The pleasure of cooking over a campfire you can experience only if you are lucky to go on camping. Try to slow down, and if you have never gone camping maybe you can give it a try. It is a way to reconnect with your family, friends and the nature around you and enjoy during your camping trip.
One of the highlights from camping is definitely camp meals and their preparation. Back to the essence of simple cooking is so cool and brings so much fun. If we just take a look from a different perspective cooking on camping is not so much difficult. You just need to do some planning in advance and preparation and you are on a good way to make some really awesome meals.
Start your day with healthy, easy to make breakfast, make a delicious lunch with only a few good ingredients and over a camping fire make some tasty dinner to remember.
Forget the hot dogs and marshmallows and take a look at this list of great camping meals ideas.
1. Grilled Barbecue Chicken and Vegetables in Foil
Recipe via diethood
Prep Time: 10 minutes
Total Time: 35 minutes
INGREDIENTS
8 aluminum foil sheets large enough to wrap around one chicken breast
4 (4-ounces each) boneless, skinless chicken breasts
1/2- cup barbecue sauce (use your favorite)
1 zucchini, sliced into thin rounds
1 red, green or yellow bell pepper, cut into thin strips
8 asparagus spears
salt and fresh ground pepper, to taste
extra virgin olive oil
INSTRUCTIONS
Preheat the grill to medium-high heat.
For each foil pack, prepare two sheets of aluminum foil; place the sheets one on top of the other for durability.
Place one chicken breast on each stacked pair of foil sheets; season with salt and fresh ground pepper.
Brush each chicken breast with 1 to 2 tablespoons barbecue sauce.
Divide equally and arrange vegetables around each chicken breast; season with salt and pepper.
Drizzle chicken and vegetables with little olive oil.
Hold the sides of the foil over the chicken, covering completely; seal the packets closed.
Transfer foil packets to the preheated grill rack and cook for 20 to 25 minutes, or until done, turning once.
Chicken is done when a thermometer reads 165 F.
Allow the chicken to rest for a few minutes.
Serve.
2. Cajun Shrimp Foil Packets
Recipe via favfamilyrecipes
Prep Time: 10 minutes
Total Time: 35 minutes
INGREDIENTS
8-12 pieces corn on the cob, 4 full cobs cut in half or in thirds
4 red potatoes, washed and cubed
20-30 uncooked shrimp, peeled or not, it’s up to you
1 pound smoked sausage, cut into chunks
melted butter, or olive oil, to taste
1/2 cup chicken broth, you may not need that much
Cajun/Creole seasoning, we like to use Tony Chachere’s brand, to taste
salt and pepper, to taste
INSTRUCTIONS
Heat grill to 400-degrees. You can do this in your oven at the same temperature.
Evenly distribute corn, potatoes, shrimp, and sausage between 4 heavy-duty foil sheets (approximately 12×18 inches each).
Drizzle melted butter and about 2 tablespoons chicken broth over each foil packet.
Season evenly and generously, to taste, with Cajun seasoning, salt, and pepper.
Tightly seal foil packets by folding up the sides over the contents and tightly folding up the ends over the seam.
Grill 30-40 minutes or until potatoes are tender, flipping once half-way through
Be careful opening the packets to check for doneness, the steam inside is VERY hot!
3. Pork & Beans Cowboy Casserole
Recipe via thekitchenmagpie
Prep Time: 5 minutes
Total Time: 25 minutes
INGREDIENTS
1/2 lb bacon diced
1 lb ground pork
1 cup white onion chopped
2 tsp minced garlic
1 28 oz can of molasses pork & beans
1 packed refrigerated biscuit dough
INSTRUCTIONS
In a large lidded skillet or Dutch oven fry the bacon, ground pork and onion until browned.
Drain and add in the minced garlic, fry for two more minutes.
Stir in the pork and beans, then place the biscuits in a single layer on top of the beans.
Cover and cook – if you have no lid use tinfoil and tent it over the skillet or pot. Simmer for 12-15 minutes or until the biscuits are done.
Serve and enjoy.
4. Campfire Hash
Recipe via testeofhome
Prep Time:10 minutes
Total Time. 45 minutes
INGREDIENTS
1 large onion, chopped
2 tablespoons canola oil
2 garlic cloves, minced
4 large potatoes, peeled and cubed (about 2 pounds)
1 pound Johnsonville® Fully Cooked Polish Kielbasa Sausage Rope, halved and sliced
1 can (4 ounces) chopped green chilies
1 can (15-1/4 ounces) whole kernel corn, drained
INSTRUCTIONS
In a large ovenproof skillet over medium heat, cook and stir onion in oil under tender.
add garlic; cook 1 minute longer. Add potatoes. Cook, uncovered, for 20 minutes, stirring occasionally.
Add kielbasa; cook and stir until meat and potatoes are tender and browned about 10-15 minutes.
Stir in chilies and corn; heat through.
5. Grilled Breakfast Sandwich
Recipe via freshoffthegrid
Prep Time: 5 minutes
Total Time: 20 minutes
INGREDIENTS
1 large Hawaiian sweet roll (use the sandwich buns if you can find them)
1 tablespoon butter or oil divided
2 oz halloumi cheese sliced
1 egg
3 tablespoons mayo
1 tablespoon Sriracha (more or less depending on your heat preference)
1 scallion sliced or julienned
salt + pepper to taste
INSTRUCTIONS
Toast the sandwich buns either in your skillet or over a grill. Set aside.
Heat half the butter or oil in your skillet over medium-high heat. Once melted, add the cheese. Fry on each side until golden brown in spots, about 3-4 minutes per side. Set aside.
This step could also be done on a grill if you have one going. In that case, skip the butter/oil, and place the cheese directly on the grill.
Heat the remaining butter or oil over medium heat. Once melted, crack the egg into the skillet. Totally optional step: Once the whites begin to set, you can use a fork to mix up the yolk a bit so that it gets distributed throughout the egg a bit, so there will be yolk in every bite.
Cook the egg for about 4 minutes, or until they are cooked to your preferred doneness.
While the egg is cooking, prep the spicy mayo. In a small bowl (or in a measuring cup), mix together the mayo and the Sriracha.
To assemble, spread the spicy mayo on each cut surface of the buns.
Layer on the grilled halloumi, egg, scallions, and salt & pepper to taste.
6. Easy Foil Packet Nachos
Recipe via thrcookierookie
Prep Time. 5 minutes
Total Time: 25 minutes
INGREDIENTS
5 cups tortilla chips
1/2 lb lean ground beef
1 1 ounce packet Old El Paso Taco Seasoning
1 4.5 ounces can Old El Paso Green Chiles, drained
1/2 14.5 ounces can diced tomatoes, fully drained
1/2 14.5 ounces can black beans, drained and rinsed
1/2 cup diced onion green, red, or white…whichever you love best!
2 cups Mexican blend cheese
1/2 cup fresh cilantro finely chopped
sour cream for garnish
INSTRUCTIONS
Heat grill to medium-high heat.
In a large skillet, brown beef over medium-high heat. Stir in the taco seasoning and stir to coat. When almost browned, toss in the tomatoes and green chiles (both fully drained) and stir to combine. Remove from heat and set aside.
Fold two large 12×24 inch sheets of foil in half and fold up the edges to create the bottom of each packet. If you prefer smaller packets you can use 12×12 inch pieces and divide ingredients into fourths instead of halves.
Place half the chips at the bottom of each foil packet.
Sprinkle each with half the beef mixture, half the black beans, half the onion, and top with half the cheese. Lastly, sprinkle with chopped cilantro.
Fold the other half of each foil packet and pinch shut. Cut a hole in the top of each packet as shown so steam can vent (and avoid chips getting too soggy).
Bake or grill for 12-15 minutes or until cheese is fully melted. Top with sour cream, jalapenos, or your fave nacho toppings.
Enjoy!
7. Foil Pack Garlic Fries
Recipe via kirbiecravings
Prep Time: 10 minutes
Total Time: 45 minutes
INGREDIENTS
3 large russet potatoes, washed and sliced into 8 wedges per potato
2 tbsp olive oil
3 garlic cloves, minced
salt, to taste
2 tbsp parmesan cheese
1 tsp finely chopped parsley
INSTRUCTIONS
Cut a sheet of foil large enough to fit all the potato wedges and seal them. You can either make one large packet or 3 small packets for individual servings.
Fold up sides of foil to form a loose boat. Lightly brush the inside of the foil boat with oil. Place potatoes into foil and brush all sides of the potato wedges with oil.
Sprinkle garlic evenly across potatoes. Cover potatoes with foil and seal edges. Place foil packets onto a baking sheet.
Bake potatoes for about 30 minutes or until tender. Open up foil packet(s) and spread potatoes out so they are not overlapping, with the skin side facing up.
Sprinkle with cheese. Sprinkle with salt, if desired. Place potatoes back into the oven and switch oven to broil. Broil potatoes until edges turn crisp and cheese is melted (this took around 5 minutes for me, but you should watch your potatoes closely so they don’t burn).
Remove potatoes from oven. Garnish with parsley.
Serve while potatoes are still crispy.
8. Fireside Fajitas
Recipe via eatingwell
Prep Time: 10 minutes
Total Time: 40 minutes
INGREDIENTS
2 teaspoons salt-free fiesta lime seasoning, such as Mrs. Dash brand1 teaspoon garlic powder⅛ teaspoon salt
⅛ teaspoon black pepper1 pound skinless, boneless chicken breast halves, cut into thin strips2 teaspoons canola oil
2 cups green, yellow, and/or red sweet pepper strips1 large onion, thinly sliced8 (6 inches) 100% whole wheat flour tortillas, such as Mission brand½ cup refrigerated salsa
¼ cup snipped fresh cilantro¼ cup plain fat-free Greek yogurt (optional)
¼ cup refrigerated avocado dip (guacamole), such as Wholly brand (optional)1 lime, cut into 4 wedges
INSTRUCTIONS
Light firewood or charcoal and let campfire burn down to medium-hot embers or coals. Top with a grill rack.
In a plastic bag combine lime seasoning, garlic powder, salt, and black pepper.
Add chicken strips, several at a time, shaking to coat. In a 12-inch cast iron skillet heat 1 tsp. of the oil over the campfire.
Add chicken; cook 3 to 4 minutes or until no longer pink, stirring frequently. Remove chicken. In skillet heat remaining 1 tsp. oil over the campfire.
Add sweet peppers and onion; cook 8 to 10 minutes or until tender and golden, stirring frequently. Stir in chicken; heat through. Meanwhile, wrap tortillas in foil.
Heat foil packet over campfire 8 to 10 minutes or until tortillas are warm, turning once.
Serve chicken mixture in tortillas with the remaining ingredients.
9. Fried Potatoes and Sausage Skillet
Recipe via thekitchn
Prep Time: 10 minutes
Total Time: 35 minutes
INGREDIENTS
1 pound Yukon gold potatoes, cut into 1-inch chunks
3/4 teaspoon kosher salt, divided
2 tablespoons olive oil, divided
1 pound uncooked pork sausage, casings removed
1 medium red bell pepper, cored, seeded, and cut into 1-inch pieces
2 cloves garlic, minced
1/4 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
Juice from 1 medium lemon
Fresh parsley leaves
INSTRUCTIONS
Place the potatoes in a large saucepan, cover by 1 inch with cold water, and add 1/4 teaspoon of the salt.
Bring to a boil over high heat, then cook just until the potatoes are fork-tender, 3 to 4 minutes. Drain the potatoes; set aside.
Meanwhile, heat 1 tablespoon of the oil in a 10-inch or larger skillet over medium-high heat until shimmering. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 10 minutes.
Transfer to a paper towel-lined plate and drain off any excess fat in the pan.
Reduce to heat to medium and add the remaining tablespoon of oil and potatoes to the pan. Spread the potatoes in an even layer across the bottom of the pan and cook undisturbed for 5 minutes.
Add the bell pepper, garlic, remaining 1/2 teaspoon salt, pepper, and red pepper flakes. Cook, stirring occasionally, until the potatoes and peppers are tender, 3 to 4 minutes.
Return the sausage to the pan and cook for 2 minutes more.
Remove from the heat and stir in the lemon juice and parsley.
10.Balsamic Glazed Veggie Kebabs
Recipe via thekitchn
Prep Time 5 minutes
Total Time: 30 minutes
INGREDIENTS
1/2 cup balsamic vinegar
2 tablespoons Dijon mustard
2 cloves garlic, minced
1/8 teaspoon kosher salt, plus more for seasoning
Freshly ground black pepper
2 pounds mixed vegetables (such as eggplant, bell peppers, zucchini, red onion, tomatoes), cut into 1-inch chunks
2 tablespoons olive oil
16 (9- to 10-inch) skewers, soaked in water if wooden
INSTRUCTIONS
Place the vinegar, mustard, garlic, 1/8 teaspoon salt, and a few grinds of pepper in a small saucepan and bring to a simmer over medium heat.
Simmer, stirring occasionally, until thickened and reduced slightly, about 5 minutes.
Remove from the heat.
Prepare a grill for medium-high heat cooking. While the grill is heating, place the vegetables and oil in a large bowl, season with salt and pepper in a large bowl, and toss to combine. Thread the vegetables onto the skewers.
Put the kebabs on the grill and cook undisturbed until grill marks appear on the vegetables, about 2 minutes. Using tongs, flip the skewers, and grill 2 minutes more.
Brush the vegetables with the balsamic glaze. Reduce the heat to medium (or move the vegetables to a cooler part of the grill). Flip the skewers every minute or so, brushing the vegetables with the glaze each time you flip them.
Grill until the vegetables are cooked through and lightly charred, 10 to 15 minutes total.
Brush the vegetables once more with glaze before serving.
11. Campfire Nachos
Recipe via brokenheadholidaypark
Prep time: 10 minutes
Total Time: 35 minutes
INGREDIENTS
1 bag corn chips
1 x 400 gram can refried beans
1 x jar black olives
225 grams cheddar cheese, grated
2 tomatoes
1/2 onion, diced
1 x 225 gram jar salsa
1 x 400 gram can sweet corn
1 x 100 gram jar jalapenos (depending on kids tastes might need to leave out!)
INSTRUCTIONS
Utilising one of the Broken Head BBQs, place a layer of chips in the bottom of the cast iron pan, and top them with half of the: beans, olives, cheese, tomatoes, onion, salsa, corn, and jalapenos.
Place the second layer of chips on top of the other ingredients, and then top these chips with the remaining ingredients, finishing with the cheese on top.
Cover the top of the pan with a sheet of foil, and carefully place the pan on top of the grate or rocks.
Let nachos cook, maintaining the hot coals for 10-15 minutes or until the cheese is melted. Move the pan to a heatproof location and allow nachos to cool for a few minutes.
12. Chickpea Breakfast Hash
Recipe via freshoffthegrid
Prep Time: 5 minutes
Total Time: 20 minutes
INGREDIENTS
1 tablespoon oil
1 summer squash or zucchini sliced into 1/2-inch half moons
1 small red onion sliced into 1/4-inch half moons
3 mini sweet peppers cut into 1/4-inch slices or 1 bell pepper
1 (15 oz) can chickpeas drained
1/2 teaspoon cumin
1/4 teaspoon coriander
1/8 teaspoon cinnamon
1/2 teaspoon salt plus more to taste
2 eggs
INSTRUCTIONS
Heat the oil in a skillet over your campfire or camp stove on medium-high heat until hot and shimmering.
Add the onions, peppers, and zucchini and saute until beginning to soften about 5 minutes.
Add the drained chickpeas and spices and cook until the veggies and chickpeas are cooked through and browned in spots, about 10 minutes.
Move the veggies & chickpeas to the sides of the skillet to create a well in the middle of the pan. Add a little oil if the bottom of the pan is looking dry.
Crack two eggs into the well and cook to your liking.
Pull the skillet off the heat and serve.
13. Pinnacles Scramble
Recipe via sunset
Prep time. 5 minutes
Total Time: 30 minutes
INGREDIENTS
CHIPOTLE POTATOES
1 can (7 oz.) chipotle chiles in adobo sauce
1 tablespoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1 pound large Yukon Gold potatoes, quartered lengthwise and sliced crosswise 1/2 in. thick
1 large poblano chile
4 green onions, sliced diagonally
THE SCRAMBLE AND SERVING
8 large eggs
2 tablespoons milk
About 1/4 tsp. each kosher salt and pepper
2 tablespoons unsalted butter
3/4 cup shredded sharp cheddar cheese
2 tablespoons chopped cilantro
2 cups fire-roasted tomato salsa
Crème fraîche
Warm corn tortillas
INSTRUCTIONS
AT HOME
Make potatoes: Preheat oven to 475°. Purée chipotles and sauce in a blender. Spoon 2 tbsp. into a bowl; save the rest for other uses. Stir in oil, salt, and pepper, then potatoes.
Spread potatoes on a rimmed baking sheet lined with parchment paper, leaving a corner empty; put poblano in a corner. Bake, turning chile and potatoes occasionally until chile is blackened and potatoes are well browned 20 to 25 minutes.
Let cool. Peel, stem, seed, and coarsely chop chile. In a plastic container, combine potatoes, chile, and onions; chill until used, up to 2 days.
IN CAMP
Whisk eggs and milk in a bowl to blend with 1/4 tsp. each salt and pepper; set aside. Heat a large cast-iron skillet over medium-high heat.
Melt butter, then add potato mixture and stir occasionally with a flexible spatula until hot, 2 to 3 minutes.
Add egg mixture, reduce heat to medium, and cook, scrambling gently, until set, 2 to 4 minutes; add cheese and cilantro during last minute.
Serve with salsa, crème fraîche, and tortillas, plus more salt and pepper to taste.
Double-wrap tortillas in foil and warm over low heat, turning often.
14. Smoked Salmon Bagel
Recipe via sunset
Prep Time:5 minutes
Total Time: 10 minutes
INGREDIENTS
1 pumpernickel or plain bagel (6 oz.)
2 tablespoons chive cream cheese
1/3 cup thinly sliced English cucumber
3 ounces thin-sliced smoked salmon
3 thin rings red onion
1/2 teaspoon drained capers
INSTRUCTIONS
Split bagel in half horizontally.
Spread cut sides with cream cheese.
Over cheese on 1 bagel half, layer cucumber, smoked salmon, red onion, and capers.
Set remaining bagel half, cream cheese side down, over filling.
15. Pancetta-wrapped sausages
Recipe via taste
Prep Time: 5 minutes
Total time:25 minutes
INGREDIENTS
18 thin slices pancetta or streaky bacon
12 thin pork chipolata sausages
1 teaspoon honey
2 tablespoons Dijon mustard
INSTRUCTIONS
Wrap the pancetta around sausages, overlapping slices slightly to secure.
To cook sausages in an oven, preheat the oven to 200°C. Place in a lightly greased shallow roasting pan and bake for 20 minutes, turning to color evenly.
Warm the honey slightly and combine with the mustard in a small bowl, then brush mixture over sausages and return to the oven for a further 5 minutes.
To cook the sausages over a campfire or barbecue, soak 12 wooden skewers or clean sticks in water for 20 minutes.
Thread pancetta-wrapped sausages onto sticks and cook on a hot grill or barbecue, turning, for 8-10 minutes until cooked through.
Brush with honey mixture and serve.
16. Hearty Bean and Pasta Soup
Recipe via taste
Prep Time: 15 minutes
Total Time: 35 minutes
INGREDIENTS
2 teaspoons olive oil
1 brown onion, chopped
3 rashers shortcut bacon, chopped
420g can baked beans in tomato sauce
420g can condensed tomato soup
1/2 cup small dried shell pasta
300g canned peas and corn, drained, rinsed
2 tablespoons chopped fresh flat-leaf parsley leaves
INSTRUCTIONS
Heat oil in a large heavy-based saucepan over medium heat. Add onion
Cook for 5 minutes or until softened. Add the bacon. Cook for 3 to 4 minutes or until browned.
Add the baked beans, tomato soup, pasta and 2 cups cold water.
Bring to the boil. Reduce heat to low. Simmer for 12 to 15 minutes or until pasta is tender, adding more water if soup becomes too thick.
Add peas and corn to pan. Stir in parsley.
Cook for a further 2 minutes or until soup is heated through.
Season with salt and pepper. Serve.
17. Baked Eggs and Bacon in Potato Bowls
Recipe via gimmesomeoven
Prep Time: 5 minutes
Total Time: 30 minutes
INGREDIENTS
2 large mostly-baked* potatoes (Russett or sweet potatoes)
1 Tbsp. butter
2 eggs
2 strips bacon, cooked and crumbled
2 Tbsp. shredded cheddar or gouda cheese
1 Tbsp. fresh parsley, chopped
salt and freshly ground black pepper
INSTRUCTIONS
Lay the first baked potato on its side, and use a knife to carefully cut off the top third of the potato.
With a spoon, hollow out the middle of the potato to make a “bowl”, leaving the potato as thick or thin as you’d like. (Just remember, the more room you leave, the more room for eggs, bacon and cheese!) Repeat with the second potato.
Place 1/2 tablespoon of butter in the middle of each bowl. Then gently break an egg into each bowl, careful not to break the yolk.
Top with bacon, cheese, parsley, and then season with salt and pepper.
Bake at 350 degrees F for 20-25 minutes, or until the egg whites are set.
Serve immediately.
18. One-Skillet Pasta Primavera
Recipe via rei
Prep Time: 5 minutes
Total Time: 30 minutes
INGREDIENTS
1 zucchini
1 yellow summer squash
8-10 cherry tomatoes
2 cloves garlic
1 tablespoon olive oil
4 oz. pasta
1 teaspoon salt
2 oz. goat cheese
Lemon juice
INSTRUCTIONS
Slice the zucchini and squash into ¼-inch rounds. Cut the cherry tomatoes in half. Mince the garlic. (You can prep these at home and bring in a zip-top bag to save clean-up.)
Heat the oil in a 10″ skillet. Once hot, add the vegetables and sauté until the squash is soft about 8 minutes. Remove the vegetables from the skillet and set aside.
Add the dry pasta and salt to the skillet with just enough water to cover. Bring the water to a boil over medium heat and cook uncovered until the pasta is tender, about 10 minutes (this time may vary depending on the pasta you use).
Stir frequently to ensure even cooking. If the water boils off before the pasta is tender, add a bit more. Once the pasta has cooked to your satisfaction, remove the skillet from the heat.
There will be a small amount of excess water, but no need to drain it. It will help make the base of the sauce when the goat cheese is added.
Stir in the goat cheese to coat the pasta. Add the vegetables back into the skillet and stir to combine.
Finish with a generous squeeze of fresh lemon, serve and enjoy!
19. Campfire Paella
Recipe via rei
Prep Time: 10 minutes
Total Time: 40 minutes
INGREDIENTS
¼ cup olive oil (bring extra to coat the pan after cleaning)
1 cup (dry) paella rice
1 yellow onion
3 green onions
1 red bell pepper
4 cloves garlic
1 14.5 oz. can dice, fire-roasted tomatoes
3 cups chicken stock
1 lb. chicken thighs
8 oz. dried, Spanish-style chorizo
1 cup frozen peas
1 tbsp. paprika
1 tsp. saffron (optional)
Jar of piquillo peppers (or roasted red peppers, in a pinch), for serving
Lemon wedges, for serving
Salt and pepper to taste
Optional add-ins: shrimp, mussels, clams, snails, or use rabbit instead of chicken.
INSTRUCTIONS
By prepping as much as possible at home, you’ll save time once you’re at camp.
Store the olive oil in a leak-proof container. Dice the onions and bell pepper, mince the garlic and pack them in a container (pack garlic separately). Cut chorizo into ½ inch slices and store in a zip-top bag.
Cut chicken into 1-inch pieces and season it with salt and pepper. Heat 1 teaspoon olive oil over medium-high heat and cook until chicken is browned but not fully cooked through.
Remove the meat from the pan, allow it to cool and pack it into a container.
Store the diced vegetables, frozen peas, chorizo and chicken in a cooler or refrigerator until ready to use.
Heat olive oil and add chorizo, sauteéing for about 5 minutes. Add the diced onions and bell peppers and stir-fry for 5 minutes. Add tomatoes and garlic and cook for another 10 minutes, until mixture has thickened slightly.
This is called a sofrito, which serves as the base for other Spanish and Latin American dishes as well.
Add the rice, chicken, paprika, peas, and saffron (if using) and stir to combine. Add the chicken broth and stir until mixed well.
At this point, it is important NOT to stir the paella. By not stirring you will allow the socarrat to form on the bottom of the pan.
After about 10 minutes, if using, add any snails or fresh seafood, such as clams, mussels or shrimp. Arrange them evenly on top of the rice, and again, do not stir. Let the paella cook, uncovered, for about another 20 minutes, rotating the pan occasionally to make sure the bottom cooks evenly.
The paella is ready when all the liquid has been absorbed, the socarrat has developed and the seafood has cooked through (discard any clams or mussels that did not open).
When it’s done, remove the pan from the heat, cover it with foil and let it sit for 10 minutes before serving.
20. Pan-Seared New York Steak and Mushrooms
Recipe via sunset
Prep Time: 10 minutes
Total Time 40 minutes
INGREDIENTS
1 pound cremini mushrooms
1 1/4 teaspoons kosher salt
1 1/4 teaspoons pepper
2 boneless New York strip steaks (each 12 to 16 oz.)
2 teaspoons fresh thyme leaves, plus a handful of thyme sprigs
3 tablespoons olive oil, divided
1/2 cup dry red wine
1/4 cup salted butter
INSTRUCTIONS
Swish mushrooms in a bowl of water to clean, then trim any tough stem ends. Cut into halves, or quarter if large.
Combine salt and pepper in a small bowl. Sprinkle steaks all over with 2 tsp. thyme leaves and half of the salt-and-pepper mixture, pressing seasonings into the meat.
Heat 2 tbsp. oil in a large cast-iron skillet on a camp stove over medium-high heat. Add mushrooms, thyme sprigs, and remaining salt mixture.
Cook, stirring often until mushrooms are tender and browned 14 to 20 minutes. Transfer mushrooms and thyme to a bowl; tent with foil.
Heat remaining 1 tbsp. oil in a pan over medium-high heat. Cook steaks on both sides, turning once until browned and done the way you like (cut to test), 8 to 14 minutes total for medium-rare.
Transfer steaks to a cutting board and tent with foil.
Discard fat from pan. Pour wine into a pan and cook until reduced to 2 to 3 tbsp. (don’t reduce further or sauce may separate), 1 to 2 minutes.
Whisk in butter until melted and blended. Cut steaks in half and set on plates. Drizzle with sauce and serve with mushrooms.
21. Halloumi pitta with lemon couscous and slaw
Recipe by netmums
Prep Time:20 minutes
Total Time: 45 minutes
INGREDIENTS
250g halloumi
200g couscous
225ml hot chicken stock
3 tsp harissa paste
Zest and juice of 1 lemon
1 red pepper, diced
1/2 aubergine, diced
1 onion, sliced
30g chopped parsley
1 clove garlic
100g pomegranate seeds
4 pitta bread
1 pot red slaw
INSTRUCTIONS
In a frying pan sweat off the onion, garlic and harissa spice until softened without coloring. Add aubergine and pepper and cook for 3 minutes. Tip into a deep bowl.
Add couscous to the bowl and cover with the hot stock. Cover with cling film and leave in a warm place for 12 minutes.
After 12 minutes, remove the cling film and fluff up the couscous using a fork.
Add the lemon, parsley, and pomegranate. Season and cover again.
Slice halloumi and cook under a hot grill for 2-3 minutes on each side or until it turns crispy.
Serve the couscous and halloumi in a lightly toasted pitta bread with heaps of red slaw. Finish off with a squeeze of lemon.
22. Wilderness beans
Recipe by netmums
Prep Time: 10 minutes
Total Time: 45 minutes
INGREDIENTS
6-8 thickly-cut rashers of bacon, roughly chopped
1 or 2 tsp vegetable oil
1 onion, chopped
2 carrots, diced
1 stick celery, chopped
1 clove garlic, crushed or finely chopped
1/2 dried mixed herbs
1/2 tsp paprika
1 red pepper, diced
1 x 400g tin chopped tomatoes
1 x 410g tin baked beans
INSTRUCTIONS
Fry the bacon in 1 teaspoon of oil in a large pot until crispy and golden, then set aside on a plate.
Add the remaining oil to the pan and sauté the onion, carrot, and celery for 4-5 minutes over a medium heat, without browning.
Stir in the garlic, herbs, paprika and red pepper and cook for a further 2 minutes.
Add the chopped tomatoes and ½ cup water and simmer for 10 minutes until the carrots are tender.
Now add the bacon and baked beans and cook for a few minutes until the beans are heated through.
Serve with chunks of crusty bread to mop up any sauce.
23. Chilaquiles with Blistered Tomatillo Salsa and Eggs
Recipe by bonappetit
Prep Time: 10 minutes
Total Time: 45 minutes
INGREDIENTS
2 tablespoons vegetable oil, plus more for the grill
2 pounds tomatillos (about 20 medium), husks removed, rinsed
2 jalapeños
1 large white onion, quartered through root end
2 tablespoons fresh lime juice
Kosher salt and freshly ground black pepper
4 large eggs
1 15-ounce can black beans, rinsed
1 10-ounce bag yellow corn tortilla chips
½ cup plain Greek yogurt
2 ounces ricotta salat (salted dry ricotta), crumbled
Hot sauce and cilantro leaves
INSTRUCTIONS
Prepare campfire for medium-high heat; lightly oil grate.
Grill tomatillos and jalapeños, turning occasionally, until lightly charred and beginning to collapse, 8–10 minutes; transfer to a cutting board.
Meanwhile, grill onion, turning occasionally, until charred and beginning to soften, 10–12 minutes; transfer to cutting board with charred tomatillos and jalapeños.
Finely chop tomatillos, chiles, and onion and transfer to a large skillet. Add lime juice and toss to combine; season salsa with salt and pepper. Set aside (keep in skillet).
Heat 2 Tbsp. oil in another large skillet on the camp stove over medium-high. Crack eggs into skillet; season with salt and pepper.
Cook, rotating skillet occasionally until whites are golden brown and crisp at the edges and set around the yolk (which should still be runny), about 2 minutes.
Heat reserved salsa on a camp stove over medium just to warm through. Mix in black beans and tortilla chips and cook, tossing and adding up to ¼ cup water if needed to loosen, until chips are just softened about 3 minutes.
Serve chilaquiles in a skillet topped with eggs, dollops of yogurt, ricotta salat, hot sauce, and cilantro.
24. Seared Cod with Potato and Chorizo Hobo Packs
Recipe via bonappetit
Prep Time:10 minutes
Total Time:45 minutes
INGREDIENTS
Pumpkin Seed–Lime Butter
2 tablespoons chopped salted, roasted pumpkin seeds (pepitas)
1 tablespoon chopped fresh chives
½ teaspoon finely grated lime zest
1 tablespoon fresh lime juice
4 tablespoons (½ stick) unsalted butter, room temperature
Kosher salt and freshly ground black pepper
Assembly
1½ pounds fingerling potatoes
2 ounces dried Spanish chorizo, casings removed, chopped
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
4 6-ounce skinless cod fillets
INSTRUCTIONS
Pumpkin Seed–Lime Butter
Mix pumpkin seeds, chives, lime zest, and lime juice into butter in a small bowl; season with salt and pepper. Transfer to parchment paper and roll into a log, or scrape into an airtight container; cover and chill.
Do Ahead: Butter can be made 3 days ahead. Keep chilled.
Assembly
Prepare grill or campfire for medium-high heat. Lay out four 12″ squares of heavy-duty foil. Divide potatoes and chorizo among squares; drizzle with olive oil and season with salt and pepper.
Fold edges up and over to create packets; pinch edges closed. Cook on grill until potatoes are tender, 25–35 minutes.
Heat vegetable oil in a large skillet on a camp stove or stovetop over medium-high. Season cod with salt and pepper and cook until underside begins to brown, about 4 minutes.
Turn; cook just until cooked through, about 2 minutes. Top with pumpkin seed butter.
Open packets and top potatoes with cod; spoon any butter left in pan over.
25. Lemon-Herb Salmon Foil Packs
Recipe via tablespoon
Prep Time: 5 minutes
Total Time: 35 minutes
INGREDIENTS
4 tablespoons butter, melted
1 tablespoon chopped fresh dill weed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 skinless salmon fillets (4 oz each)
4 thin slices lemon
INSTRUCTIONS
Heat gas or charcoal grill. Cut 4 (18×8-inch) sheets of heavy-duty foil. Spray with cooking spray.
In a large bowl, mix melted butter, dill weed, salt, and pepper. Add salmon, and turn to coat; place 1 fillet on center of each sheet of foil.
Cut a lemon slice in half, and place on top of each fillet.
Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
Place packs on grill over medium heat. Cover grill; cook 6 minutes. Rotate packs 1/2 turn; cook 3 to 5 minutes longer or until salmon flakes easily with a fork.
Remove packs from grill; cut large X across top of each pack. Carefully fold back foil.
To make in oven, place packs on cookie sheet. Bake at 375°F 15 to 20 minutes or until salmon flakes easily with a fork.
26. Hot Ham and Cheese Campfire Sandwiches
Recipe via tasteandtellblog
Prep Time: 10 minutes
Total Time: 25 minutes
INGREDIENTS
1 lb deli-sliced ham
12 Hawaiian rolls
12 slices Swiss or Provolone cheese
1/2 cup butter, melted
1 1/2 tablespoons Dijon mustard
1 tablespoon dried onion
1 tablespoon brown sugar
INSTRUCTIONS
Prepare 6 sheets of heavy-duty foil.
Divide the ham between the 12 rolls. Top the ham with a slice of cheese, then place the top of the roll on top.
Place 2 sandwiches onto each piece of foil.
Combine the melted butter, Dijon, dried onion and brown sugar. Pour evenly over the tops of the sandwiches.
Fold the sides of each packet up and seal closed. Place the packets on warm campfire coals.
Cook, turning frequently until the cheese is melted and the rolls are lightly toasted 10-15 minutes.
27. Salsa Verde Chicken & Rice Foil Packs
Recipe via delish
Prep Time: 15 minutes
Total Time: 50 minutes
INGREDIENTS
Cooking spray, for foil
1 c. salsa verde, plus more for serving
1 tsp. cumin
1 tsp. chili powder
1 tsp. dried oregano
1/2 tsp. garlic powder
Kosher salt
Freshly ground black pepper
4 boneless skinless chicken breasts, about 1 1/2 pounds
1 3/4 instant rice
1 3/4 c. low-sodium chicken broth (or water)
Zest of 1 lime
1 (15-oz.) can black beans, drained
1 c. shredded Monterey Jack
Chopped cilantro, for serving
Lime wedges, for serving, optional
Avocado slices, for serving, optional
Hot sauce, for serving, optional
INSTRUCTIONS
In a large bowl, combine salsa verde, cumin, chili powder, oregano, and garlic.
Add chicken and toss until covered. Marinate for 20 minutes or up to 4 hours.
Heat grill (or grill pan). Cut 8 large sheets of foil, then double them up on top of one another to make 4 thick pieces.
Spray generously with cooking spray.
In a medium bowl, combine instant rice and broth and let stand for about 5 minutes, or until most of the liquid is absorbed.
Stir in lime juice and zest, then divide mixture between foil packets. Top rice with black beans.
Remove chicken from marinade and season all over with salt and pepper. Place on top of rice and black beans then top with cheese.
Fold and seal edges of foil to create a packet, then grill until chicken is cooked through, about 20 minutes, rotating packets halfway through.
Garnish with cilantro and serve with more salsa verde, lime wedges, and hot sauce, if using.
28. Foil Pack Sriracha Honey Wings
Recipe via delish
Prep Time: 10 minutes
Total Time: 1 hour 15 minutes
INGREDIENTS
1 tbsp. sriracha
1/2 tbsp. honey
1/2 tbsp. soy sauce
1/2 tbsp. rice vinegar
1 tsp. sesame oil
1 tsp. sesame seeds
10 split chicken wings
1 green onion, thinly sliced for garnish
INSTRUCTIONS
Tear 2 pieces of foil that are about 12-inch by 8-inch and stack them on top of each other.
Combine all ingredients except for chicken and green onion in a zip-lock bag.
When fully combined, toss the chicken in and allow to marinate for 30 minutes in the fridge.
Remove wings from bag and place on center of foil. When ready to cook, place the sealed packet on a hot grill or over the fire for about 25 to 30 minutes, flipping 2 to 3 times throughout.
Remove packet from grill and pierce with knife or fork to allow steam to escape.
Unfold packet, garnish with green onion and enjoy.
29.Campfire Chili Cheese Fries Tin Foil Dinner
Recipe via thekitchenmagpie
Prep Time: 5 minutes
Total time: 25 minutes
INGREDIENTS
1 small package frozen french fries not the mega family size
one can of chili of choice
1 cup shredded cheddar cheese
INSTRUCTIONS
Spray the inside of a large doubled-up sheet of foil with cooking spray. Place the frozen fries in the middle of the sheet; fold to enclose.
Cook the fries on your BBQ or over a campfire until they are cooked – around 15-20 minutes.
Spread the chili and cheese over the fries.
Close the packet again and cook until the chili is hot and the cheese has melted.
Remove, cool slightly and enjoy! We just ate it with forks right out of the package!
30. Whole Wheat Pasta in Foil with Goat Cheese & Tomatoes
Recipe via thespicyapron
Prep Time: 5 minutes
Total Time: 15 minutes
INGREDIENTS
4 8-12 inch Tortillas
2 8 oz Cans Cooked Chicken These come in a can or a pouch
2 Cups Shredded Cheese Mexican Blend or Cheddar
1 Jar Pre-made Salsa
1/2 onion Minced
INSTRUCTIONS
At Home: Mix shredded canned chicken with salsa and 1/2 of a minced onion and store in a zip top bag.
At Campsite: Heat grill, place a few (depending on the size of your campsite grill) tortillas flat on the grill.
Add shredded cheese on 1/2 of each tortilla and top with the shredded chicken mixture.
Fold tortilla in half, cook for 3-5 minutes, then flip and cook the other side for another 3-5 minutes. That’s it!!
31. Farro Salad with Tomatoes, Cucumbers & Basil
Recipe via thekitchn
Prep Time: 5 minutes
Total Time: 30 minutes
INGREDIENTS
4 tablespoons olive oil, divided
2 large shallots (or 1 sweet onion), finely chopped
2 cups farro
4 cups low-sodium chicken or vegetable broth
1/4 cup red wine vinegar
1-pint cherry or grape tomatoes, halved or quartered if large
1/2 large English (hothouse) cucumber, diced
1/4 cup finely chopped fresh basil leaves
Kosher salt
Freshly ground black pepper
INSTRUCTIONS
Heat 2 tablespoons of the olive oil in a medium saucepan over medium heat until shimmering. Add the shallots and sauté until translucent, about 5 minutes.
Add the farro and toast, stirring to coat each grain, until fragrant, 1 to 2 minutes.
Add the broth and bring to a boil. Reduce the heat to maintain a simmer, cover, and cook until farro is soft but still chewy in the center, about 12 minutes.
If there is more than a tablespoon or two of cooking liquid left, strain it out.
Transfer the farro to a large bowl and let cool to room temperature. Add the vinegar and remaining 2 tablespoons olive oil, and stir to combine.
Add the tomatoes, cucumbers, and basil and toss to combine. Taste and season with salt, pepper, vinegar, and oil as needed. Serve chilled or at room temperature.
32. Summer Corn Chowder
Recipe via allrecipes
Prep Time: 20 minutes
Total Time: 58 minutes
INGREDIENTS
2 tablespoons olive oil
2 tablespoons butter
1 large onion,
3 tablespoons all-purpose flour
5 cups vegetable broth
2 large russet potatoes,
4 cups corn kernels
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 cup half-and-half
1/4 teaspoon ground black pepper
salt to taste
INSTRUCTIONS
Heat olive oil and butter in a Dutch oven over low heat.
Add onion; cook until tender, about 10 minutes. Sprinkle flour over onion; cook and stir until onion is coated about 5 minutes.
Stir vegetable broth and potatoes into the onion mixture; bring to a boil.
Reduce heat to medium; cook partially covered until potatoes are tender, about 10 minutes.
Add corn, red pepper, green pepper, half-and-half, ground black pepper, and salt.
Reduce heat to low; cook and stir until corn is softened about 8 minutes.
33. Big Ray’s Kielbasa Cabbage Skillet for a Crowd
Recipe via allrecipes
Prep Time: 20 minutes
Total Time: 1 hour 23 minutes
INGREDIENTS
3 large potatoes,
cubed1/4 cup butter,
divided1 pound Polish kielbasa sausage,
2 onions, chopped
1 large head cabbage, coarsely chopped
2 (15 ounces) cans diced tomatoes
1/4 cup white sugar
1 tablespoon paprika
INSTRUCTIONS
Place potatoes in a microwave-safe bowl; cook in microwave until partially tender, about 8 minutes.
Heat 2 tablespoons butter in a Dutch oven or large cast iron skillet over medium heat; cook and stir sausage and onions until browned, about 5 minutes.
Transfer sausage and onions to a bowl.
Heat remaining 2 tablespoons butter in the same Dutch oven; cook and stir cabbage until tender, about 5 minutes.
Combine tomatoes, sugar, and paprika in a bowl; pour over cabbage and bring to a boil. Reduce heat and add potatoes and sausage-onion mixture.
Cover Dutch oven and simmer until potatoes are tender about 40 minutes.
34. Campfire Pepperoni Pizza
Recipe via allrecipes
Prep Time: 10 minutes
Total Time: 30 minutes
INGREDIENTS
1 pound refrigerated pizza dough
1/4 cup pizza sauce
1/2 cup shredded mozzarella cheese
1/2 cup sliced pepperoni
INSTRUCTIONS
Place a pizza stone on the grill directly over a wood fire. You may need to begin by spreading out the wood if the flames are too tall.
Roll out the pizza dough to desired thickness. Place it on the pizza stone and cook 10 minutes on one side until golden.
Remove from the fire and on the cooked side, spread the pizza sauce in an even layer over dough leaving about a half inch around the rim of the pizza dough bare.
Sprinkle mozzarella cheese evenly on top of the sauce, followed by the pepperoni slices.
Place uncooked side down, back on the pizza stone. Cover with a foil tent and cook until cheese has melted, about 10 minutes more.
Transfer pizza to a cutting board and let cool slightly before cutting and serving.
35. Campfire Ham and Cheese Bread
Recipe via mommykatandkids
Prep Time: 5 minutes
Total Time 25 minutes
INGREDIENTS
1 loaf French or Italian bread
1/4 cup butter softened
1 tbsp. mustard
6 Kraft Cracker Barrel Swiss Cheese Slices
6 slices deli ham
INSTRUCTIONS
Cut twelve slices into a loaf of bread, stopping about 1/4 inch before the bottom.
Mix together butter and mustard until combined. Spread every other cut with the butter/mustard mixture.
Stuff one slice of cheese and one slice of meat into buttered slices to create six sandwiches.
Wrap loaf in a large sheet of greased foil to create a foil packet.
Place on barbeque or campfire and cook at a medium heat for about twenty to thirty minutes, turning loaf every five to ten minutes.
Carefully open foil packet, pull apart sandwiches and serve.
36. Tomato Frittata
Recipe via bonapettit
Prep Time: 5 minutes
Total Time: 15 minutes
INGREDIENTS
10 large egg whites
5 large egg yolks
Kosher salt, freshly ground pepper
1 tablespoon olive oil
1 cup chopped baby spinach
2 scallions, whites, and greens separated, finely chopped
2 tablespoons chopped fresh dill
2 ripe tomatoes, cut into 1/2-inch pieces (about 2 cups)
2 tablespoons feta
INSTRUCTIONS
Place a rack in upper third of oven and preheat broiler. Beat egg whites and yolks in a medium bowl; season with salt and pepper.
Heat oil in a large ovenproof cast-iron or nonstick skillet over medium heat. Add spinach and scallion whites and cook until spinach is wilted about 2 minutes.
Pour eggs over spinach mixture, shaking pan to evenly distribute, and cook until edges and bottom are just set about 30 seconds.
Top with scallion greens and dill, then tomatoes and feta.
Season lightly with salt and pepper and transfer skillet to oven. Broil until frittata is golden brown and center is set, about 4 minutes.
37. Grilled Stuffed Peppers
Recipe via temeculablogs
Prep Time: 10 minutes
Total Time: 20 minutes
INGREDIENTS
2 poblano peppers
1 carrot diced
1 small onion diced
1/4 c pea pods diced
6 cherry tomatoes halved
1/2 c brown or white rice cooked
1 garlic clove minced
olive oil
salt pepper to taste
1/2 tsp cayenne optional
INSTRUCTIONS
Preheat the grill to medium-high.
Combine the cooked rice with the vegetables, seasonings, a pinch of salt & pepper and a drizzle of olive oil. Stuff the peppers with the rice mixture.
Lay out a large rectangle of aluminum foil, place pepper in the middle. Drizzle with Olive oil. Wrap loosely. Place the peppers on the grill and cook for 5 minutes.
Flip and cook for another 5 mins.
Reduce heat to low and allow to cook for an additional 10 minutes. Be very careful when opening, the steam is extremely hot.
