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Comfort Food for Camping, Rv, Glamping

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Camp and RV Recipe of the Week
Chicken Kebabs with Peanut Sauce


1 pound boneless, skinless chicken breast or thigh
Garlic flavored oil spray
12 dried plums
1null/3 cup peanut butter
½ cup water
½ teaspoon powdered chicken bouillon
2 tablespoons soy sauce


   Cut chicken in bites. Thread on four skewers alternately with dried plums. Spray with flavored oil and grill or broil until chicken tests done (170 degrees F.)  In a small pan, stir peanut butter with water, bouillon and soy sauce until smooth and warm. Place kebabs on plates and serve sauce in individual dipping cups (such as small, disposable plastic cups). Serves 4. Complete the plate with a mound of creamy cole slaw and a corn muffin.
    Don’t have spray-on oil? Soak a teaspoon of minced garlic in 1/4 cup vegetable oil and brush on kebabs before grilling.

See  CreateAGorp recipes for pocket foods from sweet to savory, snack size to trail meals.  Make a big batch at home, measure for portion control, then bag individually for the backpack, day pack, after school, commute, walking desserts for a week or more.   

Campground Potluck Recipe of the Week
Egg ‘n Bacon Spaghetti

    Serve this snappy pasta as a side dish or main dish  at a potluck. Bring a spaghetti claw or tongs. For easy eating standing up at a tailgate party, serve it in plastic cups. 


6 slices bacon, cut up
2 teaspoons minced garlic
4 eggs, beaten
1 pound spaghetti, cooked and drained
3 to 4 plum tomatoes, diced
1 cup grated Parmesan cheese

    In a large skillet fry out bacon, gradually adding garlic.  (Careful! Garlic burns easily.) When bacon is crisp, remove pieces to paper toweling. Pour off all but about 2 tablespoons bacon fat and scramble eggs in the pan, breaking them up. When draining spaghetti, save some of the water. Add cooked bacon and spaghetti to the pan with the eggs.

Heat through and mix well. Turn off heat. Fold in tomatoes and Parmesan. Toss well. For added moistness, add a pasta water to taste. Serve at once.  Serves 10 to 12. 

Be ready for emergencies when  traveling or
at home. Get a prepper guide for campers and sailors who have limited
storage space. Make every ounce count. Survival Food Handbook covers provisioning, portioning,
shelf life and food emergencies such as water shortage, out of stove fuel,
fridge failure, shelter in place.




Tips for the Camp Cook

    * To make a boffo sauce for any seafood, mix a little Dijon-style mustard into a half cup of mayonnaise with ½ teaspoon of Old Bay seasoning.

*  Use a sharp, thin knife to gouge a small cone out of the top of each muffin. Fill hole with a mini marshmallow, peanut butter or cheese. Microwave just enough to melt the filling. Pop the cone back on top and serve.

    * In a bowl whisk a can of condensed tomato soup with a soup can of milk or light cream and a carton of liquid eggs. Pour into a buttered, nonstick skillet and sprinkle with a cup of cooked rice. Sprinkle with grated cheese. Cover and cook over low-medium heat until eggs set.

    * No frosting? Melt a saucer of butter. Fill another saucer or plate with sparkle sugar or sanding sugar.  Dip muffin or cupcake top in melted butter, then burrow in sugar. Set aside to cool and dry.
    This recipe is easily multiplied and infinitely variable. Cook the black beans from scratch or use canned. Or use different beans. Substitute chunks of turkey thigh or pork tenderloin for chicken. Use all lemon this time, all lime next time. Try Key limes, navel oranges or Meyer lemons for a change.

Citrus Cilantro Chicken

1 small lemon
1 small lime
1 cup water

16-ounce package boneless, skinless chicken
1 tablespoon vegetable oil
1 to 2 teaspoons minced garlic
1 teaspoon ground cumin
1 cup water
1 teaspoon powdered chicken bouillon
½ cup packed, finely chopped cilantro leaves
2 cups black beans, drained and rinsed
2 cups frozen corn kernels
1 tablespoon brown sugar


Buy 4 portions chicken parts or a pound of chicken bites. Cut up lemon and lime and remove hard stems and seeds. Blend with water until thoroughly  liquefied. Saute chicken in hot oil, gradually adding garlic, until browned. Add cumin and toss to coat.

Add water and bouillon. Bring to a boil. Cover and cook over reduced heat until chicken is done. Stir in cilantro leaves and liquefied  fruit for one minute. Turn off heat, let mixture cool and stir in beans, brown sugar and frozen corn. Cool completely and package in number of portions suitable for your camp crew, allowing ½ to 2/3 cup per serving.

Thaw, heat and serve in tortillas or over rice, grits or polenta. 


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