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Recipes Archive

AB Recipe: Navajo Stew

What’s the most popular dish on the Adventure Bus Menu? Undoubtedly it is our Navajo Stew  over homemade Fry Bread. It is the most requested recipe, and everyone wants to know when we are going to serve it.  Primarily served on our Southwest tours, it does make an appearance on other tours. We even made… Read more →


Smores on Adventure Bus

S’mores!

S’mores are a campfire classic! But what if you don’t have access to a campfire, or due to dry conditions, you aren’t allowed to have one in your campground? Well we have an alternative treat for you! But first, let’s get to the classic! Classic S’mores: Marshmallows Hershey’s Chocolate Bars Graham Crackers Directions: Place 2-3… Read more →


Fruit salad

Fruit Salads

We serve fresh fruit every morning on the Adventure Bus. Here are some of our favorite fruit salad combinations to serve up with yogurt, granola, and whatever breakfast entree is on the menu. Strawberries and Grapes Honeydew or Cantaloupe with Blueberries Melon Mix: Honeydew and cantaloupe Strawberries, bananas, and kiwi Apples, bananas, and oranges Any… Read more →


Egg Ham and Cheese

Egg Scrambles

Eggs are a great source of protein, and we love to scramble them up with all kinds of tasty veggies and cheeses. Here are some of our favorite combos: Helpful Hint: When cooking eggs for a crowd, plan on at least 2 large or extra large eggs per person. (At least 3 if they are… Read more →


Adventure Bus Review

Cowboy Caviar

Cowboy Caviar: 15 oz can of black-eyed peas drained and rinsed 1/4 C finely chopped green onion 1/4 C chopped red pepper 2 cloves minced garlic 2 T oil 2 T vinegar 1 or 2 jalapeno peppers, seeded and chopped 1/4 t cracked pepper salt This makes a great side dish with tortilla chips. It… Read more →


Adventure Bus along the Colorado

Jambalaya

AB Recipe: Jambalaya Here is an easy cajun recipe that is good for serving a crowd while acommodating lots of dietary needs like vegans and gluten free! Leave out the sausage and add red or kidney beans for an easy vegan version. Ingredients: 4 celery stalks 1 medium onion 1 green pepper 2 14.5oz cans… Read more →


Tortilla Soup

Tortilla Soup!

Tortilla Soup: Use a tomato soup base or make your own with veggie broth and fire roasted diced tomatoes. Add the following to the broth and simmer until veggies are tender: diced zucchini, diced onion, corn, your favorite canned beans rinsed (black or pinto work well), diced mild pepper such as aneheim or poblano. You… Read more →


caprese salad

Caprese Salad

Mozzarella cheese bites Fresh Basil minced 1 package cherry tomatoes halved 1-2 tbs olive oil pine nuts (optional) salt and pepper to taste. Mix all ingredients in a bowl and chill. Serve over a bed of mixed greens. Goes great with any pasta dish, especially Chicken Pesto Pasta or Chicken Cacciatore.   Read more →


cajun cobb

Cajun Cobb Salad

Ingredients: canned corn, drained,  (fire roasted if you can find it) 1 zucchini diced 1 summer squash diced 1 small box cherry tomatoes diced in half 1 package (6-8) mini colored peppers sliced 1 small red onion diced 1 small package bacon bits 1-2 sprigs fresh thyme finely chopped 1-2 tbs olive oil 1-2 tbs… Read more →


flamingo sunset

Coconut Rice with Jerk Chicken

Ingredients: jasmine rice 1 can coconut milk chicken tenders shredded carrots cilantro 1 bottle jerk sauce fresh pineapple Cook your jasmine rice as directed, but substitute half the water with the coconut milk. Marinate your chicken tenders in your favorite jerk sauce and sauté. Add in the shredded carrots and cilantro to the chicken and… Read more →