4 sheets of foil about
12 inches long. Divide shrimp, garlic, sausage, corn, and potatoes evenly over the
foil sheets. Drizzle with oil, then add Old Bay seasoning and season to taste with
salt and pepper. Toss gently to combine. Top each mixture with parsley, lemon and a
tablespoon of butter each.
Step 2
Fold foil packets crosswise over the shrimp boil mixture to completely cover the
food. Roll top and bottom edges to seal them closed.
Step 3
Place foil packets on grill and cook until just cooked through, about 15 to 20
minutes (or transfer to oven and bake for 20 minutes).
Campfire Pigs In A Blanket
Ingredients
1 can crescent dough
2 tbsp. mustard
8 hot dogs
Directions
SAVE TO MY RECIPES
Step 1
Separate crescent dough into triangles. Spread a very thin layer of mustard over
each piece of dough then place a hot dog on top. Roll up, so the dough is wrapped
around the hot dog, then skewer each dog.
Step 2
Cook over a campfire until the crescent is golden and the dough is cooked through,
10 to 15 minutes.
Grilled Cheese Dogs
Ingredients
4 hot dog buns
2 tbsp. butter, softened
1/4 tsp. garlic powder
1/4 tsp. onion powder
4 hot dogs, split lengthwise (be careful not to cut all the way through)
3 c. shredded cheddar
4 scallions, sliced
See All Nutritional Information
Directions
SAVE TO MY RECIPES
Step 1
Flatten buns with a rolling pin. In a small bowl, stir butter, garlic powder, and
onion powder. Spread all over outsides of buns.
Step 2
Working in batches if needed, in a large skillet over medium heat, sear hot dogs,
turning occasionally, until charred, about 2 minutes per side.
Step 3
Place a bun butter mixture side down in skillet and top with 1/2 cup cheddar, a hot
dog, a little more cheddar, and one-quarter of scallions.
Step 4
Cover and cook over medium heat until cheese melts, then use a spatula to close
bun. Repeat with remaining ingredients to make 4 cheese dogs total.
MAKE THEM FANCIER with Gruyère and caramelized onions or provolone cheese and
peppers.
Campfire Baby Back Ribs
INGREDIENTS
1x
2x
3x
1 Rack of Pork Baby Back Ribs
1 Tbsp Head Country Original Seasoning
1/2 Cup Head Country BBQ Sauce
Foil
INSTRUCTIONS
Place the ribs directly on the campfire grill.
Sprinkle with seasoning and use a brush to add the sauce to the ribs.
Let this slowly cook on one side for 15 minutes and rotate.
Add additional seasoning and sauce to the other side.
Cook for 15 minutes.
Carefully wrap the ribs in foil, add more sauce if preferred and let this slow cook
for 20-30 minutes, rotating back and forth to evenly cook each side.
The ribs are done at 145 degrees; however, they are more tender closer to 190
degrees.
Bisquick Corn Fritters
INGREDIENTS
5 tablespoons Original Bisquick mix
1/4 teaspoon salt
1 pinch ground black pepper (to taste)
2/3 cup shredded Parmesan cheese
2 eggs
2 cups whole kernel corn (drained)
2 tablespoons onion (finely chopped)
1/4 cup butter
2 tablespoons vegetable oil
DIRECTIONS
In a small bowl, whisk together Bisquick baking mix, salt, black pepper, and
Parmesan cheese.
In a separate bowl, beat the eggs and stir in corn and onion.
Add the Bisquick-cheese mixture into the corn-egg mixture and mix gently. Do not
over mix! Stir just until the mixture has moistened.
In a large skillet, melt the butter and vegetable oil over medium heat. Once the
butter has melted, drop spoonfuls of batter into the hot skillet. Flatten the
fritters with a spoon. Cook the fritters for about 3 minutes per side, or until
golden brown.
Place the cooked fritters on a plate lined with paper towels to absorb any excess
grease.

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Camping Food

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Chicken Bowl

Instant read thermometer

Grilled Shrimp Foil Packs

Campfire Pigs In A Blanket

Grilled Cheese Dogs

Campfire Baby Back Ribs

Bisquick Corn Fritters

1/4 teaspoon salt

1 pinch ground black pepper (to taste)

2/3 cup shredded Parmesan cheese

2 cups whole kernel corn (drained)

2 tablespoons onion (finely chopped)

1/4 cup butter

2 tablespoons vegetable oil

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