No camping trip is complete without making s’mores! They are always a huge hit with everyone, especially the kids. My husband is a pro at marshmallow roasting, so he is always put to work. The key to a good s’more is to place the chocolate on half a graham cracker, set it near the fire to heat up while you roast your marshmallows. Once you combine the marshmallows with the chocolate, it’s melted and gooey, and an excellent dessert!

Camping Cuisine – S’mores

Ingredients:

• Graham crackers

• Hershey’s chocolate bar

• Large marshmallows

How to Make a S’more:

Place a bit of chocolate on half of a graham cracker and place it on a rock near the fire.

Place two marshmallows on a large stick.

Roast the marshmallows near a flame, turning frequently so they don’t burn.

Continue to roast until they are golden brown.

Slide the marshmallows onto the chocolate and graham cracker, and top with the other half of the cracker.

Serve immediately and enjoy!

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Camping Cuisine - S'mores

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Author Pam - For the Love of Cooking

Equipment

• Large Stick or Marshmallow Roaster

Ingredients

• Graham crackers
• Hershey's chocolate bar
• Large marshmallows

Instructions

• Place a bit of chocolate on half of a graham cracker and place it on a rock near the fire.
• Place two marshmallows on a large stick.
• Roast the marshmallows near a flame, turning frequently so they don't burn.
• Continue to roast until they are golden brown.
• Slide the marshmallows onto the chocolate and graham cracker, and top with the other half of the cracker.
• Serve immediately and enjoy!

The post Camping Cuisine – S’mores! first appeared on For the Love of Cooking.]]> https://fortheloveofcooking.net/2008/07/camping-cuisine-smores.html/feed 10 1029 https://fortheloveofcooking.net/2008/07/camping-cuisine-pastrami-and-swiss-on.html https://fortheloveofcooking.net/2008/07/camping-cuisine-pastrami-and-swiss-on.html#comments Thu, 10 Jul 2008 14:36:00 +0000 http://d1307624.t196.myhsphere.cc/2008/07/camping-cuisine-pastrami-and-swiss-on-rye.html I wanted to make something healthy yet hearty for lunch, so I decided on Pastrami sandwiches on rye bread with Swiss cheese and tomato slices. I served it with hummus, crackers, carrots, and leftover pasta salad. Grilling the sandwiches made them extra tasty, and I loved the different textures–soft and gooey inside and crisp outside....

I wanted to make something healthy yet hearty for lunch, so I decided on Pastrami sandwiches on rye bread with Swiss cheese and tomato slices. I served it with hummus, crackers, carrots, and leftover pasta salad. Grilling the sandwiches made them extra tasty, and I loved the different textures–soft and gooey inside and crisp outside. Simple, quick, and so delicious.

Pastrami and Swiss on Rye

Ingredients:

• Rye Bread
• Mayonnaise, to taste
• Mustard, to taste
• Pastrami, as much as you want
• Tomato slices
• Onions Slices
• Swiss cheese

How to Make a Pastrami and Swiss on Rye:

Spread mayonnaise and mustard on each slice of bread.

Layer with pastrami, tomato slices, onions, and finally the cheese, and top with an additional slice of bread.

Place the sandwich on a dry skillet over medium flame.

Cook for 4-5 minutes per side or until golden brown and the cheese is melted & gooey. Enjoy!

 

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Pastrami and Swiss on Rye

Course Lunch

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Author Pam - For the Love of Cooking

Equipment

• Large skillet

Ingredients

• Rye Bread
• Mayonnaise to taste
• Mustard to taste
• Pastrami as much as you want
• Tomato slices
• Onions Slices
• Swiss cheese

Instructions

• Spread mayonnaise and mustard on each slice of bread.
• Layer with pastrami, tomato slices, onions, and finally the cheese, and top with an additional slice of bread.
• Place the sandwich on a dry skillet over medium flame.
• Cook for 4-5 minutes per side or until golden brown and the cheese is melted & gooey. Enjoy!

 

The post Camping Cuisine – Pastrami and Swiss on Rye first appeared on For the Love of Cooking.]]>

One of the best things about camping is drinking your morning coffee around the campfire while eating a tasty breakfast. I always seem to have a huge appetite while camping, maybe it’s the fresh air or all the activities and adventures we do. I made breakfast sandwiches with scrambled eggs, mushrooms, onions, and cheese one morning, and they were so good. I served them with crispy hash browns, sausage links, and fruit salad. It was a filling and delicious breakfast that was quick and simple to make.

Camping Cuisine – Breakfast Sandwiches

Ingredients:

• 2 tbsp butter or olive oil, divided
•  8 oz of mushrooms, sliced
• ½ yellow onion, diced
• 12 eggs, whisked very well
• Sharp cheddar cheese, shredded
• Pinch of crushed red pepper flakes
• Sea salt and fresh cracked pepper, to taste
• English muffins, toasted

How to Make Breakfast Sandwiches:

Heat 1 tablespoon of butter or olive oil in a skillet over medium heat. Once the skillet is hot, add mushrooms and onions and cook, stirring occasionally, for about 5 minutes or until tender and golden brown. Remove and set aside in a bowl.

Add the remaining butter to the large skillet. Once melted, add the egg mixture and slowly cook, turning frequently with a rubber spatula.

Once the eggs are cooked, remove from the heat and stir in the mushrooms, onions, and cheese. Season the mixture with crushed red pepper flakes, sea salt, and freshly cracked pepper.

Scoop eggs onto a toasted English muffin and serve. Enjoy.

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Camping Cuisine - Breakfast Sandwiches

Course Breakfast

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6

Author Pam - For the Love of Cooking

Equipment

• Large skillet

Ingredients

• 2 tbsp butter or olive oil divided
• 8 oz of mushrooms sliced
• ½ yellow onion diced
• 12 eggs whisked very well
• Sharp cheddar cheese shredded
• Pinch of crushed red pepper flakes
• Sea salt and fresh cracked pepper to taste
• 6 English muffins toasted

Instructions

• Heat 1 tablespoon of butter or olive oil in a skillet over medium heat. Once the skillet is hot, add mushrooms and onions and cook, stirring occasionally, for about 5 minutes or until tender and golden brown. Remove and set aside in a bowl.
• Add the remaining butter to the large skillet. Once melted, add the egg mixture and slowly cook, turning frequently with a rubber spatula.
• Once the eggs are cooked, remove from the heat and stir in the mushrooms, onions, and cheese. Season the mixture with crushed red pepper flakes, sea salt, and freshly cracked pepper.
• Scoop eggs onto a toasted English muffin and serve. Enjoy.

One of our favorite camping cuisines is flank steak with caramelized onions and mushrooms alongside asparagus and tomatoes. I marinate the meat in a gallon-size zip-lock bag; it’s easy to store in the cooler, and the clean-up is quick. Fresh vegetables are so delicious and easy to prepare while camping, too. They don’t need much–just a bit of sea salt and black pepper. I served the asparagus and tomatoes alongside some rice (topped with crunchy onions) and flank steak with caramelized onions & mushrooms. The meal was good and hearty–perfect after a few games of bocce ball and baseball before making some s’mores.

Camping Cuisine – Flank Steak with Caramelized Onions & Mushrooms

• Flank steak (click here for recipe)
• Box of rice, prepared according to the package instructions
• French’s crunchy onions, warmed until golden
• 1 tbsp olive oil
• 1 yellow onion, sliced thinly
• 8 oz button mushrooms, sliced
• 1 clove of garlic, minced
• Sea salt and fresh cracked pepper, to taste

Asparagus and Tomatoes:

Ingredients:

• 1 tbsp olive oil
• 1 lb asparagus spears, woody ends trimmed and cut into thirds
• 1 pint of cherry tomatoes
• 1 clove of garlic, minced
• Pinch of crushed red pepper flakes, to taste
• Sea salt and fresh cracked pepper, to taste

How to Make Flank Steak with Caramelized Onions & Mushrooms

Marinate the steak in the carne asada marinade for 6-48 hours, if desired. It’s an amazing marinade that is very versatile and full of flavor!

Prepare rice according to the package instructions, if desired.

Cook the French’s crunchy onions, if desired, in a small skillet for a few minutes until golden.

Cook the onions and mushrooms by heating the olive oil in a large skillet over medium heat. Add the onions and mushrooms and cook, stirring often, until lightly caramelized and golden brown, about 15-20 minutes. Add the minced garlic, sea salt, and freshly cracked black pepper, then stir frequently for 45 seconds. Remove from heat and set aside.

Grill the flank steak to your liking, then set it aside to rest for at least five minutes before slicing it against the grain.

Meanwhile, cook the asparagus and tomatoes while the steak is resting.

Heat the olive oil in a large skillet over medium heat. Add the asparagus and tomatoes and cook, stirring occasionally, for 3-4 minutes or until tender.

Add the garlic and crushed red pepper flakes and cook, stirring constantly, for 1 minute. Season the veggies with sea salt and cracked pepper. Enjoy!

Serve the steak topped with the caramelized onions and mushrooms, along with the prepared rice topped with crunchy onions, and asparagus & tomatoes. Enjoy.

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Camping Cuisine - Flank Steak with Caramelized Onions and Mushrooms alongside Asparagus and Tomatoes

Course Main, Sides

Cuisine American

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Grill or Grill Pan
• Large skillet

Ingredients

Flank Steak with Caramelized Onions & Mushrooms:

• Flank steak click link for the recipe
• 1 tbsp olive oil
• 1 yellow onion sliced thinly
• 8 oz Button mushrooms sliced
• 1 clove of garlic minced
• Sea salt and freshly cracked pepper to taste

Other Ingredients:

• Box of rice, flavor of your choice (we used herb and garlic) prepared per instructions
• French's crunchy onions warmed until golden

Asparagus and Tomatoes:

• 1 tbsp olive oil
• 1 lb asparagus spears woody ends trimmed and cut into thirds
• 1 pint of cherry tomatoes
• 1 clove of garlic minced
• Pinch of crushed red pepper flakes to taste
• Sea salt and fresh cracked pepper to taste

Instructions

• Marinate the steak in the carne asada marinade for 6-48 hours, if desired. It's an amazing marinade that is very versatile and full of flavor!
• Prepare rice according to the package instructions, if desired.
• Cook the French's crunchy onions, if desired, in a small skillet for a few minutes until golden.
• Cook the onions and mushrooms by heating the olive oil in a large skillet over medium heat. Add the onions and mushrooms and cook, stirring often, until lightly caramelized and golden brown, about 15-20 minutes. Add the minced garlic, sea salt, and freshly cracked black pepper, then stir frequently for 45 seconds. Remove from heat and set aside.
• Grill the flank steak to your liking, then set it aside to rest for at least five minutes before slicing it against the grain.
• Meanwhile, cook the asparagus and tomatoes while the steak is resting.

   
• Heat the olive oil in a large skillet over medium heat. Add the asparagus and tomatoes and cook, stirring occasionally, for 3-4 minutes or until tender.
• Add the garlic and crushed red pepper flakes and cook, stirring constantly, for 1 minute. Season the veggies with sea salt and cracked pepper. Enjoy!
• Serve the steak topped with the caramelized onions and mushrooms, along with the prepared rice topped with crunchy onions, and asparagus & tomatoes. Enjoy.

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Camping Cuisine - Pasta Salad

Course Salad, Side Dish

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Large pot

Ingredients

• Fran's Simple Vinaigrette click link for the recipe
• 8 oz Rotini or pasta of choice, cooked per instructions
• A handful of cherry tomatoes sliced in half
• 1 large cucumber seeded & diced
• ¼ yellow onion diced
• 1 orange bell pepper diced
• ¼ cup feta cheese crumbles
• ¼ cup fresh basil chopped
• Sea salt and fresh cracked pepper to taste

Instructions

• Make the vinaigrette–click the link for the recipe.
• Cook pasta in a large pot of salted water according to the package instructions, drain, and cool completely.
• Once the pasta has cooled completely, add the cherry tomato halves, cucumber, onion, bell pepper, feta cheese, and basil, then mix thoroughly.
• Toss with some of the well-whisked vinaigrette, to taste, until evenly coated, and season with salt and pepper, to taste.
• Serve and enjoy.

We headed to the mountains this past weekend and spent four wonderful (rain-free) days camping with our friends. I have gone camping my entire life and enjoy it immensely. I love everything about it–coming up with delicious camp food recipes, sleeping in my tent, watching my kids make s’mores, and sitting by the fire. I also love camp cooking! My wonderful in-laws gave us a “camp kitchen” for Christmas two years ago, and it is the GREATEST camping gadget–EVER (thank you, Bud & Fran). It gives me plenty of workspace plus a place to organize my food, spices, and dishes.