GoCampingAmerica.com | Posted February 1, 2015
Happy Camper Blog
Cooking over a fire doesn’t have to limit your meal plan or your creativity! If you’re looking to get a little more adventurous with your campground recipes, we’ve listed some of our favorites for you to try, everything from snacks to dessert. Just don’t forget to kiss the cook!
Appetizer/Snack: Siracha Popcorn
A simple twist on a classic. You can always use Jiffy-Pop but if you want 100 percent homemade, place popcorn and oil in a pouch of heavy-duty aluminum foil, seal the edges to form the loose pouch, being sure to leave room so the kernels have room to pop. Tie the corner of the pouch to a stick with string and shake over the fire until all kernels are popped (1-2 seconds between “pops”).
Meanwhile, whisk ¼ c melted butter with 2T Sriracha, drizzle over popped popcorn and enjoy!
Vegetarian Entree: Pasta Packet with Cheese, Tomatoes and Veggies
Another “prep-ahead” meal that’s perfect for any vegetarians in your camping party.
- 1 lb pasta (your favorite shape)
- 2 cups diced tomatoes
- 1 cup fresh basil, torn
- 4 garlic cloves, minced
- 4 oz. goat cheese
- Salt & pepper to taste
Prior to departure, cook pasta and rinse in cold water before packing tightly into resealable bag. While the fire is getting started, toss the pasta with the tomatoes, basil and garlic. Divide between several pieces of foil, add a dollop of cheese and season with salt and pepper. Seal packets and set over fire. Warm over first 10-12 minutes.
Entrée: Cassoulet with Sausage, Beans and Veggies
An easy, one-skillet meal that’s sure to please. Added bonus? Most of it can be prepped prior to your departure, saving you more time for charades or card games.
- 1 tablespoon vegetable oil
- 2 carrots, diced
- 2 stalks celery, diced
- 1 small yellow onion, diced
- 2 cloves garlic, chopped
- 1/2 pound smoked sausage, sliced
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 (14.5 ounce) can diced tomatoes, drained
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon chopped fresh parsley (optional)
Heat oil in a large skillet and add the next four ingredients. Stir until the onion is transparent. Add the sausage to the skillet, and cook for a few more minutes to brown. Pour in the both beans and tomatoes, and season with the bay leaves, thyme, salt and pepper. Cover, and move skillet to lower heat. Simmer for 10 minutes, stirring occasionally until vegetables are tender. Remove bay leaves and discard. Sprinkle parsley over the top, and serve.
Side Dish: Cheesy Potatoes in Dutch Oven
Campground cooking isn’t the same without something made in a classic Dutch oven, and who doesn’t love cheese and potatoes? This recipe serves an army (20) so feel free to divide as needed. Can also modify to be meat-free, just cook the onion in butter.
- 8 pounds russet potatoes, peeled and thinly sliced
- 10 slices bacon, chopped
- 1 large onion, diced
- 1/2 C butter
- salt and pepper
- 1 (16 ounce) container sour cream
- 2 C cheddar cheese, shredded
Heat the Dutch oven over medium-high heat section of the fire. Add in chopped bacon, when there is a bit of grease in the bottom, add in chopped onion and cook until bacon is slightly crisp and onions are almost translucent. Add 3-4 T butter and let melt into bacon and onions. Add the slice potatoes and stir, add 2-3T of butter and season with salt and pepper. Stir once more and put lid on Dutch oven until potatoes are cooked through, about 20 minutes—stirring a few times. When potatoes are fork-tender, add sour cream and stir. Sprinkle cheddar cheese, put lid back on and remove from heat. Once cheese is melted and all is heated through, dig in.
Dessert: Campfire Brownies in an Orange
A dessert with almost no clean up! This recipe can be prepped ahead of time, and using the orange as a cooking vessel gives the brownies just a hint of flavor that both kids and adults will love.
- Your favorite chocolate brownie mix, prepared
- 1 orange per camper
Using a sharp knife, cut the tops off the oranges and scoop out the pulp (this can then be used for a breakfast fruit salad or added to sangria!). Pour the prepared brownie mix evenly into the hollowed out oranges, replace tops and wrap fully with heavy duty aluminum foil. Bake over fire about 10 minutes or until brownies are set (may vary depending on brownie mix). Bon Appetite!