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Showing posts from May, 2021

Steak bites

We love a good steak on the grill, but when you are camping, it can be hard to cut a steak on paper plates or with dull knives. For that reason we decided to give steak bites a try and we haven’t gone back. When you cut the steak into cubes you can get that delicious caramelized flavor on every side of the steak. You can also prep it ahead and freeze which makes life even easier. Ingredients: 2 steaks (I used boneless ribeye because it was on sale, but you could use any cut) 1 tbs. steak seasoning 1 tbs. veg oil 1 tbs. worcestershire sauce 1 tsp. balsamic vinegar 1 tsp. garlic salt 1 tsp. pepper 1 tbs. butter To prep, cut beef into 1.5 inch cubes and mix with the rest of the ingredients except for the butter. From this point, you can freeze or marinate in the fridge. When you’re ready to cook you can put everything on the grill and cook for about 5-6 minutes, flipping every minute or two. I like to finish by melting the butter on top and mixing one last time. For a side, you can add a

Yogi Bear's Jellystone Park: Camp Luray Review

If I didn't know any better, I would think that Yogi Bear's Jellystone Park: Camp Luray was created by a kid who knew how to have fun. This campground is the ultimate place for children of all ages. From the giant waterpark to the zip line and putt putt course, there's something for every kid to love.  We stayed in a Mountain View Red Carpet site and loved the easy access to the playground right across the street and the open field behind it.  Many of the amenities were closed because of COVID, but we were still able to have great time watching the kids live their best lives!  If you're anything like me, you want to see what your spot looks like in real life. See our extended review that shows as many spots as we could fit. In addition to the park, we really enjoyed our time on Skyline Drive. We had a great time hiking on the Appalachian Trail and taking in the scenic views. 

Cape Hatteras KOA Campground Review

  Here's an updated review for one of our favorite campgrounds, the Cape Hatteras KOA Resort in Rodanthe, NC. If you're looking for the perfect beach campground, this is the spot.  You can't beat the beach access and even though the campground was full, it really didn't feel that crazy.  Aside from the beach and sound, there are so many amenities for families. Our kids enjoyed the pool, hot tub, arcade, camp store, playground and jumping pad. One thing we forgot to mention in the video was the nightly train ride throughout the campground. That might have been the highlight of the trip! 

Long-Weekend Meal Planner

We do a lot of long-weekend camping and while it's only a few days, we still like to mix it up with the food. This meal planner was made specifically for a beach trip with great local seafood, but if that isn't available where you are going, you could always bring frozen shrimp and make a different type of taco!  Thursday: Breakfast: bacon/pancake sticks Lunch: Ham and pimento cheese sammies Dinner:   Shrimp foil packets (corn red potatoes) Friday: Breakfast:   Egg and sausage rollups Lunch:   Shrimp salad sandwiches (from leftover shrimp) Dinner: Fish tacos Saturday:   Breakfast: Sausage and egg sammies Lunch: Hatch chile wrap s from Trader Joes Dinner: Pork BBQ (make ahead and freeze) and potato salad (from leftover shrimp boil) Sunday: Breakfast: French toast casserole (make ahead)  

French Toast Casserole

I started making this french toast for Christmas morning breakfast, but it's so easy that I now make it whenever I have leftover french bread that's about to go stale. It's inspired by a Pioneer Woman recipe, but I change things up every time. For camping, I like to make it ahead and freeze in a small tin loaf pan. If it's a bigger group, I make two.  Ingredients: 1 loaf of french bread cut into cubes (best if it's a few days old) 1 cup of heavy cream (I only had 1/2 cup so I mixed it with 1/2 cup skim milk and it was fine) 1 tsp of cinnamon 6 eggs 2 tbs. sugar 2 tbs. maple syrup Topping: 4 tbs. butter 2 tbs. flour 1 tbs. sugar 2 tbs. brown sugar One of the most important things about this recipe is to let the bread dry out before you make it. If you skip this step, it won't be exactly right. Still delicious, but it won't have the perfect consistency. I like to tear the bread into quarters and leave it out for a day. When it feels firm, I cut it into cubes. 

Fish Tacos

  Every time we go to the beach, we look forward to the fresh fish we can find at local seafood markets. And of course, if you have the skills, you can catch the fish yourself! For this trip we were in the Outer Banks, so we opted for fresh caught Mahi and Tuna. We also made a few of the toppings before the trip which really cuts down the prep work.  Ingredients: 1 tuna filet 1/2 cup pickled red onions (make ahead) 4 tortillas 1 scallion chopped 1 tbs. blackening or seafood seasoning 1 lime 1 cup of cabbage slaw - you can make your own or buy the bag and bring what you need 1/2 cup chipotle cream (make ahead: sour cream and 1 tbs. chipotle in adobo) 1 mahi filet The first order of business is cubing the fish and marinating in your preferred seasoning. I like to cook it this way because you get more flavor in every bite.  Once the fish is grilled, warm up the tortillas and plate the fish in the middle. I like to cover with the cabbage slaw, sprinkle of lime juice, scallions, pickled oni

Shrimp Salad

 I started making this shrimp salad more than a decade ago. I found a variation of it in a magazine and started adding and removing things to make it to our taste and we finally have the perfect recipe. It's cool and refreshing and perfect for a summer lunch.  Ingredients: 1 lb. of shrimp chopped 1-2 ears of corn cooked on the grill and cut off the cob (we like more because it adds a little sweetness) 1 red bell pepper diced 1/2 cup pesto (you can make your own, but when we are camping we take the jarred shortcut) 1/2 cup mayo Juice of half a lemon Dash of salt and pepper This dish couldn't be easier because you just mix all of the ingredients together! I hate doing dishes so I actually put everything together in a ziploc bag and shake it up. I do recommend letting it sit together in the refrigerator for at least 3 hours to allow the pesto to penetrate the shrimp and veggies. You can serve with crackers or as a sandwich. 

Egg and Sausage Roll-ups

  This idea was so simple that I couldn't resist trying it. We love anything in a tortilla!  Ingredients: Four eggs 1 cup shredded cheese Four tortillas  Half a tube of sausage (we cooked the second half at the same time for breakfast the next day) Cook the sausage and break it up like you would with ground beef. The crispy edges are the best part! Once the sausage is done, set it to the side and scramble the eggs. When they are just about done, add the cheese to the top of the eggs and warm up the tortillas. We let ours cook a little too long. You really aren't trying to brown them, just make them pliable. Once they are warm, place each tortilla on a plate. Add the eggs and sprinkle the sausage on top and roll it up!  

Shrimp Boil Foil Packets

When we are camping on the beach we always take advantage of the local seafood! Shrimp is one of our favorites and the easiest way to make it while camping is in individual shrimp boil packages. It's easy cleanup and you don't even need a plate!  Ingredients: 2 lbs. of shrimp per four people 1/2 small bag of red potatoes 3 ears of corn 2-3 tbs. Old Bay or seafood seasoning 1 lemon quartered This dish couldn't be easier. The first thing you need to do is par-cook the potatoes. I just cut them in half and throw them in a pot and boil for a few minutes or you can throw them in the microwave with a splash of water and oil for four minutes. After that, cut foil pieces about 2 feet long for each person eating. Arrange foil on the picnic table and add equal amounts of corn, potatoes and shrimp per setting. Liberally sprinkle the old bay over each packet and add a quarter of a lemon to each one. From there, all you have to do is fold up the packet and cook for about 12 minutes. We

Pancake and Bacon Sticks

My husband loves breakfast and I'm always looking for new recipes to make. I saw this idea on pinterest and had to give it a try!  Ingredients: Pancake mix (and whatever your box recommends) Bacon Syrup First thing you have to do is cook up the bacon. We make ours on a flat top grill. When I'm camping I always try to do things the easy way so for the pancakes I mixed the ingredients up in a ziploc bag then poured what I needed into a solo cup. You need a little bit of precision for this recipe, so pouring from the bag wasn't an option.  Once the bacon was cooked, I broke each piece in half and then poured the pancakes in a strip then placed the bacon on top of the batter. After each piece was done I poured a bit more batter on top. Depending on your heat, you really only need to cook it for a minute or two and flip.  We serve ours with extra bacon and syrup. The little ones love it!   

Strawberry Daiquiri

  It's officially strawberry season and I was looking for new ways to use all of our fresh berries when the thought of a strawberry daiquiri came to mind. We are always try to plan a few fun drinks during our summer trips so I thought I would test a few recipes in my ninja bullet blender. This one ended up being the winner. Super easy and so much better than the pre-made mix from the store. Recipe: 1/2 cp ice 1/4 cp sugar 1 tbs lime juice 1/2 cp lemon/lime soda 1/4 fresh strawberries 1/2 cp frozen sliced strawberries 1/4 cp rum Mix everything together until smooth. Keep a little extra soda on hand in case the ice gets stuck.