Campfire cuisine in Chicago: 3 menus to get you going

One reason to love the great outdoors is the way it sharpens the appetite. Even hot dogs and marshmallows taste good when you roast them over a campfire after a long day’s hike.

The trouble, at least for my family, is that we always roast hot dogs and marshmallows. To remedy that, I’ve developed two menus for an overnight trip. Each one is comprised of dinner, dessert and breakfast. To minimize packing, each relies on the same cooking equipment for every dish.

There’s more to campfire cuisine than s’mores and hot dogs. Try one of these three fireside menus to get you started.

Menu 1: (Not at) Home Cookin’

This Southern-style menu requires onlyskewers or toasting forks, plus a roll of aluminum foil and aknife.


Dinner: Catfish in foil

Get the recipe apples

Dessert: Campfire Baked Apples

Get the recipe sausage-skewers

Breakfast: Sausage Rolls

Get the recipe

Menu 2: (Bistro Overnight)

You can cook just about anything ina 9-inch cast iron skillet, including dinner and breakfast à laFrance. Be sure to pack heavy oven mitts and a spatula.


Dinner: Croques-Monsieur

Get the recipe apple-pie

Dessert: Campfire mini apple pies

Get the recipe quiche

Breakfast: Quiche Lorraine

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Menu 3: (Forest Fiesta)

If your family has invested in a campstove, you’ve probably already experimented with some fancierdishes on your treks through the woods. Here are a few more ideasfor spicing up your stove cooking. (These recipes can easily beadapted for a Dutch oven.)


Dinner: Vegetarian Chilaquiles

Get the recipe mango-cobbler

Dessert: Mango Cobbler

Get the recipe choizo

Breakfast: Chorizo Breakfast Casserole

Get the recipe

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