Breakfast Burritos

Ingredients

• ½ tablespoon of olive oil

• 1 cup of frozen hash browns

• 8 oz of cooked ham (diced) or vegetarian/vegan alternative

• 12 eggs

• 1 table spoon of Old El Paso Taco seasoning

• 1 (4.5 oz ) of canned Old El Paso green chilies

• 2 cups (8 oz) of shredded cheddar cheese

• ¼ a cup  of chopped cilantro (a herb which looks similar to parsley)

• 8 (12-inch) Old El Paso flour tortillas

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Directions

• Heat the olive oil in a large skillet

• Add the hash browns and cook for 1 minute, stirring continuously

• Add the ham

• Continue to cook, stirring occasionally until the hash browns and ham have both browned, this should take about 8-10 minutes’

•  Meanwhile, in a large bowl, lightly whisk the eggs.

• Whisk in the taco seasoning

• When the hash browns and ham have browned, pour the eggs into the skillet. Cook, stirring frequently, until the  eggs have set

• Stir in the green chillies, cheese and cilantro

• Warm the tortillas and put 1/8 of the egg mixture down the centre of  each tortilla

• Roll the tortilla up like a burrito and wrap tightly in foil

• Store in a ziptop bag in a cooler

• When ready to cook, place the wrapped burritos in the hot coals next to the fire

• Let the burritos sit in the coals , turning them once until they’ve heated through, this should take about 10-15 minutes’  

 

 

 

Idaho Sunrise (Baked Eggs and Bacon in Potato Bowls)

Ingredients

• 2 large mostly-baked potatoes (russett or sweet potatoes)

• 1 Tbsp of butter

• 2 eggs

• 2 strips of bacon or a vegetarian/vegan alternative (cooked and crumbled)

• 2 Tbsp of shredded cheddar or gouda cheese

• 1 Tbsp of fresh parsley, chopped

• Salt and freshly ground black pepper 

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Directions

• Lay the first baked potato on its side and use a knife to carefully cut off the top third of the potato.

• With a spoon hollow out the middle of the potato to make a ‘bowl’, leaving the potato as thick or thin as you like, (remember that the more room you leave, the more room you leave for bacon, eggs and cheese).

• Repeat with the second potato

• Place ½ a tablespoon of butter into the middle of each ‘bowl’

• Then gently break an egg into each ‘bowl’, being careful not to break the yolk

• Top with bacon, cheese, parsley, and then season with salt and pepper.

• Bake for 20-25 minutes, or until the egg whites are set. Serve immediately

 

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Shishkebab

Ingredients

• Beef or pork cut into 1” cubes or a vegetarian/vegan alternative

• Small whole onions

• Red or green peppers

• Whole mushrooms

• Whole cherry tomatoes

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Directions

• Brown the cubed meat in a skillet over a high heat for ½ minute on each side.

• Cut the peppers into large chunks, but leave the other vegetables whole.

• Slip the ingredients onto a skewer, alternating the ingredients as you go, (remember to skewer the onions ad mushrooms through their cores, or they might fall off while cooking).

• Then cook over the fire for 15-20 minutes until done.

 

 

 

Campfire Breadsticks

Ingredients

• A container of store brought breadstick dough or make your own.

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For Savoury Breadsticks

• Butter or margarine spread

• A pinch of garlic powder

• A pinch of salt

• A pinch of oregano

• A pinch of rosemary

• A pinch of thyme

 

For Sweet Breadsticks

 

• Butter or margarine spread

• A pinch of sugar

• A pinch of nutmeg

• A pinch of cinnamon

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Directions

• Find a long stick (or you can use a skewer). Think about the kind of stick you would use to roast marshmallows, but strong enough to hold the dough

• If using store brought dough, open the container and carefully roll out the dough onto a piece of aluminium foil and tear off a piece of dough

• Carefully, stick one end of the dough to the tip of the stick. Carefully coil the dough around the stick, pressing the ends of the dough so it’s secure

• Sit or stand by the campfire and slowly rotate the bread around so it cooks evenly

• Depending on the heat and height of the fire it may take a while to cook, but slowly and surely you’ll see the dough begin to turn brown.

• Continue to cook the breadstick until it reaches the level of brown you like

• You can either eat it plain, or roll the breadstick in butter and season it however you want

 

 

 

Pocket One-ders

Ingredients

• Heavy duty tin foil

• Lemon

• Potatoes

• Carrots

• Tomatoes

• Mushrooms

• Peppers

• Onions

• Garlic

• Salt and pepper

• A dash of cayenne

• ¼ cup of water

 

Directions

• Tear off a 12” sheet of tin foil and fold it back over your fist to make a ‘pocket’

• Roll the sides in a few turns so that the pocket is only open at the top and roll  a turn or 2 up from the bottom for extra strength

• The pocket needs to be leak-proof, and formed well enough to withstand cooking directly in the coals. If the foil is thin you may need 2 layers

• Line the bottom of the pocket with slices of lemon

• Chop the potatoes and carrots, tomatoes, mushrooms, peppers and onions, and stuff the pockets

• Add garlic , salt, pepper, olive oil, and a dash of cayenne

• Add a ¼ cup of water and fold the top edges of the pocket closed

• Set it directly in the hot coals-it will take about 20-40 minutes’ to cook (depending on how big everything is cut)

 

 

 

Camper’s Stew

Ingredients

• Aluminium foil

• A hamburger or a vegetarian/vegan alternative

• Potatoes

• Onions

• Carrots

• Broccoli

• Mushrooms

• Salt and pepper

• Butter

• Tabasco or ketchup

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Directions

• On a 15” strip of aluminium foil, crumble a hamburger and top it with finely chopped potatoes, onions, carrots, broccoli, mushrooms and any vegetables you have to hand

• Add salt, pepper and a tsp of butter to the top

• Wrap it up tight and stick it on a bed of hot coals

• When cooked add tabasco or ketchup

 

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S’mores Campfire Cones

Ingredients

• 12 sugar or waffle cones

• 1 bag of mini marshmallows

• 12 oz of chocolate chips

• Butterscotch chips (optional)

• A grill

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Directions

• Fill each cone with marshmallows and chocolate  chips

• Wrap in aluminium foil

• Heat on a grill for 7-10 minutes. Keep away from direct flames

• Unwrap and enjoy, but be careful as they may be hot

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​Banana Boats

Ingredients

• Bananas

• Heavy duty aluminium foil

• Mini marshmallows

• Chocolate chips

• Butterscotch chips (optional)

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Directions

• Place a banana on a heavy duty sheet of aluminium foil (or 2 sheets of regular-weight foil)

• Slice the banana down the centre

• Fill the banana with marshmallows and chocolate chips. You could even consider butterscotch chips

• Wrap the banana in the tin foil and put it in the coals of the campfire. Cook it for about 15 minutes 

 

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Campfire Pies

Ingredients

• A sandwich iron        

• Slices of bread

• Cinnamon sugar mixture

• Seasonal fruit (sweet cherries, blueberries, raspberries, peach slices, apple slices) or preserves, or canned pie filling

 

Directions

• Make sure the campfire is very hot with glowing coals

• Spray the insides of the sandwich iron with non-stick cooking spray

• Lay a piece of bread in each side of the sandwich iron and press it down slightly to make an indentation in the bread

• Place a few tablespoons of fruit on the bread and sprinkle on about 1 teaspoon of the cinnamon sugar mixture

• Lay the other piece of bread on top of the other

• Connect the 2 sides of the sandwich iron and press down, locking the handles together.

• Scrape away any bread hanging out of the irons as it will burn in the hot coals

• Place the iron in the middle of the hottest part of the fire and leave it there for about 2-3 minutes’

• The sides should be toasted golden brown when ready. The pie will be very hot, so allow it to cool for a couple of minutes’ before eating