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Recipe Index

Camping

5 Bread Recipes to Make in Your Cast Iron Dutch Oven

Homemade bread might not be the first thing you imagine making on a camping trip, but these 5 cast iron Dutch oven bread recipes show you why it should be. Each of these recipes is made in your Dutch oven using hot coals and is simple enough to make at camp, even for novice Dutch oven bakers. They're the perfect cozy side dish to serve alongside hearty chili or your favorite Dutch oven soup or stew.

1
A loaf of cheddar beer bread in a Dutch oven.
Dutch Oven Beer Bread
Homemade cheddar beer bread is the perfect camping side dish for your favorite soups, stews, chilis, and more.
Get the recipe: Dutch Oven Beer Bread
2
Dinner rolls with fresh thyme in a basket.
Dutch Oven Dinner Rolls
Fresh Dutch oven rolls on a camping trip? You betcha.
Get the recipe: Dutch Oven Dinner Rolls
3
A loaf of Irish soda bead with a couple of slices cut from it.
Dutch Oven Irish Soda Bread
This homemade Irish soda bread is prepared in your Dutch oven and can be cooked in your oven at home or in a bed of hot coals while camping. It's a great side dish for pairing with soups, stews, and dips.
Get the recipe: Dutch Oven Irish Soda Bread
4
A glazed cinnamon roll on a plate with an unglazed one in the background.
Dutch Oven Cinnamon Rolls
Swirled with cinnamon sugar and topped with sweet glaze, these campfire cinnamon rolls are the ultimate camping breakfast.
Get the recipe: Dutch Oven Cinnamon Rolls
5
Cooked cornbread inside a cast iron Dutch oven.
Dutch Oven Cornbread
The perfect camping side dish for chili, ribs, and more. Serve it warm, topped with butter and honey.
Get the recipe: Dutch Oven Cornbread

Looking for for a bread recipe that's quicker or a little more low-effort to make at camp? Try our campfire garlic bread or skillet flatbread for an easy camping side dish.

Breakfast

Make-Ahead Breakfast Burritos

These make-ahead breakfast burritos are a hearty camping meal that you can make at home and heat up at camp. They're stuffed with creamy eggs, cheese, sausage, and hashbrowns, making them the perfect way to start your day.

A breakfast burrito cut in half on a plate with hot sauce on the side.

Recipe at a Glance: Camping Breakfast Burritos

  • DETAILS
    • Total Time: 1 hour
    • Preparation method: Campfire cooking (or oven)
  • HIGHLIGHTS
    • These camping breakfast burritos are a make-ahead meal that you can prepare at home and cook at camp.
    • You can customize the burritos with your favorite fillings.
    • A bag full of frozen burritos makes a great ice block in your cooler while they thaw.

Make-ahead burritos are a staple for us on camping trips for a few reasons. They're perfect for breakfast when stuffed with eggs, cheese, sausage and potatoes, like the ones here, and you can also make camping burritos for lunch or dinner, and fill them with beef or chicken, rice, beans, and cheese. It's awesome to have a stash of ready to go meals in your cooler, and they're so easy to customize to everyone's particular tastes that everyone is happy when they gather round the picnic table to eat.

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Ingredients and Substitutions

Ingredients for breakfast burritos--cheese, tortillas, sausage, hashbrowns, eggs, and seasoning salt.
  • Tortillas--Use the large 10 or 12 inch burrito-size tortillas for these burritos. Anything smaller will be too small to contain the filling.
  • Hashbrowns--I use frozen diced hash browns here, but shredded will also work.
  • Sausage--I use pork breakfast sausage for this recipe because it has lots of flavor and the fat in it is great for cooking and seasoning the potatoes. You can swap in something leaner, like turkey breakfast sausage, if you prefer, but you will need some extra oil or butter for cooking the potatoes.
  • Seasoning salt--You can use your favorite seasoning salt here. My go-to is Lawry's Seasoned Salt.
  • Cheese--Cheddar works wonderfully here, but you could swap in marble or Jack, if you prefer. I recommend using full-fat and be sure to grate the cheese yourself. Low-fat and pre-shredded cheeses don't melt well.

How to Make Breakfast Burritos for Camping

Sausage cooking in a cast iron skillet.

1. Cook the sausage in a large skillet over medium heat until browned. Use a slotted spoon to transfer it to a bowl, leaving the fat in the skillet.

Hashbrowns cooking in a cast iron skillet.

2. Cook the hash browns in the sausage fat until golden. Transfer to a separate bowl.

Scrambled eggs cooking in a skillet.

3. Scramble the eggs in a nonstick skillet over medium-low heat to a soft scramble. Remove from the heat.

A flour tortilla topped with hashbrowns, cheese, eggs, and sausage.

4. Assemble 6 burritos with equal amounts of hash browns, cheese, sausage, and egg.

Foil wrapped breakfast burritos in a sealed bag.

5. Wrap the burritos in foil and store in the fridge or freezer until you're ready to cook.

Burritos cooking over an open fire.

6. Cook over hot coals or low flame or in a skillet over medium-low heat until heated through.

FAQs

Can I cook my breakfast burritos in the oven?

Absolutely. You can reheat them in a 375°F (190°C) oven at home or in your RV oven until heated through, about 25 minutes. Frozen burritos will require about 10 extra minutes.

How far in advance can I make burritos?

If you're storing your camping burritos in the fridge or cooler, you can make them 3 days before eating them.

If you're freezing the burritos, you can prepare them up to 3 months ahead of time. To avoid freezer burn, keep them wrapped in foil and stored in a sealed bag or container. You can let them thaw in your cooler or cook them directly from frozen, adding an extra 5 to 10 minutes to your cooking time.

How do I avoid burning the outside of my burrito?

Cook your burritos over hot coals or a very low flame, avoiding strong flames. Rotate and turn them every 10 minutes so that they heat evenly.

Serving Suggestions

These burritos have everything you need for a full meal, but if you want a heartier meal, offer some cinnamon rolls or fresh fruit on the side. Serve your burritos with your favorite salsa or hot sauce.

Tips and Troubleshooting

  • If your sausage doesn't leave much fat in the skillet, add a drizzle of oil or a pat of butter before cooking the hashbrowns. You want a thin sheen of fat in the skillet to cook the potatoes in.
  • Let your sausage, hashbrowns, and eggs cool to room temperature before assembling the burritos. This will prevent the cheese from melting during assembly.
  • Stash your assembled burritos in a resealable plastic bag. You should be able to fit all 6 snugly inside a gallon-sized bag. If you have customized any of them for special diets or tastes, write initials or notes on the foil with sharpie to keep them organized.
Foil wrapped breakfast burritos in a sealed bag.

More Camping Breakfast Recipes You'll Love

Eight cinnamon rolls in a cast iron Dutch oven.
Dutch Oven Cinnamon Rolls
A plate of loaded hash browns with sour cream and cheese and scallions on top.
Loaded Hash Browns

Tried This Recipe?

If you've tried this recipe, please leave a comment below. Follow me on Instagram, Facebook, YouTube, or Pinterest for more great camping and grilling recipes.

Recipe

A breakfast burrito cut in half on a plate with hot sauce on the side.

Make-Ahead Breakfast Burritos

A woman's face.Angie Zoobkoff
When stuffed with sausage, cheese, eggs, and hashbrowns, burritos become the ultimate breakfast food.
No ratings yet
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Breakfast
Cuisine Tex-Mex
Servings 6 burritos
Calories 761 kcal

Ingredients
  

  • 1 pound (454 g) pork breakfast sausage
  • 2 cups diced frozen hash browns
  • ½ teaspoon seasoning salt
  • 6 large eggs
  • 1 ½ cups shredded cheddar cheese
  • 6 burrito-size tortillas
  • Hot sauce or salsa for serving (optional)

Instructions
 

  • In a large skillet over medium heat, brown the sausage, stirring frequently, until cooked through, about 6 minutes. Use a slotted spoon to transfer the sausage to a bowl, leaving the fat in the skillet.
  • Add the hash browns to the fat in the skillet and cook over medium heat, stirring frequently, until golden, 5 to 6 minutes. Season with the salt and set aside.
  • Whisk the eggs in a large bowl, then pour them into a medium non-stick skillet. Cook, stirring frequently, pushing the cooked curds to the center of the skillet and allowing the uncooked egg to fill in the space behind until all of the egg has formed soft, creamy curds, about 5 minutes. Remove from the heat and set aside.
  • When the sausage, potatoes, and egg have cooled to room temperature, assemble the burritos by topping each tortilla with ½ cup sausage, ⅓ cup hash browns, ¼ cup cheese, and 3 tablespoons scrambled egg.
  • Roll each burrito up by folding in the sides and then firmly rolling from one edge, keeping the sides tucked in. Wrap each burrito in foil, and label if necessary. Refrigerate or freeze until you're ready to cook.
  • To heat the burritos, set them on a campfire grate over hot coals, or on a portable grill over low flame, or in a skillet on a camp stove over medium heat. Cook until the filling is heated through and the cheese is melted, about 20 minutes for thawed burritos. Frozen burritos will require an additional 5 to 10 minutes.
  • Serve with hot sauce or salsa, if desired.

Notes

  • Add some fat--If your sausage doesn't leave much fat in the skillet, add a drizzle of oil or a pat of butter before cooking the hashbrowns. You want a thin sheen of fat in the skillet to cook the potatoes in.
  • Let it cool--Let your sausage, hashbrowns, and eggs cool to room temperature before assembling the burritos. This will prevent the cheese from melting during assembly.
  • Keep track of customizations--Stash your assembled burritos in a resealable plastic bag. You should be able to fit all 6 snugly inside a gallon-sized bag. If you have customized any of them for special diets or tastes, write initials or notes on the foil with sharpie to keep them organized.

Nutrition

Serving: 1 burritoCalories: 761kcalCarbohydrates: 51gProtein: 35gFat: 46gCholesterol: 276mgSodium: 1279mgFiber: 3gSugar: 3g
Keyword campfire cooking, camping breakfast, make-ahead meals
Tried this recipe?Let us know how it was!

Blackstone Griddle Recipes

Blackstone Chicken Stir Fry

Your Blackstone griddle is the perfect vehicle for whipping up a quick and tasty chicken stir fry. This easy version includes juicy marinated chicken breast, peppers, asparagus, onion, and a luscious sauce to tie everything together.

A bowl of chicken, pepper, and asparagus stir fry on top of rice.

Recipe at a Glance: Blackstone Chicken Stir Fry

  • DETAILS
    • Total Time: 1 hour 20 minutes (20 minutes hands-on)
    • Preparation method: Blackstone griddle (or other outdoor griddle)
  • HIGHLIGHTS
    • This easy chicken stir fry cooks entirely on the griddle, so there's no need for multiple pans and clean up is easy.
    • A simple soy, garlic, and ginger marinade adds plenty of flavor to the chicken and keeps it juicy while it cooks.
    • You can get creative with the vegetables in your stir fry.

When it comes to easy Blackstone chicken recipes, this one is at the top of my list. Hands on time is minimal, everything gets cooked at once on the griddle, and the simple stir fry sauce gives everything a great flavor boost. Feel free to get creative and use your favorite vegetables (or whatever you've got on hand!).

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Ingredients and Substitutions

Ingredients for chicken stir fry--chicken, pepper, oil, broth, cornstarch, soy sauce, asparagus, onion, honey, ginger, and garlic.
  • Soy sauce--I recommend using low sodium soy sauce for this chicken stir fry recipe. The combination of chicken broth and regular soy sauce may result in a sauce that is overly salty. You can substitute tamari or coconut aminos, if needed.
  • Chicken broth--Regular store-bought chicken broth is good for this recipe. If you're using regular soy sauce (not low sodium), then opt for low sodium chicken broth.
  • Chicken--Boneless chicken breast works well here, but if you have boneless thighs on hand, those would also be a great choice. Be sure to cut the chicken into equal sized pieces so that they cook evenly.
  • Oil--This recipe uses sesame oil in the marinade to add flavor to the chicken, and a neutral oil, like vegetable or sunflower oil for the griddle. Don't use sesame oil for the griddle as it has a low smoke point and can burn easily.

How to Make Chicken Stir Fry on a Griddle

A bowl of soy sauce with chopped ginger and garlic.

1. Mix 2 tablespoons soy sauce with the ginger, garlic, and sesame oil in a small bowl.

A Ziploc bag filled with strips of chicken in a marinade.

2. Place the chicken in a resealable bag and pour the marinade over. Stash it in the fridge for an hour.

A creamy sauce in a measuring jug.

3. Whisk the broth with the remaining 2 tablespoons soy sauce, broth, cornstarch, honey, and sriracha, if using.

Oil on a Blackstone griddle.

4. Heat the griddle until hot, then add the oil.

Strips of chicken and pepper, asparagus, and onion cooking on a griddle.

5. Add the chicken and marinade to one side of the griddle and the vegetables to the other. Stir fry until the vegetables are crisp tender and the chicken is cooked through.

Cooked stir fry on a griddle.

6. Mix everything together. Pour the sauce on top and cook, stirring constantly, until the sauce coats the chicken and vegetables.

FAQs

Can I use different vegetables?

Absolutely. Feel free to swap in broccoli, green beans, mushrooms, or snap peas. They will all have similar cooking times.

Can I make chicken stir fry in advance?

You can chop the vegetables up to 3 days in advance and you can marinate the chicken up to 24 hours before cooking. Don't marinate for longer than 24 hours though or your chicken may become mushy.

Why are the chicken and vegetables cooked separately?

I do this to allow for better control during cooking. If your vegetables are cooking too quickly, or your chicken needs higher heat, you can adjust one side of the griddle without impacting the other.

Serving Suggestions

Serve your stir fry over steamed rice or mixed into rice or chow mein noodles for an easy meal. If making noodles, you can even stir fry them on the griddle, too.

Storage and Reheating

Leftovers can be stored in a sealed container in the fridge for up to 4 days. Reheat in a skillet or on the griddle until hot throughout.

Tips and Troubleshooting

  • Going camping? To get ahead, chop your vegetables and store them in a sealed container. You can also mix up your marinade and stir fry sauce before heading out. Keep them in the cooler until you're ready to use them.
  • After pouring the stir fry sauce on the chicken, it will spread out across the griddle. Use the side of your spatula to keep working it back into the chicken and vegetable mixture. It will thicken and coat the food as it cooks.
  • This recipe is suitable for dairy-free diets. To make it gluten-free, use tamari instead of soy sauce.
A bowl of chicken, pepper, and asparagus stir fry on top of rice.

More Blackstone Chicken Recipes You'll Love

A pieces of chicken parmesan on a plate with mixed greens.
Blackstone Chicken Parmesan
Two Buffalo chicken tacos on a plate with romaine lettuce and blue cheese dressing on top.
Buffalo Chicken Tacos

Tried This Recipe?

If you've tried this recipe, please leave a comment below. Follow me on Instagram, Facebook, YouTube, or Pinterest for more great camping and grilling recipes.

Recipe

A bowl of chicken, pepper, and asparagus stir fry on top of rice.

Blackstone Chicken Stir Fry

A woman's face.Angie Zoobkoff
This easy Blackstone chicken stir fry combines juicy marinated chicken, peppers, asparagus, and onion to create a flavor packed meal, perfect for any night of the week.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Marinate 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine American, Asian
Servings 4 servings
Calories 268 kcal

Equipment

Ingredients
  

  • ¼ cup reduced sodium soy sauce divided
  • 2 teaspoons minced ginger
  • 1 teaspoon minced garlic
  • 1 teaspoon sesame oil
  • 1 pound (454 g) boneless chicken breast cut into ¼-inch strips
  • ½ cup chicken broth
  • 1 tablespoon cornstarch
  • 2 teaspoons honey
  • 1 teaspoon sriracha optional
  • 2 tablespoons vegetable oil for the griddle
  • 1 medium onion sliced into ½-inch wedges
  • 1 medium bell pepper sliced into ½-inch pieces
  • 8 ounces (227 g) asparagus cut into 2-inch (5-cm) pieces
  • Sesame seeds for serving (optional)

Instructions
 

  • In a small bowl, whisk 2 tablespoons soy sauce, ginger, garlic, and sesame oil together.
  • Place the chicken strips in a resealable plastic bag and pour the marinade over the chicken. Seal the bag and massage lightly to coat the chicken. Stash in the fridge and marinate for 1 hour.
  • While the chicken is marinating, in a medium bowl, whisk the remaining 2 tablespoons soy sauce, chicken broth, cornstarch, honey, and sriracha, if using.
  • When you're ready to cook, heat both sides of the griddle to medium-high. Add the vegetable oil and spread to coat the surface of the griddle.
  • Add the chicken and its marinade to one side of the griddle and the onion, pepper, and asparagus to the other. Cook, stirring frequently, and adjusting the heat as needed until the vegetables are crisp tender and the chicken is cooked through, about 6 minutes.
  • Mix the cooked chicken and vegetables together on the griddle and pour the stir fry sauce over the mixture. Working quickly, use the side of your spatula to continually scrape the liquid back towards the mixture and stir everything together until the sauce thickens and coats everything evenly, 1 to 2 minutes.
  • Scoop into a serving bowl and serve immediately, topped with sesame seeds, if desired.

Notes

  • Going camping? To get ahead, chop your vegetables and mix up your marinade and stir fry sauce before heading out. Keep them separate in the cooler until you're ready to use them.
  • This recipe is suitable for dairy-free diets. To make it gluten-free, use tamari instead of soy sauce.

Nutrition

Serving: 1 portionCalories: 268kcalCarbohydrates: 15gProtein: 28gFat: 11gCholesterol: 72mgSodium: 689mgFiber: 3gSugar: 6g
Keyword blackstone cooking, chicken dinner
Tried this recipe?Let us know how it was!

Camping

Dutch Oven Beer Bread

This Dutch oven beer bread recipe is a soft, cheesy quick bread to make in your cast iron Dutch oven at camp. It comes together in minutes, is ready in less than an hour, and will easily rival any version you can make at home.

A loaf of cheddar beer bread in a Dutch oven.

Recipe at a Glance: Dutch Oven Beer Bread

  • DETAILS
    • Total Time: 1 hour
    • Preparation method: Dutch oven cooking
  • HIGHLIGHTS
    • This classic cheddar beer bread recipe is adapted to be cooked in your cast iron Dutch oven at camp so you can enjoy fresh homemade bread, even when you're camping!
    • This quick bread recipe doesn't use bread yeast, so there's no kneading or waiting for it to rise.
    • It's ready in an hour and is a great side dish to serve alongside your favorite Dutch oven soups and stews.

Soup, stew, and chili are camping staples for us regardless of the weather, from cozy chicken noodle soup to hearty bison chili, with one caveat. I always want some kind of bread on the side. While it's easy enough to pack a loaf of sourdough in your cooler when you head out, when you've got a recipe for homemade Dutch oven beer bread that's incredibly easy to make at camp, why bother?

This bread comes together in minutes, with no kneading or waiting for it to rise. You can make it in your oven at home too, but if I'm being completely honest, I think it tastes better cooked with coals in the campfire. But then again, doesn't everything?

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Ingredients and Substitutions

Ingredients for Dutch oven beer bread--flour, butter, cheddar, baking powder, sugar, and beer.
  • Flour--Regular all-purpose flour works best here.
  • Butter--You can use unsalted or salted butter for this recipe. Whatever you've got on hand at camp will do.
  • Cheddar cheese--I recommend using full-fat cheese for the best results. Skip the pre-shredded cheese and grate the cheddar yourself. Pre-shredded cheese doesn't melt well.
  • Beer--The type of beer you use will affect the flavor of the finished bread. I recommend using a mild flavored lager or ale. Avoid flavored beers.

How to Make Beer Bread in a Dutch Oven

A whisk in a bowl of flour.

1. Whisk the flour, sugar, baking powder, salt, and pepper together in a large bowl.

Wet and dry ingredients being mixed together in a bowl.

2. Pour in the beer and mix until the flour is absorbed.

Cheddar cheese being folded into dough.

3. Fold in the cheddar cheese.

An uncooked mound of bread dough in a Dutch oven.

4. Place the dough in a parchment-lined Dutch oven.

Butter drizzled over an uncooked loaf of dough in a Dutch oven.

5. Drizzle the melted butter over the dough.

A Dutch oven with coals on it.

6. Place 6 coals below the Dutch oven and 12 on the lid and bake until golden and cooked through.

FAQs

What size of Dutch oven do I need for making beer bread?

I recommend using a medium sized, 3 ½ to 4 quart Dutch oven for this recipe. Although a larger oven may work, the loaf will become quite flat and the cooking time may change.

How long will my beer bread stay fresh?

If stored in a resealable plastic bag, your bread should stay fresh for up to 3 days.

Can I cook this in my oven at home?

Yes, definitely. Follow the directions for preparing the cheddar beer bread and then bake it, covered, in a 375°F (190°C) oven until golden brown and the internal temperature is approximately 200°F (93°C), about 1 hour.

Tips and Troubleshooting

  • To get ahead, mix your dry ingredients before heading out on your camping trip. Store them in a resealable bag or airtight container until you're ready to cook.
  • Let any leftover bread cool completely, then store in a resealable plastic bag at room temperature for up to 3 days.
  • Since you're cooking in a Dutch oven outside, the cooking time can vary due to outside temperature and wind. If you're cooking on a very windy day, try to protect the Dutch oven with a barrier, such as a tarp.
A partially sliced loaf of cheese bread on a cutting board.

More Dutch Oven Bread Recipes You'll Love

Cooked cornbread inside a cast iron Dutch oven.
Dutch Oven Cornbread
A loaf of Irish soda bead with a couple of slices cut from it.
Irish Soda Bread

Tried This Recipe?

If you've tried this recipe, please leave a comment below. Follow me on Instagram, Facebook, YouTube, or Pinterest for more great camping and grilling recipes.

Recipe

A loaf of cheddar beer bread in a Dutch oven.

Dutch Oven Beer Bread

A woman's face.Angie Zoobkoff
Homemade cheddar beer bread is the perfect camping side dish for your favorite soups, stews, chilis, and more.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Side Dish
Cuisine American
Servings 6 servings
Calories 381 kcal

Equipment

Ingredients
  

  • 3 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1 ½ teaspoons salt
  • ¼ teaspoon ground black pepper
  • 1 (12-oz | 355-ml) can or bottle beer
  • 1 cup shredded cheddar cheese
  • 2 tablespoons butter melted

Instructions
 

  • Prepare a chimney of coals or a campfire of hot embers. You'll need 18 coals to start, and will need to replenish the coals once during cooking. The coals are ready to use when they've turned white.
  • In a large bowl, whisk the flour, sugar, and baking powder together.
  • Pour in the beer and use a spatula to mix gently until the flour is absorbed.
  • Gently fold in the cheddar cheese.
  • Place a piece of parchment paper inside the Dutch oven. Gather the dough together and place it on the paper in the center of the Dutch oven.
  • Drizzle the butter over the dough.
  • Cover the Dutch oven and place it in the fire pit with 6 coals below and 12 on the lid. Cook, replenishing the coals after 30 minutes, until the bread is golden brown and has an internal temperature of about 200°F (93°C), 50 to 55 minutes.
  • Remove the bread from the Dutch oven. Let it cool for 15 minutes before slicing.

Notes

  • Get ahead--Mix your dry ingredients before heading out on your camping trip. Store them in a resealable bag or airtight container until you're ready to cook.
  • Storage--Let any leftover bread cool completely, then store in a resealable plastic bag at room temperature for up to 3 days.
  • Protect the oven--Since you're cooking in a Dutch oven outside, the cooking time can vary due to outside temperature and wind. If you're cooking on a very windy day, try to protect the Dutch oven with a barrier, such as a tarp.

Nutrition

Serving: 2 slicesCalories: 381kcalCarbohydrates: 56gProtein: 12gFat: 11gCholesterol: 30mgSodium: 731mgFiber: 2gSugar: 5g
Keyword beer bread, camping bread, dutch oven cooking, homemade bread
Tried this recipe?Let us know how it was!

Collections

14 Unique Nacho Recipes

Whether you need an easy nacho recipe to nosh on during the big game or a hearty snack to feed your campsite, you'll find it in this collection of 14 unique nacho recipes, that includes everything from traditional beef nachos to seafood, hot dogs, or dessert! Get ready to discover some new (and soon to be favorite) chip and topping combos.

1
Nachos topped with beef, cheese, avocado, tomato, and pickled peppers in a cast iron skillet.
Skillet Nachos
Make these loaded grilled nachos in your cast iron skillet and cook them on the grill for an easy camping lunch, dinner, or epic game-day snack.
Get the recipe: Skillet Nachos
2
Recipe and photo credit: xoxo Bella
Irish Nachos
Savor a tasty twist on a classic snack with loaded cheesy Irish nachos. Perfect for game day, St Patrick’s Day or “just because” they’re irresistible, nachos always hit the spot.
Get the recipe: Irish Nachos
3
Recipe and photo credit: West Coast Kitchen Garden
Easy Lobster Nachos With Corn And Cheesy Garlic Queso
Delicious, easy lobster nachos with corn and cheesy garlic queso are the ultimate lobster shack-meets-Mexican mashup. Creamy, cheesy, crispy!
Get the recipe: Lobster Nachos
4
Recipe and photo credit: Happy Honey Kitchen
Italian Nachos
Italian nachos with homemade chips, creamy Alfredo sauce, Italian sausage, and veggies are a favorite appetizer or shareable dinner.
Get the recipe: Italian Nachos
5
A foil packet of chicken nachos with salsa and sour cream on the side.
Foil Pack Chicken Nachos
This easy nacho pack comes together in minutes and is a great way to use up leftover chicken.
Get the recipe: Foil Pack Chicken Nachos
6
Recipe and photo credit: Noshing with the Nolands
Turkey Chili Nachos
These turkey chili nachos are a great change up to your regular nachos as they are a meal onto themselves. Perfect for game day or a casual meal these are going to be your go to recipe.
Get the recipe: Turkey Chili Nachos
7
Recipe and photo credit: Trop Rockin'
Tater Tot Nachos
Tater tot nachos, also called “totchos”, are oven-baked tater tots loaded with seasoned beef, black beans, and melted cheese. They’re a hearty sheet-pan appetizer that works for game day, casual gatherings, or an easy dinner-style
Get the recipe: Tater Tot Nachos
8
Recipe and photo credit: Modern Honey
Ultimate Spicy Beef Nachos
Discover how seasoned ground beef with crispy tortilla chips, Mexican cheeses, fresh guacamole, sour cream, jalapenos, fresh salsa, green onions, and cilantro make the best beef nachos!
Get the recipe: Spicy Beef Nachos
9
Recipe and photo credit: BBQing with the Nolands
Trash Can Nachos
These trash can nachos take the regular nacho platter to a whole other level of yumminess!
Get the recipe: Trash Can Nachos
10
Recipe and photo credit: Dutch Oven Daddy
Pulled Pork Nachos
Game day or game night, a huge platter of loaded pulled pork nachos will be the true winner with everyone at your table!
Get the recipe: Pulled Pork Nachos
11
Recipe and photo credit: Dinners Done Quick
Crispy Air Fryer Waffle Nachos
Picture this: your crew devours an entire tray before halftime. Crispy air fryer waffle fries piled high with cheese, bacon, jalapeños, and more. Easy, customizable, and impossible to stop eating.
Get the recipe: Air Fryer Waffle Nachos
12
Bell Pepper Nachos
Recipe and photo credit: The Slow Roasted Italian
Bell Pepper Nachos
Bell Pepper Nachos are vibrant and crisp, loaded with savory toppings and melty cheese. An easy, low carb version of your favorite snack!
Get the recipe: Bell Pepper Nachos
13
Hot Dog Nachos
Recipe and photo credit: Foxes Love Lemons
Hot Dog Nachos
Indulge in hot dog nachos, a unique mashup of two ballpark foods! Includes recipe for homemade beer queso sauce.
Get the recipe: Hot Dog Nachos
14
A person lifting a graham cracker from a tray of s'more nachos.
S'more Nachos
These easy s'more nachos have all the flavors of the classic campfire dessert layered in nacho form!
Get the recipe: S'more Nachos

Camping

Ground Bison Chili

This hearty ground bison chili is exactly what your cold weather camping menu needs. This classic camping dinner is cooked in your Dutch oven over the fire or camp stove and is made with lean ground bison, pinto beans, and a richly spiced sauce.

A person holding a mug of chili.

Recipe at a Glance: Bison Chili

  • DETAILS
    • Total Time: 1 hour 30 minutes
    • Preparation method: Dutch oven cooking (campfire, camp stove, or stovetop)
  • HIGHLIGHTS
    • This hearty chili is prepared in a single pot. No extra dishes at camp!
    • It's a classic Dutch oven camping dinner, but you can also prepare it in advance and pack it along on your trip.

There's always a Dutch oven chili recipe on our camping menu plan every time we head out, and though our go-to is my classic Dutch oven beef chili, I really love this bison version for a few reasons. First, it's a thick stick-to-your-ribs kind of chili, which is great when you're craving something super hearty, and it also makes great leftovers for spooning over hot dogs or homemade smokies to create amazing chili dogs.

Bison is a little more expensive than ground beef, but it's worth the splurge for that rich, slightly sweeter flavor and it pairs beautifully with smoky chipotle chile powder.

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Ingredients and Substitutions

Ingredients for bison chili--onion, garlic, oil, pinto beans, ground bison, tomato paste, spices, crushed tomatoes, and beef broth.
  • Ground bison--Bison is leaner and richer-tasting than beef, but it is also pricier than beef and can be harder to source. You can substitute lean ground beef, if necessary.
  • Tomato paste--I highly recommend using concentrated tomato paste that comes in a tube when camping. Then there's no need for a can opener or to figure out where to store the extra paste. Just pop the lid back on and toss it in your cooler.
  • Spices--This bison chili recipe uses chipotle chile powder, along with oregano and cumin. Chipotle chile powder adds a smoky flavor to the chili, and I highly recommend it. If you're sensitive to heat, or prefer a milder chili, try substituting ancho chili powder.

How to Make Bison Chili in a Dutch Oven

A Dutch oven on a fire grate.

1. Heat the oil in a Dutch oven over the campfire or on the camp stove or stovetop at home.

Onions cooking in a Dutch oven over a fire.

2. Add the onion and sauté until softened. Stir in the garlic and cook for 1 minute.

Bison browning in a Dutch oven over a fire.

3. Brown the ground bison.

Spices and tomato paste added to a Dutch oven of ground bison.

4. Add the tomato paste and spices and cook for 2 minutes.

A pot of chili simmering over a fire.

5. Pour in the crushed tomatoes and broth and bring to a simmer. Cook, partially covered, until very thick.

A Dutch oven filled with chili over a fire.

6. Stir in the beans and cook until heated through.

FAQs

Can you make bison chili in advance?

Yes, it makes a great make-ahead camping meal. You can prepare the chili at home in your Dutch oven or large pot on the stovetop, then store it in a sealed container for up to 4 days before reheating and serving. For longer storage, freeze the chili for up to 3 months. Bonus--you can use the defrosting container of chili as an ice block for your cooler!

What should I serve with my chili?

This is a very hearty meal all on its own, but feel free to whip up some homemade Dutch oven cornbread or cheddar beer bread to serve alongside.

Storage and Reheating

Store leftover chili in a sealed container in your fridge or cooler for up to 4 days. Reheat in a Dutch oven or pot over medium heat until it reaches a steady simmer. You may need to add extra broth or water when reheating if the chili has become very thick. Chili can be frozen for up to 3 months. Thaw in the fridge overnight (or use it as an ice pack in your camping cooler!) before reheating.

Tips and Troubleshooting

  • To get ahead, rinse and drain your beans before heading out. Store them in a sealed container in your cooler.
  • If your chili is too thick, stir in extra broth or water, ¼ cup at a time, until it reaches the desired consistency.
  • This recipe is suitable for gluten-free and dairy-free diets.
A Dutch oven filled with chili on a tree stump.

More Chili Recipes You'll Love

A Dutch oven filled with campfire chili with a metal spoon resting inside.
Campfire Chili
Two bowls of Dutch oven turkey chili with cornbread and sour cream on the side.
Turkey Chili

Tried This Recipe?

If you've tried this recipe, please leave a comment below. Follow me on Instagram, Facebook, YouTube, or Pinterest for more great camping and grilling recipes.

Recipe

A Dutch oven filled with chili on a tree stump.

Ground Bison Chili

A woman's face.Angie Zoobkoff
The perfect hearty stick-to-your-ribs chili for cool-weather camping trips, or anytime you need a cozy comfort meal.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American, Tex-Mex
Servings 4 servings
Calories 410 kcal

Equipment

Ingredients
  

  • 3 tablespoons neutral vegetable oil
  • 1 medium onion diced
  • 1 clove garlic minced
  • 1 pound (454 g) ground bison
  • Salt and freshly ground black pepper
  • 2 tablespoons tomato paste
  • 1 (28-ounce) can crushed tomatoes
  • 2 cups beef broth
  • 2 tablespoons chipotle chile powder
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 (15-ounce) can pinto beans rinsed and drained
  • Sour cream, grated cheddar, and sliced scallions for serving (optional)

Instructions
 

  • If cooking over a campfire, prepare a hot fire with a grate about 6 inches from the heat.
  • Set a Dutch oven on the grate over medium heat (or over medium heat on your stove) and add the oil.
  • Stir in the onions and sauté until softened, about 6 minutes. Add the garlic and cook, stirring constantly, for 1 minute.
  • Add the ground bison, season with salt and pepper, and cook until the meat is browned, 6 to 7 minutes.
  • Stir in the tomato paste, chile powder, cumin, and oregano, and cook until the tomato paste darkens and everything is fragrant, about 2 minutes.
  • Pour in the crushed tomatoes and broth and bring to a simmer.
  • Simmer the chili, partially covered, stirring occasionally, until very thick, about 1 hour. Stir in the beans during the last 10 to 15 minutes to allow them to heat through. Taste and adjust seasoning, if needed.
  • Serve warm, topped with sour cream, grated cheese, and chopped scallions, if desired.

Notes

  • Get ahead--Rinse and drain your beans before heading out. Store them in a sealed container in your cooler.
  • Adjust consistency--If your chili is too thick, stir in extra broth or water, ¼ cup at a time, until it reaches the desired consistency.
  • Dietary--This recipe is suitable for gluten-free and dairy-free diets.

Nutrition

Serving: 1 portionCalories: 410kcalCarbohydrates: 21gProtein: 27gFat: 24gCholesterol: 72mgSodium: 989mgFiber: 7gSugar: 8g
Keyword campfire cooking, chili, cold weather camping, dutch oven cooking
Tried this recipe?Let us know how it was!

Dinner

Smoked Bratwurst

It's easy to make your own smokies with this smoked bratwurst recipe that adds a delicious smoke flavor to the juicy sausages. Simply pop them on your smoker and let the magic happen.

A sausage in a bun topped with mustard and sauerkraut.

Recipe at a Glance: Smoked Bratwurst

  • DETAILS
    • Total time: 1 hour 40 minutes (5 minutes hands-on)
    • Preparation method: Smoker or grill with smoke box
  • HIGHLIGHTS
    • Just 5 minutes of hands-on time to create juicy smoked brats, perfect for camping or a backyard bbq.
    • Requires only 2 inexpensive ingredients (plus your favorite toppings).
    • Can be easily scaled to make as many smokies as you need.

I've never been the biggest fan of hot dogs when grilling or camping, but when you toss a few fresh sausages on the smoker or grill and let them cook low and slow until infused with smoke and bursting with juicy flavor, it's a whole different game. One that I'm definitely happy to partake in.

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Ingredients and Substitutions

Ingredients for smoked bratwurst--buns and sausage.
  • Bratwurst--Use raw, uncooked sausages for the best results. Fresh bratwurst are available at most supermarkets or butchers.
  • Buns--Look for sturdy buns that will hold up to your snappy smoked sausages. If you can find pretzel buns, they're ideal, but not always easy to locate.

How to Smoke Bratwurst Sausage

Five sausages on a grill with smoke.

1. Smoke the bratwurst at 250 to 275°F on a smoker or grill with smoke box until cooked through.

Five sausages on a pan with bowls of mustard and sauerkraut.

2. Tuck the sausages into buns and top with mustard and sauerkraut, if desired.

FAQs

What's the best type of wood for smoking bratwurst?

I prefer to use a mild wood, like apple or maple for smoking bratwurst. Avoid very strong wood, like mesquite, as it will overpower the flavor of the sausage.

What should I serve with smoked brats?

These are great when served with classic picnic side dishes, like coleslaw, mac and cheese, or baked beans.

Tips and Troubleshooting

  • Wait for at least 1 hour and 15 minutes before checking the internal temperature of your brats and avoid poking them frequently. Poking them multiple times will cause the juice inside to run out, leaving you with dry sausages.
Four sausages on a pan and one in a bun.

More Easy Smoking Recipes You'll Love

A bowl of mashed sweet potatoes with sage on top.
Smoked Sweet Potato Casserole
A partially cut rack of grilled spare ribs on a platter with a knife.
3-2-1 Spare Ribs

Tried This Recipe?

If you've tried this recipe, please leave a comment below. Follow me on Instagram, Facebook, YouTube, or Pinterest for more great camping and grilling recipes.

Recipe

A sausage in a bun topped with mustard and sauerkraut.

Smoked Bratwurst

A woman's face.Angie Zoobkoff
Discover how easy it is to make your own smoked brats with this simple method. They're perfect for camping, backyard BBQs, and more.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Course Main Course
Cuisine American
Servings 5 sausages
Calories 473 kcal

Equipment

Ingredients
  

  • 5 raw bratwurst sausages (about 18 oz | 500 g)
  • 5 sausage buns
  • Sauerkraut for serving (optional)
  • Mustard for serving (optional)

Instructions
 

  • Prepare a smoker or grill with smoke box to cook at 250°F (120°C). Get a steady stream of smoke going before cooking the sausages.
  • Once you have a steady stream of smoke, place the bratwurst on the smoker or grill and cook, flipping and rotating once, and replenishing the wood as needed, until the sausages reach an internal temperature of 160°F (71°C), about 90 minutes.
  • Remove the sausages from the smoker and tuck into buns. Top with sauerkraut and mustard, if desired.

Notes

  • Don't poke too often--Wait for at least 1 hour and 15 minutes before checking the internal temperature of your brats and avoid poking them frequently. Poking them multiple times will cause the juice inside to run out, leaving you with dry sausages.

Nutrition

Serving: 1 portionCalories: 473kcalCarbohydrates: 39gProtein: 18gFat: 27gCholesterol: 63mgSodium: 1099mgFiber: 1gSugar: 4g
Keyword backyard bbq, homemade smokies, smoked brats, smoking recipes
Tried this recipe?Let us know how it was!

Blackstone Griddle Recipes

Blackstone Chicken Parmesan

This Blackstone Chicken Parmesan recipe allows you to prepare the classic dish in just 30 minutes on your outdoor griddle, making it perfect for camping or anytime you need a quick chicken dinner.

A pieces of chicken parmesan on a plate with mixed greens.

Recipe at a Glance: Chicken Parmesan

  • DETAILS
    • Total Time: 30 minutes (15 minutes hands-on)
    • Preparation method: Blackstone griddle
  • HIGHLIGHTS
    • Prepare this classic Italian-American specialty entirely on your outdoor griddle. No oven required and no messy splatter inside!
    • It's an easy Blackstone chicken dinner that's ready in just 30 minutes.

Chicken Parmesan at its simplest is a seared chicken cutlet topped with marinara sauce and a blend of mozzarella and parmesan cheeses. It's classic comfort food that still manages to feel special.

This recipe builds on my crispy Blackstone chicken cutlets recipe by adding a layer of warm sauce and plenty of melted cheese. You can make this using any outdoor griddle, as long as it has a cover. This is key for allowing the cheese to melt.

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Ingredients and Substitutions

Ingredients for chicken Parmesan--parmesan, chicken, oil, flour, mozzarella, marinara, panko, garlic powder, and eggs.
  • Chicken--This recipe uses boneless, skinless breasts that are halved and pounded thin to create cutlets. Be sure to pound them to an even thickness all over so that they cook evenly. If your store has chicken cutlets ready to go, feel free to swap those in. If your breasts come with the tender attached, remove them before pounding. You can save them for another use (like Blackstone chicken stir fry), or make a few mini Chicken Parmesan bites for sampling.
  • Panko--Using panko gives this chicken an extra crunchy coating, but you can substitute dried bread crumbs (not fresh), if you prefer.
  • Mozzarella--Skip the pre-shredded stuff and grate the mozza yourself. Preshredded cheese doesn't melt well.
  • Oil--You're going to be using a decent amount of oil to cook the chicken in order to get that beautiful golden brown crust. Skip the olive oil and use a mild oil with a high smoke point, such as vegetable or sunflower oil.
  • Marinara--Use your favorite marinara sauce here. We love Rao's for awesome tomato flavor.

How to Make Chicken Parmesan on the Blackstone

Chicken cutlets being beaten with a meat mallet.

1. Slice each chicken breast horizontally to create two thinner cutlets. Pound them between two pieces of plastic wrap until they are about ¼-inch thick. Season the chicken lightly with salt and pepper.

A bowl of flour, a bowl of beaten egg, and a bowl of breadcrumbs with Parmesan.

2. Set up a breading station--one bowl with flour, one with beaten eggs, and one with panko mixed with the garlic powder and Parmesan.

Chicken cutlets with a breading station around them.

3. Dip each cutlet into the flour, then the egg, and then the panko mixture, fully coating each one.

Four chicken cutlets on a Blackstone griddle.

4. Heat the oil on the Blackstone, then cook the chicken until golden brown on the bottom. Flip the chicken over.

Four chicken cutlets on a griddle topped with marinara sauce.

5. Top each piece of chicken with marinara sauce.

Four chicken cutlets on a griddle topped with marinara and shredded mozzarella.

6. Sprinkle the mozzarella and Parmesan over the chicken. Cover and cook until the cheese is melted.

FAQs

Can I make chicken parmesan in my cast iron skillet?

You can, as long as you have a lid for your skillet, or some way to cover the skillet while the cheese is melting. Depending on the size of your skillet, you may need to work in batches to cook all of the chicken. Don't try to crowd the pieces into the skillet as they won't cook evenly and the coating won't get crunchy.

What should I serve with chicken parmesan?

For an Italian-American vibe, serve these Chicken Parmesan cutlets with caesar salad and garlic bread.

Tips and Troubleshooting

  • You can bread the chicken up to 30 minutes before cooking. Keep it in the fridge on a wire rack set over a baking sheet. This will help to prevent the coating from becoming soggy.
  • Make sure that the marinara sauce is warm before spooning it on the chicken. You can heat it in a small pot on the other side of the griddle while the chicken is cooking or on a stovetop or camp stove.
Two plates, each with a piece of chicken parmesan and mixed greens.

More Blackstone Chicken Recipes You'll Love

Two Buffalo chicken tacos on a plate with romaine lettuce and blue cheese dressing on top.
Buffalo Chicken Tacos
A chicken and bacon sandwich on a brioche bun with lettuce and tomato.
Chicken Bacon Sandwich

Tried This Recipe?

If you've tried this recipe, please leave a comment below. Follow me on Instagram, Facebook, YouTube, or Pinterest for more great camping and grilling recipes.

Recipe

A pieces of chicken parmesan on a plate with mixed greens.

Blackstone Chicken Parmesan

A woman's face.Angie Zoobkoff
Whip up the classic Italian American dish in just 30 minutes on your outdoor griddle and prepare to be wowed.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American, Italian
Servings 4 servings
Calories 608 kcal

Equipment

Ingredients
  

  • 2 large (about 1 lb | 454 g) boneless, skinless chicken breasts
  • Salt and freshly ground black pepper
  • ½ cup all-purpose flour
  • 2 large eggs lightly beaten
  • 1 ¼ cups panko
  • ½ cup grated Parmesan cheese divided
  • ½ teaspoon garlic powder
  • ½ cup neutral vegetable oil
  • ½ cup marinara sauce warmed
  • 1 cup shredded mozzarella cheese

Instructions
 

  • Slice each chicken breast in half horizontally to create two thin cutlets. Place the cutlets between two slices of plastic wrap and pound to a ¼-inch thickness. Season lightly with salt and pepper.
  • Create a breading station with three medium bowls. Place the flour in one bowl, the beaten eggs in a second bowl, and then combine the panko, ¼ cup Parmesan, and garlic powder in a third bowl.
  • Working with one cutlet at a time, use a fork to dip it in the flour, and then into the egg, letting any excess drip off into the bowl. Finally, dip the chicken into the panko mixture, turning to coat it completely. Place it on a baking sheet and repeat with the remaining cutlets.
  • Heat one side of the Blackstone (or other outdoor griddle) to medium-high. Pour the oil in an even layer, then add the chicken cutlets and cook until the bottom is golden brown, 4 to 5 minutes.
  • Flip the cutlets over and top each one with 2 tablespoons marinara sauce. Sprinkle the mozzarella and remaining ¼ cup Parmesan cheese evenly over the top of the chicken.
  • Cover the griddle and cook until the cheese is melted and the chicken has reached an internal temperature of 165°F (74°C), about 8 minutes.
  • Remove from the griddle and serve hot.

Notes

  • Get ahead--You can bread the chicken up to 30 minutes before cooking. Keep it in the fridge on a wire rack set over a baking sheet. This will help to prevent the coating from becoming soggy.
  • Warm your sauce--Make sure that the marinara sauce is warm before spooning it on the chicken. You can heat it in a small pot on the other side of the griddle while the chicken is cooking or on a stovetop or camp stove.

Nutrition

Serving: 1 cutletCalories: 608kcalCarbohydrates: 23gProtein: 39gFat: 39gCholesterol: 188mgSodium: 414mgFiber: 2gSugar: 3g
Keyword 30 minute meals, blackstone cooking, blackstone griddle, chicken dinner, easy chicken dinners
Tried this recipe?Let us know how it was!

Breakfast

Orange Mango Smoothie

This orange mango smoothie is an easy three ingredient breakfast or snack that tastes just like an orange creamsicle.

A glass jar filled with orange mango smoothie.

Recipe at a Glance: Orange and Mango Smoothie

  • DETAILS
    • Total time: 5 minutes
    • Preparation method: No cook; blender required
  • HIGHLIGHTS
    • An easy breakfast or snack that's ready in less than 5 minutes.
    • Requires only 3 ingredients.
    • Can be easily scaled to make as many smoothies as you need.

While a smoothie may not seem like an obvious camping food, this 3-ingredient smoothie is actually awesome for a quick breakfast on travel days, a post-hiking snack, or an easy camping snack for the kids.

If you're making this at camp, you will need a cooler with a freezer compartment (or access to a RV freezer) and a mini blender. If you're thinking, "A blender? For camping? Really?", hear me out. I always thought it was excessive too, until I got a small portable one. Now it's always in my camping gear for quick smoothies, to whip up a simple tomato vinaigrette for salads, or for an avocado sauce for halibut tacos.

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Ingredients and Substitutions

Ingredients for an orange and mango smoothie--orange juice, yogurt, and frozen mango cubes.
  • Yogurt--I use regular vanilla flavored yogurt for my smoothies. For extra protein, swap in vanilla Greek yogurt.
  • Frozen mango--This is available in the frozen fruit section of most large supermarkets. You can swap in fresh mango, but if you do, toss in a couple of ice cubes when blending the smoothie to get the right consistency.

How to Make an Orange Creamsicle Smoothie

A blender with orange juice, yogurt, and mango chunks in it.

1. Combine the orange juice, mango, and yogurt in a blender.

A blender with a pureed orange mixture in it.

2. Cover and blend until smooth.

FAQs

Can I make this with plain yogurt?

Yes. To get the same flavor, add ¼ teaspoon vanilla to the smoothie mixture. Since flavored yogurts are sweetened, you may want to drizzle in some honey or maple syrup to add some sweetness. Start with 1 teaspoon and adjust to taste.

Can I add protein powder?

Definitely. I recommend starting with one scoop, and adjusting to taste. Use plain or vanilla powder for best results.

Tips and Troubleshooting

  • If your smoothie is too thick, add an extra splash of orange juice and blend again. If it's too thin, drop in a few extra cubes of frozen mango or a couple of ice cubes and blend again.
  • This creamy mango smoothie recipe is suitable for gluten-free and vegetarian diets.

More Easy Breakfast Recipes You'll Love

A jar of overnight oats topped with peaches and raspberries.
Peach Melba Overnight Oats
A coconut yogurt parfait topped with macerated cherries in a jar with fresh cherries scattered around the jar.
Coconut Yogurt Parfait

Tried This Recipe?

If you've tried this recipe, please leave a comment below. Follow me on Instagram, Facebook, YouTube, or Pinterest for more great camping and grilling recipes.

Recipe

A glass jar filled with orange mango smoothie.

Orange Mango Smoothie

A woman's face.Angie Zoobkoff
This easy three ingredient smoothie comes together in 5 minutes and tastes just like a creamsicle.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Breakfast, Drinks, Snack
Cuisine American
Servings 1 smoothie
Calories 168 kcal

Equipment

Ingredients
  

  • ⅔ cup orange juice
  • ⅔ cup frozen mango
  • ⅓ cup vanilla yogurt

Instructions
 

  • Combine the orange juice, frozen mango, and vanilla yogurt in a blender.
  • Cover and blend until smooth, about 10 seconds. Serve immediately.

Notes

  • Adjusting consistency--If your smoothie is too thick, add an extra splash of orange juice and blend again. If it's too thin, drop in a few extra cubes of frozen mango or a couple of ice cubes and blend again.
  • Dietary--This creamy mango smoothie recipe is suitable for gluten-free and vegetarian diets.

Nutrition

Serving: 1 smoothieCalories: 168kcalCarbohydrates: 38gProtein: 4gFat: 1gCholesterol: 2mgSodium: 32mgSugar: 32g
Keyword camping snacks, fruit smoothie, healthy snacks, quick breakfast
Tried this recipe?Let us know how it was!

Camping

13 Homemade Hot Chocolate Recipes

A warm mug of rich and creamy hot cocoa is the perfect antidote to a cold winter day. Discover the 13 best ways to enjoy it with these 13 homemade hot chocolate recipes. From classic kid-friendly hot chocolate to grown-up spiked hot cocoa, there's a warm winter treat for everyone here.

1
Caramel being drizzled over a mug of hot chocolate and whipped cream.
Salted Caramel Hot Chocolate
A spoonful of salted caramel takes your favorite cool-weather drink to the next level.
Get the recipe: Salted Caramel Hot Chocolate
2
Recipe and photo credit: Mommy Christmas
Holiday Eggnog Hot Chocolate
Holiday eggnog hot chocolate is a cozy, creamy holiday drink made with eggnog, chocolate, warm spices, and whipped cream.
Get the recipe: Eggnog Hot Chocolate
3
Recipe and photo credit: The Chaotic Table
Mexican Hot Chocolate
This isn’t your average hot chocolate. It’s rich, creamy Mexican hot chocolate made with Abuelita, cinnamon sticks, and just enough cayenne to warm you up from the inside out like a hug, but with a little extra warmth.
Get the recipe: Mexican Hot Chocolate
4
Recipe and photo credit: My Rad Kitchen
Bailey's Hot Chocolate
This Bailey's hot chocolate is the perfect cozy-night sip, a decadent holiday drink that feels festive all season long.
Get the recipe: Bailey's Hot Chocolate
5
Two mugs of dark hot chocolate with cinnamon sticks in them, sitting in the snow.
Dark Hot Chocolate
This rich and creamy dark hot chocolate, made with milk, dark chocolate, sugar, vanilla, and cinnamon is so easy to make that you'll never go back to the packaged mix.
Get the recipe: Dark Hot Chocolate
6
A mug of hot chocolate topped with marshmallows.
Recipe and photo credit: I Heart Eating
Slow Cooker Hot Chocolate
Easy crock pot hot chocolate recipe! This simple slow cooker hot chocolate is made with milk, sugar, chocolate chips, and more. It's perfect for feeding a crowd.
Get the recipe: Slow Cooker Hot Chocolate
7
Recipe and photo credit: Coffee Copycat
Gingerbread Hot Chocolate
You’ll fa-la-la-love this gingerbread hot chocolate! Made with pantry staples in easy steps, it brings the holiday cheer all season long.
Get the recipe: Gingerbread Hot Chocolate
8
Recipe and photo credit: Coffee Copycat
Homemade White Hot Chocolate
This quick & easy recipe for homemade white hot chocolate is made with just 3 ingredients in 5 minutes.
Get the recipe: White Hot Chocolate
9
Recipe and photo credit: Coffee Copycat
Easy Frozen Hot Chocolate
Frozen hot chocolate is your favorite nostalgic drink, with a frozen twist. It’s simple to make with 3 everyday ingredients—try it today!
Get the recipe: Frozen Hot Chocolate
10
A tall mug of hot chocolate topped with whipped cream and a maraschino cherry.
Black Forest Hot Chocolate
The classic cake reinvented into a grown up hot chocolate that's destined to be a holiday favorite.
Get the recipe: Black Forest Hot Chocolate
11
Recipe and photo credit: Baste Cut Fold
Raspberry and Rose Hot Chocolate
A raspberry and rose hot chocolate recipe with dark chocolate, raspberry purée, and homemade rose simple syrup. Ideal for Valentine’s Day or any holiday!
Get the recipe: Raspberry and Rose Hot Chocolate
12
Recipe and photo credit: The Cooking Foodie
Thick Italian Hot Chocolate with Real Chocolate
Thick Italian hot chocolate recipe: rich, creamy, and intense. Easy cioccolata calda made with real chocolate, cocoa, and milk for the perfect cozy drink.
Get the recipe: Italian Hot Chocolate
13
Recipe and photo credit: The Cookin Chicks
Peppermint Hot Chocolate
Enjoy the ultimate winter treat with our delicious peppermint hot chocolate recipe. Perfect for cozy nights in and holiday gatherings.
Get the recipe: Peppermint Hot Chocolate

Desserts

Cranberry Bliss Dip

Cranberry bliss dip is an easy cream cheese dessert dip flavored with cranberry and orange. It's a quick holiday dessert that's ready in just 10 minutes.

A bowl of dip with shortbread fingers around it and one resting inside.

If you're familiar with the popular cranberry bliss bars offered at Starbucks, then you already know how good this dip is. The combination of cream cheese, orange, and cranberry tastes just like the bars we know and love, and plenty of crunchy shortbread cookies for dipping completes the experience.

[feast_advanced_jump_to]

Ingredients and Substitutions

Ingredients for cranberry bliss dip--cream cheese, orange, dried cranberries, butter, icing sugar, and vanilla.
  • Cream cheese--Use full fat, brick cream cheese for best results. Don't use the spreadable cream cheese in a tub as it won't blend well.
  • Unsalted butter--If you need to use salted butter, skip the additional pinch of salt in the recipe.
  • Icing sugar--You may see this labeled as confectioners sugar or powdered sugar.
  • Cranberries--You can use sweetened or unsweetened dried cranberries, depending on your personal preference.

How to Make Cranberry Dessert Dip

A handheld electric mixer beating cream cheese and butter together.

1. Beat the cream cheese and butter together until smooth and fluffy.

Icing sugar and orange zest being stirred into cream cheese.

2. Fold in the sugar, orange zest, vanilla, and salt.

A bowl of dip with a handheld mixer resting inside.

3. Beat until smooth.

Cranberries being folded into a bowl of dip.

4. Stir in the cranberries.

FAQs

Can I make this dessert dip in advance?

Yes. Prepare your cranberry bliss dip up to 3 days before serving. Store it in a sealed container in the fridge. Let your dip sit out at room temperature for an hour before serving to soften slightly, then give it a stir before transferring it to a serving bowl.

Can you freeze cream cheese dessert dips?

Although it is safe to freeze and thaw cream cheese dessert dips, the texture of cream cheese can change after freezing, so I don't recommend freezing it.

Tips and Troubleshooting

  • Be sure to have your cream cheese and butter at room temperature before beating so that they combine smoothly.
  • For an extra smooth dip, sift your powdered sugar before beating.
  • To avoid a cloud of powdered sugar, fold it in before beating the dip.
  • This dessert dip recipe is suitable for gluten-free diets. Use gluten-free shortbread cookies for dipping.

More Holiday Dessert Recipes You'll Love

Three jars of individual pomegranate cheesecake.
Pomegranate Cheesecake Jars
A skillet gingerbread cake with frosting being spread on it.
Skillet Gingerbread

Tried This Recipe?

If you've tried this recipe, please leave a comment below. Follow me on Instagram, Facebook, YouTube, or Pinterest for more great camping and grilling recipes.

Recipe

A bowl of dip with shortbread fingers around it and one resting inside.

Cranberry Bliss Dip

A woman's face.Angie Zoobkoff
Cranberry bliss dip transforms the popular coffee shop holiday treat into an easy cream cheese dessert dip that's ready in just 10 minutes.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Dessert
Cuisine American
Servings 4 servings
Calories 258 kcal

Equipment

Ingredients
  

  • 4 ounces full-fat cream cheese softened to room temperature
  • 2 tablespoons unsalted butter softened to room temperature
  • ¾ cup powdered (icing) sugar
  • 1 tablespoon finely grated orange zest
  • 1 teaspoon vanilla
  • Pinch salt
  • ½ cup dried cranberries
  • Shortbread cookies for dipping

Instructions
 

  • In a large bowl, beat the cream cheese and butter together until smooth and fluffy, about 2 minutes.
  • Fold in the sugar, orange zest, vanilla, and salt.
  • Beat until smooth, 1 to 2 minutes.
  • Stir in the cranberries. Serve immediately with shortbread cookies for dipping, or cover and refrigerate until ready to serve.

Notes

  • Be sure to have your cream cheese and butter at room temperature before beating so that they combine smoothly.
  • For an extra smooth dip, sift your powdered sugar before beating.
  • To avoid a cloud of powdered sugar, fold it in before beating the dip.
  • This dessert dip recipe is suitable for gluten-free diets. Use gluten-free shortbread cookies for dipping.

Nutrition

Serving: 1 portionCalories: 258kcalCarbohydrates: 28gProtein: 2gFat: 16gCholesterol: 46mgSodium: 125mgSugar: 26g
Keyword cream cheese dessert, dessert dip, make-ahead desserts
Tried this recipe?Let us know how it was!

Camping

Black Forest Hot Chocolate

Black Forest hot chocolate combines the sweet cherry and rich chocolate flavors of the classic cake into a grown-up winter drink. It's perfect for holiday parties and cool weather camping.

A tall mug of hot chocolate topped with whipped cream and a maraschino cherry.

If you love the swoops of whipped cream, decadent chocolate flavor, and sweet cherry filling of Black Forest cake, then this grown-up hot chocolate recipe is for you. Made with cocoa powder, milk, sugar, and cherry liqueur, this warm winter drink is quick and easy to put together and tastes just like the classic dessert.

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Ingredients and Substitutions

Ingredients for black forest hot chocolate--milk, vanilla, sugar, cocoa powder, and cherry liqueur.
  • Milk--Whole milk will give you the richest flavor, but you can use any type of milk here, including non-dairy.
  • Cocoa powder--You can use natural cocoa powder or Dutch process cocoa powder for this recipe. Dutch process cocoa will give you a stronger chocolate flavor.
  • Cherry liqueur--There are several cherry liqueurs on the market. You may see it labeled as Kirsch or as cherry brandy.

How to Make Hot Chocolate

A pot with cocoa powder and milk being whisked together.

1. Whisk ½ cup milk, sugar, cocoa powder, and salt in a medium pot until dissolved. Slowly whisk in the remaining milk.

A pot of cocoa and milk on a burner.

2. Heat the chocolate mixture just until it steams. Don't let it boil. Remove from the heat.

Vanilla and liqueur being whisked into a pot of hot chocolate.

3. Whisk in the cherry liqueur and vanilla.

Hot chocolate divided between two tall mugs.

4. Divide between two mugs and top with whipped cream. Serve warm.

FAQs

Can I make this hot chocolate without alcohol?

Yes. You can replace the cherry liqueur with 2 tablespoons of cherry juice for a non-alcoholic black forest hot chocolate.

How should I serve Black Forest hot chocolate?

Just like with the classic cake, this hot chocolate should be topped with swoops of whipped cream. If desired, you can add some chocolate shavings and a cherry (or two!)

Tips and Troubleshooting

  • Don't let your hot chocolate come to a full boil or the milk may curdle. Watch it closely and remove it from the heat once it's steaming.
  • This recipe is suitable for gluten-free diets.

More Hot Chocolate Recipes You'll Love

Two mugs of dark hot chocolate with cinnamon sticks in them, sitting in the snow.
Dark Hot Chocolate
A mug of hot chocolate with caramel drizzled over the top and two cookies on the side.
Salted Caramel Hot Chocolate

Tried This Recipe?

If you've tried this recipe, please leave a comment below. Follow me on Instagram, Facebook, YouTube, or Pinterest for more great camping and grilling recipes.

Recipe

A tall mug of hot chocolate topped with whipped cream and a maraschino cherry.

Black Forest Hot Chocolate

A woman's face.Angie Zoobkoff
The classic cake reinvented into a grown up hot chocolate that's destined to be a holiday favorite.
No ratings yet
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Drinks
Cuisine American
Servings 2 drinks
Calories 240 kcal

Ingredients
  

  • 1½ cups milk
  • 3 tablespoons granulated sugar
  • 2 tablespoons cocoa powder
  • Pinch salt
  • 2 tablespoons cherry liqueur
  • ½ teaspoon vanilla
  • Whipped cream, shaved chocolate, and maraschino cherries, for garnish optional

Instructions
 

  • In a medium saucepan, whisk ½ cup milk, the sugar, cocoa powder, and salt together until the sugar and cocoa are dissolved. Whisk in the remaining 1 cup of milk.
  • Set over medium-low heat and warm just until the hot cocoa is steaming. Don't let it boil.
  • Remove from the heat and stir in the cherry liqueur and vanilla.
  • Divide between two mugs and top with whipped cream, shaved chocolate, and maraschino cherries, if using. Serve hot.

Notes

  • Watch your pot--Don't let your hot chocolate come to a full boil or the milk may curdle. Watch it closely and remove it from the heat once it's steaming.
  • Dietary--This recipe is suitable for gluten-free diets.

Nutrition

Serving: 1 drinkCalories: 240kcalCarbohydrates: 46gProtein: 7gFat: 5gCholesterol: 15mgSodium: 87mgSugar: 41g
Keyword drinks for camping, hot cocoa, hot drinks, winter holiday drinks
Tried this recipe?Let us know how it was!

Collections

17 Homemade Food Gifts for Christmas

Whether you've got a few foodies on your Christmas list this year or you need a wow-worthy gift for your holiday host and hostess, there's something for everyone in this collection of homemade food gifts. From sweets to snacks to homemade preserves, these edible gift ideas are the most thoughtful way to say 'Merry Christmas'.

1
Recipe and photo credit: The Littlest Crumb
Mason Jar Hot Chocolate
This easy mason jar hot chocolate recipe makes the best DIY hot cocoa Christmas gift. Make in single serve jars or a large jar for a group.
Get the recipe: Mason Jar Hot Chocolate
2
Assorted roasted nuts.
Sweet and Spicy Smoked Nuts
Sweet, salty, smoky, spicy, crunchy. What more could you ask for from a snack?
Get the recipe: Sweet and Spicy Smoked Nuts
3
Recipe and photo credit: Zen and Honey
Peppermint Mocha Cookies
Peppermint mocha cookies are soft, rich and full of peppermint and chocolate flavor. The perfect easy Christmas cookies recipe that everyone will love!
Get the recipe: Peppermint Mocha Cookies
4
Recipe and photo credit: xoxo Bella
French Onion and Bacon Dip Mix
This creamy dip is made with sour cream plus rich flavors like beef bouillon, bacon bits and garlic. It’s so easy to make.
Get the recipe: French Onion and Bacon Dip Mix
5
A bowl of pretzel rail mix with small bowls of M&Ms and fish crackers nearby.
Butter Toffee Pretzel Snack Mix
This easy homemade holiday trail mix includes butter toffee pretzels, crackers, chocolate chips, and M&Ms. It's a festive snack perfect for your holiday camping trip or Christmas parties.
Get the recipe: Butter Toffee Snack Mix
6
Recipe and photo credit: I Heart Naptime
Homemade Salsa
A cute and yummy homemade salsa gift idea for Christmas.
Get the recipe: Homemade Salsa
7
A glass bowl filled with gingerbread pancake mix, with a whisk resting inside and a pitcher of milk and two eggs in the background.
Gingerbread Pancake Mix
This easy gingerbread pancake mix recipe is perfect for the holidays. Made with rye flour, dark brown sugar, and warm spices, it's ideal for gifting or mixing up for Christmas breakfast.
Get the recipe: Gingerbread Pancake Mix
8
Recipe and photo credit: Semi Homemade Kitchen
Penguin Cookies
These penguin cookies are a fun and festive no-bake treat made with chocolate almond bark and simple candy decorations.
Get the recipe: Penguin Cookies
9
A spoonful of BBQ rub on a white surface.
Homemade BBQ Rub
This simple blend of 9 spices is the perfect coating for grilled pork ribs, roasts, chops, and more.
Get the recipe: Homemade BBQ Rub
10
Pieces of toffee topped with chocolate and chopped nuts.
Recipe and photo credit: I Heart Eating
Homemade Toffee
This homemade toffee recipe makes buttery toffee with almost no work and requires just 4 simple ingredients.
Get the recipe: Homemade Toffee
11
A stack of candied orange slices wrapped in ribbon.
Recipe and photo credit: This Jess Cooks
Candied Orange Slices
These sweet slices make an easy holiday candy for your holiday cookie tray or as a foodie gift!
Get the recipe: Candied Orange Slices
12
Recipe and photo credit: The Soccer Mom Blog
Texas Jalapeño Jelly
Sweet, spicy, and colorful, this jalapeño jelly recipe adds a little kick to biscuits, bread, chips, and more!
Get the recipe: Jalapeño Jelly
13
Three homemade granola bars in a box.
Apricot and White Chocolate Granola Bars
Filled with oats, nuts, and dried fruit, these chewy apricot, almond, and white chocolate granola bars make the perfect hiking or lunchbox snack.
Get the recipe: Homemade Granola Bars
14
Recipe and photo credit: Hungry Whisk
3-Ingredient Sugar Cookie Fudge
Whip up this no-bake, creamy white chocolate fudge in minutes! Perfect for holiday parties, gifting, or just a festive sweet treat topped with colorful Christmas sprinkles.
Get the recipe: Sugar Cookie Fudge
15
A jar filled with chunky granola bites and fresh cherries scattered around the jar.
Chunky Chocolate Cherry Granola
These crispy crunchy granola bites are laden with dried fruit, coconut, and chocolate chips. They're perfect for an easy breakfast or portable hiking snack.
Get the recipe: Homemade Chocolate Cherry Granola
16
Recipe and photo credit: Food Meanderings
Christmas Nougat
This easy no bake Christmas Nougat (with jujubes) is a great candy for your holiday treat tray or to give as an edible gift. It’s only 4 ingredients, fun, colorful and so easy to make (no candy thermometer required), and oh so tasty!
Get the recipe: Christmas Nougat
17
Homemade Lemon Curd
The Cooking Foodie
Homemade Lemon Curd
Easy 4-ingredient homemade lemon curd recipe is smooth, tangy, and rich! Perfect for tarts, cakes, cupcakes, or as a spread and makes a wonderful gift.
Get the recipe: Homemade Lemon Curd

Beef Recipes

Skillet Meatballs with Cranberry Sauce

For these skillet meatballs with cranberry sauce, tender mini beef meatballs are smothered in a sweet and tangy sauce. They're perfect for a casual dinner, potluck, or to make in your cast iron skillet at camp.

A skillet filled with meatballs in cranberry sauce.

Whether you're looking for a sweet and tangy cranberry meatball recipe or you need an inventive way to use up some leftover cranberry sauce, these easy skillet meatballs are guaranteed to satisfy. They also make a great skillet meal if you're camping, and can be partially prepared in advance.

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Ingredients and Substitutions

Ingedients for cranberry meatballs--beef, oil, Worcestershire sauce, cranberry sauce, hot sauce, egg, milk, onion powder, and panko.
  • Ground beef--I recommend using lean ground beef (85/15) for this recipe. It will give off a little bit of fat that will add plenty of flavor to the dish.
  • Cranberry sauce--Canned whole berry or jellied cranberry sauce work best for this dish. You can substitute homemade cranberry sauce, but you may need to adjust the amount of hot sauce or stir in some sugar, depending on how sweet your cranberry sauce is.
  • Panko--These are Japanese-style bread crumbs and are available in most large supermarkets. You can swap in regular dried breadcrumbs, if you prefer.
  • Hot sauce--Use a vinegar-based hot sauce, such as Frank's Red Hot.
  • Milk--Any type of milk is fine, including non-dairy.

How to Make Skillet Cranberry Meatballs

Panko bread crumbs in a bowl.

1. Soak the panko in milk for 5 minutes.

A ground beef, egg, and panko mixture in a bowl.

2. Add the ground beef, egg, 1 ½ teaspoons Worcestershire sauce, onion powder, salt, and pepper and mix well.

Twenty four uncooked meatballs on a baking sheet.

3. Roll the beef mixture into 1 ½-inch balls.

A measuring jug filled with cranberry sauce.

4. Stir the cranberry sauce, water, hot sauce, and remaining Worcestershire sauce together.

Meatballs cooking in a skillet.

5. Brown the meatballs in oil in a cast iron skillet.

Meatballs cooking in cranberry sauce in a skillet.

6. Pour in the cranberry sauce mixture and simmer, stirring occasionally, until the sauce is smooth and the meatballs are cooked through.

FAQs

Can I make cranberry meatballs in advance?

You can prepare and freeze the raw uncooked meatballs up to 3 months before cooking. Shape the meatballs and freeze them on a parchment-lined baking sheet. Once frozen, pop them into a resealable bag and store in the freezer. Thaw them overnight in the fridge before proceeding with the recipe.

If you're heading out camping and want to get ahead, prep and freeze the meatballs as described above. You can also combine the sauce ingredients up to 4 days before cooking the meatballs. Store it in a sealed container in your fridge or cooler.

What should I serve these with?

As with most meatball recipes, these are fantastic with mashed potatoes or buttered egg noodles. If you prefer to enjoy them as an appetizer or potluck dish, you can serve them on their own, with toothpicks for grabbing.

Tips and Troubleshooting

  • Roll your meatballs firmly enough that they stick together but don't pack them tightly, as this may cause them to become tough.
  • If your sauce thickens too much before the meatballs are cooked through, stir in ¼ cup of water to thin the sauce.
  • Store leftover meatballs and sauce in a sealed container in your fridge or cooler for up to 4 days. Reheat in a skillet over medium low heat until warmed through.
A skillet filled with meatballs in cranberry sauce.

More Ground Beef Recipes You'll Love

A partially sliced meatloaf on a platter with a bowl of peas and a bowl of mashed potatoes nearby.
Dutch Oven Meatloaf
A serving of Salisbury steak on a pile of mashed potatoes.
Skillet Salisbury Steak

Tried This Recipe?

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Recipe

A skillet filled with meatballs in cranberry sauce.

Skillet Meatballs with Cranberry Sauce

A woman's face.Angie Zoobkoff
This easy one-pan cast iron skillet meal features homemade beef meatballs tossed in a sweet and tangy cranberry sauce. It's perfect for casual dinners, potlucks, and camping.
No ratings yet
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 329 kcal

Equipment

Ingredients
  

  • ¼ cup panko breadcrumbs
  • 2 tablespoons milk
  • 1 pound (454 g) lean ground beef
  • 1 large egg
  • 3 teaspoons Worcestershire sauce divided
  • ¾ teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon onion powder
  • 1 ½ cups cranberry sauce (1 can)
  • ½ cup water
  • 2 tablespoons hot sauce
  • 1 tablespoon vegetable oil

Instructions
 

  • In a large bowl, combine the panko and milk. Soak for 5 minutes.
  • Add the beef, egg, 1½ teaspoons Worcestershire sauce, salt, pepper, and onion powder to the panko and mix well to combine.
  • Gently shape the beef mixture into 1½-inch meatballs. You should get about 24 meatballs.
  • In a measuring jug or medium bowl, stir the cranberry sauce, water, hot sauce, and remaining 1½ teaspoons Worcestershire sauce together. The sauce will be lumpy; that's ok. It will become smooth as it cooks.
  • Heat the oil in a large cast iron skillet over medium heat.
  • Add the meatballs in a single layer and brown all over, 8 to 10 minutes.
  • Pour the sauce mixture over the meatballs and bring to a simmer. Simmer gently, stirring and turning the meatballs occasionally, until the sauce is smooth and the meatballs have reached an internal temperature of 165°F (74°C) on an instant read thermometer, 12 to 15 minutes.
  • Serve immediately.

Notes

  • Get ahead--Roll and freeze the meatballs for up to 3 months before cooking. Mix the sauce together up to 4 days before cooking.
  • Be gentle--Roll your meatballs firmly enough that they stick together but don't pack them tightly as this may cause them to become tough.
  • Thinning the sauce--If your sauce thickens too much before the meatballs are cooked through, stir in ¼ cup of water to thin the sauce.
  • Storage and reheating--Store leftover meatballs and sauce in a sealed container in your fridge or cooler for up to 4 days. Reheat in a skillet over medium low heat until warmed through.

Nutrition

Serving: 6 meatballsCalories: 329kcalCarbohydrates: 12gProtein: 26gFat: 19gCholesterol: 130mgSugar: 9g
Keyword cast iron cooking, easy beef dinners, ground beef recipes, skillet meals
Tried this recipe?Let us know how it was!

Camping

Dutch Oven Dinner Rolls

These Dutch oven dinner rolls are soft and fluffy bread rolls that are cooked in your cast iron Dutch oven. They're the perfect side dish to enjoy on your Thanksgiving camping trip, or anytime you want fresh bread.

Dinner rolls with fresh thyme in a basket.

Fresh Dutch oven rolls on a camping trip? You betcha. This easy dinner roll recipe can be partially prepared at home and finished on the campfire, making these perfect for any special occasion camping dinner.

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Ingredients and Substitutions

Ingredients for Dutch oven dinner rolls--thyme, flour, egg, yeast, butter, garlic powder, sugar, and milk.
  • Flour--Regular all-purpose flour works fine here. I have not tested this recipe with gluten-free flour.
  • Yeast--I used active dry yeast for this recipe, but you can substitute instant yeast and skip the proofing step.
  • Milk--Whole milk works best here, but you can use low-fat or non-dairy, if you prefer.
  • Egg--This adds richness and tenderness to the dough and shouldn't be skipped.
  • Thyme--Feel free to swap in finely chopped rosemary or use a combination of rosemary and thyme.

How to Make Bread Rolls in a Dutch Oven

Milk and yeast in a liquid measuring jug.

1. Combine the warm milk, yeast, and granulated sugar in a measuring jug. Let stand until the yeast is foamy.

Dry ingredients in a mixing bowl.

2. Whisk the flour, garlic powder, and salt in a large bowl.

Liquid ingredients added to dry ingredients in a mixing bowl.

3. Pour the milk mixture into the flour and add the beaten egg, 2 tablespoons melted butter, and the thyme. Mix until no dry patches remain.

A ball of bread dough.

4. Turn the dough out onto a lightly floured surface and knead until smooth.

Risen bread dough covered in plastic wrap in a mixing bowl.

5. Place the dough in a bowl and cover loosely with plastic wrap. Let rise in a warm place until doubled in size.

Eight uncooked dough balls in a cast iron Dutch oven.

6. Divide the risen dough into 8 balls and place in a parchment-lined Dutch oven. Let rise until puffy.

A Dutch oven covered in coals.

7. Cover the Dutch oven and cook with 16 coals on top and 8 underneath until the rolls are light golden brown.

Eight dinner rolls in a Dutch oven being brushed with melted butter.

8. Brush the rolls with the remaining 1 tablespoon melted butter and serve warm.

FAQs

Can I freeze uncooked dinner rolls?

Yes. Once the dough has risen once and shaped into rolls, freeze the individual rolls on a parchment-lined baking sheet until solid. Pop them into a resealable bag and keep frozen for up to 2 weeks. At camp, defrost and proceed with the recipe.

What size of Dutch oven do I need?

I recommend making this in a 6-to-8-quart Dutch oven for a single recipe. You could use a larger one, if needed, but anything smaller will not hold the rolls.

How can you tell when the dinner rolls are done?

The buns should be puffed and light golden on top. If you've got an instant read thermometer handy, the internal temperature of cooked rolls should be between 180°F (82°C) and 190°F (88°C).

Can I cook them in my oven at home?

Sure. Follow the recipe and cook them in your Dutch oven or a baking dish at 375°F (191°C) until golden brown, about 25 minutes.

Tips and Troubleshooting

  • The dough should be easy to work with, but still slightly tacky to the touch. Resist the urge to add extra flour.
  • If you're letting your dough rise outside on a cool day, place your bowl or Dutch oven near the fire to keep it warm.
  • If you are using a large Dutch oven with a diameter of 9 inches or larger, you can minimize cleanup and get ahead by popping the un-risen rolls into a 9-inch round foil pan. When you're ready to cook, let them rise in the pan and set it directly inside your Dutch oven, or bake in the foil pan in the oven.
  • These are best enjoyed the same day that they are cooked, but can be stored in an airtight container for up to 1 day.
Eight dinner rolls in a cast iron Dutch oven.

More Dutch Oven Bread Recipes You'll Love

Cooked cornbread inside a cast iron Dutch oven.
Dutch Oven Cornbread
Six cheese biscuits in a Dutch oven lined with parchment.
Dutch Oven Cheddar Biscuits

Tried This Recipe?

If you've tried this recipe, please leave a comment below. Follow me on Instagram, Facebook, YouTube, or Pinterest for more great camping and grilling recipes.

Recipe

Dinner rolls with fresh thyme in a basket.

Dutch Oven Dinner Rolls

A woman's face.Angie Zoobkoff
Fresh Dutch oven rolls on a camping trip? You betcha.
No ratings yet
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 3 hours
Course Side Dish
Cuisine American
Servings 8 rolls
Calories 180 kcal

Equipment

Ingredients
  

  • ½ cup whole milk warmed
  • 1 tablespoon granulated sugar
  • 2 teaspoons active dry yeast
  • 2 cups all-purpose flour plus more for kneading
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • 1 large egg beaten
  • 3 tablespoons melted butter divided
  • 1 tablespoon chopped fresh thyme

Instructions
 

  • Combine the milk, sugar, and yeast in a small bowl or measuring jug. Let stand until foamy, about 5 minutes.
  • In a large bowl, whisk the flour, garlic powder, and salt together.
  • Pour the milk mixture, along with the beaten egg, 2 tablespoons melted butter, and the thyme into the bowl with the flour. Mix until no dry patches remain.
  • Turn the dough onto a floured surface and knead until the dough is soft and smooth, about 3 minutes. Shape it into a ball, place it back in the bowl (or in your Dutch oven) and cover loosely with plastic wrap. Let rise in a warm place until doubled in size, 1 to 1 ½ hours.
  • Divide the dough into 8 even pieces and shape them into balls. Place the dough balls in a parchment-lined Dutch oven. Cover with plastic and let them rise until puffy, 45 to 60 minutes.
  • While the dough balls are rising, prepare hot coals or embers for cooking. You'll need 24 coals to begin cooking and they take about 15 minutes to be ready for use. They're ready when they are white all over.
  • Remove the plastic and cover the Dutch oven with its lid. Place 8 coals under the oven and 16 on the lid. Bake until the rolls are puffy and light golden brown, 30 to 35 minutes, replacing the coals as needed.
  • Uncover and brush the rolls with the remaining 1 tablespoon melted butter. Serve warm.

Notes

  • Don't over-flour--The dough should be easy to work with, but still slightly tacky to the touch. Resist the urge to add extra flour.
  • Keep it warm--If you're letting your dough rise outside on a cool day, place your bowl or Dutch oven near the fire to keep it warm.
  • Simplify it--If you are using a large Dutch oven with a diameter of 9 inches or larger, you can minimize cleanup and get ahead by popping the un-risen rolls into a 9-inch round foil pan. When you're ready to cook, let them rise in the pan and set it directly inside your Dutch oven, or bake in the foil pan in the oven.
  • Storage--These are best enjoyed the same day that they are cooked, but can be stored in an airtight container for up to 1 day.

Nutrition

Serving: 1 rollCalories: 180kcalCarbohydrates: 27gProtein: 5gFat: 6gCholesterol: 36mgSodium: 194mgFiber: 1gSugar: 3g
Keyword camping bread, dutch oven cooking, fresh bread
Tried this recipe?Let us know how it was!

Chicken & Turkey

Smoked Turkey Gravy

This smoked turkey gravy is the perfect sauce to elevate your Thanksgiving turkey. It's entirely homemade and can be prepared well in advance of the big day.

Gravy being poured from a pitcher.

No Thanksgiving dinner is complete without a boat of smooth, rich gravy to drizzle over the turkey and creamy mashed potatoes. This recipe adds an element of smoke to the classic condiment, making it the perfect pairing for your favorite grilled turkey recipe.

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Ingredients and Substitutions

Ingredients for smoked turkey gravy--turkey neck, celery, peppercorns, carrots, parsley, flour, onion, and bay leaf.
  • Turkey necks--Most turkeys purchased at the store will come with the turkey neck inside, and you can usually purchase turkey necks at large supermarkets or from your butcher around Thanksgiving. For the smokiest flavor, I recommend using two turkey necks for this recipe, but one will still give you a subtle smoke flavor.
  • Flour--Use regular all-purpose flour, or substitute cornstarch to make it gluten free.
  • Butter (not shown)--This is the base of the roux. You can use salted or unsalted butter here, as you're going to be adjusting the seasoning later.
  • Drippings (not shown)--Drippings from your turkey will give you the best flavor in your gravy, however, it's not required.

How to Make Smoked Turkey Gravy

A turkey neck on the grill.

1. Smoke the turkey neck(s) until cooked through.

A pot filled with a turkey neck, vegetables, and water.

2. Combine the turkey neck, onion, celery, carrots, parsley, and peppercorns in a pot of water and simmer.

Strained turkey stock in a measuring cup.

3. Strain the turkey stock.

Turkey stock and gravy in a pot.

4. Stir the flour into melted butter and cook until smooth. Slowly whisk in the drippings (if using) and turkey stock until smooth and pourable. Season to taste.

FAQs

How do I avoid lumps in my gravy?

There are two important steps to avoid lumps in your gravy, or any sauce that's thickened with flour. First, begin by cooking the flour in fat (butter or drippings) until you have a smooth, thick paste. The flour paste should be thick enough to heavily coat a spoon but should not be grainy or stuck to the pan.

Next, add the liquid to the paste slowly, particularly at first. You need to be whisking constantly as you add some liquid, then make sure that the resulting slurry has an even consistency before adding more liquid. Adding all the liquid at once will result in lumps that will be very difficult to incorporate into the liquid.

Can I make smoked turkey gravy in advance?

Definitely. The turkey stock can be prepared and refrigerated up to 1 week or frozen for up to 6 months before preparing the gravy. The gravy itself can be made a couple of days in advance. Rewarm it just before serving.

What's the best type of smoke to use for turkey necks?

I find that apple and cherry wood pair beautifully with poultry when smoking. Stay away from very strong smoke flavors, such as mesquite or oak, as they'll overpower the turkey.

Tips and Troubleshooting

  • Season your gravy aggressively, tasting frequently. Turkey can be a little bland and the homemade stock doesn't have any of the salt that store-bought broth does, so you may need to be generous with the salt and pepper.
  • Store leftover gravy in a sealed container in the fridge for up to 4 days. Reheat in a small saucepan over low heat until warmed through. It will thicken as it cools and if you find it too thick when you reheat it, whisk in some leftover broth or turkey drippings.
A pitcher of gravy.

More Everyday Staples You'll Love

A bowl of cranberry relish garnished with a mint sprig.
Spicy Cranberry Relish
A pot of mashed potatoes with a wooden spoon resting inside.
Cheesy Garlic Mashed Potatoes

Tried This Recipe?

If you've tried this recipe, please leave a comment below. Follow me on Instagram, Facebook, YouTube, or Pinterest for more great camping and grilling recipes.

Recipe

A pitcher of gravy.

Smoked Turkey Gravy

A woman's face.Angie Zoobkoff
Classic turkey gravy gets an instant flavor upgrade thanks to the addition of smoked turkey necks.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours 15 minutes
Total Time 3 hours 30 minutes
Course Condiment
Cuisine American
Servings 2.5 cups
Calories 57 kcal

Equipment

Ingredients
  

  • 1 to 2 turkey necks
  • 1 medium onion halved
  • 2 medium carrots chopped into a few chunks
  • 2 celery stalks chopped into a few chunks
  • 1 handful fresh Italian parsley
  • 1 teaspoon black peppercorns
  • 1 bay leaf
  • 6 cups water
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • De-fatted turkey drippings (optional)
  • Salt and freshly ground black pepper

Instructions
 

  • Prepare your smoker or grill with a smoke box according to manufacturer's directions, using apple or cherry wood chips or chunks and preheat it to 250°F (120°C). Get a good stream of smoke going before adding the turkey necks.
  • Place the turkey necks in the smoker and cook until they reach an internal temperature of 165°F (72°C), about 2 ½ hours. Replenish the wood as needed to maintain a steady stream of smoke.
  • Transfer the cooked turkey necks to a large pot and add the onion, carrot, celery, parsley, peppercorns, bay leaf, and water. Bring to a simmer and cook until reduced by half, about 1 ½ hours.
  • Let the stock cool slightly, then strain it through a fine mesh sieve, discarding the turkey necks and vegetables. If you're not using the turkey broth immediately, let it cool to room temperature, then store it in the fridge for up to 1 week.
  • In a medium saucepan, melt the butter. Add the flour and cook, stirring constantly, until you have a thick roux, about 1 minute.
  • If using turkey drippings, slowly add up to ½ cup of drippings to the roux, whisking constantly. If not, proceed to the next step.
  • Slowly add 2 cups of the turkey broth to the gravy, whisking constantly. Let it come to a simmer and cook until it begins to thicken, about 2 minutes. Continue adding broth until your reach your desired consistency. You may not need all of the broth.
  • Season to taste with salt and pepper. Serve warm.

Notes

  • Season aggressively--Turkey can be a little bland and the homemade stock doesn't have any of the salt that store-bought broth does, so you may need to be generous with the salt and pepper. Taste frequently so that you don't overdo it.
  • Storage and reheating--Store leftover gravy in a sealed container in the fridge for up to 4 days. Reheat in a small saucepan over low heat until warmed through. It will thicken as it cools and if you find it too thick when you reheat it, whisk in some leftover broth or turkey drippings.

Nutrition

Serving: 0.25 cupCalories: 57kcalCarbohydrates: 3gProtein: 1gFat: 5gCholesterol: 12mg
Keyword homemade condiments, homemade gravy, smoked turkey
Tried this recipe?Let us know how it was!

Camping

16 Amazing Thanksgiving Camping Recipes

You've decided to spend Thanksgiving doing what you love best -- camping. If you feel that having an outdoor adventure means sacrificing an outstanding Thanksgiving dinner, don't! These 16 amazing Thanksgiving camping recipes mean you can indulge in all your holiday favorites while still enjoying nature.

In addition to amazing food, be sure to check out our top tips for Thanksgiving camping below to help make your Thanksgiving camping trip a success.

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Breakfast

1
Caramel being drizzled over a mug of hot chocolate and whipped cream.
Salted Caramel Hot Chocolate
A spoonful of salted caramel takes your favorite cool-weather drink to the next level.
Get the recipe: Salted Caramel Hot Chocolate
2
A bowl of breakfast biscuits.
Recipe and photo credit: The Salty Marshmallow
Loaded Breakfast Biscuits
Loaded breakfast biscuits are packed full of bacon, eggs, and cheese! A mouthwatering, savory, biscuit that is a meal in itself. These breakfast biscuits are the perfect camping breakfast.
Get the recipe: Loaded Breakfast Biscuits
3
A glazed cinnamon roll on a plate with an unglazed one in the background.
Dutch Oven Cinnamon Rolls
Swirled with cinnamon sugar and topped with sweet glaze, these campfire cinnamon rolls are the ultimate camping breakfast.
Get the recipe: Dutch Oven Cinnamon Rolls

Snacks

4
Recipe and photo credit: A Little and a Lot
Cheesy Stuffed Mushroom Dip
Stuffed mushroom dip is a creamy, cheesy, deliciously hassle-free appetizer that’s perfect for entertaining but can also be a meal unto itself. Make it on your camp stove, cast iron skillet, or your outdoor griddle.
Get the recipe: Stuffed Mushroom Dip
5
A bowl of pretzel rail mix with small bowls of M&Ms and fish crackers nearby.
Butter Toffee Trail Mix
This easy homemade holiday trail mix includes butter toffee pretzels, crackers, chocolate chips, and M&Ms. It's a festive snack perfect for your holiday camping trip or Christmas parties.
Get the recipe: Butter Toffee Trail Mix

The Main Event

6
A sliced turkey breast on a plate with onions on top.
Dutch Oven Turkey Breast
This simple, satisfying meal of braised boneless turkey breast and onion gravy is prepared in your Dutch oven over the campfire, or on the grill or stovetop. It's perfect for small gatherings at holiday dinners, or for celebrating Thanksgiving while camping.
Get the recipe: Dutch Oven Turkey Breast
7
A spiral cut ham on a rectangular platter with orange slices, pomegranate wedges, and parsley sprigs.
Dutch Oven Ham
This Dutch oven ham is coated in a brown sugar, orange, and mustard glaze and can be made over your campfire or on your stovetop or camp stove. It's perfect for your holiday camping trip.
Get the recipe: Dutch Oven Ham
8
A bowl of make ahead roasted potatoes with fresh herbs and some parsley on the side.
Make-Ahead Roasted Potatoes
These crispy roasted potatoes can be parboiled and stored in your fridge, cooler, or freezer until you're ready to roast them. The soft, creamy centres and crispy edges will make them a favorite all year round.
Get the recipe: Make-Ahead Roasted Potatoes
9
Recipe and photo credit: xoxo Bella
Campfire Potato Foil Packet
Cheesy, buttery campfire potatoes cooked in foil packets are the perfect easy side dish to whip up for your Thanksgiving camping dinner.
Get the recipe: Campfire Potato Foil Packet
10
Green bean casserole in a cast iron skillet with fried onions on the side.
Skillet Green Bean Casserole
This easy green bean casserole is made in a skillet with homemade mushroom sauce, fresh green beans, and crispy fried onions. You can make it over your campfire, or on your camp stove, grill, or stovetop.
Get the recipe: Skillet Green Bean Casserole
11
A cast iron skillet filled with sausage stuffing, garnished with parsley.
Skillet Sausage Stuffing
Yes, you can make stuffing on the grill. It has all the classic Thanksgiving flavors, but requires none of your oven space.
Get the recipe: Skillet Sausage Stuffing
12
A bowl of cooked carrots with rosemary sprigs on the side.
Grilled Carrots in Foil
Infused with rosemary, garlic, and butter, these grilled carrots in foil are so delicious, everyone will be asking for seconds.
Get the recipe: Carrot Foil Packets
13
A bowl of cranberry relish garnished with a mint sprig.
Spicy Cranberry Relish
Move over canned cranberry sauce. This bright, fresh, zippy relish is exactly what your holiday meal needs.
Get the recipe: Spicy Cranberry Relish

Sweet Endings

14
A spoonful of no-bake mini pumpkin cheesecake resting on top of a mason jar filled with the cheesecake.
Mini Pumpkin Cheesecake
These no-bake mini pumpkin cheesecakes are perfect for packing along on your Thanksgiving camping trip. They're made in advance and can be stashed in your cooler or fridge for up to 4 days. They'll never last that long though as everyone will be fighting over these easy treats that are made with crunchy Biscoff cookie crust and creamy spiced whipped topping.
Get the recipe: Mini Pumpkin Cheesecake
15
A cast iron Dutch oven filled with bread pudding.
Dutch Oven Bread Pudding
Made with custard-soaked bread and a sweet rum caramel sauce, this Dutch oven bread pudding is the ultimate campfire dessert.
Get the recipe: Dutch Oven Bread Pudding
16
Two plates of cranberry cobbler on a wooden table with fir branches nearby.
Dutch Oven Cranberry Cobbler
This festive Dutch oven cobbler has tender spiced cranberries topped with sweet biscuit dough. It's perfect for your holiday camping trip, or any time you're craving an easy dessert.
Get the recipe: Dutch Oven Cranberry Cobbler

Top Tips for Thanksgiving Camping

Whether you're putting together a traditional Thanksgiving camping dinner or just a few favorites, these tips will ensure that your trip is a success and that it's filled with plenty of relaxation time for you.

  • Plan ahead--Make a plan of exactly what you are making and pack only what you need. Think about any extra gadgets you might need that don't normally make your camping equipment list (corkscrew, I'm looking at you).
  • Get ahead--Do everything you possibly can in advance. Pre-portion spices, chop up veggies, and mix any dry ingredients before heading out. It's much easier to do this in the convenience of your home and means less work at camp.
  • Expect the unexpected--Camping can be unpredictable, particularly during the cool-weather season. Bring along tarps or a canopy and build your fire in a sheltered space in case it's windy. Cool, windy weather will impact cooking time, so allow for extra, if needed.
  • Start cooking early--It's much easier to cook (and determine doneness) when it's light outside. Plan your Thanksgiving dinner for mid-afternoon to take advantage of the light and mid-day warmth.
  • Be realistic--A full Thanksgiving feast sounds amazing, but even with all the comforts of home, it's a big effort. If you've got lots of help, turkey and all the sides is completely doable, but it's not required. An epic turkey sandwich and store-bought pie is also a fantastic holiday dinner. You do you.

Camping

Dutch Oven Bread Pudding

This Dutch oven bread pudding, made with bread and raisins soaked in custard and smothered in caramel sauce is a cozy Dutch oven dessert recipe that's perfect for enjoying around the campfire.

A serving of bread pudding on a plate with a Dutch oven nearby.

Bread pudding definitely isn't fancy, but it is incredibly comforting, and makes excellent use of everyday ingredients, along with your leftover bread. This simple dessert is easy to make in your cast iron Dutch oven and is the perfect finish to a cool weather camping meal.

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Ingredients and Substitutions

Ingredients for Dutch oven bread pudding--butter, vanilla, bread, eggs, cream, brown sugar, cinnamon, raisins, and milk.
  • Bread--For the best results, I recommend using day-old brioche or challah bread which have great flavor and also stand up to being soaked in custard. You do want to use bread that is slightly stale, so if your bread is fresh, cut it in cubes and let it sit out uncovered at room temperature for a couple of hours to let it dry out.
  • Whole milk and cream--Whole milk will add richness to the custard while cream is used for making the caramel sauce to pour over the finished pudding. If you normally use reduced fat milk and don't want to bring whole milk along with you, add ¼ cup of the cream to 2 ¼ cups of reduced fat milk.
  • Vanilla or rum--You can use vanilla extract or rum in your sauce. If using rum, I recommend a dark or spiced rum for best flavor.

How to Make Bread Pudding in a Dutch Oven

A bowl of liquid with a whisk resting inside.

1. Whisk the brown sugar, melted butter, eggs, milk, vanilla, cinnamon, and salt together in a large bowl.

A bowl of cubed brioche bread in custard.

2. Fold in the bread and mix gently.

Raisins on top of a bowl of cubed brioche bread.

3. Gently stir in the raisins.

Uncooked bread pudding in a cast iron Dutch oven.

4. Scoop the mixture into a parchment-lined Dutch oven and let soak while you prepare coals.

A cast iron Dutch oven covered in hot coals.

5. Cook the bread pudding in a Dutch oven using hot coals or embers.

A pot of cream and butter on a burner.

6. Combine the sugar, butter, cream, and salt in a small saucepan over low heat. Bring to a simmer and remove from the heat. Stir in the vanilla or rum.

FAQs

Can I cook it in my oven at home?

Yes. Follow the directions using your regular Dutch oven and cook in a 350°F oven until puffed and cooked through, about 50 minutes.

What size of Dutch oven do I need?

I recommend making this in a 6-to-8-quart Dutch oven. Using a smaller or larger one will impact the cooking time.

How can you tell when bread pudding is done?

The cooked bread pudding should be golden brown in color and slightly puffed in the center. When gently pressed in the center, it should feel soft but spring back. If you insert a knife into the center, it should come out clean and feel hot to the touch.

Tips and Troubleshooting

  • To get ahead, prepare the caramel sauce before heading out. Store it in a sealed container and warm it in a small pot before serving.
  • Be sure to line your Dutch oven with parchment paper for easy clean up.
  • Since you're cooking in a Dutch oven outside, the cooking time can vary due to outside temperature and wind. If you're cooking on a very windy day, try to protect the Dutch oven with a barrier, such as a tarp.
  • Leftover bread pudding and sauce can be stored separately in airtight containers in your fridge or cooler for up to 4 days.
A cast iron Dutch oven filled with bread pudding.

More Dutch Oven Dessert Recipes You'll Love

Two bowls of chocolate pudding cake with whipped topping on top.
Dutch Oven Chocolate Cake
Cranberry cobbler with biscuit topping in a Dutch oven.
Dutch Oven Cranberry Cobbler

Tried This Recipe?

If you've tried this recipe, please leave a comment below. Follow me on Instagram, Facebook, YouTube, or Pinterest for more great camping and grilling recipes.

Recipe

A cast iron Dutch oven filled with bread pudding.

Dutch Oven Bread Pudding

A woman's face.Angie Zoobkoff
Made with custard-soaked bread and a sweet rum caramel sauce, this Dutch oven bread pudding is the ultimate campfire dessert.
No ratings yet
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 568 kcal

Equipment

Ingredients
  

For the bread pudding

  • 2½ cups whole milk
  • 4 large eggs lightly beaten
  • ½ cup brown sugar
  • ¼ cup unsalted butter melted
  • 2 teaspoons vanilla extract
  • 1½ teaspoons cinnamon
  • ½ teaspoon salt
  • 8 cups day-old challah or brioche bread cut into 1-inch cubes
  • ⅔ cup raisins

For the caramel sauce

  • ⅔ cup brown sugar
  • ¼ cup unsalted butter
  • ⅓ cup whipping cream
  • Pinch salt
  • 1 tablespoon spiced rum (or 1 teaspoon vanilla)

Instructions
 

Make the bread pudding

  • In a large bowl, whisk the milk, eggs, sugar, butter, vanilla, cinnamon, and salt.
  • Gently fold the bread into the milk mixture. Add the raisins and stir gently to combine. Pour the bread pudding into a parchment-lined 6-to-8-quart Dutch oven and let the mixture soak while you prepare the coals.
  • Prepare 24 coals or hot embers for Dutch oven cooking. Your coals are ready when they are covered in white ash. This typically takes about 15 minutes. Place 8 coals under the Dutch oven and 16 on the lid.
  • Cook, replacing the coals as needed (approximately every 30 minutes) until the bread pudding is golden brown and slightly puffed and a knife inserted into the center comes out clean, about 1 hour. (Outdoor conditions will affect cook time, so begin checking after 45 minutes).

Make the sauce

  • Combine the sugar, butter, cream, and salt in a small saucepan. Cook, stirring frequently, until the butter is melted and the sauce begins to simmer. Remove it from the heat and stir in the rum or vanilla.
  • Serve the bread pudding warm with sauce poured over it.

Notes

  • Get ahead--Prepare the caramel sauce before heading out. Store it in a sealed container and warm it in a small pot before serving.
  • Make clean up easy--Line your Dutch oven with parchment for easy clean up.
  • Protect your oven--Cooking time can vary due to outside temperature and wind. If you're cooking on a very windy day, try to protect the Dutch oven with a barrier, such as a tarp.
  • Storage--Leftover bread pudding and sauce can be stored separately in airtight containers in your fridge or cooler for up to 4 days.

Nutrition

Serving: 1 portionCalories: 568kcalCarbohydrates: 74gProtein: 11gFat: 30gCholesterol: 240mgSodium: 574mgFiber: 2gSugar: 44g
Keyword campfire desserts, dutch oven cooking, dutch oven dessert
Tried this recipe?Let us know how it was!

Grilling

Grilled Brussels Sprouts with Bacon

These grilled Brussels sprouts with bacon are the perfect holiday side dish for anyone who wants to take their cooking outside (or doesn't have any more oven space). The heat of the grill transforms simple skewers of sprouts and bacon into an unforgettable side dish.

Four grilled Brussels sprouts and bacon skewers on a platter.

With your holiday oven stuffed to capacity with roast turkey, garlic mashed potatoes, stuffing, and more, you need as many recipes for Thanksgiving sides that don't require an oven as you can find. Which is why you'll love these Brussels sprouts skewers. They're easy to make, cook up quickly on the grill, and have plenty of bacon (which everyone knows is the key to a great Brussels sprouts recipe!)

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Ingredients and Substitutions

Ingredients for grilled Brussels sprouts with bacon--balsamic vinegar, Brussels sprouts, olive oil, and bacon.
  • Brussels sprouts--Look for sprouts that are tightly closed without any visible scarring or wilted leaves. Larger sprouts will be easier to skewer, and less likely to split.
  • Bacon--Regular thin-cut bacon works best here. Thick cut bacon will take too long to cook and your sprouts may end up overdone. Got extra bacon? Try one of these indulgent bacon recipes!
  • Balsamic vinegar--Choose wisely. You'll be brushing this on at the very end, so the flavor of the vinegar will shine. A thicker, aged vinegar is lovely here.

How to Grill Brussels Sprouts

A bowl of halved Brussels sprouts tossed with oil, salt and pepper.

1. Toss the Brussels sprouts with oil, salt, and pepper.

Four uncooked skewers of Brussels sprouts and bacon.

2. Slide the bacon and Brussels sprouts onto skewers, wrapping the bacon around one side of each sprout as you add it.

Four Brussels sprouts and bacon skewers cooking on the grill.

3. Grill the skewers, turning occasionally, until the bacon is crisp and the sprouts are just tender.

Four Brussels sprouts and bacon skewers on a sheet pan with a dish of balsamic vinegar beside them.

4. Brush the cooked skewers with balsamic vinegar and serve immediately.

FAQs

Should I par-boil the Brussels sprouts first?

This is a matter of personal preference. The recipe, as written, will give you sprouts that are cooked, but still a little firm in the center, similar to roasted Brussels sprouts. If you prefer sprouts that are soft the whole way through, boil the sprouts whole in boiling water for 3 minutes. Drain and transfer them to an ice bath to cool, then pat dry before slicing in half.

What type of skewers should I use?

If you are making the recipe as written, use thin metal skewers. The raw Brussels sprouts are very firm and wooden skewers aren't strong enough to pierce them without breaking, while the flat metal skewers may cause the sprouts to split.

If you don't have thin metal skewers, follow the directions above for parboiling the Brussels sprouts. This will make them soft enough to skewer with a wooden skewer. Wooden skewers do need to be soaked for an hour before grilling.

Can I make this in advance?

You can prepare the skewers, without cooking them, up to 3 hours before grilling. Cover and store them in the fridge until you're ready to grill.

Tips and Troubleshooting

  • The bacon will cause some flaring. If it's excessive, move the skewers so that they sit between burners, and not over direct heat.
  • This recipe is suitable for gluten-free and dairy-free diets.
Skewers of grilled Brussels sprouts and bacon.

More Grilled Vegetable Recipes You'll Love

Half-moon slices of kohlrabi with a bowl of dip on the side.
Grilled Kohlrabi
A bowl of cooked carrots with rosemary sprigs on the side.
Grilled Carrots

Tried This Recipe?

If you've tried this recipe, please leave a comment below. Follow me on Instagram, Facebook, YouTube, or Pinterest for more great camping and grilling recipes.

Recipe

Skewers of grilled Brussels sprouts and bacon.

Grilled Brussels Sprouts with Bacon

A woman's face.Angie Zoobkoff
Brussels sprouts and bacon are meant to be together. Grilling makes them even better.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 174 kcal

Equipment

Ingredients
  

  • 12 ounces (340 g) Brussels sprouts trimmed and halved through the core
  • 1 tablespoon olive oil
  • ¼ teaspoon table salt
  • ¼ teaspoon freshly ground black pepper
  • 4 slices bacon
  • 2 teaspoons balsamic vinegar

Instructions
 

  • Preheat the grill for medium heat (350°F | 180°C). Ideally you want several burners on low heat to avoid flaring.
  • Place the sprouts in a large bowl. Drizzle with the olive oil and toss to coat. Season with ¼ teaspoon each of salt and pepper and toss again.
  • Thread the bacon and sprouts onto 4 skewers. To do this, start by poking the skewer into one end of a bacon slice. Firmly push one Brussels sprout half onto the skewer (this does require a little effort), then wrap the bacon around the edge of the sprout and pierce it with the skewer. Continue layering the sprouts and bacon until you reach the end of your bacon strip. Repeat with the remaining skewers.
  • Grill the skewers, turning occasionally, until the bacon is cooked and the outer leaves of the sprouts are crisp, about 15 minutes.
  • Remove from the grill and brush with the balsamic vinegar. Serve immediately.

Notes

  • Make softer sprouts--The cooked Brussels sprouts are slightly firm in the center. If you prefer softer sprouts, parboil them for 3 minutes before halving and skewering.
  • Avoid flare-ups--If you experience a lot of flaring from the bacon, move the skewers so that they sit between burners, and not over direct heat.
  • Dietary--This recipe is suitable for gluten-free and dairy-free diets.

Nutrition

Serving: 1 skewerCalories: 174kcalCarbohydrates: 9gProtein: 10gFat: 12gCholesterol: 21mgSodium: 608mgFiber: 3gSugar: 2g
Keyword brussels sprouts, grilled Thanksgiving sides, grilled vegetables, vegetable skewers
Tried this recipe?Let us know how it was!

Camping

Dutch Oven Butter Chicken

This Dutch oven butter chicken, made with boneless chicken thighs in a creamy, spiced tomato sauce is the ultimate cozy comfort food. It's perfect for enjoying on those cool-weather camping trips or at home. Make it in your Dutch oven over the fire or on the stovetop.

A Dutch oven filled with butter chicken and a bowl of it on the side with some naan bread nearby.

When the weather turns cool, we crave cozy comfort food on our camping trips, including Dutch oven soups, stews, and chili. But when we're busy exploring, and don't have hours to tend to a slow-cooked beef stew, this Dutch oven butter chicken recipe is the one we turn to again and again. It's ready in less than an hour and the creamy spiced sauce is so comforting that we're licking every last drop from our bowls.

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Ingredients and Substitutions

Ingredients for Dutch oven butter chicken--onion, cream, chicken thighs, spices, oil, ginger, passata, garlic, and butter.
  • Chicken thighs--I use boneless chicken thighs here because they're a little fattier and more flavorful than breasts. They're also less likely to dry out if you end up simmering your stew for a few extra minutes. You can substitute boneless breasts, if you prefer.
  • Passata--This is a thick strained tomato sauce, which you can find at most large supermarkets. Alternatively, you can purchase passata online. If you can't find it, substitute tomato sauce, or puree a can of whole tomatoes in a blender.
  • Spices--This recipe uses a blend of kashmiri chili powder, ground cumin, ground coriander, and garam masala. These spices can be found at large supermarkets or Indian grocers. If you can't find kashmiri chili powder, substitute with paprika and a pinch of cayenne or use another mild chili powder.

How to Make Butter Chicken in a Dutch Oven

Onion cooking in a Dutch oven.

1. Sauté the onion in the butter and oil until softened.

Onion, garlic, and ginger cooking in a Dutch oven.

2. Add the garlic and ginger, and cook until fragrant.

Spices added to a Dutch oven with onion, ginger, and garlic.

3. Stir in the spices and cook until toasted.

A Dutch oven with creamy tomato liquid in it.

4. Pour in the passata and whipping cream and bring to a simmer.

Chicken pieces cooking in a creamy tomato sauce in a Dutch oven.

5. Season the chicken and stir it into the sauce.

A cast iron Dutch oven.

6. Cover the Dutch oven and simmer until the chicken is cooked through. Season to taste.

FAQs

Can I cook it on the stove?

Yes. You can cook it on your camp stove or your stovetop at home. Follow the directions, using medium heat to sauté the onions, garlic, and ginger.

What should I serve with butter chicken?

This comfort food meal needs some fluffy naan bread or homemade flatbread for dipping, or if you want to keep it gluten-free, serve it over rice. A drizzle of cream on top is always welcome.

Tips and Troubleshooting

  • Since you're cooking in a Dutch oven outside, the cooking time can vary due to outside temperature and wind. If you're cooking on a very windy day, try to protect the Dutch oven with a barrier, such as a tarp.
  • Leftover butter chicken can be stored in an airtight container in your fridge or cooler for up to 4 days. Reheat in a pot or Dutch oven over medium low heat until warmed through.
  • This recipe is suitable for gluten-free diets.
A bowl of butter chicken with a wedge of naan bread in it.

More Dutch Oven Chicken Recipes You'll Love

A bowl of chicken noodle soup with a spoon resting inside and a bun on the side.
Dutch Oven Chicken Noodle Soup
Three shredded chicken tacos on a blue platter with sour cream, avocado, and cilantro.
Dutch Oven Shredded Chicken Tacos

Tried This Recipe?

If you've tried this recipe, please leave a comment below. Follow me on Instagram, Facebook, YouTube, or Pinterest for more great camping and grilling recipes.

Recipe

A bowl of butter chicken with a wedge of naan bread in it.

Dutch Oven Butter Chicken

A woman's face.Angie Zoobkoff
Take comfort food to the next level with this rich and creamy butter chicken recipe.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian
Servings 4 servings
Calories 506 kcal

Equipment

Ingredients
  

  • 1 tablespoon butter
  • 1 tablespoon vegetable oil
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 2 teaspoons minced ginger
  • 2 teaspoons garam masala divided
  • ½ teaspoon Kashmiri chili powder
  • ½ teaspoon cumin
  • ½ teaspoon ground coriander
  • 3 cups passata
  • 1 cup whipping cream
  • 1 ½ pounds boneless chicken thighs (about 8) cut into bite-size pieces
  • Salt and pepper

Instructions
 

  • Prepare a campfire for cooking or set your camp stove for medium heat.
  • Add the butter and oil to a large Dutch oven and set over the heat.
  • When the butter is melted, stir in the onion and sauté until softened, about 8 minutes.
  • Stir in the garlic and ginger, and cook until fragrant, about 30 seconds.
  • Add 1 teaspoon garam masala, the chili powder, cumin, and coriander, and cook for 30 seconds more, stirring constantly.
  • Pour in the passata and cream and bring the mixture to a simmer.
  • Season the chicken all over with salt, pepper, and the remaining 1 teaspoon garam masala.
  • Stir in the chicken, cover the Dutch oven and simmer until the chicken is cooked through and the flavors have come together, 15 to 20 minutes. Season to taste with salt and pepper and serve immediately.

Notes

  • Protect your oven--Since you're cooking in a Dutch oven outside, the cooking time can vary due to outside temperature and wind. If you're cooking on a very windy day, try to protect the Dutch oven with a barrier, such as a tarp.
  • Storage and reheating--Leftover butter chicken can be stored in an airtight container in your fridge or cooler for up to 4 days. Reheat in a pot or Dutch oven over medium low heat until warmed through.
  • Dietary--This recipe is suitable for gluten-free diets.

Nutrition

Serving: 1 portionCalories: 506kcalCarbohydrates: 8gProtein: 31gFat: 39gCholesterol: 188mgSodium: 234mgFiber: 2gSugar: 3g
Keyword campfire cooking, chicken dinner, comfort food, dutch oven cooking
Tried this recipe?Let us know how it was!

Beef Recipes

8 Best Blackstone Beef Recipes

From juicy smash burgers to perfectly seared steak, the Blackstone griddle is beef's best friend and these 8 Blackstone beef recipes are proof. Whether you're looking for an easy way to use that package of ground beef or you want to create some impressive food for your next camping trip, you'll find it here.

1
A burger with cheese, lettuce, and tomato on a plate.
Blackstone Smash Burgers with Onions
Your everyday smash burger just got a major upgrade, thanks to crispy fried onions and melted provolone cheese.
Get the recipe: Blackstone Smash Burgers with Onions
2
Recipe and photo credit: Stef's Eats and Sweets
Fiesta Taco Tortellini
This fiesta taco tortellini on the Blackstone (or flat top) is an easy family favorite dinner that comes together quickly.
Get the recipe: Fiesta Taco Tortellini
3
Four Blackstone cheesesteaks on a large plate on a picnic table.
Blackstone Cheesesteaks
These classic cheesesteaks, filled with tender ribeye, caramelized onion, and melted provolone, will satisfy even the hungriest of campers.
Get the recipe: Blackstone Cheesesteaks
4
Recipe and photo credit: Aubrey's Kitchen
Blackstone Fajitas
These Blackstone fajitas are easy and delicious and perfect for a weeknight dinner. Blackstone fajitas are a top pick for Blackstone enthusiasts and it is no surprise why. Great for a crowd, sizzling flavors, vibrant colors and a touch of Mexican flair -yes please!
Get the recipe: Blackstone Fajitas
5
A Blackstone chopped cheese sandwich with lettuce and tomato and onion rings on the side.
Blackstone Chopped Cheese
Loaded with crispy beef laced with melted cheese and topped with all your favorite fixings, the chopped cheese sandwich is an oh-so-satisfying meal.
Get the recipe: Blackstone Chopped Cheese
6
Recipe and photo credit: The Buttered Gnocchi
Grilled Steak Quesadilla with Pico de Gallo
This quesadilla with steak recipe only requires 11 ingredients and 30 minutes of time. It is a great weeknight dinner recipe.
Get the recipe: Grilled Steak Quesadilla with Pico de Gallo
7
A bowl filled with cubes of seared sirloin steak with parsley sprinkled on top.
Blackstone Steak Bites
For these buttery steak bites, sirloin steak is marinated then seared on your outdoor griddle and finished with butter to create completely irresistible morsels of juicy steak.
Get the recipe: Blackstone Steak Bites
8
A halved patty melt in a basket lined with a checkered paper.
Blackstone Patty Melt
This quick camping meal made with seared ground beef patties, melted cheese, and toasted rye bread is easy to make and even easier to devour.
Get the recipe: Blackstone Patty Melt

Grilling

Smoked Sweet Potato Casserole

This smoked sweet potato casserole recipe elevates the Thanksgiving classic with the addition of spicy cheese, smoky bacon, and plenty of sour cream. It's the perfect holiday side dish to serve alongside your grilled turkey.

A bowl of mashed sweet potatoes with sage on top.

If you love sweet potatoes but can't bear the thought of a sweet-on-sweet marshmallow-topped sweet potato casserole, then this is for you. In this simple holiday side dish, the natural sweetness of the potatoes gets tempered by pepper jack cheese, smoky bacon, and rich sour cream.

It's also a fantastic side dish to serve at the holidays as it can be prepared in advance and finshed just before serving, and it doesn't take up any oven space.

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Ingredients and Substitutions

Ingredients for smoked sweet potato casserole--sweet potato, pepper jack cheese, cooked bacon, and sour cream.
  • Sweet potato--These are the large orange-fleshed potatoes, which may be labeled as yams. They vary wildly in size, so choose a couple that are similar sized so that they will cook in the same amount of time.
  • Bacon--You can use thick or thin cut bacon here, but I recommend staying away from maple flavored bacon. Use regular or hickory smoked bacon for best results.
  • Cheese--The spice in pepper jack cheese really helps to balance the sweetness of the potatoes. If you are very sensitive to spice, you can substitute regular Monterey jack cheese.
  • Sour cream--Use full-fat for the creamiest sweet potato mash.

How to Make Smoked Sweet Potato Casserole

Two sweet potatoes wrapped in foil.

1. Wrap the potatoes in foil and poke a few holes all over with a fork.

Two sweet potatoes in foil on a bbq grill.

2. Cook the potatoes on the grill over medium-high heat until tender. Remove from the heat and cool slightly.

A bowl of mashed sweet potatoes.

3. Remove the flesh from the sweet potatoes and mash until mostly smooth.

Mashed sweet potatoes with grated cheese on top.

4. Stir in the cheese, bacon, and sour cream. Season to taste with salt and pepper.

Mashed sweet potato casserole in a foil pan.

5. Scoop the mixture into a foil tray and smooth the top.

Mashed sweet potato casserole in a foil pan on the grill.

6. Cook on the grill with a smoke packet or on your smoker until heated through. Serve warm.

FAQs

What's the best type of wood to use for smoking sweet potatoes?

I recommend using a mild wood, such as hickory for smoking your sweet potatoes. You want to give the dish a slightly smoky flavor, but not overwhelm it, so stay away from strong smoke flavors, such as mesquite.

Can I cook it in the oven?

Yes. Follow the directions, baking your potatoes in a 400°F (200°C) oven until tender, then finishing the assembled casserole in a 350°F (180°C) oven. It won't have the same smoke flavor, but will still be delicious. Note that if you are baking it in the oven, you can cook it in an oven-safe dish.

Can I make this sweet potato casserole in advance?

Definitely. You can cook the potatoes and assemble the casserole ahead of time. Store it in a tightly wrapped container in the fridge for up to 3 days before cooking or freeze for up to 1 month. If frozen, let it thaw in the fridge overnight before finishing on the grill.

Tips and Troubleshooting

  • Store leftover smoked sweet potato casserole in a sealed container in the fridge for up to 3 days, or freeze for up to 1 month. Reheat in a 325°F oven until warmed through.
  • The cooking time for the sweet potatoes will be dependent on their size. Extra large ones may take up to 30 minutes longer to cook than large-sized sweet potatoes.
  • This recipe is suitable for gluten-free diets.
A bowl of mashed sweet potatoes with sage on top.

More Sweet Potato Recipes You'll Love

A bowl of cubed smoked sweet potatoes with crispy edges, with several thyme sprigs on the side.
Smoked Sweet Potatoes
A cast iron skillet filled with chorizo and sweet potato hash with sliced avocado and cilantro on top.
Chorizo and Sweet Potato Hash

Tried This Recipe?

If you've tried this recipe, please leave a comment below. Follow me on Instagram, Facebook, YouTube, or Pinterest for more great camping and grilling recipes.

Recipe

A bowl of mashed sweet potatoes with sage on top.

Smoked Sweet Potato Casserole

A woman's face.Angie Zoobkoff
Your sweet potato casserole just got a major upgrade thanks to spicy cheese, smoky bacon, and plenty of sour cream.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 15 minutes
Course Side Dish
Cuisine American
Servings 6 servings
Calories 237 kcal

Equipment

Ingredients
  

  • 2 large sweet potatoes (about 18 oz | 500 g total weight)
  • ¾ cup shredded pepper jack cheese
  • ⅓ cup cooked chopped bacon (from 3 slices)
  • ⅓ cup sour cream
  • Salt and freshly ground black pepper

Instructions
 

  • Preheat the grill for medium-high indirect heat (about 400°F | 200°C).
  • Wrap each sweet potato in foil and pierce with a fork in a few spots around each potato.
  • Cook on the grill over indirect heat until the potatoes are very tender when pierced, 60 to 75 minutes. Remove from the heat and let cool slightly.
  • When the potatoes are cool enough to handle, slice them open and scoop the flesh into a large bowl. Mash until smooth.
  • Stir in the cheese, bacon, and sour cream. Season to taste with salt and pepper. Scoop the mixture into an 8-by-8-inch or 8-by-6-inch foil pan and smooth the top.
  • Prepare your smoker or grill with smoke box or smoke packet for smoking at 300°F using hickory wood chips, chunks, or pellets.
  • Smoke the sweet potato casserole until it's hot throughout and the cheese is melted, 30 to 40 minutes. Serve warm directly from the pan or transfer it to a serving dish.

Notes

  • Get ahead--Cook the potatoes and prepare the casserole up to 3 days before serving. Store in a sealed container in the fridge. Finish on the smoker just before serving. Heating time will be longer if the casserole is chilled before smoking.
  • Storage--Store leftover smoked sweet potato casserole in a sealed container in the fridge for up to 3 days, or freeze for up to 1 month. Reheat in a 325°F oven until warmed through.
  • Size matters--The cooking time for the sweet potatoes will be dependent on their size. Extra large ones may take up to 30 minutes longer to cook than large-sized sweet potatoes.
  • Dietary--This recipe is suitable for gluten-free diets.

Nutrition

Serving: 1 portionCalories: 237kcalCarbohydrates: 25gProtein: 9gFat: 11gCholesterol: 31mgSodium: 319mgFiber: 4gSugar: 1g
Keyword smoked side dishes, sweet potatoes, Thanksgiving sides
Tried this recipe?Let us know how it was!

Beef Recipes

Beef and Broccoli Foil Packets

These beef and broccoli foil packets reinvent your favorite take-out meal as a quick and easy dinner that you can make on the grill, over a campfire, or in the oven in just 20 minutes.

Two beef and broccoli foil packets with a bowl of rice on the side.

If you're a fan of beef and broccoli, these foil packets are for you. A quick trip across the grill or over your campfire transforms crisp broccoli, onion, and strips of tender sirloin steak into a flavor-packed meal that rivals any take-out version.

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Ingredients and Substitutions

Ingredients for beef and broccoli foil packets--beef, garlic, onion, ginger, broccoli, soy sauce, and steak.
  • Steak--I use sirloin steak for this beef and broccoli recipe because it has plenty of flavor, but isn't overly fatty, and is relatively inexpensive. You can splurge on a more expensive cut of meat, like striploin or tenderloin, but it isn't really necessary for this recipe. Cut the strips of steak as thin as you can to get the most tender result.
  • Broccoli--Choose broccoli that is bright green with firm stems. Cut the florets into equal-sized pieces so that they all cook evenly.
  • Soy sauce--Low sodium soy sauce works well here, but if you need to keep the recipe gluten-free, you can swap in tamari.

How to Make Beef and Broccoli in a Foil Packet

A bowl of ginger and garlic, cornstarch, and soy sauce with a whisk on the side.

1. In a medium bowl, whisk the soy sauce, water, cornstarch, ginger, garlic, and pepper together.

A bowl with sliced steak, broccoli, and onion.

2. Combine the steak, broccoli, and onion in a large bowl. Pour the sauce over and mix well.

A scoop of beef and broccoli mixture on a foil sheet.

3. Divide the beef and broccoli mixture among four double layers of aluminum foil. Fold up the foil to create individual foil packets.

Four foil packets cooking on the grill.

4. Cook on a grill over medium-low heat, or over a campfire until the steak is cooked and the broccoli is just tender.

FAQs

Can I cook them in the oven?

Yes. Prepare the foil packets following the instructions, then cook them in a 375°F (190°C) oven until the beef is cooked through and the broccoli is just tender, 8 to 10 minutes.

What should I serve with these?

Steamed rice on the side is a great choice for these Asian-inspired foil packets.

What's the best way to fold a foil packet?

Place your food in the center of the foil. Bring the long edges of the foil up to meet, and then fold them over a couple of times, creating a seam that runs over the top of your food. Then working with one end at a time, fold it over a few times to seal the end.

I like this method for folding a foil packet because it's easy to open the seal on top to check them for doneness and then close, if necessary, and it also creates an easy pouch for eating when opened.

Tips and Troubleshooting

  • For easier slicing, freeze the steak for 15 minutes before slicing.
  • This recipe is suitable for dairy-free diets. To make it gluten-free, use tamari instead of regular soy sauce.
A foil packet with beef, broccoli, and rice.

More Beefy Foil Packet Recipes You'll Love

A steak fajita foil pack with strips of steak, red pepper, and onion.
Steak Fajita Foil Packs
A foil packet with shrimp, steak, corn, red onion and a piece of garlic bread on top.
Surf and Turf Foil Packets

Tried This Recipe?

If you've tried this recipe, please leave a comment below. Follow me on Instagram, Facebook, YouTube, or Pinterest for more great camping and grilling recipes.

Recipe

A foil packet with beef, broccoli, and rice.

Beef and Broccoli Foil Packets

A woman's face.Angie Zoobkoff
Your favorite take-out dish just got reinvented as an easy foil packet meal that's ready in just 20 minutes.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine American, Chinese
Servings 4 servings
Calories 207 kcal

Equipment

Ingredients
  

  • ¼ cup low-sodium soy sauce
  • ¼ cup water
  • 2 tablespoons cornstarch
  • 2 teaspoons grated or minced ginger
  • 2 cloves garlic minced
  • ¼ teaspoon freshly ground black pepper
  • 1 pound sirloin steak thinly sliced
  • 3 cups broccoli florets
  • ½ medium onion thinly sliced

Instructions
 

  • Preheat the grill for medium-low heat (375°F) or prepare a campfire and let it burn down to hot coals or low flame.
  • In a medium bowl, whisk the soy sauce, water, cornstarch, ginger, garlic, and pepper together.
  • Combine the steak, broccoli, and onion in a large bowl.
  • Pour the sauce over the steak and vegetables and mix well to combine.
  • Arrange four double layers of aluminum foil on a flat surface. Divide the beef and broccoli mixture equally among the foil sheets.
  • Fold up and seal each foil packet.
  • Cook over direct heat until the steak is cooked through and the broccoli is tender, 8 to 10 minutes.
  • Carefully open each foil packet to let the steam escape, then serve.

Notes

  • Freeze your steak--For easier slicing, freeze the steak for 15 minutes before slicing.
  • Dietary--This recipe is suitable for dairy-free diets. To make it gluten-free, use tamari instead of regular soy sauce.

Nutrition

Serving: 1 foil packetCalories: 207kcalCarbohydrates: 12gProtein: 27gFat: 5gCholesterol: 70mgSodium: 625mgFiber: 2gSugar: 2g
Keyword 20 minute meals, beef and broccoli, foil pack cooking, foil packets
Tried this recipe?Let us know how it was!

Camping

Stuffed Pears

These Dutch oven stuffed pears are an amazing autumn dessert that you can make at camp or in your oven at home. Filled with a just-sweet-enough mixture of oats, brown sugar, and dried cranberries, these juicy baked pears can easily double as breakfast the next morning.

Four stuffed pears in a cast iron Dutch oven.

By the time we reach fall camping season, everyone in my house is a little tired of the s'more-inspired desserts, and are craving those cozy fall flavors and crisp fruit, so we lean heavily into apple and pear crisps, pumpkin cheesecake, and these oh-so-simple-yet-spectacular Dutch oven stuffed baked pears.

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Ingredients and Substitutions

Ingredients for stuffed pears--dried cranberries, pears, oats, brown sugar, butter, and ginger.
  • Pears--Use pears that hold their shape well during baking, such as Anjou or Bosc pears. Avoid using Bartlett as they tend to become mushy and fall apart. I like Anjou best for this stuffed pear recipe, as their round shape makes it easy to fit them into the Dutch oven. Look for pears that give slightly when gently pressed, but aren't mushy or bruised. Avoid overly soft fruit, which will fall apart, and very underripe fruit, which won't soften during baking.
  • Oats--Use regular or old-fashioned rolled oats for this recipe, not quick oats.
  • Butter--I used salted butter here for ease of preparation, but if you prefer unsalted, add a pinch of salt to the oat mixture before scooping it into the pears.
  • Dried cranberries--I recommend using sweetened dried cranberries as this isn't an overly sweet dessert.

How to Bake Stuffed Pears in a Dutch Oven

A small bowl with brown sugar, oats, ginger, and dried cranberries.

1. Combine the oats, brown sugar, dried cranberries, and ginger in a medium bowl.

Four pear halves with the cores scooped out.

2. Slice the pears in half lengthwise, and scoop the core out of the center of each half.

Four unbaked stuffed pears in a cast iron Dutch oven.

3. Stuff each pear with a spoonful of the filling and top with a pat of butter. Arrange the pear halves in a parchment-lined Dutch oven.

A small Dutch oven with coals on the lid.

4. Cook on a bed of hot coals or embers with coals on the lid, until the pears are soft.

FAQs

Can I cook them in the oven?

Yes. Cook them in the Dutch oven, covered, at 350°F (180°C) until soft.

What should I serve with these?

If you're camping, I recommend serving these baked stuffed pears with some canned whipped cream. It's portable and doesn't take up much space in your cooler. If you're at home or have access to a freezer at camp, feel free to top with a scoop of vanilla ice cream.

Can I double the recipe?

If you want to double the recipe, use a 6 to 8 quart cast iron Dutch oven. You'll also need to increase the amount of coals to 8 on the bottom and 16 on top.

Tips and Troubleshooting

  • To get ahead, mix up your stuffing and store in a resealable bag or airtight container before heading out to camp.
  • Ensure that you don't have any bits of parchment sticking out of the Dutch oven as it could ignite.
  • Since you're cooking in a Dutch oven outside, the cooking time can vary due to outside temperature and wind. If you're cooking on a very windy day, try to protect the Dutch oven with a barrier, such as a pile of rocks, or a tarp.
A stuffed pear topped with whipped cream on a plate.

More Dutch Oven Desserts You'll Love

A chocolate cake in a Dutch oven.
Dutch Oven Chocolate Cake
Cranberry cobbler with biscuit topping in a Dutch oven.
Dutch Oven Cranberry Cobbler

Tried This Recipe?

If you've tried this recipe, please leave a comment below. Follow me on Instagram, Facebook, YouTube, or Pinterest for more great camping and grilling recipes.

Recipe

Four stuffed pears in a cast iron Dutch oven.

Stuffed Pears

A woman's face.Angie Zoobkoff
Just sweet enough to be called dessert, these spectacular Dutch oven stuffed pears can easily double as breakfast the next morning.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast, Dessert
Cuisine American
Servings 2 servings
Calories 273 kcal

Equipment

Ingredients
  

  • ¼ cup old-fashioned rolled oats
  • 2 tablespoons brown sugar
  • 2 tablespoons sweetened dried cranberries
  • ¼ teaspoon ground ginger
  • 2 ripe pears such as Anjou or Bosc
  • 2 tablespoons salted butter cut into 4 cubes
  • Whipped cream or ice cream for serving, optional

Instructions
 

  • Prepare a chimney of coals or a bed of hot campfire embers. You'll need 12 coals to start cooking. Coals take about 15 minutes to heat and are ready to use when they turn white.
  • In a medium bowl, combine the oats, brown sugar, cranberries, and ginger. Stir to mix well.
  • Slice the pears lengthwise and use a sharp spoon or melon baller to scoop out the core from the center of each pear.
  • Scoop about ¼ of the oat mixture into the center of each pear where the core was removed. It's ok if it doesn't all fit in the hole where the core was. You can gently mound it on top of the pear.
  • Line a 2-quart Dutch oven with parchment paper and set each pear filling side up in the Dutch oven. They may be a little snug, but this is good as it helps to keep them from tipping over. Top each pear half with a square of butter.
  • Cover the Dutch oven and cook in your fire pit with 4 coals under the Dutch oven and 8 on the lid until the pears are tender, about 1 hour. You'll need to replace the coals after about 30 minutes of cooking.
  • Remove from the heat and let cool slightly before serving. Serve warm, with whipped cream or ice cream, if desired.

Notes

    • Get ahead--Mix up your stuffing and store in a resealable bag or airtight container before heading out to camp.
    • Tuck in your parchment--Ensure that you don't have any bits of parchment sticking out of the Dutch oven as it could ignite.
    • Cook it in the oven--To make oven-baked stuffed pears, follow the recipe, baking in a 350°F oven until tender, about 1 hour.
  •  

Nutrition

Serving: 2 halvesCalories: 273kcalCarbohydrates: 44gProtein: 1gFat: 12gCholesterol: 31mgSodium: 88mgFiber: 6gSugar: 32g
Keyword dutch oven cooking, dutch oven dessert, pear recipes
Tried this recipe?Let us know how it was!

Camping

21 Cozy Fall Camping Recipes

When you're heading out on your fall camping trip, you want hearty, nourishing foods that will keep you warm and satisfied. These 21 fall camping meals do exactly that, from breakfast through dessert.

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Breakfast

1
A glazed cinnamon roll on a plate with an unglazed one in the background.
Dutch Oven Cinnamon Rolls
Swirled with cinnamon sugar and topped with sweet glaze, these campfire cinnamon rolls are the ultimate camping breakfast.
Get the recipe: Dutch Oven Cinnamon Rolls
2
A cast iron skillet filled with chorizo and sweet potato hash with sliced avocado and cilantro on top.
Chorizo Sweet Potato Hash
This hearty and satisfying sweet potato chorizo hash is made in your cast iron skillet with fresh sausage, diced sweet potatoes, red onion, and is topped with avocado and cilantro.
Get the recipe: Chorizo Sweet Potato Hash

Drinks & Snacks

3
Two tall glass mugs filled with hot apple cider cocktail with a cinnamon stick resting on top.
Hot Apple Cider Cocktail
This combination of sweet mulled cider and spiced rum is the perfect way to stay warm on those cool autumn evenings.
Get the recipe: Hot Apple Cider Cocktail
4
A small skillet filled with beer cheese dip, topped with shredded cheese, tomatoes, and scallions with chips on the side.
Skillet Beer Cheese Dip
This beer cheese dip with cream cheese, smoked Gouda, Cheddar, and beer is easy to make in your cast iron skillet. It can be made over the campfire, on your camp stove, or on a regular stove.
Get the recipe: Skillet Beer Cheese Dip
5
Caramel being drizzled over a mug of hot chocolate and whipped cream.
Salted Caramel Hot Chocolate
A spoonful of salted caramel takes your favorite cool-weather drink to the next level.
Get the recipe: Salted Caramel Hot Chocolate

Stick-to-Your-Ribs Main Dishes

6
A Dutch oven lasagna on a grate over a fire pit.
Campfire Dutch Oven Lasagna
With layers of beef, Italian sausage, noodles, and cheese, this Dutch oven lasagna is a camping recipe you'll have on repeat.
Get the recipe: Dutch Oven Lasagna
7
A pot of cowboy stew and two bowls filled with the stew on a table.
Texas Cowboy Stew
This hearty stew, filled with ground beef, kielbasa, bacon, and vegetables is the perfect campfire Dutch oven meal.
Get the recipe: Cowboy Stew
8
Three pork chops in a cast-iron skillet with mushroom gravy on top and around the pork chops.
Skillet Pork Chops with Mushroom Gravy
This easy camping meal of cast-iron skillet pork chops with make-ahead mushroom gravy can be made on your camp stove, grill, or over the fire and is ready in just 20 minutes.
Get the recipe: Skillet Pork Chops
9
A bowl of split pea soup with ham with a piece of flatbread inside.
Dutch Oven Split Pea Soup
This comforting Dutch oven soup is the most satisfying way to use up leftover ham whether you're camping or at home.
Get the recipe: Split Pea Soup
10
A pot of campfire chili mac over a campfire.
Campfire Chili Mac
Homemade beef chili and creamy mac and cheese collide to create the ultimate camping comfort food.
Get the recipe: Campfire Chili Mac
11
A skillet filled with seared chicken thighs and potatoes with lemon wedges nearby.
Chicken and Potato Skillet
This hearty and satisfying skillet chicken and potatoes requires only one pan, four ingredients, and 30 minutes of your time. It's the perfect for busy weeknight dinners or a relaxed camping meal.
Get the recipe: Chicken and Potato Skillet
12
A bowl of mussels with two pieces of garlic bread on the side.
Dutch Oven Mussels
Gently steamed in a buttery beer broth, these Dutch oven mussels are the ultimate camping seafood dinner.
Get the recipe: Dutch Oven Mussels
13
A partially sliced meatloaf on a platter with a bowl of peas and a bowl of mashed potatoes nearby.
Dutch Oven Meatloaf
Take your Dutch oven cooking to the next level with this simple classic beef meatloaf, topped with tangy glaze.
Get the recipe: Dutch Oven Meatloaf
14
A Dutch oven filled with tuna noodle casserole.
Dutch Oven Tuna Noodle Cassserole
This creamy, comforting, classic tuna noodle casserole gets transformed into a camping-friendly one-pot meal that can be made without a cooler or refrigerator. Make it on your camp stove, stovetop, or over the campfire.
Get the recipe: Tuna Noodle Casserole
15
Two bowls of Dutch oven turkey chili with cornbread and sour cream on the side.
Dutch Oven Turkey Chili
Smoky, spicy, rich, and hearty, this turkey chili has everything going for it!
Get the recipe: Turkey Chili

Satisfying Side Dishes

16
A foil packet filled with cheesy potatoes with a dish of sour cream on the side.
Cheesy Foil Packet Potatoes
These buttery, cheesy potatoes in foil can be made on the grill, over the campfire, or in your oven for an easy, oh-so-satisfying side dish.
Get the recipe: Cheesy Foil Packet Potatoes
17
A Dutch oven filled with baked beans on a campfire grate.
Dutch Oven Baked Beans
Made with canned navy beans, bacon, onion, and a sweet and tangy sauce, this hearty crowd-pleasing dish will keep all of your campers happy.
Get the recipe: Dutch Oven Baked Beans
18
Creamy mac and cheese in a pot with a wooden spoon resting in it.
Camping Mac and Cheese
This creamy one-pot macaroni and cheese is made in just one pot with a handful of pantry ingredients and requires only 20 minutes of your time.
Get the recipe: Camping Mac and Cheese

Drool-Worthy Desserts

19
A chocolate cake in a Dutch oven.
Dutch Oven Chocolate Cake
Dotted with chocolate chips and laced with ribbons of fudgy chocolate pudding, this cake is the ultimate Dutch oven camping dessert.
Get the recipe: Dutch Oven Chocolate Cake
20
Two open foil packet pear crisps surrounded by pears.
Foil Packet Pear Crisp
This juicy foil packet pear crisp is a simple autumn dessert featuring tender spiced pears topped with a crispy oat mixture. Make it over the campfire, on your grill, or in the oven.
Get the recipe: Foil Packet Pear Crisp
21
A spoonful of no-bake mini pumpkin cheesecake resting on top of a mason jar filled with the cheesecake.
Mini Pumpkin Cheesecake
These no-bake mini pumpkin cheesecakes are perfect for packing along on your Thanksgiving camping trip. They're made in advance and can be stashed in your cooler or fridge for up to 4 days. They'll never last that long though as everyone will be fighting over these easy treats that are made with crunchy Biscoff cookie crust and creamy spiced whipped topping.
Get the recipe: Mini Pumpkin Cheesecake

Camping

Foil Pack Chicken Nachos

These foil pack chicken nachos combine crisp tortilla chips, leftover chicken, taco sauce, cheddar cheese, and all your favorite nacho fixings to create an easy, mess-free (no clean-up!) camping lunch or snack.

A foil packet of chicken nachos with salsa and sour cream on the side.

If you've got leftover chicken hanging around in your cooler or fridge, make these chicken nachos! They're super simple to toss together with your favorite nacho toppings and can be cooked on the grill or over the campfire in minutes, making them perfect for a quick camping lunch.

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Ingredients and Substitutions

Ingredients for foil pack chicken nachos--chicken, chips, cheddar, and taco sauce.
  • Chicken--This chicken nacho recipe is a fantastic way to use up leftover cooked chicken, whether from a whole grilled chicken or shredded cooked chicken breasts or thighs. Feel free to swap in rotisserie chicken.
  • Chips--I like using the big restaurant-style tortilla chips for nacho recipes as the irregular edges prevent them from clumping together in the foil packet, but you can use your favorite or whatever you have on hand.
  • Cheddar cheese--I recommend using full-fat and to grate the cheese yourself. Pre-shredded cheese doesn't melt well.
  • Taco sauce--Use your favorite, whether medium, mild, or spicy!

How to Make Chicken Nacho Foil Packets

Chopped rotisserie chicken and taco sauce in a bowl.

1. Combine the chicken and taco sauce in a medium bowl and mix to coat.

Chicken nachos assembled on a foil packet.

2. Layer the nacho ingredients on a double layer of aluminum foil. Repeat for a second foil pack.

Two sealed foil packets.

3. Fold up the foil to create two foil packets.

Two foil packs on a grill.

4. Cook over indirect heat on the grill or over the campfire until the cheese is melted and the chicken is warmed through.

FAQs

Can I cook them in the oven?

You can, but if you're using the oven, I recommend just layering your nachos on a sheet pan and baking them in a 350°F (180°C) oven until the cheese is melted and the chicken is warmed through.

What should I serve with these?

Serve with any sauces that you like, such as salsa, pico de gallo, guacamole, or sour cream.

Tips and Troubleshooting

  • Cook over indirect heat to avoid burning your chips. If you're cooking on a grill, try to have heat on either side of the indirect zone for even cooking. If that's not possible, rotate your foil packets 180° once during cooking.
  • This recipe is suitable for gluten-free diets, assuming you use a gluten-free taco sauce, such as Sky Valley Taco Sauce.
Chicken nachos with avocado, cheese, chicken, refried beans, and chips.

More Chicken Foil Pack Recipes You'll Love

Two Cajun chicken foil packets on plates with forks on the side.
Cajun Chicken Foil Packets
Chicken, carrots, and potatoes in bite size pieces in a foil packet over the fire.
Campfire Chicken Foil Packets

Recipe

A foil packet of chicken nachos with salsa and sour cream on the side.

Foil Pack Chicken Nachos

A woman's face.Angie Zoobkoff
This easy camping lunch comes together in minutes and is the perfect way to use up leftover chicken.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course, Snack
Cuisine American
Servings 2 servings
Calories 614 kcal

Ingredients
  

  • 1 cup chopped cooked chicken
  • 1 to 2 tablespoons taco sauce
  • 4 handfuls tortillas chips (about 4 oz | 113 g)
  • 1 cup shredded cheddar cheese
  • Optional toppings: refried beans, avocado, tomatoes, cilantro, pickled or fresh jalapeño slices, olives, and chopped onion
  • Salsa, sour cream, and guacamole for serving (optional)

Instructions
 

  • Preheat the grill for indirect medium heat or prepare a bed of hot coals in your campfire.
  • In a medium bowl, combine the chicken and taco sauce. Mix well to evenly coat the chicken.
  • Arrange four large sheets of foil in two stacks (2 sheets each) to make two foil packets.
  • Place a large handful of chips in the center of each foil sheet and top with ¼ of the chicken and ¼ of the cheese, along with any other desired toppings.
  • Repeat the layering with another handful of chips, chicken, cheese, and any desired toppings.
  • Fold up each foil packet. Cook over indirect heat until the cheese is melted and the chicken is warmed through, 10 to 15 minutes.
  • Serve immediately with salsa, sour cream, and/or guacamole, if desired.

Notes

  • Use indirect heat--Cook over indirect heat to avoid burning your chips. If you're cooking on a grill, try to have heat on either side of the indirect zone for even cooking. If that's not possible, rotate your foil packets 180° once during cooking.
  • Dietary--This recipe is suitable for gluten-free diets, assuming you use a gluten-free taco sauce, such as Sky Valley Taco Sauce.

Nutrition

Serving: 1 packetCalories: 614kcalCarbohydrates: 39gProtein: 39gFat: 34gCholesterol: 113mgSodium: 686mgFiber: 3gSugar: 1g
Keyword campfire cooking, camping lunch ideas, chicken foil packets, foil pack cooking
Tried this recipe?Let us know how it was!

Cast Iron Skillet Recipes

Grilled Plum Galette

If you love plums, make this grilled plum galette. This rustic summer dessert, starring juicy plums in a crisp, buttery pie dough, is cooked in your cast iron skillet on the grill and is incredibly simple to make.

A plum galette in a cast iron skillet.

I'll be the first to admit that pie-making is not my strength. I struggle with getting the dough right and crimping the edges and avoiding shrinkage and the list goes on and on.

So, for anyone who isn't a pie all-star, or just wants a simple rustic grilled dessert that lets the filling shine, this plum galette recipe is for you. The food processor dough is practically foolproof, and all you have to do is roll it out and fold it over the filling. After cooking on your grill, the sweet plums melt into a jammy filling so good that you'll be sneaking a second slice.

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Ingredients and Substitutions

Ingredients for plum galette--butter, flour, sugar, cornstarch, cinnamon, cardamom, and plums.
  • Butter--Use the best quality butter you can get, preferably unsalted. If you have to use salted, only add ¼ teaspoon of salt to the dough. Use cold butter for best results.
  • Plums--You can use any type of plum here. Fruit that is very ripe or overripe will be more difficult to slice and will also become very jammy in the finished galette. If you want to be able to arrange the plum slices decoratively, or you want firmer fruit pieces in the finished dessert, use slightly underripe fruit. Either way will be delicious.
  • Cornstarch--This is used for thickening the filling. You can also substitute tapioca starch.

How to Make Plum Galette

Flour in a food processor.

1. Blitz the flour, 1 tablespoon sugar, and salt in a food processor.

A food processor with flour and butter in it.

2. Add the butter and pulse until the butter is coated in flour and is the size of small peas.

Pie dough in a food processor.

3. While the processor is running, pour in the water. Process until the dough comes together in a ball. Wrap the dough in plastic and chill for at least 1 hour.

A bowl of sliced plums and a bowl of sugar.

4. Combine the sliced plums with 2 tablespoons sugar. Let sit for 10 minutes.

Rolled out dough with a rolling pin on top and a buttered cast iron skillet.

5. Roll out the pie dough and place it in a buttered cast iron skillet.

A bowl of plums, a bowl of sugar, a small bowl of cornstarch, and a bowl of spices.

6. Drain the plum slices and combine them with the remaining sugar, spices, and cornstarch.

An uncooked plum galette in a cast iron skillet.

7. Place the plum filling in the center of the pie dough and fold in the edges around it, leaving an exposed layer in the center.

A plum galette in a cast iron skillet on the grill.

8. Grill over indirect heat until golden brown.

FAQs

What size of skillet do I need?

Use a 12-inch cast iron skillet or larger for this recipe. If you use a larger skillet, the galette won't fill the entire pan.

How can you tell when the galette is done?

The crust should be a light golden brown and feel firm and dry when touched. The filling of your galette should be soft and jammy and bubbling around the edges.

Can I cook it in the oven?

Yes. Follow the directions, cooking it in a 375°F oven until the crust is golden brown and the filling is bubbling, about 45 minutes. Cool completely before slicing.

Tips and Troubleshooting

  • Avoid lifting the lid on the grill as much as possible as the temperature will fluctuate each time it's opened.
  • Use thick oven mitts when removing the skillet from the grill. The handle will be extremely hot.
  • This is best enjoyed the day that it is made but you can store leftover galette loosely covered at room temperature for up to 24 hours.
A plum galette in a cast iron skillet.

More Grilled Dessert Recipes You'll Love

Two plates topped with grilled nectarines, candied pecans, and whipped cream.
Grilled Nectarines with Praline Crunch
A whole skillet peach cobbler with two spoons resting on top.
Grilled Skillet Peach Cobbler

Recipe

A plum galette in a cast iron skillet.

Grilled Plum Galette

A woman's face.Angie Zoobkoff
This rustic plum dessert, cooked in your cast iron skillet on the grill, is so good you'll be sneaking a second slice.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 2 hours 10 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 282 kcal

Equipment

Ingredients
  

  • 1½ cups all-purpose flour plus more for rolling
  • 8 tablespoons granulated sugar divided
  • ½ teaspoon table salt plus more for the filling
  • ½ cup (4 oz | 113 g) cold unsalted butter cut into cubes, plus more for the skillet
  • 4 to 5 tablespoons cold water
  • 14 to 16 ounces (400 to 450 g) ripe plums (5-6 medium) halved and sliced into ½-inch pieces
  • 2 tablespoons cornstarch
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • Ice cream or whipped cream for serving (optional)

Instructions
 

  • Combine the flour, 1 tablespoon sugar, and the salt in the bowl of a food processor fitted with the S-blade. Blitz until combined.
  • Add the butter and pulse until the butter is the size of small peas and is coated in flour.
  • With the processor running, slowly add the water, until the dough begins to clump and form a ball around the blade. You may not need all of the water. Wrap the dough in plastic and chill for at least 1 hour and up to 24 hours.
  • Preheat the grill for medium indirect heat (375 to 400°F | 190 to 200°C), ideally with heat on both sides of the indirect zone. Butter a 12-inch cast iron skillet well.
  • While the grill is preheating, combine the sliced plums and 2 tablespoons of sugar in a medium bowl. Let sit for 10 minutes.
  • While the plums are macerating, roll the dough out on a floured surface to a circle about 13-inches (33 cm) in diameter.
  • Use a slotted spoon to transfer the plums to a separate medium bowl, leaving any juices behind. Stir in the remaining 5 tablespoons sugar, cornstarch, cinnamon, cardamom, and a pinch of salt.
  • Spoon the plums into the center of the dough, arranging decoratively if desired. Fold the edges of the dough over the edge of the filling, leaving an open space in the center.
  • Place the skillet over indirect heat on the grill and cook, covered, until the filling is bubbling and the crust is golden brown, about 50 minutes. Cool completely before serving with ice cream or whipped cream, if desired.

Notes

    • Keep it closed--Avoid lifting the lid on the grill as much as possible as the temperature will fluctuate each time it's opened.
    • It's hot!!--Use thick oven mitts when removing the skillet from the grill. 
    • Storage--This is best enjoyed the day that it is made but you can store leftover galette loosely covered at room temperature for up to 24 hours.

Nutrition

Serving: 1 sliceCalories: 282kcalCarbohydrates: 42gProtein: 3gFat: 12gCholesterol: 30mgSodium: 150mgFiber: 2gSugar: 18g
Keyword cast iron cooking, cast iron grilling, grilled dessert, stone fruit recipes, summer desserts
Tried this recipe?Let us know how it was!

Breakfast

7 Best Breakfast Hash Recipes to Start Your Day

Whether you're camping or at home, there's something incredibly satisfying about starting your day with a hearty meal that comes together in one pan. These 7 easy breakfast hash recipes can be made in your skillet or on a griddle and are guaranteed to keep you full for whatever your morning holds.

1
A cast iron skillet filled with chorizo and sweet potato hash with sliced avocado and cilantro on top.
Chorizo Sweet Potato Hash
This hearty and satisfying sweet potato chorizo hash is made in your cast iron skillet with fresh sausage, diced sweet potatoes, red onion, and is topped with avocado and cilantro.
Get the recipe: Chorizo Sweet Potato Hash
2
Recipe and photo credit: Living Chirpy
Smoked Sausage Hash
This smoked sausage hash is great with some fried eggs and a big glass of  of orange juice. It’s the perfect start to a lazy weekend morning.
Get the recipe: Smoked Sausage Hash
3
A plate of loaded hash browns with sour cream and cheese and scallions on top.
Loaded Hash Browns
All your favorite potato toppings piled onto your breakfast hash browns. The perfect way to start the day.
Get the recipe: Loaded Hash Browns
4
Recipe and photo credit: Life as a Strawberry
Leek and Mushroom Breakfast Hash
This cozy mushroom, leek, and potato breakfast hash is topped with poached eggs and a quick hollandaise sauce.
Get the recipe: Leek and Mushroom Breakfast Hash
5
Recipe and photo credit: Carne Diem
Breakfast Pastrami Hash
This breakfast pastrami hash takes your breakfast to the next level by replacing the corned beef with smokey, flavorful, pastrami. This is a quick and easy recipe for your griddle or flat-top.
Get the recipe: Breakfast Pastrami Hash
6
Hollandaise sauce being poured over a bowl of breakfast poutine.
Breakfast Poutine
Classic poutine gets a breakfast makeover with the addition of bacon, onion, and Hollandaise sauce.
Get the recipe: Breakfast Poutine
7
Recipe and photo credit: The Wholesome Spoon
Bacon Breakfast Skillet
There’s nothing like an egg oozing yolk all over a bed of hash browns and veggies. This bacon breakfast skillet is smokey, cheesy, and delicious!
Get the recipe: Bacon Breakfast Skillet

Beef Recipes

Campfire Dutch Oven Lasagna

Made in a single pot over the campfire, this cheesy beef and sausage Dutch oven lasagna is incredible cool weather camping food and ideal for feeding a crowd.

A slice of lasagna on a plate.

When the weather starts turning a little cooler, but camping season is still going strong, this hearty lasagna is the perfect meal to enjoy at the end of a busy day. Made with layers of beef, Italian sausage, noodles, and cheese, it's just like your favorite lasagna at home, but is made entirely in your cast iron Dutch oven over the fire. It's campfire cooking at its finest.

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Ingredients and Substitutions

Ingredients for Dutch oven lasagna--parmesan, onion, egg, ricotta, marinara, Italian sausage, ground beef, noodles, and mozzarella.
  • Lasagna noodles--You want oven-ready (no-boil) lasagna noodles for this recipe.
  • Italian sausage--I love the flavor of ground beef and sausage together in lasagna. The sausage adds some fat and spice to the dish. Depending on your preference, you can use mild or hot Italian sausage for the recipe.
  • Ground beef--I recommend using lean ground beef (85/15), which will give you a little bit of fat for flavor but won't leave the finished lasagna swimming in grease.
  • Marinara--Use your favorite store-bought or homemade marinara sauce here. We love Rao's Marinara, but any type will work.
  • Mozzarella--It's best if you can use freshly grated cheese for your lasagna, but I know you're camping, so if you want to use the pre-shredded stuff here, go for it. It doesn't melt quite as well as the block cheese, but you'll be too busy devouring the lasagna to notice. Do use full-fat cheese for the best flavor.

How to Make Lasagna in a Dutch Oven

Ground beef and sausage cooking in a Dutch oven over a fire.

1. Brown the ground beef and sausage.

Onion cooking in a ground beef mixture in a Dutch oven over a fire.

2. Stir in the onion and cook until softened.

A bowl with egg, ricotta, and parmesan cheese.

3. Mix the ricotta, egg, and Parmesan cheese together and season with salt and pepper.

Marinara on top of a ground beef mixture in a Dutch oven over the fire.

4. Stir the marinara into the meat mixture. Scoop it into a large bowl.

An assembled uncooked lasagna in a cast iron Dutch oven.

5. Layer the sauce, noodles, ricotta mixture, and mozzarella in the Dutch oven, making 4 layers.

A cast iron Dutch oven covered in coals.

6. Cover the Dutch oven with coals and set it in a bed of coals. Cook until the lasagna is tender and the cheese is melted.

FAQs

What size of Dutch oven do I need?

This recipe was written for a 6-to-8-quart Dutch oven, and it makes a large lasagna, which will feed 6 to 8 people.

How can you tell when the lasagna is done?

When your Dutch oven lasagna is cooked, the cheese should be melted on top and you should see some sauce bubbling around the side. Carefully remove the lid and stick a knife deep into the center of the lasagna. There should be no resistance from the noodles, and when you remove the knife, the blade should feel hot.

What should I serve with this?

This is a hearty meal all on its own, but feel free to add in a caesar salad and campfire garlic bread on the side.

Tips and Troubleshooting

  • You will need to replace your coals or embers at least once during the cooking process. Coals will typically last for about 30 minutes. Be sure to have a new chimney of coals going, or more wood burning down to embers when you begin cooking.
  • Since you're cooking in a Dutch oven outside, the cooking time can vary due to outside temperature and wind. If you're cooking on a very windy day, try to protect the Dutch oven with a barrier, such as a tarp.
  • Let your campfire lasagna cool for at least 10 minutes after removing from the heat before cutting in to it. This will help it to set and will make slicing easier.
  • Remove leftovers from the Dutch oven and store in a sealed container in your cooler or fridge for up to 3 days.
A Dutch oven lasagna on a grate over a fire pit.

More Dutch Oven Recipes You'll Love

A partially sliced meatloaf on a platter with a bowl of peas and a bowl of mashed potatoes nearby.
Dutch Oven Meatloaf
A Dutch oven filled with campfire chili with a metal spoon resting inside.
Campfire Chili

Recipe

A Dutch oven lasagna on a grate over a fire pit.

Campfire Dutch Oven Lasagna

A woman's face.Angie Zoobkoff
With layers of beef, Italian sausage, noodles, and cheese, this Dutch oven lasagna is a camping recipe you'll have on repeat.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Main Course
Cuisine Italian
Servings 6 to 8 servings
Calories 764 kcal

Equipment

Ingredients
  

  • 1 pound (454 g) lean ground beef
  • 8 ounces (227 g) Italian sausage casings removed
  • 1 medium onion chopped
  • Salt and freshly ground black pepper
  • 1 (16-oz | 454-g) container ricotta cheese
  • 1 large egg
  • 1 cup grated Parmesan cheese
  • 1 (24-oz) jar marinara sauce
  • 16 oven-ready (no-boil) lasagna noodles
  • 2 cups shredded mozzarella cheese

Instructions
 

  • Prepare a fire and let it cook down to hot coals. If you'll be using charcoal for the Dutch oven, start a chimney of 24 coals.
  • Set the Dutch oven over hot coals or low flame and add the ground beef and sausage. Cook, stirring frequently, using a wooden spoon to break up the meat into small pieces, until browned, about 10 minutes.
  • Add the onion and season with salt and pepper. Cook, stirring occasionally, until the onion is softened, about 10 minutes.
  • While the onion is cooking, stir the ricotta, egg, and Parmesan together in a medium bowl. Season with salt and pepper.
  • Stir the marinara sauce into the cooked meat mixture. Scoop out most of the sauce into a large bowl, leaving a thin layer on the bottom of the Dutch oven.
  • Arrange a layer of noodles over the sauce. You'll need to break some of the noodles to make everything fit, but it's fine to puzzle together small pieces as you go.
  • Spread ⅓ of the ricotta mixture over the noodles, then dollop ¼ of the sauce on top of that. Cover with ½ cup of mozzarella cheese. Repeat the layering two more times.
  • Finish with a layer of noodles, the remaining sauce, and the remaining mozzarella cheese.
  • Cover the Dutch oven with its lid and set it on top of 8 coals. Place 16 coals on the lid and let it cook, replacing the coals as needed. Cook until the noodles are tender, the sauce is bubbling, and the cheese is melted, about 50 minutes.
  • Remove from the fire and let rest at least 10 minutes before cutting and serving.

Notes

  • Replacing coals--You will need to replace your coals or embers at least once during the cooking process. Coals will typically last for about 30 minutes. Be sure to have a new chimney of coals going, or more wood burning down to embers when you begin cooking.
  • Let it rest--Let your campfire lasagna cool for at least 10 minutes after removing from the heat before cutting in to it. This will help it to set and will make slicing easier.
  • Storing leftovers--Remove leftovers from the Dutch oven and store in a sealed container in your cooler or fridge for up to 3 days.

Nutrition

Serving: 1 portionCalories: 764kcalCarbohydrates: 65gProtein: 43gFat: 35gCholesterol: 141mgSodium: 1086mgFiber: 6gSugar: 14g
Keyword campfire cooking, camping dinner ideas, dutch oven cooking
Tried this recipe?Let us know how it was!

Beef Recipes

Blackstone Cheesesteaks

Filled with tender sliced ribeye, caramelized onions, and melted provolone cheese, these Blackstone cheesesteaks are an easy Blackstone griddle meal that's ready in just 25 minutes.

Four Blackstone cheesesteaks on a large plate on a picnic table.

Blackstone cooking while we're camping usually involves tossing some smash burgers on the flat top or whipping up a simple patty melt. But, when you want to splurge on a special beef recipe that doesn't require any extra effort, this Blackstone cheesesteak recipe is the way to go. It's juicy and tender, cooked entirely on your griddle, and will satisfy even the hungriest of campers.

[feast_advanced_jump_to]

Why You'll Love This Recipe

  • You can make the entire meal on your Blackstone griddle (or other flat top griddle).
  • It's ready in 25 minutes.

Ingredients and Substitutions

Ingredients for Blackstone cheesesteaks--onion, rib eye, buns, provolone cheese, oil, and garlic powder.
  • Ribeye--This will give you the most tender, melt-in-your-mouth beef, however, it does come with a higher price tag. If you want a more budget-conscious option, make it with thinly sliced sirloin. Slice your beef as thinly as possible, or ask your butcher to do it for you.
  • Buns--Use a sturdy hoagie-style roll here. Avoid buns that are overly soft as they'll soak up the juices and become soggy.
  • Provolone cheese--Use sliced provolone cheese to keep it simple, or grate it from a larger block. If you're grating it, you'll need about 1 ounce (28 g) per cheesesteak.
  • Oil--Any type of neutral oil will work here, like vegetable or sunflower oil. Olive oil is an ok choice, too.

How to Make Cheesesteak on a Blackstone

Sliced onions cooking on a Blackstone griddle.

1. Cook the onion in oil over low heat until very soft and beginning to brown.

Rib eye cooking on a Blackstone griddle.

2. Cook the beef on the other side of the griddle over medium-high heat until browned.

Cooked been and onion mixed together on an outdoor griddle.

3. Mix the beef and onion together and season with salt, pepper, and garlic powder.

Mounds of cooked beef topped with cheese and buns on the side.

4. Divide the meat into 4 portions and top each one with a slice of provolone. Cook until melted, toasting the buns on the other side of the griddle.

FAQs

Can I add mushrooms and peppers?

Definitely. This recipe was designed with camping in mind, so it uses minimal ingredients, but if you want to add in sliced bell peppers and/or sliced mushrooms, feel free. Sauté them with the onions in step one.

What should I serve with these?

A side salad is all you need to make this a complete meal. If you're camping, save yourself some work and choose a make-ahead salad that you can prep at home.

Tips and Troubleshooting

  • If you have access to a Korean market, it's an excellent place to find pre-sliced ribeye at a reasonable price.
  • For the easiest slicing, cut your beef into strips when it is still slightly frozen.
Rib eye pieces cooking on a Blackstone griddle.

More Blackstone Beef Recipes You'll Love

A Blackstone chopped cheese sandwich with lettuce and tomato.
Blackstone Chopped Cheese
A bowl filled with cubes of seared sirloin steak with parsley sprinkled on top.
Blackstone Steak Bites

Recipe

Four Blackstone cheesesteaks on a large plate on a picnic table.

Blackstone Cheesesteaks

A woman's face.Angie Zoobkoff
These classic cheesesteaks, filled with tender ribeye, caramelized onion, and melted provolone, will satisfy even the hungriest of campers.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 4 sandwiches
Calories 891 kcal

Equipment

Ingredients
  

  • 4 tablespoons vegetable or olive oil divided
  • 1 medium onion halved and sliced
  • 1 ½ pounds (680 g) thinly sliced ribeye steak cut into ¾-inch wide strips
  • ½ teaspoon garlic powder
  • Salt and freshly ground black pepper
  • 4 (1-ounce | 28-g) slices provolone cheese
  • 4 hoagie rolls

Instructions
 

  • Heat 2 tablespoons of the oil on one side of the griddle over low heat.
  • Add the onion and cook, covered, stirring occasionally, until soft and browned, about 15 minutes. Leave the heat on low.
  • Heat the remaining 2 tablespoons of oil on the other side of the griddle over medium-high heat. Add the ribeye in a single layer, and cook, stirring occasionally until no pink remains, about 3 minutes. Reduce heat to low.
  • Stir the onion into the beef and season generously with salt, pepper, and the garlic powder.
  • Divide the meat mixture into 4 portions on the griddle, and top each portion with 1 slice of cheese. Cover and let it melt, 1 to 2 minutes.
  • While the cheese is melting, slice open the rolls and place cut side down on the other side of the griddle. Toast until lightly browned, about 30 seconds.
  • Scoop the meat and cheese mixture into the buns and serve.

Notes

  • Finding sliced ribeye--If you have access to a Korean market, it's an excellent place to find pre-sliced ribeye at a reasonable price.
  • Slice it frozen--For the easiest slicing, cut your beef into strips when it is still slightly frozen.

Nutrition

Serving: 1 sandwichCalories: 891kcalCarbohydrates: 50gProtein: 48gFat: 58gCholesterol: 129mgSodium: 1566mgFiber: 8gSugar: 7g
Keyword blackstone cooking, camping dinner ideas, hot sandwich
Tried this recipe?Let us know how it was!

Blackstone Griddle Recipes

Blackstone Breakfast Quesadillas

These easy Blackstone breakfast quesadillas make a hearty breakfast to cook up at camp or at home. Stuffed with crispy bacon, creamy scrambled eggs, and plenty of melted cheese, these will be on repeat all year round.

A breakfast quesadilla cut into four pieces.

This breakfast quesadilla recipe comes together pretty quickly and easily, but if you really want to get ahead, for busy mornings, or if you're feeding a crowd, chop and cook the bacon a day or two before and stash it in the fridge. If you do that, you'll have this on the table in under 15 minutes.

[feast_advanced_jump_to]

Why You'll Love This Recipe

  • You can make the entire meal on your Blackstone griddle (or other flat top griddle).
  • It's ready in 25 minutes.

Ingredients and Substitutions

Ingredients for breakfast quesadillas--eggs, tortillas, bacon, cheese, and salsa.
  • Bacon--You can use regular or thick-cut bacon, depending on your preference or what you have on hand. Note that it may take an extra couple of minutes to cook thick bacon.
  • Tortillas--Use the large, burrito size tortillas for this breakfast quesadilla recipe. Got extras? Whip up a batch of breakfast burritos for the freezer.
  • Cheese--Regular cheddar cheese works best here. I recommend grating it yourself as pre-shredded cheese doesn't melt well.
  • Salsa--Use your favorite store-bought or homemade salsa.

How to Make Breakfast Quesadillas on a Blackstone

Chopped bacon cooking on a griddle.

1. Cook the bacon until crisp. Push it off to the side of the griddle to stay warm.

Scrambled eggs on a griddle.

2. Crack the eggs into a bowl and beat well. Season with salt and pepper. Scramble the eggs on the griddle until just set.

Three assembled breakfast quesadillas on a Blackstone griddle.

3. Arrange 3 large tortillas on a flat surface. Divide the bacon, eggs, and cheese evenly among one side of each tortilla. Fold them over.

Two quesadillas cooking on a griddle.

4. Cook the quesadillas, flipping once, until the cheese is melted.

FAQs

Can I make this in my cast iron skillet?

Yes, but you'll need to work in batches. Over medium-low heat, cook the bacon first, then transfer to a bowl and wipe the skillet clean. Scramble the eggs in the same skillet (or use a non-stick one), then assemble the quesadillas and cook them two at a time.

What should I serve with these?

Like many other quesadilla recipes, these are fantastic when served with salsa and/or sour cream. If you like spicy food, feel free to drizzle a little hot sauce over the top, or add it to the quesadilla before cooking. Offer a mango smoothie on the side and make it a complete breakfast.

Tips and Troubleshooting

  • If you've got leftover or precooked bacon on hand, skip the first step and add the cooked chopped bacon to the quesadilla in step 4.
  • Make sure that your griddle is level. The eggs will run if the surface isn't flat and level.
Two quesadillas on a flat top griddle.

More Blackstone Breakfast Recipes You'll Love

Several slices of maple sriracha bacon on a plate with maple syrup and sriracha in the background.
Maple Sriracha Griddle Bacon
Four pieces of cinnamon roll French toast on a rectangular platter, dusted with powdered sugar and topped with fresh raspberries.
Cinnamon Roll French Toast

Recipe

A breakfast quesadilla cut into four pieces.

Blackstone Breakfast Quesadillas

A woman's face.Angie Zoobkoff
Stuffed with crisp bacon, scrambled eggs, and cheese, these breakfast quesadillas make a hearty and satisfying breakfast at camp or at home.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine Tex-Mex
Servings 3 quesadillas
Calories 671 kcal

Equipment

Ingredients
  

  • 6 slices bacon cut crosswise into 1-inch pieces
  • 4 large eggs
  • Salt and freshly ground black pepper
  • 3 large tortillas (burrito-size)
  • 1 cup grated cheddar cheese
  • Salsa for serving

Instructions
 

  • Arrange the bacon in a single layer on one side of the Blackstone. Cook the bacon over medium heat until crisp, stirring frequently, about 10 minutes. Push the bacon off to one side of the griddle or scoop it into the bowl. Discard most of the bacon fat, leaving just a thin layer on the surface of the griddle.
  • While the bacon is cooking, crack the eggs into a medium bowl and whisk well. Season lightly with salt and pepper. The bacon will add plenty of salt, so don't over-season the eggs.
  • Reduce the heat on the griddle to medium-low. Add the eggs and quickly stir and fold to scramble the eggs. They'll want to run, so you need to work quickly. Cook until the eggs are just set, about 2 minutes. Push the eggs off to the side with the bacon, or transfer them to a small bowl.
  • Arrange the tortillas on a flat surface (or you can do this right on the surface of the griddle). Divide the bacon, eggs, and cheese evenly among the tortillas, mounding them on one side of each tortilla. Fold the side with no toppings over the ingredients.
  • Cook the quesadillas over medium heat, flipping once, until the cheese is melted and the tortillas develop brown spots, about 2 minutes per side.
  • Slice into wedges and serve immediately with salsa.

Notes

  • Get ahead--If you've got leftover or precooked bacon on hand, skip the first step and add the cooked chopped bacon to the quesadilla in step 4.
  • Keep it level--Make sure that your griddle is level. The eggs will run if the surface isn't flat and level.

Nutrition

Serving: 1 quesadillaCalories: 671kcalCarbohydrates: 38gProtein: 38gFat: 40gCholesterol: 329mgSodium: 1650mgFiber: 2gSugar: 2g
Keyword blackstone cooking, blackstone griddle, camping breakfast
Tried this recipe?Let us know how it was!

Collections

17 Spectacular Stone Fruit Recipes

If you got a little too enthusiastic at the farmer's market and are staring down a glut of stunning summer stone fruits, this collection of sweet and savory stone fruit recipes is a lifesaver. Discover the best ways to use peaches, plums, nectarines, apricots, and cherries and find some new favorites.

1
A jar of overnight oats topped with peaches and raspberries.
Peach Melba Overnight Oats
An easy make-ahead breakfast that combines fresh peaches and raspberries nestled into a bed of creamy jam-swirled oats.
Get the recipe: Peach Melba Overnight Oats
2
Recipe and photo credit: Sofa Dinners
Stone Fruit Salad with Root Veg and Blueberry Basil Vinaigrette
For this stunning salad, stone fruits are mixed with lightly blanched sweet potatoes and beets then tossed with other veggies and a blueberry basil vinaigrette.
Get the recipe: Stone Fruit Salad
3
Two plates topped with grilled nectarines, candied pecans, and whipped cream.
Grilled Nectarines with Praline Crunch
Topped with crunchy candied pecans and fluffy cinnamon whipped cream, sweet grilled nectarines become a spectacular summer dessert.
Get the recipe: Grilled Nectarines with Praline Crunch
4
Recipe and photo credit: Peter's Food Adventures
Apricot Fruit Leather
Learn how to make homemade fruit leather with apricots or plums. Naturally sun dried and made with whole ingredients. A healthy and tasty snack for your family.
Get the recipe: Homemade Fruit Leather
5
Spiced grilled plums in a bowl on a plate with a fork and checkered napkin on the side.
Spiced Grilled Plums
Sweet summer plums are gently cooked in a foil packet in a sweetly spiced orange butter sauce. An easy summer dessert.
Get the recipe: Spiced Grilled Plums
6
Recipe and photo credit: Fox Farm Home
Grilled Peach Salad with Burrata
This peach burrata salad has rustic pesto croutons that you’ll want to gobble up before they even reach the table.
Get the recipe: Grilled Peach Burrata Salad
7
A coconut yogurt parfait topped with macerated cherries in a jar with fresh cherries scattered around the jar.
Coconut Yogurt Parfait
These easy make-ahead coconut yogurt parfaits include layers of creamy coconut-flavored yogurt, crunchy granola, and juicy macerated cherries.
Get the recipe: Coconut Yogurt Parfait with Cherries
8
Recipe and photo credit: Where Salty and Sweet Unite
Sparkling Nectarine Sangria with Peaches and Plums
Whether you’re hosting a party or relaxing, this is your new summer drink!
Get the recipe: Sparkling Nectarine Sangria
9
Recipe and photo credit: A Weekend Cook
Peach and Blackberry Brie Flatbread Pizza
Layer summer’s juiciest peaches and blackberries with creamy Brie, caramelized onions, and a drizzle of honey on flatbread for a sweet-savory meal that’s ready in minutes.
Get the recipe: Peach and Blackberry Brie Flatbread
10
A whole skillet peach cobbler with two spoons resting on top.
Grilled Skillet Peach Cobbler
Enjoy this easy cast iron skillet peach cobbler, topped with tender biscuit dough without heating up your kitchen.
Get the recipe: Grilled Skillet Peach Cobbler
11
Recipe and photo credit: Chef's Pencil
Pan-Fried Pork Chops with Plums & Rosemary
If you’re looking for a quick and easy dinner that still feels special, this pork chop with plums and rosemary recipe is just the thing. The dish bursts with flavor, thanks to the combination of tender, juicy pork chops and sweet plums.
Get the recipe: Pork Chops with Plums
12
Recipe and photo credit: Binky's Culinary Carnival
Apricot Pie
Apricot pie is bursting with summer flavors! Sweet, tart and so easy. If you don’t have time to make crust, just buy a refrigerated crust.
Get the recipe: Apricot Pie
13
A small jar filled with peach bbq sauce with two peaches and two serrano peppers next to it.
Peach Bourbon BBQ Sauce
This easy homemade bbq sauce transforms sweet summer peaches into a grilling staple. A little bit of serrano pepper and bourbon give it a pleasant kick.
Get the recipe: Peach Bourbon BBQ Sauce
14
Recipe and photo credit: Little Black Skillet
Plum Upside Down Cake
This secretly easy, impressive plum upside down cake is the perfect summertime dessert. Glossy super-ripe plums crown a tender cake.
Get the recipe: Plum Upside Down Cake
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Recipe and photo credit: Kim Schob
Fresh Jalapeño Peach Salsa
This peach salsa recipe is made without any tomatoes at all and tastes like summer in a bite! The perfect accompaniment for tortilla chips, fish, chicken, and rice.
Get the recipe: Fresh Jalapeño Peach Salsa
16
Recipe and photo credit: Mae's Menu
Nectarine Salad
The most vibrant summer salad has made its debut: nectarine salad, tossed with a champagne dressing.
Get the recipe: Nectarine Salad
17
Recipe and photo credit: For the Pleasure of Eating
German Plum Streusel Cake
For this buttery plum cake, sweet, juicy baked plums are perched on crisp shortcrust, topped with marzipan streusel and flaky almonds.
Get the recipe: German Plum Streusel Cake

Desserts

Grilled Nectarines with Praline Crunch

These grilled nectarines showcase summer stone fruit in the best possible way. Topped with crunchy candied pecans and fluffy cinnamon whipped cream, it's a grilled dessert that you'll have on repeat all summer long.

Two plates topped with grilled nectarines, candied pecans, and whipped cream.

You can't beat peaches, nectarines, and plums eaten out of hand with juice dripping down your arms, but when you want something special to share with friends, or you want to take that sweet stone fruit to the next level, try grilling it. A little smoke and char adds unexpected depth to the sweet stars of summer.

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Ingredients and Substitutions

Ingredients for grilled nectarines with praline crunch--nectarines, butter, sugar, cinnamon, pecans, and whipping cream.
  • Nectarines--Look for firm, unblemished fruits and give only slightly when squeezed. Avoid overripe or bruised fruit as it will turn mushy on the grill.
  • Salted butter--I use salted butter here to add a little salt to the dish. If you are using unsalted butter, add a big pinch of salt to your praline mixture when you add the butter and sugar.
  • Pecan pieces--You can purchase pecan pieces at the store, or give your whole pecans a rough chop before toasting.

How to Grill Nectarines

A bowl of whipped cream with beaters resting inside.

1. Whip the cream until stiff peaks form. Beat in the cinnamon.

Four peach halves on a baking sheet with a dish of melted butter nearby.

2. Brush the nectarine halves with melted butter.

Four peach halves on a baking sheet topped with melted butter and cinnamon.

3. Sprinkle cinnamon over the nectarines.

Four peach halves cooking on a grill.

4. Grill the nectarines on both sides until softened.

Pecans toasting in a skillet.

5. Toast the pecans in a dry skillet.

Butter and sugar melting in a dish of toasted pecans.

6. Stir in the butter and brown sugar and cook until melted and bubbling.

FAQs

Can I make this ahead of time?

You can make the cinnamon whipped cream a couple of hours before serving, and you can cook the praline crunch topping up to 3 hours before serving, but the nectarines are best cooked just before serving.

Store the whipped cream in a covered bowl in the fridge. Scoop the praline mixture into a bowl and store at room temperature until you're ready to serve. If it clumps together, gently break the pieces apart with your fingers.

How do you pit a nectarine?

Use a sharp knife to cut around the nectarine from stem to bottom, following the ridge in the fruit. Using two hands, twist the two halves of the nectarine away from each other. One half should pull away from the pit. Use a sharp knife to gently pry the pit out of the other half of the fruit.

Tips and Troubleshooting

  • Chill your bowl and beaters before whipping the cream to help it stay light and fluffy after beating.
  • If you prefer a sweetened whipped cream, beat in 1 to 2 tablespoons of powdered sugar when adding the cinnamon.
  • Cook time will depend on the ripeness of the nectarines. If your nectarines are very firm, allow for a couple extra minutes of grilling.
  • This grilled nectarine recipe is suitable for gluten-free and vegetarian diets.
Two plates topped with grilled nectarines, candied pecans, and whipped cream.

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Recipe

Two plates topped with grilled nectarines, candied pecans, and whipped cream.

Grilled Nectarines with Praline Crunch

A woman's face.Angie Zoobkoff
Topped with crunchy candied pecans and fluffy cinnamon whipped cream, sweet grilled nectarines become a spectacular summer dessert.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 4 servings
Calories 435 kcal

Equipment

Ingredients
  

  • 1 cup whipping cream
  • ¾ teaspoon cinnamon divided
  • 4 tablespoons salted butter divided
  • 4 medium nectarines halved and pitted
  • ½ cup pecan pieces
  • ⅓ cup brown sugar

Instructions
 

  • Pour the cream into a medium bowl. Use a hand mixer or stand mixer to beat the cream to stiff peaks, about 4 minutes. Beat in ½ teaspoon cinnamon.
  • Preheat the grill for medium-high heat (400°F | 200°C).
  • Melt 1 tablespoon of the butter and brush over the nectarine halves. Sprinkle with the remaining ¼ teaspoon cinnamon.
  • Grill the nectarines, flipping once until grill marks appear and they are slightly softened, about 3 minutes per side.
  • While the nectarines are grilling, place the pecans in a small skillet and set over medium-low heat. Cook, shaking and stirring occasionally, until the nuts are fragrant and beginning to darken, about 5 minutes. You can do this on a side burner or use a cast iron skillet and do it directly on the grill.
  • Add the remaining 3 tablespoons of butter and the brown sugar to the skillet. Cook, stirring constantly until the butter is melted and the sugar is dissolved. When the mixture starts to bubble and thicken, remove it from the heat.
  • Divide the grilled nectarine halves among 4 plates. Spoon some of the warm praline mixture over the nectarines, and top with a dollop of cinnamon whipped cream. Serve immediately.

Notes

  • Keep it cold--Chill your bowl and beaters before whipping the cream to help it stay light and fluffy after beating.
  • Sweeten it--If you prefer a sweetened whipped cream, beat in 1 to 2 tablespoons of powdered sugar when adding the cinnamon.
  • Cooking time--Cook time will depend on the ripeness of the nectarines. If your nectarines are very firm, allow for a couple extra minutes of grilling.
  • Dietary--This grilled nectarine recipe is suitable for gluten-free and vegetarian diets.

Nutrition

Serving: 1 portionCalories: 435kcalCarbohydrates: 35gProtein: 3gFat: 33gCholesterol: 97mgSodium: 107mgFiber: 3gSugar: 29g
Keyword grilled dessert, stone fruit recipes, summer grilling
Tried this recipe?Let us know how it was!

Camping

Campfire Dutch Oven Pizza

With a crisp, chewy crust, gooey melted cheese, and all your favorite toppings, this campfire Dutch oven pizza is a fantastic camping meal that comes together in 30 minutes and with just one pot.

A cooked pizza in a Dutch oven.

There's no reason to miss out on pizza night just because you're camping. Your Dutch oven is the ideal vessel for creating a pie with a crisp, chewy crust that can stand up to any combination of toppings. Save yourself some time and prep your toppings ahead of time and make (or buy) pizza dough before heading out.

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Ingredients and Substitutions

Ingredients for Dutch oven pizza--pizza sauce, dough, toppings, and cheese.
  • Pizza dough--Use your favorite store-bought or homemade pizza dough for this campfire pizza recipe. If you're using a large Dutch oven (with a base 12-inches or larger), you'll need about 1 pound (454 g) of pizza dough.
  • Toppings--Use your favorite combination of meats, cheese, vegetables, and sauce to create your pizza.

How to Make Pizza in a Dutch Oven

An uncooked pizza on a piece of parchment.

1. Stretch the pizza dough to slightly less than the size of the Dutch oven. Spread the sauce over and add your toppings.

A Dutch oven in a campfire, covered with embers.

2. Transfer it to the Dutch oven and cover the lid with coals. Cook until the crust is golden and the cheese is melted.

FAQs

What size of Dutch oven do I need for pizza?

I recommend using the largest Dutch oven you have. I tested the recipe using a 7-quart Dutch oven, which has a base about 12 inches in diameter. This will make a pizza large enough to feed 3 people. A 10 or 12-quart oven will have a diameter of about 14 inches.

How many coals do I need?

It's going to depend on the size of the Dutch oven that you're using. The goal is to keep the oven very hot without adding too much heat from the bottom, which will result in a burned crust. I recommend using twice as many coals or embers on the lid as underneath. If you've got a 7 or 8 quart Dutch oven, you'll use about 10 coals on the bottom and 20 on the lid. If you've got a 10 to 12-quart oven, you'll need a few extra.

How can I tell when it's done?

To check for doneness, remove the lid from the Dutch oven and carefully set aside. Don't remove the coals until you know your pizza is finished! Lift the crust of the pizza and peek underneath -- it should be golden brown in spots, crisp on the outside, but still be soft when squeezed. The cheese should be melted and bubbling, and the edges of your toppings should be slightly crisp.

Tips and Troubleshooting

  • Don't skip the preheating step. It's critical for helping to develop a crispy crust.
  • Use parchment to make it easier to remove the pizza and minimize the amount of cleanup.
  • The cooking time is approximate and will depend on the thickness of your crust and the heat of your coals. Thicker crust will take longer to cook.
  • Since you're cooking in a Dutch oven outside, the cooking time can vary due to outside temperature and wind. If you're cooking on a very windy day, try to protect the Dutch oven with a barrier, such as a tarp.
A cooked pizza on a picnic table.

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Recipe

A cooked pizza in a Dutch oven.

Campfire Dutch Oven Pizza

A woman's face.Angie Zoobkoff
With its crispy, chewy crust, gooey melted cheese, and all your favorite toppings, this Dutch oven pizza is a fantastic camping meal that will rival any homemade or takeout version.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 3 servings
Calories 453 kcal

Equipment

Ingredients
  

  • 1 pound (454 g) pizza dough
  • 4 tablespoons pizza sauce
  • Pizza toppings such as shredded mozzarella, pepperoni, bacon, mushrooms, onion, and peppers

Instructions
 

  • Prepare a bed of hot coals in a campfire or prepare about 30 charcoal briquettes in a chimney. The coals are ready when they are white.
  • Place the Dutch oven on a bed of embers (or about 10 pieces of charcoal) with about twice as many embers (or 20 briquettes) on the lid. Let the oven preheat for 10 minutes while you assemble the pizza.
  • Lay a piece of parchment paper on a flat surface. Stretch or roll the dough to a circle slightly smaller than the Dutch oven and place it in the center of the parchment.
  • Spread the pizza sauce over the dough, leaving a ½-inch border on the edge. Arrange your favorite toppings over the sauce.
  • Carefully remove the lid from the Dutch oven. Using the parchment as a sling, carefully transfer the pizza with the parchment to the preheated Dutch oven. Replace the lid.
  • Cook until the crust is golden brown and the cheese is melted and toppings are beginning to crisp, about 20 minutes, replacing embers if needed. If using charcoal briquettes, one batch should be enough to preheat the oven and cook the pizza.
  • Remove the Dutch oven from the fire pit and carefully remove the lid. Use the parchment to lift the pizza from the oven and slide it onto a large plate. Let it cool for 5 minutes before slicing and serving.

Notes

  • Preheat--Don't skip the preheating step. It's critical for helping to develop a crispy crust.
  • Make it easier--Use parchment to make it easier to remove the pizza and minimize the amount of cleanup.
  • Cooing time--The cooking time is approximate and will depend on the thickness of your crust and the heat of your coals. Thicker crust will take longer to cook.
  • Protect your oven--Since you're cooking in a Dutch oven outside, the cooking time can vary due to outside temperature and wind. If you're cooking on a very windy day, try to protect the Dutch oven with a barrier, such as a tarp.

Nutrition

Serving: 1 portionCalories: 453kcalCarbohydrates: 70gProtein: 16gFat: 11gSodium: 902mgFiber: 4gSugar: 3g
Keyword camping pizza, dutch oven cooking, homemade pizza, kid-friendly camping meals
Tried this recipe?Let us know how it was!

Camping

Potato Salad with Dill Pickles

Ready in just 30 minutes, this make-ahead potato salad with dill pickles is a summer staple for camping trips, backyard BBQs, picnics, and more.

A bowl of potato salad with parsley on top.

Although I'm partial to tangy French-style potato salad, there's something irresistible about classic creamy potato salad. This version has all the necessary elements -- tender potatoes, a rich mayo dressing, plenty of crunch from celery and onion, egg, and a healthy dose of dill pickles. If you've never tried your potato salad with pickles, give this a try. The tangy flavor is the perfect counterpart to the creamy dressing.

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Ingredients and Substitutions

Ingredients for potato salad with dill pickles--potatoes, red onion, mayo, parsley, celery, Dijon mustard, eggs, pickles, and vinegar.
  • Potatoes--I recommend small yellow potatoes for this recipe. You can also use larger ones, and cut them into even pieces. I prefer yellow potatoes because they have enough starch to be soft and a little fluffy around the edges but won't fall apart on you. Avoid using russet potatoes, as they are too starchy and won't hold up in the salad, but if you prefer red potatoes, you can use them.
  • Mayonnaise--For the creamiest flavor, use full-fat mayo.
  • Pickles--Use your favorite dill pickles here, whether homemade or store-bought.
  • Parsley--This adds a herby note to the salad, but there's definitely some room for choice here. Want extra dill flavor? Use fresh dill instead. Want more onion flavor? Use chopped chives.

How to Make Potato Salad with Pickles

Two eggs in a saucepan of water.

1. Steam the eggs in a saucepan of simmering water. Cool in a bath of ice water, then peel. Chop the eggs.

Cut potatoes simmering in a saucepan of water.

2. Simmer the potatoes until tender.

Cut potatoes on a baking sheet.

3. Drain the potatoes and cool in a single layer on a baking sheet.

A bowl with mayo, onion, celery, and pickles, a tray of cut potatoes, and a bowl of chopped egg.

4. Stir the celery, onion, mayo, parsley vinegar, mustard, and pickle juice together. Fold in the potatoes and egg. Season to taste.

FAQs

How long will this keep?

When stored in a refrigerator or cooler, the salad will keep for up to 4 days.

How do you safely store creamy potato salad?

Because it's made with mayonnaise, it's important to keep the salad cool. Store it in the fridge or your cooler until you're ready to serve, and if it's a warm day, keep it in a cool spot out of direct sunlight or place the bowl of salad over a bowl of ice.

Tips and Troubleshooting

  • If you find the flavor of onion to be overpowering, soak the chopped onion for 10 minutes in a bowl of cold water before draining and adding to the salad.
  • This recipe is suitable for dairy-free, gluten-free, and vegetarian diets.
A bowl of potato salad with parsley on top.

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Recipe

A bowl of potato salad with parsley on top.

Potato Salad with Dill Pickles

A woman's face.Angie Zoobkoff
This creamy potato salad has all the best parts of the classic salad, with the addition of a healthy dose of dill pickles to take it over the top.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Salad
Cuisine American
Servings 6 servings
Calories 187 kcal

Ingredients
  

  • 2 large eggs
  • 1½ pounds (680 g) baby yellow potatoes cut into quarters
  • ½ cup mayonnaise
  • ⅓ cup chopped dill pickle
  • ¼ cup chopped red onion
  • ¼ cup chopped celery
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon Dijon mustard
  • 1 tablespoon white wine vinegar
  • 2 to 3 teaspoons dill pickle juice
  • Salt and freshly ground black pepper

Instructions
 

  • Place the eggs in a small saucepan with ½ cup of water. Bring to a boil over medium-high heat, then cover and reduce the heat to low. Steam the eggs for 11 minutes.
  • Use a slotted spoon to transfer the eggs to a bowl of ice water to cool. Peel and chop.
  • While the eggs are cooking, place the potatoes in a large saucepan of cold salted water. Bring to a simmer over medium heat, then reduce the heat to maintain a simmer until the potatoes are tender but not falling apart, about 10 minutes.
  • Drain the potatoes and spread them in a single layer on a baking sheet to cool.
  • While the potatoes are cooling, mix the mayonnaise, pickles, onion, celery, parsley, mustard, vinegar, and pickle juice in a large serving bowl.
  • Fold in the cooled potatoes and egg. Taste and add salt and pepper to taste. Cover and chill until you're ready to serve.

Notes

  • Soak the onion--If you find the flavor of onion to be overpowering, soak the chopped onion for 10 minutes in a bowl of cold water before draining and adding to the salad.
  • Dietary--This recipe is suitable for dairy-free, gluten-free, and vegetarian diets.

Nutrition

Serving: 1 portionCalories: 187kcalCarbohydrates: 26gProtein: 5gFat: 8gCholesterol: 67mgFiber: 2gSugar: 3g
Keyword classic potato salad, easy salad recipe, easy side dish recipes, potato side dishes
Tried this recipe?Let us know how it was!

Collections

8 Best Grilled Rib Recipes

Unsure of the best way to grill your ribs? You've come to the right place. Whether you've got all day to slowly smoke pork ribs until meltingly tender, or you've got a quick half hour to toss together some amazing flanken-cut beef short ribs, there's the perfect BBQ rib recipe for you here.

1
Recipe and photo credit: Chew Out Loud
Kalbi (Galbi) Korean BBQ Short Ribs
These Kalbi Korean short ribs are winningly delicious and irresistibly tender. There IS a surprise simple secret to making super tender grilled short ribs.
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3-2-1 Spare Ribs
This 3-2-1 spare ribs recipe uses the popular smoking technique to create tender, smoky side ribs so flavorful that everyone will be clamoring for seconds.
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Homemade McRib Sandwich
Have a McRib sandwich whenever you want - our homemade McRib sandwich recipe features real, fall-off-the-bone pork rib meat.
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Amazing Smoked Beef Short Ribs
Whether you are a smoked meat aficionado or just a backyard griller, you will love this easy recipe for big, beefy, smoked beef short ribs.
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Smoked Traeger Baby Back Ribs
These slow smoked ribs are fall-off-the-bone tender and coated in a hot honey glaze. An easy, flavor-packed recipe perfect for your Traeger grill.
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Grilled Flanken Short Ribs
A simple marinade of adobo sauce, lime, and spices adds smoky heat and tenderness to this rich and flavorful cut of meat, which cooks up quickly on the grill.
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Grilled Greek Ribs
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Three pieces of grilled baby back ribs on a blue plate with a jar of bbq sauce.
Make-Ahead Camping Ribs
Get a head start on your camping meals with these falling-off-the-bone back ribs that can be cooked at home and finished at camp.
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Breakfast

Peach Melba Overnight Oats

Peach Melba overnight oats are an easy make-ahead breakfast that's perfect for camping, road trips, or a busy morning on-the-go. Made with fresh peaches and raspberries in a jam-swirled oat mixture, it's a breakfast you'll happily jump out of bed for.

A jar of overnight oats topped with peaches and raspberries.

As far as make-ahead camping breakfasts go, you can't really beat a jar of creamy oats topped with fresh peaches and raspberries that requires no extra work in the morning beyond locating a spoon and removing the lid. Feel free to play around with other fruit and jam combinations that are in season, like rhubarb and apple or strawberry and blueberry.

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Ingredients and Substitutions

Ingredients for peach melba overnight oats--oat milk, peach, oats, raspberries, greek yogurt, and jam.
  • Oats--I recommend using regular whole rolled oats for this recipe. You may also see them labeled old-fashioned oats. Don't use steel-cut oats as they won't soften enough, and avoid quick oats as they'll become mushy after sitting overnight.
  • Oat milk--I like the flavor of oat milk here, but you can use any type of milk, whether dairy or non-dairy.
  • Greek yogurt--You can make this with low-fat or full-fat Greek yogurt. The higher the fat content of your yogurt, the thicker your finished overnight oats will be.
  • Peach--Choose a sweet-smelling peach that gives slightly when pressed but isn't mushy. Avoid any peaches that have cuts or bruises or that feel very soft or very hard.
  • Raspberries--Look for firm, plump raspberries. Avoid ones that are very soft or mushy.

How to Make Overnight Oats

A jar of overnight oats.

1. Stir the oats, milk, Greek yogurt, and a pinch of salt together in a jar with lid.

A jar of overnight oats, a bowl of diced peaches and raspberries, and a small dish with traces of jam.

2. Dollop the jam over the oat mixture, then top with peaches and raspberries. Cover and chill overnight.

FAQs

What is peach melba?

Originally a French dessert that combined peaches and raspberries with ice cream, Peach Melba was invented to honor Australian opera singer Nellie Melba. The classic pairing of the two fruits has endured since its conception in 1893, and can be found in dessert, jam, ice cream, and cocktail combinations today.

How far in advance can you make overnight oats?

You can make this overnight oats recipe up to 5 days in advance, but since raspberries soften quite quickly, I recommend enjoying it within 2 days of making it.

Tips and Troubleshooting

  • The oat mixture will be very thin and liquid-y after stirring together. This is normal and the mixture will thicken overnight as it sits.
  • This recipe is suitable for gluten-free and vegetarian diets. Be sure to check that your oats are certified gluten-free, if this is a dietary concern.

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Recipe

A jar of overnight oats topped with peaches and raspberries.

Peach Melba Overnight Oats

A woman's face.Angie Zoobkoff
An easy make-ahead breakfast that combines fresh peaches and raspberries nestled into a bed of creamy jam-swirled oats.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Chill Time 8 hours
Total Time 8 hours 10 minutes
Course Breakfast, Snack
Cuisine American
Servings 1 serving
Calories 252 kcal

Equipment

  • 16-ounce jar with lid

Ingredients
  

  • ½ cup old-fashioned rolled oats
  • ½ cup oat milk or other dairy or non-dairy milk
  • ¼ cup plain Greek yogurt low-fat or full-fat
  • 1 pinch salt
  • 1 tablespoon raspberry jam
  • ¼ cup diced peaches
  • ¼ cup fresh raspberries

Instructions
 

  • In a lidded jar, combine the oats, milk, yogurt, and a pinch of salt. Stir well to combine.
  • Dollop the jam over the top. It will sink into the mixture and disappear. This is fine and completely normal.
  • Place the peaches and raspberries on top. Screw the lid onto the jar and chill in the fridge for 8 hours or overnight. The oats are best enjoyed within 2 days.

Notes

  • Let it thicken--The oat mixture will be very thin and liquid-y after stirring together. This is normal and the mixture will thicken overnight as it sits.
  • Dietary--This recipe is suitable for gluten-free and vegetarian diets. Be sure to check that your oats are certified gluten-free, if this is a dietary concern.

Nutrition

Serving: 1 jarCalories: 252kcalCarbohydrates: 47gProtein: 14gFat: 2gSodium: 86mgFiber: 5gSugar: 28g
Keyword camping breakfast, easy breakfast, make ahead breakfast
Tried this recipe?Let us know how it was!

Everyday Staples

BBQ Rub for Pork

This BBQ rub for pork is a unique blend of 9 spices that's ideal for coating smoked spare ribs, simple grilled pork chops, and more. With a homemade pork bbq rub this simple to make, there's no going back to store-bought.

A spoonful of BBQ rub on a white surface.

This homemade bbq rub recipe is a smoky, slightly spicy blend that pairs beautifully with pork. It imparts just enough flavor to enhance the char you get from the grill, but without overpowering the meat. To get the most flavor from this blend, really rub it into the meat before grilling to help it penetrate.

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Why You'll Love This Recipe

  • You can easily scale the recipe to make as much as you need.
  • It's more cost-effective than store-bought versions.
  • It's ready in just 5 minutes.
  • It stores well for up to a year.

Ingredients and Substitutions

Ingredients for BBQ rub--cumin, brown sugar, onion powder, oregano, smoked paprika, salt, pepper, garlic powder, and ancho chile powder.
  • Smoked paprika--The smoky flavor adds great depth to the spice blend, and to your finished pork, but if you prefer the flavor of sweet paprika, feel free to substitute that. I don't recommend using hot paprika as the finished blend may be too spicy and overwhelm the meat.
  • Ancho chile powder--This adds smoky heat to the spice rub that pairs really well with pork. It's worth looking for at your local supermarket, or you can order ancho chile powder online. Alternatively, you can grind dried ancho chiles in a spice or coffee grinder until powdery.

How to Make Pork Dry Rub

A small dish of BBQ rub with a spoon resting inside.

1. Combine the spices in a small bowl and mix well. Transfer to a sealed jar or container.

FAQs

How long do homemade dry rubs stay fresh?

When made with fresh spices, homemade dry rubs are good for up to 1 year. They are still safe to use after that time, however, the flavor will diminish as they age.

What's the best way to store homemade bbq rub?

Store your rub in a sealed jar or container in a cool, dry place, away from light. It's not necessary to refrigerate it, but do keep it away from any humidity, which will cause it to clump.

Tips and Troubleshooting

  • For best results, use fresh spices for making your spice blends.
  • Give your BBQ rub a good shake or stir before using as some of the spices may settle during storage.
  • This recipe is suitable for gluten-free and dairy-free diets.
A small dish of BBQ rub with a spoon resting inside.

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Recipe

A spoonful of BBQ rub on a white surface.

BBQ Rub for Pork

A woman's face.Angie Zoobkoff
This simple blend of 9 spices is the perfect coating for grilled pork ribs, roasts, chops, and more.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Condiment
Cuisine American
Servings 3 tablespoons
Calories 26 kcal

Ingredients
  

  • 1 tablespoon brown sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon ancho chile powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried oregano
  • ½ teaspoon ground cumin
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

Instructions
 

  • Combine all the ingredients in a jar or container and stir well. Cover and store in a cool, dark place for up to 1 year.

Notes

  • Fresh is best--For best results, use fresh spices for making your spice blends.
  • Shake before using--Give your BBQ rub a good shake or stir before using as some of the spices may settle during storage.
  • Dietary--This recipe is suitable for gluten-free and dairy-free diets.

Nutrition

Serving: 1 tablespoonCalories: 26kcalCarbohydrates: 6gSodium: 400mgSugar: 4g
Keyword bbq rub, grilled pork, homemade condiments, smoked pork
Tried this recipe?Let us know how it was!

Dinner

Grilled Old Bay Shrimp

Grilled Old Bay shrimp is a quick and easy seafood dinner that combines juicy grilled shrimp with a buttery coating of the classic seafood seasoning. It requires only 3 ingredients and is ready in just 25 minutes.

Four grilled shrimp skewers on a platter.

Shrimp skewers have always been a quick and easy meal, and my garlic butter shrimp skewer recipe is proof of that, but what I truly love about this Old Bay shrimp recipe is that it calls for only 3 ingredients. Which makes it a no-brainer for an ultra-simple weeknight meal, or to toss in the cooler for a stress-free weekend camping trip.

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Why You'll Love This Recipe

  • It requires only 3 ingredients.
  • It's ready in less than 30 minutes.

Ingredients and Substitutions

Ingredients for Old Bay shrimp--shrimp, butter, and Old Bay seasoning.
  • Shrimp--I recommend using 16/20 count raw, deveined shrimp for this grilled shrimp recipe. Anything smaller may be difficult to skewer and may cook too quickly, resulting in a rubbery texture. If the shrimp are not already peeled, you will need to remove the peel before skewering.
  • Unsalted butter--Using unsalted butter will help to keep the sodium level in check as the Old Bay seasoning is quite salty.
  • Old Bay seasoning--This is available in the spice section of many supermarkets, or you can purchase Old Bay seasoning online.

How to Grill Shrimp Skewers

Four skewers of raw shrimp on a metal baking sheet.

1. Thread the shrimp onto skewers.

A bowl of melted butter mixed with Old Bay seasoning.

2. Stir the melted butter and Old Bay seasoning together in a bowl.

Shrimp skewers being brushed with seasoned melted butter.

3. Brush the shrimp with the seasoned butter.

Four shrimp skewers on the grill.

4. Grill the shrimp skewers until cooked through.

FAQs

My shrimp are still frozen. How can I quickly defrost them?

Place your shrimp in a sealed bag, fill a large bowl with cold water and submerge the bag in the bowl. Place a plate or heavy object on top to keep it submerged. They'll be thawed in about 20 minutes.

How can I tell when the shrimp are cooked?

As the shrimp cook, they'll change from grey in color to a bright pink. They will also become slightly firm. You'll know that they're ready when they are pink, opaque throughout, and firm to the touch when pressed. Take care not to overcook them though, as they become tough and rubbery.

Serving Suggestions

Offer lemon wedges for squeezing over the shrimp and cocktail sauce for dipping. Serve your grilled shrimp skewers with simple sides, like a make-ahead salad and a basket of cheddar biscuits or cornbread.

Tips and Troubleshooting

  • I love these flat metal BBQ skewers as the flat surface prevents food from spinning, however, regular wooden or metal skewers will still work. If you're using wooden skewers, soak them in water for 1 hour before threading and cooking the shrimp. Metal skewers do not need to be soaked.
  • This recipe is suitable for gluten-free diets.
Four grilled shrimp skewers on a platter with lemon wedges and cocktail sauce on the side.

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Recipe

Four grilled shrimp skewers on a platter with lemon wedges and cocktail sauce on the side.

Grilled Old Bay Shrimp

A woman's face.Angie Zoobkoff
For this easy seafood dinner, juicy shrimp are slathered with Old Bay butter and finished on the grill.
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Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 201 kcal

Equipment

Ingredients
  

  • 1 ½ pounds (680 g) large shrimp (16/20 count) peeled and deveined
  • 3 tablespoons unsalted butter melted
  • 2 teaspoons Old Bay seasoning
  • Lemon wedges for serving (optional)
  • Cocktail sauce for serving (optional)

Instructions
 

  • Preheat the grill for medium heat (400°F | 200°C)).
  • Thread the shrimp onto 4 long skewers (you should have 7 to 8 shrimp per skewer).
  • In a small bowl, mix the melted butter and Old Bay seasoning.
  • Brush the seasoned butter over both sides of the shrimp.
  • Grill until the shrimp are pink and opaque throughout, flipping once, 2 to 3 minutes per side.
  • Serve warm with lemon wedges and cocktail sauce for dipping, if desired.

Video

Notes

  • Skewers--If you're using wooden skewers, soak them in water for 1 hour before threading and cooking the shrimp. Metal skewers do not need to be soaked.
  • Dietary--This recipe is suitable for gluten-free diets.

Nutrition

Serving: 1 skewerCalories: 201kcalCarbohydrates: 2gProtein: 24gFat: 10gCholesterol: 246mgSodium: 339mg
Keyword 30 minute meals, grilled seafood, seafood recipes
Tried this recipe?Let us know how it was!

Collections

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