Sticky chicken

2 boneless, skinless chicken breasts

1/4 cup peanut butter

1 tablespoon honey

2 tablespoons soy sauce

1/8 teaspoon garlic powder

1/4 teaspoon cayenne pepper

1 tablespoon ketchup

Salt and pepper, to taste

Before you leave home, cut the chicken into 1-inch cubes. Wrap the cubes in a packet of heavy-duty foil, then freeze. Just before leaving for your trip, loosely wrap the frozen packet in a second layer of foil. The chicken will keep 24 to 36 hours.

When you’re ready to cook, combine all ingredients (breaking up the frozen chicken cubes as needed) in a frying pan set over a medium campfire. Cook, stirring often, until the chicken is cooked through, about 20 minutes.

Can be served with quinoa, couscous or brown rice.

– Source: “The One Pan Gourmet” by Don Jacobson

Hungry hiker parcels

1/4 cup ketchup or tomato paste

2 pounds ground beef

1 large potato, peeled and cut into small cubes

1 large carrot, peeled and cut into small chunks

1 large onion, finely chopped

Salt and pepper, to taste

This recipe is easily adapted to your tastes. Mix your favorite seasonings into the ground beef before forming it into patties and freezing. Garlic powder, Italian seasonings or a bit of paprika would be nice.

Two days before you leave home, cut four large squares of heavy-duty foil.

In a small glass, mix the ketchup with 2 tablespoons water. Spread a quarter of the ketchup mixture in a small circle at the center of each of the squares of foil.

Divide the beef into four patties and place one over the ketchup on each foil square. Set aside.

In a medium bowl, combine the vegetables, then divide equally among the four patties, mounding them on top of the meat. Tightly wrap the foil over the meat and vegetables, then freeze.

Just before leaving for your trip, loosely wrap the frozen packet in a second layer of foil.

When you’re ready to cook, start a campfire and let it burn down to hot embers. Place the packets directly in the hot embers and cook for about 30 minutes.

– Source: “The Trailside Cookbook” by Don and Pam Philpott

Garlic chicken

1 whole cut-up chicken

1 bottle soy sauce

Garlic

Slice the garlic into thin slices. Take a narrow blade knife and poke narrow holes into the chicken. Insert a garlic slice into each hole. Sprinkle soy sauce over the chicken to cover. Grill over fire or charcoal. Eat directly off grill.

– Source: www.chuckwagondiner.com

Orange cup cinnamon rolls

4 oranges

1 can biscuits

Cinnamon

Powdered sugar

Milk

Cut 1/3 of the orange off and scrape pulp from the inside of both pieces. Take one biscuit and mash out. Sprinkle a little powdered sugar and cinnamon and layer with another biscuit and repeat. It usually takes 2 or 3 biscuits. Roll up the layered biscuits and put into the hollowed orange. Add about a tablespoon of powdered sugar on top and a teaspoon of milk. Replace top and wrap in aluminum foil. Place in coal of fire for about 30 minutes. Remove, unwrap, pull top off and eat.

– Source: www.chuckwagondiner.com

Camp stove goulash

1 pound ground meat (turkey, beef or chicken)

1 sweet onion

1 green or red pepper

1 16-ounce can diced tomatoes (Mexican flavor)

1 16-ounce can garbanzo beans

1 can corn

Ketchup (optional)

Rice

Brown the beef, onions and pepper in large skillet or pan. Chop up onion and pepper. Add the tomatoes, garbanzo beans (drained), corn and a squirt of ketchup and serve over rice.

– Source: www.koakampgrounds.com