Ramble's Camping Recipes

At Ramble, we've got a thing for creating uncomplicated camping eats that pack a punch. No need for gourmet shenanigans – just good food that fuels your outdoor escapades. Here are a few of team Ramble's go-to camping recipes:

Grilled PB&J

Grilled PB&J

                                                       Marc Snyder: Architecture

Introducing a campfire twist on the classic PB&J sandwich. Once you savor the warm combination of crispy grilled bread and melty peanut butter and jelly, you will find it tough to go back to your ordinary PB&J.  

Ingredients:

  • Dave’s Sandwich Bread 
  • Crofters Fruit Spread (aka Jelly)
  • Crunchy Peanut Butter 
  • Marc’s suggestion: Grilled PB&J is best served with a side of chips and a fruity fizzy soda!  


Method: 

  1. Preheat the grill 
  2. Place two slices of bread on the cutting board
  3. Spread peanut butter on each slice and then jelly only on one slice 
  4. Join two slices of bread together to make a sandwich
  5. Grill the sandwich and monitor for smoke and grill marks  
  6. Once one side appears crispy, flip it to grill the otherside  
  7. Remove the sandwich when it’s to your desired level of crispiness 


Chef’s Tip:  For the ultimate convenience, prepare your PB&J ahead of time and toss it on the grill. If you really want to minimize cleanup, cook your sandwich in the tinfoil.

Fruity Pebble Overnight French Toast

                                                  Emma Sheade: Chief of Staff

Mix up your favorite childhood cereal with a classic breakfast staple and enjoy it in the great outdoors! This savory and sweet breakfast is easy to prepare in advance and cook on your Ramble camping stovetop. 

Ingredients:

  • Fruity Pebbles Cereal 
  • Challah bread
  • Eggs 
  • Vanilla 
  • Oat Milk (or dairy alternative) 
  • Cooking spray (or butter) 
  • Maple Syrup (for serving) 

Method:

  1. The night before your camping trip, whisk your eggs, oat milk and vanilla in a shallow container
  2. Soak Challah bread slices in the egg mixture to soak and refrigerate overnight
  3. Set a reminder on your phone to pack your French Toast in your cooler in the morning! (You will have very sad friends and family if you forget) 

 

When you’re ready to prepare breakfast:

  1. Heat up a cast iron skillet on the stove with cooking spray or butter
  2. Dip a slice of soaked Challah bread and into the fruity pebbles ( Press the cereal on the bread to make sure its sticking properly)
  3. Place the bread into the cast iron skillet and cook until it’s crispy on both sides 
  4. Repeat for all French Toast slices 
  5. Top your toast with maple syrup and enjoy immediately!

 

Chef’s Tip: Something sweet is always paired best with something savory. Grill up some turkey sausage as a side dish for maximum flavor enjoyment! 

Fruity Pebbles French Toast
Yakisoba

Ramblin' Yakisoba Dinner

                                                   Dieter Erdmann: Land Partnerships

This is an easy two-pot meal that cooks up well on a Camp Chef propane stove. Prepping the sauce and vegetables at home will save time in camp, but prepping your ingredients at camp can be a fun group project, especially if you get your kids involved. Just be sure that they are taught knife safety and are supervised!

Pots/Pans/Dishes/Etc.

  • Large frying pan – wok – cast-iron – dutch oven (these work great on Camp Chef stoves!)
  • Large pot with lid
  • Cutting board (*Ramble has one waiting for you at the campsite!) 
  • Chef’s knife (for prepping vegetables & cutting cooked chicken
  • Tongs (for cooking and handling cooked chicken and yakisoba noodles)
  • Large serving spoon (for ladling) 
  • Small bowl for mixing sauce (unless you prepped at home)
  • Aluminum foil (for tenting and covering cooked chicken)
  • Oven mitt (*Ramble has one waiting for you at the campsite) 

 

Ingredients (serves 4 adults)

  • Cooking oil
  • Salt and Pepper
  • 1.5-2 lbs lbs chicken breast
  • 1 tbsp McCormick’s All Purpose Sesame Ginger Seasoning with Garlic and Himalayan Sea Salt (optional)
  • 1 small yellow onion 
  • 1 large bell pepper
  • 1/2 10-oz package shredded carrots
  • Other veggies as desired
    • (for example 8 oz white mushrooms, small head of broccoli, etc)
  • 17 oz precooked noodles, like Fortune Yaki-soba 

 

For sauce:

  • 2 tsp sugar
  • 2 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 2 tbsp ketchup
  • 4 tbsp worcester sauce

 

Optional Toppings:

  • Green onions
  • Sriracha
  • Sesame seeds
  • Fresh cilantro

 

Method:

  1. Mix sauce ingredients and set aside
  2. Heat 2 tbsp oil in wok, pan, or dutch oven over medium heat
  3. Salt and pepper whole chicken breasts (or dust with optional McCormick’s Ginger Seasoning)
  4. Add whole chicken to pan and cook until golden brown on all sides
  5. While the chicken cooks, wash and then 1/2 inch chop onion, pepper and other vegetables
  6. Remove chicken from pan, wok, or dutch oven. Place on a cutting board and tent with aluminum foil.
  7. Fill a large pot half way. Put on the burner to near boiling. Once near boiling, reduce to simmer. 
  8. Add 2 tbsp oil to the pan used to cook chicken, bring temperature to medium high, add onions and peppers. Cook for three minutes, stirring regularly. 
  9. Add mushrooms, broccoli, and other vegetables, except shredded carrot. Cook for three to four minutes, stirring regularly. 
  10. Add carrots and cook for two minutes, or until vegetables have all begun to soften.
  11. Add noodles in batches to hot water, to warm.
  12. Cut chicken breasts into strips or bite-sized pieces. Add to pan, wok or dutch oven. Reduce heat to low.
  13. Add sauce to chicken and vegetables in a pan, wok, or dutch oven. Toss to coat. 
  14. Ladle on top of warm noodles. Add optional toppings. 
Walking Tacos

                                                      Sara Zimmer: GIS Analyst

Walking Tacos is a favorite recipe to make with my friends and family at the campground. They are easy, fast, and likely not very healthy. But hey, it’s camping! And kids love them! 

Ingredients:

  • Several mini bags of Fritos or Doritos per person. (Fritos are great for those who are gluten and dairy free.) 
  • 1 pound of hamburger meat per 3-4 people
  • 1 packet of taco seasoning per pound of meat
  • Toppings such as shredded cheese, sour cream, hot sauce, lettuce, etc. 

 

Method:

  1. Brown the beef in a 10 inch skillet over medium-high heat for 6-7 minutes. Break the meat up and stir, then drain. 
  2. Stir in 2/3 cup of water with the seasoning mix. Heat to a boil.
  3. Reduce heat and simmer uncovered for 3-4 minutes while stirring often until the meaty mixture has thickened. 
  4. Take a bag of Fritos or Doritos and crunch up the chips while the bag is still closed, being careful not to pop the bag and send chips flying.
  5. Open the bag, add the desired amount of taco meat and toppings, grab a fork, and enjoy!
Frito Walking Tacos
Hobo Stew
Campfire Hobo Soup

Yi Liu: Product Marketing

This hearty and flavorful stew is perfect for a chilly night around the campfire. The ingredients are simple and easy to pack, and the stew itself is easy to make in a Dutch oven or a pot over the camp stove.

Ingredients:

  • 1 tablespoon olive oil
  • 1 pound boneless, skinless beef stew meat, cut into 1-inch cubes
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup beef broth
  • 1 cup diced tomatoes (undrained)
  • 1 cup chopped potatoes
  • 1/2 cup frozen peas
  • 1 bread loaf (optional)

 

Method:

  1. Heat the olive oil in a Dutch oven or a pot over the campfire. Add the beef and cook until browned on all sides.
  2. Add the onion, carrots, celery, garlic, thyme, oregano, salt, and pepper. Cook for 5 minutes, or until the vegetables are softened.
  3. Stir in the beef broth, tomatoes, and potatoes. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the potatoes are tender.
  4. Stir in the peas and cook for 5 minutes more.
  5. Optional: Serve hot with crusty bread.

 

Chef Tip: 

  • For a richer flavor, use dark beer instead of beef broth.
  • If you don’t have a Dutch oven, you can use a pot with a tight-fitting lid.
  • You can also add other vegetables to this stew, such as zucchini, corn, or green beans.
  • Serve this stew with a side of sour cream or grated Parmesan cheese.

Campfire Grilled Veggies

                                                      Matt Oesterle: Founder & CEO

Vegetables always taste better on a campfire and they are a staple paired with every meal. These are easy to prepare at home and throw on the stovetop or grill when you’re ready to start cooking dinner. 

Ingredients:  

*Determine quantity of the below based on preference and how many people you’re feeding*

  • Zucchini
  • White or cremini mushrooms
  • 1 white or red onion
  • Fingerling potatoes
  • Carrots
  • Peppers (red, orange and/or green)
  • Broccoli crowns
  • Any other root or other vegetables you want to add
  • Olive oil (1/2 cup or more)
  • Salt (to taste)
  • Ground black pepper (to taste)
  • Paprika (to taste)
  • Garlic powder (to taste)
  • Onion powder (to taste)
  • Old Bay seasoning (to taste)

 

Other Materials:

  • 4+ square feet of aluminum foil
  • Cooking tongs

 

Method:

Home Prep: 

  1.  At home (before you leave for your trip), chop all vegetables into large, bite-sized pieces and put into a large mixing bowl. Choose a quantity and ratio of vegetables you think your other campmates will like.
  2. Add olive oil (at least 1/4 cup — be generous) and mix vegetables well in the oil.
  3. Add salt, ground black pepper, paprika, garlic powder, onion powder, and Old Bay seasoning to taste, and mix everything together well in the bowl. Err on the side of adding more vs. less seasoning.
  4. Transfer the mixed ingredients to containers or gallon sized ziploc bags and refrigerate.
  5. Pack at least 4 square feet of aluminum foil and a set of cooking tongs.

 

Campsite Prep: 

  1.  When you are at camp and ready to cook, create a pouch for the vegetables out of the aluminum foil. Recommend that you double-fold the foil. Pour vegetables into the pouch and fold the foil at the top to seal the pouch.
  2. Grill at a low to medium heat. If the grill is hot, cook on the grill’s upper rack to avoid burning the vegetables at the bottom of the pouch. Periodically open the pouch to mix vegetables with the cooking tongs.
  3. Stop cooking when vegetables are cooked and browned to your liking.
  4. Serve vegetables directly out of the aluminum pouch with the cooking tongs.
Grilled Chicken Fajita Foil Pockets

Foil Pack Chicken Fajitas

                                           Scott O’Harris: Customer Experience

This go-to festive and flavorful dish always gets the crew excited for dinner time, especially when served at the campsite. It’s easy to pack and the seasoning can be prepared ahead of time at home. 

Ingredients:

  • 1 lb chicken tenders , sliced lengthwise into thin strips
  • 1 medium red or yellow onion , peeled and sliced
  • 1 medium red bell pepper , seeded and sliced
  • 1 poblano pepper , seeded and sliced
  • 1/4 cup olive oil
  • lime slices , optional
  • Fajita Seasoning
  • 1 tbsp chili powder
  • 1/2 tbsp paprika
  • 1 tsp sugar
  • 1 tsp cornstarch
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp ground cumin
  • 1/4 tsp black pepper
  • 1/8 tsp cayenne pepper
  • 1/2 tsp kosher salt

 

To Serve:

  • flour tortillas (soft taco sized)
  • sour cream or Mexican crema
  • guacamole
  • salsa
  • minced fresh cilantro or parsley

 

Method:

  1. Heat grill over MED HIGH heat. Lay out 4 large squares of aluminum foil. Heavy duty is best, or else use double layers of regular foil.
  2. To a large mixing bowl, add chicken, onion, both peppers and olive oil. Toss together to coat. Add all seasoning ingredients and toss to coat well.
  3. Add 1/4 of the chicken fajita mixture to half of the foil sheet and top with a slice of lime (if using). Fold the other half of the foil sheet over the top and carefully pinch the edges to seal it shut. Repeat with remaining fajitas mixture and foil sheets.
  4. Place foil packets on a prepared grill and cook over MEDIUM HIGH heat about 12-15 minutes, until chicken is cooked through.
  5. Serve on tortillas and with desired toppings.

Campfire Oatmeal

                                                Christopher Smith: Marketing

Making oatmeal while camping is easy and can be quite delicious. This recipe is quite versatile, and you can adapt it based on your preferences and the ingredients you have available. It’s a wholesome and energy-packed meal to start your day while camping. It’s also extremely versatile as it can be easily adjusted to feed a larger sized crew and can be made over the open fire, on the grill or on the Camp Chef stove top!  

Ingredients:

  • 1 cup rolled oats

  • 2 cups water (adjust based on desired consistency)
  • Pinch of salt
  • Toppings: dried fruit, nuts, seeds, honey, maple syrup, or brown sugar

 

Method:

  1. Set up your campfire or portable stove and allow it to burn down to a bed of hot coals.
  2. In a pot or a heat-resistant container, bring the water to a boil. If you’re using a portable stove, you can place it over the flame.
  3. Once the water is boiling, stir in the rolled oats and a pinch of salt. Adjust the amount of oats and water based on your desired consistency.
  4. Let the oats simmer over the campfire or stove. Stir occasionally to prevent sticking. The cooking time will vary, but it’s typically around 5-10 minutes. Keep an eye on the consistency, and cook until the oats are tender.
  5. Customize your oatmeal with toppings of your choice. Consider adding dried fruit, nuts, seeds, honey, maple syrup, or brown sugar for extra flavor and texture.
  6. Once the oats are cooked to your liking, remove the pot from the heat. Let it cool for a minute before serving.
Camping Oatmeal in Bowls

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