My husband and I are currently camping up the coast for the next 20 days and I can’t tell you how excited I am! We’ve already been on the road for five days and it’s been a blast. It doesn’t hurt that my tent-mate is a TOTAL dream-boat but really, close quarters like this can either make or break you and it’s definitely making us. The memories we’ve made so far are innumerable.

With that said, I can’t go twenty days without cooking so I came up  with a few recipes for this trip and thought I’d share. This one was a little on the fancy side (since I use white wine and fresh dill) but if you’re on the road for this long you gotta take a break from canned food and/or hot dogs once in a while! …And if you’re not the camping type, try it on your BBQ!

*Note: I am avoiding exact measurements in this post as you are CAMPING and should be livin’ life freely… you don’t need no measuring cups holding you down!

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You will need:

For the brussels & potatoes

Cooking oil (use whatever kind you like, I used Olive Oil)

My camp-ready seasoning mix (recipe will follow)

Brussels sprouts- cut in halves or quarters (about 3-4 sprouts per person will work… more if you want leftovers, like we did)

Mini yukon gold potatoes- cut in halves or quarters (same as above)

1/2 of a sweet onion chopped (the other 1/2 you will use for the chicken)

a handful chopped fresh dill

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For the chicken

Cooking oil

My camp-ready seasoning mix (recipe will follow)

1/2 of a sweet onion sliced

Chicken tenders (about 3 per person should work)

White wine (I used an inexpensive bottle of pinot grigio- you can use savignon blanc as well… I don’t recommend chardonnay in this one)

A few sprigs of fresh dill

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Camp-ready seasoning mix- 

(I make this ahead of time and bring it with so we can add seasoning to whatever we eat on the trip! It’s all in one container which makes it a dream for camping)

//In one little container combine: 3 parts salt (I use Krazy Jane’s Mixed Up Salt of course), 1 part black pepper, a few dashes of onion powder, a dash or two of smoked paprika, and a pinch of cayenne (if you like a little spice)!

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First, place your cooking vessel over the fire to heat up (I used a cast-iron skillet and we had a nifty bbq-like grate that sat over the fire… If you don’t, position either two dense long sticks or metal pokers across your fire to put your food on). Next, chop your brussels and potatoes (Depending on how big they are cut them into halves or wedges… wedges are a sure way to have them fully cook through).

Dice your 1/2 of an onion

Drizzle with olive oil

Sprinkle with the camp-ready seasoning and stir to incorporate it all.

Pour veggies over your smokin’ hot cooking vessel; making sure that as many of them are touching the hot surface of the pan as possible.

Let caramelize, stirring every couple of minutes until tender. Toss in your dill at the end! While your veggies cook, get your chicken ready.

For this recipe, I make a foil packet to cook the chicken in. Spread a piece of foil out, large enough to hold and completely cover your tenders when laid out side by side (if you have a big group to feed, make a few packets). Reserve a second piece of foil to reinforce your packet once closed. First drizzle your cooking oil over the base of the foil packet.

Next slice your onion and arrange on top of the oil.

Place your chicken on top of the onions side by side.

Sprinkle with the camp-ready seasoning and place sprigs of dill directly on top of chicken.

Lastly, add a generous drizzle of white wine (A: make sure you fold up the sides of the foil slightly in order to keep the wine from running off B: how’s this bitchin’ action shot?!).

Fold your foil packet up, make sure you have a little wiggle room for steam to form in your packet. Add your second piece of reinforcement foil (I just wrap the packet in another packet basically so that it doesn’t bend all over the place when you try and move it AND so that it withstands the direct flame). Place on the fire next to your sprouts. Let sit on fire for about 10-12 minutes, rotating your packet every couple of minutes to give it even heat.

When each item is done, remove from heat and place on whatever surface will be your table for the night. We got lucky and had a picnic table at this site, so that’s what we used. Let chicken sit in packet and cool for a few minutes and open. Check a piece to make sure it’s cooked through and serve! I STRONGLY recommend pouring the cooking liquid over the chicken after plating it. It adds a ton of flavor and moisture. Don’t forget to keep your camp-ready seasoning ready to adjust as you eat!

Here are a few snapshots from this past week

CONDENSED (WELL SORT OF)

You will need:

For the brussels & potatoes

Cooking oil (use whatever kind you like, I used Olive Oil)

My camp-ready seasoning mix (recipe will follow)

Brussels sprouts- cut in halves or quarters (about 3-4 sprouts per person will work… more if you want leftovers, like we did)

Mini yukon gold potatoes- cut in halves or quarters (same as above)

1/2 of a sweet onion chopped (the other 1/2 you will use for the chicken)

a handful chopped fresh dill

-

For the chicken

Cooking oil

My camp-ready seasoning mix (recipe will follow)

1/2 of a sweet onion sliced

Chicken tenders (about 3 per person should work)

White wine (I used an inexpensive bottle of pinot grigio- you can use savignon blanc as well… I don’t recommend chardonnay in this one)

A few sprigs of fresh dill

-

Camp-ready seasoning mix (I make this ahead of time and bring it with so we can add seasoning to whatever we eat on the trip! It’s all in one container which makes it a dream for camping)

In one little container combine: 3 parts salt (I use Krazy Jane’s Mixed Up Salt of course), 1 part black pepper, a few dashes of onion powder, a dash or two of smoked paprika, and a pinch of cayenne (if you like a little spice)!

First, place your cooking vessel over the fire to heat up (I used a cast-iron skillet and we had a nifty bbq-like grate that sat over the fire… If you don’t, position either two dense long sticks or metal pokers across your fire to put your food on). Next, chop your brussels and potatoes (Depending on how big they are cut them into halves or wedges… wedges are a sure way to have them fully cook through).

Dice your 1/2 of an onion

Drizzle with olive oil

Sprinkle with the camp-ready seasoning and stir to incorporate it all.

Pour veggies over your smokin’ hot cooking vessel; making sure that as many of them are touching the hot surface of the pan as possible. Let caramelize, stirring every couple of minutes until tender. Toss in your dill at the end! While your veggies cook, get your chicken ready.

Make a foil packet to cook the chicken in. Spread a piece of foil out, large enough to hold and completely cover your tenders when laid out side by side (if you have a big group to feed, make a few packets). Reserve a second piece of foil to reinforce your packet once closed. Drizzle your cooking oil over the base of the foil packet.

Next slice your onion and arrange on top of the oil.

Place your chicken on top of the onions side by side.

Sprinkle with the camp-ready seasoning and place sprigs of dill directly on top of chicken.

Add a generous drizzle of white wine

Fold your foil packet up, make sure you have a little wiggle room for steam to form in your packet. Add your second piece of reinforcement foil (I just wrap the packet with foil again basically, so that it doesn’t bend all over the place when you try and move it). Place on the fire next to your sprouts. Let sit on fire for about 10-12 minutes, rotating your packet every couple of minutes to give it even heat.

When each item is done, remove from heat and place on whatever surface will be your table for the night. Let chicken sit in packet and cool for a few minutes and open. Check a piece to make sure it’s cooked through and serve! I STRONGLY recommend pouring the cooking liquid over the chicken after plating it. It adds a ton of flavor and moisture. Don’t forget to keep your camp-ready seasoning ready to adjust as you eat!