Campfire Breakfast Burritos

Enjoy your cup of coffee by the campfire as your pre-made breakfast burritos cook over the fire!

What a great way to start the day!

Ingredients:

* 16 Eggs

* 1 lb. Sausage

* 1 Yellow Onion

* 3 Cloves Garlic, minced

* 6 Med. Potatoes, chopped

* 2 Cups Cheddar Cheese, shredded

* 4 Green Onions, chopped

* 3 T. Parsley, chopped

* 8 or 9 Tortilla Shells

* Salt & Pepper to taste

* Tin Foil for wrapping

Optional: Salsa and/or hot sauce

Directions: 

Chop potatoes and boil until soft. Chop green onions and set aside.  Crack 16 eggs and cook over low heat until you have soft, scrambled eggs. Salt and pepper to taste. Sauté yellow onions and garlic in 2 T. olive oil until fragrant. Add sausage to onion mixture and cook all the way through. In large bowl combine Sausage mixture, scrambled eggs, potatoes, cheese, green onions, parsley, and Salt & Pepper. Divide ingredients into 8 or 9 tortilla shells. Roll and wrap in tin foil -- ready to throw on the fire!

Recipe provided by: Ninth & Bird

BALSAMIC STEAK

BALSAMIC STEAK

INGREDIENTS

• 1  pound(s)  top sirloin steak
• 1/2  c  balsamic vinegar
• 1/4  c  olive oil
• 1-2  tsp  minced garlic
• 2  Tbsp  honey or brown sugar
• dash Worcestershire sauce
• salt and pepper
• dash cayenne pepper

PREPARATION

Mix all ingredients in a sealable plastic container or Ziploc freezer bag. Let sit for at least 4 hours. Then toss the steak on the barbeque or campfire grill. Delicious! Wrap some potatoes in foil and cook in the fire as well.

Recipe provided by KOA

Sparkling Raspberry Lemonade

Sparkling Raspberry Lemonade

Ingredients:

• 1 12 oz bag frozen raspberries, thawed
• 1 cup lemon juice, chilled
• 1/2 cup cold water
• 1/2 cup Granulated Sugar
• 1 liter (33.8 oz) club soda, chilled
• Fresh mint, ice cubes, lemon slices and fresh raspberries, for serving

Directions:

• In a small saucepan, heat the water and  granulated sugar over medium high heat, stirring occasionally, until the sugar has completely dissolved. Remove from the heat and set aside to cool.
• Place raspberries in a blender or food processor and pulse until puréed.
• Use a wooden spoon to force raspberry purée through a fine mesh strainer into a bowl. Stir raspberry purée, lemon juice, and simply syrup in a large pitcher until well blended.  Pour in club soda and stir to combine.
• Pour raspberry lemonade into glasses and add fresh raspberries and ice cubes into each glass, if desired.  Garnish with lemon slices and fresh mint.

Recipe brought to you by Frugal Mom

Easy Bake Ahead Pancake Muffins

Easy Bake Ahead Pancake Muffins

Makes about 16-18 muffins

Ingredients:

2 cups pancake mix

2/3 cup milk

2 eggs

1/2 cup maple syrup

Directions:

1. Preheat oven to next 350° 

2. Mix together pancake mix, milk, eggs & 1/2 cup of Maple Syrup

3. Spray muffin tin with nonstick spray or use muffin liners.  Fill 2/3 of the way full. 

4. Add in your mix-ins - 1/2 to 1 TB of mix-ins

5. Bake for 14-15 minutes or until an inserted toothpick comes out clean

6. Store in fridge for 3-4 days or freeze for easy heat-up and eat!

Campfire Paper Bag Bacon & Eggs

Campfire Paper Bag Bacon & Eggs

Ingredients:

2 strips of fatty bacon

1 egg

Salt & pepper, hot sauce and/or Ketchup

You will need;

1 paper lunch bag

1 green pointy stick

Directions:

1. Cut both bacon strips in half, giving you 4 pieces. Line the bottom of the paper lunch bag with the bacon to make a nice, fatty bacon nest for the egg.
2. Crack an egg into the nest.
3. Fold the top of the paper bag down carefully, 2 times, and poke a hole through the thick part with the stick.
4. Carefully hold the bag over the fire so the bacon cooks slowly and the fat melts. This makes an oily paper & bacon "skillet" for the egg.  Take care & keep cooking it until the egg is done.
5. Eat it out of the bag... Put it on a plate!  If you put it on your knee it will be hot and greasy and will ruin your pants!
6. Serve with salt & pepper and your choice of ketchup and/or hot sauce.

Variation:

Add a handful of frozen hash browns or finely chopped cooked potatoes over the bacon but under the egg.

Recipe by The Real Camping Cookbook

Campfire "Pie Iron" Pizza

Campfire "Pie Iron" Pizza

Pizza Dough Recipe

Ingredients:

- 1 1/3 cups all-purpose flour

- 1 teaspoon baking powder

- 1/2 teaspoon salt

- 1/2 cup fat-free milk

- 2 tablespoons olive oil

Mix flour, baking powder, and salt together in a bowl; stir in milk and olive oil until a soft dough forms. Turn dough onto a lightly floured surface and knead 10 times. 

Campfire "Pie Iron" Pizza

Divide the pizza dough into rectangles, the size of the full opened Pie Iron.  Spray the inside of the Pie Iron with non-stick spray. Lay the dough the length of the pie iron and fill one side with pizza toppings of your choice.  Fold the other half of the dough over the toppings and close the Pie Iron. Cook over the fire for 5-10 minutes depending on how hot the fire is.  Check the outside of the pizza to be sure that the dough is browning and be sure to rotate the Pie Iron as you cook the pizza.  Pop the pizza out of the iron and enjoy! 

Skillet Chicken Lasagna Recipe

Skillet Chicken Lasagna Recipe

Prep time: 10 min ~ Total time: 40 min ~ Serves: 8

Ingredients:

• 12 oz bow tie pasta
• 2 Tbsp olive oil
• 2 skinless, boneless chicken breasts, sliced or diced
• 1 Tbsp Italian seasoning, or herbes de Provence
• Salt
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 1 jar marinara sauce, good-quality (14 to 16 oz)
• 1 tsp red pepper flakes
• 1 cup grated mozzarella cheese, plus more if needed
• ½ cup whole milk ricotta cheese, plus more if needed
• ¼ cup grated Parmesan, plus more if needed and for serving
• 12 fresh basil leaves, cut into chiffonade or chopped, plus more if needed and for serving

Directions:

1. Cook the pasta according to the package instructions; drain and set aside.

2. Heat the oil in a large skillet over medium-high heat. Season the chicken with the Italian seasoning and some salt. Add the chicken to the skillet and cook until golden brown, 2 to 3 minutes per side. Remove the chicken to a plate and set aside.

3. Add the onions and garlic to the same skillet and cook, stirring, for 3 minutes. Add the broth, then scrape the bottom of the skillet to loosen the bits. Cook for another 2 to 3 minutes to let the broth reduce. Add the marinara sauce and red pepper flakes, bring to a simmer and simmer for 10 minutes.

4. Turn off the heat and add the drained pasta, mozzarella, ricotta, Parmesan and basil. Add the cooked chicken on top. Toss to combine, then add more of the mozzarella, ricotta, Parmesan or basil until the sauce is just how you like it. Serve with a sprinkling of Parmesan and a little basil on top.

Read more at foodnetwork.ca

Fire Baked Potato with Ham, Cheese & Bacon

Fire Baked Potato with Ham, Cheese & Bacon

For this recipe you will need:

Large potatoes, baked
Sliced ham

Cooked bacon slices

Cheese of your choice

Sour cream for topping

Green Onion for topping

Directions:

Slice baked potatoes

Between the cuts, stuff a slice of cheese, bacon and ham

Add small dabs of butter on top of each of the slices. Salt & pepper to taste.

Wrap potato in double layer of tin foil lightly sprayed with cooking spray.

Place in the coals for 20+ minutes...until potato is hot and cheese, ham & bacon have melted together!  Be careful as they will be VERY hot! 

Make ahead campfire pizza buns

Make Ahead Campfire Pizza Buns

 

• French Bread (or mini french bread loaves)
• Softened cream cheese
• Grated Mozzarella Cheese
• Pizza or marinara sauce
• Pizza toppings of your choice
• Aluminum Foil (heavy duty)

Cut your french bread in half, spread a thin layer of softened cream cheese on the top and bottom side. Spread a thin layer of pizza sauce on top of the cream cheese. Layer your pizza toppings and cheese, add the top back on your french bread. Wrap with heavy duty foil, two times, this helps it heat more even and avoid being burned.

Store them in your fridge until your ready to cook them. Place them on the coals of the fire, not the flames, turn them a few times, let them cook for 5-8 minutes.  Enjoy!

Salmon Campfire Dinner

Salmon Campfire Dinner

Salmon

1. 1 fillet of salmon
2. 1 tbsp. olive oil
3. 1 lemon - sliced
4. Dill - seasoned to taste
5. Sea salt - seasoned to taste

Lay your fillet on the tinfoil & rub with olive oil. Sprinkle with sea salt, dill & layer with sliced lemon. Cover with foil and place on the grill  or over the fire on the grill. Cooking time depends on the thickness of the fish but typically it shouldn’t take longer then 10 minutes just keep an eye on it.

Add baked potato, peppers and/or a salad to go with the meal.

Enjoy!

Grilled Sausage with Potatoes and Green Beans

INGREDIENTS:

• 3/4 pound fresh green beans, trimmed & halved
• 1/2 pound red potatoes, quartered
• 1 large onion, sliced
• 1 pound smoked sausage, cut into 1 inch pieces
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon vegetable oil
• 1 teaspoon butter
• 1/3 cup water

DIRECTIONS:

1. Preheat an outdoor grill for high heat
2. On a large sheet of foil, place the green beans, red potatoes, onion, and sausage.  Season with salt & pepper, sprinkle with oil and top with butter.  Tightly seal foil around ingredients, leaving only a small opening.  Pour water into the opening and seal.
3. Place foil packet on the prepared grill.  Cook 20 to 30 minutes, turning once, until sausage is browned and vegetables are tender.

Prep time: 25 minutes

Cook time: 20 Minutes

Ready in 45 minutes

Serves: 4

Recipe courtesy of All Recipes