Simple, tasty bites for  glamping/camping types


If I’m not glamping, I’m not camping. A key to great glamping food is prepping in advance. Addictive Campfire Oyster Crackers are easy and pair well with burgers. Another fabulous starter is fruity Pineapple Salsa. Make it at home, and break it out when you get to a campsite. For breakfast, flavorful Goat Cheese and Basil Scrambled Eggs are a favorite. Rosemary Smashed Potatoes, made with pre-boiled potatoes, are a hit for breakfast or dinner. Enjoy the beautiful outdoors! 

Campfire Oyster Crackers
Makes 4 servings.

Campfire Oyster Crackers

3/4 cup canola or vegetable oil
1 1/2 teaspoons ground cumin
1 1/2 teaspoons smoked paprika
1 teaspoon garlic salt
1 1/2 (9-ounce) bags oyster crackers

In a large bowl, stir together oil, cumin, smoked paprika and garlic salt. Add in oyster crackers, and stir continuously to coat (it takes about 5 minutes). Allow to rest in bowl for 1 hour. Store in an airtight container. 

Pineapple Salsa
Makes 6-8 servings.

Pineapple Salsa

1 whole pineapple
1/3 cup cilantro, chopped
1 1/2 teaspoons cumin seed
1/3 cup red onion, minced
1 tablespoon brown sugar
Dash of salt

Peel pineapple, remove core, and finely chop fruit. Add to a medium bowl, and stir in cilantro, cumin seed, onion and brown sugar. Add dash of salt. Refrigerate. Serve with tortilla chips or over grilled chicken, pork or fish.

Goat Cheese and Basil Scrambled Eggs
Makes 4 servings.

Goat Cheese and Basil Scrambled Eggs

10 eggs
1/3 cup milk or cream
1/2 teaspoon salt
1/2 teaspoon pepper
3 ounces plain or herb goat cheese, crumbled
1/4 cup basil, thinly sliced (do not do this in advance)
Cooking spray or butter

Place eggs, milk or cream, salt and pepper in a container before trip. I usually store in a big Mason jar, which fits easily in a cooler. When I am about to cook, my daughter shakes the jar to break up eggs. Heat a nonstick pan, and spray with cooking spray or butter. 

Add eggs to hot pan, stirring occasionally. When eggs are almost cooked, add goat cheese and freshly sliced basil. (Do not cut basil until just before serving, otherwise it will turn black.) Stir until cooked through. Serve immediately.

Rosemary Smashed Potatoes

Rosemary Smashed Potatoes

Makes 4-5 servings. 

1 pound new potatoes
3 tablespoons olive oil
2 1/2 tablespoons fresh rosemary, chopped
1 teaspoon garlic salt
Salt and pepper to taste

The key to this recipe is cooking potatoes in advance. Boil potatoes in heavily salted water for 15 minutes, or until just fork-tender. Cool and store in a plastic bag or container.

At campsite, heat olive oil in a skillet. When hot, add potatoes, and smash with a fork or potato masher. Cook 5-10 minutes per side until slightly crispy (depends on the strength of the fire). Once you flip potatoes, add rosemary and garlic salt. Add additional salt and pepper as needed before serving.