Breakfast

Campurritos

Ingredients:

* 16 Eggs

* 1 lb. Sausage

* 1 Yellow Onion

* 3 Cloves Garlic, minced

* 6 Med. Potatoes, chopped

* 2 Cups Cheddar Cheese, shredded

* 4 Green Onions, chopped

* 3 T. Parsley, chopped

* 8 or 9 Tortilla Shells

* Salt & Pepper to taste

* Tin Foil for wrapping

Optional: Salsa and/or hot sauce

Directions:

Chop potatoes and boil until soft. Chop green onions and set aside. Crack 16 eggs and cook over low heat until you have soft, scrambled eggs. Salt and pepper to taste. Saute yellow onions and garlic in 2 T. olive oil until fragrant. Add sausage to onion mixture and cook all the way through. In large bowl combine Sausage mixture, scrambled eggs, potatoes, cheese, green onions, parsley, and Salt & Pepper. Divide ingredients into 8 or 9 tortilla shells. Roll and wrap in tin foil -- ready to throw on the fire!

http://www.ninthandbird.com/2011/07/campurritos-because-camping-should-be.html

Foil Packets

Sweet Potato Foil Packet Tacos

Ingredients:

1/2 lb ground beef or turkey
2-3 T taco seasoning
1/2 cup tomato sauce (4 ounces)
1 can black, kidney, or pinto beans, drained
2-3 medium sweet potatoes, peeled and cut into 1/2-inch cubes (about 6 cups total)
2 T butter
salt
1 1/2 cups chopped fresh spinach
1 1/2 cups shredded cheddar cheese
sour cream, salsa, and/or guacamole for garnish
6 12-inch long pieces of aluminum foil

Directions:

Preheat Grill

Brown ground meat in a skillet over medium-high heat. Stir in taco seasoning, tomato sauce, and beans. Set aside.

To assemble packets, spray the foil with non-stick spray. Place 1 cup sweet potato cubes in the center of each piece. Top with a small piece of butter (about 1 tsp) and a pinch or two of salt. Sprinkle some chopped spinach over the sweet potatoes, followed by about 1/3 cup of taco meat and sprinkle of cheese. Fold the sides in, then bring the top and bottom ends of the foil together in the center and fold, sealing the packet.

Repeat with remaining ingredients. Grill for 25-30 minutes until the sweet potatoes are tender.

Serve with sour cream, salsa, and/or guacamole.

Makes 6 servings.

http://www.perrysplate.com/2011/02/sweet-potato-foil-packet-tacos.html

Shrimp, Black Bean and Pineapple Foil Packets

Ingredients:

8oz raw, medium sized shrimp (peeled, deveined)
1 cup cooked black beans
3/4 cup (6oz) finely diced pineaple
1/3 cup (1 1/2 oz) finely chopped red onion
2 tablespoons minced jalapeno pepper
1 tablespoon grated fresh ginger
2 tablespoons lime juice, divided
1/2 teaspoon ground coriander
3/4 teaspoon ground cumin, divided
1/4 teaspoon chili powder
pinch of salt
freshly ground black pepper
2 tablespoons chopped cilantro
1/2 avocado, diced

Directions:

Lettuce wraps, tortillas, or a grain (rice, quinoa, etc) for serving, if desired

Preheat grill to medium.

Rinse the shrimp and pat dry. Sprinkle with 1/4 teaspoon cumin, chili powder, salt and pepper. Toss to coat. Set aside.

In a medium bowl, combine the black beans, pineapple, red onion, jalapeno, and ginger. Stir in 1 tablespoon lime juice, coriander, and remaining 1/2 teaspoon cumin.

Spray two large pieces of aluminum foil with cooking spray. Spoon half of the black bean mixture into the center of each and top with half of the shrimp. Squeeze the remaining lime juice over the shrimp. Bring the edges of the foil together and fold down, sealing well.

Place the foil packets on the grill, cover, and cook for 10-12 minutes, until shrimp are opaque.

Carefully open the foil packets and stir the contents. Top with the diced avocado and sprinkle with cilantro.

http://www.carascravings.com/2011/08/shrimp-black-bean-and-pineapple-foil-packets.html

Dutch Oven

Dutch Oven Hashbrowns

Ingredients:

2-4 tablespoons canola oil

1 30-ounce bag frozen hash browns

1 cup shredded sharp cheddar

2 cups spinach, roughly chopped

3 tomatoes, sliced

1 avocado, pitted and sliced

salt and pepper

Directions:

Get your campfire going and prep it so there is eventually a nice bed of hot coals to place your dutch oven on.

Place dutch oven hot coals, making sure it is stable and level. You may have to shift some of the coals around, or add a rock under the dutch oven to get it just right.

Heat 2 tablespoons of oil, and add the hash browns. Cook the hash browns until golden brown, stirring occasionally. You may need to add another tablespoon or two of oil if they start to stick. Season with salt and pepper.

Top hash browns with cheddar, spinach and sliced tomatoes, place the lid on the dutch oven, and heat until the cheese is melted. Remove from heat and serve with sliced avocado.

http://www.dirtygourmet.com/dutch-oven-hash-browns

Dutch Oven-Braised Beef and Summer Vegetables

Ingredients

BEEF
6 garlic cloves, minced
2 tablespoons roughly chopped fresh rosemary leaves
2 tablespoons olive oil
About 1 tsp. kosher salt
About 1/2 tsp. pepper
1 boneless beef chuck roast (about 2 lbs.)
VEGETABLES AND COOKING
1 pint cherry tomatoes, stems removed
2 ears corn, cleaned and cut into thirds
1 onion, cut into 6 wedges
1/2 pound green beans, ends trimmed, cut in half
6 baby zucchini (1/2 lb. total), ends trimmed, or regular zucchini cut into chunks
3/4 pound thin-skinned potatoes about 1 in. wide
2 tablespoons butter
About 3 cups chicken broth, divided

Preparation

AT HOME

1. Prepare beef: In a bowl, combine garlic, rosemary, oil, 1 tsp. salt, and 1/2 tsp. pepper. Rub all over beef and pack in a resealable plastic bag. Chill up to 2 days, or freeze.

2. Prepare vegetables: Put tomatoes, corn, and onion in a resealable plastic bag and green beans and zucchini in another; chill up to 2 days. Don't chill potatoes.

IN CAMP

3. Set up a fire for top and bottom dutch-oven cooking . Put a 4- to 6-qt. cast-iron camp dutch oven in place, add butter, and melt. Add beef; cook until browned on underside, 10 minutes. Turn meat over, add 2 cups broth, cover, and arrange coals on top of pot. Add fuel now and every 30 minutes and cook 1 hour.

4. Turn meat over, add 1 cup broth, vegetables with corn, and the potatoes; cook, covered, 1 hour. Turn meat and corn, add beans and zucchini, and more broth if pot is getting dry; cook, covered, until meat is very tender, 15 to 30 minutes. Season with more salt and pepper to taste.

How to Use a Dutch Oven

1. Prepare the fire. If you have a campfire going, move any large pieces of still-burning wood to the side and level out your hot coals to fit the size of the dutch oven. If the campground doesn't allow wood fires, burn 50 charcoal briquets till they're mostly gray, 10 to 15 minutes, and spread into an even layer the size of the dutch oven.

2. Set up the oven. For many recipes, you just set the dutch oven on top of the hot coals. But there are times when you'll need to heat both the top and bottom of the oven. Just scrape about half the coals to the side and arrange the rest in a circle the size of the dutch oven's outer edge. Set the oven on top of the circle of coals, then pile the rest of the coals on top of the lid.

3. Start cooking. Lift the dutch-oven lid occasionally to check the food and temperature. To decrease the heat, scrape away some fuel. To increase the heat, or to cook longer than 45 minutes, add 6 to 10 new briquets or more wood embers (from that still-burning wood you moved to the side of your firepit) every 30 minutes.

http://www.myrecipes.com/recipe/dutch-oven-braised-beef-50400000114486/

Dessert

Grilled Strawberries Over Vanilla Ice Cream

Ingredients

1/4 cup balsamic vinegar
1 cup dark brown sugar
1 pint of fresh strawberries
Carton of your favorite vanilla ice cream

Directions

In a large mixing bowl, dress all of the strawberries with enough balsamic vinegar just to coat. Let stand for 15 minutes so that some of the vinegar can be absorbed.

Place the brown sugar in a shallow bowl or rimmed plate.

Roll each berry such that each one has a thick coat of brown sugar.

On each skewer place about five strawberries. Roll the skewer through the brown sugar to ensure they are properly coated.

Let the skewered strawberries set in the refrigerator for about 15 minutes before grilling. This allows the brown sugar and vinegar to blend, if you skip this step...most of the coating will fall off on the grill.

Grill each skewer for about 2 minutes on each side.

Top the ice cream with the grilled strawberries and try to share it with others. Trust me, it's going to be a difficult task.

http://www.treehugger.com/easy-vegetarian-recipes/grilled-strawberries-over-vanilla-ice-cream.html