Fire Pit Recipes for the Summer

 

Nothing says summer like cooking up some delicious fire pit recipes. No need to take a camping trip to enjoy fun camping recipes. Bring the joy of campfire cooking to your backyard if you have a fire pit! We hope you have a great time making these simple camping food recipes and we can’t wait to see the delicious fire pit recipes you may create and cook.

Foil Packet Dinners:

Fill a foil packet with diced vegetables and your choice of protein. Season with salt, pepper, and any desired herbs or spices. Cook over the fire until everything is cooked through.

Ingredients:

• 1 lb. Boneless Skinless Chicken Breast
• 2 Bell Peppers, sliced
• 1 Yellow Onion, sliced
• 1 Zucchini, sliced
• 1 Yellow Squash, sliced
• 1 Cup Cherry Tomatoes
• 4 Cloves of Garlic, minced
• 2 Tbsp. Olive Oil
• 2 Tbsp. Italian Seasoning
• Salt & Pepper, to taste

Instructions:

1. 1. Preheat your fire pit to medium heat.
2. 2. Cut 4 sheets of heavy-duty aluminum foil, about 18 inches long each.
3. 3. In a large bowl, combine the chicken, bell peppers, onion, zucchini, yellow squash, cherry tomatoes, and garlic.
4. 4. Drizzle the olive oil over the mixture and sprinkle with Italian seasoning, salt, and pepper. Toss evenly to coat.
5. 5. Divide the mixture evenly among the foil sheets, placing it in the center of each sheet.
6. 6. Fold the foil over the mixture and crimp the edges to seal tightly.
7. 7. Place the foil packets on the preheated fire pit and cook for 20 – 25 minutes, flipping halfway through, until the chicken is cooked through and the vegetables are tender.

Open the foil pack carefully and serve the vegetables and chicken hot. Enjoy!

Grilled Corn on the Cob:

Peel back the husks of fresh corn and remove the silk. Spread butter and seasonings over the corn, re-cover with the husks, and tie with kitchen twine. Cook over the fire until the corn is tender.

Ingredients:

• 4 Ears of Corn, husks and silks removed
• Butter
• Salt & Pepper

Instructions:

1. 1. Start by soaking the ears of corn in water for at least 30 minutes to prevent them from burning over the fire pit.
2. 2. Prepare your fire pit and let the flames die down.
3. 3. Place the ears of corn directly on a grill grate over the fire pit.
4. 4. Cook the corn for about 15-20 minutes, turning occasionally to ensure even cooking. The corn is done when the kernels are tender and slightly charred.
5. 5. Remove the corn from the fire pit and let cool for a few minutes.
6. 6. Rub each ear of corn with butter and season with salt and pepper to taste.

Serve hot and enjoy the delicious smoky flavor of the grilled corn on the cob!

Campfire Nachos:

Layer tortilla chips with shredded cheese, black beans, diced tomatoes, and sliced jalapenos in a foil packet. Cook over the open fire until the cheese is melted and bubbly.

Ingredients:

• 1 Bag of Tortilla Chips
• 1 Can of Black Beans
• 1 Cup of Shredded Cheese (Cheddar or Mexican Blend)
• 1 Cup of Diced Tomatoes
• 1/2 Cup of Diced Red Onion
• 1/4 Cup of Diced Jalapenos
• 1/4 Cup of Chopped Cilantro
• 1/4 Cup of Sour Cream
• 1/4 Cup of Salsa
• Cooking Spray

Instructions:

1. 1. Preheat your fire pit to medium heat.
2. 2. Lay a large piece of aluminum foil on a flat surface and spray it with cooking spray.
3. 3. Spread a layer of tortilla chips on the foil, followed by a layer of black beans, cheese, tomatoes, red onion, and jalapenos.
4. 4. Repeat the layers until all of the ingredients are used up, finishing with another layer of cheese on top.
5. 5. Carefully fold the aluminum foil to create a sealed packet, making sure to leave some room for steam to escape.
6. 6. Place the packet on a grate over the fire pit and cook for about 10-15 minutes, or until the cheese is melted and bubbly.

Carefully open the packet and sprinkle the nachos with cilantro. Serve with sour cream and salsa on the side. Enjoy your delicious fire pit nachos!

BBQ Chicken and Veggie Combo Skewers:

Thread pieces of marinated chicken, bell peppers, onions, and zucchini onto skewers. Grill over the fire until the chicken is cooked through and the vegetables are tender.

Ingredients:

• 1 lb. Boneless, Skinless Chicken Breast, cut into 1-inch chunks
• 2 Bell Peppers, cut into 1-inch pieces
• 1 Red Onion, cut into 1-inch pieces
• 1 Zucchini, sliced into rounds
• 1 Cup of BBQ Sauce
• Wooden skewers, soaked in water for at least 30 minutes

Instructions:

1. 1. Preheat your fire pit to medium-high heat.
2. 2. Thread the chicken, bell peppers, onion, and zucchini onto the skewers, alternating between each ingredient.
3. 3. Brush the skewers with BBQ sauce on all sides.
4. 4. Place the skewers on the grill and cook for 8-10 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender.
5. 5. Serve the skewers hot off the grill with extra BBQ sauce for dipping.

Enjoy your delicious BBQ chicken and veggie skewers cooked over an open fire pit!

S’mores:

Layer graham crackers, chocolate bars, and marshmallows in a foil packet. Cook over the fire until the marshmallows are melted and gooey.

Ingredients:

• Graham Crackers
• Marshmallows
• Chocolate Bars
• Wooden or Metal Skewers

Instructions:

1. 1. Start by building a fire in your fire pit and let the flames die down.
2. 2. Take a metal or wooden skewer and thread a marshmallow onto it. Hold the marshmallow over the fire, rotating it regularly until it is golden brown and gooey.
3. 3. Once the marshmallow is toasted to your liking, place it on top of a graham cracker with a piece of chocolate.
4. 4. Place another graham cracker on top to create a sandwich and gently press down to allow the marshmallow to melt the chocolate.
5. 5. Enjoy your delicious s’mores by the fire pit!

Be careful when roasting marshmallows over an open flame and make sure to supervise children when they are making s’mores.

Citations

• Mutual Materials – Fire Pits