I may have found a camping dessert that is actually better than s’mores. I would have never thought that fruit for dessert would beat ooey gooey s’mores, but wow, this is incredible! This recipe serves two, but you probably want to at least double it! Not here for paleo, top the finished product with vanilla Greek yogurt!
I used white peaches, but this recipe could be used on yellow peaches, apricots, or nectarines.
2 peaches – peeled and quartered
1 Tbsp. honey
1 tsp. cinnamon
1. Combine all ingredients in a mixing bowl.
2. Place peaches on a piece of aluminum foil, and create a packet.
3. Build your campfire and allow to form embers. Place packet dirty in embers for 5 minutes.
After a long day of hiking, the last thing I want to do is attempt to prepare dinner in the woods. I was able to prepare this the day before, and then just make a fire to cook it up! I used frozen shrimp, which thawed overnight in the cooler, but ensured freshness.
2 dozen frozen, large, peeled shrimp
1/4 cup olive oil
5 garlic cloves – minced
1/4 cup white wine
1 tsp piri piri (or substitute chili powder)
Salt and Pepper
1. Before leaving on your camping trip, combine all ingredients in a ziplock bag. Keep shrimp frozen if you plan on using the next day, or defrost if you are going to use that night.
2. When ready to cook, build a hot fire to produce embers. Make a flat pile of them and place a flame resistant pot directly on them.
3. Add shrimp, stirring frequently. Depending on temperature, cook time may vary. Cook until shrimp curl and are pink, approximately 10 minutes.
There’s nothing like a camping trip! This trip is to the Taylor Family Campground on the Delaware Water Gap. We are heading out on a two night trip, which will involve hiking the Appalachian Trail and checking out the Lakota Wolf Reserve. This will be my first time camping on my modified Paleo Diet, and it has made planning ahead even harder than the typical camping trip. How am I going to do this without s’mores??
As I type this, my fridge is full of yummy goodies for the weekend. I will prepare this meal before we hit the road so that it is ready to throw on the fire as soon as we get set up. When we return, I will update this entry with pictures of my campfire creation….for now, fingers crossed that everything will turn out delicious.
Ingredients (and supplies needed for the campfire):
2 buffalo medallions
1 clove garlic – minced
1/4 cup Worcester sauce
1 tablespoon brown sugar (I use the Splenda blend)
1 Tbsp. olive oil
Salt & pepper to taste
Cast iron skillet
Silicon pot holder
Firewood, newspaper, kindling, and a lighter
Before the trip:
1. To create the marinade, whisk together garlic, Worcester sauce, and brown sugar in a small bowl.
2. Place the buffalo medallions in a ziplock bag and pour the marinade over them. Remove all air from the bag before sealing and then pack in the cooler.
3. Peel the beets and cut into 1 inch chunks. Remember, they will stain your hands and countertops. You may choose to use gloves, and make sure to clean up with bleach.
4. In a medium bowl, stir the beets with the olive oil, salt, and pepper to coat them.
5. Using heavy duty aluminum foil, wrap the beets in a packet that will be thrown right into the fire to cook. Place the packet in the cooler for the trip to the campsite.
Upon getting into camp:
1. Get the fire roaring! Hint: use way more kindling than you anticipate needing.
2. Once the flames have died down you will have nice embers. Place the beet foil packet right into the Embers. They will need 40 minutes to cook.
3. With about 15 minutes left for the beets to cook, place the cast iron skillet on the embers to heat up for 5 minutes.
4. Cook the steaks to your preferred doneness on the skillet. 3-4 minutes per side will give you a juicy medium rare!
5. Using the potholder, remove the beet packet from the fire and carefully unwrap.
6. Serve a mound of beets with a juicy buffalo steak, and make sure to pour yourself a glass (or plastic cup….we are camping after all) of red wine.