Few feelings are as satisfying as sitting around in the Great Outdoors with a delicious bowl of yum in your hands. Whether it’s camping, RVing or tailgating, nothing unites a group like a hearty meal! Now it’s getting a little cooler, here are 5 fun ideas for your next outdoor extravaganza:
1) Veggie Chili Casserole by VegetarianVentures.com:
- ¼ cup olive oil
- 1 large onion, chopped
- 2 bell peppers, chopped
- 3 large garlic cloves, minced or 3 teaspoons garlic powder if camping)
- 2 Tablespoons chili powder
- 2 teaspoons dried oregano
- 1½ teaspoon cumin
- ½ teaspoon cayenne pepper
- 3- 15 oz. cans black beans, drained
- 1 14.5 ounce can of diced tomatoes
- ½ cup vegetable broth
- 8 oz. jar salsa
- 1 can corn, drained
- Place a cast iron pot over your open fire using a grill grate.
- Sauté onions, peppers, and garlic until softened and fragrant.
- Mix in chili powder, cumin, oregano, cayenne, beans, vegetable broth, tomatoes, salsa, and corn. Bring to a boil the let simmer for about 20 minutes.
- Camp Cooker
- Pillsbury Pizza Crust
- Pizza Sauce
- Pepperoni (or whatever toppings you like)
- Mozzarella Cheese
- Unroll the pizza dough and divide into four rectangles.
- Spray the inside of the camp cooker with non-stick spray.
- Lay half of the dough onto one side of the camp cooker and fill with pizza toppings.
- Fold the other half of the dough over the toppings and close the cooker.
- Cook over the fire for 5-10 minutes depending on how hot the fire is.
- Check the outside of the pizza to be sure that the dough is browning and be sure to rotate the camp cooker as you cook the pizza.
- Pop the pizza out of the cooker and enjoy!
3) Dutch Oven Lasagna by unorthodoxepicure.com
- 2 lbs Ground beef, browned and drained
- 23 oz jar Your favorite spaghetti/marinara sauce
- 3 cups Shredded Mozzarella
- 2 cups Ricotta
- ½ cup Grated Parmesan
- 2 Eggs
- 1 TB Italian seasoning (or ½ TB each of dried Basil & Oregano)
- 14 oz can Artichoke hearts, drained and quartered
- 1 cup Water
- 8 oz Sliced fresh mushrooms
- 2 cups Fresh spinach
- About 15 lasagna noodles (I use the oven ready, but it’s not necessary)
- Combine 2 cups Mozzarella, Ricotta, Parmesan, eggs and seasoning; set aside.
- Combine ground beef and spaghetti sauce; set aside.
- Layer the bottom of the Dutch oven with lasagna noodles.
- Spread about one-fourth of the meat/sauce mixture over noodles.
- Spread about one-third of the cheese mixture over meat. Top with a handful of mushrooms, spinach and artichoke hearts.
- Repeat until you have three full layers. Finish the top layer with remaining meat/sauce mixture, spinach.
- Season with additional Italian seasoning, if desired.
- Pour water around the outer edge of the assembled lasagna.
- Place lid on Dutch oven.
- Disperse 12 charcoal briquettes beneath the vessel. Scatter another 12 briquettes on the lid. Bake for about 45 minutes.
- Top with remaining cup of Mozzarella and bake for another 15 minutes.
4) Cheesy Scrambled Egg Croissants by BBCGoodFood.com
- 8 large egg
- 100g grated cheddar
- a splash of milk
- small bunch chives, snipped
- 4 large croissants
- Whisk the eggs, cheddar, milk and some seasoning in a bowl.
- Pour into a pan and out over the grill/fire to heat gently, stirring continuously, until softly scrambled.
- Stir in chives, then split open croissants (warm them first by placing them on the side of the fire pit or top shelf of the grill) and put the scrambled eggs inside.
5) Campfire Eclairs by biglersrecipes.co.uk:
- Refrigerated crescent rolls
- Snack pack pudding (such as vanilla, chocolate, and chocolate caramel)
- Chocolate frosting
- Spray whip cream
- 5/8″ wooden dowels
- Take wooden dowel and coat cooking end with oil.
- Wrap crescent roll around top and about 4″ down dowel. (Make sure it’s not too thick and doesn’t have any holes.)
- Cook over hot coals until golden brown, not doughy.
- Remove from dowel and put your favorite flavor of pudding inside. Frost top and add whip cream.