If you’re new to campsite cooking, choose easy-to-make recipes that you already make at home – and that the family already loves. The recipes below are straightforward for any home cook, and three of them don’t require any cooking, just assembly.
Breakfast Parfaits – Courtesy of KOA
Sometimes, going on the lighter side on a warm summer morning is the way to go. No cooking. Minimal cleanup. And best of all, kids love it.
- Golden Graham cereal
- strawberry yogurt, or favorite flavor
- bananas, sliced
- whipped topping
- In a bowl or cup layer Golden Grahams cereal, topped with a few spoonfuls of yogurt.
- Next comes the sliced banana.
- Top it off with whipped topping. A very well-balanced breakfast and very quick preparation and cleanup.
Southwestern Mason Jar Salad – Courtesy of Real House Moms
Make this tasty salad ahead of time and in individual mason jars for each member of the family. You can use ranch dressing or whip up a creamy cilantro lime dressing in just a few minutes (also available at Real House Moms). Tortillas chips can be crushed on top of the salad or be used as a side dish with tangy salsa.
- 1/3cup prepared Ranch dressing
- 1cup chopped cooked rotisserie chicken
- 1/2cup canned black beans rinsed and drained
- 1/2cup bell pepper strips any color, cut in thin strips or chopped
- 1/2cup corn fresh or frozen, thawed
- 1/2cup cherry tomatoes halved
- Romaine lettuce
- Additional toppings: Shredded cheese, sliced avocado, pickled jalapeños
- Divide ingredients, in the order listed, between the two mason jars. Add in as much romaine lettuce as you can to the top of the jar. (See notes below.)
- Cover and refrigerate up to 3-4 days.
- When ready to eat, empty the salad out of the mason jar onto your plate or bowl, add any extra desired toppings and enjoy!
Campfire Pizza – Fresh Off the Grid
Typically, pizza seems incompatible with campsite cooking. But this camping friendly recipe is simple and delicious – and completely homemade. You can make pizza dough ahead of time and keep it in the refrigerator for a day or two. A cast iron skillet is the pan of choice.
- 2 1/2cups all purpose flour
- 1packet rapid rise yeast
- 2teaspoons salt
- 1cup warm water
- 5tablespoons olive oil, divided (2 tbsp + 3 tbsp)
- Any combo of toppings!
- In a mixing bowl or pot, add the flour, yeast, and salt. Briefly mix with a fork to distribute the ingredients.
- Add the warm water and 2 tablespoons oil to the dry ingredients and mix with a fork until the ingredients begin to form a dough.
- Knead the dough a few times (you can do this in the bowl or on a lightly floured surface) so that all the ingredients are well incorporated and the dough comes together.
- Cover the dough and let it rise for 20 minutes.
- After the dough has risen, turn it out onto a cutting board and divide the dough into two equal pieces.
- To form the crust, add 1 tablespoon oil into a preheated 10″ (for a thicker crust) or 12″ (for a thinner crust) cast iron skillet and swirl to coat the surface. Place one of the dough halves in the skillet, and using your fingers, press and push the dough towards the edges of the skillet. Drizzle 1/2 tablespoon oil along the edge of the skillet.
- Place the skillet on a grate over your campfire, or on your camp stove at fairly high heat. Cook for 3-5 minutes, until the bottom has firmed up and begins to turn golden brown (you’ll want to lift the side up around the 3 minute mark to see how it’s doing and determine how much longer it should remain on the heat).
- Pull the skillet off the fire and place on a heat-safe surface. The skillet will be HOT, so take care with the next few steps.
- Using a pair of tongs, lift the crust out of the skillet and flip it so the uncooked side is face down in the skillet. Add your toppings, cover the pizza with a cast iron lid if you have one or a sheet of foil, and return the skillet to your campfire or stove.
- Cook the pizza for an additional 3-5 minutes until the bottom is golden brown. Remove the lid/foil after a few minutes, once the cheese has melted, to let the steam escape for the remainder of the cooking time.
- Remove the skillet from the heat, carefully transfer the pizza to a plate, and repeat with the second half of the dough.
Strawberry Agua Fresca – Courtesy of A Night Owl
This is a refreshing drink for everyone, especially after a warm, active day or to sip on during a restful afternoon at the beach.
- 2cups ripe strawberries hulled and sliced
- 1/2cup granulated sugar
- 4cups water
- sliced strawberries for garnish (optional)
- In a medium-sized bowl, mash your strawberries, sugar and about a half cup of water, cover and place in your refrigerator.
- After a couple of hours, take the strawberry mixture out of the refrigerator and blend.
- Run the mixture through a fine mesh strainer, keeping the resulting strawberry juice and discarding the pulp and seeds.
- Add the remaining water to the strawberry juice, chill and serve with ice and sliced strawberries for garnish!