After arriving at the camp site, my husband informed me he forgot the stakes for the tent. My husband, Jerry is a big jokster (I always said, he needed to team up with Steve Martin for a comedy show) so I thought it was a joke. No joke, he had to get in the car and drive back to Edmonds. On his way back to us he got pulled over for speeding (we unfortunately both have the California lead foot) and the police officer let him go because he felt sorry for us back at the campground with no tent. We also brought Hamilton (girl dog) our beautiful jet black chow chow. She didn't really care for camping, but had a fun time and went swimming in Lake Cranberry.
After Jerry arrived we finally got organized and I started dinner. Dinner our first night, we had stuffed blue cheese turkey burgers, green chili white cheddar macaroni and cheese, tossed salad and for dessert, strawberries dipped in melted chocolate sauce.
On the second day we were there we invited my mom and dad over for dinner. My mom made 2 very large peach cobblers to go along with dinner which was; smoked salmon pasta salad, garlic bread and lime butter corn-on-the-cob. After dinner we had a nice fire and roasted marshmallows then mom and dad left and we all decided to hit the hay. We got ready for bed and went fast asleep listening to the peaceful noises around us. I think we were the only group in the entire park that was in a tent, most people had motor homes. Now is that really camping? About 2 in the morning Hamilton and I both woke at the same time to a noise outside the tent. Hammy started her low growl and I listened thinking we might have a bear outside. I quietly awoke Jerry and then Hammy started growling very loudly. Jerry was half awake and stumbling around to get a light, at the same time unzipping the tent. I thought Hamilton was going to pull me outside with her she was so excited. Jerry's flashlight kept going out and finally when he got outside we saw a person with a flashlight jogging up a path toward the road. The nerve of that person. I was a little jittery after that so I made Jerry build a huge fire to protect us and he stayed outside the rest of the night guarding our tent with Hamilton while the girls and I slumbered peacefully. Next morning, we discovered the culprit had pulled back the foil on the second peach cobbler, used a big serving spoon and helped them self to the entire peach cobbler.
Making good food for your camping trip does not have to be hard and of course the required hamburger/hotdog must be included, as well as; chips, dips and smores. Even a boxed mac and cheese can be dressed up. It's all about lots of ice and good pre-prep work, especially if you are in a tent and don't have a frig like motor homes have. It's really very easy if you "mise en place."
For breakfast on the 1st morning we had orange french toast with orange marmalade syrup and sausage patties. After breakfast, the girls cleaned up the dishes and we were off for an adventure at the beach and lake. Jerry took the girls surf fishing and Brittany caught a very large fish, which didn't look too good so we threw it back. We packed a lunch of; fruit, chips, sandwiches (PB and J) and bottled water.
After surf fishing we drove over to Bowman's Bay for nature hike. The human history of the park dates back many, many years when the first people settled in the areas now known as Cornet Bay, Bowman's Bay and Rosario. Eventually, the land was settled by the Samish and the Swinomish Indians.
They lived on the land until the early 1900's. During his Northwest coastal explorations, Captain George Vancouver became the first European to identify the area near Whidbey Island as a passage, which he named "Deception Pass." A 1925 act of Congress designated the property for public recreation purposes. In the 1930's, the Civilian Conservation Corps (CCC) built roads, trails, buildings and bridges to develop the amazing park. The name "Deception Pass" derived from Captain Vancouver's realization that what he had mistaken for a peninsula was actually an island. He named that island "Whidbey" in honor of his assistant, Joseph Whidbey, who was at this side when Vancouver realized the mistake. The captain named the inlet at which he was anchored "Deception Pass" to commemorate the error.
The Maiden of Deception Pass story pole is located on Rosario Beach in the north section of the park. It depicts a story of the Samish Indian Nation. It's a fantastic carving of an Indian woman holding up a fish and I've always been fascinated by it.
The story goes; Ko-Kwal-alwoot and other maidens were gathering seafood on the beach one day, when one of the shellfish slipped from her grasp and fell into deeper water. She reached for it, and it slipped from her hand again and again, and she kept following it until she was in deep water, well over her waist. Suddenly she realized that what seemed to be a hand had grasped hers and was holding her there. Terrified, she attempted to free herself, but a voice told her not to struggle or be afraid, that she was very lovely, and he was merely holding her there so that he could look upon her beauty. Soon her hand was released, and she returned to her people. After a number of such meetings, during which the spirit held her hand longer and longer each time, and spoke soothingly to her, telling her of the many beautiful things which were in the sea. There came a day when a young man emerged from the water, and accompanied her to her father's house, to ask for her hand in marriage. The people of the village knew not from where he came, or who he might be, but they noticed that in his presence they were chilled, as though icy winds were blowing. At first when he asked for Ko-Kwal-alwoot's hand, her father was indignant and said "no, my daughter cannot go into the sea with you-she would die." "On the contrary," said the young man, "she will not die; we will give her eternal life, and we will be very good to her, for I love her dearly." Then he warned the father that if he could not have Ko-Kwal-alwoot for his bride, all the seafood would be taken from them, and they would be very hungry, but the father still would not agree. As time went on, there was a great scarcity of food of all kinds, and even the streams started to dry up, so that they could have no water to drink. When she could stand it no longer, Ko-Kwal-alwoot went out into the water, and called the young man, begging him to give her people food. But he replied, "Tell your father that only when you are my bride, will the waters teem with fish, and your people may again live in plenty." At last her father, realizing that his people were starving, reluctantly agreed to give up his daughter so that the many members of his tribe might live. He made one stipulation, however, and that was that she was to return to her people for a visit once a year, so that they could see if she was being cared for and was happy. This was agreed upon, and Ko-Kwal-alwoot, wrapping her garments about her, walked into the water, farther and farther until she was out of sight, and only her hair could be seen floating in the current. True to the agreement, there was food in plenty, and the tribe prospered. And Ko-Kwal-alwoot returned to her people once each year, and before her coming there was always more food than ever before. Still each time she came, her people noticed more and more of a change in her. Barnacles grew upon her hands, up to her arms, and the last time she came they had started to grow upon the side of her face which had been so beautiful, and her people felt the chill winds whenever she walked, and they noticed that she seemed to be unhappy out of the sea. On her last visit they told her she did not need to return to them again, unless it was her wish to do so. Since that time she has been their guiding spirit, and through her efforts there has always been plenty of shell fish and food of all kinds in that vicinity, and the spring water has always been pure and sweet. The Samish Tribe believes that as the currents flow back and forth through Deception Pass, her hair may be seen drifting gently with the tide, and that she is always there to look out for the welfare of her people.
Breakfast 3rd morning; cereal, camp toast with jam, fresh fruit; Lunch 3rd day; hot dogs, potato salad, chips, chocolate cake - we really wanted peach cobbler! Dinner the 3rd night; grilled asparagus, marinated grilled pork chops, sauteed red potatoes with garlic, butter and parsley and lemon squares.
Breakfast next morning; we are tired of camp food, we packed everything up, found the closest restaurant and enjoyed someone else waiting on us. Got home, gave our tent to a friend as we were all tired of sleeping in sleeping bags, well maybe the girls weren't. Decided next time those motor homes looked pretty good and we could just rent one.
Enjoy these camp recipes and tips on making your next camping trip easy, stress free and fun. Please not these are very simple recipes and I really posted them for kids they love eating out of foil packets for some reason.
Red Potatoes with Garlic, Butter and Parsley
8 red potatoes
4 cloves garlic, chopped
1 Tbl. butter
2 Tbl. olive oil
Italian parsley, chopped
salt and pepper
Cut potatoes into quarters and place in heavy skillet (cast iron is best) with 2 Tbl. olive oil, saute until tender, add garlic and cook about 2 minutes until soft, add butter, season with salt and pepper and toss with parsley. If you have any leftovers, use next day for breakfast.
Julia's Smoked Salmon Lemon Pasta Salad - this is so good
1 package smoked salmon, flaked into medium pieces
1 package bow tie pasta, cooked and refreshed and drained well
6 scallions, thinly sliced, including green part
zest of 1 lemon
1/2 cup mayonnaise
1/2 cup sour cream
1 lemon (fresh lemon juice)
fresh dill, chopped
salt and pepper, to taste
For camping; Precook your pasta, refresh in cold water and place in a ziplock bag drizzled with a little olive oil. Keep stored in cooler iced until ready to use. In a large bowl add scallions, pasta, dill, zest and fresh lemon juice. Add salt and pepper and gently mix in mayonnaise and sour cream, gently stir in smoked salmon.
Kahlua Fudge Sauce
1/2 cup (heaping) unsweetened cocoa powder
1/2 cup dark brown sugar
1/2 cup heavy cream
1/4 cup unsalted butter
4 Tbl. Kahlua liqueur
In heavy saucepan, combine ingredients; mix well. Heat to boiling over medium-high heat, stirring constantly. Boil 1 minute, stirring. Remove from heat. Reheat before serving - Serve with fresh strawberries. Note: this can be made ahead and placed in Tupperware container, stored in cooler with ice until ready to use. Reheat over campfire and dip berries.
Camp Garlic Bread
1 loaf French bread
butter
garlic powder
fresh grated Parmesan cheese
3 Tbl. sun-dried tomatoes, chopped fine
Prepare butter mixture at home, then place in Tupperware and keep in ice chest iced until ready to use. Spread butter mixture on bread. Wrap in heavy duty foil and place on campfire to warm.
Hot Ham and Pineapple Foil Packet Sandwiches
4 French rolls
Deli Black Forest Ham, sliced
Pineapple rings - I like to grill the pineapple first before adding to sandwich
Slices of Cheddar Cheese
Dijon mustard
Honey
Slice rolls in half. Mix the Dijon and honey together and spread on each side of roll. Layer ham, pineapple, cheese and top roll. Wrap in heavy duty foil and place on grill or over hot coals for about 20 minutes.
Camp Pork Chops
4 pork chops, bone in
Olive oil
salt and pepper
grill seasoning
prepared barbecue sauce
Keep your chops in ziplock bag in cooler, well iced until ready to use. Rub chops with olive oil, salt, pepper and grill seasoning. Place directly on camp fire grate or in cast iron skillet and cook until done. Heat up some sauce and baste each chop a few times while cooking.
Corn-on-the-Cob with Lime Butter
Corn, with the husks left on and silk part removed
Lime butter - make ahead of time and place in Tupperware container until ready to use
Salt and pepper
Bring along a clean bucket for washing dishes and soak the corn in bucket with cold water for 30 minutes, with the husks still on, making sure they are fully submersed. Remove the corn from the water and place directly over hot coals. Allow to cook for about 20-25 minutes, rotating a couple of times, and then remove from the fire and remove husks. For make ahead lime butter - soften butter, add lime zest, salt, pepper and lime juice, mix well. Spread on hot corn.
Asian Chicken Foil Packets - really easy and good or you can make this in a skillet over camp fire or grill - for some reason kids like packets
4 boneless, skinless chicken breasts cut into 2-inch pieces
1 large red bell pepper, seeded and chopped into 2-inch pieces
1 large green bell pepper, seeded and chopped into 2-inch pieces
1 large red onion, chopped into large pieces
1 (15 oz.) can pineapple chunks
Sauce
1 1/2 cups teriyaki sauce
3 Tbl. sesame seeds (toasted if you can)
Fresh cilantro chopped (garnish)
Preheat grill or camp stove. Using heavy duty foil lay out 4 very large pieces. Into a bowl add the teriyaki sauce and sesame seeds. Add chicken, peppers, onions, pineapple and sauce to foil, fold over sides and seal shut. Grill about 15 to 25 minutes. Carefully open packets to make sure chicken is cooked through. Sprinkle on cilantro and dig in.
Foil Packet Shrimp Scampi - very good
2 lbs. large shrimp, peeled and cleaned
1/2 cup butter, melted
3 Tbl. dry white wine
4 or 5 garlic cloves, minced
1 Tbl. fresh rosemary, chopped
1 Tbl. fresh thyme, chopped
2 Tbl. fresh lemon juice
1 lemon zested
pinch red pepper flakes
salt and freshly ground black pepper
3 Tbl. fresh parsley, chopped
Preheat grill or camp stove. Into a large bowl add shrimp, butter, wine, garlic, thyme, lemon juice, zest, red pepper flakes, salt and pepper. Cut 4 large pieces of heavy duty foil and divide shrimp mixture equally in center of each packet. Fold up foil completely sealing packets closed. Place onto grill and cook about 12 minutes. Open carefully and garnish each packet with parsley.
Sausage and Egg Roll Ups
1 box fully cooked sausage links (makes it easier)
6 eggs
salt and freshly ground black pepper
1 1/2 cups Sharp Cheddar cheese, shredded
1 cup baby spinach leaves, rough chopped
3 scallions, thinly sliced including green part
10 (6-in) flour or corn tortillas
Salsa
Preheat grill or camp fire. Heat the frozen sausage links on a pan cooking to warm through. Remove to a plate and keep warm. Crack eggs and add a splash of milk, season with salt and pepper and whisk. Add eggs to pan and scramble. Warm the tortillas for a few seconds. Divide the eggs onto tortillas, top with cheese, spinach, scallions, sausage link and some salsa. Roll up and place seam side down onto pan, lightly spray with cooking spray and heat for about 10 minutes. Serve with salsa.
Orange French Toast
1/2 cup orange juice with pulp
1/2 cup heavy cream
8 large eggs, beaten
salt
thick sliced French or Italian bread
butter
Good quality orange marmalade
Pure maple syrup
In a bowl, whisk orange juice, cream and eggs together, add a little salt. Place bread into egg mixture and soak well. Remove and place on buttered grill pan over hot camp fire. Cook until golden brown on both sides. In a small saucepan, mix marmalade and a little maple syrup together and heat. Butter toast and pour on some marmalade syrup.
For Smores Recipe - see Romantic Winter Picnic blog. "Smores Julia's Way"
For Lemon Bar Recipe - See Lemons, Lemons, Lemons blog, "Mom's Lemon Bars"
Cheesy Camp Potatoes
2 lbs. Yukon Gold potatoes, sliced
2/3 cup Ranch dressing
5 slices thick cut bacon, cooked
1/2 cup Sharp cheddar cheese, shredded
3 Tbl. fresh parsley chopped
salt and freshly ground black pepper
5 scallions, thinly sliced (garnish)
Preheat grill or campfire. Slice the potatoes about 1/4-inch thick. With some heavy duty foil spray large pieces and lay flat. Into a bowl mix the potatoes with the dressing. Layer potatoes on foil with potatoes, cooked bacon, cheese, salt, pepper and parsley. Cook for about 20 minutes or until tender and flip over packets and cook 20 more minutes. When cooked carefully open packets and drizzle with some more dressing. Scatter on sliced scallions. Enjoy
Stuffed Blue Cheese Burgers
Ground Beef or Ground Turkey
blue cheese, crumbled (I like Maytag)
salt and pepper
1 large onion, sliced thin
Hamburger buns
condiments
In a bowl, add beef or turkey, season with salt and pepper. In a cast iron skillet add some oil and sliced onions, saute until golden and caramelized. Make patties, add some sauteed onions to bottom patty, add some blue cheese, cover with top patty and press edges together. Oil grill and place burgers on grill and cook until done on each side.
Green Chili Mac and Cheese
1 lb. large elbow macaroni
1 Tbl. olive oil
2 Tbl. butter
3 Tbl. all-purpose flour
1 1/2 cups whole milk - for camping you can also use evaporated milk in a can
3 cups white cheddar cheese, shredded
1 can diced green chilies
5 scallions, chopped including green part
Tabasco Sauce (green one)
Cook pasta at home, drain and refresh in cold water, drain again and drizzle with a little olive oil and place in ziplock bag, store in ice chest with lots of ice. When ready to use at campsite, heat large saucepan over campfire, add oil and butter. Whisk in flour until smooth and add milk and continue to whisk. Allow to thicken a bit and stir in cheese, adding more milk if it gets too thick. Add pasta and warm through, stir in chilies, scallions, Tabasco, taste and season with salt and pepper.
Adult Toasted Marshmallows
Large marshmallows
Bottle of Baileys
Toast the marshmallows and then dip into the Baileys. Easy and very good!
Bon Appetit
"Beware of practicing your righteousness before men to be noticed by them"
Matthew 6:1
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