Camping Recipes You Can Make


There’s just nothing more fun than going camping with a group of friends, family or even by yourself.  

Some of the enjoyment of a cabin is the preparation of the meal over an open fire   

Below are a few recipes I most often use when I go camping. 

Campfire Breakfast

Ingredients

  • 6 slices bacon, cut crosswise into 1/4-inch pieces
  • 1 tablespoon olive oil
  • 2 white potatoes, cubed
  • salt and ground black pepper to taste
  • 1 onion, chopped
  • 4 eggs, beaten

Directions

  1. Cook and stir bacon in a skillet over medium heat until crispy, about 5 minutes. Transfer to a paper towel-lined plate to drain, discarding most of the grease.
  2. Return skillet to the stove and add olive oil; heat over medium heat. Add potatoes, salt, and pepper; cook and stir until browned and somewhat crispy, about 10 minutes.
  3. Mix onion into potatoes and cook until onion is translucent about 5 minutes. Return bacon to the skillet; cook and stir until heated through 1 to 2 minutes.
  4. Pour eggs over potato mixture; cook and stir until eggs are set, 5 to 6 minutes.

 

BAG KABOBS

INGREDIENTS
  • beef or chicken
  • bell peppers
  • mushrooms
  • onion
  • jalapeno peppers (optional)
  • small potatoes
  • zucchini squash
  • fresh garlic
  • 2-3  Tbsp  olive oil
  • lemon or lime
  • McCormick's Salt-free Chicken seasoning
  • powdered butter flavoring
  • 2  Tbsp  soy sauce
  • lemon pepper seasonings
  • dill
PREPARATION

Boil potatoes for approximately 4-5 minutes depending on size. They should still be firm and crisp, not mushy. They will finish cooking on the grill.

Let potatoes cool completely before putting in a foil bag.

Chop bell peppers, onion and zucchini squash into large pieces. Put chopped vegetables, whole jalapenos, whole potatoes, and whole mushrooms into a large foil bag with garlic, olive oil, lemon or lime juice, soy sauce, butter flavoring, lemon pepper seasonings, and dill.

Cut meat into large stew size pieces. Put meat in a separate foil bag with 1/4 cup of olive oil, garlic, chicken seasonings, butter flavoring and 2 tablespoons of soy sauce.

When using more than one kind of meat, put in separate bags. Place the foil bags into larger 2-gallon ziplock bags to store while traveling.

To cook, remove foil bags from plastic ziplock bags and grill for 8-10 minutes, turning after 5-6 minutes. Let sit before opening bags.

 

Blueberry-Cinnamon Campfire Bread

Ingredients

  • 1 loaf (1 pound) cinnamon-raisin bread
  • 6 large eggs
  • 1 cup 2% milk or half-and-half cream
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans, toasted
  • 2 cups fresh blueberries, divided

Directions

  • Prepare campfire or grill for low heat. Arrange bread slices on a greased double thickness of heavy-duty foil (about 24x18 in.). Bring foil up the sides, leaving the top open. Whisk eggs, milk, syrup, and vanilla. Pour over bread; sprinkle with nuts and 1 cup blueberries. Fold edges over top, crimping to seal.
  • Place on a grill grate over campfire or grill until eggs are cooked through, 30-40 minutes. Remove from heat; let stand 10 minutes. Sprinkle with remaining blueberries; serve with additional maple syrup if desired.
Oven Directions: Preheat oven to 350°. Place foil packet on a 15x10x1-in. baking pan. Bake 25-30 minutes or until heated through? Let stand 10 minutes before serving. Sprinkle with remaining blueberries; serve with syrup.

Campfire Nachos

Only one pan is required for these irresistible nachos 

Ingredients:

  • 1 pound ground beef
  • 1 jalapeño pepper, sliced
  • 1 bunch green onions, thinly sliced (white and light green parts only)
  • Small bag dipping chips
  • 2 cups shredded cheddar cheese
  • 2 cups chopped iceberg lettuce
  • 1 tomato, chopped
  • Salsa or taco sauce for dipping and/or drizzling (optional)

Instructions:

  1. In a cast-iron skillet, cook ground beef over medium heat (using grill, campfire or stovetop) until no longer pink. Create a hole in the center of the meat and add jalapeños and green onions. Cook, stirring frequently for 3-4 minutes. Transfer mixture to a bowl and line the bottom of the hot skillet with chips.
  2. Pour the ground beef-green onion mixture evenly over the chips. Top with cheese, lettuce, tomatoes, and salsa/taco sauce. Dig in immediately!

 

A few Good Ideas:

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