Campfire Foil Packet Recipes : Vegetarian Chicken and Vegetables, Onions in Foil, Potatoes, Onion and Cheese, Mixed Vegetables, Breakfast Sausage and Eggs, Pineapple Upside Down Donut Dessert, Spicy Provencal Olives, Portobello Mushroom Caps, Bread Pudding Dessert

Campfire Foil Packet Recipes:

Summer is a time when many of us enjoy camping.
We happen to be lucky enough to have a place in Colorado with an outdoor fire pit, where we cook.We also have one in our backyard in Texas. If you don't have a fire pit, you can always make these recipes on the grill. If you go to a camp ground, they'll have charcoal grills and maybe a fire pit for you to use.

Chicken and Vegetables:

1 lb. of skinless chicken breasts, vegetarian option available. Quorn Cutlets, cubed.
2 onions, diced
1 C of sliced mushrooms
1 green and 1 red bell pepper, sliced
4 cloves of garlic, chopped
4 red potatoes, cubed
1/4 C olive oil
The juice of 1 lemon

In a large Zip Lock Bag:
Chicken
Onion
Mushrooms
Peppers
Garlic
Potatoes
Olive Oil
Lemon Juice
Allow to marinate for at least 30 minutes.
Divide evenly among large pieces of heavy duty foil and wrap tightly.
Cook directly on the coals of a campfire about 30 - 40 minutes.

Enjoy!
Peace in the Kitchen!


Onions in Foil:

1 onion per person , or 1 for 2 people, peeled leaving the root intact.
salt, to taste
lemon pepper, to taste
garlic salt to taste
2 TBS butter, melted

Place the onions on large squares of heavy duty foil, root side down.
Slice the onion in wedges without cutting through to the bottom.
Pour on butter and sprinkle with all of the seasonings to taste.
Wrap tightly and cook directly on the coals of a campfire for about 20 minutes.

Enjoy!
Peace in the Kitchen!


Potatoes, Onion and Cheese:

5 Yukon Gold potatoes, unpeeled and thinly sliced
1 small onion, diced
6 TBS butter cubed
1/3 C of your favorite shredded cheese
2 TBS minced fresh parsley, basil , rosemary or oregano, (your choice), or a combination.
1 TBS vegetarian worcestershire sauce
salt and pepper to taste
1/3 C vegetable or vegetarian chicken broth

In a small bowl:
Cheese
Worcestershire Sauce
Salt and Pepper
Set aside

Place potatoes and onions on a large piece of heavy duty foil, folding the edges to hold the liquid until you wrap it tightly.
Dot with butter.
Sprinkle with Cheese mixture.
Drizzle evenly with the broth.
Wrap tightly and place on the coals of a campfire or on a grill.
Cook about 30 - 40 minutes until potatoes are tender.


Mixed Vegetables:

4 Yukon Gold potatoes, unpeeled and sliced
1 onion, chopped
1 - (10oz.) package of your favorite frozen mixed vegetables
salt and pepper to taste
1/4 tsp Adobo Seasoning
5 TBS butter, cubed, divided evenly

Create two large heavy duty foil packets.
Spray the foil with a vegetable cooking spray.

In a large bowl:
Potatoes
Onion
Frozen Vegetables
Seasoning to taste.
Divide evenly among the two packets.
Dot each packet with cubed butter.
Wrap and seal tightly.
Cook over the coals of a campfire or in a grill for about 12 minutes on each side.

Enjoy!
Peace in the Kitchen!


Breakfast Sausage and Eggs:

This recipe is 1 per person.

1 frozen hash brown patty
2 eggs, beaten, uncooked
2 frozen vegetarian or regular sausage patties
Salt and Pepper to taste
Chile Powder or Adobo Seasoning to taste
Your favorite Shredded Cheese

Create a large heavy duty foil packet for each person.
Roll the side so the eggs won't leak out until you wrap the packet.

Layer each packet:
Hash Brown Patty
Eggs
Sausage patties
Seasoning to taste
Wrap and secure tightly.
Cook on the coal of a campfire or on the grill for about 15 minutes.
Loosely unwrap and sprinkle with Cheese.
Eat directly from the foil packet.

Enjoy!
Peace in the Kitchen!


Pineapple Upside Down Donut Dessert:
These are great for breakfast too.

Here's what you'll need per person:

1 Cake Donut sliced in half like a bagel
1 Pineapple Ring
1 TBS Butter, room temperature
1 TBS Brown Sugar
1 Maraschino Cherry

In a small bowl:
Butter
Brown Sugar
Mix well
You can mix all of the ingredients together for the number of servings you're preparing.

Create a heavy duty foil packet for each serving.
Roll the sides until you seal the packets

Place one half of the donut, cut side up onto each packet.
Spread each donut with some of the Butter / Sugar mixture
Top each donut half with a pineapple slice and a cherry in the middle.
Spread the other Donut half with additional Butter / Sugar mixture.
Top with the other half of the donut, cut side down.

Wrap tightly and seal each packet.
Cook over campfire coals or on a grill for about 5 - 7 minutes.

Enjoy!
Peace in the Kitchen!


Spicy Provencal Olives:

This is a great afternoon appetizer with a Cocktail and Cheese Plate, served on slices of Baguette or your favorite crackers.

1 C Mixed Provencal Olives, sliced in half
1 tsp Olive Oil
1/2 tsp Red Pepper Flakes
1 Clove of Garlic, minced

Create a heavy duty foil packet.
Fill with all ingredients.
Wrap and seal tightly.
Cook over campfire coals of on a grill for 15 minutes, turning half way.

Enjoy!
Peace in the Kitchen!


Portobello Mushroom Caps:

This recipe is for individual servings.

1 Portobello Mushroom Cap
1 Clove of Garlic, minced
Olive Oil
Red Pepper Flakes
Salt and Pepper to taste
Chopped Fresh Parsley or Rosemary

Prepare 1 heavy duty foil wrap for each mushroom cap.
Rub each cap generously with olive oil.
Top each with some of the remaining ingredients.
Wrap tightly and seal well.
Cook over campfire coals or on the grill for 10 minutes, turning after 5 minutes.


Enjoy!
Peace in the Kitchen!


Bread Pudding Dessert:
This is one of my favorite desserts that's been adapted for campfire cooking.

Here's what you'll need:

2 eggs, beaten
1 C Heavy Cream
1/4 C granulated Sugar
1/4 C Brown Sugar
1/4 tsp Cinnamon
4 C Day Old Cubed Baguette
1 C Fresh Raspberries, Blue Berries or Black Berries.
Butter for the foil packet.

Gently mix all ingredients together, except the butter, in a large mixing bowl and allow to sit for 30 minutes.

Create a large heavy Duty Non Stick foil packet.
Generously butter the packet.
Add the Bread Pudding.
Wrap and seal tightly.
Cook over the coals of a campfire of on the grill for 30 minutes, turning after 15 minutes.

Enjoy!
Peace in the Kitchen!