A recap of our weekend hiking and camping in the Blue Ridge mountains, plus, a vegetarian campfire recipe for potatoes, veggies and halloumi cheese.
You may have noticed the lack of a Sunday Paper this past weekend. That’s because I spent the weekend camping in the Blue Ridge mountains with Scott (and Charlie!) to celebrate our third anniversary and my 31st birthday. Each year for our anniversary, we take a mini-trip somewhere in the South in lieu of trading gifts. The first year it was Asheville and last year it was Charleston.
Now just so you know, this was no “glamping.” We did legit camping – tent, sleeping bag, peeing in the woods – the whole shebang. Okay, so there was a $40 bottle of wine involved, but other than that we were roughing it! Especially when the temps dipped into the twenties at night and we only packed our lightweight sleeping bag…thank goodness for a 135 lb Saint Bernard to spoon with.
After setting up camp on Friday, we hiked in Graveyard Fields to see both the waterfalls. Back at camp, we enjoyed our bottle of wine and a yummy campfire meal (recipe follows!). I was planning on making these halloumi and vegetable skewers from Naturally Ella, but we realized we left Scott’s mini-grill at a friends house right before we left. So, we wrapped everything up in aluminum foil and threw it in the fire! I know this is my second zombie apocalypse reference in less than a week, but let me say, with my campfire cooking skills, you’ll definitely want to protect me in the event!
The next day we woke up early and did some more hiking are Moore’s Cove and to Skinny Dip Falls (no, we did not skinny dip, pervs). After spending the morning hiking, we decided to head into Asheville. We enjoyed a flight at Green Man Brewery and split a cubano from Melt Your Heart. Then we took Charlie on a walk around downtown, where he quickly became a local celebrity. At one point, we had 15 people surrounding him – to think that some family gave him up boggles my mind! We had an awesome dinner at my absolute favorite brewery on the planet, Wicked Weed, then closed out the night back at camp, enjoying the campfire and a slice of Theos olive oil chocolate cake from French Broad Chocolates!
Keep scrolling to enjoy some of the pictures of our trip and get my recipe for campfire potatoes and veggies with halloumi cheese.
- 1½ lbs Yukon gold potatoes, quartered or cut into eighths
- 2 large zucchini, cut into 1 inch chunks
- 1 large red onion
- 1 red bell pepper, stemmed and cut into 1-inch pieces
- 10 ounces halloumi cheese, cut into 1 inch cubes
- Extra virgin olive oil
- Garlic powder
- Smoked paprika
- Salt and black pepper
- Plenty of aluminum foil
- Make sure
- Spread a large piece of aluminum foil on the ground. Add the potatoes, drizzle with olive oil and sprinkle with garlic powder and smoked paprika. Season with salt and pepper. Fold the aluminum foil so it's sealed then shake to combine. Throw it into the fire.
- Make another packet with the vegetables, season the same way and throw into the fire with the potatoes.
- Make another packet with the halloumi, omiting the olive oil. Throw it into the fire.
- The potatoes and vegetables will be done in about 10 minutes. If you need to peek, use a clean stick or long fork to open the packet a bit and give it a good stir. The cheese only needs a few minutes to warm.
- When vegetables and cheese are cooked, open and pour the cheese and it's juices over the potatoes, then enjoy!