A Camping We Will Go
The weather is changing and the great outdoors are calling! Take your cooking outside this spring with these easy-to-make (and even easier to eat) recipes that taste better when cooked over the hot flames. The only other things you need are the stars. All recipes serve 4.
CAMPFIRE SAUSAGE AND VEGETABLES
2 links of smoked turkey sausage, cut into rounds
1 red bell pepper, sliced 1 green bell pepper, sliced
1 yellow bell pepper, sliced
2 small yellow onions, sliced
11⁄2 cups button mushrooms, halved 3 tablespoons olive oil 2 tablespoons salt 1 tablespoon pepper
In a large bowl, add peppers, onions, and mushrooms. Season with salt and pepper. Add sausage to the bowl and stir to combine.
Cut four sheets of aluminum foil, approximately 18 inches long each. Evenly divide the sausage and vegetable mixture between the four pieces. Fold up the sides of each piece of aluminum foil to create packets.
When ready to cook, heat up a grate over the campfire or grill. Place packets seam side down on the grate. Cook for 30 minutes, flipping throughout.
CAMPFIRE SKILLET CORNBREAD
11⁄4 cups coarsely ground cornmeal 3⁄4 cup all-purpose flour 1⁄4 cup granulated sugar
1 teaspoon kosher salt
2 teaspoons baking powder
1⁄2 teaspoon baking soda 1/3 cup whole milk
1 cup buttermilk
2 eggs, lightly beaten
9 tablespoons unsalted butter, melted
Prep a 9-inch skillet by greasing it with one tablespoon of the melted butter. Cover with aluminum foil and place on a preheated grate directly on the campfire. If using a grill, close the lid and allow the pan to reheat.
In a large bowl, whisk together cornmeal, flour, sugar, salt, baking powder, and baking soda. Then add in milk, buttermilk, and eggs, whisking to combine. Finally, add in seven tablespoons melted butter, whisking to combine.
Carefully remove the hot skillet from the campfire. Remove aluminum foil and coat the pan with another tablespoon of butter. Pour the batter into the skillet and place it on the grate or the grill. Cover with aluminum foil and bake until the center is firm, approximately 15 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.
BERRY CRUMBLE FOIL PACKETS
2 tablespoons unsalted butter 1 teaspoon granulated sugar 1⁄2 teaspoon salt 1 cup fresh blueberries, rinsed and
drained 1 cup fresh raspberries, rinsed and
drained 3 tablespoons brown sugar 1 teaspoon cornstarch 1 cup of your favorite sweetened
granola vanilla ice cream (optional)
In a small bowl, stir together butter, 1⁄2 teaspoon granulated sugar, cinnamon, and salt. Set aside. In a separate medium bowl, toss blueberries and raspberries with brown sugar and cornstarch until coated.
Cut four sheets of aluminum foil, approximately one foot long each. Lightly spray one side of the foil with cooking spray. Add two ladles of the berry mixture to each packet. Top with granola and the butter mixture. Fold up the sides of each piece of aluminum foil to create a packet, leaving space on all sides to allow for heat and expansion.
When ready to cook, heat up a grate over the campfire or grill. Place packets seam side down on the grate. Cook for 8 to 10 minutes, turning the packet once, until berries burst and butter is melted. Optional: serve with a scoop of vanilla ice cream.
