It’s always a good idea to get far from the maddening crowd once in a while. This is why camping remains one of the most exciting activities. The only downside of camping is that the dinner options in the jungle are limited and decidedly boring. There are just so many times that you can satisfy yourself with potatoes, corn cobs, and marshmallows.
We agree that nothing can replace s’mores but we can definitely spice it up a bit. Here are three non-conventional camping recipes to try on your next trip to the great outdoors.
Campfire Nachos
A bag of tortilla chips is ideal to munch on while you sit staring into the campfire pondering over this thing called life. It is also ideal for making nachos. The latter is more helpful in appreciating the smaller joys. Also, hot nachos with melted cheese are soul food on a cold night.
Ingredients:
1 bag of tortilla chips
1 can of black beans, drained and rinsed
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 small red onion, finely diced
1 small bell pepper, diced
1 small tomato, diced
1/2 cup sliced black olives
1/4 cup chopped fresh cilantro
1 avocado, diced
Sour cream, for serving
Salsa, for serving
Instructions
Set up the grill over hot coals and make sure the fire is not too high. You want a medium heat for cooking the nachos. If you don’t have a grill, you can also cook the nachos in a cast iron skillet directly over the fire.
Spread a layer of tortilla chips evenly in the bottom of the cast iron skillet or on a large piece of aluminum foil. Sprinkle half of the shredded cheddar and Monterey Jack over the chips.
Add half of the black beans, diced red onion, bell pepper, tomato, jalapeño (if using), and black olives on top of the cheese layer. Repeat with another layer of tortilla chips followed by the remaining cheese and toppings.
Carefully place the skillet or foil packet on the campfire grill or grate. Cover the skillet with a lid or another piece of aluminum foil to help the cheese melt.
Cook for about 5-10 minutes, or until the cheese is melted and bubbly, and the nachos are heated through.
Once the nachos are cooked, carefully remove them from the campfire. Sprinkle chopped cilantro and diced avocado over the top. Serve hot with sour cream and salsa on the side for dipping.
Campfire Lasagna
This is the recipe you would want to try if you’re craving a comforting and satisfying dish. The tantalizing blend of smoky flavors makes for a perfect dish for cozy evenings.
Ingredients:
1 pound Italian sausage
1 onion, chopped
3 cloves garlic, minced
1 can of crushed tomatoes
1 can of tomato sauce
1 can of tomato paste
2 teaspoons dried Italian seasoning
Salt and pepper, to taste
8 lasagna noodles, uncooked
2 cups shredded mozzarella cheese
1 cup ricotta cheese
Fresh basil leaves, chopped
Grated Parmesan cheese
Instructions
For the sauce-
Set up a campfire grill or grate over the hot coals. Heat a cast iron Dutch oven over the campfire grill.
Add the Italian sausage to the Dutch oven and cook until browned, breaking it up with a spoon. Add chopped onion and minced garlic to the meat and cook until the onion is softened.
Stir in the crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, salt, and pepper. Let the sauce simmer for about 10-15 minutes, stirring occasionally, until it thickens slightly.
For the layers-
Break the lasagna noodles into pieces and place a layer of noodles over the sauce in the Dutch oven. Spread a layer of ricotta cheese over the noodles, followed by a layer of shredded mozzarella cheese.
Repeat the layers, ending with a layer of sauce on top. Sprinkle chopped basil leaves over the top if desired.
Over the Campfire-
Cover the Dutch oven with its lid or with aluminum foil. Place the Dutch oven on the campfire grill over the hot coals.
Cook the lasagna for about 30-40 minutes, checking occasionally to ensure it’s cooking evenly. You may need to rotate the Dutch oven to distribute the heat evenly.
For serving-
Once the lasagna is cooked through and the cheese is melted and bubbly, carefully remove it from the campfire. Let it cool for a few minutes before serving.
Sprinkle Parmesan cheese over the top before serving.
Grilled Peaches with Burrata and herbs
Once in a while, it can be nice to try a different dessert than the s’mores. The sweet juicy peaches with the savory burrata make for the ideal substitute. And if you’re not feeling like working too much on your camping trip, you can tweak this recipe a little. Add some ciabatta bread and make a sandwich. Here’s what you have to do.
Ingredients
4 ripe peaches, halved and pitted
1 tablespoon olive oil
Salt and pepper, to taste
200g burrata cheese
Honey, for drizzling
Fresh basil leaves, torn, for garnish
Instructions:
Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking.
Brush the cut sides of the peach halves with olive oil, then season them with a pinch of salt and pepper. Place the peach halves cut-side down on the preheated grill. Grill for about 2-3 minutes, or until grill marks form and the peaches start to caramelize. Be careful not to overcook them, as they can become too soft.
Once the peaches are grilled, remove them from the grill and let them cool slightly. Arrange the grilled peach halves on a serving platter. Tear the burrata cheese into pieces and place them on top of the grilled peaches.
Drizzle honey over the grilled peaches and burrata. Garnish with torn fresh basil leaves for a pop of color and serve hot.
For Sandwiches-
Slices of ciabatta bread
Slices of prosciutto
Assembly-
While the peaches are on the grill, brush a side of ciabatta slice with olive oil. On the other side, layer slices of prosciutto, grilled peach halves, cheese, and basil leaves. Drizzle honey over the filling ingredients.
Place the other ciabatta slice on top to form the sandwich. Place the sandwich on the grill. Grill for 2-3 minutes per side, or until the bread is toasted. Once done, cut the sandwich diagonally and serve hot.
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