Dutch Oven Chicken and Rice
This classic comfort meal is perfect for a filling dinner under the stars, offering a delightful blend of flavors and textures.
Ingredients:
- 2 lbs chicken thighs
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp olive oil
Cooking method:
- Heat the olive oil in a Dutch oven over medium heat.
- Add chicken thighs and brown on both sides, then remove and set aside.
- Sauté onions and garlic in the Dutch oven until soft.
- Stir in the rice, coating each grain with oil.
- Return the chicken to the pot, add the broth, salt, and pepper.
- Cover and cook over low heat for 20-25 minutes, or until the rice is tender and the chicken is cooked through.
Campfire Chili-Mac
A hearty, protein-packed meal that combines two campfire favorites into one delicious dish.
Ingredients:
- 1 lb ground beef
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) diced tomatoes
- 1 cup elbow macaroni
- 1 packet chili seasoning
- 1 cup shredded cheese
- 2 cups water
Cooking method:
- In a large pot, brown the ground beef over the campfire.
- Add beans, tomatoes, macaroni, chili seasoning, and water.
- Stir well, cover, and let simmer for about 15 minutes, or until the pasta is cooked.
- Top with shredded cheese before serving.
One-Pot Lemon Herb Pasta
This light and zesty pasta dish is quick to prepare, making it ideal for an easy camp dinner.
Ingredients:
- 8 oz linguine
- 1 lemon, juiced and zested
- 1 cup spinach leaves
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 2 cups water
- Salt and pepper to taste
Cooking method:
- In a pot, heat olive oil over medium heat and sauté garlic until fragrant.
- Add water, lemon juice, and zest, and bring to a boil.
- Stir in linguine and cook according to package instructions.
- Add spinach and cook until wilted, season with salt and pepper.
Sausage and Bean Stew
A robust stew that fills you up with smoky, savory flavors after a day of adventure.
Ingredients:
- 1 lb smoked sausage, sliced
- 2 cans (15 oz each) mixed beans, drained
- 1 onion, chopped
- 2 cups chicken broth
- 1 tsp smoked paprika
- 1 tbsp olive oil
Cooking method:
- Heat olive oil in a pot and sauté onion until translucent.
- Add sausage slices and cook until browned.
- Stir in beans, chicken broth, and paprika.
- Let simmer for 15-20 minutes, stirring occasionally.
Campfire Ratatouille
This vegetable medley is not only colorful but also a nutritious campfire meal option.
Ingredients:
- 1 zucchini, sliced
- 1 eggplant, diced
- 1 red bell pepper, chopped
- 1 onion, sliced
- 2 tomatoes, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
Cooking method:
- Heat olive oil in a pot and sauté garlic and onion until soft.
- Add zucchini, eggplant, bell pepper, and tomatoes.
- Season with salt and pepper, cover, and cook for 20 minutes until vegetables are tender, stirring occasionally.
One-Pot Beef Stroganoff
This creamy, savory dish brings the comforts of home out to your campsite.
Ingredients:
- 1 lb beef strips
- 1 onion, sliced
- 8 oz mushrooms, sliced
- 2 cups beef broth
- 1 cup sour cream
- 1 tbsp flour
- 8 oz egg noodles
Cooking method:
- Brown beef strips in a pot over medium heat.
- Add onion and mushrooms, cook until softened.
- Sprinkle flour over the mixture and stir, then add beef broth.
- Stir in noodles, cover, and cook until tender.
- Remove from heat, mix in sour cream before serving.
Shrimp and Grits
A Southern classic that is as delicious in the wild as it is at home.
Ingredients:
- 1 lb shrimp, peeled and deveined
- 1 cup quick-cooking grits
- 2 cups water
- 1 cup milk
- 2 tbsp butter
- Salt and pepper to taste
Cooking method:
- Bring water and milk to a boil in a pot.
- Stir in grits, reduce heat, and cook until thickened.
- In a separate pan, melt butter and cook shrimp until pink.
- Combine shrimp with the cooked grits, season with salt and pepper before serving.
Cheesy Broccoli and Rice
This creamy, delightful dish combines cheese, broccoli, and rice for a wholesome camp meal.
Ingredients:
- 1 cup rice
- 2 cups vegetable broth
- 1 cup broccoli florets
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Cooking method:
- In a pot, bring vegetable broth to a boil.
- Add rice, reduce heat, and cover.
- Cook for 10 minutes, add broccoli and continue cooking until both rice and broccoli are tender.
- Stir in cheese until melted, season with salt and pepper.
Moroccan One-Pot Chickpea Tagine
This exotic, spicy tagine is sure to warm you up on a cool evening outdoors.
Ingredients:
- 2 cans (15 oz each) chickpeas, drained
- 1 onion, chopped
- 2 carrots, sliced
- 1 can (15 oz) diced tomatoes
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp cinnamon
- Salt and pepper to taste
Cooking method:
- Sauté onion and carrots in a pot until soft.
- Add chickpeas, tomatoes, and spices.
- Cover and simmer for 20 minutes, stirring occasionally, until flavors meld.
Campfire Paella
Bring a taste of Spain to your campsite with this easy, flavorful paella.
Ingredients:
- 1 cup Arborio rice
- 1/2 lb chicken, diced
- 1/2 lb shrimp, peeled and deveined
- 1 bell pepper, chopped
- 1 onion, chopped
- 2 cups chicken broth
- 1 tsp saffron threads
- Salt and pepper to taste
Cooking method:
- In a large skillet, sauté chicken and onion until chicken is browned.
- Add bell pepper and cook until softened.
- Stir in rice, chicken broth, and saffron.
- Cook until rice is nearly done, add shrimp, and cook until shrimp are pink.
One-Pot Pasta Primavera
A light, fresh pasta dish packed with seasonal vegetables, perfect for an easy outdoor meal.
Ingredients:
- 8 oz penne pasta
- 1 zucchini, sliced
- 1 bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 2 cups water
- Salt and pepper to taste
Cooking method:
- Heat olive oil in a pot over medium heat and sauté garlic.
- Add water, pasta, zucchini, and bell pepper.
- Cook until pasta is nearly done, adding tomatoes in the last few minutes.
- Season with salt and pepper, and serve hot.
