Simple Camping Recipes for Fire, Camp Stoves and RVs

Simple Camping Recipes for Fire, Camp Stoves and RVs

In this episode of Everyday Cooks Recipe Club, Stephanie shares tips, tricks and recipes for cooking during your camping trips. Whether you are cooking over an open campfire, need fast and efficient ideas for a portable camp stove or have the luxury of electricity and a small kitchen in a motorhome or RV, Stephanie has you covered. In this episode, we talk about: * 9 recipes that work with an open fire or a camp stove * Ideas for getting the kids involved * Tips for prepping before you leave * Tips for what to bring for a smooth cooking experience * 5 recipes for cooking in the RV or Motorhome Resources & Links OPEN FIRE OR CAMP STOVE Roasted Crescent Roll Hot Dog on a Stick Ingredients: * Hot dogs * Crescent rolls or biscuit dough in a can * Roasting sticks for the fire * Open fire * Optional: ketchup, mustard, shredded cheese (cheddar or mozzarella) Instructions: 1. First boil hot dogs in water on a grill or camp stove. This step is optional because the hot dogs will cook over the fire. 2. Lay crescent or biscuit dough out and add any optional hot dog toppings 3. Wrap the dough around the hotdog in a spiral 4. Place the hot dog on the roasting stick all the way 5. Roast slowly over the hot coals for 8-10 min, rotating until golden 6. Let cool slightly before removing from the roasting stick and enjoy! This is a big hit for campers of all ages! Naan Pizza’s These naan pizzas can be made either on an open campfire, on a camping grill, or in the air fryer. Ingredients: * Naan * BBQ sauce or Pizza sauce * Pizza toppings: ham, pepperoni, mushrooms, bell peppers, olives, PINEAPPLE) * Shredded mozzarella cheese or mozzarella mini balls Instructions: 1. Lay out all the naan 2. Put a layer of BBQ or pizza sauce 3. Add your favorite toppings – everyone can make their own 4. Camp stove or open fire: use a grill, pizza stone, or a sheet pan to cook the naan pizzas. Air fryer 350* for 7-9 min. Watch for cheese to melt Campfire Shrimp Boil By: SPaswaters and inspired by IG campinerin and Old Bay Seasoning Ingredients * ½ stick butter * Red potatoes chopped into small pieces * Smoked sausage or kielbasa sausage * Red onion chopped * 3 lemons quartered and juiced * Cord – fresh or frozen cobs * Old bay seasoning * Raw shrimp * 1 beer or 8 oz water Instructions 1. Chop the red potatoes, sausage, and onion then put into an deep aluminum baking pan 2. Cut the fresh corn in ½ or use frozen corn cobs and add to the baking pan 3. Sprinkle generously with Old Bay Seasoning 4. Quarter the lemons and squeeze the juice into the mixture. Place the lemons into mixture after. 5. Chop the ½ stick of butter into pats and place along on top of mixture 6. Add beer or water to steam and keep from burning 7. Cover tightly with aluminum foil 8. Bake over the coals for at least 30 min. 9. In a separate bowl mix shrimp and more Old Bay Seasoning 10. After 30 min, open foil (be careful it will be HOT) and poke potatoes, are they almost done? If so, add raw seasoned shrimp. 11. Add foil back tightly and cook for another 10 min. 12. Check by poking all the ingredients to see that they are cooked through and serve. For added extra fun, bring along disposable plastic tablecloths (think dollar store), lay the tablecloth out and pour the whole shrimp boil out on the table for everyone to enjoy! Clean up is easy once everyone is done – just roll up the disposable tablecloth and toss! Other ideas: Cheeseburger Bites on a Stick Similar to the hot dogs on a stick, take ground turkey and make mini hamburger balls and put a couple on the roasting stick. Cook over the fire 10 min, turning to ensure all sides are cooked thoroughly. Serve with all the burger fixins: lettuce, tomato, ketchup, cheese. Also check out an earlier episode for our potato salad recipe, at the 29:45 mark. https://everyday-cooks-recipe.captivate.fm/episode/5-quick-summer-recipes [https://everyday-cooks-recipe.captivate.fm/episode/5-quick-summer-recipes] Grilled Chicken Drumsticks Instead of using BBQ sauce, try marinating your chicken with soy sauce, or teriyaki sauce for a different taste. If you don’t like drumsticks, this can also be made with chicken breasts or tenders. Served with roasted veggies on the side. Jalapeno Poppers Costco sells a tup Jalapeno Artichoke dip and mini sweet peppers. Cut the tops off the mini peppers, stuff with the dip, and grill over the coals for 10 min – this doesn’t take long at all. Then let them cool and enjoy! Grilled Sausage and Peppers I like to get the chicken apple sausage and grill these with sliced yellow and red peppers, and onions in a cast iron over the fire. This doesn’t take too long, maybe 15-20 min. When the mix is almost done, toast your buns over the fire, watch them so they don’t burn! Then serve the sausage and peppers and onion in the toasted bun. Also bring that jar of pepperoncini or banana peppers! Baked Potatoes Wrap your pre-washed and oiled potatoes in aluminum foil. You can prep this ahead of time and bring the foiled potatoes in a Ziploc bag. Toss them on the grill or in the coals. Cook for about 60 minutes. Let cool and serve. Grilled Watermelon and Peaches What is camping without watermelon? Slice your watermelon into triangles; this works best if you can get an oblong watermelon and leave the rind on. That will come in handy later. Then place your watermelon, or even peach halves on a grill over the fire for a few minutes. Don’t forget to roast each side. Then serve w/ lime or lemon juice or Tajin. Oh, and that rind, that’s where you can hold the watermelon slice and no dishes! Tips and Tricks: * Chop veggies and sides ahead of time. * Marinade your meat ahead of time. * Hard boil eggs ahead of time and peel them at home. * Pre-cook rice and bring for a side dish. * Don’t bring your whole seasoning jars, pack smaller amounts in containers. * Pre-cook meals that you can head over the fire. Freeze them and put them in an ice chest. * Foil packets are easy to make but can take a little longer to cook depending on the meat. * Bring a cast iron skillet/grill and proper cooking utensils to cook over the fire. Don’t use plastic. * Bring extra aluminum foil. * Bring extra snacks. * Extra disposable plastic tablecloths. CAMPING WITH ACCESS TO ELECTRICITY Slow-Cooker Meatballs: In a large slow cooker add 2-3 lbs. of frozen meatballs (turkey, beef, Italian) and over with a can of whole cranberry sauce and a jar of bbq sauce. Cook high 3 hours or low 6 hours. This gives you the softest and flavorful meatballs. Serve with pasta, rice, or on rolls. Slow-Cooker Wings: In a large slow cooker add a bag of frozen pre-cooked buffalo wings. Either get the pre-seasoned wings, or add your own buffalo sauce, teriyaki sauce, or keep them plain. Cook high 3 hours or low 6 hours. This is easy and fun to have when there is a big group camping and it’s a potluck. Serve with potato salad. Pre-made Taco Meat: This is an all time favorite for me. Make your taco meat at home and warm up in a microwave. Bring all the fixin’s and sit back and enjoy the great outdoors. BBQ Chicken Sandwiches: This is easy to put some chicken in your crockpot, add a bottle of BBQ sauce, and cook on low for 6 hours. Go out and enjoy the camper life either fishing, hiking, off-roading and come back to your campsite and turn off the slow cooker. Shred your chicken and serve on soft warm buns and a bag of chips and a veggie tray! Skillet Spinach – Artichoke Dip with Fire-roasted Sourdough Bread: Buy a tub of spinach artichoke dip or jalapeno artichoke dip at the store and bring a really good cast iron skillet. Either warm the dip up in the microwave and air fry the sour dough slices or toss it all outside on the fire or camp stove. Make sure to get the grill marks on the slices. Either way, this is an easy snack or dinner option and serve with a glass of wine! Airfryer Ideas: Tater Tots, hot dogs and brats (score them first), grilled cheese sandwiches Bang Bang Shrimp handheld sandwich (air fry frozen breaded shrimp, then coat with bang bang shrimp sauce. Put lettuce or a bag of salad mix in the tortilla and fill it with shrimp.) Bang Bang sauce recipe: ½ cup mayo or miracle whip, 2 tablespoons sweet Thai chili sauce, 1 tablespoon Sriracha sauce, and 1 teaspoon rice wine vinegar. Serves 5-6. See Everyday Cooks Recipe Club episodes about: * Slow cooker Chicken Tacos * Summer Potato Salad w/ Apples * Slow cooker Lasagna * Ribs in the slow cooker * French Toast Bake (bake ahead, warm in the microwave or air fryer) Tips and Tricks: * Pre-cook some meals so you just can warm them up at camp * Buy Kevin’s or Factor meals ahead of time and bring * Pre-make pancake mix and bring it with you in a squeeze bottle. Cook in the RV or on a grill outside * Skewer bacon and cook on the grill, the fire, or in the microwave! * Nothing is wrong with grilled, microwaved, or air fried hot dogs and a warmed up can of beans * Make Yogurt parfait at home and bring. Or bring all the fixins and make them in the RV. * Everyone gets to make their own! * Canned cinnamon rolls in the oven or air fryer and add fruit. Support the Show If you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month! Thank you for your support! Disclaimer Everyday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways. Credit Original Music by Matthew J. Smith Recipe Testers are Matt, Ryan, Matt and Cameron

Puff Pastry Is Easier Than You Think

In this episode of Everyday Cooks Recipe Club, Kelly and Stephanie talk about puff pastry. Stephanie uses it all the time. Kelly has never used it, but quickly finds out that she has been missing out! We unlock the secrets to prepping and baking with puff pastry. We share some savory recipes as well as sweet ones. In this episode, we talk about: * A quick update on lasagna made in the crock pot * Making puff pastry from scratch, if you want * Store bought puff pastry - should you buy refrigerated or frozen? * How an egg wash is mandatory * Savory Asparagus and Prosciutto Tart * Savory Sausage and Asparagus Tart * Sweet Apple Tart Resources & Links Homemade Puff Pastry https://www.youtube.com/watch?v=QjsTLypTgjQ [https://www.youtube.com/watch?v=QjsTLypTgjQ] Savory Asparagus and Prosciutto Tart https://www.youtube.com/watch?v=OBxBzW0YSGg [https://www.youtube.com/watch?v=OBxBzW0YSGg] Savory Sausage and Asparagus Tart https://www.youtube.com/watch?v=g1NoE2Zc9PM&t=197s [https://www.youtube.com/watch?v=g1NoE2Zc9PM&t=197s] https://www.youtube.com/watch?v=vmLrLw4CxXE&t=26s [https://www.youtube.com/watch?v=vmLrLw4CxXE&t=26s] Apple Tart https://www.youtube.com/shorts/CEog_ThVgTk [https://www.youtube.com/shorts/CEog_ThVgTk] https://www.youtube.com/shorts/6I_r0L4iViA [https://www.youtube.com/shorts/6I_r0L4iViA] Support the Show If you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month! Thank you for your support! Disclaimer Everyday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways. Credit Original Music by Matthew J. Smith Recipe Testers are Matt, Ryan, Matt and Cameron

Perfectly Cooked Honey Soy Glazed Salmon

In this episode of Everyday Cooks Recipe Club, Kelly goes back to Salmon 101. Should Kelly bake, pan fry or grill her salmon fillet? Will it be delicious or dry? And can she challenge Stephanie with a new method to cook salmon - poached? Follow along as Kelly finds out if she can or cannot cook salmon! In this episode, we talk about: * Kelly’s desire to cook delicious fish at home * A few salmon recipes to choose from * Plus a few side dish recipes to serve with the salmon * How each of us prepared the meal (and where we improvised!) * Our honest thoughts on flavor, texture, and whether it’s worth making again Resources & Links https://sallysbakingaddiction.com/honey-garlic-salmon/ [https://sallysbakingaddiction.com/honey-garlic-salmon/] https://www.foxandbriar.com/garlic-butter-baked-salmon/ [https://www.foxandbriar.com/garlic-butter-baked-salmon/] https://www.livinglou.com/poached-salmon-in-curried-coconut-milk/ [https://www.livinglou.com/poached-salmon-in-curried-coconut-milk/] https://www.twopeasandtheirpod.com/cucumber-avocado-crispy-chickpea-salad/ [https://www.twopeasandtheirpod.com/cucumber-avocado-crispy-chickpea-salad/] https://cookieandkate.com/honey-mustard-brussels-sprout-slaw/ [https://cookieandkate.com/honey-mustard-brussels-sprout-slaw/] If there are recipes you want us to try or questions you want to ask, email us at everydaycooksrecipeclub@gmail.com [everydaycooksrecipeclub@gmail.com] Support the Show If you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month! Thank you for your support! Disclaimer Everyday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways. Credit Original Music by Matthew J. Smith Recipe Testers are Matt, Ryan, Matt and Cameron

Easy Homemade Dog Biscuits

In this episode of Everyday Cooks Recipe Club, we aren’t just cooking for the humans! Kelly and Stephanie share two recipes so you can make your own homemade dog biscuits. These are easy recipes that your dogs will love! We also have a bonus recipe for Kitty Cookies! In this episode, we talk about: * How Lizzie inspired this episode * An easy, 4 ingredient recipe for Oatmeal Pumpkin Dog Cookies * Another recipe for Peanut Butter Dog Biscuits * A recipe for Holy Mackerel Kitty Cookies * How each of us prepared the recipes (and where we improvised!) * Our honest thoughts on flavor, texture, and whether it’s worth making again Resources & Links Oatmeal Pumpkin Dog Cookies ½ cup cooked pumpkin 1 egg 1 ½ cup oats 1 Tbsp peanut butter Mix ingredients and fill silicone cookie mold with mixture. Bake in the oven for 25-30 minutes at 350 degrees. Let them cool before giving to your dog. Store in the refrigerator for up to 1 week Peanut Butter Dog Biscuits https://www.thecookierookie.com/pb-dog-treats/ [https://www.thecookierookie.com/pb-dog-treats/] Holy Mackerel Kitty Cookies ½ cup canned mackerel - drained, crumbled 1 cup whole grain bread crumbs 1 Tbsp. vegetable oil 1 egg - beaten 1 tsp. brewer's yeast - optional (see Notes below) Combine all ingredients; mix well. Drop dough by 1/4 teaspoonfuls 1" apart onto a greased cookie sheet. Bake in a 350 degree oven for 8 minutes. Cool biscuits and store, covered, in the refrigerator. Notes: Store in the refrigerator for up to 3 weeks OR freeze up to 1 year. Brewer's yeast is an excellent source of essential fatty acids and B-Complex vitamins for a glossy coat and stable nervous system. It's also known to prevent flea infestation. Support the Show If you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month! Thank you for your support! Disclaimer Everyday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways. Credit Original Music by Matthew J. Smith Recipe Testers are Matt, Ryan, Matt and Cameron

5 Quick Summer Recipes That Take 30 Minutes or Less

In this episode of Everyday Cooks Recipe Club, Kelly and Stephanie bring some quick recipe ideas for the summer season so you can spend minimal time in the kitchen. These recipes can be done in under 30 minutes, with minimal effort and no ovens! In this episode, we talk about: * Meals that take 15-30 minutes to get on the table * A no-cook chicken and hummus on naan dish * A fast and delicious way to make Swedish Meatballs * Kelly’s take on a dense bean salad using sardines * A potato salad recipe using green apples * No-bake cheesecake using pound cake * How each of us prepared the recipes (and where we improvised!) Resources & Links Chicken and Hummus on Naan https://www.therisingspoon.com/2018/02/chicken-hummus-naan-wraps.html [https://www.therisingspoon.com/2018/02/chicken-hummus-naan-wraps.html] Swedish Meatballs https://lovetobeinthekitchen.com/2019/03/13/easy-swedish-meatballs/ [https://lovetobeinthekitchen.com/2019/03/13/easy-swedish-meatballs/] https://preppykitchen.com/swedish-meatballs/ [https://preppykitchen.com/swedish-meatballs/] https://www.allrecipes.com/recipe/218894/easy-swedish-meatball-sauce/ [https://www.allrecipes.com/recipe/218894/easy-swedish-meatball-sauce/] Sardine Dip / Sardine Salad https://www.themediterraneandish.com/sardine-fish-dip/ [https://www.themediterraneandish.com/sardine-fish-dip/] https://wildplanetfoods.com/blogs/recipes/mediterranean-sardine-dip [https://wildplanetfoods.com/blogs/recipes/mediterranean-sardine-dip] Summer Potato Salad with Green Apples Stephanie Paswaters Inspired by Sarah Shannon Prep Time: 40 mins Chill Time: 6 hrs. Servings: 12 side portions Ingredients • 6 red and/or yellow new potatoes, quartered • 11⁄4 cup mayonnaise or miracle whip • 1 Tbsp. yellow or Dijon mustard • 1⁄2 tsp. salt • 1⁄4 tsp. ground black pepper • 1 green Granny Smith apple, chopped • 1⁄3 cup chopped red onion (1/2 small onion) • 1⁄2 cup chopped dill pickles or 1/2 cup pickle dill relish • 6 hard-cooked eggs, coarsely chopped • Paprika (optional) Directions 1. In a medium saucepan place potato, the 1/4 teaspoon salt, and enough water to cover. Bring to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until just tender. Drain well; cool slightly. Test potatoes are done by piercing with a fork. 2. Meanwhile in a large bowl combine mayonnaise/miracle whip, mustard, the 1/2 teaspoon salt and pepper. 3. Stir in the apples, onion, and pickles. 4. Add the potatoes and eggs. Toss lightly to coat. Cover and chill for at least 6 hours or up to 24 hours. 5. To serve, transfer the potato salad to the bowl. If desired, sprinkle with paprika. Makes 12 side-dish servings. 4 Ingredient No-Bake Cheesecake https://www.burntpelletbbq.com/no-bake-cheesecake-dessert/ [https://www.burntpelletbbq.com/no-bake-cheesecake-dessert/] https://www.instagram.com/reels/DT9BshHjLBW/ [https://www.instagram.com/reels/DT9BshHjLBW/] Support the Show If you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month! Thank you for your support! Disclaimer Everyday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways. Credit Original Music by Matthew J. Smith Recipe Testers are Matt, Ryan, Matt and Cameron