At SasquatchXC, we believe that the camping experience is enriched not only by the breathtaking landscapes but also by the culinary delights shared with friends and family. These camping recipes are designed to elevate your outdoor dining experience, creating lasting memories around the campfire. So, pack your ingredients, fire up the grill, and let the adventure and flavors unfold with SXC—where every meal is a celebration of the great outdoors. Happy camping!

Campfire Tacos RecipeA Flavorful Outdoor Feast Ingredients:

• 1 pound ground beef or chicken
• 1 packet taco seasoning
• 1 cup diced tomatoes
• 1 cup shredded lettuce
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1/2 cup diced onions
• 1/4 cup chopped fresh cilantro
• 1/4 cup sliced jalapeños (optional for spice)
• 8 small flour or corn tortillas
• Salsa and sour cream for topping

Instructions:

1. Prepare the Campfire:
   Set up a campfire with a grate for cooking. Ensure the flames have subsided, and you have a bed of hot coals for even cooking.
2. Cook the Meat:
   In a cast-iron skillet or skillet over a grill grate, cook the ground beef or chicken until browned and fully cooked. Drain any excess fat.
3. Season the Meat:
   Add the taco seasoning packet to the cooked meat, following the instructions on the packet. Stir well to coat the meat evenly with the flavorful spices.
4. Warm the Tortillas:
   Place the tortillas on the grate or directly on the hot coals for about 10-15 seconds on each side, or until they are warm and slightly charred. Use heat-resistant tongs to handle the tortillas.
5. Assemble the Tacos:
   Lay out the warm tortillas on a flat surface. Spoon a generous portion of the seasoned meat onto each tortilla.
6. Add Toppings:
   Customize your tacos with diced tomatoes, shredded lettuce, cheese, diced onions, cilantro, and sliced jalapeños if you like some heat.
7. Serve and Enjoy:
   Drizzle salsa and sour cream over the top, fold the tortillas in half, and behold your delicious campfire tacos!

Tips:

• For a campfire twist, you can also grill the tortillas directly on the grate for a smoky flavor.
• Pre-chop the toppings at home and store them in separate containers for easy assembly at the campsite.
• Don't forget to pack your favorite hot sauces or additional toppings for an extra burst of flavor!
• These campfire tacos are not only a breeze to make but also a crowd-pleaser around the campfire. Enjoy the magic of outdoor cooking with SXC!

One-Pot WonderChicken and Rice Recipe for Outdoor Bliss Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup long-grain white rice
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 bell pepper, diced
• 1 cup carrots, sliced
• 1 cup frozen peas
• 4 cups chicken broth
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Prep the Ingredients:
   Cut the chicken into bite-sized pieces, chop the onion, mince the garlic, dice the bell pepper, and slice the carrots. Have all the ingredients ready for easy assembly.
2. Sear the Chicken:
   In a large camp Dutch oven, heat olive oil over the campfire. Add the chicken pieces, season with salt, pepper, thyme, and paprika. Sear the chicken until browned on all sides.
3. Sauté the Aromatics:
   Add the chopped onion and minced garlic to the Dutch oven. Sauté until the onions are translucent and fragrant.
4. Add Vegetables and Rice:
   Stir in the bell pepper, carrots, and rice. Ensure the rice is well-coated with the flavorful mixture.
5. Pour in Chicken Broth:
   Pour the chicken broth into the pot, ensuring it covers the chicken and rice. Adjust the seasoning if necessary.
6. Simmer to Perfection:
   Bring the mixture to a boil, then reduce the heat to a simmer. Cover the Dutch oven with a lid and let it cook for about 20-25 minutes, or until the rice is tender and the chicken is cooked through.
7. Stir in Peas:
   Add the frozen peas to the pot, stirring gently. Let it simmer for an additional 5 minutes until the peas are heated through.
8. Garnish and Serve:
   Remove from heat, garnish with fresh parsley, and serve this hearty one-pot wonder directly from the Dutch oven. Enjoy your flavorful campfire feast!

Tips:

• Experiment with your favorite herbs and spices to tailor the dish to your taste.
• For an extra kick, add a dash of hot sauce or squeeze of fresh lemon juice before serving.
• This one-pot wonder is versatile; feel free to add other vegetables or herbs based on what's available and to your liking.
• With SasquatchXC, savoring a delicious one-pot meal amid the great outdoors has never been simpler!

Grilled Veggie SkewersA vibrant and nutritious burst of freshness. Ingredients:

• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 zucchini, sliced into thick rounds
• 1 yellow squash, sliced into thick rounds
• 1 red onion, cut into chunks
• 1 pint cherry tomatoes
• 8 oz mushrooms, whole or halved if large
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp dried thyme
• Salt and pepper, to taste
• Wooden or metal skewers

Instructions:

1. Prep the Skewers:
   If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
2. Marinate the Veggies:
   In a large bowl, mix the olive oil, minced garlic, dried oregano, dried basil, dried thyme, salt, and pepper. Add the chopped vegetables to the bowl and toss to coat them evenly with the marinade. Let the vegetables marinate for at least 15-20 minutes to absorb the flavors
3. Assemble the Skewers:
   Thread the marinated vegetables onto the skewers, alternating between different types for a colorful presentation.
4. Cook the Skewers:
   Place the skewers on the grill or over the campfire. Cook for about 10-15 minutes, turning occasionally, until the vegetables are tender and slightly charred.
5. Serve and Enjoy:
   Once cooked, remove the skewers from the heat and let them cool slightly before serving. Enjoy your tasty and healthy campfire veggie skewers!

Tips:

• Feel free to customize the skewers with your favorite vegetables.
• You can also add chunks of tofu or halloumi cheese for added protein.
• If you prefer a bit of spice, add a pinch of red pepper flakes to the marinade.
• Enjoy your camping trip and your delicious veggie skewers!

Campfire Banana SplitsA Sweet Outdoor Treat Ingredients:

• 4 ripe bananas, unpeeled
• 1 cup mini marshmallows
• 1/2 cup chocolate chips
• 1/2 cup chopped nuts (walnuts or almonds work well)
• 1/4 cup shredded coconut
• 1/4 cup caramel sauce
• 1/4 cup chocolate sauce
• Whipped cream (optional)

Instructions:

1. Prepare the Bananas:
   Leaving the peels on, slice each banana in half lengthwise, creating a boat-like shape.
2. Fill with Toppings:
   Along the inside curve of each banana half, create a trough by scooping out some of the banana flesh. Fill each trough with mini marshmallows, chocolate chips, and chopped nuts. Get creative and customize with your favorite toppings!
3. Wrap in Foil:
   Place each banana boat on a piece of aluminum foil. Sprinkle shredded coconut over the top and drizzle with caramel sauce and chocolate sauce. Be generous with the toppings!
4. Seal and Grill:
   Wrap each banana boat tightly in the foil, ensuring that the toppings are well-contained. Place the foil-wrapped bananas on the campfire grate or directly on hot coals. Grill for about 5-7 minutes, or until the toppings are melted and gooey.
5. Serve and Garnish:
   Carefully unwrap the foil and place each banana boat on a plate. Add a dollop of whipped cream if desired. The banana boats can be eaten with a spoon directly from the peel or scooped out into a bowl.
6. Enjoy the Sweetness:
   Dive into the gooey, chocolaty, and nutty goodness of your campfire banana splits. The combination of warm, melted toppings with the natural sweetness of the banana creates a delectable outdoor dessert.

Tips:

• Experiment with different toppings like crushed graham crackers, sliced strawberries, or a sprinkle of cinnamon for added flavor.
• Ensure the foil is securely wrapped to prevent any toppings from leaking.
• Let the banana boats cool for a minute before digging in to avoid burning your tongue.
• Campfire banana splits are a delightful and easy-to-make treat that brings a touch of indulgence to your outdoor adventures with SXC!

Dutch Oven PizzaA Savory Campfire Delight Ingredients:

Pizza Dough:

• 2 1/4 teaspoons (1 packet) active dry yeast
• 1 teaspoon sugar
• 1 cup warm water (110°F/43°C)
• 2 1/2 cups all-purpose flour
• 1 tablespoon olive oil
• 1 teaspoon salt
Pizza Toppings:
• 1 cup pizza sauce
• 2 cups shredded mozzarella cheese
• Your favorite pizza toppings (pepperoni, bell peppers, mushrooms, etc.)

Instructions:

Prepare the Pizza Dough:

1. Activate the Yeast:
   In a small bowl, combine the warm water, sugar, and active dry yeast. Allow it to sit for 5-10 minutes until the mixture becomes frothy.
2. Mix the Dough:
   In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the activated yeast mixture and olive oil. Mix until a dough forms.
3. Knead the Dough:
   Turn the dough out onto a floured surface and knead for about 5-7 minutes, or until it becomes smooth and elastic. Place the dough back in the bowl, cover it with a damp cloth, and let it rise in a warm place for 1-2 hours, or until it doubles in size.
Prepare the Dutch Oven Pizza:
4. Preheat the Dutch Oven:
   Place a camp Dutch oven over hot coals to preheat. Aim for a temperature of around 425°F (220°C).
5. Roll Out the Dough:
   Roll out the pizza dough on a floured surface to fit the bottom of the Dutch oven. Lift the rolled-out dough carefully and place it in the greased Dutch oven, pressing it up the sides.
6. Add Sauce and Toppings:
   Spread pizza sauce evenly over the dough, leaving a border around the edges. Sprinkle shredded mozzarella cheese and your favorite toppings over the sauce.
7. Bake in the Dutch Oven:
   Cover the Dutch oven with its lid and place hot coals on top. Bake for approximately 20-25 minutes, or until the crust is golden brown, and the cheese is melted and bubbly.
8. Serve and Enjoy:
   Carefully remove the Dutch oven from the coals, uncover, and let the pizza cool for a few minutes before slicing. Serve your Dutch Oven Pizza hot and enjoy a slice of campfire perfection!

Tips:

• Control the temperature by adjusting the number of hot coals beneath and on top of the Dutch oven.
• Experiment with different pizza toppings to suit your taste.
• Check the pizza periodically to prevent burning, and rotate the Dutch oven for even cooking.
• Savor the flavor of outdoor cooking with this Dutch Oven Pizza recipe, designed for a delightful experience with SXC!

Solaire Grill SteakGrilled Perfection on the Road Ingredients:

• 2 bone-in ribeye steaks (about 1.5 inches thick)
• Salt and black pepper to taste
• Olive oil
• Garlic powder (optional)
• Fresh herbs (rosemary or thyme, optional)

Instructions:

1. Prepare the Highland 60 Solaire Grill:
   Ensure the Solaire Grill is securely mounted to the spare tire rack of the Highland 60. Make sure the grill grates are clean and well-oiled to prevent sticking.
2. Preheat the Grill:
   Ignite the Solaire Grill and preheat it to high heat. The Solaire's infrared burners heat up quickly, so this process won't take long.
3. Season the Steaks:
   Pat the steaks dry with paper towels. Season generously with salt and black pepper on both sides. For an extra kick, sprinkle a dash of garlic powder, and add fresh herbs if desired.
4. Bring Steaks to Room Temperature:
   Allow the seasoned steaks to sit at room temperature for about 30 minutes. This helps them cook more evenly on the grill.
5. Oil the Steaks:
   Lightly brush both sides of the steaks with olive oil. This enhances the searing process and prevents sticking.
6. Grill the Steaks:
   Place the steaks on the preheated Solaire Grill. For medium-rare, grill each side for approximately 4-5 minutes, depending on thickness. Adjust the time for your preferred level of doneness.
7. Sear the Edges:
   If the steaks have fat on the edges, hold them vertically with tongs to sear the edges briefly until they're golden brown and crispy.
8. Check Doneness:
   Use a meat thermometer to check the internal temperature. For medium-rare, aim for around 130°F (54°C).
9. Rest the Steaks:
   Remove the steaks from the grill and let them rest on a cutting board for 5-10 minutes. This allows the juices to redistribute for a juicy and flavorful result.
10. Slice and Serve:
    Slice the steaks against the grain, and serve them hot. Pair with your favorite sides and enjoy the delicious grilled goodness from the Highland 60 Solaire Grill.

Tips:

• Experiment with different seasoning blends or marinades to customize the flavor.
• Ensure the Solaire Grill is stable and securely mounted before cooking.
• Keep an eye on the steaks while grilling to prevent overcooking.
• With the Solaire Grill mounted to the spare tire rack of a SasquatchXC, you can achieve steakhouse-quality results on the road, turning your outdoor adventure into a culinary delight!