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Ramblin' Recipes

Much as I love me some BBQ or a mustard slathered dog right off the campfire grate, time on the road means adjusting the nutritional profile somewhat if you want to stay on the road.

The good news: it can rock your taste buds.

 

Check out some of the meals we have in the camp rotation.

On The Griddle

We cook virtually everything on our Blackstone Griddle and do not own a standard grill. 
All of these recipes require a flat cooking surface and we can't recommend the Blackstone highly enough.

Everything here is made from ingredients we can readily find on the road and, more importantly, are easy to keep fresh or fit into our tiny RV refrigerator.

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Yosemite Salad

Grilled vegetables, chicken or fried cheese, over a bed of fresh spinach garnished with nuts, fruit and basalmic glaze

Ingredients:

  • 2 chicken breasts or thighs or halloumi grilling cheese

  • Fresh uncooked spinach  

  • Vegetables of your choice - we use red, yellow or orange peppers, broccoli, asparagus, green beans, etc .

  • Fruit if you like this on your salad mixed with the grilled vegetables. We use blueberries, watermelon, clementines, grapes, etc.)

  • Feta or goat cheese 

  • balsamic glaze 

  • Mixed nuts

  • Salad dressing of your choice  

Directions: 

  1. Grill the vegetables and chicken breast on your grill, griddle or in a pan

  2. Place the fresh spinach on plates

  3. Lay the grilled vegetables over the spinach

  4. Sprinkle on the fruit and nuts

  5. Crumble on cheese of your choice

  6. Top with salad dressing. 

  7. (optional) Drizzle on a little balsamic glaze 

We use what we have on hand. So it's never exactly the same. And we often do it without chicken for vegetarian option.​ Another variation on this is with with fried grilling cheese in place of chicken and the other cheeses (shown at left).

Picnic Table Pizza

Who needs a pizza oven? Spread your

dough on the griddle and get crazy.

Directions: 

  1. Grill meant, onions or any veggies you want cooked

  2. Slide them to the side of the griddle to stay warm

  3. Place the pizza dough onto the griddle on medium heat

  4. Flip it when it becomes lightly browned

  5. Spread tomato sauce on the pie (or brush olive oil instead for Margarita style)

  6. Sprinkle on your cheese

  7. Add onions, mushrooms, grilled veggies or meat

  8. Let the the other side of the pie brown

  9. Close lid on griddle to help cheese melt

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Ingredients:

  • Refrigerated pizza dough or a premade crust (like Bobble, but I prefer the dough)

  • Small jar/can of pizza or tomato sauce 

  • Mozzarella cheese or goat cheese

  • Veggies of your choice - we use onions, mushrooms and any other veggies we may have in the fridge  

  • Meat if you need to eat some, we usually go vegetarian with this meal but you could add some pepperoni, sausage, chicken or whatever (this is pizza, so really anything works)

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Big River Ravioli

Lightly crisped ravioli or tortellini with grilled vegetables and balsamic glaze

Ingredients:

  • Refrigerated pasta- we like ravioli or tortellini filled with meat, cheese, garlic, etc.

  • Vegetables  - Get creative, broccoli, spinach, peppers, garlic, etc.

  • A good cheese to top this dish with is Feta, Parmesan or a goat cheese

  • Optional is balsamic glaze

Directions: 

  1. Boil the pasta according to the directions in a pan of water on your camp stove or galley

  2. While the pasta is cooking grill your vegetables

  3. When the pasta is done, drain and place on the griddle with the vegetables and mix together.

  4. Reduce heat and lightly grill the pasta until they get a light brown crust

  5. Plate everything

  6. Drizzle balsamic glaze

Grand Idaho

Grilled Potatoes with onions, veg, garlic & parmesan

Ingredients:

  • I baking potato diced

  • 1 onion

  • Tbl of fresh garlic (we use the jar to save time)

  • Chopped veggies (broccoli, asparagus, peppers, spinach, etc.)

  • Yum Yum sauce

Directions: 

  1. Grill the potatoes on high until crispy brown stirring as needed

  2. Grill the onion into the potatoes

  3. Grill the remaining vegetables into the mixture

  4. Turn down heat to medium

  5. Lightly crisp the garlic and mix in

  6. Plate the mixture and top with parmesan cheese and Yum Yum sauce

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Banff Breakfast Scramble

Start the Day Right

This can be made with any, or all, the ingredients below

Ingredients:

  • 4 - 5 Eggs

  • Diced Potatoes & Sliced Onions

  • Vegetables  - Your choice: broccoli, spinach, peppers, asparagus

  • Tortilla shell

  • Cheddar Cheese

  • Bacon or sausage (or go vegetarian)

  • Hot sauce

Directions: 

  1. Dice the potatoes fairly small so it won't take too long. Grill them in olive oil for 10 minutes before everything else on high.

  2. Stir regularly until lightly browned.

  3. Cook any meat (or add later if pre-cooked)

  4. Add sliced onions for another 5 - 8 minutes.

  5. Reduce heat to medium and add remaining vegetables & torn up tortilla strips

  6. When everything is nicely grilled reduce heat to low, add eggs and scramble. (grill toast on side at this point if desired)

  7. Melt cheddar on top of eggs and serve with hot sauce and seasoning

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Rise & Shine

Breakfast is never better than in camp.

Though these meals are so delicious that sometimes you have to make them for lunch or dinner too.

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Kicking Horse Breakfast Burrito

Kick ass cousin to the Scramble

Ingredients:

  • 4 Eggs

  • Refrigerated hash browns

  • 1 onion

  • spinach, peppers

  • Tortilla shell

  • Cheddar Cheese

  • Bacon or sausage (or go vegetarian)

  • Hot sauce

Directions: 

  1. Grill the hash browns on both sides until golden brown.

  2. Sauté the onion and grill the bacon at the same time

  3. Grill the peppers and spinach

  4. Cut bacon on the grill into pieces (or do ahead of time if you don't have the right tools to do this safely)

  5. Mix everything together except hash browns

  6. Reduce heat to low and scramble eggs into mixture

  7. Move everything to the side and lightly grill a tortilla shell. Fill with egg mixture and a few hash browns.

  8. Melt cheddar on top of mixture, season to taste

  9. Add hot sauce and fold burrito over to serve.

Annapurna Sunrise

egg, bacon & cheese on Naan bread

Ingredients:

  • 3 Eggs

  • 4 strips of bacon

  • 1/2 cup grated cheddar cheese

  • 2 slices of Naan (will be cut in half to make 2 sandwiches)

Directions: 

  1. fry the bacon and move to side

  2. Lightly grill the Naan on both side of each piece, set to side to keep warm

  3. scramble the eggs on low heat

  4. place grated cheese on naan to melt

  5. Ladle eggs and bacon over top

  6. Cut in half to make two sandwiches

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Salads & Stuff

Some of these still need the Blackstone Griddle for adding grilled vegetables or cheese but are generally things we make in the galley and eat as a meal or have on hand for easy meals or snacks.

Black Canyon Pea Salad

Classic Black Eyed Pea Salad. Ideal for road days and sides.

Ingredients:

  • 1/4 cup chopped drained oil packed Sun dried tomatoes 

  • 2 teaspoons Dijon mustard 
    2 teaspoons honey 
    3 tablespoons balsamic vinegar 
    1/4 cup olive oi 

  • 15.5 oz can black eyed peas    
    1 red pepper diced     
    1/2 cup thinly sliced green onions 
    1 cup crumbled feta cheese (~4oz) 

  • 3 cup mixed baby greens

Directions: 

  1. Combine Sun dried tomatoes, mustard and honey in small bowl 

  2. Whisk in vinegar, then oil

  3. Season dressing with salt and pepper

  4. Mix everything together

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And for Dessert

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Grizzly Bait

Banana, Peanut Butter, & Honey Quesadilla

Ingredients:

  • 2 Flour Tortillas (serves 2)

  • 1 Sliced Banana

  • Peanut Butter

  • Honey

Directions: 

  1. Spread a layer of peanut butter on a flat tortilla shell

  2. Spread banana slices around evenly

  3. Drizzle with honey

  4. Place second tortilla shell on top

  5. Place on the griddle on low heat

  6. Flip when first side is brown

  7. Drizzle on chocolate sauce if you have it

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