Recipes

There are not a lot of one-pot meals that feed a large crowd quite like Campfire Jambalaya. This traditional Creole dish is a fantastic blend of seafood, spicy sausage, rice, and flavor. But do not be intimidated, you can easily make this at the campsite with Stanley. WHAT IS EASY CAMPFIRE JAMBALAYA? Jambalaya is a dish from Louisiana that is a mix and match of delicious odds and ends from the kitchen. You first start with the proteins. For my Jambalaya recipe, I added chicken thighs, andouille sausage, prosciutto, and shrimp. While this is my favorite blending, you feel free to add what you like! Use chicken breast instead for less fat or leave out shrimp if you don’t like seafood. It is your call. The flavor will be the same! Next is the veggies. You can’t talk Jambalaya without the holy trinity: celery, bell peppers, and onions. This is where the base of the flavor really comes from. Make sure to get some high-quality veggies as this will make sure the flavor from start to finish is perfect. Up next is the liquids and seasonings. This includes: Tomatoes Chicken broth White wine Creole seasoning (I recommend finding a local creole seasoning blend so you can taste something from the community, but if you cannot find anything then your local grocery stores should have a great selection) Creole seasoning is spicy and earthy. It is fantastic on shrimp and chicken by itself! I also recommend getting some that do not have salt so you can add that in by yourself. Lastly, you have rice. Long grained white rice is a fantastic rice for the dish. Once you add that into the pot, get ready for a good time! Let's Get To Cookin’ The cooking is actually pretty straight forward. To not let the daunting ingredients list fool you into thinking this is difficult. First, you will brown the proteins (without the shrimp). Next, you brown the veggies. Then you add the liquids, seasonings, proteins, and rice. You let that simmer over the fire till the rice becomes tender. The only last part is adding the shrimp at the last 5 minutes. Once those are steamed you are ready to eat! Making Jambalaya At The Campsite Or At Home? This is a simple recipe to make at the campsite. If you are RV'ing or Car Camping, bring along the Base Camp Cook Set and build your fire. It is a fantastic dish to get the kids involved in prepping and watching you cook. If you are hiking or going for a picnic, then maybe cook at home and put it in one of our Food Jars. It will help to keep the food nice and warm while you are traveling! Either way, you cannot go wrong. Easy Campfire Jambalaya Recipe Cooking DetailsYields: 4-6 ServingsCook: 90 minutesPrep: 30 minutesEquipment: Stanley Camp Cook Set & Stanley Vacuum Crock Simple Campfire Jambalaya Ingredients: 2 Chicken Thighs, cubed 64 grams of Andouille sauces, sliced 32 grams of Prosciutto, sliced 227 grams of Shrimp, seasoned with Creole 1/2 Onion, diced 1 Green Bell Pepper, diced 4-5 Celery Stalks, diced 177 ml Tomato Paste 355 ml of Crushed Tomatoes 2 1/2 tbsp of Creole Seasoning 2 Bay Leaves 473 ml of Chicken Broth 118 ml cup of White Wine 192 grams of White Rice Chopped Parsley, to garnish Oil, as needed Instructions: Using a fire starter and some local wood, start your fire. Make fire a medium heat. Place your grill directly over the fire and preheat Stanley Skillet and Pot from the Stanley Camp Cook Set. Add oil to both pans first. Add chicken to pot and sausage + prosciutto to skillet. Let cook for 3-4 minutes until browned and fully cooked. Pull all meat off and set aside. Pull skillet off and place the pot back over the fire. Add to the pot the celery, bell peppers, and onion to brown. Stir frequently. Once browned, add tomato paste, crushed tomatoes, creole seasoning, bay leaves, chicken broth, white wine, white rice, and cooked meat. Stir, cover and let simmer over the fire until the rice is soft (about 1 hour). Make sure to stir occasionally to prevent burning on the bottom. Once done, open up and place seasoned shrimp on top. Cover and let cook until shrimp become white (about 3-4 minutes). Pull the pot off the fire, garnish with parsley and serve. Make sure to add leftovers into Stanley Vacuum Crock for later or for traveling.   ABOUT DEREK WOLF I am the cook & creator behind Over The Fire Cooking. I love traveling the world and being inspired by how fire, food, and people come together.    

Here is the truth: some of the best meals you have ever eaten have not been from an indoor kitchen. That is right! We love food when it is cooked outside. The fresh breeze on your face and the crackling of the campfire are the perfect ambiance for a great meal. So then what is the reason that we choose not to cook outside more? The answer, we don’t have the right equipment. Cooking outside is one of the most rewarding culinary experiences that you can have, and yet having the right equipment is one of the most overlooked parts of the cook. Most often you are looking for lightweight equipment that is both durable and easy to clean. You want multi-purpose cooking pieces that can help you make breakfast, lunch, and dinner. Well, the answer is here! You need the Stanley Base Camp Cook Set. My favorite dish to cook outside is breakfast. Nothing beats a skillet full of eggs and carbs over fire. I brought my new Stanley Base Camp Cook Set out to the lake for the weekend to test it out and see if it could handle my rugged cooking style. It definitely could. Firstly, it comes with tons of equipment that fit perfectly inside of a 3.7 qt pot. You have a skillet, utensils, spatulas, plates, bowls, dish rack, heat resistant trivet and a cutting board. This compact cooking maven is ready to handle all your over the campfire experiences. If you are going to test this bad boy out, then you need to try my new Chipotle Egg Skillet recipe below. This spicy and sweet skillet will fill you up with all the necessary calories to take on a day of adventure. Just make sure to pack your Stanley Base Camp Cook Set! CAMPING BREAKFAST RECIPE: CHIPOTLE EGG SKILLET Cooking Details Yields: 1-2 Servings Prep: 5 minutes Cook: 15 minutes Equipment: Stanley Base Camp Cook Set Chipotle Egg Skillet Ingredients 2 fresh eggs 128 grams of hash browns 64 grams of bacon (chopped) 3 tbsp. of butter 1 tbsp. of paprika 1 tbsp. of brown sugar 1/2 tbsp. of chipotle powder 1/2 tbsp. of sea salt Cilantro (Optional) Instructions Using charcoal or wood, safely create a fire for direct grilling. From your Stanley Base Camp Cook Set, pull out the skillet, spatula, and cover. Add skillet to fire and preheat for 2 minutes. Add butter to skillet and let melt. Once melted add hash browns and let cook for 3-4 minutes. Push hash browns to one side of skillet and add bacon to other side. Let bacon brown. After both bacon and hash browns have browned, add all seasonings above. Mix seasonings, hash browns, and bacon. Let cook for 2-3 more minutes. Create a hole in the middle of the skillet, add more butter if the pan is dry and crack your two eggs into the hole. Cover with lid and cook to your desired preference. Pull skillet off the fire, top with cilantro and serve! For more recipes by Derek Wolf, visit OverTheFireCooking.com. ABOUT DEREK WOLF I am the cook & creator behind Over The Fire Cooking. I love traveling the world and being inspired by how fire, food, and people come together.

Once you've gathered all your Stanley cookware and gear essentials for your Ultimate Camp Cook Kit, it's time to test it out with these easy camping recipes. Don't have all the camping essentials yet? Find your Ultimate Camp Cook Kit here.  ADVENTURE FULL KITCHEN BASE CAMP COOK SETFinger licking recipes to make with your outdoor Full Kitchen Base Camp Cook Set: EASY CAMP TACOS RECIPE: MAKE ANY DAY TACO TUESDAY CAMPING BREAKFAST RECIPE: CHIPOTLE EGG SKILLET GOURMET SHELLFISH RECIPES TO PREPARE IN THE GREAT OUTDOORS EASY CAMPING DINNER IDEA: SIMPLE CAMPFIRE JAMBALAYA PERFECT-BREW POUR OVERFrom making the perfect cup of joe with your Perfect-Bew Pour over to making a great coffee liquer to warm up the crew. HOW-TO MAKE INCREDIBLE COFFEE ANYWHERE DIY COFFEE LIQUEUR FOOD JAR Store overnight or take with you on-the-go in your insulated Food Jar. FOOD JAR OVERNIGHT OATS

Looking to amp up your liquor cabinet but can’t get to the store? Coffee liqueur is a staple that enhances cocktails with rich, deep notes of coffee and vanilla. All you need is some Stanley gear and a few ingredients to get started. This infusion is so fast and easy to make yourself, you may never go store bought again. DIY COFFEE LIQUEUR Ingredients 237 ml Sugar 473 ml Strong Coffee 473 ml Vodka 2 Tablespoons Vanilla Instructions Brew your coffee. (Try with the Stanley Classic Perfect-Brew Pour Over.) In a sauce pan or pot, make a simple syrup by mixing the sugar and coffee. Slowly heat and stir until dissolved, be sure not to boil. Remove from heat and cool in refrigerator. Slowly stir in vodka and vanilla to the coffee and sugar mixture. Pour liqueur into air tight container. Store sealed liqueur in a cool place and let infuse for one week. Note: Homemade Coffee Liqueur will keep for three months in a sealed container.

When we think of outdoor cooking, it’s easy for things like hot dogs and canned beans to pop into our head. Sure, these meals put something in your belly, but they leave your taste buds craving for more. Just because you choose to trade your in your modern digs in for the beauty of the great outdoors, doesn’t mean you have to sacrifice on the quality of the food you eat. In fact, it’s a great opportunity to up your cooking game and try your hand at gourmet cooking. In episode two of Not Without Salt, blogger and cooking extraordinaire Ashley Rodriguez shared several recipes from her late-night shell fishing adventure in Olympia, Washington. After combing the beach for hours, Ashley gathered fresh ingredients such as oysters and clams, she packed them in her Adventure Cooler and headed up the beach. Here is where she created an outdoor kitchen, featuring the Adventure Base Camp Cook Set. Ashley worked her magic and created a fine menu of options, complete with a boozy beverage. Smoked Clam Carbonara While far from the classic this carbonara is quite possibly the most satisfying meal by the fire. Clams slowly steam and smoke by the fire scented with the residual bacon and garlic cooked in the same pan. Eggs and Parmesan miraculously submit into a creamy sauce with the help of a bit of heat the starchy water that the pasta cooked in. Finished with a bit of lemon for brightness, parsley for color and freshness and even more cheese - no explanation needed. Serving Size: 4 to 6 170 g pancetta or bacon cut into 1/2 -inch strips 4 garlic cloves, thinly sliced 450 g spaghetti or bucatini Sea salt 20 g Parmesan, grated, plus more to finish 3 large eggs 1 teaspoon freshly cracked black pepper, plus more to finish 2 teaspoons finely grated lemon zest, plus more to finish 3 tablespoons fresh lemon juice 450 g clams, scrubbed clean 32 g roughly chopped Italian parsley to finish Add enough water to fill a large dutch oven or stock pot up halfway then stir in enough salt to make the water taste of the sea. Bring this to a boil. While the water comes to a boil, crisp up the pancetta in a large skillet, about 5 to 7 minutes. Add the garlic and cook until golden and crisp, about 3 to 4 minutes. Remove the bacon and garlic to a plate. Add the clams to the same skillet the bacon and garlic cooked in. Set the pan over the coals for 1 minute while stirring to coat the clams in the residual grease. Set the pan off to the side of the coals yet still close to the fire. They’ll slowly start to open and take on some of that luscious smoke. Cook the pasta until al dente, about 10 to 12 minutes. In a large bowl stir together the Parmesan, eggs, and black pepper until thoroughly combined. Add the hot noodles directly to the egg mixture and stir well and quickly so as not to cook the eggs. Add a bit of the pasta water as needed to create a creamy sauce. To the pasta add the bacon, garlic, and clams then stir in the lemon zest and juice. Transfer the pasta to a serving platter then top with more grated Parmesan, lemon zest, black pepper, and Parsley. Raw Oysters With Lemony Dill Oil And Percornio It’s a bit intimidating preparing shellfish dishes for the people who have dedicated their lives to raising some of the best shellfish around. But I could not have been more pleased (and perhaps even a bit surprised) with how delicious this combination is. The stunning emerald oil pools in the oyster shell creating a sea of green along with the salty brine. A flurry of Pecorino adds a creamy richness that cuts through the acidity and brininess beautifully. Serving Size: 4 to 6 1 small bunch Dill, stemmed removed, torn 1 small garlic clove Zest of one lemon 59 ml olive oil 2 tablespoons fresh lemon juice Pecorino, finely grated 1 dozen oysters, raw, on the half shell. Add dill, garlic and lemon zest to a mortar and pestle or small food processor. Crush or process until finely chopped. Stir in the lemon juice then stream in olive oil. This oil can be made ahead and brought to the fire. Top each oyster with a teaspoon of the dill oil and grate pecorino over. Spicy Tequila Oyster Shooters Besides sitting near the warmth of the embers I can think of no better way to warm up after a midnight shellfish adventure. Served straight in the shell you can leave the space in your backpack you would have taken up to pack glassware for more tequila. Serving Size: Makes 8 oyster shooters 1 slice jalapeno 2 slices cucumber 5 mint leaves 30 ml tequila 1 lime, cut into wedges 8 oysters, shucked but kept in the shell Add the jalapeno, cucumber slices, and mint leaves to the bottom of a Stanley cocktail shaker. Gently muddle until the ingredients are lightly crushed and fragrant. Fill the shaker with ice, and add the tequila. Replace the lid then shake vigorously. Pour a little over each oyster then finish with a squeeze of lime. Serve straightaway.

Made the night before, you can easily enjoy a bowl of overnight oats without turning on the stove for breakfast.

Kick up your traditional hot cocoa with The Best Campfire Hot Cocoa Recipe, served in your favorite Stanley bottle or mug.

Last weekend I got to take off with some friends on Sunday to go spend the evening on the Little North Fork of the Coeur d’Alene River in Idaho in a 1985 VW Westfalia. We hung out all afternoon, did some fly fishing with no luck, and found a little spot to settle about 15 miles up a windy dirt road along the river to make a meal and spend time with no distractions. Eating in the outdoors is something I really enjoy. I highly recommend making a meal outside and away from civilization once a week, it allows you slow down and enjoy everything as its happening without the distraction of your phone, work, and the general busyness of life. It wasn’t Taco Tuesday, but we still enjoyed an easy camp tacos recipe. When it comes to cooking while camping, it isn’t usually the most glamorous activity unless you have the right tools. Personally, I’ve had many nights of sausage over the fire with some s’ mores later on. Then there’s the back country. That’s an entirely different story. Those adventures usually consist of an MRE or another freeze-dried food equivalent. As of late, I’ve been more into camping with my family. The more I’ve gotten into car camping with my family, the more I’ve enjoyed actually cooking a real meal while in the woods. This form of camping may require a little more planning and extra space, but having outdoor meals with my loved ones makes it all worthwhile. Bonus points if it’s an easy camp tacos recipe. Before we get to the recipe, remember those essential tools I was talking about to make camp cooking a breeze? My Stanley cookware is a key player in that mix in making camp cooking super easy for my family and me. I always bring my Adventure Full Kitchen Base Camp Cook Set for any family camping trip. My favorite thing about this cook set is that it packs down so nicely. Inside of a 3.7 QT / 3.5 L steel pot, there are: 1 3-ply frying pan holds 32 OZ / .94 L 1 Cutting board 1 Spatula with extending handle 1 Serving spoon with extending handle 4 Plates (6 in / 15.2 cm diameter) 4 Bowls (22 OZ / .65 L) 4 Sporks 1 Dish drying rack 1 Trivet Oh, and did I mention that the lid to the pot is a vented lid, designed to be used as a strainer? Yep, the set is pretty damn fancy. Pro Tip: One thing I’ve noticed about the Stanley cookware is that char is definitely unavoidable. No matter how much oil I cook with I always end up with a little layer of black and a weathered pot/pan afterward. Now to me this is a non-issue, but in the woods cleaning them can be a bit tricky. I found that the best way to clean them on site was to run down to the river and toss some sand in the pot and run across it with a rock. This cleaned most everything off the surface and left minimal cleaning to do once I arrived back at home EASY CAMP TACOS RECIPE I’ve made all sorts of fun camping recipes with this gear but one of my go-to camping meals is a version of a taco. Tacos are a crowd pleaser and you can never go wrong with this simple, yet satisfying recipe. Ingredients: Ground meat of your choice Shredded lettuce Diced tomatoes Yellow onion Red Pepper Salsa Guacamole Tortillas (corn, flour, or you could even do a lettuce wrap to cut down on carbs) Taco Seasoning (This is an essential in my camp box along with salt, pepper, and hot sauce) Cooking oil Easy Camp Tacos Cooking Directions: Season your ground meat with the taco seasoning. Then, add a little cooking oil to your steel pot and cook the ground meat until it’s browned. Chop your onion and peppers and sauté in the frying pan. After sautéing the veggies and browning the ground beef, tossed everything in the pot. Use the frying pan to warm your tortillas (optional step, but who likes a cold tortilla?) In a warm tortilla, place a scoop of ground meat & veggies, and garnish with lettuce, tomatoes, and guacamole. Boom! Dinner is served. Now, get out there and make some food in the woods. You’ll thank me later. ABOUT GRAFTON I'm a #raddad, bicycle mechanic, photographer and lover of everything the Western US has to offer. You can find me on two wheels, skiing, or knee deep wading in the river. My hands are always greasy and I'll do whatever it takes to keep on playing in the dirt.