S T A R V E D R O C K // I L L I N O I S

April 30, 2018

Follow my blog with Bloglovin

Happy Monday, mes chéris! 🌻 Finally starting to feel like spring in Chicago with warm sunny days mean tons of flowers and even more people promenading around the lake and parks. Since Nick and I live right in the busiest part of town, I decided to surprise him with a weekend getaway from all this hustle and bustle! Right out of town is Starved Rock State Park; it’s only 2 hours west of the city, with a full campground that embodies the true tent camping experience! Nick and I had a wonderful time camping here, it wasn't our first time but rather our second time camping at Starved Rock, and we're already planning our next getaway!

Being in the wilderness brings out the best in me as a human. It’s so easy to get caught up in the whirlwind of needs and desires of life, that even a weekend of solace watching a fire roar and the night sky lit up with stars brings humility within me and plants my feet back on Earth. I am my best person when surrounded by Mother Nature. I am happiest, and purest.

Cooking is one of my favorite hobbies and when I cook over a campfire I get so giddy it’s ridiculous, LOL. Camp fire cooking is so fun and so relaxing! For breakfast I prepared frozen burritos and then “grilled” them on the fire, obviously I had to bring coffee too! I made vegetarian nachos for Saturday’s post hike lunch (BTW cost me $15.00 for our breakfast, & $12.00 for this lunch - on a budget!? Yes Ma'am!), and oh WOW did they smell AMAZING guys! No need for dishes and washing up! Just use a three layer aluminum foil bowl like I did! See recipes below if you want to give it a try 😊

Smoky Egg & Bacon Breakfast Burrito

o ½ tablespoon olive oil 
o 1 cup frozen hash browns 
o 8 slices of bacon, cut to bite size 
o 6 eggs 
o 1 tablespoon of Old El Paso Taco Seasoning 
o 2 cups shredded cheddar cheese 
o ¼ cup cilantro, chopped 
o 6 flour tortillas 

1. Heat olive oil in large skillet, add frozen hash browns and cook for 1 minute, stirring. Add in the bacon, and cook until hash browns and bacon brown, about 8-10 minutes.
2. Meanwhile, in a large bowl whisk together the eggs and seasoning. Pour egg mixture into the skillet with hash browns and bacon, stirring continuously until eggs have set. Finally stir in the cheese and cilantro.
3. Warm the tortillas and place two spoonful’s of egg mixture down the center the fold into burrito style. Lastly, wrap in aluminum foil and place in freezer or cooler until ready to cook.
4. To cook these over the camp fire I highly suggest having a grill top, this way your tortilla does not burn in the coals (Nick’s morning breakfast was a bit charred haha) and don’t place directly on top of the flames, place aside it.
5. Flip every 5 minutes twice, and enjoy a smoky egg and bacon breakfast burrito! Mmm!

Cheesy Camp Fire Nachos

o 1⁄2 bag of tortilla chips
o 15 ounce can black beans, drained and rinsed
o 4 ounces monterey jack & cheddar cheese, shredded
o 3 green onions, chopped
o 1 cup black olives, sliced

1. Lay out the tortilla chips evenly (or randomly!), add on the next layer of beans, then the black olives, next sprinkle the cheese all over and lastly place chopped green onions randomly to add flavor. 
2. Cover with aluminum foil and cook over the fire for 10-15 minutes, depending on how hot your campfire is! Be sure to turn the nachos around every 5 minutes or so to not burn the chips on the bottom. 
3. Enjoy your cheesy goodness that mother nature has cooked for you! YUM!

1 comment

  1. Your pictures are beautiful and it looks like you both had a great time!