Tired of the same old hot dogs and burgers on the grill? Try one of our favorite lakeside recipes that can be made right over your campfire, in one pot or less.
Camping Breakfast Sandwich
Difficulty: Easy! Time: 25 minutes
Adapted from The Adventure Bite https://theadventurebite.com/camping-breakfast-sandwich/
4 English muffins
2 c. leftover BBQ pulled pork (sausage patties or bacon would work too)
4 slices cheddar cheese
1. In a medium cast-iron skillet, crisp up the English muffins with a bit of butter until golden and crispy. Set aside.
2. Reheat leftover pork in skillet and set aside.
3. Fry eggs over-medium.
4. Fill English muffins with ½ c. pulled pork, runny egg and a slice of cheddar cheese. Wrap in foil and place over fire until cheese is melted.
Poor Man’s Lobster
Difficulty: Medium Time: 25 minutes
1 lemon, thinly sliced
1 green pepper, thinly sliced
1 red onion, thinly sliced
8 fish fillets
Salt & pepper
1. Wash and pat dry the fish fillets. Use the catch of the day from your day on the lake!
2. Place one fish fillet on a piece of tinfoil. Top with sliced lemons, green peppers, red onion and butter. Fold the tinfoil up to create a sealed packet.
3. Sprinkle with salt and pepper.
4. Grill (or bake at 350 degrees) until fish are done. Time will depend on the thickness of the fish fillets.
Adapted from Fresh Off the Grid https://www.freshoffthegrid.com/campfire-nachos/
1 Tbs. neutral flavored oil
½ lb. tortilla chips
1 (7.75 oz) can hot tomato sauce
1 c. shredded Mexican cheese blend
4-5 green onions, sliced
1 large avocado, cubed
1 (14.5 oz) can black beans drained
Handful of fresh cilantro, chopped
1 small lime, cut into wedges
1. Lightly oil the bottom of a large Dutch oven, to prevent the nachos from sticking.
2. For the first layer, evenly spread 1/3 of the chips into the Dutch oven, topped with ¼ can tomato sauce, ¼ can black beans, ¼ c. cheese, and a handful of avocado, green onions and cilantro. Repeat for the second layer.
3. For the third and final layer, use the remaining 1/3 portion of chips, ½ can tomato sauce, ½ can black beans, ½ c. cheese, and the remaining avocado, onion and cilantro.
4. Cover the Dutch oven and place on a metal grill over your campfire for about 10 minutes, until the cheese has melted. Serve with the lime wedges.
Not Your Average S’Mores
Difficulty: Easy Time: 5 minutes
Oreos or Fudge Stripe Cookies
1. Roast marshmallow on roasting stick over open fire.
2. When marshmallow is cooked to your liking, place on top of Reese’s Cup between your choice of cookie.
Difficulty: Easy Time: 15 minutes
(Adapted from The Girl Who Ate Everything) https://www.the-girl-who-ate-everything.com/walking-tacos
1 lb. ground beef or turkey
½ c. diced onion
1 taco seasoning packet
6-8 snack-sized bags of Fritos or Doritos
Suggested toppings: black beans, lettuce, tomato, shredded cheese, sour cream, ranch/salsa mixture
1. Brown beef or turkey in a skillet over a campfire and drain the fat. Add the onion to the meat and sauté for a few minutes until soft. Add the taco seasoning and ½ c. of water; simmer until water is absorbed. If serving immediately, pour in a bowl. You can also combine the meat and black beans and keep them warm in a slow cooker.
2. Crush your chips with your hands and open your bag. Add your desired toppings and eat with a fork as you walk around enjoying the lake.
Submitted by: Caitlin Koenig
Edited by: Kathryn Rupnow
Photo Credits: Riverside Resort