Our 3 Favorite Campfire Kitchen Cast Iron Camping Recipes
A few simple campfire cast iron camping recipes really liven up your time outdoors. Thanks for joining us at Grizzly’s Campfire Kitchen. Mmmmm… I can’t wait to get cooking, I mean camping! Ok, both!
Campfire Skillet Fajitas
Utensils: 1 large cast iron skillet, 1 small cast iron skillet, 1 spatula, cooking tongs, over the campfire grate/grill surface (often already provided at campsites).
- Butter/ cooking spray
- Simmer sauce (google search “fajita simmer sauce”) or use your own fajita spices
- Sizzle steaks or chicken breast
- Green bell pepper
- Red bell pepper
- Jalapeno pepper
- Vidalia onion
- 7 inch flour tortillas
Optional Ingredients: cilantro, shredded cheese, sour cream, salsa, lime.
Let’s Make It:
This is quite a simple recipe, making it perfect for camping. The easiest way to go about this meal is to pre-slice veggies and pack them in zip lock bags prior to camping. The same prep can be done by pre-slicing steak/chicken, but I prefer to slice after cooking to retain juices and flavor.
- Spray skillet with cooking spray or coat with butter.
- Place meat in skillet cooking each side for about 7 minutes.
- Remove meat and set on aluminum foil to rest.
- Add chopped veggies to skillet and sauté in meat juices.
- Slice meat and add to skillet mixing with veggies.
- Add spices and/or simmer sauce to skillet mixing thoroughly.
- Simmer for 2 minutes and remove from heat.
- Scoop mixture into shells and garnish with optional ingredients.
- During the cooking process use the small skillet to toast shells. For best results butter the skillet and toast each shell on one side. This extra step really makes the fajitas rock ‘n’ roll.
Hobo Crescent Roll-Ups
Adding a simple crescent roll to a hobo pie meal makes all the difference!
Utensils: Aluminum foil, cast iron skillet, tongs, over the campfire grate/grill
- Cooking spray
- Salt and pepper
- 1 pound burger
- 2 potatoes, cubed and peeled
- 1 onion, diced
- 1 green pepper, diced
- 1 red pepper, diced
- 1 small zucchini, diced
- 1 can of black beans or navy beans
- 1 tomato, diced
- 2 packages of crescent rolls
- 8 oz shredded cheddar cheese
Lets make it:
Make it easy by dicing up all the produce and putting it in a zip lock bag before you leave the house. Then just pull it out of the cooler for mealtime.
- Brown the burger and pour off the fat. (you can pre-brown the burger at home as well)
- Add veggies and sauté with the meat.
- Salt and pepper to taste.
- Lay crescent roll dough on aluminum foil. 4 rolls per piece of foil. I always spray foil with cooking spray.
- Spoon meat and veggie mixture into each crescent roll and fold roll over top. (add cheese if desired)
- Wrap the rolls in foil and place them on the cooking grate/grill.
- Flip a package of rolls after 3 minutes to cook the other side.
- After approximately 6 minutes (judge by how hot your fire is) remove rolls from fire, open to check for doneness, allow to cool a bit before eating.
Chocolate Bar S'mores Dip
Here’s a little twist on s’mores you might enjoy! My father-in-law always complains that the marshmallow isn’t hot enough to actually melt the chocolate in a traditional s’more! This recipe makes all the ingredients as gooey as possible.
Utensils: Cast iron skillet, over the campfire grate/grill
- Any chocolate bars of your choice (I prefer the Reese’s)
- Graham crackers
- Cooking spray/butter
- Optional: strawberries, raspberries, chocolate chips, Andes mints…
Lets Make It:
- Spray cast-iron skillet with cooking spray or coat with butter.
- Layer unwrapped chocolate completely on the covering surface of the skillet.
- Cover with marshmallows.
- Place on the cooking grate until it looks gooey enough.
- Dip graham crackers in and enjoy.