Camp Cooking Recipes
Outdoor Cookware Pro Tips

Camp Cooking Recipes

Camping is a time for relaxation, exploration, and most importantly, delicious food. Whether you are a seasoned camp chef or a newbie, cooking outdoors can be a fun and rewarding experience. Get ready to take your camp cooking to the next level by checking out our top three favorite camp cooking recipes that will surely impress your fellow campers.

Chicken Pesto with Veggies

We are such big fans of this colorful pesto chicken dish! It’s perfect if you’re hosting a dinner or  searching for a heartwarming cabin meal on a dreary winter day. The best part is, you can swap out some of the veggies for your own favorites, or switch ingredients up every time you make it. Flavor packed, and bright with color, this is a winner overall. We loved cooking this in our Glacier Stainless Base Camper and our timeless enamelware really brought the meal together. Grab a glass of wine on the side and enjoy!



  • 2lbs of bone in, skin on chicken thighs 
  • One large bunch of broccolini (or another green of your choice such as asparagus, zucchini, broccoli)
  • 2lbs of small, creamer potatoes (or one package from the grocery store)
  • 4 cloves of garlic
  • One small container of cherry tomatoes
  • ¼ cup of red or white wine 
  • 4 tbsp of grated or sliced parmesan cheese
  • 1 baguette
  • 2 tbls. of butter
  • 3 tbls. of olive oil
  • Salt and pepper to taste


  1. Start by prepping all your vegetables and ingredients. Trim broccoli, and slice potatoes in half. Mince garlic and slice your baguette. Pat chicken dry and season with salt and pepper, to taste.
  2. Start cooking by warming 1 tbls of butter and 1 tbls of olive oil in a saute pan on medium heat. Place the chicken, skin side down, in the pan. Cook until chicken browns.
  3. Add the red wine to the pan and deglaze by scraping up the brown bits on the bottom with a wooden spatula. Turn the heat to low and allow chicken to simmer in the wine until cooked through, about 15-20 minutes, or until the internal temperature reaches 165℉.
  4. While the chicken is cooking, start working on the potatoes. In a separate pan, warm 1 tbls of olive oil and 1 tbls of butter. Add potatoes to the pan, sprinkle with salt and pepper, to taste, and fry on medium heat for about 15 minutes, allowing them to get golden brown. Add 2 cloves of minced garlic and cherry tomatoes. Cook for an additional 3 minutes. 
  5. Keeping the pan with potatoes on medium, add the remaining 1tbls olive oil and the broccolini (or green of choice) to the pan. Season again with salt and pepper, to taste, and cook for 5 minutes or until green of choice is cooked through. 
  6. Once chicken is cooked through and the wine has cooked off, turn heat down to low and drizzle pesto generously over chicken thighs. Flip and drizzle on the other side. Sprinkle parmesan over the chicken and let slightly melt, about 3 minutes. 
  7. Slice the chicken and serve with veggies and toasted baguette slices on the side. Enjoy!

Camp-ready Jambalaya

We recently made some Camp Jambalaya and it turned out so well that we wanted to share the recipe with you! It’s perfectly spicy and hearty for a crisp late-winter or spring day, and much of it can be pre-cooked and prepped to make an easy throw together meal while car camping or picnicking. Perfect for eating in our Escape Bowls! 


Seasoning Mix (mix ahead)

  • 2 whole bay leaves
  • 2 tsp cayenne pepper
  • 1 1/2 tsp salt
  • 1 1/2 tsp white pepper
  • 1 tsp dried thyme
  • 1/2 tsp black pepper
  • 1/4 tsp rubbed sage


  • ½ lb chopped ham or tasso (about 2 cups)
  • 1 lb boneless chicken thighs
  • ½ lb andouille sausage

Vegetables, etc.

  • 2 tbsp unsalted butter
  • 1 cup chopped onions, divided
  • 1 cup chopped celery, divided
  • 1 cup chopped green bell pepper, divided
  • 1 tbsp minced garlic
  • 1/2 cup canned tomato sauce
  • 1 cup peeled and chopped tomatoes
  • 2 1/2 cups low sodium chicken stock
  • 1 1/2 cups uncooked minute rice
  • Combine the seasoning mix ingredients in a small bowl and store for use at camp



Meat (prepare ahead and store together in a container)

  1. Preheat oven to 375 degrees
  2. Lay chicken thighs on baking sheet and season with olive oil and salt and pepper
  3. Cook for 15 minutes or until evenly cooked through
  4. Once cooled, chop into bite size pieces, along with the sausage and ham. Store meat mixture in a container and refrigerate until cooking time


At Camp

  1. Melt the butter in a 2- or 3-quart saucepan over medium high heat. Add the meat and cook until its crisp and brown,about 6-8 minutes, stirring frequently. Scrape the bottom of the pan well as you go 
  2. Stir in the seasoning mix and 1/2 cup each of the onions, celery, and bell peppers. Add the garlic.
  3. Cook until the vegetables start to get tender and golden brown, about 5 to 8 minutes. Stir often and scrape the bottom of the pan as needed.
  4. Add the tomato sauce and cook for about 1 minute, stir often.
  5. Stir in the remaining 1/2 cup each of the onions, celery, and bell peppers. Add in the tomatoes. Remove from heat.
  6. Stir in stock and rice, mix well.
  7. Cook covered until rice is soft, about 5-10 minutes
  8. Stir well, remove bay leaves, let sit for 5 minutes before serving.
  9. Enjoy with bread on the side!


Dessert Fruit Crumble

Warmer weather is here, calling us all to spend long days playing outside. The best way to wind down after a day on the trail or on the water? A delicious camp dessert. Not only is it easy to make, it’s easy to enjoy - just grab some spoons and eat it right out of our Bugaboo Base Camper Cookset! 


  • 2 cups granola
  • 2 tbsp butter
  • 2 tbsp brown sugar
  • 6 oz blueberries
  • 12 oz sliced strawberries 
  • ¼ cup granulated sugar 
  • 4 tbsp cornstarch
  • Whipped cream can



  1. Combine butter and brown sugar in a pan and heat on low until butter melts.
  2. Stir in granola and toast for 5 minutes, until a deep golden brown (being careful not to burn). Set aside.
  3. Combine blueberries, strawberries, sugar, and cornstarch in pan and bring to a simmer over medium to low heat. Patience is key, so use a low, steady heat to prevent burning. Good things come to those who wait.
  4. Cover and let simmer, stirring occasionally, until mixture cooks through and starts to thicken. Test mixture for desired sweetness, add more sugar if needed. When berries are soft and sugar has melted, remove from heat.
  5. Add toasted granola topping, top with whipped cream. Serve warm.
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