Showing posts with label campfire cooking. Show all posts
Showing posts with label campfire cooking. Show all posts
Key Lime S'mores
Labels:campfire cooking,desserts,quick/easy
Ingredients
24 square graham crackers
3/4 cup Key lime curd or pie filling
12 marshmallows
Directions
Spread the half of the graham crackers with a thick layer of lime curd (about 2 tablespoons apiece). Toast the marshmallows until they are slightly blackened on the outside and soft inside. Smear the marshmallows on the other half of the graham crackers. Sandwich and eat immediately.
Foil-Wrapped Beef Negimaki With Broccolini and Rice
INGREDIENTS
Vegetable oil cooking spray
1/4 cup hoisin sauce
1 tablespoon low-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 lb top round, thinly sliced and cut into 12 strips (6"x2-1/2" each)
8 scallions, cut into 3-inch-long pieces
1 1/2 cups shredded carrots
1 cup instant brown rice
1 lb broccolini
Salt and freshly ground black pepper
1 cup low-sodium chicken broth
DIRECTIONS
Heat campfire (or grill).
Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray.
Combine hoisin, soy sauce, vinegar and oil in a bowl; coat beef with marinade. Place a handful of scallions and carrots on end of 1 strip of beef (tips should hang over edges of meat); roll up beef to enclose vegetables and secure with a toothpick. Repeat with remaining beef, scallions and carrots.
Place 1/4 cup rice in center of 1 half of each piece of foil; top rice with 3 beef rolls each.
Surround rice and beef in each packet with 1/4 of Broccolini; season all with salt and pepper.
Fold foil to close and crimp 2 sides of each packet, leaving 1 side open; pour 1/4 cup broth into each packet.
Crimp third side of packets to seal. Place the tin foil package at the edge of the fire. Do not place it directly in the flame. The goal is not to burn it to a crisp, but to roast it slowly with the heat from the fire. Remember to turn it every 3 to 5 minutes or so (it shouldn't take longer than 12 to 15 minutes, depending how your open fire is and how thick your piece of meat is). Take it off the heat. Carefully cut foil to open; serve.
Creamy Hobo Dinners
Labels:beef,campfire cooking,potatoes,quick/easy
Ingredients (per package)
1/2 lb. of hamburger
1 medium potato, cubed
mixed veggies (onions, carrots, corn, celery, mushrooms, etc.)
1/2 can Cream of Mushroom Soup
Spices and Seasonings to taste (thyme, oregano, rosemary, etc.)
Roll of foil
Directions
Get a generous portion of your Heavy Duty foil (if your foil isn’t Heavy Duty then double up). Make sure to spray cooking spray on it from end to end so that the food doesn’t stick.
Spread a little of the Cream of Mushroom Soup on the bottom but reserve most of it for on top.
Place your hamburger on top of the soup, then add your veggies. This is a great place for the kiddos to help out. Let them add what veggies they want and the amount they want as well. Remember, kids love to eat what they help make.
Use salt, pepper, and any other seasonings you want at this point and then cover it all with the rest of the Cream of Mushroom Soup.
Place the tin foil package at the edge of the fire. Do not place it directly in the flame. The goal is not to burn it to a crisp, but to roast it slowly with the heat from the fire. Remember to turn it every 3 to 5 minutes or so (it shouldn't take longer than 30 minutes, depending how your open fire is and how thick your piece of meat is). Take it off the heat. Carefully cut foil to open; serve.
Campfire Cones
Labels:campfire cooking,desserts,quick/easy
1 ice cream cone (I prefer sugar cones)
1 piece of foil, big enough to wrap the cone
And an assortment of the fillings of your choice. They can include but are not limited to:
Chocolate chips
Butterscotch morsels
White chocolate morsels
Walnuts, peanuts, almonds, pecans, etc.
Toffee pieces
Mini marshmallows
Brown sugar
Coconut
Cocoa nibs (raw chocolate)
Raw fruit pieces (banana, chocolate, pineapple, etc.)
Dried fruit
Chopped pieces of your favourite chocolate bars
Allow each camper to design their cone with the fillers of choice in layers. Wrap securely with foil and place over heat near campfire or on grill to allow the chocolates to melt. Unwrap and enjoy.
Other variations we hope to try in the future include using:
Fresh strawberries and chocolate chips
Peaches, white chocolate, and almond slivers
Apple slices, cinnamon, raisins, brown sugar, and butter
Bananas, butterscotch morsels, and brown sugar
Check out Chef Jessica's Campfire Cones and Quirky Momma's kids activities blog.com for more ideas!
Foil-Wrapped Tilapia Piccata With Snap Peas
INGREDIENTS
Vegetable oil cooking spray
4 Tilapia fillets (5 oz each)
1 teaspoon salt, divided
1/2 cup fresh lemon juice
4 teaspoons capers
12 oz snap peas
1 lb red potatoes, cut into 1/2-inch pieces
4 tablespoons unsalted butter, cut into 4 pieces
1 cup white wine, divided
1 lemon, cut into 4 wedges
DIRECTIONS
Heat campfire (or grill).
Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray.
Season tilapia with 1/2 tsp salt; place 1 fillet in center of 1 half of each piece of foil. Sprinkle each fillet with 2 tbsp lemon juice and 1 tsp capers.
Toss snap peas with potatoes and remaining 1/2 tsp salt; divide evenly among packets.
Dot each fillet with 1 tbsp butter.
Fold foil to close and crimp 2 sides of each packet, leaving 1 side open; pour 1/4 cup wine into each packet.
Crimp third side of packets to seal.
Place the tin foil package at the edge of the fire. Do not place it directly in the flame. The goal is not to burn it to a crisp, but to roast it slowly with the heat from the fire. Remember to turn it every 3 to 5 minutes or so (it shouldn't take longer than 12 to 15 minutes, depending how your open fire is and how thick your piece of meat is). Take it off the heat. Carefully cut foil to open. Serve with lemon wedges.
Campfire Chicken Packages
Ingredients
1 pound skinless, boneless chicken breast meat - cubed
2 onions, diced
1 (8 ounce) package sliced fresh mushrooms
1 yellow bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
4 cloves garlic, sliced
4 small potatoes, cubed
1/4 cup olive oil
1 lemon, juiced
Directions
In a large bowl, or a large zip-top bag, combine the chicken, onion, mushrooms, yellow pepper, red pepper, garlic, and potatoes. Pour in the olive oil and lemon juice, then mix well.
Evenly divide the mixture between 4 large sheets of aluminum foil. Top each with another sheet of foil, and roll up the edges tightly. Wrap each packet again, securely in another sheet of foil to double wrap.
Cook in the hot coals of a campfire until the chicken is opaque and the potatoes are tender, around 40 minutes.
Peach Mallows
Labels:campfire cooking,desserts,quick/easy
Ingredients (per camper)
1 peach
1/8 cup mini marshmallows
1 tablespoon butter (optional)
1 teaspoon cinnamon
additional toppings (berries, chocolate, coconut, nuts, mascarpone cheese, etc.)
Directions
At home: Pack ingredients in separate bags or containers, and store peaches where they won’t be squished or bruised.
On the trail: Slice peach in half and fill with butter and marshmallows, and then sprinkle both halves with cinnamon. Wrap peaches in tin foil and cook over campfire for 3-5 minutes. Unwrap and dig in!
Foil-Wrapped Shrimp With Avocado-Mango Salsa
Labels:campfire cooking,quick/easy,seafood
INGREDIENTS
Vegetable oil cooking spray
8 cups baby spinach
1 cup couscous
1/4 cup water
1 lb medium shrimp, shelled and deveined
1/2 cup chopped fresh cilantro, divided
1 tablespoon extra-virgin olive oil
3/4 teaspoon salt, divided
1 large mango, peeled and diced
1 medium avocado, diced
1 medium tomato, diced
1/4 cup chopped red onion
1/2 jalapeño pepper, seeded and finely chopped
1 tablespoon fresh lime juice
DIRECTIONS
Heat campfire (or grill).
Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray.
Place 2 cups spinach in center of 1 half of each piece of foil.
Combine couscous with 1/4 cup water; divide evenly among packets, placing on top of spinach.
Combine shrimp, 1/4 cup cilantro, oil and 1/2 tsp salt in a bowl. Divide shrimp evenly among packets, placing next to couscous.
Fold foil to close and crimp edges to seal. Place the tin foil package at the edge of the fire. Do not place it directly in the flame. The goal is not to burn it to a crisp, but to roast it slowly with the heat from the fire. Remember to turn it every 3 to 5 minutes or so (it shouldn't take longer than 10 to 15 minutes, depending how your open fire is and how thick your piece of meat is). Take it off the heat.
Combine remaining 1/4 cup cilantro with remaining 1/4 tsp salt, mango, avocado, tomato, onion, jalapeño and lime juice in a bowl.
Carefully cut foil to open; stir contents; garnish with salsa before serving.
This recipe is also linked to:
Food on Friday: Fish and Seafood
Grilled Ham and Cheese Pull-Apart Sandwich
Labels:campfire cooking,quick/easy
Ingredients
1 loaf Italian bread (10 to 12 inches)
1 Tbsp mustard
6 slices cheese (swiss, mozzarella, cheddar, etc.)
3/4 lb thinly sliced fully cooked deli meat (ham, pastrami, turkey, etc.)
Directions
Heat campfire (or grill). Spray 25×18-inch sheet of heavy-duty foil with cooking spray. Without cutting all the way through, cut loaf of bread into 12 (3/4-inch) slices, cutting to within 1/4 inch of bottom.
Spread every other slice of bread with mustard, creating 6 sandwiches. Fold each slice of cheese in half diagonally; tuck each into sandwich. Divide ham evenly among sandwiches, tucking in to fit. Place loaf on center of foil. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion.
Place the tin foil package at the edge of the fire. Do not place it directly in the flame. The goal is not to burn it to a crisp, but to toast it slowly with the heat from the fire. Let it sit for a few minutes (about 5) and flip. You can periodically check to make sure it isn't burning.
Sandwich is done when the bread is lightly browned and contents are warm (cheese is melted). To serve, open packet carefully to allow steam to escape. Remove foil from loaf; pull apart sandwiches.
Breakfast Campurritos
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| The original recipe can be found here. |
Ingredients
6 Medium Potatoes, chopped
4 Green Onions, chopped
16 Eggs
2 Tbsp olive oil
1 Yellow Onion
3 Cloves Garlic, minced
1 lb. Sausage
2 Cups Cheddar Cheese, shredded
3 Tbsp Parsley, chopped
8 or 9 Tortilla Shells
Salt and Pepper to taste
Tin Foil for wrapping
Optional: Salsa and/or hot sauce
Directions:
Chop potatoes and boil until soft.
Chop green onions and set aside.
Crack 16 eggs and cook over low heat until you have soft, scrambled eggs. Salt and pepper to taste.
Saute yellow onions and garlic in olive oil until fragrant. Add sausage to onion mixture and cook all the way through.
In large bowl combine sausage mixture, scrambled eggs, potatoes, cheese, green onions, parsley, and salt and pepper.
Divide ingredients into 8 or 9 tortilla shells. Roll and wrap in tin foil -- ready to throw on the fire!
No Mayo Potato Salad
Ingredients
1 Tbsp mustard
2 Tbsp olive oil
1 Tbsp apple cider vinegar
1/2 tsp sea salt
1 Tbsp finely chopped fresh dill
dried chili flakes or crushed black pepper to taste
1 cup lima beans, cooked
6 large potatoes
a roll of tin foil
Directions
At home, whisk together the mustard, olive oil, apple cider vinegar, dill, salt and pepper. Gently mix in the lima beans. Pack into a ziplock bag and keep in your cooler/fridge.
The night before you want to serve this, wash the potatoes and then wrap them individually in tin foil.
After you start your campfire, place the wrapped potatoes at the edges of the fire, so that they get the heat but are not directly in the flame. Let them bake there for about 1 hour to 1.5 hours).
Once the potatoes are tender, remove them from the fire and allow them to cool.
Unwrap the potatoes, cut them to bite-sized pieces and put them in a large bowl. Gently mix in the lima bean mixture and serve.
Campfire Pork Tenderloin
Labels:campfire cooking,gluten-free,pork
Ingredients
pork tenderloin
garlic, sliced
butter
olive oil
salt and pepper
dried herbs (rosemary, thyme, etc.)
Directions
Cut little slits in the tenderloin all over to put the garlic into them. Try to put the garlic in enough so it will not slip out. You will have to push the sliver of garlic in which will make it stay nice and snug in the slit, and then pinch the meat over top of the sliver to help it stay in place. Rub the pork tenderloin with butter and olive oil; place into the centre of a sheet of aluminum foil.
Season the pork tenderloin with salt, pepper and your choice of herbs. Fold and seal the sides of the foil so that there are no leaks.
Place the tin foil package at the edge of the fire. Do not place it directly in the flame. The goal is not to burn it to a crisp, but to roast it slowly with the heat from the fire. Remember to turn it every 3 to 5 minutes or so (it shouldn't take longer than 12 to 20 minutes, depending how your open fire is and how thick your piece of meat is). Take it of the heat, and give it for 10 minutes to rest before you cut it with your knife.
Campfire Cream Puffs
Labels:campfire cooking,desserts,quick/easy
Ingredients
1 can of frozen biscuit dough (such as Pillsbury Grands)
8 large marshmallows
8 milk chocolate squares
Cinnamon and sugar to taste
2 10-inch by 10-inch squares of aluminum foil
Directions
Sprinkle a plate with a dusting of cinnamon and sugar.
To make each cream puff, open the biscuit roll and pull off one biscuit. Open it up and stuff a marshmallow and one chocolate square inside. Close the biscuit so you can't see the marshmallow. Roll the biscuit dough in the cinnamon and sugar.
On each square of aluminum foil, place four of the stuffed biscuits; bring the sides of the foil around the biscuits, leaving a small space for ventilation.
Place the foil packets over the campfire for about 10 minutes, until dough is golden brown and marshmallow is melted.
Foil-Baked Fish with Black Beans and Corn
Ingredients
4 4-ounce white fish fillets, such as tilapia
salt and pepper, to taste
4 Tbsp butter, softened
2 Tbsp chipotle chiles in adobo sauce, minced
1 tsp grated orange zest
2 Tbsp freshly squeezed orange juice
2 cloves garlic, minced
1 (16-oz) can black beans, rinsed and drained
2 cups corn kernels
1/2 red onion, minced
2 scallions, minced
1/4 cup chopped fresh cilantro
Directions
Pat the fish dry with paper towels and season with salt and pepper. Using a fork, mix together the butter, 1 teaspoon chipotle, orange zest, half the garlic, 1/2 tsp salt, and 1/4 tsp pepper in a medium bowl until well-combined. Spread butter mixture over the fish.
Combine the beans, corn, onion, scallions, 2 tablespoons of cilantro, orange juice, remaining chipotle, remaining garlic, scallions, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl.
Lay four 14-inch lengths of foil on the counter and divide the bean mixture evenly over the lower half of each piece of foil. Top with fish, and fold the foil over the fish, folding the edges to seal into tight, leak proof packages. You may need to use another layer of tin foil just to be sure.
Place the tin foil packages at the edge of the fire. Do not place them directly in the flame. The goal is not to burn them to a crisp, but to roast them slowly with the heat from the fire. After about 15 to 20 minutes, remove the tin foil packages from the fire. Open and check that the fish is cooked.
Carefully open the packets and sprinkle with remaining cilantro. Serve.
Campfire Banana Boats
Labels:campfire cooking,desserts,quick/easy
Ingredients
6 large bananas, unpeeled, stems removed
2 cups semisweet chocolate chips
1 (10.5 ounce) package miniature marshmallows
any other toppings (toffee chips, caramel pieces, berries, sprinkles, shredded coconut, chopped nuts, caramel sauce, ice cream, etc.)
Directions
Preheat the grill for high heat.
Spray 6 sheets of aluminum foil, large enough to wrap bananas, with cooking spray.
Slice the peel of the banana from stem to bottom, while slicing the banana inside lengthwise. The bananas can be cut into slices instead if you like, (while still in the peel) for easier handling later.
Carefully open the banana just wide enough to place the chocolate chips and marshmallows inside the peel with the banana. Stuff with as much of the chocolate chips and marshmallows as desired.
Wrap the bananas with the aluminum foil and place on the grill or directly in the coals of a fire.
Leave in long enough to melt the chips and the marshmallows, about 5 minutes.
Unwrap bananas, open the peels wide, and eat with a spoon.
NOTE: Peanut butter makes a yummy and gooey addition to this tasty treat. But don't limit yourself - shredded coconut, chopped nuts, caramel sauce, ice cream, etc.
This recipe is also linked to...
Fire-Roasted Cauliflower
Ingredients
1 head of cauliflower, cut into small pieces
1 summer squash (yellow zucchini), cut into a large dice
1 yellow onion, sliced
olive oil
salt and pepper
roll of tin foil
Directions
Prepare fire by allowing to to burn down to coals.
On the picnic table, lay out 4 squares of heavy-duty aluminum foil, about one foot square, and oil lightly.
In the center of each piece of foil, up the cauliflower, squash and onion. Season with salt and pepper and drizzle with olive oil.
Bring opposite corners of foil together and seal. Fold over the seam and seal tightly to make a secure package.
Place on coals (a little flame is fine) and roast, turning occasionally, for about 45 minutes. Check to make sure vegetables are cooked through. Serve.
NOTE: Just before serving, I like to add a little bit CheezWiz or a cheese slice to each packet.
Campfire Chicken Thighs
Ingredients
8 chicken thighs
Drizzle of olive oil
4 cloves of garlic
1 large red onion, cut into wedges (8 pieces)
2 Tbsp dried herbs (thyme, rosemary, etc.)
salt and pepper
Directions
Place chicken thighs on a large piece of tin foil (depending on how big your fire pit is, you might want to divide the thighs onto 2 or 3 pieces of tin foil to make the packages easier to place and handle in the fire).
Rub the chicken thighs with olive oil. Then rub with salt, pepper and mixed herbs. Place garlic cloves and quartered red onion on the tin foil with the chicken. Close up the tin foil into tight, leak proof packages. You may need to use another layer of tin foil just to be sure.
Place the tin foil packages at the edge of the fire. Do not place them directly in the flame. The goal is not to burn them to a crisp, but to roast them slowly with the heat from the fire.
After about 40 minutes, remove the tin foil packages from the fire. Open and check that the chicken is cooked (juices should run clear when you cut into the thigh meat next to the bone).
Campfire Sausage Dinners
Ingredients
8 pre-cooked sausages, cut into thirds.
2 lbs new potatoes, quartered
1 small red onion, cut into chunks
6 small bell peppers, cubed
12 cloves of garlic, peeled
fresh herbs, torn (thyme, basil, oregano, etc.))
salt and pepper
Directions
Prepare fire by allowing to to burn down to coals.
On the picnic table, lay out six squares of heavy-duty aluminum foil, about one foot square, and oil lightly.
In the center of each piece of foil, place four pieces of sausage, a handful of the chopped baby potatoes and a few cloves of garlic.
Divide up the onion, peppers, and herbs among the packages. Season with salt and pepper and dot with butter, if available.
Bring opposite corners of foil together and seal. Fold over the seam and seal tightly to make a secure package.
Place on coals (a little flame is fine) and roast, turning occasionally, for about 20 minutes. Check to make sure potatoes are cooked through. Serve.
Broomstick Pies (a.k.a. Hobo Eclairs)
Labels:campfire cooking,desserts
What's the difference between a broomstick and a pumpkin?
Ever tried broomstick pie?
I have, and I think they are fabulously yummy.
Ingredients
Broomstick Handle
Butter
Grands Biscuits
pudding and/or pie filling and/or whipped topping
Directions
You will need wooden broomstick handles (if there is paint on the handle, remove and clean first) or any wooden handles for this recipe. Butter your broomstick handle. Take one of the crescent rolls and drape over the top of the handle, work it around the handled then seal the edges together so there are no holes. Take this to your campfire over the hot coals (no flames, please) and rotate continuously until browned; when crescent roll slides up and down easily, it is done. Remove crescent roll with paper towel (it will be hot, be careful). Spoon in your favorite topping. Enjoy!
Hobo Hamburger Dinner
Ingredients
Hamburger patties
Potatoes, chopped into small pieces
Baby carrots
Onions, chopped
Corn (fresh, frozen or canned)
Herbs (thyme, oregano, rosemary, etc.)
Roll of foil
Directions
Wrap 1 hamburger patty (broken into smaller chunks), chopped potatoes, lots of baby carrots, part of a sliced onion, some corn, herbs, salt and pepper in heavy duty tinfoil. Place in the red hot coals of your camp fire (not directly in the flames) for about 30 minutes.
NOTE: You can add in other vegetables if you want. I also make sure that there is ketchup available (can you actually eat a burger without it?).
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