Summer is the perfect time to work a little Hawaiian flavor into your meal – even when you’re camping. This foil packet recipe one-ups the standard Hawaiian ham & pineapple combo by working in sweet potatoes, bell peppers and some spicy red pepper flakes to balance out the flavors and fill up your belly. Without read more...
Cubed Steak with Roasted Rosemary Potatoes When Nate first took me camping, this is the recipe he used to get me excited about cooking in the outdoors. This foil packet camp recipe is a breeze to throw together and just by tossing it on the campfire, you wind up with a gourmet-style meal. Dried rosemary read more...
The Right Stuff: New Gear Reviews & Store We love to hike. We love to camp. We love to eat delicious food by the campfire. These are all great, but one thing they have in common – you gotta have the right gear or things won’t go quite as planned. That’s why beginning this summer, read more...
This time of year I really can’t get enough freshly harvested squash and zucchini… throw in a little red hot chili peppers and it’s a trio that I can’t say no to. When we were prepping our camping menu for our trip to Standing Stone State Park last weekend (more on that later) I decided to try some of my favorite veggies, a few spices and a pile of nutty flavored quinoa in a foil packet to see how it would work as a camp recipe.
The result? Delicious. Try this out as either a vegetarian camp recipe or a side dish on your next outing. It’s packed with the flavors of the season and nutrients to keep your energy high as you hike, boat or simply lounge by the campfire.
Summer is the perfect time to work a little Hawaiian flavor into your meal – even when you’re camping. This foil packet recipe one-ups the standard Hawaiian ham & pineapple combo by working in sweet potatoes, bell peppers and some spicy red pepper flakes to balance out the flavors and fill up your belly.
Without a doubt, this ranks in my top 5 favorite camp recipes we’ve done for Marking My Territory. Try it out and let us know what you think!
When Nate first took me camping, this is the recipe he used to get me excited about cooking in the outdoors. This foil packet camp recipe is a breeze to throw together and just by tossing it on the campfire, you wind up with a gourmet-style meal. Dried rosemary can be used, but fresh is certainly best.
Give it a whirl at your next camp outing and let us know what you think!
We love to hike. We love to camp. We love to eat delicious food by the campfire. These are all great, but one thing they have in common – you gotta have the right gear or things won’t go quite as planned.
That’s why beginning this summer, Marking My Territory is starting a new focus on gear that works for us (and likely for you, too!). We’ll be posting camping and hiking gear reviews and making recommendations based on how well the different equipment performs in real-world settings. Each review will cover the product’s purpose, highlights and drawbacks. We hope that any insights that we can share will help you find the right gear to make your outdoor adventures all the more enjoyable.
As part of this gear-focused initiative, we’ve also partnered with Amazon.com to open the Marking My Territory Gear Store. This store pulls from Amazon.com’s infinite inventory list, but we’ve narrowed down the options to 3 main categories: Camp Cooking, Camping Gear and Hiking. We hope this store will make it easier for you to find the right equipment fo your adventures in the great outdoors.
Let us know if you have any questions or if there’s any specific gear you’d like us to review and be sure to check out our first gear review: The Lodge Logic Dutch Oven.
For Christmas this past year we received the 4 Quart Lodge Logic Camp Dutch Oven, I can’t think of a better gift for a Camp Recipe blogger. We’ve already made pretty good use of it, and based on the delicious results plan to use it even more.
The Dutch Oven: American Campers’ Love Affair
American campers have been using Dutch Ovens since before the United States existed. While cast metal pots have been around since the seventh century, the Dutch Oven as we know it today came into being in the early 18th century when an Englishman named Abraham Darby went to the Netherlands to observe the more advanced Dutch method of creating cast metal cookware. A few years later Darby patented a casting procedure similar to that of the Dutch and began producing cast metal cookware for Britain and the American colonies. And thus began the American campers love affair with the Dutch oven. It went on to be used by the mountain men who explored the great American frontier and by Lewis and Clark on their journey to explore the northwest. It was used by the pioneers who settled the west and is the state cooking pot of Utah – who knew?
Highlights After using the Lodge Logic Camp Dutch Oven I understand why American campers have had such a long history with Dutch ovens. Lodge seems to have taken that history and experience and used it to perfect the Dutch oven. This Dutch oven was pre-seasoned so it was ready for use as soon as it came out of the box. The legs allow the oven to sit just high enough over the coals to allow enough air through so as to not smother the coals but to also not lose heat. The lid will hold your hot coals so that you can heat the oven from the top and the bottom, the lips on the lid will keep the coals and ash from getting into your food. The lid fits nice and tight so you’re not losing heat and the flavors are locked inside. Clean up is quick and easy and it doesn’t need to be re-seasoned if you don’t use soap and you dry it right away. The 4 Quarts seems to be pretty much the perfect size for our family of 3, leaving enough leftovers to have a decent lunch the next day.
Lodge Logic Camp Dutch Oven In Use
The Dutch oven doesn’t come without its downsides. It’s not light. This is not cookware that you would want to take with you backpacking. The Dutch oven should only be used when you are car camping or you have something carrying your gear for you. Cooking time with a Dutch oven is a bit longer than just firing up the stove, you have to wait until the coals are nice and hot before you can even begin cooking. But the wait is entirely worth it because you can use the Dutch oven to cook so much more than you can on a typical camp stove. The Dutch oven also gets very hot. This is what makes it so good to cook with, the iron conducts heat very well which will uniformly heat the pot and cook your delicious meal evenly, but it makes it very difficult to handle without some added tools. Fortunately, Lodge has thought of this and makes a Dutch Oven Lid Lifter to save your hands from a good burning.