Blog: Larisa Cooks

Campfire Cooking

Campfire Cooking

by Larisa Severson      photography by Danielle Carty

Summer is here and that means more time outdoors. Whether it is camping or just having a fire out in the backyard, here are some tasty treats to whip up at anytime of the day. These recipes are easy, quick and tasty meals to make on the go or before your big trip.

They can be made over the intentional campfire, or conveniently from your grill or oven at home. If you are to pack these meals on the go for camping, it will be crucial you store them in an air-tight container. When storing food items in a cooler the ice can melt and get into the food. Also, don’t forget tinfoil and pie tins to cook your meals with ease!

The best fire to cook over is one that has been burning long enough to get a nice ember base; this will cook your food thoroughly and through. Unlike just straight flames which will burn the outside of your food and not cook the inside properly. Enjoy your summer by campfire with some good cooking!

Apple Crisp

Ingredients: 4 Apples, 1/3 cup of oats, 3/4 cup of brown sugar, 1 tsp Cinnamon, 2 T. Sugar, 1/2 cup of flour, 1/3 cup butter
Optional: Top with caramel, and/or a scoop of ice cream

Directions:
1. Mix together oats, brown sugar, flour and butter until pieces of butter are evenly dispersed throughout the mixture.
2. Add in your chopped apples, cinnamon, and sugar. Mix.
3. Take four long pieces of aluminum foil (about a foot and a half), fold each side up and pinch the ends together.
4. Place ingredients in each piece of foil then fold the sides over to seal.
5. Cook on a grate over the fire pit for 15-20 minutes.
Tip: If your fire doesn’t have a grate, place the package in the fire, on the edge furthest from the flames, rotate, and cook for 10 min.

Banana Boats

Ingredients: 4 Bananas, 1/2 cup of Chocolate Chips, 1/2 cup of Mini Marshmallows
Optional: Break up some graham crackers and sprinkle on top.

Directions:
1. Slice bananas down the center being careful not to cut through to the other side.
2. Open up carefully and fill with chocolate chips and marshmallows.
3. Wrap in aluminum foil.
4. Place on the fire, grill or in the oven at 300 degrees F. for 10-15 minutes, or until chocolate and marshmallows are melted.
Tip: Eating made easiest by using a spoon.

Shrimp Boil

Ingredients:  1 package Andouille sausage,  1 1/2 lbs. Shrimp,  1 lb. Baby red potatoes,  2 ears of corn,  2 T. Parsley,  4 tsp. Cajun Seasoning,  2 T. Olive Oil Salt and Pepper add to taste

Directions:
1. Cut four sheets of foil, about 12-inches long. Divide shrimp, sausage, corn and potatoes into 4 portions equally amongst each sheet of foil in a single layer.
2. Add olive oil, Cajun seasoning, salt and pepper and mix. Fold up all 4 sides of each foil packet and make sure it is sealed and completely closed.
3. Place foil packets on the campfire, grill or in your oven and cook until done.
4. Approximate cooking time 12-15 minutes on the grill.
5. Baked in the oven at 425 degrees F. 15-17 minutes.
Tip: Frequently check if over campfire.

Hobo Dinner

Ingredients: 8 red potatoes, 1 lb. ground beef, Olive oil, salt and pepper to taste
Optional: Veggies
Use your own meatloaf recipe utilizing one pound of ground beef.

Directions:
1. Slice 2 red potatoes for each pie tin thinly (about 1/8 inch)
2. Make 4 Meatloaf patties using your own meatloaf recipe and place one patty into each pie tin.
3. Sprinkle meatloaf and potatoes with seasoned salt or garlic salt and pepper, then drizzle with olive oil.
4. Cover with foil and place onto fire or grill or in the oven at 400 degrees F. for 35-45 minutes or until potatoes are fork tender.
Tip: Serve with BBQ sauce or Ketchup.

Stuffed Baked Potato

Ingredients: 4 potatoes, 8 slices of cooked and chopped bacon, 1 1/2 cups of shredded cheese
Optional: Sour Cream and green onions

Directions:
1. Wash and dry the potatoes.
2. Cut slices in the potato about 1/4 inch apart, don’t slice all the way through.
3. Stuff potato with about 1/4 cup of cheese and 2 slices of chopped bacon into the slits of each potato.
4. Place potato in the middle of cut foil and wrap up completely.
5. Put potato in the hot coals or on the grill for 25-30 minutes.
Tip: Check potato for preference of cook time and top with green onions and sour cream.

Spinach Dip

Ingredients: 1 cup of sour cream, 1 pkg. cream cheese (room temp.), 3/4 cup shredded Parmesan cheese, 3/4 cup of frozen spinach (drained)
Optional: vegetable soup mix, bacon, garlic, mozzarella cheese, green onions, artichoke hearts etc.

Directions:
1. Mix all ingredients together
2. Create a tin foil packet with two pieces of aluminum foil (layered,) place the dip in the center and roll up ends to enclose.
3. Bake in campfire near the hot coals for approximately 20-25 minutes or until warm.
Tip: Serve with either crackers, chips, or a cut up baguette.

Campfire Hash

Ingredients: 1 large Onion, 1 pound of smoked kielbasa or sausage (halved and sliced), 2 T. canola oil, 4 large potatoes (peeled and cubed), 2 cloves of minced garlic
Optional: Add eggs to make it a breakfast meal

Directions:
1. Mix together ingredients
2. Evenly divide the mixture into 4-6 portions and place into a foil packet.
3. Enclose foil packets and place in the embers of the fire for approximately 20-25 minutes.
Tip: Check the potatoes occasionally to make sure it is cooked thoroughly. If adding eggs, cook those separately to your preference then add to packet.

 

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