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Recipe Index

Camping

8 Easy Side Dish Recipes to Make in a Foil Packet

Foil packet meals are a staple for camping and mess-free oven or grilled dinners, but the humble foil packet is a rockstar at turning out impressive side dishes, too. These 8 easy foil packet side dish recipes offer simple ways to transform carrots, potatoes, asparagus, corn, and more into show-stopping sides for any day of the week.

1
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: Grilled Carrots in Foil
2
Recipe and photo credit: Fresh Off the Grid
Grilled Potatoes in Foil
These rosemary and garlic grilled potatoes are one of the most delicious (and easiest!) sides dishes you can make the grill or over a campfire.
Get the recipe: Grilled Potatoes in Foil
3
Recipe and photo credit: Planted in Arkansas
Spicy Corn on the Cob Grilled in Foil
This spicy corn on the cob grilled in foil could not be any easier! The sweet corn and the spicy grilled corn seasoning pair together nicely for a perfect flavor explosion!
Get the recipe: Spicy Corn on the Cob
4
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
5
Recipe and photo credit: Fresh Off the Grid
Grilled Asparagus in Foil
This garlicy, lemony, Grilled Asparagus in foil is the perfect side dish to make for your next BBQ or camping trip. Get the recipe here!
Get the recipe: Grilled Asparagus
6
A bowl of grilled beets with crumbled goat cheese and fresh mint.
Grilled Beets with Goat Cheese
An easy, healthy, side dish of tender grilled beets and creamy goat cheese with a bright and tangy lemon dressing.
Get the recipe: Grilled Beets with Goat Cheese
7
Recipe and photo credit: Strength and Sunshine
Grilled Plantains
Baking plantains is fun, but grilling is the new way to go. This way you can achieve the ultimate smokey taste from the grill and smoked paprika.
Get the recipe: Grilled Plantains
8
An open foil packet filled with gnocchi, corn, tomatoes, and basil on a wooden tree stump.
Corn and Tomato Gnocchi Foil Packets
These vegetarian campfire foil packets are made with tender gnocchi, sweet summer tomatoes and corn, all bathed in a buttery sauce. It's fun, easy camping food that requires minimal cooler space and uses only one bowl.
Get the recipe: Corn and Tomato Gnocchi Foil Packets

Everyday Staples

Spicy Mustard BBQ Sauce

Add this spicy mustard bbq sauce recipe to your collection of homemade bbq sauces. This easy 15-minute bbq sauce combines spicy mustard, vinegar, hot sauce, and brown sugar to make a tangy sauce that's perfect for slathering on your favorite grilled chicken and pork recipes.

A spoon dripping into a jar of mustard bbq sauce.

I almost never buy bbq sauce at the store anymore. It always seems too sweet and not tangy enough, and when you can whip up a batch of homemade sauce in under 15 minutes with a handful of pantry staples, why wouldn't you?

Why You'll Love This Recipe

  • It's an easy homemade bbq sauce recipe that's perfect for grilled chicken and pork recipes. You could even try it on your homemade smokies!
  • It can be prepared in just 15 minutes.
  • You can scale the recipe to make as much as you need.

Ingredients and Substitutions

Ingredients for spicy mustard bbq sauce--brown sugar, apple cider vinegar, hot sauce, and mustard.
  • Spicy mustard--There's a lot of choice when it comes to spicy mustard. Use one that you like. The sugar in the sauce will soften the heat from the mustard, but the flavor of the mustard will be dominant, so be sure to sample it before using to make sure you enjoy the flavor and can tolerate the heat.
  • Brown sugar--I recommend using light brown sugar here so that the molasses flavor isn't dominant.
  • Hot sauce--Use a vinegar-based hot sauce, such as Frank's Red Hot Sauce.

How to Make Mustard BBQ Sauce

Ingredients being mixed together in a small pot.
Mustard bbq sauce cooking on a stovetop.
  1. Combine the mustard, brown sugar, vinegar, hot sauce, and salt in a small saucepan.
  2. Simmer over low heat for 10 minutes.

FAQs

How long will this bbq sauce keep?

If stored in a sealed container in the refrigerator, this sauce will keep for up to 2 weeks. For longer storage, pop it in the freezer.

Can you freeze homemade mustard bbq sauce?

Yes. Freeze the sauce in a freezer-safe container or jar for up to 3 months. When freezing, always leave some room in your container for expansion. Thaw in the refrigerator overnight before using.

How should I use this sauce?

Mustard-based bbq sauces are ideal for chicken and pork. Brush it onto crispy grilled chicken wings, toss it with shredded chicken and make BBQ chicken flatbread, or try it on these make-ahead ribs for camping.

Tips and Troubleshooting

  • Don't let the sauce boil vigorously as it will become too thick. Adjust the heat as necessary to only maintain a very slow simmer.
  • This recipe is suitable for gluten-free, dairy-free, and vegan diets.
A jar of spicy mustard bbq sauce with a spoon resting inside.

More BBQ Sauce Recipes You'll Love

A scalloped bowl filled with peach bbq sauce with two peaches and two serrano peppers next to it.
Peach Bourbon BBQ Sauce
A jar of hot honey bbq sauce.
Hot Honey BBQ Sauce

Tried This Recipe?

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

Recipe

A spoon dripping into a jar of mustard bbq sauce.

Spicy Mustard BBQ Sauce

A woman's face.Angie Zoobkoff
You're only 15 minutes away from a tangy, spicy, mustard bbq sauce that's perfect for slathering on chicken and pork.
No ratings yet
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Condiment
Cuisine American
Servings 1 cup
Calories 50 kcal

Ingredients
  

  • ½ cup spicy mustard
  • ⅓ cup light brown sugar
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon hot sauce
  • ½ teaspoon salt

Instructions
 

  • Combine the mustard, brown sugar, vinegar, hot sauce, and salt in a small saucepan.
  • Bring to a gentle simmer over medium heat, then immediately reduce heat to low so that the sauce is barely simmering. Let it cook gently for 10 minutes.
  • Remove from the heat and let cool before transferring to a lidded jar or container. The sauce will thicken slightly as it cools. Store in the fridge for up to 2 weeks.

Notes

  • Don't let the sauce boil vigorously as it will become too thick. Adjust the heat as necessary to only maintain a very slow simmer.
  • This recipe is suitable for gluten-free, dairy-free, and vegan diets.

Nutrition

Serving: 2 tablespoonsCalories: 50kcalCarbohydrates: 12gSodium: 347mgSugar: 12g
Keyword grilling condiments, homemade bbq sauce
Tried this recipe?Let us know how it was!

Camping

Simple Greek Salad

This fresh, crisp, simple Greek salad recipe, made with tomatoes, cucumber, pepper, onion, olives, and feta in a tangy vinaigrette, comes together in just 15 minutes and is the perfect side dish for barbecues, potlucks, picnics, camping, or any weeknight meal.

A bowl of greek salad with dressing and oregano on the side.

This recipe is proof that great food doesn't need to be complicated. I've tried lots of different Greek salad recipes, but this is the one my family and friends request over and over again. It comes together quickly, stores well, and is the perfect blend of crunchy and tangy. Try it alongside grilled bacon-wrapped steak or a grilled chicken gyro.

Why You'll Love This Recipe

  • It's an easy make-ahead salad recipe that's perfect camping trips, potlucks, picnics, and barbecues.
  • It can be prepared in just 15 minutes.
  • You can scale the recipe to make as much as you need.

Ingredients and Substitutions

Ingredients for simple Greek salad--oil, vinegar, lemon, onion, cucumber, tomatoes, pepper, feta, olives, and oregano.
  • Cucumber--I recommend using a long English cucumber, or chopped mini or Persian cucumbers.
  • Pepper--Any type of sweet pepper (red, orange, or yellow) works well in this salad.
  • Tomatoes--I prefer to use grape or cherry tomatoes for Greek salad because they don't soften as much as diced plum tomatoes after sitting in the dressing.
  • Olives--Be sure to purchase pitted kalamata olives, or remove the stones yourself with a pitter.

How to Make Simple Greek Salad

A jar of salad dressing with the lid beside it.
A bowl filled with tomato, cucumber, olives, onions, and feta with a jar of dressing on the side.
  1. Combine the oil, vinegar, lemon juice, oregano, and salt and pepper in a small lidded jar. Shake to combine.
  2. Mix the cucumber, tomato, pepper, onion, olives, and feta in a large bowl. Pour the dressing over the salad and mix well.

FAQs

Can I make this in advance?

Yes. Actually this Greek salad recipe benefits from having a couple of hours to hang out in the fridge before serving and you can make it up to 3 days before serving. Store in a covered container in the refrigerator.

Can I make the dressing more tangy?

Definitely! Feel free to adjust the oil to vinegar ratio to suit your tastes. The recipe will give you a mildly tangy vinaigrette, but if you prefer a stronger vinegar flavor, add an extra 1 to 2 tablespoons of vinegar.

Tips and Troubleshooting

  • The oil in the dressing may solidify after sitting in the fridge. If this happens, let the salad sit at room temperature for 15 minutes before serving, and give it a good stir after the oil melts to redistribute everything.
  • This recipe is suitable for gluten-free diets.
A close view of a bowl of Greek salad.

More Salad Recipes You'll Love

A bowl filled with raw vegetable marinated salad.
Marinated Vegetable Salad
A bowl of Brussels sprouts salad with cranberries and silver tongs on the side.
Brussels Sprouts Salad with Cranberries

Tried This Recipe?

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

Recipe

A bowl of greek salad with dressing and oregano on the side.

Simple Greek Salad

A woman's face.Angie Zoobkoff
This simple make-ahead salad is filled with crisp fresh vegetables, feta cheese, olives, and a tangy vinaigrette.
No ratings yet
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad, Side Dish
Cuisine Mediterranean
Servings 4 servings
Calories 210 kcal

Ingredients
  

For the dressing

  • ½ cup extra-virgin olive oil
  • ¼ cup red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons dried oregano
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper

For the salad

  • 1½ English cucumbers cut into ½-inch pieces
  • 1 red pepper cut into ½-inch pieces
  • 1 cup halved grape or cherry tomatoes
  • ½ cup crumbled feta cheese
  • ⅓ cup diced red onion
  • ⅓ cup pitted kalamata olives

Instructions
 

Make the dressing

  • In a small lidded jar, combine the olive oil, vinegar, lemon juice, oregano, salt, and pepper. Shake well to combine.

Make the salad

  • Combine the cucumber, pepper, tomato, feta, onion, and olives in a large salad bowl. Pour the dressing over and mix to combine.
  • Cover and chill until you're ready to serve.

Notes

  • If you prefer a more tangy dressing, add an extra 1 to 2 tablespoons vinegar to the dressing mixture.
  • The oil in the dressing may solidify after sitting in the fridge. If this happens, let the salad sit at room temperature for 15 minutes before serving, and give it a good stir after the oil melts to redistribute everything.
  • This recipe is suitable for gluten-free diets.

Nutrition

Serving: 1 portionCalories: 210kcalCarbohydrates: 12gProtein: 5gFat: 17gCholesterol: 17mgSodium: 618mgFiber: 3gSugar: 6g
Keyword easy salad recipe, make-ahead side dishes
Tried this recipe?Let us know how it was!

Collections

12 Easy Taco Recipes Ready in 45 Minutes or Less

Tacos are basically the perfect food. They're easy to make, endlessly customizable, and loved by nearly everyone. They're so good, they've even got an entire day of the week dedicated to them! And whether it's Tuesday or not, you're going to love how fast these 12 easy taco recipes are on the table.

1
Recipe and photo credit: Quiche My Grits
Baja Chicken Tacos
Baja chicken tacos start with chicken tenders that are seasoned with Tajin spice and seared to perfection. Add fresh pico de gallo, avocado, cotija  cheese, and creamy Baja sauce to make the best tacos you've ever tasted in just 30 minutes!
Get the recipe: Baja Chicken Tacos
2
Recipe and photo credit: Chocolates & Chai
Big Mac Tacos
A unique twist on one of the world’s favorite fast foods. This viral recipe for Big Mac Tacos has been taking the internet by storm!
Get the recipe: Big Mac Tacos
3
Two Buffalo chicken tacos on a plate with romaine lettuce and blue cheese dressing on top.
Blackstone Buffalo Chicken Tacos
Enjoy your favorite wing flavor in taco form. This easy meal is ready in just 20 minutes!
Get the recipe: Blackstone Buffalo Chicken Tacos
4
Recipe and photo credit: Mary's Whole Life
Blackened Salmon Tacos with Pineapple Salsa
These easy blackened salmon tacos are the ultimate fish tacos. Topped with pineapple salsa & lime aioli, it’s tacos and salsa for the win!
Get the recipe: Blackened Salmon Tacos
5
Recipe and photo credit: xoxo Bella
Easy Breakfast Tacos
These are honestly the best breakfast tacos. They’re made with simple ingredients you know and love and adjustable enough to include all your desired toppings.
Get the recipe: Easy Breakfast Tacos
6
A walking taco with Doritos and cheese with lettuce, sour cream, and tomato surrounding it.
Walking Tacos
An easy handheld camping meal made with spiced ground beef and all your favorite taco fixings piled into a bag of nacho chips. Easy, fast, and kid-friendly.
Get the recipe: Walking Tacos
7
Recipe and photo credit: Simply Delicious
Easy Pork Belly Tacos
Juicy pork belly tacos served in corn tortillas with shredded cabbage, spicy sour cream sauce and jalapeños.
Get the recipe: Easy Pork Belly Tacos
8
Recipe and photo credit: Cooking with Wine
Marinated Skirt Steak Street Tacos
Our marinated skirt steak street tacos are packed with flavor and are a must for your next taco night!
Get the recipe: Marinated Skirt Steak Street Tacos
9
Three shredded chicken tacos on a blue platter with sour cream, avocado, and cilantro.
Dutch Oven Shredded Chicken Tacos
These smoky chicken tacos are prepared in your Dutch oven over the campfire. They're an easy camping meal that's perfect for your next trip.
Get the recipe: Shredded Chicken Tacos
10
Recipe and photo credit: Home Cooking Collective
Crispy Bean and Cheese Tacos with Chipotle Sauce
These crispy and cheesy tacos are filled with homemade refried beans, pepper jack cheese, and a spicy chipotle sauce, perfect for your next weeknight dinner!
Get the recipe: Crispy Bean and Cheese Tacos
11
Recipe and photo credit: Simply Delicious
Grilled Shrimp Tacos with Chipotle Crema
Grilled shrimp tacos with chipotle crema are absolutely delicious served with creamy avocado, cabbage and fresh cilantro.
Get the recipe: Grilled Shrimp Tacos
12
Recipe and photo credit: Carrots & Cookies
Easy Ground Turkey Tacos
This ground turkey tacos recipe uses simple ingredients and takes just 15 minutes to make. They are just perfect for Taco Tuesday!
Get the recipe: Ground Turkey Tacos

Blackstone Griddle Recipes

Blackstone Crab Cakes with Old Bay Aioli

These easy, yet impressive Blackstone crab cakes come together quickly and feature plenty of crab with just enough binder and seasoning to hold it all together. Topped with a homemade Old Bay aioli, these tasty cakes make an excellent starter or light meal.

Four crab cakes on a platter with lemon and aioli.

I adore crab cakes, particularly fresh ones, but live too far from the ocean to satisfy my craving with any regularity. Thankfully, this quick and easy version packs plenty of crab flavor and the even heat of the griddle ensures that they have a crispy golden crust. Best of all, I can enjoy them any time I want.

Why You'll Love This Recipe

  • Using a large outdoor griddle allows you to scale this recipe to make as many as you need.
  • The large surface area of a Blackstone griddle makes cooking and flipping the cakes easy.
  • This recipe only requires 20 minutes of hands-on time.

Ingredients and Substitutions

Ingredients for Blackstone crab cakes--Dijon, panko, lemon, mayo, Old Bay, crab, egg, and Worcestershire sauce.
  • Crab--Lump crab meat is ideal for making crab cakes, but you can use any variety of canned crab if lump meat isn't available to you.
  • Panko--This is a Japanese type of bread crumb that is very crispy. Panko is available online and at most large supermarkets.
  • Old Bay seasoning--This popular seafood spice blend is used to add flavor to the crab cakes and the Old Bay aioli. You can purchase Old Bay seasoning online or at large supermarkets. It's also fantastic on grilled shrimp skewers!

How to Make Crab Cakes on the Blackstone

Crab cake mixture in a bowl.
Four uncooked crab cakes on a rimmed baking sheet.
  1. Mix the crab, panko, egg, mayonnaise, Dijon, Worcestershire sauce, Old Bay, salt, and pepper in a large bowl.
  2. Divide the mixture into four portions and shape each one into a cake. Place on a plate or baking sheet, cover with plastic, and chill for 1 hour.
A mixture of mayo, lemon juice, and Old Bay seasoning in a small bowl.
Four crab cakes cooking on a Blackstone griddle.
  1. Whisk the mayonnaise, lemon juice, and Old Bay seasoning together in a small bowl. Cover and chill until ready to serve.
  2. Cook the crab cakes on a griddle over medium-high heat until golden brown and cooked through.

FAQs

Do I have to chill the crab cakes before cooking?

Yes. The panko in the crab filling acts as a binder and as the crab cakes chill, the moisture in them softens the panko and allows it to bind everything together. If you try to cook the cakes without chilling, they may fall apart.

Can I make this recipe in my cast iron skillet?

Yes. Follow the recipe, then coat a 12-inch cast iron skillet (or larger) with some cooking spray or oil and heat over medium-high heat. Cook the cakes until golden brown, 3 to 5 minutes per side.

Can I serve them with a different sauce?

Sure. Use tartar sauce or cocktail sauce for topping the cakes, if you prefer. Or go ahead and eat them plain!

What to Serve with this Recipe

You can serve this Blackstone crab cake recipe as a starter or as part of a main course. Try it alongside grilled striploin steak skewers or Blackstone steak bites for an impressive surf-and-turf meal. Round out your meal with a simple Greek salad or some bread on the side.

Tips and Troubleshooting

  • If the mixture is sticky, use wet hands for shaping the cakes.
  • If your crab cakes begin to brown too quickly, reduce the heat to medium
  • This recipe is suitable for dairy-free diets.
Two crab cakes on a plate, topped with aioli with a lemon wedge on the side.

More Blackstone Griddle Recipes You'll Love

Two Buffalo chicken tacos on a plate with romaine lettuce and blue cheese dressing on top.
Blackstone Buffalo Chicken Tacos
Two halves of a Monte Cristo sandwich stacked on to pof each other.
Blackstone Monte Cristo

Tried This Recipe?

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

Recipe

Four crab cakes on a platter with lemon and aioli.

Blackstone Crab Cakes

A woman's face.Angie Zoobkoff
These tasty cakes are cooked until golden brown on your outdoor griddle and topped with a creamy, tangy Old Bay sauce that you'll want to drizzle over everything.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 20 minutes
Course Appetizer, Main Course
Cuisine American
Servings 4 cakes
Calories 119 kcal

Equipment

Ingredients
  

For the crab cakes

  • 8 ounces (227 g) crabmeat preferably lump
  • ⅓ cup panko breadcrumbs
  • 1 large egg lightly beaten
  • 1 tablespoon mayonnaise
  • 1½ teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon Old Bay seasoning
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • Cooking spray or vegetable oil for the griddle

For the Old Bay aioli

Instructions
 

Make the crab cakes

  • In a large bowl, mix the crab, panko, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and salt and pepper together.
  • Use your hands to shape the mixture into four ½-inch-thick patties (each one should be a generous ⅓ cup). Place the cakes on a plate or small baking sheet, cover, and chill for at least 1 hour and up to 8 hours.

Make the Old Bay aioli

  • While the crab cakes are chilling, whisk the mayonnaise, lemon juice, and Old Bay seasoning together. Chill until you're ready to serve.

Cook the crab cakes

  • Heat one side of a Blackstone griddle (or other large flat top griddle) to medium-high. Coat it with cooking spray or slick lightly with oil.
  • Cook the crab cakes, flipping once, until golden brown on both sides and hot throughout, 4 to 5 minutes per side. Serve warm with the Old Bay aioli.

Notes

  • Wet hands--If the mixture is sticky, use wet hands for shaping the cakes.
  • Watch the heat--If your crab cakes begin to brown too quickly, reduce the heat to medium
  • Dietary--This recipe is suitable for dairy-free diets.

Nutrition

Serving: 1cake (+ 1 tablespoon aioli)Calories: 119kcalCarbohydrates: 4gProtein: 13gFat: 5gCholesterol: 105mgSodium: 469mgSugar: 1g
Keyword blackstone cooking, blackstone griddle, seafood recipes, valentine's day dinner
Tried this recipe?Let us know how it was!

Beef Recipes

Texas Cowboy Stew

This Texas cowboy stew is the ultimate campfire cooking meal. Filled with three types of meat (yes, three!), corn, and potatoes in a spicy tomato broth, this hearty stew is a satisfying meal that can be prepared in your cast iron Dutch oven over the campfire.

A pot of cowboy stew and two bowls filled with the stew on a table.

If you're looking for a hearty, satisfying, one-pot meal that is ideal for campfire cooking, this is it. Cowboy stew is loaded with meat and vegetables, all married together in a spicy tomato broth. This recipe is the reason you haul your Dutch oven along on all your fall camping trips.

Why This Recipe is Great for Camping

  • It's a one-pot camping meal that you can make in your Dutch oven that can be cooked over the campfire or camp stove.
  • It makes a large batch, perfect for feeding a big family.
  • It's hearty and satisfying, making it an ideal cool weather camping meal.

Ingredients and Substitutions

Ingredients for cowboy stew--corn, onion, flour, beef, potato, kielbasa, bacon, tomato, garlic, chili powder.
  • Beef--I recommend using lean ground beef (85/15), which will give you a little bit of fat for flavor.
  • Tomatoes--Many cowboy stew recipes call for canned tomatoes and canned chiles, but I used Rotel tomatoes with green chilies in order to minimize the number of ingredients you will need to pack along on your trip. Feel free to substitute another brand of diced tomatoes with chilies, or you can use plain diced tomatoes if you don't want the extra heat.
  • Corn--If you're camping, I recommend using canned corn. If you're at home or have access to a freezer, feel free to substitute frozen corn.
  • Chili powder--I used a mild chili powder for this recipe. If you know that your powder is very spicy or you are sensitive to heat, start with less and add more to taste.

How to Make Cowboy Stew Over the Campfire

Bacon cooking in a Dutch oven over the campfire.
Kielbasa cooking in a Dutch oven over a campfire.
  1. Prepare a campfire and set your Dutch oven on a campfire grate over direct flame or suspend it from a cooking tripod. Add the bacon to the Dutch oven and cook until almost crisp. Remove with a slotted spoon and transfer to a bowl.
  2. Add the kielbasa to the bacon fat in the Dutch oven and cook until browned on each side. Remove with a slotted spoon and add it to the bowl with the bacon.
Ground beef and onion cooking in a Dutch oven over the campfire.
Flour and spices sprinkled on top of ground beef in a Dutch oven.
  1. Add the beef, onion, and garlic to the pot and cook until the beef is browned and the onion is softened.
  2. Sprinkle the flour, chili powder, salt, and pepper over the cooked beef mixture. Stir it in to evenly coat the beef and let it cook for 1 minute.
A pot of cowboy stew cooking over the campfire.
A covered cast iron Dutch oven suspended over the campfire.
  1. Add the tomatoes, corn, potato, and water to the stew and bring to a simmer.
  2. Cover and cook until the potatoes are tender. Stir the bacon and kielbasa back into the stew and warm through.

FAQs

What size Dutch oven do I need?

This Texas cowboy stew recipe makes a large batch, so I recommend using a 5 quart Dutch oven or larger.

Can I add beans to my cowboy stew?

Absolutely. Feel free to make this stew heartier by adding a can of pinto or black beans, or even by stirring in a cup or two of Dutch oven baked beans.

Storage & Reheating

Store leftovers in a sealed container in your cooler or fridge for up to 4 days. Reheat in a Dutch oven over low heat until warmed through.

Tips and Troubleshooting

  • Start cooking your bacon in a unheated (cold) Dutch oven. This will allow the bacon fat to render slowly, leaving plenty for the kielbasa to brown in.
  • For a more beefy flavor, use beef broth instead of water.
  • 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.
  • I like cooking cowboy stew on a tripod, because I can adjust the distance from the heat depending on the outside conditions and the heat of the fire. You can make this on a campfire grate, but you may need to move the Dutch oven around a bit, or adjust the amount of heat from your fire.
A Dutch oven filled with cowboy stew over a campfire.

More Dutch Oven Recipes You'll Love

A pot of Dutch oven turkey chili simmering over a fire.
Dutch Oven Turkey Chili
A bowl of split pea soup with ham with a piece of flatbread inside.
Dutch Oven Split Pea Soup

Tried This Recipe?

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

Recipe

A pot of cowboy stew and two bowls filled with the stew on a table.

Texas Cowboy Stew

A woman's face.Angie Zoobkoff
This hearty stew, filled with ground beef, kielbasa, bacon, and vegetables is the perfect campfire Dutch oven 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
Servings 6 servings
Calories 548 kcal

Equipment

Ingredients
  

  • 6 slices bacon cut into ½-inch matchsticks
  • 12 ounces (340 g) kielbasa sliced into ½-inch-thick half moons
  • 1 pound (454 g) lean ground beef
  • 1 small onion diced
  • 2 cloves garlic minced
  • 3 tablespoons all-purpose flour
  • 1 tablespoon chili powder plus more to taste
  • 1 teaspoon salt plus more to taste
  • ½ teaspoon freshly ground black pepper plus more to taste
  • Two (10-ounce ) cans Rotel tomatoes with green chilies
  • One (12-ounce) can whole kernel corn drained
  • 2 medium russet potatoes peeled and cut into ¾-inch cubes
  • 2 cups water

Instructions
 

  • Prepare a campfire for cooking over medium heat.
  • Place the bacon in a cold Dutch oven and set the Dutch oven on a campfire grate or suspend it from a tripod over the fire. Cook until the bacon is almost crisp, 15 to 20 minutes. Remove the bacon with a slotted spoon and transfer to a bowl.
  • Add the kielbasa to the bacon drippings in the pot. Cook, stirring occasionally, until the sausage begins to brown on both sides, 5 to 8 minutes. Remove with a slotted spoon and add it to the bowl with the bacon.
  • Add the beef, onion, and garlic to the Dutch oven and cook until the beef is browned and the onion begins to soften, about 7 minutes.
  • Stir in the flour, chili powder, salt, and pepper and cook for 1 minute.
  • Add the tomatoes, corn, potatoes, and water. Bring to a simmer, cover the Dutch oven, and cook until the potatoes are tender, about 20 minutes.
  • Stir in the bacon and kielbasa, and let simmer until heated through about 5 minutes. Season to taste with additional chili powder, salt, and pepper, if desired.

Notes

    • Add flavor--For a more beefy flavor, use beef broth instead of water.
    • Outdoor conditions--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.
    • Cooking tools--I like cooking this stew in my Dutch oven on a tripod, because I can adjust the distance from the heat depending on the outside conditions and the heat of the fire. You can make this on a campfire grate, but you may need to move the Dutch oven around a bit, or adjust the amount of heat from your fire.

Nutrition

Serving: 1 portionCalories: 548kcalCarbohydrates: 33gProtein: 38gFat: 29gCholesterol: 124mgFiber: 3gSugar: 3g
Keyword campfire cooking, dutch oven cooking, ground beef recipes
Tried this recipe?Let us know how it was!

Collections

15 Sweet and Spicy Ways to Use Hot Honey

Whether you whipped up a batch or were gifted a bottle, if you're wondering how to use hot honey, you've come to the right place. You can slather the sweet and spicy condiment onto chicken, pizza, vegetables, and even add it to cocktails! Scroll through these 15 sweet and spicy recipes to discover the best uses for hot honey.

1
Recipe and photo credit: Vindulge
Grilled Wings with Buffalo Hot Honey Wing Sauce
This hot honey chicken wings recipe combines classic Buffalo style flavors with the tangy and sweet flavors of hot honey, cooked on a grill.
Get the recipe: Hot Honey Chicken Wings
2
A bowl of assorted glazed nuts with a few scattered on a plate.
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: Quiche My Grits
Hot Honey Chicken Sandwich
You’ll love this hot honey chicken sandwich recipe that’s the perfect mix of sweet and spicy! Crispy fried chicken fingers are smothered in a sticky hot honey glaze with just the right amount of heat. Cool things down with creamy coleslaw, ranch dressing and tangy pickles!
Get the recipe: Hot Honey Chicken Sandwich
4
A jar of hot honey bbq sauce with a spoon held above it.
Hot Honey BBQ Sauce
This homemade spicy honey bbq sauce is made with tomato sauce, hot honey, vinegar, and spices. It's easy to make and ready in just 15 minutes.
Get the recipe: Hot Honey BBQ Sauce
5
Recipe and photo credit: The Jam Jar Kitchen
Baked Feta Dip
With tomatoes, pepperoncini, olive and garlic, this spicy baked feta dip is a simple but flavorful appetizer that’s perfect for entertaining!
Get the recipe: Baked Feta Dip
6
Recipe and photo credit: Mary's Whole Life
Hot Honey Shrimp and Sausage Stir Fry
This hot honey shrimp and sausage stir fry is the perfect balance of sweet, spicy, and savory. An easy, flavor-packed gluten-free meal!
Get the recipe: Hot Honey Shrimp and Sausage Stir Fry
7
A partially sliced grilled bacon-wrapped pork tenderloin on a wooden cutting board with a dish of green beans on the side.
Grilled Bacon-Wrapped Pork Tenderloin
This bacon-wrapped pork tenderloin is slathered with a bourbon hot honey glaze, then grilled until tender. The crispy bacon and juicy meat will have you firing up the grill on repeat.
Get the recipe: Grilled Bacon-Wrapped Pork Tenderloin
8
Recipe and photo credit: The Heirloom Pantry
Prosciutto Ricotta Pizza
Prosciutto ricotta pizza is a sweet and salty white pizza packed with flavor! It takes 25 minutes to make and features a crust topped with mozzarella, ricotta, prosciutto, arugula, and hot honey.
Get the recipe: Prosciutto Ricotta Pizza
9
Recipe and photo credit: Grits and Gouda
Easy Mini Chicken and Waffles with Hot Honey
This shortcut version of mini chicken and waffles appetizer starts with chicken nuggets and frozen mini waffles. Serve with hot honey!
Get the recipe: Mini Chicken and Waffles
10
Recipe and photo credit: Cooking with Wine
Tequila Bee Sting Cocktail
The tequila bee sting is sweet and balanced with a little heat from the hot pepper honey at the end.
Get the recipe: Tequila Bee Sting Cocktail
11
Recipe and photo credit: Simply Delicious
Grilled Corn on the Cob with Hot Honey Butter
Few things are as delicious as grilled corn on the cob but serve the corn with spicy hot honey butter and it’s a guaranteed crowd pleaser.
Get the recipe: Grilled Corn on the Cob with Hot Honey Butter
12
Recipe and photo credit: Modern Honey
Crispy Baked Hot Honey Chicken
Tender, juicy chicken coated in a crispy cornflake crust that is baked to golden perfection, and then drizzled with sweet and spicy hot honey. These crispy crunchy hot honey chicken tenders deliver the perfect balance of crunch and heat, with a mouthwatering sticky glaze that keeps you coming back for more.
Get the recipe: Crispy Hot Honey Chicken
13
Recipe and photo credit: Milk Glass Home & Kitchen
Hot Honey Roasted Carrots
Hot honey glazed carrots are the best veggie side yet are super simple to make! Sweet carrots are roasted until tender, then coated with a generous drizzle of hot honey for the perfect balance of flavors. 
Get the recipe: Hot Honey Roasted Carrots
14
A whole grilled honey lime chicken on the grill.
Grilled Honey Lime Chicken
Give your BBQ chicken an upgrade with this tangy, buttery hot honey glaze that's brushed onto grilled spatchcocked chicken.
Get the recipe: Grilled Honey Lime Chicken
15
Recipe and photo credit: Hey, Snickerdoodle!
Hot Honey Spicy Mango Margarita
This hot honey mango margarita is made with hot honey which adds the perfect amount of heat to the sweet mango puree.
Get the recipe: Hot Honey Mango Margarita

Blackstone Griddle Recipes

Blackstone Buffalo Chicken Tacos

If Buffalo sauce is your go-to wing flavor, then you'll love these easy Blackstone chicken tacos. This quick 20-minute Blackstone chicken dinner recipe is made with chicken breast, a simple homemade Buffalo sauce, romaine lettuce, and your favorite creamy topping.

Two Buffalo chicken tacos on a plate with romaine lettuce and blue cheese dressing on top.

If I'm making grilled chicken wings, more often than not, they're getting tossed with Buffalo sauce and dunked in chunky blue cheese dressing. When I'm craving those flavors but need something quick to make, these Buffalo chicken tacos are at the top of my list. They deliver everything I love about Buffalo wings, with the added bonus that they're ready in just 20 minutes.

Why You'll Love This Recipe

  • It requires minimal ingredients, involves little cleanup, and is simple to prepare.
  • They taste like Buffalo chicken wings, but are faster to prepare.
  • You can customize the chicken tacos with your favorite toppings.

Ingredients and Substitutions

Ingredients for Buffalo chicken tacos--chicken, romaine, sour cream, butter, tortillas, hot sauce, and spices.
  • Chicken breast--I used boneless, skinless chicken breast for this easy taco recipe, but you could substitute boneless, skinless thighs, if you prefer.
  • Hot sauce--Use a vinegar based hot sauce, such as Frank's Red Hot Sauce. This is what gives the chicken its Buffalo flavor. I've offered a range for the amount to use depending on your heat tolerance. If you're unsure, start with less, then add more to taste.
  • Spices--This Blackstone chicken tacos recipe uses a combination of garlic powder and onion powder.
  • Tortillas--You can use flour or corn tortillas for this recipe.
  • Sour cream--The tacos do need some sort of creamy topping. Sour cream works well here, but you can also use store-bought or homemade blue cheese dressing, or ranch dressing for an authentic Buffalo chicken experience.

How to Make Chicken Tacos on a Blackstone

Cubed chicken breast in a bowl with spices on top.
Cubed chicken breast cooking on a griddle.
  1. Season the cubed chicken breast with garlic powder, onion powder, salt, and pepper.
  2. Melt 2 tablespoons butter on one side of the Blackstone. Add the chicken and cook, tossing occasionally, until cooked through.
Three tortillas on a griddle.
Chicken being tossed with hot sauce.
  1. Warm the tortillas on the other side of the griddle.
  2. Scoop the hot chicken into a bowl. Stir in the remaining 2 tablespoons butter, followed by the hot sauce. Mix well. Let everyone assemble their own tacos with Buffalo chicken, lettuce, and sour cream, blue cheese dressing, or ranch.

Storage & Reheating

Leftover cooked chicken can be stored in a sealed container in the fridge for up to 4 days. Reheat in a skillet or on the griddle over low heat until warmed through.

Tips and Troubleshooting

  • After warming your tortillas, wrap them in foil, plastic wrap, or a kitchen towel to keep them warm and pliable.
  • This recipe is suitable for gluten-free diets if made using corn tortillas.
Two Buffalo chicken tacos on a plate with romaine lettuce and blue cheese dressing on top.

More Blackstone Griddle Recipes You'll Love

A stack of six latkes on a plate with a dollop of sour cream on top.
Blackstone Potato Cakes
Two halves of a Monte Cristo sandwich stacked on to pof each other.
Blackstone Monte Cristo

Tried This Recipe?

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

Recipe

Two Buffalo chicken tacos on a plate with romaine lettuce and blue cheese dressing on top.

Blackstone Buffalo Chicken Tacos

A woman's face.Angie Zoobkoff
Enjoy your favorite wing flavor in taco form. This easy meal is ready in just 20 minutes!
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 579 kcal

Equipment

Ingredients
  

  • 1½ pounds boneless, skinless chicken breast cut into ½-inch cubes
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 4 tablespoons butter divided
  • 12 small flour or corn tortillas
  • ⅓ to ½ cup hot sauce such as Frank's
  • 3 cups torn romaine lettuce
  • 1 cup sour cream, blue cheese dressing, or ranch dressing

Instructions
 

  • Heat one side of the Blackstone or outdoor griddle to medium.
  • Place the chicken in a large bowl and season with the garlic powder, onion powder, salt, and pepper. Toss well to combine.
  • Melt 2 tablespoons butter on the heated side of the Blackstone.
  • Once the butter has melted, add the chicken and spread it out into a single layer. Cook, stirring and tossing occasionally, until cooked through, 5 to 7 minutes.
  • While the chicken is cooking, heat the other side of the griddle to medium heat. Working with 3 or 4 tortillas at a time, add them to the griddle to warm through, about 15 seconds per side. Transfer to a plate.
  • Scoop the cooked chicken into a serving bowl. Stir in the remaining 2 tablespoons butter, then add the hot sauce and mix well to evenly coat the chicken.
  • Serve the chicken with the tortillas, lettuce, and sour cream or dressing and let everyone assemble their own tacos.

Notes

  • Storage--Store leftover chicken in a sealed container in the fridge for up to 4 days. Reheat in a skillet or on the griddle over low heat until warmed through.
  • Tortillas--After warming your tortillas, wrap them in foil, plastic wrap, or a kitchen towel to keep them warm and pliable.
  • Dietary--This recipe is suitable for gluten-free diets if made using corn tortillas.

Nutrition

Serving: 3tacosCalories: 579kcalCarbohydrates: 36gProtein: 42gFat: 30gCholesterol: 163mgSodium: 740mgFiber: 5gSugar: 1g
Keyword blackstone cooking, Buffalo chicken, easy weeknight dinners
Tried this recipe?Let us know how it was!

Camping

Cheesy Foil Packet Potatoes

These cheesy foil packet potatoes are a camping side dish staple. They're easy to prepare, require minimal ingredients, involve almost no cleanup, and can be cooked on your grill or over the campfire. What's not to love?

A foil packet filled with cheesy potatoes with a dish of sour cream on the side.

In our home, these cheesy potatoes in foil are nicknamed "jo-jo potatoes" for a reason that predates me, but I'm certainly thankful that I was introduced to them. Whatever you want to call buttery potatoes topped with melted cheese is up to you, but I can assure you that they will be delicious no matter the name. You could make them a meal in itself (I know I have!), but they are also excellent alongside make-ahead camping ribs or a grilled steak.

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Why This Recipe is Great for Camping

  • It requires minimal ingredients, involves little cleanup, and is simple to prepare.
  • You can prepare it on the grill or over the campfire.
  • It's an easy camping recipe for two.

Ingredients and Substitutions

Ingredients for cheesy foil packet potatoes--yellow potatoes, onion, Cheddar, and butter.
  • Potatoes--Yellow or gold potatoes work best for these foil packet grilled potatoes. I don't recommend using Russet potatoes as they tend to fall apart. Slice your potatoes as thinly as possible, and try to keep the slices the same size so that everything cooks evenly.
  • Cheddar--I recommend using full-fat cheese and grating it yourself. Pre-shredded cheese doesn't melt well.

How to Make Potatoes in a Foil Packet

Thinly sliced potatoes on a double layer of aluminum foil.

1. Place the sliced potatoes in an even layer in the center of your foil.

Sliced potatoes on a double layer of foil topped with diced onion, butter, and pepper.

2. Top with onion, butter, and season with salt and pepper. Fold up the sides to create a pouch.

A foil packet on a grill.

3. Grill the foil packet potatoes on the BBQ or over the campfire on low heat for 30 minutes.

Cheese added to a partially opened foil packet.

4. Remove from the heat, open the foil packet, and add the cheese. Close the foil packet to let the cheese melt, then serve immediately.

FAQs

Do I need to peel the potatoes?

No, it's not necessary. Yellow potatoes are so thin-skinned that I don't find peeling them makes a difference.

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

The best way to make a foil packet is to 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 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.

Can I make this in the oven?

Yes. Following the directions in the recipe, cook the potato foil packets in a 350°F oven until tender, about 30 minutes. Add the cheese and let it melt before serving.

Tips and Troubleshooting

  • If you're making this over the campfire, the cooking time may vary due to the outside temperature, wind, and distance from the coals. Give the potatoes a quick poke with a fork before adding the cheese. If they're not soft, close up the foil packet and let it cook for a few more minutes.
  • Keep the foil packets over low heat or flame to avoid burning the potatoes.
  • Use a double layer of heavy-duty foil for your packets to prevent any leaks from flaring.
  • This foil packet side dish recipe is suitable for gluten-free diets.
Cheesy potatoes in foil.

More Potato Recipes You'll Love

A stack of six latkes on a plate with a dollop of sour cream on top.
Blackstone Potato Cakes
A cast iron skillet filled with scalloped potatoes with sprigs of thyme on top.
Scalloped Potatoes on the Grill

Tried This Recipe?

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

Recipe

A foil packet filled with cheesy potatoes with a dish of sour cream on the side.

Cheesy Foil Packet Potatoes

A woman's face.Angie Zoobkoff
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.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 2 servings
Calories 370 kcal

Ingredients
  

  • Cooking spray
  • 2 medium yellow potatoes (about 12 ounces | 340 g) thinly sliced
  • ½ small onion diced
  • 2 tablespoons unsalted butter cut into small cubes
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup shredded cheddar cheese

Instructions
 

  • Preheat the grill for medium-low heat (325°F) or prepare hot coals in a campfire. If you're making them on the grill, I prefer to have a couple burners on low.
  • Arrange a double layer of heavy-duty aluminum foil on a flat surface and spray with cooking spray.
  • Place the sliced potatoes in a single layer on the foil.
  • Top with the onion and butter cubes, distributing them as evenly as possible. Season with the salt and pepper.
  • Fold up the sides and ends of the foil to create a foil packet.
  • Place over low heat on the grill or over campfire coals and cook until the potatoes are tender, about 30 minutes.
  • Remove the foil packet from the heat, and carefully open the top to let the steam release. Sprinkle the cheese into the foil packet on top of the potatoes and then loosely close the foil. Let sit until the cheese melts, 1 to 2 minutes. Serve immediately.

Notes

  • Check the potatoes--If you're making this over the campfire, the cooking time may vary due to the outside temperature, wind, and distance from the coals. Give the potatoes a quick poke with a fork before adding the cheese. If they're not soft, close up the foil packet and let it cook for a few more minutes.
  • Use low flame--Keep the foil packets over low heat or flame to avoid burning the potatoes.
  • Double up--Use a double layer of heavy-duty foil for your packets to prevent any leaks from flaring.
  • Dietary--This recipe is suitable for gluten-free diets.

Nutrition

Serving: 1 portionCalories: 370kcalCarbohydrates: 37gProtein: 11gFat: 21gCholesterol: 61mgSodium: 566mgFiber: 6gSugar: 4g
Keyword camping side dishes, easy camping sides, foil pack cooking, foil packets
Tried this recipe?Let us know how it was!

Collections

22 Marvelous Mushroom Recipes

These 22 marvelous mushroom recipes offer you incredible ways to incorporate 'shrooms into your meals. Packed with flavor and good-for-you nutrients, mushrooms are a fantastic ingredient to add to your diet, whether you want to enjoy them as an appetizer or side dish, or let them do the heavy lifting and stand in for meat in a vegetarian main dish.

1
Recipe and photo credit: Kitchen Divas
Cheesy Mushrooms Appetizer Toasts
Mushroom appetizer toasts are cheesy, delicious, and easy to eat in just a bite or two! The perfect potluck appetizer to make everyone swoon!
Get the recipe: Mushroom Appetizer Toasts
2
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 with Mushroom Gravy
3
Recipe and photo credit: The Feathered Nester
Vegetarian Mushroom Dumplings
Mushroom dumplings are the perfect party appetizer or main dish! This vegetarian dumpling recipe can be pan-fried, steamed, boiled, or baked!
Get the recipe: Mushroom Dumplings
4
Recipe and photo credit: The Sidesmith
Quick Pickled Mushrooms
This quick pickled mushrooms recipe is beautifully marinated to be had on its own as a side or as a moreish appetizer!
Get the recipe: Quick Pickled Mushrooms
5
A skillet filled with ravioli in a creamy mushroom sauce.
Creamy Mushroom Ravioli
This easy pasta packs plenty of umami with a double dose of mushrooms in the pasta and in the creamy sauce.
Get the recipe: Creamy Mushroom Ravioli
6
Recipe and photo credit: Three Olives Branch
Creamy Mushroom Risotto
Creamy mushroom risotto is a delicious Italian recipe! A vegetarian dinner made with lots of mushrooms in a creamy, cheesy rice. A classic that can be served as a side or main course.
Get the recipe: Creamy Mushroom Risotto
7
A bowl of sautéed mushrooms with strips of meat in the background.
Griddle Sautéed Mushrooms
These rich, buttery sautéed mushrooms are prepared on your griddle and ready in less than 15 minutes.
Get the recipe: Sautéed Mushrooms
8
Recipe and photo credit: Cook Eat Live Love
Mushroom Enchiladas
Meaty mushrooms shine in these mushroom enchiladas, paired with peppers, quinoa, and jalapeno, they make a satisfying vegetarian meal.
Get the recipe: Mushroom Enchiladas
9
A serving of Salisbury steak on a pile of mashed potatoes.
Skillet Salisbury Steak
This one-pot meal of tender beef patties in rich mushroom gravy is inexpensive, hearty, and oh-so-satisfying.
Get the recipe: Skillet Salisbury Steak
10
Recipe and photo credit: Saving Dollars and Sense
Homemade Cream of Mushroom Soup
Homemade cream of mushroom soup is a great recipe to have on hand anytime you have a recipe that calls for canned cream of mushroom soup.
Get the recipe: Cream of Mushroom Soup
11
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
12
Recipe and photo credit: Living Chirpy
Crab Stuffed Mushrooms
Crab stuffed mushrooms are a delicious party appetizer or side dish with tons of amazing flavors. One of our favorite mushroom recipes, these crab-stuffed mushrooms are a delicious blend of lump crab meat stuffed in savory mushroom caps.
Get the recipe: Crab Stuffed Mushrooms
13
Recipe and photo credit: Delightful Plate
Mushroom Sweet Corn Pasta
This delicious mushroom corn pasta features earthy mushrooms, charred sweet corn, and a light cream sauce. This quick, easy and satisfying vegetarian pasta comes together in half an hour.
Get the recipe: Mushroom Sweet Corn Pasta
14
A jar filled with creamy mushroom sauce with some mushrooms next ot it.
Cream Cheese Mushroom Sauce
This classic creamy mushroom sauce is prepared in your skillet with fresh mushrooms, cream, cream cheese, and broth. It's easy to make, can be prepared in advance, and is freezer-friendly.
Get the recipe: Cream Cheese Mushroom Sauce
15
Recipe and photo credit: My Quiet Kitchen
Mushroom Veggie Burgers
Our favorite homemade veggie burgers! With beans, mushrooms and walnuts. So hearty and satisfying with a meaty bite that won’t fall apart!
Get the recipe: Mushroom Veggie Burgers
16
Recipe and photo credit: Carolyn's Cooking
Cheesy Mushroom Sliders
These vegetarian cheesy mushroom sliders are packed with flavorful mushrooms, shallots and plenty of gooey, melty cheese!
Get the recipe: Cheesy Mushroom Sliders
17
Recipe and photo credit: The Virtual Caterer
The Ultimate Mushroom Salad with Lemon Maple Vinaigrette
If you’re a mushroom lover looking for a versatile dish, this mushroom salad with lemon maple vinaigrette is a fantastic choice.
Get the recipe: Ultimate Mushroom Salad
18
Mushroom Prosciutto Ravioli with Garlic Rosemary Brown Butter
Recipe and photo credit: Cooking with Wine
Mushroom Prosciutto Ravioli with Garlic Rosemary Brown Butter
A rich, earthy and delicious homemade mushroom prosciutto ravioli is irresistible with an easy to make garlic rosemary brown butter sauce!
Get the recipe: Mushroom Prosciutto Ravioli
19
Recipe and photo credit: Amy Casey Cooks
Mushroom Quiche with Puff Pastry Crust
This rich and savory mushroom quiche recipe is made with a buttery, light and flaky puff pastry crust filled with a cheesy egg custard and lots of sauteed mushrooms and onions.
Get the recipe: Mushroom Quiche
20
Recipe and photo credit: Simply Delicious
Rotisserie Chicken Mushroom Soup
This easy chicken mushroom soup recipe is pure comfort in a bowl. Using rotisserie chicken makes this a simple, 20 minute weeknight dinner.
Get the recipe: Chicken Mushroom Soup
21
Recipe and photo credit: Mary's Whole Life
Easy Sausage Stuffed Mushrooms with Cream Cheese
These sausage stuffed mushrooms with cream cheese are the perfect appetizer to serve at your parties and gatherings this year!
Get the recipe: Sausage Stuffed Mushrooms
22
Recipe and photo credit: Homemade Hooplah
Roasted Garlic Mushrooms
Quick and easy, these roasted garlic mushrooms combine baby bella mushrooms with garlic, thyme, and a savory, tangy sauce. A perfect side dish for any meal!
Get the recipe: Roasted Garlic Mushrooms

Everyday Staples

Chunky Blue Cheese Dressing

Made with large crumbles of pungent blue cheese, this creamy homemade blue cheese dressing is the perfect choice for dunking chicken wings, drizzling over salad, or dolloping onto your baked potato.

A bowl of chunky blue cheese dressing.

I have been a fan of blue cheese my entire life, and will happily try any variety that comes my way. (As an aside, if you feel the same way and happen upon a wedge of St. Agur, give it a try. It's seriously decadent!) So, it's no surprise that a bowl of creamy dip laden with chunks of funky, pungent cheese is my go-to for dipping, dunking, and spooning directly from the bowl. You might be surprised to discover just how quickly you begin to feel the same way.

Why You'll Love This Recipe

  • It's an easy dressing recipe that can be used anywhere you need a boldly flavored dip or dressing.
  • It can be prepared in just 5 minutes and can be made in advance.
  • You can scale the recipe to make as much as you need.

Ingredients and Substitutions

Ingredients for blue cheese dressing--sour cream, mayo, buttermilk, garlic and onion powder, and blue cheese.
  • Sour cream--I recommend using full-fat sour cream for the creamiest, most flavorful dip.
  • Blue cheese--Use a firm or semi-firm blue cheese here. Very soft cheeses tend to clump and don't disperse well through the dip. See below for choosing the right type of blue cheese to suit your taste. Always give your cheese a sniff before purchasing. Good cheese should have a slightly nutty or meaty aroma. Avoid anything that smells of ammonia.
  • Buttermilk--You can use regular or low-fat buttermilk for this recipe. The higher the fat content, the thicker the dip will be.

How to Make Chunky Blue Cheese Dressing

A bowl of sour cream, mayo, and spices being mixed together.
Blue cheese chunks being stirred into dressing.
  1. Combine the sour cream, mayonnaise, buttermilk, and spices in a bowl.
  2. Fold in the crumbled cheese. Cover and refrigerate until you're ready to serve.

Choosing Your Blue Cheese

There are many varieties of blue cheese to choose from and it can be a little overwhelming if you're not familiar with them. I do recommend using a semi-firm or firm cheese, but the strength of the cheese that you use is completely up to your preference. Here are some details to help you narrow it down:

  • Danish Blue--This is the one you'll likely find at your local supermarket, packaged into a triangle-shaped container. It has a mild nutty flavor and is a great choice if you prefer a mild blue.
  • Gorgonzola--This has a creamier flavor than Danish blue, but is still mild and the texture can range from soft to firm and crumbly. Aim for one that is more crumbly. Avoid using Cambozola, as it's very soft.
  • Stilton--This has a stronger flavor than the mild Danish or Gorgonzola varieties, and is a great choice for anyone who enjoys the pungent flavor of blue cheese. It also has a firm texture, making it great for crumbling.
  • Maytag--A strong, crumbly blue that has a sharp, tangy bite. A good choice if you want a strong blue cheese flavor.
  • Roquefort--The strongest of the blues, this one has a pungent flavor and aroma.

Ways to Use Blue Cheese Dressing

This simple dressing can be used anywhere you'd use a bottled salad dressing or dip. Some of my favorite uses include:

FAQs

Can I make this in advance?

Yes. Actually, I think this chunky blue cheese dressing recipe benefits from having a couple of hours to hang out in the fridge before serving. You can make the dressing up to 5 days before serving and store it in the fridge in a sealed container.

Can you freeze chunky blue cheese dip?

I don't recommend freezing it. The texture can change when thawed and it may become watery or grainy.

Tips and Troubleshooting

  • If you want the dressing to be runnier, thin with a little milk or buttermilk until you reach your desired consistency. If you prefer a tangier dressing, add a couple drops of lemon juice.
  • Store leftover dip in a sealed container in the fridge for up to 5 days. If the dip begins to separate, give it a stir before serving.
  • This recipe is suitable for gluten-free diets.

More Sauce Recipes You'll Love

A scalloped bowl filled with peach bbq sauce with two peaches and two serrano peppers next to it.
Peach Bourbon BBQ Sauce
A bowl of cranberry relish garnished with a mint sprig.
Spicy Cranberry Relish

Tried This Recipe?

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

Recipe

A bowl of chunky blue cheese dressing.

Homemade Chunky Blue Cheese Dressing

A woman's face.Angie Zoobkoff
The perfect creamy, flavor packed choice for dunking chicken wings or drizzling over salad.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Condiment
Cuisine American
Servings 8 servings (2 tbsp)
Calories 86 kcal

Ingredients
  

  • ½ cup sour cream
  • ¼ cup mayonnaise
  • 2 tablespoons buttermilk
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt to taste
  • 2 ounces blue cheese broken into large crumbles
  • Freshly cracked black pepper

Instructions
 

  • In a medium bowl, stir together the sour cream, mayonnaise, and buttermilk. Add the garlic powder and onion powder and stir well. Season to taste with salt.
  • Fold in the crumbled blue cheese. Cover and refrigerate until serving.
  • Crack some black pepper over the top just before serving.

Notes

  • Texture and flavor--If you want the dressing to be runnier, thin with a little milk or buttermilk until you reach your desired consistency. If you prefer a tangier dressing, add a couple drops of lemon juice.
  • Storage--Store leftover dip in a sealed container in the fridge for up to 5 days. If the dip begins to separate, give it a stir before serving.
  • Dietary--This recipe is suitable for gluten-free diets.

Nutrition

Serving: 2 tablespoonsCalories: 86kcalCarbohydrates: 3gProtein: 2gFat: 8gCholesterol: 14mgSugar: 1g
Keyword homemade condiments, homemade dip, homemade dressing
Tried this recipe?Let us know how it was!

Camping

Dutch Oven Chocolate Cake

Your camping meal isn't complete without a sweet Dutch oven dessert to finish and this easy Dutch oven chocolate cake recipe delivers. Laced with ribbons of fudgy chocolate pudding, this classic cake will have everyone fighting over the last spoonful.

Two bowls of chocolate pudding cake with whipped topping on top.

I'm not generally a huge fan of cake, but this may actually be my favorite Dutch oven recipe. It's so simple to make and the finished cake has the most amazing soft, airy texture, subtle notes of cinnamon, and ribbons of fudgy chocolate pudding throughout. If you've ever had chocolate pudding cake, it's just like that. But better. Because you're camping, and you just made a chocolate cake in your Dutch oven.

Why This Recipe is Great for Camping

  • You can make it in your Dutch oven in the fire pit.
  • The leftovers keep for a few days and don't require refrigeration.

Ingredients and Substitutions

Ingredients for Dutch oven chocolate cake--milk, flour, chocolate chips, baking powder, cinnamon, sugar, cocoa, vanilla, and butter.
  • Milk--You can use any type of milk here, including non-dairy. I've made it with oat milk with amazing results.
  • Chocolate chips--Stick with regular semi-sweet chocolate chips for best results. If you really like dark, bitter flavors, you can use dark chocolate chips, but don't make it with milk or white chips. Regular size or mini is fine.
  • Cocoa powder--Use Dutch process cocoa powder for best results. Don't substitute natural cocoa powder.

How to Make Chocolate Cake in a Dutch Oven

A small Dutch oven lined with parchment paper.
Dry ingredients in a glass bowl with a whisk resting in it.
  1. Line the Dutch oven with parchment paper.
  2. Whisk together the flour, ⅓ cup sugar, ¼ cup cocoa powder, baking powder, cinnamon, and salt.
Chocolate cake batter in a Dutch oven with an empty mixing bowl nearby.
Chocolate chips on top of cake batter in a Dutch oven.
  1. Add the milk, melted butter, and vanilla, and stir just until no dry streaks remain. Scrape the batter into the Dutch oven.
  2. Sprinkle the remaining cocoa powder and sugar over the batter, and top with the chocolate chips.
Water poured over cake batter in a Dutch oven.
A Dutch oven with coals on it in a fire pit.
  1. Pour the boiling water over the batter. Do not stir.
  2. Place the covered Dutch oven in the fire pit on top of four coals and place 8 coals on the lid. Cook until the cake is puffed and beginning to pull away from the sides, with pudding-like streaks throughout.

FAQs

What size Dutch oven do I need?

This recipe was specifically designed to be made in a 2-quart Dutch oven. The small size makes it perfect for dessert and the cake puffs up beautifully in it. I don't recommend making it in a larger Dutch oven as it may change the cooking time.

This small Dutch oven is also the perfect size for reheating leftovers, like campfire chili, or soup, or for frying fish, chicken, or campfire doughnut holes, as it requires less oil to fill and the oil heats quickly.

How should I serve this?

Serve your Dutch oven chocolate pudding cake warm topped with a dollop of whipped cream. Canned whipped cream works great when you're camping!

A chocolate cake in a Dutch oven.

Storing Leftover Campfire Chocolate Cake

Store leftover chocolate cake in a sealed container at room temperature for up to 3 days. You can rewarm it slightly in your Dutch oven or microwave before serving, if desired.

Tips and Troubleshooting

  • To get ahead, mix the dry ingredients for the base layer and the topping before heading out to camp. Store them in separate resealable bags.
  • 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 scoop of Dutch oven chocolate cake with a dollop of whipped topping on top.

More Dutch Oven Dessert Recipes You'll Love

A bowl full of cinnamon sugar doughnut holes with a half eaten one on the side.
Campfire Doughnut Holes
Two plates of cranberry cobbler on a wooden table with fir branches nearby.
Dutch Oven Cranberry Cobbler

Tried This Recipe?

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

Recipe

A chocolate cake in a Dutch oven.

Dutch Oven Chocolate Cake

A woman's face.Angie Zoobkoff
Dotted with chocolate chips and laced with ribbons of fudgy chocolate pudding, this cake is the ultimate Dutch oven camping dessert.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 4 servings
Calories 327 kcal

Equipment

Ingredients
  

For the base

  • ⅔ cup all-purpose flour
  • ⅓ cup granulated sugar
  • ¼ cup Dutch process cocoa powder
  • 1½ teaspoons baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • ⅓ cup milk (any kind)
  • 2 tablespoons butter melted
  • 1 teaspoon vanilla

For the topping

  • ¼ cup chocolate chips
  • ¼ cup granulated sugar
  • 2 tablespoons Dutch process cocoa powder
  • ⅔ cup boiling water

Instructions
 

Make the base layer

  • Start a chimney of coals/briquettes (you'll need 12), or prepare hot embers in a campfire. It will take about 15 minutes for the coals to turn grey and be ready to use. Prepare the cake while the coals are heating.
  • Line a 2-quart Dutch oven with parchment paper.
  • In a large bowl, whisk the flour, ⅓ cup sugar, ¼ cup cocoa powder, baking powder, cinnamon, and salt together.
  • Pour in the milk, melted butter, and vanilla, and mix just until no floury streaks remain. Don't over-mix the batter. Scrape it into the prepared Dutch oven.

Add the topping

  • Sprinkle the chocolate chips, ¼ cup sugar, and 2 tablespoons cocoa powder over the base layer.
  • Pour the boiling water over the cake. Do not stir.
  • Cover the Dutch oven and place it in your fire pit with four coals on the bottom and eight coals on the lid. Cook until the cake is puffed and beginning to pull away from the edges, with ribbons of pudding-like chocolate running through the cake, about 30 minutes.
  • Remove from the fire and cool for 10 minutes. Serve warm.

Notes

  • Get ahead--Mix the dry ingredients for the base layer and the topping before heading out to camp. Store them in separate resealable bags.
  • Tuck in the parchment--Ensure that you don't have any bits of parchment sticking out of the Dutch oven as it could ignite.
  • Protect your pot--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.

Nutrition

Serving: 1 portionCalories: 327kcalCarbohydrates: 58gProtein: 5gFat: 11gCholesterol: 19mgSodium: 210mgFiber: 4gSugar: 36g
Keyword chocolate cake, chocolate dessert, dutch oven cooking, dutch oven dessert
Tried this recipe?Let us know how it was!

Camping

14 Hearty Dutch Oven Soups and Stews

Whether you're at home or camping, nothing beats a big bowl of comforting soup or stew on a chilly day. Each of these 14 hearty Dutch oven soups and stews is simple to make, and requires no fancy equipment, so you can make them on the stovetop at home, or on your camp stove or campfire if you're cold-weather camping. Serve them with Dutch oven dinner rolls or mini skillet cornbread for an extra-satisfying meal!

1
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
2
A bowl of chicken noodle soup with a spoon resting inside and a bun on the side.
Dutch Oven Chicken Noodle Soup
This comforting chicken noodle soup recipe is made in your Dutch oven and can be cooked over your campfire, camp stove, or on your stovetop at home. It's chock full of tender chicken thighs, vegetables, and egg noodles.
Get the recipe: Dutch Oven Chicken Noodle Soup
3
Two bowls of sausage, kale, and potato soup.
Recipe and photo credit: Finding Time to Fly
Sausage, Kale, and Potato Soup
This simple soup combines fresh kale, hearty potatoes, and savory sausage in a creamy broth, making it one of my favorite comforting soups. Enjoy a cozy meal tonight!
Get the recipe: Sausage, Kale, and Potato Soup
4
Recipe and photo credit: Dutch Oven Daddy
Ground Beef Stew
Simple, rich, and hearty, this ground beef stew is an incredibly delicious complete meal made in your trusty Dutch oven.
Get the recipe: Ground Beef Stew
5
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 with Ham
6
Recipe and photo credit: Flavor Mosaic
Chicken Pot Pie Soup
Easy one-pot chicken pot pie soup is chicken pot pie without the crust. Use rotisserie chicken or leftover turkey in this simple comfort food recipe.
Get the recipe: Chicken Pot Pie Soup
7
Recipe and photo credit: Cooking With Wine
Hearty Vegetable Pasta Soup
This hearty vegetable pasta soup is packed with vegetables and beans, along with some mini pasta shells to leave you happy and satisfied!
Get the recipe: Hearty Vegetable Pasta Soup
8
A bowl of beef stew with carrots and potatoes on a wooden table.
Campfire Dutch Oven Beef Stew
This cool-weather camping stew is made with tender beef, potatoes, carrots, celery, and onions, gently simmered in a rich beef gravy.
Get the recipe: Dutch Oven Beef Stew
9
Recipe and photo credit: Sungrown Kitchen
Sausage Gnocchi Soup with White Beans
Warm up with a cozy bowl of sausage gnocchi soup with white beans made with lots of veggies and pillowy gnocchi in an herby broth.
Get the recipe: Sausage Gnocchi Soup
10
Recipe and photo credit: Bless This Meal
Authentic Cuban Chicken Soup
Cuban chicken soup is a comforting and hearty dish with tender chicken, a medley of vegetables, and aromatic spices simmered in a flavorful broth. It’s a soul-warming Cuban classic known for being rich and nourishing.
Get the recipe: Cuban Chicken Soup
11
Recipe and photo credit: Little Black Skillet
Shortcut Brunswick Stew
Discover this easy Brunswick stew, packed with veggies, pulled pork, and chicken. Thanks to some shortcuts it’s ready in a jiffy.
Get the recipe: Brunswick Stew
12
Chanterelle Mushroom Stew
Recipe and photo credit: West Coast Kitchen Garden
Chanterelle Mushroom Stew
Chanterelle mushroom stew is one of my favorite fall meals. This stew is quick and easy to make and has deep, rich and delicious flavor.
Get the recipe: Chanterelle Mushroom Stew
13
Recipe and photo credit: The Forked Spoon
Beef Barley Soup
This hearty beef barley soup is the ultimate comfort food! Easy to make and loved by the whole family, it’s filled with tender chunks of beef, nutritious veggies, and chewy barley in a comforting beef and tomato broth.
Get the recipe: Beef Barley Soup
14
Recipe and photo credit: The Fruity Jem
Pottage (Vegetable/Peasant Stew)
Comforting pottage (medieval vegetable stew) that is both healthy and tasty! With affordable ingredients, this peasant stew is good for the wallet and body.
Get the recipe: Pottage

Camping

Cast Iron Skillet Flatbread

Yes, you can have warm homemade bread in just 30 minutes! This easy cast iron skillet flatbread requires only 5 ingredients, is fast and simple to make, and works beautifully as a side dish, snack, or base for your favorite toppings.

Four pieces of flatbread inside a cloth napkin.

Homemade bread is always welcome at our dinner table, but given the time and effort required to make traditional bread, it always seems like an arduous task, particularly if we're camping. However, this skillet flatbread recipe solves that problem quickly. With only 5 ingredients, no yeast, no rising time, and no need for a nice warm and cozy place for it to rest, I can whip up a batch of homemade flatbread for serving alongside Dutch oven chicken noodle soup, or for topping with our favorite pizza fixings and dinner is ready in a flash.

Why This Recipe is Great for Camping

  • It requires minimal ingredients, only one bowl and one skillet, and is simple to prepare.
  • It's ready in just 30 minutes and can be used for a variety of meals.

Ingredients and Substitutions

Ingredients for cast iron skillet flatbread--flour, baking powder and soda, oil, and milk.
  • Flour--Regular all-purpose flour works well here, but you can substitute bread flour.
  • Milk--Any type of milk will work for this skillet flatbread recipe, including non-dairy. To make this as a no-cooler camping recipe, use shelf-stable non dairy milk.

How to Make Flatbread in a Cast Iron Skillet

Dry ingredients being whisked together in a bowl.
Wet ingredients being mixed into dry in a bowl.
  1. Whisk the flour, baking powder, and salt together in a large bowl.
  2. Pour in the milk and oil, and stir just until no dry patches remain.
A ball of dough in a bowl.
A piece of flatbread cooking in a cast iron skillet.
  1. Gather the dough into a ball, then cover and let rest for 10 minutes.
  2. Divide the dough into four pieces, and roll each one into a flattened disc. Heat a little oil in a skillet over medium heat, then fry until golden brown, flipping once.

FAQs

Can I freeze flatbread?

Yes. The cooled flatbread can be wrapped in plastic, or stored in a resealable bag in the freezer for up to 1 month. Thaw at room temperature, then wrap in foil and reheat over low heat on the fire, stovetop, or in the oven.

How should I use it?

The options for this homemade flatbread are almost endless. Here are a few of my favorite ways to use it.
- Serve it as a side with Dutch oven split pea soup or campfire chili, for dunking.
- Cut it into wedges and enjoy it as a snack, smeared with butter or grilled baked brie, or with hummus or skillet beer cheese dip for dipping.
- Use it as a base for making homemade pizza flatbreads.

Can I add spices to my flatbread?

Definitely. On its own, this flatbread has a plain flavor, making it perfect for use as a base for topping or dipping, but if you'd like to jazz it up to give it a unique flavor, go for it. Try adding minced garlic, or fresh chopped herbs or dried spices to the dough when mixing it.

Tips and Troubleshooting

  • It's ok if your dough still looks a little dry after mixing. It will hydrate as it rests.
  • If made with non-dairy milk, this recipe is suitable for dairy-free and vegan diets.

More Camping Bread Recipes You'll Love

A loaf of Irish soda bead with a couple of slices cut from it.
Dutch Oven Irish Soda Bread
Six cheese biscuits in a Dutch oven lined with parchment.
Dutch Oven Biscuits

Tried This Recipe?

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

Recipe

Four pieces of flatbread inside a cloth napkin.

Cast Iron Skillet Flatbread

A woman's face.Angie Zoobkoff
You're only 5 ingredients and 30 minutes away from warm, fresh homemade bread. No yeast or rising time required!
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 4 flatbreads
Calories 365 kcal

Equipment

Ingredients
  

  • 2 cups all-purpose flour
  • 1½ teaspoons baking powder
  • ¾ teaspoon table salt
  • ½ cup milk
  • 2 tablespoons olive or vegetable oil plus more for the skillet

Instructions
 

  • Whisk the flour, baking powder, and salt together in a large bowl.
  • Pour in the milk and 2 tablespoons oil, and stir just until everything is combined and no large dry patches remain.
  • Use your hands to gather the dough into a ball, kneading lightly if necessary to get it to come together.
  • Cover with a damp towel or plastic wrap and let it rest for 10 minutes.
  • Divide the dough into 4 pieces and roll each piece into a disc. Don't stress too much about the shape, just aim for something that is sort of oval-shaped.
  • Heat 2 teaspoons of oil in a cast iron skillet over medium heat. Working with one flatbread at a time, add it to the skillet and cook, flipping once, until golden brown on each side, about 2 minutes per side. Repeat with the remaining pieces of dough, adding more oil to the skillet for each batch. Reduce the heat if the dough begins to burn or is too dark in spots.
  • Serve warm.

Notes

  • It's ok if your dough still looks a little dry after mixing. It will hydrate as it rests.
  • If made with non-dairy milk, this recipe is suitable for dairy-free and vegan diets.

Nutrition

Serving: 1 flatbreadCalories: 365kcalCarbohydrates: 50gProtein: 8gFat: 15gCholesterol: 3mgSodium: 455mgFiber: 2gSugar: 2g
Keyword camping bread, camping side dishes, easy side dish recipes, homemade bread
Tried this recipe?Let us know how it was!

Camping

Honey Lime Salmon Foil Packets

These honey lime salmon foil packets are a simple 20-minute meal made with tender glazed salmon fillets and crisp baby bok choy that are cooked in foil on your grill, over the campfire, or in your oven.

Two foil packets with salmon and bok choy.

We have a seemingly endless supply of salmon at our house, thanks to plenty of family members who love to fish. During the summer, my go-to is any of these mouthwatering grilled salmon recipes or even a simple blackened salmon caesar salad, but when we're camping, or I need a simple, fuss-free meal that's ready in less than half an hour, these honey chipotle salmon foil packets truly shine. Cooking the fish in foil ensures that it stays juicy, and the crisp-tender bok choy and sweet and tangy glaze are the perfect accompaniments.

Why This Recipe is Great for Camping

  • The whole meal is cooked in a foil packet, so there are very few dishes to clean up.
  • They're ready in just 20 minutes and can be made over the campfire or on your portable grill.

Ingredients and Substitutions

Ingredients for honey lime salmon foil packets--salmon, soy sauce, honey, baby bok choy, lime, and adobo sauce.
  • Salmon--You can use fresh or frozen salmon fillets for this recipe, but if using frozen, be sure to thaw them fully before cooking. Choose fillets that have an even thickness, if possible, so that they cook evenly.
  • Baby bok choy--Trim away any large floppy leaves, or any wilted leaves before adding the bok choy to your packets.
  • Adobo--This is the sauce that is found in a can of chipotle chiles. It adds a subtle smokiness and heat to the honey lime salmon glaze, but doesn't make the dish overly spicy.
  • Lime--Your lime should yield 1 ½ to 2 tablespoons of juice. To help extract as much juice as possible, roll it firmly against a firm surface before juicing. If it's a little stingy, grab a second lime half and squeeze that in.

How to Make Salmon Foil Packets

A bowl of red sauce with two lime halves nearby.
A piece of salmon and four wedges of bok choy on two sheets of foil.
  1. Whisk the honey, lime, soy sauce, and adobo sauce together in a small bowl.
  2. Place each salmon fillet and four bok choy quarters on a double layer of aluminum foil.
Salmon and bok choy topped with a red glaze on two sheets of foil.
Four foil packets on a grill.
  1. Spoon the sauce over the salmon and bok choy and fold up the foil to create four foil packets.
  2. Cook over medium heat on the grill or campfire until the salmon is cooked through.

FAQs

What's that white stuff coming out of my fish?

That gunky white stuff you may see on the surface of your salmon when you cook it is called albumin. It's a liquid protein that solidifies when heated. It may not look particularly appetizing, but it is completely harmless and safe to eat.

Albumin typically solidifies when the fish is cooked over high heat or cooked for too long. To prevent it from forming, cook your salmon over medium or medium-low heat, and take care not to overcook it.

Can I cook these in the oven?

Yes. Place the sealed foil packets on a baking sheet and cook in a 375°F oven until cooked through, about 10 minutes.

How can I tell when salmon is cooked?

Although many people enjoy eating salmon slightly undercooked, fully cooked salmon should register 145°F on a digital thermometer inserted into the thickest part of the fish. Cooked salmon will have an opaque pink color, while undercooked salmon is translucent.

What should I serve with these salmon foil packets?

These salmon foil packs are a meal in themselves, but feel free to serve some steamed rice or campfire garlic bread on the side to make a heartier dinner.

Tips and Troubleshooting

  • The cooking times for this recipe are based on salmon fillets that are 1 to 1 ½ inches thick. Significantly thicker pieces will require 4 to 5 extra minutes, and very thin fillets will require only 7 to 8 minutes of cooking.
  • This honey chipotle salmon foil packet recipe is suitable for dairy-free diets, and gluten-free diets, if made using tamari.
A glazed piece of salmon and bok choy in a foil packet.

More Salmon Recipes You'll Love

Pesto crusted salmon topped with lemon slices on a cutting board.
Pesto-Crusted Salmon
Four grilled salmon kabobs on a pink plate with lemon wedges and fresh herbs next to them.
Grilled Salmon Kabobs

Tried This Recipe?

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

Recipe

Two foil packets with salmon and bok choy.

Honey Lime Salmon Foil Packets

A woman's face.Angie Zoobkoff
This 20-minute foil pack meal is made with tender honey lime glazed salmon fillets, crisp baby bok choy, and a sweet and tangy glaze. A simple meal for camping or the grill.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 295 kcal

Ingredients
  

  • 2 tablespoons honey
  • Juice of 1 lime (about 2 tablespoons)
  • 1 tablespoon soy sauce (or tamari)
  • 1 tablespoon adobo sauce
  • 4 (6-ounce) salmon fillets
  • 4 baby bok choy quartered lengthwise
  • Salt and freshly ground black pepper

Instructions
 

  • Preheat the grill for medium (375°F) or prepare a bed of hot campfire coals.
  • In a small bowl, mix the honey, lime juice, soy sauce, and adobo sauce.
  • Arrange four double layers of aluminum foil on a flat surface. Place one salmon fillet and four baby bok choy quarters on each piece. Season with salt and pepper.
  • Drizzle the sauce over the salmon and bok choy, dividing it evenly among the packets.
  • Fold up and seal each packet. Place foil packs on a grate over hot coals or on the grill grate.
  • Cook until the salmon is pink and opaque throughout and the bok choy leaves are wilted, 8 to 10 minutes. If it's not quite cooked to your liking, seal up the foil packet and cook for a few extra minutes. If you're cooking over the campfire, your cooking time will be very dependent on the heat of your coals and the distance the foil packs are from the heat.
  • Open each packet and let the steam escape. Spoon any juices collected in the bottom of each foil packet over the fish and serve immediately.

Notes

  • The cooking times for this recipe are based on salmon fillets that are 1 to 1 ½ inches thick. Significantly thicker pieces will require 4 to 5 extra minutes, and very thin fillets will require only 7 to 8 minutes of cooking.
  • This honey chipotle salmon foil packet recipe is suitable for dairy-free diets, and gluten-free diets, if made using tamari.

Nutrition

Serving: 1 packetCalories: 295kcalCarbohydrates: 15gProtein: 36gFat: 11gCholesterol: 78mgSodium: 430mgFiber: 2gSugar: 12g
Keyword foil pack cooking, foil packets, grilled fish
Tried this recipe?Let us know how it was!

Collections

16 Guilt-Free Snack Recipes

Homemade snacks should be simple to make, flavorful, and satisfying. After all, you're going to the trouble of making your snack instead of reaching for a box of crackers or chips. These 16 guilt-free snack recipes deliver on all counts.

1
Recipe and photo credit: In the Kitch
Basil Hummus
This fresh basil hummus sprinkled with pine nuts and olive oil is a quick and easy snack for any occasion.
Get the recipe: Basil Hummus
2
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: Apricot and White Chocolate Granola Bars
3
Recipe and photo credit: Two Sisters Mix It Up
Easy Homemade Ranch Tortilla Chips
Perfectly seasoned with a zesty blend of herbs and spices, easy homemade ranch tortilla chips are light, fresh, and crispy.
Get the recipe: Ranch Tortilla Chips
4
A bowl of assorted glazed nuts with a few scattered on a plate.
Sweet and Spicy Smoked Nuts
Sweet, salty, smoky, spicy, crunchy. What more could you ask for from a snack?
Get the recipe: Smoked Nuts
5
Recipe and photo credit: Cottage Cheese Recipes
Berry Cottage Cheese Bark
This cottage cheese protein bark is an easy-to-make snack that sneaks some protein into your day. It tastes like white chocolate and berries!
Get the recipe: Berry Cottage Cheese Bark
6
A stack of pear chips with a pear in the background.
Pear Chips
These homemade pear chips are easy to make with only one ingredient, and are a healthy snack that's perfect for camping or hiking.
Get the recipe: Pear Chips
7
High Protein Cookie Dough Bark
Recipe and photo credit: Happi Homemade
High Protein Cookie Dough Bark
Make this high-protein cookie dough bark with just five ingredients for a sweet, no-bake treat full of fiber and protein to keep you full!
Get the recipe: Cookie Dough Bark
8
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: Chocolate Cherry Granola
9
Recipe and photo credit: Three Kids, Three Cats, and a Husband
Loaded Avocado Deviled Eggs
Avocado deviled eggs are a fresh twist on the classic recipe. By replacing the usual mayo with creamy avocado, you get a vibrant, flavorful bite that’s not just delicious but also packed with nutrients. Whether
Get the recipe: Avocado Deviled Eggs
10
A bowl of cranberry energy balls with almonds scattered around.
Cranberry Energy Balls
These sweet and nutty energy bites are quick and easy to make and loaded with plenty of nutritious ingredients (plus a little chocolate).
Get the recipe: Cranberry Energy Balls
11
Recipe and photo credit: Moderately Messy RD
S’mores Protein Pudding with Greek Yogurt
A healthy s’mores protein pudding made with Greek yogurt (no protein powder) to provide 18 grams of protein per serving.
Get the recipe: S'mores Protein Pudding
12
A bowl of nut free grail mix.
Homemade Nut-Free Trail Mix
This trail mix without nuts is easy to make in just 5 minutes with only a handful of everyday ingredients. It's perfect for camping, hiking, snacking, or kids lunch boxes.
Get the recipe: Nut-Free Trail Mix
13
Recipe and photo credit: The Cooking Foodie
Oatmeal Raspberry Cups
Healthy oatmeal cups filled with delicious raspberry filling. This treat is healthy, easy to make and super delicious!
Recipe and photo credit: Oatmeal Raspberry Cups
14
Recipe and photo credit: Simple & Fraiche
Snickers Stuffed Dates
Snickers stuffed dates are a healthy twist on the classic candy bar. They are made with only six natural ingredients and are chewy and sweet, with just a hint of saltiness.
Get the recipe: Snickers Stuffed Dates
15
Recipe and photo credit: The Art of Food and Wine
Oven Roasted Chickpeas with Spices
Spicy roasted chickpeas (garbanzo beans) are a great healthy snack but also make a great garnish. Add any spices that appeal to you!
Get the recipe: Roasted Chickpeas
16
Recipe and photo credit: Tessie's Table
Flavor-Packed Spiced Peanuts
Crunchy spiced peanuts with a bold flavor! Perfect for snacking or as a party treat.
Get the recipe: Spiced Peanuts

Camping

Dutch Oven Split Pea Soup

This Dutch oven split pea soup with ham is a comforting one-pot meal that's perfect for camping or a cozy meal at home, and is a great way to use up leftover ham. Make it in your Dutch oven over the fire, camp stove, or on the stovetop.

Two bowls of Dutch oven split pea soup, with a pot of soup and some homemade flatbread nearby.

Split pea soup might not be the first thing you think of when looking for a Dutch oven camping recipe, but it's actually perfect for it, particularly for cold weather camping. It's hearty and filling, requires minimal ingredients (several of which don't even require a cooler) and is a great way to use up leftover ham from your campfire Dutch oven ham.

Why This Recipe is Great for Camping

  • It's hearty and satisfying and makes a large pot that will feed plenty of people or last you for several days.
  • The recipe requires minimal ingredients, and minimal cooler space.

Ingredients and Substitutions

Ingredients for Dutch oven split pea soup--ham, onion, bay leaf, celery, split peas, oil, and carrots.
  • Split peas--Like red lentils, as dried split peas are cooked, they break down completely and become thick and creamy. Dried peas will last for up to 2 years, but if your peas are soft, sticky, or have white or yellow spots, toss them out and buy a fresh bag.
  • Ham (and ham bone)--Leftover ham (and its bone) are ideal for this recipe, but if you don't have a ham bone, ask your butcher for any extra or purchase a ham hock and use that.
  • Water--The recipe was designed to use minimal ingredients so that it was easy to make while camping so I use water as the base, which gets plenty of flavor from simmering with the ham bone. Feel free to substitute chicken stock for extra flavor, if you prefer. If you do, I recommend using low-sodium stock, as the ham bone and meat adds saltiness to the soup.

How to Make a Split Pea Soup with Ham

Oli heating in a large Dutch oven over an induction burner.
Onion, carrot, and celery cooking in oil in a large Dutch oven.
  1. Heat the oil in a large Dutch oven over medium heat.
  2. Stir in the onion, carrot, and celery, and cook until softened.
A large ham bone in a Dutch oven of split pea soup.
A pot of split pea soup on a burner.
  1. Add the split peas, ham bone, and bay leaf and pour in the water. Bring to a simmer and cook, partially covered, until the peas break down.
  2. Remove the ham bone and bay leaf and pull any meat from the bone. Stir this meat, along with the chopped ham back into the soup. Simmer until heated through.

FAQs

Why are my split peas taking so long to cook?

Fresh split peas should break down almost completely in about 90 minutes. If you are using older peas, they may take up to an hour longer to cook and break down.

Can you freeze split pea soup?

Yes. Transfer the cooled soup to freezer safe containers or bags and freeze for up to 3 months. Thaw in the fridge before reheating on the stovetop. You may need to add more water or stock to thin the thawed soup when reheating.

What should I serve with it?

I love this cozy soup with some Dutch oven Irish soda bread or skillet flatbread on the side for dipping, but the soup itself is hearty enough to be a complete meal.

Tips and Troubleshooting

  • Store leftover split pea soup in a sealed container in your fridge or cooler for up to 4 days. Reheat in a pot or Dutch oven over low heat until warmed through. The soup will thicken as it sits, so you may need to add water or stock to thin it when reheating.
  • This Dutch oven split pea soup recipe is suitable for gluten-free and dairy-free diets.
A bowl of split pea soup with ham with a piece of flatbread inside.

More Dutch Oven 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
A bowl of beef stew with carrots and potatoes on a wooden table.
Campfire Dutch Oven Beef Stew

Tried This Recipe?

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

Recipe

A bowl of split pea soup with ham with a piece of flatbread inside.

Dutch Oven Split Pea Soup

A woman's face.Angie Zoobkoff
This comforting Dutch oven soup is the most satisfying way to use up leftover ham whether you're camping or at home.
No ratings yet
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Prep Time 10 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours
Course Main Course, Soup
Cuisine American
Servings 6 servings
Calories 392 kcal

Equipment

Ingredients
  

  • 2 tablespoons olive oil
  • 2 medium carrots cut into ¼-inch dice
  • 2 medium celery stalks cut into ¼-inch dice
  • 1 medium onion cut into ¼-inch dice
  • 2 cups split peas
  • 1 bay leaf
  • 1 large meaty ham bone or ham hock
  • 6 cups water plus more, if needed
  • 2 cups chopped cooked ham
  • Salt and freshly ground pepper

Instructions
 

  • Over direct medium heat on the campfire or over medium heat on a camp stove or stovetop, heat the oil in a large Dutch oven.
  • Add the carrots, celery, and onion and sauté until softened, about 10 minutes.
  • Add the split peas and bay leaf, then nestle the ham bone in the pot. Pour the water over. It's ok if the ham bone is not fully covered.
  • Bring to a boil and skim off any scum that accumulates on top. Simmer gently, partially covered, until the peas have broken down and the soup is thick, about 1½ hours.
  • Remove the bay leaf and ham bone. Remove and shred or chop any meat from the ham bone. This should be easy to pull off with a fork.
  • Stir the meat from the bone along with the chopped ham into the soup. Simmer until heated through, 5 to 10 minutes. Thin with additional water, if needed. Season to taste with salt and pepper.

Notes

  • Store leftover split pea soup in a sealed container in your fridge or cooler for up to 4 days. Reheat in a pot or Dutch oven over low heat until warmed through. The soup will thicken as it sits, so you may need to add water or stock to thin it when reheating.
  • This Dutch oven split pea soup recipe is suitable for gluten-free and dairy-free diets.

Nutrition

Serving: 1 bowlCalories: 392kcalCarbohydrates: 46gProtein: 28gFat: 11gCholesterol: 38mgFiber: 19gSugar: 7g
Keyword cold weather camping, dutch oven cooking, dutch oven soup, leftover ham
Tried this recipe?Let us know how it was!

Camping

Apricot and White Chocolate Granola Bars

These chewy apricot and white chocolate granola bars are an easy homemade snack that's perfect for camping, hiking, lunchboxes and more. Not only are these homemade snack bars simple to make, they won't fall apart on you, making them ideal for packing along on all your outdoor adventures.

Three homemade granola bars in a box.

Have you ever tried to make homemade granola bars only to have them completely fall apart when you sliced into them? I have. It's incredibly frustrating. I'm not opposed to eating a crumbly snack, but if I'm packing it along on a hike, it needs to hold together.

After several iterations of these apricot oat granola bars, I stumbled onto the secret of how to make granola bars that don't fall apart. Brown rice syrup. It's incredibly sticky and you'll get an arm workout putting these bars together, but you'll be rewarded with a crisp, chewy, portable snack that's perfect for hiking, lunch boxes, post-workout and more.

Why This Recipe is Great for Camping

  • You can prepare them in advance and pack them along for snacking on at camp or enjoying on a hike or picnic.
  • They don't require any cooler space.

Ingredients and Substitutions

Ingredients for apricot and white chocolate granola bars--white chocolate chips, almonds, brown rice syrup, apricots, almond butter, and oats.
  • Brown rice syrup--This is the secret ingredient that ensures your granola bars hold together. Don't try substituting a different sweetener. You can find brown rice syrup online or at whole food or natural food stores.
  • Oats--Regular rolled oats work best for these bars.
  • Almond butter--I make my granola bars with almond butter due to a peanut allergy in my home, but feel free to substitute your favorite nut butter. I find that smooth varieties work best. If your nut butter is unsalted, add an extra pinch of salt to the recipe.

How to Make a Homemade Granola Bars

A sheet pan with oats and chopped almonds.
A Pyrex jar with brown rice syrup and almond butter mixed together.
  1. Toast the oats and almonds in a 350°F oven for 5 minutes.
  2. Mix the brown rice syrup and almond butter together until smooth.
The ingredients for homemade granola bars being mixed in a large bowl.
A tray of homemade granola bars.
  1. Combine the oats, almonds, apricots and chocolate chips in a bowl. Pour the syrup mixture over and stir to combine.
  2. Press the mixture into a parchment-lined 8-by-8-inch baking pan. Freeze for 15 minutes. Cut into bars.

FAQs

Can I use a different type of sweetener?

Brown rice syrup is critical for holding the bars together. If you want to make them sweeter, you can add another sweetener like honey or maple syrup in addition to the ½ cup of brown rice syrup, but don't replace it.

How long do homemade granola bars keep?

These will keep for up to 2 weeks.

What's the best way to store these bars?

These will store fine at room temperature if you're travelling or camping, but I prefer to keep them in a container or resealable plastic bag in the fridge. If you don't have access to a fridge or cooler, keep them in a cool spot out of direct sunlight to avoid melting the chocolate chips.

Tips and Troubleshooting

  • If you find it difficult to get the brown rice syrup and almond butter to mix together, set it in a saucepan over low heat for a couple of minutes to warm the mixture. Alternatively, pop it in the microwave and zap it in 15 second increments to soften it.
  • A pizza cutter works well for slicing through the bars.
  • These white chocolate granola bars are suitable for gluten-free diets.
Ten homemade granola bars on a piece of parchment.

More Snack Recipes You'll Love

A bowl of assorted glazed nuts with a few scattered on a plate.
Sweet and Spicy Smoked Nuts
A jar filled with chunky granola bites and fresh cherries scattered around the jar.
Chunky Chocolate Cherry Granola

Tried This Recipe?

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

Recipe

Three homemade granola bars in a box.

Apricot and White Chocolate Granola Bars

A woman's face.Angie Zoobkoff
Filled with oats, nuts, and dried fruit, these chewy apricot, almond, and white chocolate granola bars make the perfect hiking or lunchbox snack.
No ratings yet
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 30 minutes
Course Snack
Cuisine American
Servings 10 bars
Calories 196 kcal

Equipment

  • 8-by-8-inch baking dish or cake pan

Ingredients
  

  • 2 cups rolled oats
  • ½ cup raw almonds coarsely chopped
  • ½ cup dried apricots chopped
  • ⅓ cup white chocolate chips
  • ½ cup brown rice syrup
  • ¼ cup smooth almond butter
  • Pinch salt

Instructions
 

  • Preheat the oven to 350°F.
  • Spread the oats and almonds on a large baking sheet. Toast in the oven for 5 minutes. Let cool slightly.
  • Combine the oats, almonds, apricots, and white chocolate chips in a large bowl.
  • In a liquid measuring cup, mix the brown rice syrup, almond butter, and a pinch of salt. Stir until smooth.
  • Scrape the syrup mixture into the bowl with the oats and use a spatula to mix thoroughly. The mixture should be extremely stiff, sticky, and difficult to work with. Spend 2 to 3 minutes stirring to evenly coat everything.
  • Line a 8-by-8-inch baking pan with parchment. Scrape the granola mixture onto the parchment and press into an even layer, spreading right to the edge of the dish. Use your fingers to firmly press everything into an even layer. This may take a few minutes as you want to really pack it in.
  • Chill the granola bars in the freezer for 15 minutes.
  • Using the edges of the parchment, remove the square from the pan and use a sharp knife or pizza cutter to slice it into 10 even bars. Store in a sealed container or bag in the fridge for up to 2 weeks.

Notes

  • If you find it difficult to get the brown rice syrup and almond butter to mix together, set it in a saucepan over low heat for a couple of minutes to warm the mixture. Alternatively, pop it in the microwave and zap it in 15 second increments to soften it.
  • A pizza cutter works well for slicing through the bars.
  • These white chocolate granola bars are suitable for gluten-free diets.

Nutrition

Serving: 1 barCalories: 196kcalCarbohydrates: 25gProtein: 4gFat: 9gCholesterol: 1mgSodium: 34mgFiber: 2gSugar: 14g
Keyword hiking food, homemade snacks
Tried this recipe?Let us know how it was!

Cast Iron Skillet Recipes

8 Simple Skillet Chicken Dinners

Each of these 8 simple skillet chicken dinners can be prepared entirely in one skillet on your stovetop, making them perfect for easy weeknight meals at home or satisfying camping meals when you need a change from your usual fare. The hardest part about these one-pan chicken recipes is deciding which one to make first.

1
Recipe and photo credit: Foodess
Cashew Chicken with Bok Choy
This combination of tender bites of boneless chicken thighs, crisp bok choy, and crunchy cashews in an Asian-inspired sauce is on the table in minutes.
Get the recipe: Cashew Chicken with Bok Choy
2
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
3
Recipe and photo credit: Rebecca Taig
Creamy Tuscan Skillet Chicken
Indulge in the delicious flavors of Tuscan skillet chicken made with juicy chicken breast in a rich garlic parmesan cream sauce with sun-dried tomatoes, spinach, and fresh basil.
Get the recipe: Creamy Tuscan Skillet Chicken
4
Recipe and photo credit: 100 Days of Real Food
Sweet and Sour Chicken
For this easy to make weeknight dinner of sweet and sour chicken, crispy, golden-brown chicken bites are smothered in a tangy, sweet sauce.
Get the recipe: Sweet and Sour Chicken
5
Recipe and photo credit: The Forked Spoon
Creamy Coconut Milk Chicken
This creamy coconut milk chicken recipe is made with fresh lime juice, creamy coconut cream, and tender, juicy chicken breasts. Easy and delicious, have this one-pan, dairy-free, and low-carb chicken dinner on the table in just about 30 minutes!
Get the recipe: Creamy Coconut Milk Chicken
6
Recipe and photo credit: Spend with Pennies
Chicken Cacciatore
Chicken cacciatore is a hearty Italian dish made with chicken thighs that are braised in a flavorful tomato sauce with bell peppers, mushrooms, and onions.
Get the recipe: Chicken Cacciatore
7
Recipe and photo credit: Nest & Nosh
Quick Skillet Chicken Fajitas
These delicious, easy seasoned chicken fajitas with onions and bell peppers are made in a skillet on the stove with homemade marinade.
Get the recipe: Quick Skillet Chicken Fajitas
8
Recipe and photo credit: Simple and Fraiche
Marry Me Chicken Tortellini
This deliciously creamy, flavorful marry me chicken tortellini recipe is made with tender chicken, perfectly cooked tortellini, and a rich, cheesy sauce.
Get the recipe: Marry Me Chicken Tortellini

Camping

Easy Chicken and Potato Skillet Dinner

This easy chicken and potato skillet dinner is a 30-minute cast iron skillet meal of crispy chicken thighs and tender baby potatoes. With only 4 ingredients and one dish to clean, it's guaranteed to be a dinnertime staple at home and at camp.

A skillet filled with seared chicken thighs and potatoes with lemon wedges nearby.

Whether it's a busy weeknight at home or a relaxing afternoon at camp, if I can make a satisfying chicken skillet dinner that everyone loves with just one pan, four ingredients, and in only 30 minutes, I'm in. Which is exactly why this skillet chicken and potatoes recipe has earned a spot on our permanent rotation.

Why This Recipe is Great for Camping

  • The recipe uses minimal ingredients and is prepared entirely in a single skillet, which means clean up is a breeze.
  • You can prepare it on your camp stove, grill, or over the campfire. If you're at home, you can use your stovetop.

Ingredients and Substitutions

Ingredients for chicken and potato skillet--chicken thighs, all-purpose seasoning, oil, and potatoes.
  • Chicken thighs--You'll be using bone-in, skin-on chicken thighs for this recipe. They're inexpensive, and they'll stay juicy and moist even if the potatoes need a few extra minutes to cook. Choose thighs that are approximately all the same size so that they'll all be ready at the same time. Don't use skinless thighs for this recipe as the fat rendered from the skin is needed for cooking the potatoes.
  • Potatoes--I like baby potatoes best here, but you can use yellow potatoes, if you prefer. Cut your potatoes into pieces no larger than 1 inch.
  • All-purpose seasoning--My all-purpose seasoning recipe is a blend of lemon pepper, garlic, and onion, and works beautifully here. You can substitute a different seasoning mix, if you prefer. Check the label of your seasoning (or lemon pepper) to ensure it has salt in it. If not, season the chicken and potatoes with salt in addition to the seasoning.

How to Make a Chicken Skillet Dinner

Chicken thighs on a sheet pan, sprinkled with seasoning.
Quartered baby potatoes in a bowl.
  1. Season the chicken thighs with 1 ½ teaspoons all-purpose seasoning.
  2. Toss the potatoes with the oil and the remaining 1 ½ teaspoons seasoning.
Chicken thighs skin side down in a cast iron skillet.
Chicken and potatoes in a cast iron skillet.
  1. Place the chicken thighs skin side down in a skillet and set over medium heat. Cook until the chicken thighs release.
  2. Flip the chicken thighs, then tuck the potatoes around the chicken. Cook over medium heat, stirring the potatoes occasionally, until everything is cooked through.

FAQs

What size of skillet do I need?

To make the recipe you will need a large cast iron skillet that is at least 12 inches in diameter. Using a small skillet will result in uneven cooking.

Do I need to preheat the skillet?

No. Starting the chicken in a cold cast iron skillet allows the fat to slowly render and the skin to crisp as it heats.

What should I serve with this?

This skillet chicken and potatoes is a hearty meal in itself, but you can add a shredded Brussels sprouts salad or a loaf of campfire garlic bread to make it a heartier dinner.

Tips and Troubleshooting

  • If the chicken sticks to the skillet when you try to flip it, give it a couple extra minutes. The skin will release when it's ready and forcing it will cause the skin to tear.
  • If your chicken thighs are very small, they may be done before the potatoes. If this happens, remove them from the skillet, let the potatoes finish cooking, then return the chicken to the skillet to warm through before serving.
  • Leftovers can be stored 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.
  • This chicken and potatoes skillet recipe is suitable for gluten-free and dairy-free diets.
A skillet filled with seared chicken thighs and potatoes with lemon wedges nearby.

More Chicken Recipes You'll Love

Six chicken skewers on a rectangular platter with a dish of sauce on the side.
Grilled Bang Bang Chicken Skewers
A chicken and bacon sandwich on a brioche bun with lettuce and tomato.
Chicken and Bacon Sandwich

Tried This Recipe?

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

Recipe

A skillet filled with seared chicken thighs and potatoes with lemon wedges nearby.

Chicken and Potato Skillet

A woman's face.Angie Zoobkoff
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.
No ratings yet
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 3 to 4 servings
Calories 369 kcal

Equipment

Ingredients
  

  • 1 ½ pounds bone-in skin-on chicken thighs (4 to 5 thighs)
  • 1 tablespoon all-purpose seasoning blend divided
  • 12 ounces (340 g) baby potatoes quartered or cut into 1-inch pieces
  • 1 tablespoon vegetable oil
  • Salt and freshly ground pepper
  • Lemon wedges for serving (optional)

Instructions
 

  • Season the chicken thighs with 1 ½ teaspoons of the seasoning blend.
  • Place the potatoes in a bowl (or a resealable bag if you really want to avoid dishes) and toss with the oil and the remaining 1 ½ teaspoons of the seasoning blend. It won't seem like a lot of oil, but there will be enough fat rendered from the chicken to cook the potatoes.
  • Place the chicken thighs skin side down in the skillet. Set it over medium heat (on a stovetop, camp stove, campfire, or grill) and cook without moving the chicken until golden brown and the chicken releases easily, about 5 minutes.
  • Flip the chicken over then nestle the potatoes around the chicken. Cook over medium heat, stirring the potatoes occasionally to ensure they cook evenly, until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender, 20 to 25 minutes. Season to taste with salt and pepper.
  • Serve directly from the skillet, with lemon wedges for squeezing over, if desired.

Notes

  • If the chicken sticks to the skillet when you try to flip it, give it a couple extra minutes. The skin will release when it's ready and forcing it will cause the skin to tear.
  • If your chicken thighs are very small, they may be done before the potatoes. If this happens, remove them from the skillet, let the potatoes finish cooking, then return the chicken to the skillet to warm through before serving.
  • Leftovers can be stored 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.
  • This chicken and potatoes skillet recipe is suitable for gluten-free and dairy-free diets.

Nutrition

Serving: 1 portionCalories: 369kcalCarbohydrates: 19gProtein: 29gFat: 21gCholesterol: 96mgFiber: 2gSugar: 2g
Keyword 30 minute meals, campfire cooking, cast iron cooking, chicken dinner, skillet meals
Tried this recipe?Let us know how it was!

Breakfast

Mulled Pomegranate Juice

This mug of mulled pomegranate juice is a hot drink that's perfect for everything from holiday parties to outdoor winter activities to cozying up with a good book. Made with fresh juice, warm spices, and orange, it's like mulled wine without alcohol.

Two mugs of mulled pomegranate juice topped with orange slices.

I love the flavor and mouthfeel of mulled wine, but it can be too easy to overindulge and regret it the next day. Which is why I find myself reaching for this spiced, warm pomegranate juice all winter long. The tartness of the juice combined with warm spices mimics red wine, making it perfect for holiday celebrations or for when the general health-mindedness of January calls.

This spiced pomegranate juice is perfect for all winter occasions, and suitable for all ages, but if you want something more celebratory and have pomegranate juice on hand, this pomegranate Prosecco cocktail also works perfectly.

Why You'll Love This Recipe

  • It's an easy drink recipe that's perfect for holiday gatherings, winter outdoor events, or to enjoy as a cozy drink.
  • It's suitable for all ages.
  • You can scale the recipe to make as much as you need.

Ingredients and Substitutions

Ingredients for mulled pomegranate juice--pomegranate juice, cinnamon, orange, cloves, and star anise.
  • Pomegranate juice--For best results, use 100% pomegranate juice instead of a blend.
  • Orange--Any type of orange will work, but for the most flavor, choose a large juicy orange, such as navel, that feels heavy for its size.

How to Make Mulled Pomegranate Juice

Pomegranate juice and spices simmering in a pot.
A mug of spiced pomegranate juice with a pot of the juice nearby.
  1. Combine the juice, halved orange, and spices in a pot and simmer for 30 minutes.
  2. Pour through a strainer and divide the mixture between two mugs. Serve immediately.

FAQs

What can I do with extra pomegranate juice?

If you've got more juice than you need for the recipe, extra can be whisked into salad dressings, or simmer it until it's reduced to a syrup and use it as a glaze for roasted meat, stir into sparkling water, or in these pomegranate cheesecake jars for an easy make-ahead dessert.

Can I make this into a warm pomegranate cocktail?

Sure. To turn this non-alcoholic mulled wine into a cocktail, add a shot of spiced rum or bourbon to each mug before serving.

Tips and Troubleshooting

  • If you don't have a strainer, tie the spices together in a piece of cheesecloth for easy removal.
  • Leftover mulled juice can be stored in a sealed container in the fridge for up to 1 week. Strain the juice before storing.
  • This recipe is suitable for gluten-free, dairy-free, and vegan diets.
Two mugs of mulled pomegranate juice topped with orange slices.

More Warm Drink Recipes You'll Love

Two tall glass mugs filled with hot apple cider cocktail with a cinnamon stick resting on top.
Hot Apple Cider Cocktail
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, or Pinterest for more great camping and grilling recipes.

Recipe

Two mugs of mulled pomegranate juice topped with orange slices.

Mulled Pomegranate Juice

A woman's face.Angie Zoobkoff
Warm, cozy, and good-for-you, this spiced pomegranate juice is a like a hug in a mug.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Drinks
Cuisine American
Servings 2 drinks
Calories 249 kcal

Ingredients
  

  • 3 cups pomegranate juice
  • 1 large orange halved
  • 10 cloves
  • 6 star anise
  • 2 cinnamon sticks

Instructions
 

  • Combine the juice, halved orange, and spices in a medium saucepan. Bring to a simmer over medium heat, then reduce the heat to maintain a simmer.
  • Simmer, partially covered, for 30 minutes. Strain the mixture into two mugs, discarding the orange and spices. Serve hot.

Notes

  • If you don't have a strainer, tie the spices together in a piece of cheesecloth for easy removal.
  • Leftover mulled juice can be stored in a sealed container in the fridge for up to 1 week. Strain the juice before storing.
  • This recipe is suitable for gluten-free, dairy-free, and vegan diets.

Nutrition

Serving: 1drinkCalories: 249kcalCarbohydrates: 61gProtein: 1gSodium: 15mgSugar: 53g
Keyword winter drinks, winter holiday drinks
Tried this recipe?Let us know how it was!

Collections

21 Celebratory New Year's Eve Snacks

It's almost time to watch the ball drop and welcome in another year. Whether you're gathering with a crowd or just a few friends, these 21 celebratory New Year's Eve snacks and nibbles are the perfect, easy-to-make bites for your party.

1
Recipe and photo credit: Frozen Bananas
Whipped Goat Cheese
This whipped cheese dip is filled with cranberries, almonds and rosemary. Top the dip with honey and serve it with crostini, veggies or crackers.
Get the recipe: Whipped Goat Cheese
2
Recipe and photo credit: Haute and Healthy Living
Cheese and Grape Skewers
These cheese and grape skewers make the perfect appetizers and are almost too pretty to eat! Plus, they can be made in 15 minutes!
Get the recipe: Cheese and Grape Skewers
3
A bowl of assorted glazed nuts with a few scattered on a plate.
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
4
Recipe and photo credit: Living Chirpy
Crab Stuffed Mushrooms
Crab stuffed mushrooms are a delicious party appetizer or side dish with tons of amazing flavors. These bite-sized snacks are a delicious blend of lump crab meat stuffed in savory mushroom caps.
Get the recipe: Crab Stuffed Mushrooms
5
Recipe and photo credit: The Littlest Crumb
Goat Cheese Croquettes
These crispy goat cheese croquettes are an appetizer that everyone will love! Drizzled with honey, and sprinkled with walnuts and almonds.
Get the recipe: Goat Cheese Croquettes
6
A bowl of pomegranate salsa with chips.
Pomegranate Salsa
This classic dip gets a festive upgrade, thanks to crunchy pomegranate seeds, fresh mint, and lime.
Get the recipe: Pomegranate Salsa
7
Recipe and photo credit: Smart Savvy Food
Everything Bagel Mini Pigs in a Blanket
A classic appetizer for parties, this everything bagel mini pigs in a blanket recipe brings an extra punch of flavor and crunch by adding a favorite seasoning.
Get the recipe: Everything Bagel Mini Pigs in a Blanket
8
Recipe and photo credit: Living Chirpy
Cranberry Pecan Cheeseball
Cranberry pecan cheeseball is an easy snack or appetizer that’s great for any party, especially around the holidays. It’s so easy to make with only 7 easy ingredients, too!
Get the recipe: Cranberry Pecan Cheeseball
9
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 Pretzel Snack Mix
10
Recipe and photo credit: Style and Grace
Crunchy Dill Pickle Dip
Easy to make with just a handful of ingredients, this briny dill pickle dip is just the snack you need for your next game day, movie night, or holiday party.
Get the recipe: Crunchy Pickle Dip
11
Recipe and photo credit: Pure and Simple Nourishment
Honey Lemon Pepper Wings
These honey lemon pepper wings are the best! Sticky, flavourful, and melt in your mouth tender with perfectly crispy skin they are also so easy to make.
Get the recipe: Honey Lemon Pepper Wings
12
A round of brie in a cast iron skillet with toasted breat on the side.
Baked Brie on the Grill
Topped with balsamic glaze and spicy cranberry relish, this grilled Brie is a perfect appetizer or snack.
Get the recipe: Baked Brie on the Grill
13
Recipe and photo credit: xoxo Bella
Dirty Martini Shrimp
Succulent shrimp pair with a variety of dirty martini cocktail inspired ingredients to make a versatile dish everyone is sure to enjoy.
Get the recipe: Dirty Martini Shrimp
14
Burrata Bruschetta
Recipe and photo credit: Little Nonni
Burrata Bruschetta
Burrata bruschetta is made with creamy burrata, sweet tomatoes, and a crusty bread toasted to perfection. It only takes 15 minutes to make!
Get the recipe: Burrata Bruschetta
15
A foil pan filled with buffalo chicken dip with carrots, crackers, and bread cubes nearby.
Make-Ahead Buffalo Chicken Dip
Everything you love about Buffalo chicken wings in a creamy, scoop-able dip.
Get the recipe: Make Ahead Buffalo Chicken Dip
16
Recipe and photo credit: Cinnamon and Sage Co.
Pizza Pinwheels
Pizza pinwheels are a fun appetizer or party dish that has all the fun of pizza in a handheld snack! Best of all, it takes only 6 ingredients to make this easy appetizer. 
Get the recipe: Pizza Pinwheels
17
Recipe and photo credit: Rose Bakes
Sugared Champagne Grapes (Prosecco Grapes)
Sugared Champagne Grapes are a sweet treat—grapes lightly coated in a shimmering layer of sugar. Their thin skin and natural sweetness make them perfect for garnishing desserts, cocktails, or serving as an elegant snack. Also called Prosecco grapes, they are perfect for a bridal shower, New Year’s Eve, and other special occasions.
Get the recipe: Prosecco Grapes
18
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
19
Recipe and photo credit: Life Around the Table
Mushroom and Sundried Tomato Puffed Pastry Tart
Quick and fancy! This appetizer features flaky puff pastry topped with creamy Boursin, sautéed mushrooms, and sundried tomatoes—finished with fresh basil and balsamic drizzle. Perfect for entertaining!
Get the recipe: Mushrooms and Sundried Tomato Tart
20
Recipe and photo credit: Flavorful Eats
Marinated Cheese & Olive Antipasto
Cubes of cheese, green and black olives, crunchy red bell pepper, and pepperoncini peppers all marinated in a flavorful, herbaceous dressing make this antipasto recipe the perfect addition to your parties, potlucks, and holiday get togethers.
Get the recipe: Marinated Cheese and Olive Antipasto
21
Recipe and photo credit: Lauren Kelly Nutrition
Buffalo Chicken Meatballs
Juicy and spicy Buffalo chicken meatballs are the perfect appetizer for parties or a snack for a game day. Easy to make and super delicious!
Get the recipe: Buffalo Chicken Meatballs

Blackstone Griddle Recipes

Blackstone Monte Cristo

This Blackstone Monte Cristo is a cheesy, gooey, and crispy treat perfect for breakfast, lunch, or a late-night snack. The sourdough sandwich is filled with ham, turkey, and Gruyère cheese, then dipped in a rich batter and fried to golden perfection on your outdoor griddle.

Two halves of a Monte Cristo sandwich stacked on to pof each other.

This hearty and satisfying meal is perfect for any time of day, whether you're at camp or at home. The sourdough bread adds a bit of tanginess to the sandwich, while the Gruyère cheese provides a rich, nutty flavor. The buttery crisp exterior creates a delicious contrast to the savory filling.

Why You'll Love This Recipe

  • The recipe can be scaled to make as many sandwiches as you like.
  • They can be made on your outdoor griddle or in a cast iron skillet.
  • It's a great way to use up leftover holiday turkey and ham.

Ingredients and Substitutions

Ingredients for a Blackstone Monte Cristo--Bread, milk, butter, Gruyère, mayo, ham and turkey, Dijon, and egg.
  • Bread--Use a sturdy bread that will soak up the egg custard without becoming soggy or falling apart. I like sliced sourdough best for this, but other sturdy sandwich bread will work, too.
  • Ham and turkey--This is a great way to use up your leftover Dutch oven ham or Dutch oven turkey breast, but if you don't have any to use up, thinly sliced deli meat works well.
  • Milk--Whole or reduced fat milk will work well here; if you want a richer custard, use half and half.
  • Gruyère cheese--This adds a wonderful nutty flavor to the Monte Cristo sandwich. It's a bit pricey, and not available at all stores, so feel free to substitute shredded Swiss cheese or another alpine cheese variety that you enjoy.

How to Make a Monte Cristo Sandwich

Egg and milk in a bowl with a fork.
Two partially assembled sandwiches on a baking sheet.
  1. Whisk the egg and milk together in a large bowl.
  2. Assemble the sandwiches by spreading two slices of bread with mustard, and top them with turkey and shredded cheese. Spread the remaining two slices of bread with mayo and top with sliced ham. Place the ham side down on top of the cheese.
A sandwich being dipped into egg custard.
Two Monte Cristo sandwiches cooking on a Blackstone griddle.
  1. Dip each sandwich into the egg mixture, turning to coat completely.
  2. Melt the butter on the griddle, then cook the sandwiches until golden brown on each side, flipping once.

FAQs

What is a Monte Cristo sandwich?

A variation on the French croque monsieur, it's essentially a ham and cheese sandwich that's coated in a French toast batter and fried in butter until the cheese is melted and the sandwich has formed a golden crust.

It's often made with multiple types of meat, and occasionally has a third slice of bread in the center. Sweet versions of the sandwich are also popular, which have a powdered sugar topping and jam added or served alongside for dipping.

What should I serve with this?

These sandwiches make an easy breakfast, lunch, or dinner on their own, but for a heartier meal, serve them with a platter of veggies, marinated vegetable salad, or fruit salad.

If you enjoy a sweet and savory combination, you can also serve some raspberry jam or huckleberry sauce on the side for dipping your sandwich.

Tips and Troubleshooting

  • This recipe can be scaled to make as many sandwiches as you like. Use 1 egg and ¼ cup of milk for every 2 sandwiches.
  • Serve immediately after cooking. This type of sandwich doesn't store or reheat well.
A Monte Cristo sandwich cooking on a Blackstone griddle.

More Sandwich Recipes You'll Love

A grilled reuben sandwich on a plate with two pickle spears.
Grilled Reuben Sandwich
A chicken and bacon sandwich on a brioche bun with lettuce and tomato.
Chicken and Bacon Sandwich

Tried This Recipe?

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

Recipe

Two halves of a Monte Cristo sandwich stacked on to pof each other.

Blackstone Monte Cristo

A woman's face.Angie Zoobkoff
When your favorite ham, turkey, and cheese sandwich gets dipped in egg custard and fried on the Blackstone, the results are marvelous. See for yourself.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 2 servings
Calories 688 kcal

Equipment

Ingredients
  

  • 1 large egg
  • ¼ cup milk
  • 4 slices sourdough bread or other sturdy sandwich bread
  • 1 tablespoon mayonnaise
  • 1 tablespoon Dijon mustard
  • 4 slices turkey
  • ½ cup shredded Gruyère cheese
  • 4 slices ham
  • 2 tablespoons butter

Instructions
 

  • Whisk the egg and milk together in a large bowl.
  • Spread two slices of bread with mayonnaise on one side. Spread the remaining two slices of bread with Dijon mustard on one side.
  • Place two slices of turkey on the mustard-coated bread slices. Top with shredded cheese, dividing it evenly. Add two slices of ham to each sandwich, then top with the remaining bread slices, mayo side down.
  • Working with one sandwich at a time, dip it into the egg batter, turning to coat it completely. Let any excess drip back into the bowl. Transfer it to a plate and repeat with the remaining sandwich.
  • Heat the griddle to medium. Add the butter and let it melt.
  • Fry the sandwiches in the butter, flipping once, until the cheese is melted and they are golden brown on both sides, 4 to 5 minutes per side. Serve immediately.

Notes

    • Scaling--This recipe can be scaled to make as many sandwiches as you like. Use 1 egg and ¼ cup of milk for every 2 sandwiches.
    • Storage--Serve immediately after cooking. This type of sandwich doesn't store or reheat well.
    • Equipment options--Staying indoors? You can use your indoor electric griddle or your cast iron skillet on your stove over medium heat to make the sandwich.

Nutrition

Serving: 1 sandwichCalories: 688kcalCarbohydrates: 47gProtein: 53gFat: 32gCholesterol: 245mgFiber: 2gSugar: 11g
Keyword blackstone cooking, blackstone griddle, easy camping lunch, hot sandwich
Tried this recipe?Let us know how it was!

Holiday Recipes

Pomegranate Salsa

Give your chips and salsa some festive flair with this easy pomegranate salsa recipe. Made with fresh pomegranate arils, mint, lime, and jalapeño, this sweet and spicy dip is perfect for holiday party food, snacking, or for packing along to your Christmas potluck.

A bowl of pomegranate salsa with chips.

To me, salsa is pretty much the perfect snack. It's fresh, healthy, and perfect for almost any occasion. In the middle of winter, when tomatoes are lackluster but crisp, juicy pomegranates are at their peak, I combine them with fresh mint, jalapeño, red onion, and lime for a Christmas version of my favorite nibble.

Why You'll Love This Recipe

  • It's an easy snack recipe that's perfect for holiday gatherings.
  • It requires only 10 minutes of effort and can be made in advance.
  • It's suitable for most diets.

Ingredients and Substitutions

Ingredients for pomegranate salsa--red onion, jalapeno, lime, mint, and pomegranate.
  • Pomegranate--To select the ripest pomegranate, choose one that feels heavy for its size and has smooth, firm skin. When working with the fruit, wear an apron as the juice from the seeds will stain.
  • Lime--You'll be using the zest and juice of 1 lime for this recipe. You should get about 2 tablespoons of juice and 2 teaspoons of zest. If your lime is a little stingy, taste the finished salsa and squeeze in an extra ½ lime, if needed.
  • Jalapeño--If you prefer a milder flavor, remove the seeds and white pith inside the pepper. If you prefer a spicier bite, leave them in.
  • Mint--This adds freshness to the salsa. If you can't get fresh mint, cilantro will also work well here.

How to Make Pomegranate Salsa

A bowl of pomegranate seeds, chopped red onion, and mint.
A bow of pomegranate salsa with a microplane zester and halved lime nearby.
  1. Combine the pomegranate seeds, jalapeño, red onion, and mint in a large bowl.
  2. Stir in the zest and juice of 1 lime and ½ teaspoon salt. Chill for at least 1 hour before serving.

FAQs

How do you seed a pomegranate?

Make a shallow cut around the equator (the middle) of the pomegranate. Use your fingers to pry the two halves apart. Holding one half of the pomegranate upside down over a bowl, give it several gentle but firm taps with the back of a spoon. Tap the fruit all over to loosen all of the seeds. The seeds will fall out into the bowl. Remove and discard any pieces of membrane and repeat with the other half of the fruit.

How should I serve this?

This versatile pomegranate condiment is perfect for scooping up with tortilla chips, but also works well as a flavorful topping for roast or grilled chicken or fish.

Tips and Troubleshooting

  • Let the salsa chill for at least an hour before serving. This will give the flavors a chance to mingle and will draw out a little bit of liquid.
  • Extra salsa can be stored in an airtight container in the fridge for up to 4 days. Stir well before serving.
  • This recipe is suitable for gluten-free, dairy-free, and vegan diets.
A pomegranate, red onion, and mint mixture.

More Holiday Snack Recipes You'll Love

A bowl of assorted glazed nuts with a few scattered on a plate.
Sweet and Spicy Smoked Nuts
A round of brie in a cast iron skillet with toasted breat on the side.
Baked Brie on the Grill

Tried This Recipe?

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

Recipe

A bowl of pomegranate salsa with chips.

Pomegranate Salsa

A woman's face.Angie Zoobkoff
This classic dip gets a festive upgrade, thanks to crunchy pomegranate seeds, fresh mint, and lime.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 10 minutes
Course Condiment, Snack
Cuisine American
Servings 8 servings
Calories 33 kcal

Ingredients
  

  • 2 to 2½ cups pomegranate arils from 2 large pomegrantes
  • 1 jalapeño finely chopped
  • ⅓ cup finely chopped red onion
  • ¼ cup chopped fresh mint
  • Zest and juice of 1 lime
  • ½ teaspoon salt

Instructions
 

  • In a large bowl, combine the pomegranate seeds, jalapeño, red onion, and mint.
  • Stir in the lime zest and juice and season with salt.
  • Cover and chill for at least 1 hour before serving. Stir well before serving.

Notes

  • Storage--Extra salsa can be stored in an airtight container in the fridge for up to 4 days. Stir well before serving.
  • Dietary--This recipe is suitable for gluten-free, dairy-free, and vegan diets.

Nutrition

Serving: 0.3cupCalories: 33kcalCarbohydrates: 8gProtein: 1gSodium: 149mgFiber: 1gSugar: 4g
Keyword holiday snacks
Tried this recipe?Let us know how it was!

Collections

12 Christmas Dinner Recipes for a Small Gathering

If you've got a crowd coming for Christmas dinner, it makes sense to grill a turkey or cook a spiral-cut ham, but for those gathering with a couple of friends, or small families of four to six people, that volume of food can be overwhelming. These 12 Christmas dinner recipes are designed to make a show-stopping meal for a small gathering, but can be scaled up if you've got more people celebrating with you.

1
Recipe and photo credit: Grits and Pinecones
Stuffed Cornish Hens Recipe with Cornbread Stuffing
This stunning recipes features roasted, juicy Cornish game hens filled with perfectly seasoned stuffing with dried cranberries and roasted pecans.
Get the recipe: Stuffed Cornish Hens
2
A grilled stuffed pork tenderloin on a platter with oranges, parsley, and cranberries.
Stuffed Pork Tenderloin with Orange Butter Sauce
A panko, rosemary, and cranberry stuffing, along with a buttery citrus sauce elevates your everyday grilled pork tenderloin into a holiday-worthy meal.
Get the recipe: Stuffed Pork Tenderloin
3
Recipe and photo credit: Cucina by Elena
Stuffed Mushrooms
Stuffed mushrooms are the ultimate easy holiday appetizer recipe. They are creamy, cheesy with a crunchy topping!
Get the recipe: Stuffed Mushrooms
4
Recipe and photo credit: Flavorful Eats
Slow Cooker Beef Braciole
Slow cooker beef braciole is made with flank steak that’s been stuffed with a delectable, garlicky filling, then rolled up and browned in a pan, before being slow cooked in marinara sauce until super tender. Serve slices of the braciole with your favorite pasta or veggies for the ultimate slow cooker Italian meal!
Get the recipe: Beef Braciole
5
A pot of mashed potatoes with a wooden spoon resting inside.
Cheesy Garlic Mashed Potatoes Recipe
These creamy mashed potatoes are loaded with garlic, two types of cheese, and tangy sour cream. They're the perfect holiday (or anytime!) side dish and can be prepared ahead of time.
Get the recipe: Cheesy Garlic Mashed Potatoes
6
Recipe and photo credit: Cinnamon and Sage Co.
Cranberry Chicken
Add some color to tonight’s dinner with this simple, tasty cranberry chicken. This tangy, creamy chicken has only a few main ingredients. This makes it a perfect holiday meal for a small family.
Get the recipe: Cranberry Chicken
7
A bowl of Brussels sprouts salad with cranberries and silver tongs on the side.
Brussels Sprouts Salad with Cranberries
Crisp raw Brussels sprouts, crunchy apple, chewy cranberries, and a tart vinaigrette combine to make an unforgettable salad.
Get the recipe: Brussels Sprouts Salad
8
Recipe and photo credit: Chocolates & Chai
Pastilla (Moroccan Chicken Pie)
Pastilla/bastilla (Moroccan chicken pie) fuses sweet and savoury flavours together to create a memorable dish that’s aromatic and full of flavour.
Get the recipe: Pastilla
9
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: Roasted Potatoes
10
Recipe and photo credit: Sunglow Kitchen
Fall Roasted Sweet Potato Beet Salad with Feta
This sweet potato beet salad is full of color, flavor, and texture! It has salty feta cheese, crunchy walnuts, and a honey balsamic dressing!
Get the recipe: Roasted Sweet Potato Beet Salad
11
Three jars of individual pomegranate cheesecake.
Pomegranate Cheesecake Jars
Whip up a batch of these easy pomegranate-infused mini cheesecakes and let the accolades roll in.
Get the recipe: Pomegranate Cheesecake Jars
12
A skillet gingerbread cake with frosting being spread on it.
Skillet Gingerbread Cake
Topped with swoops of tangy cream cheese frosting, this skillet gingerbread cake is a holiday favorite. Make it on the grill and leave your oven free for all the other holiday faves.
Get the recipe: Skillet Gingerbread Cake

Grilling

Baked Brie on the Grill

Baked Brie just got a major upgrade, thanks to the smoky heat of the grill. Cooked in your cast iron skillet on the grill, this easy, cheesy snack goes from BBQ to table with almost no effort.

A round of brie in a cast iron skillet with toasted breat on the side.

The concept of baked Brie isn't new, and if you're like me, you've indulged in it on many occasions. Cooking it on the grill, however, is a game-changer. The heat from the grill transforms the creamy interior into a soft, velvety texture, while the outside develops a plump crust. Topped with balsamic glaze and spicy cranberry relish, this grilled Brie is a perfect appetizer or snack.

Why You'll Love This Recipe

  • It's an easy snack recipe that's perfect for holiday gatherings, camping, tailgating, and more. Make it anywhere you can take your portable grill!
  • You can serve it directly from the skillet you cook it in.
  • The toppings are completely customizable.

Ingredients and Substitutions

Ingredients for baked Brie -- Brie, cranberry relish, balsamic syrup, bread
  • Brie--When heated, Brie softens to a perfectly spreadable consistency, and the rind contains the melted cheese. You can substitute Camembert, but the flavor won't be as creamy as Brie because it contains less milk fat. Don't trim the rind before grilling.
  • Balsamic syrup--Also known as balsamic glaze, this can be purchased online, at many supermarkets, or specialty grocers, and comes in a variety of flavors. Use one that you like the taste of. You can also make your own by simmering balsamic vinegar until reduced to a thick glaze. If you do this, be sure to have your hood fan running or simmer it outside!
  • Cranberry relish--This is a holiday-inspired festive topping for the grilled Brie, but you can swap in something different if you prefer. See some great options for variations below.
  • Bread--Use a sturdy bread that will toast well and hold up when spread with melted cheese. I recommend an artisan style bread, baguette, sourdough, or French bread.

How to Cook Brie on the Grill

A round of Brie in a cast iron skillet on a grill.
Four slices of bread on a grill.
  1. Place the Brie in a small cast iron skillet and set over indirect heat on the grill. Cook for 15 to 20 minutes. Remove from the heat and drizzle with balsamic glaze and top with cranberry relish.
  2. Toast the sliced bread over direct heat on the grill for about 1 minute per side.

FAQs

Can I cook the cheese directly on the grill?

If you don't have a cast iron skillet, you can cook it directly on the grill over indirect heat for about 10 minutes, carefully flipping it once during cooking.

Be sure that your grill is cleaned and oiled before placing the cheese on the grate. When the cheese is plump and feels very soft, use a metal spatula to carefully transfer it to a serving platter before topping and serving it.

What size of skillet should I use?

You can use any size of cast iron skillet here, as long as it's larger than your wheel of cheese. I prefer to use my smallest skillet (6 inch) as it looks great for serving and also helps to contain the oozing cheese once you cut into it.

If you only have a large skillet, you can grill the cheese in it and transfer it to a smaller platter for serving, if you prefer.

Baked Brie Topping Variations

Topping the Brie with cranberry relish or cranberry sauce gives this easy appetizer a festive feel, but there are plenty of ways to change up the topping depending on the occasion, personal preference, or what you have on hand. A few suggestions include:

  • Spoon some huckleberry sauce over the top
  • Add a dollop of your favorite jam or preserves
  • If you prefer a crunchy element, sprinkle sweet and spicy smoked nuts on top or around the cheese after cooking.
  • To keep it savory, skip the balsamic and garnish with a sprinkling of fresh thyme leaves.

Tips and Troubleshooting

  • Serve this immediately after grilling as the cheese will begin to firm up as it cools.
  • This recipe is suitable for gluten-free and vegetarian diets.
A slice of bread topped with melted brie.

More Cheese Recipes You'll Love

A small skillet filled with beer cheese dip, topped with shredded cheese, tomatoes, and scallions with chips on the side.
Skillet Beer Cheese
A cube of bread on a fondue fork, covered in Swiss cheese dip.
Swiss Cheese Dip

Tried This Recipe?

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

Recipe

A round of brie in a cast iron skillet with toasted breat on the side.

Baked Brie on the Grill

A woman's face.Angie Zoobkoff
Topped with balsamic glaze and spicy cranberry relish, this grilled Brie is a perfect appetizer or snack.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Appetizer, Snack
Cuisine French
Servings 8 servings
Calories 175 kcal

Equipment

Ingredients
  

  • 1 round Brie cheese (about 7 ounces | 200 g)
  • 1 tablespoon balsamic glaze
  • 2 tablespoons spicy cranberry relish
  • 16 small bread or baguette slices

Instructions
 

  • Prepare a grill for indirect medium heat (400°F to 425°F). If possible, have heat on either side of the cool zone. If this isn't possible, rotate the skillet once during grilling so that the cheese melts evenly.
  • Place the Brie round in a small cast iron skillet and set over indirect heat. Grill until the cheese is slightly puffed and very soft, 15 to 20 minutes.
  • During the last 2 minutes of cooking, place the bread slices over direct heat and toast for 1 to 2 minutes on each side.
  • Remove the cheese and bread from the grill. Drizzle the balsamic glaze over the cheese and top with cranberry relish. Serve immediately with toasted bread.

Video

Notes

  • Serve this immediately after grilling as the cheese will begin to firm up as it cools.
  • This recipe is suitable for gluten-free and vegetarian diets.

Nutrition

Serving: 1 portionCalories: 175kcalCarbohydrates: 18gProtein: 9gFat: 7gCholesterol: 25mgSodium: 364mgFiber: 1gSugar: 1g
Keyword baked brie, grilled appetizers, grilled snacks, holiday snacks
Tried this recipe?Let us know how it was!

Everyday Staples

Sweet and Spicy Smoked Nuts

Perfect for party snacks, gifting, and everyday munchies, these sweet and spicy smoked nuts are easy to make on your smoker or grill. So easy, in fact, you'll probably have them on permanent rotation year round. We certainly do.

A bowl of assorted glazed nuts with a few scattered on a plate.

If you try to limit your daily nut intake to "just a handful", it's probably best to not have these lying around. These sweet, salty, spicy, crunchy nuts are so tempting that they'll disappear much faster than you intended! Thankfully, they're great for parties and make a great edible gift, so you can share the love and avoid over-indulging.

[feast_advanced_jump_to]

Why You'll Love This Recipe

  • It's an easy snack recipe that's perfect for holiday gatherings, camping, hiking, and more. It also makes a great gift!
  • You can customize it to suit your tastes.
  • They can be made on a smoker or regular grill.
  • You can prepare them ahead of time.

Ingredients and Substitutions

Ingredients for sweet and spicy smoked nuts--hot honey, butter, and mixed nuts.
  • Mixed nuts--I like a combination of pecans, cashews, and almonds, but other nuts like walnuts, pistachios, or macadamia nuts would also work well. Be sure to purchase raw, unseasoned nuts.
  • Hot honey--This delivers the sweet and spicy flavor to the roasted nuts. Hot honey is available online and at many stores. If necessary, you can substitute with ¼ cup of honey and ¼ teaspoon red pepper flakes. If you prefer only sweet nuts, you can use regular honey. Use your leftovers to create these amazing recipes that use hot honey.

How to Make Smoked Nuts

A bowl of hot honey, melted butter, and salt.
A bowl of mixed nuts with hot honey glaze being mixed into it.
  1. Combine the hot honey, melted butter, and salt in a small bowl. Mix well.
  2. Pour the honey over the nuts and stir to evenly coat the nuts.
A foil tray of unroasted mixed nuts.
A foil tray of nuts on the grill.
  1. Arrange the nuts in an even layer in a foil pan.
  2. Smoke at 225 to 250°F for 1 ¼ hours. Cool completely.

FAQs

How long can I store these?

Store the honey smoked nuts in a sealed container at room temperature for up to 1 week. For longer storage, freeze them for up to 2 months. Thaw at room temperature before enjoying.

What's the best type of smoke to use for smoking nuts?

I recommend using hickory or pecan for making smoked nuts. Avoid very strong types of wood, like mesquite or oak, as they can overpower the flavor of the nuts.

Using Your Grill as a Smoker

Don't have a traditional smoker? No worries! If your grill has a smoke box on the side, like mine does, pop your wood chips into the box and turn the burner on below it. The heat from the burner and burning chips should be enough to maintain the temperature around 225°F. If it's too low, turn on another burner (but not directly beneath your nuts).

If your grill doesn't have a smoke box, wrap your wood chips up in foil to create a pouch. Poke holes all over the pouch, then set it directly over the burner.

Tips and Troubleshooting

  • Let the nuts cool completely in the foil pan before storing. If they stick together, gently break them apart with your hands.
  • This recipe is suitable for gluten-free and vegetarian diets.
Assorted roasted nuts.

More Snack Recipes You'll Love

Two jars filled with Golden Grahams, chocolate cookies, mini marshmallows, and chocolate chips.
S'mores Trail Mix
A bowl of spiced pepitas with some spilling over the top.
Spiced Pepitas

Tried This Recipe?

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

Recipe

A bowl of assorted glazed nuts with a few scattered on a plate.

Sweet and Spicy Smoked Nuts

A woman's face.Angie Zoobkoff
Sweet, salty, smoky, spicy, crunchy. What more could you ask for from a snack?
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Course Snack
Cuisine American
Servings 16 servings
Calories 244 kcal

Equipment

  • Grill or smoker
  • Hickory or pecan wood chips, chunks, or pellets
  • 9 by 13-inch foil pan

Ingredients
  

  • 4 cups raw mixed nuts
  • ¼ cup hot honey
  • 1 tablespoon butter melted
  • 1 teaspoon table salt

Instructions
 

  • Prepare a smoker or grill with a smoke box or smoke pouch using hickory or pecan for cooking at 225°F to 250°F.
  • In a small bowl, stir together the hot honey, melted butter, and salt.
  • Place the nuts in a large bowl and pour the honey mixture over it. Use a silicone spatula to stir well, so that each nut is coated.
  • Dump the nuts into a 9-by-13-inch foil pan and spread in a single layer.
  • Place the foil tray on the smoker or grill and smoke at 225°F to 250°F until golden and fragrant, about 1 ¼ hours. Replace wood chips or pellets as needed to maintain a steady stream of smoke.
  • Cool completely before serving.

Notes

  •  
  • Let the nuts cool completely in the foil pan before storing. If they stick together, gently break them apart with your hands.
  • Store the nuts in an airtight container at room temperature for up to 1 week or freeze for up to 2 months.
  • This recipe is suitable for gluten-free and vegetarian diets.
  •  

Nutrition

Serving: 0.25 cupCalories: 244kcalCarbohydrates: 12gProtein: 6gFat: 21gCholesterol: 2mgSodium: 157mgFiber: 2gSugar: 4g
Keyword camping snacks, grilled snacks, holiday snacks, smoking
Tried this recipe?Let us know how it was!

Camping

6 Sweet Dutch Oven Desserts for Camping

If you're an avid camper, you likely already know that the Dutch oven is an essential cooking tool. Dutch oven camping meals are incredibly popular on this site, particularly chili recipes and beef stew. There's no need to limit its use to savory foods, though. These 5 Dutch oven camping desserts are proof that it can be used to make incredible sweet treats, too.

1
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
2
Recipe and photo credit: The Feathered Nester
Dutch Oven Apple Cobbler
Apple cobbler with cake mix is a delicious and moist fall treat! Bake this Dutch oven delight in under an hour for a cozy dessert.
Get the recipe: Dutch Oven Apple Cobbler
3
A bowl full of cinnamon sugar doughnut holes with a half eaten one on the side.
Campfire Doughnut Holes
A sweet breakfast or dessert treat that's perfect for enjoying around the campfire.
Get the recipe: Campfire Doughnut Holes
4
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
5
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
6
Four stuffed pears in a cast iron Dutch oven.
Stuffed Pears
Just sweet enough to be called dessert, these spectacular Dutch oven stuffed pears can easily double as breakfast the next morning.
Get the recipe: Stuffed Pears

Camping

Pomegranate Cheesecake Jars

With a crunchy gingersnap crust, sweet, creamy pomegranate-infused cheesecake filling, and fresh pomegranate arils on top, these cheesecake jars are the perfect make-ahead Christmas dessert, whether you're at camp or at home.

Three jars of individual pomegranate cheesecake.

Like my no-bake mini pumpkin cheesecakes and my cranberry bliss dip, the beauty of these individual pomegranate cheesecakes is that they can be made ahead of time, making them perfect for packing along on a winter camping trip, taking to a potluck, or for serving at Christmas dinner. They also happen to be pretty darn delicious and are certain to earn you some rave reviews.

Why You'll Love This Recipe

Ingredients and Substitutions

Ingredients for pomegranate cheesecake jars--cream cheese, cinnamon, gingersnaps, sugar, powdered sugar, butter, cream, and pomegranate and its juice.
  • Gingersnaps--Look for old-fashioned or authentic gingersnaps that have a prominent ginger flavor. You can easily crush the cookies in a food processor, or toss them into a resealable bag and use a rolling pin to grind them up.
  • Cream cheese--Use full-fat cream cheese for best results.
  • Pomegranate juice--You can usually find this in the refrigerated section of a large supermarket with the other fresh juices. Use leftover pomegranate juice to make this mulled pomegranate juice recipe.
  • Pomegranate--To select the ripest pomegranate, choose one that feels heavy for its size and has smooth, firm skin. When working with the fruit, wear an apron as the juice from the seeds will stain. Extra seeds can be used to make pomegranate salsa.

How to Make Pomegranate Cheesecake

A pot of pomegranate juice on an induction burner.
A person pouring butter into a bowl with crushed gingersnaps and sugar.
  1. Boil the pomegranate juice until reduced by half. Let it cool completely.
  2. Combine the crushed gingersnaps, sugar, and melted butter and mix well.
A person pressing gingersnap crust into the bottom of small Mason jars.
A bowl of whipped cream with an electric hand mixer nearby.
  1. Divide the crust mixture among six Mason jars and press the crust into the bottom of each jar.
  2. Whip the cream until it holds firm peaks.
An electric hand mixer beating cream cheese.
A bow of cream cheese, pomegranate juice, and cinnamon with an electric hand mixer resting inside.
  1. Beat the cream cheese and powdered sugar together.
  2. Mix in the cooled pomegranate juice and cinnamon.
A bowl of cheesecake filling with whipped cream being folded into it.
Individual jars of pomegranate cheesecake.
  1. Gently fold the whipped cream into the cream cheese filling.
  2. Divide the cream cheese filling among the jars and top with fresh pomegranate arils. Chill until serving.

FAQs

How do you seed a pomegranate?

Make a shallow cut around the equator (the middle) of the pomegranate. Use your fingers to pry the two halves apart. Holding one half of the pomegranate upside down over a bowl, give it several gentle but firm taps with the back of a spoon. Tap the fruit all over to loosen all of the seeds. The seeds will fall out into the bowl. Remove and discard any pieces of membrane and repeat with the other half of the fruit.

Can I make this as a single large cheesecake?

Yes. You can prepare this as one large no-bake pomegranate cheesecake in a 9-inch springform pan. The filling is softer and more mousse-like than traditional cheesecake filling so, in order to get clean slices, wipe your knife blade between each cut.

How should I serve them?

These work best in ½-pint (8-ounce) wide mouth mason jars if you're travelling since they seal and stack well, but you can use any small lidded containers or ramekins.

Can I freeze them?

Yes. They can be frozen without the pomegranate seed topping. Let the cheesecakes set in the fridge overnight, then store them in the freezer in their containers for up to 3 months. Thaw in the refrigerator overnight and top with the seeds before serving.

Tips and Troubleshooting

  • Use the bottom of a small jar to press the crust layer into your jar or serving dishes. The butter in the crust should prevent it from sticking to the glass, but if it does, spray the bottom of the glass with cooking spray.
  • Make your cheesecake jars at least 8 hours before serving, but ideally a day before. The chilling time will allow the filling to firm up and will let the flavors develop.
  • Keep your cheesecakes covered with a lid or plastic wrap until you serve them.
  • Store the mini cheesecake in your cooler or refrigerator for up to 4 days.
Three pomegranate cheesecake jars with spoons sticking out of them.

More Holiday Dessert Recipes You'll Love

A skillet gingerbread cake with frosting being spread on it.
Skillet Gingerbread Cake
Two plates of cranberry cobbler on a wooden table with fir branches nearby.
Dutch Oven Cranberry Cobbler

Tried This Recipe?

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

Recipe

Three jars of individual pomegranate cheesecake.

Pomegranate Cheesecake Jars

A woman's face.Angie Zoobkoff
Whip up a batch of these easy pomegranate-infused mini cheesecakes and let the accolades roll in.
No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Chill Time 8 hours
Course Dessert
Cuisine American
Servings 6 servings
Calories 367 kcal

Equipment

  • 6 half-pint wide mouth jars or ramekins

Ingredients
  

  • ½ cup pomegranate juice
  • 1 cup crushed gingersnaps (3 ½ oz | 100 g)
  • 4 tablespoons unsalted butter melted
  • 2 tablespoons granulated sugar
  • 1 pinch salt
  • ½ cup whipping cream
  • One (8-ounce) package cream cheese
  • ¼ cup powdered sugar
  • 1 teaspoon ground cinnamon
  • ¼ cup fresh pomegranate arils

Instructions
 

  • In a small saucepan over medium-high heat, boil the pomegranate juice until reduced to ¼ cup, about 6 minutes. Remove from the heat and let it cool to room temperature.
  • In a medium bowl, combine the gingersnaps, melted butter, granulated sugar, and a pinch of salt. Mix well.
  • Divide the gingersnap mixture among six jars and use a small glass to firmly press the crust into the bottom of each jar.
  • Using a stand mixer or electric hand mixer, beat the whipping cream until it holds stiff peaks, about 3 minutes.
  • In a large bowl, beat the cream cheese and powdered sugar together until smooth. With the mixer on low, carefully beat in the pomegranate juice and cinnamon.
  • Working in two batches, gently fold the whipped cream into the cream cheese mixture.
  • Divide the cream cheese mixture among the jars, using the back of a spoon to smooth the top. Sprinkle the pomegranate seeds over the top.
  • Cover and chill for at least 8 hours before serving.

Notes

  • Pressing the crust--Use the bottom of a small jar to press the crust layer into your jar or serving dishes. The butter in the crust should prevent it from sticking to the glass, but if it does, spray the bottom of the glass with cooking spray.
  • Let it chill--Make your cheesecake jars at least 8 hours before serving, but ideally a day before. The chilling time will allow the filling to firm up and will let the flavors develop.
  • Keep them covered--Keep your cheesecakes covered with a lid or plastic wrap until you serve them.
  • Storage--Store the mini cheesecake in your cooler or refrigerator for up to 4 days.

Nutrition

Serving: 1jarCalories: 367kcalCarbohydrates: 26gProtein: 3gFat: 28gCholesterol: 73mgSodium: 170mgSugar: 19g
Keyword camping desserts, christmas recipes, make-ahead desserts
Tried this recipe?Let us know how it was!

Beef Recipes

Skillet Salisbury Steak

Whether you're looking for a comforting one-pot meal for camping, or a cozy weeknight dinner at home, this skillet Salisbury steak is the answer. It comes together entirely in your trusty cast iron skillet and is oh-so-satisfying.

A serving of Salisbury steak on a pile of mashed potatoes.

Ever notice that anything smothered in rich mushroom gravy is instantly better? Mashed potatoes, pork chops with mushroom gravy, seared steak . . . I could go on, but you get the idea, and this meal is no different. The Salisbury steak patties are tender and very tasty on their own, but when you serve them with gravy, you've got yourself a winning meal.

Why You'll Love This Recipe

  • It' comes together in a single skillet's a one-pan cast iron skillet meal, making it ideal for camping or a simple meal at home.
  • You can prepare the meat patties ahead of time.
  • It's hearty and satisfying comfort food.

Ingredients and Substitutions

Ingredients for salisbury steak--beef, egg, broth, flour, onion, Dijon, Worcestershire sauce, mushrooms, bread crumbs, and oil.
  • Ground beef--I recommend using lean ground beef (85/15), which will give you a little bit of fat for flavor, but not so much that your gravy ends up greasy.
  • Flour--Regular all-purpose flour works best here.
  • Breadcrumbs--You can use plain or seasoned dried bread crumbs, depending on your preference or what you have on hand.
  • Worcestershire sauce--This adds flavor to the meat. If you don't have any, you can substitute soy sauce.
  • Mushrooms--I used cremini mushrooms for this recipe, but white mushrooms will work well, too.

How to Make Salisbury Steak in a Cast Iron Skillet

A bowl with raw ground beef, egg, bread crumbs, and seasoning.
Four large meatballs on a baking sheet.
  1. Combine the beef, egg, breadcrumbs, Worcestershire sauce, and salt and pepper in a large bowl. Mix well.
  2. Shape the meat mixture into four even balls.
Four meatballs in a skillet with one being pressed down with a spatula.
Onions cooking in a skillet.
  1. Heat 2 tablespoons of oil in a large cast iron skillet. Add the meat balls and press with a spatula to flatten slightly. Cook until browned on each side. Transfer to a plate.
  2. Add the remaining oil to the skillet, then stir in the onions. Cook until softened.
Mushrooms cooking in a cast iron skillet.
Flour added to a skillet with cooked onions and mushrooms.
  1. Stir in the mushrooms and cook until they begin to release their liquid.
  2. Sprinkle flour over the mushroom mixture. Cook for a couple of minutes.
A person pouring broth into a skillet with mushrooms.
Salisbury steak cooking in a skillet with mushroom gravy.
  1. Pour in the stock and stir in the Dijon. Bring the mixture to a simmer.
  2. Nestle the meat patties in the gravy and cook until the meat reaches an internal temperature of 160°F.

FAQs

What is Salisbury steak?

It's a popular dish that originated in the US, named after Dr. James Salisbury, who was an early promoter of meat-centered diets. The recipe has changed over time, and now is usually made with meat patties containing ground beef and other ingredients, such as binders (egg, breadcrumbs) and flavoring. They are served in a brown gravy which may or may not contain mushrooms and/or onions.

What should I serve with this?

Creamy mashed potatoes are a classic pairing with this comfort food meal, but egg noodles would also work well here.

How can I tell if it's done?

The best way to determine doneness is to insert a thermometer into the thickest part of your beef patties. When they register 160°F (71°C), they're ready.

Tips and Troubleshooting

  • To get ahead, mix and shape the meat patties and freeze in an airtight container or resealable bag for up to 3 months. Thaw completely in the refrigerator before cooking.
  • To prevent your spatula from sticking to the meat when pressing it, spray the bottom side of your spatula with cooking spray.
  • This recipe is suitable for dairy-free diets.
A skillet filled with salisbury steak in mushroom gravy with a bowl of mashed potatoes on the side.

More Ground Beef Recipes You'll Love

A serving of shepherd's pie on a plate.
Dutch Oven Shepherd's Pie
Nachos topped with beef, cheese, avocado, tomato, and pickled peppers in a cast iron skillet.
Skillet Nachos

Tried This Recipe?

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

Recipe

A serving of Salisbury steak on a pile of mashed potatoes.

Skillet Salisbury Steak

A woman's face.Angie Zoobkoff
This one-pot meal of tender beef patties in rich mushroom gravy is inexpensive, hearty, and oh-so-satisfying.
No ratings yet
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4 servings
Calories 439 kcal

Ingredients
  

  • 1 pound lean ground beef
  • 1 large egg
  • ⅓ cup breadcrumbs
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon salt plus more to taste
  • ½ teaspoon freshly ground black pepper plus more to taste
  • 3 tablespoons vegetable or olive oil divided
  • 1 medium onion thinly sliced
  • 8 ounces cremini mushrooms sliced
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1 teaspoon Dijon mustard

Instructions
 

  • In a large bowl, combine the beef, egg, breadcrumbs, Worcestershire sauce, and ½ teaspoon each salt and pepper. Mix well.
  • Shape the meat mixture into 4 even balls.
  • Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the meat balls to the skillet and use a spatula to flatten each one slightly. Cook, flipping once, until browned on each side, about 5 minutes per side. Transfer to a plate. (The meat will still be raw inside. That's ok.)
  • Reduce the heat to medium low and add the remaining 1 tablespoon oil to the skillet. Stir in the onion and cook, stirring occasionally, until softened, 8 to 10 minutes.
  • Add the mushrooms and cook until they begin to release their liquid, 5 to 6 minutes.
  • Sprinkle the flour over the mushrooms and cook, stirring constantly, for 1 to 2 minutes.
  • Slowly pour in the broth, stirring constantly. Stir in the Dijon mustard.
  • Bring the gravy to a simmer, then nestle the beef patties in the gravy. Simmer gently, turning the patties once, until cooked through to an internal temperature of 160°F, 15 to 20 minutes.
  • Season to taste with salt and pepper and serve hot.

Notes

  • Get ahead--To get ahead, mix and shape the meat patties and freeze in an airtight container or resealable bag for up to 3 months. Thaw completely in the refrigerator before cooking.
  • Stop it from sticking--To prevent your spatula from sticking to the meat when pressing it, spray the bottom side of your spatula with cooking spray.
  • Dietary--This recipe is suitable for dairy-free diets.

Nutrition

Serving: 1 portionCalories: 439kcalCarbohydrates: 15gProtein: 32gFat: 28gCholesterol: 176mgSodium: 904mgFiber: 2gSugar: 4g
Keyword cast iron cooking, ground beef recipes, one pan meals
Tried this recipe?Let us know how it was!

Collections

20 Crowd-Pleasing Christmas Potluck Recipes

The holiday season brings plenty of opportunities to gather with friends and family, and more often than not, you need to bring a dish along. These 20 crowd-pleasing potluck recipes include nibbles, dips, mains, sides, and desserts so you'll have the perfect dish ready no matter what the host requests.

Small Bites & Nibbles

1
Recipe and photo credit: Chef Savvy
Mini Cheese Balls
Mini cheese balls are the perfect holiday party appetizer! The bite-sized cheese balls are coated in cranberries, nuts and herbs!
Get the recipe: Mini Cheese Balls
2
Recipe and photo credit: Spabettie
Deviled Egg Potatoes
Deviled egg potato bites are the kinder, gentler cousin to the deviled egg. Rich and crispy, these make a great appetizer recipe!
Get the recipe: Deviled Egg Potato Bites
3
Christmas Guacamole Wreath
Recipe and photo credit: Veggies Save the Day
Christmas Guacamole Wreath
Wow your guests this holiday season by serving Christmas guacamole in the shape of a wreath. An easy appetizer that’s ready in 15 minutes.
Get the recipe: Christmas Guacamole Wreath

Dips

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: Beer Cheese Dip
5
Recipe and photo credit: Small Town Woman
Taco Dip
This incredibly easy yet scrumptious taco dip with a sour cream and cream cheese base comes together in less than ten minutes complete with all of your favorite toppings.
Get the recipe: Taco Dip
6
A foil pan filled with buffalo chicken dip with carrots, crackers, and bread cubes nearby.
Make-Ahead Buffalo Chicken Dip
Everything you love about Buffalo chicken wings in a creamy, scoop-able dip.
Get the recipe: Make-Ahead Buffalo Chicken Dip

Mains

7
Recipe and photo credit: Semi Homemade Kitchen
3-Ingredient Cranberry Meatballs
3-ingredient cranberry meatballs made easily in the crockpot. Perfect for holidays, potlucks, or a quick dinner with minimal prep.
Get the recipe: 3-Ingredient Cranberry Meatballs
8
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
9
Recipe and photo credit: A Latin Flair
Pan de Jamon (Venezuelan Ham Bread)
This delicious Pan de Jamon is a must-have in Venezuela during the Christmas holiday and will be a star on your holiday table!
Get the recipe: Venezuelan Ham Bread
10
Recipe and photo credit: The Feathered Nester
Chicken Stuffing Casserole
Need a quick 30 minute crowd pleaser? Everyone will love this chicken stuffing casserole bake recipe with creamy mushroom sauce and savory stuffing.
Get the recipe: Chicken Stuffing Casserole
11
Recipe and photo credit: xoxo Bella
Loaded Mac and Cheese
Indulge in the ultimate comfort food experience with this 35-minute loaded mac and cheese recipe! This dish takes the classic macaroni and cheese we all know and love, and elevates it to new heights with the addition of crispy bacon and panko breadcrumbs.
Get the recipe: Loaded Mac and Cheese
12
Recipe and photo credit: Little Sunny Kitchen
Easy Taco Ring
Make this taco crescent ring, a beautiful presentation of a classic tex-mex favorite. Perfect for potlucks, parties, or weeknight dinners.
Get the recipe: Easy Taco Ring

Salads

13
Recipe and photo credit: Haute and Healthy Living
Christmas Wreath Salad with Pomegranate and Pear
This Christmas wreath salad with pomegranate and pear is a stunning and tasty side that’s perfect for holiday entertaining!
Get the recipe: Christmas Wreath Salad
14
A bowl of Brussels sprouts salad with cranberries and silver tongs on the side.
Brussels Sprouts Salad with Cranberries
Crisp raw Brussels sprouts, crunchy apple, chewy cranberries, and a tart vinaigrette combine to make an unforgettable salad.
Get the recipe: Brussels Sprouts Salad with Cranberries

Sweet Treats

15
Recipe and photo credit: Recipes From a Pantry
Grinch Christmas Dip
This easy Grinch dip is a classic Christmas dip for the holiday season. It requires only 6 ingredients and a few minutes prep. Great to serve as a dessert dip or as part of a Christmas dessert board.
Get the recipe: Grinch Dip
16
Recipe and photo credit: The Fruity Jem
Chocolate Mousse Tartlets
Easy, healthy-ish, and irresistible dark chocolate mousse tartlet! Serve these mini tarts at parties, or make one big chocolate mousse tart to simplify!
Get the recipe: Chocolate Mousse Tartlets
17
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
18
Recipe and photo credit: In the Kids Kitchen
Santa Belly Oreos
These festive chocolate covered OREO cookies are decorated to look like Santa’s red coat!
Get the recipe: Santa Belly Oreos
19
Sugar Cookie Truffles
Recipe and photo credit: Chef Denise
Sugar Cookie Truffles
With only four ingredients and no baking or messy chocolate dipping, these truffles are super simple! They’re super delicious too, combining the classic flavors of sugar cookies and white chocolate with the creaminess of truffles.
Get the recipe: Sugar Cookie Truffles
20
Recipe and photo credit: Binky's Culinary Carnival
Vanillekipferl - Crescent Cookies
Vanillekipferl, the delicate, crescent-shaped cookies dusted with a light sprinkle of powdered sugar, are a classic European baking tradition
Get the recipe: Crescent Cookies

Cast Iron Skillet Recipes

Skillet Gingerbread Cake

This skillet gingerbread cake has everything going for it. Plenty of warm spices, beautifully crispy edges and a soft center (thanks, cast iron!), and swirls of tangy cream cheese frosting. If that wasn't enough, you can whip up this easy holiday dessert on your grill, leaving the oven free for the rest of your meal.

A skillet gingerbread cake with frosting being spread on it.

Every year, my daughter requests the same meal for her birthday, and always asks for gingerbread cake with cream cheese frosting for dessert. Although it doesn't really fall within the realm of a traditional birthday cake, it's perfectly suited to Christmas, and once you try it, I'm guessing you'll be happy to indulge in it any time of the year.

Why You'll Love This Recipe

  • You can cook it on the grill, leaving your oven free for other holiday dishes.
  • Baking in cast iron gives the gingerbread cake perfectly crispy edges while still keeping the center moist and tender.

Ingredients and Substitutions

Ingredients for skillet gingerbread cake--flour, brown sugar, butter, egg, spices, molasses, and baking soda.
  • Molasses--You want to use unsulfured molasses for this recipe. This is what you'll generally find in the baking aisle of your supermarket. You may see it labeled as 'fancy molasses'. Do NOT use blackstrap molasses!
  • Flour--Regular all-purpose flour works best here.
  • Spices--A combination of ginger, cinnamon, and cloves gives this cake its classic gingerbread flavor.
  • Butter--I recommend using unsalted butter in baking because the salt content in salted butter can vary. If you need to use salted butter, reduce the amount of salt in the dry ingredients to ¼ teaspoon.

How to Make Gingerbread Cake

A buttered cast iron skillet.
Dry ingredients in a bowl with a whisk.
  1. Butter a 12-inch cast iron skillet generously.
  2. Whisk the flour, spices, baking soda, and salt together in a medium bowl.
Brown sugar and butter creamed together in a bowl.
Molasses and egg added to a bowl with creamed butter and brown sugar.
  1. Beat the butter and brown sugar together with a hand mixer or stand mixer until fluffy.
  2. Stir in the egg and molasses.
Dry ingredients being folded into wet ones in a glass bowl.
Water being poured into a bowl of cake batter.
  1. Fold the dry ingredients into the wet just until no white streaks remain.
  2. Pour in the boiling water and stir until the batter is uniform.
Unbaked gingerbread cake in a cast iron skillet.
A skillet gingerbread cake cooking on a grill.
  1. Pour the batter into the prepared skillet and smooth the top.
  2. Bake in a 350°F grill over indirect heat until a toothpick inserted in the center comes out clean.

Baking a Cake on the Grill

Using a grill to bake a cake isn't complicated, as long as you remember a few key things. We're treating the grill like an oven, so it needs to remain covered as much as possible. That means no peeking! Only open the lid to check on it when it's getting close to the 30 minute mark.

The other critical thing to remember is that the skillet needs to be over indirect heat. Any direct flame under your skillet is going to result in a burned cake. Ideally, you want low heat on either side of your skillet, but if your grill isn't large enough to accommodate this, heat the burner on one side of the grill, place the skillet on the other side, and turn it once during baking.

FAQs

Can I bake it in the oven?

Yes. Follow the instructions, baking it in a 350°F oven for about 30 minutes.

Can I freeze the cake?

The gingerbread cake can be frozen, unfrosted, for up to 3 months. If you're planning to freeze the cake, I recommend lining the skillet with parchment fore easy removal. Once the cake is baked and cooled, remove it from the skillet and wrap it in a double layer of plastic wrap. Freeze for up to 3 months. Thaw before frosting.

Can I use a different size skillet?

You can, but be aware that the baking time will be different. If you use a smaller (10-inch) skillet, take care to not overfill it. The cooking time will be a little longer. If you use a larger skillet, you'll get a thinner cake, which will cook faster.

Tips and Troubleshooting

  • To help molasses easily slide out of your measuring cup, spray the cup with baking spray before adding the molasses.
  • If you're concerned about the cake sticking to the skillet, you can line it with parchment. If you're baking the cake on the grill, make sure there is no paper hanging over the edges as it could ignite.
  • Avoid lifting the lid on the grill as much as possible as the temperature will fluctuate each time it's opened.
  • I find that it typically takes a little longer to bake the cake on the grill than in the oven.

Storage Instructions

The unfrosted cake can be stored at room temperature, covered with plastic wrap or foil for up to 3 days. The cake will lose its crispiness along the edges as it sits, but it will still be delicious. After frosting, the cake should be stored in the fridge, covered loosely with plastic wrap.

A slice of gingerbread cake with cream cheese frosting on a plate.

More Grilled Dessert Recipes You'll Love

A whole skillet peach cobbler with two spoons resting on top.
Skillet Peach Cobbler
A whole cast iron skillet blueberry cake, dusted with powdered sugar, with a sieve full of powdered sugar on the side.
Skillet Blueberry Cake

Tried This Recipe?

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

Recipe

A skillet gingerbread cake with frosting being spread on it.

Skillet Gingerbread Cake

A woman's face.Angie Zoobkoff
Topped with swoops of tangy cream cheese frosting, this skillet gingerbread cake is a holiday favorite. Make it on the grill and leave your oven free for all the other holiday faves.
No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 10 servings
Calories 531 kcal

Equipment

Ingredients
  

For the gingerbread cake

  • ½ cup unsalted butter plus more for the pan
  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup brown sugar
  • ¾ cup unsulfured molasses
  • 1 large egg
  • 1 cup boiling water

For the cream cheese frosting (optional)

  • 4 ounces cream cheese (full-fat) softened
  • ¼ cup butter softened
  • ½ teaspoon vanilla
  • 2 cups powdered sugar
  • Pinch salt

Instructions
 

  • Generously butter a 12-inch cast iron skillet. Preheat the grill for medium (350°F) indirect heat. If possible, set it up so that the cool zone is in the center with heat on either side.
  • In a medium bowl, whisk the flour, baking soda, ginger, cinnamon, cloves, and salt together.
  • In a large bowl, use a hand mixer or stand mixer to beat the butter and brown sugar together until light and fluffy, 2 to 3 minutes.
  • Stir in the egg and molasses.
  • Add the flour mixture to the butter mixture and stir just until everything is combined and no streaks of flour remain.
  • Pour in the boiling water and stir until the batter is mostly smooth.
  • Scrape the batter into the prepared skillet and smooth the top.
  • Place over indirect heat on the grill, close the lid, and cook until a skewer inserted in the center comes out clean, 30 to 35 minutes. Cool completely before frosting.

Make the cream cheese frosting (optional)

  • Beat the cream cheese and butter together in a medium bowl with a hand mixer or stand mixer until smooth, about 2 minutes.
  • Add the vanilla, powdered sugar, and salt and beat until the frosting is soft and fluffy, about 2 minutes more. Spread over the cooled cake and serve.

Notes

  • Spray your cup--To help molasses easily slide out of your measuring cup, spray the cup with baking spray before adding the molasses.
  • Using parchment--If you're concerned about the cake sticking to the skillet, you can line it with parchment. If you're baking the cake on the grill, make sure there is no paper hanging over the edges as it could ignite.
  • Don't peek--Avoid lifting the lid on the grill as much as possible as the temperature will fluctuate each time it's opened.
  • Oven instructions--Follow the recipe and bake the cake in a 350°F oven for about 30 minutes. I find that it typically takes a little longer to bake the cake on the grill than in the oven.

Nutrition

Serving: 1sliceCalories: 531kcalCarbohydrates: 78gProtein: 5gFat: 23gCholesterol: 80mgFiber: 1gSugar: 48g
Keyword cast iron cooking, cast iron grilling, grilled dessert
Tried this recipe?Let us know how it was!

Blackstone Griddle Recipes

Blackstone Potato Cakes

Cooking up your favorite crispy fried potato patties just became a whole lot faster, thanks to this Blackstone potato cakes recipe. The large outdoor griddle gives you plenty of space to cook a whole batch at once, which means less time cooking and more time eating!

A stack of six latkes on a plate with a dollop of sour cream on top.

I love potato cakes. (Well, actually, I love anything potato.) But, c'mon. How can you not love a crispy fried patty of shredded potato? Topped with sour cream and a sprinkling of chives, they're perfect any time of the day. Since you can make them on your outdoor griddle, you can enjoy them at home or at camp.

Why You'll Love This Recipe

  • You can cook many more potato patties at a time than in a skillet, making the process much faster.
  • No messy splatter inside!

Ingredients and Substitutions

Ingredients for Blackstone latkes--flour, baking powder, potatoes, onion, egg, and salt and pepper.
  • Potatoes--Russet potatoes work best here as their high starch content helps to hold everything together.
  • Flour--Regular all-purpose flour works best here.
  • Baking powder--The addition of baking powder gives your potato cakes a lighter, more airy texture with a crispy exterior.
  • Egg--This helps to bind the potato mixture. Don't even think about skipping it.
  • Oil (not pictured)--Use a neutral oil for frying that has a high smoke point, such as vegetable, peanut, or sunflower oil. The amount you'll need will depend on the size of your griddle.

How to Make Griddle Potato Cakes

A person grating potatoes on a box grater.
A person squeezing shredded potato in a kitchen towel over a bowl.
  1. Shred the potatoes and onion on the large holes of a box grater.
  2. Wrap the shredded potatoes and onion in a piece of cheesecloth or thin kitchen towel and squeeze as much liquid out as you can.
A bowl of shredded potato, egg, flour, and spices.
A Blackstone griddle coated with oil.
  1. Combine the shredded potatoes and onion, flour, baking powder, egg, and salt and pepper in a large bowl and mix well.
  2. Heat a large outdoor griddle to medium-high and slick with a thin layer of oil.
Latkes cooking on a Blackstone griddle.
A baking sheet with cooked latkes on it.
  1. Scoop heaping spoonfuls of batter onto the griddle and press lightly with a spatula to flatten slightly. Cook until golden brown, then flip and cook on the other side, adding more oil if needed.
  2. Drain on paper towels before serving.

FAQs

What should I serve with these?

Similar to a latke, these should be served hot with sour cream or applesauce on the side. They're a great side dish alongside grilled chicken or your favorite steak recipe.

Can I make them in advance?

I think that these taste best when served immediately after cooking, but they can be made up to 2 hours in advance. Cook them and let them cool completely. Refrigerate until you're ready to serve them, then rewarm them in a 375°F oven or in an air fryer until heated through and crispy on the outside, about 5 minutes.

Can I make them in my cast iron skillet?

Definitely. Follow the recipe instructions, cooking them in batches in a hot cast iron skillet on your stovetop, camp stove, or campfire.

Tips and Troubleshooting

  • Assemble and cook your patties as quickly as possible after grating the potato as it will begin to discolor quickly.
  • Take time to really squeeze as much liquid as you can out of your potato mixture. Wet potato cakes will fall apart!
  • Make sure that your outdoor griddle is level so that the oil evenly coats the surface.
  • This recipe is suitable for dairy-free and vegetarian diets.
Six latkes on a plate with a dish of sour cream and chives.

More Potato Recipes You'll Love

A large plate filled with smashed potatoes.
Blackstone Smashed Potatoes
A bowl of make ahead roasted potatoes with fresh herbs and some parsley on the side.
Make-Ahead Roasted Potatoes

Tried This Recipe?

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

Recipe

A stack of six latkes on a plate with a dollop of sour cream on top.

Blackstone Potato Cakes

A woman's face.Angie Zoobkoff
The crispy exterior and creamy interior make these quick-cooking Blackstone potato patties truly irresistible.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American
Servings 12 patties
Calories 90 kcal

Equipment

  • Blackstone griddle (or other large surface griddle)

Ingredients
  

  • 1 ¼ pounds (568 g) Russet potatoes (about 3 medium) peeled
  • 1 small onion halved
  • 1 large egg lightly beaten
  • ¼ cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • Oil, for frying
  • Sour cream and chives or applesauce for serving (optional)

Instructions
 

  • Grate the potatoes and onion halves on the large holes of a box grater.
  • Gather the grated potatoes and onion in a kitchen towel or cheesecloth and twist both ends to squeeze out as much water as possible. There will be lots!
  • Combine the grated potato and onion, egg, flour, baking powder, salt, and pepper in a large bowl and mix well.
  • Heat a large outdoor griddle (Blackstone) to medium high. Pour enough oil on the surface to coat it with a thin layer of oil. You can use a silicone brush to spread it evenly over the surface.
  • Drop scoops (2 to 3 tablespoons) of batter onto the griddle and press lightly with the back of a spatula to flatten them to about ¼-inch thick.
  • Cook until golden brown on the bottom, about 5 minutes. Flip the patties, adding more oil if needed and cook until the other side is golden brown, about 5 minutes more.
  • Transfer to paper towels to drain and serve warm with sour cream and chives or applesauce, if desired.

Notes

  • Work quickly--Assemble and cook your latkes as quickly as possible after grating the potato as it will begin to discolor quickly.
  • Squeeze, squeeze, squeeze--Take time to really squeeze as much liquid as you can out of your potato mixture. Wet potato cakes will fall apart!
  • Keep it level--Make sure that your outdoor griddle is level so that the oil evenly coats the surface.
  • Dietary--This recipe is suitable for dairy-free and vegetarian diets.

Nutrition

Serving: 1pattyCalories: 90kcalCarbohydrates: 12gProtein: 2gFat: 4gCholesterol: 16mgSodium: 203mgFiber: 1gSugar: 1g
Keyword blackstone cooking, blackstone griddle, camping side dishes
Tried this recipe?Let us know how it was!

Breakfast

19 Indulgent Holiday Breakfasts

The holiday season is filled with plenty of treats, and there's no reason for breakfast to be left out of the party. Whether you prefer sweet or savory, these 19 indulgent holiday breakfasts will make your mouth water and have you dreaming of Christmas morning for more than one reason.

1
Four pieces of cinnamon roll French toast on a rectangular platter, dusted with powdered sugar and topped with fresh raspberries.
Cinnamon Roll French Toast
This easy recipe combines two breakfast classics--French toast and cinnamon buns--to create an unforgettable breakfast treat.
Get the recipe: Cinnamon Roll French Toast
2
Recipe and photo credit: The Cookin Chicks
Biscuits and Gravy Breakfast Casserole
Biscuits and gravy breakfast casserole is packed with flavor and a “stick to your ribs” kind of meal! Hearty, tasty, and a family favorite!
Get the recipe: Biscuits and Gravy Breakfast Casserole
3
Recipe and photo credit: The Peasant's Daughter
German Apple Filled Pancakes
These German apple-filled pancakes, known as apfelpfannkuchen, are a delicious and easy-to-make sweet breakfast, brunch, or dessert option.
Get the recipe: German Apple-Filled Pancakes
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
Recipe and photo credit: Maple and Mango
Rosti Eggs Benny
This rosti eggs Benedict recipe is brunch heaven! Crispy potato rosti are used as the base for this delicious eggs benny variation.
Get the recipe: Rosti Eggs Benedict
6
A bowl full of cinnamon sugar doughnut holes with a half eaten one on the side.
Homemade Doughnut Holes
A sweet breakfast or dessert treat that's perfect for enjoying around the campfire.
Get the recipe: Homemade Doughnut Holes
7
Recipe and photo credit: Chocolates & Chai
Nutella & Dark Chocolate Stuffed French Toast
This Nutella and dark chocolate stuffed French toast recipe is what dreams are made of! A berry compote takes it from heavenly to a whole new level.
Get the recipe: Nutella and Dark Chocolate Stuffed French Toast
8
Recipe and photo credit: The Casual Foodist
Swedish Cinnamon Buns (Kanelbullar)
Soft, pillowy and lightly sweet traditional Swedish cinnamon buns known as kanelbullar are a delicious treat any time of day. Discover the best recipe for making Swedish cinnamon buns at home.
Get the recipe: Swedish Cinnamon Buns
9
Recipe and photo credit: Chili Pepper Madness
Chilaquiles
This chilaquiles recipe is the ultimate Mexican breakfast with crispy tortillas tossed with zesty red sauce, topped with fried eggs and more.
Get the recipe: Chilaquiles
10
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
11
Recipe and photo credit: Recipes From a Pantry
Baked Apple French Toast
This baked apple French toast casserole is the best dish for your next Thanksgiving breakfast, brunch, or Christmas breakfast spread!
Get the recipe: Baked Apple French Toast
12
Recipe and photo credit: The Simple Sweet Life
Peppermint Mocha Doughnuts
Looking for a treat that’s equal parts festive and easy? Then add these peppermint mocha doughnuts to your to-bake list!
Get the recipe: Peppermint Mocha Doughnuts
13
Recipe and photo credit: Primavera Kitchen
Sausage and Potato Breakfast Casserole
Super easy to make and full of flavour, this sausage and potato breakfast casserole is a crowd pleasing breakfast!
Get the recipe: Sausage and Potato Breakfast Casserole
14
Recipe and photo credit: Budget Delicious
Stuffed Croissants Breakfast Boats
Make stuffed croissant breakfast boats with 3 ingredients and just 15 minutes! Serve a delicious s’mores treat for breakfast or dessert.
Get the recipe: Stuffed Croissants Breakfast Boats
15
Recipe and photo credit: Elle & Pear
Dutch Baby with Cinnamon Sugar Blueberries
A Dutch baby is a simple but elegant breakfast with an egg batter that cooks in melted butter, topped with cinnamon sugar coated blueberries.
Get the recipe: Dutch Baby
16
Recipe and photo credit: Recipes From a Pantry
Ham Breakfast Casserole
Cheesy waffle and ham breakfast casserole is everything you love about breakfast tucked into one delicious and easy to make casserole.
Get the recipe: Ham Breakfast Casserole
17
Recipe and photo credit: The Healthful Ideas
Bananas Foster Pancakes
These bananas foster pancakes are extra fluffy and topped with caramelized bananas with rum and pecans.
Get the recipe: Bananas Foster Pancakes
18
Recipe and photo credit: Spend with Pennies
Monkey Bread
This easy monkey bread recipe is made with six simple ingredients. Using prepared biscuit dough makes it an easy and impressive recipe!
Get the recipe: Monkey Bread
19
A stack of gingerbread pancakes on a plate with a pitcher of maple syrup and a plate of bacon 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 Pancakes

Breakfast

Campfire Doughnut Holes

These no-yeast campfire doughnut holes are a camping breakfast or dessert treat that you can make in your Dutch oven over the campfire or camp stove. They're dusted with cinnamon sugar after frying and are perfect alongside a hot cup of coffee or salted caramel hot chocolate.

A bowl full of cinnamon sugar doughnut holes with a half eaten one on the side.

I'm calling these cinnamon sugar spiced doughnut holes dessert, but let's be real for a second. Is there anything better alongside your morning coffee than a warm sugary doughnut hole? I think not (except for mayyyybe a few bites of Dutch oven monkey bread). So, that also makes them a perfectly acceptable breakfast in my mind. I mean, it's camping, right?

Why This Recipe is Great for Camping

  • You can make the dough ahead of time, so all you have to do is fry it at camp. No yeast or rising time required!
  • They're a great treat for breakfast or dessert. Serve them with make-ahead breakfast burritos for a heartier meal.

Ingredients and Substitutions

Ingredients for campfire doughnut holes--butter, cinnamon, milk, sugar, flour, and baking powder.
  • Flour--Regular all-purpose flour works best here.
  • Milk--Any type of milk will work here, including non-dairy.
  • Baking powder--These doughnuts don't use yeast, so the baking powder helps to create an airy texture.
  • Cinnamon--This is used in both the dough and cinnamon sugar to add a little extra spice.
  • Oil (not pictured)--Use a neutral oil for frying that has a high smoke point, such as vegetable, peanut, or sunflower oil. The amount you'll need will depend on the size of your Dutch oven.

How to Make Dutch Oven Doughnut Holes

Flour, sugar, and cinnamon being whisked together in a bowl.
Butter being worked into dough with a pastry cutter.
  1. Whisk the flour, sugar, baking powder, cinnamon, and salt together in a large bowl.
  2. Use a pastry cutter, two knives, or your fingers to work the butter into the flour mixture until it's the size of small peas.
Milk being mixed into doughnut batter.
A ball of doughnut dough in a bowl.
  1. Pour in the milk and mix until everything is just combined.
  2. Gently knead the dough until it comes together in a ball. It should be just sticky enough to hold together.
Four doughnut holes frying in a pot of oil over a campfire.
Two doughnut holes in a bag of cinnamon sugar.
  1. Heat the oil in a small Dutch oven over the campfire, camp stove, or stovetop to 350°F. Pinch off golf ball-sized rounds of dough and drop them into the oil. Fry until golden brow.
  2. Combine the cinnamon and sugar together in a resealable bag or bowl. Remove the doughnuts from the hot oil, drain on paper towels briefly, then shake or roll in the cinnamon sugar to coat.

FAQs

Can I make this in advance?

Yes. You can prepare the dough and shape it into a ball up to 2 days before cooking the doughnut bites. Wrap it in plastic, pop it into a resealable plastic bag, and stash in the fridge or your cooler until you're ready to fry.

Can I use a different coating?

Definitely. Try dipping the doughnut balls into melted chocolate (or use them for a campfire chocolate fondue!), roll them in powdered sugar, or mix powdered sugar with a little milk to create a simple glaze and drizzle that over the cooked doughnuts.

Tips and Troubleshooting

  • I prefer to use my smallest Dutch oven (about 1 quart). Using a small size will allow the oil to heat quickly, and won't require as much oil for frying as a large Dutch oven.
  • Only cook 3 or 4 doughnut holes at a time. Adding too many can cause the oil temperature to drop too much and doesn't give enough room for the doughnuts to cook evenly.
  • Let the oil return to 350°F between batches.
  • Use caution when adding and removing the balls from hot oil to avoid drips. Remember, you're cooking over open flame and oil is flammable!
  • These are best enjoyed fresh and warm.
A doughnut hole in a bowl of cinnamon sugar.

More Campfire Dessert Recipes You'll Love

A strawberry being dipped into chocolate fondue.
Campfire Chocolate Fondue
An open foil packet pear crisp with pears in the background.
Foil Packet Pear Crisp

Tried This Recipe?

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Recipe

A bowl full of cinnamon sugar doughnut holes with a half eaten one on the side.

Campfire Doughnut Holes

A woman's face.Angie Zoobkoff
A sweet breakfast or dessert treat that's perfect for enjoying around the campfire.
No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 balls
Calories 189 kcal

Equipment

  • Small Dutch oven or pot (1 to 2 quarts)
  • Deep-fry thermometer

Ingredients
  

For the dough

  • 2 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon ground cinnamon
  • 5 tablespoons cold unsalted butter cut into small pieces
  • ¾ cup milk

For the cinnamon sugar

  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon

Instructions
 

  • In a large bowl, whisk the flour, sugar, baking powder, salt, and cinnamon together.
  • Add the butter and use a pastry cutter, two knives, or your fingers to work in the butter until it's the size of small peas.
  • Pour in the milk and stir until everything is combined.
  • Gently knead the dough until it comes together. It should be just sticky enough to hold together. Cover and refrigerate until you're ready to fry.
  • If cooking over a campfire, prepare a hot fire. Pour enough oil into a small Dutch oven or pot to reach a depth of 2 inches. Attach a deep-fry thermometer to the side of the pot.
  • Set it over the hot fire, or on a camp stove or stovetop over high, and heat to a temperature of 350°F.
  • Pinch off rounds of dough and shape them into golf ball-sized balls. Work with the dough just long enough to create a ball; don't overwork it or your doughnut will be tough.
  • Working with 3 or 4 at a time, add them to the oil and cook until golden brown all over, 3 to 3 ½ minutes. Check one after the first batch to determine the optimal cooking time for your dough. Use a slotted spoon or spider to carefully remove the doughnuts from the hot oil and transfer them to paper towels to drain.
  • Repeat with the remaining dough, letting your oil return to temperature between batches.

Make the cinnamon sugar

  • While the doughnuts are cooking, combine the sugar and cinnamon in a resealable bag or small bowl.
  • Working with a couple at a time, add the warm cooked doughnuts to the cinnamon sugar and shake or roll to coat.
  • Serve warm.

Notes

  • I prefer to use my smallest Dutch oven (about 1 quart). Using a small size will allow the oil to heat quickly, and won't require as much oil for frying as a large Dutch oven.
  • Only cook 3 or 4 doughnut holes at a time. Adding too many can cause the oil temperature to drop too much and doesn't give enough room for the doughnuts to cook evenly.
  • Let the oil return to 350°F between batches.
  • Use caution when adding and removing the balls from hot oil to avoid drips. Remember, you're cooking over open flame and oil is flammable!
  • These are best enjoyed fresh and warm.

Nutrition

Serving: 1 doughnut holeCalories: 189kcalCarbohydrates: 26gProtein: 3gFat: 9gCholesterol: 14mgFiber: 1gSugar: 9g
Keyword campfire cooking, camping desserts, camping snacks, homemade doughnut holes
Tried this recipe?Let us know how it was!

Camping

Turkey Cranberry Sliders

These turkey cranberry sliders are an easy camping lunch, dinner, or snack made with cooked turkey, melted Brie, and cranberry relish. If you're enjoying the great outdoors over Thanksgiving or Christmas, they're a great way to use up your holiday leftovers!

Three turkey cranberry sliders on a wooden board.

Not only are these mini sandwiches a great way to use up Thanksgiving or holiday leftovers, they are satisfying, endlessly customizable, and require minimal effort or cleanup. Sounds like a perfect meal to me!

Why This Recipe is Great for Camping

  • You can prepare them in advance before heading out on your trip.
  • They can be cooked over the campfire and there are no dishes to clean up!
  • They make a great camping snack, lunch, or dinner.

Ingredients and Substitutions

Ingredients for turkey cranberry sliders--slider rolls, butter, Brie, turkey, and cranberry relish.
  • Slider rolls--For best results use a soft slider roll, like King's. I prefer the more savory King's butter rolls over the Hawaiian ones, but either will work here. To slice them horizontally, use a serrated knife and gently cut through the entire slab of rolls at once, keeping the knife level and parallel to your surface as you cut. Don't separate the rolls before cutting. They are easiest to assemble as one slab.
  • Turkey--This is an excellent use for your sliced or shredded leftover grilled turkey. You can substitute chicken if you don't have turkey on hand.
  • Brie--I like to trim away some of the rind before slicing, but it's not required. This creamy cheese is excellent with cranberry and turkey, but you can substitute another soft cheese, like Camembert.
  • Cranberry relish--The heat from my homemade spicy cranberry relish plays well against the richness of the cheese, but if you prefer a milder relish, you can use store-bought or swap in cranberry sauce instead.

How to Make Campfire Turkey Sliders

Slider buns topped with turkey, sliced Brie, and cranberry relish.
A tray of assembled turkey cranberry sliders.
  1. Place the bottom half of the slider rolls in a foil tray. Top with turkey, sliced Brie, and cranberry relish.
  2. Place the top half of the rolls on top of the relish.
A person brushing butter onto turkey cranberry sliders.
A covered foil pan over a campfire.
  1. Brush the tops of the rolls with melted butter.
  2. Cover with foil and cook over hot coals until the bottoms of the buns are toasted and the cheese is melted, 20 to 25 minutes.

FAQs

Can I make this in advance?

If you want to get ahead, assemble the sliders and wrap them with foil up to 1 day before cooking. Store them in your cooler or fridge until you're ready to cook.

What should I serve with these?

They make a great snack all on their own, but if you want to enjoy them as a meal, add in some potato chips for an easy camping lunch, or serve it with camping pasta salad or marinated vegetable salad to make a more substantial dinner.

Can I make these in the oven?

Yes. Assemble them as directed, then slide the covered foil pan (or you can use a baking dish) into a 350°F oven and heat until the cheese is melted and everything is hot, 15 to 20 minutes.

Tips and Troubleshooting

  • Use hot coals or low flame when heating your turkey sliders. A very hot fire or high flames can cause the bottoms of the buns to burn.
  • Very cool or windy weather may result in a longer cooking time.
  • Rotate your pan on the fire every 5 minutes or so to help them heat evenly.
  • Want to make them extra saucy? Drizzle some smoked turkey gravy over the top!
Two turkey sliders on a plate with potato chips.

More Leftover Turkey Recipes You'll Love

Two halves of a turkey ciabatta sandwich with tomatoes, pesto, and mozzarella, stacked on top of each other on a cutting board.
Turkey Ciabatta Sandwich
A turkey quesadilla cut into 4 pieces on a plate with a dish of cranberry relish and a mint sprig.
Turkey Quesadilla

Tried This Recipe?

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

Recipe

Two turkey sliders on a plate with potato chips.

Turkey Cranberry Sliders

A woman's face.Angie Zoobkoff
Turkey, melted Brie, and zippy cranberry relish, sandwiched between warm toasted rolls, make these Thanksgiving-inspired sliders your new favorite easy camping meal.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course, Snack
Cuisine American
Servings 4 servings
Calories 561 kcal

Equipment

  • Disposable foil tray (8-by-12-inches or 9-by-13-inches)

Ingredients
  

  • Cooking spray
  • 1 package slider rolls, such as King's sliced horizontally
  • 2 cups shredded or sliced cooked turkey
  • 1 small wheel Brie (6 oz) thinly sliced
  • ½ cup cranberry relish
  • 1 tablespoon butter melted

Instructions
 

  • Prepare a campfire and let it burn down to hot coals or low flame.
  • Coat the bottom of a disposable foil pan with cooking spray.
  • Place the bottom half of the rolls in the pan. Top with turkey, then arrange the sliced Brie in a single layer on top of the turkey. Spread the cranberry relish over the Brie.
  • Place the top half of the rolls on top and brush with melted butter.
  • Cover the pan tightly with foil.
  • Cook over hot coal, rotating occasionally, until the bottoms of the buns are toasted, the cheese is melted, and everything is warm, 20 to 25 minutes.
  • Use a spatula or knife to cut between the rolls to create individual sliders. Serve warm.

Notes

  • Get ahead--Assemble the sliders up to 1 day before cooking.
  • Don't burn it--Use hot coals or low flame when heating your turkey sliders. A very hot fire or high flames can cause the bottoms of the buns to burn.
  • Cooking time--Very cool or windy weather may result in a longer cooking time.

Nutrition

Serving: 3slidersCalories: 561kcalCarbohydrates: 51gProtein: 39gFat: 22gCholesterol: 103mgSodium: 801mgFiber: 2g
Keyword sandwiches, thanksgiving camping, thanksgiving leftovers
Tried this recipe?Let us know how it was!

Collections

9 Outstanding Holiday Recipes to Make on the Grill

If you're making a big holiday meal, chances are, your oven is going to be crammed. Why not take some of the cooking outside and make use of your grill to create an amazing holiday meal? These 9 outstanding holiday recipes include impressive main dishes, sides, and desserts that can be cooked on your grill or smoker, freeing up some precious oven space.

1
A carved grilled turkey on a wooden board with gravy and salad nearby.
Grilled Spatchcock Turkey
This grilled turkey recipe uses a simple apple cider brine to infuse the bird with plenty of flavor and keep it juicy while grilling.
Get the recipe: Grilled Turkey
2
A partially sliced sirloin tip roast.
Grilled Sirloin Tip Roast
Transform this lean, economical cut of beef into a centerpiece-worthy entree with this simple grilling recipe.
Get the recipe: Grilled Sirloin Tip Roast
3
A grilled stuffed pork tenderloin on a platter with oranges, parsley, and cranberries.
Stuffed Pork Tenderloin with Orange Butter Sauce
A panko, rosemary, and cranberry stuffing, along with a buttery citrus sauce elevates your everyday grilled pork tenderloin into a holiday-worthy meal.
Get the recipe: Stuffed Pork Tenderloin
4
Recipe and photo credit: Carne Diem
Twice Smoked Spiral Ham with Cajun Fruit Glaze
This Southern inspired, double smoked spiral ham is glazed with a sweet and slightly spicy habanero-peach glaze and is the perfect holiday ham recipe for your smoker.
Get the recipe: Twice Smoked Spiral Ham
5
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
6
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
7
A cast iron skillet filled with scalloped potatoes with sprigs of thyme on top.
Scalloped Potatoes on the Grill
These grilled scalloped potatoes are creamy and tender, with slightly smoky caramelized edges. They're an easy side dish with just 5 ingredients.
Get the recipe: Scalloped Potatoes on the Grill
8
Recipe and photo credit: Stef's Eats and Sweets
Smoked Butterscotch Pumpkin Bars
These smoked butterscotch pumpkin bars are moist, flavorful, and easy to make. A fun treat to make on the pellet grill.
Get the recipe: Smoked Butterscotch Pumpkin Bars
9
A cast iron skillet. filled with apple crisp and two scoops of ice cream on top.
Skillet Bourbon Apple Crisp
This cast-iron skillet apple crisp is made on the grill with sweetly spiced apples and the crispiest oat topping imaginable. An ample splash of bourbon makes it extra special.
Get the recipe: Skillet Bourbon Apple Crisp

Grilling

Stuffed Pork Tenderloin with Orange Butter Sauce

This stuffed pork tenderloin with orange butter sauce is an elegant holiday meal that can be prepared entirely on your grill. A panko, rosemary, and cranberry stuffing elevates this simple main dish to something truly special.

A grilled stuffed pork tenderloin on a platter with oranges, parsley, and cranberries.

The star of big holiday meals is often a grilled turkey or Dutch oven spiral ham, but when you're having a small gathering, it's not always practical (or enjoyable) to cook a large piece of meat. This simple grilled stuffed pork tenderloin feels festive, thanks to a cranberry stuffing and buttery orange sauce, but is simple enough to make any time of the year and is the perfect size for feeding just a few.

Ingredients and Substitutions

Ingredients for stuffed pork tenderloin--pork, panko, oil, Dijon, rosemary, butter, orange, and dried cranberries.
  • Pork tenderloin--Look for one that is about 1 pound or slightly larger. Avoid very small tenderloins, as they will be too small to stuff.
  • Orange--Use 2 large, juicy oranges, like navel. You should get about ¼ cup of juice from each orange. If they're a little stingy, squeeze in an extra orange half or add a splash of bottled orange juice.
  • Panko--These are Japanese-style bread crumbs and are available in most large supermarkets.
  • Dried cranberries--You can use sweetened or unsweetened dried cranberries for the stuffing, depending on your preference or what you have on hand.

How to Make Grilled Stuffed Pork Tenderloin

A bowl of panko and chopped dried cranberries.
A pork tenderloin sliced open with panko stuffing inside.
  1. Mix the panko, dried cranberries, rosemary, and olive oil in a small bowl. Season with salt and pepper.
  2. Cut a deep slit the length of the pork, and spoon the panko mixture into the opening.
A tied stuffed pork tenderloin on a baking sheet.
A stuffed pork tenderloin on the grill.
  1. Tie the pork tenderloin in several places.
  2. Grill the pork over indirect heat until it reaches an internal temperature of 145°F.
Dijon mustard being whisked into an orange sauce in a small skillet on the grill.
Butter being whisked into an orange sauce.
  1. Heat the orange juice over direct heat on the grill or side burner. Whisk in the Dijon mustard.
  2. Remove from the heat and whisk in the butter, one cube and a time. Season with salt and pepper.

FAQs

Can I make it in my oven?

Yes. To cook it inside, sear the pork tenderloin on 3 sides in a cast iron skillet, with a little bit of oil, then transfer the skillet with the pork in it to a 375°F oven and cook until it reaches an internal temperature of 145°F.

What should I serve with this?

Pair this simple holiday meal with a few easy side dishes, such as skillet green bean casserole or Brussels sprouts salad with cranberries.

Tips and Troubleshooting

  • The recipe can be doubled or tripled, as long as your grill has ample space.
  • Check the internal temperature of the pork in several places to ensure it is fully cooked. The stuffing and meat must both reach 145°F.
  • To ensure that your butter sauce is smooth and emulsified, whisk the butter in one piece at a time, waiting to make sure each piece is melted before adding another.
  • Store leftover pork in a sealed container in the fridge for up to 3 days.
  • To reheat, place leftover pork in a baking dish, cover with foil, and heat in a 300°F oven until warmed through.
Three slices of stuffed pork tenderloin on a plate with parsley and cranberries.

More Pork Recipes You'll Love

A platter of seared pork chops topped with apples and onions.
Blackstone Pork Chops with Apples and Onions
A partially sliced grilled bacon-wrapped pork tenderloin on a wooden cutting board with a dish of green beans on the side.
Bacon-Wrapped Pork Tenderloin

Tried This Recipe?

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

Recipe

A grilled stuffed pork tenderloin on a platter with oranges, parsley, and cranberries.

Stuffed Pork Tenderloin with Orange Butter Sauce

A woman's face.Angie Zoobkoff
A panko, rosemary, and cranberry stuffing, along with a buttery citrus sauce elevates your everyday grilled pork tenderloin into a holiday-worthy meal.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 3 servings
Calories 403 kcal

Equipment

  • Butcher's twine

Ingredients
  

  • ⅓ cup panko
  • 2 tablespoons chopped dried cranberries
  • 1 tablespoon olive oil
  • 1 teaspoon chopped fresh rosemary
  • Salt and freshly ground black pepper
  • 1 pork tenderloin (1 to 1 ¼ pounds)
  • ½ cup freshly squeezed orange juice from 2 oranges
  • 1 tablespoon Dijon mustard
  • 2 tablespoons butter cut into small cubes

Instructions
 

  • Preheat the grill for indirect medium heat (~375°F).
  • In a small bowl, mix the panko, cranberries, olive oil, and rosemary. Season with salt and pepper.
  • Season the pork with salt and pepper. Cut a slit about 2 inches deep the length of the tenderloin. You want to cut a slit deep enough to hold the stuffing, but not all the way through the meat.
  • Spoon the stuffing into the slit, then tie the pork at 2 to 3 inch intervals using butcher's twine.
  • Brown the pork over direct heat on all sides except the side filled with the stuffing, about 2 minutes per side.
  • Transfer to indirect heat and cook until the pork and stuffing reaches an internal temperature of 145°F, 23 to 25 minutes longer. Transfer to a cutting board and let it rest for 5 to 10 minutes.
  • While the pork is resting, pour the orange juice into a small cast iron skillet. Set it over direct heat on the grill (or on a side burner or stovetop). Heat to a simmer, then whisk in the Dijon mustard until smooth.
  • Remove from the heat and whisk in the butter, one cube at a time, letting each one melt before adding the next one. Whisk until the sauce is smooth and emulsified. Season to taste with salt and pepper.
  • Slice the pork into 1-inch thick medallions and serve with the sauce.

Notes

  • Scaling--The recipe can be doubled or tripled, as long as your grill has ample space.
  • Internal temperature--Check the internal temperature of the pork in several places to ensure it is fully cooked. The stuffing and meat must both reach 145°F.
  • Storage--Store leftover pork in a sealed container in the fridge for up to 3 days.
  • Reheating--To reheat, place leftover pork in a baking dish, cover with foil, and heat in a 300°F oven until warmed through.

Nutrition

Serving: 1portionCalories: 403kcalCarbohydrates: 15gProtein: 43gFat: 19gCholesterol: 134mgFiber: 1gSugar: 6g
Keyword grilled pork tenderloin, holiday main course, stuffed pork tenderloin
Tried this recipe?Let us know how it was!

Collections

12 Warm Winter Drinks to Keep You Toasty

Looking for some festive sippers to warm you up after your outdoor holiday adventures, or something cozy to indulge in around the fire? Try one of these 12 warm winter drinks that include non-alcoholic hot beverages that are suitable for any time of the day as well as a few celebratory tipples.

1
Recipe and photo credit: Living Chirpy
Gingerbread Latte
Curl up on a cold day with this delicious gingerbread latte. There is nothing more festive and reminiscent of the great holiday season than this sweet drink, best served warm. Best of all, you only need 5 easy ingredients, milk, cinnamon, ginger, molasses, and of course, espresso.
Get the recipe: Gingerbread Latte
2
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
3
Recipe and photo credit: The Forked Spoon
Mulled Wine
Mulled wine is a traditional holiday beverage made with red wine, brandy, and mulling spices like cloves, star anise, and cinnamon. It’s delicious, cozy, and guaranteed to warm you from the inside out.
Get the recipe: Mulled Wine
4
Recipe and photo credit: Muy Bueno
Café de Olla (Mexican Spiced Coffee)
Try this Café de Olla recipe for a traditional Mexican coffee. Lightly sweetened and scented with spices, it is a great way to start the day!
Get the recipe: Mexican Spiced Coffee
5
Recipe and photo credit: Emily Leary
Bailey's Hot Chocolate
Cold weather is the perfect excuse to stay inside and whip up this velvety, rich Bailey's hot chocolate recipe.
Get the recipe: Bailey's Hot Chocolate
6
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
7
Recipe and photo credit: Style and Grace
London Fog
Made with Earl Grey tea, honey, vanilla and lots of frothy milk, a London Fog is a warming treat on a cold afternoon!
Get the recipe: London Fog
8
Recipe and photo credit: Little Sunny Kitchen
Peppermint Hot Chocolate
Peppermint hot chocolate is a decadent homemade hot chocolate pumped up with festive peppermint flavor and an optional shot of peppermint schnapps.
Get the recipe: Peppermint Hot Chocolate
9
Recipe and photo credit: Coley Cooks
Hot Buttered Rum
This hot buttered rum is the classic winter cocktail recipe you need to have! It’s warm, sweet and totally decadent.
Get the recipe: Hot Buttered Rum
10
Spiced Bourbon Black Tea Hot Toddy
Recipe and photo credit: Little Black Skillet
Spiced Bourbon Black Tea Hot Toddy
Black tea, bourbon, cinnamon, bright citrus, zesty ginger, and soothing honey come together in this classic bourbon tea hot toddy recipe.
Get the recipe: Bourbon Tea Hot Toddy
11
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
12
Recipe and photo credit: Cooking with Curls
Caribbean Coffee and Rum Cocktail
Caribbean coffee and rum cocktail blends rich coffee with tropical spirits to deliver a drink that feels like a relaxing island vacation!
Get the recipe: Caribbean Coffee and Rum Cocktail

Breakfast

Salted Caramel Hot Chocolate

What's better than a steaming mug of creamy homemade hot chocolate? One infused with sweet salted caramel, of course! This salted caramel hot chocolate is an indulgent winter drink, perfect for skating parties, cool-weather camping trips, cozying up at home, and more.

Caramel being drizzled over a mug of hot chocolate and whipped cream.

So long, plain hot chocolate. The addition of a spoonful of salted caramel (and an extra drizzle on top) takes everyone's favorite cool-weather drink to the next level.

Ingredients and Substitutions

Ingredients for salted caramel hot chocolate--brown sugar, cream, chocolate, butter, milk, and vanilla.
  • Chocolate--You can use dark or milk chocolate for this drink, depending on your preference. Dark chocolate will give it a slightly bitter taste, and is perfect if you don't have a sweet tooth. If you prefer a creamier, sweeter version, use milk chocolate.
  • Milk--I recommend using whole milk, but reduced fat will work, too.
  • Brown sugar, cream, butter, vanilla--This is cooked together to make your caramel (technically butterscotch sauce). You'll have extra, but it's terrific spooned over ice cream, stirred into lattes, drizzled over cheesecake . . . you get the idea.

How to Make Salted Caramel Hot Chocolate

A person stirring a pot of bubbling caramel.
Milk heating in a saucepan.
  1. Combine the sugar, cream, butter, vanilla, and salt in a saucepan and set over low heat. Cook, stirring constantly until thickened. Remove from the heat.
  2. Heat the milk in a small saucepan over low heat until bubbles appear on the edges of the milk. Don't let the milk boil. Remove from the heat.
A pot of chocolate and milk with a whisk resting inside.
A pot of hot chocolate and a mug with caramel sauce in the bottom.
  1. Stir in the chopped chocolate and whisk until smooth.
  2. Pour 2 tablespoons caramel into the bottom of each mug. Pour the warm hot chocolate over and stir well. Top with whipped cream and extra caramel sauce.

FAQs

Can I make this in advance?

If you want to get ahead, prepare the salted caramel sauce up to 1 week before using. Store it in a sealed jar or container in the fridge. Warm it over low heat before pouring into your mug.

Can I freeze the salted caramel sauce?

Yes! Freeze it in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.

Tips and Troubleshooting

  • Extra caramel sauce is terrific for drizzling over ice cream, or use it to make caramel apple dip.
  • Chop your chocolate very finely so that it melts quickly and easily.
  • This recipe is suitable for gluten-free diets.
A mug of hot chocolate with caramel drizzled over the top and two cookies on the side.

More Hot Drink Recipes You'll Love

Two mugs of dark hot chocolate with cinnamon sticks in them, sitting in the snow.
Dark Hot Chocolate
Two tall glass mugs filled with hot apple cider cocktail with a cinnamon stick resting on top.
Hot Apple Cider Cocktail

Tried This Recipe?

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

Recipe

Caramel being drizzled over a mug of hot chocolate and whipped cream.

Salted Caramel Hot Chocolate

A woman's face.Angie Zoobkoff
A spoonful of salted caramel takes your favorite cool-weather drink to the next level.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Drinks
Cuisine American
Servings 2 drinks
Calories 614 kcal

Ingredients
  

For the salted caramel sauce

  • ½ cup light brown sugar
  • ¼ cup whipping cream
  • 2 tablespoons unsalted butter
  • ½ teaspoon vanilla
  • ¼ teaspoon salt

For the hot chocolate

  • 2 cups milk preferably whole
  • 4 ounces dark or milk chocolate finely chopped
  • Whipped topping for serving (optional)

Instructions
 

Make the salted caramel sauce

  • Combine the sugar, whipping cream, butter, vanilla, and salt in a medium saucepan.
  • Bring to a simmer and cook, stirring constantly, until the sauce begins to thicken and coats the back of a spoon, about 5 minutes. Remove from the heat. The sauce will thicken more as it cools.

Make the hot chocolate

  • In a small saucepan over low heat, warm the milk until hot but not boiling, stirring occasionally. You should see steam coming off the top and small bubbles forming around the edges of the pot.
  • Remove from the heat and immediately whisk in the chopped chocolate until melted and smooth.
  • Pour 2 tablespoons of caramel sauce into the bottom of each mug. Pour the hot chocolate over the caramel and stir well to combine.
  • Serve immediately, topped with whipped topping, if using, and an extra drizzle of salted caramel.

Notes

  • Prepare the caramel sauce up to 1 week before using. Store it in the fridge in a sealed container.
  • Extra caramel sauce is terrific for drizzling over ice cream, or use it to make caramel apple dip.
  • Chop your chocolate very finely so that it melts quickly and easily.
  • This recipe is suitable for gluten-free diets.

Nutrition

Serving: 1mugCalories: 614kcalCarbohydrates: 70gProtein: 13gFat: 33gCholesterol: 61mgFiber: 1gSugar: 69g
Keyword drinks for camping, hot chocolate, hot drinks, winter holiday drinks
Tried this recipe?Let us know how it was!