When it comes to camping and retreating to the great outdoors, the way you eat and your diet doesn't have to change drastically due to the resources available. While many may think the standard classic PB&J sandwich or the slightly cliched hot-dog make for the perfect fixin', there are actually dozens and dozens of ways to create amazing meals with as little as a good knife, a skillet, and your campfire. Not convinced - people have literally made everything from basic pizzas, tarte tatins, to even lasagna! Curious as to how - check out these recipes to try for your next camping trip:
Foil-Packed Chicken Nachos
A foil-pack recipe is simply that - a meal that is cooked within aluminium foil and can be eaten straight out of it. It perfectly cooks everything together while making things crispy, juicy, and tender!
Makes 4 Servings | From Country Living
Gather Together :
- 3 1/2 Cups of Shredded Rotisserie Chicken
- 1 Cup of Red Enchilada Sauce
- 1/2 Small Onion - Chopped
- 1 Cup of Fresh Corn Kernels - About Two Ears
- 1 (15-ounce) Can of Black Beans - Rinsed
- 12 Ounces of Pepper-Jack Cheese - About Three Cups
- Kosher Salt and Freshly Ground Black Pepper
- 8 Ounces of Tortilla Chips
- Fresh Cilantro and Lime Wedges - For Serving
Set up grill for indirect cooking and heat to medium. Toss together chicken, enchilada sauce, onion, corn, beans, and 8 ounces of cheese in a bowl. Season with salt and pepper.
Tear six 12-inch squares of aluminum foil. Place one-sixth of chips, chicken mixture, and remaining cheese on one end of a piece of foil, leaving a 3-inch border. Fold foil over filling to create a packet and crimp edges to seal. Repeat with remaining foil, chips, chicken mixture, and cheese.
Grill packets over indirect heat until cheese is melted and chicken is warmed through, 6 to 10 minutes. Transfer packets to plates and carefully open. Top with cilantro and serve with lime wedges alongside.
Caramelized Tomato Tarte Tatin
The buttery flavor from the crust is just salty enough to offset the sweetness of the tomatoes and caramelized onions.
Makes 4 Servings | From Fake Food Free
- 2 Tablespoons of Unsalted Butter
- 2 Red Onions - Halved and Thinly Sliced
- 3 Tablespoons Plus 1 Pinch of Sugar
- 1 1/2 Pounds of Mixed Heirloom Cherry Tomatoes - About 4 to 5 cups
- 2 Tablespoons Chopped Fresh Thyme Leaves
- 1 Tablespoon Extra-Virgin Olive Oil
- 1 1/2 Teaspoons Sherry Vinegar
- Salt and Pepper - To Taste
- 1 (10-Inch) Pie Crust
Prepare a medium-high-heat fire, with the flames occasionally licking the grill grate. Let it burn steadily until it begins to form glowing, ash-covered coals and embers, about 45 minutes. Then use a coal shovel or like implement to scrape a bed of embers off to the side of the fire pit. Nestle the skillet’s lid into the flames to heat.
Place the skillet upon the cooking grate. Add the butter and melt completely. Stir in the onions and a pinch of sugar. Cook, stirring occasionally, until the onions are dark golden and caramelized, about 20 minutes.
In the meantime, in a bowl, combine the tomatoes, thyme, olive oil, vinegar, and salt and pepper. Stir the tomato mixture into the skillet with the caramelized onions.
Quickly rake hot coals from the embers of the fire to form an even bed at the side of the fire pit (be sure to save some coals for the lid).
Place the skillet atop the bed of coals. Unwrap the pie crust and arrange it neatly on top of the tomato mixture, tucking the edges into the sides of the skillet. Using a knife, cut several vents in the pastry lid so that steam may escape. Remove the hot lid from the fire and place it on top of the skillet. Generously heap additional red coals onto the lid. It is important that the coals on the lid remain blazing hot during baking; should they cease to glow, heap on a fresh batch. Bake until the crust is golden and firm to the touch, about 20 minutes.
Increase the heat of the fire to high; Return the skillet to the cooking grate and let simmer until the juices beneath the surface of the pastry begin to bubble thickly through the vents and take on a jam-like appearance, 15 to 20 minutes. Let cool 5 to 10 minutes in the skillet before slicing into wedges and serving, crust side up, or flipped, crust side down, onto a plate.
Seared Sausage with Cabbage and Pink Lady Apples
This quick and easy sausage dinner gets its flavor from fresh Pink Lady apples and a big splash of apple cider.
Makes 4 Servings | From Country Living
- 1 Tablespoon of Olive Oil
- 6 Small Sweet Italian Sausage Links
- 2 Pink Lady Apples - Halved or Quartered
- 1/2 of a Red Onion - Sliced
- 1/2 Head of Red Cabbage - Cut into 1/2-Inch-Thick Slices
- Kosher Salt and Freshly Cracked Black Pepper
- 1 Cup of Apple Cider Vinegar
- 2 Tablespoons of Fresh Cider Vinegar
Heat oil in a large cast-iron skillet over medium-high heat. Add sausage and cook, turning occasionally, until golden brown, 6 to 8 minutes; transfer to a plate.
Reduce heat to medium and add apples, cut-sides down. Scatter onion and cabbage around apples. Season with salt and pepper. Cook, stirring onion occasionally, until apples are golden brown, 3 to 4 minutes.
Flip apples. Return sausage to skillet, nestling among vegetables. Add cider and vinegar. Simmer, rotating and turning sausages occasionally, until sausages are cooked through and apples are tender, 18 to 20 minutes.
Pound Cake and Berry Campfire Skillet Dessert
Need an easy camping dessert? It doesn’t get easier than this Pound Cake and Berry Campfire Skillet Dessert. Just a few simple ingredients and dessert is served.
Makes 4 - 6 Servings | From Taste and Tell
Gather Together :
- 12 to 16 Ounces of Mixed Fresh Berries
- 2 Tablespoons of Sugar
- 1/4 Cup of Butter
- 3/4 of a Pound Cake - Cut Into Cubes
- 2 Bars of Milk Chocolate or Chocolate of Choice - Chopped or Broken Into Small Pieces
Combine the berries and the sugar in a bowl and let sit until the juices start to release, 10-15 minutes.
Place a grate over hot coals (or you can use a grill). Add the butter to a cast iron skillet and allow to melt. Add pound cake to the hot skillet and cook, turning often, until all sides are toasted. Remove the skillet from the heat.
Sprinkle the berries over the top of the cake cubes, then sprinkle the chocolate over the top. Cover the skillet with foil and allow to sit until the berries are warm and the chocolate is melting, 5-10 minutes.
Camp-Fire French Toast
Who doesn't love a good French Toast recipe? Made in a foil-packet, this recipe will truly hit the spot!
Makes 6 Servings | From This Lil' Piglet
Gather Together :
- 1 Loaf of Bread
- 8 Eggs
- 1/4 Cup of Milk
- 1 Teaspoon of Vanilla
- 1 Teaspoon of Cinnamon
- 1/4 Cup of Chopped Almonds
- 1 500 Container of Fresh Strawberries
- Confectioners Sugar
Wash strawberries, dice half of the container and slice the other half.
Wrap the loaf of bread in parchment paper, then in foil loosely so the bread slices fall slightly open.
Sprinkle the diced strawberries over the loaf, taking care to sprinkle some between slices; set aside the sliced strawberries for afterwards.
Sprinkle the sliced almonds in the same way as the diced strawberries over the loaf.
Whisk eggs, milk, vanilla and cinnamon until frothy. Wrap the foil and parchment paper tighter around the loaf of bread. Pour eggs evenly over the entire loaf of bread before wrapping tightly with a top piece of foil to ensure no leaks.
Place over the campfire or grill on low to medium heat for approximately 40 minutes, moving around occasionally to cook evenly. If the bread looks soggy still, cook slightly longer.
Remove from heat and let sit for 10 mins before serving with sugar, syrup and sliced strawberries.
With these recipes, you will be mastering your campfire in no time! Happy eating!
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