15 RV Camping Trailer Friendly Recipes

The team here at Sturgeon Woods RV know as well as anybody that the great outdoors and a cookout go together as well as any two things can. In years gone by, home cooked meals when camping were pretty impractical; limited storage, small counters, no refrigerators, not to mention restrictions on open flames at some camp sites! These concerns are now a thing of the past, today’s RV Camping Trailers for sale in Ontario are often fitted with gourmet kitchens, luxurious enough to rival those in many people’s homes! So, before you head out in your camping trailers, take a look at these 15 camping friendly recipes compiled by Sturgeon Woods RV Sales Ontario, perfect for those looking to expand their culinary repertoire beyond burgers and ears of corn.

RV Camping Trailer Recipes

Barbequed Salmon

This one is even better if you happen to catch the Salmon yourself! Absolutely delicious, yet so simple. The incredible glaze adds a subtle sweetness to the fish that will have you clamouring for more.


  • 1 fillet Salmon (3 1/2 to 4 lb.)
  • 3 tablespoons melted butter
  • 1/4 cup brown sugar
  • 1/4 cup dry white wine
  • 1/4 cup lemon juice
  • 2 tablespoons Dijon mustard
  • 1 tablespoon chopped fresh thyme leaves
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

How to Make It

Step 1
For one fillet (3 1/2 to 4 lb.), whisk together 3 tablespoons melted butter, 1/4 cup brown sugar, 1/4 cup dry white wine, 1/4 cup lemon juice, 2 tablespoons Dijon mustard, 1 tablespoon chopped fresh thyme leaves, 1 teaspoon salt, and 1/2 teaspoon pepper.

Step 2
Grill the salmon, skin down on heavy foil over indirect heat, brushing with the glaze every 5 minutes, just until opaque but still moist-looking in center of thickest part (cut to test), 25 to 30 minutes.

The Cowboy Hot Dog

This is a super simple recipe, that truly has something for everyone. Any kids at camp might not want fancy foods, but the adults might want something with a little x factor – enter the Cowboy Hot Dog. Some satisfying additions set this apart from run of the mill franks, caramelized onions, BBQ sauce, bacon, and cheese; hungry yet?


  • 1 tablespoon olive oil
  • 1 large yellow onion, cut into half moons
  • 4 hot dogs; consider trying premium meats like bison or venison!
  • 4 potato hot dog buns
  • About 6 tbsp. mayonnaise
  • About 2 tbsp. spicy brown mustard
  • About 4 tbsp. barbecue sauce
  • 1/2 cup shredded white cheddar cheese
  • 6 slices cooked bacon, crumbled

How to Make It

Step 1
Heat oil in a large frying pan over medium heat on a camp stove, or over a charcoal or wood-fired grill heated to medium (350°; you can hold your hand 5 in. above cooking grate only 7 seconds). Add onion and cook until deep golden and very tender, stirring frequently, about 20 minutes.

Step 2
Grill hot dogs until slightly charred all over, about 6 minutes, turning occasionally. Add buns and grill, turning frequently, until warmed and lightly charred, about 3 minutes.

Step 3
Spread buns with mayonnaise and drizzle with mustard and barbecue sauce. Set hot dogs in buns.

Step 4
Sprinkle cheese on top, followed by caramelized onions and bacon, and serve.

Tomato and Basil Omelettes

One of life’s simple joys is a well cooked omelette, and it just so happens that they’re extremely easy to put together! Follow these simple instructions for a delicious breakfast that everyone will enjoy.


  • 2 large free-range eggs
  • 1 small knob of unsalted butter
  • 1 small handful of grated Cheddar cheese
  • 2 or 3 sprigs of fresh basil
  • 1 handful of cherry tomatoes
  • olive oil

How to make it

Step 1
Pick and roughly tear the basil leaves. Chop the tomatoes in half, then add to a hot frying pan with a small knob of butter, a drizzle of oil and a pinch of salt and pepper. Fry and toss around for 1 minute, then turn the heat down to medium and sprinkle over the basil leaves. Add the eggs and move the pan around to spread them out evenly.

Step 2
Crack the eggs into a mixing bowl with a pinch of sea salt and black pepper. Beat well with a fork.

Step 3
Add the eggs to the pan and move it around to spread them out evenly. When the omelette begins to cook and firm up, but still has a little raw egg on top, sprinkle over the cheese (if using).

Step 4
Using a spatula, ease around the edges of the omelette, then fold it over in half. When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette on to a plate.

Step 5
Pick and roughly tear the basil leaves. Chop the tomatoes in half, then add to a hot frying pan with a small knob of butter, a drizzle of oil and a pinch of salt and pepper. Fry and toss around for 1 minute, then turn the heat down to medium and sprinkle over the basil leaves. Add the eggs and move the pan around to spread them out evenly.

Tofu and Eggplant Hobo Bundles

Traditionally, vegetarians aren’t too well catered for when considering classic camping fayre, that’s why you should keep this amazing recipe up your sleeve, ready to wow those unable to eat the meat options. These hobo bundles are a delicious full meal cooked up in a foil packet, not only are they great, but they’re also super easy to prep and make minimal mess (read; easy cleanup!).


  • 20 oz 20 ounces firm tofu, cut into 16 chunks
  • 12 oz Asian eggplant, quartered lengthwise and cut into chunks
  • 2 tbsp minced ginger
  • 2 tbsp minced garlic
  • ¼ cup reduced-sodium soy sauce
  • 5 tbsp vegetable oil
  • 2 green onions, chopped

How to Make It

Step 1
Make tofu and eggplant: Seal ingredients in a resealable plastic bag, turn, and chill at least 1 hour.

Step 2
Heat grill to high (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Divide tofu mixture among 4 large squares of foil and seal securely. Grill bundles, turning once, until eggplant is tender when pierced, about 10 minutes.

Step 3
Make salad: Mix all ingredients except rice and soy sauce. Unwrap bundles and top with salad. Serve with rice and soy sauce.

Rib-Eye Steaks with Pistachio Butter and Asparagus

If you’re looking to splash out a little, this rib eye steak with pistachio butter, served with asparagus is a decadent way to go. Rib eye steaks are well marbled for incredible flavor, complemented perfectly by the distinctive taste of pistachio. The best thing about this recipe is that the butter can be made up as much as a week before your trip (as long as it’s stored in the fridge), making it simple to get hold of ingredients and put them together ahead of time.


  • 1/4 cup shelled, roasted unsalted pistachios*
  • 1 cup arugula
  • 1/4 cup butter, softened
  • 2 boneless rib-eye steaks (each about 12 oz.)
  • 1 pound asparagus, trimmed
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons pepper

How to Make It

Step 1
Do this before you leave home: Whirl pistachios and arugula in a food processor until minced. Add butter and whirl until smooth, scraping down inside of bowl as needed. Transfer to a small container and chill.

Step 2
Heat a charcoal or wood-fired grill to between 450° and 550°. Coat steaks and asparagus with oil and season with salt and pepper. Grill steaks, turning once, until done to your preferences, 6 to 15 minutes for medium-rare. Grill asparagus in last few minutes, turning once, until tender-crisp.

Step 3
Transfer everything to a cutting board, dollop steaks with butter, and tent with foil. Let rest 5 minutes. Slice steaks and serve with asparagus.

Lime and Pepper Grilled Chicken Breasts

This is a great recipe to put together at short notice. Throw some vegetables on to the grill too for a healthy, yet delicious meal guaranteed to impress.


  • 1/2 cup lime juice (from about 4 limes)
  • 3 tablespoons sugar
  • 2 tablespoons freshly ground black pepper
  • 2 tablespoon olive oil
  • 1 teaspoon salt
  • 4 boned, skinned chicken breast halves
  • 1 Zucchini
  • 1 Red Onion

How to Make It

Step 1
Combine lime juice, sugar, pepper, oil, salt, and 1/4 cup water in a large bowl or resealable plastic bag. Stir to dissolve sugar and salt. Set aside.

Step 2
On a flat surface, lay 1 chicken breast half between 2 large pieces of plastic wrap. Using a mallet or a small saucepan, pound chicken to an even 1/4- to 1/3-in. thickness. Put chicken in bowl or plastic bag with marinade. Repeat with remaining breasts. Cover or seal; chill 30 minutes.

Step 3
While the chicken is chilling, slice the zucchini and onion. Apply a light brushing of olive oil and wrap individually in aluminum foil.

Step 4
Preheat a gas or charcoal grill to medium-hot. Place packets of vegetables on to the grill, also remove chicken from marinade and grill 4 minutes (cover if using gas). Turn chicken over (cover if using gas), and grill until cooked through (chicken should feel firm when poked), 3 to 4 minutes. Remove vegetables from the grill at the same time. Serve hot or at room temperature.

Camp Pizza with Caramelized Onions, Sausage, and Fontina

Sometimes you just want pizza, right? Problem is, unless you’re willing to settle for frozen, you’re unlikely to find delivery when you’re out at the camp site; enter the Camp Pizza! Topped with delicious caramelized onions, sausage and fontina cheese. Don’t like these toppings? No problem! The base recipe covers the pie itself, add any toppings you like. This one will take a little extra planning and shopping prior to your trip, but trust us, it will be worth it.


  • About 3 tbsp. olive oil
  • 1 baked 10- to 11-in. pizza crust, such as Boboli
  • 2 onions, halved lengthwise, then thinly sliced
  • 8 ounces bulk Italian sausage
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon fresh thyme leaves or 2 tsp. dried
  • About 1/2 cup store-bought or homemade pizza sauce
  • 1 1/2 cups (6 oz.) coarsely shredded fontina cheese
  • 2 tablespoons grated parmesan cheese
  • 1 tablespoon fresh oregano leaves

How to Make It

Step 1
Heat a charcoal grill to medium (about 350°) or set up a camp stove and use medium heat. Warm a large heavy frying pan until hot, then oil bottom and sides. Toast pizza crust (cheesy side down, if there is one), pressing down on edges, until crunchy and golden on bottom, 4 to 5 minutes. Transfer to a cutting board.

Step 2
Stoke fire with 12 to 15 more briquets if using charcoal. Add 2 tbsp. oil to pan, then onions, sausage, salt, pepper, and thyme. Cook, stirring often, until onions are soft and medium golden brown, 8 to 12 minutes. Remove pan from heat. Scoop onion mixture into a bowl and wipe out pan.

Step 3
Brush pan with remaining oil. Fit pizza crust into pan with toasted side up. Spoon on pizza sauce and two-thirds of onion mixture, followed by cheeses, remaining onion mixture, and oregano. Return pan to heat. Cook, covered with lid or foil, until cheese begins to melt (check underside to be sure it doesn’t burn), 3 to 5 minutes.

Step 4
Transfer pizza to board. Tent with foil to melt cheese completely, then slice and serve.

Pressed Italian Sandwiches

These sandwiches define moreish! The best part about these sandwiches is the portability; if you’re planning a hike, or any other kind of outing away from the RV, make these up the night before and pack them to take along – who said trail food had to be bland?!


  • 1 ciabatta loaf (about 8 by 14 by 2 in.)
  • 1/2 cup store-bought black or green olive tapenade
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1/4 pound thinly sliced Genoa salami
  • 3 ounces thinly sliced prosciutto
  • 1/4 pound thinly sliced spicy Italian cold cuts
  • 8 ounces fresh mozzarella, sliced
  • 1 roasted red bell pepper, chopped
  • 6 leaves fresh basil, torn into bite-size pieces
  • Freshly ground black pepper

How to Make It

Step 1
Cut ciabatta in half horizontally. Spread bottom half with tapenade. Drizzle cut side of top half with vinegar and oil.

Step 2
Arrange salami on top of tapenade, followed by the prosciutto, cold cuts, mozzarella, red pepper, and basil. Sprinkle with pepper to taste and place top half of loaf on filling.

Step 3
Wrap sandwich thoroughly with plastic wrap or foil. Place a heavy cutting board or other flat object on top of sandwich and weigh it down with a 2- to 4-lb. weight (such as a large pot or six-pack of soda). Let sit 30 minutes to 2 hours. Unwrap, cut into eighths, and serve.

Asian Chicken Salad

If you’re in the mood for a light bite, this Asian Chicken Salad might be just the recipe for you! It’s got tons of flavor, and it’s so quick and easy to make!


  • 4 cups baby spinach
  • chopped carrot slices
  • Kikkoman wasabi sauce
  • 1 pound skinless, boneless chicken
  • ½ cup chow mein noodles
  • 1 cup snow peas

How to Make It

Step 1
Grill chicken until thoroughly cooked through, season with salt to taste

Step 2
Mix baby spinach, chicken, carrot slices, snow peas, and chow mein noodles, top with Kikkoman wasabi sauce to taste. Serve and enjoy!

Cherry Camp Pie

Just because you’re camping, that’s no excuse to neglect dessert. This amazing cherry pie can be put together really easily and cooked on a grill, or even over a camp fire. You will need to make sure you bring along camp pie irons for easy and safe cooking!


  • 1 can cherry pie filling
  • 1 can cooking oil spray
  • 1 can refrigerated crescent rolls

How to Make It

Step 1
Roll out crescent rolls into two rectangular pieces.

Step 2
Place one piece into the iron that has been sprayed with cooking spray.

Step 3
Place 2 tablespoons of pie filling in center and cover with the other piece of crescent roll. Close iron and place over campfire until the pie is brown on both sides.

Camp Dinner Ribs

Camp dinner ribs take a little bit of extra prep, but trust us they’re worth it! They will be fall off the bone, melt in your mouth tender, and there’s a good chance you might try and keep them all for yourself!


  • 2-3 pounds of pork ribs
  • Case of beer
  • 2 liters of cola
  • 1 large onion
  • 2-3 garlic cloves
  • Old Bay seasoning
  • Kosher Salt
  • Dark Chili powder
  • Fine Ground Espresso
  • Paprika
  • Brown Sugar
  • Onion powder
  • Sweet Baby Rays BBQ Sauce

How to Make It

Before leaving for camp:
Parboil the ribs in a case of your favorite beer, 2 liters of cola, onions, garlic and a goodly sprinkling of Old Bay seasoning. Vacuum pack, chill and bring them along.

Step 1
Rub the ribs with a blend of Kosher Salt, Dark Chili Powder, Fine Ground Espresso, Paprika, Old Bay, Brown Sugar and a touch of Onion Powder.

Step 2
Toss on a hot charcoal grill long enough to crust the outside, and then glaze with Sweet Baby Rays BBQ sauce, and serve.

Country Breakfast

The beauty of this country breakfast is that it is good any time of day, not just in the AM! It’s hearty and filling, perfect for fuelling up for a day in the wilderness, or relaxing and winding down in the evening (hint – it’s amazing when topped with good salsa!).


  • 6-8 slices bacon
  • 4-5 medium red potatoes
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 4-5 eggs
  • 1/2 cup cheese
  • 1/4 cup sliced mushrooms

How to Make It

Step 1
Cut bacon into 2-inch pieces and fry in large skillet, draining off excess grease. Add onion and green pepper, cooking until onion is clear and pepper is soft.

Step 2
Cube the potatoes and add them and salt and pepper to taste. Cook until potatoes are browned and done, stirring often.

Step 3
Beat eggs and add to veggies and bacon (make sure to combine all ingredients). Cook until eggs are set, stirring often. Add sliced mushrooms to mixture. Cover with cheese and tomatoes.

Step 4
Cover skillet and reduce heat, cooking until cheese is melted, and serve.

Grilled Sea Scallops and Pineapple Skewers

No matter where you make camp, take your taste buds away to a tropical island with these succulent grilled sea scallops and pineapple skewers! It’s so quick and simple there’s no excuse not to try it.


  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon ground ginger
  • 1lb large sea scallops
  • 1lb fresh pineapple, cut in chunks
  • Sea salt
  • Freshly ground black pepper

How to Make It

Step 1
Clean grill grates well (to prevent sticking) and preheat grill to medium-high heat.
Combine the honey, oil, lemon juice, and ginger and toss pineapple chunks and scallops in the marinade.

Step 2
Thread pineapple and scallops onto skewers, making sure pineapple is on both ends. For more sturdy kebobs, two skewer sticks can be used.

Step 3
Season the skewers with sea salt and pepper and oil the grill to prevent scallops from sticking.

Step 4
Grill skewers approximately 6 minutes (about 3 minutes per side) and serve on a bed of fresh greens.

Layered Hot Crab Dip

This layered hot crab dip isn’t likely to last long once you’ve put it out. The sweet meat of the Dungeness crab shines through the creamy Fontina cheese, and is contrasted by the hint of sharp lime juice.


  • 1 pound Dungeness lump crabmeat (the fresher, the better)
  • 1.5 pounds of Fontina cheese
  • 1 ear of corn
  • 3 large baby portabella mushrooms
  • 1/4 of a red pepper
  • 2 stalks of green onions
  • 3 garlic cloves
  • 1 large avocado
  • 3 tablespoons lime juice
  • 3 tablespoons butter
  • 2 tablespoons fresh thyme

How to Make It

Step 1
Preheat oven to 400 degrees F

Step 2
Strip corn into a medium bowl and place into a dry skillet over a medium high flame and dry roast and until the corn is slightly charred. Pour corn into a bowl and set aside. Turn off heat and add the butter and minced garlic.

Step 3
Chop mushrooms into small dice and add to the skillet, adjusting heat to a medium low. While the mushrooms are cooking, cut your avocado into small dice and toss with lime juice in a bowl.

Step 4
Chop the red pepper into a small dice and slice the green onions and set all aside.

Step 5
When the mushrooms start to turn a golden brown color, add the thyme and gently combine. Turn off the heat.

Step 6
Remove the mushrooms from the skillet and pour them into a bowl, setting aside and dice the cheese.
Begin layering the skillet with the following:
1/2 of the: cheese, mushrooms, crab, corn, green onions and red pepper.
Continue layering all ingredients, saving some cheese to layer over the top.

Step 7
Bake for 20 minutes, or until the cheese has melted and is bubbling. Serve with sliced rustic bread or good quality corn chips.

Pie Iron Grilled Cheese

The pie iron grilled cheese is a monster of a sandwich, crunchy, gooey, creamy, cheesy goodness! This isn’t just any old grilled cheese though, the pesto and harissa add phenomenal flavour to this classic dish, sure to impress anyone you’re serving it to; if you don’t eat them all yourself!


  • 2 ciabatta buns
  • 4 slices of your favorite cheese
  • 4 slices of your favorite deli meat
  • 2 tablespoons green pesto
  • 2 tablespoons harissa spicy chili paste
  • Avocado oil cooking spray

How to Make It

Step 1
Assemble the sandwiches by putting the pesto on one side, the harissa on the other with the cheese and meat in the middle.

Step 2
Spray the inside of the pie iron with plenty of cooking oil. Add one sandwich to the iron and close it.

Step 3
Find a spot in the camp fire that has some hot coals, its better if it doesn’t sit in the flames. Find a rock and prop up the pie iron in a way that it hovers about 2 – 3 inches above the hot coals.

Step 4
If you stick it directly in the hot coals you risk the chance of burning your sandwich and if you put the iron in the direct flames you risk the pie iron melting.

Step 5
Flip the iron every couple of minutes and check closely to see when its ready. All the cheese should be melted and the bread should be nice and crispy.

Sturgeon Woods RV really hope you get to enjoy some (or all!) of these excellent RV Camping Trailer recipes. Our team are not just sales people, they are all RV and outdoor lifestyle enthusiasts too, so not only can they wax lyrical about the incredible RVs for sale we have on the lot, but also about RV and camping trailer accessories in general. Come along any time, either drop in or call ahead and our knowledgeable team will be glad to show you around the features of some of the latest and greatest RV Camping Trailers for sale in Ontario on the market today.

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