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Outdoor Chef - Summer 2018 Edition

Our Outdoor Chef blog post is back for the summer, bringing you the yummiest campfire recipes from around the web. Be sure to keep an eye on our Facebook  page for more regular recipes throughout the year.

This year we’re sharing a full day of glorious campfire food recipes. Prepare to drool.


BREAKFAST - Bacon Ranch Grilled Potatoes

20180828-potatos.jpg

INGREDIENTS

  • 1 1/2 lbs of potatoes I used Yukon gold

  • 1/3 cup Litehouse Ranch Dressing

  • 4 slices of bacon cooked and crumbled

  • 1/4 cup shredded cheddar or Colby Jack cheese

  • 2 tablespoons fresh parsley chopped finely

  • 1/2 teaspoon salt

  • pepper to taste

  • non-stick cooking spray for greasing

INSTRUCTIONS

  1. Preheat grill to 350 degrees.

  2. Scrub and slice potatoes. (I use a mandoline for an even slice.)

  3. Prepare foil. Use heavy duty foil if you have it. Otherwise, use a double layer. Cut off a piece large enough to fold over potatoes on all sides. Spray evenly with non-stick cooking spray.

  4. Mix potatoes with ranch dressing. Layer on foil. Top with bacon, shredded cheese, salt, pepper, and parsley.

  5. With heat on medium, grill for about 15 minutes. Flip over and grill for another 15-20 minutes or until potatoes are fork tender.

*Source: gatherforbread.com


LUNCH - Epic Campfire Nachos

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INGREDIENTS

  • 1 tablespoon neutral flavored oil

  • 1/2 lb tortilla chips

  • 1 (7.75 oz) can El Pato hot tomato sauce or equivalent

  • 1 cup shredded Mexican cheese blend

  • 1 (14.5 oz) can black beans drained

  • 1 large avocado cubed

  • 4-5 green onions sliced

  • handful of fresh cilantro chopped

  • 1 small lime cut into wedges

INSTRUCTIONS

  1. Lightly oil the bottom of a large dutch oven, to prevent the nachos from sticking.

  2. For the first layer, evenly spread 1/3 of the chips into the dutch oven, topped with 1/4 can El Pato, 1/4 can black beans, 1/4 cup cheese, and a handful of avocado, green onions, and cilantro. Repeat for the second layer.

  3. For the third and final layer, use the remaining 1/3 portion of chips, 1/2 can El Pato, 1/2 can black beans, 1/2 cup cheese, and the remaining avocado, onion, and cilantro.

  4. Cover the dutch oven and place on a metal grill over your campfire for about 10 minutes, until the cheese has melted. Serve with the lime wedges.

 *Source: freshoffthegrid.com


DINNER - Southwestern Chicken Packets

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INGREDIENTS

  • 1 cup frozen corn

  • 1 (15oz) can black beans, drained and rinsed

  • 1 tsp taco seasoning

  • 2 chicken breasts or 4 chicken tenders

  • salt and pepper to taste

  • 1/2 cup salsa or pico de gallo

  • 1 cup shredded pepper jack cheese

  • cilantro, to garnish

  • sour cream, optional

  • avocado, mashed, optional

INSTRUCTIONS

  1. Pull off 4 sheets of heavy-duty tin foil (8-10 inches) and layer to create 2 packets. Lightly mist with cooking spray.

  2. Stir together the corn, black beans, and taco seasoning. Divide between the 2 foil packets. Season the chicken with salt and pepper. Place 1 chicken breast or 2 chicken tenders in each packet. Top the chicken with salsa and shredded cheese.

  3. Bring the two longer edges of the foil together above the food. Fold the edges down twice, creating the top seal. Press the side edges together and fold, creating a secure packet.

  4. Cook on hot coals, a gas grill, or in a 375 degree oven for 30 to 45 minutes until chicken is cooked through. (*See notes for cooking with coals or a grill.)

  5. Top with fresh cilantro, sour cream, and avocado before serving.

*Source: dessertnowdinnerlater.com

 

DESSERT - Pancake and Berry Campfire Skillet

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INGREDIENTS

  • 12-16 oz fresh berries

  • 2 tablespoons sugar

  • 1/4 cup butter

  • 3/4 lb pound cake

  • 2 Rolo candy bars

INSTRUCTIONS

  1. Combine the berries and the sugar in a bowl and let sit until the juices start to release, 10-15 minutes.

  2. Place a grate over hot coals (or you can use a grill). Add the butter to a 12” cast iron skillet and allow to melt. Cut the pound cake into 1” cubes. Add to the hot skillet and cook, turning often, until all sides are toasted. Remove the skillet from the heat.

  3. Sprinkle the berries over the top of the cake cubes, then sprinkle the Rolos over the top. Cover the skillet with foil and allow to sit until the berries are warm and the chocolate is melting, 5-10 minutes.

*Source: tasteandtellblog.com

 

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