Campfire Cuisine: Delicious Recipes for Outdoor Cooking
Campfire Breakfast Burritos: Start your morning with a flavorful twist on the classic campfire breakfast. Cook up a filling mix of scrambled eggs, diced potatoes, bell peppers, onions, and crumbled sausage in a skillet over the fire. Spoon the mixture onto warm tortillas, sprinkle with shredded cheese, and roll them up into burritos. Wrap the burritos in foil and heat them over the coals until the cheese is melted and the tortillas are golden brown.
Classic Campfire Breakfast: Start your day off right with a hearty breakfast cooked over an open flame. Whip up a batch of scrambled eggs with diced bell peppers, onions, and shredded cheese. Serve alongside sizzling bacon or sausage and toast your favorite bread over the fire. For a twist, try making breakfast burritos with scrambled eggs, cheese, and your choice of toppings wrapped in a warm tortilla.
Foil Packet Salmon with Lemon and Dill: For a gourmet camping dinner, try foil packet salmon with lemon and dill. Place a salmon fillet on a large piece of foil and season with salt, pepper, fresh dill, and a squeeze of lemon juice. Add sliced lemons and a pat of butter on top of the salmon, then seal the foil packet tightly. Grill the packet over hot coals for 10-15 minutes until the salmon is cooked through and flaky. Serve with grilled asparagus or a side of wild rice for a delicious and healthy meal.
Foil Packet Dinners: Foil packet dinners are a camp cooking staple, offering easy prep and minimal cleanup. Simply layer your favourite protein, such as chicken, shrimp, or sausage, with sliced potatoes, onions, and vegetables on a large piece of foil. Season with herbs, spices, and a drizzle of olive oil, then seal the foil packet tightly. Place the packets on hot coals or a grill grate and cook for 20-30 minutes until the ingredients are tender and flavourful.
Grilled BBQ Chicken: Fire up the grill and cook up some mouthwatering BBQ chicken for dinner. Marinate chicken thighs or drumsticks in your favourite BBQ sauce for a few hours or overnight, then grill over medium-high heat until charred and cooked through. Baste with additional BBQ sauce while grilling for extra flavour. Serve with grilled corn on the cob, baked beans, and coleslaw for a classic campfire feast.
Dutch Oven Chicken and Vegetable Stew: Warm up on cool evenings with a hearty Dutch oven chicken and vegetable stew. Brown chicken thighs in a Dutch oven with olive oil, then add diced onions, carrots, celery, and potatoes. Season with salt, pepper, and herbs like thyme and rosemary, then pour in chicken broth until the ingredients are covered. Cover the Dutch oven and let simmer over low heat for 45-60 minutes until the chicken is tender and the vegetables are cooked through. Serve piping hot with crusty bread for dipping.
Grilled Veggie Skewers with Chimichurri Sauce: For a vegetarian-friendly option, grill up some colourful veggie skewers with chimichurri sauce. Thread bell peppers, zucchini, cherry tomatoes, and mushrooms onto skewers and brush with olive oil. Grill the skewers over medium-high heat until the vegetables are tender and slightly charred, turning occasionally. Serve the skewers drizzled with homemade chimichurri sauce made from fresh parsley, garlic, red wine vinegar, and olive oil. The bright, herby flavors complement the grilled veggies perfectly.
Campfire Apple Crisp: Indulge your sweet tooth with a campfire apple crisp that's easy to make and impossible to resist. Slice apples and toss them with sugar, cinnamon, and a squeeze of lemon juice in a foil-lined Dutch oven. In a separate bowl, mix together oats, flour, brown sugar, and melted butter to make the crisp topping. Sprinkle the topping over the apples and cover the Dutch oven with foil. Cook over hot coals for 30-40 minutes until the apples are tender and the topping is golden brown and crispy. Serve warm with a scoop of vanilla ice cream for a decadent camping dessert.
Grilled Banana Boats: For a fun and kid-friendly camping treat, try making grilled banana boats. Slice a banana lengthwise down the middle, leaving the peel intact. Fill the slit with chocolate chips, mini marshmallows, and crushed graham crackers. Wrap the banana tightly in foil and grill over medium heat for 5-7 minutes until the chocolate is melted and the marshmallows are gooey. Carefully unwrap the banana and enjoy with a spoon straight from the peel for a deliciously messy dessert experience.
Campfire S'mores: No camping trip is complete without the quintessential campfire s'mores. Toast marshmallows over the fire until golden brown and gooey, then sandwich between two graham crackers along with a square of chocolate. Let the heat from the marshmallow melt the chocolate slightly for the perfect combination of flavors and textures. Get creative by using flavored marshmallows or swapping out the chocolate for peanut butter cups or caramel-filled chocolate squares.
