camping food

New Mexico chili powder gives this stew a smokey flavor with just a hint of spice to it. If you use a different chili variety, you may need to scale the measurement back according to your heat preferences.

African Sweet Potato and Peanut Stew

onion (diced (to yield 1 1/2 cups))

garlic (minced (about 1 tablespoon))

potato

broth

tomatoes

peanut butter

New Mexico chili powder

salt

chickpeas (drained)

kale

Heat the oil in a dutch oven over medium heat. Add the onion and saute about 5 minutes, until translucent and just starting to brown in spots. Add the garlic and saute until fragrant, about 1 minute.

Add the sweet potato, broth, tomatoes &amp; their juices, peanut butter, chili powder, and salt. Stir well to ensure the peanut butter is thoroughly mixed in and there's no clumps remaining. Simmer, uncovered, for about 15-20 minutes, or until the sweet potatoes are tender.

Once the sweet potatoes are tender, add the chickpeas and the kale to the dutch oven. Stir to combine and heat until the chickpeas have warmed through and the kale has wilted.

Cinnamon-spiced apples with a crumbly baked top, this Dutch oven apple cobbler is a surprisingly easy campfire dessert for you to try on your next camping trip.

Dutch Oven Apple Cobbler

apples (sliced)

sugar

cinnamon

flour ((120 grams))

baking powder

butter (cold)

milk

Prepare 21 coals and line a 10&quot; (4 quart) Dutch oven with parchment paper.

MAKE THE FILLING: Core the apples and cut into slices. Add them to the Dutch oven and sprinkle with ¼ cup sugar and 1 tablespoon cinnamon. Stir to coat the apples in the cinnamon and sugar.

MAKE THE TOPPING: Combine the dry ingredients (flour, baking powder, ¼ cup sugar, 1 tsp cinnamon, salt) in a mixing bowl. Cut the butter into small pieces and add to the bowl. Using your fingers, rub the butter into the dry ingredients until a crumbly meal begins to form. Add the milk and gently combine to create a dough.

ASSEMBLE THE COBBLER: Tear off bits of dough and place on top of apples. You want little pockets of dough spread evenly around, not one large blob of dough in the middle.

BAKE THE COBBLER: Set the lid on the Dutch oven. Place the Dutch oven on a ring of seven coals, then evenly space 14 coals on top of the lid (this will create equivalent heat of a 350°F oven). Bake for 30-40 minutes, until the topping is golden brown.

REMOVE FROM HEAT &amp; SERVE!

https://embed.mediavine.com/videos/sm9tjkzojmgtilyahs0g

Cinnamon spiced apples with a crumbly baked top, this Dutch oven apple cobbler is a surprisingly easy campfire dessert for you to try on your next camping trip.

Apples, mulling spices, and a dash of warming bourbon, this spiked apple cider recipe is a cold-weather classic. Whether you’re gathered around a campfire or hunkered down for a cozy cabin weekend, this autumn cocktail will put you in a warm and fuzzy mood all night long.

Bourbon Spiked Apple Cider

apple juice

orange juice

bourbon

Pour apple juice, cinnamon sticks, mulling spices, and orange juice in a pot. Bring to a boil, then reduce to a simmer. Simmer the cider for at least 10 minutes to allow the flavors to mingle.

Add the bourbon, then stir to combine. Pour through a strainer into two glasses and enjoy immediately.

https://embed.mediavine.com/videos/ljfgf14ssoc4hdq3o0ms

Nothing’s better on a cool evening than a warm whiskey drink! Try this easy bourbon spiked apple cider recipe on your next camping trip.

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)

nutmeg

cloves

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!

Using a quick citrus marinade, these grilled chicken tacos offer a blast of summer flavor. To make campsite prep easier, you can make the cilantro lime marinade ahead of time and store in a small container in your cooler.

Cilantro Lime Grilled Chicken Tacos

boneless skinless chicken thighs (about 1 lb)

cilantro

limes (juice + zest)

chili powder

cumin

garlic powder

coriander

tortillas

pico de gallo

cheese

Prepare the marinade: Mix the oil, lime juice + zest, cilantro, and spices together in a small bowl (this can be done at home). Place the chicken into a tupperware or sealable bag and pour the marinade over, shaking to ensure that the chicken is coated evenly. Marinate for at least 30 minutes (an hour is better), or up to two hours.

Prepare a grill or campfire for grilling.

Remove the chicken from the marinade and place it on the grill. Cook until the internal temperature reaches 165F, turning as needed to ensure even cooking (approx 5-8 minutes on each side). Remove from the heat and chop into bite-sized pieces.

To assemble the tacos, layer chicken, pico de gallo, cheese, and fresh cilantro into tortillas (warmed over the grill if you’d prefer!) and enjoy.

https://embed.mediavine.com/videos/q6os6wjf9iqidbec5bud

Grilled Chicken Tacos with a zesty cilantro lime marinade is an easy grilling recipe for summer. Perfect for camping trips and backyard BBQs!

When it comes to camping desserts, this Dutch oven apple pie can’t be beat! With a flaky butter crust and soft tender apple filling, with this recipe you can enjoy the taste of freshly baked homemade apple pie right at your campsite.

Dutch Oven Apple Pie

AP flour

butter ((1/2 cup))

water

apples

cornstarch

Mix the flour, sugar, and salt together in a medium bowl. Cut the cold butter into cubes and add to the dry ingredients. Using your fingers or a pastry cutter, smear the butter into the dry ingredients until a crumbly dough forms. Incorporate the ice water into the dough, 1 tablespoon at a time, mixing with your hand, until it comes together into a moist-but-not-sticky ball.

Transfer the dough to a floured work surface and flatten the dough into a 6” disc. Cut the disc into four pieces. Stack the pieces on top of each other and then press down to combine them back into a single ball again. Repeat this process 2-3 times.

Form into a final disc, then tightly wrap or place it into an airtight container and place in the fridge. When packing for your camping trip, this dough should go directly from your refrigerator into your pre-chilled cooler.

At Home: Make the Crust

Start your charcoals in a chimney starter.

Make the filling: peel, core, and slice apples into ⅛” - ¼” slices. Place the slices into a large mixing bowl or pot. Add in the sugar, cinnamon, and cornstarch and mix so the apples are evenly coated. Set aside.

Prep the Dutch oven: Using parchment paper, create two “straps” and set them in the bottom of a 10&quot; (4qt) Dutch oven in an “X”. Line the oven with a circle of parchment paper set over the straps.

Roll Out the Crust: Lightly flour a large cutting board and retrieve the dough from the cooler/refrigerator. Cut ⅔ of the disc and return the extra ⅓ to the refrigerator. Form the dough into a disc in your hands, allowing it to warm up ever so slightly.

Place the disc on the cutting board and using a rolling pin, hydroflask, or wine bottle whack the disc a few times, rotate a quarter turn and whack a few times again. Do a full rotation like this until the disc is compressed, circular, and expanded slightly. Then start rolling the dough, applying the most pressure in the center and let up as your roll towards the edges. After each roll rotate the dough a little bit, so you’re evenly spreading it.

Once the dough is about 2” larger than the bottom of your dutch oven (or roughly the size of parchment paper you cut out), place your rolling pin at one end, hold the edge to the pin, and slowly roll up your dough (so it is wrapped around the pin). Then unroll it into the Dutch oven.

Assemble the Pie: Using a slotted spoon or pair of tongs, transfer the apple slices into the Dutch oven, making sure they are in as even of a layer as possible.

Retrieve the remaining ⅓ portion of dough from the refrigerator/cooler. Roll it out the same as before into a ~10” circle. This will be the top of the crust. You can use the Dutch oven lid as reference. Then, roll this dough up on the rolling pin and unroll it onto the top of the pie.

Pinch the top dough and bottom dough together to form a seal. You can wet your hands a little if the dough isn’t sticking. You want a good seal all the way around so to avoid a blow out and achieve a flaky crust.

In a small bowl, bear an egg until completely mixed. Brush the egg over the top of the pie. Use a knife to cut 4 slices in to your dough to allow steam to escape.

Cook the Pie: Dump a layer of coals on the ground and place your Dutch Oven on top of it. Place two flat metal skewers across the top of the Dutch Oven and then place your Dutch Oven lid on top. Place the remaining coals on the Dutch Oven lid, favoring the outside rim over the center.

Immediately start a new batch of coals. Monitor the coal temperature periodically by hovering your hand over them. If you want to be able to hold your hand there for a 2-3 seconds but not more. Rotate the oven over the bottom coals and rotate the lid that contain the top coals to even out any unintentional hot spots. If you feel the heat start to drop on either the top or bottom, replenish with new coals.

Cook for about an hour, until the top of the pie looks golden brown, then remove the Dutch Oven from the heat.

Allow the pie to cool to “room” temperature before serving. Using the parchment straps, lift the pie out of the oven. Once cooled, cut into 6-8 slices and serve.

At Camp: Assemble the Pie

This sweet &amp; spicy breakfast has it all: fried cheese and egg, sandwiched between a sweet Hawaiian roll bun. This is a camping breakfast that will have you excited to roll out of your sleeping bag in the morning!

Grilled Halloumi Breakfast Sandwich

Hawaiian sweet roll ((use the sandwich buns if you can find them))

butter

oz halloumi cheese (sliced)

mayo

Sriracha ((more or less depending on your heat preference))

scallion

salt + pepper (to taste)

Toast the sandwich buns either in your skillet or over a grill. Set aside.

Heat half the butter or oil in your skillet over medium high heat. Once melted, add the cheese. Fry on each side until golden brown in spots, about 3-4 minutes per side. Set aside. This step could also be done on a grill if you have one going. In that case, skip the butter/oil, and place the cheese directly on the grill.

Heat the remaining butter or oil over medium heat. Once melted, crack the egg into the skillet. Totally optional step: Once the whites begin to set, you can use a fork to mix up the yolk a bit so that it gets distributed throughout the egg a bit, so there will be yolk in every bite. Cook the egg for about 4 minutes, or until they are cooked to your preferred doneness.

While the egg is cooking, prep the spicy mayo. In a small bowl (or in a measuring cup), mix together the mayo and the Sriracha.

To assemble, spread the spicy mayo on each cut surface of the buns. Layer on the grilled halloumi, egg, scallions, and salt &amp; pepper to taste.

This recipe for classic French Toast is one you&#039;ll return to again and again!

Perfect French Toast

bread

eggs

sugar (plus more for sprinkling)

vanilla extract (optional)

nutmeg (optional)

Maple syrup & berries to top

Cut the bread into 3/4" - 1” thick slices.

Beat the eggs first in a bowl large enough to accommodate a slice of the bread. Then add milk, cinnamon, nutmeg, vanilla, and sugar together, until thoroughly mixed.

Heat 4 tablespoon butter in a skillet over medium heat.

Dip a slice of bread in the egg and milk mixture and let it soak for about 10 seconds on each side.  Let the excess drip off, sprinkle each side with additional sugar, and then fry it in the skillet until golden and crispy on each side, about 3 minutes per side.

Repeat with the rest of the bread, adding more butter to the skillet as needed.

Serve with maple syrup, fresh fruit, and a cup of hot coffee. Enjoy!

This Dhal and Roti can be made ahead or at the campsite, making it an easy and filling meal after a day of adventure!

Spicy Dhal and Roti

flour

vegetable oil

onion

lentils (red

tomato paste

water (divided)

raisins

cashews

turmeric

cumin seeds

paprika

cayenne

garlic

Roti: Mix all dry ingredients together in a medium bowl. Add oil and water, and knead until a soft, pliable dough forms. It shouldn’t be too sticky. Set aside, and let rest while you cook the dhal.

Dhal: Heat oil over medium-high heat in large pot. Add onion, and sauté until translucent. Add spice mix, and cook for another minute, then add the lentils, tomato paste, and 2 ½ cups of water. Bring to a simmer, cover, and let cook for 20 minutes or until most of the liquid is absorbed and the lentils are tender.

Meanwhile, divide roti dough into four even pieces. Shape into a small flat disk using your hands, then roll out until bread is ¼ in thick. Heat pan or griddle over medium-high heat, until a drop of water sizzles on the surface. Cook bread for 1 ½ minutes on one side, or until lightly browned. Flip, and cook for 45 seconds on the other side.

Once most of the liquid is absorbed in the dhal, uncover and add the last half cup of water. Cook for another five minutes until water is fully absorbed, then stir in raisins and cashews.

Divide between two bowls, and serve with two pieces of roti.

This easy frittata can be customized to use whatever vegetables and cheese you have on hand. We love this flavor combination of tomatoes, basil, and gruyere!

Cast Iron Frittata

sea salt

¼ teaspoon freshly ground pepper

olive oil (divided)

shallot (sliced thin)

cherry tomatoes (halved)

basil (chopped)

gruyere cheese

Prepare a campfire or charcoal for cooking.

In a medium bowl, beat together the eggs, milk, salt, and pepper until thoroughly blended. Set aside.

Heat 1 tablespoon oil in a 10” skillet over medium heat. Add the shallot and saute until soft and beginning to brown, 7-10 minutes.

Reduce the heat to medium-low by raising your campfire grate or moving the skillet to the cooler side of the grill. Add the tomatoes to the skillet, followed by the egg mixture, basil, and cheese. Cover with a lid. Scatter a few embers across the lid.

Cook until the frittata has puffed up and the eggs are just set, about 15 minutes (check at 10 minutes to gauge progress, using heat proof gloves or a lid lifter to remove the lid).

Serve with additional cheese and basil if desired and enjoy!

This beef stroganoff is a great one-skillet meal that will really elevate your camp dining experience!

One Pot Beef Stroganoff

steak

oz mushrooms (quartered)

brown onion (diced)

garlic (minced)

worcestershire sauce

thyme

egg noodles

full fat sour cream, divided

Quarter the mushrooms, dice the onion, and mince the garlic.

Heat the oil in a heavy-bottomed 10” skillet until smoking hot. Season the strip steak with salt &amp; pepper. Add the steak to the skillet and cook, until browned on both sides and cooked through. Remove from the skillet, tent with foil, and allow it to rest while preparing the vegetables and noodles.

Reduce heat to medium. Add the mushrooms and saute 5 minutes, stirring infrequently. Add the onions and continue to saute an additional 5 minutes. Add garlic and saute 1 minute.

Add the broth, Worcestershire sauce, and thyme. Use a wooden spoon or a spatula to scrape up any brown bits on the bottom of the skillet. Bring the liquid to a boil over high heat. Add the noodles and cook according to package instructions (this will depend on the noodles you buy - ours took 8 minutes), stirring occasionally to ensure the noodles cook evenly.

Once the noodles are tender, remove skillet from heat. Temper half the sour cream with some of the sauce by adding a few spoonfuls of broth to the sour cream and stirring - this will raise the temperature of the sour cream and help prevent it from curdling when added to the pan. Mix the tempered sour cream to the pan, stir, then add the rest of the sour cream and stir to combine.

Slice the cooked steak into bite-sized pieces, add to skillet, season to taste and serve!

https://embed.mediavine.com/videos/xgvwcssg5zktv04e0lkx

Hearty stripes of steak, browned mushrooms, filling egg noodles, and creamy sauce, this one skillet beef stroganoff has been specifically developed to be made at a campsite. All you need is a cast iron skillet to get started.

These Dutch Oven Enchiladas are such an easy camping meal! Stuffed with veggies, covered in sauce, and topped with melted cheese, this recipe is one that everyone will enjoy.

Dutch Oven Enchiladas

red bell pepper

enchilada sauce

black beans

flour tortillas

cilantro, jalapenos, lime, etc.

Prepare your coals or get your campfire going so that you'll have embers to cook with.

Over medium heat, heat the oil in a Dutch oven. Add the peppers and saute for a few minutes until they are starting to soften. Add the onions and saute until the onions are soft and translucent and the peppers are soft. Add the garlic, cumin, and salt, and saute 30 seconds, until fragrant. Remove from heat and transfer the vegetables to a plate or bowl.

Add 1/2 cup enchilada sauce to coat the bottom of the Dutch oven.

To build the enchiladas, place onions and peppers in a line the center of a flour tortilla. Add a few spoonfuls of black beans and top with cheese. Roll the tortilla around the fillings, then place the enchilada, seam side down, into the Dutch oven. Repeat with the remaining ingredients. This recipe will make 4-6 enchiladas depending on the size of your Dutch oven.

Cover the enchiladas with the remaining sauce and cheese. Place the lid on top.

Return the Dutch oven to your campfire. Place it over indirect heat (the grill grate over the campfire works great) and stack 14-16 coals on the lid. Cook about 10 minutes, until the cheese is melted.

Serve topped with jalapenos, cilantro, and a squeeze of lime &amp; enjoy!

https://embed.mediavine.com/videos/c51zvchm6y9ggxskgbx0

Cheesy, spicy, and oh so filling – these veggie-stuffed Dutch Oven Enchiladas are one of our new campfire favorites.

A beloved happy hour classic, now being served at a campground near you. What better way to end the day outside than with a cold beer, warm campfire, and a big pot&nbsp;full of cheesy nachos?

Top 33 camping food recipes from across the web

The most viewed camping food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

African Sweet Potato and Peanut Ste...

Dutch Oven Apple Cobbler

Bourbon Spiked Apple Cider

Campfire Apple Crisp

Cilantro Lime Grilled Chicken Tacos

Dutch Oven Apple Pie

Grilled Halloumi Breakfast Sandwich

Perfect French Toast

Spicy Dhal and Roti

Cast Iron Frittata

One Pot Beef Stroganoff

Dutch Oven Enchiladas

Campfire Nachos

One Pot Chili Mac

Banana Bread Pancakes

Steak & Blue Cheese Nachos

Dutch Oven Enchiladas

Dutch Oven Campfire Lasagna

Grilled Coconut Lime Shrimp and Sum...

How to Dehydrate Sweet Potatoes

Dutch Oven Mac & Cheese

Steak and Mushrooms Foil Packs

Halloumi burgers

Chicken Pad Thai

Chickpea Curry with Coconut Milk

The Best Dutch Oven Chili

Apple & Sweet Potato Hash

Dutch Oven Red Beans and Rice

Pineapple Chicken Kabobs

Easy Camp Tacos

The best eggplant shakshuka

One Skillet Moroccan Spiced Chicken...

Pulled Pork Sliders

Top 33 camping food recipes from across the web

The most viewed camping food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

African Sweet Potato and Peanut Ste...

Dutch Oven Apple Cobbler

Bourbon Spiked Apple Cider

Campfire Apple Crisp

Cilantro Lime Grilled Chicken Tacos

Dutch Oven Apple Pie

Grilled Halloumi Breakfast Sandwich

Perfect French Toast

Spicy Dhal and Roti

Cast Iron Frittata

One Pot Beef Stroganoff

Dutch Oven Enchiladas

Campfire Nachos

One Pot Chili Mac

Banana Bread Pancakes

Steak & Blue Cheese Nachos

Dutch Oven Enchiladas

Dutch Oven Campfire Lasagna

Grilled Coconut Lime Shrimp and Sum...

How to Dehydrate Sweet Potatoes

Dutch Oven Mac & Cheese

Steak and Mushrooms Foil Packs

Halloumi burgers

Chicken Pad Thai

Chickpea Curry with Coconut Milk

The Best Dutch Oven Chili

Apple & Sweet Potato Hash

Dutch Oven Red Beans and Rice

Pineapple Chicken Kabobs

Easy Camp Tacos

The best eggplant shakshuka

One Skillet Moroccan Spiced Chicken...

Pulled Pork Sliders

The most viewed camping food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine