Any food cooked at your remote campsite tastes better than it would at home, right? Yes that is true – but don’t let that hold you up from stepping up your camp cooking game.
Over the past year Becca and I have tried to get a little more creative with our campsite meals, starting last fall when we began using a Dutch Oven with pretty stellar results (biscuits anyone???). Our latest ah-ha moment was Becca’s suggestion to take one of our favorite at-home meal solutions, Blue Apron, and take one of their recipes on the road with us for an early fall overnighter in George Washington National Forest.
Image Credit: Blue Apron
First – a quick crash-course on Blue Apron. They are a weekly meal delivery service, providing all of the ingredients and instructions to create unique meals at home up to 3x per week. The meals run $10/person, and in our experience, are all pretty easy to prepare and delicious. Because all of the ingredients are fresh, portioned, and delivered, you eliminate the scavenger hunt to find obscure items that your local Food Lion might not stock.
Turns out the construct works really well for a camping meal, too! We threw the ingredients for Blue Apron’s Blackened Chile-Dusted Chicken into the trusty ARB fridge and headed for the mountains. With simple, photo-illustrated instructions and the pre-packaged, pre-portioned ingredients, we were able to whip up the recipe using our basic camp kitchen kit. Probably the best, and most photogenic camp meal we’ve ever produced.
Do you need to use Blue Apron to pull off this kind of camp meal? Absolutely not! With a little pre-planning, shopping, and portioning, it isn’t hard to pull off a memorable meal. However, if you’re like us, scrambling to get to the mountains after pulling crazy regular-job hours, it was nice to remove some of those logistics and still get to enjoy the cooking (and eating!) experience miles from pavement in GWNF!