Going Camping? Make These Camp Dinners.
Camping season is here! We love camping and I especially love camp cooking. Even though all of these can be made at home, I tend to reserve these dinners for the campsite. Make these on your next camping trip and let me know how it turns out!
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1. Campsite Pizza
This is such a simple pizza recipe and perfect for the campsite! I have made this many ways- both on a campfire and on the grill. The fire can get so hot, I do think it is easiest to make on a flattop grill- we love our Blackstone (linked below if you’re in the market!). We typically make the same 2 pizzas every time- traditional pepperoni and a prosciutto & arugula. They are both delicious and provide variety! If you are camping in a rig that has a microwave, these also make great leftovers!
Ingredients:
Makes 2 medium or 4 small pizzas
1 ball fresh pizza dough (from grocery store bakery or local pizzeria if possible)
1/2 cup Flour for prepping dough (bring in a reusable bag or Tupperware)
12-ounce jar Pizza Sauce
1 8-ounce bag shredded mozzarella cheese
1-2 8-ounce bag(s) shredded Italian 6-cheese blend
6-ounces Pepperoni
3-ounces Prosciutto
4-ounces Arugula
Honey for drizzle (Mike’s Hot Honey is my pick!)
Recipe:
Heat Grill or start campfire to a medium-high heat. If cooking over a fire, you will need to use a cast iron skillet or other fire-safe pan.
Prepare your crust. I can typically make 2 medium or 4 small pizzas from 1 dough ball. Flour your cutting board or work surface with flour. Cut the dough into sections and refrigerate the portions you are not immediately using. You can use a rolling pin (or wine bottle or other clean cylinder, wrapped in plastic wrap and floured) to roll out your dough. Or you can just use your hands. While holding the dough, slowing turn and pull/stretch the dough to desired thickness. Try to get the dough to approximately ½” thickness- if it is too thick, it will be hard to get the dough cooked through without burning the bottom.
For either method, cook the crust first. 3-5 minutes on one side. Once it is golden brown (or crispier, if you prefer), flip it over and add your sauce, cheese and any other toppings.
Pepperoni – Both kinds of cheese & Pepperoni
Prosciutto & Arugula – Both kinds of cheese (goat cheese would also be good) and Prosciutto
Continue cooking until the cheese is melted/all toppings are cooked to desired doneness. If you have a lid or a dome, it helps to cover the pizza to make sure the cheese melts, and the dough is cooked all the way through.
Once finished, slice and serve! Or cover and set aside and repeat the process for pizza #2! For the Prosciutto & Arugula pizza, top the finished pizza with fresh arugula and drizzle with Mike’s Hot Honey.
Our Favorite Camp Grill- Blackstone 22” Tabletop
2. Camp Quesadillas
These campsite quesadillas are so good, you may be disappointed by future restaurant quesadillas. Like the pizzas, these can be made over a campfire, flattop grill or on the stove.
Ingredients:
Makes 3-4 quesadillas
½ LB Boneless Chicken Breast
Half of 1 onion or onion salt
8 ounces of your favorite Salsa
2-3 Tablespoons Taco Seasoning
4 8” Large Flour Tortillas
16 ounces Mexican cheese blend
8 ounces Black or Pinto Beans
Optional Toppings: Salsa, Guacamole, Sour Cream, Limes, Cilantro, diced Onion
Recipe:
Quesadilla Filling - I highly recommend making this filling in advance before you leave the house. It is a simple recipe and you can make it the day or day before you leave to go camping. Once you’re ready to make the quesadillas at the campsite, you just have to assemble and grill!
Cook the chicken. Put the chicken in a medium pot and cover with water. Add half the onion or a couple of tablespoons of onion salt to the water for seasoning. Bring this to a boil. Let boil for 10-15 minutes, or until the chicken reaches 165° degrees Fahrenheit, then remove it and let it cool.
Once cooled, roughly dice or shred the chicken.
Place a medium size skillet on the stove and bring to medium heat. Once hot, add a drizzle of olive oil or cooking spray. Add the chicken, taco seasoning and salsa, and cook for 3-5 minutes until well combined. Once all warmed remove from heat and pour mixture into a mixing bowl, add beans and 4 ounces of cheese. Store in a Tupperware until you are ready to make the quesadillas. *
*This step is technically optional- I recommend mixing the quesadilla filling over heat to let the flavors simmer, but you could also skip that step and just mix all of the ingredients in a large bowl and store until you are ready to make the quesadillas.
Make the quesadillas. Heat Grill or start fire to a medium-high heat. If cooking over a fire, you will need to use a cast iron skillet or other fire-safe pan.
Assemble your quesadillas while you wait for the grill or stove to heat up. Once assembled, it is easiest to cook 1 quesadilla at a time.
To assemble, take 1 tortilla and add shredded cheese to one-half. Spoon about 1/2 - 1 cup of the chicken mixture over cheese. Top the chicken mixture with more shredded cheese and fold the tortilla over to cover the mixture. Gently transfer the quesadilla to the grill or stove. Allow the quesadilla to cook on the first side until it is golden brown (approx. 3-5 minutes, but this varies based on grill temperature). Flip the quesadilla and cook the second side another 3-5 minutes until it is golden brown.
Remove the quesadilla from the grill. Cut it into 4 pieces and top with desired toppings- I like a trio of options of salsa, guacamole and sour cream.
3. Grilled Chicken Salads
I love this grilled chicken salad recipe- at home or camping! It is perfect on a hot day where you want something light to eat, and when you aren’t in the mood to make a big meal. This feels healthy and fresh but is also super filling. Make sure you have some big salad bowls (I linked my favorites below)!
Ingredients:
Serves 2-4
1 LB Boneless Chicken Breast Tenders
Salt & Pepper
2 Tablespoons Lemon Herb Seasoning (we love this one from Keep Your Daydream)
1 Bag 3 Romaine Hearts
1 Large Cucumber
1 pint Cherry Tomatoes
5 ounces Croutons
4 ounces Matchstick Carrots
2 ounces Nut Salad Topper (we like Publix’s Honey Glazed Pecan pieces and Salad Pizazz Raspberry Walnut Frisco)
Salad dressing of choice- we usually bring 2 options, Cesar and Balsamic (This one or if you can get it, Wegmans White Balsamic salad dressing)
Recipe:
Wash and chop the veggies.
I like to let my lettuce wash and dry, so I first chop or use my hands to tear the romaine hearts to bite-sized pieces, then wash the lettuce and set it aside to dry.
Wash and chop cucumbers and tomatoes.
Pre-heat your grill or start your campfire.
Prep the chicken. Pat the chicken dry with a paper towel and season both sides with salt, pepper and lemon herb seasoning. Once at medium-high heat, add the chicken to the grill or pan and cook each side approximately 4-6 minutes, or until the internal temperature reaches 165° degrees Fahrenheit. Remove from heat and let cool 5-10 minutes. Once cooled, slice the chicken into bite-size pieces.
Assemble salads. Add lettuce, carrots, cucumber, tomatoes, chicken. Then top with salad dressing, croutons, salad topper and any other toppings you’d like!
Melamine Camp Bowls
Our melamine camp bowls are from Target, circa 2021- and no longer available. These from Amazon are very similar-
Porcelain Salad Bowls
