Our Fav Camping Recipe Ideas

Just because you're camping doesn't mean you can't eat well! 

Here are a few of our favourite recipes for over the campfire!

Hot Dogs With Quick Cast-Iron Beans

Step 1: Set up grill for direct and indirect cooking and heat to medium. Once hot, clean and lightly oil grates with canola oil. 

Step 2: Heat olive oil in a 9-inch cast-iron skillet over direct heat. Add onion and cook, stirring occasionally, until tender, 2 to 4 minutes. Add beans, tomatoes, garlic, and molasses. Season with salt and pepper. Transfer skillet to indirect heat. Cook, stirring occasionally, until tomatoes break down, 15 to 20 minutes. Remove from heat. Stir in vinegar and Worcestershire.

Step 3: Grill hot dogs over direct heat, turning occasionally, until warmed through, 5 to 6 minutes. Grill buns, if desired. Serve hot dogs in buns with beans, ketchup, mustard, and relish alongside.

Ingredients:

1 Tbsp. olive oil

1 small onion, diced

1 (15-ounce) can small white beans, rinsed

4 plum tomatoes, chopped

2 cloves garlic, chopped

2 Tbsp. molasses

Kosher salt and freshly ground black pepper

2 tsp. red wine vinegar

2 tsp. Worcestershire sauce

6 hot dogs

6 hot dog buns

Ketchup, mustard, and relish for serving

Chicken and Black Bean Nachos

Step 1: Set up grill for indirect cooking and heat to medium. Toss together chicken, enchilada sauce, onion, corn, beans, and 8 ounces cheese in a bowl. Season with salt and pepper.

Step 2: Tear six 12-inch squares of aluminum foil. Place one-sixth of chips, chicken mixture, and remaining cheese on one end of a piece of foil, leaving a 3-inch border. Fold foil over filling to create a packet and crimp edges to seal. Repeat with remaining foil, chips, chicken mixture, and cheese.

Step 3: Grill packets over indirect heat until cheese is melted and chicken is warmed through, 6 to 10 minutes. Transfer packets to plates and carefully open. Top with cilantro and serve with lime wedges alongside.

Ingredients:

3 1/2 cups shredded rotisserie chicken

1 cup red enchilada sauce

1/2 small onion, chopped

1 cup fresh corn kernels (from 2 ears corn)

1 (15-ounce) can black beans, rinsed

12 ounces pepper-Jack cheese (about 3 cups), divided

Kosher salt and freshly ground black pepper

8 ounces tortilla chips

Grilled Corn with Mexican "Street Style" Topping

Step 1: Set up grill for direct cooking and heat to medium-high. Once hot, clean and lightly oil grates with canola oil. Grill shucked corn cobs, turning occasionally, until charred, 6 to 8 minutes.

Step 2: Combine mayonnaise, lime zest, and lime juice in a bowl. Brush on cobs and top with chili powder, cotija cheese and fresh cilantro.

Ingredients:

4 corn cobs

1/4 cup mayonnaise

1 tsp. lime zest

1 1/2 tsp. lime juice

1/2 tsp. chili powder

1/4 cup cotija cheese, grated

1/4 cup fresh cilantro, chopped

Tofu, Tomato, and Zucchini Kebabs

Step 1: Set up grill for direct cooking and heat to medium-high. Once hot, clean and lightly oil grates with canola oil. Combine lemon juice, olive oil, and thyme in a bowl. Add tofu, tomatoes, and zucchini and toss to coat. Season with salt and pepper. Thread onto skewers. 

Step 2: Grill kebabs, turning occasionally, until vegetables are charred and just tender, 6 to 8 minutes.

Ingredients:

3 Tbsp. fresh lemon juice

2 Tbsp. olive oil

2 tsp. chopped fresh thyme

1 (14-ounce) package extra-firm tofu, pressed of excess moisture and cut into 1-inch cubes

1 pt. cherry tomatoes

4 small zucchini, halved lengthwise and cut into 1-inch pieces

Kosher salt and freshly ground black pepper

Cheesy Garlic Fries in Foil

Step 1: In a small bowl, whisk together olive oil, garlic, red pepper flakes, salt and pepper, to taste.

Step 2: Place potato wedges onto prepared foil and fold up all 4 sides. Spoon the olive oil mixture over the potatoes. Fold the sides of the foil over the potato wedges, covering completely and sealing the packet closed.

Step 3: Place on grill and bake until tender, about 30-35 minutes.* Sprinkle with cheese; and bake until cheese has melted. 

Step 4: Serve immediately, garnished with sour cream and chives, if desired.

Ingredients:

2 tablespoons olive oil

4 cloves garlic, minced

½ teaspoon crushed red pepper flakes, or more, to taste

Kosher salt and freshly ground black pepper, to taste

1 pound red potatoes, cut into 8 long wedges

1 cup shredded sharp cheddar cheese

2 tablespoons sour cream

2 tablespoons chopped fresh chives