3 Summer Skillet Camp Meals That Will Make Your Taste Buds Jump for Joy
One-skillet meals just seem quintessentially summer to me. I was stoked to hunt down a few new recipes to try out for Scout Chef Kitchen and found some major winners. I can’t wait to cook these when we head out for our camping trip to the beach. Of course, I also included a little sweet treat to sit with and munch on while we listen to the waves coming in and out as well – stay tuned for a blog breaking down out trip to the beach!
Southwestern Venison and Rice
Ingredients
1 pound ground venison
1 medium onion, chopped
1 medium green pepper, chopped (I actually used a yellow pepper because green peppers are sometimes hard for me to digest)
1 jalapeno pepper, seeded and finely chopped
1 ½ cups uncooked instant rice (I used a little less than 1 cup of brown rice, which is higher in fiber and about ¾ cups of cauliflower rice to up the veggies in this dish in a sneaky way)
1 can (14 ½ ounces) diced tomatoes with mild green chiles (or two 10-ounce cans – that is what I used and it was perfect)
1 ½ cups low sodium beef broth
1 teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon pepper
Dash of cayenne pepper (optional, but I loved the extra bit of kick this gave!)
¾ cup shredded sharp cheddar cheese
Sour cream (also optional and as a garnish/topping)
Handful of chives, finely chopped (optional if you want to get fancy with your garnish)
Looking for extra veggies? Steam some broccoli before you head out, and then you can layer this dish on top of that without compromising flavor.
Directions
- In a large skillet, cook venison, onion, green pepper and jalapeno over medium heat until meat is no longer pink and vegetables are tender, breaking up venison into crumbles, 15ish minutes; drain.
- Add rice, tomatoes, broth and seasonings. Bring to a boil, then reduce heat. Simmer, covered, until liquid is absorbed, about 10 minutes. Since I used ½ cauliflower rice and ½ regular rice, I added some uncovered simmer time, after the initial 10 (covered minutes), just to burn off the excess liquid. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted.
- Serve with sour cream and chives. For extra veggies, grab that leftover broccoli and layer this over a couple spoons of that!
Super Simple One-Skillet Paella
Ingredients
1 tablespoon extra-virgin olive oil
½ onion, diced
2 garlic cloves, diced
¾ cups chopped roasted red peppers, diced
1 link cooked chorizo, sliced
½ tablespoon tomato paste
¾ cups paella rice (make sure you use this type of rice – it absorbs more liquid, making it the perfect base to this dish)
¼ cup white wine vinegar
1 ½ cups chicken broth
(optional) 1 tiny pinch dried saffron
1 dried bay leaf
½ lemon, juiced
½ pound shrimp, peeled and deveined (I also like to chop my shrimp up into bits)
½ pound littleneck clams, washed well
¾ cup peas
Salt and freshly ground black pepper
Fresh parsley, as needed for garnish
Directions
- In a large, flat pan, heat the olive oil over medium heat. Add the onion and sauté until tender, 3 to 4 minutes. Add the garlic and cook until fragrant, 1 minute more.
- Stir in the peppers and chorizo. Cook until the chorizo browns slightly, 5 to 6 minutes.
- Stir the tomato paste into the pan and cook for 1 minute. Add the rice and stir well to combine. Cook for 1 minute more.
- Pour in the wine and broth, then add the saffron, bay leaf and lemon juice. Stir well to combine and bring the mixture to a simmer. Nestle the shrimp and clams into the pan.
- Cook the paella, uncovered, until the clams open, 22 to 25 minutes. Gently add the peas. Season with salt and pepper.
- Garnish with parsley and serve immediately.
Peach Cobbler Skillet
Ingredients
COBBLER
2 (10-oz.) bags frozen sliced peaches, thawed (DO NOT DRAIN)
¼ cup maple syrup (this actually called for ¾ cup of granulated sugar and I swapped out for pure maple syrup)
1 tablespoon all-purpose flour (I used Bob’s Red Mill 1 to 1 Gluten Free flour)
1 teaspoon ground cinnamon
1/8 teaspoon kosher salt
1/4 teaspoon ground nutmeg
2 tablespoons butter
BISCUIT TOPPING
½ cup all-purpose flour (again, I used Bob’s Red Mill 1 to 1 Gluten Free flour)
1/8 cup granulated sugar
¾ teaspoon baking powder
¼ cup heavy cream
1/8 cup butter, melted
Directions
Step 1
-
Place peaches in a large bowl. Stir together sugar, 1 tablespoon flour, ground cinnamon, and salt in a small bowl. Sprinkle mixture over peaches, and stir gently to combine. Spoon peach mixture into a heavily buttered (I let 1 tablespoon of butter melt in mine) 10-inch cast-iron skillet. Cut 2 tablespoons butter into small pieces over peaches. Cover skillet either with a lid or tightly with aluminum foil.
- Place skillet over low heat (covered) until bubbling and hot, about 10 minutes.
- Biscuit Topping: Stir together flour, 1/8 cup granulated sugar, and ¾ teaspoon baking powder in a small bowl. Make a well in the center, and add cream and melted butter. Stir just until mixture comes together. Uncover skillet and dollop peaches with dough mixture. Cover loosely with lid, and heat on low until biscuits are firm, about 15 more minutes. You may need to use your spoon to loosen the undersides of the peaches/dough mixture, if you notice that it is getting too brown on the bottom. Remove skillet from heat, and let stand about 10 minutes before serving.
All three of these recipes are perfect for your next camping trip OR to try at home for a change in your dinner routine! To take these recipes on the road, be sure to prep your ingredients ahead of time. I learned that the hard way when I didn’t prep anything the first time we went camping and had to find space to chop everything, plus wash all the dirty dishes that accrue from prep work. Fun times.
What are your favorite skillet recipes to make while camping? Share them in the comments below, and we might just feature yours next on Scout Chef Kitchen! And while you’re at it, don’t forget to share your own #ScoutChefKitchen photos with us on Facebook or Instagram!
