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Camping

No-Bake Pumpkin Cheesecake Jars

These no-bake pumpkin cheesecake jars let you enjoy your own personal pumpkin cheesecake, featuring a crunchy, buttery Biscoff cookie crust and creamy spiced topping. They're made ahead of time, and easy to transport, so they're perfect for a holiday potluck or a Thanksgiving camping trip.

A spoonful of no-bake mini pumpkin cheesecake resting on top of a mason jar filled with the cheesecake.

Recipe at a Glance: Pumpkin Cheesecake Jars

  • DETAILS
    • Total Time: 1 hour 30 minutes
    • Preparation method: No-bake/make-ahead dessert
  • HIGHLIGHTS
    • Pumpkin cheesecake jars are an excellent make-ahead holiday dessert featuring a layer of crunchy Biscoff cookies topped with an airy spiced pumpkin cheesecake topping.
    • They travel and stack well, making them ideal for packing on camping trips, or taking to holiday dinners or potlucks.
    • These mini cheesecakes need to be made in advance, and you can prepare them up to 4 days before serving, or freeze them for longer storage.

Anyone else find it hard to resist dessert in a jar? They've got so much going for them, beyond being adorable and perfectly sized. These pumpkin cheesecake jars have to be made in advance, which makes them the perfect make ahead camping dessert for toting along on your Thanksgiving camping trip, or taking to your holiday dinner. They also freeze well, so you can even stash them in your freezer, and thaw them as needed throughout the holiday season. Plus, they're stackable, so they take up minimal freezer or cooler space. What more could you want from a dessert? Oh, right. Yes, they are also unbelievably delicious.

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Ingredients and Substitutions

Ingredients for mini pumpkin cheesecake--cream cheese, cream, Biscoff cookies, sugar, butter, pumpkin, and pumpkin spice.
  • Biscoff cookies--I love the flavor of Biscoff cookies, but if they aren't available to you, substitute graham crackers, or make gingersnap crust with gingersnap cookies. 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.
  • Pumpkin puree--This no-bake mason jar cheesecake recipe was developed using canned pumpkin puree. Don't use pumpkin pie filling as it contains a lot of extra ingredients. Homemade pumpkin puree tends to be wetter than the canned variety, so if you make your own pumpkin puree, blot any extra moisture with a paper towel before using. This will help to avoid watery filling. Similarly, if you are using pumpkin puree that has previously been frozen, drain off any excess water that accumulates when it thaws before using.

How to Make Cheesecake in a Jar

A person pouring butter into a bowl of Biscoff cookie crumbs.

1. Combine the crushed cookies, brown sugar, salt, and butter in a large bowl. Stir until the cookie crumbs form clumps. This is the crust of your cheesecake.

Six mason jars filled with Biscoff cookie crust.

2. Divide the crust mixture among six serving dishes, such as wide-mouth ½-pint mason jars. Firmly press the crumble into the bottom of the jar to create a distinct "crust".

A bowl of whipped cream with beaters resting above it.

3. Beat the whipped cream in a medium bowl until stiff peaks form. The cream should cling firmly to the beaters and stand stiffly in the bowl.

A bowl of beaten cream cheese with bowls of pumpkin puree and pumpkin spice next to it.

4. In a separate bowl, beat the cream cheese and powdered sugar until fluffy. You want the cream cheese to be mostly incorporated. A few small blobs of cheese is ok. Mix in the pumpkin puree and pumpkin pie spice.

A person folding whipped cream into a bowl of pumpkin cheesecake filling.

5. Working with half of it at a time, gently fold the whipped cream into the cream cheese mixture.

Six wide mouth mason jars filled with no-bake pumpkin cheesecake.

6. Divide the cheesecake filling among the serving dishes. Cover and chill overnight before serving.

FAQs

Can I make this as one large cheesecake?

Yes. You can prepare this as one large no-bake pumpkin 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 when serving.

How should I serve these?

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 Mason jar cheesecakes?

Yes. 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 before serving.

A spoonful of pumpkin cheesecake and Biscoff cookie crust.

Storage

Store your cheesecake jars in the fridge, tightly covered with jar lids or plastic wrap for up to 4 days or freeze for up to 3 months.

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.
  • After assembling, it's very important to let your cheesecakes rest overnight. It's tempting to dive right in and sample them, but the overnight rest is critical for the filling to set up and the spices to permeate.
Several jars of no-bake mini pumpkin cheesecake with decorative pumpkins in the background.

More Dessert in a Jar Recipes You'll Love

A layered lemon curd dessert cup in a small jar with a marshmallow on top.
Lemon Curd Dessert Cups
Three jars of individual pomegranate cheesecake.
Pomegranate Cheesecake Jars

Tried This Recipe?

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

Recipe

A spoonful of no-bake mini pumpkin cheesecake resting on top of a mason jar filled with the cheesecake.

No Bake Pumpkin Cheesecake Jars

A woman's face.Angie Zoobkoff
These no-bake pumpkin cheesecake jars are an excellent make-ahead dessert for the holidays, whether you're camping or at home. With a crunchy Biscoff crust and creamy pumpkin topping, they'll be a holiday favorite.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Chill Time 1 day
Total Time 1 day 30 minutes
Course Dessert
Cuisine American
Servings 6 servings
Calories 553 kcal

Equipment

Ingredients
  

  • 1 package (8.8 ounce | 250 g) Biscoff cookies crushed
  • 6 tablespoons unsalted butter melted
  • ¼ cup brown sugar
  • ¼ teaspoon kosher salt plus more for the filling
  • ½ cup whipping cream
  • ¼ cup powdered sugar
  • 1 package (8 ounce | 227 g) cream cheese softened
  • ½ cup pumpkin puree
  • 1 tablespoon pumpkin pie spice

Instructions
 

  • Combine the crushed Biscoff cookies, butter, brown sugar, and salt in a large bowl. Mix well until the cookie crumbs clump together.
  • Divide the crumb mixture among six Mason jars or individual serving dishes and press firmly to create a crust in each jar. Freeze the crusts while you prepare the topping.
  • Use a hand mixer or stand mixer to whip the cream to stiff peaks in a large bowl.
  • In a separate large bowl, beat the cream cheese and powdered sugar until light and fluffy, about 1 minute. Mix in the pumpkin puree, pumpkin pie spice, and a pinch of salt.
  • Working in two batches, gently fold the whipped cream into the cream cheese mixture.
  • Divide the topping among the chilled crusts, cover, and refrigerate overnight to allow the filling to set. It's tempting to dive in and sample right away, but the overnight rest is important to let the filling set up and the spices permeate.

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.
    • Homemade pumpkin puree--If you're using your own homemade pumpkin puree or using previously frozen puree, blot it with a paper towel before using to remove any excess moisture. Homemade puree tends to be wetter than canned.
    • 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 or freeze for up to 3 months.

Nutrition

Serving: 1 jarCalories: 553kcalCarbohydrates: 48gProtein: 6gFat: 39gCholesterol: 94mgFiber: 1gSugar: 30g
Keyword camping desserts, mini cheesecake, no bake cheesecake, thanksgiving camping
Tried this recipe?Let us know how it was!

Camping

Dutch Oven Turkey Breast

This Dutch oven boneless turkey breast recipe is easy as can be. Juicy, tender turkey breast gets gently cooked in onions and broth, which doubles as a silky gravy to drizzle over the finished dish. It can be made over your campfire, camp stove, grill, or on your stovetop at home.

A sliced turkey breast on a plate with onions on top.

The first time we camped at Thanksgiving, I went all out and cooked a turducken and multiple sides. While it was certainly memorable, attempting to make a fully turkey dinner in a campground, without all the conveniences of home definitely added an unnecessary amount of stress to the preparation. I learned my lesson quickly, and in future years kept my Thanksgiving camping recipes much simpler.

Which is exactly what this campfire turkey is. Simple and easy. Boneless skinless turkey breast gets gently braised on a bed of onions in a Dutch oven, and then the braising liquid and onions becomes a silky gravy to drizzle over the turkey slices. Everything is in one pot, and all you need to do is keep an eye on the heat. Serve it with one of these easy oven-free Thanksgiving sides and you've got yourself a stress-free Thanksgiving camping dinner!

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Why This Recipe is Great for Camping

  • The braised turkey breast and onion gravy is prepared entirely in one pot over the campfire, stove, or grill. The lidded cast iron Dutch oven locks in moisture, keeping your turkey juicy and tender.
  • It's easy to slice and serve. No need to take along any carving tools or deal with a big turkey carcass.
  • It's a filling and satisfying meal that's easy to prepare any time of the year, but also works perfectly for small gatherings at holiday dinners, such as Thanksgiving or Christmas.

Ingredients and Substitutions

Ingredients for Dutch oven turkey breast--turkey breast, broth, oil, onion, flour, and herbs.
  • Onion--This adds just a little sweetness to your gravy, and helps to flavor the turkey as it cooks. I recommend using yellow or white onion for the best results. Red onions tend to be a little too sweet.
  • Broth--You can use chicken or turkey broth.
  • Fresh herbs--Any combination of rosemary, thyme, oregano, parsley, and sage will work. Many stores sell fresh poultry herb mix, which is ideal for this Dutch oven turkey breast recipe. Tie the herbs together with twine to make it easier to remove them at the end.
  • Boneless turkey breast--This is going to be the easiest cut of turkey to cook. If your turkey breast has the skin on, you can leave it to add some fat and flavor during cooking, however, it won't become crispy, so you will likely want to remove it before serving.
  • Flour--This is used to thicken the gravy. You can adjust the amount of flour depending on how thick you prefer your gravy. To make the dish gluten-free, substitute cornstarch.

Important Steps

A person sautéing onions in a Dutch oven over a fire.
A whole raw turkey breast on a baking sheet, sprinkled with salt and pepper.
  1. Heat the oil in a Dutch oven over medium heat. Add the onions and sauté until they begin to soften and take on some color.
  2. Brush the turkey breast with oil and season all over with salt and pepper.
A whole turkey breast in a Dutch oven over a fire.
A person stirring broth and onions in a Dutch oven over a fire.
  1. Place the turkey breast on top of the onions, add the herbs, and pour in the stock. When pouring the stock, take care to pour around the turkey and not on top so that you don't wash the seasoning away. Cover and cook until the turkey reaches an internal temperature of 165°F (74°C).
  2. Make the gravy. Transfer the turkey to a cutting board, and whisk the flour mixed with some broth into the pot. Boil, whisking frequently, until the gravy thickens.

FAQs

Can I make this with bone-in turkey breast?

Yes. While bone-in turkey breasts require a little more effort to carve, they are very flavorful. If you cook a bone-in turkey breast in the Dutch oven, you may need to increase your cooking time slightly.

What size of Dutch oven do I need?

I would recommend using one that is at least 6 quarts in capacity. The campfire Dutch oven that I use is 7 quarts, and it holds everything nicely. If you use a pot that is significantly smaller, the turkey breast may end up submerged in the liquid, which is not what you want.

How can I tell when my turkey is done?

The easiest way to tell is with an instant read thermometer. You are aiming for an internal temperature of 165°F (74°C) in the thickest part of the breast. Don't cook to a higher temperature as it can result in dry, tough turkey.

Can I make this on my stove at home?

Definitely. Follow the directions, using your Dutch oven on your stovetop. Adjust the heat as needed to keep the liquid at a simmer.

If you are cooking this on your grill, or want to cook it inside an oven, keep your grill or oven at 325°F (163°C).

Tips and Troubleshooting

  • Always start with a fully thawed turkey breast so that it cooks evenly.
  • When cooking turkey over a campfire, monitor the heat level carefully, adding hot coals as needed. You will need to keep the Dutch oven over hot coals, but if the liquid in the pot begins boiling vigorously, move the Dutch oven to cooler coals or the edge of the grill grate to just maintain a simmer in the pot. Vigorous boiling can make the turkey tough and should be avoided.
  • Adjust the amount of flour in your gravy to determine the thickness. Less flour will give you a thinner, jus-like sauce, while more flour will give you a thick, pourable gravy.
  • Store leftover turkey and gravy in separate sealed containers in your cooler or refrigerator for up to 3 days. Rewarm the turkey in a Dutch oven over low heat, with a little additional broth. The gravy can be warmed in a small pot over low heat until warmed through.
  • Use leftovers to make turkey and cranberry sliders or one of these amazing leftover turkey recipes.
A wooden table with sliced turkey, roasted potatoes, cranberry sauce, and gravy on it.

The Most Important Thing to Remember

The most helpful piece of advice I can give you when making this recipe is to watch your heat level carefully. You want the liquid inside the Dutch oven to be simmering so that it gently cooks the turkey breast. Allowing the liquid to boil rapidly can cause the turkey to become tough.

Lift the lid periodically to see what's happening inside, and adjust the heat, if necessary. This may mean moving it to a hotter or cooler spot on your fire, or adjusting your grill or stove setting.

More Camping Recipes You'll Love

A bowl of beef stew with carrots and potatoes on a wooden table.
Campfire Dutch Oven Beef Stew
Chicken, carrots, and potatoes in bite size pieces in a foil packet over the fire.
Campfire Chicken Foil Packets

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 sliced turkey breast on a plate with onions on top.

Dutch Oven Turkey Breast

A woman's face.Angie Zoobkoff
This simple, satisfying meal of braised boneless turkey breast and onion gravy is prepared in your Dutch oven over the campfire, or on the grill or stovetop. It's perfect for small gatherings at holiday dinners, or for celebrating Thanksgiving while camping.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 530 kcal

Equipment

  • 6 to 7-quart Dutch oven

Ingredients
  

  • 3 tablespoons olive oil divided
  • 1 large onion thinly sliced
  • One (1 ¾-to-2-pound | 800-to-900-g) boneless, skinless turkey breast
  • Salt and freshly ground black pepper
  • 1 bunch fresh herbs such as rosemary, thyme, and sage, tied
  • 2 to 3 cups chicken or turkey stock
  • 2 to 4 tablespoons all-purpose flour

Instructions
 

  • If making this over a campfire, prepare a bed of hot coals. If making this on the grill or stovetop, set it for medium-low heat.
  • Place a large Dutch oven over your hot coals or medium-low heat and warm 2 tablespoons of the oil. Add the onions and cook until softened and beginning to take on some color, 10 to 15 minutes.
  • Brush the turkey breast with the remaining 1 tablespoon oil, and season well with salt and pepper.
  • Nestle the turkey breast on top of the onions and add the herbs. Pour the broth into the Dutch oven, taking care not to pour the broth around the turkey and not directly on top. Add enough broth so that the liquid comes partially up the sides of the turkey breast but doesn't submerge it.
  • Cover and cook until the turkey reaches an internal temperature of 165°F (74°C), 45 to 60 minutes. Check occasionally to make sure the liquid is simmering. If necessary, adjust the heat or move the Dutch oven to a different part of the fire or grill to keep the liquid at a simmer.
  • Transfer the turkey to a cutting board and let it rest while you make the gravy. Discard the herb bundle.
  • Mix the flour with a few tablespoons of the remaining broth (or warm water) to create a slurry, then whisk that into the simmering liquid. Cook until the gravy thickens to your desired consistency, 3 to 4 minutes. Taste and adjust seasoning, if needed.
  • Slice the turkey and serve with the onion gravy.

Notes

  • Monitor the heat--When cooking turkey over a campfire, monitor the heat level carefully, adding hot coals as needed. You will need to keep the Dutch oven over hot coals, but if the liquid in the pot begins boiling vigorously, move the Dutch oven to cooler coals or the edge of the grill grate to just maintain a simmer in the pot. Vigorous boiling can make the turkey tough and should be avoided.
  • Oven method--To make this in the oven, follow the recipe through step 4, then cover and transfer to a 325°F oven.
  • Gravy thickness--Adjust the amount of flour in your gravy to determine the thickness. Less flour will give you a thinner, jus-like sauce, while more flour will give you a thick, pourable gravy.
  • Storage and reheating--Store leftover turkey and gravy in separate sealed containers in your cooler or refrigerator for up to 3 days. Rewarm the turkey in a Dutch oven over low heat, with a little additional broth. The gravy can be warmed in a small pot over low heat until warmed through.

Nutrition

Serving: 1portionCalories: 530kcalCarbohydrates: 5.5gProtein: 63.7gFat: 26.9gCholesterol: 160mgSodium: 296mgFiber: 0.7gSugar: 1.2g
Keyword boneless turkey breast, campfire cooking, dutch oven cooking, Dutch oven turkey
Tried this recipe?Let us know how it was!

Camping

Skillet Beer Cheese Dip

This easy beer cheese dip is made in a cast iron skillet, with cream cheese, Cheddar, and smoked Gouda, which gives it a slightly smoky flavor. You can make it over the campfire, on your camp stove, or on your stovetop at home. Like my Buffalo chicken dip, it's perfect for sharing with friends and can be scaled to feed a crowd.

A small skillet filled with beer cheese dip, topped with shredded cheese, tomatoes, and scallions with chips on the side.

If beer and snacks are a cherished part of your camping routine, this smoky beer cheese dip with cream cheese, Cheddar, and smoked Gouda is for you. You'll love this cheese dip for camping because, like my Swiss cheese dip, it's easy to toss together, requires only a grater and your trusty cast iron skillet, and it's ready in 15 minutes. It's definitely one of my favorite cast iron skillet recipes for camping.

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Why This Recipe is Great for Camping

  • It can be prepared and served in your mini cast iron skillet. No other dishes needed!
  • It's incredibly easy to make and ready in just 15 minutes.
  • It's a great snack or appetizer to enjoy around the campfire.

Ingredients and Substitutions

Ingredients for skillet beer cheese dip--beer, Cheddar, smoked Gouda cheese, cayenne, mustard powder, and cream cheese.
  • Beer--Use a lager or pale ale, and choose one that you enjoy. They'll be extra to drink, and the flavor of the beer will be noticeable in the skillet cheese dip. To make alcohol free cheese dip, use alcohol-free beer.
  • Shredded cheese--This combination of Cheddar and smoked Gouda gives the dip a smoky flavor, but you can use other types of cheese, or only Cheddar, if you prefer. Don't use pre-shredded cheese as it does not melt well.
  • Cream cheese--This helps to thicken the dip and also helps to stabilize the mixture so that you get a thick, creamy, scoop-able dip. Use full-fat cream cheese for best results. Cutting it into cubes will help it melt quicker.
  • Spices--Mustard powder adds flavor, and cayenne adds a little bit of heat. If you are heat-averse, you can reduce the amount of cayenne (or increase it if you love spicy food!)

Important Steps

A small cast iron skillet filled with cheese and spices.
A wooden spoon stirring a skillet of cheese dip.
  1. Combine all of the ingredients in a small cast-iron skillet
  2. Set over low or indirect heat and cook, stirring frequently until the cheese is melted and the sauce is smooth.

FAQs

How should I serve this?

Serve your cheese dip warm, directly from the cast iron skillet. You can top it with tomatoes, extra cheese, and scallions, if you like, but it's also great on its own. Tortilla chips, bread cubes, and soft pretzels all make great dippers to serve alongside. The dip is also fantastic drizzled over smokies or hot dogs.

What's the best type of beer to use for skillet beer cheese dip?

Use a lager-style beer or pale ale for the dip. Choose one that you enjoy the taste of, but not one with an overpowering or specialty flavor. Beer and cheese is a perfect pairing, but a uniquely flavored beer can throw off the flavor of the dip.

Can I make this on the stovetop or grill?

Yes. Follow the recipe and cook it on low heat on the stovetop or grill. Take care to not heat it too quickly as the cheese can separate.

Tips and Troubleshooting

  • This cast iron skillet cheese dip recipe was created for a small 6-inch skillet, which is perfect for feeding 4 to 5 people. To make a big batch, double the amounts and prepare it in a 10-inch skillet.
  • Melt the cheese over low heat. I can't stress the importance of this enough. Don't try to rush it. Letting the mixture get too hot can cause the cheese to separate and become grainy.
  • The dip will thicken considerably as it sits. To keep it from setting up, keep it on the edge of your grill grate or over very low heat on your stove.
  • To make this gluten-free, use gluten-free beer.
  • Store leftover cheese in a sealed container in your cooler or fridge for up to 3 days. Reheat in a skillet over low heat until warmed through. Leftover cheese dip works great as a queso to drizzle over foil pack chicken nachos!
A small cast iron skillet filled with cheese on a grate above a fire.

The Most Important Thing to Remember

The most helpful piece of advice I can give you when making this recipe is to keep the dip over low heat at all times. It can be tempting to speed things along, but it is important that you don't. Heating the dip too quickly or over high heat will cause the cheese to separate and you will end up with a grainy dip. Low heat allows it to melt slowly and emulsify into a smooth sauce.

More Camping Recipes You'll Love

A white bowl filled with pasta salad.
Camping Pasta Salad
Chicken, carrots, and potatoes in bite size pieces in a foil packet over the fire.
Campfire Chicken and Potato Foil Packets

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 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.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Course Appetizer, Snack
Cuisine American
Servings 4 servings
Calories 308 kcal

Equipment

Ingredients
  

  • ⅓ cup beer
  • 4 ounces (½ block) full-fat cream cheese cut into cubes
  • 1 cup Cheddar cheese shredded
  • 1 cup smoked Gouda shredded
  • ¼ teaspoon mustard powder
  • ⅛ teaspoon cayenne pepper
  • Chopped tomatoes and scallions for topping (optional)
  • Chips, bread cubes, or pretzels for dipping

Instructions
 

  • Prepare a campfire or camp stove for low heat. You can simply use the edge of the grill grate, away from the hot coals and flames, or set it on your stove on the lowest setting.
  • Combine the beer, cream cheese, Cheddar, smoked Gouda, mustard powder, and cayenne in the skillet. Gently warm over low heat, stirring occasionally, until melted and smooth, about 10 minutes.
  • Top with tomatoes and scallions, if using, and serve with your favorite dippers.

Video

Notes

    • Double the recipe--This cast iron skillet cheese dip recipe was created for a small 6-inch skillet, which is perfect for feeding 4 to 5 people. To make a big batch, double the amounts and prepare it in a 10-inch skillet.
    • Don't let it get too hot--Melt the cheese over low heat. I can't stress the importance of this enough. Don't try to rush it. Letting the mixture get too hot can cause the cheese to separate and become grainy.
    • Dietary--To make this gluten-free, use gluten-free beer. To make it alcohol-free, use alcohol-free beer.
    • Leftovers and reheating--Store leftover cheese in a sealed container in your cooler or fridge for up to 3 days. Reheat in a skillet over low heat until warmed through.

Nutrition

Serving: 0.25recipeCalories: 308kcalCarbohydrates: 2.1gProtein: 16.3gFat: 27.1gCholesterol: 93mgSodium: 491mgSugar: 0.9g
Keyword beer cheese, campfire snacks, cast iron cooking, cheese dip
Tried this recipe?Let us know how it was!

Camping

Skillet Bourbon Apple Crisp

This skillet apple crisp is a grilled dessert recipe made in your cast iron skillet with a few basic ingredients including apples, brown sugar, oats, and cinnamon, and an ample splash of bourbon. The combination of sweetly spiced apples covered with the crispiest oat topping imaginable will have you devouring it directly from the skillet.

A cast iron skillet filled with apple crisp with two scoops of ice cream on top.

If you’ve come to dinner at my house during autumn, chances are I’ve probably served you apple crisp or pear crisp for dessert. They're ridiculously easy to make, can be made ahead, tucked in the freezer, and cooked up at a moment's notice. Plus, everyone likes it and it's the ideal way to enjoy autumn fruits.

Not only that, since fruit crisps are made with fruit and oats, it’s practically breakfast. Or, at least that’s what we tell ourselves the next morning as we linger over the leftovers, sneaking spoonfuls.

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Why You'll Love This Recipe

Ingredients and Substitutions

Ingredients for skillet bourbon apple crisp--apples, bourbon, flour, cinnamon, oats, sugar, and butter.
  • Apples--Use good baking apples that will hold up during cooking and won't become mushy. I recommend Honeycrisp or Pink Lady apples.
  • Brown sugar--This recipe uses less sugar than most apple crisps, but relies on the rich molasses undertones of the brown sugar to deliver just as much sweetness.
  • Butter--If you use salted butter, don't add the salt to the oat topping.
  • Oats--You can use regular or quick oats here, but not steel-cut oats.
  • Bourbon--This adds incredible flavor to the dessert, but you can skip it if you are feeding those who need to avoid alcohol.

How to Make Bourbon Apple Crisp in a Skillet

Apples, flour, brown sugar, and cinnamon in a glass bowl.

1. Combine the apples, brown sugar, flour, cinnamon, and bourbon in a bowl and toss to coat.

Apple slices coated with cinnamon and sugar in a cast iron skillet.

2. Arrange them in an even layer in a cast iron skillet.

Flour, oats, cinnamon, and brown sugar in a glass bowl.

3. Mix the oats, flour, cinnamon, brown sugar, and salt in a bowl.

A person tossing oats with cubs of butter.

4. Work the butter into the oat topping until the butter is pea-sized and evenly dispersed.

An uncooked apple crisp in a cast iron skillet.

5. Scatter the oat topping over the apples.

A cast iron apple crisp on the grill.

6. Grill over indirect heat until the apples are tender and the topping is golden brown.

FAQs

What's the benefit to making an apple crisp in cast iron?

The even heat that cast iron provides allows the apples to cook gently and evenly so that they soften without turning mushy. You can also use it in the oven or on the grill, and can even serve it directly from the skillet. The natural nonstick coating of cast iron means that it will be easy to serve and easy to clean up.

Can I make this in the oven?

Definitely. Prepare the crisp as directed, then transfer it to a 350°F oven and cook until the edges are bubbling and the top is golden brown, about 1 ¼ hours.

What are the best type of apples to use for this?

You want to use a good baking apple that will withstand the slow cooking process and will soften but won't turn mushy. I recommend Honeycrisp or Pink Lady apples. Save your crisp Granny Smith apples for dunking into homemade caramel apple dip.

What should I serve with my skillet apple crisp?

This cast iron skillet dessert is practically begging for a big scoop of ice cream or a drizzle of heavy cream on top. If you've got a sweet tooth, you could also add a little caramel sauce on top.

Tips and Troubleshooting

  • Keep your skillet over indirect heat the entire time to avoid burning the apples.
  • Leftover apple crisp can be stored, covered, at room temperature for up to 3 days. Reheat on the grill or stovetop over low heat until warmed through.
A cast iron skillet. filled with apple crisp and two scoops of ice cream on top.

The Most Important Thing to Remember

The most helpful piece of advice I can give you when making this recipe is to use indirect heat for grilling the apple crisp. Placing it over direct heat on your grill will cause the apples to break down and caramelize before the topping crisps. Indirect heat will allow the apples to cook slowly and soften, without creating a burnt, sticky mess on your skillet.

More Camping Recipes You'll Love

Spiced grilled plums in a bowl on a plate with a fork and checkered napkin on the side.
Spiced Grilled Plums
A white bowl filled with pasta salad.
Camping Pasta Salad

Tried This Recipe?

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

Recipe

A cast iron skillet. filled with apple crisp and two scoops of ice cream on top.

Skillet Bourbon Apple Crisp

A woman's face.Angie Zoobkoff
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.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 6 servings
Calories 392 kcal

Equipment

Ingredients
  

For the apple filling

  • 3 large apples (26 oz | 740 g) peeled, cored, and sliced ¼-inch thick
  • ¼ cup brown sugar
  • 2 tablespoons all-purpose flour
  • 1 ½ tablespoons bourbon
  • 1 teaspoon cinnamon

For the oat topping

  • 1 cup rolled oats
  • ¼ cup brown sugar
  • 6 tablespoons all-purpose flour
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter cut into small cubes

Instructions
 

Make the apple filling

  • Prepare a grill for indirect cooking over medium-low heat (350°F | 180°C).
  • In a large bowl, combine the apples, brown sugar, flour, bourbon, and cinnamon. Toss well to combine.
  • Arrange the apples in an even layer in a 12-inch (30-cm) cast iron skillet.

Make the oat topping

  • In the same bowl used for the apples (no need to wash!) combine the oats, sugar, flour, cinnamon, and salt. Mix well.
  • Toss in the butter cubes and use your fingers or a pastry cutter to work the butter into the oat mixture until the butter is pea-sized and evenly dispersed.
  • Scatter the oat topping over the apples.
  • Place the skillet over indirect heat and grill until the apples are tender, the edges are bubbling, and the topping is golden brown and crisp, about 1 ¼ hours.
  • Cool slightly before serving.

Video

Notes

    • Keep your skillet over indirect heat the entire time to avoid burning the apples.
    • Serve the crisp with ice cream, heavy cream, or a drizzle of caramel sauce.
    • Leftover apple crisp can be stored, covered, at room temperature for up to 3 days. Reheat on the grill or stovetop over low heat until warmed through.
  •  

Nutrition

Calories: 392kcal
Keyword apple crisp, cast iron cooking, cast iron grilling, grilled apple crisp, grilled dessert
Tried this recipe?Let us know how it was!

Camping

Grilled Bang Bang Chicken Skewers

Grilled bang bang chicken is a grilling dinnertime staple. Boneless chicken breast is quickly skewered and grilled and finished with a creamy, tangy, slightly spicy sauce that you'll want to drizzle on everything. These quick and easy skewers are ready in less than 30 minutes, making them doable any day of the week.

Six chicken skewers on a rectangular platter with a dish of sauce on the side.

Recipe at a Glance: Grilled Bang Bang Chicken

  • DETAILS
    • Total Time: 30 minutes
    • Preparation method: Grill
  • HIGHLIGHTS
    • This easy recipe makes juicy grilled chicken skewers with an irresistible sauce for dipping.
    • These grilled chicken skewers are ready in just 30 minutes, making them perfect for any night of the week.
    • You can make these in advance and cook when ready, making them a great meal-prep option, or make-ahead camping meal.

In Canada, summer is far too short and no one wants to spend those precious days hovering over a stove or grill. Relaxed, easy summer meals like grilled chicken gyros, halibut tacos, and these bang bang chicken skewers are at the top of my list all season long.

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Ingredients and Substitutions

Ingredients for bang bang chicken skewers--chicken breast, rice vinegar, sriracha, chili sauce, seasonin, and mayo.
  • Sriracha sauce--The amount of sriracha that you use will determine how spicy your bang bang sauce is. This recipe makes a mildly spicy sauce, but feel free to add more or less to suit your taste.
  • Rice vinegar--Although the recipe only calls for a small amount, it does add some tang to the sauce. You can subsitute a different type of vinegar, such as apple cider or white wine, if needed.
  • Mayonnaise-This gives the sauce its creaminess. Use full-fat mayonnaise for best results.
  • Chicken breasts--These cook quickly and evenly. You can substitute boneless chicken thighs, however, the cooking time may be slightly longer. Cut the chicken into similar sized pieces so that they cook evenly.

How to Make Grilled Bang Bang Chicken

Several sauces in a glass bowl with a spoon resting inside.

1. Combine the mayonnaise, sweet chili sauce, Sriracha, and rice vinegar in a small bowl.

A person mixing up a sauce.

2. Stir to thoroughly combine. This is your bang bang sauce. Divide the sauce between two bowls, reserving one for serving.

A person seasoning cubes of chicken breast in a bowl.

3. Season the chicken with all-purpose seasoning and toss to coat each piece. Thread the chicken onto skewers.

Chicken skewers on a grill being brushed with sauce.

4. Grill over medium heat, basting with the bang bang sauce, until cooked through. Serve with the reserved sauce.

FAQs

What is bang bang sauce?

Bang bang sauce is a popular Asian-inspired condiment that is often used for topping chicken or shrimp. Made with mayo, Sriracha sauce, and sweet chili sauce, it is creamy, with a slightly spicy flavor that can be adjusted to suit your taste.

Can I add vegetables to my bang bang chicken kabobs?

You bet. Choose vegetables that will cook in the same amount of time as the chicken. Slices of onion, pepper, or mushrooms are all great choices.

Can I make these in the oven?

Yes. Bake them in a 400°F oven, turning once, until the chicken is cooked through, 10 to 15 minutes. To get a little char on the outside, turn the broiler on for a minute or so once they've finished cooking.

How to Make Chicken Skewers in Advance

The chicken skewers can be prepared and stored in the fridge for up to 1 day or in the freezer for up to 3 months before cooking. Thread the seasoned chicken onto soaked wooden or metal skewers and wrap tightly with plastic. Store in the fridge until just before cooking.

To freeze, place the prepared chicken skewers on a parchment lined baking sheet and freeze until solid. This allows them to freeze without sticking together. Once frozen, transfer them to a zip-top bag, close and store in the freezer until you're ready to cook. You can thaw them overnight in the fridge or cook them directly from frozen, adding a few extra minutes to the cooking time.

What to Serve with Bang Bang Chicken

Your grilled chicken skewers need only a simple side dish like grilled beets drizzled with lemon thyme vinaigrette, or tortellini salad to make a complete meal. A mini skillet cookie is a great grilled dessert option.

Storage and Reheating

Remove any leftover chicken from the skewers and store in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat until warmed through. Extra bang bang sauce can be stored in a sealed container in the fridge for up to 5 days.

Tips and Troubleshooting

  • If you are using wooden skewers, soak them for an hour before threading and grilling the chicken. Metal skewers don't require any preparation.
  • When grilling chicken, always start with a well-oiled grate. If the chicken doesn't want to release when you try to turn it, give it an extra minute. It will release when it's ready.
Two plates topped with chicken skewers and pasta salad.

More Grilled Chicken Recipes You'll Love

A grilled chicken gyro on a plate with a bowl of fries and a bowl of dip in the background.
Grilled Chicken Gyros
A platter filled with crispy grilled chicken wings with a jar of bbq sauce and a salad in the background.
Crispy Grilled Chicken Wings

Tried This Recipe?

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

Recipe

Six chicken skewers on a rectangular platter with a dish of sauce on the side.

Grilled Bang Bang Chicken Skewers

A woman's face.Angie Zoobkoff
This bang bang grilled chicken is an easy meal of grilled boneless chicken breast that's finished with a creamy, tangy, slightly spicy sauce.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 314 kcal

Equipment

Ingredients
  

  • Oil for the grill
  • ½ cup mayonnaise
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon sriracha sauce
  • 1 teaspoon rice wine vinegar
  • 2 tablespoon all-purpose seasoning
  • 1 ½ pounds boneless skinless chicken breasts cut into 1 ½-inch cubes

Instructions
 

  • Preheat a grill for medium heat (400°F | 200°C). Oil the grill grate.
  • In a small bowl combine the mayonnaise, sweet chili sauce, sriracha, and vinegar and mix well. Divide the sauce between two bowls and reserve one bowl for serving.
  • Sprinkle the all-purpose seasoning over the chicken and toss (or use your hands) to coat each piece.
  • Thread the chicken onto skewers. You should get 4 to 6 skewers, depending on how tightly you pack the chicken.
  • Place the skewers on the grill and brush with the sauce. Grill until the chicken is cooked through to 165°F (74°C), flipping once, 5 to 6 minutes per side. Brush with the sauce again after flipping.
  • Serve the bang bang chicken skewers with the reserved sauce.

Video

Notes

    • Get ahead--Make the bang bang sauce up to 5 days before serving. Store it in a sealed container in the fridge. The chicken skewers can be prepared up to 3 months in advance if freezing, or 1 day in advance if storing in the fridge.
    • Cutting the chicken--Cut your chicken into similar sized pieces so that they cook evenly.
    • Soak wooden skewers--If you are using wooden skewers, soak them for an hour before threading and grilling the chicken. Metal skewers don't require any preparation.
    • If your chicken sticks--When grilling chicken, always start with a well-oiled grate. If the chicken doesn't want to release when you try to turn it, give it an extra minute. It will release when it's ready.

Nutrition

Serving: 1 skewerCalories: 314kcalCarbohydrates: 11gProtein: 39gFat: 12gCholesterol: 105mgSugar: 6g
Keyword bang bang sauce, chicken breast skewers, chicken skewers, grilled chicken
Tried this recipe?Let us know how it was!

Camping

Camping Pasta Salad

This make-ahead pasta salad for camping is perfect for toting along on your next adventure, or sharing with friends on a picnic or at a backyard bbq. It's made with cheese tortellini, tomatoes, olives, artichokes, and a creamy Italian dressing. Pair it with spicy bang bang chicken skewers for an easy outdoor meal.

A bowl of pasta salad on a table with chicken skewers, plates, and cutlery.

Recipe at a Glance: Pasta Salad for Camping

  • DETAILS
    • Total Time: 25 minutes (15 minutes hands-on)
    • Preparation method: Stovetop
  • HIGHLIGHTS
    • For this easy tortellini salad, store-bought cheese tortellini is combined with tomatoes, olives, artichokes, and a creamy Italian dressing.
    • It's a great make-ahead side dish or meal for camping. Prepare it up to 3 days before serving and stash it in your cooler.
    • Customize it with your favorite veggies or add some protein to make it a heartier meal.

Our camping meals almost always consist of something cooked on the campfire, grill, or Blackstone, along with a foil packet side dish or make-ahead salad. I particularly like the salads because they can be prepped at home and tucked into the cooler, they last for days, and they do double-duty as an easy camping lunch. This Italian tortellini salad is a personal favorite because it's a little heartier than your typical salad (thanks, pasta!), making it a great choice for hungry campers.

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Ingredients and Substitutions

Ingredients for camping pasta salad--olives, onion, tomatoes, tortellini, Italian dressing, parsley, and artichokes.
  • Cheese tortellini--This forms the base of the pasta salad. You can use plain cheese tortellini, or the colorful three cheese variety makes for a stunning side dish.
  • Olives--I prefer Kalamata olives for their distinct flavor, but you can use any type of olives you like.
  • Artichoke hearts--Choose artichoke hearts that are packed in oil, not water. They are generally labeled as marinated artichoke hearts. The oil that coats them adds extra flavor to the salad.
  • Italian dressing--Use a good-quality creamy Italian dressing, or if you have a favorite homemade version, use that!

How to Make Camping Pasta Salad

Tortellini boiling in a pot of water.

1. Cook the tortellini in boiling water according to package directions. Drain and cool.

A bowl filled with tortellini, olives, tomatoes, red onions, artichokes, and parsley.

2. Combine the tomatoes, olives, artichoke hearts, onion, and parsley in a large bowl with the tortellini.

A person pouring dressing into a bowl of salad.

3. Drizzle the dressing over the salad.

A person stirring a bowl of tortellini salad.

4. Toss the salad until all the ingredients are thoroughly mixed. Refrigerate for at least 1 hour before serving.

FAQs

Do I need to rinse the tortellini after cooking?

Rinsing the tortellini will help to cool it quickly and keep the pasta from getting mushy, so if you're at home, go for it. But if you're making this at a campsite, it's a step that you can skip. It will cool just fine on its own.

How far in advance can I prepare this salad?

The salad can be prepared up to 3 days before serving. Store it in a covered container in the refrigerator or your cooler. Drizzle and toss with extra dressing just before serving as the salad will absorb some dressing as it sits.

How can I make this camping salad into a full meal?

Definitely. Feel free to bulk up the salad by adding chopped salami or shredded chicken. You can also add pepperoncini, sun-dried tomatoes, or extra vegetables for more flavor. If you'd prefer a heartier tortellini meal, give this one-pot cheeseburger tortellini a try!

Storage

The salad will keep for up to 3 days if stored in the fridge or your cooler in a sealed container. Don't freeze the salad as the pasta and vegetables will become mushy when thawed.

Tips and Troubleshooting

  • To get ahead, prepare the salad before heading out on your trip.
  • Keep some extra dressing on hand to add before serving. The make-ahead pasta salad will absorb dressing as it sits.
A white bowl filled with pasta salad.

More Make-Ahead Salad Recipes You'll Love

A bowl of marinated bean salad with cilantro and a lime on the side.
Marinated Bean Salad
A bowl filled with raw vegetable marinated salad.
Marinated Vegetable Salad

Tried This Recipe?

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

Recipe

A white bowl filled with pasta salad.

Camping Pasta Salad

This make-ahead tortellini salad with artichokes, tomatoes, olives, and creamy Italian dressing is a summer staple for camping, potlucks, and picnics.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Salad, Side Dish
Cuisine American
Servings 6 servings
Calories 373 kcal

Ingredients
  

  • 1 package (1 pound | 454 g) cheese tortellini
  • 1 cup diced tomato or halved grape tomatoes
  • ⅔ cup marinated artichoke hearts chopped
  • ½ small red onion diced
  • ⅓ cup pitted Kalamata olives
  • 1 tablespoon chopped Italian parsley
  • ⅓ cup creamy Italian salad dressing (store-bought or homemade) plus more for serving
  • Salt and freshly ground black pepper

Instructions
 

  • Bring a large pot of water to a boil and cook the tortellini according to the package directions. Drain, rinse with cold water, and drain again.
  • In a large bowl, combine the cooled tortellini, tomatoes, artichoke hearts, red onion, Kalamata olives, and parsley.
  • Drizzle ⅓ cup salad dressing over the salad and toss well to combine. Season to taste with salt and pepper.
  • Chill the salad for at least 1 hour before serving. Taste and adjust the seasoning, if needed.

Notes

  • Make ahead--Prepare the salad up to 3 days before serving.
  • Storage--Store the salad in a covered container in the refrigerator or your cooler for up to 3 days.
  • Take some extra dressing--Keep some extra dressing on hand to add before serving. The salad will absorb dressing as it sits.

Nutrition

Serving: 1 portionCalories: 373kcalCarbohydrates: 44gProtein: 10gFat: 19gCholesterol: 15mgSodium: 859mgFiber: 1gSugar: 3g
Keyword camping side dishes, easy camping salads, italian tortellini salad, tortellini salad
Tried this recipe?Let us know how it was!

Camping

Campfire Chicken and Potato Foil Packets

These easy chicken and potato foil packets are made over the campfire (or on your grill) and are ready in just 30 minutes. They're a satisfying camping meal of chicken thighs, carrots, and potatoes, all tossed in a bright and peppery seasoning blend.

Chicken, carrots, and potatoes in bite size pieces in a foil packet over the fire.

Recipe at a Glance: Campfire Chicken

  • DETAILS
    • Total Time: 45 minutes
    • Preparation method: Campfire cooking (foil packet)
  • HIGHLIGHTS
    • These campfire chicken foil packets combine tender chicken thighs, carrots, and potatoes with a homemade seasoning blend to create a hearty meal. They're cooked in a foil packet over your campfire or portable grill.
    • This easy camping meal is cooked entirely in a single packet, so you have no mess or dishes to do.
    • You can customize your foil packs with different vegetables and seasoning, depending on your personal preferences and what you've got on hand.

Foil pack meals are one of my favorite camping dinners—they're easy to make, cook in one packet, and leave virtually no cleanup. When my daughter requested chicken foil packets on our last camping trip, I put together this hearty combination of seasoned chicken, potatoes, and carrots. Wrapped in foil and cooked over the campfire for about 30 minutes, these simple ingredients turn into a delicious, satisfying meal that's perfect for summer camping.

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Why This Recipe is Great for Camping

  • You can mix up the seasoning blend before heading out to save time and space.
  • Your entire meal cooks in one convenient package.
  • You can make it over the campfire or on your portable grill.

Ingredients and Substitutions

Ingredients for chicken and potato foil packets--chicken thighs, olive oil, carrots, potatoes, and seasoning.
  • Chicken thighs--I like using boneless skinless chicken thighs here because they are more forgiving and will stay moist even when overcooked. Chicken breast pieces may dry out before the vegetables are cooked through.
  • Potatoes--Small new potatoes work best here, although this is also great with pieces of Yukon Gold or other waxy potatoes. Don't use Russet potatoes here as they'll break down too much during cooking.
  • Carrots--Use carrots with an even thickness whenever possible. This will help them to cook evenly.
  • All-purpose seasoning--This is my favorite blend of spices for using on chicken. You can substitute your favorite store-bought or homemade seasoning blend, if you prefer.

How to Make Campfire Chicken

A metal bowl with olive oil and seasoning in it.

1. Combine the olive oil and seasoning blend in a large bowl and stir well.

A metal bowl with bite size pieces of chicken, potatoes, and carrots in it.

2. Add the chicken, carrots, and potatoes and mix well so that the seasoned oil coats each piece.

Pieces of chicken, potatoes, and carrots on a sheet of foil.

3. Divide the chicken mixture among four pieces of aluminum foil, and fold each one up to enclose the contents.

Four foil packets on a grate over the fire.

4. Cook the campfire foil packets over a bed of hot coals until the chicken and vegetables are cooked through.

FAQs

Can I make these in the oven?

Yes. Toss the foil packets on a rimmed baking sheet and cook in a 400°F (200°C) oven for about 30 minutes.

Can I make these with different vegetables?

You can, but choose vegetables that will cook through in the same time as the chicken. Bell pepper, onions, mushrooms, and small cubes of sweet potato will all work. Avoid quick-cooking vegetables, like zucchini and asparagus as they'll be overcooked by the time the chicken is done.

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

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

I like this method for making foil packets 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.

Storage & Reheating

Store leftover chicken and potatoes in a sealed container in your fridge or cooler for up to 4 days. Reheat the mixture in a skillet over medium-low heat, stirring frequently, until warmed through.

Tips and Troubleshooting

  • To get ahead, mix your seasoning blend before heading out on your camping trip.
  • If making these over a campfire, use a bed of hot coals or very low flame to allow for even cooking. Don't cook them over high flames as that will cause uneven cooking and burning.
  • Don't flip your foil packets while cooking.
  • This chicken foil packet recipe is suitable for gluten-free and dairy-free diets.

More Chicken Foil Packet Recipes You'll Love

Two Cajun chicken foil packets on plates with forks on the side.
Cajun Chicken Foil Packets
A foil packet of chicken nachos with salsa and sour cream on the side.
Chicken Nacho Foil Packets

Tried This Recipe?

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

Recipe

Chicken, carrots, and potatoes in bite size pieces in a foil packet over the fire.

Campfire Chicken and Potato Foil Packets

A woman's face.Angie Zoobkoff
A healthy campfire foil packet meal of chicken, potatoes, and carrots that's ready in under an hour.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 517 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 2 tablespoons (1 batch) all-purpose seasoning blend
  • 8 (about 2 pounds | 900 g) boneless, skinless chicken thighs cut into 2-inch pieces
  • 1 pound carrots cut into 1-inch pieces
  • 1 pound new or waxy potatoes cut into 1-inch pieces

Instructions
 

  • Prepare a bed of hot coals or preheat a grill for medium heat (400°F).
  • Stir the oil and seasoning blend together in a large bowl.
  • Add the chicken, carrots, and potatoes and mix well to combine. Try to get each piece coated with some of the seasoned oil.
  • Divide the mixture among four large sheets of aluminum foil. Fold up each sheet to create a pouch, enclosing the chicken and vegetables.
  • Set the foil packets over the fire and cook until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes and carrots are tender, about 30 minutes. You should hear sizzling coming from your campfire foil packets.
  • Open carefully and let cool slightly before devouring.

Notes

    • Plan ahead--To get ahead, mix your seasoning blend before heading out on your camping trip.
    • Keep your heat even--If making these over a campfire, use a bed of hot coals or very low flame to allow for even cooking. Don't cook them over high flames.
    • Don't flip--Don't flip your foil packets while cooking.
    • Storage--Leftover chicken and vegetables 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.
    • Dietary--This chicken foil packet recipe is suitable for gluten-free and dairy-free diets.

Nutrition

Serving: 1 packetCalories: 517kcalCarbohydrates: 45gProtein: 49gFat: 16gFiber: 8g
Keyword campfire cooking, chicken foil packets, chicken thigh recipes
Tried this recipe?Let us know how it was!

Camping

All-Purpose Seasoning Blend

Everyone needs an all-purpose seasoning blend that they can rely on to spice up grilled poultry and meats, roasted and grilled vegetables, salads, or to boost the flavor of a simple foil pack campfire chicken dinner. This easy 4 ingredient seasoning blend does exactly that.

A spoonful of seasoning mixture.

Recipe at a Glance: All Purpose Seasoning

  • DETAILS
    • Total Time: 5 minutes
    • Preparation method: No-cook
  • HIGHLIGHTS
    • This simple homemade spice blend works for many recipes, so you can bring just one jar along on your camping trip, instead of multiple individual spices.
    • The recipe scales easily and will stay fresh for up to 1 year, so you can make a big batch all at once.
    • It's a simple combination of everyday spices that pairs well with chicken, fish, pork, vegetables, and more.

When we head out camping, it's a little tedious to think of all the possible spices you might need on a trip, and even more annoying to haul all of the individual bottles along with you. When I developed this homemade seasoning blend recipe, I wanted a simple combination of spices that could be tossed together in a few minutes and would work with an assortment of easy camping recipes.

This blend is made from 4 ingredients that you probably already have in your spice drawer, and it's fantastic for seasoning everything from skewers to foil packets to grilled vegetables. Now I can mix up a big batch at the start of camping season, and it will last me all summer.

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Why You'll Love This Recipe

  • Having homemade spice mix on hand means you can quickly and easily add flavor to your meal without having to pull out several spices each time you prepare a meal. This makes it perfect for packing along on camping trips.
  • You can mix up a big batch to keep on hand for anytime you need a flavor boost.

Ingredients and Substitutions

Ingredients for all-purpose seasoning blend--parsley flakes, lemon pepper, granulated garlic, and onion powder.
  • Lemon pepper--This adds a zippy brightness to the blend. Check your lemon pepper blend, as some contain salt and some do not. If you are using a salt-free blend, add ½ teaspoon of salt to the mixture.
  • Granulated garlic--I prefer to use granulated garlic instead of garlic powder as the size of it makes it blend better with the other ingredients. If you only have garlic powder, use ½ teaspoon instead of 1 teaspoon.
  • Dried parsley--You'll get a herbal note from the parsley, as well as a pop of color in your seasoning blend.

How to Make All Purpose Seasoning

A glass bowl with four different spices.

1. Combine the lemon pepper, granulated garlic, parsley flakes, and onion powder in a small bowl.

A glass bowl with spices mixed together and spoon resting inside.

2. Mix well to combine, then transfer to an airtight container. Store in a cool, dry place for up to 1 year.

FAQs

What is all purpose seasoning?

It's a blend of spices and herbs that is used to elevate the flavor of meat, poultry, vegetables, soups, salads, and dressings. The exact combination of spices can vary and be adjusted based on personal preference, but it is a convenient way to add flavor without having to constantly measure out several spices.

How much should I use?

As a general rule of thumb, use 2 to 3 teaspoons of seasoning per pound of food you're cooking.

Can I customize my seasoning blend?

Definitely. Use a little more garlic and less onion powder, if you prefer, or vice-versa. If you're watching your salt intake, use a salt-free lemon pepper, such as Mrs. Dash, and reduce or eliminate the salt in the blend.

How to Use Your Homemade All Purpose Seasoning

This particular all purpose seasoning mix can be used anytime you need some extra flavor, but I think it is best suited to chicken, fish, seafood, and grilled vegetable dishes. The zippy lemon flavor pairs exceptionally well with them. Here are a few of my favorite ways to use it:

Storage

Store the seasoning blend in a cool, dry place in an airtight container. It will keep for up to 1 year. Shake or stir it to recombine before using.

Tips and Troubleshooting

  • This recipe can be scaled easily. Feel free to double, triple, or quadruple it, depending on how much and how frequently you use it.
  • This all-purpose spice blend recipe is suitable for gluten-free, dairy-free, and vegan diets.
A jar of spice blend tipped on its side with some spice mix spilling out.

More Everyday Staples You'll Love

A small glass pitcher half full of lemon thyme vinaigrette.
Lemon Thyme Vinaigrette
A small dish of BBQ rub with a spoon resting inside.
BBQ Rub for Pork

Tried This Recipe?

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

Recipe

A spoonful of seasoning mixture.

All-Purpose Seasoning Blend

An easy mix of spices that's perfect for seasoning meats, poultry, vegetables, and more.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Condiment
Cuisine American
Servings 2 tablespoons
Calories 15 kcal

Ingredients
  

  • 1 tablespoon lemon pepper (see note below)
  • 1 teaspoon granulated garlic
  • 1 teaspoon parsley flakes
  • ½ teaspoon onion powder

Instructions
 

  • Combine the spices in a small bowl. Stir well to thoroughly combine.
  • Transfer to an airtight container and store in a cool, dark place. Shake or stir to recombine before using.

Notes

    • Check your lemon pepper--If your lemon pepper does not contain salt, you will need to add ½ teaspoon to the blend.
    • Scaling--This recipe can be scaled easily. Feel free to double, triple, or quadruple it, depending on how much and how frequently you use it.
    • How much to use--As a general rule of thumb, use 2 to 3 teaspoons of seasoning per pound of food you're cooking.
    • Storage--Store the all-purpose seasoning blend in a cool, dry place in an airtight container. It will keep for up to 1 year. Shake or stir it to recombine before using.
    • Dietary--This recipe is suitable for gluten-free, dairy-free, and vegan diets.
  •  
  •  

Nutrition

Calories: 15kcal
Keyword seasoning blend, spice mix
Tried this recipe?Let us know how it was!

Camping

Spiced Grilled Plums

These tender spiced grilled plums highlight sweet summer stone fruit in the best possible way. For this easy dessert that's ready in just 20 minutes, quartered plums are gently cooked in spiced orange butter in a foil packet on the grill or over your campfire.

Spiced grilled plums in a bowl on a plate with a fork and checkered napkin on the side.

Recipe at a Glance: Grilled Plums

  • DETAILS
    • Total Time: 20 minutes
    • Preparation method: Grill or campfire (in a foil packet)
  • HIGHLIGHTS
    • This simple 5-ingredient dessert features tender grilled plums in a sweet syrup. It's cooked in a foil packet on the grill or over a campfire. No dishes or mess to clean up!
    • Grilling your fruit in a foil packet allows the juices from the fruit to melt into the syrup, creating a thick sauce for drizzling over the plums.
    • Serve these spiced plums right from the foil packet just as they are, or with a scoop of ice cream on top.

These plums are quartered, topped with a simple combination of butter, orange juice, brown sugar, and nutmeg, then wrapped up in a snug package and gently cooked on the grill or over a campfire. The result is meltingly tender plums that softly slump into a buttery spiced syrup. The hardest part of the whole process is waiting for them to be cool enough to eat.

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Why This Recipe Works

Most grilled plums recipes have you cook halved plums directly over the heat, creating a caramelized surface and soft juicy center. They are delicious, but any juices that cook out are lost to the grill. This recipe uses the steam created inside a foil packet to gently cook the plums while still capturing the flavorful juices. As these juices cool, they create a thick syrup that makes the perfect topping for your soft, grilled plum wedges.

Ingredients and Substitutions

Ingredients for spiced grilled plums--plums, butter, brown sugar, nutmeg, and orange juice.
  • Plums--This recipe is intended for plums that are ripe, but not overripe and juicy. Extremely ripe fruit will break down too much during cooking. Choose plums that give gently when squeezed but don't feel soft. Got extra plums? Make this plum galette!
  • Brown sugar--This adds just a little bit of sweetness to the plums.
  • Orange juice--If you want to get fancy, or make a grown-up version of this dessert, try swapping in an orange liqueur, such as Grand Marnier or Cointreau.

How to Make Grilled Plums

Quartered plums with butter and brown sugar on a foil sheet with bowls of nutmeg and orange juice on the side.

1. Pile the quartered plums on a large sheet of foil. Top with butter, sugar, orange juice, and nutmeg. Fold up and seal the foil packet.

A foil packet on a grill.

2. Grill the plums over medium-low heat until tender when pierced with a knife. Let cool for at least 10 minutes before serving.

Grilled Plum FAQs

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

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

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

What's the best temperature for grilling plums?

The key to grilling plums, or any stone fruit in a foil packet, is to keep the heat reasonably low. Around 300°F on a grill is good. If your foil packet is over a campfire, you should hear gentle sizzling, but not a lot of crackling and popping.

Because the fruit is encased in a foil pouch, it can break down quite quickly if cooked at a high temperature. Cook it over gentle heat and check it frequently as it begins to soften.

Storage & Reheating

These are best served as soon as they're made, but if you've got leftovers, store them in a sealed container in your fridge or cooler for up to 3 days. Reheat them gently in a small skillet over low heat until warmed through.

Tips and Troubleshooting

  • If you want to double or triple the recipe, I recommend making more foil packets. Attempting to fit everything into one packet will be awkward to handle and may result in uneven cooking.
  • Don't flip the foil packet while it is cooking.
  • To check your plums, gently open the foil packet from the top and give them a poke with a knife. When they're ready the knife will slip easily into the fruit. If they're not ready, close up the foil packet and wait a few minutes. Don't try to increase the heat to rush things along as this will result in the plums breaking down.
  • Don't skip the rest period! While the plums are resting and cooling, the syrup will thicken, resulting in a perfect sauce to drizzle over the grilled plums.
  • This spiced grilled plums recipe is suitable for gluten-free diets. To make it vegan, use plant-based butter.
Quartered grilled plums in a foil packet in a red syrup.

More Grilled Fruit Recipes You'll Love

Two plates topped with grilled nectarines, candied pecans, and whipped cream.
Grilled Nectarines with Praline Crunch
Skewers of grilled strawberries on a plate, drizzled with dark syrup.
Grilled Strawberries

Tried This Recipe?

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

Recipe

Spiced grilled plums in a bowl on a plate with a fork and checkered napkin on the side.

Spiced Grilled Plums

A woman's face.Angie Zoobkoff
Sweet summer plums are gently cooked in a foil packet in a sweetly spiced orange butter sauce. An easy summer dessert.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 2 servings
Calories 225 kcal

Ingredients
  

  • 4 medium plums quartered
  • 2 teaspoons salted butter
  • 1 tablespoon brown sugar
  • 2 big pinches nutmeg
  • 1 tablespoon orange juice

Instructions
 

  • Preheat the grill for medium-low heat (300°F | 150°C) or prepare a bed of hot coals below a campfire grate.
  • Pile the plum quarters on a large sheet of aluminum foil.
  • Top with butter, brown sugar, and nutmeg. Drizzle over the orange juice.
  • Fold up and seal the foil packet.
  • Place the plum foil packet over direct low heat on the grill or your campfire grate. Grill until the plums are tender when pierced with a knife and just beginning to slump, 10 to 15 minutes.
  • Remove from the heat and open the top of the foil packet slightly to let steam escape. Let the plums sit in their juices for at least 10 minutes before serving. They will smell amazing and it will be incredibly difficult to be patient, but it's worth the wait.
  • Serve the warm plums with the syrup from the bottom of the pouch drizzled over the top.

Notes

  • Don't use overripe fruit--Extremely ripe fruit will break down too much during cooking. Choose plums that are ripe, but still firm.
  • Scaling the recipe--If you want to double or triple the recipe, I recommend making more foil packets. Attempting to fit everything into one packet will be awkward to handle and may result in uneven cooking.
  • How to check your plums for doneness--Gently open the foil packet from the top and give them a poke with a knife. The knife should slip easily into the fruit. If they're not ready, close up the foil packet and wait a few minutes. Don't try to increase the heat to rush things along as this will result in the plums breaking down.
  • Let the plums rest--This is the most important part of the whole recipe. The plums will be very hot, so they need to cool, and as they cool, the buttery juices will thicken up into a sauce.
  • Dietary--This recipe is suitable for gluten-free diets. To make it vegan, use plant-based butter.

Nutrition

Serving: 1portionCalories: 225kcalCarbohydrates: 46gProtein: 2gFat: 6gFiber: 4gSugar: 27g
Keyword grilled plums, orange butter sauce, spiced plums
Tried this recipe?Let us know how it was!

Camping

Grilled Salmon Kabobs

Marinated grilled salmon kabobs are my summer go-to for a quick high protein main dish. Fresh salmon is marinated with garlic, herbs, and lemon, then grilled until tender and flaky.

Four grilled salmon kabobs on a pink plate with lemon wedges and fresh herbs next to them.

Recipe at a Glance: Grilled Salmon Kabobs

  • DETAILS
    • Total Time: 45 minutes (10 minutes hands-on)
    • Preparation method: Grilling
  • HIGHLIGHTS
    • These salmon skewers cook quickly, and need only 10 minutes on the grill.
    • A quick marinade of lemon, garlic, and fresh herbs adds plenty of flavor to the fish and keeps them juicy and moist on the grill.
    • Cook them on your grill at home, or make them on a grill pan on the stove, camp stove, or over the campfire.

Marinated salmon kabobs on the grill are an easy skewer recipe that's ready in under an hour. They're full of flavor, and, just like with my grilled pesto salmon, cooking them on the grill means that the fishy smell stays outside instead of lingering in your kitchen.

For these easy skewers, cubes of salmon (or your fave fish) are quickly marinated in oil, garlic, lemon juice, and fresh herbs, then quickly grilled until flaky and tender.

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Ingredients and Substitutions

Ingredients for grilled salmon kabobs--salmon, lemon, garlic, herbs, and olive oil.
  • Salmon--You can use any type of salmon or substitute trout or another firm white fish, such as halibut. For ease of preparation, purchase skinless salmon fillets.
  • Fresh herbs--Use whatever you've got on hand, and feel free to play around with a combination of herbs. I love oregano, thyme, parsley, rosemary, and basil. If you don't have any fresh herbs on hand, you could also swap in 2 tablespoons nut-free pesto to replace the herbs and oil.
  • Lemon--This brings acidity to the dish and shouldn't be skipped. You should be able to get enough lemon juice from 1 half of a large lemon for the marinade, so hang on to the remaining half and serve it with your meal to squeeze over the kabobs.

How to Cook Salmon Kabobs on the Grill

A bowl of herb marinade with a whisk, squeezed lemon half, and empty dish of olive oil nearby.

1. Whisk the herbs, garlic, lemon juice, and olive oil in a medium bowl.

Cubed pieces of salmon in a zip-top bag with marinade and an empty bowl nearby.

2. Place the cubed salmon in a resealable plastic bag and pour the marinade over the salmon. Seal the bag and marinate in the refrigerator for 20 to 30 minutes.

Four salmon kebabs on a rimmed baking sheet.

3. Thread the salmon pieces onto skewers.

Four salmon kebabs on a grill.

4. Grill the salmon kabobs over medium heat until cooked through, 8 to 10 minutes.

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 make these without a grill?

Definitely. You can make these in a grill pan on your stovetop, or over hot coals on your campfire. Oil the grill pan well, and sear the skewers, turning once, until cooked through.

You can also make them in your oven. Place the salmon skewers on a rimmed baking sheet and cook at 400°F (200°C) for about 10 minutes.

Can I add vegetables to the kabobs?

Of course! Adding vegetables allows you to play around with the flavors on your skewers, and you get an extra serving of vegetables in. Choose vegetables that will cook through in the same amount of time as the fish such as zucchini ribbons, mushrooms, or small slices of onion or pepper.

Do I have to flip the skewers?

I recommend that you do. Flipping them will allow the fish to cook evenly and develop some caramelization on a couple of sides. Don't overdo it though; one turn during cooking is enough.

Storage

Store leftover grilled salmon skewers covered in the fridge for up to 3 days. Rewarm in the oven or on a warm grill until heated through. The leftovers are also great served cold.

Serving Suggestions

For a light meal, serve them with a simple salad of grilled avocado and tomato or mixed greens tossed with lemon thyme dressing.

Tips and Troubleshooting

  • If you're using wooden skewers, you'll need to soak them in water for at least 30 minutes before using them. Metal skewers don't require any soaking.
  • Don't cut your fish pieces too small or they will be difficult to thread onto the skewer.
  • Don't marinate your fish for longer than 30 minutes or it may become mushy.
  • Oil your grill grate well before cooking as fish tends to stick. When flipping the skewers, don't force them off the grill. They'll release when they're ready.
  • This recipe is suitable for gluten-free and dairy-free diets.
Four grilled salmon skewers on a pink plate with fresh herbs and lemon wedges.

More Grilled Salmon Recipes You'll Love

A piece of blackened salmon on a Caesar salad.
Grilled Salmon Caesar Salad
Pesto crusted salmon topped with lemon slices on a cutting board.
Pesto Crusted Salmon

Tried This Recipe?

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

Recipe

Four grilled salmon kabobs on a pink plate with lemon wedges and fresh herbs next to them.

Grilled Salmon Kabobs

For this quick, healthy summer main, fresh salmon is marinated with garlic, herbs, and lemon, then grilled until tender and flaky.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4 skewers
Calories 259 kcal

Equipment

Ingredients
  

  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 2 tablespoons chopped mixed fresh herbs such as parsley, oregano, thyme, and rosemary
  • 1 clove garlic minced
  • ½ teaspoon kosher salt
  • 1 pound salmon fillet cut into 1-inch (25-mm) cubes
  • Oil for the grill
  • Lemon wedges for serving (optional)

Instructions
 

  • In a small bowl, whisk the lemon juice, oil, herbs, garlic, and salt together.
  • Place the salmon cubes in a resealable plastic bag or in a medium bowl and pour the marinade over.
  • Marinate the fish in the refrigerator for 20 to 30 minutes.
  • While the fish is marinating Preheat a grill to medium heat (350 to 400°F). Oil the grill grate well.
  • Thread the fish onto skewers allowing the pieces of fish to touch, but not squishing them together.
  • Grill the skewers, turning once, until tender and just cooked through. The fish should flake easily with a fork when prodded. Serve with lemon wedges, if desired.

Notes

  • Type of skewer--If you're using wooden skewers, you'll need to soak them in water for at least 30 minutes before using them. Metal skewers don't require any soaking.
  • Cutting the fish--Cut the fish into even-sized pieces, but don't cut the pieces too small or they will be difficult to thread onto the skewer.
  • Marinating time--Don't marinate your fish for longer than 30 minutes or it may become mushy.
  • Preparing the grill--Oil your grill grate well before cooking as fish tends to stick. When flipping the skewers, don't force them off the grill. They'll release when they're ready.

Nutrition

Serving: 1 skewerCalories: 259kcalCarbohydrates: 1gProtein: 29gFat: 15gCholesterol: 61mg
Keyword fish kabobs, fish skewers, grilled fish, kabobs, salmon skewers
Tried this recipe?Let us know how it was!

Dinner

Grilled Tuna Steak Salad

This grilled tuna steak salad recipe is going to upend every notion you have about what tuna salad is. When fresh grilled tuna gets jumbled together with crisp greens, berries, and crunchy pumpkin seeds and tossed with lemon vinaigrette, it becomes a summertime staple in a whole new way.

Two plates of grilled tuna salad with a bowl of pepitas, a dish of salt, and a jar of vinaigrette on the side.

I'm definitely not knocking canned tuna salad. It's a staple around here, and tuna melts make a regular appearance at our table.

But there is something to be said for a piece of lightly seared fresh tuna piled atop a bed of crisp greens, sweet blackberries, crunchy pumpkin seeds, and a light lemon dressing. And when it's hot and you're craving something fresh and light, it's the perfect solution.

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Why You'll Love This Recipe

  • It's quick and easy to toss together, making it a great light meal, especially on a hot day.
  • You can make the dressing and pepitas ahead of time.

Ingredients and Substitutions

Ingredients for grilled tuna salad--tuna, greens, blackberries, olive oil, vinaigrette dressing, and spiced pepitas.
  • Tuna--Use good quality fresh tuna steaks for this grilled ahi tuna salad. Look for bright red steaks that have a mild, sea-like odor. Avoid any tuna that is brown or smells very fishy.
  • Greens--Mixed baby greens have a delicate flavor that pairs well with the tuna, but you can substitute butter lettuce or arugula, if you prefer.
  • Blackberries--The sweet berries balance the tartness of the vinaigrette and the spiciness of the pepitas. Blueberries will also work here.
  • Spiced pepitas--These spiced toasted pumpkin seeds add crunch to the salad and shouldn't be skipped. If you avoid spicy foods, feel free to use plain toasted pepitas or sunflower seeds. Got extra pepitas? Try one of these amazing ways to use pumpkin seeds.

How to Make Grilled Tuna Steak Salad

Two tuna steaks on a rimmed baking sheet with a bowl of olive oil and a brush on the side.

1. Brush the tuna steaks with olive oil and season with salt and pepper.

    A tuna steak grilling on a metal grate.

    2. Grill the tuna over medium heat until seared to your desired doneness.

    A partially sliced tuna steak on a white cutting board.

    3. Slice the tuna against the grain.

    A partially assembled tuna salad with a bowl of blackberries, jar of dressing, and partially sliced tuna steak on the side.

    4. Assemble the salads with mixed greens, berries, pepitas, and sliced tuna steak. Drizzle with lemon thyme vinaigrette.

    FAQs

    What type of tuna is best for grilling?

    Look for ahi tuna, which can also be labeled as yellowfin tuna. It has a delicate flavor and is best enjoyed when just seared on the outside. When selecting tuna, choose steaks that are uniformly bright red, with no brown streaks or a rainbow hue. Avoid tuna with an overly fishy or unpleasant odor.

    Can I make this with a different type of fish?

    Absolutely. This salad would be great with grilled salmon skewers, trout fillets, or fresh grilled halibut.

    What should I serve with this?

    This grilled fresh tuna salad recipe is a meal in itself, but a loaf of crusty bread or garlic bread would be a great addition.

    How to Make This Over a Campfire

    If you're out camping and don't have a grill, fear not! You can easily make this using your hot campfire coals and your trusty cast iron skillet or grill pan. Set your skillet or grill pan over hot coals and coat it with oil. When it is very hot, add the tuna and sear to the desired doneness, flipping once.

    Tips and Troubleshooting

    • To get ahead, make your lemon thyme vinaigrette and your spiced pepitas ahead of time.
    • Use the freshest tuna you can find and take care not to overcook it as the tuna can become dry.
    • Keep everything separate until just before serving as the dressing will cause the greens to wilt.
    • This recipe is suitable for gluten-free and dairy-free diets.
    A white plate topped with grilled tuna, greens, blackberries, and spiced pepitas.

    More Grilling Recipes You'll Love

    Four grilled salmon kabobs on a pink plate with lemon wedges and fresh herbs next to them.
    Grilled Salmon Kabobs
    A white dish containing grilled beets topped with goat cheese and fresh mint.
    Grilled Beets with Goat Cheese

    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 plates of grilled tuna salad with a bowl of pepitas, a dish of salt, and a jar of vinaigrette on the side.

    Grilled Tuna Steak Salad

    A woman's face.Angie Zoobkoff
    This tuna steak salad made with fresh grilled tuna, sweet blackberries, mixed greens, crunchy spiced pumpkin seeds, and a zesty lemon herb dressing is an easy, healthy meal.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 12 minutes
    Cook Time 8 minutes
    Total Time 20 minutes
    Course Main Course
    Cuisine American
    Servings 3 servings
    Calories 404 kcal

    Ingredients
      

    • 2 teaspoons olive oil plus more for the grill
    • 1 pound fresh ahi tuna about 1 inch (25-mm) thick
    • Salt and freshly ground black pepper
    • ¼ cup spiced pepitas
    • 1 container (5 oz) blackberries
    • ¼ cup lemon thyme vinaigrette

    Instructions
     

    • Preheat the grill for medium heat (400°F). Lightly oil the grill grate.
    • Brush the tuna steaks with olive oil and season with salt and pepper.
    • Grill the tuna over direct heat, flipping once, until seared to the desired doneness, 3 to 4 minutes per side for medium-rare.
    • Let the tuna rest for a couple of minutes before slicing thinly against the grain.
    • Assemble the salads on plates or in bowls with a base of mixed greens topped with spiced pepitas, blackberries, sliced tuna, and a drizzle of lemon thyme vinaigrette.

    Notes

      • Get ahead--Make your lemon thyme vinaigrette and your spiced pepitas ahead of time.
      • Choose the best fish--Use the freshest tuna you can find and take care not to overcook it as the tuna can become dry.
      • Assemble at the last minute--Keep everything separate until just before serving as the dressing will cause the greens to wilt.
      • Dietary--This recipe is suitable for gluten-free and dairy-free diets.

    Nutrition

    Serving: 1 portionCalories: 404kcalCarbohydrates: 7gProtein: 47gFat: 21gCholesterol: 84mgFiber: 3gSugar: 3g
    Keyword fresh tuna, fresh tuna salad, grilled tuna
    Tried this recipe?Let us know how it was!

    Camping

    Grilled Beets with Goat Cheese

    These grilled beets with goat cheese are a simple salad of tender, earthy beets that are gently grilled in a foil packet, tossed with a bright dressing, and topped with creamy cheese.

    A bowl of grilled beets with crumbled goat cheese and fresh mint.

    I'm all for raw veggie trays and make-ahead salads when camping for their simplicity and zero effort. But every once in a while it's fun to change it up. And what better way to do it than with a dish of tender grilled beets tossed in tangy lemon vinaigrette and topped with creamy goat cheese?

    If you're thinking that this is bordering on "too fancy for camping", I hear you. It also makes a stunning grilled side dish to grilled bacon-wrapped pork tenderloin, or try it at Thanksgiving alongside this Dutch oven turkey breast.

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    Why This Recipe is Great for Camping

    • Just like with grilled carrots in foil, it's made in a foil packet so there is no messy clean-up required.
    • You can grill the beets on a portable grill or over hot coals on your campfire.
    • The dressing for the beets can be prepared ahead of time and stashed in your cooler.
    • It's a healthy, satisfying foil packet side dish that's perfect alongside any grilled meats, poultry, or fish.

    Ingredients and Substitutions

    Ingredients for grilled beets with goat cheese--baby beets, vinaigrette, olive oil, and goat cheese.
    • Beets--I prefer baby beets for this recipe as they are sweet and the skin sort of melts away during cooking, but you can use large beets. Just be sure to cut them into similarly sized pieces so that they cook evenly.
    • Lemon thyme vinaigrette--This is an easy homemade dressing that's perfect for brightening up the grilled beet salad.
    • Goat cheese--The creamy richness of goat cheese pairs beautifully with earthy beets and should not be skipped. You can use flavored goat cheese if you prefer.

    How to Cook Beets on the Grill

    Chopped raw beets on a sheet of foil with a dish of olive oil nearby.

    1. Cut the beets into 1 to 2-inch pieces and place on a large sheet of aluminum foil.

    Raw chopped beets drizzled with oil and sprinkled with salt and pepper on a sheet of foil.

    2. Drizzle with olive oil and season with salt and pepper.

    A foil pack on a rimmed baking sheet.

    3. Fold up the foil packet, enclosing the beets.

    A foil pack on a grill.

    4. Grill the beets until tender. Open the foil pack and drizzle with lemon thyme vinaigrette. Transfer to a bowl and top with goat cheese and fresh mint, if using.

    FAQs

    Do I need to peel the beets?

    No. As long as you've given your beets a good scrub, there is nothing wrong with eating the skin. It's got some good-for-you vitamins in it, so if it doesn't bother you, I recommend you leave it on.

    I love using baby beets for this grilled beets recipe as the skin isn't even noticeable. If you're using large beets and want to remove the skin, peel it with a vegetable peeler before cutting the beets into pieces.

    Can I make this ahead of time?

    You can prepare the vinaigrette dressing up to 1 week before using it. You can also grill the beets for up to 3 days before serving. Store them in a sealed container and toss them with the vinaigrette and cheese just before serving.

    What should I serve with grilled beets?

    These grilled beets are fantastic alongside any type of grilled meat, poultry, or fish. Try it with grilled salmon kabobs or grilled striploin steak skewers.

    Tips and Troubleshooting

    • These grilled beets in foil can be served warm or at room temperature.
    • Add your goat cheese just before serving as the the color of the beets will quickly stain the cheese.
    • To keep dishes to a minimum, feel free to add the dressing and cheese directly to the foil packet after grilling and dig in.
    • This recipe is suitable for gluten-free diets.
    Grilled beets in a foil pouch.

    More Camping Recipes You'll Love

    Four grilled salmon kabobs on a pink plate with lemon wedges and fresh herbs next to them.
    Grilled Salmon Kabobs
    An open foil packet filled with gnocchi, corn, tomatoes, and basil on a wooden tree stump.
    Corn and Tomato Gnocchi Foil Packets

    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 grilled beets with crumbled goat cheese and fresh mint.

    Grilled Beets with Goat Cheese

    A woman's face.Angie Zoobkoff
    An easy, healthy, side dish of tender grilled beets and creamy goat cheese with a bright and tangy lemon dressing.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Course Side Dish
    Cuisine American
    Servings 4 servings
    Calories 186 kcal

    Ingredients
      

    • 1 pound beets cut into 1 ½-inch pieces
    • 2 teaspoons olive oil
    • Salt and freshly ground black pepper
    • 2 tablespoons lemon thyme vinaigrette
    • ⅓ cup crumbled goat cheese
    • Fresh mint optional

    Instructions
     

    • Preheat the grill to medium (400°F), or prepare a bed of hot coals in a campfire.
    • Place the beets on a large sheet of heavy-duty aluminum foil.
    • Drizzle with olive oil and season with salt and pepper, to taste.
    • Fold up the sides and ends of the foil to create a pouch.
    • Place the foil packet on the grill or over the hot coals and cook until the beets are tender, about 30 minutes.
    • Remove from the heat and carefully open the foil packet to let the steam escape. Let the beets cool for 5 minutes, then drizzle with the lemon thyme vinaigrette.
    • Transfer the beets to a bowl and top with goat cheese and mint, if using, just before serving. The salad can be served warm or at room temperature.

    Notes

    • Hold the cheese--Add your goat cheese just before serving as the color of the beets will quickly stain the cheese.
    • Keep it simple--To keep dishes to a minimum, feel free to add the dressing and cheese directly to the foil packet after grilling and dig in.
    • Get ahead--The beets can be grilled up to 3 days before serving and the vinaigrette can be made up to 1 week before using.

    Nutrition

    Serving: 1 portionCalories: 186kcalCarbohydrates: 11gProtein: 8gFat: 13gCholesterol: 22mgFiber: 2gSugar: 9g
    Keyword beet salad, grilled vegetables, grilling vegetables, salad with goat cheese
    Tried this recipe?Let us know how it was!

    Everyday Staples

    Lemon Thyme Vinaigrette

    This bright, herby lemon thyme vinaigrette dressing comes together in just 5 minutes with a handful of everyday ingredients. It has so many uses that you'll want to keep a jar of it in the fridge all the time to brighten salads, vegetables, grain bowls, and more.

    A small glass pitcher half full of lemon thyme vinaigrette.

    Recipe at a Glance: Lemon Thyme Salad Dressing

    • DETAILS
      • Total Time: 5 minutes
      • Preparation method: No-cook
    • HIGHLIGHTS
      • This easy homemade vinaigrette comes together in just 5 minutes and is made with simple, recognizable ingredients.
      • Use it for salads, marinating, or to jazz up a simple grain bowl.

    I like to think of this easy vinaigrette as sunshine in a jar. Its bright lemon flavor is guaranteed to boost any dish, even in the dead of winter. I love drizzling it over simple salads, like this grilled tuna salad, or tossing it with grilled or roasted vegetables, like grilled beets.

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    Why This Recipe is a Great Everyday Staple

    • It's an easy homemade condiment with only 5 ingredients and comes together in less than 5 minutes.
    • The recipe scales easily, allowing you to make a big batch, or just as much as you need at once.
    • It stores well so you can always have some on hand.

    Ingredients and Substitutions

    Ingredients for lemon thyme vinaigrette--vinegar, oil, Dijon mustard, lemon, and oil.
    • Lemon juice--Use freshly squeezed lemon juice for best results.
    • Vinegar--My preference is to use white wine vinegar here, but red wine or apple cider vinegar will also work.
    • Thyme--Use fresh thyme for the lemon herb dressing. For an extra lemon boost, seek out lemon thyme.

    How to Make Lemon Thyme Dressing

    A jar of dressing next to a squeezed half lemon and an empty dish of Dijon mustard.

    1. Combine the dressing ingredients in a small jar or lidded container.

    A person shaking up a jar of lemon thyme vinaigrette next to a squeeze half lemon and an empty dish of Dijon mustard.

    2. Shake well to combine. Season to taste with salt and pepper.

    Storage

    Homemade dressing will keep for up to 1 week in the refrigerator. Store it in a sealed jar or container and shake well before using. You can freeze the vinaigrette for up to 3 months. Let it thaw overnight in the refrigerator before using.

    Serving Suggestions

    This lemon thyme dressing isn't just for salads, although it will certainly dress up a bowl of greens. Here are a few of my favorite ways to use it:

    Tips and Troubleshooting

    • The dressing can be made up to 1 week in advance. Store it in the fridge until you're ready to use it. It will separate as it sits, so shake well before using. If the dressing solidifies, let it sit at room temperature until it becomes liquid again, then shake well to combine.
    • If you prefer a very tangy dressing, reduce the oil to 3 ½ tablespoons and increase the lemon juice to 1 ½ tablespoons. If you find the dressing too tart, add a teaspoon of honey or a big pinch of sugar.
    • This dressing is suitable for gluten-free, dairy-free, and vegan diets.

    More Salad Dressing Recipes You'll Love

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    Chunky Blue Cheese Dressing
    A jar of sun-dried tomato vinaigrette with tomatoes in the background.
    Sun-Dried Tomato Vinaigrette

    Tried This Recipe?

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

    Recipe

    A small glass pitcher half full of lemon thyme vinaigrette.

    Lemon Thyme Vinaigrette

    I like to think of this easy lemon thyme vinaigrette as sunshine in a jar. Made with only a handful of everyday ingredients, it's guaranteed to brighten any dish it gets drizzled over.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Total Time 5 minutes
    Course Condiment
    Cuisine French
    Servings 7 tablespoons
    Calories 123 kcal

    Ingredients
      

    • 1 tablespoon freshly squeezed lemon juice
    • 1 ½ tablespoons white wine vinegar
    • 1 teaspoon Dijon mustard
    • 1 teaspoon fresh thyme leaves chopped
    • 4 tablespoons olive oil
    • Salt and freshly ground black pepper

    Instructions
     

    • In a lidded jar or container, combine the lemon juice, vinegar, mustard, and thyme.
    • Pour in the olive oil, secure the lid, and shake well to combine.
    • Season to taste with salt and pepper.

    Notes

    • Storage--The dressing can be made up to 1 week in advance. Store it in the fridge until you're ready to use it. It will separate as it sits, so shake well before using. If the dressing solidifies, let it sit at room temperature until it becomes liquid again, then shake well to combine.
    • Adjust to taste--If you prefer a very tangy dressing, reduce the oil to 3 ½ tablespoons and increase the lemon juice to 1 ½ tablespoons. If you find the dressing too tart, add a teaspoon of honey or a big pinch of sugar.
    • Dietary--This dressing is suitable for gluten-free, dairy-free, and vegan diets.

    Nutrition

    Serving: 1.5 tablespoonsCalories: 123kcalFat: 14g
    Keyword lemon herb dressing, lemon salad dressing, lemon vinaigrette
    Tried this recipe?Let us know how it was!

    Camping

    Spiced Pepitas

    A little heat and a few spices transform crunchy pumpkin seeds into a snack that you'll want to be making on repeat. And with only 5 ingredients and 10 minutes of effort, there's no reason not to.

    A bowl of spiced pepitas with some spilling over the top.

    Whether it's something quick to grab on the way out the door, something to keep you fueled on a long hike, or a little nibble to enjoy when you're hanging around the campfire, we all need a go-to snack recipe. My favorites include pear chips, no-bake fruit and nut energy bites, and these tasty pepitas!

    This spicy pepitas recipe combines nutritious pumpkin seeds with a little cumin and cayenne to create a craveable snack that can serve double-duty as a salad topper or nut-free trail mix add-in.

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    Why This Recipe is Great for Camping

    • You can make these toasted pepitas ahead of time so you've got a quick and easy snack that's ready for all your outdoor adventures.
    • These can be stored at room temperature, so they don't take up precious cooler space.
    • They can be customized to suit your taste.

    Ingredients and Substitutions

    Ingredients in glass bowls for spiced pepitas--salt, olive oil, pepitas, and cayenne and cumin.
    • Pepitas--I recommend that you use raw, unsalted pepitas here, but if you can only find salted pepitas, omit the salt from the recipe. You can find pepitas in the bulk section of well-stock grocery stores, or in health food stores. Store the raw pepitas in the fridge until you're ready to toast them. Got extra pepitas? Try one of these amazing ways to use pumpkin seeds.
    • Cayenne--If you are sensitive to spice, feel free to reduce the amount of cayenne. If you're uncertain of how much to use, start with a small amount and add to taste.

    Important Steps

    Oil being heated in a small skillet on a portable induction stove.
    A person stirring pepitas and cayenne in a small skillet.
    1. Heat the oil in a small skillet over medium heat.
    2. Stir in the pepitas and spices. Cook until golden brown. Cool before serving.

    FAQs

    What are pepitas?

    The word "pepitas" translates to "little seeds of squash" in Spanish, and that is exactly what they are. They are the seeds found in specific varieties of pumpkins, and have no hull. They are commonly used in Mexican cuisine, but are popular throughout North America.

    Are pepitas healthy?

    Yes, pepitas are considered healthy as the contain healthy fats, iron, magnesium, and other nutrients.

    What's the difference between pepitas and pumpkin seeds?

    All pepitas are pumpkin seeds but not all pumpkin seeds are pepitas. Pepitas come from specific hull-less varieties of pumpkins, known as oil seed pumpkins. Unlike the large white pumpkin seeds you may be familiar with when carving jack-o-lanterns, the seeds in these varieties are a green color and have no hull. You can also make this recipe with regular white pumpkin seeds removed from their shells.

    How do I use these?

    These seasoned pepitas have so many uses. They make a great nutritious snack on their own or can be added to salads, like this grilled tuna salad, for extra crunch. Or, stir them into your favorite trail mix recipe or a batch of cooked grains.

    Tips and Troubleshooting

    • Store the spicy pepitas in an airtight container at room temperature for up to 2 weeks. Refrigerate or freeze for up to 2 months.
    • If you want to make a big batch of the spiced pepitas recipe, make them in the oven. Toss them with the oil and spices and roast at 350°F until golden, about 10 minutes.
    • These are suitable for gluten-free, dairy-free, and vegan diets.
    A bowl of spiced pepitas with a bottle of beer in the background.

    More Camping Recipes You'll Love

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    Nut-Free Trail Mix
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    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 spiced pepitas with some spilling over the top.

    Spiced Pepitas

    These toasted spiced pepitas are an easy, nutritious snack that requires only 5 ingredients and are ready in just 10 minutes. Perfect for hiking, camping, or as an easy party snack.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 5 minutes
    Total Time 10 minutes
    Course Snack
    Cuisine Mexican
    Servings 4 servings (¼ cup)
    Calories 203 kcal

    Ingredients
      

    • 1 ½ teaspoons olive oil
    • 1 cup raw unsalted pepitas or hulled pumpkin seeds
    • ½ teaspoon kosher salt
    • ½ teaspoon ground cumin
    • ½ teaspoon cayenne pepper

    Instructions
     

    • Warm the oil in a small skillet over medium heat.
    • Add the pepitas, salt, and spices, and stir to coat with the oil. Cook, stirring frequently, until the pepitas begin to turn golden.
    • Remove from the heat and cool before serving.

    Video

    Notes

    • Storage--Store the spicy pepitas in an airtight container at room temperature for up to 2 weeks. Refrigerate or freeze for up to 2 months.
    • Making a big batch--If you want to make a big batch of the spiced pepitas recipe, make them in the oven. Toss them with the oil and spices and roast at 350°F until golden, about 10 minutes.
    • Dietary--These are suitable for gluten-free, dairy-free, and vegan diets.

    Nutrition

    Serving: 0.25cupCalories: 203kcalCarbohydrates: 6.4gProtein: 8.6gFat: 17.7gFiber: 1.4gSugar: 0.4g
    Keyword camping snacks, healthy snacks, spiced pumpkin seeds, spicy pepitas
    Tried this recipe?Let us know how it was!

    Camping

    Homemade Nut-Free Trail Mix

    This quick and easy nut-free trail mix recipe is ready in just 5 minutes and is perfect for hiking, camping, afternoon snacks, or school lunch kits. Made with crispy rice Chex cereal, dried cranberries, spiced pumpkin seeds, and chocolate chips, it's the perfect blend of sweet, spicy, and salty.

    A bowl of nut free trail mix.
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    We all know that trail mix is a great snack for all kinds of outdoor adventures, particularly one that delivers some protein and healthy fats. But if you deal with allergies on a daily basis, you also know that finding a nut-free option isn't easy. Enter this easy allergy-friendly trail mix that can keep you fueled between meals.

    Whether you need a nut-free snack for your group hike, something to tuck into your kids lunchbox, or a quick afternoon on-the-go snack, you'll love this customizable trail mix recipe that is made with pantry staples and is safe for almost everyone.

    Why This Recipe is Great for Camping

    • You can make this camping trail mix ahead of time so you've got a quick and easy hiking snack that's ready for all your outdoor adventures.
    • This can be stored at room temperature, so it doesn't take up precious cooler space.
    • It can be customized to suit your tastes.

    Ingredients and Substitutions

    Ingredients for trail mix on a baking sheet -- dried cranberries, spiced pepitas, chocolate chips, and Chex.
    • Rice Chex--The cereal adds bulk and crunch to the trail mix.
    • Spiced pepitas--This adds a dose of healthy fats and a little bit of heat to the mix, but if you don't enjoy spicy foods, you can substitute plain roasted pepitas (pumpkin seeds) or sunflower seeds. Got extra pepitas? Try one of these amazing ways to use pumpkin seeds.
    • Dried cranberries--Feel free to swap in raisins, or dried blueberries, or a combination.
    • Chocolate chips--I use dark chocolate chips here, but you can use semi-sweet, if you prefer. If allergens are a concern, use Enjoy Life chocolate chips, which are free of most allergens.

    How to Make Trail Mix without Nuts

    Three glass bowls, one filled with Chex and pepitas, and the other two with dried cranberries and chocolate chips.

    1. Mix the Chex and pepitas together in a large bowl.

    A person stirring a bowl of trail mix with Chex, dried cranberries, pepitas, and chocolate chips.

    2. Add the dried cranberries and chocolate and stir well to combine.

    FAQs

    Is this trail mix allergen-free?

    The trail mix recipe is nut-free and gluten-free. If you want to avoid dairy and soy, be sure to select chocolate chips that are allergen-free, such as Enjoy Life brand.

    What's the best way to store trail mix?

    Since moisture and humidity will negatively affect your mixture, keep it in an airtight container at room temperature or in the fridge.

    Can I use different ingredients?

    Sure. Feel free to play around with different types of crispy cereal, chocolate, candies, seeds, and dried fruits. For best results use a variety of ingredients that are sweet, salty, spicy, and crispy.

    Tips and Troubleshooting

    • Store your trail mix in an airtight container in a cool, dark place.
    • This nut-free trail mix recipe is suitable for gluten-free, dairy-free, and vegan diets, but make sure that the chocolate chips you are using are dairy-free and vegan if necessary. I recommend Enjoy Life brand if this is a concern for you.
    A jar of trail mix tipped on its side with some spilling out.

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    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 nut free grail mix.

    Homemade Nut-Free Trail Mix

    A woman's face.Angie Zoobkoff
    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.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Total Time 5 minutes
    Course Snack
    Cuisine American
    Servings 10 servings (⅓ cup)
    Calories 100 kcal

    Ingredients
      

    • 2 cups Rice Chex cereal
    • ½ cup spiced pepitas
    • ½ cup dried cranberries
    • ⅓ cup dark chocolate chips

    Instructions
     

    • Combine all of the ingredients in a large bowl.
    • Stir gently to thoroughly combine the trail mix.

    Notes

    • Storage--Store your trail mix in an airtight container in a cool, dark place.
    • Dietary--This healthy nut-free trail mix recipe is suitable for gluten-free, dairy-free, and vegan diets, but make sure that the chocolate chips you are using are dairy-free and vegan if necessary. I recommend Enjoy Life brand if this is a concern for you.

    Nutrition

    Serving: 0.33 cupCalories: 100kcalCarbohydrates: 16gProtein: 2gFat: 4gSodium: 94mgSugar: 6g
    Keyword homemade snacks, nut-free, trail mix
    Tried this recipe?Let us know how it was!

    Camping

    Corn and Tomato Gnocchi Foil Packets

    These sweet corn and tomato gnocchi foil packets are the ultimate late-summer camping meal. They're ready in less than 30 minutes, easy to make, inexpensive, and perfect for a simple vegetarian camping meal.

    An open foil packet filled with gnocchi, corn, tomatoes, and basil on a wooden tree stump.
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    When it comes to camping meals, I personally think the humble foil packet recipe reigns supreme. There are endless variations, they are easy to make, and there are minimal dishes involved.

    I'm pretty smitten with this vegetarian foil packet recipe for several reasons. First, they're vegetarian. We try to keep our meals meatless at least a few times a week, even when we're camping, but after playing outside all day, you still need a hearty meal, and this definitely ticks that box.

    Also, I've never found a gnocchi recipe that I don't like. Boiled, baked, pan-fried, French onion skillet gnocchi, Caprese gnocchi foil packets, . . . you get the idea. So it was a no-brainer to make those pillowy bites of potato goodness the base of these foil packets.

    Then you add the stellar late-summer combination of sweet cherry tomatoes and corn to the mix and you've got yourself the ultimate summer camping meal.

    Why This Recipe is Great for Camping

    • Most of the ingredients can be stored at room temperature, so they don't take up precious cooler space.
    • These campfire vegetarian foil packets are hearty and satisfying, but also very inexpensive to make.
    • You only need to dirty (and wash) one bowl!

    Ingredients and Substitutions

    Ingredients for corn and tomato gnocchi foil packets--gnocchi, butter, pepper flakes, olive oil, corn, and tomatoes.
    • Gnocchi--I recommend using the shelf-stable gnocchi instead of the refrigerated variety. Then you don't have to pack them in the cooler, and they tend to be less expensive. If you can only get the refrigerated kind, it will still work.
    • Corn--Sweet summer corn adds so much flavor to this meal. I highly recommend getting fresh corn on the cob and slicing it yourself. In a pinch, thawed frozen corn is fine to use.
    • Tomatoes--Cherry tomatoes are perfect since they're so juicy and sweet. If you want to make these with regular tomatoes, choose large juicy ones that will give off a fair amount of liquid as they cook.
    • Oil and butter--I prefer to use both for cooking for the best flavor, but if you're camping and you can only bring one, either will work. Similarly, if you want to make this recipe vegan-friendly, replace the butter with olive oil.

    Important Steps

    A person pouring oil into a bowl of gnocchi.
    A bowl of corn and gnocchi, with bowls of tomatoes and pepper flakes nearby.
    1. In a large bowl, toss the gnocchi with the olive oil to coat.
    2. Mix in the corn, then fold in the tomatoes and pepper flakes. Season with salt and pepper.
    A mixture of corn, gnocchi, tomatoes, and corn on a sheet of aluminum foil.
    Four foil packets on a grill.
    1. Divide the gnocchi mixture equally among four sheets of aluminum foil. Top each with 1 ½ teaspoons of butter. Fold up each sheet of foil to create a pouch.
    2. Cook the foil packets on a grill or over hot campfire coals until the tomatoes begin to break down and the gnocchi is tender. Garnish with basil, if using.

    FAQs

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

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

    I like this method 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.

    How do I avoid burning my campfire gnocchi foil packets?

    As with most food, steady even heat is key. If you're making them on the grill, let it preheat fully before putting the foil packets on it.

    If you're making them over the campfire, ensure that you have hot coals from an established fire under the grate. Don't put the foil packets over wood that is giving off steady flames as that will deliver uneven heat and may cause them to burn.

    Can I make these in the oven?

    You sure can. Follow the instructions for preparing the packets, then bake in a 400°F (200°C) oven until the gnocchi and corn are tender and the tomatoes are beginning to break down, 12 to 15 minutes.

    Tips and Troubleshooting

    • I don't recommend flipping the foil packets while they are cooking. The steam created in the pouch will ensure that everything ends up perfectly cooked.
    • To make these vegan, replace the butter with olive oil or plant-based butter. Check your gnocchi to make sure it doesn't contain eggs. Most shelf-stable ones do not.
    • Leftovers can be stored in an airtight container in the fridge or your cooler for up to 3 days. Rewarm in a skillet over low heat, or make a new foil pouch and rewarm it gently.
    Corn, tomatoes, gnocchi and basil in a foil pouch.

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    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

    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.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Course Main Course
    Cuisine American
    Servings 4 servings
    Calories 289 kcal

    Ingredients
      

    • 18 ounces gnocchi
    • 2 tablespoons olive oil
    • 3 ears fresh corn shucked, and kernels cut from the cobs
    • 2 cups halved cherry tomatoes
    • ½ teaspoon red pepper flakes
    • Salt and pepper
    • 2 tablespoons butter cut into small pieces
    • Fresh basil leaves for serving (optional)

    Instructions
     

    • Prepare a grill for medium heat (400°F/200°C) or a bed of hot campfire coals.
    • In a large bowl, toss the gnocchi with the oil to coat. It's ok if it still appears dry.
    • Add the corn kernels, cherry tomatoes, and pepper flakes and mix well. Season with salt and pepper.
    • Divide the gnocchi mixture evenly among four sheets of aluminum foil. Scatter the butter over the top.
    • Fold up each foil packet to fully enclose the contents.
    • Place the foil packets on the grill or campfire grate and cook until the gnocchi are tender and the tomatoes begin to break down, 12 to 15 minutes.
    • Use a bbq glove or oven mitt to carefully remove the foil packets from the heat before opening. Top with basil, if using.

    Notes

    • Don't flip--I don't recommend flipping the foil packets while they are cooking. The steam created in the pouch will ensure that everything ends up perfectly cooked.
    • Dietary--To make these vegan, replace the butter with olive oil or plant-based butter. Check your gnocchi to make sure it doesn't contain eggs. Most shelf-stable ones do not.
    • Storage and reheating--Leftovers can be stored in an airtight container in the fridge or your cooler for up to 3 days. Rewarm in a skillet over low heat, or make a new foil pouch and rewarm it gently.

    Nutrition

    Serving: 1packetCalories: 289kcalCarbohydrates: 60.1gProtein: 8.6gFat: 14gCholesterol: 15mgSodium: 430mgFiber: 3.7gSugar: 5.3g
    Keyword corn and tomato, foil packets, gnocchi foil packets, vegetarian foil packets
    Tried this recipe?Let us know how it was!

    Blackstone Griddle Recipes

    Camping Pancakes

    These buttermilk camping pancakes are easy to make while camping or at home, whether on your griddle, in a skillet over your campfire, or on your stovetop. Top them with maple syrup or huckleberry sauce for the ultimate breakfast treat.

    A stack of pancakes, maple syrup, and blueberries on a plate with blueberries and bacon in the background.

    Recipe at a Glance: Camping Pancakes

    • DETAILS
      • Total Time: 20 minutes
      • Preparation method: Cast iron skillet on camp stove or campfire, or griddle
    • HIGHLIGHTS
      • Enjoy these soft and fluffy buttermilk pancakes on your next camping trip. This easy camping pancakes recipe is a kid-friendly camping breakfast that you can make in your cast iron skillet or griddle on your camp stove or over the campfire.
      • You can prepare and mix your dry ingredients before heading to camp so that this meal comes together quickly and requires minimal storage space.
      • Offer crispy bacon alongside this cast iron skillet breakfast for a classic camping meal.

    Most camping pancake recipes will tell you that you "just need to add water". Technically this is true, but if you want truly amazing pancakes, make a little space in your cooler for a carton of buttermilk. It makes the difference between gloriously fluffy pancakes and a thin (but still tasty) flapjacks. The eggs are pretty important too, but I'm willing to bet you're taking some anyway. I mean, what's a hearty camping breakfast without scrambled eggs?

    [feast_advanced_jump_to]

    Ingredients and Substitutions

    Ingredients for pancakes -- buttermilk, eggs, flour, baking soda, baking powder, and sugar.
    • Buttermilk--The acid in the buttermilk reacts with baking soda to create fluffy pancakes. You can substitute regular milk, but your pancakes will not be as fluffy.
    • Sugar--This adds just a little bit of sweetness.
    • Eggs--The eggs allow the pancakes to hold their shape as they rise, and add fat and richness. You can substitute a flax egg, if necessary.

    How to Make Pancakes for Camping

    A bowl of dry pancake mix with a whisk resting inside and a glass beaker with wet ingredients next to it.

    1. Whisk the dry ingredients and wet ingredients in separate bowls.

    A glass bowl filled with pancake batter, and a whisk and an empty liquid measuring cup beside it.

    2. Mix the wet ingredients into the dry ingredients and stir gently to combine.

    Three uncooked pancakes in a cast iron skillet.

    3. Heat a cast iron skillet or griddle until warm and melt 1 tablespoon of butter in it. Drop ¼ cup scoops of batter onto the skillet. Cook until bubbles begin to appear on top of the pancakes.

    Three cooked pancakes in a cast iron skillet.

    4. Flip the pancakes and cook until golden brown and set on the bottom. Repeat with the remaining batter and more butter.

    Making Pancakes Over the Campfire

    When making campfire pancakes, it's important to have even heat. Build a bed of hot coals on one side of your fire pit, and set a grate above it. Don't attempt to cook the pancakes over strong flame as they may burn. It takes about 20 minutes for wood to burn down to hot coals suitable for cooking.

    Set your cast iron skillet or griddle on the grate and let it heat up fully before adding the butter and pancake batter to it. Proceed with the recipe as written, adding more coals beneath the skillet if necessary to maintain the heat. If the pancakes are browning too quickly, move the skillet or griddle to a cooler part of the grate or move some of the coals away.

    Camping Pancake FAQs

    Can I pre-mix my pancake batter?

    I don't recommend pre-mixing pancake batter. Once you mix the wet and dry ingredients together, the buttermilk will react with the baking soda to create the gas bubbles that make the pancakes light, fluffy, and tall. As the mixture sits, the gas bubbles will dissipate, and while your batter will still be safe to eat, it won't produce fluffy pancakes.

    How do you stop the pancakes from sticking to the pan?

    Always use a well-seasoned cast iron pan or griddle, and add some fat, such as butter or oil, to the skillet before cooking your pancakes. If the skillet appears dry between batches, add a little extra fat. Always let your skillet heat up before adding batter to the pan.

    How do I know when my pancakes are ready to flip?

    When you see bubbles appearing on the surface of your pancake, and the bottom of your pancake is golden brown and releases easily from the skillet, it's ready to flip.

    Can I add mix-ins to my pancake batter?

    Yes. After pouring your pancake batter onto the cast iron skillet, sprinkle your favorite mix-in, such as blueberries or chocolate chips over the batter. Want to spice them up and make them festive? Try gingerbread spice pancake mix, which is a variation on this recipe. Looking for extra protein? Give these sausage pancakes a try.

    Tips and Troubleshooting

    • To get ahead, mix your dry ingredients in a resealable plastic bag before heading out on your camping trip.
    • Let your skillet or griddle heat up completely before cooking your pancakes.
    • For the fluffiest pancakes, keep your wet and dry ingredients separate until just before cooking. After mixing the wet and dry ingredients, let the mixture sit for 5 minutes, to allow the buttermilk and baking soda to react.
    • Only flip your pancakes once during cooking.
    A stack of pancakes, maple syrup, and blueberries on a plate outside.

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    Tried This Recipe?

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

    Recipe

    A stack of pancakes, maple syrup, and blueberries on a plate with blueberries and bacon in the background.

    Easy Camping Pancakes

    A woman's face.Angie Zoobkoff
    These fluffy camping pancakes, made on your cast-iron skillet or griddle, are soft and buttery, with crisp edges. Top them with plenty of maple syrup for the ultimate breakfast treat.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Course Breakfast
    Cuisine American
    Servings 4 to 6 servings
    Calories 309 kcal

    Equipment

    Ingredients
      

    • 2 cups all-purpose flour
    • 2 tablespoons granulated sugar
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • ½ teaspoon table salt
    • 2 large eggs
    • ½ teaspoon vanilla optional
    • 1 cup buttermilk plus more if needed
    • Butter for the pan
    • Maple syrup for serving

    Instructions
     

    • If you'll be cooking over a campfire, prepare a fire and let it burn down to hot coals.
    • In a large mixing bowl, whisk the flour, sugar, baking powder, baking soda, and salt together.
    • In a large measuring cup, whisk the eggs, 1 cup buttermilk, and vanilla, if using.
    • Pour the wet ingredients into the dry, and mix until combined. Don't overbeat the mixture; a few lumps in your batter is ok. The batter should be thick but pourable. Drizzle in extra buttermilk, 1 to 2 tablespoons at a time if the batter is dry or too thick to pour.
    • Heat a large cast iron skillet or griddle over medium heat. You can do this on your camp stove, grill, or over hot coals.
    • Melt 1 tablespoon butter in the skillet. Add ¼-cup scoops of pancake batter to the skillet.
    • Let the pancakes cook until bubbles begin to form on the top of each pancake, about 4 minutes. Flip and cook until set, about 2 minutes more. Transfer the pancakes to a plate.
    • Repeat with the remaining batter, adding a little more butter to the skillet each time.
    • Serve the pancakes warm, drizzled with maple syrup.

    Video

    Notes

    • To get ahead, mix your dry ingredients in a resealable plastic bag before heading out on your camping trip.
    • Let your skillet or griddle heat up completely before cooking your pancakes.
    • For the fluffiest pancakes, keep your wet and dry ingredients separate until just before cooking. After mixing the wet and dry ingredients, let the mixture sit for 5 minutes, to allow the buttermilk and baking soda to react.
    • Only flip your pancakes once during cooking.

    Nutrition

    Serving: 1portionCalories: 309kcalCarbohydrates: 57.6gProtein: 11.1gFat: 3.5gCholesterol: 95mgFiber: 1.8gSugar: 8.9g
    Keyword camping pancakes, cast iron cooking, pancakes, skillet pancakes
    Tried this recipe?Let us know how it was!

    Camping

    Camping Mac and Cheese

    This creamy one-pot camping mac and cheese recipe is easy to make in your Dutch oven on your camp stove or over the fire, and is a great budget-friendly camping meal. This cheesy bowl of comfort food is ready in just 20 minutes, making it perfect for lunch or dinner.

    A pot of mac and cheese with two bowls nearby.

    Recipe at a Glance: Camping Mac and Cheese

    • DETAILS
      • Total Time: 20 minutes
      • Preparation method: Camp stove or campfire
    • HIGHLIGHTS
      • This easy campfire mac and cheese recipe can be made in your Dutch oven on the camp stove or directly over the campfire. You can also make it at home or in your RV on your stovetop.
      • It's a one-pot pasta recipe, so it only requires your Dutch oven. No colander or draining required.
      • Offer this simple vegetarian camping meal with salad on the side for a satisfying lunch or dinner.

    You've been busy exploring the great outdoors all day, and once you're back at camp, everyone is suddenly starving. Enter this comforting pot of camping macaroni and cheese. It's ready in just 20 minutes, and a satisfying camping meal that is both kid-friendly and vegetarian.

    If you're serving it as a main, a simple green salad tossed with lemon thyme vinaigrette is the perfect side dish. As part of a larger meal, serve it with classics, like smoked ribs and coleslaw.

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    Ingredients and Substitutions

    Ingredients for camping mac and cheese--cheddar, mustard powder, hot sauce, and macaroni.
    • Macaroni--You can use any type of pasta here, but I recommend a small shape, such as macaroni or penne.
    • Cheddar cheese--For best results, use full-fat cheese and grate it by hand. Pre-shredded cheese doesn't melt well.
    • Heavy cream (not pictured, optional)--Although the addition of cream, half and half, or milk is optional, I highly recommend it. It adds extra creaminess to the pasta.

    How to Make Dutch Oven Mac and Cheese

    Water being poured into a pot of macaroni.

    1. Combine the pasta, water, and salt in a Dutch oven.

    A covered Dutch oven on a burner.

    2. Cover and bring to a boil over medium-high heat.

    Macaroni cooking in a pot.

    3. Cook the pasta until tender, stirring frequently to prevent sticking. Don't drain it!

    Cheese and hot sauce being stirred into cooked macaroni.

    4. Remove from the heat, and add the cheese, hot sauce, mustard powder, and cream, if using.

    A person stirring cheese into macaroni.

    5. Stir vigorously until the cheese is melted and the sauce is smooth.

    Creamy mac and cheese in a pot with a wooden spoon resting in it.

    6. Let the Dutch oven macaroni and cheese stand for 5 minutes before serving.

    Making it Over a Campfire

    To make campfire mac and cheese, set the Dutch oven on a grate over a bed of glowing hot coals or even place it directly in the coals, and follow the directions below. Depending on how hot your coals are, the pasta may take a few extra minutes to cook.

    Storage and Reheating

    Store leftovers in a sealed container in your cooler or RV fridge for up to 3 days. To reheat, scoop the mac and cheese into your Dutch oven and set it over low heat. Rewarm gently, adding a splash of milk or cream to loosen the sauce as it heats.

    Tips and Troubleshooting

    • If you're doubling the recipe, use a 6-to-8-quart Dutch oven.
    • Stir the pasta occasionally to avoid sticking.
    • To avoid grainy cheese sauce, remove the Dutch oven from the heat before stirring in the cheese.
    • The sauce should still be a little runny after cooking. It will thicken and absorb the liquid as it sits. If it becomes too thick, stir in milk or water, 1 tablespoon at a time until the sauce is creamy and smooth.
    Creamy mac and cheese in a pot with a wooden spoon resting in it.

    More One-Pot Pasta Recipes You'll Love

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    One-Pot Cheeseburger Pasta
    A person using tongs to pull spaghetti from a Dutch oven.
    Dutch Oven Spaghetti

    Tried This Recipe?

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

    Recipe

    Creamy mac and cheese in a pot with a wooden spoon resting in it.

    Camping Mac and Cheese

    A woman's face.Angie Zoobkoff
    This creamy one-pot macaroni and cheese is made in just one pot with a handful of pantry ingredients and requires only 20 minutes of your time.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Course Main Course
    Cuisine American
    Servings 3 servings
    Calories 595 kcal

    Equipment

    Ingredients
      

    • 2 cups macaroni
    • 2 cups water
    • ½ teaspoon table salt
    • ½ teaspoon mustard powder
    • 8 ounces Cheddar cheese shredded
    • 1 to 2 teaspoons hot sauce
    • 2 tablespoons heavy cream, half and half, or milk optional

    Instructions
     

    • Combine the macaroni, water, and salt in a Dutch oven.
    • Prepare a camp stove, stovetop, grill, or hot campfire coals for medium-high heat. Cover the Dutch oven, set it over the heat and bring to a boil.
    • Cook the pasta, stirring frequently, until tender, 8 to 10 minutes. There will still be some liquid left in the Dutch oven at this point.
    • Remove from the heat and add the mustard powder, cheese, hot sauce, and cream, if using.
    • Stir vigorously until the sauce is smooth and the pasta is evenly coated.
    • Let the mac and cheese stand for 5 minutes before serving. The pasta will continue to absorb the sauce.

    Video

    Notes

    • If you're doubling the recipe, use a 6-to-8-quart Dutch oven.
    • Stir the pasta occasionally to avoid sticking.
    • To avoid grainy cheese sauce, remove the Dutch oven from the heat before stirring in the cheese.
    • The sauce should still be a little runny after cooking. It will thicken and absorb the liquid as it sits. If it becomes too thick, stir in milk or water, 1 tablespoon at a time until the sauce is creamy and smooth.

    Nutrition

    Serving: 1portionCalories: 595kcalCarbohydrates: 53.7gProtein: 28.3gFat: 29.3gCholesterol: 90mgFiber: 2.3gSugar: 2.3g
    Keyword dutch oven cooking, mac and cheese, one pot cooking
    Tried this recipe?Let us know how it was!