Campfire Chicken Pot Pie



  • 4-6  Whole Boneless Chicken Breast (or chicken of choice)
  • 1  Cream of Chicken, Mushroom or Broccoli Soup
  • 1/2  c  water or milk
  • 1  Can Mushrooms
  • 2  Bags of Califlower, Broccoli and Carrots (frozen vegetable mix)
  • 1  large onion
  • Olive Oil
  • Butter
  • Salt & Pepper (or seasoning of choice)
  • Cooking Spray


Spray the bottom of a medium sized foil baking pan with the cooking spray. Line the bottom of the pan with sliced onions. Spread the sliced mushrooms and frozen vegetable mix over the onion layer. Mix soup and water (or milk). Spread soup mixture over vegetables. Add a little olive oil and butter. Season chicken and place on top of mixture. Using heavy duty aluminum foil, cover the pan completely from side to side and end to end wrapping all the way over the bottom of the pan to create a good seal. Put on camping rack over hot coals. Check for doneness after approximately 1 hour (cooking time will vary depending on the heat from the coals). You may place directly on the coals, but the mixture may stick to the bottom of the pan. Serve with your choice of bread.

Burger And Veggie Pouches



  • 4  hamburger patties
  • 1  onion (sliced)
  • 1  can mushroom soup
  • potatoes
  • squash
  • butter
  • seasoning to taste


Place hamburger patties on foil. Cover with a layer of onions and mushroom soup.

Fold foil into pouch.

On a second piece of foil, slice potatoes 1/2 inch thick and alternate layers with onions topping with a few slices of butter and your choice of seasoning.

Slice squash and add to potatoes.

Wrap up foil.Throw it all on the Grill or camp fire.

Wait one hour turning every 15 minutes.



4 Tbls. extra virgin olive oil
1/2 cup grated Parmigiano-Reggiano cheese
1/2 cup seasoned bread crumbs
2 cloves garlic, finely minced
2 tablespoons freshly chopped Italian parsley
1 medium onion, finely diced
Freshly ground black pepper
1 cup semi-sweet red table wine.
3-4 cups basic Marinara sauce
2 large eggs
1 Cup Mushrooms


  • Preparing the Filling
  • In a large mixing bowl, or small food processor, add the eggs, olive oil, minced onions and garlic, Parmigiano Reggiano cheese, chopped parsley, a good pinch of freshly ground pepper, bread crumbs, and mushrooms.
  • Set aside and begin work on the beef. 
  • Preparing the Beef
  • The main objective is to use pieces of steak that are pounded down to between 1/8 and 1/4 of an inch thick.  You do this by placing the meat between two sheets of plastic wrap and pound it down with a meat mallet.
  • Now that your components are ready, lay the meat down on a clean work surface and spread the bread crumb stuffing evenly over the steak.  Keep the stuffing away from the edges so that it won’t cook out.  Start at the narrowest end and roll up the meat like a jelly roll.  Seal the rolls with butcher’s string or wooden tooth picks
  • Preheat your oven to around 350º. To brown your Braciole, heat the remaining olive oil over medium heat in a heavy duty, oven proof frying pan.
  • Add in the Braciole and lightly brown on each side.
  • cover pan with aluminum foil before transfering it to preheated oven.  Check it out every 10 minutes to rotate the Braciole and to add more marinara sauce if needed to keep the mix moist.  About 15 to 30 minutes after it goes into the oven, remove the foil, add more sauce, and cook until the meat is tender.

Amarillo Steak


  • 2 – 2.5  pound(s)  lean beef: Top Round, Flank steak or London Broil
  • 1/3  c  virgin olive oil
  • 1/3  c  reconstituted lemon juice or juice of one lemon
  • 2  cloves garlic, crushed or equivalent dried
  • 1/4  tsp  salt
  • 1/4  tsp  pepper

Combine marinade ingredients in a ziplock freezer bag and add steak. Refrigerate 6-8 hours. Remove steak and discard marinade. Grill steak over medium heat about 10 minutes per side or to desired doneness. For medium doneness that's about 150 degrees. Transfer steak to cutting board and allow to sit for 10 minutes. Slice diagonally across the grain into thin strips.
Great with a cold potato salad on a summer day! Refrigerated leftover strips are wonderful on a sandwich or salad the next day.

Bag Kabobs



  • beef or chicken
  • bell peppers
  • mushrooms
  • onion
  • jalapeno peppers (optional)
  • small potatoes
  • zucchini squash
  • fresh garlic
  • 2-3  Tbsp  olive oil
  • lemon or lime
  • McCormick's Salt-free Chicken seasoning
  • powdered butter flavoring
  • 2  Tbsp  soy sauce
  • lemon pepper seasonings
  • dill


Boil potatoes for approximately 4-5 minutes depending on size. They should still be firm and crisp, not mushy. They will finish cooking on the grill. Let potatoes cool completely before putting in foil bag. Chop bell peppers, onion and zucchini squash into large pieces. Put chopped vegetables, whole jalapenos, whole potatoes and whole mushrooms into a large foil bag with garlic, olive oil, lemon or lime juice, soy sauce, butter flavoring, lemon pepper seasonings, and dill. Cut meat into large stew size pieces. Put meat in a separate foil bag with 1/4 cup of olive oil, garlic, chicken seasonings, butter flavoring and 2 tablespoons of soy sauce. When using more than one kind of meat, put in separate bags. Place the foil bags into larger 2 gallon ziplock bags to store while traveling. To cook, remove foil bags from plastic ziplock bags and grill for 8-10 minutes, turning after 5-6 minutes. Let sit before opening bags.

Camp Beef Brisket

Makes 10


  • 1/4  c  paprika
  • 2  Tbsp  garlic, minced
  • 1  Tbsp  thyme
  • 1  Tbsp  basil
  • 1  Tbsp  oregano
  • 1  Tbsp  dried parsley
  • 1  Tbsp  ground black pepper
  • 1/2  tsp  cayenne
  • 1/2  tsp  ground nutmeg
  • 2  Tbsp  Tabasco sauce
  • 2  Tbsp  Worcestershire sauce
  • 3-4  pound(s)  beef brisket

Mix all the spices together, then dry rub the meat. Coat with Tabasco and Worcestershire sauce, rubbing in carefully not to displace spices. Refrigerate for 3 to 5 days – if time permits. Place meat trivet in bottom of Dutch oven large enough to hold brisket. Place brisket (fat side up) on trivet. Cover and hang low over the fire to get the pot hot. When the meat starts to sizzle, raise to the highest hook and cook over low fire for approximately 12 hours. Go for a ride, take a nap, do some fishing and cook the brisket overnight. Low and slow is the key to a good, juicy brisket that is fork tender, and that’s just all there is to it! When it’s done, throw it on the grill to crispy the outside, slice and pour the juices from the pot over the meat.

Balsamic Steak


  • 1  pound(s)  top sirloin steak
  • 1/2  c  balsamic vinegar
  • 1/4  c  olive oil
  • 1-2  tsp  minced garlic
  • 2  Tbsp  honey or brown sugar
  • dash Worcestershire sauce
  • salt and pepper
  • dash cayenne pepper


Mix all ingredients in a sealable plastic container or Ziploc freezer bag. Let sit for at least 4 hours. Then toss the steak on the barbeque or campfire grill. Delicious! Wrap some potatoes in foil and cook in the fire as well.

Barbecue Sandwiches

Makes 7

  • 1-1/2  c  chopped celery
  • 1/2  c  chopped onion
  • 1/2  c  ketchup
  • 1/2  c  barbecue sauce
  • 1/2  c  water
  • 1  Tbsp  vinegar
  • 1  Tbsp  worcestershire sauce
  • 1  Tbsp  brown sugar
  • 1/2  tsp  chili powder
  • 1/2  tsp  salt
  • 1/4  tsp  pepper
  • 1/4  tsp  garlic powder
  • 2  pound(s)  cooked and shredded beef brisket
  • 6 -8  sandwich buns

Combine all ingredients except the beef and bring the sauce to a boil. Simmer sauce for 5 minutes, and then add shredded beef. Simmer at least 20 minutes longer after adding the beef and spoon over split sandwich buns of your choice.

Overnight Apple Pie Oatmeal

What You Will Need:


  • 2 apples, peeled, cored and diced into small chunks
  • 1 1/2 cups of coconut milk
  • 1 1/2 cups of water
  • 1 cup steel cut oats
  • 2 tablespoons brown sugar
  • 1 tablespoon coconut oil
  • 1 teaspoon cinnamon
  • 1/3 teaspoon sea salt
  • 1 teaspoon vanilla

What You Will Need:


  • 2 apples, peeled, cored and diced into small chunks
  • 1 1/2 cups of coconut milk
  • 1 1/2 cups of water
  • 1 cup steel cut oats
  • 2 tablespoons brown sugar
  • 1 tablespoon coconut oil
  • 1 teaspoon cinnamon
  • 1/3 teaspoon sea salt
  • 1 teaspoon vanilla

Cinnamon Rolls On a Stick

What You Will Need:

  • 1 package of crescent rolls from the fridge section
  • 1/4 cup of sugar mixed with 1 -2 tablespoons of cinnamon
  • Wooden Skewers
  • Powdered sugar mixed with a dash of milk to form a drizzle glaze

What To Do:

  • Mix the cinnamon in sugar in a small paper bowl.
  • Pull the rolls apart and wrap them all around the wooden skewer.
  • Roll the wrap in the cinnamon and sugar mix.
  • Place a grill on top of the fire. (Be sure to use non stick spray on the grill prior to heating it!)
  • Place the roll sticks on the grill over the campfire and turn often.
  • In 5 minutes your cinnamon sticks will be done!  Cover them with a light frosting drizzle and serve with fresh fruit.