What’s not to love about camping? You’ve got just the basic necessities, you’re in the great outdoors with (hopefully) a beautiful scene, you’ve left your complicated day-to-day routine and traded it in for simplicity, and you’re in solitude or with your closest loved ones. You can even stand to go a couple of days eating protein bars or roasted hot dogs…..or can you?
Sure, roasted hot dogs and protein bars or granola are delish, but have you ever wanted to trade the basic camp food in for something a bit more diverse? We’ve put together a list of our top 3 most favorite camping stove recipes! Don’t have any camping plans any time soon? Don’t fret, these recipes are just as easy to make in your own backyard over a campfire or over a camping stove.
Bacon, Egg, and Cheese Scramble
- 4 slices bacon, chopped
- 1/2 small onion, diced
- 1 medium tomato, chopped
- 1 cup fresh spinach, chopped
- 4 eggs, beaten
- Salt and pepper, to taste
- 1/2 cup shredded cheddar cheese
- Prepare for cooking in your 10-inch* cast iron camp Dutch oven. This recipe can be cooked using a campfire, camp stove, RV stove or charcoal briquettes as a heat source. *See NOTE below.
- Pre-heat a 10-inch Dutch oven to medium-high heat.
- Fry the bacon until it is almost fully cooked.
- Now stir in the onions and continue cooking until the onions are slightly softened.
- It is time to add the spinach, stirring and continuing to cook until it is wilted.
- Stir in the tomatoes and continue cooking until they just begin to soften.
- Reduce the heat to low before you add the eggs. Camp Cooking Tip: When you are cooking over a campfire or with charcoal briquettes, just remove as many coals as necessary to lower the heat. If you are cooking over a propane stove, just turn the knob down. Remember that cast iron equipment retains heat for longer periods of time that other camp cookware materials so it won’t be an instantaneous heat reduction.
- With the heat reduced, you want to add the eggs … continually stirring as they cook … you want to work your way around the entire bottom of the pan, scraping the entire pot so nothing sticks.
- When the eggs are almost set, sprinkle the cheese over the bacon and egg mixture … then cover with the Dutch oven’s lid and continue cooking until the cheese is gooey and melted. Serve hot and enjoy.
- 1 tablespoon oil
- ½ lb tortilla chips
- 1 (7.75 oz) can El Pato hot tomato sauce or equivalent
- 1 cup shredded Mexican cheese blend
- 1 (14.5 oz) can black beans, drained
- 1 large avocado, cubed
- 4-5 green onions, sliced
- a handful of fresh cilantro, chopped
- 1 small lime, cut into wedges
Lightly oil the bottom of a large dutch oven, to prevent the nachos from sticking.
For the first layer, evenly spread ⅓ of the chips into the dutch oven, topped with ¼ can El Pato, ¼ can black beans, ¼ cup cheese, and a handful of avocado, green onions, and cilantro. Repeat for the second layer.
For the third and final layer, use the remaining ⅓ portion of chips, ½ can El Pato, ½ can black beans, ½ cup cheese, and the remaining avocado, onion, and cilantro.
Cover the dutch oven and place on a metal grill over your campfire for about 10 minutes, until the cheese has melted. Serve with lime wedges.
Kielbasa Mac & Cheese
- 1 package, 12-16 ounces kielbasa, sliced into 1-inch rounds
- 1 1/2 cups dry elbow macaroni noodles
- 8-10 oz jarred Alfredo sauce, about 3/4 of a 15-ounce jar
- 1 1/2 cup shredded cheese blend, cheddar, and mozzarella, pizza blend or Mexican cheese blend
- 1/4-1/2 cup milk
- salt and pepper to taste
In a large cast-iron skillet or dutch oven, cook kielbasa. Drain excess fat and set aside.
In a separate pot cook pasta according to package directions. Drain and rinse with cold water. You can also prepare noodles at home. Shock them with cold water to stop the cooking process and store them in a ziplock bag in the cooler.
Add noodles, Alfredo sauce, cheese, and slowly add milk to create a sauce (start with 1/4 cup and add more if needed). Season with salt and pepper to taste.
Heat on a grate over campfire coals for 5-10 minutes, stirring regularly until cheese is fully melted.
Remove from fire and serve immediately.