20 Hearty Campfire Dinners to Keep You Warm This Winter

Total Time: 30 minutes

Instructions:

1. In a large skillet, cook the bacon over medium heat until crispy. Remove and set aside on a paper towel to drain.

2. In the same skillet, add olive oil and sauté the diced sweet potatoes until they are tender, about 10 minutes.

3. Add the diced onion and minced garlic to the skillet, cooking until the onion is translucent, about 3-4 minutes.

4. Crumble the cooked bacon and add it back to the skillet with the sweet potato mixture.

5. Drizzle the maple syrup over the hash and stir well to combine.

6. Season with salt and pepper to taste, and cook for an additional 2-3 minutes to heat through.

7. Garnish with fresh parsley before serving.

Tips:

• For extra crunch, consider adding bell peppers or asparagus to the hash.
• Substituting turkey bacon can make this dish a healthier option.
• Make sure to dice the sweet potatoes evenly for uniform cooking.

Campfire Veggie Fajitas with Avocado Cream

This Campfire Veggie Fajitas recipe brings together a delightful medley of charred vegetables and creamy avocado flavor, perfect for outdoor cooking enthusiasts.

Ingredients:

• 1 bell pepper, sliced
• 1 onion, sliced
• 1 zucchini, sliced
• 1 cup mushrooms, sliced
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 4 flour tortillas
• 1 avocado
• 2 tablespoons lime juice
• ¼ cup sour cream
• fresh cilantro for garnish

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Instructions:

1. In a large bowl, combine the sliced bell pepper, onion, zucchini, and mushrooms with olive oil, chili powder, cumin, garlic powder, salt, and black pepper. Toss to coat evenly.

2. Prepare your campfire or grill and allow it to reach a medium heat.

3. Place the vegetable mixture onto a sheet of aluminum foil and fold it to create a pouch. Secure tightly to prevent any leaking.

4. Place the vegetable pouch over the campfire or grill and cook for about 15-20 minutes, flipping halfway through, until the vegetables are tender and slightly charred.

5. While the vegetables are cooking, prepare the avocado cream by mashing the avocado in a bowl. Mix in lime juice and sour cream until smooth.

6. Once the vegetables are done, warm the flour tortillas over the fire for about 1 minute on each side.

7. Assemble the fajitas by placing the cooked vegetables on a tortilla, drizzling with avocado cream, and garnishing with fresh cilantro. Roll it up and enjoy!

Tips:

• Feel free to add other vegetables like asparagus or corn for more variety.
• Ensure your fire isn’t too hot to avoid burning the veggies.
• You can prepare the avocado cream ahead of time and store it in an airtight container in the cooler.

Sizzling Beef and Broccoli Stir-Fry

This Sizzling Beef and Broccoli Stir-Fry is special for its delightful combination of savory beef, fresh broccoli, and a mouthwatering soy-ginger sauce that comes together in just minutes.

Ingredients:

• 1 pound beef sirloin, sliced thin
• 3 cups broccoli florets
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon cornstarch
• 1/4 cup beef broth
• 1 teaspoon sesame oil
• 1 tablespoon sesame seeds (optional)

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Instructions:

1. In a bowl, combine the beef slices with soy sauce, oyster sauce, and cornstarch; let it marinate for 10 minutes.

2. Heat the vegetable oil in a large skillet or wok over medium-high heat.

3. Add the marinated beef to the skillet, stir-frying for 3-4 minutes until browned.

4. Add the minced garlic and grated ginger, cooking for an additional minute until fragrant.

5. Toss in the broccoli florets and stir-fry for another 2-3 minutes.

6. Pour in the beef broth and drizzle with sesame oil, continuing to cook until the broccoli is tender-crisp.

7. Garnish with sesame seeds, if desired, and serve hot over rice or noodles.

Tips:

• For a tenderer beef, slice against the grain.
• Add other vegetables like bell peppers or snap peas for extra color and nutrition.
• Marinating the beef longer can enhance the flavor even more.

Campfire Seafood Paella

This Campfire Seafood Paella brings the bold flavors of the ocean combined with fragrant spices, making it the perfect dish for outdoor cooking enthusiasts.

Ingredients:

• 2 cups Bomba rice
• 4 cups seafood stock
• 1 lb shrimp, peeled and deveined
• 1 lb mussels, cleaned
• 1 lb squid, cleaned and cut into rings
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1 red bell pepper, diced
• 1 tsp smoked paprika
• 1/2 tsp saffron threads
• 1/2 cup peas
• 1/4 cup olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Prepare a campfire and let it burn down to create an even bed of hot coals.

2. In a large, heavy-bottomed skillet or paella pan, heat the olive oil over medium heat.

3. Add the chopped onion and diced red bell pepper, sautéing until softened.

4. Stir in the minced garlic, smoked paprika, and saffron, cooking for another minute until fragrant.

5. Add the Bomba rice and stir to coat the grains with the oil and spice mixture.

6. Pour in the seafood stock and bring to a gentle boil, then reduce heat to simmer for about 10 minutes.

7. Add the shrimp, mussels, squid, and peas; gently stir to combine.

8. Cover the paella pan with a lid or aluminum foil, and cook for an additional 10-15 minutes, or until the seafood is cooked through and the rice has absorbed the liquids.

9. Remove from heat, let sit for 5 minutes, then garnish with fresh parsley before serving.

Tips:

• For added flavor, use homemade seafood stock if possible.
• Feel free to customize the seafood based on availability or preference.
• Let the paella rest covered for a few minutes to enhance flavors.
• Serve with lemon wedges for a zesty finish.

Spicy Lentil and Tomato Soup

This Spicy Lentil and Tomato Soup is special for its rich flavors of spicy seasonings combined with hearty lentils and fresh tomatoes.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper (adjust to taste)
• 1 cup dried lentils, rinsed
• 1 can (14.5 ounces) diced tomatoes
• 4 cups vegetable broth
• 1 bay leaf
• Salt and pepper to taste
• 2 cups fresh spinach
• Fresh cilantro for garnish

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.

2. Stir in the minced garlic, diced carrot, and celery, cooking for another 3-4 minutes until the vegetables soften.

3. Add the ground cumin, smoked paprika, and cayenne pepper, stirring to coat the vegetables for about 1 minute.

4. Pour in the rinsed lentils, diced tomatoes (with their juice), vegetable broth, and bay leaf. Bring to a boil.

5. Reduce the heat, cover, and simmer for 25 minutes until lentils are tender.

6. Remove the bay leaf, stir in fresh spinach, and season with salt and pepper to taste. Let it wilt for 2 minutes.

7. Serve hot, garnished with fresh cilantro.

Tips:

• For added creaminess, blend a portion of the soup before serving.
• Adjust the spices to suit your heat preference.
• This soup can be made in larger batches and frozen for future meals.
• Serve with crusty bread for a complete meal.

Grilled Vegetable and Halloumi Kebabs

This Grilled Vegetable and Halloumi Kebab recipe shines with the vibrant flavors of fresh vegetables and the unique saltiness of halloumi cheese, making it a delightful, healthy option for any grilling occasion.

Ingredients:

• 1 block halloumi cheese, cut into cubes
• 1 red bell pepper, cut into squares
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red onion, cut into wedges
• 10 cherry tomatoes
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Skewers (soaked in water if wooden)

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Instructions:

1. Preheat your grill to medium-high heat.

2. In a large bowl, combine the halloumi cubes, bell pepper, zucchini, yellow squash, red onion, and cherry tomatoes.

3. Drizzle the olive oil over the vegetables and cheese, then sprinkle with oregano, garlic powder, salt, and pepper. Toss to coat evenly.

4. Thread the marinated vegetables and halloumi onto the skewers, alternating between each ingredient.

5. Place the kebabs on the preheated grill and cook for about 10 minutes, turning occasionally, until the vegetables are tender and the halloumi is golden brown.

6. Remove the kebabs from the grill and let them cool slightly before serving.

Tips:

• For added flavor, marinate the halloumi and vegetables for 30 minutes before grilling.
• Feel free to substitute your favorite vegetables or add some spices to the marinade.
• Serve with a side of tzatziki or hummus for a delicious dipping option.

Rustic Campfire Ratatouille

This Rustic Campfire Ratatouille brings together the vibrant flavors of fresh vegetables, aromatic herbs, and a smoky essence, making it a perfect dish for outdoor gatherings.

Ingredients:

• 2 tablespoons olive oil
• 1 medium eggplant, diced
• 1 medium zucchini, sliced
• 1 bell pepper, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 sprigs fresh parsley for garnish

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Heat the olive oil in a large cast-iron skillet over a campfire or grill.

2. Add the diced eggplant and cook for about 5 minutes, stirring frequently until slightly softened.

3. Incorporate the diced onion, chopped bell pepper, and sliced zucchini; continue to cook for an additional 5-7 minutes until the vegetables are tender.

4. Stir in the minced garlic and cook for 1 minute until fragrant.

5. Add the canned tomatoes along with their juices, dried thyme, and dried basil; season with salt and pepper to taste.

6. Allow the ratatouille to simmer for 15-20 minutes, stirring occasionally until the flavors meld and the mixture thickens slightly.

7. Remove from heat and garnish with fresh parsley before serving.

Tips:

• Feel free to toss in any other seasonal vegetables you have on hand for added flavor.
• For a smokier taste, try grilling the vegetables directly over the fire before adding them to the skillet.
• Serve this ratatouille over rice or with crusty bread for a complete meal.

One-Skillet Campfire Breakfast Burrito

This One-Skillet Campfire Breakfast Burrito brings together smoky flavors, hearty ingredients, and ultimate convenience for a delicious outdoor breakfast.

Ingredients:

• 4 large eggs
• 1 cup canned black beans, rinsed and drained
• 1 cup diced potatoes
• 1/2 cup diced bell pepper
• 1/2 cup diced onion
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 4 large flour tortillas
• 1/2 cup shredded cheese
• 2 tablespoons olive oil
• Salt and pepper to taste

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. Heat the olive oil in a large skillet over medium heat.

2. Add the diced potatoes, onion, and bell pepper; cook until the potatoes are tender, about 10 minutes.

3. Stir in the black beans, cumin, chili powder, salt, and pepper; cook for another 2 minutes.

4. Push the mixture to one side of the skillet and crack the eggs into the empty side; scramble until fully cooked.

5. Mix the eggs with the vegetable mixture, then sprinkle cheese on top.

6. Warm the tortillas over the campfire or in a separate pan, then fill each with the breakfast mixture and roll them up.

7. Serve hot, and enjoy your delicious campfire breakfast burrito!

Tips:

• For extra flavor, add hot sauce or your favorite toppings before serving.
• Feel free to customize with additional ingredients like avocado or salsa.
• Make sure to use a skillet that is suitable for campfire cooking.

Hearty Potato and Leek Soup

This Hearty Potato and Leek Soup is special for its rich, creamy texture and comforting flavors of potatoes and leeks that create a warm, satisfying dish.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 leeks, cleaned and sliced
• 4 medium potatoes, peeled and diced
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 2 tablespoons fresh parsley, chopped (for garnish)

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. In a large pot, heat the olive oil over medium heat.

2. Add the chopped onion and sliced leeks, and sauté for about 5 minutes until softened.

3. Stir in the diced potatoes, salt, pepper, and thyme.

4. Pour in the vegetable broth and bring to a boil.

5. Reduce the heat and let it simmer for 20 minutes, or until the potatoes are tender.

6. Use an immersion blender to puree the soup until smooth, or carefully blend in batches in a standard blender.

7. Stir in the heavy cream and heat through, adjusting seasoning to taste.

8. Serve hot, garnished with fresh parsley.

Tips:

• For a lighter version, replace heavy cream with half-and-half or milk.
• Add a splash of lemon juice for a bright flavor boost just before serving.
• This soup freezes well; store it in airtight containers for up to 3 months.

Campfire Curry Chicken and Rice

This Campfire Curry Chicken and Rice recipe is special for its vibrant blend of spices and hearty ingredients that come together to create a comforting, flavorful one-pot meal perfect for outdoor cooking.

Ingredients:

• 1 lb boneless chicken thighs, cubed
• 1 cup basmati rice
• 2 cups chicken broth
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1 cup diced tomatoes (canned or fresh)
• 1 cup frozen peas
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. In a large pot over the campfire, heat 2 tablespoons of olive oil and sauté the chopped onion until translucent.

2. Add minced garlic, curry powder, cumin, and turmeric, stirring for about 1 minute until fragrant.

3. Stir in the cubed chicken thighs and cook until browned on all sides, about 5-7 minutes.

4. Add the diced tomatoes and chicken broth, bringing the mixture to a simmer.

5. Once simmering, stir in the basmati rice and peas, cover the pot, and reduce heat to low. Cook for 15-20 minutes or until the rice is tender and has absorbed most of the liquid.

6. Fluff the rice with a fork, season with salt and pepper to taste, and garnish with fresh cilantro if desired before serving.

Tips:

• For added flavor, marinate the chicken in the spices for a few hours before cooking.
• Adjust the spice levels by adding more or less curry powder according to your taste.
• If cooking over a campfire, ensure the pot is stable to avoid spills.
• This recipe can be made vegetarian by substituting the chicken with chickpeas and using vegetable broth.

Maple-Apple Sausage and Cabbage Skillet

This Maple-Apple Sausage and Cabbage Skillet is a delightful blend of sweet and savory flavors, perfect for a comforting meal any night of the week.

Ingredients:

• 1 lb maple-flavored sausages
• 4 cups shredded green cabbage
• 2 apples, cored and sliced
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup apple cider vinegar
• 1 tablespoon maple syrup

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Instructions:

1. In a large skillet, heat the olive oil over medium heat.

2. Add the maple-flavored sausages and cook until browned, approximately 5-7 minutes.

3. Remove the sausages from the skillet and set aside.

4. In the same skillet, add the sliced onions and cook until softened, about 3 minutes.

5. Stir in the garlic and cook for an additional 30 seconds.

6. Add the shredded cabbage and sliced apples, cooking until the cabbage is tender, approximately 5 minutes.

7. Return the sausages to the skillet and add the salt, black pepper, and red pepper flakes if using.

8. Pour in the apple cider vinegar and maple syrup, stirring to combine. Cook for 2-3 more minutes.

Tips:

• For added texture, use a mix of sweet and tart apples.
• Feel free to substitute turkey sausage for a lighter option.
• This dish pairs well with crusty bread or over brown rice for a complete meal.

Campfire Chili Mac and Cheese Bake

The Campfire Chili Mac and Cheese Bake brings together the comforting flavors of pasta, zesty chili, and creamy cheese, perfect for a cozy outdoor gathering.

Ingredients:

• 1 pound elbow macaroni
• 1 tablespoon olive oil
• 1 pound ground beef or turkey
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) diced tomatoes
• 1 can (24 ounces) chili beans
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 2 cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 2 cups water
• Salt and pepper to taste

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. In a large pot, bring 2 cups of water to a boil and cook the elbow macaroni according to package instructions; drain and set aside.

2. In the same pot, heat 1 tablespoon olive oil over medium heat. Add the ground beef (or turkey) and cook until browned.

3. Stir in the kidney beans, diced tomatoes, chili beans, chili powder, cumin, garlic powder, and cooked macaroni, mixing well.

4. Season with salt and pepper to taste and stir in 2 cups of water. Bring to a simmer.

5. Transfer the mixture to a baking dish, top with 2 cups of shredded cheddar cheese and 1 cup of shredded mozzarella cheese.

6. Cover with aluminum foil and bake in a preheated campfire or oven at 350°F for about 20 minutes until the cheese is bubbly and golden.

7. Let cool for a few minutes before serving, and enjoy your campfire dish!

Tips:

• For extra heat, add diced jalapeños or a dash of hot sauce to the chili mix.
• Feel free to substitute with your favorite pasta or cheese blend.
• Make it vegetarian by omitting the meat and adding more beans or veggies.