Finger Licking Delicious Camping Food Ideas

Alas, Spring has arrived! With Spring comes the perfect weather; not too hot nor cold, not too stuffy nor windy. It’s the perfect weather for outdoor activities. The weekend is here and you want to take advantage of the lovely sunshine but you want to get away from the hustle and bustle of the city. Why not gather your friends and go on a camping trip? Why not disconnect and enjoy nature, gorgeous views and good company?

What about preparing food, a camping fire and all the trouble that comes with them? Is it really worth it? Do you have it in you to prepare a good meal with basic rudimentary utensils? Oh, yes you do! Fear not my darlings, ChefXchange has your back covered with these delicious and fancy, yet very easy to make, camping meals.

 Camping Breakfast

 

Eggs in Jail
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Total Time
30 min
Total Time
30 min
Ingredients
  1. 8 slices thick-cut applewood-smoked bacon (10 oz. 0r 284 g. total)
  2. 1 loaf (12 oz. / 340 g.) unsliced brioche
  3. About 4 tbsp. (60 g.) butter, softened
  4. 4 large eggs
  5. About 1/8 tsp. (1.9 mL) kosher salt
  6. About 1/8 tsp. (1.9 mL) pepper
Instructions
  1. Brown bacon in a 12-in. cast-iron skillet over medium-high heat, 8 to 10 minutes, turning as needed.
  2. Transfer to paper towels and drape with foil to keep warm.
  3. Discard fat from pan and wipe pan somewhat clean with a paper towel.
  4. Meanwhile, cut 4 brioche slices, each about 1 1/4 in. thick (you'll have bread left over). Spread both sides with about 3 tbsp. butter total.
  5. Cut a hole in each slice; set centers aside.
  6. Put bread in pan, pressing down slightly to flatten, and set over medium-low heat. Put about 1/2 tsp. butter in each hole, then crack an egg into each. Sprinkle eggs with a little salt and pepper. Cook until bottom of bread is golden, 3 minutes.
  7. Flip toast and eggs carefully with a wide spatula. Sprinkle eggs with salt and pepper.
  8. Cook until underside of toast is golden and egg is done the way you like, about 3 minutes more for softly set.
  9. Transfer eggs and toast to plates.
  10. Quickly toast bread centers, then set 1 on each serving. Serve with bacon.
Adapted from My Recipes
Adapted from My Recipes
https://www.chefxchange.com/blog/
Orange Blueberry Muffins
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. Blueberry muffin mix
  2. Oranges (as many as you want)
Instructions
  1. Stir up a box of blueberry muffin mix according to the package directions.
  2. Cut an orange in half and scoop out all the orange flesh. Save orange flesh for another time, or strain and drink the orange juice.
  3. Fill one half of emptied orange with blueberry muffin mix.
  4. Cover the filled orange half with the empty orange half and then wrap in three layers of aluminium foil.
  5. Toss them in the fire!
  6. Keep turning the aluminium balls over and over in the fire, every minute or so. It usually takes about 10 minutes.
  7. Unwrap and eat with a spoon.
Adapted from Apron Strings
Adapted from Apron Strings
https://www.chefxchange.com/blog/

 

Camping Main Dish

 

 

Fire-Roasted Salmon With Herbs and Lemon
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Prep Time
10 min
Cook Time
8 min
Total Time
18 min
Prep Time
10 min
Cook Time
8 min
Total Time
18 min
Ingredients
  1. 4 salmon filets
  2. Lemon
  3. 4 tbsp.(60 mL) dijon mustard (optional - if you want to be fancy)
  4. 4 sprigs of dill (optional)
  5. 4 sprigs of tarragon (optional)
  6. 4 tbsp. (60 g.) butter
  7. 2 garlic gloves, minced
  8. 1 shallot, sliced
  9. Olive Oil
  10. Sea salt and fresh cracked black pepper
  11. Tin foil
Instructions
  1. Season salmon filets liberally with sea salt and fresh cracked black pepper.
  2. Spread 1 tbsp. of dijon mustard on the tops of each salmon filets.
  3. Layer 2 lemon slices, a sprig of tarragon and dill, a few slices of shallot, 1 tbsp. of butter, and some garlic on each salmon filet.
  4. Splash the tops of the filets with a big gulp of olive oil.
  5. Wrap salmon filets individually in tin foil.
  6. Put tin foil wrapped salmon directly in fire.
  7. Cook for 6-8 minutes, or until fish is cooked.
Notes
  1. This is a very fancy lunch for camping, we know.
Adapted from Roadtrippers
Adapted from Roadtrippers
https://www.chefxchange.com/blog/
Lamb Kebabs
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Ingredients
  1. 1 tablespoon (15 mL) olive oil
  2. 4 large garlic cloves, minced
  3. 2 teaspoons (10 mL) coarse kosher salt
  4. 1 1/2 teaspoons (8 mL) coriander seeds
  5. 2 pounds (900 g) trimmed boneless leg of lamb, cut into 1 1/4-inch cubes
  6. 2 large red bell peppers, cut into 1-inch squares
  7. 1 large red onion, cut into 1-inch squares
Instructions
  1. Mix 1 tablespoon oil, garlic, coarse salt, and coriander in medium bowl.
  2. Add lamb; toss to coat.
  3. Thread lamb on skewers alternately with peppers and onions.
  4. Place on baking sheet (or enjoy it camping style by holding it up to the fire)
  5. Brush with oil; sprinkle with pepper.
  6. Grill to desired doneness, turning occasionally.
Adapted from bon appetit
Adapted from bon appetit
https://www.chefxchange.com/blog/
Chicken with roasted brussels sprouts and dill potatoes
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For the brussels & potatoes
  1. Cooking oil
  2. My camp-ready seasoning mix (recipe will follow)
  3. Brussels sprouts- cut in halves or quarters (about 3-4 sprouts per person will work… more if you want leftovers, like we did)
  4. Mini yukon gold potatoes- cut in halves or quarters (same as above)
  5. 1/2 of a sweet onion chopped (the other 1/2 you will use for the chicken)
  6. a handful chopped fresh dill
For the chicken
  1. Cooking oil
  2. My camp-ready seasoning mix (recipe will follow)
  3. 1/2 of a sweet onion sliced
  4. Chicken tenders (about 3 per person should work)
  5. White wine (I used an inexpensive bottle of pinot grigio- you can use savignon blanc as well… I don’t recommend chardonnay in this one)
  6. A few sprigs of fresh dill
For camp-ready seasoning
  1. 3 parts salt, 1 part black pepper, a few dashes of onion powder
Instructions
  1. Chop your brussels and potatoes.
  2. Dice your 1/2 of an onion.
  3. Drizzle with olive oil.
  4. Sprinkle with the camp-ready seasoning and stir to incorporate it all.
  5. Pour veggies over hot cooking vessel; making sure that as many of them are touching the hot surface of the pan as possible.
  6. Let caramelize, stirring every couple of minutes until tender. Toss in your dill at the end! While your veggies cook, get your chicken ready.
  7. Spread a piece of foil out, large enough to hold and completely cover your tenders when laid out side-by-side.
  8. Drizzle your cooking oil over the base of the foil packet.
  9. Next slice your onion and arrange on top of the oil.
  10. Place your chicken on top of the onions side by side.
  11. Sprinkle with the camp-ready seasoning and place sprigs of dill directly on top of chicken.
  12. Add a generous drizzle of white wine.
  13. Fold your foil packet up, make sure you have a little wiggle room for steam to form in your packet.
  14. Place on the fire next to your sprouts. Let sit on fire for about 10-12 minutes, rotating your packet every couple of minutes to give it even heat.
  15. When done, let chicken sit in packet and cool for a few minutes and open.
Adapted from Lauren Ariza
Adapted from Lauren Ariza
https://www.chefxchange.com/blog/

 

Camping Desserts

 

 

Eclairs
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Ingredients
  1. Refrigerated crescent rolls
  2. Snack pack pudding
  3. Chocolate frosting
  4. Spray whip cream
  5. Wooden sticks
Instructions
  1. Take wooden stick and coat cooking end with oil.
  2. Wrap crescent roll around top and about 4" down (10cm).
  3. Make sure it's not too thick and doesn't have any holes.
  4. Cook over hot coals until golden brown, not doughy.
  5. Remove and put your favorite flavor of pudding inside.
  6. Frost top and add whip cream!
Adapted from Bigler's Recipes
Adapted from Bigler's Recipes
https://www.chefxchange.com/blog/
Banana Boats
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Prep Time
5 min
Total Time
10 min
Prep Time
5 min
Total Time
10 min
Ingredients
  1. 1 banana, peeled
  2. 2 tbps (20 g) miniature marshmallows
  3. 2 tbps (20 g) semi-sweet chocolate chips
  4. 2 tbps (20 g) of cereal, slightly crushed
Instructions
  1. Slice banana lengthwise and slightly open.
  2. Place on a rectangle of aluminum foil.
  3. Insert marshmallows and chocolate chips into the sliced banana.
  4. Wrap banana up in foil and cook on fire for 5-6 minutes.
  5. Unwrap banana and top with cereal.
  6. Let it cool a bit and eat with a spoon.
Adapted from Tablespoon
Adapted from Tablespoon
https://www.chefxchange.com/blog/

If you really want to eat some fancy food, disconnect and enjoy your friends or loved ones, you can easily book a ChefXChange Chef for some serious deliciousness!

 

Have any other yummy camping food in mind? Make sure to share them below!