There’s something nostalgic about roasting a hotdog over an open fire with piping hot s’mores for dessert. But you’ll soon find out that the hotdog/s’mores combo is really only good when you’re under the age of 10. You don’t always have to rough it to enjoy a night under the stars. So put down the gorp and soggy PBJs, and check out the recipes below for a gourmet 3-course camping meal that can be cooked over an open fire and add a little sophistication to your next outdoor adventure.

1. Appetizer: Spinach and Artichoke Dip with Crostini

Prep Time: 10 minutes

Cook time: 20 minutes

Servings: 43

Cooking tools:

  • Campfire
  • 2 large pieces of aluminum foil

Ingredients:

  • 4 oz (1/2 packet) cream cheese
  • 1/4 cup sour cream
  • 1/2 cup shredded parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • 1 8 oz can artichoke hearts, chopped
  • 1/2 cup cooked spinach
  • Salt and pepper to taste
  • 1 package crostini

Directions:

Mix together cream cheese, sour cream, parmesan and mozzarella. Add the artichoke hearts and spinach, mix thoroughly. Add salt and pepper to taste. Layer the pieces of aluminum foil on top of each other and put the dip mixture in the middle. Fold two sides of the foil up and roll the other sides in to make a packet. Cook directly on the coals for 20 minutes, or until all the cheese has melted and cooked. Serve with crostini or your favorite dipping crackers or vegetables.

2. Main Course: Fire-baked salmon with roasted veggies

Prep Time: 10 minutes

Cook time: 30 minutes

Servings: 2

Campfire Cooking - _Bluenose Girl - OutThere Colorado
Cooking over the campfire. Photo Credit: _Bluenose Girl.

Cooking tools:

  • Campfire
  • Grill (optional)
  • 4 one-foot-long aluminum foil pieces

Ingredients:

  • Two 6 oz filets of salmon
  • 1 lemon, sliced thinly width-wise
  • 4 tbsp olive oil, divided into 2 portions
  • Salt and pepper to taste
  • 1 tbsp balsamic vinegar (optional)
  • 1 tsp thyme (optional)
  • 1 cup sweet potato, sliced very thinly
  • 1/2 onion, chopped
  • 1 small zucchini, chopped
  • 1 cup broccoli florets, chopped
  • 1 cup baby portobello mushrooms, chopped

Directions:

Coat each salmon filet with one tbsp olive oil each. Cover salmon with salt and pepper to taste and lay 3 lemon slices on top of each. Wrap each salmon filet in a separate piece of aluminum. Set aside. Mix chopped vegetables in a bowl with 2 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tsp thyme and salt and pepper to taste. Split vegetable mixture in half and wrap each half in a separate piece of aluminum foil. Place the salmon and vegetable aluminum foil wraps on the grill. Cook for 30 minutes, flipping halfway through or until done (time will vary based on heat of fire). Or place packets directly on coals. Cook for 15 minutes, or until done.

3. Dessert: Apple Crisp

Apple Crisp - Quinn Dombrowski - OutThere Colorado
Photo Credit: Quinn Dombrowski.

Prep Time: 5 minutes

Cook time: 20 minutes

Servings: 2

Campfire - Sam Howzit - OutThere Colorado
Photo Credit: Sam Howzit.

Cooking tools:

  • Campfire
  • Two one-foot-long aluminum foil pieces
  • Grill (optional)

Ingredients:

  • 1/3 cup oats
  • 1/4 cup flour (white or whole wheat)
  • 1/4 cup brown sugar
  • 1/4 tsp cinnamon
  • 2 tbsp butter, plus extra for foil
  • 2 apples, chopped

Directions:

Combine oats, flour, brown sugar and cinnamon in a bowl. Cut in butter. Butter each piece of foil and place 1 chopped apple on each piece. Cover each apple with 1/2 of the oat mixture. Wrap up the foil to make a small packet. Cook on grill over fire for about 20 minutes, or until done. Or cook directly on coals for 10 minutes.

What We Believe

We are driven by our deep respect for our environment, and our passionate commitment to sustainable tourism and conservation. We believe in the right for everyone - from all backgrounds and cultures - to enjoy our natural world, and we believe that we must all do so responsibly. Learn More