4 Recipes You Can Cook Over an Open Fire

4 Recipes You Can Cook Over an Open Fire

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When you think of cooking over an open fire, you probably think of s’mores. And, don’t get me wrong, there’s nothing wrong with that, but what you may not realize is that there are so many other things that can be cooked this way too.

Whether it’s a snack or full meal you’re craving, don’t let your lack of access to a stove or grill stop you.

4 Recipes You Can Cook Over an Open Fire:

1. Campfire Cheesy Roast Beef Loaf

Ingredients:

For Vegetables:

1 onion, sliced

2 bell peppers, sliced

1-2 tablespoons butter

For Loaf:

loaf French bread

¼ cup butter

1½ pounds deli roast beef, sliced

1 pound provolone cheese, sliced

Directions:

In a cast iron skillet (or in tinfoil if it’s all you have), sauté onions and peppers in butter until soft, then set aside. Take the loaf of bread and cut slices, only cutting about halfway through the loaf, about 1 inch apart. Add some butter, followed by a heaping spoonful of cooked vegetables, into each slice. Next, add some roast beef and cheese into each slice. You can top the loaf with any extra cheese you may have for added gooeyness. Spray a piece of tinfoil with cooking spray and wrap the entire loaf. Find an area near the fire, but not in direct flames, to set the loaf. Placing it near hot coals works great. Leave in place for about 20-40 minutes, depending on how hot your fire is, until cheese is melted. Enjoy!

2. Quick and Easy Chili Cheese Fries

Ingredients:

1 bag frozen French fries (bag sizes vary, but are typically 16-28 ounces)

1 (15-ounce) can chili (I prefer it with beans)

1 (8-ounce) package shredded cheddar cheese

olive oil

Directions:

Spread out large tinfoil pieces so that there is one for each person, since you’ll be cooking them separately for convenience as well as to save time. Place a serving of fries onto each piece of tinfoil, and top with a drizzle of oil. Next, top each serving of fries with chili then cheese. Using the edges of the tinfoil, wrap each serving of fries up so that the sides and top are secure, making sure to leave some extra room on top so that the cheese doesn’t stick to it. Put the tinfoil packets onto your campfire—these fries come out the best when not placed directly on the flame, but slightly off to the side. Let fries cook for about 20-30 minutes depending on the temperature of your fire, until cooked through. These go great with a ranch dipping sauce!

3. Breakfast Scramble

Ingredients:

½ pound sliced bacon (about 8-10 slices)

3½ cups potatoes, cubed

½ large onion, roughly chopped

6 eggs, beaten

¾ cup cheddar cheese, shredded

⅛ cup scallions, diced

Directions:

In a cast iron skillet over the coals of the fire, cook bacon until done. Set bacon aside, but keep bacon grease in skillet. Add potatoes and onion into skillet and stir until they’ve all been coated in grease. Cover skillet and cook until potatoes are soft, or about 15 minutes depending how hot your fire is. Chop or crumble bacon and pour over potatoes and onions. Add in eggs, giving the mixture a good stir, then cover and continue cooking until eggs are set, or about 3-5 minutes. Remove cover, top with cheese and scallions, let cheese melt, then serve. I won’t even judge you if you eat it straight from the skillet—it’s that good!

4. Campfire Chicken Fajita and Rice Pockets

Ingredients:

cooking spray

1½ cups warm or hot water

1½ cups uncooked white rice (instant rice works best)

1½ tablespoons fajita seasoning mix (look for the small packets at your local grocery store)

1 pound boneless skinless chicken breasts (anywhere from 2-4 breasts depending on size), cut into strips

2 bell peppers, cut into strips

½ onion, cut into strips

½ cup salsa

¾ cup Mexican or cheddar cheese, shredded

Directions:

Using tinfoil, make large rectangles—making sure to have one for each person eating—and fold up all sides so that they form little pockets or bowls. Spray the insides with cooking spray. In a medium bowl, stir together water, rice, and taco seasoning. Add some rice mixture into each of the tinfoil pockets. Then add chicken, peppers, onion, and cheese into each pocket, and spoon salsa over the top. Use your hands to crumble and “seal” the tinfoil sides of each pocket so that the steam can’t escape. Place pockets in a cast-iron skillet on top of the hot coals of your campfire, cover, and let cook for at least 30-40 minutes. Check one of the packets to see if chicken is done. Depending on your fire’s temperature, you may need to throw them back on for some additional time. Once chicken is cooked, remove from heat and let cool for at least 10 minutes before serving. Be careful when you open these, as the steam inside the pockets will still be very hot.

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