Five Must-Try Campfire Recipes

By Jem Hanan, Contributing Blogger

Just because the first month of the new year has come and gone, there’s still time to reflect and learn from the year before. A great part of beginning a new year is implementing what has worked from the year before into your routine. That’s why we thought now was the perfect time to look at some of our favorite recipes of the past year that you may want to bring back for this one. The recipes selected for this roundup are a mix of elevated classics and portable dishes, ranging from dinner apps to breakfast!

1. Spiced Apple, Brie & Turkey Focaccia Sandwiches

This dish combines sweet and savory flavors to create a gourmet sandwich that utilizes seasonal ingredients. It’s a great option for any kind of outdoor dining! 

INGREDIENTS

• BREAD: foccacia bread of your choosing
• MEAT: sliced turkey breast deli meat— or, for a veggie option substitute with thinly
  sliced tofu marinated in a vegan poultry broth or liquid smoke flavoring
• SPINACH: a handful of fresh spinach leaves
• APPLES: a tart apple, like Granny Smith, works best for this combo, but any will do!
• SPICES: cinnamon, nutmeg, cardamom, sage, & thyme
• CHEESE: a wheel or quarter piece of brie cheese, depending on how many sandos
  you’re making!
• MUSTARD: dijon pulls it all together
• OLIVE OIL

DIRECTIONS

1. If using tofu as a turkey alternative, marinate it for about 20 minutes beforehand in a cooled vegan-poultry broth or liquid smoke flavoring.
   
   
2. Prepare your focaccia by slicing it down the middle, and thinly spreading your dijon mustard on both sides.
   
   
3. Add a few spinach leaves on each side of bread.
   
   
4. Cut your brie into slices and place a layer on just one side of the bread.
   
   
5. Thinly slice your apple and sprinkle with cinnamon, nutmeg, and cardamon. Add your apple layer over the brie.
   
   
6. Warm up a frying pan with some olive oil. Sautee a few turkey breast slices with some sage & thyme spices. A few minutes should do it! If you’re using tofu, pan-fry a few tofu slices for 5 minutes on each side.
   
   
7. Layer your meat over the apple, and put the sandwich pieces together! Place in an air fryer or oven for a few minutes to soften the cheese and crisp up the focaccia, and wrap in foil to keep it warm!

2. Creamy Tuscan Fettuccine w/ Sausage

This is a rich, comforting dish that features robust, Italian-inspired flavors! It's perfect for when you're craving a satisfying but easy to prepare pasta. 

INGREDIENTS

• FETTUCINI PACKAGE (but you can use any pasta, really!)
• ITALIAN SAUSAGES: regular or you can buy vegan ones! About 2-3 links should do it.
• SUN-DRIED TOMATOES: approximately ½ cup, sliced into smaller bits if they’re larger pieces
• GARLIC: 2-3 cloves, minced
• BROTH: ½ cup, chicken or veggie
• HEAVY CREAM: 1 cup, and be sure it has approximately 35-40% fat content
• FRESH BABY SPINACH: approximately 2 cups
• FRESH BASIL: a handful should do it
• GRATED PARMESAN CHEESE: splurge on the good stuff, it makes a difference!
• SALT & PEPPER
• ALL PURPOSE FLOUR: just 1 teaspoon
• LEMON JUICE: 1 teaspoon
• DIJON MUSTARD: 1 teaspoon
• DRY WHITE WINE: just a dash, but it’s not necessary!

DIRECTIONS

1. In a large pot, cook fettucini according to the package directions (varies, but roughly 10-15 minutes), then drain and set aside
   
2. Next, take 2-3 sausages, remove them from their casings (or just cut them up, your call!), and saute in a pan on medium-high heat until they are cooked through and starting to brown on outside. Turn down the heat and remove the sausage crumbles/slices, setting them aside in a bowl or on a plate. Keep the fat or oil in the pan though!
   
   
3. In the same sausage pan, with heat still on low, transfer your garlic and let it cook for 2-3 minutes. Next, transfer your flour, mustard, lemon juice, and broth. Mix well and let it warm and start to bubble!
   
   
4. Cream and sun-dried tomatoes are next to go in. Allow it all to cook for 3-5 minutes before putting your sausage back into the pan.
   
   
5. Now, time to stir in your fresh spinach and basil. When it begins to wilt, you’ll know you’re almost there! This would be a good time to salt and pepper if needed.
   
   
6. Finally, add your fettuccine (doesn’t have to be the whole batch at once!) into the sauce, and give it all a nice swirl around before transferring to a dish. Bon appetit!

3. Campfire Apple Cinnamon Pancakes

These campfire pancakes are the perfect (and most delicious) outdoor breakfast. They’re sweet and warm, making them a great start to a day of outdoor adventuring. They’re also super easy to prepare at any campsite!

INGREDIENTS

• 1 cup pancake mix (just-add-water kind for simplicity)

• 1 apple, peeled and chopped

• 1 tsp cinnamon

• 1 tbsp sugar (optional)

• Butter or oil for cooking

• Maple syrup for serving

DIRECTIONS

1. Mix the pancake mix with water according to the package instructions. Stir in cinnamon and sugar if using.

2. Fold in the chopped apple.

3. Heat a cast-iron skillet over the campfire and add a little butter or oil to coat the bottom.

4. Pour the pancake batter onto the skillet, cooking until bubbles form on the surface. Flip and cook until golden brown.

5. Serve warm with maple syrup for a sweet, comforting breakfast.

Pro Tip: Pre-mix the dry ingredients at home and store them in a sealed bag for easy assembly at the campsite.

4. Cheesy Pear, Bacon & Sage Puffs

This appetizer is a sophisticated twist on the foods that everybody loves. The elevated flavor profile makes it as suited for dinner parties as it is for portable treats. 

INGREDIENTS

• FRESH PEAR: one pear should be enough for 10-12 pastry puffs
• PUFF PASTRY: store-bought pre-cut puff pastry keeps it simple!
• BACON: a few raw pieces of bacon, or substitute with frozen vegan bacon
• CHEESE: a small block smoked gouda or gruyere is nice with these, but cheddar will do, too
• FRESH SAGE: one to two sprigs
• CRANBERRY JAM

DIRECTIONS

1. If using raw bacon, I like to air fry or bake for 5-6 minutes to release some of the fat and let it pre-cook a bit. About 6-7 regular bacon slices should be sufficient for about 10-12 small pastries. If using vegan bacon, you can just thaw 6-7 pieces.
   
   
2. Cut your pear into thin slices, approximately 2” long x ½” wide
   
   
3. Cut your cheese into small “beanpoles”, about 2” long
   
   
4. Line a baking sheet with parchment paper, and place your puff-pastry squares on the sheet (and on another plate or sheet if you need more space)
   
   
5. In each pastry square, add one cheese piece, about ½ a piece of bacon, 1-2 pear slices, and a leaf of fresh sage.
   
   
6. Fold the puff pastries over into little rectangles, and bake for approximately 15-20 minutes, or until pastry is golden brown and bacon is cooked!
   
   
7. Top with cranberry jam, or use it as a side for dipping!

5. Foil-Packed Sausage & Veggie Dinner

This is a convenient one-pan meal that is built for easy campsite preparation. It’s also delicious and nutritionally balanced. This dish truly has it all!

INGREDIENTS

• 2 smoked sausages, sliced

• 2 potatoes, diced

• 1 bell pepper, chopped

• 1 onion, chopped

• 1 tbsp olive oil

• Salt, pepper, and your favorite seasonings (like garlic powder or paprika)

DIRECTIONS

1. Lay out large pieces of aluminum foil. Divide the sausage, potatoes, bell pepper, and onion evenly between the foil pieces.

2. Drizzle with olive oil and season with salt, pepper, and any additional seasonings.

3. Fold the foil packets tightly to seal.

4. Place the packets on the hot embers of the campfire and cook for about 20-25 minutes, turning occasionally, until the potatoes are tender and the sausages are cooked through.

5. Carefully open the packets and enjoy!

Pro Tip: You can prepare these foil packets at home, so all you need to do is throw them on the fire when you’re ready to eat.

These recipes offer a mix of flavors, cooking styles, and meal types suitable for any kind of dining. Thank you to all of our contributing bloggers for fueling our hunger, both in our stomachs and for adventure. We hope you’ll take some of our favorite ideas with you, and lookout for even more recipes in the coming months on the blog!