Recipes
We bring you a slew of tasty dishes that can be prepared on your camping trips. From fish dishes, vegetarian to chicken, there is something for everybody to enjoy. Looking for a nice breakfast for those early trips? Maybe a snack for the kids or a nice family dinner. Look no further as we have provided a list of tasty recipes for your enjoyment.

Campfire Travel

Lemon-Pepper Grilled Rib-Eyes

By Campfire Travel • 03 Nov, 2022
Ingredients FOR THE LEMON-PEPPER SEASONING: 3 tbsp. freshly cracked black pepper 2 tbsp. kosher salt 2 tbsp. grated lemon zest, dried for 1 hour 2 tsp. garlic powder 2 tsp. mustard powder 2 tsp. onion powder 1 tsp. sugar FOR THE STEAKS: 8 boneless rib-eye steaks (about 1 inch thick) Kosher salt, to taste 1 stick salted butter, melted Directions For the lemon-pepper seasoning: Stir together the pepper, salt, lemon zest, garlic powder, mustard powder, onion powder and sugar in a small bowl. For the steaks: Preheat a grill to medium high. Season the steaks lightly with salt and rub the lemon-pepper seasoning on both sides. Brush the steaks liberally with the melted butter Grill the steaks 1 minute 45 seconds, then rotate the steaks 90 degrees. Cook 2 minutes, then go ahead and flip the steak over to the other side. After 1 minute 45 seconds on the second side, rotate 90 degrees and finish cooking for 2 minutes, or until the steaks reach 115˚ to 120˚ on an instant-read thermometer (the steak will continue to cook slightly after you’ve removed it from the grill). This is medium rare— my favorite. Remember, you can always throw a steak back on the grill if it’s too red for your taste but you can’t undo it if it’s overcooked! via: https://www.thepioneerwoman.com/food-cooking/recipes/a35823414/lemon-pepper-grilled-rib-eyes-recipe/

Doughnut Hole Kebabs

By Campfire Travel • 03 Nov, 2022
Ingredients 1 6-ounce container blueberries 1/2 c. sugar 2 tbsp. lemon juice (from 1 lemon) 2 tsp. cornstarch 1 1/2 c. chopped strawberries (about 8 ounces) 18 to 24 glazed doughnut holes Directions Combine the blueberries, 1/4 cup sugar, 1 tablespoon lemon juice, 1 teaspoon cornstarch and 1/4 cup water in a small saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer, stirring occasionally, until the blueberries start breaking down and the sauce thickens, about 15 minutes. Scrape into a small bowl and set aside. Wipe the pan clean and add the strawberries and the remaining 1/4 cup sugar, 1 tablespoon lemon juice and 1 teaspoon cornstarch. Cook over low heat, stirring occasionally, until the strawberries soften and the sauce thickens, about 15 minutes. Scrape into a separate small bowl and set aside. Meanwhile, preheat a grill to low. Thread the doughnut holes onto 6 to 8 ten-inch wooden skewers. Grill the doughnuts, turning, until warmed and marked, 1 to 2 minutes per side. Serve with the fruit sauces. via: https://www.thepioneerwoman.com/food-cooking/recipes/a33407727/doughnut-hole-kebabs-recipe/

Beef Taco Skillet

By Campfire Travel • 03 Nov, 2022
Ingredients 6 6-inch corn tortillas 1 1/2 lb. ground beef 2 tsp. chili powder 2 tsp. ground cumin 1 tsp. kosher salt Black pepper, to taste 1 tbsp. vegetable oil 2 small sweet potatoes (about 1 pound), peeled and cut into 1/2-inch pieces 1 14.5-ounce can black beans, drained and rinsed 1 chipotle chile in adobo, chopped, plus 1 teaspoon sauce from the can 2 c. jarred salsa Chopped avocado, thinly sliced radishes, crumbled queso fresco, and sliced scallions, for topping Directions Lightly char the tortillas over the flame of a gas burner. Let cool, then tear into large pieces. Heat a large cast-iron skillet over medium-high heat. Add the ground beef and season with the chili powder, cumin, salt and pepper. Cook, breaking up the meat, until browned, about 5 minutes. Remove the beef to a bowl and set aside. Add the vegetable oil and sweet potatoes to the skillet. Cook, stirring occasionally, until browned around the edges and beginning to soften, 5 to 7 minutes. Add the black beans, chipotle, adobo sauce and ¼ cup salsa to the sweet potatoes. Stir in the beef and 1 cup water and cook, stirring often, until slightly thickened and the sweet potatoes are tender, 5 to 7 minutes. Stir in the remaining 1¾ cups salsa and add a little more water if you like a saucier dish. Stir in the tortilla pieces. Serve immediately with your favorite toppings. via: https://www.thepioneerwoman.com/food-cooking/recipes/a32464308/beef-taco-skillet-recipe/

Mason Jar Ramen

By Campfire Travel • 05 Sep, 2022
Ingredients 1 teaspoon bouillion paste (I used Better than Bouillion vegetable paste, but you could also use chicken, beef, pork, miso or Thai curry paste.) 3 tablespoons kimchi (or more if you like spice!) If kimchi isn’t your thing, try sesame seed oil, chili sauce or Sriracha. veggies! I used corn, carrots and sautéed mushrooms. You could add spinach, peppers or bok choy. There are endless possibilities here. 1 cup cooked brown rice noodles. You can also try udon, soba noodles, vermicelli or spaghetti. Get creative! green onions on top (optional) mason jar (the wide mouth containers work best) Directions Add bouillion paste to the bottom of a mason jar. Next add in your kimchi. Pack in your veggies. Put noodles on top. Top with green onions. When ready to eat, remove lid and pour hot water into the mason jar. Let sit for a few minutes, then enjoy! via https://www.brit.co/mason-jar-ramen/

Gaucho Steak with Four-Herb Chimichurri

By Campfire Travel • 05 Sep, 2022
Ingredients Marinade 1 minced garlic clove 1/4 cup cilantro leaves 2 tablespoons olive oil 3 tablespoons tequila 1 tablespoon fresh lemon juice 1 tablespoon fresh lime juice 1/2 teaspoon salt 1 teaspoon freshly ground black pepper 1 1/2 pounds skirt steak Instructions At home: Whirl garlic, cilantro, oil, tequila, lemon and lime juices, salt, and pepper in a blender or food processor. Transfer to a large resealable plastic bag. When ready to marinate steak (at least 1 and up to 24 hours before cooking), add steak to bag, shake to coat with marinade, reseal, and chill. At campsite: Prepare a gas or charcoal grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Grill steak over direct heat (cover if using gas), about 4 minutes per side for medium-rare. Let sit 10 minutes, then cut across the grain into 1/2-in.-thick slices. Serve with Four-Herb Chimichurri. via https://www.sunset.com/recipe/gaucho-steak-with-four-herb-chimichurri

Campfire Dutch Oven Chili with Cornbread

By Campfire Travel • 05 Sep, 2022
INGREDIENTS 3 lbs. Ground Beef, (90% lean) 1 Tbsp. vegetable oil 1 medium onion, chopped 1 green bell pepper, chopped 1 jalapeño pepper, ribs and seeds removed, chopped 4 garlic cloves, minced 2 Tbsp. chili powder 1 Tbsp. paprika 1 Tbsp. ground cumin 1 tsp. dried oregano ½ tsp. freshly ground black pepper ½ tsp. Kosher salt 1 can (8 oz.) tomato sauce 1 can (10 oz.) diced tomatoes & green chilies, undrained 1 12-oz bottle of beer 2 8.5 oz boxes of cornbread mix (including ingredients to prepare cornbread) Optional Toppings Sour cream Sliced green onions Shredded cheddar cheese INSTRUCTIONS Step 1 Heat briquettes up in a chimney, then make a layer of hot briquettes on the ground, a fire ring, or other metal structure. Step 2 Place the dutch oven on the briquettes and allow dutch oven to get hot. Step 3 Add oil to the dutch oven and sauté onion, bell pepper, and jalapeño pepper stirring occasionally until tender, approximately 4-7 minutes. Add garlic and cook for an additional 1 minute. Step 4 Add Ground Beef to dutch oven and cook for 8-10 minutes, breaking beef into small crumbles and stirring occasionally until browned. If dutch oven starts to cool off, add more hot briquettes on the bottom. Step 5 Add chili powder, paprika, cumin, oregano, black pepper and salt; cook for 1 minute. Step 6 Add tomato sauce, diced tomatoes & green chilies, and beer; bring to a boil. Cook for 30 minutes. Step 7 Prepare cornbread mix based on box instructions and pour over chili, spreading into an even layer. Step 8 Heat approximately 20 additional briquettes. Cover dutch oven with lid and place hot briquettes evenly on the top of the closed lid. Step 9 Cook for about 10 minutes, checking halfway through. Check to see if cornbread is done by sticking a toothpick into cornbread. If the toothpick comes out clean, it is done. via https://beeflovingtexans.com/recipe/campfire-dutch-oven-chili-with-cornbread/

Buttermilk Cornbread Muffin

By Campfire Travel • 03 Aug, 2022
Ingredients 1 cup all-purpose flour 3/4 cup cornmeal 1/3 cup sugar 1 tablespoon baking powder 1 teaspoon kosher salt 1 cup buttermilk 1 egg, lightly beaten 4 tablespoons melted butter salted butter, jam, and honey, for serving (optional) 1 standard 12-cup muffin tin and liners Directions Preheat your oven to 350°F and line a standard muffin tin with paper liners. In a large bowl combine flour, cornmeal, sugar, baking powder, and salt. In a separate bowl or large measuring cup, whisk together the buttermilk and egg. Drizzle in the melted butter. Fill your muffin tin approximately 3/4 full. Bake for 16-18 minutes, until the tops are golden brown and the muffin springs back just slightly when gently touched. Allow to cool 5 minutes and then remove from tin and allow to finish cooling on a wire rack. Serve with pats of butter, jam, and/or honey. via https://www.brit.co/classic-buttermilk-cornbread-muffins/

Lamb Burger

By Campfire Travel • 03 Aug, 2022
Ingredients: Makes 4 burgers Tzatziki: — ½ of a large cucumber, peeled, sliced in half lengthways and deseeded — 1 cup full-fat Greek yogurt — 1 teaspoon white wine vinegar — 1 teaspoon dried dill (or 1 tbsp chopped fresh dill) — 1 small clove of garlic, peeled and minced — ½ teaspoon sugar — pinch of salt Lamb Burgers: — 5 ounces crumbled feta — 1 heaped tablespoon chopped parsley — 1 pound lamb mince — 1 red onion — slice a few rings for topping off your burgers, finely chop the rest — 2 heaped tablespoons panko breadcrumbs — 1 egg — 1 clove garlic, peeled and minced — ½ teaspoon cumin — ½ tablespoon Worcestershire sauce — 1 ½ tablespoon olive oil — pinch of salt and pepper To Serve: — 4 burger rolls — large handful of baby spinach — reserved onions rings (from above) Directions: 1. To make the tzatziki, coarsely grate your cucumber. Take the grated cucumber in clean hands, and squeeze out the juice into a bowl or over the sink. 2. Place the cucumber in a medium bowl. Mix in the remaining tzatziki ingredients. Add in more sugar and/or salt to taste. Cover and place in the fridge until it's time to serve. 3. For the lamb burgers, mix feta and chopped parsley in a small bowl and set aside. Place the remaining ingredients in a large bowl and combine using your hands. Don't over-mix, as this will make the burgers less tender. 4. Split into 4 equal portions and roll each portion into a ball. Use your thumb to make a large hole in the center of each ball. 5. Stuff the hole with a heaped tablespoon of the feta/parsley mix. 6. Seal the hole with your hands. 7. Gently pat the burger into a patty. Repeat with the remaining 3 burgers. 8. Grill each patty for 7-8 minutes, turning once during cooking. If cooking on a griddle, brush olive oil on the hot griddle and onto your burgers. Cook on medium-high for 8-10 minutes, turning once. 9. Let the patties rest for a minute or two. Serve on warm burger rolls with tzatziki, baby spinach and red onion. via https://www.brit.co/lamb-burger-recipe/

Chicken Pepperoni Casserole

By Campfire Travel • 03 Aug, 2022
Ingredients: Serves 4 — 3 Tablespoons olive oil — 1 medium brown onion, peeled and chopped — 3 cloves garlic, peeled and minced — 1/2 teaspoon salt — 1/2 teaspoon ground black pepper — (2) 14-ounce cans chopped tomatoes — 1 teaspoon dried oregano — 1 Tablespoon granulated sugar — 1 heaped Tablespoon tomato puree or paste — 3 Tablespoons cream cheese, room temperature — 4 large boneless chicken breasts — 1 1/4 packed cups strong cheddar cheese — 1 cup shredded mozzarella — 10-12 pepperoni slices — small bunch fresh parsley, chopped Method: 1. Preheat oven to 450 degrees Fahrenheit. Heat one tablespoon of the oil in a skillet. Add the onion and fry for 3-4 minutes until softened. Add the garlic, salt and pepper and fry for a further minute. Add the cans of chopped tomatoes, oregano, sugar and tomato paste. Bring to a boil, then simmer for 10-15 minutes, stirring every so often until reduced by half. Turn off the heat. Leave to cool for five minutes, then stir in the cream cheese. 2. Meanwhile, slice the chicken breasts in half width-ways (so you have eight thin chicken “steaks”). Place in a large baking dish in a single layer, then drizzle on the remaining oil and and season with salt and pepper. Cook in the oven for 10 minutes until lightly browned. 3. Take the chicken out of the oven. Spread the sauce all over the chicken with a spoon. Sprinkle on the cheddar and mozzarella cheese, then arrange the pepperoni on top. Place back in the oven for another 15-18 minutes until the cheese is lightly golden and melted and the whole dish is bubbling. Take out of the oven and sprinkle with chopped parsley before serving. Serve with a green salad and some garlic bread if you’d like. Let’s take a closer look at that perfectly cooked pepperoni… via https://www.brit.co/chicken-pepperoni-casserole/

CHIPOTLE BROWNIESWITH BURNT ORANGE CARAMEL SAUCE

By Campfire Travel • 02 Jun, 2022
INGREDIENTS BROWNIE 4 ounces unsweet bakers chocolate 1 cup butter, not salted 1 cup flour 1 teaspoon cinnamon ¾ teaspoon chipotle chili powder 1 ½ cup sugar 1 teaspoon vanilla extract 4 eggs 1 cup chocolate chips, I like a 50-50 mix of milk chocolate and semi-sweet. CARAMEL SAUCE ½ cup fresh orange juice (cara cara) 1 ½ cups sugar ⅓ cup water 2 tablespoons butter ½ cup heavy cream 2 teaspoon vanilla ¼ teaspoon salt 1 teaspoon dark rum The zest of one orange (cara cara) INSTRUCTIONS BROWNIE STEP 1 On your Sidekick, in a small pan over low heat melt the butter and the bakers chocolate together. Do not cook or simmer. STEP 2 In a separate bowl or stand mixer combine the flour, cinnamon, chipotle powder, and sugar together. STEP 3 After the chocolate is melted and the dry ingredients are mixed, pour the warm cocoa butter into the dry ingredients and combine on low speed. STEP 4 Once those two parts are mixed add in the vanilla and the eggs. Mix until smooth then fold in the chocolate chips. STEP 5 Grease and flour a 9x13 pan or a 12 inch cast iron skillet. STEP 6 Pour the brownie mix and smoke in the pellet grill for around 35 minutes at 325ºF (or until pierced by a toothpick and the toothpick comes out clean.) STEP 7 While the brownies smoke you can begin to prepare your Caramel Sauce. CARAMEL SAUCE STEP 1 In a medium sauce-pot add the sugar, orange juice, and water and place over medium heat on your Sidekick. STEP 2 Using a whisk, occasionally stir the sugar. The sugar will begin to clump, and toast as it comes up to temperature. Keep stirring occasionally and watch to ensure it does not burn. It may take up to 30 minutes to fully come to temperature and melt (300ºF.) As it begins to melt, whisk it more often to incorporate the chunks and granules. STEP 3 Once the sugar is fully dissolved, stop whisking and keep an eye so it doesn't burn. It should begin to toast and turn a deep caramel color. STEP 4 Turn off the heat. STEP 5 Add in the butter and continually stir, it will begin to bubble—that's okay, keep mixing. STEP 6 Once the butter is fully incorporated, turn the heat back on to low and add in the cream. Add a little at a time while continually whisking. Again it will begin to bubble up—keep stirring it until it's an amazing caramel color and completely mixed. STEP 7 Add in the salt, vanilla, and rum, along with the orange zest. Mix it up, and transfer it to a heat safe container to cool. SERVE Drizzle over the Chipotle Brownies. via https://www.campchef.com/recipes/recipe-chipotle-brownies.html
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We bring you a slew of tasty dishes that can be prepared on your camping trips. From fish dishes, vegetarian to chicken, there is something for everybody to enjoy. Looking for a nice breakfast for those early trips? Maybe a snack for the kids or a nice family dinner. Look no further as we have provided a list of tasty recipes for your enjoyment.

Campfire Travel

Lemon-Pepper Grilled Rib-Eyes

By Campfire Travel • 03 Nov, 2022
Ingredients FOR THE LEMON-PEPPER SEASONING: 3 tbsp. freshly cracked black pepper 2 tbsp. kosher salt 2 tbsp. grated lemon zest, dried for 1 hour 2 tsp. garlic powder 2 tsp. mustard powder 2 tsp. onion powder 1 tsp. sugar FOR THE STEAKS: 8 boneless rib-eye steaks (about 1 inch thick) Kosher salt, to taste 1 stick salted butter, melted Directions For the lemon-pepper seasoning: Stir together the pepper, salt, lemon zest, garlic powder, mustard powder, onion powder and sugar in a small bowl. For the steaks: Preheat a grill to medium high. Season the steaks lightly with salt and rub the lemon-pepper seasoning on both sides. Brush the steaks liberally with the melted butter Grill the steaks 1 minute 45 seconds, then rotate the steaks 90 degrees. Cook 2 minutes, then go ahead and flip the steak over to the other side. After 1 minute 45 seconds on the second side, rotate 90 degrees and finish cooking for 2 minutes, or until the steaks reach 115˚ to 120˚ on an instant-read thermometer (the steak will continue to cook slightly after you’ve removed it from the grill). This is medium rare— my favorite. Remember, you can always throw a steak back on the grill if it’s too red for your taste but you can’t undo it if it’s overcooked! via: https://www.thepioneerwoman.com/food-cooking/recipes/a35823414/lemon-pepper-grilled-rib-eyes-recipe/

Doughnut Hole Kebabs

By Campfire Travel • 03 Nov, 2022
Ingredients 1 6-ounce container blueberries 1/2 c. sugar 2 tbsp. lemon juice (from 1 lemon) 2 tsp. cornstarch 1 1/2 c. chopped strawberries (about 8 ounces) 18 to 24 glazed doughnut holes Directions Combine the blueberries, 1/4 cup sugar, 1 tablespoon lemon juice, 1 teaspoon cornstarch and 1/4 cup water in a small saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer, stirring occasionally, until the blueberries start breaking down and the sauce thickens, about 15 minutes. Scrape into a small bowl and set aside. Wipe the pan clean and add the strawberries and the remaining 1/4 cup sugar, 1 tablespoon lemon juice and 1 teaspoon cornstarch. Cook over low heat, stirring occasionally, until the strawberries soften and the sauce thickens, about 15 minutes. Scrape into a separate small bowl and set aside. Meanwhile, preheat a grill to low. Thread the doughnut holes onto 6 to 8 ten-inch wooden skewers. Grill the doughnuts, turning, until warmed and marked, 1 to 2 minutes per side. Serve with the fruit sauces. via: https://www.thepioneerwoman.com/food-cooking/recipes/a33407727/doughnut-hole-kebabs-recipe/

Beef Taco Skillet

By Campfire Travel • 03 Nov, 2022
Ingredients 6 6-inch corn tortillas 1 1/2 lb. ground beef 2 tsp. chili powder 2 tsp. ground cumin 1 tsp. kosher salt Black pepper, to taste 1 tbsp. vegetable oil 2 small sweet potatoes (about 1 pound), peeled and cut into 1/2-inch pieces 1 14.5-ounce can black beans, drained and rinsed 1 chipotle chile in adobo, chopped, plus 1 teaspoon sauce from the can 2 c. jarred salsa Chopped avocado, thinly sliced radishes, crumbled queso fresco, and sliced scallions, for topping Directions Lightly char the tortillas over the flame of a gas burner. Let cool, then tear into large pieces. Heat a large cast-iron skillet over medium-high heat. Add the ground beef and season with the chili powder, cumin, salt and pepper. Cook, breaking up the meat, until browned, about 5 minutes. Remove the beef to a bowl and set aside. Add the vegetable oil and sweet potatoes to the skillet. Cook, stirring occasionally, until browned around the edges and beginning to soften, 5 to 7 minutes. Add the black beans, chipotle, adobo sauce and ¼ cup salsa to the sweet potatoes. Stir in the beef and 1 cup water and cook, stirring often, until slightly thickened and the sweet potatoes are tender, 5 to 7 minutes. Stir in the remaining 1¾ cups salsa and add a little more water if you like a saucier dish. Stir in the tortilla pieces. Serve immediately with your favorite toppings. via: https://www.thepioneerwoman.com/food-cooking/recipes/a32464308/beef-taco-skillet-recipe/

Mason Jar Ramen

By Campfire Travel • 05 Sep, 2022
Ingredients 1 teaspoon bouillion paste (I used Better than Bouillion vegetable paste, but you could also use chicken, beef, pork, miso or Thai curry paste.) 3 tablespoons kimchi (or more if you like spice!) If kimchi isn’t your thing, try sesame seed oil, chili sauce or Sriracha. veggies! I used corn, carrots and sautéed mushrooms. You could add spinach, peppers or bok choy. There are endless possibilities here. 1 cup cooked brown rice noodles. You can also try udon, soba noodles, vermicelli or spaghetti. Get creative! green onions on top (optional) mason jar (the wide mouth containers work best) Directions Add bouillion paste to the bottom of a mason jar. Next add in your kimchi. Pack in your veggies. Put noodles on top. Top with green onions. When ready to eat, remove lid and pour hot water into the mason jar. Let sit for a few minutes, then enjoy! via https://www.brit.co/mason-jar-ramen/

Gaucho Steak with Four-Herb Chimichurri

By Campfire Travel • 05 Sep, 2022
Ingredients Marinade 1 minced garlic clove 1/4 cup cilantro leaves 2 tablespoons olive oil 3 tablespoons tequila 1 tablespoon fresh lemon juice 1 tablespoon fresh lime juice 1/2 teaspoon salt 1 teaspoon freshly ground black pepper 1 1/2 pounds skirt steak Instructions At home: Whirl garlic, cilantro, oil, tequila, lemon and lime juices, salt, and pepper in a blender or food processor. Transfer to a large resealable plastic bag. When ready to marinate steak (at least 1 and up to 24 hours before cooking), add steak to bag, shake to coat with marinade, reseal, and chill. At campsite: Prepare a gas or charcoal grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Grill steak over direct heat (cover if using gas), about 4 minutes per side for medium-rare. Let sit 10 minutes, then cut across the grain into 1/2-in.-thick slices. Serve with Four-Herb Chimichurri. via https://www.sunset.com/recipe/gaucho-steak-with-four-herb-chimichurri

Campfire Dutch Oven Chili with Cornbread

By Campfire Travel • 05 Sep, 2022
INGREDIENTS 3 lbs. Ground Beef, (90% lean) 1 Tbsp. vegetable oil 1 medium onion, chopped 1 green bell pepper, chopped 1 jalapeño pepper, ribs and seeds removed, chopped 4 garlic cloves, minced 2 Tbsp. chili powder 1 Tbsp. paprika 1 Tbsp. ground cumin 1 tsp. dried oregano ½ tsp. freshly ground black pepper ½ tsp. Kosher salt 1 can (8 oz.) tomato sauce 1 can (10 oz.) diced tomatoes & green chilies, undrained 1 12-oz bottle of beer 2 8.5 oz boxes of cornbread mix (including ingredients to prepare cornbread) Optional Toppings Sour cream Sliced green onions Shredded cheddar cheese INSTRUCTIONS Step 1 Heat briquettes up in a chimney, then make a layer of hot briquettes on the ground, a fire ring, or other metal structure. Step 2 Place the dutch oven on the briquettes and allow dutch oven to get hot. Step 3 Add oil to the dutch oven and sauté onion, bell pepper, and jalapeño pepper stirring occasionally until tender, approximately 4-7 minutes. Add garlic and cook for an additional 1 minute. Step 4 Add Ground Beef to dutch oven and cook for 8-10 minutes, breaking beef into small crumbles and stirring occasionally until browned. If dutch oven starts to cool off, add more hot briquettes on the bottom. Step 5 Add chili powder, paprika, cumin, oregano, black pepper and salt; cook for 1 minute. Step 6 Add tomato sauce, diced tomatoes & green chilies, and beer; bring to a boil. Cook for 30 minutes. Step 7 Prepare cornbread mix based on box instructions and pour over chili, spreading into an even layer. Step 8 Heat approximately 20 additional briquettes. Cover dutch oven with lid and place hot briquettes evenly on the top of the closed lid. Step 9 Cook for about 10 minutes, checking halfway through. Check to see if cornbread is done by sticking a toothpick into cornbread. If the toothpick comes out clean, it is done. via https://beeflovingtexans.com/recipe/campfire-dutch-oven-chili-with-cornbread/

Buttermilk Cornbread Muffin

By Campfire Travel • 03 Aug, 2022
Ingredients 1 cup all-purpose flour 3/4 cup cornmeal 1/3 cup sugar 1 tablespoon baking powder 1 teaspoon kosher salt 1 cup buttermilk 1 egg, lightly beaten 4 tablespoons melted butter salted butter, jam, and honey, for serving (optional) 1 standard 12-cup muffin tin and liners Directions Preheat your oven to 350°F and line a standard muffin tin with paper liners. In a large bowl combine flour, cornmeal, sugar, baking powder, and salt. In a separate bowl or large measuring cup, whisk together the buttermilk and egg. Drizzle in the melted butter. Fill your muffin tin approximately 3/4 full. Bake for 16-18 minutes, until the tops are golden brown and the muffin springs back just slightly when gently touched. Allow to cool 5 minutes and then remove from tin and allow to finish cooling on a wire rack. Serve with pats of butter, jam, and/or honey. via https://www.brit.co/classic-buttermilk-cornbread-muffins/

Lamb Burger

By Campfire Travel • 03 Aug, 2022
Ingredients: Makes 4 burgers Tzatziki: — ½ of a large cucumber, peeled, sliced in half lengthways and deseeded — 1 cup full-fat Greek yogurt — 1 teaspoon white wine vinegar — 1 teaspoon dried dill (or 1 tbsp chopped fresh dill) — 1 small clove of garlic, peeled and minced — ½ teaspoon sugar — pinch of salt Lamb Burgers: — 5 ounces crumbled feta — 1 heaped tablespoon chopped parsley — 1 pound lamb mince — 1 red onion — slice a few rings for topping off your burgers, finely chop the rest — 2 heaped tablespoons panko breadcrumbs — 1 egg — 1 clove garlic, peeled and minced — ½ teaspoon cumin — ½ tablespoon Worcestershire sauce — 1 ½ tablespoon olive oil — pinch of salt and pepper To Serve: — 4 burger rolls — large handful of baby spinach — reserved onions rings (from above) Directions: 1. To make the tzatziki, coarsely grate your cucumber. Take the grated cucumber in clean hands, and squeeze out the juice into a bowl or over the sink. 2. Place the cucumber in a medium bowl. Mix in the remaining tzatziki ingredients. Add in more sugar and/or salt to taste. Cover and place in the fridge until it's time to serve. 3. For the lamb burgers, mix feta and chopped parsley in a small bowl and set aside. Place the remaining ingredients in a large bowl and combine using your hands. Don't over-mix, as this will make the burgers less tender. 4. Split into 4 equal portions and roll each portion into a ball. Use your thumb to make a large hole in the center of each ball. 5. Stuff the hole with a heaped tablespoon of the feta/parsley mix. 6. Seal the hole with your hands. 7. Gently pat the burger into a patty. Repeat with the remaining 3 burgers. 8. Grill each patty for 7-8 minutes, turning once during cooking. If cooking on a griddle, brush olive oil on the hot griddle and onto your burgers. Cook on medium-high for 8-10 minutes, turning once. 9. Let the patties rest for a minute or two. Serve on warm burger rolls with tzatziki, baby spinach and red onion. via https://www.brit.co/lamb-burger-recipe/

Chicken Pepperoni Casserole

By Campfire Travel • 03 Aug, 2022
Ingredients: Serves 4 — 3 Tablespoons olive oil — 1 medium brown onion, peeled and chopped — 3 cloves garlic, peeled and minced — 1/2 teaspoon salt — 1/2 teaspoon ground black pepper — (2) 14-ounce cans chopped tomatoes — 1 teaspoon dried oregano — 1 Tablespoon granulated sugar — 1 heaped Tablespoon tomato puree or paste — 3 Tablespoons cream cheese, room temperature — 4 large boneless chicken breasts — 1 1/4 packed cups strong cheddar cheese — 1 cup shredded mozzarella — 10-12 pepperoni slices — small bunch fresh parsley, chopped Method: 1. Preheat oven to 450 degrees Fahrenheit. Heat one tablespoon of the oil in a skillet. Add the onion and fry for 3-4 minutes until softened. Add the garlic, salt and pepper and fry for a further minute. Add the cans of chopped tomatoes, oregano, sugar and tomato paste. Bring to a boil, then simmer for 10-15 minutes, stirring every so often until reduced by half. Turn off the heat. Leave to cool for five minutes, then stir in the cream cheese. 2. Meanwhile, slice the chicken breasts in half width-ways (so you have eight thin chicken “steaks”). Place in a large baking dish in a single layer, then drizzle on the remaining oil and and season with salt and pepper. Cook in the oven for 10 minutes until lightly browned. 3. Take the chicken out of the oven. Spread the sauce all over the chicken with a spoon. Sprinkle on the cheddar and mozzarella cheese, then arrange the pepperoni on top. Place back in the oven for another 15-18 minutes until the cheese is lightly golden and melted and the whole dish is bubbling. Take out of the oven and sprinkle with chopped parsley before serving. Serve with a green salad and some garlic bread if you’d like. Let’s take a closer look at that perfectly cooked pepperoni… via https://www.brit.co/chicken-pepperoni-casserole/

CHIPOTLE BROWNIESWITH BURNT ORANGE CARAMEL SAUCE

By Campfire Travel • 02 Jun, 2022
INGREDIENTS BROWNIE 4 ounces unsweet bakers chocolate 1 cup butter, not salted 1 cup flour 1 teaspoon cinnamon ¾ teaspoon chipotle chili powder 1 ½ cup sugar 1 teaspoon vanilla extract 4 eggs 1 cup chocolate chips, I like a 50-50 mix of milk chocolate and semi-sweet. CARAMEL SAUCE ½ cup fresh orange juice (cara cara) 1 ½ cups sugar ⅓ cup water 2 tablespoons butter ½ cup heavy cream 2 teaspoon vanilla ¼ teaspoon salt 1 teaspoon dark rum The zest of one orange (cara cara) INSTRUCTIONS BROWNIE STEP 1 On your Sidekick, in a small pan over low heat melt the butter and the bakers chocolate together. Do not cook or simmer. STEP 2 In a separate bowl or stand mixer combine the flour, cinnamon, chipotle powder, and sugar together. STEP 3 After the chocolate is melted and the dry ingredients are mixed, pour the warm cocoa butter into the dry ingredients and combine on low speed. STEP 4 Once those two parts are mixed add in the vanilla and the eggs. Mix until smooth then fold in the chocolate chips. STEP 5 Grease and flour a 9x13 pan or a 12 inch cast iron skillet. STEP 6 Pour the brownie mix and smoke in the pellet grill for around 35 minutes at 325ºF (or until pierced by a toothpick and the toothpick comes out clean.) STEP 7 While the brownies smoke you can begin to prepare your Caramel Sauce. CARAMEL SAUCE STEP 1 In a medium sauce-pot add the sugar, orange juice, and water and place over medium heat on your Sidekick. STEP 2 Using a whisk, occasionally stir the sugar. The sugar will begin to clump, and toast as it comes up to temperature. Keep stirring occasionally and watch to ensure it does not burn. It may take up to 30 minutes to fully come to temperature and melt (300ºF.) As it begins to melt, whisk it more often to incorporate the chunks and granules. STEP 3 Once the sugar is fully dissolved, stop whisking and keep an eye so it doesn't burn. It should begin to toast and turn a deep caramel color. STEP 4 Turn off the heat. STEP 5 Add in the butter and continually stir, it will begin to bubble—that's okay, keep mixing. STEP 6 Once the butter is fully incorporated, turn the heat back on to low and add in the cream. Add a little at a time while continually whisking. Again it will begin to bubble up—keep stirring it until it's an amazing caramel color and completely mixed. STEP 7 Add in the salt, vanilla, and rum, along with the orange zest. Mix it up, and transfer it to a heat safe container to cool. SERVE Drizzle over the Chipotle Brownies. via https://www.campchef.com/recipes/recipe-chipotle-brownies.html
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