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Recipes by Chef Natalie Thompson
Recipes by Chef Natalie Thompson
Johnson & Wales University
Camping RecipesDenver Omelet in a Bag
Ingredients:
1 dozen large eggs
2 tbsp. milk
Salt and pepper to taste
1 cup yellow onion, diced
1 cup green bell pepper, diced
1 cup ham, diced
1 cup cheddar cheese, grated
6 zip style freezer bags
Directions:
1. Before you leave on your camping trip, mix together the eggs,
milk, salt and pepper and divide evenly into the 6 zip style
freezer bags. (Make sure they are freezer bags as they are thicker
than sandwich bags and wont melt).
2. Chop the onion, bell pepper, and ham and divide in the
prepared egg bags.
3. Package the cheese separate.
4. Place the prepared egg bags into an ice chest, making sure
there is enough ice to keep them cool until you are ready to cook
the eggs.
5. To cook the eggs bring large pot of water to boil over a
campfire or stove.
6. Add the cheese to the egg bags, make sure the seal is
completely closed, and slowly lower the bag into the boiling
water.
7. Allow eggs to boil until firm, roughly 10 minutes.
8. Remove from water, open bag, omelet should roll right out
onto the plate serve and enjoy!
Sweet & Sour Foil Packet Dinner
Ingredients:
1/3 cup pineapple preserves
2 tbsp. packed brown sugar
1 tbsp. soy sauce
tsp. crushed red pepper
4 boneless skinless chicken breasts, cut into 2 inch cubes
1 red bell pepper, cut into a large dice
1 green bell pepper, cut into large dice
1 large yellow onion, cut into large dice
1 cup fresh pineapple chunks
Salt and pepper to taste
Directions:
1. Cut four 24X 12-inch pieces of heavy aluminum foil. Spray
lightly with cooking spray and set aside.
2. In a bowl combine the pineapple preserves, brown sugar and
soy sauce and set aside.
3. To build the packets, divide the chicken, bell peppers, onion
and pineapple evenly on all four sheets of foil.
4. Season the mixture of veggies, pineapple and chicken with
salt and pepper. Drizzle the sauce mixture evenly amongst the four
packets. Carefully seal the packets, making sure not to puncture
the foil.
5. Place packets over the campfire or on a camp grill and allow
to cook for 6 minutes, using a tong, carefully flip the packets
over and cook for an additional 10-15 minutes, making sure the
chicken in cook thoroughly.
6. Remove from flame, place on plate, serve and enjoy.
BBQ Pork Foil Packet
Ingredients:
cup of your favorite BBQ sauce
cup honey
1 tsp. cumin
4 boneless pork chops
2 large ears of corn, cut into 6 pieces
1 cup baby carrots, cut in half lengthwise
2 cups cooked red potatoes, cut into wedges
Salt and pepper
Directions:
1. Before your camping trip, boil the red potatoes and allow to
cook and pack them pre-cooked, this will make the cooking time
faster and more even.
2. Cut 4 12X 24 inch pieces of heavy duty aluminum foil, spray
them with cooking spray and set aside.
3. In a small bowl, mix together the BBQ sauce, honey and cumin.
Place 1 pork chop, 3 pieces of corn, a few carrots and a few potato
wedges into the foil packets, season with salt and pepper and
drizzle with the pre-prepared BBQ sauce mixture.
4. Fold foil around the food making sure it is sealed well.
5. Place over camp fire or camp grill and cook 15-20 minutes, or
until pork is slightly pink in the center.
6. Remove from heat place on plate, open packet and enjoy!
Potatoes in a Pinch
Ingredients:
2 cups diced red potatoes
2 tbsp. olive oil
1 tbsp. Montreal seasoning
Salt and pepper
cup shredded cheese (optional)
Directions:
7. Before your camping trip, mix up the potatoes with the olive
oil and seasonings and place in a well-sealed container.
8. Cut 1 18x18 inch piece of heavy duty aluminum foil, spray it
with cooking spray and set aside.
9. Place potatoes in foil.
10. Fold foil around the potatoes making sure it is sealed
well.
11. Place over camp fire or camp grill and cook 25-30 minutes,
or potatoes are tender.
12. Remove from heat, place on plate, open packet, sprinkle
cheese and enjoy!
Campfire Italian Panini Sandwiches
Ingredients:
1 large loaf French bread
1 pound sliced deli turkey
pound sliced salami
pound slice peperoni
pound sliced fresh cheese
4 tbsp. pesto
2 tbsp. mayo
1 large onion sliced thin
red onion sliced thin
Directions:
1. Ina small bowl mix together the pesto and mayo to create a
spread
2. Slice the French loaf in half lengthwise, and spread pesto
mixture on both side of the loaf.
3. Layer the turkey, salami, pepperoni, and cheese on one side
of the bread, top with tomato and onions, and other side of
bread.
4. Wrap the sandwich in heavy duty tin foil, and firmly press
the sandwich down.
5. Place on camp stove or over campfire and back for 3-4 minutes
on each side or until heated thoroughly.
6. Unwrap, slice into 4 even pieces and serve. 7150 Montview
Boulevard, Denver, CO 80220
303-256-9300 www.jwu.edu
Providence, R.I. North Miami, Fla. Denver, Colo. Charlotte,
N.C.
7150 Montview Boulevard, Denver, CO 80220
303-256-9300 www.jwu.edu
Providence, R.I. North Miami, Fla. Denver, Colo. Charlotte,
N.C.
