A beloved happy hour classic, now being served at a campground near you. What better way to end the day outside than with a cold beer, warm campfire, and a big pot full of cheesy nachos?
1 tablespoon neutral-flavored oil
1/2 lb tortilla chips
1 (7.75 ounces) can El Pato hot tomato sauce or equivalent
1 cup shredded Mexican cheese blend
1 (14.5 ounces) can black beans drained
1 large avocado cubed
4-5 green onions sliced
a handful of fresh cilantro chopped
1 small lime cut into wedges
Lightly oil the bottom of a large dutch oven, to prevent the nachos from sticking.
For the first layer, evenly spread 1/3 of the chips into the dutch oven, topped with 1/4 can El Pato, 1/4 can black beans, 1/4 cup cheese, and a handful of avocado, green onions, and cilantro. Repeat for the second layer.
For the third and final layer, use the remaining 1/3 portion of chips, 1/2 can El Pato, 1/2 can black beans, 1/2 cup cheese, and the remaining avocado, onion, and cilantro.
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.
It's just not camping if you don't have Hot Dogs and of course Beans. Put them together and you have a Great Dinner that the whole family will love.
Canola oil, for grill grate
1 tbsp. olive oil
1 small onion, diced
1 (15-ounces) can small white beans, rinsed
4 plum tomatoes, chopped
2 cloves garlic, chopped
2 Tbsp. molasses
Kosher salt, and freshly ground black pepper
2 tsp. Red Wine Vinegar
2 tsp. Worcestershire Sauce
6 HotDog Buns
Ketchup, Mustard, and Relish for serving.
Set up the grill for direct and indirect cooking and heat to medium. Once hot, clean and lightly oil grates with canola oil.
Heat olive oil in a 9-inch cast-iron skillet over direct heat. Add onion and cook, stirring occasionally, until tender, 2 to 4 minutes. Add beans, tomatoes, garlic, and molasses. Season with salt and pepper. Transfer skillet to indirect heat. Cook, stirring occasionally, until tomatoes break down, 15 to 20 minutes. Remove from heat. Stir in vinegar and Worcestershire.
Grill hot dogs over direct heat, turning occasionally until warmed through, 5 to 6 minutes. Grill buns, if desired. Serve hot dogs in buns with beans, ketchup, mustard and relish alongside.
This easy Dutch oven banana bread will be a welcome addition to your camping breakfast menu! It's tender, perfectly sweet, and uses simple ingredients, so it's a snap to make.
1 ½ cups flour
1 cup brown sugar
2 teaspoons cinnamon
1 teaspoon baking soda
Pinch of salt
4 ripe bananas
½ cup softened butter
1 egg, beaten
1 tablespoon bourbon, optional
At home (or in camp) whisk together the flour, brown sugar, cinnamon, baking soda, and salt. Set aside.
Prepare a campfire or a bed of about 20 coals.
Place the bananas in a medium/large bowl and smash with a fork until fairly smooth. Add the butter, egg, and bourbon and stir until combined.
Add the dry mixture, stirring until it’s completely incorporated with the wet ingredients.
Line your Dutch oven with a sheet of parchment paper. This will help prevent the bread from sticking to the pot.
Pour the batter into the Dutch oven and cover with the lid. Make a ring of 5 coals and place the Dutch oven on top. Place the remaining 15 coals on the lid.
Bake for about 30 minutes.
Remove from the heat and carefully lift the bread out of the oven.
Cool for a few minutes, then slice and enjoy!
Cook up a big Pot of Spaghetti, and you have the best Campfire Dinner Ever.
1 loaf crusty artisan bread
5-10 cloves garlic
1/2 cup parsley, or other herbs
1/2 teaspoon salt
pinch red pepper flakes
1/2 cup olive oil
1 cup shredded cheese, (anything that will melt well - we used a blend of parmesan & mozzarella)
SLICE THE BREAD: Cut 1/2 - 1-inch slices horizontally and vertically to create squares, making sure not to slice all the way through the bread - you want the pieces to remain attached to the base of the loaf. Place the loaf into your Dutch oven.
PREP THE TOPPINGS: Mince the garlic and parsley, then mix with the salt, red pepper flakes, and olive oil.
STUFF THE BREAD: Using a spoon, drizzle the garlic-herb mixture into the cracks, followed by the cheese.
COOK 10-20 MINUTES: Place the lid onto the Dutch oven and set over 5 prepared coals. Place 15 coals onto the lid. Bake until the bread is warmed through and the cheese is melted.
(If making this at home instead of at your campsite, simply bake in a 350 oven for 10-20 minutes.)
SERVE & ENJOY
The easiest, cheesiest fries you will ever make in foil packets, baked to absolute crisp perfection!
2 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes, or more, to taste
Kosher salt and freshly ground black pepper, to taste
1 pound red potatoes, cut into 8 long wedges
1 cup shredded sharp cheddar cheese
2 tablespoons sour cream
2 tablespoons chopped fresh chives
Preheat oven to 400 degrees F. Line a baking sheet with foil.
In a small bowl, whisk together olive oil, garlic, red pepper flakes, salt, and pepper, to taste.
Place potato wedges onto a prepared baking sheet and fold up all 4 sides of the foil. Spoon the olive oil mixture over the potatoes. Fold the sides of the foil over the potato wedges, covering completely and sealing the packet closed.
Place into oven and bake until tender, about 30-35 minutes.
* Sprinkle with cheese; then broil for 2-3 minutes, or until the cheese has melted and the potatoes are crisp.
Serve immediately, garnished with sour cream and chives, if desired.
*Baking time may need to be adjusted depending on the thickness of the potato wedges.
These Southwestern Chicken Packets are an easy and delicious no-fuss dinner recipe you can cook with a fire (while camping), on a grill, or in an oven. You can find this recipe and many more at https://www.dessertnowdinnerlater.com/southwestern-chicken-packets/
1 cup of frozen corn
1 (15oz) can black beans, drained and rinsed
1 tsp taco seasoning
2 chicken breasts or 4 chicken tenders
salt and pepper to taste
1/2 cup salsa or pico de gallo
1 cup shredded pepper jack cheese
cilantro, to garnish
sour cream, optional
avocado, mashed, optional
Pull off 4 sheets of heavy-duty tin foil (8-10 inches) and layer to create 2 packets. Lightly mist with cooking spray.
Stir together the corn, black beans, and taco seasoning. Divide between the 2 foil packets. Season the chicken with salt and pepper. Place 1 chicken breast or 2 chicken tenders in each packet. Top the chicken with salsa and shredded cheese.
Bring the two longer edges of the foil together above the food. Fold the edges down twice, creating the top seal. Press the side edges together and fold, creating a secure packet.
Cook on hot coals, a gas grill, or in a 375-degree oven for 30 to 45 minutes until chicken is cooked through. (*See notes for cooking with coals or a grill.)
Top with fresh cilantro, sour cream, and avocado before serving.
*If cooking on COALS carefully turn over the packet 2 or 3 times to prevent burning.
**If cooking on a GRILL carefully turns over the packet once, about halfway through the cooking time to ensure even cooking.
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