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THE PADDLING GOURMET SHOW RECIPES
The Paddling Gourmet Show is presented at many sport, travel, camping, fishing and RV shows all across the nation. Below are some recipes from the show. As I say in the show, “If you are what you eat, then I am fast and easy”. Each recipe is designed to be simple to prepare, delicious to eat and easy to prepare and to clean up after.
NO COOK RECIPES
Sweet Chicken Salad
- 1 foil pouch of chunk chicken,
- drained1/4 cup of dried cranberries
- 2 tablespoons of sunflower seeds
- 4 packets of mayonnaise (approx 2 oz total)
- 4 packets of sweet relish
- Flour tortillas or pita bread
- Salt and pepper
Directions: This one is easy and doesn't require any fresh veggies. In a bowl combine ingredients, mix together. Salt and Pepper to taste. Divide chicken salad mixture evenly on tortillas or or pitas. Enjoy!
Islander Tuna Salad
- 1 foil pouch of tuna, drained
- 1 small can of crushed pineapple, drained
- 1 green onion, diced
- 1/4 cup of celery, thinly sliced
- 1/4 cup of pecans, lightly chopped
- 6 packets of mayonnaise (approx 3 oz total)
- 2 packets of dijon mustard (approx 1 oz)
- Dash of red (cayenne) pepper
- Ritz or other crackers
Directions: In a bowl combine ingredients and mix. Spread on crackers. Who would have thought that pineapple and tuna fish will work together to form a delicious spread for crackers? If you just can't do the tuna, use chicken instead.
Fake Waldorf Tuna Sandwich
- 1 foil pouch of tuna, drained
- 1 apple, cored and chopped
- 1/4 cup of raisins
- 1/4 cup of nuts (walnuts or pecans)
- 4 packets of mayonnaise (approx 2 oz total)
- 1/4 cup of celery, chopped (optional - if you have it)
- Pita Bread
Directions: In a bowl combine ingredients and mix. Fill pita bread with mixture. That was easy!
Spicy Scavenger Tuna Wrap
1 foil pouch of tuna, drained
4 packets of mayonnaise
2 packets of salsa or horseradish (think outside the box)
1/2 packet of yellow mustard
1/2 packet of lemon juice
Salt and pepper
Directions: Now I can't recommend that you scavenge local restaurants for packets of condiments but that is one way to get them. Like most of these recipes, combine ingredients in bowl and mix. Add salt and pepper to taste. Spread on tortilla and it's a wrap!
Diced Apple Dessert
2 apple sauce cups (8 oz total)
2 bananas, sliced
1 chocolate bar, cut or broken into small pieces
1/4 cup of nuts (peanuts, walnuts, pecans)
Directions: In bowl mix all ingredients. Spoon onto dinner plates and enjoy!
Apple Sauce Parfaits
2 apple sauce cups (8 oz total)
1/2 cup graham cracker crumbs
1 small can of chunk pineapple
1/2 cup dried blueberries or cherries
1/4 cup of nuts (peanuts, walnuts)
Directions: Spoon a layer of apple sauce into cup. Add layer of graham cracker crumbs. Add layer of fruit and nuts. Repeat until full.
Coffee Can Supper
- 2 large coffee cans (this is for several people)
- Heavy duty tin foil
- Hamburger, or small pieces of steak
- Medium potatoes
- 1 clove garlic
- Mrs. Dash seasoning
- Salt (optional)
- Butter or olive oil
Put a small amount of oil or butter in bottom of coffee cans. Peel potatoes, carrots and onions. Cut into chunks and put into coffee cans. Add the meat, seasonings and a little more oil or butter. Cover tightly with foil. Set in coals to bake for about 1 hour or until meat is no longer pink and the vegetables are tender. Serve with fresh crusty buttered bread.
You can also make this without meat, or with fish or chicken, and any seasonings you desire. Experiment! This is also something you can make ahead of time. Refrigerate and/or keep in cooler until time for use.
FRY PAN PIZZA
Ingredients: 10 inch flour tortillas, pepperoni slices, Boboli Pizza Sauce,Grated Parmesan Cheese, oil.
Equipment: 10 inch skillet with cover, turner.
Directions: Liberally oil skillet. Over low heat place tortilla into hot oil. Quickly add sauce, cheese and pepperoni. Cover and cook until the crust is crisp and brown and the sauce is bubbly hot.Sources: Available in most large grocery stores.
FOIL SMOKED FISH & VEGGIES
Ingredients: Fish Fillets, Lemon-Pepper seasoning, salt. potatoes, onion Parmesan cheese.
Equipment: Smoker Bag(Source: http://www.cheftools.com/)
Directions: Sprinkle seasoning on fish fillets. Cube potatoes into small 1 inch chunks and dice onion. Place fish fillets in center of smoker pouch. Add veggies around edge fish. Seal smoker bag and place on fire coals or on grate above fire .for 15-20 minutes until potatoes are cooked. Remove from fire and serve.
Options: Use chicken, pork, or beef and fresh peppers, asparagus ,celery and other veggies if you have access to refrigeration.
FAST AND EASY ITALIAN SPAGHETTI
Ingredients: Vermicelli Pasta, salt, Boboli Pizza Sauce, Pepperoni, water, garlic powder, Parmesan cheese.
Equipment:-2 quart pot.
Directions: Cook pasta in water with one ts salt and drain. Add pack of sauce and stir. Add seasoning to taste. Place pepperoni into quarters on spaghetti and sprinkle with Cheese.
Options: Sautee some chopped onion in small amount of oil at start of recipe.
CHEESY POTATO CASSEROLE
Ingredients: Box of Betty Nonpareil Homestyle Hash Brown Potatoes, onion, cheese sticks, oil, salt, pepper, paprika. Pre-cooked bacon, slim jims or summer sausage.
Equipment: 10 inch fry pan, turner.
Directions: Brown chopped onions and add seasonings to taste. Prepare per instructions on box. Just before serving add cheese, meats and spices. Serve.
Ingredients: Package of Williams, Zattarans, or Louisianne Gumbo Mix,, hot sauce, oil, foil, foil shrimp, foil crab, slim jims, chicken stock or bouillon.
Equipment: 3 quart pan
Directions: Saute onions in 1 tbs of oil. Prepare mix according to package directions except use chicken stock or bouillon in place of water. Five minutes prior to serving add crab, shrimp and/or sausage.
Sources: supermarkets carry at least one of the above brands or you can get them at://www.cajunsupermarket.com/
CORNBREAD PAN CAKES (JOHNNY CAKES)
Ingredients: 1 package of Jiffy Cornbread Mix, one egg or Powdered eggs, milk, oil, sugar
Equipment: 9 inch fry pan, turner.
Directions: Prepare ingredients according to directions except increase milk by 1/8 cup. If you want a sweeter cake to use for deserts add sugar to the mix. Pour batter into a low heated pan with liberal oil and cook until cakes are lightly browned. Turn and remove when second side is lightly browned.
Options: Put chopped pecans, dried cranberries, chopped dried cherries or a combination into mix. Serve with butter.
Ingredients: Fish Fillets cut in 1/2 inch bits, fish breading, flour or corn, salt, pepper, taco sauce, stick, oil.
Equipment: Fry pan, Ziploc bag and slotted spoon.
Directions: Heat oil on medium high heat. Salt and pepper fish to taste. Placed cubed fish fillets into Ziploc bag with breading and shake to coat fish. Fry fish until brown, remove and drain on paper. Place fried fish cubes into tortillas and topped with chopped cheese and taco sauce. Raid your local fast food taco joint for individual sauce packets.
FRIED FISH WITH SAVORY LEMON DILL SAUCE
Ingredients: Fish fillets, True Lemon Crystals, oil or margarine, flour, dill, white wine or chicken bouillon, cheese salt, pepper, fish breading or flour.
Equipment; 10 inch skillet, 6inch skillet, spoon, turner, grilling screen(Grease splatter guard)
Directions: In small skillet melt 2 tbls of margarine or oil. Whisk in 1heaping tbls of and sauté for a minute or two. Do not brown flour. Add 1[2 cup of white wine, ½ cup of chicken stock, one packet of true lemon, salt and pepper to taste. Whisk the mixture and bring to a boil. Sauce will thicken. Remove from heat and set aside. In large skillet add liberal amounts of oil. Dredge fish fillets in a mixture of flour and spices and place in hot oil. Fry the fish for a minute or two per side until crispy. Place on plate and pour sauce over the fish.
SKILLET PINEAPPLE UPSIDE DOWN CAKE
Ingredients: One box yellow cake mix, three eggs or equivalent of powdered eggs, brown sugar, one can pineapple chunks in natural juices (not heavy syrup), dried cranberries, raisins, oil or Pam spray.
Equipment: Bowl, whisk, 10 inch skillet with lid.
Directions: Open pineapple and drain liquid into bowl. Spray pan with oil. Place pineapple chunks in pan and cover with brown sugar. Sprinkle with cranberries and raisins. Place eggs in pineapple juice and mix with whisk. Add cake mix and mix with whisk. Batter should be somewhat thick. If necessary add water to thin batter. Pour batter into pan and spread to the edges. Cover and cook on medium heat until center of cake is firm. Immediately remove cake by slapping the pan onto a cutting board. Enjoy.
Options: When in areas where cans are not allowed substitute powdered eggs and use dried cherries in place of pineapple.
Dessert Burritos Recipe
pie filling - blueberry, cherry, apple, ...
Tear off squares of aluminum foil.
Put a tortilla on the square of foil.
Add peanut butter or pie filling.
Sprinkle with chocolate chips and/or marshmallows.
Roll up the tortilla and fold the bottom edge in.
Wrap foil around tortilla and place on grill above fire or on ash around edge of fire.
Wait for the ingredients to melt.
- Main problem is putting too much stuff in the burrito - try to talk people into taking smaller amounts.
- Put all the tortillas in a foil wrap and carefully heat them before so they are more flexible.
- Putting tortillas directly into the coals will burn them - keep them away and rotate often.
- Each person should mark his burrito wrapper somehow so he knows it is his - special foil fold or permanent marker or series of poked holes in the foil.
FAST FRUIT COBBLER
Ingredients: Dehydrated cherries, apples, raspberries, blueberries or a combination; Keebler Pecan Sandies , apple cider mix, sugar
Equipment: 1 quart pan, spoon.
Directions: Prepare cider mix per instructions on envelope. Add about 4tablespoons of sugar into cider add berries. Bring to a boil, then reduce heat to a simmer. Cook until fruit is rehydrated and liquid reduces and thickens. Remove from heat and let set for ten minutes. Crush cookies and place on top of fruit and serve.
Options: Use canned pie filling if in area where cans are permitted and weight is not a factor.
NO MESS EGG SCRAMBLE
Ingredients: Eggs (fresh or powdered), pre-cooked bacon or chopped pepperoni/beer stick, chopped or dehydrated onion, finely cubed green pepper, salt and pepper, large flour tortillas or pocket pita bread.
Equipment: 2qt pot, oven cooking bag.
Directions: Bring a large pot filled with water to a boil. Beat
eggs or mix powdered eggs. Add salt and pepper to taste. Pour beaten eggs, veggies, and meat
into oven bag and tie with twist tie. Place bag into boiling water
and cook until eggs are firm. Remove bag and mix in
cheese. Reseal the bag and squeeze to mix. Place bag back
into boiling water for a minute until cheese is melted.
Scoop scamble into tortillas and roll into burrito or fill the pocket of the pita bread with mixture. No dishes or pots to clean.
Ingredients: 6” corn tortillas, cheese sticks, foil pouch chicken, instant refried bean mix, taco sauce, chicken, salt, pepper.
Equipment: " fry pan with lit, mixing bowl, spatula.
Directions: Prepare the instant refried bean mix as directed on package, except use chicken bouillon in place of water. Set aside. In a liberally oiled skillet set on low flame place a tortilla in the oil. Add refried beans, cheese, and chicken on top of tortilla. Cook until the tortilla is golden brown. Top with taco sauce.
HOT CINNAMON CARMEL APPLE CIDER
Ingredients: 1 pkg Cider Mix, 1 cup water, 1 craft caramel square, 3red-hot's.
Equipment: kettle and cups
Directions: cider mix in cup and add boiling water. Add red-hot's and stir until candy is dissolved.
TWICE BAKED DINNER CASSEROLE
Ingredients: Instant mashed potatoes, pre-cooked bacon, cheese sticks, slim , onion, margarine, powdered milk, bouillon cube, cracked pepper, salt, garlic powder.
Equipment: 2qt. covered pot that can be placed on coals, spoon.
Directions: In pot sauté onions in butter or small amount of oil. Break precooked bacon strips into pieces and add to onion sauté and cook a minute until crisp and remove from pan. Add water per mashed potato instructions, powdered milk, spices, and bouillon cube. Heat to a boil and simmer until bouillon cube is dissolved. Add mashed potatoes and stir. Remove from heat. Cut up cheese sticks and mix into potatoes after they have rehydrated. Top with bacon and onions sauté. Cover and place pot back on heat for 10 minutes. Serve.
QUICK CHICKEN SALAD
Ingredients: Foil pouch chicken, mayo packets, sweet relish packets, crackers or flour wrap.
Directions: Open Foil Pack Chicken; add two or three mayo packets and one relish packet and mix.
FOIL DINNER DELUXE
Ingredients: Two potatoes cut in 1 inch cubes, one medium onion quartered, 1 cup mini carrots, two stalks celery cut in 1 inch lengths,, three tbls. margarine or olive oil, 1 pound cubed beef or chicken, salt, pepper, fresh or powdered garlic to taste, 1 package of Lipton’s Onion Soup mix.
Equipment: Heavy duty Foil
Directions: Lay out large sheet of heavy duty foil and place all ingredients on foil. Add the oil/butter spices over the meats and vegetables. Seal foil tightly to form pouch. Add a second layer of foil to form outer pouch. Place directly on coals for 10 minutes, turn and cook an additional ten.and serve.
Options: Sprinkle with grated cheese.
CINNAMON CARAMEL APPLE BAKE
Ingredients: 1 peeled and cubed apple per person, three Kraft caramels and 4 cinnamon red-hot's and 2 tbs. brown sugar per apple and butter.
Equipment: Heavy duty foil.
Directions: Peel and cube apples in center of large sheet of heavy duty foil. Distribute caramels, red-hot’s, and brown sugar evenly over apples. Add a pat of butter. Double wrap the pouch with another layer of heavy duty foil and place on grate over fire or directly over coals. Cook-15 minutes Remove from fire and allow to cool for 10 minutes.
Options: You can use dehydrated apple slices by soaking them in hot water for 20 minutes prior to placing in foil.
REALLY GREAT CHILI
Ingredients: 1 package of Cugino’s Chili , can of chopped tomato, tomato sauce (substitute Campbells instant soup or tomato powder when cans cannot be used) one medium onion,, chicken stock or chicken bouillon, foil pack chicken.
Equipment: 3qt pot, spoon
Directions: Sauté chopped onion in a little oil. Add chicken stock, tomatoes, and mix. Stir well. Bring to a boil, reduce heat and simmer for 15 minutes.
Options: one can of beans, grated Parmesan cheese and/or fresh onions.
SOURCES FOR WILDERNESS FOODS
Hash Brown Potatoes at Costco. Mail order outlest seem to all be out o stock at this time.
Fun Web Sites:
FOOD PACKING FOR WILDERNESS TRIPS
Plan all meals taking into consideration the appetites of individuals, the weather, how strenuous the trip will be, etc. Include a couple of extra minimal meals to cover any emergencies or delays in the duration of the trip.
Place meals in the pack in the opposite order of their use. Package each meal separately and combine the days meal into individual packages. Forexample day one’s meals would be packed together in a package and be placed at the top of the food pack.
Consider using a vacuum sealer for meals to prevent moisture from getting to the food and reducing he volume of the food in the pack.
Keep a supply of snacks and high energy food separate and in easy reach.
Include some energy bars and hard candy in your emergency supplies.
Vacuum seal all fresh meats and cheeses to extend their life without refrigeration. This eliminates contact with oxygen that speeds spoilage.
When planning your meals use the most easily spoiled foods first. For example, if you bring a steak, chicken, and ham for your first three meals use the chicken first, the steak second, and the ham last as this is the order they in which they will spoil. Store all of your fresh meats and cheeses frozen and packed in the center of the pack for better insulation.
Many foods last a considerable time before spoiling. For example, hard cheeses and butter were originally developed as a storage method for milk.
When grilling fish use a splatter screen from a frying pan to place on top of the grill to allow the fish to cook without falling through the grate.
Any box mix designed for beef or tuna works well with the foil chicken.
In boxed mixes always use chicken broth or chicken bouillon in place of water for a richer flavor. When possible use sautéed onions at the start of the recipe., fresh garlic cloves travel well and really help the flavor in many dishes.
For dishes needing milk try a 50-50 mix of powdered milk and powdered creamer.
Many liquid margarines do not require refrigeration. Butter keeps well for up to 5 days, longer if it is clarified.
Apples, pears and oranges travel well and are a nice treat near the end of a trip when fresh foods are scarce.
Always try out new mixes at home using the camp stove. Some mixes are not much better than freeze dried so be sure you know what you are bringing into the wilds.