/ Camping

Is it a crazy idea to go camping for the Christmas holiday?

If you answered yes, imagine all the features of a magical holiday season: pine trees, open fires, holly dotted with red berries, long snowy walks, steaming hot drinks, friends and family, exciting games, interesting places to visit and, of course, plenty of food to share. It's starting to sound more enticing now! Get some fresh air to get rid of any lingering Christmas cabin fever, and don't worry about missing out on the best meal of the year: we've got you covered with our list of both campfire and kitchen recipes.

We've compiled a list of recipes that are as lavish and generous as a conventional Christmas buffet. We've included all of the flavors and ingredients you'd anticipate, but we've also made sure the dishes are practical and doable in a camping kitchen.

Every step of the dish is quick and easy, but camping at Christmas is not the time for heroism: delegate the tasks and everyone will have something to be proud of on their plates. Before we jump into our list of easy camping recipes for the holidays let's talk about how you can plan ahead for these dishes.

Holiday camping Recipes: planning ahead

We reckon this entire meal can be prepared on a double-burner camping stove with one saucepan and one frying pan (rinsing between meals is essential!). You'll need a pair of large mixing bowls, as well as the standard kitchen tools like a wooden spoon, frying spatula, chopping board, and a potato masher. A thermos flask will come in helpful for keeping the mulled wine hot, as will a sieve for getting it in there, and a jug or two spare mugs for the main dish.

5 Easy Campfire Recipes for the Holidays

1. Campfire mac and cheese

Mac and Cheese is the ultimate comfort food and that's exactly what we want camping for the holidays. This decadent, creamy, cheesy dish is the perfect meal to enjoy post-hike. It’s yummy, hearty, and so easy to make! The sole reason we cook this dish over a campfire is to melt all of that delicious cheese, giving it the impression of a luxurious home-cooked supper wherever you are!

Ingredients In Campfire Mac And Cheese

Mac and cheese requires only six ingredients. Just noodles, sauce, milk, and lots of cheese!

  • Elbow Macaroni: To begin, 2 cups uncooked elbow macaroni are required. Any noodle would do, but let's be honest: elbow is the classic!
  • Alfredo Sauce: The key ingredient that adds so much flavor and smoothness is 1 cup of alfredo sauce.
  • Cheddar: Add 12 cup shredded sharp cheddar cheese for a robust cheesy flavor.
  • Parmesan: Replace the cheddar with 12 cup parmesan! To avoid the caky flavor of store bought grated parm, I buy the block and grate it myself.
  • Mozzarella: Add 12 cup of low-moisture shredded mozzarella cheese, which gives the macaroni its luscious cheesy threads.
  • Finally, stir in 12 cup milk. Half and half can also be used to make a richer sauce!
How To Make Camping Mac N Cheese

Making campfire mac and cheese is the same as making regular mac and cheese. Cook the pasta, then combine the ingredients and arrange them in a dish. The only difference is that you won't cook the completed food until you've arrived (or made) at your campfire!

Step 1: Make the pasta.
Cook the macaroni in strongly salted water according to the package directions.

Step 2: Mix the ingredients together.
Combine the cooked pasta, alfredo sauce, cheeses, and milk in a mixing bowl.

Step 3: Put the dish together
Pour the mixture into an 8-inch disposable aluminum pan. Top with additional cheese if desired! Cover securely with aluminum foil and place in the refrigerator or cooler until ready to cook (up to 3 days).

If storing in a cooler, wrap the pan in a gallon-sized ziploc bag to keep water out!

Step 4: Make the macaroni and cheese
Cook over hot coals or over an open fire. Cook for 20 minutes, or until the cheese is melted and bubbling.

2. S'mores

Nothing beats the classic s’more. The perfect combination of graham crackers, chocolate, and roasted marshmallows is hard to beat.

Have you ever wondered why s'mores are called that? This campfire delight was originally known as a Graham Cracker Sandwich. It was so well received that everyone wanted some more. This was quickly abbreviated to s'more! It has become the ultimate campfire dessert for both seasoned and inexperienced campers.

How to Make the Perfect S’more

There can't be a simpler camping treat than s'mores.

Step 1: Get your roasting stick first (sticks can also be foraged in the woods, choosing one that is strong and has a very narrow end)

Step 2: Prepare the chocolate and the graham crackers. Set out two graham cracker halves, one with chocolate and the other without.

Step 3: Roast your marshmallow till golden brown. Pro tip: rather than roasting marshmallows over open flames, cook them over glowing logs. This will turn your marshmallow golden brown on the outside and warm and gooey on the inside.

Step 4: Put together your s'mores by sandwiching the marshmallow and chocolate between the graham crackers.

Step 5: Savour the gooey deliciousness, then indulge in a s'more!

3. Dutch Oven Campfire Lasagna

This dish comprise Italian flavors, crunchy cheese edges, tomato sauce with a rich flavor, and layers of cooked pasta. I doubt if anything could possibly compete with lasagna's delicious perfection. Lasagna not only fills the stomach but also speaks directly to the heart.

Ingredient:

  • 1 tablespoon olive oil
  • 2 ½ cups pasta sauce, (a 24 or 25 ounce jar is perfect)
  • 12 oz fresh lasagna noodles, divided into 4 sets (thawed if frozen)
  • 3 cups fresh baby spinach
  • 1 ½ cup shredded cheese, mozzarella or a blend of Italian-style cheeses works best
  • 1 tablespoon dried oregano or basil, or a blend of the two

How to make Lasagna:

  1. PRE-HEAT: If cooking over a campfire, get your coals ready. You'll need 25 total. If cooking at home, preheat your oven to 400.
  2. ASSEMBLE THE LASAGNA: Start by coating the bottom of a 10" Dutch oven with the olive oil to help prevent the bottom layer from sticking. Add 1/2 cup pasta sauce and spread evenly over the bottom of the Dutch oven. Use the first set of noodles to create the base of the lasagna. Layer 1/2 cup sauce, 1 cup baby spinach, and 1/3 cup cheese. Repeat (one set noodles, 1/2 cup sauce, 1 cup spinach, 1/3 cup cheese) two more times. For the final layer, use the last set of noodles, 1/2 cup sauce, and 1/2 cup cheese. Sprinkle the oregano over the top.
  3. BAKE: Use 8 coals to create a bed to set your Dutch oven on. Place the Dutch oven on top of the coals. Cover the oven with the lid, and place the remaining 17 coals on top of the lid. If cooking at home, simply cover your Dutch oven and stick it in your preheated oven. Bake for 30 minutes, until the noodles are tender and cooked through and the cheese has melted.
  4. SERVE: Take the Dutch oven off the heat. Carefully remove the lid and set aside. Cut the lasagna into 4 wedges, plate, and enjoy!

4. Chorizo And Sweet Potato Hash

What we really love about the Chorizo Sweet Potato Hash skillet is the sweetness of the sweet potatoes and the spiciness of the chorizo combine to make the most perfect pair.

Ingredient:

  • 3 links of chorizo sliced
  • 1.5 cups of sweet potatoes cubed
  • 1/2 cup of onion chopped
  • 1 tbsp of Black Pepper
  • 1 tbsp of Kosher Salt
  • 3-4 farm fresh eggs
  • 1/4 cup of goat cheese crumbled
  • Cilantro garnish

How to make chorizo and sweet potatoes hash:

  1. Using a fire starter and some local wood, start your fire. Make fire a medium to medium-high heat. Place your grill directly over fire and preheat skillet.
  2. Add sliced chorizo and cook until done. Pull off and set aside. Add sweet potatoes with salt and pepper. Cook for 6-7 minutes while stirring occasionally.
  3. Add onions & cooked chorizo to skillet and cook for 2 minutes more. Top skillet with eggs and goat cheese. Cover with a lid or tin foil and let cook for 3-4 minutes or until your eggs are done to your liking.
  4. Pull off skillet, top with cilantro and enjoy!

5. Sausage dip

Sausage dip is made using only three ingredients: sausage, cream cheese, and salsa. Though this combo is fail-safe, the recipe is extremely adaptable in terms of alternatives. Hot Italian sausage or Mexican chorizo could both give a spicy bite to the dip, and Velveeta or another melting cheese would work well in place of cream cheese. This cheesy, creamy dips are hard for any party-goer to resist—and an easy, 3-ingredient  recipe is too good for any party planner to pass up!

Ingredients
  • 1 lb. pork sausage, such as Jimmy Dean
  • 8 oz. cream cheese
  • 1 c. chunky salsa
  • Thinly sliced scallions and/or chopped cilantro, optional
  • Tortilla chips, for serving

How to make Sausage Dip

  1. Warm up a 10-inch cast-iron skillet over medium heat. With a wooden spoon, split up the sausage into little pieces. Cook for 6 minutes, or until no pink parts remain.
  1. Turn the heat down to medium-low. Break up the cream cheese into smaller pieces. Stir in the salsa until fully combined. Continue to whisk for 3 minutes, or until all of the cream cheese has melted.
  2. Garnish with onions and cilantro and serve immediately with tortilla chips on the side.

5 Easy Kitchen Recipes for the Holidays

6. Chili mac

Chili Mac is one of those nostalgic and super delicious meals that just makes you feel good inside! It's the perfect cold weather food. The best part is since it all cooks in one pot, (even the pasta), there are fewer dishes to wash!  And everyone loves that.

Ingredients:

  • 1 tablespoon oil
  • 1 onion, diced
  • ½ pound ground beef, or Impossible plant-based ground
  • 2 tablespoons tomato paste
  • 2 tablespoons chili powder*
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon sea salt
  • 2 cloves garlic, minced
  • 8 oz elbow noodles
  • 1 (14.5oz) can kidney beans, drained
  • 1 ½ cup broth, beef or vegetable
  • ½ cup shredded cheddar cheese

How to make chili mac:

  1. Prepare your heat or cooking source, in a large pot with a lid, heat the oil over medium heat. Add the onion and saute until translucent, 3-5 minutes.
  2. Add the ground beef, tomato paste, chili powder, cumin, smoked paprika, and salt. Using your spoon or spatula, break apart the meat and stir to coat with the tomato paste and spices. Once browned, add the garlic and saute for 30-60 seconds.
  3. Add the noodles, kidney beans, and broth and stir. Cover with the lid and cook for 5-6 minutes (unless the noodle packaging denotes a different cooking time).
  4. Remove the lid and stir in the cheese. Serve with your favorite chili toppings.

7. Sweet Potato Peanut Stew

This vegan sweet potato peanut stew is something you must try if you're looking for something substantial, warm, and nutritious the next time you go camping.

Ingredient:

  • 1 tablespoon oil
  • 1 small onion, diced (to yield 1 1/2 cups )
  • 2 cloves garlic, minced (about 1 tablespoon)
  • 1 medium sweet potato, chopped into 1/4 inch cubes (to yield 2 cups)
  • 2 cups broth
  • 14 oz can diced tomatoes
  • ¼ cup peanut butter
  • 2 teaspoons New Mexico chili powder
  • 1 teaspoon salt
  • 14 oz can chickpeas, drained
  • 2 cups tuscan kale, destemmed and chopped

How to make sweet potato peanut stew:

  • Heat the oil in a dutch oven over medium heat. Add the onion and saute about 5 minutes, until translucent and just starting to brown in spots. Add the garlic and saute until fragrant, about 1 minute.
  • Add the sweet potato, broth, tomatoes & their juices, peanut butter, chili powder, and salt. Stir well to ensure the peanut butter is thoroughly mixed in and there's no clumps remaining. Simmer, uncovered, for about 15-20 minutes, or until the sweet potatoes are tender.
  • Once the sweet potatoes are tender, add the chickpeas and the kale to the dutch oven. Stir to combine and heat until the chickpeas have warmed through and the kale has wilted.

8. Tacos

Everyone loves Tacos. They're simple to make during camping, affordable no matter how big your group size, and they're easy to adapt to suit all tastes and diets. With a little variation, Tacos can be made for brunch or dinner.

Ingredient:

  • Tortillas (small or street taco size)
  • Meat (ground beef/turkey, pork roast, chicken breast, or fish)
  • Seasonings (salt, pepper, cumin, garlic, oregano, chili powder)
  • Beans (canned refried or whole black/pinto)
  • Toppings (cheese, sour cream, cabbage, radishes, avocado, jicama, corn, or red onion)
  • Sauce (taco sauce, hot sauce, salsa, Sriracha mayo, or lime juice)

How to make tacos:

  1. cook up your meat, saute veggies (onions, peppers, etc).
  2. cook your beans.
  3. warm tortillas on a hot skillet for a few seconds per side, then plate 2-3 tacos per person.
  4. add as many toppings as you'd like.
  5. some of our favorite taco toppings are salsa for spice, cabbage for crunch, avocado for decadence, and lime juice or queso fresco for ounch.
  6. to make things even easier in camp, you could cut toppings and pre-cook the meat at home before coming.

9. Butter bean & chorizo stew

A hearty stew to feed a family with just four ingredients. Spicy chorizo and fresh pesto provide tons of flavour and it's on the table in just 20 minutes

Ingredients
  • 1 tbsp extra-virgin olive oil
  • 250g raw chorizo sausage (from delis), cut into 5mm-thick diagonal slices
  • 1 onion, roughly chopped
  • 3 garlic cloves, roughly chopped
  • 1 red chilli, deseeded and finely chopped
  • 400g can chopped tomatoes
  • 500ml chicken stock, hot
  • Few sprigs of fresh thyme
  • Grated zest of 1 lemon
How to make Butter bean & chorizo stew
  • Soak the butter beans overnight in a dish of water.
  • Place the beans in a saucepan and cover with plenty of fresh water the next day. Bring to a boil and cook for 1 hour, or until the potatoes are just soft. Drain.
  • Meanwhile, heat the olive oil in an ovenproof casserole dish and brown the raw chorizo for 2-3 minutes. Set aside after removing with a slotted spoon from the pan. Cook the onion, garlic, and chili for 5 minutes, stirring occasionally, until the onion softens.
  • Add the chopped tomatoes, stock, thyme, and lemon zest to the casserole, followed by the chorizo and beans. Bring to a boil, then reduce to a low heat and simmer for 114 hours, or until the sauce is thick and the beans are meltingly soft. Check for seasoning and remove the thyme sprigs.
  • Serve alongside crusty bread and salad.

10. Chipotle chili hot dogs

The only thing better than homemade chili warmed over an open fire is chili topped with cheese and onions and served over hot dogs.

Ingredients
  • FOR THE CHILI:
  • 1 tbsp. olive oil
  • 1 lb. ground beef
  • 1 small yellow onion, finely chopped
  • 1 tbsp. chili powder
  • 1 tsp. ground cumin
  • 2 garlic cloves, finely chopped
  • 1 canned chipotle chile pepper, chopped, plus 2 tablespoons adobo sauce
  • 1/2 tsp. kosher salt, plus more to taste
  • 1/2 c. dark lager
  • 1 8-ounce can tomato sauce
  • 1/2 c. beef broth
  • 1 tbsp. packed dark brown sugar

FOR THE HOT DOGS:

  • Olive oil, for the skillet
  • 8 all-beef hot dogs
  • 8 potato hot dog buns
  • 2 c. grated cheddar cheese
  • Finely chopped white onion, for topping
How to make Chipotle chili hot dogs
  1. Heat the olive oil in a large skillet over medium heat for the chili. Cook, breaking up the beef with a wooden spoon, until browned, 4 to 5 minutes. Cook, stirring constantly, until the yellow onion softens, 3 to 4 minutes. Stir in the chili powder, cumin, garlic, chipotle, adobo sauce, and salt to cover the meat.
  2. Add the beer and simmer for 1 to 2 minutes, or until reduced by half. Stir in the tomato sauce, beef broth, and brown sugar and cook for 8 to 10 minutes, or until the chili has thickened but is still slightly saucy. Season with salt and pepper to taste. While the hot dogs are cooking, keep the chili warm.
  3. Preheat the broiler for the hot dogs. Warm a big cast-iron skillet over medium-high heat with olive oil. Cook, rotating periodically, until the hot dogs are browned and heated through, 4 to 5 minutes.
  4. Place the hot dog buns on a baking pan and broil for 1 minute, or until toasted. Fill the buns with the hot dogs and top with the chili and cheese. Broil for 1 minute, or until the cheese melts. Garnish with sliced white onion.