Sweet Love and Ginger

Camping Recipe

Hobo Chicken & Rice

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This was an experiment that turned out wonderfully! I’ve been making tin foil dinners for about forever, but rice never really seemed like it was a viable option since it requires so much water.. even instant rice, but modern day offers a lot of options. So we tried a new experiment.

We used chicken with instant flavored rice, some veggies and
it worked like a charm. The chicken was moist and flavorful; the rice perfectly
cooked and while the broccoli was slightly over done, I won’t complain I mean
it was so easy and delicious.
We used Uncle Ben’s Ready Rice because the instructions required no
additional water to cook, so we thought it might work in the foil, and it did,
wonderfully. In preparing this meal I cut up the chicken ahead of time and
tossed it with the oil, salt and pepper in a small ziplock bag before tossing
it in the freezer. We do this to ensure our food stays fresher on our camping
trips, and we have less work to do in the woods.
Hobo Chicken & Rice
1 chicken breast, cut into bit size pieces
½ a package of instant, flavored rice
1 cup cut vegetables of choice

Take two large sheets of tin foil and place one on top of
the other. Place the chicken in the middle along with oil, salt & Pepper.
Toss the chicken to coat. Add rice on top and vegetables. Bring the sides of
the top piece of foil up together and roll downward to create a closed tube.
Roll the side openings up to seal the tube and flip the package over. Repeat
the same folding technique with the other piece of foil and place packet on hot
coals. Cook for 20 minutes or so turning and flipping the package regularly. Remove
from heat and allow the package to cool for a minute before opening. If you
open the package and the chicken is not thoroughly cooked refold the package
and return it to hot coals until the chicken is fully cooked. (Serves 1)

Foil Sausage & Pepper Potato Packets

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Right now I am day dreaming about camping, but we seem to be
busy every single weekend for the foreseeable future, so instead I’ll offer up
this awesome camping recipe.

Sausage and peppers, the classic combination that is
delicious and simple, as well as a great alternative to the typical hot dog
while camping.

I have made sausage and peppers in the woods probably a
dozen different ways, and this so far is my favorite. You could also easily
cook the onions and peppers in foil and the sausages on sticks then pile it all
on a bun the way it’s usually eaten, but I feel like we eat enough buns while
camping so I swapped the buns for potatoes to keep it hearty.

Foil Sausage & Pepper Potato Packets

1 package precooked Italian sausages, sliced

1 large onion, chopped

1 green bell pepper, chopped

2-3 potatoes chopped

1 tsp salt

½ tsp pepper

1 tbsp butter, in small chunks

1 tbsp extra virgin olive oil

Combine all ingredients on a large piece of tin foil,
tossing to mix well. Fold the foil into a pocket and seal. Add an additional
piece of tin foil and wrap the original packet. Place over a fire or on a grill
for 20-30 minutes, turning regularly. Potatoes should be tender when done.

I call out for precooked sausages because they tend to take
a while to cook over the fire, and for health and safety reasons you don’t want
undercooked sausages. I usually just buy my favorite Italian sausages and cook
them up at home before bringing them camping, but this is only my suggestion,
based on experience.

Hikers Stroganoff

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This recipe is one that came to me while standing in the
premade mix isle at the grocery store. I was standing there trying to think of
new and inventive things I could bring on our backcountry camping trip, that
were delicious, easy, and light weight. These premade mixes, though not the
healthiest are a huge help in this department because they cut down on the prep
time before you leave, are lightweight, and add a lot of flavor to what could
otherwise be just bland food. I have used them before, though I mostly just
stick to the plan gravies, I decided this time to branch out.

Unfortunately
sour cream doesn’t travel well without a refrigerator, so I had to leave it
out. I also replaced the traditional beef with dried mushrooms, because they
don’t need refrigeration either, and are super lightweight. Fresh mushrooms
could easily be used as well, but they don’t travel as well as the dried which
can be mashed and mangled and still produce the same flavor and texture.

Hiker’s Stroganoff

½ a cup of dried mushrooms, chopped

1 shallot

1 tablespoon parsley flakes

1 package dried stroganoff mix

1 cup egg noodles

1-2 cups water

Place the mushrooms in 1 cup of water to rehydrate (roughly
10-20 minutes), while chopping the shallot. Combine all other ingredients in
the pot, with enough water to cover pasta. Cook over the open fire until the
pasta has reached desired doneness. You may want to add more water if you want
a soupier result. Serve warm.

Camp Breakfast Burritos & Fire Roasted Onions

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The long holiday weekend was a much needed break for me, despite only being a short distance from home, just that little time away from it all was amazing.

The actual holiday of July 4th was rather busy, with 5k’s to be ran, parades to attend, massive food commas to induce, innocent bystanders to splash and of course fireworks to watch, the rest of the weekend was restful and restorative.

I didn’t get to work in the hiking I had hoped, but my body needed some rest after all the festivities so a few days camping in the Adirondacks was a nice trade off. I think the excitement of the weekend had Brody all tuckered out anyway, a hike might not have been so fun for him. He’s been doing nothing but sleeping for two days now.

I don’t have much to share in the way of pictures from the whole weekend; I was too busy enjoying myself. But I do have a few camping recipes that I’m excited to share.

Breakfast Burritos

 

½ lb breakfast sausage

6-8 eggs

¼ cup milk

4 large tortillas

16 oz shredded cheddar cheese

 

In a large skillet cook the sausage thoroughly, and drain,
set aside. In a small bowl whisk together eggs and milk, then pour mixture into
a preheated pan to cook for roughly 5 minutes, stirring often.  Lay tortillas flat and evenly distribute the
sausage eggs and cheese. Roll tortillas into burrito form and then wrap in tin
foil. Place over fire for 3-4 minutes until all ingredients are warmed, and
cheese is melted. (Make ahead up to 2 days in advance)

 

Now I can’t take all the credit for this one. I got the idea
from this post, and it was so awesome I had to share! My recipe is obviously alot simplier, but we liked it alot. There is also a video
that helps showcase this awesome camping recipe, plus i’m kind of obsessed with the blog.

Fire Roasted French Onions

 

4 medium Onions

1 packet brown gravy

3-4 tbs of water
Peal all four onions, leaving the root in place (this keeps
the onion together while roasting), and cut them into quarters. Place onions in
a large piece of tin foil. Open the brown gravy packet and add water, using the
packet to stir it all up. Pout this mixture over the top of the onions. Using
the tinfoil wrap the onion, gravy mixture up and place over the hot coals of a
fire, roast for 20-25 minutes, turning several times, until the onions have
become caramelized. Serve warm.

 

As if you don’t get enough French Onion Recipes from me? I
love this one, because it is easy, light weight, with little waste, and great
for a back packing trip, plus onions don’t need to be refrigerated!