April 18, 2018

6 Gourmet Camping Recipes for Your Next Camping Trip

Camp cooking doesn’t have to mean sacrificing taste and good food just to be outdoors. With the right new innovative camping stoves and grills, you can take with you the same awesome cooking control and easy speed that you have at home, and easily create outdoors the kind of gourmet recipes or fun comfort food that you’d normally choose to make when you aren’t outside.

At Eureka! we call it camping, not compromise. Outdoor food can be just as easy, delicious and fun as indoor food if you have the right cooking gear; which means:

  1. A compact stove or grill with burner control as your at-home kitchen range.
  2. Easy cleaning; because no one wants a stove or grill that has last year’s food on it.
  3. Ability to expand your number of burners to the number of people in your group.

The best cooking gear ensures the best and easiest creation of gourmet recipes, so at the very bottom we’ve included the best camp stoves and grills that meet all three of the above recommendations.

GOURMET CAMPING RECIPES SO GOOD YOU’LL NEVER GO HOME AGAIN

So, now that you know what stove or grill to grab, what sort of recipes can you create on them? Well, the answer to that is literally any stove-top or grill recipe you can find online or in any gourmet recipe magazine, because with the Eureka! stoves or grill, you don’t have to make the distinction between “at home” recipes and “camping” recipes.

However, here are a few of our favorites; like that Bacon Wrapper Guacamole Stuffed Chicken. Yum! Or how about One-Pan Chicken Enchiladas with Vegan Sour Cream? Or even Jam-Filled Fireside Munchkins? From French Toast to Chinese Stir Fry, we have six gourmet recipes below that will make you the stand-out star on your next camping trip.

Bon appetite!

BACON WRAPPED GUACAMOLE STUFFED CHICKEN

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Tender chicken breast stuffed with creamy guacamole and wrapped in bacon that's grilled on the Eureka! Gonzo Grill until the bacon is nice and crispy!

Ingredients

  • 4 (6 ounce) chicken breasts, butterflied or pounded thin
  • salt and pepper to taste
  • 1/2 cup guacamole
  • 8 slices bacon

Instructions

  1. Lay the chicken flat, season the outside with salt and pepper, spread 1/4 of the guacamole on each of the chicken breasts, roll them up and wrap each in 2 slices of bacon.
  2. Grill over indirect medium heat, with the lid down, until the bacon is crispy and the chicken is cooked (160F to 165F), about 20-30 minutes; ensure that the bacon is crispy.

    Option: Replace the salt and pepper with your favorite seasoning blend.
    Option: Add flavors to the guacamole like sundried tomatoes or blue cheese, etc.

SUPER AWESOME STRAWBERRY FRENCH TOAST

Prep time: 5 mins
Cook time: 40 mins
Total time: 45 mins
Serves: 6

Ingredients

  • 1 loaf of bread of choice
  • 6 eggs
  • ¼ cup sliced almonds
  • 1 500g container of fresh strawberries
  • Confectioners sugar (Icing Sugar)
  • Syrup of choice
  • 1 Roll Aluminum Foil
  • 1 Roll Parchment paper

Instructions

  1. Wash strawberries, dice half of the container and slice the other half.
  2. Wrap the loaf of bread in parchment paper, then in foil loosely so the bread slices fall slightly open.
  3. Sprinkle the diced strawberries over the loaf, taking care to sprinkle some between slices; set aside the sliced strawberries for afterwards.
  4. Sprinkle the sliced almonds in the same way as the diced strawberries over the loaf.
  5. Wrap the foil and parchment paper tighter around the loaf of bread.
  6. Beat the eggs. Pour eggs mixture evenly over the entire loaf of bread before wrapping tightly with a top piece of foil to ensure no leaks.
  7. Place on the Eureka! Gonzo Grill on low to medium heat for approximately 35-40 minutes, moving around occasionally to cook evenly. If the bread looks soggy still, cook slightly longer.
  8. Remove from heat and let sit for 10 mins before serving with sugar, syrup and sliced strawberries.

LEMON GARLIC CHICKEN PARM

Prep time: 10 mins
Cook time: 15-20 mins
Total time: 25-35 mins
Serves: 4

Ingredients

  • 4 Skinless, boneless chicken breast halves (I generally cut these breasts in half and so they are thinner and I don't need to pound / flatten)
  • 4 Egg/s
  • 2 cups Italian Bread Crumbs
  • 4 Slices Mozzarella Cheese
  • 2 cups Grated Asiago Cheese
  • 2 cups Flour
  • 3 cups Olive Oil (enough to just cover the chicken breasts, depending on size of frypan)
  • 4 cups Marinara Sauce
  • 1 tablespoon Sugar
  • 1 tablespoon Oregano
  • 1 tablespoon Garlic Powder
  • Half Lemon

Instructions

  1. Whisk eggs in shallow bowl (if you like, add some sugar and bread crumbs to the mixture)
  2. Coat chicken breast with flour
  3. Dip flour coated chicken breast in egg mixture
  4. Transfer to plate of Italian bread crumbs, Oregano, Sugar, and Garlic Powder and coat thoroughly and then place on plate and set aside
  5. Add olive oil to skillet and heat (medium/high heat) (I test skillet heat by sprinkling some bread crumbs in the olive oil and when it really starts to sizzle then I add the chicken. Do not let the olive oil smoke.)
  6. Cook chicken on each side to golden to little dark brown (I like it more on the dark brown side as it gives the bread crumb coating a crispness)
  7. Squeeze lemon onto the crispy chicken breasts
  8. Top chicken breast with Marinara sauce (I like to heat the sauce first and add a little sugar, oregano and garlic powder)
  9. Top chicken breast with some grated Asiago cheese and then a slice or two of Mozzarella cheese
  10. Cover with pan lid until cheese is melted, then serve.

Chicken should cook to internal temperature of about 165 degrees.

ONE-PAN CHICKEN ENCHILADAS WITH VEGAN SOUR CREAM

Prep time: 5 mins
Cook time: 40 mins
Total time: 45 mins
Serves: 6

Ingredients

  • 3 Cups Chicken Stock
  • Cornstarch, 3 pinches
  • 1 can chopped Green Chiles
  • 1/2 can Black Olives
  • 6 breasts of precooked Chicken, shredded or diced
  • Salt & Pepper, to taste
  • 6-8 Flour Tortillas, torn into pieces
  • 3-4 Cups Shredded Cheese
  • Pre-Prepared Vegan Sour Cream (see recipe below), or chilled real sour cream

Instructions

  1. Add chicken broth to pan and heat to simmer.
  2. Add pinches of cornstarch, and stir until slightly thickened, then season with salt and pepper.
  3. Chop black olives and add into pan.
  4. Pour in chiles, then add those and precooked chicken (shredded or diced) to the pan.
  5. Heat for several minutes until bubbling.
  6. Add Pre-Prepared Vegan Sour Cream (see recipe below) or real sour cream, and stir.
  7. Then add torn-up flour tortillas and shredded cheese to sauce, and then cover.
  8. Wait a few minutes until it all cooks together and bubbles. Take off the cover and dive in!

VEGAN SOUR CREAM = CASHEW SOUR CREAM RECIPE

Ingredients

  • 1 cup cashews, soaked overnight in filtered water
  • 2 teaspoon apple cider vinegar
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt

Instructions

Place all the ingredients in a blender (a bullet blender works well) and blend until smooth and creamy, for about 30 seconds. Cover and refrigerate. Should last up to 5 days.

SKILLET BACON MAC N CHEESE

Prep time: 10 mins
Cook time: 15-20 mins
Total time: 25-30 mins
Serves: 6

Ingredients

  • 1/2 Package Fusilli pasta (any short pasta will do, penne or macaroni tubes are good too)
  • 10 strips of bacon, precooked or not
  • 4 tablespoons flour
  • 4 cups Cheddar Cheese
  • 4 cups American Cheese
  • 3 teaspoons brown sugar
  • Pinch of cayenne pepper
  • ½ cup Sour Cream
  • ¾ stick Butter
  • 1 garlic clove (chopped)
  • ½ Vidalia onion (chopped)
  • 2 cups Panko crumbs
  • Salt, pepper to taste

Instructions

  1. Bring to boil a pot of salted water, with a bit of butter added, and cook the pasta according to cooking time instruction on the package.
  2. Once the pasta is cooked “al dente” turn off the burner and drain the water. Set pasta aside.
  3. Add butter, garlic, flour, and onion into a frying pan and stir until it’s reduced to create a roux until golden on medium-high flame.  
  4. Chop or tear the bacon into pieces and add to the pan.
  5. Add the sour cream and cheese and bacon and stir, cover with lid and bring it to bubbling simmer, remove from heat and season according to taste.
  6. Add the sauce on top of the pasta and at low flame stir together for about 1 or 2 minutes until piping hot and to desired sauce thickness.  

JAM FILLED FIRESIDE MUNCHKINS

Prep time: 5 mins
Cook time: Few mins once oil hot
Total time: 8-10 mins
Serves: 6

Ingredients

  • 3 cup flour
  • 2 tsp. baking powder 
  • 2 cups vegetable oil (peanut oil best)
  • 6 Tbsp. powdered sugar (or more)
  • 4 Tbsp Cinnamon if desired
  • 3/4 tsp. salt
  • 4 Tbsp. butter
  • 1 cup milk 
  • Fruit jam preserves

Instructions

  1. Mix dry ingredients, blend in butter, stir in milk until dough is soft.
  2. Knead a bit and roll into 12 bite size balls, then use a thumb to create a hole, put a spoonful of fruit jam and then pinch to close.
  3. Heat enough oil (we used peanut oil) in small stovepot to cover 6 dough balls, keep stove on simmer. Add drops of water to oil and when droplets ‘pop’ you know oil is hot enough to fry.
  4. Put dough balls in (6 at a time) and roll them around in the oil occasionally. Remove when golden brown and roll in cinnamon or powdered sugar immediately.
  5. Serve warm or cold.

BAYOU BEER, SHRIMP & SAUSAGE OVER RICE

Prep time: 5-7 mins
Cook time: 10 mins
Total time: 30 mins
Serves: 4

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1/2 pound andouille sausage, diced or crumbled
  • 3 tablespoons butter
  • 1 green bell pepper, seeded and chopped
  • 1 onion, chopped
  • 3 to 4 small ribs celery, chopped
  • 4 tblspns minced garlic
  • 2 tblspns red hot chili pepper flakes
  • 1 tablespoon smoked sweet paprika or sweet paprika
  • 2 tablespoons all-purpose flour
  • 1 (12-ounce) beer
  • 1 cup chicken or seafood stock-in-a-box
  • 1 tablespoon Worcestershire sauce
  • Hot sauce, to taste
  • 1 1/2 pounds medium-large precooked shrimp
  • Serve with brown or white long-grain rice cooked, according to package directions.

Instructions

  1. Boil/cook the rice in pot per package instructions and set aside.
  2. In a large pan over medium-high heat, add 1 tablespoon extra-virgin olive oil.
  3. Add the sausage and cook until brown.
  4. Remove the sausage from the pan and drain on paper towels. Reserve.
  5. Add another tablespoon of extra-virgin olive oil, a turn of the pan, and the butter and let it melt into the oil.
  6. Stir in the peppers, onions, celery, garlic, chili pepper and cook until tender, about 7 to 8 minutes.
  7. Sprinkle in the paprika and stir, then add the flour and stir for 1 minute more.
  8. Pour in the beer and cook down for 2 minutes.
  9. Stir in the stock and Worcestershire, then reduce the heat to low and simmer for about 3 minutes to combine flavors.
  10. Stir in hot sauce, to taste.
  11. Add the reserved browned sausage to sauce. (The sauce can be cooled and refrigerated for a make-ahead meal.)
  12. Bring the sauce to a low boil over medium heat, then stir in the shrimp. Cover and cook until the shrimp are pink and firm, about 1 to 3 minutes. Transfer the sauce mixture to a serving bowl or plate and serve with rice.

ORANGE MONGOLIAN BEEF

Prep time: 10 mins
Cook time: 20
Total time: 30 mins
Serves: 4

Ingredients

  • Instant Rice, one package
  • 2 tablespoons vegetable oil
  • Plus, Vegetable oil, for frying (about 1 cup)
  • 1 teaspoon ginger, minced
  • 2 tablespoon garlic, chopped
  • 1 cup soy sauce
  • 1 cup water
  • 3⁄4cup dark brown sugar
  • 1.5-2lb flank steak
  • 1⁄2 cup cornstarch
  • 2 large green onions, sliced on the diagonal into one-inch lengths
  • Orange, sliced (grating the peel is optional)

Instructions

  1. Cook the rice according to directions in a pot and set aside.
  2. Make the sauce by heating 4 tsp of vegetable oil in a medium saucepan over med/low heat.
  3. Don't get the oil too hot.
  4. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
  5. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
  6. Remove it from the heat.
  7. Slice the flank steak against the grain into 1/4" thick bite-size slices (Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts).
  8. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
  9. Let the beef sit for about 5+ minutes so that the cornstarch sticks.
  10. As the beef sits, heat up one cup of oil in a skillet (make sure beef will be mostly covered with oil).
  11. Heat the oil over medium heat until it's nice and hot, but not smoking.
  12. Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges. Beef doesn’t need to cook thoroughly, as it will be cooked more later.
  13. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
  14. Put the pan back over the heat, dump the meat back into it and simmer for one minute.
  15. Add the sauce, cook for one minute while stirring, then add all the green onions.
  16. Squeeze oranges and add to the pan. (Adding grated orange peel is optional.)
  17. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
  18. Leave the excess sauce behind in the pan.

Whether you want more gourmet camping recipes or quicker snacks for the trail, we have you covered. For more terrific camping recipes, check out these other awesome camping recipes.

THE BEST COOKING GEAR ENSURES THE BEST GOURMET RECIPES

All of these gourmet camping recipes and more can be easily created for any size group and any type of outing with either the Eureka! Gonzo Grill or the Eureka! Ignite Plus.

Both have the most advanced simmer control of any camp cooking stove on the market, so you can simmer, sizzle, boil, braise, poach, percolate, fry, flambé and more! Both have Jetboil’s Jetlink technology which allows you to daisy chain up to 4 dual-burner stoves and/or grills together using just one 16oz propane canister and the first stove cooks as evenly as the tenth grill. Both are designed for easy-cleaning with a wipe of a paper towel. In fact, with a spin of the hand you can take off the Gonzo Grill’s drip tray and throw it into your dishwasher when you get home!

So get out there and start creating mouth-watering memorable gourmet camping recipes that will be the hit of your next camp trip!

Tagged Camping Recipes