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: Pork Chili Verde

April 16, 2013 in Main Dishes

We’ve tried out a whole lot of camp recipes over the last year, and I have to say this Dutch Oven Pork Chili Verde camp recipe has claimed the favorite spot in my book. We’re pretty much Tex-Mex junkies and this is not just one of my favorite camp recipes — it’s one of my favorite anywhere recipes! It’s incredibly flavorful and easy to make — so stoke up your campfire and get to cookin’!

Camp Recipes: Pork Chili Verde

Rating: 51

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 1 hour

Yield: 4

Camp Recipes: Pork Chili Verde

Pork Chili Verde in the Dutch Oven

Ingredients

  • .5 - .75 lbs of Pork Chops, cut into 1 inch pieces
  • 1/4 lb Ground Beef
  • .5 - 1 T Olive Oil
  • 1/2 Onion, chopped
  • 1 - 2 Cloves of Garlic, minced
  • 6 oz. Green Chilis, chopped
  • 1 can Stewed Tomatoes - we like the Mexican seasoned tomatoes (14.4 oz)
  • 1 or 2 Jalepenos (chopped - keep the seeds if you like it spicy)
  • Salt & Pepper to taste
  • Hot Sauce to taste (optional)
  • Cheese (optional)
  • Tortillas (Any kind - we used whole wheat, but flour would be great, too)

Instructions

  1. Stoke up a fire and get plenty of coals burning.
  2. Place the Dutch oven on the coals. Add the olive oil. Once hot, add the pork chops and ground beef. Cook until just browned.
  3. Mix in the onion, jalepeno(s),garlic and allow them to saute for a few minutes. Add in the green chilis and stewed tomatos. Mix well.
  4. This dish is really flavorful but not too spicy, so add in a few dashes of hot sauce if you want to spice it up.
  5. Cover with the Dutch oven lid. Bake 45 minutes using coals on the top and bottom (about 10 coals on bottom, 14 on top).
  6. Serve with warmed tortillas.
http://markingmyterritory.com/2013/04/16/camp-recipes-pork-chili-verde/

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Check out this Dutch Oven and Recipe Book at amazon.com.

Camp Recipes: Honey Cumin BBQ Pork Chops

June 18, 2012 in Main Dishes

Pork chops are a steady fan favorite in our household – and campsites! When I stumbled upon Betty Crocker’s version of this staple, I knew it would be worth the effort (which, by the way, is minimal!).

Camp Recipes: Honey Cumin BBQ Pork Chops

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 1 packet

Camp Recipes: Honey Cumin BBQ Pork Chops

Ingredients

  • 1/4 C. BBQ Sauce
  • 1 tablespoon honey
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground garlic
  • 1 pork chop, 3/4 - 1" thick
  • 1 ear of corn, uncooked, cut in half
  • 1/2 cup baby carrots, cut lengthwise
  • 1/2 cup new potatoes, cut into 1/2" pieces
  • 1/4 cup broccoli
  • butter
  • salt
  • pepper

Instructions

  1. Make large double layer square of foil. Spray with non-stick cooking spray.
  2. In a small bowl, mix BBQ sauce, honey, cumin and garlic. Stir until blended.
  3. Place the pork chop on the foil. Season with salt and pepper to taste.
  4. Layer the carrots, potatoes and broccoli on top of the pork chop then coat the vegetables and pork chop with the BBQ & honey sauce mix.
  5. Butter the corn to taste and place the pieces next to or on top of the vegetables. Season all ingredients with salt and pepper (and red pepper flakes if you want a kick).
  6. Wrap and seal the aluminum foil. Leave room in the packet to allow air to flow through as it cooks.
  7. Cook on hot coals or a covered grill for 15 - 20 minutes. Flip about half-way through.
  8. Open with caution – there will be plenty of steam.
  9. Grab your knife and fork and enjoy!
http://markingmyterritory.com/2012/06/18/camp-recipes-honey-cumin-bbq-pork-chops/

Camp Recipes: Honey Mint Pork Chops

February 28, 2012 in Main Dishes

If there’s one thing that’s always on Nate’s list of favorite main dishes, it’s a tasty pork chop.  And they’re all the more enjoyed while warming yourself next to a toasty campfire.

Camp Recipes: Honey Mint Pork Chops

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 1 packet

Camp Recipes: Honey Mint Pork Chops

Ingredients

  • 1 Pork Chop, thin cut
  • Potato (1 medium sized or 2 small new potatoes, sliced 1/4")
  • Pepper (to taste)
  • Salt (to taste)
  • 1 - 2 teaspoons Minced Garlic
  • 2 teaspoons Honey
  • 1 teaspoon fresh mint, chopped (or 1/4 teaspoon dried mint, crushed)

Instructions

  1. Make large double layer square of foil. Spray with pam or non-stick cooking spray.
  2. Place sliced potatoes in a thin layer to make a base for pork chop. Season with salt, pepper and garlic.
  3. Place pork chop on top of potatoes. Season pork chop with remaining garlic, salt, pepper and mint.
  4. Drizzle honey on seasoned chop.
  5. Add another layer of potatoes on top of pork chop.
  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/2012/02/28/camp-recipes-campfire-honey-mint-pork-chops/

Camp Recipes – The Campfire Gourmet: Apricot-Glazed Pork Chops

February 2, 2012 in Main Dishes

We first made this camp recipe when we did the Trails at Stone Door in the South Cumberland Rec Area.  After hiking 10 miles (including a very exhausting climb back up the ridge), these pork chops and veggies were the perfect reward for a long day’s hike.

This recipe serves one person… so unless you want to share, we suggest you double up.

Camp Recipe: Apricot Glazed Pork Chops

Rating: 41

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 1 packet

Camp Recipe: Apricot Glazed Pork Chops

Ingredients

  • 1 boneless pork chop
  • 1/3 cup apricot preserves
  • 1/2 t. garlic powder (or to taste)
  • 1/4 t. salt (or to taste)
  • 1/4 t. pepper (or to taste)
  • 1/4 t. chili garlic sauce (optional)
  • 1 tablespoon soy sauce
  • ½ package frozen stir-fry vegetables

Instructions

  1. Mix together the apricot preserves, the soy sauce, and any seasoning you’d like to add.
  2. Place the pork chop in the center of the sheet of foil. Spread half of the apricot sauce on top.
  3. Surround the pork chops with the stir fry veggies. Pour the remainder of the sauce over the whole thing.
  4. Wrap in a tent pack. Throw in an iced cooler until ready to cook.
  5. Place on hot coals and cook for 20 minutes.
http://markingmyterritory.com/2012/02/02/camp-recipes-the-campfire-gourmet-apricot-glazed-pork-chops/

Original recipe from the Art of Manliness.