TOP 10 Campfire Recipes
Top 10 Camping Recipes
1. Campfire Blueberry Orange Muffins
• Packet of Blueberry Muffin Mix and all additional ingredients.
Stir up a box of blueberry muffin mix according to the packet directions. Cut an orange in half and scoop out all the orange flesh. Save orange flesh for another time, or strain and drink the orange juice.
Fill one half of emptied orange with blueberry muffin mix.
Cover the filled orange half with the empty orange half and then wrap in three layers of aluminum foil.
Place the foiled oranges in the fire and continue to rotate them. They usually take 10 minutes to cook but pull them out and check them once in a while to make sure they are firm in the middle.
The orange peel will insulate the muffin mix from burning and the muffins will turn out steaming and delicious- like a steamed pudding with a delicious orange flavor. Unwrap and eat with a spoon for an amazing camping dessert that’s hard to beat!
Recipe Via: http://www.apronstringsblog.com/campfire-cooking-family-favorite-campfire-desserts/
2. Campfire Paella
• Good quality olive oil
• Two medium-sized brown onions, diced
• Six cloves of garlic, finely sliced
• One large red chilli, deseeded and thinly sliced
• One red capsicum, diced
• Three chorizo sausages, chopped into chunks; cured is absolutely fine
• Four chicken thighs, chopped into 1cm-thick slices
• Smoked paprika
• Two or three strands of saffron
• Salt and pepper
• 500g frozen prawns (which we bought before we arrived at the campsite and allowed to thaw in their packaging)
• Two cups of Arborio rice (…which we couldn’t get, so we used sushi rice instead)
• Four cups of good quality vegetable stock
• Water in reserve
1. Drag out your coals close to the fire itself, and make a level spot for your pan. Heat the pan for a few minutes before dropping in a couple of good lugs of the olive oil.
2. When the oil starts to sizzle, throw in the onions and let them sauté for five minutes or so.
3. Once the onions have started to glisten, add the garlic and chilli. Let that sauté for another five to 10 minutes.
4. Add the capsicum, letting it sauté for a couple of minutes.
5. Add the chopped chorizo and chicken thighs; fry until the chicken is browned.
6. Add the spices and salt and pepper, to taste. I use a lot of paprika – a good three tablespoons worth – because I like the smokiness.
7. If you’ve got prawns, throw them in after the spices have had a couple of minutes in the pan. These are a bit of a luxury item when you’re camping…the recipe will work just as well without them, but they’re great to have if you can find a way.
8. Add the Arborio rice and the stock. On a campfire, it’ll take at least half an hour over coals for the rice to absorb the liquid…keep stirring every couple of minutes or so to stop the rice sticking to the hot wok.
9. You want the rice to lose any hardness, and the paella to take on a shiny, sticky consistency. Use the extra water if it turns out the stock isn’t enough to reach this point.
Recipe Via: https://www.ytravelblog.com/campfire-cooking-recipes-tips-cooking-open-fire/
3. Chocolate Bananas
• Milk or Dark Chocolate Squares
Take a banana, and leaving on the skin, cut in half lengthwise. Place small pieces of chocolate (and even marshmallows) in between the two halves of banana. Wrap it up in foil and put it on the hot coals. They are cooked once the banana is soft and the chocolate has melted.
Recipe Via: https://www.ytravelblog.com/campfire-cooking-recipes-tips-cooking-open-fire/
4. Campfire Mushroom and Corn Quesadillas
• 2 teaspoons oil
• ½ medium red onion, thinly sliced
• 10 button mushrooms, thinly sliced
• ½ cup corn
• salt and pepper, to taste
• 4 flour tortillas
• 1 cup of shredded pepper black cheese
• smoked paprika
• Two or three strands of saffron
For Veggie Mixture:
1. Lay out a piece of foil and center onion, mushrooms, and corn on the foil. Drizzle with oil and season with salt and pepper. Bring up the sides of the foil and double fold the ends to make a packet. Place on the grate and cook until veggies are tender.
Alternately, you can cook the veggies on your camp stove. Heat oil in a skillet over medium high heat. Add onion and mushrooms and sauté until softened and lightly browned. Add corn and stir to combine. Remove from heat and add salt and pepper, to taste.
Note: The veggie mixture can be made a day or two ahead of time.
1. Lay out four pieces of foil and place a tortilla on top of each piece. Divide half the cheese among the four tortillas, sprinkling it down the center of each. Divide the veggie mixture evenly among the tortillas, and then sprinkle the remaining cheese on top of the veggies. Fold the two sides of the tortilla toward the center and then wrap the quesadilla in the foil, sealing the edges to make a packet.
2. Place the packets on the grate and cook for a few minutes on each side, until the cheese is melted and the tortilla crisp.
Recipe Via: https://www.dirtygourmet.com/campfire-quesadillas/
5. Camping Macaroni and Cheese
• 6 cups cooked macaroni
• 1 jar alfredo sauce
• 1 cup half and half
• 2 cups sharp cheddar cheese, shredded
• 1 cup sharp cheddar cheese, divided for topping each pie tin
• 1 cup crushed cheese crackers, divided for topping each pie tin
In a large bowl mix the first 4 ingredients until well combined. Pour into pie pan(s) and top with extra cheese and crushed cheese crackers. Spray tin foil that will touch the macaroni and cheese with nonstick spray. This will prevent the cheesy topping from sticking and makes eating hassle free. Label and store in a Ziploc bag to keep them away from any melted ice/water in your cooler.
To cook, make a fire and let it burn down to hot coals; place your grill over the coals. Set the pie tins on the grill, taking care not to let the bottoms of the tins come directly in contact with the coals. The macaroni and cheese is precooked, so you’ll only need to heat it up and you’ll be eating creamy, cheesy heaven in about 10 Minutes.
Recipe Via: https://jellystonemillrun.com/campfire-macaroni-cheese/
6. Lamb Kebabs with Mint Pesto
• 1 cup fresh mint leaves
• ½ cup fresh cilantro leaves
• 2 tablespoons pine nuts
• 2 tablespoons freshly grated Parmesan cheese
• 1 tablespoon fresh lemon juice
• 1 medium garlic clove, peeled
• ½ teaspoon coarse kosher salt
• ½ cup extra virgin olive oil
• 1 tablespoon extra-virgin olive oil plus additional for brushing
• 4 large garlic cloves, minced
• 2 teaspoons coarse kosher salt
• 1 ½ teaspoons coriander seeds, ground
• 2 pounds trimmed boneless leg of lamb, cut into 1 ¼ inch cubes
• 2 large red bell peppers, cut into 1 inch squares
• 1 large onion, cut into 1 inch squares.
Blend first 7 ingredients in processor to coarse puree. With machine running, gradually pour in 1/2 cup oil; puree until almost smooth. Transfer pesto to bowl. Season with salt and pepper.
Mix 1 tablespoon oil, garlic, coarse salt, and coriander in medium bowl. Add lamb; toss to coat. Cover and chill at least 2 hours and up to 4 hours.
Prepare barbecue (medium-high heat). Thread lamb on skewers alternately with peppers and onions. Place on baking sheet. Brush with oil; sprinkle with pepper. Grill to desired doneness, turning occasionally, 7 to 9 minutes for medium-rare.
Arrange kebabs on serving platter. Drizzle each kebab very lightly with pesto and serve remaining pesto alongside.
Recipe Via: https://www.bonappetit.com/recipe/lamb-kebabs-with-mint-pesto
7. Campfire Breakfast Burger Recipe
• 2 cups flour
• 3 teaspoons baking powder
• 1 tablespoon sugar
• 1 teaspoon sugar
• 1 teaspoon salt
• 6 tablespoons dry milk powder
• 2 teaspoons black pepper
• 4 tablespoons canola oil
• ½ cup shredded cheddar cheese
• 1 cup water
• 12 sausage patties
• 12 eggs
In a medium bowl, whisk together flour, baking powder, sugar, salt, dry milk powder, black pepper and canola oil until well incorporated. (See notes for storage information). To mix the biscuits, pour dry mix into medium sized bowl and add 1/2 cup of water. Slowly add the remaining 1/2 cup of water 1 Tablespoon at a time until the biscuit mix is thick batter. Stir in cheddar cheese. Set cast iron pan over medium heat and add oil to coat. Scoop biscuit mix by the scant 1/4 cup onto pan (you will need to work in small batches). Allow to cook until first side is golden brown and flip once. Cook until biscuits are fluffy and cooked through.
Add sausage to a cold cast iron skillet and then set it over medium high heat. Cook until sausages are golden brown and cooked through, flipping once. Remove and set aside.
Cook eggs in cast iron skillet until desired doneness (I like my yolks a bit runny). Split biscuits in half and top with sausage and egg. Add ketchup or hot sauce if desired and place other half of biscuit on top.
Recipe Via: https://jellytoastblog.com/campfire-breakfast-burger-burgerweek
8. Foil Wrapped Salmon with Herbs and Lemon
• 4 salmon fillets
• 8 slices of lemon
• 4 tbs Dijon mustard
• 4 sprigs of dill
• 4 sprigs tarragon
• 4 tbsp. butter
• 2 garlic cloves, minced
• 1 shallot, sliced
• olive oil
• Sea salt and fresh cracked black pepper
Season salmon fillets liberally with sea salt and fresh cracked black pepper. Spread 1 tbsp. of dijon mustard on the tops of each salmon filets.
Layer 2 lemon slices, a sprig of tarragon and dill, a few slices of shallot, 1 tbsp. of butter, and some garlic on each salmon fillet. Splash the tops of the filets with a big gulp of olive oil
Wrap salmon filets individually in tin foil
Put tin foil wrapped salmon directly in fire
Recipe via: https://roadtrippers.com/stories/campfire-cuisine-foil-wrapped-salmon-with-herbs-and-lemon
9. Campfire Chilli in a Dutch Oven
• 1-pound cannellini beans, soaked in water for at least 4 hours
• 2 tablespoons vegetable oil
• 3 pounds pork shoulder (see note) cut into 1- to 2-inch chunks.
• 1 pound raw hot Italian or chorizo sausage, removed from casing (see note)
• 1 large onion, finely chopped
• 1 jalapeño chili, finely chopped
• 3 tablespoons chili powder (see note)
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 1 cup finely minced cilantro
• 1 (28-ounce) can crushed tomatoes
• Kosher salt and freshly ground black pepper
• 1/2 cup finely sliced scallions
Rinse and drain soaked beans. Heat oil in Dutch oven over hot coals until smoking. Add half of pork and cook until well-browned on all sides, about 10 minutes. Transfer to a large bowl and repeat with remaining half of pork. Transfer second batch to bowl with the first batch.
Add sausage to pot and cook, breaking it up with a wooden spoon until no longer raw. Return meat to pot with sausage and add onion, jalapeño, chili powder, cumin, oregano, and half of cilantro. Cook, stirring constantly until aromatic and onions have begun to soften, about 4 minutes.
Add soaked beans, tomatoes, enough water to cover meat and beans by 2 inches, and a large pinch of salt (it should still taste under-seasoned, as it will reduce). Place lid on Dutch oven and cover with hot coals. Allow to heat for 10 minutes then peek and check temperature. Liquid should be mildly bubbling.
Allow to cook until beans are soft and creamy and meat is completely tender, 3 to 6 hours depending on how hot you cook it (for best results, cook over very low heat for a long period of time). Check on pot as it cooks every hour or so, topping up with water as necessary. After the chili is done, season to taste with salt and pepper and stir in the remaining cilantro and scallions. Serve immediately.
Recipe Via: http://www.seriouseats.com/2011/06/campfire-cooking-how-to-make-chili-in-a-dutch-oven.html
10. Campfire Nachos
• 1 bag tortilla chips
• 1-14 oz can of refried beans
• ½ Ib cooked ground beef
• 1-6 oz can black olives
• ½ Ib cheddar cheese, grated
• 2 tomatoes, diced
• ½ onion, diced
• 1-8 oz jar salsa
• 1-14 oz can sweet corn
• 1-4 oz can diced jalapenos
Build a 1’x1′ bed of hot coals underneath a campfire grate or in the center of stable rocks, which will support the base of your cast iron pan.
Place half of the tortilla chips in the bottom of the pan, and top them with half of each of the beans, beef, olives, cheese, tomatoes, onion, salsa, corn, and jalapenos. Place a 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 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. Dig in and enjoy!
Recipe via: http://redtri.com/campfire-nachos/