Having a job is big part of why I liked our recent trip to Joshua Tree. In past trips, I’ve stood around holding my sleeping bag while everyone else sets up and I just spin in circles looking for someway to be helpful. But in the end, it just ends up being me and my sleeping bag spinning around in circles off to the side. Having the job of Chef Nature’s Miracle, made me feel useful… and full of quality food.
If you’ve never been to Joshua Tree, it really is amazing. It almost feels like you’re on the moon. Amazing boulder/rock formations coming out of the ground that you can climb all over and see for miles and miles and miles. It’s huge and stars at night make you feel like you’re in a planetarium. Soooooo cool. You know what wasn’t cool (but just totally tells you so much about what Adam and I do when no one is around to roll their eyes), we listened to U2′s Joshua Tree album more than we did in the 90′s. We’re, like so…. cliche.
So, here’s the breakdown of all the meals we created during our trip. In case you missed it – yesterday’s post gives you the rundown of all the prep work you can do in about an hour the night before. So worth it! I made the recommendation to bag each meal’s ingredients in individual shopping bags in the cooler (so you can just grab and go). I’ve listed out each meal with those bags in mind, for easy planning.
Last but not least, before we dive into it. COOLEST CAMPING FIND (via Pinterest, obbbvvss) – a gallon water jug and a head lamp = amazing ambient light! We tried it and it worked. You MUST do this your next trip out! Check out the picture at the very bottom.
Recipes and Ingredients after the jump:
Night 1 Dinner - Soy-Marinated Sirloin Skewers with Grilled Asparagus and Best Ever Pasta Salad (pictured above)
Bag 1 Ingredients:
- Overnight Marinaded Sirloin and Vegetables
- Night Before Best Ever Pasta Salad
- 1/2 bunch of asparagus
- olive oil* (stored in a small tupperware cup during night-before prep)
- lemon pepper seasoning
- 4 skewers
- Heavy Duty Tin Foil
Submerge the skewers in melted ice water in the cooler up to 2 hours before prep begins.
Preheat the grill. Cut the stems off the asparagus and drizzle with oil olive and lemon pepper seasoning. Set aside.
Skew soaked skewer sticks with beef and veggies that were marinaded the night before. Grill for about 8-10 minutes, turning once at halfway. If you can fit your asparagus on the grill, add asparagus with 2 minutes remaining. If you don’t have room, grill asparagus while skewers are resting for 2-3 minutes.
Hopefully the marinade with have provided enough flavor for you to leave that bbq sauce in the cooler. But if not, grab it!
Morning 1 Breakfast: Hungryman Camp Breakfast
Bag 2 Ingredients:
- Sausages or Canadian bacon
- Simply Potatoes hash browns
- Eggs or Liquid egg whites
- Chopped tomatoes and green onions (in bag from overnight prep)
- Light shredded cheese, any kind
- Tin Foil (2 layers of foil packets – need a how-to?)
On top of the sausages, add a handful of hash browns, an egg or two, and diced tomato and green onion if you like. Salt & pepper to taste. You can also add Cajun spice, or Old Bay spice or whatever spice your posse likes.
- Spicy Turkey or Chicken Sausages
- Pre-Sauteed Peppers and Onions
- Hot Dog Buns (optional)
- Best Ever Pasta Salad
- And I picked up some Red, White and Blue potaoto salad from the deli. (not healthy, bad courtney. but soooooo good!)
I pulled the peppers and onions out about a half hour before we ate and they had warmed in the sun by the time our sausages were ready to go on the grill.
Grill sausages for 14-16 minutes, turning halfway.
Top with peppers, onions and mustard. Fuel up for your next hiking adventure!
Night 2 Dinner: Lemon Butter Campfire Salmon with Mango Slaw (This was our FAVORITE!)
Bag 4 ingredients:
- Pre-made Mango Slaw
- 1 pound salmon filet, cut in half
- 1 tablespoon of light butter, seperated (stored in a small tupperware cup)
- 2 lemons
- 1/2 bunch of asparagus (leftover from dinner the night before). stems removed
- lemon pepper seasoning
Preheat grill. Slice 1 lemon in 6 even slices. Place each salmon on a piece of foil (large enough to make a foil packet). Dot each salmon with 1/2 tablespoon of light butter, lemon pepper seasoning, 3 slices of lemon and capers. Divide asparagus among the two foil packets. Close packets and grill for 10 minutes.
Serve with mango slaw and a glass (or three) of white wine. Has anyone tried the Black Box wine? I’m interested.
And for the sure fire “WOW!!” award for your next camping trip – this works!
I know that was a long one – but hopefully you’re inspired to think outside the box a little when it’s time to sleep under the stars.