Cooking in the Southwest with the Gerber Gear ComplEAT Camp Cook Set

There's nothing quite like a warm meal after a chilly night of car camping, and using the Gerber Gear ComplEAT Cook Set made that a seamless reality!

The Camping Trip

After a long month of car issues and spending a lot of time indoors, it was time to get back on the road and to get outdoors! With my girlfriend back in town while she was on spring break, it was the perfect opportunity to go camping in two of my favorite spots in the Southwest: Red Rock Canyon and Death Valley National Park. 

The first day of the trip was spent going to the grocery store to get all of the essentials for some delicious meals over the next two days. After picking up the goods, it was time to make our way to Death Valley and after a short 2-hour drive, we arrived at one of the National Park's best gems, Artist's Palette. 

With the sun beginning to set, it was time to break out the Gerber Gear ComplEAT Cook Set and begin cooking one of my favorite camp meals: chicken quesadillas with fresh guacamole.

Meal #1: Chicken Quesadillas

The Recipe (For 2)

• Ingredients:
• 1 Pack of chicken tenders
• 1 Pack of 10 flour tortillas
• 1 Bag of shredded Mexican Blend cheese
• 3 Avocados
• 1/2 Red onion, diced
• 2 Limes
• 1 Bunch of cilantro, chopped
• Salt, pepper, garlic powder, and paprika to taste
• Olive oil

Step 1:

Begin by prepping the guacamole using the paring knife from the ComplEAT Knife Set to cut the avocados, limes, and cilantro. Then use the serrated utility knife to slice and chop the red onion.

In the large mixing bowl from the ComplEAT Cook Set, add the diced onions, sliced avocados, 1 full lime squeezed, and a healthy amount of cilantro.

Mix and mash this until it reaches your desired consistency and generously season with salt, pepper, and garlic powder until it tastes like the guac of your dreams!

Step 2:

Now prepare the chicken by using the chef knife from the knife set to dice the chicken into cubes and trim any fat from the tenders. 

Heat the ComplEAT Sauté Pan to medium heat and then add 2 tbsp of olive oil into the pan before adding the chicken.

Generously season the cubed chicken with salt, pepper, garlic powder, and paprika and cook until you have a nice crust on the chicken, and it reaches an internal temperature of 165 degrees Fahrenheit.

Step 3:

Heat up the ComplEAT Griddle and add a tortilla, a generous layer of shredded cheese, and then the cooked chicken before adding the top tortilla.

Cook one side until it is golden brown, then flip and repeat on the other side until the cheese is nice and melted!

Step 4:

Cut the quesadilla into slices and serve with a healthy scoop of guacamole and a garnish of cilantro. Enjoy!

Notes: The plates and bowls from the ComplEAT Tableware Set made prepping and separating the different ingredients a breeze, and they were the perfect size for these quesadillas and guac!

After we finished cooking and cleaning up dishes, we made our way to Zabriskie Point to watch sunset from one of the most iconic spots in Death Valley!

We camped just outside of Death Valley, and early the next morning made our way to Red Rock Canyon near Las Vegas for a breakfast amongst the mountains!

Meal #2: Pancakes and Sausage

The Recipe (For 2)

• Ingredients:
• 1 Box of pancake mix
• 1 Pack of 4 sausage links
• 1 Box of blackberries
• 1 Bottle of maple syrup
• 1/4 Stick of butter
• Salt and pepper seasoned to taste
• Olive oil

Step 1: 

Begin by heating the sauté pan to medium heat and add olive oil and the 4 sausage links to the pan.

Continue cooking until there is a nice crust on each side of the sausages and until there is no pink on the inside.

Season the sausages with salt and pepper to taste and add them to the plates provided in the ComplEAT Cook Set in preparation for the pancakes!

Step 2:

In the large mixing bowl, add 1 cup of pancake mix and 2/3 cup of water (this makes 5 to 7 4-inch pancakes). Be sure not to over-mix the batter, you want it in the sweet spot of being moist and still slightly lumpy.

Step 3:

Heat the griddle to a medium heat. Add a little slap of butter to the griddle to prevent sticking and add some nice flavor.

Then, pour the batter from the mixing bowl onto the griddle one pancake at a time in roughly 4-inch circles.

When the pancake starts to bubble on the top, you are ready to flip to the other side and continue cooking until there is a nice golden brown exterior.

Step 4:

After all the pancakes are ready, add them to your plates with the sausage and garnish with a small slab of butter, delicious maple syrup, and a handful of fresh blackberries!

Notes: The large mixing bowl from the ComplEAT Camp Cook Set made the pancake mixing a breeze and the griddle's even heat distribution was perfect for cooking the best pancakes every time!

We spent the rest of the morning walking around the trails and enjoying the beautiful views of Red Rock before heading to our campsite for the night and cooking another great dinner!

Meal #3: Philly Cheesesteaks

The Recipe (For 2)

• Ingredients:
• 1 Package of either ribeye or flank steak
• 1 Fresh baguette or roll of choice
• 1/2 Sweet onion
• 1 Red bell pepper
• 1 Yellow bell pepper
• 1 Package of provolone cheese
• Olive oil
• Salt, pepper, garlic powder, and paprika

Step 1:

Begin to prepare the onions and bell peppers by cutting them into thin slices using the serrated utility knife from the knife set.

Then, heat the sauté pan to a low/medium heat.

After properly heated, add olive oil and first add in the peppers. After a couple of minutes, add in the sweet onions so they will finish caramelizing at the same time as the peppers.

Season generously with salt and pepper and cook low and slow until the peppers and onions have a proper level of browning and have softened. 

Step 2:

Cut the steak into very thin slices using the chef knife from the knife set. Cutting against the grain will help with slicing. 

Using the same sauté pan as the peppers and onions, raise the heat to medium/high, and add more olive oil.

Season the steak with salt, pepper, garlic powder, and paprika and place the thin slices into the pan. Cook each side until there is a crispy brown crust all around the slices.

Step 3:

Now heat the ComplEAT Griddle to medium/high, and add olive oil to each side of the baguette. 

Toast the bread on the griddle until there is a desirable golden brown on both sides and then build your sandwich by adding your ingredients to the baguette slices in this order: steak, provolone cheese, sautéed peppers and onions. Serve on the ComplEAT plates and enjoy!

Notes: During this meal, the ComplEAT Knife Set really shined through. The three different knives included excelled while cutting all the different veggies and especially while cutting the steak into very thin slices.

Bonus: Camp Hot Chocolate

After a breezy day in the desert, it was only right to make some hot cocoa/tea to end the day!

Quick Recipe:

• Ingredients:
• 5 Cups of water
• 2 Tbsp of cacao powder
• 2 Tbsp of maple syrup

Step 1: In the large stock pot from the ComplEAT Camp Cook Set, heat the water on high heat and remove from heat just before boiling.

Step 2: Add the hot water and 1 tbsp cacao powder to each cup along with a couple teaspoons of maple syrup.

This won't taste like traditional hot chocolate, but should be a nice mix of hot coco and tea and is super nice to have during a chilly day of camping!

Notes: The large stock pot was ideal for boiling the water, especially because its handles stay cool, making it easy to pick up and carefully pour the hot water. It would also be ideal for many different recipes that include noodles or rice, and would be super handy when cooking for bigger camping groups.

I had such a blast getting outdoors to end the month of March and truly enjoyed using the Gerber Gear ComplEAT Camp Kitchen Collection while camping and exploring some beautiful places.

Follow along with more of Tanner's adventures by following his Instagram: @tanner.price_.