Camp Recipes: Spicy Cinnamon & Honey Sweet Roasted Potatoes

August 13, 2013 in Camping Recipes, Side Dish Recipes

If you haven’t noticed, when it comes to camp recipes (and really, life in general) we’re pretty big sweet potato junkies. Need a refresher? Well, we’ve got… Sweet Potato Tacos, Pineapple, Ham & Sweet Potato Foil Packets, Black Bean & Corn Stuffed Sweet Potatoes and we’re working on a sweet potato breakfast hash that so good it will make you get up and start the campfire extra early.

SO, when I came across these Cinnamon & Honey Roasted Sweet Potatoes from Tyler Florence, I was intrigued to see how they’d work as a foil packet recipe. Turns out they’re pretty delicious and a super easy camp recipe. Since we like things to have a little bit of a kick, I added in a nice dose of red pepper flakes that cranked the yum-factor up a few more notches. Try it out and let us know what you think!

Camp Recipes: Spicy Cinnamon & Honey Roasted Sweet Potatoes

Rating: 41

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Serves 2

1/2 packet

Camp Recipes: Spicy Cinnamon & Honey Roasted Sweet Potatoes

Spicy Cinnamon & Honey Roasted Sweet Potatoes

Ingredients

  • 1 Sweet Potato, diced into 1" cubes
  • 1 Tablespoon Honey
  • 1 Tablespoon Olive Oil
  • 1 Teaspoon Cinnamon
  • 1/2 Teaspoon Red Pepper Flakes (optional)

Instructions

  1. Place diced sweet potatoes in a large bowl. Stir in honey & olive oil until well coated. Sprinkle with cinnamon and red pepper flakes (if you're using them. Stir again until cinnamon is evenly distributed.
  2. Make a large double-layer of foil. Spray with non-stick cooking spray to keep things from sticking.
  3. Place the potato chunks on the foil.
  4. Wrap and seal the aluminum foil. Leave room in the packet to allow air to flow through as it cooks.
  5. Place on hot coals, flip over after 10 minutes. Cook until potatoes have softened (about 20 minutes).
  6. Open with caution – it'll be steamy!
  7. Dish out and enjoy!
http://markingmyterritory.com/2013/08/13/camp-recipes-sweet-spicy-sweet-roasted-potatoes/

Camping Recipe: Asian Salmon Foil Packet

June 25, 2013 in Main Dishes

Even if you don’t fish when we’re camping, that doesn’t mean that you should just have to be stuck with meat and potatoes on the campfire. With inspiration from our friends at All Recipes, we took this recipe and modified it for the campfire. Be sure when you’re selecting your salmon for this camping recipe, to pick a filet that still has the skin on – this will make it less likely that the good stuff will get stuck on the foil packet!

Camping Recipe: Asian Salmon Foil Packet

Rating: 41

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 1 Foil Packet

Camping Recipe: Asian Salmon Foil Packet

Camping Recipe: Asian Salmon Foil Packet

Ingredients

  • 1 Salmon Filet (appx. 1/2 lb)
  • 1 Tablespoon Soy Sauce
  • 1 Tablespoon Brown Sugar
  • 1 Tablespoon Water
  • 1/2 Tablespoon Olive Oil
  • 1 Teaspoon Lemon Pepper
  • 1/2 Teaspoon Garlic Powder
  • Salt & Pepper to Taste

Instructions

  1. Make a large double-layer of foil. Spray with non-stick cooking spray to keep salmon from sticking.
  2. In a small bowl, combine soy sauce, brown sugar, water and olive oil until sugar is dissolved.
  3. Place salmon on the foil. Turn up edges of foil to make a reservoir to hold salmon and soy sauce marinade. Pour soy sauce mixture over salmon.
  4. Sprinkle with garlic powder, lemon pepper, salt and black pepper until well coated.
  5. Wrap and seal the aluminum foil. Leave room in the packet to allow air to flow through as it cooks.
  6. Cook on hot coals for 20 minutes, flip about half-way through.
  7. Open with caution – there will be lots of steam.
  8. Dish out and enjoy! This goes great with our Quinoa and Summer Vegetable Stir Fry.
http://markingmyterritory.com/2013/06/25/camping-recipe-asian-salmon-foil-packet/

Camp Recipe: Quinoa & Summer Vegetable Stir Fry Foil Packet

June 18, 2013 in Main Dishes, Side Dish Recipes

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.

Camp Recipe: Quinoa & Summer Vegetable Stir Fry Foil Packet

Rating: 41

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 1 Foil Packet

Camp Recipe: Quinoa & Summer Vegetable Stir Fry Foil Packet

Camp Recipe: Quinoa & Summer Vegetable Stir Fry Foil Packet

Ingredients

  • 3/4 C. Quinoa, cooked
  • 1 Zucchini, chopped
  • 1 Squash, chopped
  • 2 Mushrooms, sliced
  • 1 Red Hot Chili Pepper, sliced (_if you like it spicy, keep the seeds otherwise discard_)
  • 2 Teaspoons Olive Oil
  • 1 - 2 Teaspoons Garlic Powder
  • Salt & Pepper to Taste

Instructions

  1. Make a large double-layer of foil. Spray with non-stick cooking spray to keep things from sticking.
  2. In a bowl, combine zucchini, squash, mushrooms and red hot chili pepper. Drizzle olive oil over vegetables and stir so all are coated.
  3. Place the cooked quinoa on the foil.
  4. Layer vegetables on top of quinoa. Sprinkle with garlic powder, salt and pepper until well coated.
  5. Wrap and seal the aluminum foil. Leave room in the packet to allow air to flow through as it cooks.
  6. Cook on hot coals for 10 minutes, flip about half-way through.
  7. Open with caution – there will be lots of steam.
  8. Dish out and enjoy!
http://markingmyterritory.com/2013/06/18/camp-recipe-quinoa-summer-vegetable-stir-fry-foil-packet/

Camp Recipe: Pineapple, Ham & Sweet Potato Foil Packet

June 11, 2013 in Main Dishes

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!

Camp Recipe: Pineapple, Ham and Sweet Potato Foil Packet

Rating: 51

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 1 Foil Packet

Camp Recipe: Pineapple, Ham and Sweet Potato Foil Packet

Pineapple, Ham & Sweet Potato Foil Packet

Ingredients

  • 4 oz. Ham, cut in 1" cubes
  • 2 Slices of Pineapple, canned, juice reserved
  • 1/2 Large Sweet potato, diced into 1" cubes
  • 1/2 Red Bell Pepper, sliced
  • 1 Tbs Brown Sugar
  • 2 Tbs Reserved Pineapple Juice
  • 1 Tbs Butter
  • Red Pepper Flakes, to taste

Instructions

  1. Make a large double-layer of foil. Spray with non-stick cooking spray to keep things from sticking.
  2. Place the potato chunks on the foil.
  3. Layer ham, red bell peppers and pineapple on top of sweet potatoes.
  4. Place butter on top of ingredients. Sprinkle brown sugar over everything and top with pineapple juice. Sprinkle red pepper flakes to your desired spice level.
  5. Wrap and seal the aluminum foil. Leave room in the packet to allow air to flow through as it cooks.
  6. Cook on hot coals for 20 minutes, flip about half-way through. Cook until potatoes have softened.
  7. Open with caution – there will be lots of steam.
  8. Dish out and enjoy!
http://markingmyterritory.com/2013/06/11/camp-recipe-pineapple-ham-sweet-potato-foil-packet/

Camp Recipes: Cubed Steak with Roasted Rosemary Potatoes

June 7, 2013 in Main Dishes

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 can be used, but fresh is certainly best.

Give it a whirl at your next camp outing and let us know what you think!

Camp Recipe: Cubed Steak with Roasted Rosemary Potatoes Foil Packets

Rating: 51

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 2 Servings

Camp Recipe: Cubed Steak with Roasted Rosemary Potatoes Foil Packets

Ingredients

  • 1/2 lb Cubed Steak, cut into 1" pieces
  • 3 Red Potatoes, chopped
  • 1 Cup Green Peas
  • 1 Cup Baby Carrots
  • 1/2 Onion
  • 3 - 5 Sprigs of Rosemary
  • 3 - 5 Teaspoons Garlic Powder
  • Salt & Pepper, to taste
  • 2 Tablespoons Olive Oil

Instructions

  1. Make 2 large double layer square of foil. Spray with non-stick cooking spray.
  2. Divide ingredients evenly between both foil packets. Use the following directions to make each packet.
  3. Place sliced potatoes in a thin layer to make a base. Season with 1/3 of the salt, pepper and garlic.
  4. Place cubed steak on top of potatoes. Season meat with 1/3 garlic, salt and pepper.
  5. Layer peas, carrots and onion on top of meat. Season with the remaining 1/3 of garlic, salt & pepper. Place rosemary sprigs on top and drizzle olive oil over all ingredients.
  6. Wrap and seal the aluminum. Leave room in the packet to allow air to flow through as it cooks.
  7. Cook on coals for 20 minutes. Flip about half-way through.
  8. Open with caution - there will be plenty of steam. Enjoy.
http://markingmyterritory.com/2013/06/07/camp-recipes-cubed-steak-rosemary-potatoes/