Easy Camping Recipes Keep You Well-Fed in the Great Outdoors
The camping season is here. Make a delicious dinner in a beautiful campground. Enjoying the food with sunset. The premise is that you have prepared this dinner before the sun goes down. You probably don’t want to bring too many cumbersome tools, so cooking a meal is not as easy as cooking at home. Therefore, we provide you with some simple and delicious camping recipes to help you easily prepare a camping dinner.
Honey-Lime Chicken and Veggies in Foil
INGREDIENTS
3 tablespoons unsalted butter, melted
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 tablespoon minced ginger
2 tablespoons honey
Zest of 1 lime
Four 6-ounce chicken breasts
1 teaspoon cumin
½ teaspoon smoked paprika
1 bunch asparagus
Kosher salt and freshly ground black pepper
2 ears corn, halved
2 tablespoons chopped fresh cilantro
¼ cup thinly sliced green onion
DIRECTIONS
1. In a small bowl, stir together the butter, olive oil, garlic, ginger, honey and lime zest.
2. Using 12-inch sheets of foil, build four packets. Place a chicken breast in the center of each. Season it with cumin and paprika. Divide the asparagus among the packets. Brush the chicken and asparagus with the honey-ginger sauce and season with salt and pepper. Fold the foil over the food inside and crimp several times to seal.
3. Preheat a grill or grill pan over medium-high heat. Grill the packets until the chicken is cooked through, 10 to 12 minutes.
4. About 5 minutes before the chicken is finished, add the corn to the grill and cook until it’s browned on all sides, about 5 minutes.
5. Garnish the chicken with cilantro and green onion before serving.
Shrimp Scampi Foil Packets
INGREDIENTS
1 1 /2 pounds medium shrimp, peeled and deveined
1/2 cup unsalted butter, melted
2 tablespoons dry white wine
4 cloves garlic, minced
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme leaves
1 tablespoon freshly squeezed lemon juice, or more, to taste
Zest of 1 lemon
1/2 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
DIRECTIONS
1. Preheat a gas or charcoal grill over high heat.
2. In a large bowl, combine shrimp, butter, wine, garlic, rosemary, thyme, lemon juice, lemon zest and red pepper flakes; season with salt and pepper, to taste.
3. Cut four sheets of foil, about 12-inches long. Divide shrimp mixture into 4 equal portions and add to the center of each foil in a single layer.
4. Fold up all 4 sides of each foil packet over the shrimp, covering completely and sealing the packets closed.
5. Place foil packets on the grill and cook until just cooked through, about 10-12 minutes.
6.Serve immediately, garnished with parsley, if desired.
Cajun Shrimp Foil Packets
INGREDIENTS
18 pieces corn on the cob (6 full cobs cut in half or in thirds)
4 red potatoes washed and cubed
25 uncooked shrimp peeled or not, it’s up to you
1 pound smoked sausage cut into chunks
1/2 cup melted butter or olive oil, to taste
1/2 cup chicken broth you may not need that much
1 Tbsp Cajun/Creole seasoning we like to use Tony Chachere’s brand, to taste
salt and pepper to taste
DIRECTIONS
1. Heat grill to 400-degrees. You can do this in your oven at the same temperature. Bring all the ingredients to your work area.
2. Little glass bowls, each one filled with a different ingredient: corn potatoes, sausage, shrimp, and Cajun Seasoning
3. Evenly distribute corn, potatoes, shrimp, and sausage between 4 heavy-duty foil sheets (approximately 12×18 inches each). Drizzle melted butter and about 2 tablespoons chicken broth over each foil packet. Season evenly and generously, to taste, with Cajun seasoning, salt, and pepper.
4. A piece of tin foil topped with shrimp, potatoes, corn, and sausage
5. Tightly seal foil packets by folding up the sides over the contents and tightly folding up the ends over the seam.
6. Grill 30-40 minutes or until potatoes are tender, flipping once half-way through
7. Serve immediately. (Be careful the steam is HOT)
