Quick and Incredibly Tasty Camping Food Recipes

Recently, more and more Americans choose to go camping. Indeed, camping is a great way to relax. So, don't let complicated cooking get in the way of your vacation. These quick camping food recipes will allow you to spend less time cooking outdoors and more time to enjoy camping.

Crispy Breakfast Potatoes

INGREDIENTS

5 pounds red potatoes, roughly chopped/diced

4 cloves garlic, minced

1 onion, chopped   

1 green bell pepper, seeded and roughly chopped  

1 red bell pepper, seeded and roughly chopped  

1/4 cup olive oil

1/2 stick butter, melted  

1 teaspoon seasoned salt  

1/2 teaspoon cayenne pepper  

Kosher salt and freshly ground pepper

METHOD

1.In a large bowl, mix the potatoes, garlic, onion, green bell pepper, red bell pepper, olive oil, butter, seasoned salt, cayenne pepper, and some kosher salt and pepper.

2.Place your lightly oiled skillet or frying pan over medium heat. Add the ingredients and allow the potatoes to crisp slightly before flipping them.

3.Stir occasionally until the potatoes are golden brown and soft on the inside; cooking time should be about 15 minutes total.

 4.Sprinkle with a pinch more salt and serve immediately.

Campfire Berry-Peach Cobbler

INGREDIENTS

FOR THE BERRY-PEACH FILLING

3 c. sliced peaches (if using frozen peaches, thaw and drain first)

2 c. raspberries

1 c. blackberries

3/4 c. granulated sugar

3 tbsp. cornstarch

Juice and zest of 1/2 lemon

1 tsp. pure vanilla extract

Pinch kosher salt

FOR THE TOPPING

1 c. all-purpose flour

2 tbsp. granulated sugar, plus more for topping

2 tsp. baking powder

1/4 tsp. kosher salt

1/2 c. (1 stick) butter, cold, cut into 1/2" pieces

1/2 c. buttermilk

1 tsp. pure vanilla extract

Vanilla ice cream, for serving

METHOD

1.Prepare a grate placed over a campfire. (Or preheat grill to medium heat.) In a large bowl, toss together filling ingredients then transfer to a large cast iron skillet.

2.In a medium bowl whisk together flour, sugar, baking powder, and salt. Add butter and use your hands to incorporate until butter pieces are pea-sized. Add buttermilk and vanilla and stir until just combined.

3.Spoon mixture on top of fruit and sprinkle with more sugar. Cover skillet with a lid or with foil.

4.Place over campfire (or grill) and let cook until biscuit mixture is cooked through and fruit is bubbling, about 20 minutes.

Grilled Corn on the Cob

INGREDIENTS

4 ears corn, shucked

Butter, for serving

Kosher salt

METHOD

1.Preheat grill to high and heat for 10 minutes. (Alternatively, preheat grill pan to high.) Add corn and cook, turning often, until charred all over, about 10 minutes.

2.Spread butter over warm corn and season with salt.