campfire recipes

This recipe from Delish.com is the only snack you'll need around a campfire this summer.

Campfire Popcorn

popcorn kernels

vegetable oil

garlic powder

kosher salt

https://streaming.hearstdigitalstudios.com/f9a6f2fd-a536-48ce-988a-e3e5d4932420/video_rover_16x9_1080p_hd_1560969806_15626.mp4

If You're Not Popping Popcorn Over A Campfire, You're Seriously Missing Out

Foil Pack Nachos from Delish.com are a great snack for an indoor or outdoor adventure.

Foil Pack Chicken Nachos

tortilla chips

c. shredded rotisserie chicken

c. red enchilada sauce

(15-oz.) can chopped fire-roasted tomatoes, drained

c. black beans,

c. shredded cheddar

c. shredded Monterey Jack

cilantro,

Sour cream,

https://streaming.hearstdigitalstudios.com/4b8d6948-f6bc-4677-9968-20fc53a7cfc8/video_rover_16x9_1080p_hd_1528832630_15097.mp4

Foil Pack Nachos = Genius!

A quick and easy fall-inspired dessert, this vegan campfire apple crisp is guaranteed to leave you feeling warm and cozy at the end of the night.

Campfire Apple Crisp

apples (sliced ¼” thin)

cinnamon

nutmeg

cloves

bourbon

brown sugar

granola

In an 8" or 10” cast iron skillet, over medium heat, saute the sliced apples in a bit of oil or butter until beginning to soften, about 5 minutes.

Add the spices, bourbon, and sugar, and stir to combine. Continue cooking until the sauce thickens and the apples are tender, 5-10 minutes.

Remove from the heat and sprinkle the granola evenly across the top. Enjoy straight from the skillet or serve in individual bowls with a generous scoop of So Delicious coconut ice cream!

These cheesy potatoes from Delish.com are so good, even non-campers love them.

Campfire Potatoes

lb. mini Yukon Gold potatoes, quartered

olive oil

oregano

Kosher salt

black pepper

c. mozzarella

c. Parmesan

parsley,

red pepper flakes,

I make these all the time! Love them. But I always have to precook them in the microwave first to soften them up. Then they dont take very long in the oven or on the grill.

Would have liked to have them work. I baked them in the oven at 425 for about 40 minutes and still too hard to eat.  15 minutes was not even close. Try 425 for an hour.  Well that was my experience.

I made 2 batches of these tonight as they were such a hit!  After reading the reviews; I was concerned about cooking time and put them on the grill way before our steaks.  As it turns out--there was no need for any concern.  I substituted with red potatoes & cheddar cheese, and eliminated the parmesan. The first batch was grilled 10 minutes each side and was fine, but definitely into the roasted range.  I did the second batch at 8 minutes each side, and it was perfect.  These potatoes are an excellent side dish--FAST & EASY.  They are delicious as is or served with sour cream.  Next time, I think that I'll add some cooked bacon to the packets as well.  Definitely, a keeper recipe!

https://streaming.hearstdigitalstudios.com/7d3fbc72-fc8a-421b-af13-a135d4be4e6c/video_rover_16x9_1080p_hd_1559074259_69593.mp4

You're going to want to make these with or without a campfire.

Campfire Potatoes Are The Cheesy Side Your BBQ Needs

This pizza recipe from Delish.com just proves that even pizza is better cooked over an open flame.

Grilled Pizza Bread

loaf,

pizza sauce

pepperoni

c. black olives

red onion,

Green Bell Pepper, chopped

red pepper flakes

https://streaming.hearstdigitalstudios.com/b64077a6-6f79-4199-9f28-fee9133d42c6/video_rover_16x9_1080p_hd_1560463064_22371.mp4

Just because your camping, doesn't mean you can't have pizza.

The Best Way To Cook Pizza Bread Over A Campfire

Salsa Verde Chicken & Rice Foil Packs from Delish.com are perfect on the grill, indoors or out.

Salsa Verde Chicken & Rice Foil Packs

Cooking spray,

c. salsa verde,

cumin

chili powder

chicken breasts,

instant rice

chicken broth (or water)

lime

black beans,

Lime wedges, for serving, optional

Avocado slices, for serving, optional

sauce,

https://streaming.hearstdigitalstudios.com/6918a777-c397-46c3-9ba9-23aafc2db980/video_rover_16x9_1080p_hd_1532351432_4181.mp4

Everything — including the rice — cooks together at once!

Dinner Tonight: Salsa Verde Chicken & Rice Foil Packs

Camping For Foodies Appetizer Camping Recipes: Camping Nachos Dutch Oven Camping Recipe

Camping Nachos Dutch Oven Camping Recipe

can refried beans

onion,

green chile peppers

can diced fire roasted tomatoes, NOT drained

can sliced black olives, drained

cheddar cheese

sour cream

Prepare heat for cooking with your 12-inch cast...

Prepare heat for cooking with your 12-inch cast iron Dutch oven over your campfire.

To prevent sticking, apply a generous layer of...

To prevent sticking, apply a generous layer of vegetable oil to the bottom of your Dutch oven ... or ... use an aluminum or parchment paper Dutch oven liner.

Layer half the tortilla chips, refried beans (dropping...

Layer half the tortilla chips, refried beans (dropping as dollops), onion, green chile peppers, fire roasted tomatoes, cheddar cheese and black olives.

Now layer them again using the remaining ingredients.

Place the Dutch oven lid on the oven...

Place the Dutch oven lid on the oven and use approximately 5 coals on the bottom and 10 coals on top of the lid (you can easily use campfire coals or just use charcoal briquettes).

Heat your camping nachos for 10-15 minutes until...

Heat your camping nachos for 10-15 minutes until the ingredients are heated through and the cheese is melted. *See note below.

Remove your Dutch oven from the heat, then...

Remove your Dutch oven from the heat, then top your nachos with sour cream and cilantro for serving. Enjoy!

These vegetable foil packets are perfect for oven, grill or campfire. A mix of vegetables is seasoned with a simple homemade spice mix and cooked in foil. Quick prep, fuss-free cooking, and easy clean-up!

Vegetable Foil Packets

Medium Zucchini

Medium Carrots

Baby Potatoes ((350 grams))

Large Red Onion

Heads

Extra Virgin Olive Oil

Garlic

Black Pepper

Sweet Paprika

Marjoram

Salt

Preheat the oven to 400°F (200°C).

Cut the zucchini into chunks. Peel and slice the carrots. Cut the baby potatoes into quarters. As for the onion – cut it either into rings or quarters. Trim the top of each garlic head (about ¼ to ⅓ – where the stem is) so that the cloves are exposed. The outer skin should easily come off at this stage. There is no need to remove everything, just the ones that go easily.

Now place all the veggies in a large bowl, except for the garlic heads. Drizzle the oil over.

Prepare the spice mix by combining all the ingredients in a small bowl. Now sprinkle the seasoning over the veggies and give them a good toss until they are all coated evenly.

Divide the veggies into 4 sheets of foil. Now take the garlic head and place it the open side down into the large bowl where the veggies were. Press down so the cloves suck the juices (oil + seasoning). Repeat with the rest of them. Place them in the middle of each packet.

Wrap each packet tight and place them onto a baking tray.

Bake them for 30-35 minutes or until the veggies are done.

Bursting with flavor, these grilled shrimp are incredibly easy to prepare and cook in virtually no time at all. They’re perfect for an appetizer or main the next time you’re firing up the grill!

Grilled Shrimp

shrimp (deveined, tail on)

lemon juice

Old Bay seasoning

sugar

butter (unsalted) (softened

parsley

garlic (minced)

Defrost the shrimp if needed. Make the marinade by adding the olive oil, lemon juice, Old Bay seasoning, garlic powder, and sugar to a sealable container. Once the shrimp are thawed, peel if needed, then add to the marinade for 1-2 hours (keep it in the cooler/fridge during this time).

While the shrimp is marinating, prepare your campfire or grill for high-heat grilling.

Chop your garlic and parsley and place it in a large bowl with the butter.

Thread the shrimp on to the skewers, bunching them together.

Grill over high heat. Grill for 1½ minutes on one side, then about 30 seconds on the other. Remove from the heat right away.

Toss the shrimp in the bowl with the butter, parsley, and garlic so that it&#39;s well coated.

Serve with a squeeze of lemon!

With just a handful of ingredients and minimal prep work, this campfire scrambled eggs recipe is ready in under 15 minutes and is a camp crowd-pleaser! Camping breakfast never tasted so good.

Campfire Scrambled Eggs (Eggs In A Bag!)

eggs

Tbsp milk (can sub dairy-free)

Tbsp shredded cheese (Mexican, cheddar, or mozzarella)

Prep Water: Set a cast iron Dutch Oven over hot coals or elevated over a low-burning fire. Add at least 4 inches of water, cover, and bring to a simmer.

Prep Eggs: Add all ingredients to a heavy duty ziploc bag* and seal shut. Squish and shake it all around to evenly mix everything together.

Cook: Lower the baggie into the simmer water. Let cook for 5 to 10 minutes, or until eggs are firm and fully cooked. Avoid letting the baggie touch the edge of the hot, which is very hot and could melt the plastic.

Serve warm with salt and pepper!

https://www.youtube.com/watch?v=iK368D2W2vg

With just a handful of ingredients and minimal prep work, this campfire scrambled eggs recipe is ready in under 15 minutes and is a camp crowd-pleaser! Camping breakfast never tasted so good.

Grab the full written recipe here: https://www.liveeatlearn.com/campfire-scrambled-eggs/

Instagram: https://www.instagram.com/liveeatlearn/
TikTok: https://tiktok.com/@liveeatlearn/
Facebook: https://www.facebook.com/liveeatlearn/
Pinterest: https://www.pinterest.com/live_eat_learn

Scrambled Eggs In A Bag (Campfire Breakfast Idea!)

A protein packed gluten free and vegetarian breakfast hash perfect to start your day while camping or at home!

Chickpea Breakfast Hash with Veggies

summer squash

onion

mini sweet peppers

(15 oz) can chickpeas (drained)

coriander

salt

Heat the oil in a skillet over your campfire or camp stove on medium-high heat until hot and shimmering. Add the onions, peppers, and zucchini and saute until beginning to soften, about 5 minutes. Add the drained chickpeas and spices and cook until the veggies and chickpeas are cooked through and browned in spots, about 10 minutes.

Move the veggies &amp; chickpeas to the sides of the skillet to create a well in the middle of the pan. Add a little oil if the bottom of the pan is looking dry. Crack two eggs into the well and cook to your liking.

Pull the skillet off the heat and serve.

We're normally a potato hash browns family but thought I'd try something new with the chickpeas.  This was great!  Chickpeas were better than potatoes!  Fantastic way to start the day with a veggie packed breakfast.  Two thumbs up.

Thanks, I used a couple of your recipes on a recent camping, off the grid, trip. Both worked really well. This one is similar to a breakfast I make at home but replace the chick peas with cooked mung beans, and then add whatever veggies I have at hand at hand.

I'm indian-asian and we have something similar for our breakfast to which we add a touch of turmeric -which fights allot of diseases and the whole meal is amazing as a breakfast with some roti in the morning. Fantastic

Love this! We may actually try it with tofu sometime too.

Great recipe and as a bonus mention if an awesome campsite. We live in so cal and are planning a trip up north with no destination. Looks like we found one spot to stop. Awesome!!!! Thanks

Grilled kielbasa, potatoes, and onions all tossed together in a honey mustard sauce and grilled to perfection! This foil packet recipe is such a satisfying camping meal and it is an absolute cinch to make!

Foil Packet Kielbasa & Potatoes

oz kielbasa

oz small potatoes (heaping 4 cups)

sea salt

paprika

spicy mustard

honey

apple cider vinegar

butter

Slice the kielbasa into ½ inch rounds, cut potatoes into 1-inch pieces, and roughly chop the onion.

Make the sauce by combining the mustard, honey, and apple cider vinegar in a small dish and stir until combined. (This can be done ahead of time!)

Tear 4 x 18” pieces of heavy-duty foil for each packet, along with 4 x 16” sheets of parchment paper for each. Layer the parchment paper on top of the foil.

Divide the kielbasa, potatoes, onions, salt &amp; spices, sauce, and butter between the four sheets of foil.

To form the packets, bring one of the short edges of the foil to meet the other, then crimp around all edges to seal.

Cook the packets on a grill (or the grill grate over your campfire) for 18-22 minutes, flipping after 10 minutes, until the potatoes are tender.

Remove from the grill and let cool slightly. Open the packets carefully—they will be full of hot steam. Top with fresh parsley and enjoy!

This was the tastiest campfire foil recipe I have ever had!!!

Top 12 campfire recipes recipes from across the web

The most viewed campfire recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Campfire Popcorn

Foil Pack Chicken Nachos

Campfire Apple Crisp

Campfire Potatoes

Grilled Pizza Bread

Salsa Verde Chicken & Rice Foil Pac...

Camping Nachos Dutch Oven Camping R...

Vegetable Foil Packets

Grilled Shrimp

Campfire Scrambled Eggs (Eggs In A ...

Chickpea Breakfast Hash with Veggie...

Foil Packet Kielbasa & Potatoes

Top 12 campfire recipes recipes from across the web

The most viewed campfire recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Campfire Popcorn

Foil Pack Chicken Nachos

Campfire Apple Crisp

Campfire Potatoes

Grilled Pizza Bread

Salsa Verde Chicken & Rice Foil Pac...

Camping Nachos Dutch Oven Camping R...

Vegetable Foil Packets

Grilled Shrimp

Campfire Scrambled Eggs (Eggs In A ...

Chickpea Breakfast Hash with Veggie...

Foil Packet Kielbasa & Potatoes

The most viewed campfire recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine