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Spicy Tuna Poke Bowls

Ingredients for tuna

  • 1/2 pound sushi grade tuna, cut into 1/2-inch cubes
  • 1/4 cup sliced scallions
  • 2 tablespoons reduced sodium soy sauce or tamari
  • 1 teaspoon sesame oil
  • 1/2 teaspoon sriracha

Ingredients for spicy mayo

  • 2 tablespoons light mayonnaise
  • 2 teaspoons sriracha suace

Ingredients for the Bowl

  • 1 cup cooked short grain brown rice or white sushi rice
  • 1 cup cucumbers, peeled and diced 1/2-inch cubes
  • 1 cup mango, cut into 1/2-inch cubes
  • 1/2 medium avocado, sliced
  • 2 scallions, sliced for garnish
  • 1 teaspoon black sesame seeds
  • Reduced sodium soy sauce or tamari
  • Sriracha

Directions

  1. In a small bowl combine the mayonnaise and sriracha, thin with a little water to drizzle.
  2. In a medium bowl, combine tuna with scallions, soy sauce, sesame oil and sriracha. Gently toss to combine and set aside while you prepare the bowls.
  3. In 2 bowls, layer 1/2 the rice, 1/2 the tuna, avocado, cucumber, mango, and scallions.
  4. Drizzle with spicy mayo and sesame seeds and serve with extra soy sauce on the side if desired.

Enjoy!

Dutch Oven Pizza

Found at What’s Cooking America

Ingredients

Vegetable oil
Tube of pre-made pizza crust
Small can of tomato sauce
Shredded mozzarella cheese
Grated cheddar cheese
Garlic powder
Salt and pepper to taste
Sliced onions
Pepperoni Slices

Directions

Pour vegetable oil in the cold Dutch Oven, spreading it around the bottom and sides of the Dutch Oven.

Take the pizza dough out of the tube and split it in half. Spread half of the dough in the bottom of the Dutch Oven.

Spread the tomato sauce over the pizza dough and sprinkle with garlic powder, salt, and pepper to taste. Add sliced onions and sliced pepperoni. Add additional pizza toppings at this time.

Place the dutch oven on the prepared hot coals.

After the pizza has cooked approximately 10 minutes and the dough is baked, remove the lid and sprinkle with mozzarella and cheddar cheese.

Place lid back on the Dutch Oven and let the cheese melt. The more hot coals placed on the lid, the faster the cheese will melt.

When cheese is melted, remove lid and then remove the Dutch Oven from the coals. You’re pizza is now ready to eat.

Enjoy!

Camp Pizza Nachos

Found at Inspired Dreamer

Ingredients

FOR THE GARLIC CREAM SAUCE:

  • 1-½ Tablespoon Unsalted Butter
  • ½ Tablespoons Olive Oil
  • 3 cloves Garlic, Minced
  • ½ cups Heavy Cream
  • ¼ cups 2% Milk
  • 1 pinch Salt
  • 1 pinch Cracked Black Pepper
  • 1 pinch Red Pepper Flakes
  • ¼ cups Parmesan Cheese, Grated

FOR THE NACHOS:

  • Your Favorite Crispy Tortilla Chips
  • ½ cups Garlic Cream Sauce (Recipe Included)
  • ¼ cups Onion, Diced
  • ½ cups Pepperoni, Cut Into Bite Size Pieces
  • ½ cups Black Olives Sliced
  • ½ whole Green Bell Pepper, Seeds Removed, Diced
  • 1 cup Colby-Jack Cheese, Shredded

Directions

Melt the butter in a sauce pan. Make a roux by adding the parmesan cheese to the melted butter and blend.

Add in the cream and milk stirring constantly till blended. Add in remaining sauce ingredients. Simmer on low do not boil.

Layer the chips in a dutch oven, pour sauce over chips and layer remaining nacho ingredients.

Heat dutch oven over hot coals until cheese is melted. Remove from coals and let cool.

Enjoy!

Dutch Oven Cheesy Potatoes

Found on One Sweet Appetite

Ingredients

4 Potatoes
16oz Bacon
1 6oz block Cheddar Cheese
1 Onion
2 tbsp Salt
2 tbsp Pepper

Directions

Start by slicing your potatoes and onion and set aside. Chop up the bacon and add it to your warm dutch oven. Spoon out the cooked bacon. Leave the grease in the bottom of the pan. Here is where you start to layer your ingredients. First potatoes, sprinkled with salt and pepper. Followed by onions, cheese, and bacon. Repeat layers and cook for 45 minutes, or until the potatoes are soft. Add different spices to try something new.

Camp Burritos

Found on Starling Travel

Ingredients

  • 16 Eggs
  • 1 lb. Sausage
  • 1 Yellow Onion
  • 3 Cloves Garlic, minced
  • 6 Med. Potatoes, chopped
  • 2 Cups Cheddar Cheese, shredded
  • 4 Green Onions, chopped
  • 3 T. Parsley, chopped
  • 8 or 9 Tortilla Shells
  • Salt & Pepper to taste
  • Tin Foil for wrapping
  • Optional: Salsa and/or hot sauce

Directions

  • Chop potatoes and boil until soft.
  • Chop green onions and set aside.
  • Crack 16 eggs and cook over low heat until you have soft, scrambled eggs.
  • Salt and pepper to taste.
  • Saute yellow onions and garlic in 2 T. olive oil until fragrant.
  • Add sausage to onion mixture and cook all the way through.
  • In large bowl combine Sausage mixture, scrambled eggs, potatoes, cheese, green onions, parsley, and Salt & Pepper.
  • Divide ingredients into 8 or 9 tortilla shells.
  • Roll and wrap in tin foil (freeze or refrigerate if at home) — ready to throw on the fire!