Camp Recipe: Smoked Sausage, Potatoes & Green Beans

April 30, 2013 in Main Dishes

There’s just something about smoked sausage and camping that goes together like peas and carrots. This is a basic foil packet camp recipe that encourages you to play around with your favorite combinations of veggies and seasonings. Use our camp recipe below as a guideline, but don’t be afraid to make adjustments to please your taste buds (or picky campers).

Camp Recipe: Smoked Sausage, Potatoes & Green Beans

Rating: 51

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Camp Recipe: Smoked Sausage, Potatoes & Green Beans

Ingredients

  • 1/2 pound New Potatoes, quartered (about 4 - 5 small potatoes)
  • 8 oz. Green Beans (fresh or frozen)
  • 1 Onion, chopped
  • 4 - 5 Mushrooms, sliced
  • 1 pound Smoked Sausage, cut into 1" pieces
  • 1 - 2 teaspoons Garlic Powder
  • Salt & Pepper to taste
  • Red Pepper flakes to taste (optional)
  • 1/2 tablespoon Butter
  • 1/3 cup Water

Instructions

  1. This recipe makes enough for 2 servings. Make 2, double-layer foil packets. Spray with non-stick cooking spray to keep things from sticking.
  2. Evenly divide all ingredients between both foil packets. Start each packet with a base layer of potatoes, then top with remaining ingredients. Season with the garlic powder, salt, pepper and red pepper flakes to your liking.
  3. Top with slab of butter. Pour water into the bottom of the foil packet.
  4. Wrap and seal the aluminum foil. Leave room in the packet to allow air to flow through as it cooks.
  5. Cook on hot coals for 15 minutes, flip about half-way through.
  6. Open with caution – there will be plenty of steam.
  7. Grab a fork and dig in!
http://markingmyterritory.com/2013/04/30/camp-recipe-grilled-sausage-potatoes-green-beans/

Camp Recipe: Deep Dish Breakfast Pizza

April 24, 2013 in Breakfast Recipes

Pizza for breakfast? While camping? Yes, please! This Dutch Oven Deep Dish Breakfast Pizza camp recipe is perfect for creating happy campers first thing in the morning. The ingredients are easy enough to whip up around the camp fire, but you could also cook up the meat and veggies at home, then mix in with the rest of the ingredients when you wake up.

Camp Recipe: Deep Dish Breakfast Pizza

Rating: 51

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 5 minutes

Camp Recipe: Deep Dish Breakfast Pizza

Ingredients

  • 6 Strips of Bacon
  • 1/2 pound Breakfast Sausage (any kind, but we like turkey sausage)
  • 1 clove garlic, minced
  • 1/2 Green Bell Pepper, chopped
  • 1/2 Red Bell Pepper, chopped
  • 1/2 Onion, chopped
  • 4 - 5 Mushrooms, sliced
  • 1 Tube Refrigerator Crescent Rolls
  • 6 Eggs, beaten
  • 1 Teaspoon Italian Seasoning
  • 1/2 Teaspoon Red Pepper Flakes
  • Salt & Pepper, to taste
  • 4 - 6 oz. Mozzarella Cheese
  • 4 - 6 oz. Mixed Colby and Cheddar Cheese

Instructions

  1. Stoke up a fire and get plenty of coals burning.
  2. Spray Dutch Oven with nonstick spray. We use a 10" Dutch Oven, so you may need to adjust ingredient proportions accordingly if yours is a different size.
  3. Cook bacon, drain grease. Set aside to cool. Crumble once cooled.
  4. Brown sausage, drain grease.
  5. Mix in garlic, peppers, onions and mushrooms in with sausage. Saute until softened - about 5 minutes. Stir in crumbled bacon. Remove mixture and set aside.
  6. If you want an easier cleanup, line Dutch Oven with tin foil. Spray tin foil with nonstick spray.
  7. Unroll crescent rolls and line base of pan. Create the "crust" of the pizza by pinching the dough vertically along the side of the Dutch Oven, up to 1".
  8. Fill the crust with meat and veggie mixture.
  9. Beat eggs. Add in Italian seasoning, red pepper and salt & pepper. Pour over meat and veggie mixture.
  10. Sprinkle cheese on top of egg, meat & veggie mixture.
  11. Cover Dutch Oven with lid and place on fire. Place 7- 8 coals along the bottom and 14 - 16 on top of lid.
  12. Bake 25 - 35 minutes or until eggs are no longer jiggly in the middle.
  13. Remove from fire. Let cool a few minutes, slice, serve up and enjoy!
http://markingmyterritory.com/2013/04/24/camp-recipe-deep-dish-breakfast-pizza/

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

Camp Recipe: Dutch Oven Shepherd’s Pie

March 19, 2013 in Main Dishes

After a long, exhausting day on the trail a good, hearty, easy meal is in order. This Dutch Oven Shepherd’s Pie is just the ticket. It won’t take up a lot of your camp time and it will replenish you after wearing yourself out on the trail.

Camp Recipe: Dutch Oven Shepherd’s Pie

Rating: 51

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 6 servings

Camp Recipe: Dutch Oven Shepherd’s Pie

Ingredients

  • 1 lb lean ground beef
  • 1 lb ground sausage
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 2 12 oz packages of frozen mixed vegetables
  • 2 cans Cream of Mushroom soup
  • 4 cups instant mashed potatoes
  • Shredded cheddar cheese

Instructions

  1. Place Dutch Oven on a hot bed of coals.
  2. Brown ground beef and sausage in the Dutch Oven.
  3. Add garlic and onion and cook until onion is translucent.
  4. Layer Cream of Mushroom soup and frozen mixed veggies on top of meat.
  5. Mix mashed potatoes according to package directions and layer on top of mixed veggies.
  6. Cover, place hot coals on top of Dutch Oven, relax and let cook for 25 minutes.
  7. Sprinkle with cheese and enjoy.
http://markingmyterritory.com/2013/03/19/camp-recipe-dutch-oven-shepherds-pie/


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

Camp Recipes: Sausage, Egg & Potato Breakfast Hash

July 9, 2012 in Breakfast Recipes

If you’re looking for a stick-to-your-ribs, energize-you-all-morning camp recipe breakfast to kickoff a long day of hiking or camping activities, look no further. Nate came up with the idea for this  breakfast hash after seeing a few similar recipes for at-home meals. We ate this before hiking Mt. LeConte and it helped us to stay energized for all 11 exhausting miles.

Camp Recipes: Sausage, Egg & Potato Breakfast Hash

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 3

Camp Recipes: Sausage, Egg & Potato Breakfast Hash

Ingredients

  • 10 oz. diced potatoes - we used Simply Potatoes Diced with Onion
  • 1/3 cup diced green peppers
  • Salt and Pepper
  • 1/2 pound breakfast sausage
  • 4 eggs, raw, scrambled
  • 2 - 4 slices cheddar cheese
  • 2 sheets aluminum foil

Instructions

  1. Spray the aluminum foil with cooking spray. Place potatoes and green peppers on aluminum foil and salt and pepper to taste. Wrap and seal the aluminum foil, leaving room in the packet to allow air to flow through as it cooks.
  2. Place potato foil packet on campfire for 15 - 20 minutes. (Hint: To save time in the morning, we cooked the potatoes on the campfire the night before and placed them in the cooler overnight - that way we wouldn't have to stoke up the fire the next morning since we use a backpacking stove to cook breakfast.)
  3. While the potatoes are cooking, place sausage in a dutch oven and cook thoroughly. Drain excess fat.
  4. Add the potatoes to the dutch oven and mix them with the sausage.
  5. Pour the scrambled egg mixture over the sausage and potato mixture. Stir until all ingredients are well mixed.
  6. Place cheese on top of sausage, egg and potato mixture. Cover with a lid for 3 - 5 minutes or until eggs are well cooked and cheese is melted.
  7. Give all the ingredients a good stir, dish on to your plates and enjoy!
  8. This makes enough for hearty portions for 3 people.
http://markingmyterritory.com/2012/07/09/camp-recipes-sausage-egg-potato-breakfast-hash/