Glamping Recipes

Good food is one of the best parts of any camping trip in the mountains.  Our huts are fully equipped with everything you need to make unforgettable meals.  Below are some of our favorites:

Camp Jambalaya

1 large fryer chicken-cut in pieces
1 lb good smoked sausage
1 stick butter or Oleo
2 large onions-chopped
4 cloves garlic-minced
big bell pepper-chopped
2 cups raw white rice
5 cups water
1/2 tsp cayenne red pepper powder
1/2 tsp black pepper
good shake dried red chili flakes
1/4 tsp allspice
2 tsp salt
good shake Tabasco sauce

Melt butter in Dutch oven – throw chicken pieces in and fry lightly till brown – remove. Throw in bell pepper, onion, garlic. Sauté till onion is clear.

Throw the chicken back in. Add everything else and bring to simmer.

Cook uncovered till the water cooks down below the pot contents, put on the lid and simmer about 30 minutes.

Do not the lift lid during the last 30 minutes. Serve.

NOTE: Camp tip: you can prep the vegetables at home and place them in a plastic bag in the cooler. Don’t use a freezer bag though – use a food storage bag. The freezer bags let the onion and garlic smell out into your cooler!

Camp Pot Roast

4-6 Country pork or beef ribs (best) or 2 lb. beef roast, any kind
4 medium onions, peeled and sliced into thirds sideways (rings)
6-7 med potatoes (at least 1 per person), peeled & cut in half
1 large bag of baby carrots (about 1-2 lbs)
1/2 cup celery chunks
salt and pepper
barbeque sauce (optional)

Place ribs, potatoes, onions, carrots and celery in large pot or roaster.

Cover all with water. Salt (about 1 1/2 teaspoons) and pepper (cover top of water medium to lightly).

Place pot on fire and let cook slowly for a couple of hours while you fish, swim or enjoy the outdoors. Dinner is done when you return.

To spice it up, remove the meat from the vegetables and place in pan with barbeque sauce (meat will be falling off the bones); stir in sauce over fire for about 5-10 minutes (honey barbeque sauce the best).


Uses roasting pan or large pot with lid (or cover with foil). Can be cooked
on campfire, grill or camp stove.

Feeds 6-8.

Campfire Chili

1 pound hamburger
1 large onion
1 large tomato
1 16 oz can black beans
1 16 oz can red kidney beans
1 red bell pepper
3 shakes crushed red pepper
3 splashes jalapeno sauce
garlic to taste

Warm the Dutch oven on a grate over a hot fire (more coals than flame). Pour just enough of your favorite oil to coat the bottom of the pot.

Sauté the onions, tomato and bell pepper, stirring as needed until they start to soften.

Add the hamburger and mix well; cover and allow the hamburger to brown.

Add both cans of beans, the jalapeno sauce, the garlic and the crushed red pepper; mix well and cover again.

Stirring frequently allows you to monitor the texture. If the fire is too hot the chili may thicken too much. Add a little water if needed but be careful not to make it too watery.

Serves 3 -4

Meat Loaf in the Coals

Make your favorite meat loaf recipe at home.

Pour 2 tablespoons catsup or barbecue sauce into foil. Divide meat mixture into individual servings (about 1/4-lb. per serving).

Wrap in foil and bake in coals about 30 minutes, turning every 10 minutes.

This is guaranteed to stick, so serve in the foil.

One Pot Pasta

4 cups water
2 cups tortellini
2 tablespoons dried, minced onion
2 tablespoons crushed, red pepper flakes
1/2 teaspoon salt
1 (2.4ounce) package tomato-with-basil soup mix
1 teaspoon oregano, dried
1 teaspoon dried minced garlic
1/2 cup grated Parmesan cheese
3/4 teaspoon ground red pepper

Boil 4 cups water in a Dutch oven. Add pasta, onion, red pepper flakes, and salt. Let cook for 10 minutes (or until tender).

Add soup mix, oregano, and garlic. Let cook for 5 minutes. Stir in cheese and ground red pepper.

Butter Onion Trout


  • fresh trout, any kind
  • 1 tablespoon butter
  • salt and pepper
  • 1 small onion, sliced


Clean the fish. Leaving the fish whole, stuff the insides with butter, salt and pepper, and as many onions as will fit. Place stuffed trout on buttered foil and wrap up. Place over fire for 7-10 minutes. Open the foil pack, peel the skin off, and enjoy.

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