Scout Chef Kitchen Presents: Camp Food - the Camp Kitchen Version

So our last food blog was really for beginners or backpackers. The name of the game was to keep it lightweight and simple. This go-round, I wanted to dial into creating meals using more of an outdoor kitchen. Investing in the right tools makes cooking outside way more fun and simple, so we will talk through some of our favorite essentials and recipes!

Camp Kitchen Essentials and Beyond

• Camp Stove: This camp stove will let you make virtually anything… but outside and it can fold up and be stored in a special gear bag.
• Cast Iron Griddle: To me, this takes the camp stove to the next level. This double-sided griddle lets you make different meals – the flat top is awesome for most breakfast meals and the lined side is perfect for meats and grilling later in the day.
• Cast Iron Cookware: Is it even camping if you didn’t figure out some meal to make in a cast iron pot or pan? This set starts you with everything you need to whip up some solid meals for the family or pack.
• Cooking Utensils: This set of utensils gives you the basics for everything and the best part is the carrying case, so you will always be organized and ready to cook.
• Prep Station: If I could pick one thing to splurge on for a camp or outdoor kitchen, this is it right here. Finally, all of the counter and prep space you need to assemble any meal.
• Cooler: Having food stored at the proper temperature is crucial to safety. If you are planning on having an awe-inspiring outdoor or camp kitchen, stock your cooler accordingly!

Camp and Outdoor Kitchen Recipes

Breakfast

• Pancakes: Use the flat top of the griddle for this and add blueberries, cinnamon or maple syrup to the mix to make them a handheld snack you can eat without having to drizzle syrup on top. This also makes it easier to pack as a snack later if there are leftovers!
• What you need:
• Pancake mix (you can go the easy route with a “Just Add Water” type or bring your regular favorite)
• Pancake stir-ins
• Cooking spray (because nobody wants to use a crowbar to flip pancakes)
• What you use:
• Flat Top Griddle
• Mixing Bowl
• Spatula and Spoon
• Eggs: With all of the griddle space, you can throw together some mean eggs. Try sautéing onions and peppers separately on the flat top and then cracking your egg directly into the sautéed veggies. You can leave the egg to cook as a messy “over easy” or scramble everything together to form more of an omelet.
• What you need:
• Eggs
• Egg Fixins' (onions, bell peppers, chopped potatoes)
• Seasonings (salt and pepper)
• What you use:
• Either flat top griddle (doesn’t it make you feel like a chef?) or your cast iron pan
• Spatula
• Knife and prep station for fixins'
• Breakfast burrito: Stuff your omelet ingredients into a tortilla and add sliced avocado and salsa for some added flavor.
• What you need:
• More eggs
• More egg fixins' (throw in an avocado, cheese and some salsa for a kick)
• Tortillas
• What you use
• Flat top griddle
• Spatula
• Knife if you are throwing an avocado into the mix.

Lunch

• Quesadillas: Who doesn’t love melted cheese? Change things up and use the burner side of the stove to pan fry chicken thighs to add into these melt-y pockets. Cook them for about 12 minutes on each side, covered and then uncover and simmer off the excess base for about 5 minutes. If you want to take it a step further, try cooking down some spinach in the leftover chicken base after removing the cooked chicken and setting to the side to chop into bits. Once the chicken and spinach is chopped and cooked, use the flat griddle to toast the tortillas with cheese, chicken and spinach.
• What you need:
• Tortillas
• Chicken Thighs
• Spinach
• Cheese
• What you use:
• Flat top griddle
• Pan with life on the regular burner
• Tongs and spatula
• Knife and prep station for the chicken and spinach

• Shrimp Fajitas: Try something different than the classic chicken fajitas! Use the burner side and a large skillet to sauté 2-3 cloves of minced garlic in olive oil. Add in onions and peppers (both cut into strips). While everything is cooking down, season with salt, pepper, cumin, paprika and a dash of chili powder. Add shrimp at the end and cook until they are pink and slightly firm. Drizzle with lime juice to give it a zing! Lastly, warm tortillas using the flat top griddle and let everyone build their own!
• What you need:
• You guessed it… tortillas
• 2-3 Cloves of garlic
• Onions
• Bell Peppers
• Shrimp
• Seasonings (salt, pepper, cumin, paprika, chili powder)
• Lime Juice
• What you use:
• Pan
• Flat top griddle
• Spoon and Spatula

Dinner

• Hot Mess Skillet: By the end of the day, this all-in-one skillet makes things a bit easier. What really sold us was adding pours from the beer you may or may not have already cracked open (we won’t tell if you won’t!).
• What you need:
• Kielbasa
• Yellow Squash
• Tomatoes (you can play around with varietals here for a different flavor… I mean if you read my blog on Summer Activities, you would know that I tend to *loosely* follow directions)
• Bell peppers (again… suggestion is green bell peppers, but I always say the more the merrier)
• Onion
• Oil (you guessed it, I changed this one too and used olive oil instead of vegetable oil)
• Garlic
• Seasonings (salt, pepper, cayenne pepper)
• What you use:
• Pan
• Spoon
• Knife and prep station
• Robert's Homemade Hamburger Helper: Use your biggest pot for this recipe! Brown beef and once it is cooked, drain the grease. Add a bag (or two… I always tend to like extra veggies!) of mixed veggies (like peas, carrots and corn) into the pot and then add egg noodles to fill the pot. Pour in enough water to cover the bottom of the pot and the bottom layer of noodles and season with a taco seasoning packet. Bring the water to a boil, cover and reduce heat to low. Stir carefully and occasionally until the water is absorbed and the noodles are cooked through. The best part of this recipe: add cheese and sour cream to make a creamy sauce at the end!
• What you need:
• Ground Beef
• A bag or 2 of frozen veggies
• Egg noodles
• Seasonings (taco packet)
• Cheese
• Sour Cream
• What you use:
• Pot
• Spoon
• Knife and prep station

Use your time in your outdoor kitchen to connect and spend time with your family. One of the reasons I love cooking outdoors so much is because it takes a little more time and a bit more creativity. Add and subtract to recipes and put your own stamp on them. Now grab your essentials, pack your cooler and get to camp cooking!