3 Camping Recipes You Can Make Anywhere

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Just because camping is on pause doesn’t mean you can’t enjoy some delicious camping recipes at home. Give these three delightful treats a try. Over a campfire, on the grill, or in the oven–you’ll be impressed.

Campfire Hash

corn

Ingredients

  • 1 large onion, chopped
  • 2 tablespoons canola oil
  • 2 garlic cloves, minced
  • 4 large potatoes, peeled and cubed (about 2 pounds)
  • 1 pound smoked kielbasa or Polish sausage, halved and sliced
  • 1 can (4 ounces) chopped green chiles
  • 1 can (15-1/4 ounces) whole kernel corn, drained

Directions

  • In a large ovenproof skillet over medium heat, cook and stir onion in oil under tender. Add garlic; cook 1 minute longer. Add potatoes. Cook, uncovered, for 20 minutes, stirring occasionally.
  • Add kielbasa; cook and stir until meat and potatoes are tender and browned, 10-15 minutes. Stir in chiles and corn; heat through.

Campfire Bean and Ham Soup

Ingredients

  • 1 pound dried navy beans
  • 2 small onions
  • 8 cups water
  • 4 cups cubed fully cooked lean ham (1-1/2 pounds)
  • 2 smoked ham hocks
  • 2 cups chopped celery
  • 1 cup chopped carrots
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon pepper

Directions

  • Place beans in an ovenproof Dutch oven; add enough water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1-4 hours or until beans are softened.
  • Chop 1 onion; slice second onion and separate into rings. Set onions aside. Drain and rinse beans, discarding liquid. Return beans to the pan. Add reserved onions; stir in the remaining ingredients. Cover pan and place on the grill rack over indirect medium heat.
  • Cover grill; cook for 1 hour or until beans are almost tender. Uncover Dutch oven; cover grill and cook 30 minutes longer or until beans are tender. Discard ham hocks.

Lemon-Dill Salmon Packets

salmon

Ingredients

  • 1 tablespoon butter, softened
  • 4 salmon fillets (6 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 medium onion, sliced
  • 4 garlic cloves, sliced
  • 4 fresh dill sprigs
  • 1 tablespoon minced fresh basil
  • 1 medium lemon, sliced

Directions

  • Prepare campfire or grill for medium heat. Spread butter in the center of each of four pieces of a double thickness of foil (about 12 in. square). Place one salmon fillet in the center of each; sprinkle with salt and pepper. Top with onion, garlic, dill, basil and lemon. Fold foil around fillets; seal.
  • Place packets on a grill grate over a campfire or grill. Cook until fish just begins to flake easily with a fork, 8-10 minutes. Open carefully to allow steam to escape.
  • Just place these packets, evenly spaced on a baking sheet and pop them into a 350-degree oven if you don’t have a grill.

 

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