CAMPFIRE CURRIED VEGETABLE PACKS
A curried vegetable and chickpea dish made in an aluminum foil wrap over a campfire. This is an easy vegetarian meal while camping with almost no cleanup! (I hate doing dishes while tent camping.)
Provided by SARAHLIZZ3
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 1h
Yield 5
Number Of Ingredients 10
Steps:
- Build a campfire and allow the fire to burn until it has accumulated a bed of coals. Rake the coals into a flat bed on one side of the fire. Alternatively, preheat an outdoor grill.
- Combine cauliflower, chickpeas, potatoes, zucchini, yellow squash, and onion in large bowl.
- Cut two 2-foot sections of aluminum foil and place one on top of the other. Fold the edges together so the 2 pieces will stay together. Drizzle olive oil in the middle of the foil, leaving 4 to 5 inches on each side for folding. Place a few handfuls of the cauliflower mixture over the olive oil; season with curry powder, salt, and pepper. Spoon some vegetable broth on top. Repeat with more foil and remaining cauliflower mixture.
- Pull the 2 longer sides of each foil packet together over the cauliflower mixture and fold over several times until you almost reach the center. Flatten down the sides and roll them up toward the center.
- Place the packets to the side of the campfire using long tongs. Cook until cauliflower mixture feels tender when you press the packets with the tongs, 20 to 30 minutes.
- Remove packets from fire and let cool, about 5 minutes. Open from the top, leaving the rolled-up sides as-is, to create a bowl.
Nutrition Facts : Calories 186.5 calories, Carbohydrate 33 g, Fat 4.4 g, Fiber 9.3 g, Protein 7.5 g, SaturatedFat 0.6 g, Sodium 274.1 mg, Sugar 5.1 g
COPYCAT CAMPFIRE CHICKEN RECIPE BY TASTY
Here's what you need: paprika, onion powder, salt, garlic powder, dried rosemary, black pepper, dried oregano, whole chicken, carrots, red skin potatoes, corn, olive oil, butter, fresh thyme
Provided by Rie McClenny
Categories Dinner
Yield 2 servings
Number Of Ingredients 14
Steps:
- Combine paprika, onion powder, salt, garlic powder, rosemary, pepper, and oregano in a small bowl and mix well. Reserve 1 tablespoon of the spice mix and set aside.
- In a large ziplock bag, place the quartered chicken and spice mix. Marinate for 1 hour or overnight.
- Preheat the oven to 400˚F (200˚C).
- Add the carrots, potatoes, and corn to a bowl and drizzle with oil and remaining 1 tablespoon of spice mix and toss until thoroughly coated.
- Heat a large pan with oil over high heat. Add the chicken pieces and cook until golden brown on both side. Set aside.
- Place the chicken and veggies on a sheet of aluminium foil. Top with butter and thyme. Fold the foil over the chicken and vegetables and cinch the edge so that no air can escape.
- Bake for 45 minutes, or chicken is completely cooked.
- Enjoy!
Nutrition Facts : Calories 1481 calories, Carbohydrate 69 grams, Fat 89 grams, Fiber 10 grams, Protein 93 grams, Sugar 7 grams
CAMPFIRE CHICKEN AND VEGETABLES
A different dinner for your fall camping trips that's easy to prepare and tastes better than hot dogs :-)
Provided by Leahcooks
Categories One Dish Meal
Time 1h15m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Spray a sheet of foil with your cooking spray.
- place chicken tenders on foil and top with onions and potatoes.
- sprinkle garlic and seasoning salt on chicken and vegetables.
- place pats of butter on top
- seal the foil completely and wrap again 2 - 3 times to prevent leakage while in the fire coals.
- place the foil packet on the hot coals (not directly on the fire) for 45 minutes to an hour until competely cooked. (You may want to turn the pack around at the half hour mark to get the other side cooking - but do not flip it over as your juices might run out).
Nutrition Facts : Calories 404.9, Fat 23.3, SaturatedFat 14.7, Cholesterol 61, Sodium 178.9, Carbohydrate 45.9, Fiber 5.9, Sugar 6.7, Protein 6.1
CAMPFIRE VEGGIES
Easy recipe for your campfire, BBQ Grill, or oven.
Provided by anmlnrs
Categories Side Dish Vegetables Onion
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for medium heat.
- Prepare two foil packets by layering together 4 squares of heavy duty aluminum foil for each packet. If using regular duty foil, use twice the number of layers. Spray the top sheet with nonstick cooking spray. In a bowl or resealable bag, toss together the potato slices, onion, and frozen vegetables; season to taste with salt, pepper, and garlic salt if using.
- Evenly divide the potatoes between the two foil packets, and top with the divided butter. Fold each packet, starting length wise, rolling edges together, repeat for each end, making sure to seal edges tightly.
- Cook the foil packets over the preheated grill until the potatoes are tender, approximately 15 minutes per side.
Nutrition Facts : Calories 229.3 calories, Carbohydrate 32.3 g, Cholesterol 25.4 mg, Fat 10 g, Fiber 5.2 g, Protein 4.7 g, SaturatedFat 6.2 g, Sodium 271.8 mg, Sugar 1.6 g
DUTCH OVEN CAMPFIRE CHICKEN WITH BISCUITS
We make this in a canyon near us every two or three years. By the time we make it again, I've forgotten the recipe and can't seem to find it again. I thought I'd save it here so it will be easy to find. Chicken breasts, potatoes, carrots and onions with biscuits baked on top. Cooked in a Dutch oven in the hot coals of a campfire. Serve with a salad or fruit and by the time you get done, the coals are perfect for S'Mores.
Provided by heidiv
Categories One Dish Meal
Time 2h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Build a fire in a fire pit or on a metal Dutch oven camp table with wood or charcoal briquettes. Allow fire to burn down to hot coals. This will take about an hour. Using charcoal and a charcoal starter is even faster - like about 30 minutes. A charcoal starter is a metal tube with a handle that makes lighting charcoal easier. You can find them on the internet or at a camping gear store. We REALLY need to invest in one!
- While you are waiting for the fire to burn down to hot coals, scrub and cube the potatoes into about 1x1" cubes and peel and dice the onion.
- Spray a 12 quart cast iron Dutch oven with cooking spray. Dump all three cans of cream of chicken soup in the Dutch oven and add three cans of water. Stir soup and water until well mixed.
- Add potatoes, onions, baby carrots and chicken to Dutch oven and mix with soup. Make sure the chicken and vegetables are covered (or mostly covered) with soup or they will dry out. If you need to, add another can of soup and another can of water. (Today I only used two cans of each and the soup soaked into the chicken and veggies and it was a tad dry.).
- Flatten out the coals. Put the lid on Dutch oven and put the Dutch oven on top of coals. Put coals on top of lid so the top will cook too. This is most easily performed with a small shovel with a long handle. Especially if the fire pit is deep. It's also nice to have oven mitts on your hands 'cuz that fire gets hot!
- Cook chicken and vegetables 40 minutes to an hour, until chicken is cooked through and potatoes and carrots are fork tender. (Note to Self: Don't take the coals off the lid if you have a Dutch oven with an outside rim like we do. Those coals aren't going to drop into the food and you'll have to scoop them on top of the Dutch oven again.).
- Open the two cans of biscuits and put them on top of the hot chicken mixture in one layer. Put biscuits close together so they'll all fit.
- Return lid to Dutch oven and put on coals. Put coals back on the lid if you had to remove them earlier when you checked the chicken mixture. Bake for 8-10 minutes, until biscuits are golden brown.
- Enjoy the fruits of your labor. Speaking of fruit, this dish goes well with fresh fruit and/or salad. We had watermelon and grapes today. Once you're done eating, the coals will be perfect or s'mores, banana boats or other tasty campfire treats.
Nutrition Facts : Calories 621.7, Fat 17.9, SaturatedFat 4.7, Cholesterol 85, Sodium 1578.6, Carbohydrate 78.3, Fiber 7.9, Sugar 11.2, Protein 36.6
CAMPFIRE FOIL PACKS
These are easy to make for camping, my husband loves them! We prepare them at home and then leave them in the cooler until we are ready to cook. You can use any combination of meat and vegetables that you like. Do not try to use less olive oil or foil or your dinner will burn. Be careful when opening foil as steam will have formed inside and can burn you.
Provided by Natural Chef Michelle
Categories Side Dish Vegetables
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- In a large bowl, or a large zip-top bag, combine the chicken, onion, mushrooms, yellow pepper, red pepper, garlic, and potatoes. Pour in the olive oil and lemon juice, then mix well.
- Evenly divide the mixture between 4 large sheets of aluminum foil. Top each with another sheet of foil, and roll up the edges tightly. Wrap each packet again, securely in another sheet of foil to double wrap.
- Cook in the hot coals of a campfire until the chicken is opaque and the potatoes are tender, around 40 minutes.
Nutrition Facts : Calories 436.6 calories, Carbohydrate 44.2 g, Cholesterol 65.9 mg, Fat 15.6 g, Fiber 7.4 g, Protein 33.1 g, SaturatedFat 2.4 g, Sodium 92.4 mg, Sugar 6.6 g
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