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Camping Rocky Mountain National Park, Moraine Park

July 24, 2010 By Lea Ann Brown 22 Comments

Colorado Travel: Camping Rocky Mountain National Park, Moraine Park Campground. And the camping food that went with us.

Camping at Moraine Park, Rocky Mountain National Park, Colorado

Our last camping trip took us to Moraine Park in majestic Rocky Mountain National Park. Located about 2 ½ hours northwest of Denver, we’re truly lucky to have such a beautiful and sought after vacation spot so close to home. We really like camping at Moraine Park campground. Even though it’s a large campground, the trees and the breath taking scenery make you feel cozy.

To get to RMNP we head north out of Denver to Loveland then turn west through Big Thompson Canyon to Estes Park. Sound familiar? Some of you may remember that name from the tragedy, the Big Thompson Flood. On July 31, 1976 a storm dumped nearly 8 inches of rain in one hour, and up to 12 inches of rain in just a few hours, causing the event that claimed 144 lives and destroyed more than 400 homes. 30,000 cubic feet per second and more than 13 million gallons of water per minute swept through the canyon that night.

This was before I lived in Colorado. Vacationing the next year I drove through the canyon the very week it was reopened. I’ll never forget the devastation that was still visible. To this day when we make that drive, I solemnly look at the steep canyon walls with respect, look for the few homes and businesses amongst the rebuilds that survived, and feel heartsick at the horror all of those people went through that night. Just breaks my heart to think of how scared they must have been.

Most were vacationers. Many that survived were forced to climb those canyon walls to be plucked off the mountain top to safety by helicopter the next day. If you’re interested in more take a look at this website. http://www.casfm.org/papers/big_thompson_tom_browning.htm

Moving on. At the top of the canyon you putter through picturesque Estes Park and then arrive at the park. Before we get to some scenery shots, let’s talk about the food.

I am loving our Coleman camp grill. Don’t know how I lived all these years without it. And how easy is it to cook a steak at the camp site? Easy! Sprinkled with a little of your favorite seasoning, alongside a handful of asparagus, a head of romaine for my favorite Grilled Romaine Salad…and the hills are alive with the sound of music. Ok, I got carried away. Camping food ideas came easy with this new grill.

Add a little shrimp and some green onions, drizzle the romaine with the dressing and you’ve got yourself a campground feast! The one rib eye was enough for both of us.

Look who’s coming to dinner. This Magpie swooped in and right under our noses grabbed an olive out of the container and flew off with it faster than we could yell “SHOOO”. Not even enough warning to wave our arms in protest. Olive container was promptly covered. Still didn’t keep him from returning to peck at the lid in protest…sheesh, where is Campground Security when you need them.

One evening’s dinner was a zesty grilled ham steak with a mustard glaze, which beautifully turned into some hash for breakfast the next morning. I parboiled two potatoes at home, then cubed them on sight, sautéed them with some onion, added in cubed ham, some paprika and seasonings and it turned out to be easy and delicious. Can’t have breakfast hash without two sunny side up eggs.

I love our French Press for coffee in the high country.

Next up, a few scenery shots and I’ll have you out of here in no time.

Photo of Moraine Park Campground, Rocky Mountain National Park

Just a little shot of the campground from our area so you can wrap your arms around the place.

Campground cook hovering over the warming grill.

View of Long's Peak from Moraine Park Campground. Camping at Rocky Mountain National Park.

14,259′ Longs Peak looms as a scenery perk from the campground.

Camping at Rocky Mountain National Park. Alluvial Fan Area.

A day trip to the Horseshoe Park and the Alluvial Fan area. Again, the scene of a failed earthen dam above caused boulders the size of cars to tumble down the mountain to create an alluvial fan effect in 1982. Interested in learning more?

This leads you up the famous highway, Trail Ridge Road which takes you over the continental divide and over and through those peaks that tower more than 14,000 feet high. Forget those bad seats in the arena…you are officially in the nose bleed section here.

Camping at Moraine Park, Rocky Mountain National Park.

Near the top, we’re looking down on the valley from where we came. To the left you can see that alluvial fan where the last photo as taken. Pretty awesome. To the right the switch backed highway that winds you up the hill. Feeling the altitude yet? 🙂

Camping at Moraine Park, Rocky Mountain National Park. Bighorn sheep in the meadow.

White knuckled and down off the highway in the sky, treat of the trip was to find a group of female and baby Bighorn Sheep grazing in a wet meadow. These treasures were closely guarded by Park Officials, so this was as close as I could get for a photo-op. How COOL is this?

Back at the campsite, clouds swirl around the sun to threaten an afternoon shower. Now I understand why we call it God’s country!

Interested in other posts about camping in Colorado? Here’s one about our trip to:

Turquoise Lake, Leadville, CO.

Camping at Turquoise Lake in Colorado. Sunset at Turquoise Lake

Orange French Toast With Grand Marnier Syrup, Camping Breakfast

July 2, 2010 By Lea Ann Brown 34 Comments

Orange French Toast with Grand Marnier Syrup. A great breakfast recipe for camping. And photos of our camping trip to Pearl Lake Colorado and the camping food that went with us.

Camping food. Orange French Toast with Grand Marnier Syrup. Delicious french toast recipe

I must admit that I truly believe the four of us deserve some sort of culinary award for this camping trip. Perhaps the coveted James Beard Award For Camp Grub?? 😉

Camping Pearl Lake Colorado. And some of the best camping food and meals. Photo from Hahns Peak Campground trail.

Looking for ideas for camping food?

Award winning cast and crew, Dan, camp photographer, Teri, French Toast Genius, Rusty and Daisy camp dogs, myself slider/salad queen, Zia and Chili, our camp dogs and Bob, Camp Somellier.

Food for camping trips need not be boring, need not be all hotdogs or bologna sandwiches and granola bars. Not that there’s anything wrong with that, but with a little preplanning and prep before you head out, you can enjoy some pretty delicious no-fuss meals at the campsite.

I mean afterall, doesn’t everything taste better outdoors in a lawn chair around a camp fire??

Before we get to the food, pull up your chair, grab the beverage of your choice, take a deep breath and take in this photo. Doesn’t your blood pressure instantly drop to about 26 over 12?

This last camping trip took us to Northern Colorado to beautiful Pearl Lake about 25 miles North of Steamboat Springs, near Steamboat Lake and almost to the Wyoming border. A beautiful little spot.

So let’s eat. Since this shot is of early morning fog rising off the lake, let’s start with breakfast fare.

Breakfast: Ina’s Chicken Sausage Breakfast Hotdogs which I recently made at home and have already blogged about. Easy for a camping trip with the mayonnaise sauce premixed at home. While the grill is heating up, on the griddle start some of those packaged Southwestern flavored hash brown potatoes that you find refrigerated at your market. When they’re about half cooked, throw on the sausages, add some eggs along side the potatoes. Intermittent drizzles with olive oil cooked the eggs and potatoes perfectly.

The propane griddle is really handy but this could be done on a camp stove in a good-sized fry pan. Needless to say we were stuffed little piggies. A hike around the lake was mandatory and of course no need for lunch. Dan took these photos, love the empty plate shot.

Orange French Toast with Grand Marnier Syrup. Delicious anytime and great for camping food.

Teri hit a home run on day two with her delicious French Toast recipe. I am telling you this is a WONderful recipe, whether made at home or at the campsite.

Orange French Toast Recipe with Grand Marnier Syrup

Print Recipe

5 from 1 vote

Orange French Toast with Grand Marnier Syrup

An absolutely beautiful and delicious french toast recipe.

Prep Time15

Cook Time15

Total Time30

Course: Breakfast Recipes

Cuisine: French

Servings:

Calories: 1008kcal

Author: Lea Ann Brown

Ingredients

For the French Toast:
8 eggs
2 cups milk
¼ cup grand mariner
⅛ cup sugar
1 teaspoon vanilla
¼ teaspoon salt
½ teaspoon orange zest
16 slices Texas toast bread or French bread sliced thick
For the Syrup:
3 cups pure maple syrup
1 stick butter
Grand Marnier to taste I used about ¼ cup or more
Toppings:
Mandarin orange slices powdered sugar.

Instructions

For the toast, mix all ingredients in a shallow bowl. Mix well then dip each bread slice, letting it soak for a few seconds.
Using a griddle, add butter or vegetable oil a little at a time and fry the toast.
In the meantime make the Syrup. Mix all ingredients in a sauce pan. Heat to a boil then turn down to a simmer while the toast is cooking.
This made about 16 pieces, or so. You can halve it or double for large groups.
Topped with Mandarin oranges and powdered sugar, served with some fresh fruit and bacon……unbelievable breakfast.

Nutrition

A breakfast fly over by an immature Bald Eagle.

A hike around the lake and throw in a day trip to nearby Steamboat Lake…and we’re ready for dinner.

I love this series of photos.

Heck no…Perfectly cooked chicken, Teri’s Cole Slaw and Corn on the Cob

Grilled chicken is always an easy campsite meal. Partially cook your chicken pieces at home and you’re enjoying dinner at the campsite in no time. At the campsite throw chicken pieces on the grill and baste with your favorite grilling sauce.

While the chicken is cooking mix up some cole slaw using a pre-packaged mix from produce section, toss with the dressing that you made and brought from home, throw in one of those small boxes of raisins and you’ve got a delicious side dish in no time. And how easy is it to boil some water for corn on the cob. Dan grilled the chicken using his Mom’s basting sauce. Gotta get that recipe. Anyway, voila, you’re dining like a camping king.

Steaks or burgers are also an easy meal, especially if you have a camping grill. Cooking on a grate, on tin foil, over a campfire can be risky business. Too hot…too windy…embers too cold. Camp grills are the ticket.

For day two dinner I made This Orange Salad that I found in West Virginia over at Larry’s Blog, which had traveled from North Carolina from Sam’s Blog and now has made its way to the Rocky Mountains to my blog and a delicious camp site salad.

I threw in three large navel oranges and just peeled and sliced them on site. Had picked some fresh rosemary and parsley from the garden and transported them in a small baggie. Pre-mixed the dressing of ¼ cup red wine vinegar and ¼ cup olive oil that traveled in a small mason jar, slice some rings of red onion, sprinkle with Kalamata olives and voila. Easy peasy and a fresh and delish side dish for the sliders.

I brought those darn delicious Smoky Sliders with Chipotle Mayonnaise – man are these killer. I swear this is the recipe find of the century and very easy to take on the road.

Just make the little patties at home, transfer to a large zip-loc baggie, and lay the bag flat in the top of the ice chest. Pack a small can of pineapple rings, whip up the Chipotle Mayonnaise at home and transfer to a small Mason jar. Fire up the camp grill at the campsite and you’ve got a delicious meal in about 15 minutes.

Camping wouldn’t be complete without some easy appetizers while you’re waiting on the grub to cook.

Sliced pears and some fabulous Gorgonzola Dolce cheese paired beautifully with this delicious shiraz from Mollydooker.

Some guacamole for your tortilla chips…

So there you have it, delicious food with little fuss.

It’s What’s for Camping The Rocky Mountains.

Stick around for some scenery photos.

Pearl Lake is about 4 ½ hours northwest of Denver. We stopped halfway to enjoy a picnic lunch at Red Desert Overlook at Wolford Mountain Reservoir.

Watching swallows nab bugs on the lake.

A day trip to Hahns Peak Historic Cemetery, the oldest public cemetery in Routt County, Colorado.

Plenty of time to watch the grass grow.

Another day trip took us to Hahns Peak Lake.

Dan picked wildflowers for the table.

After dinner we headed down to the lake to watch the full moon rise over the ridge.

And some up and close views of bats swooping all around us (not pictured, but trust me, they were there).

Warm Butter Bean Salad with Bacon and Maple Syrup Vinaigrette

June 17, 2010 By Lea Ann Brown 19 Comments

Butter Bean Salad With bacon gets a beautiful splash of flavor dressed with a warm maple syrup vinaigrette. Bold and tangy, this salad is served warm by quickly heating canned butter beans and the vinaigrette in the the microwave. A super easy side salad recipe yet hearty enough for a light main course salad. This recipe will wow the palate.

Butter bean salad served on a white platter bowl.

What Is This Butter Bean Salad About?

It's a cozy bowl of buttery beans warmed through and tossed in a glossy maple vinaigrette. Add in bacon for that sweet, salty flavor combo that we all love. Don’t you love dragging a strip of bacon through maple syrup that’s dripped off your stack of pancakes? Imagine the same intoxicating sensation in this butter bean salad. The vinegar in the maple syrup dressing keeps it from tasting like breakfast and you won’t even miss the pancakes.

It’s Delicious and Here’s Why

Bold, smoky and complex, it’s light enough for a to serve as a starter for a main course, and with bacon, hearty enough for a light dinner.

Texture: The warm maple syrup dressing melts into salad greens and turns the beans into royalty. And, after all maple syrup is a natural partner for bacon.
Bacon: There are six pieces of bacon in this white bean salad recipe. That means a crunch of salty bacon flavor in each and every bite.
Flavor: A combination of sweet and salty is always a treat for the taste buds.
Veggies: The green onions add a nice touch to the flavor and the red bell pepper a crisp splash of color.
The Texture: Creamy fluffy butter beans, crisp vegetables, and crunchy bacon over crisp greens = perfect.

Butter Beans vs Lima Beans

Butter beans and lima beans are the same bean. Butter beans are just fully grown lima beans. Bigger, creamier and less green tasting.

Using canned butter beans are a big convenience. They're already tender and warming them gently helps them to drink up the maple syrup dressing. If you want to use dried beans, soak them overnight, drain and cover again with water and simmer until soft but not falling apart. Salt towards the end and don’t overcook. Mushy beans will ruin the mood of this salad.

Why Maple Syrup Works Here

Pure Maple Syrup isn't just sweet. It's earthy and almost smoky. That depth plays well with beans, which are mild and creamy. Dijon mustard, when paired with maple syrup delivers a little dance of sweet and tangy. And of course, there’s that bacon and maple syrup combination that simply irresistible.

This salad recipe comes together in a snap, let’s get started.

Ingredients You’ll Need

Canned Butter Beans = Easy!
Bacon: Thick sliced, fried and cut into pieces.
Veggies: Green onions and red bell pepper.
Greens: Since we’re using a warm dressing, choose sturdy greens like baby spinach or a power mix that contains a mix of spinach and hearty greens. Delicate lettuces will wilt too easily.
Vinaigrette: Real maple syrup, Dijon mustard for bite, apple cider vinegar for brightness. Olive oil, salt, black pepper. That's it, simple and clean.

Variations and Substitutions

Honey: If you're out of maple syrup, honey will work. Bringing a little different flavor, it’s still a good choice.
Vinegar: Balsamic instead of cider vinegar? Deeper and richer flavor.
Lemon Juice: Lemon juice instead of vinegar. Lighter and brighter, a more Summery option.
Beans: Pillowy Butter beans are my absolute favorite choice for this salad, but canned Navy Beans and Great Northern Beans are a good substitute.
Make It Heartier: This salad seems to me to be perfect as is, but if you want some additions, here are some suggestions. Pieces of roasted chicken. Or top with a poached egg. We made many salads topped with runny eggs in Culinary School … it’s a very French thing to do. The runny yolk drips into the salad ingredients making it even creamier.

Tip: I've tried all of these and Maple syrup and apple cider vinegar are still my favorite.

How To Make Butter Bean Salad

Preparing canned butter beans to make butter bean salad.

Step 1: Cook The Bacon: Grab your favorite fry pan and cook the bacon until the fat has rendered and it’s nice and crispy. Using kitchen shears, cut the bacon into bits and set aside. Prepare The Beans: Place the canned beans into a colander, rinse and set aside while they drain.

Making maple syrup vinaigrette for butter bean salad.

Step 2: Make The Savory Maple Syrup Vinaigrette Combine Maple Syrup, cider vinegar, olive oil, Dijon Mustard, salt and pepper in a microwave safe bowl.

Heating maple syrup vinaigrette in a glass bowl for butter bean salad.

Step 3: Microwave on high for 30 seconds. Stir with a whisk and microwave on high for another 30 seconds. Whisk again until smooth and set aside. Warm The White Beans: Heat for 1 minute or until beans are nice and warm.

Butter Bean Salad in a white serving bowl.

Step 4: Grab your favorite salad bowl Place sturdy greens (example, spinach or arugula) in the salad bowl. Sprinkle in the chopped red bell pepper and sliced green onions. Sprinkle on the bacon.
Dress and serve: Add the warm beans and warm maple syrup vinaigrette to the salad. Toss a bit and serve.

Presentation tip: I like using a wide shallow salad bowl. The small ingredients don’t sink to the bottom for a better display.

Tips For Success

Use pure maple syrup rather than pancake syrup from the breakfast aisle at the grocery store. Pure maple syrup brings a much cleaner, rich flavor. Plus you’ll be avoiding high fructose corn syrup.
Thick Sliced Bacon: Once cut into bacon bits, thick sliced bacon will deliver a more flavorful and chewy bite of bacon.
Don’t overheat the beans, they’ll crack and dry out.

What To Serve It With?

Since this is a heavier, almost main course salad, keep it light. Stay on theme and serve it as a starter for Dijon Mustard Maple Glazed Salmon. Or simply with a few slices of crusty bread and make it a meal. As far as wine, choose a crisp cold Sauvignon Blanc. It’s acidity will compliment the bacon and match the dressing.

FAQ’s

Are Butter Beans Healthy?

Butter beans are an excellent source of plant protein. They're loaded with dietary fiber, which supports digestion, helps regulate blood sugar, and keeps you full longer. Great for heart health, too.

Can I Make This Ahead?

This is such a quick and easy salad to throw together, but if you need to work ahead, I would suggest chopping the red bell pepper and onion ahead of time. Store each of them separately in the refrigerator for up to three days. You can also throw together the vinaigrette ingredients ahead and time and warm right before plating the salad.

Explore More Recipes Using Beans

So if you’ve been wondering what to make with canned butter beans, I hope you give this rich and rustic recipe a try. It get rave reviews every time I serve it.

if you're loving the idea of this creamy butter bean salad don't stop here. I cook with dried bean and canned beans a lot. So here are a few more of my favorite bean recipes, from cozy soups to hearty main dishes and bean salads, that keep this humble ingredient doing all the heavy lifting.

Don’t miss my Salad Category. You’ll find lots of great salad recipes and vinaigrettes, including the most popular salad recipe on my site for my Taco Salad Made With Catalina Dressing. And yes, the backbone of this recipe is canned beans.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

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Warm Butter Bean Salad served on a white platter plate.

Print Recipe

5 from 2 votes

Warm Butter Bean Salad with Bacon and Maple Syrup Vinaigrette

Prep Time15

Cook Time15

Total Time30

Course: Salads, Salad Dressings and Vinaigrettes

Cuisine: American

Servings:

Calories: 419kcal

Author: Lea Ann Brown